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  • Publication date: 28.12.2015.
  • Published on HRČAK: 29.12.2015.

Table of contents

Full text

Dominant Epistasis Between Two Quantitative Trait Loci Governing Sporulation Efficiency in Yeast Saccharomyces cerevisiae (page 367-378)

Juraj Bergman, Petar T. Mitrikeski, Krunoslav Brčić-Kostić
Original scientific paper


Sensitive Voltammetric Determination of Natural Flavonoid Quercetin on a Disposable Graphite Lead (page 379-384)

Dai Long Vu, Simona Žabčíková, Libor Červenka, Bensu Ertek, Yusuf Dilgin
Original scientific paper


The Use of Thermal Analysis and Photoacoustic Spectroscopy in the Evaluation of Maltodextrin Microencapsulation of Anthocyanins from Juçara Palm Fruit (Euterpe edulis Mart.) and Their Application in Food (page 385-396)

Ana Paula da Silva dos Passos, Grasiele Scaramal Madrona, Vanessa Aparecida Marcolino, Mauro Luciano Baesso, Graciette Matioli
Original scientific paper


Physicochemical Changes and Antioxidant Activity of Juice, Skin, Pellicle and Seed of Pomegranate (cv. Mollar de Elche) at Different Stages of Ripening (page 397-406)

Luana Fernandes, José Alberto C. Pereira, Isabel Lopéz-Cortés, Domingo M. Salazar, Elsa C. D. Ramalhosa
Original scientific paper


Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels (page 407-418)

Igor Lukić, Nikolina Jedrejčić, Karin Kovačević Ganić, Mario Staver, Đordano Peršurić
Original scientific paper


Effect of Tara (Caesalpinia spinosa) Pod Powder on the Oxidation and Colour Stability of Pork Meat Batter During Chilled Storage (page 419-427)

Monika Skowyra, Urszula Janiewicz, Anna Marietta Salejda, Grażyna Krasnowska, María Pilar Almajano
Original scientific paper


Screening of Xylanolytic Aspergillus fumigatus for Prebiotic Xylooligosaccharide Production Using Bagasse (page 428-435)

Ana Flavia Azevedo Carvalho, Pedro de Oliva Neto, Paula Zaghetto de Almeida, Juliana Bueno da Silva, Bruna Escaramboni, Glaucia Maria Pastore
Original scientific paper


Investigation of the Effects of Inulin and β-Glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimisation of the Formulation Using D-Optimal Mixture Design (page 436-445)

Roya Afshari, Hedayat Hosseini, Ramin Khaksar, Mohammad Amin Mohammadifar, Zohre Amiri, Rozita Komeili, Amin Mousavi Khaneghah
Original scientific paper


Utjecaj svojstava pšeničnog brašna i tijesta na tehnološku kakvoću slanih proizvoda od kvasnog lisnatog tijesta (page 446-453)

Ana E. de la Horra, María Eugenia Steffolani, Gabriela N. Barrera, Pablo D. Ribotta, Alberto E. León
Original scientific paper


Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices (page 454-462)

Renata Josipović, Zvonimira Medverec Knežević, Jadranka Frece, Ksenija Markov, Snježana Kazazić, Jasna Mrvčić
Original scientific paper


Characterisation of Sorbus domestica L. Bark, Fruits and Seeds: Nutrient Composition and Antioxidant Activity (page 463-471)

Boris Majić, Ivana Šola, Saša Likić, Iva Juranović Cindrić, Gordana Rusak
Preliminary communication


Antioxidant and Antimicrobial Effects of Pistacia lentiscus L. Extracts in Pork Sausages (page 472-478)

George Botsaris, Antia Orphanides, Evgenia Yiannakou, Vassilis Gekas, Vlasios Goulas
Preliminary communication


Comparison of Enzymatic and Ultrasonic Extraction of Albumin from Defatted Pumpkin (Cucurbita pepo) Seed Powder (page 479-487)

Gia Loi Tu, Thi Hoang Nga Bui, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Van Viet Man Le
Preliminary communication


Preparation and Application of LDPE/ZnO Nanocomposites for Extending Shelf Life of Fresh Strawberries (page 488-495)

Aryou Emamifar, Mehri Mohammadizadeh
Short communication, Note


Influence of Climate, Variety and Production Process on Tocopherols, Plastochromanol-8 and Pigments in Flaxseed Oil (page 496-504)

Marko Obranović, Dubravka Škevin, Klara Kraljić, Milan Pospišil, Sandra Neđeral, Monika Blekić, Predrag Putnik
Short communication, Note


Contents, Author and Subject Index (page 505-522)


Index


Acknowledgement (page 523-527)

Zahvala (page 523-527)


Acknowledgement


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