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Monitoring of the Wines’ Quality by Gas Chromatography: HSS-GC/FID Method Development, Validation, Verification, for Analysis of Volatile Compounds
(MDPI, 2022)
One of the most common techniques for wine analysis is gas chromatography coupled with the flame ionization detector and headspace autosampler (HSS-GC/FID) for the analysis of the volatile compounds in the wine samples. ...
Whole-Farm Revenue Protection as a Factor of Economic Stability in Crop Production
(MDPI, BASEL, 2020)
Crop production is largely unprotected and exposed to a great number of production factors. On the other hand, farmers are exposed to fluctuations in the market prices of their products every year, which often has a negative ...
Analysis of Apple Fruit (Malus × domestica Borkh.) Quality Attributes Obtained from Organic and Integrated Production Systems
(SustainabilitySustainability, 2022)
The aim of this study was to compare total phenolic content (TPC), radical-scavenging activity (RSA), total anthocyanin content (TAC), sugar and polyphenolic profiles of two apple cultivars (‘Discovery’ and ‘Red Aroma ...
Fully Dynamic High–Resolution Model for Dispersion of Icelandic Airborne Mineral Dust
(AtmosphereAtmosphere, 2022)
Icelandic topsoil sediments, as confirmed by numerous scientific studies, represent the largest and the most important European source of mineral dust. Strong winds, connected with the intensive cyclonic circulation in the ...
In search of traces of the mandrake myth: the historical, and ethnobotanical roots of its vernacular names
(BioMed Central Ltd, 2021)
Mandrake (Mandragora spp.) is one of the most famous medicinal plant in western cultures since Biblical times and throughout written history. In many cultures, mandrake is related to magic and witchcraft, which is said to ...
Healthier Meat Products Are Fashionable—Consumers Love Fashion
(Applied SciencesApplied Sciences, 2022)
Meat manufacturers are nowadays in a very unenviable position. Both meat and meat products require the utilization of various additives due to their chemical composition. On the other hand, consumers demand fresh, ...
Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat
(MDPI, 2021)
Pungency is an interesting sensory stimulus analyzed from different perspectives, in particular the underpinning mechanisms of its sensation and perception. In this study, grilled pork meat coated with three types of hot ...
Kinetic Parameters Identification of Conductive Enhanced Hot Air Drying Process of Food Waste
(Serbian Society of Heat Transfer Engineers, 2021)
The efficient utilization of waste from food industry is possible after thermal treatment of the material. This treatment should be economically feasible and compromise the energy efficient drying process. The main goal ...
Surface functional groups and degree of carbonization of selected chars from different processes and feedstock
(PLoS ONEPLoS ONE, 2022)
The knowledge of the structural and chemical properties of biochars is decisive for their application as technical products. For this reason, methods for the characterization of biochars that are generally applicable and ...
Polyphenolic and Chemical Profiles of Honey From the Tara Mountain in Serbia
(Frontiers in NutritionFrontiers in Nutrition, 2022)
This study presents a detailed characterization of 27 honey samples from the Tara Mountain region in Serbia using different comprehensive techniques and methods. The types of the honey samples were defined as monofloral ...