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Advances in Food and Nutrition Research|July 29, 2019
Mycotoxins in food and feedJelka Pleadin, Jadranka Frece, Ksenija Markov
Arhiv Za Higijenu Rada I Toksikologiju|October 5, 2018
How sulphur dioxide and storage temperature contribute to patulin degradation in homemade apple juiceMartina Bevardi, Marinko Petrović, Ksenija Markov, et al.
Arhiv Za Higijenu Rada I Toksikologiju|January 12, 2010
Urine ochratoxin a and sphinganine/sphingosine ratio in residents of the endemic nephropathy area in CroatiaAna-Marija Domijan, Maja Peraica, Ksenija Markov, et al.
Food Technology and Biotechnology|December 2, 2016
Lactococcus lactis ssp. lactis as Potential Functional Starter CultureJadranka Frece, Jelena Cvrtila, Ivana Topić, et al.
Foods (Basel, Switzerland)|April 13, 2024
Lactic Acid Bacteria of Marine Origin as a Tool for Successful Shellfish Farming and Adaptation to Climate Change ConditionsIva Čanak, Deni Kostelac, Željko Jakopović, et al.
Food Technology and Biotechnology|June 1, 2017
The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian KulenKrešimir Mastanjević, Dragan Kovačević, Jadranka Frece, et al.
The Journal of Dairy Research|November 26, 2009
Comparison of conventional and molecular methods for the routine confirmation of Listeria monocytogenes in milk products produced domestically in CroatiaJadranka Frece, Ksenija Markov, Domagoj Cvek, et al.
Toxins|June 26, 2024
Biocontrol of Occurrence Ochratoxin A in Wine: A ReviewSlaven Zjalic, Ksenija Markov, Jelena Loncar, et al.
Food Additives & Contaminants. Part B, Surveillance|December 16, 2014
Ochratoxin A reduction in meat sausages using processing methods practiced in householdsJelka Pleadin, Nina Perši, Dragan Kovačević, et al.
Microorganisms|February 27, 2026
Novel Skin- and Oral-Derived Probiotic Candidates: Functional Evaluation and Application PerspectivesIvana Repić, Nina Čuljak, Matea Hrupački, et al.
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