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Tomislav Bosiljkov

prof. dr. sc. Tomislav Bosiljkov

Laboratory for Unit Operations
Title: Full Professor
Function: Head of Department
Zavod / Katedra: Laboratory for Unit Operations
Location: 2. kat
Public phone number: +385 1 4605 224
Teaching
Undergraduate
Graduate
Znanstvene publikacije
  • 1st International Congress on Sustainable Food, Green Chemistry and Human Nutrition - Book of Abstracts, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, (2025) str. 190-190
  • 1st International Congress on Sustainable Food, Green Chemistry and Human Nutrition - Book of Abstracts, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, (2025) str. 192-192
  • 1st International Congress on Sustainable Food, Green Chemistry and Human Nutrition - Book of Abstracts, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, (2025) str. 189-189
  • Book of Abstracts XVI International Scientific Agriculture Symposium “AGROSYM 2025”, University of East Sarajevo, (2025) str. 114-114
  • 3rd International Symposium on Biotechnology : proceedings, University of Kragujevac, Faculty of Agronomy in Čačak, (2025) str. 1-6, doi: 10.46793/sbt30.01dbk
  • Application of 3D printing technology in the production of a functional snack product based on strawberry and strawberry tree fruit
    Zbornik sažetaka Dani doktorata biotehničkog područja 12. i 13. rujna 2024., Studio Moderna, (2024) str. 41-43
  • Determination of rheological parameters in functional jelly products based on strawberry and strawberry tree fruit
    (2024)
  • Foods, 13 (2024) 1623, 22, doi: 10.3390/ foods13111623
  • Separations, 11 (2024) str. 158-158, doi: 10.3390/separations11050158
  • 5th International Congress Food Technology Quality and Safety, University of Novi Sad, Institute of Food Technology in Novi Sad, (2024) str. 14-14
  • Food chemistry, 433/2024 (2024) 137287, 10, doi: 10.1016/j.foodchem.2023.137287
  • Natural Resources Green Technology and Sustainable Development 5 (2024): Book of Abstracts, University of Zagreb, Faculty of Food Technology and Biotechnology, (2024) str. BP1-BP1
  • Book of Abstracts VIII International Conference Sustainable Postharvest and Food Technologies INOPTEP 2023 / XXXV Scientific - Professional Conference Processing and Energy in Agriculture PTEP 2023, National Society of Processing and Energy in Agriculture, (2023) str. 9-9
  • The Book of Abstracts - V Balkan Symposium on Fruit Growing University of Zagreb Faculty of Agriculture, Agronomski fakultet Sveučilišta u Zagrebu, (2023) str. 90-90
  • Book of Abstracts 58th Croatian & 18th International Symposium on Agriculture, Agronomski fakultet Sveučilišta u Zagrebu, (2023) str. 193-193
  • Antioxidants, 12 (2023) 436, 19, doi: 10.3390/antiox12020436
  • 10th Central European Congress on Food : Proceedings of CE-Food 2020, Springer, (2022) str. 81-82
  • Determination of the physical properties of a strawberry and strawberry tree fruit mixtures as a potential raw materials for 3D food printing
    (2022)
  • 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
  • High Hydrostatic pressure: Innovative technology in food processing
    Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 16 (2021) str. 101-108, doi: 10.31895/hcptbn.16.3-4.3
  • 4th ISEKI-Food E-conference "Food Texture, Quality, Safety and Biosecurity in the Global Bioeconomy" Book of Abstracts, Editura AGROPRINT, (2021) str. 116-117
  • The effect of nonthermal technologies on particle size distribution and interval stability of multicomponent smoothie systems
    (2021)
  • Sustainable Production Technology in Food, Elsevier, (2021) str. 145-154
  • Fenomeni prijelaza
    Sveučilište Sjever, (2021)
  • Proceedings Book of the 2nd International Conference „The Holistic Approach to the Environment“, Udruga za promicanje cjelovitog pristupa okolišu, (2021) str. 391-399
  • Book of Abstract 27th Croatian Meeting of Chemists and Chemical Engineers, Hrvatsko kemijsko društvo, (2021) str. 103-103
  • Influence of high intensity ultrasound parameters on the stability of particles with different diameter within the dispersion system
    (2021)
  • The effect of nonthermal technologies on physical and microbiological properties of smoothie as an alternative to conventional processing procedure
    (2020)
  • Influence of high hydrostatic pressure on physical properties of multicomponent systems
    (2020)
  • Influence of high hydrostatic pressure on sustainability and physical properties of smoothies of increased degree of dispersion
    (2020)
  • Innovative food science & emerging technologies, 64 (2020) 102424, 10, doi: 10.1016/j.ifset.2020.102424
  • Waste and Biomass Valorization, 11 (2020) str. 4593-4611, doi: 10.1007/s12649-019-00814-7
  • Foods, 9 (2020) 472, 21
  • Vacuum drying in Food Industry
    Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 15 (2020) str. 94-101, doi: 10.31895/hcptbn.15.3-4.8
  • Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 15 (2020) str. 38-44, doi: 10.31895/hcptbn.15.1-2.5
  • Plant foods for human nutrition, 75 (2020) str. 427-433, doi: 10.1007/s11130-020-00831-1
  • The International Institute of Knowledge Management, (2019) str. 20-20
  • Advances in Chemical Engineering, Medtext Publishing LLC, (2019) str. 1-16
  • Mogućnosti primjene ultrazvuka u obradi i valorizaciji nusproizvoda i otpada prehrambene industrije
    Neke mogućnosti iskorištenja nusproizvoda prehrambene industrije - Knjiga 2., Sveučilište Josipa Jurja Strossmayera u Osijeku, (2019) str. 145-161
  • The effect of high-pressure processing on physical and microbiological properties of smoothie
    (2019)
  • New non-thermal technologies in the food industry
    Zbornik radov - 30 Živilstvo in prehrana med tradicijo in inovacijo,(2019) str. 1-10
  • (2019)
  • Book of abstracts, Grafika Osijek, (2019) str. 71-71
  • Processing of waste from food industry using high hydrostatic pressure and hydrothermal technologies
    Neke mogućnosti iskorištenja nusproizvoda prehrambene industrije - Knjiga 2., Sveučilište Josipa Jurja Strossmayera u Osijeku, (2019) str. 163-177
  • Foods, 8 (2019) 66, 17, doi: 10.3390/foods8020066
  • 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, Elsevier, (2019) str. 1-1
  • Journal of Food Science,Journal of food science, 84 (2019) str. 2490-2498, doi: 10.1111/1750-3841.14716
  • Journal of food processing and preservation, 43 (2019) e14023, 9, doi: 10.1111/jfpp.14023
  • Food chemistry, 279 (2019) str. 150-161, doi: 10.1016/j.foodchem.2018.11.131
  • Food - Energy - Water Nexus Book of Abstracts, AIChE, (2019) str. 40-41
  • Book of abstracts of Food Innovation and Engineering(FOODIE)Conference, AIChE, (2019) str. 5-5
  • Influence of ultrasound and high hydrostatic pressure on the physical properties of soymilk as a base for the production of beverages
    Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 13 (2018) str. 128-135, doi: 10.31895/hcptbn.13.3-4.5
  • Influence of high intensity ultrasound on physical properties of apple juice
    (2018)
  • Influence of high intensity ultrasound on physical properties of carrot juice
    (2018)
  • Book of Abstracts of 3rd International conference on bioscience and biotechnology,(2018) str. 41-41
  • TEXTURAL PROPERTIES OF VACUUM DRIED PUMPKIN
    6th INTERNATIONAL CONFERENCE "VALLIS AUREA" FOCUS ON: RESEARCH & INNOVATION, Veleučilište u Požegi ; DAAAM International Vienna, (2018) str. 0079-0083
  • Book of Abstracts of 3rd International conference on bioscience and biotechnology,(2018) str. 45-45
  • BOOK OF ABSTRACTS 9th International CONGRESS of Food Technologists, Biotechnologists and Nutritionists, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2018) str. 36-36
  • Natural resources green technology & sustainable development, Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2018) str. 68-68
  • Book of Abstracts - Natural resources green technology & sustainable development, Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2018) str. 101-101
  • BOOK OF ABSTRACT 9th International CONGRESS of Food Technologists, Biotechnologists and Nutritionists, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2018) str. 160-160
  • Innovative approach to classification and determination of mechanical properties of foodstuffs
    Požeško obrazovanje i školstvo u prošlosti, sadašnjosti i budućnosti,(2018) str. 177-185
  • Book of Abstracts, Natural resources green technology & sustainable development/Green 3, Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2018) str. 91-91
  • Book of Abstracts-9th International Congress of Food Technologists, Biotechnologists and Nutritionists,(2018) str. 115-115
  • Book of Abstracts of 3rd International conference on bioscience and biotechnology, The International Institute of Knowledge Management, (2018) str. 32-32
  • Proceedings of Natural resources, green technology & sustainable development/3.,(2018) str. 6-11
  • Book of Abstracts, Natural resources green technology & sustainable development/Green 3, Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2018) str. 67-67
  • The impact of non-thermal Technologies on physical characteristics of soymilk with different dry matter content
    (2017)
  • Book of Abstracts,(2017)
  • JOURNAL OF BIOTECHNOLOGY,Journal of biotechnology, Elsevier, (2017) str. S74-S74, doi: 10.1016/j.jbiotec.2017.06.1053
  • Food technology and biotechnology, 55 (2017) str. 484-495, doi: 10.17113/ftb.55.04.17.5123
  • Radovi Poljoprivrednog fakulteta Univerziteta u Sarajevu,Radovi Poljoprivrednog Fakulteta Univerziteta u Sarajevu, 67 (2017) str. 505-516
  • Food and bioproducts processing, 102 (2017) str. 195-203, doi: 10.1016/j.fbp.2016.12.005
  • Croatica chemica acta, 90 (2017) str. 451-459, doi: 10.5562/cca3231
  • Book of Abstracts, 31st EFFoST International Conference,(2017) str. ---
  • Physical properties of apple juice treated with high hydrostatic pressure
    (2017)
  • Determination of mechanical strength of biofilms with different pectin share
    (2017)
  • The influence of high hydrostatic pressure on the changes of the texture and colour of different apple varieties
    (2017)
  • Određivanje ukupnih polifenola i ukupne antioksidacijske aktivnosti iz ekstrakata vinskih taloga dobivenih ekstrakcijom superkritičnim CO2
    Knjiga sažetaka za radionicu u sklopu projekta "Primjena mikroreaktora u praćenju antioksidacijske aktivnosti samoniklog bilja (MICRO-AA)", Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2016)
  • Ekstrakcija antocijana iz vinskog taloga sorte Merlot primjenom ultrazvuka visokog intenziteta
    Knjiga sažetaka za radionicu u sklopu projekta "Primjena mikroreaktora u praćenju antioksidacijske aktivnosti samoniklog bilja (MICRO-AA)", Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2016)
  • Book of Abstract, Natural resources, green technology & sustainable development/2, Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2016) str. 85-85
  • Razvoj funkcionalnih napitaka na bazi kozjeg mlijeka obogaćenih biljnim ekstraktima
    Knjiga sažetaka za radionicu u sklopu projekta "Primjena mikroreaktora u praćenju antioksidacijske aktivnosti samoniklog bilja (MICRO-AA)", Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2016)
  • Green Technologies for Future Biorefineries, Programme and Abstracts,(2016) str. 12-13
  • The Food Factor I, Book of Abstracts,(2016) str. 159-159
  • Green Technologies for Future Biorefineries - Programme and abstracts, Kaunas University of Technology, (2016) str. 12-12
  • Determination of total phenols in tangerine extracts using high hydrostatic pressure
    Knjiga sažetaka "Primjena mikroreaktora u praćenju antioksidacijske aktivnosti samoniklog bilja (MICRO-AA)", Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2016) str. 26-26
  • Chemical and biochemical engineering quarterly, 29 (2015) str. 475-484
  • Book of Abstract, Citrus Waste Valorisation Workshop,(2015) str. 23-23
  • Chemical and biochemical engeenering quartely,Chemical and biochemical engineering quarterly, 28 (2014) str. 499-507, doi: 10.15255/CABEQ.2014.19400
  • Book of Abstracts of the 1st Congress on Food Structure Design,(2014) str. 23-23
  • Proceedings of 31st Danubia Adria Symposium on Advances in Experimental Mechanics,(2014) str. 48-49
  • Proceedings of 7th International Congress Flour-Bread’13 and 9th Croatian Congress of Cereal Technologists Brašno-Kruh’13, Grafika Osijek, (2014) str. 327-335
  • Proceedings of 4th International Conference "Vallis Aurea" Focus on: Regional and Innovation Development, Veleučilište u Požegi, (2014) str. 827-831
  • Book of Abstracts of 8th International Congress of Food Technologists, Biotechnologists and Nutritionists, Croatian Socienty of Food Technologists, Biotechnologists and Nutritionists, (2014) str. 158-158
  • Book of Abstracts of 8th International Congress of Food Technologists, Biotechnologists and Nutritionists, Croatian Socienty of Food Technologists, Biotechnologists and Nutritionists, (2014) str. 157-157
  • (2014)
  • Abstract Book, International Food Congress, Novel Approaches in Food Industry, NAFI 2014,(2014) str. 42-42
  • Abstract Book - International Food Congress Novel Approaches in Food Industry,(2014) str. 32-32
  • Artificial neural network and mathematical modeling ofdrying of apples treated with high intensity ultrasound
    Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 8 (2013) str. 36-40
  • Book of abstracts of the Second International Congress on Cocoa, Coffee and Tea,(2013)
  • 2nd Conference "Implementation of microreactor technology in biotechnology" : CD of extended abstracts, Fakultet kemijskog inženjerstva i tehnologije Sveučilišta u Zagrebu, (2013) str. 108-108
  • 7th International Congress and 9th Croatian Congress of Cereal Technologists "Flour- Bread’13 = Brašno-Kruh’13" : Book of Abstracts / Marko Jukić (ur.). - Osijek : Faculty of Food Technology , 2013. 108-108., Grafika Osijek, (2013) str. 108-108
  • Journal of food process engineering, 36 (2013) str. 397-406, doi: 10.1111/jfpe.12006
  • Bulgarian journal of agricultural science, 19 (2013) str. 1372-1377
  • Bulgarian Journal of Agricultural Science,Bulgarian journal of agricultural science, 19 (2013) str. 40-49
  • Application of Ultrasound and High Hydrostatic Pressures on Variation of Fat Globule Size and Chemical Composition of Cow Milk
    Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 8 (2013) str. 82-89
  • ACS. Agriculturae conspectus scintificus,ACS - Agriculturae conspectus scientificus, 78 (2013) str. 25-30
  • Influence of high intensity ultrasound on stability of goat milk expressed over emulsion stability index
    Knjiga sažetaka,(2013) str. 200-201
  • Chemical and Sensory properties of high hydrostatic pressure processed goat milk
    Knjiga sažetaka,(2013) str. 201-202
  • Book of abstracts, Hacettepe Univeristy, (2013) str. 361-361
  • Influence of high intensity ultrasound and high hidrostatic pressure on size distribution of fat globules of cow milk
    (2013)
  • Green Processing and Synthesis, 2 (2013) str. 579-590, doi: 10.1515/gps-2013-0086
  • Food technology and biotechnology, 51 (2013) str. 84-91
  • Proceedings ICEM15 - 15th International Conference on Experimental Mechanics, University of Porto, (2012)
  • Application of ultrasound in food industry
    (2012)
  • Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 7 (2012) str. 44-48
  • Influence of high hydrostatic pressure on textural properties, colour and microbiological safety of pickled cucumbers
    Proceedings, Veleučilište u Požegi, (2012) str. 451-456
  • Book of abstracts of 6th Central European Congress on Food, Naučni institut za prehrambene tehnologije u Novom Sadu, (2012) str. 358-358
  • Application of high hydrostatic pressure in treatment of foodstuff
    (2012)
  • Proceedings of 6th Central European Congress on Food, Naučni institut za prehrambene tehnologije u Novom Sadu, (2012) str. 840-844
  • Book of abstracts of 7th International Congress of Food Technologists, Biotechnologists and Nutritionists, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2011) str. 176-176
  • Book of Abstracts of 22nd International Scientific-Expert Conference of Agriculture and Food Industry,(2011) str. 139-139
  • Obrada kiselog kupusa visokim hidrostatskim tlakom
    Knjiga sažetaka - XXII Hrvatski skup kemičara i kemijskih inženjera, Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), (2011) str. 235-235
  • Food and bioprocess technology,Food and Bioprocess Technology, 4 (2011) str. 1296-1306
  • Matematičko modeliranje infracrvenog sušenja jabuka obrađenih ultrazvukom visokog intenziteta
    Knjiga sažetaka - XXII hrvatski skup kemičara i kemijskih inženjera, Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), (2011) str. 239-239
  • Food processing using high hydrostaic pressure
    Proceedings - 13th Ružička Days, Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), (2011) str. 48-55
  • Book of abstracts of 7th International congress of food technologists, biotechnologists and nutritionists, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2011) str. 169-169
  • Book of abstracts of 7th International Congress of Food Technologists, Biotechnologists and Nutritionists, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2011) str. 175-175
  • Influence of high intensity ultrasound on physical and rheologicalproperties of cow milk and soymilk
    (2011)
  • Influence of high intensity ultrasound on degree of homogenization and physical properties of soybean, cow, sheep and goat milk
    (2011)
  • Influence of high intensity ultrasound on emulsifying properties in goat and sheep milk
    (2011)
  • Influence of high intensity ultrasound with different probe diameter on the stability of emulsions of goat and sheep milk expressed by the emulsion stability index
    (2011)
  • African Journal of Biotechnology,African journal of biotechnology, 10 (2011) str. 34-41
  • Influence of high intensity ultrasound with different probe diameters on the stability of soy milk expressed by the emulsion stability index
    (2011)
  • Determination of Textural Properties of Gouda Cheese
    Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 4 (2010) str. 98-103
  • Application of Low-intensity Ultrasound ("pulse-echo") for Damgae Detection of Packaging Materials and Foreign Bodies in Packaged Products
    Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 5 (2010) str. 31-37
  • Working principle and using of high pressures in food industry
    Kemija u industriji : časopis kemičara i tehnologa Hrvatske, 59 (2010) str. 539-544
  • African journal of biotechnology, 9 (2010) str. 6907-6915
  • Influence of 24kHz frequency ultrasound on physical and rheological properties of cow and goat milk
    (2010)
  • Influence of high intensity ultrasound on temperature and stability of cow milk expressed by the emulsion stability index
    (2010)
  • Influence of high intensity ultrasound on properties of cow and sheep milk
    (2010)
  • Influence of high intensity ultrasound process parameters interactions on physical properties of sheep milk
    (2010)
  • Defining optimal process parameters of a high intensity ultrasound for changes in physical properties of soy milk using probes with different diameter
    (2010)
  • Carbohydrate polymers, 79 (2010) str. 91-100, doi: 10.1016/j.carbpol.2009.07.051
  • Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 4 (2010) str. 116-119
  • Influence of high intensity ultrasound with different probe diameter on degree of homogenization and temperature of cow milk
    Knjiga sažetaka VIII susreta mladih kemijskih inženjera 2010., Fakultet kemijskog inženjerstva i tehnologije Sveučilišta u Zagrebu, (2010) str. 71-71
  • Influence of high intensity ultrasound on mass transfer during drying, textural properties and colour of the apples
    Knjiga sažetaka VIII susreta mladih kemijskih inženjera 2010., Fakultet kemijskog inženjerstva i tehnologije Sveučilišta u Zagrebu, (2010) str. 75-75
  • Infrared Drying of Apples Treated with High Intensity Ultrasound
    Proceedings of the 2nd International Conference "Vallis Aurea" Focus on: Regional development, Veleučilište u Požegi ; DAAAM International Vienna, (2010) str. 553-559
  • Influence of high intensity ultrasound on temperature and stability of cow milk expressed over emulsion stability index
    39. Hrvatski simpozij mljekarskih stručnjaka, 2010,(2010) str. 50-50
  • Croatian journal of food science and technology, 1 (2009) str. 1-6
  • Food technology and biotechnology, 47 (2009) str. 389-395
  • Chemical Engineering Transactions – volume 17, Proceedings of the 9th International Conference on Chemical and Process Engineering, Italian Association of Chemical Engineering (AIDIC), (2009) str. 945-950
  • Chemical Engineering Transactions – volume 17, Proceedings of the 9th International Conference on Chemical and Process Engineering, Italian Association of Chemical Engineering (AIDIC), (2009) str. 1029-1034
  • Determination of ultrasonic intensity under various powers of ultrasonic device
    (2009)
  • Influence of high intensity ultrasound with different probe diameter on degree of homogenization an d physical properties of cow milk
    (2009)
  • ACS. Agriculturae conspectus scintificus,ACS - Agriculturae conspectus scientificus, 74 (2009) str. 1-16
  • Applications of Power Ultrasound for Foodstuffs Processing
    Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 4 (2009) str. 32-37
  • Chemical Engineering Transactions – volume 17, Proceedings of the 9th International Conference on Chemical and Process Engineering, Italian Association of Chemical Engineering (AIDIC), (2009) str. 831-836
  • Spouted bed, theory and applications
    Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 4 (2009) str. 5-9
  • Proceedings The 2008 Joint Central European Congress,(2008) str. 122-128
  • Influence of whey protein concentrate addition on textural properties of corn flour extrudates
    Mljekarstvo, 58 (2008) str. 131-149
  • Artroskopski klizni okretni čvorovi – SMC čvor u odnosu na SAK čvor – biomehanička usporedba primarne čvrstoće i otpora na proklizavanje.
    Lječnik vjesnik, Hrvatski liječnički zbor, (2008) str. 53-53
  • Abstract book of 21th Congress of the European Society for Surgery of the Shoulder and Elbow,(2008)
  • Book of abstracts from International Congress of Technologists for post-harvest technology, Zrnko 2008., Agronomski fakultet Sveučilišta u Zagrebu, (2008) str. 68-69
  • Enrichment of extruded snack products with whey proteins
    Mljekarstvo, 58 (2008) str. 275-295
  • Proceedings The 2008 Joint Central European Congress,(2008) str. 128-134
  • Proceedings of the 5th International Congress on Food Technology, Volume 1,(2007) str. 153-158
  • Proceedings of European Congress of Chemical Engineering,(2007)
  • Proceedings of the 2nd Central European Meeting 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists,(2004) str. 292-299