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10篇

出版年度

	2017	1篇
	2015	1篇
	2014	1篇
	2012	3篇
	2010	4篇

作者

	Bursać Kovačević, Danijela	10篇
	Dragović-Uzelac, Verica	9篇
	Levaj, Branka	9篇
	Banović, Mara	2篇
	Biško, Ante	2篇

	Brala, Ana	2篇
	Delonga, Karmela	2篇
	Kovačević Ganić, Karin	2篇
	Putnik, Predrag	2篇
	Savić, Zvonimir	2篇
	Vahčić, Nada	2篇
	Bituh, Martina	1篇
	Elez, Ivona	1篇
	Herceg, Korina	1篇
	Hruškar, Mirjana	1篇
	Jukić, Marijana	1篇
	Kićanović, Sanela	1篇
	Kušt, Josipa	1篇
	Lončarić, Sanja	1篇
	Lovrić, Vanja	1篇
	Marinčić, Džoni	1篇
	Pleština, Marinko	1篇
	Repajić, Maja	1篇
	Sabljak, Vanja	1篇
	Stanić, Dragana	1篇
	Svetličić, Sanela	1篇
	Čošić, Zrinka	1篇
	Čugura, Tomislav	1篇

文章类型

Research Article

1篇

来源期刊

	Food Technology and Biotechnology	6篇
	Croatian Journal of Food Technology, Biotechnology and Nutrition	4篇

学科主题

	食品工业	10篇
	营养卫生、食品卫生	4篇

语种

英文

10篇

国别/地区

克罗地亚

10篇

检索条件:"( ( 高级检索(( ((AU:(("Bursać Kovačević, Danijela")))) )) ) )"

共 10 条记录

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1.Određivanje udjela fenola i antioksidacijskog kapaciteta u sortama borovnice (Vaccinium corymbosum L.) uzgojenim na području sjeverozapadne Hrvatske

作　　者：Dragović-Uzelac, Verica ;Savić, Zvonimir ;Brala, Ana 等

出　　处：Food Technology and Biotechnology. 2010 ;48(2):214-221.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：83037002

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2.Evaluation of Phenolic Content and Antioxidant Capacity of Blueberry Cultivars (Vaccinium corymbosum L.) Grown in the Northwest Croatia

作　　者：Dragović-Uzelac, Verica ;Savić, Zvonimir ;Brala, Ana 等

出　　处：Food Technology and Biotechnology. 2010 ;48(2):214-221.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：83037003

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3.Polifenolni i hlapljivi spojevi iz plodova i džemova dvaju sorata višnje i bobičastoga voća

作　　者：Levaj, Branka ;Dragović-Uzelac, Verica ;Delonga, Karmela 等

出　　处：Food Technology and Biotechnology. 2010 ;48(4):538-547.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：83037078

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4.Polyphenols and Volatiles in Fruits of Two Sour Cherry Cultivars, Some Berry Fruits and Their Jams

作　　者：Levaj, Branka ;Dragović-Uzelac, Verica ;Delonga, Karmela 等

出　　处：Food Technology and Biotechnology. 2010 ;48(4):538-547.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：83037079

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5.Influence of Jam Processing Upon the Contents of Phenolics and Antioxidant Capacity in Strawberry fruit (Fragaria ananassa × Duch.)

作　　者：Levaj, Branka ;Bursać Kovačević, Danijela ;Bituh, Martina 等

出　　处：Croatian Journal of Food Technology, Biotechnology and Nutrition. 2012 ;7(SPECIAL ISSUE - 7th):18-22.

出版社：Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista

文章 ID：83042101

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6.Sensory Profile of Plum Nectars

作　　者：Hruškar, Mirjana ;Levaj, Branka ;Bursać Kovačević, Danijela 等

出　　处：Croatian Journal of Food Technology, Biotechnology and Nutrition. 2012 ;7(SPECIAL ISSUE - 7th):28-33.

出版社：Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista

文章 ID：83042103

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7.Influence of Processing on Yield and Quality of Cloudy Plum Juices

作　　者：Levaj, Branka ;Vahčić, Nada ;Dragović-Uzelac, Verica 等

出　　处：Croatian Journal of Food Technology, Biotechnology and Nutrition. 2012 ;7(SPECIAL ISSUE - 7th):34-38.

出版社：Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista

文章 ID：83042104

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8.Influence of Storage on Quality and Sensorial Properties of Sports Drink with Lemon Juice and Isomaltulose

作　　者：Čugura, Tomislav ;Pleština, Marinko ;Bursać Kovačević, Danijela 等

出　　处：Croatian Journal of Food Technology, Biotechnology and Nutrition. 2014 ;9(3-4):110-116.

出版社：Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista

文章 ID：98240852

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9.Influence of Cultivar and Industrial Processing on Polyphenols in Concentrated Sour Cherry (Prunus cerasus L.) Juice

作　　者：Repajić, Maja ;Bursać Kovačević, Danijela ;Putnik, Predrag 等

出　　处：Food Technology and Biotechnology. 2015 ;53(2):215-222.doi:10.17113/ft b.53.02.15.4151

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：103235675

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10.Effect of Microwave-Assisted Extraction on the Phenolic Compounds and Antioxidant Capacity of Blackthorn Flowers

作　　者：Lovrić, Vanja ;Putnik, Predrag ;Bursać Kovačević, Danijela 等

出　　处：Food Technology and Biotechnology. 2017 ;55(2):243-250.doi:10.17113/ftb.55.02.17.4687

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：199192871

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