Publications en collaboration avec des chercheurs de University of Novi Sad (15)

2022

  1. Salicornia ramosissima: A New Green Cosmetic Ingredient with Promising Skin Effects

    Antioxidants, Vol. 11, Núm. 12

2021

  1. Food use for social innovation by optimizing food waste recovery strategies

    Innovation Strategies in the Food Industry: Tools for Implementation, Second Edition (Elsevier), pp. 209-227

2020

  1. Comparative Assessment of Phytochemical Profiles of Comfrey (Symphytum officinale L.) Root Extracts Obtained by Different Extraction Techniques

    Molecules, Vol. 25, Núm. 4

  2. New technological approaches for recovering bioactive food constituents from sweet cherry (Prunus avium L.) stems

    Phytochemical Analysis, Vol. 31, Núm. 1, pp. 119-130

2019

  1. Plants of the genus Vitis: Phenolic compounds, anticancer properties and clinical relevance

    Trends in Food Science and Technology, Vol. 91, pp. 362-379

2018

  1. Optimization of the extraction of phytochemicals from black mulberry (Morus nigra L.) leaves

    Journal of Industrial and Engineering Chemistry, Vol. 68, pp. 282-292

2017

  1. Characterisation of ginger extracts obtained by subcritical water

    Journal of Supercritical Fluids, Vol. 123, pp. 92-100

  2. Functional coffee substitute prepared from ginger by subcritical water

    Journal of Supercritical Fluids, Vol. 128, pp. 32-38

2016

  1. Food Use for Social Innovation by Optimizing Food Waste Recovery Strategies

    Innovation Strategies in the Food Industry: Tools for Implementation (Elsevier Inc.), pp. 211-236

2015

  1. Determination of phenolic compounds and antioxidant activity of a Mediterranean plant: The case of Satureja montana subsp. kitaibelii

    Journal of Functional Foods, Vol. 18, pp. 1167-1178

2014

  1. Rosmarinus officinalis leaves as a natural source of bioactive compounds

    International Journal of Molecular Sciences, Vol. 15, Núm. 11, pp. 20585-20606

  2. The potential of Artemisia vulgaris leaves as a source of antioxidant phenolic compounds

    Journal of Functional Foods, Vol. 10, pp. 192-200

2013

  1. Development of a microwave-assisted extraction for the analysis of phenolic compounds from Rosmarinus officinalis

    Journal of Food Engineering, Vol. 119, Núm. 3, pp. 525-532

2012

  1. Determination of natural phenols after microwave-assisted extraction

    CEFood 2012 - Proceedings of 6th Central European Congress on Food

  2. Fatty acid composition of rosemary (Rosmarinus officinalis L.) leaves

    CEFood 2012 - Proceedings of 6th Central European Congress on Food