Institut za jadranske kulture i melioraciju krša obavlja znanstvenoistraživačku djelatnost vezanu uz Ministarstvo znanosti i obrazovanja Republike Hrvatske.

Kronološki navodimo znanstvene radove od 1. travnja 2018 godine dok se cjelokupan popis znanstvenih i stručnih radova te kongresnih priopćenja znanstvenika Instituta nalazi na web stranicama Hrvatske znanstvene bibliografije.



Objavljen rad u časopisu Journal of Food Science

Jukić Špika, Maja; Žanetić, Mirella; Kraljić, Klara; Soldo, Barbara; Ljubenkov, Ivica; Politeo, Olivera; Škevin, Dubravka (2019) Differentiation between Unfiltered and Filtered Oblica and Leccino cv. Virgin Olive Oils. Journal of food science. 84, 4; 877-885.

Rad je dostupan na stranici časopisa: https://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.14494

Objavljen rad u časopisu Journal of Central European Agriculture

Batelja Lodeta, Kristina; Vujević, Bruno; Žanetić, Mirella; Gugić, Josip; Očić, Vesna; Šakić Bobić, Branka; Benčić, Đani; Bošnjak Mihovilović, Anita; Habuš Jerčić, Ivanka; Čmelik, Zlatko; Kereša, Snježana, (2019) Evaluation of morphological and chemical characteristics and micropropagation of traditionally grown domesticated apple varieties in Croatia. Journal of Central European Agriculture 20(1), p.274-291.

Rad je dostupan na stranici časopisa: https://jcea.agr.hr/en/issues/article/2305

Objavljen rad u časopisu Journal of Chemical Ecology

Elda Vitanović, Jeffrey R. Aldrich, Shaun L. Winterton, Kyria Boundy-Mills, Julian M. Lopez, and Frank G. Zalom. Attraction of the green lacewing Chrysoperla comanche (Neuroptera: Chrysopidae) to yeast. (2019) Journal of Chemical Ecology.

Rad je dostupan na stranici časopisa: https://link.springer.com/content/pdf/10.1007/s10886-019-01060-w.pdf

Objavljen rad u časopisu Journal of the Science of Food and Agriculture

Pasković I, Herak Ćustić M, Pecina M, Bronić J, Ban D, Radić T, Poščić F, Jukić Špika M, Soldo B, Palčić I, Goreta Ban S (2019). Manganese soil and foliar fertilization of olive plantlets: the effect on leaf mineral and phenolic content and root mycorrhizal colonization. Sci Food Agric 99: 360–367.

Rad je dostupan na stranici časopisa: https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.9196

Objavljen rad u časopisu Mljekarstvo

Ante Rako, Milna Tudor Kalit*, Zorica Rako, Denis Petrović, Samir Kalit (2019) Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine). Mljekarstvo 69 (1): 21-29.

Rad je dostupan na stranici časopisa: https://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=311871

Objavljen rad u časopisu Italian Journal of Agronomy

Pošćić F, Fellet G, Fagnano M, Fiorentino N, Marchiol L (2019): Linking phytotechnologies to bioeconomy; varietal screening of high biomass and energy crops for phytoremediation of Cr and Cu contaminated soils. Italian Journal of Agronomy 14: 43-49

Rad je dostupan na stranici časopisa: https://www.agronomy.it/index.php/agro/article/view/1176

Objavljen rad u časopisu Frontiers in Plant Science

López-Serrano L, Canet-Sanchis G, Vuletin Selak G, Penella C, San Bautista A, López-Galarza S, Calatayud A (2019): Pepper Rootstock and Scion Physiological Responses Under Drought. Frontiers in Plant Science 10: 1-13.

Rad je dostupan na stranici časopisa: https://www.frontiersin.org/articles/10.3389/fpls.2019.00038/full

Objavljen rad u časopisu Journal of Food Composition and Analysis

Pošćić, F., Furdek Turk, M., Bačić, N., Mikac, N., Bertoldi D., Camin, F., Jukić Špika, M., Žanetić, M., Rengel, Z., Perica, S. (2019): Removal of pomace residues is critical in quantification of element concentrations in extra virgin olive oil. Journal of Food Composition and Analysis 77: 39-46

Rad je dostupan na stranici časopisa: https://www.sciencedirect.com/science/article/pii/S0889157518308445

Objavljen rad u časopisu Critical Reviews in Food Science and Nutrition

Šamec, D., Urlić, B. and Salopek-Sondi, B., 2018. Kale (Brassica oleracea var. acephala) as a superfood: review of the scientific evidence behind the statement. Critical reviews in food science and nutrition, pp.1-12.

Rad je dostupan na stranici časopisa: https://www.tandfonline.com/doi/full/10.1080/10408398.2018.1454400

Objavljen rad u časopisu LWT – Food Science and Technology

Rako, A., Tudor Kalit, M., Kalit, S., Soldo, B., Ljubenkov, I. (2018): Nutritional characteristics of Croatian whey cheese (Bračka skuta) produced in different stages of lactation. LWT – Food Science and Technology, 96: 657-662.

Rad je dostupan na stranici časopisa: https://www.sciencedirect.com/science/article/pii/S0023643818305358