D
Dubravka Škevin
Researcher at University of Zagreb
Publications - 49
Citations - 1077
Dubravka Škevin is an academic researcher from University of Zagreb. The author has contributed to research in topics: Vegetable oil & Rapeseed. The author has an hindex of 17, co-authored 49 publications receiving 844 citations.
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Journal ArticleDOI
Chemical characteristics of oils from naked and husk seeds of Cucurbita pepo L.
Sandra Neđeral Nakić,Desanka Rade,Dubravka Škevin,Dubravka Štrucelj,Željko Mokrovčak,Martina Bartolić +5 more
TL;DR: Pumpkin seed oils from naked and husk pumpkin seeds, produced by an industrial process and by laboratory extraction, were evaluated for fatty acid composition, tocopherol, sterol and squalene content.
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The antioxidant capacity and oxidative stability of virgin olive oil enriched with phospholipids
Olivera Koprivnjak,Dubravka Škevin,Srećko Valić,Valerija Majetić,Sandra Petričević,Ivica Ljubenkov +5 more
TL;DR: Virgin olive oil enriched with phospholipids (soy lecithin) up to the levels present in seed oils 28 (from 2.5 to 10.0 g/kg) was studied as a potential functional food and lecithin addition slightly increased.
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Chemical Composition and Oxidative Stability of Roasted and Cold Pressed Pumpkin Seed Oils
Sandra Neđeral,Dubravka Škevin,Klara Kraljić,Marko Obranović,Sunčica Papeša,Antonija Bataljaku +5 more
TL;DR: In this article, the effects of three production processes (pressing of roasted pumpkin seed paste, pressing of unroasted ground pumpkin seeds and pressing of ground pumpkin seed seeds while cooling the press) on the properties of pumpkin seed oils produced from two seed varieties (husked and naked) were investigated.
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The influence of variety and harvest time on the bitterness and phenolic compounds of olive oil
TL;DR: In this article, the influence of harvest time on the intensity of bitterness and the level of phenol compounds in olive oil from the region of west Istria obtained from two local (Bianchera and Busa) and one introduced, Italian variety (Leccino) was studied.
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Ready-to-use green polyphenolic extracts from food by-products.
Manuela Panić,Marijana Radić Stojković,Klara Kraljić,Dubravka Škevin,Ivana Radojčić Redovniković,Višnja Gaurina Srček,Kristina Radošević +6 more
TL;DR: Grape pomace extract in NADES showed to be the best of all extracts tested, with regard to extraction of total polyphenolic compounds and related biological activities such as antioxidant and antiproliferative activity.