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Anatomical traits of Artemisia umbelliformis subsp. eriantha (Asteraceae) alpine glacial relict from Mt. Durmitor (Montenegro)
(Institute of Botany and Botanical Garden "Jevremovac", University of Belgrade, 2021)
In this study, the vegetative anatomy of Artemisia umbelliformis subsp. eriantha, a Central European alpine glacial relict, wild-growing on Mt. Durmitor (Mon- tenegro) was examined for the first time. The aim was to ...
The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus—Total quality index approach
(Wiley, 2020)
Total quality index approach was used to reflect the quality of Pleurotus ostreatus
mushroom, cultivated on grape pomace (P) as food waste substrate and wheat straw
(S), in four different combined ratios: 100P; 80P20S; ...
Adsorption-desorption behaviour of clomazone in Regosol and Chernozem agricultural soils
(Srpsko hemijsko društvo, Beograd, 2020)
Studies of adsorption and desorption of pesticides by soils are important for understanding and predicting their fate and transmission in the environment. Considering the agricultural and environmental relevance of clomazone, ...
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 ...
PROMOTION ON THE INTERNET AS A FUNCTION OF AGRIBUSINESS DEVELOPMENT IN CENTRAL SERBIA
(Balkan Scientific Association of Agricultural Economists (BSAAE)The Institute of Agricultural EconomicsAcademy of Economic Studies, Bucharest (Romania), 2023)
The advancement of information technologies during the
past several decades has excelled, especially those that
are applicable to all aspects of human activity. The aim of
this paper is to determine the views of ...
Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage
(University of Zagreb, 2016)
Antioxidant (AO) capacity of chocolates with 27, 44 and 75 % cocoa was assessed after production and during twelve months of storage by direct current (DC) polarographic assay, based on the decrease of anodic current caused ...