| Effect of storage conditions on phenolic content and antioxidant capacity of spray dried sour cherry powder Z Zorić, Z Pelaić, S Pedisić, IE Garofulić, DB Kovačević, ... LWT-Food Science and Technology 79, 251-259, 2017 | 70 | 2017 |
| Multi-elemental composition and antioxidant properties of strawberry tree (Arbutus unedo L.) honey from the coastal region of Croatia: Risk-benefit analysis BT Lovaković, M Lazarus, IB Karačonji, K Jurica, TŽ Semren, D Lušić, ... Journal of trace elements in medicine and biology 45, 85-92, 2018 | 40 | 2018 |
| Chemical constituents of fresh‐cut potato as affected by cultivar, age, storage, and cooking D Dite Hunjek, Z Pelaić, Z Čošić, S Pedisić, M Repajić, B Levaj Journal of food science 86 (5), 1656-1671, 2021 | 14 | 2021 |
| Nutritivna vrijednost krumpira i njegov utjecaj na ljudsko zdravlje. Z Čošić, M Repajić, Z Pelaić, S Pedisić, B Levaj Glasnik Zastite Bilja 42 (6), 2019 | 7 | 2019 |
| Maintaining the Quality and Safety of Fresh-Cut Potatoes (Solanum tuberosum): Overview of Recent Findings and Approaches B Levaj, Z Pelaić, K Galić, M Kurek, M Ščetar, M Poljak, D Dite Hunjek, ... Agronomy 13 (8), 2002, 2023 | 6 | 2023 |
| Effect of UV-C irradiation, storage and subsequent cooking on chemical constituents of fresh-cut potatoes Z Pelaić, Z Čošić, S Pedisić, M Repajić, Z Zorić, B Levaj Foods 10 (8), 1698, 2021 | 6 | 2021 |
| Effect of UV-C irradiation on the shelf life of fresh-cut potato and its sensory properties after cooking Z Pelaić, Z Čošić, M Repajić, S Pedisić, Z Zorić, M Ščetar, B Levaj Food technology and biotechnology 60 (2), 166-177, 2022 | 5 | 2022 |
| Effect of high hydrostatic pressure on the quality and shelf-life of fresh-cut potato B Levaj, A Ljubas, Z Čošić, Z Pelaić, F Dujmić, M Repajić 18th Ružičkini dani" Danas znanost-sutra industrija", 104-115, 2021 | 3 | 2021 |
| The influence of laurel essential oil treatment on the shelf-life and sensory characteristics of fresh-cut apples during storage A Dobrinčić, B Brunović, Z Čošić, Z Pelaić, M Repajić, B Levaj Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam …, 2022 | 2 | 2022 |
| Physical, Chemical and Sensory Characterization of Deep-Fried Fresh-Cut Potatoes Coated with Hydrocolloid/Herbal Extracts M Kurek, M Repajić, M Ščetar, L Radošević, S Pedisić, Z Pelaić, B Levaj Food technology and biotechnology 60 (4), 520-532, 2022 | 2 | 2022 |
| Effect of UV-C irradiation on microbial load and phenolic content of potato tubers and slices. Z Čošić, Z Pelaić, M Repajić, S Pedisić, Z Zorić, B Levaj | 2 | 2021 |
| Fig freezing in sugar solutions: quality, phenolics composition and sensory properties during storage. B Levaj, S Pedisić, Z Pelaić, V Dragović-Uzelac, S Lončarić, M Repajić Glasnik Zastite Bilja 44 (3), 2021 | 1 | 2021 |
| Sea buckthorn berries as a valuable source of lipophilic and hydrophilic bioactive compounds P Lisica, I Elez Garofulić, Z Zorić, M Repajić, Z Čošić, Z Pelaić, S Pedisić, ... 13. međunarodni znanstveno-stručni skup: hranom do zdravlja= 13th …, 2021 | 1 | 2021 |
| Effect of the UV-C radiation on the quality and shelf-life of fresh-cut potato Z Pelaić, Z Čošić, S Pedisić, M Repajić, B Levaj 18. Ružičkini dani" Danas znanost-sutra industrija", 112-112, 2020 | 1 | 2020 |
| Fresh-Cut Potato During Storage: Effect of Cultivar, Anti-browning Agent and Thermal Treatment on Content of Phenolic Compounds, Sugars and Acrylamide M Repajić, S Pedisić, Z Pelaić, B Levaj SHIFT20-IFT Virtual Annual Meeting 2020, ---, 2020 | 1 | 2020 |
| Phenolic compounds in minimally processed potato: Effect of cultivar, tuber storage time and thermal treatment DD Hunjek, Z Pelaić, S Pedisić, M Repajić, D Jakupec, VD Uzelac, ... Proceedings of the Nutrition Society 79 (OCE2), E479, 2020 | 1 | 2020 |
| Overview of food products fortified with dried fig: minimally processed and fig filled potato Z Pelaić, Z Čošić, Z Zorić, S Pedisić, M Repajić, B Levaj VI International Symposium on Fig 1310, 93-100, 2019 | 1 | 2019 |
| Impact of pretreatments on phenolic content and colour of minimally processed potato during storage S Pedisić, Z Pelaić, M Repajić, B Levaj 33rd EFFoST International Conference 2019: Sustainable Food Systems …, 2019 | 1 | 2019 |
| Acrylamide content in fried minimally processed potato during storage Z Pelaić, S Pedisić, M Repajić, B Levaj 33rd EFFoST International Conference 2019: Sustainable Food Systems …, 2019 | 1 | 2019 |
| Effect of UV-C Irradiation and High Hydrostatic Pressure on Microbiological, Chemical, Physical and Sensory Properties of Fresh-Cut Potatoes Z Pelaić, Z Čošić, M Repajić, F Dujmić, S Balbino, B Levaj Processes 11 (3), 961, 2023 | | 2023 |
