Petričević S - Search Results

1

Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages.

Lešić T, Vahčić N, Kos I, Zadravec M, Sinčić Pulić B, Bogdanović T, Petričević S, Listeš E, Škrivanko M, Pleadin J. Lešić T, et al. Among authors: petricevic s. Foods. 2020 Jul 24;9(8):990. doi: 10.3390/foods9080990. Foods. 2020. PMID: 32722148 Free PMC article.

2

Biogenic amines in selected foods of animal origin obtained from the Croatian retail market.

Bogdanović T, Petričević S, Brkljača M, Listeš I, Pleadin J. Bogdanović T, et al. Among authors: petricevic s. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2020 May;37(5):815-830. doi: 10.1080/19440049.2020.1726503. Epub 2020 Feb 20. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2020. PMID: 32077803

3

Seasonal Changes in Free Amino Acid and Fatty Acid Compositions of Sardines, Sardina pilchardus (Walbaum, 1792): Implications for Nutrition.

Šimat V, Hamed I, Petričević S, Bogdanović T. Šimat V, et al. Among authors: petricevic s. Foods. 2020 Jul 2;9(7):867. doi: 10.3390/foods9070867. Foods. 2020. PMID: 32630702 Free PMC article.

4

As, Cd, Hg and Pb in four edible shellfish species from breeding and harvesting areas along the eastern Adriatic Coast, Croatia.

Bogdanović T, Ujević I, Sedak M, Listeš E, Simat V, Petričević S, Poljak V. Bogdanović T, et al. Among authors: petricevic s. Food Chem. 2014 Mar 1;146:197-203. doi: 10.1016/j.foodchem.2013.09.045. Epub 2013 Sep 18. Food Chem. 2014. PMID: 24176332

5

Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis.

Petričević S, Marušić Radovčić N, Lukić K, Listeš E, Medić H. Petričević S, et al. Meat Sci. 2018 Mar;137:217-227. doi: 10.1016/j.meatsci.2017.12.001. Epub 2017 Dec 5. Meat Sci. 2018. PMID: 29223014

6

Proteolysis and protein oxidation throughout the smoked dry-cured ham process.

Poljanec I, Marušić Radovčić N, Petričević S, Karolyi D, Listeš E, Medić H. Poljanec I, et al. Among authors: petricevic s. Food Chem. 2021 Nov 15;362:130207. doi: 10.1016/j.foodchem.2021.130207. Epub 2021 May 25. Food Chem. 2021. PMID: 34090047

7

Influence of Muscle Type on Physicochemical Parameters, Lipolysis, Proteolysis, and Volatile Compounds throughout the Processing of Smoked Dry-Cured Ham.

Marušić Radovčić N, Poljanec I, Petričević S, Mora L, Medić H. Marušić Radovčić N, et al. Among authors: petricevic s. Foods. 2021 May 28;10(6):1228. doi: 10.3390/foods10061228. Foods. 2021. PMID: 34071436 Free PMC article.

8

Forensic botany: potential usefulness of microsatellite-based genotyping of Croatian olive (Olea europaea L.) in forensic casework.

Stambuk S, Sutlović D, Bakarić P, Petricević S, Andelinović S. Stambuk S, et al. Among authors: petricevic s. Croat Med J. 2007 Aug;48(4):556-62. Croat Med J. 2007. PMID: 17696311 Free PMC article.

9

Quality of Slovenian dry-cured ham from Krškopolje and hybrid pigs: Influence of skin trimming methods.

Savić B, Škrlep M, Marušić Radovčić N, Petričević S, Čandek-Potokar M. Savić B, et al. Among authors: petricevic s. Meat Sci. 2025 Jan 28;222:109762. doi: 10.1016/j.meatsci.2025.109762. Online ahead of print. Meat Sci. 2025. PMID: 39889359

10

Microbial Contamination of Food: Probiotics and Postbiotics as Potential Biopreservatives.

Zavišić G, Ristić S, Petričević S, Janković D, Petković B. Zavišić G, et al. Among authors: petricevic s. Foods. 2024 Aug 8;13(16):2487. doi: 10.3390/foods13162487. Foods. 2024. PMID: 39200415 Free PMC article. Review.

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