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Fusarium head blight and grain yield losses of wheat in Serbia
(Cereal Res Inst, Szeged, 2008)
The objective of this study was to identify crop production factor, associated with FHB development in Serbian wheat. FHB index and weight losses, varying from 16% to 74% and from 1.8% to 38.3%, respectively, indicated ...
Toxigenic potential of Fusarium langsethiae isolates from Serbian wheat kernels
(Akademiai Kiado Zrt, Budapest, 2008)
The toxigenic potential of F. langsethiae cultures isolated from Serbian wheat kernels harvested in 2005 was investigated. In vitro experiments were performed at room temperature (24-28 degrees C) with two different media: ...
Tissue culture and agronomic traits relationship in wheat
(Springer, Dordrecht, 2008)
There are only a few reports about the relationship between tissue culture and agronomic traits in wheat. In an attempt to enlarge the knowledge in this area, 96 wheat genotypes of worldwide origin were evaluated for their ...
Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean
(Springer, New York, 2013)
The total and individual phenolic profiles and their contribution to antioxidant capacities of seed coats and dehulled beans of black and yellow soybeans were investigated. In addition, lipoxygenase (LOX) and peroxidase ...
Intercropping white (Lupinus albus) and Andean (Lupinus mutabilis) lupins with other annual cool season legumes for forage production
(Elsevier Science Bv, Amsterdam, 2013)
Small-plot trials were carried out during 2011 and 2012 on calcareous soils at the Experimental Field of the Institute of Field and Vegetable Crops at Rimski.S'an'tevi near Novi Sad. The aim was to use white lupin (Lupinus ...
Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?
(Wiley, Hoboken, 2014)
The content of tocopherols, B vitamins, as well as free soluble, soluble conjugated and insoluble bound phenolic compounds was determined in untreated, steeped and sprouted wheat grains. Antioxidant capacity of whole wheat ...
Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening
(Wiley-Blackwell, Hoboken, 2016)
This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively ...
Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch
(Wiley, Hoboken, 2013)
The influence of two types of resistant starch, type 3 (RS3) and type 4 (RS4), on the rheological and textural properties of short (cookie) dough was studied. RS3 or RS4 were added in dough as a replacement of flour in ...
Antioxidative system in maize roots as affected by osmotic stress and different nitrogen sources
(Acad Sciences Czech Republic, Inst Experimental Botany, Praha 6, 2010)
The activities of antioxidative enzymes and contents of proline and total phenolics were assayed in roots of two maize (Zea mays L.) genotypes grown in a medium containing nitrate (NO3 (-)) or both nitrogen forms, nitrate ...
Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars
(Springer, New York, 2016)
Cookies are baked at elevated temperatures to obtain a desirable browning and flavor development, which are provided by Maillard reaction and caramelization. The drawback here is the formation of alpha-dicarbonyl compounds, ...