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Katarina Perić

Katarina Perić, mag. ing. techn. aliment.

Laboratory for Technology and Analysis of Wine
Title: Senior Assistant - Lecturer
Zavod / Katedra: Laboratory for Technology and Analysis of Wine
Internal phone number: +385 1 4605 031
Consultations

Wednesdays, 11:00 a.m. - 12:00 p.m.

Znanstvene publikacije
  • Fermentation, 10 (5) (2024) 252, 17, doi: 10.3390/fermentation10050252
  • Applied sciences (Basel), 14 (2024) str. 6612-27 pages, doi: 10.3390/app14156612
  • Foods, 13 (2024) 2299, 15, doi: 10.3390/foods13142299
  • Lebensmittel-wissenschaft und-technologie-food science and technology,Lebensmittel-Wissenschaft + Technologie = Food science and technology, 184 (2023) 114974, 11, doi: 10.1016/j.lwt.2023.114974
  • OenoMacrowine : Book of Abstracts, International Symposium of Oenology, (2023) str. 318-318
  • Program and Abstract book of 3rd Black Sea Association of Food Science and Technology Congress, Institute of Food Technology and Biochemistry Faculty of Agriculture, University of Belgrade, (2023) str. 77-77
  • Foods, 12 (2023) 985, 12, doi: 10.3390/foods12050985
  • Primjena netoplinskih tehnika kao alternativa sumporovom dioksidu u proizvodnji vina
    (2022)
  • Proceedings of 4th International scientific and expert conference Natural resources, green technology and sustainable development,(2022) str. 19-23
  • Proceedings of The 4th International Congress on "Green Extraction of Natural Products" (GENP2022), Sveučilište u Zagrebu Prehrambeno-biotehnološki fakultet, (2022) str. 21-25
  • Book of abstracts of 4th International Congress on “Green Extraction of Natural Products” (GENP2022),(2022) str. 89-89
  • Glasnik zaštite bilja, 45 (2022) str. 114-121, doi: 10.31727/gzb.45.5.12
  • ACS - Agriculturae conspectus scientificus, 86 (2021) str. 329-335
  • Vjesnik Arheološkog muzeja u Zagrebu, 54 (2021) str. 65-98, doi: 10.52064/vamz.54.1.2
  • Glasnik zaštite bilja, 44 (2021) str. 78-86
  • Ultrasonics sonochemistry, 68 (2020) 105194, 11, doi: 10.1016/j.ultsonch.2020.105194
  • Journal of agricultural and food chemistry, 68 (2020) str. 3302-3311, doi: 10.1021/acs.jafc.9b03661
  • OENO One, 54 (2020) str. 657-670, doi: 10.20870/oeno-one.2020.54.4.3540
  • Foods, 9 (2020) 1034, 22, doi: 10.3390/foods9081034
  • Ultrasonics sonochemistry, 59 (2019) 104725, 14, doi: 10.1016/j.ultsonch.2019.104725
  • American journal of enology and viticulture, 70 (2019) str. 77-87, doi: 10.5344/ajev.2018.18025
  • Glasnik zaštite bilja, 42 (2019) str. 54-61
  • Innovative food science & emerging technologies, 53 (2019) str. 70-77, doi: 10.1016/j.ifset.2017.11.004
  • Book of abstracts of 1st Science & Wine World Congress,(2019) str. 60-60
  • Book of abstracts of 1st Science & Wine World Congress,(2019) str. 65-65
  • Croatian journal of food technology, biotechnology and nutrition,Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 14 (2019) str. 65-75
  • Meat science, 137 (2018) str. 217-227, doi: 10.1016/j.meatsci.2017.12.001
  • International Congress on Grapevine and Wine Sciences, Abstracts Book,(2018) str. 194-194
  • Book of abstracts, PhD Candidate Symposium 2018,(2018) str. 18-18
  • Book of Abstracts,(2017)
  • Radovi Poljoprivrednog fakulteta Univerziteta u Sarajevu,Radovi Poljoprivrednog Fakulteta Univerziteta u Sarajevu, 67 (2017) str. 505-516
  • Radovi Poljoprivredno-prehrambenog fakulteta Univerziteta u Sarajevu,Radovi Poljoprivrednog Fakulteta Univerziteta u Sarajevu, 67 (2017) str. 516-524
  • Book of Abstracts,(2017)
  • Book of Abstracts, 31st EFFoST International Conference,(2017) str. ---
  • Croatian journal of food technology, biotechnology and nutrition,Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 12 (2017) str. 107-112
  • The chemical composition and fatty acid composition of wild and farmed pheasants (Phasianus colchicus sp. L.)
    Meso : prvi hrvatski časopis o mesu, 18 (2016) str. 47-53
  • COMPARISON OF THE COMPOSITION OF MEAT OF WILD AND FARMED PHEASANTS
    (2016)