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Carbohydrate Polymers|April 27, 2013
Aroma behaviour during steam cooking within a potato starch-based model matrixEmilie Descours, Alicia Hambleton, Mia Kurek, et al.Foods (Basel, Switzerland)|May 27, 2026
Optimizing Gas Composition and Moisture Content for Preservation of Specific Metabolites of Cultivated Stinging Nettle (<i>Urtica dioica</i> L.) LeavesMia Dujmović, Mia Kurek, Sandra Voća, et al.Journal of the Science of Food and Agriculture|July 5, 2022
Bioactive antioxidant coatings for poly(lactic acid) packaging films: polyphenols affect coating structure and their release in a food simulantNasreddine Benbettaieb, Emna Mlaouah, Sylvie Moundanga, et al.Polymers|March 29, 2023
Phase Behavior of NR/PMMA Semi-IPNs and Development of Porous StructuresJacob John, Damir Klepac, Mia Kurek, et al.Antioxidants (Basel, Switzerland)|April 23, 2022
Antioxidants and Bioactive Compounds in Food: Critical Review of Issues and ProspectsMia Kurek, Nadjet Benaida-Debbache, Ivona Elez Garofulić, et al.Carbohydrate Polymers|June 18, 2013
Carvacrol affects interfacial, structural and transfer properties of chitosan coatings applied onto polyethyleneMia Kurek, Claire-Hélène Brachais, Mario Sčetar, et al.Food Technology and Biotechnology|February 23, 2023
Physical, Chemical and Sensory Characterization of Deep-Fried Fresh-Cut Potatoes Coated with Hydrocolloid/Herbal ExtractsMia Kurek, Maja Repajić, Mario Ščetar, et al.Antioxidants (Basel, Switzerland)|June 27, 2024
Assessment of Chitosan/Gelatin Blend Enriched with Natural Antioxidants for Antioxidant Packaging of Fish OilMia Kurek, Mario Ščetar, Marko Nuskol, et al.Meat Science|July 22, 2019
The effect of barrier properties of polymeric films on the shelf-life of vacuum packaged fresh pork meatDavor Daniloski, Anka Trajkovska Petkoska, Kata Galić, et al.Molecules (Basel, Switzerland)|April 30, 2021
Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent MaterialMia Kurek, Nasreddine Benbettaieb, Mario Ščetar, et al.Pageof 3