FACULTAD DE CIENCIAS
Facultad
University of Novi Sad
Novi Sad, SerbiaPublicaciones en colaboración con investigadores/as de University of Novi Sad (24)
2023
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Computational approaches to Explainable Artificial Intelligence: Advances in theory, applications and trends
Information Fusion, Vol. 100
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Highly-parallelized simulation of a pixelated LArTPC on a GPU
Journal of Instrumentation, Vol. 18, Núm. 4
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Identification and reconstruction of low-energy electrons in the ProtoDUNE-SP detector
Physical Review D, Vol. 107, Núm. 9
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Impact of cross-section uncertainties on supernova neutrino spectral parameter fitting in the Deep Underground Neutrino Experiment
Physical Review D, Vol. 107, Núm. 11
2022
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Power, readout and service hybrids for the CMS phase-2 upgrade
Journal of Instrumentation
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Salicornia ramosissima: A New Green Cosmetic Ingredient with Promising Skin Effects
Antioxidants, Vol. 11, Núm. 12
2021
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Food use for social innovation by optimizing food waste recovery strategies
Innovation Strategies in the Food Industry: Tools for Implementation, Second Edition (Elsevier), pp. 209-227
2020
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Comparative Assessment of Phytochemical Profiles of Comfrey (Symphytum officinale L.) Root Extracts Obtained by Different Extraction Techniques
Molecules, Vol. 25, Núm. 4
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New technological approaches for recovering bioactive food constituents from sweet cherry (Prunus avium L.) stems
Phytochemical Analysis, Vol. 31, Núm. 1, pp. 119-130
2019
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Plants of the genus Vitis: Phenolic compounds, anticancer properties and clinical relevance
Trends in Food Science and Technology, Vol. 91, pp. 362-379
2018
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Optimization of the extraction of phytochemicals from black mulberry (Morus nigra L.) leaves
Journal of Industrial and Engineering Chemistry, Vol. 68, pp. 282-292
2017
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Characterisation of ginger extracts obtained by subcritical water
Journal of Supercritical Fluids, Vol. 123, pp. 92-100
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Functional coffee substitute prepared from ginger by subcritical water
Journal of Supercritical Fluids, Vol. 128, pp. 32-38
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Potential application of glycerol in the production of plant beneficial microorganisms
Journal of Industrial Microbiology and Biotechnology, Vol. 44, Núm. 4-5, pp. 735-743
2016
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Food Use for Social Innovation by Optimizing Food Waste Recovery Strategies
Innovation Strategies in the Food Industry: Tools for Implementation (Elsevier Inc.), pp. 211-236
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Texture characterization by grey-level co-occurrence matrix from a perceptual approach
Final Program and Proceedings - IS and T/SID Color Imaging Conference
2015
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Determination of phenolic compounds and antioxidant activity of a Mediterranean plant: The case of Satureja montana subsp. kitaibelii
Journal of Functional Foods, Vol. 18, pp. 1167-1178
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Unexploited potential of some biotechnological techniques for biofertilizer production and formulation
Applied Microbiology and Biotechnology, Vol. 99, Núm. 12, pp. 4983-4996
2014
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Rosmarinus officinalis leaves as a natural source of bioactive compounds
International Journal of Molecular Sciences, Vol. 15, Núm. 11, pp. 20585-20606
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The potential of Artemisia vulgaris leaves as a source of antioxidant phenolic compounds
Journal of Functional Foods, Vol. 10, pp. 192-200