Works by Lešić, Tina
Results: 39
NUTRITIVE COMPOSITION AND LIPID QUALITY INDICES OF COMMERCIALLY AVAILABLE FILLETED FISH.
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- Food in Health & Disease / Hrana u Zdravlju i Bolesti, 2019, v. 8, n. 1, p. 67
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- Article
Phenolic Compound Characterization and Biological Activities of Mistletoe (Viscum album L.) Ethanol Macerates Used in Herbal Spirit Production.
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- Beverages, 2024, v. 10, n. 2, p. 41, doi. 10.3390/beverages10020041
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- Article
Comparison of the Nutritional Composition of Meat Products Derived from Croatian Indigenous Pig Breeds.
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- Foods, 2024, v. 13, n. 24, p. 4175, doi. 10.3390/foods13244175
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- Article
Climate Change and Mycotoxins Trends in Serbia and Croatia: A 15-Year Review.
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- Foods, 2024, v. 13, n. 9, p. 1391, doi. 10.3390/foods13091391
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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
Occurrence and Seasonal Monitoring of Domoic Acid in Three Shellfish Species from the Northern Adriatic Sea.
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- Toxins, 2022, v. 14, n. 1, p. 33, doi. 10.3390/toxins14010033
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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
Cyclic imines in shellfish and ascidians in the northern Adriatic Sea.
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- Food Additives & Contaminants: Part B: Surveillance Communications, 2021, v. 14, n. 1, p. 12, doi. 10.1080/19393210.2020.1851778
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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
Co-occurrence of ochratoxin A and citrinin in unprocessed cereals established during a three-year investigation period.
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- Food Additives & Contaminants: Part B: Surveillance Communications, 2018, v. 11, n. 1, p. 20, doi. 10.1080/19393210.2017.1389994
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- Article
Deoxynivalenol and zearalenone in unprocessed cereals and soybean from different cultivation regions in Croatia.
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- Food Additives & Contaminants: Part B: Surveillance Communications, 2017, v. 10, n. 4, p. 268, doi. 10.1080/19393210.2017.1345991
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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
Mikrobiološka i fizikalno-kemijska svojstva autohtone trajne kobasice od kokošjeg mesa.
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- MESO, 2020, v. 22, n. 5, p. 368, doi. 10.31727/m.22.5.3
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- Article
Prirodne i industrijske trans masne kiseline – pojavnost i utjecaj na ljudsko zdravlje.
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- MESO, 2020, v. 22, n. 1, p. 56, doi. 10.31727/m.22.1.3
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- Article
Kvaliteta mljevenog mesa s područja grada Zagreba.
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- MESO, 2019, v. 21, n. 6, p. 586, doi. 10.31727/m.21.6.1
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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
Sastav masnih kiselina slavonske šunke soljene s krupnom morskom i sitnom kamenom soli.
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- MESO, 2019, v. 21, n. 1, p. 62, doi. 10.31727/m.21.1.5
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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
Količina šećera u mesnim proizvodima s hrvatskog tržišta.
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- MESO, 2018, v. 20, n. 2, p. 145
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- Article
Comparison of Chemical Composition and Fatty Acid Profile of Traditional Meat Products from Croatia and Montenegro.
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- Journal of Food Quality, 2021, p. 1, doi. 10.1155/2021/5586436
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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
The influence of hen age on fatty acid composition of commercial eggs.
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- Croatian Journal of Food Science & Technology, 2017, v. 9, n. 2, p. 158, doi. 10.17508/CJFST.2017.9.2.12
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- Article
Biocontrol Methods in Avoidance and Downsizing of Mycotoxin Contamination of Food Crops.
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- Processes, 2022, v. 10, n. 4, p. N.PAG, doi. 10.3390/pr10040655
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- Article
The Influence of Surface Mycobiota on Sensory Properties of "Istarski pršut" and "Dalmatinski pršut".
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- Processes, 2021, v. 9, n. 12, p. 2287, doi. 10.3390/pr9122287
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- Article
Pathways of Mycotoxin Occurrence in Meat Products: A Review.
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- Processes, 2021, v. 9, n. 12, p. 2122, doi. 10.3390/pr9122122
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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.
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- 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
Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation.
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- Foods, 2022, v. 11, n. 15, p. 2329, doi. 10.3390/foods11152329
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- Article
Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages.
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- Foods, 2020, v. 9, n. 8, p. 990, doi. 10.3390/foods9080990
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- Article
Presence of Fusarium mycotoxins in feedstuffs and cow milk sampled from Croatian farms during 2015.
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- Dairy / Mljekarstvo, 2017, v. 67, n. 2, p. 102, doi. 10.15567/mljekarstvo.2017.0202
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- Article
Toksični učinci mikotoksina: Mehanizam djelovanja i mikotoksikoze.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2020, v. 15, n. 1-2, p. 3, doi. 10.31895/hcptbn.15.1-2.9
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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
Ciklopiazonična kiselina: toksičnost i pojavnost nedovoljno istraženog mikotoksina.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2019, v. 14, n. 1/2, p. 33, doi. 10.31895/hcptbn.14.1-2.4
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- Article
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
Estimation of dietary fat intake via the consumption of traditional meat products.
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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. 138
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- Article
Seasonal and geographical variations in chemical composition and fatty acid profile of Mediterranean mussels.
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- Journal of Food & Nutrition Research, 2020, v. 59, n. 2, p. 163
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- Article
Metode identifikacije plijesni - primjena na tradicionalnim mesnim proizvodima.
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- MESO, 2024, v. 26, n. 1, p. 58, doi. 10.31727/m.26.1.2
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- Article
Sensory profile and likeability of Croatian traditional dry meat products from different regions.
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- MESO, 2022, v. 24, n. 3, p. 238
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- Article