| Improved Antioxidant and Anti-inflammatory Potential in Mice Consuming Sour Cherry Juice (Prunus Cerasus cv. Maraska) A Šarić, S Sobočanec, T Balog, B Kušić, V Šverko, V Dragović-Uzelac, ... Plant foods for human nutrition 64, 231-237, 2009 | 159 | 2009 |
| Bioprospecting of microalgae isolated from the Adriatic Sea: Characterization of biomass, pigment, lipid and fatty acid composition, and antioxidant and antimicrobial activity M Grubišić, B Šantek, Z Zorić, Z Čošić, I Vrana, B Gašparović, ... Molecules 27 (4), 1248, 2022 | 36 | 2022 |
| Influence of cultivar and industrial processing on polyphenols in concentrated sour cherry (Prunus cerasus L.) juice M Repajić, DB Kovačević, P Putnik, V Dragović-Uzelac, J Kušt, Z Čošić, ... Food technology and biotechnology 53 (2), 215, 2015 | 35 | 2015 |
| The mastic tree (Pistacia lentiscus L.) leaves as source of BACs: Effect of growing location, phenological stage and extraction solvent on phenolic content S Dragović, V Dragović-Uzelac, S Pedisić, Z Čošić, M Friščić, ... Food technology and biotechnology 58 (3), 303-313, 2020 | 24 | 2020 |
| 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 | 13 | 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 |
| 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 |
| 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 | 4 | 2023 |
| The perspectives of fresh-cut fruits and vegetables on the Zagreb market B Levaj, B Matijević, Z Zorić, V Dragović-Uzelac, D Bursać Kovačević, ... Glasnik zaštite bilja 43 (4.), 76-85, 2020 | 4 | 2020 |
| Polyphenol content of Marasca sour cherry ecotypes (Prunus cerasus Marasca) and its stability during freezing storage S Pedisić, Z Zorić, M Repajić, I Elez Garofulić, Z Čosić, V Dragović-Uzelac, ... Glasnik zaštite bilja 42 (6), 94-102, 2019 | 4 | 2019 |
| 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 |
| 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 |
| Repaj ić M, Ćošić Z. Comparison of individual polyphenolic composition and antioxidant capacity in different sour cherry juices B Levaj, V Dragović-Uzelac, D Bursać Kovačević Proceedings of 8th International Congress of Food Technologists …, 2014 | 2 | 2014 |
| Shelf-life of fresh-cut potatoes treated with laurel essential oil during refrigerated storage B Levaj, A Dobrinčić, E Cegledi, E Dobroslavić, Z Čošić, ... 11th Central European Congress on Food and Nutrition (CEFood), 192-192, 2022 | 1 | 2022 |
| 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 |
| 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 |
| 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 |
