Pregled po CROSBI profilu: Katarina Filipan (CROSBI Profil: 42467, OBAD: -400034)
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1.Kraljić, Klara; Jukić Špika, Maja; Filipan, Katarina; Smajić, Edina; Tokić, Mia; Balbino, Sandra; Obranović, Marko; Žanetić, Mirella; Ivanov , Mia; Herceg, Zoran et al.Influence of flash thermal treatment on volatile compounds of virgin olive oil // 58th Croatian & 18th International Symposium on Agriculture / Carović-Stanko, Klaudija ; Širić, Ivan (ur.).
Zagreb: Novi val d.o.o., 2023. str. 204-204 (poster, podatak o recenziji nije dostupan, sažetak, znanstveni) -
2.Kraljić, Klara; Filipan, Katarina; Balbino, Sandra; Pejić, Ana; Ivanov, Mia; Herceg, Zoran; Jukić Špika, Maja; Žanetić, Mirella; Obranović, Marko; Škevin, DubravkaInfluence of flash thermal treatment on antioxidant activity of virgin olive oil // 11th Central European Congress on Food and Nutrition (CEFood) / Raspor, Peter, Vovk, Irena, Ovca, Andrej, Smole Možina, Sonja, Butinar, Bojan, Jevšnik, Mojca (ur.).
Ljubljana, 2022. str. 209-209 (poster, podatak o recenziji nije dostupan, sažetak, znanstveni) -
3.Kraljić, Klara; Žanetić, Mirella; Jukić Špika, Maja; Filipan, Katarina; Butula, Nika; Stuparević, Igor; Koprivnjak, Olivera; Škevin, DubravkaInfluence of cultivar and ripening stage of Croatian olives on endogenous enzyme activity // 10th International Congress of Food Technologists, Biotechnologists and Nutritionists / Komes, Draženka (ur.).
Zagreb, 2022. str. 143-144 (poster, podatak o recenziji nije dostupan, sažetak, znanstveni) -
4.Filipan, Katarina; Kraljić, Klara; Hojka, Ivana; Ivanov, Mia; Herceg, Zoran; Balbino, Sandra; Obranović, Marko; Škevin, DubravkaOptimization of the DSC method for determining the oxidative stability of virgin olive oil // 10th International Congress of Food Technologists, Biotechnologists and Nutritionists / Komes, Draženka (ur.).
Zagreb, 2022. str. 105-106 (poster, podatak o recenziji nije dostupan, sažetak, znanstveni) -
5.Barukčić, Irena; Filipan, Katarina; Lisak Jakopović, Katarina; Božanić, Rajka; Blažić, Marijana; Repajić, MajaThe Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt // Foods, 11 (2022), 5; 11-00701, 18 doi:https://.org/10.3390/foods11050701 (međunarodna recenzija, članak, znanstveni)
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6.Filipan, KatarinaUtjecaj dodatka ekstrakta lista masline (Olea europaea) na fizikalnokemijske karakteristike i fermentaciju kravljeg mlijeka, 2021., diplomski rad, diplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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7.Hanousek Čiča, Karla; Mrvčić, Jasna; Srečec, Siniša; Filipan, Katarina; Blažić, Marijana; Stanzer, DamirPhysicochemical and aromatic characterization of carob macerates produced by different maceration conditions // Food Science & Nutrition, 8 (2020), 942-954 doi:10.1002/fsn3.1374 (međunarodna recenzija, članak, znanstveni)
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8.Hanousek Čiča, Karla; Kantoci, Helena; Filipan, Katarina; Mrvčić, Jasna; Stanzer, Damir; Srečec, SinišaInfluence of maceration parameters on physicochemical properties of carob macerates // Book of abstracts, 9th International congress of Food Technologists, Biotechnologists and Nutritionists / Kovačević Ganić, Karin ; Dragović-Uzelac, Verica ; Balbino, Sandra (ur.).
Zagreb, 2018. str. 127-127 (poster, podatak o recenziji nije dostupan, sažetak, znanstveni) -
9.Filipan, KatarinaFizikalno-kemijska i fitokemijska karakterizacija Biske, 2018., diplomski rad, preddiplomski, Prehrambeno-biotehnološki fakultet, Zagreb, Hrvatska