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Novi bakterijski soj Hymenobacter sp. CKS3 za proizvodnju enzima amilaza i primena ovih enzima
(Zavod za intelektualnu svojinu, Glasnik intelektualne svojine, Beograd, 2019)
Encapsulation of flavors and aromas: Controlled release
(Edible Films and Coatings: Fundamentals and Applications, 2016)
Kinetics, mechanism, and DFT calculations of thermal degradation of a Zn(II) complex with N-benzyloxycarbonylglycinato ligands
(Springer Wien, Wien, 2012)
A Zn(II) complex with N-benzyloxycarbonylglycinato ligands was studied by non-isothermal methods, in particular Kissinger-Akahira-Sunose's method, and further analysis of these results was performed by Vyazovkin's algorithm ...
Effect of different reaction parameters on lipase-catalyzed esterification of naringin and esculin
(Faculty of Technology, University of Banja Luka, 2018)
Fatty acid flavonoid esters are antioxidants with high potential for food, cosmetic and pharmaceutic industry. However, their application is still not wide-spread due to low efficiency of traditional chemical esterifications, ...