| Gas phase plasma impact on phenolic compounds in pomegranate juice Z Herceg, DB Kovačević, JG Kljusurić, AR Jambrak, Z Zorić, ... Food Chemistry 190, 665-672, 2016 | 196 | 2016 |
| Recovery of anthocyanins from grape pomace extracts (Vitis vinifera L. cv. Cabernet Mitos) using a polymeric adsorber resin D Kammerer, J Gajdos Kljusuric, R Carle, A Schieber European Food Research and Technology 220, 431-437, 2005 | 162 | 2005 |
| Stability of polyphenols in chokeberry juice treated with gas phase plasma DB Kovačević, JG Kljusurić, P Putnik, T Vukušić, Z Herceg, ... Food Chemistry 212, 323-331, 2016 | 147 | 2016 |
| Gas permeability and DSC characteristics of polymers used in food packaging J Gajdoš, Ž Kurtanjek, N Ciković Polymer Testing 20 (1), 49-57, 2000 | 127 | 2000 |
| Kinetics and thermodynamics of the solid-liquid extraction process of total polyphenols, antioxidants and extraction yield from Asteraceae plants AJ Tušek, M Benković, AB Cvitanović, D Valinger, T Jurina, JG Kljusurić Industrial Crops and Products 91, 205-214, 2016 | 124 | 2016 |
| Young consumers' perception of functional foods in Croatia J Markovina, J Čačić, J Gajdoš Kljusurić, D Kovačić British food journal 113 (1), 7-16, 2011 | 103 | 2011 |
| Determination of histamine in fish by Surface Enhanced Raman Spectroscopy using silver colloid SERS substrates T Janči, D Valinger, JG Kljusurić, L Mikac, S Vidaček, M Ivanda Food Chemistry 224, 48-54, 2017 | 93 | 2017 |
| Detection of honey adulteration–The potential of UV-VIS and NIR spectroscopy coupled with multivariate analysis D Valinger, L Longin, F Grbeš, M Benković, T Jurina, JG Kljusurić, ... Lwt 145, 111316, 2021 | 73 | 2021 |
| Cooking at home and adherence to the Mediterranean diet during the COVID-19 confinement: the experience from the Croatian COVIDiet study D Pfeifer, J Rešetar, J Gajdoš Kljusurić, I Panjkota Krbavčić, ... Frontiers in nutrition 8, 617721, 2021 | 73 | 2021 |
| Trehalose improves flavour retention in dehydrated apricot puree D Komes, T Lovrić, K Kovačević Ganić, J Gajdoš Kljusurić, M Banović International journal of food science & technology 40 (4), 425-435, 2005 | 67 | 2005 |
| Optimization of bleaching parameters for soybean oil. D Škevin, T Domijan, K Kraljić, JG Kljusurić, S Neđeral, M Obranović Food Technology & Biotechnology 50 (2), 2012 | 62 | 2012 |
| Optimizing bioactive compounds extraction from different medicinal plants and prediction through nonlinear and linear models AJ Tušek, M Benković, D Valinger, T Jurina, A Belščak-Cvitanović, ... Industrial Crops and Products 126, 449-458, 2018 | 54 | 2018 |
| Wine with geographical indication–awareness of Croatian consumers J Čačić, M Tratnik, J Gajdoš Kljusurić, D Čačić, D Kovačević British Food Journal 113 (1), 66-77, 2011 | 54 | 2011 |
| Use of spectroscopic techniques to monitor changes in food quality during application of natural preservatives: A review A Hassoun, M Carpena, MA Prieto, J Simal-Gandara, F Özogul, Y Özogul, ... Antioxidants 9 (9), 882, 2020 | 45 | 2020 |
| Integrated approach for bioactive quality evaluation of medicinal plant extracts using HPLC-DAD, spectrophotometric, near infrared spectroscopy and chemometric techniques A Belščak-Cvitanović, D Valinger, M Benković, AJ Tušek, T Jurina, ... International journal of food properties 20 (sup3), S2463-S2480, 2017 | 43 | 2017 |
| Geographical region as a factor influencing consumers’ perception of functional food–case of Croatia J Gajdoš Kljusuric, J Čačić, A Misir, D Čačić British Food Journal 117 (3), 1017-1031, 2015 | 43 | 2015 |
| Near-infrared spectroscopic analysis of total phenolic content and antioxidant activity of berry fruits JG Kljusurić, K Mihalev, I Bečić, I Polović, M Georgieva, S Djaković, ... Food technology and biotechnology 54 (2), 236, 2016 | 41 | 2016 |
| Anthocyanin composition of the red wine Babić affected by maceration treatment I Budić-Leto, T Lovrić, J Gajdoš Kljusurić, I Pezo, U Vrhovšek European Food Research and Technology, 222:397, 2006 | 41 | 2006 |
| Study of dynamics of polyphenol extraction during traditional and advanced maceration processes of the Babić grape variety I Budić-Leto, T Lovrić, I Pezo, J Gajdoš Kljusurić Food technology and biotechnology 43 (1), 47-53, 2005 | 39 | 2005 |
| Exposure of the Croatian adult population to acrylamide through bread and bakery products IM Andačić, A Tot, M Ivešić, A Krivohlavek, R Thirumdas, FJ Barba, ... Food chemistry 322, 126771, 2020 | 37 | 2020 |