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Items: 5

1.

Valorization of Olive Pomace-Based Nutraceuticals as Antioxidants in Chemical, Food, and Biological Models.

Vitali Čepo D, Radić K, Jurmanović S, Jug M, Grdić Rajković M, Pedisić S, Moslavac T, Albahari P.

Molecules. 2018 Aug 18;23(8). pii: E2070. doi: 10.3390/molecules23082070.

2.

Differences in the levels of pesticides, metals, sulphites and ochratoxin A between organically and conventionally produced wines.

Vitali Čepo D, Pelajić M, Vinković Vrček I, Krivohlavek A, Žuntar I, Karoglan M.

Food Chem. 2018 Apr 25;246:394-403. doi: 10.1016/j.foodchem.2017.10.133. Epub 2017 Nov 1.

PMID:
29291864
3.

Novel multiresidue method for determination of pesticides in red wine using gas chromatography-mass spectrometry and solid phase extraction.

Pelajić M, Peček G, Mutavdžić Pavlović D, Vitali Čepo D.

Food Chem. 2016 Jun 1;200:98-106. doi: 10.1016/j.foodchem.2016.01.018. Epub 2016 Jan 7.

PMID:
26830566
4.

The Effect of the Mediterranean Diet on Serum Total Antioxidant Capacity in Obese Patients: A Randomized Controlled Trial.

Ortner Hadžiabdić M, Vitali Čepo D, Rahelić D, Božikov V.

J Am Coll Nutr. 2016;35(3):224-35. doi: 10.1080/07315724.2014.982770. Epub 2015 May 19.

PMID:
25989426
5.

A comparison of the nutritional value and food safety of organically and conventionally produced wheat flours.

Vrček IV, Čepo DV, Rašić D, Peraica M, Žuntar I, Bojić M, Mendaš G, Medić-Šarić M.

Food Chem. 2014 Jan 15;143:522-9. doi: 10.1016/j.foodchem.2013.08.022. Epub 2013 Aug 14. Erratum in: Food Chem. 2016 Aug 1;204:521.

PMID:
24054276

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