Zobrazeno 1 - 10
of 64
pro vyhledávání: '"Vitali Dubravka"'
Autor:
Kremer Dario, Müller Ivna, Dunkić Valerija, Vitali Dubravka, Stabentheiner Edith, Oberländer Andreas, Bezić Nada, Kosalec Ivan
Publikováno v:
Open Life Sciences, Vol 7, Iss 5, Pp 941-947 (2012)
Externí odkaz:
https://doaj.org/article/99dcbf628f59446f8404301ec0e272c0
Inulin i oligofruktoza ubrajaju se u skupinu β(2-1)-fruktana te se međusobno razlikuju uglavnom prema stupnju polimerizacije. Inulin proizveden iz korijena cikorije obično ima stupanj polimerizacije 3-60. Kemijskom degradacijom ili kontroliranom e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::1896f9471ed9b8d252858baa761e260b
https://www.bib.irb.hr/581257
https://www.bib.irb.hr/581257
Autor:
Kremer, Dario, Dragojević Müller, Ivna, Stabentheiner, Edith, Vitali, Dubravka, Kopričanec, Martina, Ruščić, Mirko, Kosalec, Ivan, Bezić, Nada, Dunkić, Valerija
Micromeria pseudocroatica Šilić is an endemic species distributed in southern Croatia. Chemical composition of the essential oil (analysed by GC and GC-MS), and the content of macroelements and trace elements analysed by ICP-AES was conducted. Addi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::ef69fa4fd7ea379c45a1463ab5d64991
https://www.bib.irb.hr/601836
https://www.bib.irb.hr/601836
Possible differences in the content of nutrients between organically and conventionally produced crops are still ambiguous, since observed differences are biologically plausible or can be attributed to differences in crop management or soil quality.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::c9038788ef0f46391160b64aa8ce1c11
https://www.bib.irb.hr/523870
https://www.bib.irb.hr/523870
The main goal of this study was to investigate the effect of roasting conditions on antioxidant and browning properties of carob. The formation of Maillard reaction products (MRPs) during roasting was investigated by monitoring changes in browning in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::991e0d3b97d99bcb1e3b12521eba37fc
https://www.bib.irb.hr/523871
https://www.bib.irb.hr/523871
Easy to grow, winter savory (Saturea montana) makes an attractive border plant for any culinary herb garden. It is most often used as a culinary herb but it also has marked medicinal benefits, especially upon the whole digestive system. The concentra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::cf3b915284496b578459fc2bcdda8419
https://www.bib.irb.hr/523862
https://www.bib.irb.hr/523862
Inulin (I) and oligofructose (OF) are β(2-1)-fructans with different degrees of polymerization (DP). Oligofructose (DP 2-20) is usually produced from chicory inulin (DP 3-60) using chemical degradation or controlled enzymatic hydrolysis with endogly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::118a7d8db2a827cc2bc58f61c10a2c45
https://www.bib.irb.hr/556956
https://www.bib.irb.hr/556956
Autor:
Vujić, Lovorka, Didak Crevar, Iris, Kostreš, Mirela, Marić, Olivera, Vedrina-Dragojević, Irena, Vitali, Dubravka, Šebečić, Blaženka
Nowadays, developing functional confectionary products is important to develop a product with acceptable organoleptic quality regarding to appearance, taste, and texture as far is possible since those features are often the most important attributes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::98ad52357bfbd386fd99497e18da7bf6
https://www.bib.irb.hr/523872
https://www.bib.irb.hr/523872
Autor:
Šebečić, Blaženka, Vitali, Dubravka
Rogač (Ceratonia siliqua L., Fabaceae), porijeklom iz male Azije (Sirije i Palestine), od vremena grčke kolonizacije rasprostranjen je na čitavom području Mediterana, a od 18. stoljeća kultivira se u Meksiku, Americi i južnoj Africi. Plod roga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::0778021cb18fc9464f17c782ebfef268
https://www.bib.irb.hr/509845
https://www.bib.irb.hr/509845
In spite of the growing interest in this field, determination of antioxidant capacity of foods is limited by the antioxidant extraction technique since some antioxidants may remain associated in extraction residues. Therefore, the aim of this study w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::073a2d9e12437c824619ad9bfbd01e5a
https://www.bib.irb.hr/473170
https://www.bib.irb.hr/473170