KONGRESI I SKUPOVI:

  1.  Marušić Radovčić, N., Petričević, S., Listeš, E., Karolyi, D., Medić, H. (2017) Volatile
    compounds in smoked dry-cured ham. EuroFoodChem XIX Conference, 4-6 October 2017,
    Budapest, Hungary.
  2.  Marušić Radovčić, N., Mikulić, A., Turk, M., Medić, H. (2018) Differentiation of Bicep femoris
    and Semimembranosus muscles of smoked dry-cured ham by the means of fat and protein
    oxidation and texture and colour parameters. 9th Congress of Food Technologists,
    Biotechnologists and Nutritionists. 03 – 05 October 2018, Zagreb, Croatia.
  3. Marušić Radovčić, N., Poljanec, I., Petričević, S., Bogdanović, T., Listeš, E., Karolyi, D., Medić, H.
    (2019) Proteolytic changes during salting and smoking of dry-cured ham. 2nd Food Chemistry
    Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health. 17-19 September,
    2019, Seville, Spain.
  4. Poljanec, I., Marušić Radovčić, N., Karolyi, D., Petričević, S., Bogdanović, T., Listeš, E., Medić, H.
    (2019) The occurrence of polycyclic aromatic hydrocarbons in different types of Croatian dry-cured
    hams. International Symposium 27th Animal Science Days, 18-20 September 2019, Prague

ZNANSTVENI RADOVI:

  1. Petričević, S., Marušić Radovčić, N., Lukić, K., Listeš, E., Medić, H. (2018) Differentiation of
    dry-cured hams from different processing methods by means of volatile compounds,
    physico-chemical and sensory analysis.Meat Science, 137, 217–227.
    https://www.sciencedirect.com/science/article/abs/pii/S0309174017309713
  2. Poljanec, I., Marušić Radovčić, N., Karolyi, D., Petričević, S., Bogdanović, T., Listeš, E., Medić, H.
    (2019) Polycyclic aromatic hydrocarbons in four different types of Croatian dry-cured hams. Meso,
    21 (5) 458-468.