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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.

Optimization of Sour Cherry Juice Spray Drying as
Affected by Carrier Material and Temperature.

Garofulić IE, Zorić Z, Pedisić S, Dragović-Uzelac V.

Food Technol Biotechnol. 2016 Dec;54(4):441-449. doi: 10.17113/ftb.54.04.16.4601.

3.

Stability of Rosmarinic Acid in Aqueous Extracts from Different Lamiaceae Species after in vitro Digestion with Human Gastrointestinal Enzymes.

Zorić Z, Markić J, Pedisić S, Bučević-Popović V, Generalić-Mekinić I, Grebenar K, Kulišić-Bilušić T.

Food Technol Biotechnol. 2016 Mar;54(1):97-102.

4.

Impact of packaging material and storage conditions on polyphenol stability, colour and sensory characteristics of freeze-dried sour cherry (prunus cerasus var. Marasca).

Zorić Z, Pedisić S, Kovačević DB, Ježek D, Dragović-Uzelac V.

J Food Sci Technol. 2016 Feb;53(2):1247-58. doi: 10.1007/s13197-015-2097-4. Epub 2015 Nov 11.

5.

Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice.

Bursać Kovačević D, Putnik P, Dragović-Uzelac V, Pedisić S, Režek Jambrak A, Herceg Z.

Food Chem. 2016 Jan 1;190:317-323. doi: 10.1016/j.foodchem.2015.05.099. Epub 2015 May 22.

PMID:
26212976

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