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.Evaluation of Polyphenolic Profile and Antioxidant Activity of Pistacia lentiscus L. Leaves and Fruit Extract Obtained by Optimized Microwave-Assisted Extraction

作　　者：Ivona Elez Garofulić ;Valentina Kruk ;Ana Martić 等

出　　处：Foods. 2020 ;9(11):1556.doi:10.3390/foods9111556

出版社：MDPI Publishing

文章 ID：255624015

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3.Microwave Assisted Extraction and Pressurized Liquid Extraction of Sulfated Polysaccharides from Fucus virsoides and Cystoseira barbata

作　　者：Ana Dobrinčić ;Sandra Pedisić ;Zoran Zorić 等

出　　处：Foods. 2021 ;10(7):1481.doi:10.3390/foods10071481

出版社：MDPI Publishing

文章 ID：263520152

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4.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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5.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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6.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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