Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications by Ivana Generalić Mekinić, Vida Šimat

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The Effect of Solvent Choice on Antioxidant Potential and Chemical Composition of Extracts from Microalgae <i>Chaetocerus costatus</i> by Roberta Frleta Matas, Martina Čagalj, Katarina Jelušić, Sanja Radman, Vida Šimat

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The Effect of Combined Extracts from By-Products, Seaweed, and Pure Phenolics on the Quality of Vacuum-Packed Fish Burgers by Vida Šimat, Danijela Skroza, Roberta Frleta Matas, Dilajla Radelić, Tanja Bogdanović, Martina Čagalj

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Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity by Ivana Generalić Mekinić, Živko Skračić, Ana Kokeza, Barbara Soldo, Ivica Ljubenkov, Mara Banović, Vida Šimat, Danijela Skroza

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