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Prikaz rezultata 31-40 od 57
Using Front-Face Fluorescence Spectroscopy and Biochemical Analysis of Honey to Assess a Marker for the Level of Varroa destructor Infestation of Honey Bee (Apis mellifera) Colonies
(FoodsFoods, 2023)
Varroa destructor is a parasitic mite responsible for the loss of honey bee (Apis mellifera) colonies. This study aimed to find a promising marker in honey for the bee colony infestation level using fluorescence spectroscopy ...
THE SEED VIGOUR OF SPELT PRODUCED AT THE MAIZE RESEARCH INSTITUTE “ZEMUN POLJE”
(Journal of Agricultural Sciences (Belgrade)Journal of Agricultural Sciences (Belgrade), 2022)
Spelt (Triticum spelta L.) has been increasingly attracting producers due to the biological properties and chemical composition of its seeds. As high-quality seeds are necessary for successful production, the vigour of ...
Assessment of quality and viability of primed maize seed [Ocena kvaliteta i životne sposobnosti semena kukuruza nakon prajminga]
(Institute of Field and Vegetable Crops, 2021)
Good crop establishment is essential for achieving high yield and constraints to good establishment include untimely sowing and low seed quality combined with various adverse growing conditions after sowing. Seed priming ...
COOPERATION BETWEEN AGRICULTURAL ЕXTENSION SERVICES AND COOPERATIVES – THE STATE AND POSSIBILITIES
(Journal of Agricultural Sciences (Belgrade)Journal of Agricultural Sciences (Belgrade), 2023)
One of the key links in the system of knowledge and information transfer in Serbian agriculture is the extension service, which acts as a mediator between scientific institutions and different user groups. Extension officers ...
SERBIAN BLACK TRUFFLE TUBER AESTIVUM: MICROBIOTA AND EFFECTS OF DIFFERENT FREEZING REGIMES ON VOLATILE AROMA COMPOUNDS DURING STORAGE
(Journal of Agricultural Sciences (Belgrade)Journal of Agricultural Sciences (Belgrade), 2023)
The use of truffles in food is based mainly on the addition of artificial flavors, aiming to achieve an intense aroma in the products. As truffle is a natural product with nutritional and functional properties, it is ...
CORRELATIONS OF MORPHO-AGRONOMIC TRAITS AND FORAGE QUALITY PROPERTIES IN DIVERSE RED CLOVER (TRIFOLIUM PRATENSE L.) COLLECTIONS
(Journal of Agricultural Sciences (Belgrade)Journal of Agricultural Sciences (Belgrade), 2022)
Red clover is an important perennial forage legume and a rich source of highly nutritional voluminous forage for livestock feed, which is continuously improved by plant breeding efforts that rely significantly on trait ...
THE ASSESSMENT OF CADMIUM AND LEAD IN ORGANIC AND CONVENTIONAL ROOT AND TUBER VEGETABLES FROM THE SERBIAN MARKET
(Journal of Agricultural Sciences (Belgrade)Journal of Agricultural Sciences (Belgrade), 2022)
Global organic agriculture and consumption of organic food has continuously increased over the past decades. The aim of the research was to determine and compare cadmium (Cd) and lead (Pb) concentrations in organic and ...
Natural toxigenic fungal and mycotoxin occurrence in maize hybrids / Prirodna pojava toksigenih gljiva i mikotoksina u hibridima kukuruza
(Institut za stočarstvo, Beograd, 2020)
The objective of the present study was to investigate the susceptibility of maize hybrids to the natural occurrence of toxigenic fungal species, in particular toxigenic Aspergillus and Fusarium species, and mycotoxins ...
Association between age at first calving and milk production in first lactation on longevity traits in Holstein cows / Povezanost između uzrasta pri prvom teljenju i proizvodnje u prvoj laktaciji sa osobinama dugovečnosti kod mlečnih krava
(Institut za stočarstvo, Beograd, 2020)
The objective of this research was to determine the association between age at first calving (AFC) and milk production in the first lactation of longevity traits for Holstein cows. The research was conducted on 2307 cows ...
Costing system as an instrument for enhancing environmental performance of entities in agribusiness / Obračun troškova kao instrument unapređenja ekoloških performansi entiteta u agrobiznisu
(Savez ekonomista Srbije, Beograd, 2020)
Acquiring and preserving competitive advantage requires companies to closely monitor and analyze their business costs and take timely corrective actions. The fact that business sustainability requires the consideration of ...