Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Velićanski Aleksandra"'
Autor:
Essawet Najmi Ahmed, Cvetković Dragoljub, Velićanski Aleksandra, Čanadanović-Brunet Jasna, Vulić Jelena, Maksimović Vuk, Markov Siniša
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 21, Iss 3, Pp 399-409 (2015)
Kombucha is a traditional beverage obtained by fermenting sweetened black tea with tea fungus, which represents a consortium of acetic acid bacteria and yeasts. Also, CoffeeBerry® products, which derived from the whole fruit of the coffee plant,
Externí odkaz:
https://doaj.org/article/45936fb5820c4e2591bd3f31950a1619
Autor:
Vulić Jelena J., Velićanski Aleksandra S., Četojević-Simin Dragana D., Tumbas-Šaponjac Vesna T., Đilas Sonja M., Cvetković Dragoljub D., Markov Siniša L.
Publikováno v:
Acta Periodica Technologica, Vol 2014, Iss 45, Pp 99-116 (2014)
The main chemical composition, i.e. the total content of bioactive compounds (phenolics 2209.86 ± 70.32 mg GAE/100g FDR, flavonoids 831.87 ± 12.61 mg R/100g FDR and anthocyanins 144.55 ± 0.39 mg CGE/100g FDR), in freeze-dried raspberry (FDR) wa
Externí odkaz:
https://doaj.org/article/59bbf00de0454f849fe9e61da756e561
Autor:
Dimić Gordana R., Kocić-Tanackov Sunčica D., Jovanov Olivera O., Cvetković Dragoljub D., Markov Siniša L., Velićanski Aleksandra S.
Publikováno v:
Acta Periodica Technologica, Vol 2012, Iss 43, Pp 239-246 (2012)
Commercial extracts of three spices (lemon, caraway and basil) against Listeria monocytogenes, L. innocua and L. welshimeri were investigated using disc diffusion method. Lemon and basil extracts inhibited all the organisms at the level of ≥ 5 μl
Externí odkaz:
https://doaj.org/article/900405a3a6c5447f8fe6c8c899a0ab5a
Publikováno v:
Archives of Biological Sciences, Vol 64, Iss 4, Pp 1439-1447 (2012)
Kombucha is a traditional beverage that is prepared by fermenting sucrose-sweetened black tea. A medium is inoculated with a cellulose pellicle (popularly known as a “tea fungus”) or fermentation brought from previous cultivation process. Our aim
Externí odkaz:
https://doaj.org/article/796b5d937a26488987231122a414db11
Publikováno v:
Acta Periodica Technologica, Vol 2012, Iss 43, Pp 305-313 (2012)
Antibacterial activity of fruit and pomace extracts (concentration 50 mg/ml) of two raspberry (Rubus idaeus L.) cultivars (Meeker and Willamette) was tested against selected Gram-positive and Gram-negative bacteria (reference and wild strains). Disc
Externí odkaz:
https://doaj.org/article/268ee3ccdac54b048caaaa1be75b91d6
Autor:
Velićanski Aleksandra S., Cvetković Dragoljub D., Markov Siniša L., Vulić Jelena J., Đilas Sonja M.
Publikováno v:
Acta Periodica Technologica, Vol 2011, Iss 42, Pp 263-269 (2011)
Antibacterial activity of Beta vulgaris L. (beetroot) pomace extract (concentration 100 mg/ml) was tested against five Gram positive and seven Gram negative bacterial strains (reference cultures and natural isolates). Disc diffusion method with 15 µ
Externí odkaz:
https://doaj.org/article/42491bade7ba47c69e396034413c1566
Autor:
Dimić Gordana R., Kocić-Tanackov Sunčica D., Jovanov Olivera O., Cvetković Dragoljub D., Markov Siniša L., Velićanski Aleksandra S.
Publikováno v:
Acta Periodica Technologica, Vol 2010, Iss 41, Pp 1-6 (2010)
Listeria spp. are Gram positive, short, non-sporing rods, microaerophilic. Of the six species currently recognized, Listeria monocytogenes is the most important as it causes a range of infections in humans and animals. The organism can be found in a
Externí odkaz:
https://doaj.org/article/24779778686f432e9ea97d32089be2c4
Autor:
Mrđanović Jasminka, Bogdanović Gordana, Cvetković Dragoljub, Velićanski Aleksandra, Četojević-Simin Dragana
Publikováno v:
Archive of Oncology, Vol 15, Iss 3-4, Pp 85-88 (2007)
Kombucha is a refreshing beverage obtained by the fermentation of sweetened black tea with a “tea fungus” (symbiotic culture of acetic acid bacteria and yeasts). It is consumed due to its potential beneficial effects on human health. The aim of t
Externí odkaz:
https://doaj.org/article/46d4b2067be7471c964c31a7eeda990a
Autor:
Velićanski Aleksandra S., Cvetković Dragoljub D., Markov Siniša L., Tumbas Vesna T., Savatović Slađana M.
Publikováno v:
Acta Periodica Technologica, Vol 2007, Iss 38, Pp 165-172 (2007)
Kombucha is a beverage traditionally produced by metabolic activity of yeasts and acetic acid bacteria. The antimicrobial activity of lemon balm kombucha as well as of particular control samples was determined by agar-well diffusion method. Antioxida
Externí odkaz:
https://doaj.org/article/613ff8e5d748408787d822488b62e2de
Publikováno v:
Hemijska Industrija, Vol 59, Iss 9-10, Pp 248-253 (2005)
Kombucha is a beverage with special therapeutic properties produced by the metabolic activity of yeasts and acetic acid bacteria in sweetened black tea (traditional cultivation medium). The antimicrobial activity of kombucha (for consumption) made fr
Externí odkaz:
https://doaj.org/article/828a51d8adc14dfbb5480666e598a319