Assessment of aflatoxin M1 levels in ewe’s raw milk used for the production of Istrian cheese by Andrea Skelin, Senadin Duraković, Mirna Mrkonjić-Fuka, Lejla Duraković, Sulejman Redžepović

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Indigenous strains of Lactobacillus isolated from the Istrian cheese as potential starter cultures by Nataša Hulak, Ana Žgomba Maksimović, Ana Kaić, Andrea Skelin, Mirna Mrkonjić Fuka

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Polyphenol recovery from olive leaves and evaluation of the microbiological quality and antimicrobial potential of the extracts by Mirna Mrkonjić Fuka, Slaven Jurić, Luka Han, Martina Grdiša, Marko Vinceković, Irina Tanuwidjaja

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A survey on hygienic and physicochemical properties of Istrian cheese by Andrea Skelin, Dubravka Samaržija, Sulejman Redžepović, Samir Kalit, Mirna Mrkonjić Fuka, Višnja Magdić, Jasmina Havranek

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Elevating the Bioactive Potential of Strawberries with Apple Pomace Extract-Infused Chitosan Edible Coating by Luna Maslov Bandić, Marko Vuković, Dora Gavranić, Irina Tanuwidjaja, Mirna Mrkonjić Fuka, Boris Duralija, Slaven Jurić

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Temperature-dose relationships with aflatoxin M1 in milk on the brine shrimp (Artemia salina) larvae by Lejla Duraković, Mihaela Blažinkov, Andrea Skelin, Sanja Sikora, Frane Delaš, Mirna Mrkonjić-Fuka, Katarina Huić-Babić, Sulejman Redžepović

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