Now showing items 56-75 of 378

    Title
    Determination of the Optimal Process Conditions for the Epoxidation of Vegetable Oils with Peracetic Acid [1]
    Determination of trans fatty acids in foodstuffs by gaschromatography-mass spectrometry [1]
    Determination of vitamin B1, B2 and B3 by means of chronopotentiometry and chronopotentiometric stripping analysis [1]
    Development and evaluation of sensory and instrumental methods for assessment textural properties of pasta [1]
    Development of biodegradable active packaging material from chitosan: synthesis, optimisation of properties, characterisation and application [1]
    Development of chromatographic methods for simultaneous determinations of tropane and glycoalkaloids and tracking of 14C atropine uptake in wheat [1]
    Development of drying and ripening process of traditional fermented sausage (Petrovská klobása) in controlled conditions [1]
    Development of methods for chronopotentiometric determination of selected pesticides in water [1]
    Development of Predictive Model for Fortification of Foods with Vitamin D in Serbia [1]
    Development of the double-membrane reactor concept [1]
    Distribution and profile of pollutants in bioticand abiotic samples by multivariate statisticalapproach [1]
    Dizajniranje mikrostrukture alumina-cirkonia kompozita dobijenog sol-gel metodom [1]
    Dobijanje ekstrakta nevena (Calendula officinalis L.) ugljen dioksidom pod pritiskom i njegovo mikrokapsuliranje u sistemu polimer-površinski aktivna materija [1]
    Dobijanje emulzionih nosača aktivnih materija primenom homogenizera i membranskim emulgovanjem u ćeliji sa mešanjem [1]
    Dobijanje i karakterizacija suspenzija nanočestica i njihovih kompozita [1]
    Dobijanje lantan-galata za primenu u gorivnim ćelijama [1]
    Donkey milk balkan breeds, protein profile, fatty acid composition, lactation [1]
    Drying and extraction of the wild garlic leaves (Allium ursinum L.) in order to obtain functional products with bioactive potential [1]
    Efekti osmotske dehidratacije na poboljšanje održivosti, nutritivna i antioksidativna svojstva korena i lista celera (Apium graveolens) [1]
    Effect of chilling rate of carcasses, time of deboning post mortem and way of curingon quality and safety of cooked ham [1]