| The use of novel technologies in egg processing R Agregán, PES Munekata, P Putnik, M Pateiro, D Bursać Kovačević, ... Food reviews international 39 (5), 2854-2874, 2023 | 5 | 2023 |
| 3D printing of functional strawberry snacks: food design, texture, antioxidant bioactive compounds, and microbial stability A Bebek Markovinović, P Putnik, T Bosiljkov, D Kostelac, J Frece, ... Antioxidants 12 (2), 436, 2023 | 4 | 2023 |
| 3D food printing: sustainable food manufacturing for the 21st century P Putnik, M Tomiša, S Zavadlav, A Bebek Markovinović, ... IRASA International Scientific Conference SCIENCE, EDUCATION, TECHNOLOGY AND …, 2023 | | 2023 |
| Effect of pulsed electric field treatment on polyphenols stability in strawberry juices A Bebek Markovinović, V Stulić, L Batur, P Putnik, T Vukušić, Z Herceg, ... XXXIV Scientific and Professional Conference Processing and Energy in …, 2022 | | 2022 |
| Determining Changes of fatty acids for quality assessment of european squid (Loligo vulgaris) during traditional air chilling with effects of acid whey immersion on storage quality S Zavadlav, I Štedul, D Bursać Kovačević, P Putnik, T Janči 2nd International Conference on Advanced Production and Processing (ICAPP …, 2022 | | 2022 |
| Chemometric comparison of high-pressure processing and thermal pasteurization: The nutritive, sensory, and microbial quality of smoothies M Škegro, P Putnik, D Bursać Kovačević, AP Kovač, L Salkić, I Čanak, ... Foods 10 (6), 1167, 2021 | 15 | 2021 |
| Microbic Toxins in Cereals H Jukić, I Radočaj, M Blažić, I Mujić, S Zavadlav International Conference “New Technologies, Development and Applications …, 2021 | | 2021 |
| The perspective of Croatian old apple cultivars in extensive farming for the production of functional foods B Duralija, P Putnik, D Brdar, A Bebek Markovinović, S Zavadlav, ... Foods 10 (4), 708, 2021 | 22 | 2021 |
| OLIVE LEAF EXTRACT (OLE) AS BIOACTIVE CONSTITUENT IN CHEESE MANUFACTURING E Zandona, S Zavadlav, D Herljević, R Zadravec, I Perković 13. međunarodni znanstveno-stručni skup: hranom do zdravlja= 13th …, 2021 | | 2021 |
| Starches modified by combination of phosphorylation and high-voltage electrical discharge (HVED) treatment I Grgic, M Grec, A Gryszkin, T Zieba, M Kopjar, D Ackar, A Jozinovic, ... Polish journal of food and nutrition sciences 71 (1), 2021 | 2 | 2021 |
| Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products S Zavadlav, M Blažić, F Van de Velde, C Vignatti, C Fenoglio, ... Foods 9 (11), 1537, 2020 | 55 | 2020 |
| Green extraction methods for extraction of polyphenolic compounds from blueberry pomace A Lončarić, M Celeiro, A Jozinović, J Jelinić, T Kovač, S Jokić, J Babić, ... Foods 9 (11), 1521, 2020 | 62 | 2020 |
| Innovative hurdle technologies for the preservation of functional fruit juices P Putnik, B Pavlić, B Šojić, S Zavadlav, I Žuntar, L Kao, D Kitonić, ... Foods 9 (6), 699, 2020 | 72 | 2020 |
| Development of an online educational platform as support to the small dairy producers facing the problems during cheese production M Blažić, E Kralj, I Cindrić, J Halambek, B Matijević, S Zavadlav 18. Ružičkini dani" Danas znanost-sutra industrija", 94-94, 2020 | | 2020 |
| Innovative hurdle technologies for the preservation of functional fruit juices. Foods 9 (6), 699 P Putnik, B Pavlić, B Šojić, S Zavadlav, I Žuntar, L Kao | 6 | 2020 |
| Utilizing Impedance for Quality Assessment of European Squid (Loligo Vulgaris) during Chilled Storage S Zavadlav, I Lacković, D Bursać Kovačević, R Greiner, P Putnik, ... Foods 8 (12), 624, 2019 | 6 | 2019 |
| Priručnik Prerađivač Prehrambenih sirovina K Severović, I Barukčić, S Vidaček Filipec, S Zavadlav, R Filipović, ... | | 2019 |
| Neke mogućnosti iskorištavanja nusproizvoda životinjskog podrijetla S Zavadlav, H Medić, A Špehar, M Blažić | | 2019 |
| Production of whey protein as nutritional valuable foods M Blažić, S Zavadlav, E Kralj, G Šarić Croatian journal of food science and technology 10 (2), 255-260, 2018 | 20 | 2018 |
| Primjena impedancijske analize u procjeni roka trajanja i kontroli kvalitete liganja iz roda loligo S Zavadlav University of Zagreb. Faculty of Food Technology and Biotechnology, 2018 | | 2018 |
Danijela Bursać KovačevićIzv. prof. dr. sc., Sveučilište u Zagrebu Prehrambeno-biotehnološki fakultetVerified email at pbf.unizg.hr
