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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 ...
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 ...
Synthesis and Sintering of High-temperature Composites Based on Mechanically Activated Fly Ash
(Međunarodni Institut za nauku o sinterovanju, Beograd, 2012)
Amount of fly ash which is and yet to be generated in the coming years highlights the necessity of developing new methods of the recycling where this waste can be reused in significant quantity. A new possibility for fly ...
NEW CONCEPT OF IN/OUT AIR QUALITY CONTROL IN LIVESTOCK BUILDINGS
(Thermal ScienceThermal Science, 2022)
The object of this research is the new concept of the original universal system for air quality and energy control in laboratory conditions (wet scrubbing system) based on the „clean air in/out“ principle. Namely, the ...
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; ...
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 ...