Výsledky vyhledávání - University of Zagreb

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  1. 1
    Safety regulations of food enzymes

    Safety regulations of food enzymes

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    Safety regulations of food enzymes
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  2. 2
    Efficacy of washing and sanitizing methods for disinfection of fresh fruit and vegetable products

    Efficacy of washing and sanitizing methods for disinfection of fresh fruit and vegetable products

    Další autoři: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    Efficacy of washing and sanitizing methods for disinfection of fresh fruit and vegetable products
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  3. 3
    The importance of monitoring changes in milk fat to milk protein ratio in holstein cows during lactation

    The importance of monitoring changes in milk fat to milk protein ratio in holstein cows during lactation

    Další autoři: “…Faculty of Agriculture, University of Zagreb…”
    The importance of monitoring changes in milk fat to milk protein ratio in holstein cows during lactation
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  4. 4
    Improving projects performance with lean construction , state of the art, applicability and impacts

    Improving projects performance with lean construction , state of the art, applicability and impacts

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    Improving projects performance with lean construction , state of the art, applicability and impacts
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  5. 5
    Effects of foaming agents and calcium carbonate on thermo-mechanical properties of natural rubber foams

    Effects of foaming agents and calcium carbonate on thermo-mechanical properties of natural rubber foams

    Další autoři:
    Effects of foaming agents and calcium carbonate on thermo-mechanical properties of natural rubber foams
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  6. 6
    Food Safety and Food Quality in the Supply Chain

    Food Safety and Food Quality in the Supply Chain

    Další autoři: “…Faculty of Economics and Business, University of Zagreb…”
    Food Safety and Food Quality in the Supply Chain
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  7. 7
    Amylase for apple juice processing , effects of pH, heat, and Ca2+ Ions

    Amylase for apple juice processing , effects of pH, heat, and Ca2+ Ions

    Další autoři: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    Amylase for apple juice processing , effects of pH, heat, and Ca2+ Ions
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  8. 8
    Influence of saccharomyces cerevisiae strains on general composition and sensorial properties of white wines made from vitis vinifera cv. Albariǫ

    Influence of saccharomyces cerevisiae strains on general composition and sensorial properties of white wines made from vitis vinifera cv. Albariǫ

    Další autoři: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    Influence of saccharomyces cerevisiae strains on general composition and sensorial properties of white wines made from vitis vinifera cv. Albariǫ
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  9. 9
    Identification of phenolic acids and changes in their content during fermentation and ageing of white Wines Posip

    Identification of phenolic acids and changes in their content during fermentation and ageing of white Wines Posip

    Další autoři: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    Identification of phenolic acids and changes in their content during fermentation and ageing of white Wines Posip
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  10. 10
    Characterization of hanseniaspora (Kloeckera) strains isolated in finger lakes wineries using physiological and molecular techniques

    Characterization of hanseniaspora (Kloeckera) strains isolated in finger lakes wineries using physiological and molecular techniques

    Další autoři: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    Characterization of hanseniaspora (Kloeckera) strains isolated in finger lakes wineries using physiological and molecular techniques
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  11. 11
    Effects of hot water immersion on storage quality of fresh broccoli heads

    Effects of hot water immersion on storage quality of fresh broccoli heads

    Další autoři: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    Effects of hot water immersion on storage quality of fresh broccoli heads
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  12. 12
    Chemometric analysis of high molecular mass glutenin subunits and image data of bread crumb structure from croatian wheat cultivars

    Chemometric analysis of high molecular mass glutenin subunits and image data of bread crumb structure from croatian wheat cultivars

    Další autoři: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    Chemometric analysis of high molecular mass glutenin subunits and image data of bread crumb structure from croatian wheat cultivars
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  13. 13
    hScavenging activity of enzymatic Hydrolysates from wheat bran

    hScavenging activity of enzymatic Hydrolysates from wheat bran

    Další autoři: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    hScavenging activity of enzymatic Hydrolysates from wheat bran
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  14. 14
    Distribution of nutrients in edible banana pulp

    Distribution of nutrients in edible banana pulp

    Další autoři: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    Distribution of nutrients in edible banana pulp
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  15. 15
    Manganese/TiO2 composites prepared and used for photocatalytic active textiles

    Manganese/TiO2 composites prepared and used for photocatalytic active textiles

    Další autoři:
    Manganese/TiO2 composites prepared and used for photocatalytic active textiles
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  16. 16
    Designer yeasts for the fermentation industry of the 21st century

    Designer yeasts for the fermentation industry of the 21st century

    Další autoři: “…Sveuciliste u Zagrebu * Prehrambeno-Biotehnoloski Fakultet,University of Zagreb, Faculty of Food Technology and Biotechnology…”
    Designer yeasts for the fermentation industry of the 21st century
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  17. 17
    Photovoltaic panels , a review of the cooling techniques

    Photovoltaic panels , a review of the cooling techniques

    Další autoři:
    Photovoltaic panels , a review of the cooling techniques
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  18. 18
    Determination of sorbitol concentration in diet chocolate by high-performance liquid chromatography

    Determination of sorbitol concentration in diet chocolate by high-performance liquid chromatography

    Další autoři: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    Determination of sorbitol concentration in diet chocolate by high-performance liquid chromatography
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  19. 19
    Impact of grape varieties on wine distillates flavour

    Impact of grape varieties on wine distillates flavour

    Další autoři: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    Impact of grape varieties on wine distillates flavour
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  20. 20
    The influence of some commercial saccharomyces cerevisiae strains on the quality of chardonnay wines

    The influence of some commercial saccharomyces cerevisiae strains on the quality of chardonnay wines

    Další autoři: “…Faculty of Food Technology and Biotechnology, University of Zagreb…”
    The influence of some commercial saccharomyces cerevisiae strains on the quality of chardonnay wines
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