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Foods (Basel, Switzerland)|March 11, 2023
Impact of Climate Changes on the Natural Prevalence of Fusarium Mycotoxins in Maize Harvested in Serbia and CroatiaElizabet Janić Hajnal, Jovana Kos, Bojana Radić, et al.
Toxins|January 12, 2021
A Two-Year Occurrence of Fusarium T-2 and HT-2 Toxin in Croatian Cereals Relative of the Regional WeatherMaja Kiš, Ana Vulić, Nina Kudumija, et al.
Foods (Basel, Switzerland)|February 11, 2023
Aflatoxins in Maize from Serbia and Croatia: Implications of Climate ChangeJelka Pleadin, Jovana Kos, Bojana Radić, et al.
Journal of Environmental Science and Health. Part. B, Pesticides, Food Contaminants, and Agricultural Wastes|January 8, 2019
Cytotoxicity of gamma irradiated aflatoxin B1 and ochratoxin AAna-Marija Domijan, Ana Marija Marjanović Čermak, Ana Vulić, et al.
Foods (Basel, Switzerland)|July 29, 2023
Microbial and Physico-Chemical Characterization of Cold Smoked Sea Bass (Dicentrarchus labrax), a New Product of FisheryMichela Pellegrini, Lucilla Iacumin, Jelka Pleadin, et al.
Food Technology and Biotechnology|March 30, 2019
Isolation and Characterisation of L. plantarum O1 Producer of Plantaricin as Potential Starter Culture for the Biopreservation of Aquatic Food ProductsIva Čanak, Ksenija Markov, Ena Melvan, et al.
Foods (Basel, Switzerland)|July 30, 2020
Characterization of Traditional Croatian Household-Produced Dry-Fermented SausagesTina Lešić, Nada Vahčić, Ivica Kos, et al.
Journal of Xenobiotics|November 24, 2025
Microplastic Polymer Mass Fractions in Marine Bivalves: From Isolation to Hazard RiskTanja Bogdanović, Irena Listeš, Jennifer Gjerde, et al.
International Journal of Food Microbiology|October 1, 2023
Regional distribution and diversity of Aspergillus and Penicillium species on Croatian traditional meat productsManuela Zadravec, Tina Lešić, Dragan Brnić, et al.
Pharmaceutics|December 31, 2025
Curcumin and Resveratrol vs. Ferrocene-Modified Polyphenols: Role in Enhancing Protective Properties in Human KeratinocytesMarina Miletić, Veronika Kovač, Lidija Barišić, et al.
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