Search Results - "Kostadinović Veličkovska, Sanja"

Bioactive compounds and “in vitro” antioxidant activity of some traditional and non-traditional cold-pressed edible oils from Macedonia by Kostadinović Veličkovska, Sanja, Catalin Moţ, Augustin, Mitrev, Saša, Gulaboski, Rubin, Brühl, Ludger, Mirhosseini, Hamed, Silaghi-Dumitrescu, Radu, Matthäus, Bertrand

“…The bioactive compounds and “in vitro” antioxidant activity measured by three antioxidant assays of some traditional and non-traditional cold-pressed edible…”
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Electrochemical Determination of Antioxidant Capacity of Traditional Homemade Fruit Vinegars Produced with Double Spontaneous Fermentation by Chochevska, Maja, Jančovska Seniceva, Elizabeta, Veličkovska, Sanja Kostadinović, Naumova-Leţia, Galaba, Mirčeski, Valentin, Rocha, João Miguel F, Esatbeyoglu, Tuba

“…In the current study, the antioxidant activity of traditional homemade fruit vinegars (HMV) was estimated by measuring the rate of homogeneous redox reaction…”
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Comprehensive analysis of oxidative stability and nutritional values of germinated linseed and sunflower seed oil by Pointner, Tobias, Rauh, Katharina, Auñon-Lopez, Arturo, Kostadinović Veličkovska, Sanja, Mitrev, Saša, Arsov, Emilija, Pignitter, Marc

“…Germination of seeds is known to affect the nutritional composition of cold-pressed oils. This study focused on the effects of germination on the antioxidants…”
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Effect of bioactive compounds on antiradical and antimicrobial activity of extracts and cold-pressed edible oils from nutty fruits from Macedonia by Kostadinović Veličkovska, Sanja, Naumova Letia, Galaba, Čočevska, Maja, Brühl, Ludger, Silaghi-Dumitrescu, Radu, Mirhosseini, Hamed, Ilieva, Fidanka, Mihajlov, Ljupčo, Dimovska, Violeta, Kovacevič, Biljana, Gulaboski, Rubin, Matthäus, Bertrand

“…The chemical composition, antiradical and antimicrobial activity of cold-pressed edible oils from nutty fruits (almond and walnut) and oils from poppy seed and…”
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Quality evaluation of cold-pressed edible oils from Macedonia by Kostadinović Veličkovska, Sanja, Brühl, Ludger, Mitrev, Saša, Mirhosseini, Hamed, Matthäus, Bertrand

“…The chemical composition and quality of eight pure cold‐pressed oils and two blend oils from Macedonia were examined in this work. The highest level of oleic…”
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Accumulation of Phenolic Compounds and Antioxidant Capacity during Berry Development in Black 'Isabel' Grape ( Vitis vinifera L. x Vitis labrusca L.) by Kurt-Celebi, Aynur, Colak, Nesrin, Hayirlioglu-Ayaz, Sema, Kostadinović Veličkovska, Sanja, Ilieva, Fidanka, Esatbeyoglu, Tuba, Ayaz, Faik Ahmet

“…Grapes are one of the most economically important fruits in the world and are of considerable benefit to human health due to their phenolic compounds. The…”
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Selection of 80 newly isolated autochthonous yeast strains from the Tikveš region of Macedonia and their impact on the quality of red wines produced from Vranec and Cabernet Sauvignon grape varieties by Ilieva, Fidanka, Kostadinović Veličkovska, Sanja, Dimovska, Violeta, Mirhosseini, Hamed, Spasov, Hristo

“…•Isolation and selection of different strains from Tikveš region.•Molecular identification and typing of newly isolated yeast strains.•The effect of ten yeast…”
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Bioactive Phenolic Compounds from Lingonberry ( Vaccinium vitis-idaea L.): Extraction, Chemical Characterization, Fractionation and Cellular Antioxidant Activity by Kostka, Tina, Ostberg-Potthoff, Johanna Josefine, Stärke, Joachim, Guigas, Claudia, Matsugo, Seiichi, Mirčeski, Valentin, Stojanov, Leon, Veličkovska, Sanja Kostadinović, Winterhalter, Peter, Esatbeyoglu, Tuba

“…Lingonberries contain high contents of bioactive compounds such as chlorogenic acids and anthocyanins. In addition to radical scavenging and antioxidant…”
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Diversity of Microorganisms and Their Metabolites in Food by Rocha, João Miguel, Kovacevik, Biljana, Veličkovska, Sanja Kostadinović, Tamame, Mercedes, Teixeira, José António

“…Throughout history as well as the present, food microorganisms have been proven to play a significant role in human life [...]…”
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Influence of Autochthonous and Commercial Yeast Strains on Fermentation and Quality of Wines Produced from Vranec and Cabernet Sauvignon Grape Varieties from Tikveš Wine-Growing Region, Republic of North Macedonia by Ilieva, Fidanka, Petrov, Kire, Veličkovska, Sanja Kostadinović, Gunova, Natasa, Dimovska, Violeta, Rocha, João Miguel F., Esatbeyoglu, Tuba

“…Two autochthonous yeast strains called F-8 and F-78 (isolated and selected from the Tikveš wine-producing region) were inoculated in wine musts from Vranec and…”
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Oxidomics: A new approach to study the lipid oxidation and qualitative properties of cold-pressed vegetable oils by Kostadinović Veličkovska, Sanja, Maksimova, Viktorija, Mitrev, Saša, Arsov, Emilija

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Screening and Characterization of the Diversity of Food Microorganisms and Their Metabolites by Rocha, João Miguel, Kovacevik, Biljana, Veličkovska, Sanja Kostadinović, Tamame, Mercedes, Teixeira, José António

“…Food is rarely kept in a sterile environment and the composition of microbial associations found in various foodstuffs is widely varied. Microorganisms in food…”
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Chemical composition, antioxidant and antimicrobial effect of Lavandula essential oil used as a natural antioxidant for cold-pressed oils by Kostadinović Veličkovska, Sanja, Pljevljakušic, Dejan, Arsov, Emilija, Mitrev, Saša, Mihajlov, Ljupčo, Dimovska, Daniela

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The impact of some wine-making practices on the quality of Vranec red wines from Macedonia produced by the newly-selected local strain “F-78” by Ilieva, Fidanka, Veličkovska, Sanja Kostadinović, Dimovska, Violeta, Spasov, Hristo

“…•The impact of some wine-making practices on the quality of Vranec wines was studied.•The effect of temperature, flippings and the inoculation amount was…”
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Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer by Hedayatnia, Simin, Mirhosseini, Hamed, Amid, Bahareh Tabatabaee, Sarker, Zaidul Islam, Veličkovska, Sanja Kostadinović, Karim, Roselina

“…This study was conducted to investigate the effects of different fat replacers (i.e. inulin, 0, 2.5, 5 and 7.5% w/w; maltodextrin, 0, 15, 20 and 25% w/w) and…”
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