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) -
226.Assesment of toxic and potentially toxic elements in potato and cabbage grown in different locations in Croatia // Deutsche Lebensmittel-Rundschau, 103 (2007), 9; 424-430 (međunarodna recenzija, članak, znanstveni)
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227.Impact of modifying tea-biscuit composition on phytate levels and iron content and availability // Food Chemistry, 102 (2007), 1; 82-89 doi:10.1016/j.foodchem.2006.05.006 (međunarodna recenzija, članak, znanstveni)
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228.Macronutrients content and energy value of fiber rich biscuits // Agriculturae conspectus scientificus, 72 (2007), 3; 271-275 (međunarodna recenzija, članak, znanstveni)
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229.Raw materials in fibre enriched biscuits production as a source of total phenols // Agriculturae conspectus scientificus, 72 (2007), 3; 265-270 (međunarodna recenzija, članak, znanstveni)
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230.Wheat based integral biscuits as sources of phosphorus in everyday nutrition // Agriculturae conspectus scientificus, 72 (2007), 3; 245-249 (međunarodna recenzija, članak, znanstveni)
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231.Optimization of extraction procedure and chemical characterization of Croatian propolis tinctures // Phytochemical Analysis, 18 (2007), 5; 451-459 (međunarodna recenzija, članak, znanstveni)
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232.Nitrogen and phosphorus content, test weight and yield variations of wheat grain as affected by cropping intensity // Book of abstract, 2nd International and 19th Croatian congress of technologists for post-harvest technology "Zrnko 2006" / Krička, T. (ur.).
Zagreb: Agronomski fakultet Sveučilišta u Zagrebu, 2006. str. 94-94 (predavanje, međunarodna recenzija, sažetak, znanstveni) -
233.Total phenols in enriched biscuits // Book of abstract, 2nd International and 19th Croatian congress of technologists for post-harvest technology "Zrnko 2006" / Krčka, T. (ur.).
Zagreb: Agronomski fakultet Sveučilišta u Zagrebu, 2006. str. 97-97 (predavanje, međunarodna recenzija, sažetak, znanstveni) -
234.Macronutrient content in fiber rich biscuits // Book of abstract, 2nd International and 19th Croatian congress of technologists for post-harvest technology "Zrnko 2006" / Krička, T. (ur.).
Zagreb: Agronomski fakultet Sveučilišta u Zagrebu, 2006. str. 96-96 (predavanje, međunarodna recenzija, sažetak, znanstveni) -
235.Phosphorus bioavailability in different sorts of whole-grain biscuits // Book of abstract, 2nd International and 19th Croatian congress of technologists for post-harvest technology "Zrnko 2006" / Krička, T. (ur.).
Zagreb: Agronomski fakultet Sveučilišta u Zagrebu, 2006. str. 98-98 (predavanje, međunarodna recenzija, sažetak, znanstveni) -
236.Quality caracterisation of propolis tinctures by pharmacopoeial parameters and wax content // Planta Medica: 54th Annual Congress on Medicinal Plant Research / Hamburger, Matthias (ur.).
Stuttgart: Georg Thieme Verlag KG Stuttgart - New York, 2006. str. 1063-1064 (poster, međunarodna recenzija, sažetak, znanstveni) -
237.Intake of dietary fibers by enriched dietetic biscuits // Macromolecules and Their Degradation Products in Food-Physiologaical, Analytical and Technological Aspects / Eklund T, Schwarz M, Steinhard H, Thier H-P, Winterhalter P (ur.).
Frankfurt: Gesellschaft Deutscher Chemiker e. V., 2005. str. 288-290 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
238.Effect of phytic acid on iron availability in dietary fiber-rich biscuits // Macromolecules and Their Degradation Products in Food-Physiologaical, Analytical and Technological Aspects / Eklund T, Schwarz M, Steinhard H, Thier H-P, Winterhalter P (ur.).
Frankfurt: Gesellschaft Deutscher Chemiker e. V., 2005. str. 280-283 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
239.Ca and P content in dietetic biscuits enriched with different dietary fiber // Macromolecules and Their Degradation Products in Food-Physiologaical, Analytical and Technological Aspects / Eklund T, Schwarz M, Steinhard H, Thier H-P, Winterhalter P (ur.).
Frankfurt: Gesellschaft Deutscher Chemiker e. V., 2005. str. 284-287 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
240.Fiber rich biscuits as a source of essential trace elements – zinc and copper // Book of abstract / Zorc B (ur.).
Zagreb: Farmaceutsko-biokemijski fakultet Sveučilišta u Zagrebu, 2005. str. 214-214 (poster, međunarodna recenzija, sažetak, znanstveni) -
241.Bioavailability of iron in dietary products // Book of abstact / Zorc B (ur.).
Zagreb: Farmaceutsko-biokemijski fakultet Sveučilišta u Zagrebu, 2005. str. 215-215 (poster, međunarodna recenzija, sažetak, znanstveni) -
242.Effect of phytic acid on iron availability in dietary fiber-rich biscuits // Abstract Volume / Eklund T, Schwarz M, Steinhard H, Thier H-P, Winterhalter P (ur.).
Frankfurt: Gesellschaft Deutscher Chemiker e. V., 2005. (poster, međunarodna recenzija, sažetak, znanstveni) -
243.Intake of dietary fibers by enriched dietetic biscuits // Abstract Volume / Eklund T, Schwarz M, Steinhard H, Thier H-P, Winterhalter P (ur.).
Frankfurt: Gesellschaft Deutscher Chemiker e. V., 2005. (poster, međunarodna recenzija, sažetak, znanstveni) -
244.Ca and P content in dietetic biscuits enriched with different dietary fiber // Abstract Volume / Eklund T, Schwarz M, Steinhard H, Thier H-P, Winterhalter P (ur.).
Frankfurt: Gesellschaft Deutscher Chemiker e. V., 2005. (poster, međunarodna recenzija, sažetak, znanstveni) -
245.Utjecaj prihrane i agrotehnike na udio sirovih proteina različitih sorta pšenice // 11. Ružičkini dani : knjiga sažetaka / Piližota, Vlasta (ur.).
Zagreb : Kutina: HDKI ; Petrokemija, 2004. str. 50-50 (poster, domaća recenzija, sažetak, znanstveni) -
246.Biscuit as a source of health protecting components : dietary fibers and phytic acid // 2nd Central European Congress on Food : Programme and Book of Abstract / Banati, D. ; Farkas, J. ; Gelencser E. (ur.).
Budimpešta: CFRI, 2004. str. 135-135 (poster, međunarodna recenzija, sažetak, znanstveni) -
247.Lead and total mercury content in vegetables from the areas affected by war-time operations // Strategies for safe food
Briž: KVCV, 2003. (poster, međunarodna recenzija, sažetak, znanstveni)
