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Balkans' Asteraceae Species as a Source of Biologically Active Compounds for the Pharmaceutical and Food Industry
(Wiley-V C H Verlag Gmbh, Weinheim, 2020)
Herbal drugs are a useful source of different bioactive compounds. Asteraceae species, as the most widespread vascular plants, can be used both as food and as medicine due to the great diversity of recorded chemical ...
Experimental Design Optimization of the Determination of Total Halogens in Coal by Combustion-Ion Chromatography
(Taylor & Francis Inc, Philadelphia, 2015)
Determination of total halogens in coal was investigated with oxygen bomb combustion followed by ion chromatography. Experimental parameters were optimized by fractional factorial design and response surface methodology. ...
A decade of sulfite control in Serbian meat industry and the effect of HACCP
(Taylor & Francis Group, 2018)
In total 7,351 meat preparations and fresh processed meat products were analyzed from 555
different Serbian meat producers over a 10 year period, 4½ years before and 5½ years after
mandatory HACCP implementation. From ...
Micromorphological and anatomical characteristics of Salvia amplexicaulis Lam., S. jurisicii Košanin and S. ringens Sibth. & Sm. (Lamiaceae)
(Taylor & Francis Group, 2021)
In this study, we examined Salvia amplexicaulis Lam., S. jurisicii Košanin and S. ringens Sibth. & Sm. collected in the Republic of North Macedonia, which are for the first time subjected to detailed micromorphological and ...
Influence of sociodemographic factors on eating motivations - modelling through artificial neural networks (ANN)
(Taylor & Francis Ltd, Abingdon, 2020)
This study aimed at investigating the influence of some sociodemographic factors on the eating motivations. A longitudinal study was carried conducted with 11960 participants from 16 countries. Data analysis included t-test ...
A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers
(Wiley, Hoboken, 2019)
Changes in physicochemical parameters, proximate composition, amino
acid and taste profiles of turkey burgers enriched at 1% with soy (control), pulses,
Chlorella and Spirulina proteins were studied.
Results: Color ...
Kinetics of thermally activated processes in cordierite-based ceramics
(Springer, 2019)
Thermally activated processes in cordierite-based ceramics were investigated to determine the effect of the mechanical activation and the addition of TeO2 on kinetic and thermodynamic parameters of these processes. Using ...
Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese
(Food Science and Technology InternationalFood Science and Technology InternationalFood sci. technol. int., 2022)
The aim of this study was to select autochthonous lactic acid bacteria (LAB) isolates with antilisterial activity from Zlatar cheese and to evaluate the ability of selected LAB to control Listeria monocytogenes growth ...
Chapter 5 - Flavors, colors, and preservatives used in processed cheese
(Woodhead Publishing, 2022)
Natural cheeses and emulsifying salts are the main ingredients in the production of processed cheese. Together with processing parameters, they largely determine the composition and properties of the final product, but ...
Meet-continuous codomain lattice and fuzzy set inequations
(The 5th International Conference on Machine Learning and Intelligent Systems (MLIS 2023), Macao, Kina, 2023)
Extremal problems in fuzzy set and fuzzy relational equations and inequations - both existential and constructional - strongly depend on the choice of the codomain lattice, and the way we define the composition of fuzzy ...