Zdravko M. Šumić

发表

Artificial neural network modeling of the antioxidant activity of lettuce submitted to different postharvest conditions

S. Vidovic, Milica Ž. Karadžić Banjac, Strahinja Z. Kovačević, 2019, Journal of Food Processing and Preservation.

S. Vidovic, J. Vladić, Aleksandra Gavarić, 2020, Valorization of Fruit Processing By-products.

Cabbage (Brassica oleracea L. var. capitata) fermentation: Variation of bioactive compounds, sum of ranking differences and cluster analysis

D. Rakić, B. Pavlić, Aleksandra N. Tepić Horecki, 2020 .

Toward consistent discrimination of common bean ( Phaseolus vulgaris L.) based on grain coat color, phytochemical composition, and antioxidant activity

Milica Ž. Karadžić Banjac, Strahinja Z. Kovačević, L. Jevric, 2019, Journal of Food Processing and Preservation.

Convective, vacuum and freeze drying of black seedless raisins: Physicochemical properties

B. Pavlić, Zdravko M. Šumić, Anita Vakula, 2018 .

Sustainable Extractions for Maximizing Content of Antioxidant Phytochemicals from Black and Red Currants

B. Pavlić, P. Putnik, Aleksandra N. Tepić Horecki, 2022, Foods.

Maximizing Contents of Phytochemicals Obtained from Dried Sour Cherries by Ultrasound-Assisted Extraction

B. Pavlić, P. Putnik, Aleksandra N. Tepić Horecki, 2021, Separations.

Screening, influence analysis and optimization of ultrasound‐assisted extraction parameters of cornelian cherries ( Cornus mas L.)

B. Pavlić, Aleksandra N. Tepić Horecki, Zdravko M. Šumić, 2019, Journal of Food Processing and Preservation.

SELECTION OF CONDITIONS FOR ANGIOTENSIN – CONVERTING ENZYME INHIBITION ASSAY : INFLUENCE OF SAMPLE PREPARATION AND BUFFER

M. Belović, Zdravko M. Šumić, A. Tepic, 2013 .

Principal Component Analysis of Tomato Genotypes Based on Some Morphological and Biochemical Quality Indicators

Zdravko M. Šumić, A. Takač, V. Popović, 2012 .

Application of different techniques on stone fruit ( Prunus spp.) drying and assessment of physical, chemical and biological properties: Characterization of dried fruit properties

G. Parpinello, B. Pavlić, Aleksandra N. Tepić Horecki, 2020 .

Comparative drying of cornelian cherries: Kinetics modeling and physico‐chemical properties

B. Pavlić, Zdravko M. Šumić, M. Jokanović, 2018 .

Variation of bioactive compounds content in fermented cabbage: influence of fermentation temperature

B. Pavlić, Zdravko M. Šumić, Anita Vakula, 2017 .

Reversed-phase HPLC retention data in correlation studies with in lipophilicity molecular descriptors of carotenoids

Zdravko M. Šumić, N. Tepic, O. S. Podunavac-Kuzmanovic, 2013 .

Optimization of frozen sour cherries vacuum drying process.

S. Vidovic, S. Jokić, Zdravko M. Šumić, 2013, Food chemistry.

Screening of changes in content of health benefit compounds, antioxidant activity and microbiological status of medicinal plants during the production of herbal filter tea

S. Vidovic, S. Jokić, Zdravko M. Šumić, 2013 .

Vacuum drying of sweet cherry: Artificial neural networks approach in process optimization

Anita Vakula, Branimir Pavlić, Lato Pezo, 2020 .

Process Optimization of Chanterelle (Cantharellus cibarius) Mushrooms Vacuum Drying

B. Pavlić, S. Vidovic, J. Vladić, 2017 .

PHYTIC ACID CONTENT IN DIFFERENT DRY BEAN AND FABA BEAN LANDRACES AND CULTIVARS

A. Mikić, V. Mihailović, Zdravko M. Šumić, 2012 .

New guidelines for prediction of antioxidant activity of Lactuca sativa L. varieties based on phytochemicals content and multivariate chemometrics

S. Vidovic, Strahinja Z. Kovačević, L. Jevric, 2018 .

Drying of shiitake mushrooms in a vacuum dryer and optimization of the process by response surface methodology (RSM)

B. Pavlić, S. Vidovic, J. Vladić, 2016, Journal of Food Measurement and Characterization.

Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus.

V. Tomović, L. Petrovic, Zdravko M. Šumić, 2013, Meat science.

Rapid chilling effect on the bacterial populations of pork carcasses

V. Tomović, L. Petrovic, Zdravko M. Šumić, 2011 .

Modeling and optimization of red currants vacuum drying process by response surface methodology (RSM).

Anita Vakula, Branimir Pavlić, Zdravko Šumić, 2016, Food chemistry.

Changes in phytochemical and antioxidant activity of selected Red pepper ( Capsicum annuum L.) cultivars—Chemometric approach

Milica Ž. Karadžić Banjac, Strahinja Z. Kovačević, S. Podunavac-Kuzmanovic, 2020 .

Chemometric guidelines for selection of cultivation conditions influencing the antioxidant potential of beetroot extracts

Lidija R. Jevric, Strahinja Z. Kovacevic, Sanja O. Podunavac-Kuzmanovic, 2015, Comput. Electron. Agric..

Sweet cherry (Prunus avium L.) vacuum drying: Kinetics modelling and textural properties

B. Pavlić, Zdravko M. Šumić, M. Jokanović, 2020 .

Physico-chemical and microbiological changes during the cabbage hybrid bravo heads fermentation: Salt, temperature and starter culture influence

B. Pavlić, Aleksandra N. Tepić Horecki, Zdravko M. Šumić, 2021, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Prototype of an Innovative Vacuum Dryer with an Ejector System: Comparative Drying Analysis with a Vacuum Dryer with a Vacuum Pump on Selected Fruits

A. Rajković, B. Pavlić, L. Pezo, 2023, Foods.