{"id":2229,"date":"2025-11-27T21:16:30","date_gmt":"2025-11-27T20:16:30","guid":{"rendered":"https:\/\/www.ptfos.unios.hr\/BioActFood\/?page_id=2229"},"modified":"2026-04-21T14:19:58","modified_gmt":"2026-04-21T12:19:58","slug":"publikacije","status":"publish","type":"page","link":"https:\/\/www.ptfos.unios.hr\/BioActFood\/?page_id=2229","title":{"rendered":"Publikacije\/Publications"},"content":{"rendered":"\n

Publikacije\/Publications<\/h1>\n\n\n\n

Znanstveni radovi \/ Scientific Articles<\/strong><\/h2>\n\n\n\n
    \n
  1. Mra\u010di\u0107 Rai\u010d, I., \u010ca\u010di\u0107 Kenjeri\u0107, D.<\/strong>, Nedi\u0107 Tiban, N.<\/strong>, Jakobek, L.<\/strong> (2026). Application of infrared spectroscopy using Fourier transformation in the analysis of bioactive compounds of citrus fruits \u2013 systematic review. Croatian Journal of Food Science and Technology, 18 (1), 51-69.
    https:\/\/www.ptfos.unios.hr\/novicjfst\/wp-content\/uploads\/2026\/04\/CJFST-26-01_CJFST.2026.18.1.04.pdf<\/a><\/li>\n\n\n\n
  2. Soldo, T., V\u010delik, S., Babi\u0107, J., Mili\u010devi\u0107, B., Kova\u010d, T<\/strong>. (2026). Health benefits of fruit vinegars. Croatian Journal of Food Science and Technology, 18 (1), 70\u201578.
    https:\/\/www.ptfos.unios.hr\/novicjfst\/wp-content\/uploads\/2026\/04\/CJFST-25-51_CJFST.2026.18.1.05.pdf<\/a><\/li>\n<\/ol>\n\n\n\n

    Konferencije\/Conferences<\/strong><\/h2>\n\n\n\n
      \n
    1. Nedi\u0107 Tiban, N<\/strong>., Pavlovi\u0107, H., Nikoli\u0107, N., Mra\u010di\u0107 Rai\u010d, I. (2025). Antioxidant and antibacterial activities of bitter orange (Citrus aurantium L.) and sweer orange (Citrus sinensis L. Osbeck) peel extract. 11th International Congress of Food Technologists, Biotechnologists and Nutritionists, 9-11 prosinac, 2025, Zagreb, Hrvatska
      Zbornik sa\u017eetaka\/Book of Abstracts<\/a>
      Poster\/Poster<\/a><\/li>\n<\/ol>\n\n\n\n
      \n
      Po\u010detna\/Home<\/a><\/div>\n<\/div>\n\n\n\n
      \n
      \n
      \"\"<\/figure>\n<\/div>\n\n\n\n
      \n
      \"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      Publikacije\/Publications Znanstveni radovi \/ Scientific Articles Konferencije\/Conferences<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/page_front-page.php","meta":{"footnotes":""},"class_list":["post-2229","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.ptfos.unios.hr\/BioActFood\/index.php?rest_route=\/wp\/v2\/pages\/2229","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ptfos.unios.hr\/BioActFood\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ptfos.unios.hr\/BioActFood\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/BioActFood\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/BioActFood\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2229"}],"version-history":[{"count":17,"href":"https:\/\/www.ptfos.unios.hr\/BioActFood\/index.php?rest_route=\/wp\/v2\/pages\/2229\/revisions"}],"predecessor-version":[{"id":2403,"href":"https:\/\/www.ptfos.unios.hr\/BioActFood\/index.php?rest_route=\/wp\/v2\/pages\/2229\/revisions\/2403"}],"wp:attachment":[{"href":"https:\/\/www.ptfos.unios.hr\/BioActFood\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2229"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}