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Приказ резултата 21-30 од 614
Organska proizvodnja leguminoza u Republici Srbiji
(Novi Sad : Institut za ratarstvo i povrtarstvo, 2023)
Osnovni izvor proteina biljnog porekla, ulja i celuloznih vlakana za ishranu ljudi i domaćih životinja obezbeđuje se proizvodnjom jednogodišnjih i višegodišnjih biljnih vrsta iz familije Fabaceae (leguminoza). Savremeni ...
Značaj folijarne prihrane na produktivnost kukuruza na zemljištu tipa černozem / The importance of foliar nutrition on maize productivity on chernozem type
(Smederevska Palanka : Institut za povrtarstvo, 2021)
Cilj ovog rada bio je da se utvrdi varijabilnost produktivnih osobina hibrida kukuruza različite FAO grupe zrenja na folijarnu ishranu biljaka u agroekološkim uslovima Srema. Makroogledi su postavljeni na imanju Napredak ...
Association among sunflower yield contributing traits in various ecological conditions
(East Sarajevo : Faculty of Agriculture, 2021)
Sunflower (Helianthus annuus) is one of the most important oil crops in the world. The
objectives of this study were to perceive the association between important oil yield related traits
and to evaluate different types ...
Color characteristic of non-refined oils obtained by cold pressing of the seeds oils obtained from confectionary sunflower hybrids
(East Sarajevo : Faculty of Agriculture, 2021)
Most vegetable oils obtained by cold pressing are yellow or yellowish-brown, with red or green tone. The color of the oil is a consequence of the presence of colored macromolecules (pigments). The most common natural ...
Changes in allelic composition at the high molecular weight glutenin subunits of Pannonian winter wheat
(Zemun : Maize Research Institute, 2021)
The difference in the composition of the high molecular weight glutenin subunits (HMW-GS) is related to the changes in dough strength and bread wheat quality. Information about changes in the HMW-GS during the different ...
Total flavonoid content in edible parts of selected Allium species
(East Sarajevo : Faculty of Agriculture, 2021)
Allium species are popular and very common vegetable in the human diet. In addition to giving
the smell and taste of food, alliums are well known as plants with potential healing effects.
Flavonoids from alliums have ...
Hydroxycinnamicacid derivatives: potential antioxidants in rare grown Allium species from Serbia
(East Sarajevo : Faculty of Agriculture, 2021)
The modern lifestyle imposes the need to discover and introduce foodstuffs that have nutritional
and medicinal value into the food chain. The genus Allium includes a great number of species.
The most studied species are ...
Iskorišćenje hladno presovanog ulja semena suncokreta hibrida uljanog i konzumnog tipa iz dve godine gajenja / Cold-pressed oil yield of sunflower seed of oily and non-oily hybrids from two-year cultivation
(Novi Sad : Univerzitet u Novom Sadu, Tehnološki fakultetNovi Sad : Institut za ratarstvo i povrtarstvoNovi Sad : Industrijsko bilje, 2021)
Suncokret spada u prvih pet najzastupljenijih uljarica na svetu, kao i suncokretovo ulje u grupi jestivih ulja. Sve veća pažnja posvećuje se hladno presovanom suncokretovom ulju jer nije uključena dalja prerada ulja, a ...
Uticaj godine i sorte na pojedine morfološke osobine soje / The influence of year and variety on particular morphological properties of soybean
(Smederevska Palanka : Institut za povrtarstvo, 2021)
Morfološke osobine biljaka soje zavise prvenstveno od sortnih karakteristika, ali iste veoma variraju usled različitih klimatskih prilika u pojedinim godinama, kvaliteta zemljišta, obezbeđenosti biljaka hranivima i njihovom ...
Prinos i kvalitet zrna NS sorti soje u 2020. godini / Yield and quality NS soybean varieties in 2020 year
(Novi Sad:Univerzitet u Novom Sadu, Tehnološki fakultetNovi Sad: Institut za ratarstvo i povrtarstvoNovi Sad: DOO „Industrijsko bilje” Novi Sad, 2021)
Sorte soje mogu se razlikovati po morfološkim osobinama, dužini vegetacionog
perioda, prinosu i kvalitetu zrna. Cilj ovoga rada je sagledavanje prinosa, sadržaja
proteina i ulja, kao i prinosa proteina i ulja po jedinici ...