Výsledky vyhledávání - "Urška Kosić"

Akademický článek

Variability of Phenolic and Volatile Compounds in Virgin Olive Oil from Leccino and Istarska Bjelica Cultivars in Relation to Their Fruit Mixtures

Autor: Olivera Koprivnjak, Valerija Majetić, Karolina Brkić Bubola, Urška Kosić

Publikováno v: Food Technology and Biotechnology, Vol 50, Iss 2, Pp 216-221 (2012)

Phenolic and volatile compounds are closely related to valuable gastronomic and nutritional properties, as well as oxidative stability of virgin olive oil. Since biochemical synthesis and transformation of these compounds during olive processing depe

Externí odkaz: https://doaj.org/article/80332cf4bedf4948bc5a4036c08f1e6d

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Weed Community in a Conventionally-Grown Olive Orchard Vs. Weed Community in Consociation with Pyrethrum (Tanacetum cinerariifolium (Trevir.) Sch. Bip.)

Autor: Dinko Zima, Edita Štefanić, Lea Jakovljević, Alka Turalija, Urška Kosić, Vesna Kovačević

Publikováno v: Poljoprivreda
Volume 27
Issue 1

On the experimental plots of the Institute of Agriculture and Tourism in Poreč, weed communities were analyzed in a conventionally‐grown olive orchard and in consociation with pyrethrum. Phytocenological surveys were conducted in March, June, and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7f627bb03728810b221348498befe5b
https://hrcak.srce.hr/258151

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Three-factor approach for balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive cultivar

Autor: Ivana Horvat, Sara Godena, Urška Kosić, Igor Lukić, Marin Krapac, Karolina Brkić Bubola

Publikováno v: LWT. 87:194-202

To investigate the possibilities of balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive ( Olea europaea L.) cultivar, the effects of ripening degree, malaxation duration, and temperature were investiga

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::771a816c46e1a014dbf71c2b9fbf2647
https://doi.org/10.1016/j.lwt.2017.08.082

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Dynamics of oil quality parameters changes related to olive fruit fly attack

Autor: Valerija Majetić, Vasilij Valenčič, Urška Kosić, Olivera Koprivnjak, Sara Godena, Ivana Dminić

Publikováno v: European Journal of Lipid Science and Technology. 112:1033-1040

In order to evaluate the role of intrinsic characteristics of olive cultivars on dynamics of oil quality parameters changes related to the olive fruit fly (Bactrocera oleae (Gmelin)) attack, two specific olive cultivars were compared, Istarska bjelic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0377207d9cb724c628fcc4cf7456c475
https://doi.org/10.1002/ejlt.201000298

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Sodium chloride compared to talc as processing aid has similar impact on volatile compounds but more favourable on ortho-diphenols in virgin olive oil

Autor: Karolina Brkić Bubola, Urška Kosić, Olivera Koprivnjak

Publikováno v: European journal of lipid science and technology
Volume 118
Issue 2

The possibility of improvement of olive paste extractability by addition of talc or NaCl (1%, 2% and 3% mass ratio in olive paste), or their combinations (“talc 1.5% + NaCl 1.5%” ; “talc 1% + NaCl 2%” ; “talc 2% + NaCl 1%”), was investiga

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d65c92429173884b5da8067c45020953
https://www.bib.irb.hr/741948

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