Development of Near Infrared Spectroscopy Models for Quantitative Prediction of the Content of Bioactive Compounds in Olive Leaves von Valinger, D.

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Anthocyanin composition of the red wine Babić affected by maceration treatment von Budić-Leto, I, Lovrić, T, Kljusurić, J.G, Pezo, I, Vrhovšek, U

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Remote Screening For Malnutrition And Sarcopenia Using R-MAPP In Elderly Home Care Patients von Vranesic Bender, D., Basic, L., Gajdos Kljusuric, J., Ljubas Kelecic, D., Karas, I., Barisic, A., Horvat, A., Racic, Z., Krznaric, Z.

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Emulsification on a Microscale: Faster, Better, and More Effective von Ivana Čulo, Filip Grgić, Tamara Jurina, Anita Šalić, Maja Benković, Davor Valinger, Jasenka Gajdoš Kljusurić, Ana Jurinjak Tušek, Bruno Zelić

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Multi-criteria Decision Analysis: Linear and Non-linear Optimization of Aqueous Herbal Extracts von Gajdoš Kljusurić, J., Jurinjak Tušek, A., Valinger, D., Benković, M., Jurina, T.

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Comparative Study of the Total Acidity Determination in Wine by Potentiometric and Volumetric Titration von Budic-Leto, I, Mesin, N, Gajdos Kljusuric, J, Pezo, I, Bralic, M

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Changes in polymer foils used in food packaging tested by using differential scanning calorimetry von Kljusuric, J G

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Application of NIR spectroscopy for monitoring different particle sizes of sucrose von Valinger, D., Faculty of Food Technology and Biotechnology, Zagreb (Croatia), Benković, M., Faculty of Food Technology and Biotechnology, Zagreb (Croatia), Kljusurić-Gajdoš, J., Faculty of Food Technology and Biotechnology, Zagreb (Croatia), Bauman, I., Faculty of Food Technology and Biotechnology, Zagreb (Croatia), Kurtanjek, Ž., Faculty of Food Technology and Biotechnology, Zagreb (Croatia)

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Exposure of the Croatian adult population to acrylamide through bread and bakery products von Andačić, Ivana Mandić, Tot, Ana, Ivešić, Martina, Krivohlavek, Adela, Thirumdas, Rohit, Barba, Francisco J., Sabolović, Marija Badanjak, Kljusurić, Jasenka Gajdoš, Brnčić, Suzana Rimac

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Recovery of anthocyanins from grape pomace extracts (Vitis vinifera L. cv. Cabernet Mitos) using a polymeric adsorber resin von Kammerer, D, Kljusuric, J.G, Carle, R, Schieber, A

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Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review von Hassoun, Abdo, Carpena, Maria, Prieto, Miguel A, Simal-Gandara, Jesus, Özogul, Fatih, Özogul, Yeşim, Çoban, Özlem Emir, Guðjónsdóttir, María, Barba, Francisco J, Marti-Quijal, Francisco J, Jambrak, Anet Režek, Maltar-Strmečki, Nadica, Kljusurić, Jasenka Gajdoš, Regenstein, Joe M

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Trehalose improves flavour retention in dehydrated apricot puree von Komes, D, Lovric, T, Ganic, K.K, Kljusuric, J.G, Banovic, M

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Differences in daily nutritive value of meals and daily intake among schoolchildren accommodated in boarding schools von Kljusuric, J.G, Baric, I.C

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Study of Dynamics of Polyphenol Extraction During Traditional and Advanced Maceration Processes of the Babic Grape Variety von Budic-Leto, I, Lovric, T, Pezo, I, Kljusuric, J G

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