Publicacións en colaboración con investigadores/as de 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

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