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Prikaz rezultata 1801-1807 od 1807
The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese
(Food BioscienceFood BioscienceFood Bioscience, 2023)
The use of truffles in food is primarily based on their pleasant smell to the consumer, to achieve this effect, artificial flavours are usually added. Considering that truffles have not only a hedonistic effect on consumers, ...
Anticancer effect of novel luteolin capped gold nanoparticles selectively cytotoxic towards human cervical adenocarcinoma HeLa cells: An in vitro approach
(Journal of Trace Elements in Medicine and BiologyJournal of Trace Elements in Medicine and BiologyJournal of Trace Elements in Medicine and Biology, 2023)
BackgroundAlthough luteolin has been confirmed as potent anticancer agent, its potential application as therapeutic is limited by its water solubility. To overcome this shortcoming nanoparticle technology approach was ...
Influence of pollination treatments and temperature regimes on progamic phase and fruit set in three European plum (Prunus domestica L.) cultivars tollerant/resistant to Sharka virus
(European Journal of AgronomyEuropean Journal of AgronomyEuropean Journal of Agronomy, 2023)
Pollination and temperature are predominant factors affecting the progamic phase of sexual plant reproduction. In light of climate change and the emergence of increasing temperatures, new knowledge is necessary to encourage ...
Fuzzy Numbers and Analysis of Radiological Images
(2023)
Fuzzy sets are a mathematical notion that allows us to represent uncertainty by assigning a degree of membership to a value in a range. This degree of membership represents the degree to which a particular value belongs ...
Novi tehnološki postupak dobijanja biofortifikatora na bazi Trichoderma spp. obogaćene selenom za primenu u održivoj poljoprivredi
(2023)
Prikazano tehničko rešenje predstavlja inovaciju u obliku novog tehnološkog postupka – proizvodnje biofortifikatora na bazi Trichoderma spp. obogaćene selenom predviđenog za primenu u održivoj poljoprivredi. Primenom novog ...
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 ...
Dark chocolate as a matrix for probiotic bacteria
(6th Central European Congress on Food, CEFood 2012, 2012)
Food products containing beneficial microorganisms, mostly lactic acid bacteria which effectively affect human digestive and immune systems, represent one of the largest market of functional foods, with dairy products as ...