| Functional foods: Product development, technological trends, efficacy testing, and safety D Granato, FJ Barba, D Bursać Kovačević, JM Lorenzo, AG Cruz, P Putnik Annual review of food science and technology 11 (1), 93-118, 2020 | 708 | 2020 |
| Trends in chemometrics: Food authentication, microbiology, and effects of processing D Granato, P Putnik, DB Kovačević, JS Santos, V Calado, RS Rocha, ... Comprehensive Reviews in Food Science and Food Safety 17 (3), 663-677, 2018 | 450 | 2018 |
| Active packaging films with natural antioxidants to be used in meat industry: A review R Domínguez, FJ Barba, B Gómez, P Putnik, DB Kovačević, M Pateiro, ... Food research international 113, 93-101, 2018 | 442 | 2018 |
| Berries extracts as natural antioxidants in meat products: A review JM Lorenzo, M Pateiro, R Domínguez, FJ Barba, P Putnik, DB Kovačević, ... Food Research International 106, 1095-1104, 2018 | 434 | 2018 |
| The content of polyphenols and carotenoids in three apricot cultivars depending on stage of maturity and geographical region V Dragovic-Uzelac, B Levaj, V Mrkic, D Bursac, M Boras Food chemistry 102 (3), 966-975, 2007 | 416 | 2007 |
| Nanoencapsulation of promising bioactive compounds to improve their absorption, stability, functionality and the appearance of the final food products M Pateiro, B Gómez, PES Munekata, FJ Barba, P Putnik, DB Kovačević, ... Molecules 26 (6), 1547, 2021 | 354 | 2021 |
| Innovative “green” and novel strategies for the extraction of bioactive added value compounds from citrus wastes—A review P Putnik, D Bursać Kovačević, A Režek Jambrak, FJ Barba, G Cravotto, ... Molecules 22 (5), 680, 2017 | 353 | 2017 |
| Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review J Giacometti, DB Kovačević, P Putnik, D Gabrić, T Bilušić, G Krešić, ... Food research international 113, 245-262, 2018 | 315 | 2018 |
| Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice DB Kovačević, P Putnik, V Dragović-Uzelac, S Pedisić, AR Jambrak, ... Food chemistry 190, 317-323, 2016 | 289 | 2016 |
| An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties P Putnik, D Gabrić, S Roohinejad, FJ Barba, D Granato, K Mallikarjunan, ... Food Chemistry 2019, 680-691, 2019 | 273 | 2019 |
| Advanced technologies for the extraction of marine brown algal polysaccharides A Dobrinčić, S Balbino, Z Zorić, S Pedisić, D Bursać Kovačević, ... Marine drugs 18 (3), 168, 2020 | 256 | 2020 |
| Novel food processing and extraction technologies of high-added value compounds from plant materials P Putnik, JM Lorenzo, FJ Barba, S Roohinejad, A Režek Jambrak, ... Foods 7 (7), 106, 2018 | 241 | 2018 |
| Pressurized hot water extraction (PHWE) for the green recovery of bioactive compounds and steviol glycosides from Stevia rebaudiana Bertoni leaves DB Kovačević, FJ Barba, D Granato, CM Galanakis, Z Herceg, ... Food chemistry 254, 150-157, 2018 | 218 | 2018 |
| Innovative technologies for encapsulation of Mediterranean plants extracts M Vinceković, M Viskić, S Jurić, J Giacometti, DB Kovačević, P Putnik, ... Trends in Food Science & Technology 69, 1-12, 2017 | 193 | 2017 |
| 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 | 192 | 2016 |
| Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products FJ Barba, P Putnik, DB Kovačević, MM Poojary, S Roohinejad, ... Trends in food science & technology 67, 260-270, 2017 | 182 | 2017 |
| Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review P Putnik, Ž Kresoja, T Bosiljkov, AR Jambrak, FJ Barba, JM Lorenzo, ... Food chemistry 279, 150-161, 2019 | 177 | 2019 |
| Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies MM Poojary, P Putnik, DB Kovačević, FJ Barba, JM Lorenzo, DA Dias, ... Journal of Food Composition and Analysis 61, 28-39, 2017 | 161 | 2017 |
| Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review DB Kovačević, M Maras, FJ Barba, D Granato, S Roohinejad, ... Food chemistry 268, 513-521, 2018 | 154 | 2018 |
| Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review D Gabrić, F Barba, S Roohinejad, SMT Gharibzahedi, M Radojčin, ... Journal of Food Process Engineering 41 (1), e12638, 2018 | 152 | 2018 |
Verica Dragovic-UzelacRedoviti profesor, Prehrambeno-biotehnološki fakultetPatvirtintas el. paštas pbf.hr