Zobrazeno 1 - 10
of 103
pro vyhledávání: '"Brkić Bubola, Karolina"'
Publikováno v:
In Journal of Food Composition and Analysis July 2022 110
Autor:
Pasković, Igor, Soldo, Barbara, Goreta Ban, Smiljana, Radić, Tomislav, Lukić, Marina, Urlić, Branimir, Mimica, Matea, Brkić Bubola, Karolina, Colla, Giuseppe, Rouphael, Youssef, Major, Nikola, Šimpraga, Maja, Ban, Dean, Palčić, Igor, Franić, Mario, Grozić, Kristina, Lukić, Igor
Publikováno v:
In Food Chemistry 15 October 2021 359
Autor:
Barbieri, Sara, Aparicio-Ruiz, Ramon, Brkic Bubola, Karolina, Bucar-Miklavcic, Milena, Lacoste, Florence, Tibet, Ummuhan, Winkelmann, Ole, Bendini, Alessandra, Garcia-Gonzalez, Diego Luis, Gallina Toschi, Tullia
Publikováno v:
In International Journal of Gastronomy and Food Science October 2021 25
Autor:
Lukić, Igor, Žanetić, Mirella, Jukić Špika, Maja, Lukić, Marina, Koprivnjak, Olivera, Brkić Bubola, Karolina
Publikováno v:
In Food Chemistry 1 October 2017 232:610-620
Autor:
Novoselić, Anja, Gallina Tosci, Tullia, Klisović, Dora, Tura, Matilde, Brkić Bubola, Karolina
Publikováno v:
Foods; Jan2024, Vol. 13 Issue 1, p73, 22p
Publikováno v:
Foods; Dec2023, Vol. 12 Issue 24, p4473, 16p
Autor:
Šikić, Zoran, Marcelić, Šime, Brkić Bubola, Karolina, Jukić Špika, Maja, Gašparović Pinto, Ana, Zorica, Marko, Kolega, Šimun, Pasković, Igor, Novoselić, Anja, Klisović, Dora, Kos, Tomislav
Publikováno v:
Agriculture; Basel; Sep2023, Vol. 13 Issue 9, p1854, 28p
Publikováno v:
In Food Chemistry 1 May 2012 132(1):98-103
The health benefits of the Mediterranean diet have been associated with the consumption of extra virgin olive oil (EVOO) as the main source of fats. Nowadays, the usage of EVOO as cooking oil to prepare meals is highly recommended. During heating, th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::17afbebd9b40036ebedc783f02b0487c
https://www.bib.irb.hr/1236298
https://www.bib.irb.hr/1236298
Autor:
Menegoz Ursol, Luca, Srbinovska, Ana, Conchione, Chiara, Brkić Bubola, Karolina, Koprivnjak, Olivera, Moret, Sabrina
Olive oils may be contaminated with mineral oil hydrocarbons (MOH) from different sources (on average 10-20 mg/kg), but only few researchers [1] investigated the presence of trace amounts (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d4ebf9b94e3482900ee95418d507780c
https://hdl.handle.net/11390/1235444
https://hdl.handle.net/11390/1235444