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Damage to ornamental plants by grass snails (Vallonia spp.) / Štete na ukrasnim biljkama od puževa trava (Vallonia Riso)
(Univerzitet u Novom Sadu - Poljoprivredni fakultet - Departman za zaštitu bilja i životne sredine "dr Pavla Vukasovića", Novi Sad, 2019)
This paper presents data on the damage caused by grass snails (Vallonidae) in Serbia. In the last two decades, the species Vallonia excentrica Sterki 1893 and V. pulchella (O.F.Müller 1774) have been registered several ...
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 ...
Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables
(Srpsko biološko društvo, Beograd, i dr., 2012)
In this study, twelve strains of Lactobacillus plantarum derived from spontaneously fermented vegetables (carrots and beetroot) and traditionally prepared sauerkraut were compared for their potential probiotic abilities ...
Application possibilities of Raman spectroscopy in the investigation of milk and dairy products / Mogućnosti primene Raman spektroskopije u ispitivanju mleka i proizvoda od mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2013)
Raman spectroscopy is a vibrational spectroscopic technique based on inelastic light scattering. This non-destructive, non-contact technique provides a number of qualitative and quantitative information about the different ...
Changes in microflora of tea fungus during storage of fermented dairy beverages / Promena mikroflore čajne gljive tokom skladištenja fermentisanih mlečnih napitaka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2010)
The tea fungus is being increasingly used in the production of innovative food products, both in Serbia and in other countries. This trend can be primarily ascribed to potential therapeutic characteristics of the fungus. ...
Cold-Pressed Pumpkin Seed Oil Antioxidant Activity as Determined by a DC Polarographic Assay Based on Hydrogen Peroxide Scavenge
(Wiley, Hoboken, 2011)
Antioxidant (AO) activity of cold pressed pumpkin (Cucurbita pepo L.) seed oil, produced from three naked and one hulled variety, was assessed using a DC polarographic assay based on a hydrogen peroxide scavenge (HPS). ...
Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration
(MDPI, BASEL, 2019)
Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, ...
Involuntary reduction in vigour of calves born from sexed semen
(Akademiai Kiado Rt, Budapest, 2016)
The objective of this study was to compare the reproductive traits of heifers and the development characteristics of their calves following artificial insemination (AI) with sexed and non-sexed semen. The analysed ...
Quantification of viable spray-dried potential probiotic lactobacilli using real-time PCR
(Srpsko biološko društvo, Beograd, i dr., 2012)
The basic requirement for probiotic bacteria to be able to perform expected positive effects is to be alive. Therefore, appropriate quantification methods are crucial. Bacterial quantification based on nucleic acid detection ...
Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition
(Elsevier Science Bv, Amsterdam, 2017)
Among the carriers of probiotic bacteria in the field of non-dairy foods, chocolate is one of the most appealing. Following the contemporary trend impelled with better efficiency, a compilation of three pro biotic strains ...