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European Vegetation Archive (EVA): an integrated database of European vegetation plots
(Wiley, Hoboken, 2016)
The European Vegetation Archive (EVA) is a centralized database of European vegetation plots developed by the IAVS Working Group European Vegetation Survey. It has been in development since 2012 and first made available ...
The assessment of soil availability and wheat grain status of zinc and iron in Serbia: Implications for human nutrition
(Elsevier, Amsterdam, 2016)
The deficiency of zinc (Zn) and iron (Fe) is a global issue causing not only considerable yield losses of food crops but also serious health problems. We have analysed Zn and Fe concentrations in the grains of two bread ...
Comparison of essential oils and hydromethanol extracts of cultivated and wild growing Thymus pannonicus All.
(Elsevier Science Bv, Amsterdam, 2019)
In the present research, the chemical composition of aerial parts of cultivated citral chemotype of Thymus pannonicus All. (Lamiaceae), growing at different soil conditions was studied. Two plant lineages were unfertilized ...
Effects of HACCP on process hygiene in different types of Serbian food establishments
(Elsevier Sci Ltd, Oxford, 2016)
This paper presents results from a research that analyzed effects of implementing HACCP on process hygiene in food establishments in Serbia. Process hygiene indicators were microbial profiles of 73,428 samples from food ...
Modification of Structural and Luminescence Properties of Graphene Quantum Dots by Gamma Irradiation and Their Application in a Photodynamic Therapy
(Amer Chemical Soc, Washington, 2015)
Herein, the ability of gamma irradiation to enhance the photoluminescence properties of graphene quantum dots (GQDs) was investigated. Different doses of gamma-irradiation were used on GQDs to examine the way in which their ...
Assessment of environmental practices in Serbian meat companies
(Elsevier Sci Ltd, Oxford, 2016)
The meat industry is recognized as one of the biggest polluters in the food industry. Previous Studies were much more focused on environmental impacts of the meat industry than on the environmental practices within the ...
The level of food safety knowledge in food establishments in three European countries
(Elsevier Sci Ltd, Oxford, 2016)
This study was performed with the aim to investigate and compare the level of food safety knowledge among food handlers in three different countries, Serbia, Greece and. Portugal, in different food establishments, namely ...
Hygiene assessment of Serbian meat establishments using different scoring systems
(Elsevier Sci Ltd, Oxford, 2016)
The recent proposals for modernization of the meat inspection system across the EU recommend that it should be risk-based and also suggest that risk categorization of slaughterhouses should be based on a process hygiene ...
Composition of Proteins in Okara as a Byproduct in Hydrothermal Processing of Soy Milk
(Amer Chemical Soc, Washington, 2012)
Protein quality, based on its subunit composition, in okara obtained as a byproduct during hydrothermal cooking of soy milk was assessed. The composition of 7S and 11S protein fractions was correlated with the physicochemical ...
Viability of probiotic strains Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days
(Elsevier, Amsterdam, 2015)
The popularity of chocolate as food around the world combined with high level of health-related awareness of the contemporary consumer, imposed the idea of enriching composition of different kinds of chocolate with probiotic ...