Helga Medić

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

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

Nives Marušić Radovčić, Sanja Vidaček, Tibor Janči et al. · Meat Science · 2013 · 122 citations

Food Chemistry, Volatile Compounds, Tannin +6

The impact of frozen storage duration on physical, chemical and microbiological properties of pork

Helga Medić, Ivona Djurkin Kušec, Jelka Pleadin et al. · Meat Science · 2018 · 95 citations

Meat Packaging, Shelf Life, Health Sciences +9

Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds

Nives Marušić Radovčić, Marinko Petrović, Sanja Vidaček et al. · Meat Science · 2011 · 90 citations

Food Chemistry, Volatile Compounds, Tannin +2

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 · 63 citations · Full text

Food Chemistry, Smoked Dry-cured Ham, Volatile Compounds +3