Karla Hanousek Čiča, mag. ing. biotechn.
Laboratorij za tehnologiju vrenja i kvasca
Radno mjesto:
viši asistent - predavač
Zavod / Katedra:
Laboratorij za tehnologiju vrenja i kvasca
Godina diplomiranja:
2013.
Godina doktoriranja:
2022.
Na sveučilištu od:
2015.
Lokacija:
3 19
Telefon:
01/4605030
E-mail:
E-mail
Nastava
Prijediplomski
- Jaka alkoholna pića: karakteristike i metabolizam (269949) — Seminar
- Tehnologija alkohola i kvasca (39784) — Seminar, Laboratorijske vježbe
- Tehnologija alkohola i kvasca (269691) — Seminar, Laboratorijske vježbe
- Instrumentalna analiza (32416) — Laboratorijske vježbe
- Instrumentalna analiza (32426) — Laboratorijske vježbe
- Instrumentalna analiza (32433) — Laboratorijske vježbe
- Praksa i završni rad (39866) — Laboratorijske vježbe
- Praksa i završni rad (39867) — Laboratorijske vježbe
- Praksa i završni rad (39868) — Laboratorijske vježbe
- Principi biotehnološke proizvodnje hrane (252756) — Laboratorijske vježbe
- Proizvodnja jakih alkoholnih pića (39862) — Laboratorijske vježbe
- Proizvodnja jakih alkoholnih pića (269700) — Laboratorijske vježbe
- Proizvodnja jakih alkoholnih pića (269931) — Laboratorijske vježbe
Diplomski
- Proizvodnja i primjena pekarskog i prehrambenog kvasca (53297) — Seminar, Laboratorijske vježbe
- Proizvodnja i primjena pekarskog i prehrambenog kvasca (253094) — Seminar, Laboratorijske vježbe
- Tehnologija alkohola i kvasca (53705) — Seminar, Laboratorijske vježbe
- Principi biotehnološke proizvodnje hrane (161060) — Laboratorijske vježbe
Konzultacije
Po dogovoru.
Povijest zaposlenja
Viši asistent SUZ Prehrambeno-biotehnološki fakultet 2023.-danas
Asistent SUZ Prehrambeno-biotehnološki fakultet 2015.-2023.
Stručni suradnik Hrvatski šumarski institut 2014.-2015.
Nagrade i priznanja
Dobitnica Potpore Biotehničke zaklade za postignute rezultate u području biotehničkih znanosti s mogućom primjenom u gospodarstvu za 2018. godinu.
Dobitnica Godišnje nagrade Ivan Bulić Zaklade Ivan Bulić za najbolji doktorski rad za akademsku godinu 2023./2024.
Znanstvene publikacije
-
UTJECAJ KRIOPROTEKTORA NA PREŽIVLJAVANJE I FERMENTACIJSKU AKTIVNOST LIOFILIZIRANIH BAKTERIJA MLIJEČNE KISELINE TE OPTIMIZACIJA NJIHOVE PRIMJENE U VOĐENJU KISELOG TIJESTA
(2026)
-
UTJECAJ FERMENTACIJSKE AKTIVNOSTI BAKTERIJA MLIJEĆNE KISELINE I KVASACA NA FIZIKALNO-KEMIJSKE PARAMETRE KOMINE ARONIJE (Aronia melanocarpa L.)
(2026)
-
Novel Ferrocene‐Containing Pyrazole Analogs of Curcumin: Synthesis, Characterization, Antioxidant Activity, Cyclic Voltammetry, and In Vitro Biological Evaluation
Applied organometallic chemistry, 39 (2025) str. 1-14, doi: 10.1002/aoc.7753
-
From Waste to Value: Pigments in Fruit and Vegetable By-Products
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. 72-72
-
Production of Lactate by Metabolically Engineered Scheffersomyces stipitis
Journal of fungi, 11 (2025) str. 413-428, doi: 10.3390/jof11060413
-
ANTIMIKROBNO DJELOVANJE EKSTRAKATA KOMINE I LIŠĆA BOBIČASTOG VOĆA
(2025)
-
BIOLOŠKA EVALUACIJA FEROCENSKIH DEPSIPEPTIDA S ALANINOM I HIDROFOBNIM AMINOKISELINAMA (VAL, LEU I PHE)
(2025)
-
BIOLOŠKA EVALUACIJA ENANTIOMERNIH FEROCENSKIH DEPSIPEPTIDA S VALINOM, LEUCINOM I FENILALANINOM
(2025)
-
Effect of lactic acid bacteria and yeasts fermentative activity on the physicochemical parameters of black chokeberry (Aronia melanocarpa L.) pomace
Book of Abstracts : 11th International Congress of Food Technologists, Biotechnologists and Nutritionists : Unlocking Science and Technology for a Healthier and Sustainable World,Prehrambeno-biotehnološki fakultet Zagreb; Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2025) str. 92-92
-
BIOLOŠKA EVALUACIJA FEROCENSKIH DIPEPTIDA PRIPRAVLJENIH IZ FEROCEN-1,1'-DIAMINA S ALANINOM I HIDROFOBNIM AMINOKISELINAMA (VAL, LEU I PHE)
(2025)
-
Fitokemijski profil, antioksidacijska aktivnost i fizikalno-kemijski parametri ekstrakta koprive(Urtica dioica L.) i industrijske konoplje (Cannabis sativa L.)
(2025)
-
Bioactive Properties of the Microwave-Assisted Olive Leaf Extract and Its Incorporation into a Whey Protein Isolate Coating of Semi-Hard Cheese
Foods, 14 (2025) 1496, 18, doi: 10.3390/foods14091496
-
INNOVATIVE WASTE UTILIZATION IN BERRY PROCESSING: FOCUS ON ARONIA BERRIES
1st International Congress on Sustainable Food, Green Chemistry and Human Nutrition - Book of Abstracts,Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, (2025) str. 12-12
-
Natural Resources Green Technology and Sustainable Development 5 (2024): Book of Abstracts
University of Zagreb, Faculty of Food Technology and Biotechnology, (2024)
-
ANTIOXIDATIVE ACTIVITY OF PEPTIDOMIMETICS DERIVED FROM DIFFERENT FERROCENE SCAFFOLDS AND HYDROPHOBIC AMINO ACIDS
XV Meeting Of Young Chemical Engineers : Book Of Abstracts / XV. susret mladih kemijskih inženjera : knjiga sažetaka,Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), (2024) str. 102-102
-
Antioxidative, antimicrobial and anticancer evaluation of olive Olea europaea L. leaf extract
FEBS Open Bio, 14 (2024) str. 145-146
-
Conformational, Electrochemical, and Antioxidative Properties of Conjugates of Different Ferrocene Turn-Inducing Scaffolds with Hydrophobic Amino Acids
Inorganics, 12 (2024) 195, 18, doi: 10.3390/inorganics12070195
-
A Predictive Assessment of Ochratoxin A’s Effects on Oxidative Stress Parameters and the Fermentation Ability of Yeasts Using Neural Networks
Foods, 13 (2024) str. 1-14
-
Utjecaj volumnog udjela etanola i dodatka šećera na fizikalno-kemijske parametre macerata aronije za proizvodnju likera
(2024)
-
Ferrocene-containing Pyrimidine Derivatives of Curcumin: Synthesis, Antioxidant and Antimicrobial Activity
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. 32-32
-
Bioactive and Biological Potential of Black Chokeberry Leaves Under the Influence of Pressurized Liquid Extraction and Microwave-Assisted Extraction
Antioxidants, 13 (2024) 1582, 23, doi: 10.3390/antiox13121582
-
Phenolic compounds characterization and biological activities of mistletoe (Viscum album L.) ethanol macerates used in herbal spirit production
Beverages, 10 (2024) 41, 21, doi: 10.3390/beverages10020041
-
Hydrogen Bond Patterning and Biological Activity of Ferrocene Conjugates with Homo- and Heterochiral Ala–Pro Dipeptides
Organometallics, 43 (2024) str. 2608-2625, doi: 10.1021/acs.organomet.4c00248
-
Determination of rheological properties in functional jelly products based on strawberry and strawberry tree fruit
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
-
Natural Resources Green Technology and Sustainable Development 5 (2024): Proceedings
University of Zagreb, Faculty of Food Technology and Biotechnology, (2024)
-
Priprava i biološka evaluacija ferocenskih depsipeptida
(2024)
-
Evaluation of the antimicrobial, antiproliferative, and antioxidative activity of blackcurrant and bilberry leaf extracts obtained by the green approach of Accelerated Solvent Extraction
Natural Resources Green Technology and Sustainable Development 5 (2024): Book of Abstracts,University of Zagreb, Faculty of Food Technology and Biotechnology, (2024) str. 101-101
-
Biološka aktivnost i fizikalno-kemijski parametri ekstrakata industrijske konoplje (Cannabis sativa L. subsp. sativa)
(2023)
-
Antimikrobna aktivnost ekstrakata cvijeta industrijske konoplje
(2023)
-
Fitokemijski profil, antioksidacijska aktivnost i fizikalno-kemijski parametri ekstrakata pelina (Artemisia absinthium L.)
(2023)
-
Alcoholic Fermentation as a Source of Congeners in Fruit Spirits
Foods, 12 (2023) 1951, 23, doi: 10.3390/foods12101951
-
Antimicrobial effect of hemp flower extract from different extraction methods
7th International ISEKI-Food Conference „Next-generation of food research, education and industry“ : book of abstracts,ISEKI-Food Association, (2023) str. 207-207
-
Određivanje ukupnih fenolnih spojeva, antioksidacijske aktivnosti i fizikalno-kemijskih parametara macerata pelina (Artemisia absinthium L.)
(2023)
-
Biological potential of ferrocene-containing peptides
Book of abstracts, 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, (2022) str. 179-179
-
Chemical Composition, Physical Properties, and Aroma Profile of Ethanol Macerates of Mistletoe (Viscum album)
Beverages, 8 (2022) str. 46-61, doi: 10.3390/beverages8030046
-
Phytochemical profile, functional properties and physicochemical parameters of traditional Istrian herbal spirit biska
(2022)
-
Characterization of the Fermentation Process and Aroma Profile of Carob Brandy
10th Central European Congress on Food-Proceedings of CE-Food 2021,Springer, (2022) str. 68-87, doi: 10.1007/978-3-031-04797-8_7
-
Antimicrobial and antioxidative evaluation of ferrocene-containing resveratrol and curcumin derivates
Book of abstracts, 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, (2022) str. 177-178
-
CHARACTERIZATION OF THE FERMENTATION PROCESS AND AROMA PROFILE OF CAROB BRANDY
10th Central European Congress on Food : Proceedings of CE-Food 2020,Springer, (2022) str. 81-82
-
Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe
Glasnik zaštite bilja, 44 (2021) str. 80-89, doi: 10.31727/gzb.44.6.9
-
ISPITIVANJE ANTIOKSIDACIJSKE, ANTIMIKROBNE I CITOTOKSIČNE AKTIVNOSTI EKSTRAKTA BIJELE IMELE (Viscum album L.)
(2020)
-
Fizikalno-kemijska karakterizacija macerata imele za proizvodnju rakije biske
(2020)
-
Physicochemical and aromatic characterization of carob macerates produced by different maceration conditions
Food Science & Nutrition,Food science & nutrition, 8 (2020) str. 942-954, doi: 10.1002/fsn3.1374
-
Lipid Composition of Sheffersomyces stipitis M12 Strain Grown on Glycerol as a Carbon Source
Food technology and biotechnology, 58 (2020) str. 203-213, doi: 10.17113/ftb.58.02.20.6540
-
Upotreba rogača u prizvodnji jakih alkoholnih pića
Taksonomija, ekologija i uporaba rogača (Ceratonia siliqua L.) i lovora (Laurus nobilis L.) u Hrvatskoj,Zavod za znanstveni rad Hrvatske akademije znanosti i umjetnosti Koprivničko-križevačke županije, (2020) str. 81-88
-
Alkoholna fermentacija rogača i aroma profil rakije od rogača
(2019)
-
Nutritional and aromatic characterization of carob liqueur
Book of Abstracts 12th International Scientific and Professional Conference WITH FOOD TO HEALTH, (2019) str. 134-134
-
Identification of phenolic and alcoholic compounds in wine spirits and their classification by use of multivariate analysis
Journal of the Serbian Chemical Society, 84 (2019) str. 663-677, doi: 10.2298/JSC190115020H
-
Characterisation of flavour compounds in Biska – a herbal spirit produced with mistletoe
Journal of The Institute of Brewing,Journal of the institute of brewing, 125 (2019) str. 143-154
-
Voće i povrće kao biokatalizatori za dobivanje kiralnih spojeva
Croatian Journal of Food Technology, Biotechnology and Nutrition,Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 13 (2018) str. 70-77
-
Potencijal bakterija za proizvodnju bioetanola iz lignoceluloznih sirovina
Glasnik zaštite bilja, 41 (2018) str. 74-82
-
Influence of maceration parameters on physicochemical properties of carob macerates
Book of abstracts, 9th International congress of Food Technologists, Biotechnologists and Nutritionists, (2018) str. 127-127
-
Properties and Fermentation Activity of Industrial Yeasts Saccharomyces cerevisiae, S. uvarum, Candida utilis, and Kluyveromyces marxianus Exposed to AFB1, OTA, and ZEA
Food technology and biotechnology, 56 (2018) str. 208-217, doi: 10.17113/ftb.56.02.18.5582
-
THE POTENTIAL OF GRAPE STEMS ETHANOLIC EXTRACTS FOR LIQUEUR PRODUCTION
Natural resources, green technology and sustainable development 3, Book of abstracts, (2018) str. 75-75
-
Diversity of lactic acid bacteria on organic flours and application of isolates in sourdough fermentation
Croatian Journal of Food Technology, Biotechnology and Nutrition,Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 12 (2017) str. 44-51
-
Kiselo tijesto u industrijskoj proizvodnji kruha
Hrvatski pekar : stručni časopis za pekarstvo, mlinarstvo, slastičarstvo, tjesteničarstvo i industrijsku ambalažu, 150 (2017) str. 6-10
-
Poplar response to cadmium and lead soil contamination
Ecotoxicology and environmental safety, 144 (2017) str. 482-489, doi: 10.1016/j.ecoenv.2017.06.011
-
Characterization and quality evaluation of mistletoe spirits
BIOLOGICALLY ACTIVE COMPOUNDS IN FOOD 2ND International Conference Book of abstracts, (2017) str. 17-17
-
Polifenolni sastav i antioksidativna aktivnost biske - tradicionalne istarske travarice
(2017) str. 124-124
-
The Potential Use of Indigobush (Amorpha fruticosa L.) as Natural Resource of Biologically Active Compounds
South-east European forestry, 6 (2015) str. 171-178
-
Mikrobiološka kvaliteta komercijalnog pekarskog kvasca na hrvatskom tržištu
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 10 (2015) str. 95-100
-
The potential of poplar (Populus nigra var. italica) in the phytoremediation of lead
International scientific and expert conference Natural resources, green technology and sustainable development : Proccedings,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2014) str. 81-87
-
Phytoremediation - green solution for pollution
International Conference on Natural Resources, Green Technology & Sustainable Development : book of anstracts,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2014) str. 91-91
-
Imidiazolium based ionic liquids : Effects of different anions and alkyl chains lengths on the barley seedlings
Ecotoxicology and environmental safety, 101 (2014) str. 116-123, doi: 10.1016/j.ecoenv.2013.12.022
-
Nitrogen deposition measurement in Croatia and Slovenia
International scientific and expert conference Natural resources, green technology and sustainable development : proceedings,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2014) str. 179-183
-
The potential use of Amorpha fruticosa L. as natural resource of biologically active compounds
International Conference on Natural Resources, Green Technology & Sustainable Development : book of abstracts,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2014) str. 72-72
-
Fitotoksično djelovanje imidazolijevih ionskih tekućina
(2013)
-
Antimikrobni učinak eteričnih ulja borovih iglica i češera
(2011)