| Interaction of lactic acid bacteria with metal ions: opportunities for improving food safety and quality J Mrvčić, D Stanzer, E Šolić, V Stehlik-Tomas World Journal of Microbiology and Biotechnology 28 (9), 2771-2782, 2012 | 174 | 2012 |
| Zinc binding by lactic acid bacteria. J Mrvčić, T Prebeg, L Barišić, D Stanzer, V Bačun-Družina, ... Food Technology & Biotechnology 47 (4), 2009 | 65 | 2009 |
| Improved properties and microbiological safety of novel cottage cheese containing spices R Josipović, Z Medverec Knežević, J Frece, K Markov, S Kazazić, J Mrvčić Food technology and biotechnology 53 (4), 454-462, 2015 | 52 | 2015 |
| Optimization of bioprocess for production of copper-enriched biomass of industrially important microorganism Saccharomyces cerevisiae J Mrvčić, D Stanzer, V Stehlik-Tomas, D Škevin, S Grba Journal of bioscience and bioengineering 103 (4), 331-337, 2007 | 42 | 2007 |
| Spirit drinks: a source of dietary polyphenols J Mrvčić, S Posavec, S Kazazić, D Stanzer, A Peša, V Stehlik-Tomas Croatian journal of food science and technology 4 (2), 102-111, 2012 | 40 | 2012 |
| Copper binding by lactic acid bacteria (LAB) J Mrvcic, D Stanzer, V Bacun-Druzina, V Stehlik-Tomas Bioscience and microflora 28 (1), 1-6, 2009 | 37 | 2009 |
| Comparison of sensory properties, shelf-life and microbiological safety of industrial sausages produced with autochthonous and commercial starter cultures J Frece, D Kovačević, S Kazazić, J Mrvčić, N Vahčić, D Ježek, M Hruškar, ... Food technology and biotechnology 52 (3), 307-316, 2014 | 33 | 2014 |
| The effect of high power ultrasound and cold gas-phase plasma treatments on selected yeast in pure culture AR Jambrak, T Vukušić, V Stulić, J Mrvčić, S Milošević, M Šimunek, ... Food and bioprocess technology 8, 791-800, 2015 | 29 | 2015 |
| Antifungal and antipatulin activity of Gluconobacter oxydans isolated from apple surface M Bevardi, J Frece, D Mesarek, J Bošnir, J Mrvčić, F Delaš, K Markov Arhiv za higijenu rada i toksikologiju 64 (2), 279-283, 2013 | 29 | 2013 |
| Bacterial stationary-phase evolution V Bačun-Družina, A Butorac, J Mrvčić, T Landeka Dragičević, ... Food technology and biotechnology 49 (1), 13-23, 2011 | 27 | 2011 |
| Properties and Fermentation Activity of Industrial Yeasts Saccharomyces cerevisiae, S. uvarum, Candida utilis and Kluyveromyces marxianus Exposed to AFB1, OTA and ZEA Ž Jakopović, K Hanousek Čiča, J Mrvčić, I Pucić, I Čanak, J Frece, ... Food Technology and Biotechnology 56 (2), 208-217, 2018 | 24 | 2018 |
| The effect of starvation stress on Lactobacillus brevis L62 protein profile determined by de novo sequencing in positive and negative mass spectrometry ion mode A Butorac, I Dodig, V Bačun‐Družina, A Tishbee, J Mrvčić, K Hock, ... Rapid Communications in Mass Spectrometry 27 (9), 1045-1054, 2013 | 22 | 2013 |
| Characterization of Lactobacillus brevis L62 strain, highly tolerant to copper ions J Mrvčić, A Butorac, E Šolić, D Stanzer, V Bačun-Družina, M Cindrić, ... World Journal of Microbiology and Biotechnology 29, 75-85, 2013 | 18 | 2013 |
| Incorporation of copper ions by yeast Kluyveromyces marxianus during cultivation on whey J Mrvcic, V Stehlik-Tomas, S Grba Acta alimentaria 37 (1), 133-139, 2008 | 18 | 2008 |
| Physicochemical and aromatic characterization of carob macerates produced by different maceration conditions K Hanousek Čiča, J Mrvčić, S Srečec, K Filipan, M Blažić, D Stanzer Food science & nutrition 8 (2), 942-954, 2020 | 15 | 2020 |
| Identification of phenolic and alcoholic compounds in wine spirits and their classification by use of multivariate analysis K Hanousek-Čiča, M Pezer, J Mrvčić, D Stanzer, J Čačić, V Jurak, ... Journal of the Serbian Chemical Society 84 (7), 663-677, 2019 | 13 | 2019 |
| Quantitative microbial assessment for Escherichia coli after treatment by high voltage gas phase plasma V Stulić, T Vukušić, AR Jambrak, V Bačun-Družina, D Popović, J Mrvčić, ... Innovative food science & emerging technologies 53, 26-35, 2019 | 11 | 2019 |
| Upotreba začina u proizvodnji tradicionalnih sireva R Josipović, K Markov, J Frece, D Stanzer, A Cvitković, J Mrvčić Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 66 (1), 12-25, 2016 | 10 | 2016 |
| Gluconobacter oxydans–potential biological agent for binding or biotransformation of mycotoxins K Markov, J Frece, J Pleadin, M Bevardi, L Barišić, JG Kljusurić, A Vulić, ... World mycotoxin journal 12 (2), 153-161, 2019 | 9 | 2019 |
| Characterisation of flavour compounds in Biska – a herbal spirit produced with mistletoe K Hanousek Čiča, M Rupert, P Koczoń, D Derewiaka, J Gajdoš‐Kljusurić, ... Journal of the Institute of Brewing 125 (1), 143-154, 2019 | 9 | 2019 |
