Search Results - "Joković Nataša M."
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Traditional uses of plants in human and ethnoveterinary medicine on Mt. Rujan (southeastern Serbia)
Published in Genetic resources and crop evolution (01-08-2024)“…The population from 25 villages in two municipalities on Rujan Mt. in southeastern Serbia (130 informants) was surveyed about human and ethnoveterinary…”
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Optimization of hempseed oil extraction by n-hexane
Published in Industrial crops and products (01-07-2013)“…•Solvent extraction of hempseed oil under different extraction conditions.•Evaluating the influence of process variables on the hempseed oil yield.•Prediction…”
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Optimization of KOH-catalyzed methanolysis of hempseed oil
Published in Energy conversion and management (01-10-2015)“…•Optimization of hempseed oil methanolysis by CCRD coupled with RSM and ANN-GA.•Both models are successful in modeling the FAME content.•RSM model shows better…”
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The kinetics and thermodynamics of hempseed oil extraction by n-hexane
Published in Industrial crops and products (01-01-2014)“…•The kinetics and thermodynamics of hempseed oil solvent extraction.•A phenomenological model give an excellent fit of the extraction data.•A simpler model…”
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Optimization and kinetic modeling of esterification of the oil obtained from waste plum stones as a pretreatment step in biodiesel production
Published in Waste management (Elmsford) (01-02-2016)“…•Biodiesel is produced from the oil obtained from waste plum kernel stones.•Esterification of FFA in the oil is optimized by RSM combined with CCD.•The…”
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Decontamination of Salmonella enterica spp. on shell eggs by Allium cepa L. dry scales extracts
Published in Kragujevac Journal of Science (2022)“…Salmonellae are a major global diarrheal diseases agent and are commonly found in a variety of foods. However, eggs appear to be one of the most important…”
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The evolution of lactic acid bacteria community during the development of mature sourdough
Published in Acta Periodica Technologica (01-01-2009)“…In order to follow the composition and changes in lactic acid bacteria (LAB) population of rye flour sourdough that was continuously propagated by a repeated…”
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