Dubravka Škevin

Ready-to-use green polyphenolic extracts from food by-products

Manuela Panić, Marijana Raðić Stojković, Klara Kraljić et al. · Food Chemistry · 2019 · 139 citations · Full text

Food Chemistry, Food Bioactive Compound, Pharmacology +3

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

Chemical characteristics of oils from naked and husk seeds of <b> <i>Cucurbita pepo</i> </b>  L.

Sandra Neđeral Nakić, Desanka Rade, Dubravka Škevin et al. · European Journal of Lipid Science and Technology · 2006 · 99 citations

Food Chemistry, Lipid Analysis, Agricultural Chemistry +14

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 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