Janči T - Search Results

1

Edible Coatings for Fish Preservation: Literature Data on Storage Temperature, Product Requirements, Antioxidant Activity, and Coating Performance-A Review.

Kurek M, Pišonić P, Ščetar M, Janči T, Čanak I, Vidaček Filipec S, Benbettaieb N, Debeaufort F, Galić K. Kurek M, et al. Among authors: janci t. Antioxidants (Basel). 2024 Nov 19;13(11):1417. doi: 10.3390/antiox13111417. Antioxidants (Basel). 2024. PMID: 39594558 Free PMC article. Review.

2

Assessment of Chitosan/Gelatin Blend Enriched with Natural Antioxidants for Antioxidant Packaging of Fish Oil.

Kurek M, Ščetar M, Nuskol M, Janči T, Tanksoić M, Klepac D, Čakić Semenčić M, Galić K. Kurek M, et al. Among authors: janci t. Antioxidants (Basel). 2024 Jun 11;13(6):707. doi: 10.3390/antiox13060707. Antioxidants (Basel). 2024. PMID: 38929146 Free PMC article.

3

Characterization of Antioxidant Bioactive Compounds and Rheological, Color and Sensory Properties in 3D-Printed Fruit Snacks.

Bebek Markovinović A, Bosiljkov T, Janči T, Kostić M, Dedović N, Lučić E, Bavrka K, Pavlić B, Bursać Kovačević D. Bebek Markovinović A, et al. Among authors: janci t. Foods. 2024 May 23;13(11):1623. doi: 10.3390/foods13111623. Foods. 2024. PMID: 38890852 Free PMC article.

4

Effect of seasonal temperature shifts on body homeostasis, biochemical parameters and chemical composition of green ormer (Haliotis tuberculata) in the Northern Adriatic.

Topić Popović N, Krbavčić Jambrošić M, Janči T, Babić S, Beer-Ljubić B, Fiket Ž, Bojanić K, Strunjak-Perović I, Tomljanović T, Čož-Rakovac R. Topić Popović N, et al. Among authors: janci t. Food Chem. 2023 Sep 30;421:136204. doi: 10.1016/j.foodchem.2023.136204. Epub 2023 Apr 19. Food Chem. 2023. PMID: 37094408

5

Influence of Fish Handling Practices Onboard Purse Seiners on Quality Parameters of Sardines (Sardina pilchardus) during Cold Storage.

Janči T, Gauta T, Putnik P, Kanski D, Lovrinov M. Janči T, et al. Biomolecules. 2023 Jan 17;13(2):192. doi: 10.3390/biom13020192. Biomolecules. 2023. PMID: 36830560 Free PMC article.

6

Influence of Sample Matrix on Determination of Histamine in Fish by Surface Enhanced Raman Spectroscopy Coupled with Chemometric Modelling.

Filipec SV, Valinger D, Mikac L, Ivanda M, Kljusurić JG, Janči T. Filipec SV, et al. Among authors: janci t. Foods. 2021 Jul 30;10(8):1767. doi: 10.3390/foods10081767. Foods. 2021. PMID: 34441544 Free PMC article.

7

Determination of histamine in fish by Surface Enhanced Raman Spectroscopy using silver colloid SERS substrates.

Janči T, Valinger D, Gajdoš Kljusurić J, Mikac L, Vidaček S, Ivanda M. Janči T, et al. Food Chem. 2017 Jun 1;224:48-54. doi: 10.1016/j.foodchem.2016.12.032. Epub 2016 Dec 16. Food Chem. 2017. PMID: 28159292

8

Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham.

Marušić Radovčić N, Vidaček S, Janči T, Medić H. Marušić Radovčić N, et al. Among authors: janci t. J Food Sci Technol. 2016 Nov;53(11):4093-4105. doi: 10.1007/s13197-016-2418-2. Epub 2016 Dec 3. J Food Sci Technol. 2016. PMID: 28035165 Free PMC article.

9

Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham.

Marušić N, Vidaček S, Janči T, Petrak T, Medić H. Marušić N, et al. Among authors: janci t. Meat Sci. 2014 Apr;96(4):1409-16. doi: 10.1016/j.meatsci.2013.12.003. Epub 2013 Dec 17. Meat Sci. 2014. PMID: 24398000

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