Sabrina Moret

1. PURCARO, Giorgia, MORET, Sabrina, BUČAR-MIKLAVČIČ, Milena, CONTE, Lanfranco S. Ultra-high performance liquid chromatographic method for the determination of polycyclic aromatic hydrocarbons in a passive environmental sampler. Journal of separation science. 2012, vol. 35, iss. 8, str. 922-928, graf. prikazi, tabele. ISSN 1615-9306. http://onlinelibrary.wiley.com/doi/10.1002/jssc.201100922/pdf, Repozitorij Univerze na Primorskem - RUP, DOI: 10.1002/jssc.201100922. [COBISS.SI-ID 1537137860]

2. VOLPI, Giulio (avtor, urednik), PUTRLE, Dejan, MAKOVAC, Samanta, VONČINA, Jože, DEPIERA, Eva, COSTA, Massimiliano, PURCARO, Giorgia, MORET, Sabrina, CONTE, Lanfranco S., FIŠER, Živa, GLASNOVIĆ, Peter, BANDELJ, Dunja, et al. Linee guida operative per una corretta gestione della biodiversità in aree ad alto valore naturale e una tradizionale attività agricola : programma per la cooperazione transfrontaliera Italia - Slovenia 2007-2013 : SIGMA 2 : rete transfrontaliera per la gestione sostenibile dell'ambiente e la biodiversità. [Trieste]: Kmečka zveza: = Associazione Agricoltori, 2014. 40 str. [COBISS.SI-ID 1537118916]

3. BARP, Laura, MIKLAVČIČ VIŠNJEVEC, Ana, MORET, Sabrina. Pressurized liquid extraction : a powerful tool to implement extraction and purification of food contaminants. Foods. 2023, iss. 10, art. 2017, str. 1-25, ilustr. ISSN 2304-8158. https://www.mdpi.com/2304-8158/12/10/2017, https://doi.org/10.3390/foods12102017, DOI: 10.3390/foods12102017. [COBISS.SI-ID 154891267]

4. MIKLAVČIČ VIŠNJEVEC, Ana, BARP, Laura, MORET, Sabrina. Pressurized liquid extraction for the determination of polyphenols. V: ICP 2023 : book of abstracts : XXXI International Conference on Polyphenols : 3-6 July, Nantes, France. XXXI International Conference on Polyphenols, 3-6 July, Nantes, France. Nantes: [s. n.], 2023. Str. 280. [COBISS.SI-ID 179127811]

5. BARP, Laura, MIKLAVČIČ VIŠNJEVEC, Ana, MORET, Sabrina. Analytical determination of squalene in extra virgin olive oil and olive processing by-products, and its valorization as an ingredient in functional food : a critical review. Molecules. Nov.-1 2024, iss. 21, [article no.] 5201, vol. 29, str. 1-22, ilustr. ISSN 1420-3049. https://www.mdpi.com/1420-3049/29/21/5201, DOI: 10.3390/molecules29215201. [COBISS.SI-ID 218047235]

6. MIKLAVČIČ VIŠNJEVEC, Ana, BARP, Laura, LUCCI, Paolo, COLAUTTI, Andrea, IACUMIN, Lucilla, MORET, Sabrina. New fermented food product with enhanced bioactivity to minimize green pea (Pisum sativum L.) byproducts. V: Food System Microbiomes : abstractbook [!] : 14-17 May 2024 : Torino, Italy. Vienna: MicrobiomeSupport Association, 2024. Str. 141. https://foodsystemsmicrobiomes.org/downloads. [COBISS.SI-ID 208069379]

7. MIKLAVČIČ VIŠNJEVEC, Ana, BARP, Laura, LUCCI, Paolo, MORET, Sabrina. Pressurized liquid extraction for the determination of bioactive compounds in plants with emphasis on phenolics. TrAC. Trends in analytical chemistry. apr. 2024, vol. 173, art. 117620, str. 1-12, ilustr. ISSN 0165-9936. https://www.sciencedirect.com/science/article/pii/S016599362400102X?via=ihub, https://doi.org/10.1016/j.trac.2024.117620, DOI: 10.1016/j.trac.2024.117620. [COBISS.SI-ID 189623043]

8. MIKLAVČIČ VIŠNJEVEC, Ana, KOZLOVIČ, Gašper, FONSECA, Giovanni, ZAMUNER, Aurora, BARP, Laura, MORET, Sabrina. Optimization of pressurized liquid extraction of phenolic compounds from green pea (Pisum sativum) flour. Food chemistry. 2025, vol. 493, pt. 2, art. no. 144997, 11 str., ilustr. ISSN 1873-7072. https://www.sciencedirect.com/science/article/pii/S0308814625022484, DOI: 10.1016/j.foodchem.2025.144997. [COBISS.SI-ID 243576323]

9. BARP, Laura, MIKLAVČIČ VIŠNJEVEC, Ana, CONCHIONE, Chiara, MORET, Sabrina. Pea flour : a functional ingredient between health benefits and hidden hazards. V: Book of abstract : XIV Congresso nazionale di chimica degli alimenti : 9-11 Luglio 2025, Milano. [S. l.: s. n., 2025]. Str. 55. [COBISS.SI-ID 244340227]

10. MIKLAVČIČ VIŠNJEVEC, Ana, BARP, Laura, FANESI, Benedetta, IACUMIN, Lucilla, LUCCI, Paolo, MORET, Sabrina. Phenolic compounds and glucosinolates composition of cauliflower and broccoli byproducts puree after the lactic acid fermentation. Food chemistry. [Print ed.]. 15 Nov. 2025, vol. 492, pt. 1, [article no.] 145346, str. 1-12, ilustr. ISSN 0308-8146. https://www.sciencedirect.com/science/article/pii/S030881462502597X?via%3Dihub, DOI: 10.1016/j.foodchem.2025.145346. [COBISS.SI-ID 249927427]