prof. dr. sc. Damir Stanzer
Laboratorij za tehnologiju vrenja i kvasca
Radno mjesto:
redoviti profesor
Zavod / Katedra:
Laboratorij za tehnologiju vrenja i kvasca
Lokacija:
1 19
Telefon:
4605286
Interni telefon:
1286
E-mail:
E-mail
Nastava
Prijediplomski
- Principi biotehnološke proizvodnje hrane (252756) — Nositelj, Laboratorijske vježbe
- Proizvodnja jakih alkoholnih pića (269700) — Nositelj, Laboratorijske vježbe
- Tehnologija alkohola i kvasca (39784) — Nositelj, Seminar, Laboratorijske vježbe
- Tehnologija alkohola i kvasca (269691) — Nositelj, Laboratorijske vježbe
- Biotehnologija 3 (39805) — Predavanja, Vježbe u praktikumu
- Jaka alkoholna pića: karakteristike i metabolizam (269949) — Predavanja, Laboratorijske vježbe
- Osnovni aspekti industrijske biotehnologije (269679) — Predavanja, Vježbe u praktikumu
- Proizvodnja jakih alkoholnih pića (39862) — Predavanja, Laboratorijske vježbe
- Proizvodnja jakih alkoholnih pića (269931) — Predavanja, Laboratorijske vježbe
- Praksa i završni rad (39866) — Laboratorijske vježbe
- Praksa i završni rad (39867) — Laboratorijske vježbe
Diplomski
- Principi biotehnološke proizvodnje hrane (161060) — Nositelj, Seminar, Laboratorijske vježbe
- Tehnologija alkohola i kvasca (53705) — Nositelj, Seminar
- Prehrambene tehnologije namirnica biljnog podrijetla (53683) — Predavanja
- Proizvodnja i primjena pekarskog i prehrambenog kvasca (53297) — Predavanja, Laboratorijske vježbe
- Proizvodnja i primjena pekarskog i prehrambenog kvasca (253094) — Predavanja, Laboratorijske vježbe
- Diplomski rad (87105) — Seminar, Laboratorijske vježbe
- Uvod u diplomski rad (66876) — Seminar
- Uvod u diplomski rad (66882) — Seminar
- Stručna praksa (172771) — Terenske vježbe
- Stručna praksa (253376) — Terenske vježbe
- Diplomski rad (66875) — Laboratorijske vježbe
- Diplomski rad (66877) — Laboratorijske vježbe
- Diplomski rad (66883) — Laboratorijske vježbe
Doktorski
- Biotehnološka proizvodnja alkohola i biomase mikroorganizama (165596) — Nositelj, Seminar
Znanstvene publikacije
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UTJECAJ FERMENTACIJSKE AKTIVNOSTI BAKTERIJA MLIJEĆNE KISELINE I KVASACA NA FIZIKALNO-KEMIJSKE PARAMETRE KOMINE ARONIJE (Aronia melanocarpa L.)
(2026)
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Effect of lactic acid bacteria and yeasts fermentative activity on the physicochemical parameters of black chokeberry (Aronia melanocarpa L.) pomace
Book of Abstracts : 11th International Congress of Food Technologists, Biotechnologists and Nutritionists : Unlocking Science and Technology for a Healthier and Sustainable World,Prehrambeno-biotehnološki fakultet Zagreb; Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2025) str. 92-92
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Novel Ferrocene‐Containing Pyrazole Analogs of Curcumin: Synthesis, Characterization, Antioxidant Activity, Cyclic Voltammetry, and In Vitro Biological Evaluation
Applied organometallic chemistry, 39 (2025) str. 1-14, doi: 10.1002/aoc.7753
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Fitokemijski profil, antioksidacijska aktivnost i fizikalno-kemijski parametri ekstrakta koprive(Urtica dioica L.) i industrijske konoplje (Cannabis sativa L.)
(2025)
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Evaluation of the antimicrobial, antiproliferative, and antioxidative activity of blackcurrant and bilberry leaf extracts obtained by the green approach of Accelerated Solvent Extraction
Natural Resources Green Technology and Sustainable Development 5 (2024): Book of Abstracts,University of Zagreb, Faculty of Food Technology and Biotechnology, (2024) str. 101-101
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Phenolic compounds characterization and biological activities of mistletoe (Viscum album L.) ethanol macerates used in herbal spirit production
Beverages, 10 (2024) 41, 21, doi: 10.3390/beverages10020041
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Utjecaj uvjeta čuvanja likera od aronije na sadržaj fenolnih spojeva i kromatske parametre
(2024)
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Scientists from small countries on the hunt for scientometric figures – global indicators and local finances
Croatian medical journal, 2024 (2024) str. 73-75
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Biological Evaluation and Conformational Preferences of Ferrocene Dipeptides with Hydrophobic Amino Acids
Inorganics, 11 (2023) 29, 23, doi: 10.3390/inorganics11010029
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Alcoholic Fermentation as a Source of Congeners in Fruit Spirits
Foods, 12 (2023) 1951, 23, doi: 10.3390/foods12101951
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Mjerenje hrvatske znanosti 2022.
Centar za demokraciju i pravo Miko Tripalo, (2023)
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Characterization of the Fermentation Process and Aroma Profile of Carob Brandy
10th Central European Congress on Food-Proceedings of CE-Food 2021,Springer, (2022) str. 68-87, doi: 10.1007/978-3-031-04797-8_7
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Antimicrobial and antioxidative evaluation of ferrocene-containing resveratrol and curcumin derivates
Book of abstracts, 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, (2022) str. 177-178
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Chemical Composition, Physical Properties, and Aroma Profile of Ethanol Macerates of Mistletoe (Viscum album)
Beverages, 8 (2022) str. 46-61, doi: 10.3390/beverages8030046
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Biological potential of ferrocene-containing peptides
Book of abstracts, 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, (2022) str. 179-179
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Utjecaj kiralnosti leucina na konformaciju i biološku aktivnost ferocenskih dipeptida izvedenih iz ferocen-1,1'-diamina i leucina
Influence of leucine chirality on conformational preferences and biological activity of ferrocene dipeptide derived from ferrocene-1, 1'-diamine and leucine,Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), (2022) str. 143-143
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CHARACTERIZATION OF THE FERMENTATION PROCESS AND AROMA PROFILE OF CAROB BRANDY
10th Central European Congress on Food : Proceedings of CE-Food 2020,Springer, (2022) str. 81-82
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Proizvodnja bioetanola i 2,3-butandiola pomoću kvasca Kluyveromyces marxianus na enzimskom hidrolizatu predobrađenog drveta bukve
(2021)
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Uzgoj kvasca Pichia stipitis na enzimskom hidrolizatu predobrađenog drveta bukve
(2021)
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Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe
Glasnik zaštite bilja, 44 (2021) str. 80-89, doi: 10.31727/gzb.44.6.9
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SARS-Cov2 S Protein Features Potential Estrogen Binding Site
Food technology and biotechnology, 59 (2021) str. 1-7, doi: 10.17113/ftb.59.01.21.6820
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Cognac
(2021)
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Physicochemical and aromatic characterization of carob macerates produced by different maceration conditions
Food Science & Nutrition,Food science & nutrition, 8 (2020) str. 942-954, doi: 10.1002/fsn3.1374
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Upotreba rogača u prizvodnji jakih alkoholnih pića
Taksonomija, ekologija i uporaba rogača (Ceratonia siliqua L.) i lovora (Laurus nobilis L.) u Hrvatskoj,Zavod za znanstveni rad Hrvatske akademije znanosti i umjetnosti Koprivničko-križevačke županije, (2020) str. 81-88
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Džin - od proizvodnje do serviranja
(2020)
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Lipid Composition of Sheffersomyces stipitis M12 Strain Grown on Glycerol as a Carbon Source
Food technology and biotechnology, 58 (2020) str. 203-213, doi: 10.17113/ftb.58.02.20.6540
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Identification of phenolic and alcoholic compounds in wine spirits and their classification by use of multivariate analysis
Journal of the Serbian Chemical Society, 84 (2019) str. 663-677, doi: 10.2298/JSC190115020H
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Nutritional and aromatic characterization of carob liqueur
Book of Abstracts 12th International Scientific and Professional Conference WITH FOOD TO HEALTH, (2019) str. 134-134
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Characterisation of flavour compounds in Biska – a herbal spirit produced with mistletoe
Journal of The Institute of Brewing,Journal of the institute of brewing, 125 (2019) str. 143-154
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Mikrobiološka kontrola soka šipka tretiranog netoplinskim tehnikama
(2018)
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Proizvodnja bioetanola iz rogača
(2018)
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Potencijal bakterija za proizvodnju bioetanola iz lignoceluloznih sirovina
Glasnik zaštite bilja, 41 (2018) str. 74-82
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FIZIKALNO-KEMIJSKA KARAKTERIZACIJA DESTILATA JABUKE
(2018)
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THE POTENTIAL OF GRAPE STEMS ETHANOLIC EXTRACTS FOR LIQUEUR PRODUCTION
Natural resources, green technology and sustainable development 3, Book of abstracts, (2018) str. 75-75
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Properties and Fermentation Activity of Industrial Yeasts Saccharomyces cerevisiae, S. uvarum, Candida utilis, and Kluyveromyces marxianus Exposed to AFB1, OTA, and ZEA
Food technology and biotechnology, 56 (2018) str. 208-217, doi: 10.17113/ftb.56.02.18.5582
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Voće i povrće kao biokatalizatori za dobivanje kiralnih spojeva
Croatian Journal of Food Technology, Biotechnology and Nutrition,Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 13 (2018) str. 70-77
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Characterization and quality evaluation of mistletoe spirits
BIOLOGICALLY ACTIVE COMPOUNDS IN FOOD 2ND International Conference Book of abstracts, (2017) str. 17-17
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CHARACTERIZATION AND QUALITY EVALUATION OF MISTLETOE SPIRITS
(2017)
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Polifenolni sastav i antioksidativna aktivnost biske - tradicionalne istarske travarice
(2017) str. 124-124
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Kiselo tijesto u industrijskoj proizvodnji kruha
Hrvatski pekar : stručni časopis za pekarstvo, mlinarstvo, slastičarstvo, tjesteničarstvo i industrijsku ambalažu, 150 (2017) str. 6-10
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Diversity of lactic acid bacteria on organic flours and application of isolates in sourdough fermentation
Croatian Journal of Food Technology, Biotechnology and Nutrition,Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 12 (2017) str. 44-51
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Kvasci za proizvodnju bioetanola iz hidrolizata lignoceluloznih sirovina
Glasnik zaštite bilja, 40 (2017) str. 24-33
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Cachaça - tradicionalno brazilsko jako alkoholno piće
(2017)
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Upotreba začina u proizvodnji tradicionalnih sireva
Mljekarstvo, 66 (2016) str. 12-25
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Proizvodnja S-adenozil-L-metionina pomoću kvasca Pichia stipitis
(2016)
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Uzgoj kvasca Scheffersomyces stipitis na laboratorijskoj tresilici i u laboratorijskom bioreaktoru s ciljem proizvodnje (S)-adenozil- L- metionina
(2016)
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Effect of treatment by non-thermal plasma jet on the growth of various food spoilage bacteria in superfluous
Croatian journal of food science and technology, 8 (2016) str. 20-29, doi: 10.17508/CJFST.2016.8.1.03
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APSINT
(2015)
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PROIZVODNJA TEKILE
(2015)
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The effect of high power ultrasound and gas phase plasma treatment on Aspergillus spp. and Penicillium spp. count in pure culture
Journal of applied microbiology, 118 (2015) str. 132-141, doi: 10.1111/jam.12692
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Characterization of a S-adenosyl-L-methionine (SAM)-accumulating strain of Scheffersomyces stipitis
International microbiology, 18 (2015) str. 117-125, doi: 10.2436/20.1501.01.241
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TVARI AROME U VISKIJU I NJIHOVO PORIJEKLO
(2015)
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Mikrobiološka kvaliteta komercijalnog pekarskog kvasca na hrvatskom tržištu
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 10 (2015) str. 95-100
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OPTIMIRANJE SASTAVA PODLOGE ZA RAST KVASCA Scheffersomyces stipitis I PROIZVODNJU S-adenozil-L-metionina
(2015)
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PROIZVODNJA ALKOHOLA IZ BIOMASE ALGI
(2014)
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NUTRITIVE VALUE AND QUALITY OF CHEESE WITH DIFFERENT SPICES
One Health Symposium, (2014) str. 10-10
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Polyphenolic profile and antioxidative activity of Croatian traditional bitters
8th International Congress of Food Technologists, Biotechnologists and Nutritionists : Book of Abstracts,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2014) str. 97-97
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Increased nutritional quality and microbiological safety of novel cottage cheese containing spices
Book of Abstracts,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2014) str. 187-187
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Total phenol content, antioxidant capacity and microbiological quality of some herbs and spices
Proceedings of the 8th International Congress of Food Technologists, Biotechnologists and Nutritionists,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2014) str. 232-237
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ORGANIC CEREAL SPECIES DIVERSITY AND CHARACTERIZATION OF THEIR FERMENTATION AND ANTIMICROBIAL ACTIVITY
Book of Abstracts,Baltazar, (2014) str. 82-82
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Characterization of Lactobacillus brevis L62 strain, highly tolerant to copper ions
World journal of microbiology & biotechnology, 29 (2013) str. 75-85, doi: 10.1007/s11274-012-1160-9
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Ergosterol u staničnoj membrani kvasca Saccharomyces cerevisiae
(2013)
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S-adenosyl-L-methionine production by an ergosterol-deficient mutant of Scheffersomyces stipitis
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 8 (2013) str. 21-28
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Utjecaj sastava hranjive podloge na sadržaj (S)-adenozil-L-metionina i ergosterola u biomasi divljeg soja kvasca Pichia stipitis i mutanta M12
(2013)
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Izolacija mutanata kvasca Pichia stipitis rezistentnih na nistatin
(2012)
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Spirit drinks: a source of dietary polyphenols
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 4 (2012) str. 102-111
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Žitne rakije
(2012)
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Interaction of lactic acid bacteria with metal ions : opportunities for improving food safety and quality
World journal of microbiology & biotechnology, 28 (2012) str. 2771-2782, doi: 10.1007/s11274-012-1094-2
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Utjecaj sastava podloge i uvjeta okoline na proizvodnju (S)-adenozil-L-metionina pomoću divljeg soja kvasca Pichia stipitis i mutanta M12
(2012)
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Ispitivanje parametara metode za određivanje sadržaja (S)-adenozil-L- metionina u biomasi kvasca
(2012)
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Usporedba rasta, sadržaja SAMe i tolerancije na etanol divljeg soja P. stipitis i mutanta M12 NisR
(2012)
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Utjecaj sastava podloge i uvjeta okoline na proizvodnju (S)-adenozil-L-metionina pomoću kvasca Pichia stipitis
(2011)
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Metabolička aktivnost različitih vrsta bakterija mliječne kiseline tijekom kiseljenja tijesta
(2011)
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Proizvodnja i primjena bakterijskih egzopolisaharida u pekarstvu
Danas znanost-sutra industrija,Grafika Osijek, (2011) str. 361-371
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Proizvodnja i primjena bakterijskih egzopolisaharida u pekarstvu
Danas znanost-sutra industrija, (2011)
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The design of starters for wheat sourdough breadmaking process
7th international congress of food technologists, biotechnologists and nutritionist, (2011) str. 68-68
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The effect of metal ions supplementation on growth and binding capacity of lactic acid bacteria
7th International congress of food technologists, biotecnologists and nutritionist, (2011) str. 67-67
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Enhancement of Trigonopsis variabilis D-Amino Acid Oxidase Overproduction in Fed-batch Cultivation of Escherichia coli
Chemical and biochemical engeenering quartely,Chemical and biochemical engineering quarterly, 25 (2011) str. 513-517
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Ethanol production from corn semolina by bakers and wine yeasts
Technologica acta,Technologica acta (Tuzla), 4 (2011) str. 45-56
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Kiselo tijesto – tradicionalna i prirodna metoda za povećanje kvalitete pekarskih proizvoda
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 6 (2011) str. 89-99
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Utjecaj MnSO4xH2O na kinetiku alkoholne fermentacije i ugradnju mangana u biomasu kvasca Saccharomyces cerevisiae
(2011)
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Prehrambeni i krmni kvasac
Kvasci u biotehnološkoj proizvodnji,Plejada, (2010) str. 331-355
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Kvasci u biotehnološkoj proizvodnji
Plejada, (2010)
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Utjecaj metionina na proizvodnju S-adenozil-L-metionina pomoću kvasaca Saccharomyces cerevisiae i Pichia stipitis
(2010)
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Influence of pre-ferment on wheat bread freshness and quality
(2010) str. 376-384
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The Influence of Different Factors on Manganese Incorporation into Saccharomyces cerevisiae
Agriculturae Conspectus Scientificus,ACS - Agriculturae conspectus scientificus, 74 (2009) str. 327-332
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Zinc Binding by Lactic Acid Bacteria
Food technology and biotechnology, 47 (2009) str. 381-388
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Influence of preferment on wheat bread fresshness and quality
5th International Congress and 7th Croatian Congress of Cereal Tehnologists: "Flour - Bread",Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2009) str. 93-93
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Copper binding by lactic acid bacteria (LAB)
Bioscience and microflora, 28 (2009) str. 1-6
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Enrichment of lactic acid bacteria (LAB) with Zn2+
(2008) str. 197-197
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Sirutka - sirovina za proizvodnju starter kultura za pekarstvo
Mljekarstvo, 58 (2008) str. 95-111
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Istraživanje uvjeta i načina vođenja procesa biosinteze enzima oksidaze D-aminokiselina iz kvasca Trigonopsis variabilis eksprimiranog u bakteriji Escherichia coli
(2008)
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Trigonopsis variabilis D-Amino Acid Oxidase:Control of Protein Quality and Opportunities for Biocatalysis through Production in Escherichia coli
Applied and Environmental Microbiology,Applied and environmental microbiology, 73 (2007) str. 331-332
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Optimization of bioprocess for production of copper-enriched biomass of industrially important microorganism Saccharomyces cerevisiae
Journal of Bioscience and Bioengineering,Journal of bioscience and bioengineering, 103 (2007) str. 331-337
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The Production of Ethanol from Corn Semolina by Yeast Saccharomyces cerevisiae
(2004)
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Zinc, Copper and Manganese Enrichment in Yeast Saccharomyces cerevisiae
Food Technology and Biotechnology,Food technology and biotechnology, 42 (2004)
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Novel yeast and starters in the production of bread
Current Studies of Biotechnology, Food, Vol III,Hrvatsko Društvo za Biotehnologiju ; Medicinska naklada, (2003)
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Uptake of Iron by Yeast Cells and its Impact on Biomass Production
Acta Alimentaria,Acta alimentaria, 32 (2003)
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Selection of Yeast Strain K. marxianus for Alcohol and Biomass Production on Whey
Chemical and Biochemical Engeenering Quartely,Chemical and biochemical engineering quarterly, 16 (2002)
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Selection of Yeast strain Kluyveromyces marxianus for alcohol and biomass Production on Whey
Chemical Biochemical Engineering,Chemical and biochemical engineering quarterly, 16 (2002)
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Production of alcohol and yeast biomass on deproteinized whey by yeast Kluyveromyces marxianus
Proceeding of the 4th croatian congress of food technologists, biotechnologists and nutritionists,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2002)
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Hidroliza laktoze pomoću enzima beta-D-galaktozidaze
Mljekarstvo, 51 (2001)
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Hidroliza laktoze pomoću enzima beta-D-galaktozidaze
Mljekarstvo, 51 (2001)
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Utjecaj lizina na koroziju kositra u natrijevu kloridu
(1999)