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15篇

出版年度

	2019	2篇
	2016	1篇
	2012	6篇
	2007	2篇
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1997

2篇

作者

	Koprivnjak, Olivera	14篇
	Brkić Bubola, Karolina	7篇
	Sladonja, Barbara	4篇
	Lukić, Igor	3篇
	Belobrajić, Ivana	2篇

	Conte, Lanfranco	2篇
	Conte, Lanfranco S.	2篇
	Kosić, Urška	2篇
	Lušić, Dražen	2篇
	Majetić, Valerija	2篇
	Milotić, Aldo	2篇
	Peršurić, Đordano	2篇
	Sabatini, Anna G.	2篇
	Totis, Nicola	2篇
	Ćurić, Duška	2篇
	Škevin, Dubravka	2篇
	BENČEK, MIHAELA	1篇
	BROZNIĆ, DALIBOR	1篇
	Gross - Bošković, Andrea	1篇
	Jurković, Martina	1篇
	KOPRIVNJAK, OLIVERA	1篇
	Kovečević, Dragan	1篇
	Krešić, Greta	1篇
	LUKIĆ, BOJANA	1篇
	Lešić, Tina	1篇
	Lukić, Marina	1篇
	MAJETIĆ GERMEK, VALERIJA	1篇
	Pleadin, Jelka	1篇
	Sokolić, Darja	1篇

文章类型

	Research Article	5篇
	Reviews	2篇

来源期刊

	Food Technology and Biotechnology	9篇
	Croatian Journal of Food Science and Technology	3篇
	Tourism and Hospitality Management	2篇
	Croatian Journal of Food Technology, Biotechnology and Nutrition	1篇

学科主题

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语种

英文

15篇

国别/地区

克罗地亚

15篇

检索条件:"( ( 高级检索(( ((AU:(("Koprivnjak, Olivera")))) )) ) )"

共 15 条记录

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1.Utjecaj roka berbe na sastav i kvalitetu djevičanskih maslinovih ulja sorte Rosinjola

作　　者：Brkić Bubola, Karolina ;Koprivnjak, Olivera ;Sladonja, Barbara 等

出　　处：Croatian Journal of Food Science and Technology. 2012 ;4(1):9-18.

出版社：Prehrambeno-tehnološki fakultet Osijek

文章 ID：83015583

文章详细全文下载
2.Influence of harvest time on the composition and quality of Rosinjola cultivar virgin olive oils

作　　者：Brkić Bubola, Karolina ;Koprivnjak, Olivera ;Sladonja, Barbara 等

出　　处：Croatian Journal of Food Science and Technology. 2012 ;4(1):9-18.

出版社：Prehrambeno-tehnološki fakultet Osijek

文章 ID：83015584

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3.Hlapljive tvari i senzorska svojstva djevičanskih maslinovih ulja istarskih sorti Buža, Črna i Rosinjola

作　　者：Brkić Bubola, Karolina ;Koprivnjak, Olivera ;Sladonja, Barbara 等

出　　处：Food Technology and Biotechnology. 2012 ;50(2):192-198.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：83037290

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4.Volatile Compounds and Sensory Profiles of Monovarietal Virgin Olive Oil from Buža, Črna and Rosinjola Cultivars in Istria (Croatia)

作　　者：Brkić Bubola, Karolina ;Koprivnjak, Olivera ;Sladonja, Barbara 等

出　　处：Food Technology and Biotechnology. 2012 ;50(2):192-198.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：83037291

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5.Varijabilnost fenolnih i hlapljivih sastojaka djevičanskih maslinovih ulja sorti Leccino i Istarska bjelica ovisno o sastavu mješavina njihovih plodova

作　　者：Koprivnjak, Olivera ;Majetić, Valerija ;Brkić Bubola, Karolina 等

出　　处：Food Technology and Biotechnology. 2012 ;50(2):216-221.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：83037296

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6.Variability of Phenolic and Volatile Compounds in Virgin Olive Oil from Leccino and Istarska Bjelica Cultivars in Relation to Their Fruit Mixtures

作　　者：Koprivnjak, Olivera ;Majetić, Valerija ;Brkić Bubola, Karolina 等

出　　处：Food Technology and Biotechnology. 2012 ;50(2):216-221.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：83037297

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7.Profil hlapljivih tvari hrvatskih medova lipe (Tilia sp.), medljikovca jele (Abies alba) i meda kadulje (Salvia officinalis)

作　　者：Lušić, Dražen ;Koprivnjak, Olivera ;Ćurić, Duška 等

出　　处：Food Technology and Biotechnology. 2007 ;45(2):156-165.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：83036728

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8.Volatile Profile of Croatian Lime Tree (Tilia sp.), Fir Honeydew (Abies alba) and Sage (Salvia officinalis) Honey

作　　者：Lušić, Dražen ;Koprivnjak, Olivera ;Ćurić, Duška 等

出　　处：Food Technology and Biotechnology. 2007 ;45(2):156-165.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：83036729

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9.Natural enrichment of refined rapeseed oil with phenols and chlorophylls from olive leaves of Oblica cultivar

作　　者：MAJETIĆ GERMEK, VALERIJA ;BENČEK, MIHAELA ;LUKIĆ, BOJANA 等

出　　处：Croatian Journal of Food Science and Technology. 2019 ;11(2):202-209.doi:10.17508/CJFST.2019.11.2.08

出版社：Prehrambeno-tehnološki fakultet Osijek

文章 ID：242016925

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10.Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil

作　　者：Brkić Bubola, Karolina ;Lukić, Marina ;Lukić, Igor 等

出　　处：Food Technology and Biotechnology. 2019 ;57(4):503-512.doi:10.17113/ftb.57.04.19.6401

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：243764075

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