Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Vasić Marko G."'
Autor:
Nikolić Valentina V., Simić Marijana Z., Žilić Slađana M., Kravić Natalija B., Vančetović Jelena P., Sečanski Mile D., Vasić Marko G.
Publikováno v:
Food and Feed Research, Vol 50, Iss 1, Pp 1-11 (2023)
The aim of this study was to assess the chemical composition and bioactive properties of the wholegrain flour obtained from eleven maize inbred lines to identify genotypes with increased potential for the development of hybrids with high nutritional
Externí odkaz:
https://doaj.org/article/e21d9099f0aa4ce3b94655323aeb087e
Autor:
Žilić Slađana M., Šobajić Slađana S., Mladenović-Drinić Snežana D., Kresović Branka J., Vasić Marko G.
Publikováno v:
Journal of Agricultural Sciences (Belgrade), Vol 55, Iss 1, Pp 55-64 (2010)
Effects of increased temperatures on the lipoxygenase activity and changes of soya bean fatty acids were observed in the present study. The kernels of soya bean cultivars Bosa and ZPS 015 were subjected to the treatments of extrusion, autoclaving, mi
Externí odkaz:
https://doaj.org/article/08dd602e32bd4018a10d7a149bdf155a
Autor:
Nikolić, Valentina, Simić, Marijana, Žilić, Slađana, Milovanović, Danka, Sarić, Beka, Vasić, Marko G.
Publikováno v:
1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia-Proceedings
Lignocellulosic biomass represents the most abundant renewable material in the world, whereas agricultural residues, including those from maize cultivation, comprise a significant fraction of the total plant waste that can be repurposed for various a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4870::8857cffec294e53a71cdbb3c6f3b5c8f
http://rik.mrizp.rs/handle/123456789/1135
http://rik.mrizp.rs/handle/123456789/1135
Autor:
Nikolić, Valentina, Žilić, Slađana, Simić, Marijana, Vasić, Marko G., Srdić, Jelena, Delić, Nenad
Publikováno v:
Journal on Processing and Energy in Agriculture
Five maize hybrids were used in this research: two yellow and one white dent, sweet hybrid, and yellow popcorn. Five brine recipes with acetic acid were examined, of which two with the addition of potassium sorbate. The brines with preservatives were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4870::dfc2c2b51bbfb930e71a8eb00a8e2673
http://rik.mrizp.rs/handle/123456789/846
http://rik.mrizp.rs/handle/123456789/846