prof. dr. sc. Tomislav Bosiljkov
Laboratorij za tehnološke operacije
Radno mjesto:
redoviti profesor
Funkcija:
Predstojnik zavoda
Zavod / Katedra:
Laboratorij za tehnološke operacije
Lokacija:
2. kat
Telefon:
+385 1 4605 224
E-mail:
E-mail
Nastava
Prijediplomski
- Fenomeni prijelaza (32410) — Nositelj, Seminar, Laboratorijske vježbe
- Fenomeni prijelaza (32442) — Nositelj, Seminar, Laboratorijske vježbe
- Fenomeni prijelaza (252723) — Nositelj, Seminar, Laboratorijske vježbe
- Fenomeni prijelaza (252772) — Nositelj, Seminar, Laboratorijske vježbe
- Metode analize mehaničkih svojstava prehrambenih materijala (269912) — Nositelj, Seminar, Laboratorijske vježbe
- Jedinične operacije (32414) — Predavanja, Seminar, Laboratorijske vježbe
- Jedinične operacije (32424) — Predavanja, Seminar, Laboratorijske vježbe
- Jedinične operacije (252765) — Predavanja, Seminar, Laboratorijske vježbe
- Jedinične operacije (252779) — Predavanja, Seminar, Laboratorijske vježbe
- Osnove inženjerstva (24087) — Predavanja
- Osnove inženjerstva (24122) — Predavanja
- Osnove termodinamike (239342) — Predavanja, Laboratorijske vježbe
- Praksa i završni rad (39866) — Laboratorijske vježbe
- Praksa i završni rad (39867) — Laboratorijske vježbe
- Praksa i završni rad (39868) — Laboratorijske vježbe
Diplomski
- Fenomeni prijelaza (razlikovni predmet) (121009) — Nositelj
- Ultrazvuk u prehrambenom inženjerstvu (253083) — Predavanja, Seminar, Laboratorijske vježbe
- Vođenje procesa prehrambene industrije (239544) — Predavanja, Seminar, Laboratorijske vježbe
- Ultrazvuk u prehrambenom inženjerstvu (66830) — Seminar, Laboratorijske vježbe
- Uvod u diplomski rad (66876) — Seminar
- Uvod u diplomski rad (66880) — Seminar
- Uvod u diplomski rad (66882) — Seminar
- Vođenje procesa u prehrambenoj industriji (53736) — Seminar, Laboratorijske vježbe
- Diplomski rad (66875) — Laboratorijske vježbe
- Diplomski rad (66877) — Laboratorijske vježbe
Znanstvene publikacije
-
Sprouts as Functional Foods: A natural reservoir of bioactive compounds
Book of Abstracts XVI International Scientific Agriculture Symposium “AGROSYM 2025”,University of East Sarajevo, (2025) str. 114-114
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Optimisation of Convective Drying of Ultrasound-treated Apple Slices Using Artificial Intelligence
1st International Congress on Sustainable Food, Green Chemistry and Human Nutrition - Book of Abstracts,Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, (2025) str. 192-192
-
3D Functional Food Printing - Myth, Reality or Future?
3rd International Symposium on Biotechnology : proceedings,University of Kragujevac, Faculty of Agronomy in Čačak, (2025) str. 1-6, doi: 10.46793/sbt30.01dbk
-
AI -OPTIMIZED ENERGY EFFICIENCYE of ULTRASOUND-ASSISTED APPLE DRYING
1st International Congress on Sustainable Food, Green Chemistry and Human Nutrition - Book of Abstracts,Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, (2025) str. 190-190
-
Changes in Bioactive Compounds of a Functional Smoothie During 21 Days of Storage
1st International Congress on Sustainable Food, Green Chemistry and Human Nutrition - Book of Abstracts,Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, (2025) str. 189-189
-
Primjena tehnologije 3D ispisa u proizvodnji funkcionalnog snack proizvoda na bazi jagode i maginje
Zbornik sažetaka Dani doktorata biotehničkog područja 12. i 13. rujna 2024.,Studio Moderna, (2024) str. 41-43
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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
-
Printing of Future Food - Challenges, Opportunities and Perspectives
5th International Congress Food Technology Quality and Safety,University of Novi Sad, Institute of Food Technology in Novi Sad, (2024) str. 14-14
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Polyphenols from Sage Leaves (Salvia officinalis L.): Environmentally Friendly Extraction under High Hydrostatic Pressure and Application as a Corrosion Inhibitor for Tinplate
Separations, 11 (2024) str. 158-158, doi: 10.3390/separations11050158
-
Characterization of Antioxidant Bioactive Compounds and Rheological, Color and Sensory Properties in 3D-Printed Fruit Snacks
Foods, 13 (2024) 1623, 22, doi: 10.3390/ foods13111623
-
Strawberry tree fruits (Arbutus unedo L.): Bioactive composition, cellular antioxidant activity, and 3D printing of functional foods
Food chemistry, 433/2024 (2024) 137287, 10, doi: 10.1016/j.foodchem.2023.137287
-
Određivanje reoloških parametara u funkcionalnim želiranim proizvodima na bazi jagode i maginje
(2024)
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Strawberry tree fruit (Arbutus unedo L.) and 3D printing – Development of an innovative functional food product
Book of Abstracts 58th Croatian & 18th International Symposium on Agriculture,Agronomski fakultet Sveučilišta u Zagrebu, (2023) str. 193-193
-
3D Printing of Functional Strawberry Snacks: Food Design, Texture, Antioxidant Bioactive Compounds, and Microbial Stability
Antioxidants, 12 (2023) 436, 19, doi: 10.3390/antiox12020436
-
Towards the design of strawberry based functional foods by 3D printing
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
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Development of functional strawberry tree fruit- based product by 3D food printing technology
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
-
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
-
Characterization of the Fermentation Process and Aroma Profile of Carob Brandy
10th Central European Congress on Food-Proceedings of CE-Food 2021,Springer, (2022) str. 68-87, doi: 10.1007/978-3-031-04797-8_7
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Određivanje fizikalnih svojstava smjesa jagode i maginje kao potencijalnih sirovina za 3D ispis
(2022)
-
Utjecaj netoplinskih tehnologija na raspodjelu veličine čestica i intervalnu stabilnost višekomponentnih sustava smoothieja
(2021)
-
Transport phenomena
Sveučilište Sjever, (2021)
-
Characterisation of pectin biofilms enriched with phenolic extracts isolated from espresso coffee waste
Proceedings Book of the 2nd International Conference „The Holistic Approach to the Environment“,Udruga za promicanje cjelovitog pristupa okolišu, (2021) str. 391-399
-
Utjecaj parametara ultrazvuka visokog intenziteta na stabilnost čestica različitog promjera unutar disperznog sustava
(2021)
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Visoki hidrostatski tlak: inovativna tehnologija u obradi prehrambenih proizvoda
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 16 (2021) str. 101-108, doi: 10.31895/hcptbn.16.3-4.3
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Evaluation of Pectin Biofilms with Incorporated Phenolic Extracts of "Karoma" Spent Espresso Coffee Grounds
Book of Abstract 27th Croatian Meeting of Chemists and Chemical Engineers,Hrvatsko kemijsko društvo, (2021) str. 103-103
-
Innovative Technologies in Sustainable Food Production: High Pressure Processing
Sustainable Production Technology in Food,Elsevier, (2021) str. 145-154
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IMPACT OF ALGINATE CONCENTRATION ON TEXTURE AND THE RELEASE OF HEMP (CANNABIS SATIVA L.) BIOACTIVES FROM ALGINATE MICROBEADS – AN OPTIMIZATION STUDY
4th ISEKI-Food E-conference "Food Texture, Quality, Safety and Biosecurity in the Global Bioeconomy" Book of Abstracts,Editura AGROPRINT, (2021) str. 116-117
-
Utjecaj visokog hidrostatskog tlaka na fizikalna svojstva višekomponentnih sustava
(2020)
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Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees
Foods, 9 (2020) 472, 21
-
Vakuum sušenje u prehrambenoj industriji
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 15 (2020) str. 94-101, doi: 10.31895/hcptbn.15.3-4.8
-
Utjecaj visokog hidrostatskog tlaka na održivost i fizikalna svojstva smoothieja povećanog stupnja disperznosti
(2020)
-
Utjecaj netoplinskih tehnologija na fizikalna i mikrobiološka svojstva smoothijea kao alternativa konvencionalnom postupku obrade
(2020)
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Valorisation of Tomato Peel Waste as a Sustainable Source for Pectin, Polyphenols and Fatty Acids Recovery using Sequential Extraction
Waste and Biomass Valorization, 11 (2020) str. 4593-4611, doi: 10.1007/s12649-019-00814-7
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The optimisation of biscuit formulation with grape and aronia pomacepowders as cocoa substitutes
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 15 (2020) str. 38-44, doi: 10.31895/hcptbn.15.1-2.5
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Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste
Innovative food science & emerging technologies, 64 (2020) 102424, 10, doi: 10.1016/j.ifset.2020.102424
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Insight into High-Hydrostatic Pressure Extraction of Polyphenols from Tomato Peel Waste
Plant foods for human nutrition, 75 (2020) str. 427-433, doi: 10.1007/s11130-020-00831-1
-
Optimization of biscuits formulation with grape and aronia pomace as cocoa substitutes
Book of abstracts,Grafika Osijek, (2019) str. 71-71
-
The optimization of biscuit formulation with grape and aronia pomace as cocoa substitutes
(2019)
-
Nove netoplinske tehnologije u prehrambenoj industriji
Zbornik radov - 30 Živilstvo in prehrana med tradicijo in inovacijo, (2019) str. 1-10
-
Utjecaj visokog hidrostatskog tlaka na promjenu fizikalnih i mikrobioloških svojstava smoothijea
(2019)
-
Impact of High Power Ultrasound (HPU) on the stability of phenols and antioxidant capacity in cloudy apple juice
2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health,Elsevier, (2019) str. 1-1
-
Utilizing Novel Technologies for Extraction of Bioactive Compounds from Mandarine Juice Production Waste
Food - Energy - Water Nexus Book of Abstracts,AIChE, (2019) str. 40-41
-
Possibilities of applying ultrasound in processing and valorisation of by-products and waste in food industry
Neke mogućnosti iskorištenja nusproizvoda prehrambene industrije - Knjiga 2.,Sveučilište Josipa Jurja Strossmayera u Osijeku, (2019) str. 145-161
-
Phisical properties of ultrasonically treated carrot juice
The International Institute of Knowledge Management, (2019) str. 20-20
-
Application of High Hydrostatic Pressure for Pectin Extraction from Agro-Food Waste and By-Products
Advances in Chemical Engineering,Medtext Publishing LLC, (2019) str. 1-16
-
High‐power ultrasound altered the polyphenolic content and antioxidant capacity in cloudy apple juice during storage
Journal of food processing and preservation, 43 (2019) e14023, 9, doi: 10.1111/jfpp.14023
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Comparing the effects of thermal and non- thermal technologies on pomegranate juice quality: A review
Food chemistry, 279 (2019) str. 150-161, doi: 10.1016/j.foodchem.2018.11.131
-
The influence of high hydrostatic pressure processing on physical properties and stability of smoothie
Book of abstracts of Food Innovation and Engineering(FOODIE)Conference,AIChE, (2019) str. 5-5
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Comparison of two pH responsive color changing bio-based films containing wasted fruit pomace as a source of colorants
Journal of Food Science,Journal of food science, 84 (2019) str. 2490-2498, doi: 10.1111/1750-3841.14716
-
Visoki hidrostatski tlak i hidrotermalne tehnologije u obradi otpada prehrambene industrije
Neke mogućnosti iskorištenja nusproizvoda prehrambene industrije - Knjiga 2.,Sveučilište Josipa Jurja Strossmayera u Osijeku, (2019) str. 163-177
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Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings
Foods, 8 (2019) 66, 17, doi: 10.3390/foods8020066
-
Influence of high hydrostatic pressure on physical properties of apple juice
Book of Abstracts of 3rd International conference on bioscience and biotechnology, (2018) str. 41-41
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Utjecaj ultrazvuka i visokog hidrostatskog tlaka na fizikalna svojstva sojinog mlijeka kao baze za pripravu napitaka
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 13 (2018) str. 128-135, doi: 10.31895/hcptbn.13.3-4.5
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Utjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od mrkve
(2018)
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Utjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od jabuke
(2018)
-
High hydrostatic presure extraction as an advanced technique for pectin isolation from tomato peel waste
Book of Abstracts, Natural resources green technology & sustainable development/Green 3,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2018) str. 67-67
-
Influence of high power ultrasound, high hydrostatic pressure and non-thermal plasma on the changes in sensory and color properties of wine
Proceedings of Natural resources, green technology & sustainable development/3., (2018) str. 6-11
-
Inovativni pristup u klasifikaciji i određivanju mehaničkih svojstava prehrambenih proizvoda
Požeško obrazovanje i školstvo u prošlosti, sadašnjosti i budućnosti, (2018) str. 177-185
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Characterisation of pectin edible coatings morphology and structure using scanning electron microscopy and Fourier transform infrared spectroscopy
BOOK OF ABSTRACT 9th International CONGRESS of Food Technologists, Biotechnologists and Nutritionists,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2018) str. 160-160
-
Extraction of polyphenols from sage assisted by high hydrostatic pressure
Book of Abstracts-9th International Congress of Food Technologists, Biotechnologists and Nutritionists, (2018) str. 115-115
-
Valorisation of tomato peel waste as a sustainable source for pectin, polyphenols and fatty acids recovery
Book of Abstracts, Natural resources green technology & sustainable development/Green 3,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2018) str. 91-91
-
Sage extract as potential tinplate corrosion inhibitor
Book of Abstracts - Natural resources green technology & sustainable development,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2018) str. 101-101
-
Characterisation of pectin isolated by ultrasonic bath from tomato peel waste and its fractions obtained by sieving
BOOK OF ABSTRACTS 9th International CONGRESS of Food Technologists, Biotechnologists and Nutritionists,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2018) str. 36-36
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Physico-chemical properties of pectin based edible coatings
Natural resources green technology & sustainable development,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2018) str. 68-68
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ULTRASONIC - ASSISTED EXTRACTION OF BIOACTIVE COMPOUNDS FROM WASTE IN PRODUCTION OF RED WINE
Book of Abstracts of 3rd International conference on bioscience and biotechnology, (2018) str. 45-45
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TEKSTURALNA SVOJSTVA SUŠENIH BUĆA PRI SNIŽENOM TLAKU
6th INTERNATIONAL CONFERENCE "VALLIS AUREA" FOCUS ON: RESEARCH & INNOVATION,Veleučilište u Požegi ; DAAAM International Vienna, (2018) str. 0079-0083
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Rheological properties and antioxidant activity of high pressure processed citrus juices
Book of Abstracts of 3rd International conference on bioscience and biotechnology,The International Institute of Knowledge Management, (2018) str. 32-32
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Određivanje mehaničke čvrstoće biofilmova sa različitim udjelom pektina
(2017)
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Utjecaj netoplinskih tehnologija na fizikalna svojstva sojinog mlijeka sa različitim udjelima suhe tvari
(2017)
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Antioxidant activity of high-pressure processed tangerine juice
JOURNAL OF BIOTECHNOLOGY,Journal of biotechnology, Elsevier, (2017) str. S74-S74, doi: 10.1016/j.jbiotec.2017.06.1053
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Effect of high hydrostatic pressure on the volatile compounds in wine
Book of Abstracts, (2017)
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Effect of high hydrostatic pressure treatments on the chromatic characteristics and phenolic content of red and white wines
Book of Abstracts, 31st EFFoST International Conference, (2017) str. ---
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Natural deep eutectic solvents and ultrasound- assisted extraction : green approaches for extraction of wine lees anthocyanins
Food and bioproducts processing, 102 (2017) str. 195-203, doi: 10.1016/j.fbp.2016.12.005
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Polyphenolic Composition and Antioxidant Capacity of Indigenous Wild Dalmatian Sage (Salvia officinalis L.)
Croatica chemica acta, 90 (2017) str. 451-459, doi: 10.5562/cca3231
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Effect of high hydrostatic pressure on the volatile compounds in wine
Radovi Poljoprivrednog fakulteta Univerziteta u Sarajevu,Radovi Poljoprivrednog Fakulteta Univerziteta u Sarajevu, 67 (2017) str. 505-516
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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
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Određivanje fizikalnih svojstava soka od jabuke obrađenog visokim hidrostatskim tlakom
(2017)
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Utjecaj visokog hidrostatskog tlaka na promjenu teksture i boje različitih sorti jabuka
(2017)
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High pressure assisted extraction from red grape pomace
Green Technologies for Future Biorefineries, Programme and Abstracts, (2016) str. 12-13
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Influence of solvent polarity on total antioxidant capacity of high hydrostatic pressure extracted grape skins
Green Technologies for Future Biorefineries - Programme and abstracts,Kaunas University of Technology, (2016) str. 12-12
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Određivanje ukupnih fenola u ekstraktima dobivenih iz kore mandarine korištenjem visokog hidrostatskog tlaka
Knjiga sažetaka "Primjena mikroreaktora u praćenju antioksidacijske aktivnosti samoniklog bilja (MICRO-AA)",Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2016) str. 26-26
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Determination of total phenols and total antioxidant activity from wine lees extracts obtained with supercritical CO2 extraction
Knjiga sažetaka za radionicu u sklopu projekta "Primjena mikroreaktora u praćenju antioksidacijske aktivnosti samoniklog bilja (MICRO-AA)",Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2016)
-
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)
-
High hydrostatic pressure extraction of polyphenols from tomato waste
Book of Abstract, Natural resources, green technology & sustainable development/2,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2016) str. 85-85
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Extraction of anthocyanins from wine lees of Merlot cultivar with high intensity ultrasound.
Knjiga sažetaka za radionicu u sklopu projekta "Primjena mikroreaktora u praćenju antioksidacijske aktivnosti samoniklog bilja (MICRO-AA)",Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2016)
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Optimization of ultrasound assisted extraction of bioactive compounds from wine lees of blatina cultivar
The Food Factor I, Book of Abstracts, (2016) str. 159-159
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Comparison of Conventional and Ultrasound-assisted Extraction Techniques on Mass Fraction of Phenolic Compounds from Sage (Salvia officinalis L.)
Chemical and biochemical engineering quarterly, 29 (2015) str. 475-484
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Extraction of bioactive compounds from tangerine peels
Book of Abstract, Citrus Waste Valorisation Workshop, (2015) str. 23-23
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Optimization of ultrasound process parameters for extraction of oleuropein from olive pomace
(2014)
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Structure and properties of ultrasonically modified starch
Book of Abstracts of the 1st Congress on Food Structure Design, (2014) str. 23-23
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Reducing Fat Globules Particle-Size in Goat Milk : Ultrasound and High Hydrostatic Pressures Approach
Chemical and biochemical engeenering quartely,Chemical and biochemical engineering quarterly, 28 (2014) str. 499-507, doi: 10.15255/CABEQ.2014.19400
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Textural Properties of High Hydrostatic Pressure Processed Vegetable Based Products
Abstract Book - International Food Congress Novel Approaches in Food Industry, (2014) str. 32-32
-
Ethanol separation from buckwheat distillate using batch distillation (rectification) column at the optimum reflux ratio
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
-
Analyzing of Textural and Organoleptic Properties of Slavonian kulen
Proceedings of 4th International Conference "Vallis Aurea" Focus on: Regional and Innovation Development,Veleučilište u Požegi, (2014) str. 827-831
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Influence of drying parameters and high intensity ultrasound on textural properties of dried apple and pear slices
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
-
Implementation of Ultrasound and High Hydrostatic Pressures as Useful Mechanical Methods in Food Processing
Proceedings of 31st Danubia Adria Symposium on Advances in Experimental Mechanics, (2014) str. 48-49
-
Application of novel non – thermal technologies on variation of fat globule size and chemical composition of cow milk
Abstract Book, International Food Congress, Novel Approaches in Food Industry, NAFI 2014, (2014) str. 42-42
-
Effect of high intensity ultrasound on properties of starch pastes
Proceedings of 7th International Congress Flour-Bread’13 and 9th Croatian Congress of Cereal Technologists Brašno-Kruh’13,Grafika Osijek, (2014) str. 327-335
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Stevia rebaudiana Bertoni - A Review of Nutritional and Biochemical Properties of Natural Sweetener
ACS. Agriculturae conspectus scintificus,ACS - Agriculturae conspectus scientificus, 78 (2013) str. 25-30
-
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)
-
Green approaches for ionic liquids synthesis: is microreactor technology the most promising one?
2nd Conference "Implementation of microreactor technology in biotechnology" : CD of extended abstracts,Fakultet kemijskog inženjerstva i tehnologije Sveučilišta u Zagrebu, (2013) str. 108-108
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Determination of heat transfer coefficient for baby food dried in tunnel dryer
Bulgarian Journal of Agricultural Science,Bulgarian journal of agricultural science, 19 (2013) str. 40-49
-
Drying assisted with high intensity ultrasound
Book of abstracts,Hacettepe Univeristy, (2013) str. 361-361
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Ultrasound-assisted infrared drying of pear slices : textural issue
Journal of food process engineering, 36 (2013) str. 397-406, doi: 10.1111/jfpe.12006
-
Comparison of artificial neural network and mathematical models for drying of apple slices pretreated with high intensity ultrasound
Bulgarian journal of agricultural science, 19 (2013) str. 1372-1377
-
Utjecaj ultrazvuka visokog intenziteta i visokog hidrostatskog tlaka na raspodjelu veličine masnih globula kravljeg mlijeka
(2013)
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Primjena ultrazvuka i visokih hidrostatskih tlakova na promjenu raspodjele veličine masnih globula i kemijski sastav kravljeg mlijeka
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 8 (2013) str. 82-89
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The Effect of Extraction Solvents, Temperature and Time on the Composition and Mass Fraction of Polyphenols in Dalmatian Wild Sage (Salvia officinalis L.) Extracts
Food technology and biotechnology, 51 (2013) str. 84-91
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Utjecaj ultrazvuka visokog intenziteta na stabilnost kozjeg mlijeka izraženog preko indeksa stabilnosti emulzije
Knjiga sažetaka, (2013) str. 200-201
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Kemijska i organoleptička svojstva kozjeg mlijeka obrađenog visokim hidrostatskim tlakom
Knjiga sažetaka, (2013) str. 201-202
-
Effect of high intensity ultrasound on properties of starch pastes
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
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A comparative study of ultrasound, microwave and microreactor-assisted imidazolium-based ionic liquid synthesis
Green Processing and Synthesis, 2 (2013) str. 579-590, doi: 10.1515/gps-2013-0086
-
Primjena umjetne neuronske mreže i matematičko modeliranje sušenja jabuka prethodno obrađenih ultrazvukom visokog intenziteta
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 8 (2013) str. 36-40
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Application of high hydorstatic pressure to decontaminate pickled cucumbers from escherichia coli
Book of abstracts of 6th Central European Congress on Food,Naučni institut za prehrambene tehnologije u Novom Sadu, (2012) str. 358-358
-
Mogućnosti primjene ultrazvuka u prehrambenoj industriji
(2012)
-
Ultrasonic processing and mechanical testing in food technology and biotechnology
Proceedings ICEM15 - 15th International Conference on Experimental Mechanics,University of Porto, (2012)
-
Utjecaj visokog hidrostatskog tlaka na teksturna svojstva, boju i mikrobiološku ispravnost ukiseljenog povrća
Proceedings,Veleučilište u Požegi, (2012) str. 451-456
-
Primjena visokog hidrostatskog tlaka u obradi prehrambenih namirnica
(2012)
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Influence of high intensity ultrasound as drying pretreatment on the texture properties of pears
Proceedings of 6th Central European Congress on Food,Naučni institut za prehrambene tehnologije u Novom Sadu, (2012) str. 840-844
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Influence of high intensity ultrasound treatments on physical properties of sheep milk
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 7 (2012) str. 44-48
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Artificial neural network and mathematical modeling of drying of apples treated with high intensity ultrasound
Book of abstracts of 7th International Congress of Food Technologists, Biotechnologists and Nutritionists,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2011) str. 176-176
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Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates
Food and bioprocess technology,Food and Bioprocess Technology, 4 (2011) str. 1296-1306
-
Utjecaj promjera sonde ultrazvuka visokog intenziteta na stabilnost sojinog mlijeka izraženog pomoću indeksa stabilnosti emulzije
(2011)
-
Treatment of pickled cabbage using high hydrostatic pressure
Knjiga sažetaka - XXII Hrvatski skup kemičara i kemijskih inženjera,Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), (2011) str. 235-235
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Mathematical modeling of infrared drying of apples treated with high intensity ultrasound
Knjiga sažetaka - XXII hrvatski skup kemičara i kemijskih inženjera,Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), (2011) str. 239-239
-
Obrada prehrambenih namirnica visokim tlakovima
Proceedings - 13th Ružička Days,Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), (2011) str. 48-55
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Influence of temperature as a consequence of high intensity ultrasound treatment on physical properties of sheep milk
Book of abstracts of 7th International congress of food technologists, biotechnologists and nutritionists,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2011) str. 169-169
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Utjecaj ultrazvuka visokog intenziteta na stupanj homogenizacije i fizikalna svojstva sojinog, kravljeg, ovčjeg i kozjeg mlijeka
(2011)
-
Influence of high hydrostatic pressure treatment on pickled cucumbers
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 with different probe diameter on the degree of homogenization (variance) and physical properties of cow milk
African Journal of Biotechnology,African journal of biotechnology, 10 (2011) str. 34-41
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Utjecaj ultrazvuka visokog intenziteta na emulgirajuća svojstva kozjeg i ovčjeg mlijeka
(2011)
-
Utjecaj promjera sonde ultrazvuka visokog intenziteta na stabilnost kozjeg i ovčjeg mlijeka izraženog preko indeksa stabilnosti emulzije
(2011)
-
Utjecaj ultrazvuka visokog intenziteta na fizikalna i reološka svojstva kravljeg i sojinog mlijeka
(2011)
-
Effect of interactions of high intensity ultrasonic process parameters on physical properties of sheep milk
Book of Abstracts of 22nd International Scientific-Expert Conference of Agriculture and Food Industry, (2011) str. 139-139
-
Princip rada i primjena visokih tlakova u prehrambenoj industriji
Kemija u industriji : časopis kemičara i tehnologa Hrvatske, 59 (2010) str. 539-544
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Textural properties of infra red dried apple slices as affected by high power ultrasound pre-treatment
African journal of biotechnology, 9 (2010) str. 6907-6915
-
Utjecaj ultrazvuka visokog intenziteta na temperaturu i stabilnost kravljeg mlijeka izraženog preko indeksa stabilnosti emulzije
39. Hrvatski simpozij mljekarskih stručnjaka, 2010, (2010) str. 50-50
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Utjecaj ultrazvuka frekvencije 24kHz na fizikalna i reološka svojstva kravljeg i kozjeg mlijeka
(2010)
-
Utjecaj ultrazvuka visokog intenziteta na temperaturu i stabilnost kravljeg mlijeka izraženog preko indeksa stabilnosti emulzije
(2010)
-
Utjecaj ultrazvuka visokog intenziteta na svojstva kravljeg i ovčjeg mlijeka
(2010)
-
Utjecaj interakcije procesnih parametara ultrazvuka visokog intenziteta na fizikalna svojstva ovčjeg mlijeka
(2010)
-
Definiranje optimalnih procesnih parametara ultrazvuka visokog intenziteta na promjenu fizikalnih svojstava sojinog mlijeka primjenom sondi različitog promjera
(2010)
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Ultrasound effect on physical properties of corn starch
Carbohydrate polymers, 79 (2010) str. 91-100, doi: 10.1016/j.carbpol.2009.07.051
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Određivanje teksturnih svojstava Gouda sira
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 4 (2010) str. 98-103
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Influence of Frying Time and Addition of Rice Starch on Oil Uptake and Textural Properties of Fried Coated Chicken Meat
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 4 (2010) str. 116-119
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Primjena ultrazvuka niskog intenziteta ("puls-jeka") u otkrivanju oštećenja ambalažnog materijala i stranih tijela unutar pakovanja
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 5 (2010) str. 31-37
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Utjecaj promjera sonde ultrazvuka visokog intenziteta na stupanj homogenizacije i temperaturu kravljeg mlijeka
Knjiga sažetaka VIII susreta mladih kemijskih inženjera 2010.,Fakultet kemijskog inženjerstva i tehnologije Sveučilišta u Zagrebu, (2010) str. 71-71
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Utjecaj ultrazvuka visokog intenziteta na prijenos mase tijekom sušenja, teksturna svojstva i boju jabuka
Knjiga sažetaka VIII susreta mladih kemijskih inženjera 2010.,Fakultet kemijskog inženjerstva i tehnologije Sveučilišta u Zagrebu, (2010) str. 75-75
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Infracrveno sušenje jabuka tretiranih ultrazvukom visokog intenziteta
Proceedings of the 2nd International Conference "Vallis Aurea" Focus on: Regional development,Veleučilište u Požegi ; DAAAM International Vienna, (2010) str. 553-559
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Ultrasonically Improved Sieving of Food Materials for Manufacturing of Direct Expanded Extrudates
ACS. Agriculturae conspectus scintificus,ACS - Agriculturae conspectus scientificus, 74 (2009) str. 1-16
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Primjena ultrazvuka visokog intenziteta pri obradi hrane
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 4 (2009) str. 32-37
-
Influence of refrigeration and ageing time on textural characteristics of fresh meat
Croatian journal of food science and technology, 1 (2009) str. 1-6
-
Određivanje intenziteta ultrazvuka pri različitim snagama ultrazvučnog uređaja
(2009)
-
Utjecaj promjera sonde ultrazvuka visokog intenziteta na stupanj homogenizacije i fizikalna svojstva kravljeg mlijeka
(2009)
-
Effect of addition of dietary fiber in coating mixtures on a textural properties and oil uptake in deep fried chicken meat
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
-
Fontanski sloj, teorija i primjena
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 4 (2009) str. 5-9
-
Impact of ultrasound-enhanced homogenization on physical properties of soybean milk
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
-
Thermal gelation of whey protein at different pH values
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
-
Porosity of Deep Fat Fried Breaded Chicken Meat
Food technology and biotechnology, 47 (2009) str. 389-395
-
Obogaćivanje ekstrudiranih proizvoda proteinima sirutke
Mljekarstvo, 58 (2008) str. 275-295
-
Comparision of primary fixation strength in arthroscopic transosseous technique versus double row technique - a biomechanical study in sheep
Abstract book of 21th Congress of the European Society for Surgery of the Shoulder and Elbow, (2008)
-
Ultrasonically Improved Sieving of Food Materials for Manufacturing of Direct Expanded Extrudates
Book of abstracts from International Congress of Technologists for post-harvest technology, Zrnko 2008.,Agronomski fakultet Sveučilišta u Zagrebu, (2008) str. 68-69
-
Utjecaj dodatka koncentrata proteina sirutke na teksturalna svojstva izravno ekspandiranog kukuruznog ekstrudata
Mljekarstvo, 58 (2008) str. 131-149
-
Arthroscopic flip knot comparison beetwen SAK and SMC knot
Lječnik vjesnik,Hrvatski liječnički zbor, (2008) str. 53-53
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Expression of influence of cohesion index as a function of oil absorption of frying mixture of deep fat fried coated chicken meat
Proceedings The 2008 Joint Central European Congress, (2008) str. 122-128
-
Influence of various coating compositions to the textural properties of deep fried chicken
Proceedings The 2008 Joint Central European Congress, (2008) str. 128-134
-
Twin-screw extrusion of whey protein concentrate/corn flour blends as affected by feed moisture
Proceedings of the 5th International Congress on Food Technology, Volume 1, (2007) str. 153-158
-
An experimental study of various whey protein concentrate addition effects on some textural and physical properties of direct expanded maize extrudates
Proceedings of European Congress of Chemical Engineering, (2007)
-
Drying of Alcalyzed Cocoa-Bean
Proceedings of the 2nd Central European Meeting 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, (2004) str. 292-299