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143 results on '"Tosti, Tomislav"'

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4. The Influence of the Chemical Composition of Beeswax Foundation Sheets on Their Acceptability by the Bee's Colony.

6. Melissopalynology analysis, determination of physicochemical parameters, sugars and phenolics in Maltese honey collected in different seasons

7. Soil erodibility in European mountain beech forests

8. Circadian Rhythm and Sleep Analyses in a Fruit Fly Model of Fragile X Syndrome Using a Video-Based Automated Behavioral Research System.

9. From Molecular Mechanisms to Clinical Therapy: Understanding Sepsis-Induced Multiple Organ Dysfunction.

10. Liposomal Encapsulation of Ascorbyl Palmitate: Influence on Skin Performance.

13. Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value

16. Effects of the Salt Stress Duration and Intensity on Developmental and Physiological Features of the Moss Polytrichum formosum.

17. Chemical Constituents of Stinging Nettle (Urtica dioica L.): A Comprehensive Review on Phenolic and Polyphenolic Compounds and Their Bioactivity.

18. The Effect of Green Extraction Technologies on the Chemical Composition of Medicinal Chaga Mushroom Extracts.

21. Application of non-thermal plasma reactor for degradation and detoxification of high concentrations of dye Reactive Black 5 in water

23. WHITE-ROT FUNGAL PRETREATMENT OF WHEAT STRAW: EFFECT ON ENZYMATIC HYDROLYSIS OF CARBOHYDRATE POLYMERS.

25. Breakthrough Analysis of Chemical Composition and Applied Chemometrics of European Plum Cultivars Grown in Norway.

26. The Morpho-Anatomy of Nectaries and Chemical Composition of Nectar in Pear Cultivars with Different Susceptibility to Erwinia amlylovora.

28. Quantitative structure-toxicity relationship study of some natural and synthetic coumarins using retention parameters

29. Decolorization of reactive black 5 using dielectric barrier discharge in the presence of inorganic salts

30. Derivatives of L-Ascorbic Acid in Emulgel: Development and Comprehensive Evaluation of the Topical Delivery System.

31. Recovery of Polyphenolic Compounds and Vitamins from the Stinging Nettle Leaves: Thermal and Behavior and Biological Activity of Obtained Extracts.

32. An insight into seasonal changes of carbohydrates and phenolic compounds within the moss Polytrichum formosum (Polytrichaceae).

33. Surface functional groups and degree of carbonization of selected chars from different processes and feedstock.

34. Chemical Fruit Profiles of Different Raspberry Cultivars Grown in Specific Norwegian Agroclimatic Conditions.

35. Primary Metabolite Chromatographic Profiling as a Tool for Chemotaxonomic Classification of Seeds from Berry Fruits.

36. Analysis of Apple Fruit (Malus × domestica Borkh.) Quality Attributes Obtained from Organic and Integrated Production Systems.

38. Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage.

39. Thin-layer chromatography in bioassays of antimicrobial compounds from plants.

43. Estimation of Lipophilicity of Some Polyoxygenated Steroids by the Means of Normal-Phase Thin-Layer Chromatography.

44. Structure-retention relationship study of polyoxygenated steroids.

45. Lipophilicity of some guaianolides isolated from two endemic subspecies of Amphoricarpos neumayeri (Asteraceae) from Montenegro.

46. The Effects of a Meldonium Pre-Treatment on the Course of the LPS-Induced Sepsis in Rats.

47. Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives.

48. In vitro effect of Lenzites betulinus mushroom against therapy-induced DNA damage in peripheral blood lymphocytes of patients with acute coronary syndrome.

49. The Effects of a Meldonium Pre-Treatment on the Course of the Faecal-Induced Sepsis in Rats.

50. Assessing the Fatty Acid, Carotenoid, and Tocopherol Compositions of Seeds from Apple Cultivars (Malus domestica Borkh.) Grown in Norway.

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