Sandra Neđeral

Chemical Composition and Oxidative Stability of Roasted and Cold Pressed Pumpkin Seed Oils

Sandra Neđeral, Dubravka Škevin, Klara Kraljić et al. · Journal of the American Oil Chemists Society · 2012 · 100 citations

Food Chemistry, Agricultural Chemistry, Food Bioactive Compound +13

The influence of variety and harvest time on the bitterness and phenolic compounds of olive oil

Dubravka Škevin, Desanka Rade, Dubravka Štrucelj et al. · European Journal of Lipid Science and Technology · 2003 · 71 citations

Food Chemistry, Phenolic Compounds, Botany +10

Quality of Rapeseed Oil Produced by Conditioning Seeds at Modest Temperatures

Klara Kraljić, Dubravka Škevin, M. Pospíšil et al. · Journal of the American Oil Chemists Society · 2012 · 67 citations

Food Chemistry, Polyphenolics, Engineering +12

Variance of quality parameters and fatty acid composition in pumpkin seed oil during three crop seasons

Sandra Neđeral, Marinko Petrović, Dragutin Vincek et al. · Industrial Crops and Products · 2014 · 58 citations

Nutrition, Crop Seasons, Food Composition +7

Optimization of bleaching parameters for soybean oil.

Dubravka Škevin, Tomislav Domijan, Sandra Neđeral et al. · University of Zagreb University Computing Centre (SRCE) · 2011 · 34 citations · Full text