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Anthocyanin profiles and biological properties of caneberry (Rubus spp.) press residues.
J Sci Food Agric. 2014 Sep;94(12):2393-400. doi: 10.1002/jsfa.6564. Epub 2014 Feb 13.
J Sci Food Agric. 2014.
PMID: 24407975
Phenolic Profile, Antiradical and Antitumour Evaluation of Raspberries Pomace Extract from Serbia.
Čanadanović-Brunet J, Vulić J, Ćebović T, Ćetković G, Čanadanović V, Djilas S, Šaponjac VT.
Čanadanović-Brunet J, et al. Among authors: saponjac vt.
Iran J Pharm Res. 2017 Winter;16(Suppl):142-152.
Iran J Pharm Res. 2017.
PMID: 29844785
Free PMC article.
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Sprouted and Freeze-Dried Wheat and Oat Seeds - Phytochemical Profile and in Vitro Biological Activities.
Aborus NE, Šaponjac VT, Čanadanović-Brunet J, Ćetković G, Hidalgo A, Vulić J, Šeregelj V.
Aborus NE, et al. Among authors: saponjac vt.
Chem Biodivers. 2018 Aug;15(8):e1800119. doi: 10.1002/cbdv.201800119. Epub 2018 Jun 29.
Chem Biodivers. 2018.
PMID: 29802683
Free article.
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Encapsulation of Sour Cherry Pomace Extract by Freeze Drying: Characterization and Storage Stability.
Šaponjac V Tumbas, Ćetković G, Čanadanović-Brunet J, Đilas S, Pajin B, Petrović J, Slađana S, Vulić J.
Šaponjac V Tumbas, et al.
Acta Chim Slov. 2017 Jun;64(2):283-289. doi: 10.17344/acsi.2016.2789.
Acta Chim Slov. 2017.
PMID: 28621401
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Green Techniques for Preparation of Red Beetroot Extracts with Enhanced Biological Potential.
Borjan D, Šeregelj V, Andrejč DC, Pezo L, Šaponjac VT, Knez Ž, Vulić J, Marevci MK.
Borjan D, et al. Among authors: saponjac vt.
Antioxidants (Basel). 2022 Apr 20;11(5):805. doi: 10.3390/antiox11050805.
Antioxidants (Basel). 2022.
PMID: 35624669
Free PMC article.
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Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough.
Petrović J, Pajin B, Lončarević I, Šaponjac VT, Nikolić I, Ačkar Đ, Zarić D.
Petrović J, et al. Among authors: saponjac vt.
Food Sci Technol Int. 2019 Mar;25(2):130-140. doi: 10.1177/1082013218802027. Epub 2018 Sep 24.
Food Sci Technol Int. 2019.
PMID: 30249116
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Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm
(Melissa officinalis L.) Tea with Symbiotic Consortium
of Bacteria and Yeasts.
Velićanski AS, Cvetković DD, Markov SL, Šaponjac VT, Vulić JJ.
Velićanski AS, et al. Among authors: saponjac vt.
Food Technol Biotechnol. 2014 Dec;52(4):420-429. doi: 10.17113/ftb.52.04.14.3611.
Food Technol Biotechnol. 2014.
PMID: 27904315
Free PMC article.
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