University of Zagreb-ko ikertzaileekin lankidetzan egindako argitalpenak (52)

2023

  1. Creating new opportunities for sustainable food packaging through dimensions of industry 4.0: New insights into the food waste perspective

    Trends in Food Science and Technology, Vol. 142

  2. Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries

    Journal of the Science of Food and Agriculture, Vol. 103, Núm. 15, pp. 7362-7373

  3. Probing the impact of sustainable emerging sonication and DBD plasma technologies on the quality of wheat sprouts juice

    Ultrasonics Sonochemistry, Vol. 92

  4. The Use of Novel Technologies in Egg Processing

    Food Reviews International, Vol. 39, Núm. 5, pp. 2854-2874

  5. The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 23, pp. 6547-6563

2022

  1. Chemometric Valorization of Strawberry (Fragaria x ananassa Duch.) cv. ‘Albion’ for the Production of Functional Juice: The Impact of Physicochemical, Toxicological, Sensory, and Bioactive Value

    Foods, Vol. 11, Núm. 5

  2. Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals

    Food Chemistry: X, Vol. 16

2021

  1. Covid-19 pandemic effects on food safety - Multi-country survey study

    Food Control, Vol. 122

  2. Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products

    Molecules (Basel, Switzerland), Vol. 26, Núm. 6

  3. The perspective of croatian old apple cultivars in extensive farming for the production of functional foods

    Foods, Vol. 10, Núm. 4

2020

  1. A review of sustainable and intensified techniques for extraction of food and natural products

    Green Chemistry, Vol. 22, Núm. 8, pp. 2325-2353

  2. Consumer acceptance and quality parameters of the commercial olive oils manufactured with cultivars grown in galicia (NW Spain)

    Foods, Vol. 9, Núm. 4

  3. Control of biogenic amines in dry sausages inoculated with dairy-originated bacteriocinogenic enterococcus faecalis ef-101

    Veterinarski Arhiv, Vol. 90, Núm. 1, pp. 77-85

  4. Effect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile (Matricaria chamomilla L.) Flowers

    Molecules, Vol. 25, Núm. 4

  5. Effects of ultrasound-assisted extraction and solvent on the phenolic profile, bacterial growth, and anti-inflammatory/antioxidant activities of mediterranean olive and fig leaves extracts

    Molecules, Vol. 25, Núm. 7

  6. Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety

    Annual Review of Food Science and Technology, Vol. 11, pp. 93-118

  7. Impact of ultrasound-assisted extraction and solvent composition on bioactive compounds and in vitro biological activities of thyme and rosemary

    Food Research International, Vol. 134

  8. In vitro and in vivo antioxidant activity of anthocyanins

    Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 169-204

  9. Silymarin compounds: Chemistry, innovative extraction techniques and synthesis

    Studies in Natural Products Chemistry (Elsevier B.V.), pp. 111-130

  10. Strategies to achieve a healthy and balanced diet: Fruits and vegetables as a natural source of bioactive compounds

    Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health (Elsevier), pp. 51-88