Tibor Janči

Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham

Sanja Vidaček, Tibor Janči, Tomislav Petrak et al. · Meat Science · 2013 · 124 citations

Agriculture, Food Science, Horticultural Sciences +16

Determination of histamine in fish by Surface Enhanced Raman Spectroscopy using silver colloid SERS substrates

Tibor Janči, Davor Valinger, Jasenka Gajdoš Kljusurić et al. · Food Chemistry · 2016 · 94 citations

Natural Sciences, Chemistry, Analytical Chemistry +12

Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham

Nives Marušić Radovčić, Sanja Vidaček, Tibor Janči et al. · Journal of Food Science and Technology · 2016 · 64 citations · Full text

Agriculture, Food Science, Food Analysis +15

Optimization of parameters for histamine detection in fish muscle extracts by surface‐enhanced Raman spectroscopy using silver colloid SERS substrates

Tibor Janči, Lara Mikac, Mile Ivanda et al. · Journal of Raman Spectroscopy · 2016 · 30 citations

Natural Sciences, Chemistry, Analytical Chemistry +16

Mass Spectrometric Quantification of Volatile Compounds Released by Fresh Atlantic Salmon Stored at 4 °C under Modified Atmosphere Packaging and Vacuum Packaging for up to 16 Days

Hanne Dalsvåg, Janna Cropotova, Anet ­Režek ­Jambrak et al. · ACS Food Science & Technology · 2021 · 24 citations

Agriculture, Fisheries, Food Science +17