Претраживање
Приказ резултата 241-246 од 246
Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants
(MDPI, BASEL, 2020)
Many aspects linked to personal characteristics, society and culture constitute some of the motivators that drive food choice. The aim of this work was to determine in what extent the eating behaviors of individuals are ...
Influence of pruning on biological properties of sweet cherry cultivars grafted on ‘Oblačinska’ sour cherry
(International Society for Horticultural Science, 2020)
Pruning is the most important pomotechnical measure in intensive sweet cherry cultivation, that significantly affects fruit quality. The objective of this study was to examine the influence of pruning intensity on biological ...
Microstructure of kajmak skin layer made during kajmak production
(Croatian Dairy Union, Zagreb, 2020)
Kajmak is a unique dairy product with a long tradition in Balkan countries and the Middle East. Kajmak skin layers are formed during 60 minutes of kajmak production, influencing the quality and determining the structure ...
Aflatoxins in milk and dairy products: Occurrence and exposure assessment for the serbian population
(MDPI AG, 2020)
The main objective of this study was to assess the exposure associated with aflatoxin M1 (AFM1) of the adult population in Serbia from consumption of milk and dairy products. This assessment was performed using concentration ...
POTENTIAL OF CHAMPIGNONS CULTIVATED ON DIGESTED ORGANIC WASTE IN THE PREVENTION AGAINST OXIDATIVE STRESS AND NEURAL DAMAGE
(University of Banja Luka, 2020)
Agaricus bisporus also known as champignon or white button mushroom was
cultivated on digested organic waste. Its aqueous extract was investigated for the
antioxidant potential, which could strengthen the protection of ...
MICROBIOME OF THE HALOPHYTE HORDEUM HYSTRIX ROTH. AS A SOURCE OF THE HALOPHILIC PGP BACTERIA
(Federation of European Microbiological Societies, FEMS, 2020)
BACKGROUND
Determination of the halophytic microbiome diversity is the basis for understanding the mechanisms that enable halophytes to tolerate the increased salt concentration. This report provides new data regarding ...