Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Vrana Špoljarić, Ivna"'
Autor:
Lopar, Markan, Vrana Špoljarić, Ivna, Atlić, Aid, Koller, Martin, Braunegg, Gerhart, Horvat, Predrag
Publikováno v:
In Biochemical Engineering Journal 15 October 2013 79:57-70
Autor:
Vrana Špoljarić, Ivna, Lopar, Markan, Koller, Martin, Muhr, Alexander, Salerno, Anna, Reiterer, Angelika, Malli, Karin, Angerer, Hannes, Strohmeier, Katharina, Schober, Sigurd, Mittelbach, Martin, Horvat, Predrag
Publikováno v:
In Bioresource Technology April 2013 133:482-494
Phytoplankton is one of the greatest potential natural sources of active compounds, including essential polyunsaturated fatty acids (PUFA). These lipids have key roles in marine food web and also for human health and development. In the future, highe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::01f8642f9c8f462940198dfbbd407f8f
https://www.bib.irb.hr/1153555
https://www.bib.irb.hr/1153555
Akademický článek
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Autor:
Gašparović, Blaženka, Vrana Špoljarić, Ivna, Novak, Tihana, Kazazić, Snježana, Penezić, Abra, Mlakar, Marina, Lampitt, Richard S, Sudasinghe, Nilusha, Schaub, Tanner
Global warming is and will reflect on marine ecosystem functioning and surely has consequences on the marine carbon cycle and carbon sequestration. In the increasingly warmer seas and oceans, phytoplankton, the primary producer, use carbon and nutrie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::57b92768c3c27a84505e908b9f9604c4
https://www.bib.irb.hr/1087688
https://www.bib.irb.hr/1087688
Autor:
Vrana Špoljarić, Ivna, Novak, Tihana, Gašparović, Blaženka, Kazazić, Snježana P., Čanković, Milan, Ljubešić, Zrinka, Hrustić, Enis, Mlakar, Marina, Du, Jinzhou, Zhang, Ruifeng, Zhu, Zhuoyi
Publikováno v:
Aquatic Ecology; Mar2021, Vol. 55 Issue 1, p1-20, 20p
Autor:
Vrana Špoljarić, Ivna, Čukelj, Nikolina, Drakula, Saša., Voučko, Bojana, Novotni, Dubravka, Ćurić, Duška
Barley is cereal rich in non-starch polysaccharides, particularly β-glucan (BG), however rarely used in bakery due to poorer technological and sensory properties of final products. Those properties can be improved by application of sourdough. Sixtee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::84fe2bbdde0d220ca4d89150df2a5360
https://www.bib.irb.hr/1002603
https://www.bib.irb.hr/1002603
Autor:
Vrana Špoljarić, Ivna, Maričić, Nikola, Novotni, Dubravka, Ajredini, Saša, Voučko, Bojana, Ćurić, Duška
The goal of this study was to determine the impact of freezing conditions and frozen storage time on barley sourdough properties. In this study barley sourdough was fermented by Lactobacillus reuteri or Weissella cibaria with or without sucrose addit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::60f7242a25ab6da9f65650f3b9efd69b
https://www.bib.irb.hr/785482
https://www.bib.irb.hr/785482
Autor:
Ajredini, Saša, Andrejaš, Martina, Avdić, Azem, Avdić, Gordan, Babić, Hrvoje, Barišić, Nada, Bartalné-Berceli, Monika, Bliznikas, Saulius, Bodroža-Solarov, Marija, Borges, Saulo, Brkljača, Jovana, Čabarkapa, Ivana, Čačić Kenjerić, Frane, Cesnuleviciene, Ruta, Cinkmanis, Ingmars, Colić Barić, Irena, Čukelj, Nikolina, Ćurić, Duška, Czyż, Jaroslav, Dimić, Gordana, Domin, Marek, Dukić, Branimir, Dukić, Stojanka, Durak, Agata, Dziki, Dariusz, Efendić, Tamara, Filipčev, Bojana, Fonovich, Teresa, Gagula, Goran, Galoburda, Ruta, Gawlik-Dziki, Urszula, Gergely, Szilveszter, Grgić, Marija, Guberac, Sunčica, Guberac, Vlado, Hadžiomerović, Edina, Hruškar, Mirjana, Hrušková, Marie, Ištvanić, Tea, Ivić, Marko, Izsó, Eszter, Jablonskyte-Rasce, Danute, Jambrec, Dubravka, Janaviciene, Sigita, Jovanov, Pavle, Jukić, Marko, Karklina, Daina, Karnaš, Maja, Keriene, Ilona, Klava, Dace, Koceva Komlenić, Daliborka, Kolak, Paola, Kozłowicz, Katarzyna, Kronberga, Arta, Krpan, Marina, Krstanović, Vinko, Krulj, Jelena, Krzysiak, Zbigniew, Kunić, Tihana, Lalić, Alojzije, Lukinac, Jasmina, Mandić, Anamarija, Mankeviciene, Audrone, Marić, Sonja, Maričić, Nikola, Mastanjević, Krešimir, Mastanjević, Kristina, Miličević, Dijana, Mujdanović, Selma, Mujkić, Nedreta, Nedeljković, Nataša, Novotni, Dubravka, Pavičić, Josipa, Pérez-Coll, Cristina, Pestorić, Mladenka, Petrčić, Kristina, Petrović, Sonja, Plavšić, Dragana, Polimac, Mirjana, Psodorov, Đorđe, Rakcejeva, Tatjana, Réka, Juhasz, Rumbak, Ivana, Ružić, Ivan, Sakač, Marijana, Sakač, Nikola, Salgó, Andras, Sęczyk, Łukasz, Selmić, Maida, Sfara, Valeria, Šarić, Ljubiša, Šimić, Gordana, Šimurina, Olivera, Skudra, Liga, Slačanac, Vedran, Straumite, Evita, Strelec, Ivica, Švec, Ivan, Świeca, Michal, Tudor, Petra, Vacek, Kristina, Vecstaudza, Agnese, Velić, Natalija, Voučko, Bojana, Vrana Špoljarić, Ivna, Vukobratović, Marija, Zagorska, Jelena, Živoder, Dubravka
Publikováno v:
Flour-Bread
Brašno-Kruh
Brašno-Kruh
Proceedings contains 28 original research articles presented at 8th International Congress Flour – Bread ’15 and 10th Croatian Congress of Cereal Technologists Brašno – Kruh ’15
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4102::1b19530e518af03cabe3ff2448626278
https://repozitorij.ptfos.hr/islandora/object/ptfos:1723
https://repozitorij.ptfos.hr/islandora/object/ptfos:1723
Autor:
Vrana Špoljarić, Ivna
Cilj ove disertacije bio je razviti nutritivno obogaćeni pšenični kruh s dodatkom ječmenog kiselog tijesta s egzopolisaharidima (EPS) i s povećanim udjelom β-glukana, pripremljenog s L. reuteri i W. cibaria s ili bez dodatka L. plantarum, ksila
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::10e9697842c808de2a12082d25caa91b
https://www.bib.irb.hr/857032
https://www.bib.irb.hr/857032