Zobrazeno 1 - 10
of 18
pro vyhledávání: '"VALERIJA MAJETIĆ GERMEK"'
Publikováno v:
Food Technology and Biotechnology, Vol 62, Iss 3, Pp 346-353 (2024)
Research background. Virgin olive oil, known as a good source of health-promoting hydrophilic phenols, is traditionally used as a medium for preserving various foods. Phenols in general can form complexes with proteins, but there is little informatio
Externí odkaz:
https://doaj.org/article/1e4dca6e341a4f27a681cda977bf5672
Autor:
Valerija Majetić Germek, Paula Žurga, Olivera Koprivnjak, Kristina Grozić, Iva Previšić, Šime Marcelić, Smiljana Goreta Ban, Igor Pasković
Publikováno v:
Czech Journal of Food Sciences, Vol 39, Iss 5, Pp 393-401 (2021)
Leaves and infusions of six Croatian olive cultivars grown in an organic orchard under the same agronomic conditions were characterised by high-performance liquid chromatography-ultraviolet/visible spectrophotometry (HPLC-UV/VIS). The total identifie
Externí odkaz:
https://doaj.org/article/6f6839ec74714ccea23825c1b1975632
Autor:
Marija Polić Pasković, Nikolina Vidović, Igor Lukić, Paula Žurga, Valerija Majetić Germek, Smiljana Goreta Ban, Tomislav Kos, Lepomir Čoga, Tea Tomljanović, Sunčana Simonić-Kocijan, Dean Ban, Sara Godena, Igor Pasković
Publikováno v:
Horticulturae, Vol 9, Iss 5, p 594 (2023)
For the first time the effects of different sampling periods and their interaction with five major autochthonous Croatian Istrian olive cultivars and the Italian cultivar ‘Leccino’ on the quantity and composition of olive leaf phenolic compounds
Externí odkaz:
https://doaj.org/article/80306c85ab6b4cd28f6dba00a7546c4a
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 11, Iss 2, Pp 202-209 (2019)
Olive leaves as by-products of olive farming are rich natural source of bioactive compounds with antioxidant properties. In this study, the efficiency of the natural maceration of fresh and steam blanched olive leaves in refined rapeseed oil was inve
Externí odkaz:
https://doaj.org/article/187b9a73f307402583d0b081f85e8f8c
Autor:
Nikolina Vidović, Igor Pasković, Igor Lukić, Paula Žurga, Valerija Majetić Germek, Kristina Grozić, Marin Cukrov, Šime Marcelić, Dean Ban, Nassima Talhaoui, Igor Palčić, Vedran Rubinić, Smiljana Goreta Ban
Publikováno v:
Plants, Vol 10, Iss 8, p 1724 (2021)
Manganese (Mn) is an essential element that intervenes in several plant metabolic processes. The olive tree, and its fruits and leaves, are known as a source of nutraceuticals since they are rich in biophenols. However, there is still a serious lack
Externí odkaz:
https://doaj.org/article/7c8f14d6ccc243ac809ac8acdfb79964
Autor:
Igor Lukić, Igor Pasković, Paula Žurga, Valerija Majetić Germek, Mia Brkljača, Šime Marcelić, Dean Ban, Kristina Grozić, Marina Lukić, Zoran Užila, Smiljana Goreta Ban
Publikováno v:
Plants, Vol 9, Iss 12, p 1667 (2020)
The interactive effects of cultivar, collecting period, and geographical location on the content and composition of biophenols and macro and micronutrients in olive (Olea europaea L.) leaf were investigated. Leaves of six cultivars were collected at
Externí odkaz:
https://doaj.org/article/70cd01a41d394dd88f9984701cdee4a3
Autor:
Igor Pasković, Igor Lukić, Paula Žurga, Valerija Majetić Germek, Mia Brkljača, Olivera Koprivnjak, Nikola Major, Kristina Grozić, Mario Franić, Dean Ban, Šime Marcelić, Smiljana Goreta Ban
Publikováno v:
Plants, Vol 9, Iss 9, p 1099 (2020)
In order to investigate the potential of various olive cultivars and leaf sampling times for phytochemical farming practice in Croatia, phenolic and mineral composition was determined in olive leaves of four Croatian cultivars and Italian cultivar Le
Externí odkaz:
https://doaj.org/article/488667235dfb413cb65e807a6abceb7a
Publikováno v:
Croatian journal of food science and technology
Volume 11
Issue 2
Croatian Journal of Food Science and Technology, Vol 11, Iss 2, Pp 202-209 (2019)
Volume 11
Issue 2
Croatian Journal of Food Science and Technology, Vol 11, Iss 2, Pp 202-209 (2019)
Olive leaves as by-products of olive farming are rich natural source of bioactive compounds with antioxidant properties. In this study, the efficiency of the natural maceration of fresh and steam blanched olive leaves in refined rapeseed oil was inve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6d1bc0c7de8476a48c04b69d5f8237f
https://doi.org/10.17508/cjfst.2019.11.2.08
https://doi.org/10.17508/cjfst.2019.11.2.08
Autor:
Smiljana Goreta Ban, Kristina Grozić, Valerija Majetić Germek, Iva Previšić, Paula Žurga, Igor Pasković, Olivera Koprivnjak, Šime Marcelić
Publikováno v:
Czech journal of food sciences
Volume 39
Issue 5
Volume 39
Issue 5
Leaves and infusions of six Croatian olive cultivars grown in an organic orchard under the same agronomic conditions were characterised by high- performance liquid chromatography- ultraviolet/visible spectrophotometry (HPLC- UV/VIS). The total identi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae3730e45d79305c62fea0c724485f20
https://urn.nsk.hr/urn:nbn:hr:184:472999
https://urn.nsk.hr/urn:nbn:hr:184:472999
Autor:
Valerija Majetić Germek, Nikolina Vidović, Igor Pasković, Nassima Talhaoui, Šime Marcelić, Smiljana Goreta Ban, Dean Ban, Marin Cukrov, Kristina Grozić, Vedran Rubinić, Paula Žurga, Igor Lukić, Igor Palčić
Publikováno v:
Plants
Volume 10
Issue 8
Plants, Vol 10, Iss 1724, p 1724 (2021)
Volume 10
Issue 8
Plants, Vol 10, Iss 1724, p 1724 (2021)
Manganese (Mn) is an essential element that intervenes in several plant metabolic processes. The olive tree, and its fruits and leaves, are known as a source of nutraceuticals since they are rich in biophenols. However, there is still a serious lack
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::931ba70e5772a7358262c9786672ae45
https://urn.nsk.hr/urn:nbn:hr:184:968515
https://urn.nsk.hr/urn:nbn:hr:184:968515