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Приказ резултата 411-416 од 416
Physiological basis of differential zinc and copper tolerance of Verbascum populations from metal-contaminated and uncontaminated areas (vol 23, pg 10005, 2016)
(Springer Heidelberg, Heidelberg, 2016)
The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening
(Wiley-Blackwell, Malden, 2011)
The aim of this paper was to investigate the role of two types of Penicillium roqueforti moulds (type esportazione and dolce) in the ripening of two Gorgonzola-type cheese varieties. Cheeses were analysed after 4, 14, 30 ...
Assessment of radiation exposure to human and non-human biota due to natural radionuclides in terrestrial environment of Belgrade, the capital of Serbia
(Springer, New York, 2018)
The main focus of this study was to assess radiation exposure to human and non-human biota due to natural radionuclides in soil of the Serbian capital. For the first time, ERICA tool was employed for calculation of gamma ...
Chemical composition, antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts
(Springer India, New Delhi, 2017)
The content of phenolic compounds (TPC) and glucans, as well as the effectiveness of antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts were determined and compared. The ...
Characterization of autochthonous Lactobacillus paracasei strains on potential probiotic ability
(Croatian Dairy Union, 2010)
Lactic acid bacteria strains isolated from traditional made cheeses constitute a reservoir of unexplored potential in biotechnology. In this study four autochthonous lactobacilli strains, isolated from traditional white ...
Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach
(Springer India, New Delhi, 2017)
Antioxidant (AO) capacity of instant, espresso, filter and Turkish/Greek coffee brews, coffee substitutes (roasted chicory root, barley, pea, chickpea, carob and dried fig) and individual compounds (phenolic acids, flavonoids, ...