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Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams

Food chemistry, 2015-08, Vol.181, p.94-100

2015

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Chemical Characterization and Antioxidant Potential of the Rowan ( Sorbus aucuparia L.) Fruits from Alpine-Dinaric Region of Croatia

Food technology and biotechnology, 2023-10, Vol.61 (4), p.465-474

2023

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A study of surface moulds and mycotoxins in Croatian traditional dry-cured meat products

International journal of food microbiology, 2020-03, Vol.317, p.108459-108459, Article 108459

2020

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Morphological and Chemical Variation of Wild Sweet Chestnut (Castanea sativa Mill.) Populations

Forests, 2022-01, Vol.13 (1), p.55

2022

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Protective Effects of Arbutus unedo L. Honey in the Alleviation of Irinotecan-Induced Cytogenetic Damage in Human Lymphocytes-An In Vitro Study

International journal of molecular sciences, 2023-01, Vol.24 (3), p.1903

2023

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Phenolic Content, Antioxidant Capacity and Quality of Chokeberry ( Aronia melanocarpa ) Products

Food technology and biotechnology, 2015-04, Vol.53 (2), p.171-171

2015

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Fusarium mycotoxins' occurrence in cereals harvested from Croatian fields

Food control, 2013-07, Vol.32 (1), p.49-54

2013

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Dietary exposure assessment to mycotoxins from traditional meat products in Croatia

Food control, 2025-01, Vol.167, p.110829, Article 110829

2025

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First Report on Mycotoxin Contamination of Hops ( Humulus lupulus L.)

Toxins, 2024-07, Vol.16 (7), p.293

2024

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The Occurrence of Five Unregulated Mycotoxins Most Important for Traditional Dry-Cured Meat Products

Toxins, 2022-07, Vol.14 (7), p.476

2022

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Morphological Characterization and Chemical Composition of Fruits of the Traditional Croatian Chestnut Variety 'Lovran Marron'

Food technology and biotechnology, 2016-04, Vol.54 (2), p.189-189

2016

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Regional distribution and diversity of Aspergillus and Penicillium species on Croatian traditional meat products

International journal of food microbiology, 2023-12, Vol.406, p.110404-110404, Article 110404

2023

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Survey of aflatoxin B 1 and ochratoxin A occurrence in traditional meat products coming from Croatian households and markets

Food control, 2015-06, Vol.52, p.71-77

2015

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Aflatoxins and ochratoxin A in dry-fermented sausages in Croatia, by LC-MS/MS

Food additives & contaminants Part B, Surveillance communications, 2020-10, Vol.13 (4), p.225-232

2020

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Traditional Sweet Chestnut and Hybrid Varieties: Chemical Composition, Morphometric and Qualitative Nut Characteristics

Agronomy (Basel), 2021-03, Vol.11 (3), p.516

2021

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The development of LC-MS/MS method of determination of cyclopiazonic acid in dry-fermented meat products

Food control, 2021-05, Vol.123, p.107814, Article 107814

2021

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Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products

Journal of food quality, 2024-05, Vol.2024, p.1-17

2024

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Effects of Weather Conditions on Phenolic Content and Antioxidant Capacity in Juice of Chokeberries (Aronia melanocarpa L.)

Polish journal of food and nutrition sciences, 2017-03, Vol.67 (1), p.67-74

2017

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Comparison of Traditional and Industrial Sausages Baranjski Kulen and Kulenova Seka Using Comprehensive Proteome, Peptidome and Metabolome Techniques

Food technology and biotechnology, 2022-06, Vol.60 (2), p.178-191

2022

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Corrigendum to “Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products”

Journal of food quality, 2024-01, Vol.2024 (1)

2024

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Volatile profile and sensory properties of gluten-free bread with yellow pea flour and sourdough

European food research & technology, 2024-03, Vol.250 (3), p.945-960

2024

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Clenbuterol residues in pig muscle after repeat administration in a growth-promoting dose

Meat science, 2010-11, Vol.86 (3), p.733-737

2010

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Design and evaluation of an HACCP gluten-free protocol in a children's hospital

Food control, 2021-02, Vol.120, p.107527, Article 107527

2021

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The Influence of Drying on the Nutritional, Microbiological, and Sensory Value of Diospyros kaki L. (Japanese persimmon) Consumed in Herzegovina

Kemija u industriji, 2024-09, Vol.73 (9-10), p.389-397

2024

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Morphological and Chemical Diversity and Antioxidant Capacity of the Service Tree (Sorbus domestica L.) Fruits from Two Eco-Geographical Regions

Plants (Basel), 2021-08, Vol.10 (8), p.1691

2021

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Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams

Chemical Characterization and Antioxidant Potential of the Rowan ( Sorbus aucuparia L.) Fruits from Alpine-Dinaric Region of Croatia

A study of surface moulds and mycotoxins in Croatian traditional dry-cured meat products

Morphological and Chemical Variation of Wild Sweet Chestnut (Castanea sativa Mill.) Populations

Protective Effects of Arbutus unedo L. Honey in the Alleviation of Irinotecan-Induced Cytogenetic Damage in Human Lymphocytes-An In Vitro Study

Phenolic Content, Antioxidant Capacity and Quality of Chokeberry ( Aronia melanocarpa ) Products

Fusarium mycotoxins' occurrence in cereals harvested from Croatian fields

Dietary exposure assessment to mycotoxins from traditional meat products in Croatia

First Report on Mycotoxin Contamination of Hops ( Humulus lupulus L.)

The Occurrence of Five Unregulated Mycotoxins Most Important for Traditional Dry-Cured Meat Products

Morphological Characterization and Chemical Composition of Fruits of the Traditional Croatian Chestnut Variety 'Lovran Marron'

Regional distribution and diversity of Aspergillus and Penicillium species on Croatian traditional meat products

Survey of aflatoxin B 1 and ochratoxin A occurrence in traditional meat products coming from Croatian households and markets

Aflatoxins and ochratoxin A in dry-fermented sausages in Croatia, by LC-MS/MS

Traditional Sweet Chestnut and Hybrid Varieties: Chemical Composition, Morphometric and Qualitative Nut Characteristics

The development of LC-MS/MS method of determination of cyclopiazonic acid in dry-fermented meat products

Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products

Effects of Weather Conditions on Phenolic Content and Antioxidant Capacity in Juice of Chokeberries (Aronia melanocarpa L.)

Comparison of Traditional and Industrial Sausages Baranjski Kulen and Kulenova Seka Using Comprehensive Proteome, Peptidome and Metabolome Techniques

Corrigendum to “Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products”

Volatile profile and sensory properties of gluten-free bread with yellow pea flour and sourdough

Clenbuterol residues in pig muscle after repeat administration in a growth-promoting dose

Design and evaluation of an HACCP gluten-free protocol in a children's hospital

The Influence of Drying on the Nutritional, Microbiological, and Sensory Value of Diospyros kaki L. (Japanese persimmon) Consumed in Herzegovina

Morphological and Chemical Diversity and Antioxidant Capacity of the Service Tree (Sorbus domestica L.) Fruits from Two Eco-Geographical Regions

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