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Znanost clanciU nastavku pogledajte popis jedanaest vrlo zanimljivih znanstvenih radova koje su naši znanstvenici objavili u prvoj polovici 2015. godine. Za svaku dodatnu informaciju o temi radova možete nas kontaktirati putem linka Prava na pristup informacijama.

 

 

Radovi u WOS-u:

  1. Marina Lukić, Igor Lukić, Barbara Sladonja, Vlasta Piližota (2015). Variability of 4-monomethyl and 4,4'-dimethylsterols in olive oil and their use as indicators of olive variety, ripening degree, and oil storage temperature. Journal of Agricultural and Food Chemistry, DOI: 10.1021/acs.jafc.5b01638, JCR Q1, IF 3.11
  2. Marina Lukić, Igor Lukić, Barbara Sladonja, Vlasta Piližota. (2015). Policosanol variation in olive oil as a result of variety, ripening and storage. European Journal of Lipid Science and Technology DOI: 10.1002/ejlt.201400483, JCR Q2, IF 2.03
  3. Rusjan D., Bubola M., Janjanin D., Užila Z., Radeka S., Poljuha D., Pelengić R., Javornik B., Štajner N. (2015). Ampelographic characterisation of grapevine accessions denominated 'Refošk', 'Refosco', 'Teran' and 'Terrano' (Vitis vinifera L.) from Slovenia, Croatia and Italy (IF 0.794, Q2)
  4. Koprivnjak O., Kriško A., Valić S., Carić D., Krapac M. and Poljuha, D. ANTIOXIDANTS, RADICAL-SCAVENGING AND PROTEIN CARBONYLATION INHIBITION CAPACITY OF SIX MONOCULTIVAR VIRGIN OLIVE OILS IN ISTRIA (CROATIA). Acta Alimentaria, DOI: 10.1556/AAlim.2015.0018 (IF 0.427, Q4)
  5. Maja Crkvenčić, Slavica Dudaš, Igor Jerković, Zvonimir Marijanović, Danijela Poljuha, and Kroata Hazler Pilepić. Essential Oil Composition of Three Globularia Species. Chemistry&Biodiversity.(IF 1.795, Q2)
  6. Danijela Poljuha, Ivana Šola, Josipa Bilić, Slavica Dudaš, Tea Bilušić, Joško Markić, Gordana Rusak. Phenolic composition, antioxidant capacity, energy content and gastrointestinal stability of Croatian wild edible plants, European Food Research and TechnoloEuropean Food Research and Technology, (IF 1.387, Q2)
  7. Koprivnjak, O., Brkić Bubola, K. Kosić, U. (2015.) Sodium chloride compared to talc as processing aid has similar impact on volatile compounds but more favorable on ortho-diphenols in virgin olive oil. European Journal of Lipid Science and Technology. DOI: 10.1002/ejlt.201500014
  8. Radunić, Mira; Jukić Špika, Maja; Goreta Ban, Smiljana, Gadže, Jelena; Díaz-Pérez, Juan Carlos; MacLean, Dan. Physical and chemical properties of pomegranate fruit accessions from Croatia. // Food chemistry. 177 (2015) ; 53-60.
  9. Urlić, Branimir; Dumičić, Gvozden; Goreta Ban, Smiljana; Romić, Marija. Phosphorus-use efficiency of kale genotypes from coastal Croatia. // Journal of plant nutrition. (2015). (prihvaćen za objavljivanje). DOI: 10.1080/01904167.2015.1016174
  10. Maletić, E., Pejić, I., Karoglan Kontić, J., Zdunić, G., Preiner, D., Šimon, S., Andabaka, Ž., Žulj Mihaljević, M., Bubola, M., Marković, Z., Stupić D., Mucalo, A. (2015). Ampelographic and genetic characterization of Croatian grapevine varieties. Vitis (2/2015).
  11. Barbara Sladonja, Marta Sušek, Julia Guillermic. 2015. Review on Invasive Tree of Heaven (Ailanthus altissima (Mill.) Swingle) conflicting values: assessment of its ecosystem services and potential biological threat. Environmenttal Management. DOI: 10.1007/s00267-015-0546-5