References should be selective rather than extensive (except in the case of review papers). Literature citations in the text should include the author's last name and year in parentheses, e.g., (Knowles, 2007), or by including the author's name in the sentence followed by the year in parentheses, e.g., “Smith (1963) reported growth on the substrate.” For works with more than two authors, only the first author's surname is listed followed by et al. and the year, e.g., (Brown et al., 2015).

In the reference list, which appears at the end of the manuscript, all authors (surname and initials – only the first letter of the first name capitalized) must be listed alphabetically, and works by the same author should be listed chronologically. If an author has several publications from the same year, they are distinguished by letters (a, b, c, d) following the year, both in the text and in the reference list, e.g., (Miller, 2001a). For papers with multiple authors, all authors must be listed in the reference list, not just the first one with “et al.”

Italics are used only for words that were originally italicized, such as microorganism names. Journal titles are also written in italics.

For works published online, in addition to basic details (title, author, etc.), the source and date of access must be provided.

Journal abbreviations must comply with the latest edition of the Thomson ISI List of Journal Abbreviations (Thomson Scientific, USA). A period is placed after each abbreviation.

The reference list should be written as follows (examples):

Journals:

Kopjar, M., Piližota, V., Hribar, J., Nedić Tiban, N., Šubarić, D., Babić, J., Požrl, T. (2008): Influence of trehalose addition on instrumental textural properties of strawberry pastes, Int. J. Food Prop. 11 (3), 646-655.

Books:

Doyle, M.P., Beuchat, L.R., Montville, T.J. (2001): Food Microbiology: Fundamentals and Frontiers, Washington, USA: ASM Press, pp. 572-573.

Chapter in book:

Varoquaux, P., Wiley, R.C. (1994): Biological and Biochemical Changes in Minimally Processed Refrigerated Fruits and Vegetables. In: Minimally Processed Refrigerated Fruits and Vegetables, Wiley, R.C. (ed.), New York, USA: Chapman, pp. 226-268.

Conference proceedings:

Babić, J., Šubarić, D., Ačkar, Đ., Kopjar, M. (2008): Utjecaj hidrokoloida na reološka svojstva voštanog kukuruznog škroba. In: 43rd Croatian and 3rd International Symposium on Agriculture, Pospišil, M. (ed.), Zagreb,

HR, pp. 558-562.