Zrinka Čošić

发表

Improved Antioxidant and Anti-inflammatory Potential in Mice Consuming Sour Cherry Juice (Prunus Cerasus cv. Maraska)

V. Dragović-Uzelac, B. Levaj, A. Šariċ, 2009, Plant foods for human nutrition.

Effect of UV-C Irradiation on the Shelf Life of Fresh-Cut Potato and Its Sensory Properties after Cooking

K. Galić, B. Levaj, S. Pedisić, 2022, Food technology and biotechnology.

Chemical constituents of fresh-cut potato as affected by cultivar, age, storage, and cooking.

B. Levaj, S. Pedisić, Zrinka Čošić, 2021, Journal of food science.

The Mastic Tree (Pistacia lentiscus L.) Leaves as Source of BACs: Effect of Growing Location, Phenological Stage and Extraction Solvent on Phenolic Content

V. Dragović-Uzelac, S. Dragović, S. Pedisić, 2020, Food technology and biotechnology.

Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes

B. Levaj, S. Pedisić, Zrinka Čošić, 2021, Foods.

The perspectives of fresh-cut fruits and vegetables on the Zagreb market

D. Kovačević, B. Matijević, V. Dragović-Uzelac, 2020 .

Influence of Cultivar and Industrial Processing on Polyphenols in Concentrated Sour Cherry (Prunus cerasus L.) Juice.

D. Kovačević, V. Dragović-Uzelac, P. Putnik, 2015, Food technology and biotechnology.

Bioprospecting of Microalgae Isolated from the Adriatic Sea: Characterization of Biomass, Pigment, Lipid and Fatty Acid Composition, and Antioxidant and Antimicrobial Activity

B. Šantek, M. Grubišić, R. Čož-Rakovac, 2022, Molecules.

Effect of UV-C Irradiation and High Hydrostatic Pressure on Microbiological, Chemical, Physical and Sensory Properties of Fresh-Cut Potatoes

S. Balbino, B. Levaj, Zrinka Čošić, 2023, Processes.

Maintaining the Quality and Safety of Fresh-Cut Potatoes (Solanum tuberosum): Overview of Recent Findings and Approaches

K. Galić, S. Balbino, B. Levaj, 2023, Agronomy.