Iskalni niz:
išči po
išči po
išči po
išči po
Vrsta gradiva:
Jezik:
Št. zadetkov: 13
Diplomsko delo
Oznake: hmelj;kozmetični izdelki;rastlinski izvlečki;spletna prodaja;
Leto: 2023 Vir: Repozitorij samostojnih visokošolskih in višješolskih izobraževalnih organizacij
Izvirni znanstveni članek
Oznake: gentiana lutea;gentianaceae;hplc;seco-iroid;liquid chromatography;medicinal plants;
Determination of seco-iridoid and 4-pyrone compounds in hydro-alcoholic extracts of Gentiana lutea L. subsp. symphyandra Murb. leaves and roots by using high performance liquid chromatography
Leto: 2010 Vir: Biotehniška fakulteta (UL BF)
Izvirni znanstveni članek
Oznake: zdravilne rastline;žajbelj;salvia officinalis;tehnologija pridelovanja;kakovost;eterična olja;gnojenje;čas žetve;požetvena obdelava;Evropa;
Vpliv nekaterih tehnoloških parametrov na kakovost pridelanega žajblja (Salvia officinalis L.)
Leto: 2005 Vir: Biotehniška fakulteta (UL BF)
Izvirni znanstveni članek
Oznake: Linum usitatissimum L.;lan;pridelek semena;kakovost za prehrano;olje;poljedelstvo;rastne razmere;linseed;seed yield;nutrition quality;oil;field production;growth conditions;
Linseed (Linum usitatissimum L.) is a traditional oilseed crop in Europe that represents a valuable alternative for cropping systems because of the high quality of the seed oil, which is being increasingly appreciated by consumers, food, cosmetic and ecomaterials industries. The aim of this study wa ...
Leto: 2020 Vir: Naravoslovnotehniška fakulteta (UL NTF)
Pregledni znanstveni članek
Oznake: živila;zdravstvene trditve;predpisi;prehrana ljudi;
Nutrition is recognized as one of the leading factors influencing the growing incidence of noncommunicable diseases. Despite society experiencing a global rise in obesity, specific populations remain at risk of nutrient deficiencies. The food industry can use health claims to inform consumers about ...
Leto: 2021 Vir: Repozitorij Univerze v Ljubljani (RUL)
Pregledni znanstveni članek
Oznake: ajda;žlahtnjenje rastlin;flavonoidi;rutin;kvercetin;emodin;fagopirin;tatarska ajda;navadna ajda;bioaktivne snovi;
Common buckwheat (Fagopyrum esculentum Moench) and Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) are sources of many bioactive compounds, such as rutin, quercetin, emodin, fagopyrin and other (poly)phenolics. In damaged or milled grain under wet conditions, most of the rutin in common and Tar ...
Leto: 2020 Vir: Biotehniška fakulteta (UL BF)
Izvirni znanstveni članek
Oznake: trans maščobne kisline;prehrana;prehranski vnos;Slovenija;
Consumption of trans fatty acids (TFAs) has been unequivocally linked to several adverse health effects, with the increased risk of cardiovascular disease being one of the most well understood. To reduce TFA-related morbidity and mortality, several countries have imposed voluntary or mandatory measu ...
Leto: 2021 Vir: Biotehniška fakulteta (UL BF)
Izvirni znanstveni članek
Oznake: vitamin B12;deficiency;homocysteine;folate;EU menu;
Vitamin B12 deficiency poses a health concern, especially in vulnerable populations. Dietary vitamin B12 intake was obtained by two 24 h dietary recalls and food propensity questionnaires in a representative Slovenian cross-sectional food consumption survey, SI.Menu (n = 1248 subjects; 10–74 years). ...
Leto: 2022 Vir: Fakulteta za farmacijo (UL FFA)
Izvirni znanstveni članek
Oznake: iron;intake;ferritin;haemoglobin;deficiency;EU Menu;Nutrihealth;
Inadequate iron intake and iron deficiency are recognised as a public health problem in the population at large, and particularly in specific subpopulations. Dietary iron intake was analysed using data of the national Slovenian food consumption study, SI.Menu (n = 1248 subjects; 10–74 years), while ...
Leto: 2022 Vir: Fakulteta za farmacijo (UL FFA)
Izvirni znanstveni članek
Oznake: prehrana;prehranska vlaknina;vnos prehranske vlaknine;Slovenija;
Dietary fibre has proven to promote healthy body mass and reduce the risk of non-communicable diseases. To date, in Slovenia, there were only a few outdated studies of dietary fibre intake; therefore, we explored the dietary fibre intake using food consumption data collected in the SI.Menu project. ...
Leto: 2021 Vir: Biotehniška fakulteta (UL BF)
Št. zadetkov: 13
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