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Приказ резултата 6341-6350 од 6917
ZNAČAJ I ZASTUPLJENOST CVEĆA NA JAVNIM ZELENIM POVRŠINAMA GRADA BEOGRADA
(Institut PKB Agroekonomik Beograd, 2018)
U radu su prikazane površine i struktura površina pod cvetnim vrstama na
teritoriji Grada Beograda kao nezamenljivog i neizostavnog dekora jedne urbane sredine.
Sagledavajući postojeće površine na jednoj strani, demografsku ...
DEVELOPMENT OF SPECTROSCOPIC METHOD FOR MEASUREMENT OF ELECTRIC FIELD IN THE CATHODE SHEATH REGION OF AN ABNORMAL GLOW NEON DISCHARGE
(Vinča Institute of Nuclear Sciences, 2018)
We have experimentally and theoretically studied the DC Stark shifts
of several visible neon atomic lines Ne I (503.135nm; 507.421 nm; 511.367 nm;
515.196 nm; 515.443 nm; 520.390 nm; and 520.886 nm) recorded in the ...
Influence of lettuce cultivar on morphological properties and yield
(University of Banja Luka Faculty of Agriculture, 2022)
Lettuce, or Lactuca sativa L., is a leafy vegetable from Asteraceae family, that
has great nutritional value and it is beneficial for human health. Leaves of this
annual plant are great source of fiber in addition to ...
Procena adaptabilnosti komercijalnih NS hibrida suncokreta primenom GGE biplot analize
(Univerzitet uBeogradu, Poljoprivredni fakultet, 2010)
Dvogodišnji višelokacijski ogled, koji je izveden na 26 lokaliteta ravnomerno rapoređenih u glavnim regionima gajenja suncokreta u Srbiji, je poslužio da se prouči adaptabilnost 25 komercijalnih NS hibrida sucokreta, na ...
NUTMEG SPICE – SOURCE OF NATURAL ANTIOXIDANTS
(32nd Scientific-Expert Conference of Agriculture and Food Industry- Book of Abstracts, 2022)
Nutmeg is the spice from evergreen-tree Myristica fragrans from family Myristicaceae, obtained
by peeling seeds from cover (mace). Nutmeg is sold as whole seed or ground spice, and is also a
raw material for several ...
Viability of probiotic strains Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days
(Elsevier, Amsterdam, 2015)
The popularity of chocolate as food around the world combined with high level of health-related awareness of the contemporary consumer, imposed the idea of enriching composition of different kinds of chocolate with probiotic ...
Color changes of UHT milk during storage
(MDPI, BASEL, 2008)
In this study measurements of color parameters of UHT milk were performed, by using a MOM-color 100 photoelectric tristimulus colorimeter. Colors of UHT milk samples containing 3.2% and 1.6% milk fat, processed under ...
Biological potential of polysaccharide extracts obtained from commercially grown oyster mushroom strain
(University of Novi Sad Institute of Food Technology Bulevar cara Lazara 1; 21000 Novi Sad, 2016)
Fungal members of the class Basidiomycetes are recognized as potential sources of bioactive
compounds, which can be used in a possible replacement of the synthetic antioxidants and antibiotics
by the naturally originated ...
Productive and non-productive use of water of common bean under full and deficit irrigation
(Acta Horticulturae, 2022)
This paper investigates water productivity (WP g m-2), water use efficiency (WUE kg m-3) and productive and nonproductive water of common bean (Phaseolus vulgaris L.). The experiment was set up in Stara Pazova, 40 km north ...
Basil (Ocimum basilicum L.) cultivated in Serbia: antioxidant and antibacterial activity of essential oil and extracts
(8th International Electronic Conference on Medicinal Chemistry, Basel, Switzerland, 2022)
Basil (Ocimum basilicum L.) has a long traditional use as spice in both folk and conventional medicine. Basil extracts (BEs) as well as essential oil (EO) represents a rich source of phytochemicals, many of which possess ...