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Chemical, rheological and sensory characteristics of sweet spreads made from by-products of soya bean and maize
(Wiley, 2020)
Sweet maize cob (SMC) and black soya bean seed coat (BSC) were used to prepare a sweet spread.
Chemical composition of the prepared spread and its rheological and sensory characteristics were investigated.
The results ...
Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals
(Elsevier, 2021)
In this study, the content of Maillard reaction products from its initial, intermediate and final stage (5-
hydroxymethylfurfural, α-dicarbonyl compounds, furosine, N-ε-carboxymethyllysine and N-ε-carboxyethyllysine)
was ...
ZP3067
(Rešenje:320-04-02274/2/2019-11, 2021)
ZP3025
(Rešenje:320-04-02276/2/2019-11, 2021)
ZP568
(Rešenje:320-04-02281/2/2019-11, 2021)
ZP795
(Rešenje:320-04-02287/2/2019-11, 2021)
Leaf transcriptome analysis of Lancaster versus other heterotic groups’ maize inbred lines revealed different regulation of cold‐responsive genes
(Hoboken, New Jersey : Wiley, 2021)
One of the strategies for overcoming global climate change threatening to decrease maize yield is early sowing. To contribute to the development of cold-tolerant hybrids this research focused on the genetic background's ...
Alteration in phytochemicals from sweet maize in response to domestic cooking and frozen storage
(Elsevier, 2022)
Sweet maize has worldwide importance due to its high nutritional value and health benefits. In order to provide valuable health-related information to consumers, the phytochemicals profile of raw sweet maize kernels and ...
ZP6720
(Rešenje:320-44-02135/2/2020-11, 2022)
ZP5091
(Rešenje:320-04-02280/2/2019-11, 2021)