1.Bioactive Compounds in Wild Nettle (Urtica dioica L.) Leaves and Stalks: Polyphenols and Pigments upon Seasonal and Habitat Variations

作　　者：Maja Repajić ;Ena Cegledi ;Zoran Zorić 等

出　　处：Foods. 2021 ;10(1):190.doi:10.3390/foods10010190

出版社：MDPI Publishing

文章 ID：258538681

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2.Composition and Antioxidant Properties of Pigments of Mediterranean Herbs and Spices as Affected by Different Extraction Methods

作　　者：Daniela Cvitković ;Patricija Lisica ;Zoran Zorić 等

出　　处：Foods. 2021 ;10(10).doi:10.3390/foods10102477

出版社：MDPI Publishing

文章 ID：1035665385

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3.Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes

作　　者：Zdenka Pelaić ;Zrinka Čošić ;Sandra Pedisić 等

出　　处：Foods. 2021 ;10(8).doi:10.3390/foods10081698

出版社：MDPI Publishing

文章 ID：1035368663

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4.Meat Analogues in the Perspective of Recent Scientific Research: A Review

作　　者：Klaudia Kołodziejczak ;Anna Onopiuk ;Arkadiusz Szpicer 等

出　　处：Foods. 2022 ;11(1).doi:10.3390/foods11010105

出版社：MDPI Publishing

文章 ID：1036486497

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5.The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt

作　　者：Irena Barukčić ;Katarina Filipan ;Katarina Lisak Jakopović 等

出　　处：Foods. 2022 ;11(5).doi:10.3390/foods11050701

出版社：MDPI Publishing

文章 ID：1036789215

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6.Antioxidant and Anti-Atherogenic Activities of Essential Oils from Myrtus communis L. and Laurus nobilis L. in Rat

作　　者：Dyana Odeh ;Nada Oršolić ;Marija Berendika 等

出　　处：Nutrients. 2022 ;14(7).doi:10.3390/nu14071465

出版社：MDPI Publishing

文章 ID：1037275797

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7.Isolation of Laurus nobilis Leaf Polyphenols: A Review on Current Techniques and Future Perspectives

作　　者：Erika Dobroslavić ;Maja Repajić ;Verica Dragović-Uzelac 等

出　　处：Foods. 2022 ;11(2).doi:10.3390/foods11020235

出版社：MDPI Publishing

文章 ID：1036565560

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8.Effect of UV-C Irradiation on the Shelf Life of Fresh-Cut Potato and Its Sensory Properties after Cooking

作　　者：Zdenka Pelaić ;Zrinka Čošić ;Maja Repajić 等

出　　处：Food Technology and Biotechnology. 2022 ;60(2):166-177.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：1039309216

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