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  1. 1
    Degradation of Oxytetracycline, Streptomycin, Sulphathiazole and Chloramphenicol Residues in Different Types of Honey

    Degradation of Oxytetracycline, Streptomycin, Sulphathiazole and Chloramphenicol Residues in Different Types of Honey by Milica Gačić, Nina Bilandžić, Đurđica Ivanec Šipušić, Marinko Petrović, Blaženka Kos, Nada Vahčić, Jagoda Šušković

    Published 2015-01-01
    “…University of Zagreb Faculty of Food Technology and Biotechnology…”
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  2. 2
    Zinc Binding by Lactic Acid Bacteria

    Zinc Binding by Lactic Acid Bacteria by Jasna Mrvčić, Tatjana Prebeg, Lidija Barišić, Damir Stanzer, Višnja Bačun-Družina, Vesna Stehlik-Tomas

    Published 2009-01-01
    “…University of Zagreb Faculty of Food Technology and Biotechnology…”
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  3. 3
    The Influence of Atmosphere on the Oxidation of Ground Walnut During Storage at 20 °C

    The Influence of Atmosphere on the Oxidation of Ground Walnut During Storage at 20 °C by Rajko Vidrih, Janez Hribar, Anita Solar, Emil Zlatić

    Published 2012-01-01
    “…University of Zagreb Faculty of Food Technology and Biotechnology…”
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  4. 4
    Microbial Characterization of Table Olives Processed According to Spanish and Natural Styles

    Microbial Characterization of Table Olives Processed According to Spanish and Natural Styles by Daniela Campaniello, Antonio Bevilacqua, Daniela D’Amato, Maria Rosaria Corbo, Clelia Altieri, Milena Sinigaglia

    Published 2005-01-01
    “…University of Zagreb Faculty of Food Technology and Biotechnology…”
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  5. 5
    Seryl-tRNA Synthetases from Methanogenic Archaea: Suppression of Bacterial Amber Mutation and Heterologous Toxicity

    Seryl-tRNA Synthetases from Methanogenic Archaea: Suppression of Bacterial Amber Mutation and Heterologous Toxicity by Drasko Boko, Ivana Weygand-Durasevic, Sonja Lesjak

    Published 2010-01-01
    “…University of Zagreb Faculty of Food Technology and Biotechnology…”
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  6. 6
    Survivability of Lactobacillus rhamnosus during the Preparation of Soy Cheese

    Survivability of Lactobacillus rhamnosus during the Preparation of Soy Cheese by Dong-Mei Liu, Li Li, Xiao-Quan Yang, Shi-Zhong Liang, Jin-Shui Wang

    Published 2006-01-01
    “…University of Zagreb Faculty of Food Technology and Biotechnology…”
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  7. 7
    Property Improvement of α-Amylase from Bacillus stearothermophilus by Deletion of Amino Acid Residues Arginine 179 and Glycine 180

    Property Improvement of α-Amylase from Bacillus stearothermophilus by Deletion of Amino Acid Residues Arginine 179 and Glycine 180 by Yuanming Gai, Jingqi Chen, Shibin Zhang, Beiwei Zhu, Dawei Zhang

    Published 2018-01-01
    “…University of Zagreb Faculty of Food Technology and Biotechnology…”
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  8. 8
    Determination of Antioxidant Activity and Toxicity of Sambucus nigra Fruit Extract Using Alternative Methods

    Determination of Antioxidant Activity and Toxicity of Sambucus nigra Fruit Extract Using Alternative Methods by Elena Doroftei, Ticuta Negreanu-Pirjol, Corina Hostina, Sepp Porta, Mihaela Mirela Bratu

    Published 2012-01-01
    “…University of Zagreb Faculty of Food Technology and Biotechnology…”
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  9. 9
    Modern Biotechnology of Phellinus baumii – From Fermentation to Proteomics

    Modern Biotechnology of Phellinus baumii – From Fermentation to Proteomics by Hye Jin Hwang, Sang Woo Kim, Jong Won Yun

    Published 2007-01-01
    “…University of Zagreb Faculty of Food Technology and Biotechnology…”
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  10. 10
    In Vitro Fermentative Production of Plant Lignans from Cereal Products in Relationship with Constituents of Non-Starch Polysaccharides

    In Vitro Fermentative Production of Plant Lignans from Cereal Products in Relationship with Constituents of Non-Starch Polysaccharides by Elena Bartkiene, Grazina Juodeikiene, Loreta Basinskiene

    Published 2012-01-01
    “…University of Zagreb Faculty of Food Technology and Biotechnology…”
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  11. 11
    Near-Infrared Spectroscopic Analysis of Total Phenolic Content and Antioxidant Activity of Berry Fruits

    Near-Infrared Spectroscopic Analysis of Total Phenolic Content and Antioxidant Activity of Berry Fruits by Jasenka Gajdoš Kljusurić, Kiril Mihalev, Ivana Bečić, Ivana Polović, Mariya Georgieva, Senka Djaković, Želimir Kurtanjek

    Published 2016-01-01
    “…University of Zagreb Faculty of Food Technology and Biotechnology…”
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  12. 12
    Physicochemical Properties of Sago- and Corn Flour-Based Rice Analogues Fortified with Black-Eyed Bean Flour and Skimmed Milk Powder

    Physicochemical Properties of Sago- and Corn Flour-Based Rice Analogues Fortified with Black-Eyed Bean Flour and Skimmed Milk Powder by Noer Abyor Handayani, Siswo Sumardiono, Aprilina Purbasari, Alfan Fatir Fatikah, Imam Muda Alhakim

    Published 2024-01-01
    “…University of Zagreb Faculty of Food Technology and Biotechnology…”
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  13. 13
    Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese

    Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese by Ksenija Uroić, Milica Nikolić, Andreja Leboš Pavunc, Jasna Beganović, Jovanka Lukić, Branko Jovčić, Brankica Filipić, Marija Miljković, Nataša Golić, Ljubiša Topisirović, Neža Čadež, Peter Raspor, Jagoda Šušković, Blaženka Kos

    Published 2014-01-01
    “…University of Zagreb Faculty of Food Technology and Biotechnology…”
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  14. 14
    Flocculation and Expression of FLO Genes of a Saccharomyces cerevisiae Mezcal Strain with High Stress Tolerance

    Flocculation and Expression of FLO Genes of a Saccharomyces cerevisiae Mezcal Strain with High Stress Tolerance by Israel Vergara-Álvarez, Francisco Quiroz-Figueroa, María Concepción Tamayo-Ordóñez, Amanda Alejandra Oliva-Hernández, Claudia Patricia Larralde-Corona, José Alberto Narváez-Zapata

    Published 2019-01-01
    “…University of Zagreb Faculty of Food Technology and Biotechnology…”
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  15. 15
    In-Depth Characterization of the Phaseolin Protein Diversity of Common Bean (Phaseolus vulgaris L.) Based on Two-Dimensional Electrophoresis and Mass Spectrometry

    In-Depth Characterization of the Phaseolin Protein Diversity of Common Bean (Phaseolus vulgaris L.) Based on Two-Dimensional Electrophoresis and Mass Spectrometry by María López-Pedrouso, Jana Alonso, Marta Santalla, Antonio M. De Ron, Gonzalo Álvarez, Carlos Zapata, María De La Fuente

    Published 2012-01-01
    “…University of Zagreb Faculty of Food Technology and Biotechnology…”
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  16. 16
    Food Peptidomics

    Food Peptidomics by Piotr Minkiewicz, Jerzy Dziuba, Małgorzata Darewicz, Anna Iwaniak, Marta Dziuba, Dorota Nałeçz

    Published 2008-01-01
    “…University of Zagreb Faculty of Food Technology and Biotechnology…”
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  17. 17
    Electrochemical and Spectrophotometric Methods for Polyphenol and Ascorbic Acid Determination in Fruit and Vegetable Extracts

    Electrochemical and Spectrophotometric Methods for Polyphenol and Ascorbic Acid Determination in Fruit and Vegetable Extracts by Fiorella Tulli, María Laura Lemos, Diego R. Gutiérrez, Silvia del C. Rodríguez, Beatriz A. López de Mishima, Verónica I. Paz Zanini

    Published 2020-01-01
    “…University of Zagreb Faculty of Food Technology and Biotechnology…”
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  18. 18
    Tamarix articulata Inhibits Cell Proliferation, Promotes Cell Death Mechanisms and Triggers G0/G1 Cell Cycle Arrest in Hepatocellular Carcinoma Cells

    Tamarix articulata Inhibits Cell Proliferation, Promotes Cell Death Mechanisms and Triggers G0/G1 Cell Cycle Arrest in Hepatocellular Carcinoma Cells by Abdullah M. Alnuqaydan, Bilal Rah

    Published 2021-01-01
    “…University of Zagreb Faculty of Food Technology and Biotechnology…”
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  19. 19
    Aluminium and Aroma Compound Concentration in Beer During Storage at Different Temperatures

    Aluminium and Aroma Compound Concentration in Beer During Storage at Different Temperatures by Marija Soldo Gjeldum, Zvonimir Nemet, Leo Gracin, Vladimir Marić, Franjo Ivušić

    Published 2006-01-01
    “…University of Zagreb Faculty of Food Technology and Biotechnology…”
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  20. 20
    Integrative Expression of Glucoamylase Gene in a Brewer’s Yeast Saccharomyces pastorianus Strain

    Integrative Expression of Glucoamylase Gene in a Brewer’s Yeast Saccharomyces pastorianus Strain by Guangyi Zhang, Jing Li, Guohong Chen, Zengran Liu

    Published 2008-01-01
    “…University of Zagreb Faculty of Food Technology and Biotechnology…”
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