Works by Kudumija, Nina
Results: 20
Comparison of the Nutritional Composition of Meat Products Derived from Croatian Indigenous Pig Breeds.
- Published in:
- Foods, 2024, v. 13, n. 24, p. 4175, doi. 10.3390/foods13244175
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- Article
Microbial and Physico-Chemical Characterization of Cold Smoked Sea Bass (Dicentrarchus labrax), a New Product of Fishery.
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- Foods, 2023, v. 12, n. 14, p. 2685, doi. 10.3390/foods12142685
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- Article
Impact of Climate Changes on the Natural Prevalence of Fusarium Mycotoxins in Maize Harvested in Serbia and Croatia.
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- Foods, 2023, v. 12, n. 5, p. 1002, doi. 10.3390/foods12051002
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- Article
Aflatoxins in Maize from Serbia and Croatia: Implications of Climate Change.
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- Foods, 2023, v. 12, n. 3, p. 548, doi. 10.3390/foods12030548
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- Article
Comparison of ochratoxin A levels in edible pig tissues and in biological fluids after exposure to a contaminated diet.
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- Mycotoxin Research, 2016, v. 32, n. 3, p. 145, doi. 10.1007/s12550-016-0249-7
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- Article
The Occurrence of Five Unregulated Mycotoxins Most Important for Traditional Dry-Cured Meat Products.
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- Toxins, 2022, v. 14, n. 7, p. N.PAG, doi. 10.3390/toxins14070476
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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
A Two-Year Occurrence of Fusarium T-2 and HT-2 Toxin in Croatian Cereals Relative of the Regional Weather.
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- Toxins, 2021, v. 13, n. 1, p. 39, doi. 10.3390/toxins13010039
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- Article
Aflatoxins and ochratoxin A in dry-fermented sausages in Croatia, by LC-MS/MS.
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- Food Additives & Contaminants: Part B: Surveillance Communications, 2020, v. 13, n. 4, p. 225, doi. 10.1080/19393210.2020.1762760
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- Article
Citrinin in cereals and feedstuffs coming from Croatia and Bosnia & Herzegovina.
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- Food Additives & Contaminants: Part B: Surveillance Communications, 2016, v. 9, n. 4, p. 268, doi. 10.1080/19393210.2016.1210242
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- Article
Sukladnost fizikalno-kemijskih svojstava sa specifikacijama zaštićenih hrvatskih autohtonih mesnih proizvoda.
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- MESO, 2021, v. 23, n. 4, p. 336, doi. 10.31727/m.23.4.1
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- Article
Mikotoksini aflatoksini i okratoksini - prijetnja sigurnosti tradicionalnih mesnih proizvoda.
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- MESO, 2019, v. 21, n. 2, p. 186, doi. 10.31727/m.21.2.2
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- Article
Količina dodane vode u mesu peradi s hrvatskog tržišta.
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- MESO, 2018, v. 20, n. 2, p. 152
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- Article
The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content.
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- Croatian Journal of Food Science & Technology, 2019, v. 11, n. 1, p. 44, doi. 10.17508/CJFST.2019.11.1.06
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- Article
Corrigendum to "Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products".
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- 2024
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- Correction Notice
Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products.
- Published in:
- Journal of Food Quality, 2024, v. 2024, p. 1, doi. 10.1155/2024/7897786
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- Article
Nutritional quality of selected Croatian traditional dry-fermented sausages.
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- Meat Technology, 2023, v. 64, n. 2, p. 52, doi. 10.18485/meattech.2023.64.2.9
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- Article
Sterigmatocistin -prekursor aflatoksina B<sub>1</sub> u hrani i hrani za životinje.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2019, v. 14, n. 3/4, p. 105
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- Article
Citrinin u hrani i hrani za životinje.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2015, v. 10, n. 3/4, p. 84
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- Article
Assessment of possible human exposure to ochratoxin A in Croatia due to the consumption of dry-cured and fermented meat products.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2016, v. 33, n. 9, p. 1428, doi. 10.1080/19440049.2016.1213428
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- Article