prof. dr. sc. Draženka Komes
Laboratorij za tehnologiju ugljikohidrata i konditorskih proizvoda
Radno mjesto:
redoviti profesor u trajnom zvanju
Zavod / Katedra:
Laboratorij za tehnologiju ugljikohidrata i konditorskih proizvoda
Lokacija:
K2 23
Telefon:
+ 385 1 4605 183
E-mail:
E-mail
Nastava
Prijediplomski
- Kemija i tehnologija kave i čaja (252757) — Nositelj
- Kemija i tehnologija kave i čaja (270002) — Nositelj
- Kemija i tehnologija uživala (39855) — Nositelj
- Sladila (39857) — Nositelj
- Sladila (252758) — Nositelj
- Sladila (269978) — Nositelj
- Osnove prehrambenih tehnologija (32429) — Predavanja, Seminar
- Osnove prehrambenih tehnologija (39767) — Predavanja, Seminar
- Osnove prehrambenih tehnologija namirnica biljnog podrijetla (240365) — Predavanja, Seminar
- Osnove tehnologija žitarica, ugljikohidrata i konditorskih proizvoda (252720) — Predavanja
- Prehrambeno procesno inženjerstvo (269881) — Predavanja
- Prehrambeno-procesno inženjerstvo 1 (39766) — Predavanja
- Sirovine prehrambene industrije (24199) — Predavanja
- Sirovine prehrambene industrije (64882) — Predavanja
- Uvod u prehrambene tehnologije (24090) — Predavanja
- Uvod u prehrambene tehnologije (239329) — Predavanja
- Začinsko i aromatsko bilje (39858) — Predavanja
- Praksa i završni rad (39866) — Laboratorijske vježbe
- Praksa i završni rad (39867) — Laboratorijske vježbe
Diplomski
- Kemija i tehnologija ugljikohidrata i konditorskih proizvoda (253090) — Nositelj
- Kemija i tehnologija uživala (70450) — Nositelj, Laboratorijske vježbe
- Sladila (53700) — Nositelj
- Prehrambene tehnologije (53682) — Predavanja, Seminar
- Prehrambene tehnologije namirnica biljnog podrijetla (53683) — Predavanja
- Razvoj novih proizvoda prehrambene industrije (253079) — Predavanja
- Uvod u diplomski rad (66876) — Seminar
- Stručna praksa (172771) — Terenske vježbe
- Diplomski rad (66875) — Laboratorijske vježbe
- Diplomski rad (66877) — Laboratorijske vježbe
- Diplomski rad (66883) — Laboratorijske vježbe
- Diplomski rad (253377) — Laboratorijske vježbe
Doktorski
- Prehrambena vlakna kao funkcionalni sastojci hrane (165616) — Nositelj, Seminar
- Tehnologija ugljikohidrata i konditorskih proizvoda (165626) — Nositelj, Seminar
- Funkcionalna hrana (165669) — Predavanja, Seminar
- Prirodni izvori fitokemikalija u prehrani (165628) — Predavanja, Seminar
Specijalistički
- Funkcionalni aspekti dijetalnih vlakana (279663) — Nositelj, Seminar
- Razvoj konditorskih proizvoda (291882) — Nositelj, Seminar
Znanstvene publikacije
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Tailoring functional properties of gum Arabic and partially hydrolyzed guar gum-based delivery systems for phenylethanoid glycosides from Mountain Germander (Teucrium montanum L.)
Journal of food engineering, 404 (2026) 112752, 12, doi: 10.1016/j.jfoodeng.2025.112752
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From Ancient Fruit to Functional Innovation: Liposomal Delivery of Haritaki (Terminalia chebula) Fruit Extract via Chocolate Matrix
Antioxidants, 15 (2026) 362, 20, doi: 10.3390/antiox15030362
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Encapsulation of common reed polyphenols via electrostatic extrusion for advanced controlled release systems
15th International Scientific and Professional Conference With Food to Health : Book of Abstracts,Josip Juraj Strossmayer University of Osijek, Faculty of Food Tehnology Osijek, (2025) str. 52-52
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Valorization of cocoa bean husk and walnut shell in the development of functional bio-based edible films
3rd Greenering International Conference : Book of Abstracts,Xtractteam Consultancy, (2025) str. 112-112
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Development and characterization of jelly candies added with a coffee substitute and selected honey varieties
Zbornik sažetaka i radova s 10. međunarodnog kongresa o pčelarstvu i pčelinjim proizvodima,Udruženje za nutricionizam i dijetetiku "Hranom do zdravlja" BiH; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, HR, (2025) str. 107-117
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Development of new chocolate formulations by incorporating spray-dried and liposomal encapsulates of ground ivy (Glechoma hederacea L.) polyphenolic extract
Food chemistry, 480 (2025) 143907, 10, doi: 10.1016/j.foodchem.2025.143907
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Electrospun pullulan/hemp protein nanohybrids for sustained release of phenylethanoid glycosides
Food and Bioprocess Technology, 18 (2025) str. 1325-1345, doi: 10.1007/s11947-024-03520-y
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Utjecaj dodatka pržene kave na bioaktivna, fizikalna i senzorska svojstva bijele čokolade
(2025)
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Bioaktivni i senzorski potencijal primjene srebrne pokožice kave u formulacijama biljnih infuzija
(2025)
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Enhancing the value of spent coffee grounds and pomegranate peels through electrospun bioactive nanofibers
15th International Scientific and Professional Conference With Food to Health : Book of Abstracts,Josip Juraj Strossmayer University of Osijek, Faculty of Food Tehnology Osijek, (2025) str. 51-51
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Valorization potential of Italian Ryegrass and Reed Canarygrass based on proximate, carbohydrate and phenolics composition
20th Ružička Days TODAY SCIENCE – TOMORROW INDUSTRY,Croatian Society of Chemical Engineers, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, (2025) str. 68-85
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Development and Structural Characterization of Pullulan/Lecithin/Zein Composite Nanofibers Loaded with Mountain Germander (Teucrium montanum) Polyphenolic Extract
Foods, 14 (2025) 3619, 25, doi: 10.3390/foods14213619
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Production of functional encapsulation systems from pomegranate peel extract using the electrospinning and electrostatic extrusion techniques
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. 99-99
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Aspects of quercetin stability and its liposomal enhancement in yellow onion skin extracts
Food chemistry, 459 (2024) 140347, 10, doi: 10.1016/j.foodchem.2024.140347
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Razvoj inovativnih funkcionalnih čokolada s dodatkom inkapsuliranog polifenolnog ekstrakta dobričice (Glechoma hederacea L.)
(2024)
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Effect of guar gum-based carriers on the physical and bioactive properties of spray-dried delivery systems of ground ivy (Glechoma hederacea L.)
Food hydrocolloids, 150 (2024) 109658, 12, doi: 10.1016/j.foodhyd.2023.109658
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A novel approach to serving plant-based confectionery—the employment of spray drying in the production of carboxymethyl cellulose-based delivery systems enriched with Teucrium montanum L. extract
Foods, 13 (2024) 372, 26, doi: 10.3390/foods13030372
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Physicochemical and sensory stability evaluation of gummy candies fortified with mountain germander extract and prebiotics
Polymers, 16 (2024) 259, 25, doi: 10.3390/polym16020259
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Funkcionalni potencijal dobričice (Glechoma hederacea L.) – karakterizacija sastava i bioloških učinaka, inkapsulacija i inkorporacija u čokoladu
(2024)
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Valorization potential of Italian ryegrass and reed canarygrass based on proximate, carbohydrate and phenolics composition
20th International Conference Ružička Days "Today Science – Tomorrow Industry" : Book of Abstracts,Hrvatsko društvo kemijskih inženjera i tehnologa, Sveučilište Josipa Jurja Strosssmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, (2024) str. 80-80
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Utjecaj dodatka ekstrakta ružmarina i koprive na bioaktivna i senzorska svojstva čokolade
(2024)
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Formulation of alginate-based delivery systems enriched with ground ivy (Glechoma hederacea L.) polyphenolic extract by electrostatic extrusion
20th International Conference Ružička Days "Today Science – Tomorrow Industry" : Book of Abstracts,Hrvatsko društvo kemijskih inženjera i tehnologa, Sveučilište Josipa Jurja Strosssmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, (2024) str. 77-77
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16. stručni skup Funkcionalna hrana u Hrvatskoj - "Sinergija gospodarstva, znanosti, tehnologije, kontrole i sigurnosti hrane"
nije evidentirano, (2024)
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Razvoj formulacija i karakterizacija inovativnih čokolada obogaćenih kavom
(2024)
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Formuliranje nanovlakana polifenolnog ekstrakta trave ive (Teucrium montanum L.) uz binarne nosače na bazi pululana
(2024)
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Bioaktivna i senzorska svojstva napitaka i nusproizvoda kave
(2024)
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Karakterizacija biološke aktivnosti i formuliranje inkapsuliranih sustava feniletanoidnih glikozida trave ive (Teucrium montanum L.)
(2024)
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The potential of common reed (Phragmites australis) as a non-dietary source of polyphenols
4th International Scientific and Professional Conference Food Industry By-Products: Book of Abstracts,Prehrambeno-tehnološki fakultet Osijek, (2024) str. 63-63
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Exploring the Biological Potential of Mountain Germander Polyphenolic Extract on Cellular Model Macromolecules, Human Cell Lines, and Microbiome Representatives
Applied sciences (Basel), 14 (2024) str. 10602-10621, doi: 10.3390/app142210602
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Formulation and characterization of creamed honey with the addition of coffee
Zbornik sažetaka i radova s 9. međunarodnog kongresa o pčelarstvu i pčelinjim proizvodima Pčelarstvo i pčelinji proizvodi,Udruženje za nutricionizam i dijetetiku „Hranom do zdravlja“, Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, (2024) str. 24-25
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Bioaktivna karakterizacija cold brew kava
(2024)
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Razvoj formulacija i karakterizacija čokoladnih pralina s dodatkom meda
(2024)
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Razvoj i karakterizacija čokolada obogaćenih liposomalnim inkapsulatom polifenolnih spojeva haritakija (Terminalia chebula Retz.)
(2024)
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Teucrium montanum L.—Unrecognized Source of Phenylethanoid Glycosides: Green Extraction Approach and Elucidation of Phenolic Compounds via NMR and UHPLC-HR MS/MS
Antioxidants, 12 (2023) 1903, 21, doi: 10.3390/antiox12111903
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The influence of carrier material on the bioactive potential of ground ivy spray-dried delivery systems
Abstracts Book of the 16th World Congress Polyphenols Applications,University of Malta, (2023) str. 125-125
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Comparison study of nettle (Urtica dioica) and rosemary (Salvia Rosmarinus) grown in Croatia and China in terms of bioactive composition
Book of abstracts - Biochemical engineering & biotechnology for young scientists,University of Belgrade, Faculty of Technology and Metallurgy, (2023) str. 85-85
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Studying the Functional Potential of Ground Ivy (Glechoma hederacea L.) Extract Using an In Vitro Methodology
International journal of molecular sciences, 24 (2023) str. 16975-16981, doi: 10.3390/ijms242316975
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The employment of pullulan and collagen in the preparation of electrospun nanofibers loaded with Teucrium montanum L. extract
International conference: Biochemical Engineering & Biotechnology for Young Scientists Book of Abstracts,University of Belgrade, Faculty of Technology and Metallurgy, (2023) str. 54-54
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Formulation and characterization of functional chocolate pralines with incorporated honey-based fillers
Book of abstracts and full papers from the 8th congress of beekeeping and bee products,Udruženje za nutricionizam i dijetetiku "Hranom do zdravlja" i Prehrambeno-tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2023) str. 14-15
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Development, bioactive and sensory analysis of the honey-filled chocolate pralines infused with ground ivy (Glechoma hederacea L.) extract
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 18 (2023) str. 49-54
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Equivocal effect of bioactive compounds from plants
Book of abstracts, 13th Congress of the Serbian Society of Toxicology with international participation & 1st TOXSEE Regional Conference, Belgrade, Serbia, (2023) str. 76-77
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Reduction of oral pathogens and oxidative damage in the CAL 27 cell line by Rosmarinus officinalis L. and Taraxacum officinale Web. extracts
Journal of ethnopharmacology, 316 (2023) 116761, 11, doi: 10.1016/j.jep.2023.116761
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Formuliranje inkapsuliranih dozirnih sustava ekstrakta dobričice (Glechoma hederacea L.) sušenjem raspršivanjem
(2023)
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Formulating gummy bears with varying sugar content as food delivery systems for mountain germander (Teucrium montanum L.) polyphenols
14th International Scientific and Professional Conference With food to health : Book of abstracts,Faculty of Food Technology Osijek, University of Josip Juraj Strossmayer in Osijek, (2023) str. 62-62
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Inkapsulacija polifenolnih spojeva trave ive (Teucrium montanum L.) elektroispredanjem
(2023)
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Polyphenolic extract of mountain germander (T. montanum L.) - Carbon footprint assesment and valorisation into novel pullulan/collagen based nanofibers
Abstracts Book of the 16th World Congress Polyphenols Applications,University of Malta, (2023) str. 97-97
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Electrospun nanofibres as an emerging delivery system for phenylethanoid glycosides: preparation and in vitro evaluation
Proceedings - International Congress of Food Technologists, Biotechnologists and Nutritionists,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2023) str. 5-9
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BOOK OF ABSTRACTS 10th International Congress of Food Technologists, Biotechnologists and Nutritionists
Croatian Society of Food Technologists, Biotechnologists and Nutritionists, (2022)
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Određivanje kemijskog i bioaktivnog sastava zelenih i prženih kava i napitaka smanjenog udjela kafeina
(2022)
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Dynamics of freshness loss and histamine formation in sardines (Sardina pilchardus) stored at different temperatures
BOOK OF ABSTRACTS 10th International Congress of Food Technologists, Biotechnologists and Nutritionists,Croatian Society of Food Technologists, Biotechnologists and Nutritionists, (2022) str. 175-176
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Formuliranje inkapsuliranih sustava polifenolnog ekstrakta dobričice (Glechoma hederacea L.) primjenom liposoma i ionskog geliranja
(2022)
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Formulacija funkcionalnih jestivih filmova obogaćenih polifenolnim ekstraktima sekundarnih biljnih sirovina
(2022)
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Razvoj inkapsulacijskih sustava ekstrakta dobričice (Glechoma hederacea L.) i njihova inkorporacija u bombonske proizvode
(2022)
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Formulation and characterization of liposomal encapsulated systems of bioactive ingredients from traditional plant mountain germander (Teucrium montanum L.) for the incorporation into coffee drinks
Food chemistry, 370 (2022) 131257, 9, doi: 10.1016/j.foodchem.2021.131257
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Antioxidant and Sensory Assessment of Innovative Coffee Blends of Reduced Caffeine Content
Molecules, 27 (2022) 448, 19, doi: 10.3390/molecules27020448
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Development and validation of HPLC-DAD method with pre-Column PMP derivatization for monomeric profile analysis of polysaccharides from agro- industrial wastes
Polymers, 14 (2022) 544, 14, doi: 10.3390/polym14030544
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Microencapsulation of dandelion (Taraxacum officinale L.) leaf extract by spray drying
Food technology and biotechnology, 60 (2022) str. 237-252, doi: 10.17113/ftb.60.02.22.7384
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Red Beetroot and Banana Peels as Value-Added Ingredients: Assessment of Biological Activity and Preparation of Functional Edible Films
Polymers, 14 (2022) 4724, 18, doi: 10.3390/polym14214724
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The multiple-response modeling of heat-assisted, microwave-assisted and subcritical water extraction on selected phenolics from traditional plant species Teucrium montanum
Preparative biochemistry & biotechnology, 52 (2022) str. 809-822, doi: 10.1080/10826068.2021.1998111
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Comprehensive Study of Traditional Plant Ground Ivy (Glechoma hederacea L.) Grown in Croatia in Terms of Nutritional and Bioactive Composition
Foods, 11 (2022) 658, 19, doi: 10.3390/foods11050658
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Is Better Knowledge about Health Benefits of Dietary Fiber Related to Food Labels Reading Habits? A Croatian Overview
Foods, 11 (2022) str. 1-15, doi: 10.3390/foods11152347
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Development, Characterization and Incorporation of Alginate-Plant Protein Covered Liposomes Containing Ground Ivy (Glechoma hederacea L.) Extract into Candies
Foods, 11 (2022) 1816, 16, doi: 10.3390/foods11121816
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Proceedings of the 10th International Congress of Food Technologists, Biotechnologists and Nutritionists
Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2022)
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Employment of response surface methodology in optimizing microwave-assisted extraction of bioactive compounds from Teucrium montanum and Glechoma hederacea
Book of Abstracts Nutricon,Consulting and Training Center KEY, (2022) str. 86-86
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Extraction and stabilisation of quercetin from yellow onion skin
BOOK OF ABSTRACTS - 10th International Congress of Food Technologists, Biotechnologists and Nutritionists,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2022) str. 218-219
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Encapsulation of Ground Ivy (Glechoma hederacea L.) extract, obtained by natural deep eutectic solvents extraction, in liposomes
Proceedings - 10th International Congress of Food Technologists, Biotechnologists and Nutritionists,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2022) str. 10-13
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The impact of enzymatic and ultrasonic pretreatment on the yield and volatile profil of bay laurel and sage essential oil
Book of Abstracts Smart Food for a Healthy Planet and Human Prosperity,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2022) str. 16-17
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In vivo genotoxicity of ground ivy (Glechoma hederacea L.) and effect on hematological and biochemical blood parameters of rat
Book of Abstracts - 19th Ružička Days TODAY SCIENCE – TOMORROW INDUSTRY, (2022) str. 124-124
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Extraction of bioactive compounds from different types of tea by high hydrostatic pressure
Journal of food processing and preservation, 45 (2021) e15751, 11, doi: 10.1111/jfpp.15751
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Optimization of heat-, microwave-assisted and subcritical water extraction of phenolic compounds from ground ivy (Glechoma hederacea L.) using response surface methodology
Journal of applied research on medicinal and aromatic plants, 25 (2021) 100346, 9, doi: 10.1016/j.jarmap.2021.100346
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Waste streams in onion production: Bioactive compounds, quercetin and use of antimicrobial and antioxidative properties
Waste management, 126 (2021) str. 476-486, doi: 10.1016/j.wasman.2021.03.033
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Utjecaj uvjeta ekstrakcije i hidrolize na izdvajanje kvercetina iz ljuske luka i mahune graška
(2021)
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Valorizacija bioaktivnog potencijala nusproizvoda kave
Neke mogućnosti iskorištenja nusproizvoda prehrambene industrije - Knjiga 3.,Studio HS internet, (2021) str. 207-237
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Development of praline formulations enriched with plant extracts
(2021)
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Valorisation of walnut shell and pea pod as novel sources for the production of xylooligosaccharides
Carbohydrate polymers, 263 (2021) 117932, 11, doi: 10.1016/j.carbpol.2021.117932
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Određivanje bioaktivnog potencijala trave ive (Teucrium montanum L.) primjenom ekstrakcije mikrovalovima i subkritičnom vodom
(2021)
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Ljuske kakaovog ploda i kakaovog zrna – sastav i primjena
(2021)
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The assessment of bioactive potential and sensory acceptability of coffee and its byproducts- cascara and silverskin
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 16 (2021) str. 35-40, doi: 10.31895/hcptbn.16.1-2.5
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Development and characterization of dopamine-loaded liposomes extracted from banana peel
18. međunarodni znanstveno-stručni skup Ružičkini dani "Danas znanost - sutra industrija" : zbornik radova / 18th International conference Ružička Days “Today Science – Tomorrow Industry” : Proceedings,Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2021) str. 132-140
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Utjecaj ekstrakcijskih uvjeta na izdvajanje bioaktivnih spojeva iz ljuske kakaovog zrna i ljuske oraha
(2021)
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Karakterizacija kemijskog i bioaktivnog sastava dobričice (Glechoma hederacea L.) s različitih prirodnih staništa u Republici Hrvatskoj
(2021)
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Karakterizacija bioaktivnog sastava dobričice (Glechoma hederacea L.) primjenom frakcioniranja polifenolnih spojeva
(2021)
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Bioactive and sensory evaluation of chocolate pralines enriched with polyphenolic compounds extracted from ground ivy and mountain germander
Book of Abstracts of the 13th International Scientific and Professional Conference WITH FOOD TO HEALTH,Studio HS internet, (2021) str. 84-84
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Elucidating the bioactive potential of mountain germander (Teucrium montanum) by applying fractionation of phenolic compounds
Book of Abstracts of the 13th International Scientific and Professional Conference WITH FOOD TO HEALTH,Studio HS internet, (2021) str. 74-74
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Valorisation of Teucrium montanum as a Source of Valuable Natural Compounds: Bioactive Content, Antimicrobial and Biological Activity – A Review
Pharmacognosy Reviews,Pharmacognosy reviews, 15 (2021) str. 191-198, doi: 10.5530/phrev.2021.15.18
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Influence of conventional and innovative extraction techniques on bioactive properties of ground ivy (Glechoma hederacea L.)
18. međunarodni znanstveno-stručni skup Ružičkini dani "Danas znanost - sutra industrija" : zbornik radova / 18th International conference Ružička Days “Today Science – Tomorrow Industry” : Proceedings,Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2021) str. 125-131
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Valorization of Banana and Red Beetroot Peels: Determination of Basic Macrocomponent Composition, Application of Novel Extraction Methodology and Assessment of Biological Activity In Vitro
Sustainability, 12 (2020) 4539, 21, doi: 10.3390/su12114539
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Utjecaj prirodnih zamjenskih sladila na bioaktivna i senzorska svojstva čokolada
(2020)
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Primjena konvencionalnih i inovativnih metoda u ekstrakciji bioaktivnih sastojaka dobričice (Glechoma hederacea L.)
(2020)
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Formulacija i karakterizacija inkapsuliranih sustava liposoma s dopaminom iz kore banane
(2020)
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Onion Solid Waste as a Potential Source of Functional Food Ingredients
Engineering power : bulletin of the Croatian Academy of Engineering, 15 (2020) str. 7-13
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An insight into the chemical composition of ground ivy (Glechoma hederacea L.) by means of macrocomponent analysis and fractionation of phenolic compounds
Croatian journal of food technology, biotechnology and nutrition,Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 15 (2020) str. 133-138, doi: 10.31895/hcptbn.15.3-4.3
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Challenges in confectionery industry: Development and storage stability of innovative white tea‐based candies
Journal of food science, 85 (2020) str. 2060-2068, doi: 10.1111/1750-3841.15306
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COMPARATIVE STUDY ABOUT SOME EATING HABITS IN SIX COUNTRIES: EATING OUT AND FAST FOOD CONSUMPTION
E G I T A N I A S C I E N C I A,Egitânia sciencia, 26 (2020) str. 109-122
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Physico‐chemical, bioactive, and sensory assessment of white tea‐based candies during 4‐ months storage
Journal of food processing and preservation, 44 (2020) e14628, 14, doi: 10.1111/jfpp.14628
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Enhanced Yield of Bioactivities from Onion (Allium cepa L.) Skin and Their Antioxidant and Anti-α-Amylase Activities
International journal of molecular sciences, 21 (2020) str. 2909-2912, doi: 10.3390/ijms21082909
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Nanoparticles niosomes as a vectors for delivery of hydrophilic compounds
Proceedings of 9th International Scientific Conference on Defensive Technologies,The Military Technical Institute, (2020) str. 518-520
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Inkorporacija ljekovitih biljnih vrsta u sastav konditorskih proizvoda
(2020)
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Consumption of fibre rich foods: comparative study in different countries
Croatian Journal of Food Science and Technology,Croatian journal of food science and technology, 12 (2020) str. 67-76, doi: 10.17508/CJFST.2020.12.1.09
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Cluster analysis to the factors related to information about food fibers: A multinational
Open agriculture, 5 (2020) str. 593-606, doi: 10.1515/opag-2020-0060
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Mountain germander (Teucrium montanum L.) – extraction of bioactive compounds, encapsulation in liposomes and formulation of functional drinks
(2020)
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Fractionation of polyphenol compounds - methodology development and application on pea pod
(2020)
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Antioksidacijska i senzorska svojstva čokolada sa zamjenskim sladilima
(2020)
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Trava iva - neiskorišteni funkcionalni potencijal tradicionalne biljne vrste Teucrium montanum L.
(2020)
-
The red beetroot peel extract – characterization of bioactive composition and biological activity in vitro
Book of Abstracts of the 12th International Scientific and Professional Conference WITH FOOD TO HEALTH, (2019) str. 59-59
-
Proliposomal encapsulation of quercetin extracts from onion peel
Book of Abstracts of the 8 th International Symposium on “Delivery of Functionality in Complex Food Systems”, (2019) str. 82-82
-
Oligosaccharides from secondary raw materials of plant origin - isolation, characterization and implementation in the development of functional confectionery products
(2019)
-
Longan (Dimocarpus longan) and lychee (Litchi chinensis): Functional ingredients in chocolate pralines
Journal of Food Biochemistry,Journal of food biochemistry, 43 (2019) e12811, 10, doi: 10.1111/jfbc.12811
-
Caffeine content in energy drinks: deviation of declared from analytical value
Croatian Journal of Food Technology, Biotechnology and Nutrition,Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 14 (2019) str. 17-23
-
Characterization of the composition of selected secondary plant raw materials: Implementation of bioactive banana peel extract in edible film formulations
(2019)
-
Development and characterisation of functional cocoa (Theobroma cacao L.)-based edible films
International journal of food science & technology, 55 (2019) str. 1326-1335, doi: doi.org/10.1111/ijfs.14407
-
Level of information about dietary fibre: a study involving 10 Countries
(2019) str. 62-62
-
Secondary plant materials as a source of functional ingredients in the composition of encapsulated bioactive formulations
Neke mogućnosti iskorištenja nusproizvoda prehrambene industrije - Knjiga 2.,Studio HS internet, (2019) str. 15-36
-
Karakterizacija i inkapsulacija polifenolnog ekstrakta i pektina ljuske crvenog luka
(2019)
-
Free radical production in gastrointestinal tract cells induced by titanium and nickel ions from orthodontic alloys
European Journal of Orthodontics. Abstracts of Lectures and Scientific Posters.2019 ; 41:159-160., (2019) str. 159-160
-
Application of banana peel extract in the formulation of functional edible films
Book of Abstracts of the 12th International Scientific and Professional Conference WITH FOOD TO HEALTH, (2019) str. 68-68
-
Protective effect of Rosmarinus officinalis L. and Taraxacum officinale L. extracts on genetic material of human squamous carcinoma cell line CAL27
ICAW 2019 Conference Guide - Book of Abstracts, (2019) str. 58-58
-
Evaluation of microbial toxins, trace elements and sensory properties of a high‐theabrownins instant Pu‐erh tea produced using Aspergillus tubingensis via submerged fermentation
International journal of food science & technology, 54 (2019) str. 1541-1549, doi: 10.1111/ijfs.14017
-
Ruby chocolate - bioactive potential and sensory quality characteristics compared with dark, milk and white chocolate
Hrana u zdravlju i bolesti, 8 (2019) str. 89-96
-
The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles
LWT,Lebensmittel-Wissenschaft + Technologie = Food science and technology, 99 (2019) str. 387-395, doi: 10.1016/j.lwt.2018.09.039
-
Comparison of the ingestion of fibre rich foods in different countries
(2019) str. 78-78
-
Structuring new alginate network aimed for delivery of dandelion (Taraxacum officinale L.) polyphenols using ionic gelation and new filler materials
Food research international, 111 (2018) str. 244-255, doi: 10.1016/j.foodres.2018.05.034
-
The Potential of Combined Emulsification and Spray Drying Techniques for Encapsulation of Polyphenols from Rosemary (Rosmarinus officinalis L.) Leaves
Food technology and biotechnology, 56 (2018) str. 494-505, doi: 10.17113/ftb.56.04.18.5680
-
Development and characterization of edible films based on pectin from sugar beet pulp
Proceedings of the 9th International Congress of Food Technologists, Biotechnologists and Nutritionists,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2018) str. 37-42
-
Onion peel as a source of pectin and quercetin: extraction, characterization and fabrication of encapsulation systems
Proceedings of the 9th International Congress of Food Technologists, Biotechnologists and Nutritionists,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2018) str. 43-49
-
Bioethanol Production from Renewable Raw Materials and Its Separation and Purification: A Review
Food technology and biotechnology, 56 (2018) str. 289-311, doi: 10.17113/ftb.56.03.18.5546
-
Overview of polyphenols and their properties
Polyphenols: Properties, Recovery and Applications,Elsevier, (2018) str. 3-44
-
Recent Trends in Biodiesel and Biogas Production
Food technology and biotechnology, 56 (2018) str. 152-173, doi: 10.17113/ftb.56.02.18.5547
-
Encapsulation templated approach to valorization of cocoa husk, poppy and hemp macrostructural and bioactive constituents
Industrial crops and products, 112 (2018) str. 402-411, doi: 10.1016/j.indcrop.2017.12.020
-
Role of oxidants and antioxidants in degenerative diseases development: in vitro models
Book of Abstracts of 10th Congress of Toxicology in Developing Countries (CTDC10) [and] 12th Congress of the Serbian Society of Toxicology (12th SCT),Serbian Society of Toxicology, Beograd, (2018) str. 42-43
-
Physicochemical properties and biological activities of a high-theabrownins instant Pu-erh tea produced using Aspergillus tubingensis
Lebensmittel-wissenschaft und-technologie-food science and technology,Lebensmittel-Wissenschaft + Technologie = Food science and technology, 90 (2018) str. 598-605, doi: 10.1016/j.lwt.2018.01.021
-
Ekstrakcija, karakterizacija i inkapsulacija funkcionalnih sastojaka ljuske crvenog luka kao bogati izvor pektina i polifenolnih spojeva:
(2018)
-
Integrated approach for bioactive quality evaluation of medicinal plant extracts using HPLC-DAD, spectrophotometric, near infrared (NIR) spectroscopy and chemometric techniques
International journal of food properties, 20 (2018) str. S2463-S2480, doi: 10.1080/10942912.2017.1373122
-
Inkapsulacija polifenola maslačka (Taraxacum officinale L.) u pektinske sustave nosača primjenom različitih tehnika
(2018)
-
Biological effect of corrosion of nickel- titanium orthodontic archwires – cytotoxicity on cells of the gastrointestinal tract
Conference Proceedings 4th International Congress of Croatian Society of Orthodontics.,Hrvatsko društvo ortodonata, (2018) str. 46-46
-
The influence of concentration and composition of delivery systems on encapsulation efficiency of rosemary (Rosmarinus officinalis L.) extract using ionic gelation
(2017)
-
Optimizacija ekstrakcijskih uvjeta hemicelulozne frakcije mahune graška
(2017)
-
Izdvajanje i karakterizacija ksilana iz ljuske oraha
(2017)
-
Razvoj jestivih filmova s bioaktivnim sastojcima ružmarina (Rosmarinus officinalis L.)
(2017)
-
Development of protein-polysaccharide complex hydrogel particles encapsulating model polyphenolic antioxidants
Proceedings of the International Conference 16th Ružička days "Today Science - Tomorrow Industry",Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2017) str. 250-261
-
Extraction and formulation of bioactive compounds
Handbook of Coffee Processing By-Products: Sustainable Applications,Academic Press, (2017) str. 93-140
-
Knowledge about dietary fibre and its health benefits : A cross-sectional survey of 2536 residents from across Croatia
Medical hypotheses, 105 (2017) str. 25-31, doi: 10.1016/j.mehy.2017.06.019
-
Benefits of dietary fibre to human health: study from a multi-country platform
Nutrition & Food Science,Nutrition & food science, 47 (2017) str. 688-699, doi: 10.1108/NFS-11-2016-0165
-
Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence
Food research international, 100 (2017) str. 211-218, doi: 10.1016/j.foodres.2017.08.048
-
Modification of functional quality of beer by using microencapsulated green tea (Camellia sinensis L.) and ganoderma mushroom (Ganoderma lucidum L.) bioactive compounds
Chemical Industry & Chemical Engineering Quarterly, 23 (2017) str. 457-471, doi: 10.2298/CICEQ160722060B
-
Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach
Journal of food science and technology, 54 (2017) str. 2324-2331, doi: 10.1007/s13197-017-2672-y
-
Chemometric evaluation of binary mixtures of alginate and polysaccharide biopolymers as carriers for microencapsulation of green tea polyphenols
International journal of food properties, 20 (2017) str. 1971-1986, doi: 10.1080/10942912.2016.1225762
-
Goat’s Milk-Based Beverages Using Medicinal Plant Extracts in Combination with High Intensity Ultrasound Treatment
Food technology and biotechnology, 55 (2017) str. 484-495, doi: 10.17113/ftb.55.04.17.5123
-
Influence of the encapsulation method on biological effect of quercetin and L-ascorbic acid
esib / 2017, European Summit of Industrial Biotechnology,acib GmbH, (2017) str. 171-171
-
The functional potential of helichrysum (Helichrysum italicum) based edible films reinforced with proteins and hydrogel microparticles
Book of abstracts of the 10th International Scientific and Professional Conference "With Food to Health",Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2017) str. 78-78
-
Application of artificial neural networks (ANNs) for development of HPLC gradient separation methods of polyphenolic compounds in medicinal plants
Proceedings of the 16th Ružička days, "Today science-tomorrow industry",Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), (2017) str. 198-208
-
Influence of plant extracts on bacterial adhesion
Abstract volume of the European Biotechnology Congress 2017 / Journal of Biotechnology,Journal of biotechnology, European Biotechnology Thematic Network Association (EBTNA) with University of Zagreb, (2017) str. 72-72, doi: 10.1016/j.jbiotec.2017.06.1045
-
Formulating functional mixtures of polyphenols, vitamins and aminoacids – in vitro assesment of synergistic antioxidant effects
4th North and East European Congress on Food Book of Abstracts,Kaunas University of Technology, (2017) str. 62-63
-
Extraction and carrier potential of pectin from sugar beet pulp and onion peel in functional delivery systems
(2017)
-
Recovery of macrostructural and bioactive constituents from cocoa bean husk and their application in encapsulation purposes
4th North and East European Congress on Food Book of Abstracts,Kaunas University of Technology, (2017) str. 61-62
-
Walnut shells as a promising new source of xylan- derived functional supplements
Book of abstracts of the 10th International Scientific and Professional Conference "With Food to Health",Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2017) str. 60-60
-
Factor and cluster analysis to knowledge about dietary fibre
11th Baltic Conference on Food Science and Technology" FOODBALT 2017", (2017) str. 41-41
-
Funkcionalni potencijal oligosaharida iz agro- industrijskog otpada
Neke mogućnosti iskorištenja nusproizvoda prehrambene industrije,Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2017) str. 57-74
-
Cytotoxic and prooxidative effect of ginger extract on human laryngeal and lung carcinoma cell lines
Proceedings of the International Conference 16th Ružička days "Today Science - Tomorrow Industry",Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2017) str. 170-181
-
The potential of green coffee in alginate delivery systems for encapsulation of rosemary (Rosmarinus officinalis L.) and dandelion (Taraxacum officinale L.) polyphenols
(2017)
-
Analiza udjela kofeina u energetskim napitcima i učestalost konzumiranja istih od strane rekreativaca
(2017)
-
Primjena izolata proteina sirutke i zeina u sustavu alginatnih nosača za inkapsulaciju polifenola đumbira (Zingiber officinale)
(2017)
-
Odabir najboljih parova vina i čokolade primjenom senzorskih testova
(2017)
-
Encapsulation of rosemary (Rosmarinus officinalis L.) polyphenolic extract in alginate-based delivery systems with addition of cocoa powder and carob
(2017)
-
Development of functional confectionery products enriched with encapsulated herbal extracts
(2017)
-
Primjena kelirajućeg agensa u ekstrakciji pektina iz otpadne biomase crvenog luka
(2017)
-
The potential of rosemary polyphenols encapsulation in different alginate-based delivery systems using ionic gelation
Book of abstracts: 8th Central European Congress on Food 2016 — Food Science for Well-being,National University of Food Technologies (NUFT), (2016)
-
Carbohydrate Monomer Profiling of Waste Plant Biomass Using HPTLC and HPLC-PDA
Abstracts of the 17th European Congress on Biotechnology,New Biotechnology, Elsevier, (2016) str. S88-S88
-
Development of functional goat milk-based beverages enriched with herbal extracts
Knjiga sažetaka za radionicu u sklopu projekta "Primjena mikroreaktora u praćenju antioksidacijske aktivnosti samoniklog bilja (MICRO-AA)",Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2016)
-
Extraction of biologically active compounds from medicinal plants-methods and antioxidant properties.
MD. Medical Data, 8 (3) (2016) str. 165-167
-
Compositional evaluation of selected agro-industrial wastes as valuable sources for the recovery of complex carbohydrates
Food research international, 89 (2016) str. 565-573, doi: 10.1016/j.foodres.2016.07.023
-
Knowledge about sources of dietary fibres and health effects using a validated scale: a cross-country study
Public health (London), 141 (2016) str. 100-112, doi: 10.1016/j.puhe.2016.08.015
-
Application of whey protein isolates and zein for formulation of alginate-based delivery systems encapsulating Ganoderma lucidum polyphenols
Croatian journal of food science and technology, 8 (2016) str. 99-106, doi: 10.17508/CJFST.2016.8.2.09
-
Attitudes towards dietary fibre on a multicultural basis: a fibre study framework
Current nutrition & food science, 12 (2016) str. 132-141, doi: 10.2174/157340131202160412171430
-
Knowledge about dietary fibre:a fibre study framework
International Journal of Food Science and Nutrition,International journal of food sciences and nutrition, 67 (2016) str. 707-714, doi: 10.1080/09637486.2016.1191443
-
Consumer acceptability of liquorice root (Glycyrrhiza glabra L.) as an alternative sweetener and correlation with its bioactive content and biological activity
International journal of food sciences and nutrition, 67 (2016) str. 53-66, doi: 10.3109/09637486.2015.1126563
-
Emulsion templated microencapsulation of dandelion (Taraxacum officinale L.) polyphenols and β-carotene by ionotropic gelation of alginate and pectin
Food hydrocolloids, 57 (2016) str. 139-152, doi: 10.1016/j.foodhyd.2016.01.020
-
Nanoscale nutrient delivery systems
Nutrient delivery,Elsevier, (2016) str. 87-139
-
Effect of Chocolate Storage on Total Phenolics, Flavan-3-Ols, Proanthocyanidins, Oxidative Stability and Antioxidant Capacity
Food technology and biotechnology, 54 (2016) str. 13-20, doi: 10.17113/ftb.54.01.16.4014
-
Utjecaj različitih sustava nosača na inkapsulacijsku učinkovitost polifenolnih spojeva lista maslačka (Taraxacum officinale L.)
(2016)
-
Upregulation of Heme Oxygenase-1 in Response to Wild Thyme Treatment Protects against Hypertension and Oxidative Stress
Oxidative medicine and cellular longevity, 2016 (2016) 1458793, 11, doi: 10.1155/2016/1458793
-
Knowledge about dietary fibres (KADF): development and validation of an evaluation instrument through structural equation modelling (SEM)
Public health (London), 138 (2016) str. 108-118, doi: 10.1016/j.puhe.2016.03.031
-
Development of the extraction procedure of polyphenolic antioxidants from medicinal plants using water
(2016)
-
Sequential extraction and compositional characterization of carbohydrates from selected agro-industrial wastes
Book of abstracts: 8th Central European Congress on Food 2016 — Food Science for Well-being,National University of Food Technologies (NUFT), (2016)
-
Senzorska analiza i prisutnost glutena u bombonskim proizvodima
(2016)
-
Potencijal različitih sustava nosača za inkapsulaciju polifenolnog ekstrakta lista maslačka (Taraxacum officinale L.) ionskim geliranjem
(2016)
-
Application of longan (Dimocarpus longan) and lychee (Litchi chinensis) as innovative ingredients in the production of chocolate pralines
(2016)
-
Functional properties of poppy (Papaver somniferum L.), industrial hemp (Cannabis sativa L.) and cocoa husk (Theobroma cacao L.) proteins
(2016)
-
Development of protein-polysaccharide micro-sized complexes encapsulating model polyphenolic antioxidants
Book of abstracts International Conference 16th Ružička days, "Today science-tomorrow industry",Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2016)
-
The synergy challenge – developing encapsulated nutraceutical mixtures with enhanced antioxidant properties
Book of Abstracts 4th International ISEKI-Food Conference,ISEKI-Food Association, (2016)
-
Utjecaj sastava sirovine i veličine čestica na bioaktivna svojstva ekstrakta rogača (Ceratonia siliqua L.)
(2016)
-
Apllication of artificial neural networks (ANN) for development of HPLC gradient separation methods of polyphenolic compounds in medical plants
Book of abstracts International Conference 16th Ružička days, "Today science-tomorrow industry",Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2016) str. 76-76
-
Quality control tool of medicinal plant extracts using spectrophotometric and chemometric techniques
Book of Abstracts 4th International ISEKI-Food Conference,ISEKI-Food Association, (2016) str. 339-339
-
Funkcionalna čokolada
(2016)
-
Cocoa Husk Extract as the Source of Functional Ingredients for Production of Edible Packaging Films Based on Alginate, Pectin and Chitosan
2nd Food Structure Design Congress Abstract Book,Akdeniz University, (2016) str. 87-87
-
Novel Approach for Immobilization of Dandelion Polyphenols: Implementation of Green Coffee to Alginate Delivery Systems
Congress Abstract Book of 2nd Congress Food Structure Design,Akdeniz University, (2016) str. 72-73
-
Cytotoxic and prooxidative effect of ginger extract on human laryngeal and lung carcinoma cell lines
Book of abstracts of International Conference 16th Ružička days, "Today science-tomorrow industry",Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2016) str. 70-70
-
Razvoj i validacija HPLC metode za karakterizaciju bioaktivnog sastava biljnih sirovina
(2016)
-
Application of whey protein isolates and zein for formulation of alginate-based delivery systems encapsulating Ganoderma lucidum polyphenols
Book of abstracts of International Conference 16th Ružička days, "Today science-tomorrow industry",Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2016) str. 68-68
-
Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives
Food chemistry, 167 (2015) str. 61-70, doi: 10.1016/j.foodchem.2014.06.064
-
Improving the controlled delivery formulations of caffeine in alginate hydrogel beads combined with pectin, carrageenan, chitosan and psyllium
Food Chemistry,Food chemistry, 167 (2015) str. 378-386, doi: 10.1016/j.foodchem.2014.07.011
-
Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds
Food Engineering Reviews, 7 (2015) str. 452-490, doi: 10.1007/s12393-014-9106-7
-
Coriander seeds processing: Sequential extraction of non-polar and polar fractions using supercritical carbon dioxide extraction and ultrasound-assisted extraction
Food and bioproducts processing, 95 (2015) str. 218-227, doi: 10.1016/j.fbp.2015.05.012
-
Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract
Food hydrocolloids, 51 (2015) str. 361-374, doi: 10.1016/j.foodhyd.2015.05.039
-
Antioxidative potential of different coffee substitute brews affected by milk addition
European food research and technology, 241 (2015) str. 115-125, doi: 10.1007/s00217-015-2440-z
-
Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying
Food and Bioprocess Technology, 8 (2015) str. 2444-2460, doi: 10.1007/s11947-015-1592-y
-
High-Power ultrasound assisted High-Pressure carbonDioxide Pasteurization of Fresh-Cut Coconut: a Microbial and Physicochemical Study
Food and Bioprocess Technology, 8 (2015) str. 2368-2382, doi: 10.1007/s11947-015-1582-0
-
Nettle (Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties
Journal of food science and technology, 52 (2015) str. 7723-7734, doi: 10.1007/s13197-015-1916-y
-
Utjecaj sastava i ambalažnog materijala na stabilnost gumenih bombona i žele proizvoda tijekom četveromjesečnog skladištenja
(2015)
-
Kinetika difuzije polifenola i proteina tijekom inkapsulacije ekstrakta zelenog čaja
(2015)
-
Microencapsulation of polyphenolic compounds of green tea by spray drying
(2015)
-
Ekstrakcija i karakterizacija pektinskih tvari iz sekundarnih biljnih sirovina
(2015)
-
Rogač i mak kao izvori funkcionalnih sastojaka
(2015)
-
Curcumin encapsulation by iontropic gelation in pectin matrix with differnt surfactants
(2015)
-
Encapsulation of herbal extracts by ionic gelation of emulsions
(2015)
-
Application of natural biopolymers for the production of edible packaging films
(2015)
-
Karakterizacija polisaharidnih frakcija sekundarnih biljnih sirovina
(2015)
-
Određivanje sastava ugljikohidratne frakcije sekundarnih biljnih sirovina
(2015)
-
Effect of emulsifier type and processing parameters on the preparation of stable water-in-oil-in-water (W1/O/W2) double emulsions
Book of abstracts of the 12th International Congress on Engineering and Food, (2015)
-
Composition of non-structural and structural carbohydrates in plant secondary raw materials
Book of abstracts of the 12th International Congress on Engineering and Food, (2015)
-
Comparative study of polyphenols and antioxidant capacity in green coffee: the effect of extraction techniques and applied solvents
Book of abstracts of the Third International Congress on Cocoa, Coffee and Tea, (2015)
-
Bioactive and sensory profiling of green tea extracts and their stabilization by microencapsulation in different biopolymer-based hydrogel microparticles
Book of abstracts of the Third International Congress on Cocoa, Coffee and Tea, (2015)
-
Evaluation of bioactive composition and biological effect of mint extract on human larynx and lung carcinoma cell lines
Book of abstracts of EuroFoodChem XVIII, (2015)
-
Artificial neural network modelling of changes in physical and chemical properties of cocoa powder mixtures during agglomeration
Journal of food science and technology, 64 (2015) str. 140-148, doi: 10.1016/j.lwt.2015.05.028
-
Phytochemical evaluation of black (Morus nigra L.) and red (Morus rubra L.) mulberries and their potential as functional additives in confectionery industry
Book of abstracts of EuroFoodChem XVIII, (2015)
-
Assessment of encapsulation efficiency of caffeine in alginate hydrogel beads blended with natural biopolymers
Proceedings of the 8th International Congress of Food Technologists, Biotechnologists and Nutritionists,Baltazar, (2014) str. 279-284
-
Phytochemical Attributes of Four Conventionally Extracted Medicinal Plants and Cytotoxic Evaluation of Their Extracts on Human Laryngeal Carcinoma (HEp2) Cells
Journal of medicinal food, 17 (2014) str. 206-217, doi: 10.1089/jmf.2013.0071
-
Bioactive compounds and antioxidant capacity of yellow Yinzhen tea affected by different extraction conditions
Journal of food and nutrition research, 53 (2014) str. 278-290
-
Comparative evaluation of CO2 drying as an alternative drying technique of basil (Ocimum basilicum L.) – the effect on bioactive and sensory properties
Food research international, 64 (2014) str. 34-42, doi: 10.1016/j.foodres.2014.06.013
-
Promjene udjela metilksantina i polifenola tijekom šestomjesečnog skladištenja čokoladnih likera
(2014)
-
Ekstrakcija i karakterizacija pektina iz kore citrusa
(2014)
-
Antioksidacijski potencijal različito pripremljenih ekstrakata majčine dušice
(2014)
-
Determination of pectolytic enzymes activity in various fruits and vegetables
Proceedings of 8th International Congress of Food Technologists, Biotechnologists and Nutritionists,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2014) str. 87-92
-
Effects of Varieties and Growing Conditions on Antioxidant Capacity of Coffee
Processing and Impact on Antioxidants in Beverages,Academic Press ; Elsevier, (2014) str. 77-85
-
Comparative evaluation of different natural biopolymers and proteins for encapsulation of green tea (Camellia sinensis L.) bioactive compounds
Book of Abstracts of the 1st Congress on Food Structure Design,Universidade do Minho, Departamento de Engenharia Biológica, (2014)
-
Potencijal primjene proteina sirutke za poboljšanje inkapsulacijske učinkovitosti polifenola zelenog čaja
(2014)
-
Spray drying microencapsulation of green tea (Camellia sinensis L.) phytochemicals: potential of colour retention and improvement of sensory properties
Elsevier, (2014)
-
The Potential of Agro-industrial Waste as a Source of Dietary Functional Components
Proceedings of the 8th International Congress of Food Technologists, Biotechnologists and Nutritionists,Baltazar, (2014) str. 36-41
-
Characterization of Red Raspberry (Rubus idaeus L.) Quality Attributes Affected by Freeze Drying and CO2 Drying
Proceedings of the 8th International Congress of Food Technologists, Biotechnologists and Nutritionists,Baltazar, (2014) str. 59-64
-
Preservation of polyphenolic antioxidants from Goji berries (Lycium barbarum L.) affected by different drying techniques
Proceedings of the 1st International Conference on Food Properties,Universiti Kebangsaan Malaysia, (2014) str. 600-606
-
Određivanje funkcionalnih svojstava sladila biljnoga podrijetla
(2014)
-
Bioaktivni sastav, antiksidacijski kapacitet i senzorska svojstva napitaka na bazi rogača (Ceratonia siliqua L.)
(2014)
-
Comparative study of carbohydrates and polyphenols in carob (Ceratonia siliqua L.) and cocoa husk (Theobroma cocoa L.) affected by different extraction techniques and solvents
Book of abstracts: 7th Central European Congress on Food,Consulting and Training Center KEY, (2014)
-
Utjecaj vrste nosača na učinkovitost inkapsulacije bioaktivnih spojeva zelene kave
(2014)
-
Evaluation of the nutraceutical potential of medicinal plants from the Lamiaceae family: HPLC profiling, antioxidant capacity and sensory acceptability
Proceedings of the 8th International Congress of Food Technologists, Biotechnologists and Nutritionists,Baltazar, (2014) str. 42-47
-
Effect of multiple extractions and water-ethanol ratio on the bioactive composition and antioxidant capacity of Yinzhen tea
Proceedings of the 1st International Conference on Food Properties (iCEO 2014),Universiti Kebangsaan Malaysia, (2014) str. 510-516
-
Bioactive profile and sensory properties of goat milk enriched with mint (Mentha piperita L.) and rosemary (Rosmarinus officinalis L.) extracts
Book of abstracts: 7th Central European Congress on Food,Consulting and Training Center KEY, (2014)
-
Bioaktivni potencijal i senzorska svojvstva napitaka na bazi kozjeg mlijeka obogaćenih biljnim ekstraktima
(2014)
-
Antioxidants in Coffee
Processing and Impact on Antioxidants in Beverages,Academic Press ; Elsevier, (2014) str. 25-32
-
Improvement of functional quality of chocolates by enrichment with microencapsulated bioactive compounds from traditional medicinal plants
Book of abstracts: 7th Central European Congress on Food,Consulting and Training Center KEY, (2014)
-
Utjecaj tehnika sušenja na sastav polifenola i ugljikohidrata te antioksidacijski kapacitet plodova murve (Morus sp.)
(2014)
-
Effects of Preparation Techniques on the Antioxidant Capacity of Coffee Brews
Processing and Impact on Antioxidants in Beverages,Academic Press ; Elsevier, (2014) str. 87-97
-
Utjecaj uvjeta pripreme na senzorske svojstva zelenog čaja
(2014)
-
Formulating blackberry leaf mixtures for preparation of infusions with plant derived sources of sweeteners
Food chemistry, 151 (2014) str. 385-393, doi: 10.1016/j.foodchem.2013.11.087
-
Confectionery industry current situation and development trends
Znanstveni skup Proizvodnja hrane i šumasrstvo - temelj razvoja istočne Hrvatske. Sažeci,Hrvatska akademija znanosti i umjetnosti (HAZU), (2013) str. 32-33
-
Changes in the bioactive potential of chocolate liqueurs during 6 months of storage
Book of abstracts: The 20th Young Investigators' Seminar on Analytical Chemistry,Univerza v Mariboru, (2013) str. 38-39
-
Sugary industry development in Croatia after joining EU
Znanstveni skup Proizvodnja hrane i šumarstvo - temelj razvoja Istočne Hrvatske. Sažeci,Hrvatska akademija znanosti i umjetnosti (HAZU), (2013) str. 34-35
-
Bioactive potential of medicinal plant extracts obtained by employing combined conventional and innovative extraction techniques
EuroFoodChem XVII Book of Abstracts,Hacettepe University, (2013)
-
The influence of dried fruits enrichment on sensory properties of bitter and milk chocolates and bioactive content of their extracts affected by different solvents
LWT - Food Science and Technology,Lebensmittel-Wissenschaft + Technologie = Food science and technology, 53 (2013) str. 360-369, doi: 10.1016/j.lwt.2013.02.016
-
Bioaktivni potencijal i reološka svojstva čokoladnih likera nakon četveromjesečnog skladištenja
(2013)
-
Effect of addition of alternative sweeteners on the content of carbohydrates, textural and sensory properties of chocolate
(2013)
-
HPLC analysis of polyphenols and methylxanthines and antioxidant properties of conventionally and high hydrostatic pressure (HHP) extracted teas
Book of abstracts: The 20th Young Investigators' Seminar on Analytical Chemistry,Univerza v Mariboru, (2013) str. 14-15
-
The effect of addition of plant derived polyphenolic extracts on functional properties of chocolate
(2013)
-
Physical properties of non-agglomerated cocoa drink powder mixtures containing various types of sugars and sweeteners
Food and Bioprocess Technology, 6 (2013) str. 1044-1058, doi: 10.1007/s11947-011-0742-0
-
Identification of aroma compounds of Malvasia istriana wines using different sample preparation methods
Proceedings of the 36th World Congress of Vine and Wine, (2013)
-
Bioactive, physical and sensory properties of chocolates enriched with microencapsulated yarrow (Achillea millefolium L.) bioactive compounds
Program and abstracts of the 5th International Symposium on Delivery of Functionality in Complex Food Systems,Technion Israel Institute of Technology, (2013) str. 119-119
-
High pressure carbon dioxide pasteurization of fresh-cut carrot
Journal of supercritical fluids, 79 (2013) str. 92-100, doi: 10.1016/j.supflu.2012.12.002
-
Changes in the content of polyphenols and antioxidant capacity of chocolate liqueurs influenced by composition and storage
Technologica acta,Technologica acta (Tuzla), 6 (2013) str. 1-10
-
Sensory acceptability and contribution of differently prepared teas, cocoa drinks, coffee and coffee substitute brews to the polyphenolic antioxidants intake of Croatian student population
Book of abstracts of the Second International Congress on Cocoa, Coffee and Tea, (2013)
-
Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide Pasteurization
Journal of chemistry,Journal of Chemistry (Hindawi), 2013 (2013) str. 703057-1-703057-9, doi: 10.1155/2013/703057
-
Cytotoxicity of Blended Versus Single Medicinal Mushroom Extracts on Human Cancer Cell Lines: Contribution of Polyphenol and Polysaccharide Content
International journal of medicinal mushrooms, 15 (2013) str. 435-448, doi: 10.1615/IntJMedMushr.v15.i5.20
-
The association of cocoa parts content of chocolate with their textural, bioactive and sensory properties
Book of abstracts of the Second International Congress on Cocoa, Coffee and Tea, (2013)
-
The content of saccharides, antioxidant and sensory properties of pear cultivar „Abate Fetel“ affected by ultrasound pre-treatment and air-drying duration
Journal of food and nutrition research, 52 (2013) str. 239-250
-
Effect of different drying techniques on bioactive profile and antioxidant capacity of basil (Ocimum basilicum L.)
EuroFoodChem XVII Book of Abstracts,Hacettepe University, (2013)
-
Comparison of Conventional and Ultrasound Assisted Extraction Techniques of Yellow Tea and Bioactive Composition of Obtained Extracts
Food and Bioprocess Technology, 5 (2012) str. 2858-2870, doi: 10.1007/s11947-012-0791-z
-
Effect of composition on bioactive profile of chocolate liqueurs
Proceedings of the 6th Central European Congress on Food,Naučni institut za prehrambene tehnologije u Novom Sadu, (2012) str. 97-102
-
Bioactive compounds content, cytotoxic and antioxidant/prooxidant activity of different cocoa products on human laryngeal carcinoma cell line
Proceedings of the 6th Central European Congress on Food,Naučni institut za prehrambene tehnologije u Novom Sadu, (2012) str. 108-113
-
Physical and sensory properties of chewing gums prepared with various sweeteners
Proceedings of the 6th Central European Congress on Food,Naučni institut za prehrambene tehnologije u Novom Sadu, (2012) str. 750-755
-
Encapsulation and release profiles of caffeine from microparticles
Proceedings of the 6th Central European Congress on Food,Naučni institut za prehrambene tehnologije u Novom Sadu, (2012) str. 1040-1045
-
Utjecaj sastava na senzorska i teksturalna svojstva guma za žvakanje
(2012)
-
Influence of three months of storage on the content of polyphenols and the rheological properties of chocolate liqueurs
(2012)
-
Rheological and antioxidant properties of chocolate liqueurs after a month maturation
(2012)
-
Influence of ingredients on the antioxidant capacity of chocolate liqueur
(2012)
-
The influence of types of chocolate on the polyphenolic composition of chocolate liqueur
(2012)
-
Sensory and textural properties of newly created functional chewing gum
(2012)
-
Effect of chocolate composition and content of ethanol on antioxidative capacity and rheological properties of chocolate liqueurs
(2012)
-
Innovative formulations of chocolates enriched with plant polyphenols from Rubus idaeus L. leaves and characterization of their physical, bioactive and sensory properties
Food research international, 48 (2012) str. 820-830, doi: 10.1016/j.foodres.2012.06.023
-
Antioxidant Capacity of Teas and Herbal Infusions: Polarographic Assessment
Journal of agricultural and food chemistry, 60 (2012) str. 9573-9580, doi: 10.1021/jf302375t
-
Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition
Food chemistry, 134 (2012) str. 1870-1877, doi: 10.1016/j.foodchem.2012.03.095
-
Comparative study of cytotoxic and cytoprotective activities of cocoa products affected by their cocoa solids content and bioactive composition
European food research and technology, 234 (2012) str. 173-186, doi: 10.1007/s00217-011-1632-4
-
The Bioactive Potential of Red Raspberry (Rubus idaeus L.) Leaves in Exhibiting Cytotoxic and Cytoprotective Activity on Human Laryngeal Carcinoma and Colon Adenocarcinoma
Journal of medicinal food, 15 (2012) str. 258-268, doi: 10.1089/jmf.2011.0087
-
Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in Ca-alginate beads
Journal of the Science of Food and Agriculture, 92 (2012) str. 685-696, doi: 10.1002/jsfa.4632
-
Bioactive and Sensory Properties of Herbal Spirit Enriched with Cocoa (Theobroma cacao L.) Polyphenolics
Food and Bioprocess Technology, 5 (2012) str. 2908-2920, doi: 10.1007/s11947-011-0630-7
-
Food polymers as gelatine replacers in confectionary industry
Proceedings of the 11th International Congress on Engineering and Food,Cosmosware, (2011)
-
Characterisation of pigments and antioxidant properties of three medicinal plants dried under different drying conditions
Proceedings of the 11th International Congress on Engineering and Food,Cosmosware, (2011)
-
Utjecaj dodatka ekstrakta lista maline na bioaktivni potencijal čokolade
(2011)
-
Utjecaj dodatka ekstrakta stolisnika na bioaktivni potencijal čokolade
(2011)
-
Usporedba polifenolnog sastava različitih vrsta čokolada
(2011)
-
Primjena različitih metoda u određivanju antioksidacijskog kapaciteta ekstrakata kave
(2011)
-
Bioaktivni potencijal kavovina
(2011)
-
Antioksidacijska svojstva čokolada obogaćenih probioticima
(2011)
-
Utjecaj sastava čokolada na udio antioksidansa
(2011)
-
Usporedba udjela polifenola i metilksantina u vodenim i metanolnim ekstraktima čokolada
(2011)
-
Kreiranje čajnih mješavina uz dodatak prirodnih sladila
(2011)
-
Determination of the content of polysaccharides and polyphenolic compounds in selected plant extracts
(2011)
-
Utjecaj metoda sušenja na antioksidacijska svojstva biljnih ekstrakata
(2011)
-
Funkcionalna svojstva čokolada obogaćenih suhim voćem
(2011)
-
Utjecaj načina sušenja na udio pigmenata u biljnim ekstraktima
(2011)
-
Genotoxic effects of green tea extract on human laryngeal carcinoma cells in vitro
Arhiv za higijenu rada i toksikologiju, 62 (2011) str. 139-146
-
Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting
Food chemistry, 129 (2011) str. 991-1000, doi: 10.1016/j.foodchem.2011.05.059
-
Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate-chitosan system enhanced with ascorbic acid by electrostatic extrusion
Food research international, 44 (2011) str. 1094-1101, doi: 10.1016/j.foodres.2011.03.030
-
Karakterizacija nutritivnog sastava i biološke aktivnosti čajnih mješavina lista kupine s prirodnim sladilima
(2011)
-
Bioaktivni potencijal infuzija matičnjaka, preslice, lista kupine i cvijeta lipe
(2011)
-
Phenolic composition and antioxidant properties of some traditionally used medicinal plants affected by the extraction time and hydrolysis
Phytochemical analysis, 22 (2011) str. 172-180, doi: 10.1002/pca.1264
-
Comparative analysis of different alginate-based immobilization systems for encapsulation of polyphenolic antioxidants from red raspberry leaves (Rubus idaeus L.) by electrostatic extrusion
Proceedings of the 7th International Congress of Food Technologists, Biotechnologists and Nutritionists, (2011) str. 100-105
-
The effect of agglomeration on physical properties and bioactive compounds of cocoa drink mixtures prepared with various sweeteners.
Proceedings of 7th International Congress of Food technologists, biotechnologists and nutritionists., (2011) str. 202-208
-
Growth inhibition of human tumor cell lines of different origins with medicinal mushroom preparations
The 6th International Medicinal Mushroom Conference Book of Abstracts, (2011)
-
Bioactive potential of preparations made from various medicinal mushrooms in terms of their polyphenolic and polysaccharides content
The 6th International Medicinal Mushroom Conference Book of Abstracts, (2011) str. 13-14
-
Compositional analysis, cytotoxic and cytoprotective activity of red raspberry leaves extract
FIP 2011 abstracts, (2011) 6107, 1
-
Identification of polyphenols and methylxanthines in teas, herbal infusions, coffee and cocoa products by near infrared spectroscopy (NIRS) compared to high performance liquid chromatography (HPLC).
Proceedings of 7th International Congress of Food technologists, biotechnologists and nutritionists., (2011) str. 173-178
-
Antioxidant and anti-microbial properties of Camellia sinensis products
Proceedings of 7th International Congress of Food technologists, biotechnologists and nutritionists, (2011) str. 144-150
-
Bioactive potential of herbal infusions prepared from traditional medicinal plants
Proceedings of the 13th Ružička days "Today science - tomorrow industry", (2011) str. 343-352
-
Application of different methods for carbohydrates determination in raw materials and confectionery products enriched with dietary fibres
Proceedings of the 11th International Congress on Engineering and Food,Cosmosware, (2011)
-
Green tea preparation and its influence on the content of bioactive compounds
Food research international, 43 (2010) str. 167-176, doi: 10.1016/j.foodres.2009.09.022
-
The effect of drying procedure on the content of pigments and antioxidant properties of some medicinal plants
Proceedings of the 6th International Congress Pigments in Food Chemical, Biological and Technological Aspects,, (2010) str. 131-134
-
Ultrasound assisted extraction of green tea (Camellia sinensis)
GIORNATE ITALO-FRANCESI DI CHIMICA - GIFC 2010 ATTI DEL CONVEGNO, (2010)
-
Polifenolni sastav infuzije lista maline
(2010)
-
Karakterizacija polifenolnog sastava biljnih infuzija, dekokta i macerata
(2010)
-
Physical Properties and Bioactive Constituents of Powdered Mixtures and Drinks Prepared with Cocoa and Various Sweeteners
Journal of Agricultural and Food Chemistry,Journal of agricultural and food chemistry, 58 (2010) str. 7187-7195, doi: 10.1021/jf1005484
-
Flavor od dried pears
Handbook of Fruit and Vegetable Flavors,John Wiley & Sons, (2010) str. 557-571
-
Antioksidacijska svojstva čajeva i biljnih infuzija
(2010)
-
Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in Ca-alginate microbeads
Proceedings of the XVIII International Conference on Bioencapsulation,Bioencapsulation Research Group, (2010)
-
Antioksidacijska svojstva preparata gljiva
(2010)
-
Karakterizacija sastava pigmenata, vitamina i polifenolnih spojeva u različito pripremljenim biljnim ekstraktima
(2010)
-
Encapsulation of polyphenols from Rubus idaeus L. leaves extract by electrostatic extrusion
Book of Full Papers of the 5th Central European Congress on Food,VÚP Food Research Institute, (2010) str. 7-13
-
Utjecaj duljine trajanja ekstrakcije i hidrolize na polifenolni sastav i antioksidacijska svojstva biljnih infuzija
(2010)
-
Utjecaj temperature sušenja na udjel pigmenata i antioksidacijska svojstva biljnih ekstrakata
(2010)
-
Promjena bioaktivnog sastava ekstrakata žutog čaja ovisno o uvjetima ekstrakcije
(2010)
-
Fizikalna i antioksidacijska svojstva mješavina prahova kakaa i sladila te pripremljenih napitaka
(2010)
-
Utjecaj dodataka probiotika na polifenolni sastav čokolada
(2010)
-
Spektrofotometrijsko određivanje pigmenata u biljnim čajevima
(2009)
-
Determination of Biogenic amines in red Croatian Wines
Final papers of 32nd world congress of vine and wine,Ministry of Agricultural, Fisheries and Rural Development, (2009) str. x-x
-
Composition of biogenic amines in selected food products
Book II of Proceedings of the Euro Food Chem XV - Food for the Future - The Contribution of Chemistry to Improvement of Food Quality,CRC Press ; Taylor & Francis, (2009) str. 52-55
-
HPLC Analysis of Bioactive Compounds in Unfermented Products of Camellia Sinensis
Book II of Proceedings of the Euro Food Chem XV - Food for the Future - The Contribution of Chemistry to Improvement of Food Quality,CRC Press ; Taylor & Francis, (2009) str. 60-63
-
Antioksidacijski kapacitet i senzorska svojstva kavovina
(2009)
-
Ekstrakcija polifenola žutog čaja primjenom ultrazvuka visoke snage
(2009)
-
Promjena udjela polifenola mikroinkapsuliranog ekstrakta majčine dušice tijekom jednodnevnog stajanja u vodi
(2009)
-
Changes of the content of biogenic amines during winemaking of Sauvignon wines
Croatian journal of food science and technology, 1 (2009) str. 21-27
-
Promjena antioksidacijskog kapaciteta mikroinkapsuliranog ekstrakta majčine dušice tijekom jednodnevnog stajanja u vodi
(2009)
-
Određivanje udjela polifenola u kavovinama
(2009)
-
Utjecaj temperature prženja na polifenolni sastav kave
(2009)
-
Phenolic content and antioxidant capacity in organic and conventional red wine Babić
Presentation summaries of 32nd world congress of vine and wine,Ministry of Agricultural, Fisheries and Rural Development, (2009)
-
Comparative study of commercially available cocoa products in terms of their bioactive composition
Food Research International,Food research international, 42 (2009) str. 707-716, doi: 10.1016/j.foodres.2009.02.018
-
The composition of polyphenols and methylxanthines in teas and herbal infusions
Food Chemistry,Food chemistry, 115 (2009) str. 441-448
-
Primjena različitih metoda određivanja ugljikohidrata u sirovinama i proizvodima konditorske industrije
(2009)
-
Mlijeko u prahu kao sirovina za proizvodnju mliječne čokolade
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 4 (2009) str. 109-115
-
The effect of ultrasound pre-treatment and air-drying on the quality of dried apples
Czech journal of food sciences, 27 (2009) str. 297-300
-
Antioksidacijska svojstva kavovina
(2009)
-
Određivanje bioaktivnih sastojaka ekstrakata žutog čaja primjenom tekućinske kromatografije visoke djelotvornosti
(2009)
-
Udjel polifenola i antioksidacijski kapacitet različito pripremljenih ekstrakata yinzhien čaja
(2009)
-
Utjecaj stupnja prženja na udjel kafeina u kavi
(2009)
-
Utjecaj otapala i duljine trajanja ekstrakcije na antioksidacijska svojstva žutog čaja
(2009)
-
Udjel polifenola i antioksidacijska svojstva vodenih i etanolnih ekstrakata Yinzhien čaja
(2009)
-
Promjene fizikalno-kemijskih parametara štrudli tijekom skladištenja
(2009)
-
Utjecaj uvjeta ekstrakcije na antioksidacijska svojstva žutog čaja
(2009)
-
Determination of Caffeine Content in Tea and Maté Tea by Using Different Methods
Czech journal of food sciences, 27 (2009) str. S213-S216
-
Određivanje udjela ugljikohidrata u kavovinama
(2009)
-
Comparison of the quality of intermediate and final products of sugar beet and sugar cane processing
Proceedings of the 2008 Joint Central European Congress, 4th Central European Congress on Food, 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists,Hrvatska gospodarska komora (HGK), (2008) str. 295-301
-
Health promoting effects of stimulant food products
Program Book and Abstracts of the tenth International Congress on Engineering and Food,International Congress on Engineering and Food, (2008)
-
Određivanje udjela kafeina u čaju
(2008)
-
Utjecaj uvjeta skladištenja na migraciju masti u čokoladnom desertu
(2008)
-
Antioksidacijska svojstva biljnih čajeva
(2008)
-
Stabilnost kakvoće komprimata tijekom jednomjesečnog skladištenja
(2008)
-
Određivanje kafeina i klorogenske kiseline u napicima kave
(2008)
-
Influence of fermentation conditions on the quality of cherry wine
4th Central European Congress on Food and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, (2008)
-
Aroma compounds of Marasca cherry wine
4th Central European Congress on Food and 6th Croatian Congress of Food technologists, Biotechnologists and Nutritionists, (2008)
-
Antioxidant potential of Mediterranean herbs and herb-based honeys
Book of abstracts / 15th Young Investigators´ Seminar on Analytical Chemistry,Fakulteta za kemijo in kemijsko tehnologijo Univerze v Ljubljani, (2008) str. 46-49
-
Compositional analysis of white teas
Proceedings of the 2008 Joint Central European Congress, 4th Central European Congress on Food, 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists,Hrvatska gospodarska komora (HGK), (2008) str. 239-246
-
Phenolic composition of methanolic extracts and hydrolysates of chocolate
First European Food Congress Delegate Manual,EFFoST, (2008)
-
Influence of media composition and temperature on volatile aroma production by various wine yeast strains
Czech Journal of Food Sciences,Czech journal of food sciences, 26 (2008) str. 376-382
-
Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used
Food Chemistry,Food chemistry, 110 (2008) str. 852-858, doi: 10.1016/j.foodchem.2008.02.072
-
Changes of aroma and polyphenolic composition of white wines during alcoholic fermentation.
Proceedings, vol 2, 5th International Congress on Food Technology,,Hellenic Association of Food Technologists, (2007) str. 547-553
-
Aroma of dehydrated pear products
LWT-Food Science and Technology,Lebensmittel-Wissenschaft + Technologie = Food science and technology, 40 (2007) str. 1578-1586, doi: 10.1016/j.lwt.2006.12.011
-
Study of phenolic phytochemicals of Croatian white wines
Bulletin de l'OIV,Bulletin de l'Office international du vin, 80 (2007) str. 593-598
-
Diversity of aroma patterns in wild and cultivated Fragaria accessions
Genetic resources and crop evolution, 54 (2007) str. 1185-1196, doi: 10.1007/s10722-006-9009-4
-
Study of phenolic and volatile composition of white wine during fermentation and a short time
Vitis, 46 (2007) str. 77-84
-
Sastav polifenola i metilksantina u vodenim i metanolnim ekstraktima različitih kakao-proizvoda
(2007)
-
Effect of various extraction conditions on the phenols content and free radical scavenging activity of tea
Proceedings of 5th International Congress on Food Technology,Hellenic Association of Food Technologists, (2007) str. 83-87
-
Determination of anthocyanins and trans-resveratrol in wines from Croatian red grape varieties
Proceedings 30 th OIV World congress, (2007)
-
Usporedba kakvoće međuprodukata i konačnih produkata prerade šećerne repe i šećerne trske
(2007)
-
Anthocyanin composition and free radical scavenging capacity of Teran wine
IUFoST XIIIth World Congress of Food Science & Technology "FOOD IS LIFE", (2006) str. 84-85
-
Polifenoli i metilksantini crnih čajeva i njihova antioksidativna svojstva
(2006)
-
Antioxidant activity of malvasia istriana grape juice and wine
Italian journal of food science,Italian journal of food sciences, 18 (2006)
-
Influence of different preparation conditions on biological active compounds of green teas and their antioxidant activity
(2006)
-
Praćenje parametara proizvodnje šećera iz šećerne trske u kampanji 2006. godine
(2006)
-
Aroma precursors of Malavasia istriana wine
Rivista di viticoltura e di enologia, 2-3-4 (2005)
-
Phenolic characterization and antioxidant activity of Rhine Riesling wine from Croatia, subregion Zagorje
INTRADFOOD-Innovations in Traditional Foods - book of proceedings, (2005)
-
AROMA PRECURSORS OF MALVASIA ISTRIANA WINE
Mediterranean Malvasias, International scientific conference,Institut za poljoprivredu i turizam Poreč, (2005)
-
Phenolic composition and antioxidant activity of Malvasia istriana must and wine
Rivista di viticoltura e di enologia, 2-3-4 (2005)
-
Application of Briggs-Rauscher Reaction For Measurement of Antioxidant Capacity of Croatian Wines
Acta Alimentaria,Acta alimentaria, 34 (2005) str. 483-492
-
Characterization of odor-active compounds in Croatian Rhine Riesling wine, subregion Zagorje
European food research and technology, 222 (2005)
-
Isolation of white wine volatiles using different sample preparation methods
Vitis, 44 (2005)
-
Trehalose improves flavour retention in dehydrated apricot puree
International journal of food science & technology, 40 (2005)
-
Aroma Profile of Strawberry Juice Cocktail Produced in industrial Conditions
Kemija u industriji : časopis kemičara i tehnologa Hrvatske, 54 (2005)
-
PHENOLIC COMPOSITION AND ANTIOXIDANT ACTIVITY OF cv. Malvasia istriana MUST AND WINE
Book of abstracts Mediterranean Malvasias, International scientific conference,Institut za poljoprivredu i turizam Poreč, (2005)
-
Characteristics of wine distillates produced in Kutjevo region, Croatia
Acta alimentaria, 33 (2004) str. 157-166
-
Trehalose as flavouring additive in dehydrated fruit products
Proceedings of the International Congress on Engineering and Food (ICEF9), (2004)
-
Influence of Blending on the Composition of Malvasia istriana Wine
Proceedings of the International Congress on Engineering and Food (ICEF 9), (2004)
-
Phenolic compounds and aroma profile in fresh fruit and low sugar jam of red currant
International Conference Engineering and Food (ICEF9), (2004)
-
Study of Trehalose Addition on Aroma Retention in Dehydrated Strawberry Puree
Food Technology and Biotechnology,Food technology and biotechnology, 41 (2003)
-
Improving Quality of Wine by Blending
Annals of Nutrition & Metabolism ; Official Journal of the Federation of European Nutrition Societies,Karger Publishers, (2003)
-
Influence of Some Sugars Addition on Fruit Aroma Retention during Dehydration of Fruit Products
Proceedings of the Post harvest phase of horticultural and agricultural products, (2003)
-
Sugars as Flavouring Additive in Dehydrated Fruit Puree
Annals of Nutrition & Metabolism ; Official Journal of the Federation of European Nutrition Societies,Karger Publishers, (2003)
-
Influence of Blending on the Aroma of Malvasia istriana Wine
Food technology and biotechnology, 41 (2003) str. 305-314
-
Secondary metabolites produced by yeast strains isolated from Cabernet Sauvignon and Chardonnay grapes
Biotechnology and Food,Hrvatsko Društvo za Biotehnologiju, (2003) str. 67-67
-
Changes in concentration of procyanidins and anthocyanins during the production of the plavac mali wine from dingac and postup localities
XXVth Congres Mondial dela Vigne et du Vin. Section Enology : proceedings,OIV, (2000) str. 247-255
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Development of some aroma compounds during the alcoholic fermentation of the Plavac mali wine
Prospects for Viticulture and enology,Agronomski fakultet Sveučilišta u Zagrebu, (2000)
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Promjena koncentracije procijanidina tijekom proizvodnje vina Plavac mali s položaja Dingač i Postup
Unaprjeđenje poljoprivrede i šumarstva na kršu,Hrvatska akademija znanosti i umjetnosti (HAZU), (2000)
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Utjecaj dodatka različitih enzima na kemijski sastav i senzorska svojstva vina sorte Graševina - kasna berba
(1998)