Pregled po znanstveniku: Sanja Vidaček (MB: 237301)
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1.Prospective fibre-optic based sensors // Science and educational challenges facing Europe in the next decade
Zagreb, Croatia, 2019. str. 1-1 (poster, sažetak, znanstveni) -
2.Utilizing Impedance for Quality Assessment of European Squid (Loligo Vulgaris) during Chilled Storage // Foods, 8 (2019), 624; 1-12 doi:10.3390/foods8120624 (međunarodna recenzija, članak, znanstveni)
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3.Pet razloga zašto kupovati i uzgojenu ribu, 2018. (popularan rad).
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4.Clean Fish Processing Technologies // Trends in Fish Processing Technologies / Borda, daniela ; Nicolau, Anca ; Raspor, Peter (ur.).
Boca Raton, FL: CRC Proess, 2018. str. 171-186 -
5.Artificial neural network models for determination of histamine in fish by Surface Enhanced Raman Spectroscopy // 47th WEFTA conference
Dublin, Irska, 2017. str. 125-125 (poster, međunarodna recenzija, sažetak, znanstveni) -
6.Važnost higijenskog dizajna opreme u konceptu sigurnosti hrane - status i trendovi // Zbornik radova Veterinarski dani 2017. / Harapin, Ivica (ur.).
Zagreb: Hrvatska veterinarska komora, 2017. str. 87-92 (predavanje, domaća recenzija, cjeloviti rad (in extenso), znanstveni) -
7.Silicon Nanowires Substrates Fabrication for Ultra-Sensitive Surface Enhanced Raman Spectroscopy Sensors // Croatica chemica acta, 90 (2017), 2; 259-262 doi:10.5562/cca3127 (međunarodna recenzija, članak, znanstveni)
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8.Surface-enhanced Raman spectroscopy substrate based on Ag-coated self-assembled polystyrene spheres // Journal of molecular structure, 1146 (2017), 530-535 doi:10.1016/j.molstruc.2017.06.016 (međunarodna recenzija, članak, znanstveni)
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9.Salt and moisture content determination of fish by bioelectrical impedance and a needle-type multielectrode array // International journal of food properties, 20 (2017), 11; 2477-2486 doi:10.1080/10942912.2016.1241261 (međunarodna recenzija, članak, znanstveni)
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10.Determination of histamine in fish by Surface Enhanced Raman Spectroscopy using silver colloid SERS substrates // Food chemistry, 224 (2017), 48-54 doi:10.1016/j.foodchem.2016.12.032 (međunarodna recenzija, članak, znanstveni)
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11.Optimization of parameters for histamine detection in fish muscle extracts by surfaceenhanced Raman spectroscopy using silver colloid SERS substrates // Journal of Raman spectroscopy, 48 (2017), 1; 64-72 doi:10.1002/jrs.4991 (međunarodna recenzija, članak, znanstveni)
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12.Effect of ripening period and different meat quality on the physico-chemical properties of „Baranja kulen“ // Radovi Poljoprivrednog fakulteta Univerziteta u Sarajevu, 61 (2016), 66; 160-163 (međunarodna recenzija, članak, znanstveni)
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13.Parameters of fish quality processed by non- thermal plasma // 46th WEFTA CONFERENCE „From Local Fish to Global DISH“ / Vidaček, Sanja (ur.).
Zagreb: Prehrambeno - biotehnološki fakultet, Sveučilište u Zagrebu, 2016. str. 72-74 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
14.Determination of histamine in fish by Surface Enhanced Raman Spectroscopy – comparison with reference HPLC method // 46th WEFTA CONFERENCE „From Local Fish to Global DISH“ / Vidaček, Sanja (ur.).
Zagreb: Prehrambeno - biotehnološki fakultet, Sveučilište u Zagrebu, 2016. str. 38-41 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
15.Assessment of storage time of frozen squids (Cephalopod: Loliginidae, Loligo gahi) by impedance analysis // 46th WEFTA CONFERENCE „From Local Fish to Global DISH“ / Vidaček, Sanja (ur.).
Zagreb: Prehrambeno - biotehnološki fakultet, Sveučilište u Zagrebu, 2016. str. 19-22 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
16.Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham // Journal of food science and technology, 53 (2016), 11; 4093-4105 doi:10.1007/s13197-016-2418-2 (međunarodna recenzija, članak, znanstveni)
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17.Effect of ripening period and different meat quality on the physico-chemical properties of „Baranja kulen“ // Radovi Poljoprivrednog fakulteta Univerziteta u Sarajevu, 11 (2016), 6; 160-163 (podatak o recenziji nije dostupan, članak, znanstveni)
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18.Osnovni kemijski sastav i sastav masnih kiselina divljih i uzgojenih fazana // Meso : prvi hrvatski časopis o mesu, 18 (2016), 2; 47-53 (domaća recenzija, članak, znanstveni)
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19.Hygienic Design of Fish Processing Equipment // Handbook of Hygiene Control in the Food Industry / Lelieveld, Huub ; Holah, John ; Gabrić, Domagoj (ur.).
Duxford, UK: Woodhead Publising, 2016. str. 359-365 -
20.Assessment of storage shelf life of European squid (cephalopod: Loliginidae, Loligo vulgaris) by bioelectrical impedance measurements // Journal of food engineering, 184 (2016), 44-52 doi:10.1016/j.jfoodeng.2016.03.022 (međunarodna recenzija, članak, znanstveni)
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21.Safety of Fish Products // Regulating Safety of Traditional and Ethnic Foods / Prakash, V., Martín-Belloso, O., Keener, L., Astley, D., Braun, D., Mcmahon, H., Lelieveld, H (ur.).
New York: Academic Press, Elsevier, 2016. str. 79-98 -
22.Interactions of lipid and protein changes with bioelectrical measurements in frozen-stored hake and mackerel // 5th Trans-Atlantic Fisheries Technology conference (45th WEFTA meeting) "Towards a better use of aquatic resources"
Nantes, Francuska, 2015. str. 86-86 (poster, međunarodna recenzija, sažetak, ostalo) -
23.Detection of histamine in fish by surface enhanced Raman spectroscopy using solid silver SERS substrates // 5th Trans-Atlantic Fisheries Technology conference (45th WEFTA meeting) "Towards a better use of aquatic resources"
Nantes, Francuska, 2015. str. 60-60 (predavanje, međunarodna recenzija, sažetak, ostalo) -
24.Određivanje hlapivih komponenata arome kulena // Meso : prvi hrvatski časopis o mesu, 17 (2015), 50-56 (podatak o recenziji nije dostupan, članak, znanstveni)
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25.Hygienic requirements for processing of fresh fish // Safefood & Listera free processing
Reykjavik, Island, 2014. (pozvano predavanje, ostalo, stručni)