Dora Brdar
University of Zagreb
4 Papers
9 Citations
Dora Brdar is an academic researcher from University of Zagreb. The author has contributed to research in topics: Chemistry & Malus. The author has an hindex of 1, co-authored 2 publications.
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Papers
The Perspective of Croatian Old Apple Cultivars in Extensive Farming for the Production of Functional Foods.
Boris Duralija,Predrag Putnik,Dora Brdar,Anica Bebek Markovinović,Sandra Zavadlav,Mirian Pateiro,Rubén Domínguez,José M. Lorenzo,Danijela Bursać Kovačević +8 more
TL;DR: The importance in preserving old apple cultivars can also be seen in their significance for improving the nutritional composition of other apple varieties through innovative cultivation strategies, and therefore old local apple varieties could be of great importance in future breeding programs as mentioned in this paper.
Strawberry tree fruits (Arbutus unedo L.): Bioactive composition, cellular antioxidant activity, and 3D printing of functional foods.
Anica Bebek Markovinović,Dora Brdar,Predrag Putnik,Tomislav Bosiljkov,Ksenija Durgo,Ana Huđek Turković,Irena Brčić Karačonji,Karlo Jurica,Branimir Pavlić,Daniel Granato,Danijela Bursać Kovačević +10 more
TL;DR: This study investigates the use of Arbutus unedo L. fruits for 3D printing of functional foods, characterizing their bioactive, antioxidant, and physicochemical properties, and finding them to be a sustainable resource for innovative food production.
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Strategies to achieve a healthy and balanced diet: fruits and vegetables as a natural source of bioactive compounds
Danijela Bursać Kovačević,Dora Brdar,Patricia Fabečić,Francisco J. Barba,José M. Lorenzo,Predrag Putnik +5 more
- 01 Jan 2020
TL;DR: The main world health problems are obesity and chronic diseases such as diabetes, cancer, and cardiovascular problems as discussed by the authors, which are etiologically linked with the reduced consumption of fruits and vegetables and increased intake of salt, fats from animal origins, trans fatty acids, sugars, and sugary beverages.
A Chemometric Investigation on the Functional Potential in High Power Ultrasound (HPU) Processed Strawberry Juice Made from Fruits Harvested at two Stages of Ripeness
Anica Bebek Markovinović,Predrag Putnik,Paula Bičanić,Dora Brdar,Boris Duralija,Branimir Pavlić,Sanja Milošević,Gabriele Rocchetti,Luigi Lucini,Danijela Bursać Kovačević +9 more
TL;DR: In this article , the authors investigated the influence of high-power ultrasound (HPU) technology on the stability of bioactive compounds in strawberry juices obtained from fruits with different stages of ripeness (75% vs. 100%) and stored at 4 °C for 7 days.