Biochemistry of aroma compounds in cheese by Luna Maslov Bandić, Fabijan Oštarić, Marko Vinceković, Nataša Mikulec

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NMR in the Service of Wine Differentiation by Marko Viskić, Luna Maslov Bandić, Ana-Marija Jagatić Korenika, Ana Jeromel

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Advancing climate resilience: technological innovations in plant-based, alternative and sustainable food production systems by Aleksandar Mešić, Marina Jurić, Francesco Donsì, Luna Maslov Bandić, Slaven Jurić

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Semi-hard goat cheese ripened in oil: antioxidant potential and fatty acid profile by Stefani Levak, Luna Maslov Bandić, Katarina Sopko Stracenski, Iva Dolenčić Špehar, Samir Kalit, Ante Rako, Milna Tudor Kalit

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Simultaneous Encapsulation of Probiotic Bacteria (<i>Lactococcus lactis</i>, and <i>Lactiplantibacillus plantarum</i>) in Calcium Alginate Hydrogels by Marko Vinceković, Luna Maslov Bandić, Fabijan Oštarić, Marta Kiš, Nevijo Zdolec, Ivan Marić, Suzana Šegota, Hana Zelić, Nataša Mikulec

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Comparison of Polyphenol, Sugar, Organic Acid, Volatile Compounds, and Antioxidant Capacity of Commercially Grown Strawberry Cultivars in Turkey by Ipek Urün, Sule Hilal Attar, Duygu Ayvaz Sönmez, Muhammet Ali Gündeşli, Sezai Ercişli, Nesibe Ebru Kafkas, Luna Maslov Bandić, Boris Duralija

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Effects of innovative technology of “Paški sir” production on its aroma profile by Marko Vinceković, Slaven Jurić, Luna Maslov Bandić, Irina Tanuwidjaja, Fabijan Oštarić, Dario Domović, Marta Kiš, Nevijo Zdolec, Snježana Kazazić, Nataša Mikulec

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