Kategorija 8th FDSQ

STANDARDIZED BLACK CHOKEBERRY (Aronia melanocarpa L.) EXTRACT SUPPLEMENTATION REDUCES THE SALIVARY ROS LEVELS IN ORAL LICHEN PLANUS PATIENTS

8th WORKSHOP: FOOD AND DRUG SAFETY AND QUALITY, (pp. 210–213)   AUTOR / AUTHOR(S): A. Pirković , D. Dekanski , M. Hadži-Mihailović , D. Stanimirović , M. Prokić , Ž. Bojić-Trbojević Download Full Pdf     DOI: 10.46793 SAŽETAK / ABSTRACT: The oxidative…

DetaljnijeSTANDARDIZED BLACK CHOKEBERRY (Aronia melanocarpa L.) EXTRACT SUPPLEMENTATION REDUCES THE SALIVARY ROS LEVELS IN ORAL LICHEN PLANUS PATIENTS

TOTAL PHENOLIC CONTENT AND ELEMENTAL COMPOSITION OF MUSCAT HAMBURG WINE TREATED WITH MELATONIN DURING VINIFICATION

8th WORKSHOP: FOOD AND DRUG SAFETY AND QUALITY, (pp.194–197)   AUTOR / AUTHOR(S): N. Đorđević , N. Todorović Vukotić , B. Nastasijević , I. Perić , M. Savić , S. Pejić , S. B. Pajović Download Full Pdf   DOI: 10.46793 SAŽETAK / ABSTRACT: Red…

DetaljnijeTOTAL PHENOLIC CONTENT AND ELEMENTAL COMPOSITION OF MUSCAT HAMBURG WINE TREATED WITH MELATONIN DURING VINIFICATION

EFFECT OF MELATONIN TREATMENT DURING VINIFICATION ON TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF MOLDOVA WINE

8th WORKSHOP: FOOD AND DRUG SAFETY AND QUALITY, (pp.190–193)   AUTOR / AUTHOR(S): N. Đorđević , N. Todorović Vukotić , B. Nastasijević , I. Perić , M. B. Živković , S. Pejić , S. B. Pajović Download Full Pdf   DOI: 10.46793 SAŽETAK / ABSTRACT:…

DetaljnijeEFFECT OF MELATONIN TREATMENT DURING VINIFICATION ON TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF MOLDOVA WINE

Filipendula ulmaria ETHANOLIC-AQUEOUS EXTRACT AS A POTENTIAL NATURAL FOOD PRESERVATIVE: ASSESSMENT OF ANTIOXIDANT AND ANTIBACTERIAL PROPERTIES

8th WORKSHOP: FOOD AND DRUG SAFETY AND QUALITY, (pp.182–185)   AUTOR / AUTHOR(S): T. Anđić , B. Nikolić , D. Mitić-Ćulafić , S. Vuletić ,  T. Ganić , A. Ignjatijević , A. Džamić , L. Žarković , S. Cvetković Download Full Pdf   DOI: 10.46793 SAŽETAK / ABSTRACT:…

DetaljnijeFilipendula ulmaria ETHANOLIC-AQUEOUS EXTRACT AS A POTENTIAL NATURAL FOOD PRESERVATIVE: ASSESSMENT OF ANTIOXIDANT AND ANTIBACTERIAL PROPERTIES