Publikationen in Zusammenarbeit mit Forschern von University of Belgrade (22)

2024

  1. Insights into the phenolic composition and in vitro bioactivity of cardoon capitulum: A nutraceutical-oriented valorization study

    Food Chemistry, Vol. 435

2023

  1. Effects of the extraction techniques on the chemical composition and bioactive properties of lemon balm (Melissa officinalis L.) plants grown under different cropping and irrigation regimes

    Food Research International, Vol. 170

2022

  1. Chemical composition and biological activity of cardoon (Cynara cardunculus L. var. altilis) seeds harvested at different maturity stages

    Food Chemistry, Vol. 369

  2. Evaluation of parasite and host phenolic composition and bioactivities − The Practical Case of Cytinus hypocistis (L.) L. and Halimium lasianthum (Lam.) Greuter

    Industrial Crops and Products, Vol. 176

  3. Phenolic Composition and Antioxidant, Anti-Inflammatory, Cytotoxic, and Antimicrobial Activities of Cardoon Blades at Different Growth Stages

    Biology, Vol. 11, Núm. 5

2021

  1. Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis

    Food Chemistry, Vol. 342

  2. Antioxidant and antimicrobial influence on oyster mushrooms (Pleurotus ostreatus) from substrate supplementation of calcium silicate

    Sustainability (Switzerland), Vol. 13, Núm. 9

  3. Phenolic composition and biological properties of cynara cardunculus l. Var. altilis petioles: Influence of the maturity stage

    Antioxidants, Vol. 10, Núm. 12

  4. Seasonal variation in bioactive properties and phenolic composition of cardoon (Cynara cardunculus var. altilis) bracts

    Food Chemistry, Vol. 336

2020

  1. Chemical composition and in vitro biological activities of cardoon (Cynara cardunculus L. var. altilis DC.) seeds as influenced by viability: Chemical prospection and bioactivity of cardoon seeds

    Food Chemistry, Vol. 323

  2. Nutritional value, physicochemical characterization and bioactive properties of the Brazilian quinoa BRS Piabiru

    Food & function, Vol. 11, Núm. 4, pp. 2969-2977

  3. Seasonal variation of bioactive properties and phenolic composition of Cynara cardunculus var. altilis

    Food Research International, Vol. 134

2017

  1. Chemical Profiling and Assessment of Antineurodegenerative and Antioxidant Properties of Veronica teucrium L. and Veronica jacquinii Baumg.

    Chemistry and Biodiversity, Vol. 14, Núm. 8

2016

  1. Basil as functional and preserving ingredient in "serra da Estrela" cheese

    Food Chemistry, Vol. 207, pp. 51-59

  2. Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300)

    Journal of Functional Foods, Vol. 26, pp. 268-278

2015

  1. Development of a functional dairy food: Exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)

    Journal of Functional Foods, Vol. 16, pp. 114-124

  2. Ethnopharmacological uses of Sempervivum tectorum L. in southern Serbia: Scientific confirmation for the use against otitis linked bacteria

    Journal of Ethnopharmacology, Vol. 176, pp. 297-304

  3. Foeniculum vulgare Mill. As natural conservation enhancer and health promoter by incorporation in cottage cheese

    Journal of Functional Foods, Vol. 12, pp. 428-438

  4. Melissa officinalis L. decoctions as functional beverages: A bioactive approach and chemical characterization

    Food and Function, Vol. 6, Núm. 7, pp. 2240-2248

2014

  1. Phenolic profile, antibacterial, antimutagenic and antitumour evaluation of Veronica urticifolia Jacq

    Journal of Functional Foods, Vol. 9, Núm. 1, pp. 192-201