| The chemistry behind chocolate production V Barišić, M Kopjar, A Jozinović, I Flanjak, Đ Ačkar, B Miličević, D Šubarić, ... Molecules 24 (17), 3163, 2019 | 137 | 2019 |
| Strawberry jams: influence of different pectins on colour and textural properties M Kopjar, V Piližota, NN Tiban, D Šubarić, J Babić, Đ Ačkar, M Sajdl Czech Journal of Food Sciences 27 (1), 20-28, 2009 | 129 | 2009 |
| Influence of sugars and chlorogenic acid addition on anthocyanin content, antioxidant activity and color of blackberry juice during storage M Kopjar, K Jakšić, V Piližota Journal of Food Processing and Preservation 36 (6), 545-552, 2012 | 87 | 2012 |
| Isolation of starch from two wheat varieties and their modification with epichlorohydrin Đ Ačkar, J Babić, D Šubarić, M Kopjar, B Miličević Carbohydrate polymers 81 (1), 76-82, 2010 | 79 | 2010 |
| Phenol content and antioxidant activity of green, yellow and black tea leaves M Kopjar, M Tadić, V Piližota Chemical and Biological Technologies in Agriculture 2, 1-6, 2015 | 75 | 2015 |
| Influence of trehalose addition and storage conditions on the quality of strawberry cream filling M Kopjar, V Piližota, J Hribar, M Simčič, E Zlatič, NN Tiban Journal of food engineering 87 (3), 341-350, 2008 | 63 | 2008 |
| Anthocyanins, phenols, and antioxidant activity of sour cherry puree extracts and their stability during storage M Kopjar, M Orsolic, V Pilizota International journal of food properties 17 (6), 1393-1405, 2014 | 56 | 2014 |
| Phenolics and antioxidant activity of freeze-dried sour cherry puree with addition of disaccharides A Lončarić, A Pichler, I Trtinjak, V Piližota, M Kopjar Lwt 73, 391-396, 2016 | 52 | 2016 |
| Isolation and characterisation of starch from different barley and oat varieties D Šubarić, J Babić, A Lalić, Đ Ačkar, M Kopjar Czech journal of food sciences 29 (4), 354, 2011 | 52 | 2011 |
| Dietary polyphenols as natural inhibitors of α-amylase and α-glucosidase I Ćorković, D Gašo-Sokač, A Pichler, J Šimunović, M Kopjar Life 12 (11), 1692, 2022 | 49 | 2022 |
| Stability of anthocyanins, phenols and free radical scavenging activity through sugar addition during frozen storage of blackberries M Kopjar, NN Tiban, V Pilizota, J Babic Journal of Food Processing and Preservation 33, 1-11, 2009 | 49 | 2009 |
| Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches J Babić, D Šubarić, B Milicevic, D Ačkar, M Kopjar, NN Tiban Czech journal of food sciences 27 (3), 151, 2009 | 49 | 2009 |
| Hydrogels: Characteristics and application as delivery systems of phenolic and aroma compounds I Ćorković, A Pichler, J Šimunović, M Kopjar Foods 10 (6), 1252, 2021 | 47 | 2021 |
| Copigmentation effect of phenolic compounds on red currant juice anthocyanins during storage M Kopjar, V Piližota Croatian Journal of Food Science and Technology 1 (2), 16-20, 2009 | 46 | 2009 |
| Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition M Kopjar, V Piližota, D Šubarić, J Babić Croatian journal of food science and technology 1 (1), 24-30, 2009 | 46 | 2009 |
| Phytate degradation during breadmaking: the influence of flour type and breadmaking procedures T Požrl, M Kopjar, I Kurent, J Hribar, A Janeš, M Simčič Czech journal of food sciences 27 (1), 29-38, 2009 | 46 | 2009 |
| Thermal stability of catechin and epicatechin upon disaccharides addition A Lončarić, J Pablo Lamas, E Guerra, M Kopjar, M Lores International journal of food science & technology 53 (5), 1195-1202, 2018 | 42 | 2018 |
| Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water M Kopjar, I Andriot, A Saint‐Eve, I Souchon, E Guichard Journal of the Science of Food and Agriculture 90 (8), 1285-1292, 2010 | 41 | 2010 |
| Prevalence and level of Listeria monocytogenes and other Listeria sp. in ready-to-eat minimally processed and refrigerated vegetables M Kovačević, J Burazin, H Pavlović, M Kopjar, V Piližota World Journal of Microbiology and Biotechnology 29, 707-712, 2013 | 40 | 2013 |
| Influence of buckwheat and chestnut flour addition on properties of corn extrudates A Jozinović, D Šubarić, Đ Ačkar, J Babić, I Klarić, M Kopjar, ... Croatian journal of food science and technology 4 (1), 26-33, 2012 | 39 | 2012 |
