Publikationen in Zusammenarbeit mit Forschern von University of Zagreb (6)

2024

  1. The fourth industrial revolution in the food industry—part II: Emerging food trends

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 2, pp. 407-437

2021

  1. The possible mechanism of the protective effect of a sulfated polysaccharide from Gracilaria Lemaneiformis against colitis induced by dextran sulfate sodium in mice

    Food and Chemical Toxicology, Vol. 149

2020

  1. In vitro and in vivo antioxidant activity of anthocyanins

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

  2. Use of spectroscopic techniques to monitor changes in food quality during application of natural preservatives: A review

    Antioxidants, Vol. 9, Núm. 9, pp. 1-30

2019

  1. Japanese, Mediterranean and Argentinean diets and their potential roles in neurodegenerative diseases

    Food Research International, Vol. 120, pp. 464-477

2018

  1. Simple and Rapid Method for the Simultaneous Determination of Cholesterol and Retinol in Meat Using Normal-Phase HPLC Technique

    Food Analytical Methods, Vol. 11, Núm. 2, pp. 319-326