| Gas phase plasma impact on phenolic compounds in pomegranate juice Z Herceg, DB Kovačević, JG Kljusurić, AR Jambrak, Z Zorić, ... Food chemistry 190, 665-672, 2016 | 168 | 2016 |
| Recovery of anthocyanins from grape pomace extracts (Vitis vinifera L. cv. Cabernet Mitos) using a polymeric adsorber resin D Kammerer, J Gajdos Kljusuric, R Carle, A Schieber European Food Research and Technology 220, 431-437, 2005 | 156 | 2005 |
| Stability of polyphenols in chokeberry juice treated with gas phase plasma DB Kovačević, JG Kljusurić, P Putnik, T Vukuąić, Z Herceg, ... Food Chemistry 212, 323-331, 2016 | 126 | 2016 |
| Gas permeability and DSC characteristics of polymers used in food packaging J Gajdoą, ® Kurtanjek, N Ciković Polymer Testing 20 (1), 49-57, 2000 | 123 | 2000 |
| Kinetics and thermodynamics of the solid-liquid extraction process of total polyphenols, antioxidants and extraction yield from Asteraceae plants AJ Tuąek, M Benković, AB Cvitanović, D Valinger, T Jurina, JG Kljusurić Industrial Crops and Products 91, 205-214, 2016 | 114 | 2016 |
| Young consumers' perception of functional foods in Croatia J Markovina, J Čačić, J Gajdoą Kljusurić, D Kovačić British Food Journal 113 (1), 7-16, 2011 | 95 | 2011 |
| Determination of histamine in fish by Surface Enhanced Raman Spectroscopy using silver colloid SERS substrates T Janči, D Valinger, JG Kljusurić, L Mikac, S Vidaček, M Ivanda Food chemistry 224, 48-54, 2017 | 84 | 2017 |
| Cooking at home and adherence to the Mediterranean diet during the COVID-19 confinement: the experience from the Croatian COVIDiet study D Pfeifer, J Reąetar, J Gajdoą Kljusurić, I Panjkota Krbavčić, ... Frontiers in nutrition 8, 617721, 2021 | 68 | 2021 |
| Trehalose improves flavour retention in dehydrated apricot puree D Komes, T Lovrić, K Kovačević Ganić, J Gajdoą Kljusurić, M Banović International journal of food science & technology 40 (4), 425-435, 2005 | 63 | 2005 |
| Optimization of bleaching parameters for soybean oil. D ©kevin, T Domijan, K Kraljić, JG Kljusurić, S Neđeral, M Obranović Food Technology & Biotechnology 50 (2), 2012 | 58 | 2012 |
| Detection of honey adulteration–The potential of UV-VIS and NIR spectroscopy coupled with multivariate analysis D Valinger, L Longin, F Grbeą, M Benković, T Jurina, JG Kljusurić, ... Lwt 145, 111316, 2021 | 54 | 2021 |
| Wine with geographical indication–awareness of Croatian consumers J Čačić, M Tratnik, J Gajdoą Kljusurić, D Čačić, D Kovačević British Food Journal 113 (1), 66-77, 2011 | 46 | 2011 |
| Integrated approach for bioactive quality evaluation of medicinal plant extracts using HPLC-DAD, spectrophotometric, near infrared spectroscopy and chemometric techniques A Beląčak-Cvitanović, D Valinger, M Benković, AJ Tuąek, T Jurina, ... International journal of food properties 20 (sup3), S2463-S2480, 2017 | 44 | 2017 |
| Geographical region as a factor influencing consumers’ perception of functional food–case of Croatia J Gajdoą Kljusuric, J Čačić, A Misir, D Čačić British Food Journal 117 (3), 1017-1031, 2015 | 40 | 2015 |
| Anthocyanin composition of the red wine Babić affected by maceration treatment I Budić-Leto, T Lovrić, J Gajdoą Kljusurić, I Pezo, U Vrhovąek European Food Research and Technology, 222:397, 2006 | 40 | 2006 |
| Use of spectroscopic techniques to monitor changes in food quality during application of natural preservatives: A review A Hassoun, M Carpena, MA Prieto, J Simal-Gandara, F Özogul, Y Özogul, ... Antioxidants 9 (9), 882, 2020 | 39 | 2020 |
| Study of dynamics of polyphenol extraction during traditional and advanced maceration processes of the Babić grape variety I Budić-Leto, T Lovrić, I Pezo, J Gajdoą Kljusurić Food technology and biotechnology 43 (1), 47-53, 2005 | 38 | 2005 |
| Study of dynamics of polyphenol extraction during traditional and advanced maceration processes of the Babić grape variety I Budić-Leto, T Lovrić, I Pezo, J Gajdoą Kljusurić Food technology and biotechnology 43 (1), 47-53, 2005 | 38 | 2005 |
| Near-infrared spectroscopic analysis of total phenolic content and antioxidant activity of berry fruits JG Kljusurić, K Mihalev, I Bečić, I Polović, M Georgieva, S Djaković, ... Food Technology and Biotechnology 54 (2), 236, 2016 | 34 | 2016 |
| Application of Briggs-Rauscher reaction for measurement of antioxidant capacity of Croatian wines J Gajdoą Kljusurić, S Djaković, I Kruhak, K Kovačević Ganić, D Komes, ... Acta Alimentaria 34 (4), 483-492, 2005 | 32 | 2005 |
