Sandra Petričević

Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

Sandra Petričević, Nives Marušić Radovčić, Katarina Lukić et al. · Meat Science · 2017 · 160 citations

Food Chemistry, Volatile Compounds, Sensory Analysis +7

As, Cd, Hg and Pb in four edible shellfish species from breeding and harvesting areas along the eastern Adriatic Coast, Croatia

Tanja Bogdanović, Ivana Ujević, Marija Sedak et al. · Food Chemistry · 2013 · 103 citations

Aquatic Food System, Engineering, Aquaculture +5

Changes in fatty acid composition, atherogenic and thrombogenic health lipid indices and lipid stability of bogue (Boops boops Linnaeus, 1758) during storage on ice: Effect of fish farming activities

Vida Šimat, Tanja Bogdanović, Vedran Poljak et al. · Journal of Food Composition and Analysis · 2015 · 88 citations

Animal Physiology, Nutrition, Fatty Acid Composition +9

The antioxidant capacity and oxidative stability of virgin olive oil enriched with phospholipids

Olivera Koprivnjak, Dubravka Škevin, Srećko Valić et al. · Food Chemistry · 2008 · 83 citations

Food Chemistry, Lipid Analysis, Biochemistry +9

The occurrence of polycyclic aromatic hydrocarbons in fish and meat products of Croatia and dietary exposure

Tanja Bogdanović, Jelka Pleadin, Sandra Petričević et al. · Journal of Food Composition and Analysis · 2018 · 69 citations

Environmental Chemistry, Engineering, Dietary Exposure +14