prof. dr Ladislav Vasilišin

Blending Tradition and Technology: A Celery–Parsley–Turmeric Formulation for Functional Ingredient Applications

Chemical composition and antioxidant capacity of chicory leaves originating from wild plant (Cichorium intibus L.) and its cultivar (Cichorium intybus var. foliosum Hegi `Zuccherina di Trieste`)

Impact of Drying Methods on Phenolic Composition and Bioactivity of Celery, Parsley, and Turmeric—Chemometric Approach

Effect of wholegrain buckwheat flour addition on chemical composition and sensory quality of nutritive enriched wheat scones.

Chemical composition of summer truffle (Tuber aestivum Vittad.) from Bosnia and Herzegovina

The choice of optimal technology for extracting wood greenery from forest dendromass La elección de la tecnología óptima para la extracción de madera verde de dendromasa forestal

MORPHOLOGICAL CHARACTERISTICS OF SUMMER TRUFFLE (TUBER AESTIVUM VITTAD.) FROM BOSNIA AND HERZEGOVINA

Correlations between chemical and certain rheological quality parameters of wheat flour and bread

Relationship between the test weight and some physical and chemical properties of the wheat kernel

Chemical composition, nutritional value and antioxidant properties of crabapples

Sinteza i primjena 2-naftoksi-sirćetne kiseline na vegetaciju jorgovana (Syringa vulgaris L.)

Morphological characteristics and chemical composition of the fruits of black and dwarf elder (Sambucus nigra et Sambucus ebulus)

ANTIOXIDANT PROPERTIES OF BLACK CURRANT BERRIES (Ribes nigrum `Titania`)

CHEMICAL CHARACTERIZATION OF COLD-PRESSED OIL FROM DIFFERENT VARIETIES OF HAZELNUTS

Chemical properties of shelled and unshelled apricot seeds, physico-chemical and antioxidative characterization of oils obtained from these seeds

BLACK RASPBERRY (Rubus occidentalis L), A NEGLECTED MINOR FRUIT CROP

GINKGO LEAVES AND YEW ARILS – USABLE PARTS OF OLD PLANT SPECIES (Ginkgo biloba L. et Taxus baccata L. )

Chemical composition, bioactive components and antioxidant activity of wild and cultivated blackberries (Rubus Fruticosus L.)

PHYSICAL AND CHEMICAL CHARACTERISTICS OF PUMPKIN SEEDS AND OIL FROM PUMPKIN SEEDS

CHANGES IN PHYSICO-CHEMICAL PARAMETERS AND COMPOSITION OF FATTY ACIDS OF OILS AND FATS AFTER THERMAL TREATMENT

CHEMICAL COMPOSITION OF MEDLAR (Mespilus germanica) AND WILD SERVICE TREE (Sorbus torminalis) – UNDERUTILIZED EDIBLE FRUITS FROM BOSNIA AND HERZEGOVINA

CHEMICAL COMPOSITION OF YELLOW GENTIAN ROOT (Gentianae radix) FROM BOSNIA AND HERZEGOVINA

CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF BLACKBERRY, BLACK CHOKEBERRY AND JOSTABERRY

UTICAJ NAČINA EKSTRAKCIJE NA ODREĐIVANJE KOLIČINE KAPSAICINA U ZAČINSKOJ PAPRICI, EXTRACTION METHODS INFLUENCE ON DETERMINATION OF CAPSAICIN IN SPICES

The choice of optimal technology of processing of wood greenery in the conditions of integrated utilization of forest dendromass

“Chemical composition and nutritive value of wood greenery of beech, sessile oak, black pine and spruce”

XII Conference of Chemists, Technologists and Environmentalists of Republic of Srpska, Proceedings

Chemical composition and antioxidant features of three leafy cultures-broad leaved dock, curled dock and leaf beet

Comparison of chemical composition and antioxidant activity between Indian strawberry (Duchesnea indica (Jacks.) Focke) and other species of strawberries

Chemical composition, nutritional value and antioxidant properties of crabapples

Kvalitet fino usitnjenih barenih kobasica na tržištu grada Banja Luka.

Characterization of oil from raspberry and blackberry seeds

Korelacija sadržaja ukupnih fenola sa antioksidativnom aktivnošću crvenih vina sa područja regije Banja Luka

Sadržaj mineralnih materija u srijemušu (Allium ursinum) sa različitih lokaliteta Republika Srpske

Multipurpose properties of some plants suitable for forest gardens - Damask Rose, Maule's Quince, Stevia

KVALITET KOMPOTA OD BRESKVE RAZLIČITIH PROIZVOĐAČA NA TRŽIŠTU GRADA BANJA LUKA

Kvalitet kiselih krastavaca različitih proizvođača deklarisanih kao "DELIKATES"

Mineralni sastav različitih sorti višanja (Oblačinska i Maraska)

Zadovoljenje RDA vrijednosti za mineralne materije pri konzumiranju svježih šumskih jagoda (Fragaria vesca L.)

SATISFACTION OF RDA VALUES FOR MINERALS BY CONSUMING FRESH BLUEBERRIES (Vaccinium myritillus L.)

ZADOVOLJENJE RDA VRIJEDNOSTI ZA MINERALNE MATERIJE PRI KONZUMIRANJU SVJEŽIH BOROVNICA (Vaccinium myritillus L.)

Ispitivanje kvaliteta novog prehrambenog proizvoda - slanih štapića sa makom./ Investigations of the new food product’s quality - Salty sticks with poppy seeds.

Seasonal variability of the chemical composition of birch sap obtained through tapping (Betulae sucus recens),

Evaluation of pH value, temperature and color parameters L*, a*, b* in raw pork meat during 72 hours post-mortem

The content of secondary metabolites and their impact on the antioxidant activity in different varieties of strawberries

ANTIOKSIDATIVNA AKTIVNOST SVJEŽE I ZAMRZNUTE JAGODE SORTE SENGA SENGANA

Mineralni sastavhibridne sorte paprike BIBIC F1

NEENZIMSKI ANTIOKSIDATIVNI STATUS PARADAJZA SORTE „VOLOVSKO SRCE“ SA PODRUČJA LIJEVČE POLJA

Ispitivanje kvaliteta novog prehrambenog proizvoda - slanih štapića sa makom

ZADOVOLJENJE RDA VRIJEDNOSTI ZA MINERALNE MATERIJE PRI KONZUMIRANJU JAGODASTOG VOĆA

Sadržaj mikroelemenata u šumskom voću/Microelement content in forest fruits

Uticaj uslova eterifikacije na stepen supstitucije karboksimetilceluloze

Kvalitet rada ispitnih laboratorija za kontrolu kvaliteta životnih namirnica

Instrumentalne metode analiza životnih namirnica

Tehnološke operacije u prehrambenoj tehnologji zbirka zadataka

Praktikum iz biohemije