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Barbara Soldo

University of Split

H指数:17

被引数:866

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Targeted Foliar Micronutrient Modulates Phenolic Accumulation in Olive Leaves

靶向叶面微量营养素调控橄榄叶片中酚类物质的积累

IF4.1

2026-08-280

OAAI

An Integrated Screening Study of Polyphenol Recovery from Olive Mill Wastewater Using Cationic Starch-Assisted Clarification and Adsorption Resin Purification

利用阳离子淀粉辅助澄清和吸附树脂纯化从橄榄油厂废水中回收多酚的综合筛选研究

IF6.6

2026-07-300

OA

From Waste to Resource: Extraction and Characterization of Polyphenols from Dalmatian Olive Mill Wastewater

从废物到资源：从达尔马提亚橄榄油厂废水中提取和表征多酚

IF6.6

2025-12-210

OAAI

The Composition of Volatiles and the Role of Non-Traditional LOX on Target Metabolites in Virgin Olive Oil from Autochthonous Dalmatian Cultivars

IF4.6

2024-04-091

OAAI

Effect of plant extracts on quality characteristics and shelf-life of cold-marinated shrimp (Parapenaeus longirostris, Lucas, 1846) under refrigerated storage

FOOD BIOSCIENCE

IF5.9

2023-06-017

PRE

Fruit quality and volatile compound composition of processing tomato as affected by fertilisation practices and arbuscular mycorrhizal fungi application

IF9.8

2021-10-0128

PREAI

Not Only a Weed Plant-Biological Activities of Essential Oil and Hydrosol of Dittrichia viscosa (L.) Greuter

IF4.1

2021-09-0419

OAAI

Chemical Composition and New Biological Activities of Essential Oil and Hydrosol of Hypericum perforatum L. ssp. veronense (Schrank) H. Lindb

IF4.1

2021-05-1930

OAAI

Phytochemical Characterization and Screening of Antioxidant, Antimicrobial and Antiproliferative Properties of Allium x cornutum Clementi and Two Varieties of Allium cepa L. Peel Extracts

IF4.1

2021-04-2140

OAAI

Modification of the Sensory Profile and Volatile Aroma Compounds of Tomato Fruits by the Scion x Rootstock Interactive Effect

FRONTIERS IN PLANT SCIENCE

IF4.8

2021-01-2011

OAAI

Endemic Veronica saturejoides Vis. ssp. saturejoides-Chemical Composition and Antioxidant Activity of Free Volatile Compounds

IF4.1

2020-11-2516

OAAI

Production and characterization of crude oils from seafood processing by-products

FOOD BIOSCIENCE

IF5.9

2020-02-0145

PREAI

Comparison of Organosulfur and Amino Acid Composition between Triploid Onion Allium cornutum Clementi ex Visiani, 1842, and Common Onion Allium cepa L., and Evidences for Antiproliferative Activity of Their Extracts

IF4.1

2020-01-1333

OAAI

Boron foliar application enhances oleuropein level and modulates volatile compound composition in olive leaves

SCIENTIA HORTICULTURAE

IF4.2

2019-11-0117

PREAI

Differentiation Between Unfiltered and Filtered Oblica and Leccino cv. Virgin Olive Oils

JOURNAL OF FOOD SCIENCE

IF3.4

2019-04-129

PREAI

Discovery of novel quaternary ammonium compounds based on quinuclidine-3-ol as new potential antimicrobial candidates

EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

IF5.9

2019-02-0144

PREAI

Nutritional characteristics of Croatian whey cheese (Bracka skuta) produced, in different stages of lactation

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-10-0112

PREAI

Manganese soil and foliar fertilization of olive plantlets: the effect on leaf mineral and phenolic content and root mycorrhizal colonization

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2018-07-3015

OAAI

Molecular characterization of Dalmatian cultivars and the influence of the olive fruit harvest period on chemical profile, sensory characteristics and oil oxidative stability

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2017-07-2610

PREAI

Chemical Composition and Biological Activity of Allium cepa L. and Allium x cornutum (Clementi ex Visiani 1842) Methanolic Extracts

IF4.6

2017-03-1178

OAAI