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Volatile profiles of seasoned staves used in Balkan cooperage
(University of Belgrade - Faculty of Chemistry, 2021)
The ageing in contact with wood is an important process for improving the aroma, color, taste and astringency of some high-quality alcoholic beverages. One of the important changes is extraction of volatile compounds (i.e. ...
Resveratrol and fibrinogen interactions
(University of Belgrade - Faculty of Chemistry, 2021)
The French paradox describes a lower incidence of cardiovascular problems despite a high intake of
saturated fats. This phenomenon was associated with higher consumption of red wine, only to be later discovered that the ...
Ovalbumin adsorption on different types of microplastic
(University of Belgrade - Faculty of Chemistry, 2021)
Microplastics (MPs) are small in size, have low densities, can exist in the atmosphere for a
long time and can easily be spread by wind. Microplastics are plastic fibers, particles or films
with diameters smaller than 5 ...
Traut’s reagent application in fluorescent labeling of bovine serum albumin with phycocyanobilin
(University of Belgrade - Faculty of Chemistry, 2021)
Phycobiliproteins (PBP) have been employed in numerous fluorescence-based techniques owing
to highly fluorescent, covalently bound tetrapyrrole chromophores. So far, only entire PBPs have
been utilized as fluorescent ...