| Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review J Giacometti, DB Kovačević, P Putnik, D Gabrić, T Bilušić, G Krešić, ... Food research international 113, 245-262, 2018 | 264 | 2018 |
| An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties P Putnik, D Gabrić, S Roohinejad, FJ Barba, D Granato, K Mallikarjunan, ... Food chemistry 276, 680-691, 2019 | 240 | 2019 |
| Handbook of hygiene control in the food industry J Holah, HLM Lelieveld, D Gabric Woodhead Publishing, 2016 | 234 | 2016 |
| Shelf life of packaged bakery goods—A review K Galić, D Ćurić, D Gabrić Critical reviews in food science and nutrition 49 (5), 405-426, 2009 | 155 | 2009 |
| Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review D Gabrić, F Barba, S Roohinejad, SMT Gharibzahedi, M Radojčin, ... Journal of Food Process Engineering 41 (1), e12638, 2018 | 137 | 2018 |
| Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making D Curic, D Novotni, D Skevin, CM Rosell, C Collar, A Le Bail, I Colic-Baric, ... Food Research International 41 (7), 714-719, 2008 | 78 | 2008 |
| An integrated approach to mandarin processing: Food safety and nutritional quality, consumer preference, and nutrient bioaccessibility P Putnik, FJ Barba, JM Lorenzo, D Gabrić, A Shpigelman, G Cravotto, ... Comprehensive Reviews in Food Science and Food Safety 16 (6), 1345-1358, 2017 | 71 | 2017 |
| Gluten-free bread production by the corn meal and soybean flour extruded blend usage D Ćurić, D Novotni, D Tušak, I Bauman, D Gabrić Agriculturae Conspectus Scientificus 72 (3), 227-232, 2007 | 64 | 2007 |
| Impact of process conditions on the structure of pre-fermented frozen dough D Gabric, F Ben-Aissa, A Le-Bail, JY Monteau, D Curic Journal of food engineering 105 (2), 361-366, 2011 | 52 | 2011 |
| Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes D Novotni, D Ćurić, K Galić, D Škevin, S Neđeral, K Kraljić, D Gabrić, ... LWT-Food Science and Technology 44 (3), 643-649, 2011 | 40 | 2011 |
| Production of high protein bread using extruded corn and soybean flour blend D Novotni, D Curic, D Gabric, N Cukelj, N Curko Italian journal of food science 21 (2), 123-134, 2009 | 18 | 2009 |
| Bioavailability and food production of organosulfur compounds from edible Allium species P Putnik, D Gabrić, S Roohinejad, FJ Barba, D Granato, JM Lorenzo, ... Innovative thermal and non-thermal processing, bioaccessibility and …, 2019 | 17 | 2019 |
| Cleaning of surfaces D Gabrić, K Galić, H Timmerman Handbook of hygiene control in the food industry, 447-463, 2016 | 8 | 2016 |
| Packaging and the shelf life of bread D Gabrić, D Ćurić | 5 | 2019 |
| Improving the quality of bread made from partially baked, refrigerated and frozen dough A Le-Bail, D Gabric Breadmaking, 661-686, 2012 | 4 | 2012 |
| Effect of non-thermal food processing techniques on selected packaging materials D Gabrić, M Kurek, M Ščetar, M Brnčić, K Galić Polymers 14 (23), 5069, 2022 | 3 | 2022 |
| Characterization of Synthetic Polymer Coated with Biopolymer Layer with Natural Orange Peel Extract Aimed for Food Packaging D Gabrić, M Kurek, M Ščetar, M Brnčić, K Galić Polymers 15 (11), 2569, 2023 | 1 | 2023 |
| Influence of proofing and baking time on selected properties of gluten-free bread D Ćurić, D Novotni, D Gabrić, O Polenghi, V Cerne, M Sikora, N Cukelj 4th CE Congress of Food; 6th Croatian Congress of Food Technologists …, 2008 | 1 | 2008 |
| Aplicación de nanopartículas en el envasado de pescado y productos cárnicos M Ščetar, M Kurek, D Gabrić MESO: Prvi hrvatski časopis o mesu 25 (3.), 229-236, 2023 | | 2023 |
| Utilizzo delle nanoparticelle nel confezionamento di prodotti a base di pesce e di carne M Ščetar, M Kurek, D Gabrić MESO: Prvi hrvatski časopis o mesu 25 (3.), 229-236, 2023 | | 2023 |
