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ISSN: 1840-4774    frecuency : 4   format : Electrónica

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Volume 10 Number 2 Year 2018

7 articles in this issue 

Andelkovic Violeta, Jelena Mesarovic, Mirjana Srebric, Snežana Mladenovic Drinic

Among cereals, maize has the highest content of bioavailable micronutrients in grain, particularly ß-carotene and a-tocopherol, which makes this crop the most appropriate for biofortification. Great genetic variability is a valuable source of micronutrien... see more

Pags. 1 - 7  

Tamara Mijatovic, Milica Peric, Luka Matovic, Marija Ristovic, Saša Drmanic

Six ester and amide derivates of 2,6-dimethyl-4-(substituted)-1,4-dihydropyridine-3,5-dicarboxylic acid have been synthesized in this paper, including: diethyl 2,6-dimethyl-4-phenyl-1,4-dihydropyridine-3,5-dicarboxylate, diethyl 2,6-dimethyl-4-(3-nitrophe... see more

Pags. 8 - 15  

Emir Horozic, Amira Cipurkovic, Zahida Ademovic, Demir Bjeloševic, Amila Zukic, Lamija Kolarevic, Darja Husejnagic, Snježana Hodžic

Ciprofloxacin, CFL is a drug that belongs to the second generation of fluoroquinolone antibiotics with a wide range of effects on Gram-positive and Gram-negative bacteria. The aim of this work was to investigate the interaction of CFL as ligand with dival... see more

Pags. 16 - 22  

Bhavya S.N., Jamuna Prakash

Dietary fiber obtained from by-products of food industries acts as a potential functional food ingredient and used in baking, beverages and meat products. Soybean, a rich source of plant protein is a suitable substitute to dairy milk. Processing of soy mi... see more

Pags. 23 - 31  

Rafael Audino Zambelli, Luan Ícaro Freitas Pinto, Edilberto Cordeiro dos Santos Junior, Ana Carolina Vieira de Lima, Mayara Lima Goiana, Luciana Gama de Mendonça; Bárbara Guerra Rodrigues

The study aimed to evaluate the effect of black sesame and flaxseed flour addition in different proportions on bread quality. The bread formulations were developed through the Rotational Central Composite Design (RCCD). The independent variables were: bla... see more

Pags. 32 - 40  

Stefan Boškovic, Branko Bugarski

While a liquid is dripping out of a capillary tube, there is a possibility to affect the characteristics of the exiting flow in certain ways. One of the ways already used is by introducing an electric field that can be used to change the average droplet d... see more

Pags. 41 - 53