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Author

Sandra Zavadlav

Observed name: SANDRA ZAVADLAV
ORCID: 0000-0003-2166-284X
Observed ORCIDs: 0000-0003-2166-284X, 0000-0002-1163-1452
OpenAlex ID: A5012334934
Green Extraction Methods for Extraction of Polyphenolic Compounds from Blueberry Pomace
2020 · Ante Lončarić, Maria Celeiro, et al. · Foods · 130
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Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices
2020 · Predrag Putnik, Branimir Pavlić, et al. · Foods · 116
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Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products
2020 · Sandra Zavadlav, Marijana Blažić, et al. · Foods · 106
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3D Printing of Functional Strawberry Snacks: Food Design, Texture, Antioxidant Bioactive Compounds, and Microbial Stability
2023 · Anica Bebek Markovinović, Predrag Putnik, et al. · Antioxidants · 36
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The Use of Novel Technologies in Egg Processing
2021 · Rubén Agregán, Paulo E. S. Munekata, et al. · Food Reviews International · 30
The Perspective of Croatian Old Apple Cultivars in Extensive Farming for the Production of Functional Foods
2021 · Boris Duralija, Predrag Putnik, et al. · Foods · 30
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Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies
2021 · Marko Škegro, Predrag Putnik, et al. · Foods · 28
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Assessment of storage shelf life of European squid (cephalopod: Loliginidae, Loligo vulgaris) by bioelectrical impedance measurements
2016 · Sandra Zavadlav, Tibor Janči, et al. · Journal of Food Engineering · 23
The Level of Nutrition Knowledge and Dietary Iron Intake of Bosnian Women
2016 · Vildana Alibabić, Edina Šertović, et al. · Procedia - Social and Behavioral Sciences · 21
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The impact of traditional cheeses and whey on health
2017 · Marijana Blazic, Kornelija Pavic, et al. · Croatian Journal of Food Science and Technology · 19
Production of whey protein as nutritional valuable foods
2018 · MARIJANA BLAZIC, SANDRA ZAVADLAV, et al. · Croatian Journal of Food Science and Technology · 15
Utilizing Impedance for Quality Assessment of European Squid (Loligo Vulgaris) during Chilled Storage
2019 · Sandra Zavadlav, Igor Lacković, et al. · Foods · 8
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Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment
2021 · Ivanka Grgić, Marijana Grec, et al. · Polish Journal of Food and Nutrition Sciences · 7
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Accumulation of heavy metals in the fruit and leaves of plum (Prunus domestica L.) in the Tuzla area
2014 · Sanida Osmanović, Samira Huseinović, et al. · Hrčak Portal of scientific journals of Croatia (University Computing Centre) · 4
Microbic Toxins in Cereals
2021 · Huska Jukić, Ivana Radočaj, et al. · Lecture notes in networks and systems · 2
Basil as a Green Alternative to Synthetic Additives in Clean Label Gilthead Sea Bream Patties
2026 · Branislav Šojić, Sandra Zavadlav, et al. · Foods · 1
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Jostaberry (Ribes × nidigrolaria) as a Functional Ingredient for 3D Printed Snacks: Impact of Starch Type and Storage on Antioxidant Profile and Stability
2026 · Ana Mandura Jarić, Anica Bebek Markovinović, et al. · Antioxidants
3d Functional Food Printing – Myth, Reality or Future?
2025 · Anica Bebek Markovinović, Tomislav Bosiljkov, et al. · Savetovanje o biotehnologiji sa međunarodnim učešćem
Olive Leaf Extract (ole) as Bioactive Constituent in Cheese Manufacturing
2021 · Elizabeta Zandona, Sandra Zavadlav, et al.
Priručnik Prerađivač Prehrambenih sirovina
2019 · Kornelija Severović, Irena Barukčić, et al.
Primjena impedancijske analize u procjeni roka trajanja i kontroli kvalitete liganja iz roda loligo
2018 · Sandra Zavadlav
Occupational Injuries in Food Industry in Croatia in the 2014 to 2016 Period
2018 · Marijana Blažić, Elizabeta Kralj, et al.
Safety of Fishery Products and Their Quantity in European Nutrition
2018 · Sandra Zavadlav, Marijana Blažić, et al.
Quality Control of Different Sorts of Raw and Roasted Coffee Beans
2018 · Sandra Zavadlav, Marijana Blažić, et al.
The Influence of Different Stabilization Regimes on Beer Stability
2018 · Sandra Zavadlav, Marijana Blažić, et al.
Works count: 32
Citation count: 576
H-index: 11
I10-index: 11
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