Tomislav Pavlešić
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View article: Combined Inhibitory Effect of Fir (Abies alba Mill.) Honeydew Honey and Probiotic Bacteria Lactiplantibacillus plantarum on the Growth of Salmonella enterica Serotype Typhimurium
Combined Inhibitory Effect of Fir (Abies alba Mill.) Honeydew Honey and Probiotic Bacteria Lactiplantibacillus plantarum on the Growth of Salmonella enterica Serotype Typhimurium Open
Honey is a natural food consisting mainly of sugars, enzymes, amino acids, organic acids, vitamins, minerals and aromatic substances. In addition to specific organoleptic properties, honey also has other components that contribute to its n…
View article: Mint (Mentha spp.) Honey: Analysis of the Phenolic Profile and Antioxidant Activity
Mint (Mentha spp.) Honey: Analysis of the Phenolic Profile and Antioxidant Activity Open
Research background. The composition of honey is influenced by the botanical source and geographical area of the nectar from which it is derived. Unifloral honeys reach higher market value than multifloral honeys due to their specific arom…
View article: From the Autochthonous Grape Varieties of the Kastav Region (Croatia) to the Belica Wine
From the Autochthonous Grape Varieties of the Kastav Region (Croatia) to the Belica Wine Open
Research background. Coastal region of Croatia is rich in autochthonous grape varieties. Many of them have been almost abandoned, such as the autochthonous varieties of Kastav (Croatia), used for the production of the Kastavska Belica wine…
View article: Stanje i perspektive proizvodnje alkoholnih pića od jagodastog voća
Stanje i perspektive proizvodnje alkoholnih pića od jagodastog voća Open