Zobrazeno 1 - 10
of 131
pro vyhledávání: '"Zlatanović Snežana"'
Autor:
Gorjanović Stanislava Ž., Pastor Ferenc T., Loupassaki Sofia, Veljović Mile, Vukosavljević Predrag, Zlatanović Snežana, Pezo Lato
Publikováno v:
Journal of the Serbian Chemical Society, Vol 85, Iss 4, Pp 517-529 (2020)
Serbian aromatized wine “Bermet” from grapes grown on Fruška Gora Mountain has been in production since the 15th century. Ten commercial Bermets produced according to the traditional procedure by different manufacturers, and six prepared within
Externí odkaz:
https://doaj.org/article/dd0d90a55e5340cb86ced3251b66357e
The purpose of this paper is to explore additional properties of left Drazin invertible, essentially left Drazin invertible, right Drazin invertible, and essentially right Drazin invertible operators on Banach spaces, building upon the groundwork lai
Externí odkaz:
http://arxiv.org/abs/2403.17981
One-sided generalized Drazin-Riesz and one-sided generalized Drazin-meromorphic invertible operators
The aim of this paper is to introduce and study left and right versions of the class of generalized Drazin-Riesz invertible operators, as well as left and right versions of the class of generalized Drazin-meromorphic invertible operators.
Externí odkaz:
http://arxiv.org/abs/2403.12655
Autor:
Šuput Danijela, Lazić Vera, Pezo Lato, Markov Siniša, Vaštag Žužana, Popović Ljiljana, Radulović Aleksandra, Ostojić Sanja, Zlatanović Snežana, Popović Senka
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 66, Iss 4, Pp 277-286 (2016)
This study investigated properties of starch-based edible films with oregano and black cumin essential oil addition. Essential oils addition positively affected film swelling (decreased due to essential oil addition), mechanical properties (tensile s
Externí odkaz:
https://doaj.org/article/1ebc11346f5746c1945fac831e98d5db
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 20, Iss 2, Pp 73-76 (2016)
Thermal characteristics of traditional dry fermented sausage from Srem County was studied by Differential Scanning Calorimetry (DSC). The aim of the study was to obtain the thermal characteristics and lipid oxidative stability of Serbian traditional
Externí odkaz:
https://doaj.org/article/90a003384c2f4025b738e3f3ce1e1da8
Autor:
Ostojić Sanja, Micić Darko, Zlatanović Snežana, Kovačević Olgica, Pezo Lato, Simonović Branislav R., Lević Ljubinko
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 19, Iss 3, Pp 162-165 (2015)
Thermal analysis of osmotically treated fish (Carassius gibelio) meat was performed by three thermal techniques: Differential Scanning Calorimetry (DSC) Modulated Differential Scanning Calorimetry (MDSC) and Thermogravimetry (TGA). The objective of t
Externí odkaz:
https://doaj.org/article/210a5e6623ff416896262845b0de34a1
Autor:
Nićetin Milica R., Pezo Lato L., Lončar Biljana Lj., Filipović Vladimir S., Šuput Danijela Z., Zlatanović Snežana, Dojčinović Biljana P.
Publikováno v:
Hemijska Industrija, Vol 69, Iss 3, Pp 241-251 (2015)
Effective diffusivities of water, sucrose and minerals in osmotic treatment of pork cubes (M. triceps brachii) were calculated using Response Surface Methodology (RSM), with respect to temperature (20, 35 and 50oC) and concentration of sugar beet
Externí odkaz:
https://doaj.org/article/293e739a9e4c4e6f9afb5e852ad0fac2
Autor:
Ilić Marija A., Haegel Franz-Hubert, Pavelkić Vesna M., Zlatanović Snežana J., Marković Zoran S., Cvjetić Aleksandar S.
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 21, Iss 3, Pp 429-439 (2015)
Microemulsion systems with water, toluene and nonionic surfactants are interesting for application due to the excellent solvent properties of aromatic hydrocarbons. In this study, the pseudo-binary phase diagram (“fish-diagram”) of such a tern
Externí odkaz:
https://doaj.org/article/ba16d7028d3542069a832d74b3a0faa7
Autor:
Pavlović Mirjana, Ostojić Sanja, Zlatanović Snežana, Mitić-Ćulafić Dragana, Kovačević Olgica, Micić Darko
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 18, Iss 3, Pp 115-118 (2014)
Physicochemical properties of the sugar beet molasses (SBM), used as the medium for osmotic dehydration (OD) of pork meat, were determined to improve OD process performances. Macroelements content (Na, K, Ca and Mg) decreased in molasses after OD mea
Externí odkaz:
https://doaj.org/article/51b83134a95642208bb90897a027741e
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 15, Iss 3, Pp 183-187 (2011)
Enzymatic and non-enzymatic browning of mild-heat processed spreads, based on basil and cheese was monitored as color changes, by means of multivariate color image analysis. The objective of the study was to assess the antioxidative potential of lact
Externí odkaz:
https://doaj.org/article/f4647ea6c0a248dfb1b077fa47fe3cb1