High Voltage Electrical Discharges as an Alternative Extraction Process of Phenolic and Volatile Compounds from Wild Thyme ( Thymus serpyllum L.): In Silico and Experimental Approa... by Nutrizio, Marinela, Pataro, Gianpiero, Carullo, Daniele, Carpentieri, Serena, Mazza, Luisa, Ferrari, Giovanna, Chemat, Farid, Banović, Mara, Režek Jambrak, Anet

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Occurence of Ochratoxin A and Biogenic Amines in Croatian Commercial Red Wines by Žurga, Paula, Vahčić, Nada, Pasković, Igor, Banović, Mara, Malenica Staver, Mladenka

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Polyphenols and volatiles in fruits of two sour cherry cultivars, some berry fruits and their jams by Levaj, Branka, Dragovic-Uzelac, Verica, Delonga, Karmela, Ganic, Karin Kovacevic, Banovic, Mara, Kovacevic, Danijela Bursac

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Characterization and Differentiation of Monovarietal Grape Marc Distillates on the Basis of Varietal Aroma Compound Composition by Lukić, Igor, Miličević, Borislav, Banović, Mara, Tomas, Srećko, Radeka, Sanja, Peršurić, Đordano

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Geographical Discrimination of Croatian Wines by Stable Isotope Ratios and Multielemental Composition Analysis by Leder, Renata, Petric, Ivana Vladimira, Jusup, Josipa, Banović, Mara

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Secondary aroma compounds in fresh grape marc distillates as a result of variety and corresponding production technology by Lukic, Igor, Milicevic, Borislav, Banovic, Mara, Tomas, Srecko, Radeka, Sanja, Persuric, Dordano

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Fermentative aroma compounds and sensory descriptors of traditional Croatian dessert wine Prosek from Plavac mali cv by Budic-Leto, Irena, Zdunic, Goran, Banovic, Mara, Ganic, Karin Kovacevic, Tomic-Potrebujes, Iva, Lovric, Tomislav

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Croatian Wines from Native Grape Varieties Have Higher Distinct Phenolic (Nutraceutic) Profiles than Wines from Non‐Native Varieties with the Same Geographic Origin by Žurga, Paula, Vahčić, Nada, Pasković, Igor, Banović, Mara, Staver, Mladenka Malenica

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Food defence system in food industry: perspective of the EU countries by Bogadi, Nina Puhač, Banović, Mara, Babić, Ivona

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

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ANALIZA INTERNE KOMUNIKACIJE VIRTUALNIH TIMOVA by Banovic, Mara, Krecar, Irena Miljkovic

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Influence of media composition and temperature on volatile aroma production by various wine yeast strains by Petravic Tominac, V.,University of Zagreb (Croatia). Dept. of Biochemical Engineering, Kovacevic Ganic, K.,University of Zagreb (Croatia). Dept. of Food Technology Engineering, Komes, D.,University of Zagreb (Croatia). Dept. of Food Technology Engineering, Gracin, L.,University of Zagreb (Croatia). Dept. of Food Technology Engineering, Banovic, M.,University of Zagreb (Croatia). Dept. of Food Technology Engineering, Maric, V.,University of Zagreb (Croatia). Dept. of Biochemical Engineering

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Effect of winemaking on phenolic profile, colour components and antioxidants in Crljenak kaštelanski (sin. Zinfandel, Primitivo, Tribidrag) wine by Generalić Mekinić, Ivana, Skračić, Živko, Kokeza, Ana, Soldo, Barbara, Ljubenkov, Ivica, Banović, Mara, Skroza, Danijela

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Trehalose improves flavour retention in dehydrated apricot puree by Koines, Drazenka, Lovric, Tomislav, Ganic, Karin Kovacevic, Kljusuric, Jasenka Gajdos, Banovic, Mara

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Determination of volatile compounds in grape distillates by solid-phase extraction and gas chromatography by Lukić, Igor, Banović, Mara, Peršurić, Đordano, Radeka, Sanja, Sladonja, Barbara

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Spojevi sekundarne arome u svježim rakijama komovicama uzrokovane sortom i odgovarajućom tehnologijom proizvodnje by Miličević, Borislav, Lukić, Igor, Banović, Mara, Tomas, Srećko, Radeka, Sanja, Peršurić, Đordano

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Aroma i senzorna svojstva tradicionalnoga hrvatskog prošeka od sorte Plavac mali by Budić-Leto, Irena, Zdunić, Goran, Banović, Mara, Kovačević Ganić, Karin, Tomić-Potrebuješ, Iva, Lovrić, Tomislav

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Polifenolni i hlapljivi spojevi iz plodova i džemova dvaju sorata višnje i bobičastoga voća by Levaj, Branka, Dragović-Uzelac, Verica, Delonga, Karmela, Kovačević Ganić, Karin, Banović, Mara, Bursać Kovačević, Danijela

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