Barbara Soldo

发表

Phytochemical Characterization and Screening of Antioxidant, Antimicrobial and Antiproliferative Properties of Allium × cornutum Clementi and Two Varieties of Allium cepa L. Peel Extracts

Željana Fredotović, J. Puizina, M. Nazlić, 2021, Plants.

Comparison of Organosulfur and Amino Acid Composition between Triploid Onion Allium cornutum Clementi ex Visiani, 1842, and Common Onion Allium cepa L., and Evidences for Antiproliferative Activity of Their Extracts

Željana Fredotović, J. Puizina, Barbara Soldo, 2020, Plants.

Chemical Composition and Biological Activity of A . cepa L . and A . × cornutum ( Clementi ex Visiani 1842 ) Methanolic Extracts

J. Puizina, I. Ljubenkov, Barbara Soldo, 2017 .

Chemical Composition and Biological Activity of Allium cepa L. and Allium × cornutum (Clementi ex Visiani 1842) Methanolic Extracts

Željana Fredotović, J. Puizina, I. Ljubenkov, 2017, Molecules.

Production and characterization of crude oils from seafood processing by-products

Barbara Soldo, I. Hamed, Vida Šimat, 2020, Food Bioscience.

Bioactive Phenolic Metabolites from Adriatic Brown Algae Dictyota dichotoma and Padina pavonica (Dictyotaceae)

I. Ljubenkov, Barbara Soldo, Vida Šimat, 2021, Foods.

Production and Refinement of Omega-3 Rich Oils from Processing By-Products of Farmed Fish Species

I. Ljubenkov, Barbara Soldo, Vida Šimat, 2019, Foods.

Evaluation of Olive Fruit Lipoxygenase Extraction Protocols on 9- and 13-Z,E-HPODE Formation

I. Ljubenkov, Barbara Soldo, M. Pavela-Vrančič, 2016, Molecules.

Quaternary salts derived from 3-substituted quinuclidine as potential antioxidative and antimicrobial agents

Barbara Soldo, Mirjana Skočibušić, I. Primožič, 2017 .

The Aggregation Behavior and Antioxidative Activity of Amphiphilic Surfactants Based on Quinuclidin‐3‐ol

Barbara Soldo, M. Šprung, Perica Boskovic, 2019, Journal of Surfactants and Detergents.

Not Only a Weed Plant—Biological Activities of Essential Oil and Hydrosol of Dittrichia viscosa (L.) Greuter

Željana Fredotović, M. Nazlić, Ana Maravić, 2021, Plants.

Boron foliar application enhances oleuropein level and modulates volatile compound composition in olive leaves

S. Goreta Ban, Barbara Soldo, I. Palčić, 2019, Scientia Horticulturae.

Manganese soil and foliar fertilization of olive plantlets: the effect on leaf mineral and phenolic content and root mycorrhizal colonization.

M. Jukić Špika, S. Goreta Ban, Barbara Soldo, 2018, Journal of the science of food and agriculture.

Discovery of novel quaternary ammonium compounds based on quinuclidine-3-ol as new potential antimicrobial candidates.

Ana Maravić, Barbara Soldo, I. Aviani, 2019, European journal of medicinal chemistry.

Chemical Composition and New Biological Activities of Essential Oil and Hydrosol of Hypericum perforatum L. ssp. veronense (Schrank) H. Lindb

Željana Fredotović, M. Nazlić, Barbara Soldo, 2021, Plants.

Endemic Veronica saturejoides Vis. ssp. saturejoides–Chemical Composition and Antioxidant Activity of Free Volatile Compounds

M. Nazlić, Barbara Soldo, E. Vuko, 2020, Plants.

High Quality Oil Extracted from Sardine By‐Products as an Alternative to Whole Sardines: Production and Refining

I. Ljubenkov, Barbara Soldo, Vida Šimat, 2019, European Journal of Lipid Science and Technology.

Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability

Dubravka Škevin, M. Jukić Špika, Z. Liber, 2022, Antioxidants.

Modification of the Sensory Profile and Volatile Aroma Compounds of Tomato Fruits by the Scion × Rootstock Interactive Effect

M. Jukić Špika, S. Goreta Ban, I. Ljubenkov, 2021, Frontiers in Plant Science.

The A9 Core Sequence from NRPS Adenylation Domain Is Relevant for Thioester Formation

Barbara Soldo, V. Bučević-Popović, M. Pavela-Vrančič, 2012, Chembiochem : a European journal of chemical biology.

Substrate-Induced Conformational Changes of the Tyrocidine Synthetase 1 Adenylation Domain Probed by Intrinsic Trp Fluorescence

Barbara Soldo, V. Bučević-Popović, M. Šprung, 2017, The Protein Journal.

Nutritional characteristics of Croatian whey cheese (Bračka skuta) produced in different stages of lactation

I. Ljubenkov, Barbara Soldo, M. T. Kalit, 2018, LWT.

Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity

I. Ljubenkov, Barbara Soldo, Vida Šimat, 2020 .

Effect of winemaking on phenolic profile, colour components and antioxidants in Crljenak kaštelanski (sin. Zinfandel, Primitivo, Tribidrag) wine

I. Ljubenkov, Barbara Soldo, M. Banović, 2019, Journal of Food Science and Technology.

Differentiation Between Unfiltered and Filtered Oblica and Leccino cv. Virgin Olive Oils.

Dubravka Škevin, I. Ljubenkov, Barbara Soldo, 2019, Journal of food science.

Molecular characterization of Dalmatian cultivars and the influence of the olive fruit harvest period on chemical profile, sensory characteristics and oil oxidative stability

I. Ljubenkov, Barbara Soldo, P. Magiatis, 2018, European Food Research and Technology.

The mode of antibacterial action of quaternary N-benzylimidazole salts against emerging opportunistic pathogens.

Ana Maravić, Barbara Soldo, I. Aviani, 2021, Bioorganic chemistry.

Fruit quality and volatile compound composition of processing tomato as affected by fertilisation practices and arbuscular mycorrhizal fungi application.

B. Urlić, Y. Rouphael, Barbara Soldo, 2021, Food chemistry.

The Effect of Selected Herb Extracts on Oxidative Stability of Vegetable Oils

I. Ljubenkov, Barbara Soldo, Vida Šimat, 2019, Croatica Chemica Acta.

A Comparative Study of Oleuropein Extraction from Wild Olive Leaves (Olea europea subsp. oleaster, Hoffmanns. & Link), Its Gastrointestinal Stability, and Biological Potential

J. Giacometti, I. Ljubenkov, Barbara Soldo, 2024, Applied Sciences.