Found: 18
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Lactic Acid Bacteria of Marine Origin as a Tool for Successful Shellfish Farming and Adaptation to Climate Change Conditions.
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- Foods, 2024, v. 13, n. 7, p. 1042, doi. 10.3390/foods13071042
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- Article
Effect of Dietary Supplementation with Lactiplantibacillus plantarum I On Queen Scallop Aequipecten opercularis Under Simulated Climate Change Conditions.
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- Croatian Journal of Fisheries, 2024, v. 82, n. 1, p. 1, doi. 10.2478/cjf-2024-0001
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- Article
A Predictive Assessment of Ochratoxin A's Effects on Oxidative Stress Parameters and the Fermentation Ability of Yeasts Using Neural Networks.
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- Foods, 2024, v. 13, n. 3, p. 408, doi. 10.3390/foods13030408
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- Article
Unlocking the Bioactive Potential of Pomegranate Peels: A Green Extraction Approach.
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- Antioxidants, 2023, v. 12, n. 10, p. 1796, doi. 10.3390/antiox12101796
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- Article
Study of the Impact of Lactiplantibacillus plantarum I on the Health Status of Queen Scallop Aequipecten opercularis.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 13, p. 7723, doi. 10.3390/app13137723
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- Article
Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen.
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- Toxins, 2021, v. 13, n. 11, p. 798, doi. 10.3390/toxins13110798
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- Article
Common Characteristics of Power Conversion Circuits - Topology, Function and Power Semiconductor Switches.
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- Technical Gazette / Tehnički Vjesnik, 2021, v. 28, n. 1, p. 313, doi. 10.17559/TV-20191126172929
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- Article
SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures.
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- Food Technology & Biotechnology, 2020, v. 58, n. 2, p. 128, doi. 10.17113/ftb.58.02.20.6439
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- Article
SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures.
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- Food Technology & Biotechnology, 2020, v. 58, n. 2, p. 128, doi. 10.17113/ftb.58.02.20.6439
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- Article
Toxicogenic fungi and the occurrence of mycotoxins in traditional meat products.
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- Croatian Journal of Food Science & Technology, 2019, v. 11, n. 2, p. 272, doi. 10.17508/CJFST.2019.11.2.05
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- Article
Isolation and Characterisation of L. plantarum O1 Producer of Plantaricin as Potential Starter Culture for the Biopreservation of Aquatic Food Products.
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- Food Technology & Biotechnology, 2018, v. 56, n. 4, p. 581, doi. 10.17113/ftb.56.04.18.5707
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- Article
Uklanjanje kompleksa β-glukan-AFM<sub>1</sub> iz mlijeka.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2018, v. 13, n. 3/4, p. 136, doi. 10.31895/hcptbn.13.3-4.6
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- Article
Properties and Fermentation Activity of Industrial Yeasts Saccharomyces cerevisiae, S. uvarum, Candida utilis and Kluyveromyces marxianus Exposed to AFB , OTA and ZEA.
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- Food Technology & Biotechnology, 2018, v. 56, n. 2, p. 208, doi. 10.17113/ftb.56.02.18.5582
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- Article
Usporedba vezanja AFM1 iz mlijeka živim, mrtvim i liofiliziranim stanicama BMK.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2018, v. 13, n. 1/2, p. 32, doi. 10.31895/hcptbn.13.1-2.3
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- Article
Mikrobiološki i kemijski parametri ribe i školjkaša.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2018, v. 13, n. 1/2, p. 44, doi. 10.31895/hcptbn.13.1-2.1
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- Article
Fizikalno - kemijske karakteristike prsnog mišića kamenjarki (Alectoris graeca).
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2017, v. 12, n. 1/2, p. 14
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Usporedba osnovnog kemijskog i masnokiselinskog sastava te mikrobiološke ispravnosti guščjih, kokošjih, pačjih i purećih jaja.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2016, v. 11, n. 3/4, p. 152
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- Article
Microbiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin Sacks.
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- Food Technology & Biotechnology, 2016, v. 54, n. 2, p. 129, doi. 10.17113/ftb.54.02.16.4418
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- Article