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The effect of cover crops on the content of protein in grain of sweet maize
(Faculty of Agricultural Sciences and Food-Skopje Ss. Cyril and Methodius University in Skopje, Republic of Macedonia, 2017)
The study was conducted in the experimental field of the Maize Research Institute Zemun Polje, Serbia, during 2013/14-2014/15. The experiment was established as a block design with four replications. As winter cover crops-CC ...
PREGLED METODA ISPITIVANJA ŽIVOTNE SPOSOBNOSTI SEMENA
(Društvo selekcionera i semenara Republike Srbije, 2015)
Vigour is defined as the potential of seeds to germinate rapidly and uniformly under adverse and
optimum conditions. These criteria imply that vigorous seeds will establish early field stands
which provide competitive ...
Influence of the organic complex concentration on adsorption of herbicide in organic modified montmorillonite
(EGU General Assembly, 2016)
Pesticides are recognized as an important source of potential pollution to soil and water due to their mobility and degradation in soils. Results presented in this paper show impact of the organic complex concentration on ...
I Симпозијум “Коришћење и унапређење заштите земљишта”
(Српско друштво за проучавање обраде земљишта, ЗемунUniverzitet, 2015)
UTICAJ MODIFIKACIJE MONTMORIONITA NA SORPCIJU S-METOLAHLORA
(UDRUŽENJE ZA UREĐENJE I KORIŠĆENJE ZEMLJIŠTA I DEPONIJA, 2019)
U radu su prikazani rezultati sorpcije herbicida, s-metolahlora, na neoraganski i organski modifikovanom prirodnom montmorionitu iz Bogovine. Neorganska modifikacija je vršena zamenom dela Ca2+ jona iz međuslojnog prostora ...
SRPSKA INDUSTRIJA SEMENA I UNIVERZITET POSLE TRANZICIJE / SERBIAN SEED INDUSTRY AND UNIVERSITY AFTER TRANSITION
(Društvo selekcionera i semenara Republike Srbije, 2015)
In this paper we discuss the cooperation of the Serbian agricultural institutes, faculties and seed
industry which are deserved for the development of seed science and technology and its
applications in the sector of ...
Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage
(University of Zagreb, 2016)
Antioxidant (AO) capacity of chocolates with 27, 44 and 75 % cocoa was assessed after production and during twelve months of storage by direct current (DC) polarographic assay, based on the decrease of anodic current caused ...
Dark chocolate as a matrix for probiotic bacteria
(6th Central European Congress on Food, CEFood 2012, 2012)
Food products containing beneficial microorganisms, mostly lactic acid bacteria which effectively affect human digestive and immune systems, represent one of the largest market of functional foods, with dairy products as ...