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Приказ резултата 311-320 од 325
Toxigenic fungal and mycotoxin contamination of maize samples from different districts in Serbia / Kontaminacija toksigenim vrstama gljiva i njihovim mikotoksinima uzoraka kukuruza iz različitih regiona u Srbiji
(Institut za stočarstvo, Beograd, 2018)
This study was carried out in order to investigate the natural occurrence of toxigenic fungi and levels of zearalenone (ZEA), deoxynivalenol (DON) and aflatoxin B1 (AFB1) in the maize stored immediately after harvesting ...
First record of two slug mite species of the genus Riccardoella Berlese (Acari: Ereynetidae) in Serbia / Prvi podaci o parazitskim grinjama roda Riccardoella Berlese (Acari: Ereynetidae) na puževima plućašima u Srbiji
(Institut za pesticide i zaštitu životne sredine, Beograd i Društvo za zaštitu bilja Srbije, Beograd, 2016)
The paper presents the first data on slug mites Riccardoella (Riccardoella) limacum (Schrank) and R. (Proriccardoella) oudemansiThor (Acari: Ereynetidae) in Serbia. The two parasitic species were detected on seven species ...
Functional anatomy of vascular tissue as a tool to understand transport of water and assimilates into developing fruit / Značaj funkcionalne anatomije u istraživanjima transporta vode i asimilata u plodove u razvoju
(Univerzitet u Beogradu - Biološki fakultet - Institut za botaniku i botaničku baštu "Jevremovac", Beograd, 2015)
The yield of crop plants and fruit growth depends, to a large extent, on the efficiency of the vascular tissue, in optimal conditions, as well as in stress conditions. Most of the material on which fruit growth depends is ...
THE SEED VIGOUR OF SPELT PRODUCED AT THE MAIZE RESEARCH INSTITUTE “ZEMUN POLJE”
(Journal of Agricultural Sciences (Belgrade)Journal of Agricultural Sciences (Belgrade), 2022)
Spelt (Triticum spelta L.) has been increasingly attracting producers due to the biological properties and chemical composition of its seeds. As high-quality seeds are necessary for successful production, the vigour of ...
Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate
(FoodsFoods, 2022)
Cocoa beans are part of the cocoa plant fruit (Theobroma cacao L.) used to prepare various products such as chocolate, cocoa butter, jelly, liqueurs, cosmetics, etc. Dark chocolate is consumed worldwide by different ...
Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration
(FoodsFoods, 2023)
The aim of this research was to examine the chemical properties of freshly squeezed wild garlic extract (FSWGE) and its use as an additive in burgers (BU). Technological and sensory properties of such fortified burgers ...
Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat
(FoodsFoods, 2023)
This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare ...
Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot ‘Ironed’ Sausage”
(FoodsFoods, 2023)
“Pirot ‘ironed’ sausage“ (Pis) is a traditional, fermented sausage, made from different types of meat (beef and chevon), without additives or starter cultures. The physical–chemical properties (pH, water activity, fats, ...
CANNED MEAT PRODUCTS FOR MEMBERS OF THE SERBIAN ARMED FORCES: Na, K, Ca, AND Mg CONTENT AND HEALTH RISKS/BENEFITS
(Journal of Agricultural Sciences (Belgrade)Journal of Agricultural Sciences (Belgrade), 2022)
Macroelements such as Na, K, Ca, and Mg play a significant physiological role, and their inadequate intake has been linked to severe diseases, such as high blood pressure. Data on risk assessment for human health in Serbia, ...
Emotions and Food Consumption: Emotional Eating Behavior in a European Population
(FoodsFoods, 2023)
Emotion can reflect in the perception of food consumption. An increase in food intake during emotional and psychological conditions may have a negative impact on human health. The aim of this cross-sectional study was to ...