Search Results - Novoselić, Anja

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  1. 1
    The utilisation solutions of olive mill by‐products in the terms of sustainable olive oil production: a review

    The utilisation solutions of olive mill by‐products in the terms of sustainable olive oil production: a review by Klisović, Dora, Novoselić, Anja, Režek Jambrak, Anet, Brkić Bubola, Karolina

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  2. 2
    Changes in the Composition, Antioxidant Activity, and Sensory Attributes of Olive Oil Used as a Storage Medium for Dried Tomato Preservation

    Changes in the Composition, Antioxidant Activity, and Sensory Attributes of Olive Oil Used as a Storage Medium for Dried Tomato Preservation by Klisović, Dora, Novoselić, Anja, Brkić Bubola, Karolina

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  3. 3
    Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils

    Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils by Klisović, Dora, Novoselić, Anja, Lukić, Marina, Kraljić, Klara, Brkić Bubola, Karolina

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  4. 4
    Compositional Changes during Storage of Industrially Produced Olive Oils Co-Milled with Olive Leaves

    Compositional Changes during Storage of Industrially Produced Olive Oils Co-Milled with Olive Leaves by Novoselić, Anja, Gallina Tosci, Tullia, Klisović, Dora, Tura, Matilde, Brkić Bubola, Karolina

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  5. 5
    Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation

    Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation by Klisović, Dora, Koprivnjak, Olivera, Novoselić, Anja, Pleadin, Jelka, Lešić, Tina, Brkić Bubola, Karolina

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  6. 6
    Olive Fruit Refrigeration during Prolonged Storage Preserves the Quality of Virgin Olive Oil Extracted Therefrom

    Olive Fruit Refrigeration during Prolonged Storage Preserves the Quality of Virgin Olive Oil Extracted Therefrom by Brkić Bubola, Karolina, Lukić, Marina, Novoselić, Anja, Krapac, Marin, Lukić, Igor

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  7. 7
    The Use of Olive Leaves in Buža Olive Cultivar Oil Production: Exploring the Impact on Oil Yield and Chemical Composition

    The Use of Olive Leaves in Buža Olive Cultivar Oil Production: Exploring the Impact on Oil Yield and Chemical Composition by Novoselić, Anja, Klisović, Dora, Lukić, Igor, Lukić, Marina, Brkić Bubola, Karolina

    Published in Agriculture (Basel)
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  8. 8
    Modulation of the Irrigation Practices in Croatia for More Sustainable Olive Growing

    Modulation of the Irrigation Practices in Croatia for More Sustainable Olive Growing by 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

    Published in Agriculture (Basel)
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  9. 9
    Effect of Different Watering Regimes on Olive Oil Quality and Composition of Coratina Cultivar Olives Grown on Karst Soil in Croatia

    Effect of Different Watering Regimes on Olive Oil Quality and Composition of Coratina Cultivar Olives Grown on Karst Soil in Croatia by Brkić Bubola, Karolina, Kolega, Šimun, Marcelić, Šime, Šikić, Zoran, Gašparović Pinto, Ana, Zorica, Marko, Klisović, Dora, Novoselić, Anja, Jukić Špika, Maja, Kos, Tomislav

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  10. 10
    Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes

    Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes by Vidović, Nikolina, Pasković, Igor, Marcelić, Šime, Lukić, Igor, Brkić Bubola, Karolina, Klisović, Dora, Novoselić, Anja, Palčić, Igor, Polić Pasković, Marija, Herak Ćustić, Mirjana, Petek, Marko, Jukić Špika, Maja, Pecina, Marija, Pongrac, Paula, Goreta Ban, Smiljana

    Published in Horticulturae
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  11. 11
    Extra virgin olive oil under simulated consumption conditions: Evaluation of quality, health, and flavour properties

    Extra virgin olive oil under simulated consumption conditions: Evaluation of quality, health, and flavour properties by Klisović, Dora, Novoselić, Anja, Lukić, Igor, Brkić Bubola, Karolina

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  12. 12
    Vegetable species significantly affects the phenolic composition and oxidative stability of extra virgin olive oil used for roasting

    Vegetable species significantly affects the phenolic composition and oxidative stability of extra virgin olive oil used for roasting by Brkić Bubola, Karolina, Klisović, Dora, Lukić, Igor, Novoselić, Anja

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