Autori: Caleja Cristina
| Naslov | Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread (Article) |
| Autori | Takwa Sallawi Caleja Cristina Barreira Joao CM Sokovic Marina D Achour Lotfi Barros Lillian Ferreira Isabel CFR |
| Info | LWT-FOOD SCIENCE AND TECHNOLOGY, (2018), vol. 88 br. , str. 47-55 |
| Projekat | Foundation for Science and Technology (FCT, Portugal) [UID/AGR/00690/2013, SFRH/BD/93007/2013]; FEDER under Programme PT [UID/AGR/00690/2013, SFRH/BD/93007/2013]; FCT [NORTE-01-0145-FEDER-023289]; FEDER under Programme NORTE [NORTE-01-0145-FEDER-023289]; |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Development of a functional dairy food: Exploring bioactive and preservation effects of chamomile (Matricaria recutita L.) (Article) |
| Autori | Caleja Cristina Barros Lillian Antonio Amilcar L Ciric Ana D Barreira Joao CM Sokovic Marina D Oliveira M Beatriz PP Santos-Buelga Celestino Ferreira Isabel CFR |
| Info | JOURNAL OF FUNCTIONAL FOODS, (2015), vol. 16 br. , str. 114-124 |
| Projekat | project PRODER [46577- PlantLact]; Foundation for Science and Technology (FCT, Portugal) [SFRH/BD/93007/2013]; J.C.M. Barreira post-doctoral grant [SFRH/BPD/72802/2010]; L. Barros research contract; Serbian Ministry of Education, Science and Technological |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science |
| Naslov | Foeniculum uulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese (Article) |
| Autori | Caleja Cristina Barros Lillian Antonio Amilcar L Ciric Ana D Sokovic Marina D Oliveira M Beatriz PP Santos-Buelga Celestino Ferreira Isabel CFR |
| Info | JOURNAL OF FUNCTIONAL FOODS, (2015), vol. 12 br. , str. 428-438 |
| Projekat | project PRODER [46577-PlantLact]; Foundation for Science and Technology (FCT, Portugal) [SFRH/BD/93007/2013] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
