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Page 1
Chemical constituents of fresh-cut potato as affected by cultivar, age, storage, and cooking.
J Food Sci. 2021 May;86(5):1656-1671. doi: 10.1111/1750-3841.15712. Epub 2021 Apr 21.
J Food Sci. 2021.
PMID: 33884628
Effect of UV-C Irradiation on the Shelf Life of Fresh-Cut Potato and Its Sensory Properties after Cooking.
Pelaić Z, Čošić Z, Repajić M, Pedisić S, Zorić Z, Ščetar M, Galić K, Levaj B.
Pelaić Z, et al. Among authors: cosic z.
Food Technol Biotechnol. 2022 Jun;60(2):166-177. doi: 10.17113/ftb.60.02.22.7182.
Food Technol Biotechnol. 2022.
PMID: 35910275
Free PMC article.
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Bioprospecting of Microalgae Isolated from the Adriatic Sea: Characterization of Biomass, Pigment, Lipid and Fatty Acid Composition, and Antioxidant and Antimicrobial Activity.
Grubišić M, Šantek B, Zorić Z, Čošić Z, Vrana I, Gašparović B, Čož-Rakovac R, Ivančić Šantek M.
Grubišić M, et al. Among authors: cosic z.
Molecules. 2022 Feb 12;27(4):1248. doi: 10.3390/molecules27041248.
Molecules. 2022.
PMID: 35209036
Free PMC article.
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Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes.
Pelaić Z, Čošić Z, Pedisić S, Repajić M, Zorić Z, Levaj B.
Pelaić Z, et al. Among authors: cosic z.
Foods. 2021 Jul 22;10(8):1698. doi: 10.3390/foods10081698.
Foods. 2021.
PMID: 34441478
Free PMC article.
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The Mastic Tree (Pistacia lentiscus L.) Leaves as Source of BACs: Effect of Growing Location, Phenological Stage and Extraction Solvent on Phenolic Content.
Dragović S, Dragović-Uzelac V, Pedisić S, Čošić Z, Friščić M, Elez Garofulić I, Zorić Z.
Dragović S, et al. Among authors: cosic z.
Food Technol Biotechnol. 2020 Sep;58(3):303-314. doi: 10.17113/ftb.58.03.20.6662.
Food Technol Biotechnol. 2020.
PMID: 33281486
Free PMC article.
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Influence of Cultivar and Industrial Processing on Polyphenols in Concentrated Sour Cherry (Prunus cerasus L.) Juice.
Repajić M, Kovačević DB, Putnik P, Dragović-Uzelac V, Kušt J, Čošić Z, Levaj B.
Repajić M, et al. Among authors: cosic z.
Food Technol Biotechnol. 2015 Jun;53(2):215-222. doi: 10.17113/ftb.53.02.15.4151.
Food Technol Biotechnol. 2015.
PMID: 27904351
Free PMC article.
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Improved antioxidant and anti-inflammatory potential in mice consuming sour cherry juice (Prunus Cerasus cv. Maraska).
Sarić A, Sobocanec S, Balog T, Kusić B, Sverko V, Dragović-Uzelac V, Levaj B, Cosić Z, Macak Safranko Z, Marotti T.
Sarić A, et al. Among authors: cosic z.
Plant Foods Hum Nutr. 2009 Dec;64(4):231-7. doi: 10.1007/s11130-009-0135-y.
Plant Foods Hum Nutr. 2009.
PMID: 19763832
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