| From malt to wheat beer: A comprehensive multi-toxin screening, transfer assessment and its influence on basic fermentation parameters K Mastanjević, B Šarkanj, R Krska, M Sulyok, B Warth, K Mastanjević, ... Food Chemistry 254, 115-121, 2018 | 74 | 2018 |
| Beer–the importance of colloidal stability (non-biological haze) K Mastanjević, V Krstanović, J Lukinac, M Jukić, Z Vulin, K Mastanjević Fermentation 4 (4), 91, 2018 | 59 | 2018 |
| Computer vision method in beer quality evaluation—A review J Lukinac, K Mastanjević, K Mastanjević, G Nakov, M Jukić Beverages 5 (2), 38, 2019 | 47 | 2019 |
| Polycyclic aromatic hydrocarbons in the traditional smoked sausage Slavonska kobasica K Mastanjević, B Kartalović, J Petrović, N Novakov, L Puljić, D Kovačević, ... Journal of food composition and analysis 83, 103282, 2019 | 45 | 2019 |
| Multi-(myco) toxins in malting and brewing by-products K Mastanjević, J Lukinac, M Jukić, B Šarkanj, V Krstanović, K Mastanjević Toxins 11 (1), 30, 2019 | 43 | 2019 |
| Application of computer vision and image analysis method in cheese-quality evaluation: a review J Lukinac, M Jukić, K Mastanjević, M Lučan Ukrainian food journal, 192-214, 2018 | 37 | 2018 |
| Craft brewing–is it really about the sensory revolution? K Mastanjević, V Krstanović, J Lukinac, M Jukić, M Lučan, K Mastanjević Kvasny prumysl 65 (1), 13-16, 2019 | 35 | 2019 |
| Malting and Brewing Industries Encounter Fusarium spp. Related Problems K Mastanjević, V Krstanović, K Mastanjević, B Šarkanj Fermentation 4 (1), 3, 2018 | 32 | 2018 |
| The influence of packaging material on volatile compounds of pale lager beer G Gagula, K Mastanjević, K Mastanjević, V Krstanović, D Horvat, ... Food packaging and shelf life 24, 100496, 2020 | 30 | 2020 |
| The influence of different smoking procedures on the content of 16 PAHs in traditional dry cured smoked meat “Hercegovačka pečenica” L Puljić, K Mastanjević, B Kartalović, D Kovačević, J Vranešević, ... Foods 8 (12), 690, 2019 | 25 | 2019 |
| Distribution of zearalenone in malted barley fractions dependent on Fusarium graminearum growing conditions K Habschied, B Šarkanj, T Klapec, V Krstanović Food chemistry 129 (2), 329-332, 2011 | 24 | 2011 |
| Influence of damaged starch on the quality parameters of wheat dough and bread M Jukic, D Koceva-Komlenic, KM Mastanjevic, K Mastanjevic, M Lucan, ... Ukrainian food journal, 512-521, 2019 | 21 | 2019 |
| The influence of Fusarium culmorum contamination level on deoxynivalenol content in wheat, malt and beer. V Krstanović, K Mastanjević, N Velić, J Pleadin, N Perši, V Španić | 20 | 2015 |
| The influence of wheat malt quality on final attenuation limit of wort V Krstanović, K Mastanjević, V Nedović, K Mastanjević Fermentation 5 (4), 89, 2019 | 17 | 2019 |
| Fusarium culmorum mycotoxin transfer from wheat to malting and brewing products and by-products K Mastanjević, B Šarkanj, K Mastanjević, B Šantek, V Krstanović World mycotoxin journal 12 (1), 55-66, 2019 | 16 | 2019 |
| A survey of total β-glucan content in Croatian barley varieties V Krstanović, A Lalić, I Kosović, N Velić, K Mastanjević, K Mastanjević Cereal Research Communications 44, 650-657, 2016 | 16 | 2016 |
| The gushing experience—a quick overview K Mastanjević, K Mastanjević, V Krstanović Beverages 3 (2), 25, 2017 | 14 | 2017 |
| Fusarium culmorum multi-toxin screening in malting and brewing by-products K Mastanjević, B Šarkanj, B Warth, R Krska, M Sulyok, K Mastanjević, ... LWT 98, 642-645, 2018 | 12 | 2018 |
| Smanjenje udjela soli u domaćoj slavonskoj kobasici: utjecaj na sastav, fizikalno-kemijska svojstva, boju, teksturu, senzorska svojstva i zdravstvenu ispravnost D Kovačević, K Suman, L Lenart, J Frece, K Mastanjević, D Šubarić Meso 13 (4), 244-249, 2011 | 11 | 2011 |
| Physicochemical, microbiological, and colour attributes of horse salami established during the ripening period D Kovacevic, K Mastanjevic, J Pleadin, J Frece Italian Journal of Food Science 28 (1), 96-106, 2016 | 10 | 2016 |
Vinko Krstanovićprofessor of biotechnology, university of Osijek在 ptfos.hr 的电子邮件经过验证
