Fizičko-hemijska i senzorna svojstva bosanskog sudžuka proizvedenog u kontrolisanim uslovima od svežeg ohlađenog i zamrznutog goveđeg mesa/Physico-chemical and sensory … S Operta, M Dževdetbegović, S Čorbo, J Tahmaz, A Šehović Tehnologija mesa/Meat Technology, 2012 | 17 | 2012 |
Characterization of the chemical and nutritive quality of coldpressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties VB Vujasinović, MM Bjelica, SC Čorbo, SB Dimić, BB Rabrenović Grasas y Aceites 72 (2), e411-e411, 2021 | 12 | 2021 |
Utjecaj vrste masti u hrani za piliće na oksidativnu stabilnost lipida smrznutog pilećeg mesa tijekom skladištenja M Bašić, R Cvrk, A Božić, S Čorbo, M Pucarević MESO: Prvi hrvatski časopis o mesu 12 (4), 231-236, 2010 | 12 | 2010 |
Tehnologija masti i ulja S Čorbo Univerzitetski udžbenik, Sarajevo, 2008 | 10 | 2008 |
Fatty acid composition and stability of cold-pressed vegetable oils M Begić, E Nezirević-Nizić, S Čorbo, S Podrug, Z Ašimović, Š Muminović 30th Scientific-Experts Conference of Agriculture and Food Industry: Answers …, 2020 | 6 | 2020 |
Uporedni prikaz nutritivne vrednosti hladno presovanih ulja semena tikve (Cucurbita pepo L.) različitog porekla. BB Rabrenović, VB Vujasinović, MM Novaković, SČ Čorbo, ZN Basić Chemical Industry/Hemijska Industrija 70 (1), 2016 | 6 | 2016 |
Study of the effect of broiler nutrition and duration of fattening on the lipid status of meat. R Cvrk, M Bašić, J Sadadinović, A Bozbreve˜ ić, S Čorbo, M Pucarević | 5 | 2010 |
Kvalitet masnog tkiva ovaca brdsko-planinskog područja centralne Bosne S Čorbo Doktorska disertacija. Poljoprivredni fakultet, Sarajevo, 2000 | 5 | 2000 |
The influence of essential oils on the quality and stability of olive oil A Mulagić, M Begić, S Čorbo, Z Ašimović, T Gavrić, V Vesna Central European Congress on Food, 33-44, 2020 | 3 | 2020 |
Utjecaj sirovine na fizikalno-kemijska i senzorna svojstva bosanskog sudžuka proizvedenog u kontroliranim uvjetima S Operta, S Čorbo MESO: Prvi hrvatski časopis o mesu 14 (6), 472-479, 2012 | 3 | 2012 |
Karakteristike uzgoja i kvalitet ulja tikve golive (Cucurbita pepo), 48. Savetovanje industrije ulja: Proizvodnja i prerada uljarica S Čorbo, S Škaljić, H Bijelić Zbornik radova,, Herceg Novi, 129-134, 2007 | 3 | 2007 |
): Determination of Antioxidant and Heavy Metals in Cold-pressed Edible Oils. M Nezirević-Nizić, E., Čorbo, S., Podrug, S., Begić IFMBE Proceedings 78, 295-302, 2020 | 2* | 2020 |
OSNOVE BILJNE PROIZVODNJE H Čivić, Š Muminović, L Karić, P Drkenda, S Čorbo, J Avdić, S Škaljić Federalno ministarstvo poljoprivrede, vodoprivrede i šumarstva, Ured za …, 2017 | 2 | 2017 |
FATTY ACID COMPOSITION AND BIOACTIVE COMPOUNDS OF COLD-PRESSED GRAPE SEED OILS FROM RED AND WHITE GRAPE CULTIVARS GROWN IN VOJVODINA. K Bjelica, M., Vujasinović, V., Čorbo, S., Dimić, S., Pastor (28th INTERNATIONAL SCIENTIFIC-EXPERT CONFERENCE OF AGRICULTURE AND FOOD …, 2017 | 2* | 2017 |
Effect of fat source in broiler diet on oxidation stability of lipids in frozen chicken meat during storage M Bašić, R Cvrk, A Božić, S Čorbo, M Pucarević MESO: Prvi hrvatski časopis o mesu 12 (4), 231-236, 2010 | 2 | 2010 |
Influence of storage conditions on fatty acids composition, colour and stability of olive oil S Čorbo, Đ Đorđević Uljarstvo (Serbia), 2009 | 2 | 2009 |
Fatty acids composition of sheep and lamb fatty tissue from Bosnia and Herzegovina. S Čorbo | 2 | 2007 |
Polycyclic aromatic hydrocarbons (PAHs) in Visočka pečenica, a traditional dry-cured meat product from Bosnia and Herzegovina M Begić, S Čorbo, J Djinović-Stojanović, S Janković Scientific journal" Meat Technology" 64 (2), 69-74, 2023 | 1 | 2023 |
The Effect of Essential Oils on the Quality and Oxidative Stability of Linseed Oil B Halilović, S Čorbo, T Gavrić, M Begić Scientific-Expert Conference of Agriculture and Food Industry, 218-231, 2022 | 1 | 2022 |
Improving the Quality of Wheat Bread by Using Chia (Salvia hispanica L.) Seeds and Psyllium (Plantago ovata) Husk A Oras, A Softić, A Akagić, S Čorbo, SO Žuljević Central European Congress on Food, 266-279, 2020 | 1 | 2020 |