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A novel method for classification of wine based on organic acids
(Elsevier Sci Ltd, Oxford, 2019)
Bio-electronic tongue was linked to artificial intelligence processing unit and used for classification of wines based on carboxylic acids levels, which were indirectly related to malolactic fermentation. The system employed ...
Composition, antimicrobial, antiradical and spasmolytic activity of Ferula heuffelii Griseb. ex Heuffel (Apiaceae) essential oil
(Elsevier Sci Ltd, Oxford, 2012)
The essential oil from underground parts of Ferula heuffelii from N.E. Serbia, was analysed using GC and GC-MS. The main compounds of the essential oil were elemicin (35.4%) and myristicin (20.6%). The essential oil exhibited ...
Characterisation of dietary fibre components in cereals and legumes used in Serbian diet
(Elsevier Sci Ltd, Oxford, 2013)
The typical Serbian diet is characterised by high intake of cereal products and also legumes are often used. The content of total fibre as well as certain fibre fractions was determined in cereals, cereal products, and ...
Biological activity and chemical composition of different berry juices
(Elsevier Sci Ltd, Oxford, 2011)
Total phenolics total anthocyanins mineral content radical scavenging activity and antiproliferative activity against human cancer cell lines were evaluated in fresh pressed juices of five different berries Total phenolic ...
Optimization of polyphenols extraction from dried chokeberry using maceration as traditional technique
(Elsevier Sci Ltd, Oxford, 2016)
Traditional maceration method was used for the extraction of polyphenols from chokeberry (Aronia melanocarpa) dried fruit, and the effects of several extraction parameters on the total phenolics and anthocyanins contents ...