Pregled po CROSBI profilu: Dubravka Vitali Čepo (CROSBI Profil: 29331, MBZ: 257935)
Pronađeno 247 radova
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201.Effect of traditional and microwaves culinary processes on the stability of B1 and B2 vitamins in different breakfast cereals // Food for the future - the contribution of chemistry to improvement of food quality / Sorensen, Hilmer (ur.).
Kopenhagen: Department of Life Sciences, 2009. str. 65-65 (poster, međunarodna recenzija, sažetak, znanstveni) -
202.Nutritive characteristics of certain underused gluten-free raw materials // Food for the future - the contribution of chemistry to improvement of food quality / Sorensen, Hilmer (ur.).
Kopenhagen: Department of Life Sciences, 2009. str. 8-11 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
203.Nutritive characteristics of certain underused gluten-free raw materials // Food for the future - the contribution of chemistry to improvement of food quality / Sorensen, Hilmer (ur.).
Kopenhagen: Department of Life Sciences, 2009. str. 112-112 (poster, međunarodna recenzija, sažetak, znanstveni) -
204.Calcium availability of different types of inulin enriched integral biscuits: Studies using an in vitro digestion/Caco-2 cell culture model // Food for the future - the contribution of chemistry to improvement of food quality / Sorensen, Hilmer (ur.).
Kopenhagen: Department of Life Sciences, 2009. str. 161-164 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
205.Calcium availability of different types of inulin enriched integral biscuits: Studies using an in vitro digestion/Caco-2 cell culture model // Food for the future - the contribution of chemistry to improvement of food quality / Sorensen, Hilmer (ur.).
Kopenhagen: Department of Life Sciences, 2009. str. 66-66 (poster, međunarodna recenzija, sažetak, znanstveni) -
206.Effect of drying and freezing on degradation degree of beta-carotene in different vegetable species // Food for the future - the contribution of chemistry to improvement of food quality / Sorensen, Hilmer (ur.).
Kopenhagen: Department of Life Sciences, 2009. str. 165-168 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
207.Effect of drying and freezing on degradation degree of beta-carotene in different vegetable species // Food for the future - the contribution of chemistry to improvement of food quality / Sorensen, Hilmer (ur.).
Kopenhagen: Department of Life Sciences, 2009. str. 67-67 (poster, međunarodna recenzija, sažetak, znanstveni) -
208.Iron availability of different types of inulin enriched integral biscuits: Studies using an in vitro digestion/Caco-2 cell culture model // Abstract book 3rd International IUPAC Symposium on Trace Elements in Food / Cubadda, Francesco (ur.).
Rim: ISTISAN Congressi, 2009. str. 178-178 (poster, međunarodna recenzija, sažetak, znanstveni) -
209.Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits // Food Chemistry, 114 (2009), 4; 1462-1469 (međunarodna recenzija, članak, znanstveni)
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210.Makronutritivni sastav slatkog krumpira (Ipomea batatas L.) - utjecaj sorte, sušenja i skladištenja // Book of Abstracts International Congress of Technologists for Post-harvest Technology "Zrnko" / Pliestić, Stjepan (ur.).
Zagreb: Agronomski fakultet Sveučilišta u Zagrebu, 2008. str. 58-59 (predavanje, međunarodna recenzija, sažetak, znanstveni) -
211.Funkcionalna svojstva batata-slatkog krumpira (Ipomea batatas L.) // Book of Abstracts International Congress of Technologists for Post-harvest Technology "Zrnko" / Pilestić, Stjepan (ur.).
Zagreb: Agronomski fakultet Sveučilišta u Zagrebu, 2008. str. 60-61 (predavanje, međunarodna recenzija, sažetak, znanstveni) -
212.Extractable phenolic compounds and antioxidative properties of different wheat based integral biscuits // Proceedings The 2008 Joint Central European Congress / Ćurić Duška (ur.).
Zagreb: GIPA, 2008. str. 407-412 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
213.Tryptophan stability in hard biscuits different raw materials composition // Proceedings The 2008 Joint Central European Congress / Ćurić Duška (ur.).
Zagreb: GIPA, 2008. str. 233-238 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
214.Utjecaj funkcionalnih komponenti dijetalnog keksa na bioraspoloživost minerala, 2008., doktorska disertacija, Farmaceutsko-biokemijski fakultet, Zagreb
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215.Tryptophan stability in hard biscuits different raw materials composition // Book of abstracts CEFood Congress / Kata Galić (ur.).
Zagreb: Food Technologists, Biotechnologists and Nutritionists Society, 2008. str. 91-91 (poster, međunarodna recenzija, sažetak, znanstveni) -
216.Extractable phenol compounds and antioxidative properties of different wheat based integral biscuits // Book of abstracts CEFood Congress / Kata Galić (ur.).
Zagreb: Food Technologists, Biotechnologists and Nutritionists Society, 2008. str. 133-133 (poster, međunarodna recenzija, sažetak, znanstveni) -
217.Bioavailability of calcium in different types of wheat flour-based hard biscuits // Proceedings of 4th International Congress Flour-Bread '07 and 6th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta (ur.).
Osijek: TIM PUBLIC d.o.o., 2008. str. 366-371 (ostalo, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
218.Impact of biscuits composition and baking procedure on polyphenolic content and bioaccessibility // Cereals worldwide in the 21st century: present and future, Cerworld 21st, Book of abstracts / Poms, R. E. ; Collar, C. (ur.).
Madrid: AETC-Spanish Association for Cereal Science and Technology, 2008. str. 327-327 (poster, međunarodna recenzija, sažetak, znanstveni) -
219.Different approaches to estimation of antioxidant capacity of biscuits // Cereals worldwide in the 21st century: present and future, Cerworld 21st, Book of abstracts / Poms, R. E. ; Collar, C. (ur.).
Madrid: AETC-Spanish Association for Cereal Science and Technology, 2008. str. 249-249 (poster, međunarodna recenzija, sažetak, znanstveni) -
220.Macro -and trace elements content of wheat grains as related to grain protein // Cereals worldwide in the 21st century: present and future, Cerworld 21st, Book of abstracts / Poms, R. E. ; Collar, C. (ur.).
Madrid: AETC-Spanish Association for Cereal Science and Technology, 2008. str. 183-183 (poster, međunarodna recenzija, sažetak, znanstveni) -
221.Bioaccessibility of Ca, Mg, Mn and Cu from whole grain tea-biscuits: Imapct of proteins, phytic acid and polyphenols // Food Chemistry, 110 (2008), 1; 62-68 doi:10.1016/j.foodchem.2008.01.056 (međunarodna recenzija, članak, znanstveni)
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222.The content of essential and toxic elements in Croatia propolis samples and their tinctures // Journal of Apicultural Research, 47 (2008), 1; 35-45 (međunarodna recenzija, članak, znanstveni)
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223.Nitrogen and phosphorus content, hectoliter weight and yield variations of wheat grain as affected by cropping intensity // Agriculturae conspectus scientificus, 72 (2007), 3; 251-255 (međunarodna recenzija, članak, znanstveni)
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224.Bioavailability of calcium in different types of wheat flour-based hard biscuits // Abstract book, 4th International Congress Flour-Bread '07 and 6th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta (ur.).
Osijek: TIM PUBLIC d.o.o., 2007. str. 87-87 (poster, međunarodna recenzija, sažetak, znanstveni) -
225.Influence of antinutritional factors on in vitro protein digestibility in fiber enriched biscuits // Abstract book, 4th International Congress Flour-Bread '07 and 6th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta (ur.).
Osijek: TIM PUBLIC d.o.o., 2007. str. 88-88 (poster, međunarodna recenzija, sažetak, znanstveni)
