Vladana Grabež - Concepedia

Author

Vladana Grabež

Norwegian University of Life Sciences ORCID

Also Known As

Grabez, Vladana, V. Grabez, V. Grabež, Vladana Grabez, Vladana Grabež

Publications

225

Citations

H-Index

Concepts

All Affiliations

Norwegian University of Life Sciences Nortura (Norway)Animalia (Norway)University of Donja Gorica University of Banja Luka

About

Vladana Grabež is an author at Norwegian University of Life Sciences specializing in metabolism, meat science, and animal nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	83
2	Medicine	3	3	97
3	Biochemistry	3	3	97
4	Public Health	2	2	39
5	Education	1	1	26

Vladana Grabež

Publications

191

Citations

H-Index

Page 1

	Year	Citations
Replacing soybean meal with rapeseed meal and faba beans in a growing-finishing pig diet: Effect on growth performance, meat quality and metabolite changes Vladana Grabež, Bjørg Egelandsdal, N.P. Kjos, Meat Science NutritionFood QualityAnimal NutritionAgricultural EconomicsFeed Evaluation	2020	41
The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat Vladana Grabež, M. Bjelanovic, Jens Rohloff, Small Ruminant Research Sheep MeatFlavoromicsBitter FlavorGrass FlavorMeat Quality	2019	38
Protein expression and oxygen consumption rate of early postmortem mitochondria relate to meat tenderness1 Vladana Grabež, M. Kathri, V.T. Phung, Journal of Animal Science Meat QualityRedox BiologyOxidative StressProtein ExpressionMitochondrial Biogenesis	2015	32
Lipid oxidation in minced beef meat with added Krebs cycle substrates to stabilise colour Gu Yi, Vladana Grabež, M. Bjelanovic, Food Chemistry Lipid AnalysisBiochemistryAdded Krebs CycleBioanalysisMinced Beef Meat	2015	27
Production process and quality of two different dry-cured sheep hams from Western Balkan countries S. Stojković, Vladana Grabež, M. Bjelanovic, LWT CaprineAnimal ScienceAnimal NutritionWestern Balkan CountriesSustainable Agriculture	2015	26
Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår) Vladana Grabež, E. Coll-Brasas, E. Fulladosa, Foods	2022	14
Identifying labelling and marketing advantages of nutrients in minced beef meat: A case study Bjørg Egelandsdal, Marije Oostindjer, Ellen-Margrethe Hovland, Meat Science NutritionFood MarketingAnimal NutritionMinced Beef MeatAgricultural Economics	2019	13

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