Vesna Zechner-Krpan | Researchain

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Featured researches published by Vesna Zechner-Krpan.

Acta Botanica Croatica | 2011

Morphogenesis, volume and number of hop (Humulus lupulus L.) glandular trichomes, and their influence on alpha-acid accumulation in fresh bracts of hop cones

Siniša Srečec; Vesna Zechner-Krpan; Sanja Marag; Igor Špoljarić; Ivka Kvaternjak; Gordan Mršić

Morphogenesis, volume and number of hop (Humulus lupulus L.) glandular trichomes, and their influence on alpha-acid accumulation in fresh bracts of hop cones The ESEM investigations revealed the morphogenesis of peltate glandular trichomes, which was divided into five phases. In phase one, new peltate glandular trichomes were initiated; in phase two, they were differentiated; in phase three trichomes grew vigorously; in phase four they were determined; in the fifth and final phase they came to maturity. Volume of glandular trichome during the different phases of morphogenesis varied from 0.25 × 10-2 mm3 in phase 1, to 1.95 × 10-2 mm3 in phase 5. More glandular trichomes are placed on the base of the adaxial side of bracts (average 7 mm-2) than on the base of abaxial side (average 5.8 mm-2). In this research, positive Spearmans rank order correlations were found between the average number of glandular trichomes and content of α-acids as well as between the average volume of glandular trichomes and content of α-acids.

Food Technology and Biotechnology | 2004

Regulation of maltose transport and metabolism in Saccharomyces cerevisiae

Srđan Novak; Vesna Zechner-Krpan; Vladimir Marić

Agriculturae Conspectus Scientificus (Poljoprivredna Znanstvena Smotra) | 2010

Biological Effects of Yeast β-Glucans

Vlatka Petravić-Tominac; Vesna Zechner-Krpan; Slobodan Grba; Siniša Srečec; Ines Panjkota-Krbavčić; Lana Vidović

Food Technology and Biotechnology | 2010

Characterization of β-glucans isolated from brewer's yeast and dried by different methods.

Vesna Zechner-Krpan; Vlatka Petravić-Tominac; Iva Gospodarić; Lana Sajli; Senka Đaković; Jelena Filipović-Grčić

Food Technology and Biotechnology | 2011

Rheological properties, water-holding and oil-binding capacities of particulate β-glucans isolated from spent brewer's yeast by three different procedures.

Vlatka Petravić-Tominac; Vesna Zechner-Krpan; Katarina Berković; Petra Galović; Zoran Herceg; Siniša Srečec; Igor Špoljarić

Agriculturae Conspectus Scientificus (Poljoprivredna Znanstvena Smotra) | 2009

Potential Application of Yeast β-Glucans in Food Industry

Vesna Zechner-Krpan; Vlatka Petravić-Tominac; Ines Panjkota-Krbavčić; Slobodan Grba; Katarina Berković

Agriculturae Conspectus Scientificus (Poljoprivredna Znanstvena Smotra) | 2010

Application of Different Drying Methods on β-Glucan Isolated from Spent Brewer’s Yeast Using Alkaline Procedure

Vesna Zechner-Krpan; Vlatka Petravić-Tominac; Petra Galović; Vanja Galović; Jelena Filipović-Grčić; Siniša Srečec

Agriculturae Conspectus Scientificus (Poljoprivredna Znanstvena Smotra) | 2013

Production of Blackberry Wine by Microfermentation using Commercial Yeasts Fermol Rouge® and Fermol Mediterranée®

Vlatka Petravić-Tominac; Anida Mesihović; Sven Mujadžić; Josipa Lisičar; Damir Oros; Darko Velić; Natalija Velić; Siniša Srečec; Vesna Zechner-Krpan; Zvonko Petrović

Plant Soil and Environment | 2018