| Tehnologija ulja i mastiff S Čorbo Poljoprivredno-prehrambeni fakultet, Univerzitet u Sarajevu, 191-205, 2008 | 40 | 2008 |
| Fizičko-hemijska i senzorna svojstva bosanskog sudžuka proizvedenog u kontrolisanim uslovima od svežeg ohlađenog i zamrznutog goveđeg mesa/Physico-chemical and sensory … S Operta, M Dževdetbegović, S Čorbo, J Tahmaz, A Šehović Tehnologija mesa/Meat Technology, 2012 | 17 | 2012 |
| Characterization of the chemical and nutritive quality of coldpressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties VB Vujasinović, MM Bjelica, SC Čorbo, SB Dimić, BB Rabrenović Grasas y Aceites 72 (2), e411-e411, 2021 | 12 | 2021 |
| Utjecaj vrste masti u hrani za piliće na oksidativnu stabilnost lipida smrznutog pilećeg mesa tijekom skladištenja M Bašić, R Cvrk, A Božić, S Čorbo, M Pucarević MESO: Prvi hrvatski časopis o mesu 12 (4), 231-236, 2010 | 12 | 2010 |
| Phenolics, fatty acids, and biological potential of selected Croatian EVOOs T Kulišić Bilušić, E Melliou, J Giacometti, A Čaušević, S Čorbo, ... European journal of lipid science and technology 119 (10), 1700108, 2017 | 10 | 2017 |
| Tehnologija masti i ulja S Čorbo Univerzitetski udžbenik, Sarajevo, 2008 | 10 | 2008 |
| Fatty acid composition and stability of cold-pressed vegetable oils M Begić, E Nezirević-Nizić, S Čorbo, S Podrug, Z Ašimović, Š Muminović 30th Scientific-Experts Conference of Agriculture and Food Industry: Answers …, 2020 | 6 | 2020 |
| Uporedni prikaz nutritivne vrednosti hladno presovanih ulja semena tikve (Cucurbita pepo L.) različitog porekla. BB Rabrenović, VB Vujasinović, MM Novaković, SČ Čorbo, ZN Basić Chemical Industry/Hemijska Industrija 70 (1), 2016 | 6 | 2016 |
| Comparative review of the nutritional value of cold-pressed pumpkin (Cucurbita pepo L.) seed oil of different origins B Rabrenović, VB Vujasinović, MM Novaković, SC Corbo, ZN Basić Hemijska industrija 70 (1), 59-65, 2016 | 5 | 2016 |
| Study of the effect of broiler nutrition and duration of fattening on the lipid status of meat. R Cvrk, M Bašić, J Sadadinović, A Bozbreve˜ ić, S Čorbo, M Pucarević | 5 | 2010 |
| Kvalitet masnog tkiva ovaca brdsko-planinskog područja centralne Bosne S Čorbo Doktorska disertacija. Poljoprivredni fakultet, Sarajevo, 2000 | 5 | 2000 |
| The influence of essential oils on the quality and stability of olive oil A Mulagić, M Begić, S Čorbo, Z Ašimović, T Gavrić, V Vesna Central European Congress on Food, 33-44, 2020 | 3 | 2020 |
| OSNOVE BILJNE PROIZVODNJE H Čivić, Š Muminović, L Karić, P Drkenda, S Čorbo, J Avdić, S Škaljić Federalno ministarstvo poljoprivrede, vodoprivrede i šumarstva, Ured za …, 2017 | 3 | 2017 |
| Utjecaj sirovine na fizikalno-kemijska i senzorna svojstva bosanskog sudžuka proizvedenog u kontroliranim uvjetima S Operta, S Čorbo MESO: Prvi hrvatski časopis o mesu 14 (6), 472-479, 2012 | 3 | 2012 |
| Karakteristike uzgoja i kvalitet ulja tikve golive (Cucurbita pepo), 48. Savetovanje industrije ulja: Proizvodnja i prerada uljarica S Čorbo, S Škaljić, H Bijelić Zbornik radova,, Herceg Novi, 129-134, 2007 | 3 | 2007 |
| ): Determination of Antioxidant and Heavy Metals in Cold-pressed Edible Oils. M Nezirević-Nizić, E., Čorbo, S., Podrug, S., Begić IFMBE Proceedings 78, 295-302, 2020 | 2* | 2020 |
| FATTY ACID COMPOSITION AND BIOACTIVE COMPOUNDS OF COLD-PRESSED GRAPE SEED OILS FROM RED AND WHITE GRAPE CULTIVARS GROWN IN VOJVODINA. K Bjelica, M., Vujasinović, V., Čorbo, S., Dimić, S., Pastor (28th INTERNATIONAL SCIENTIFIC-EXPERT CONFERENCE OF AGRICULTURE AND FOOD …, 2017 | 2* | 2017 |
| Effect of fat source in broiler diet on oxidation stability of lipids in frozen chicken meat during storage M Bašić, R Cvrk, A Božić, S Čorbo, M Pucarević MESO: Prvi hrvatski časopis o mesu 12 (4), 231-236, 2010 | 2 | 2010 |
| Influence of storage conditions on fatty acids composition, colour and stability of olive oil S Čorbo, Đ Đorđević Uljarstvo (Serbia), 2009 | 2 | 2009 |
| Fatty acids composition of sheep and lamb fatty tissue from Bosnia and Herzegovina. S Čorbo | 2 | 2007 |
Munevera BegićUniversity of Sarajevo, Faculty of Agricultural and Food SciencesVerified email at ppf.unsa.ba
