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Aleksandra Vojvodić Cebin

doc. Aleksandra Vojvodić Cebin

Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
Title: Assistant Professor
Zavod / Katedra: Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
Location: K22 2
Public phone number: 01 4605 185
Znanstvene publikacije
  • Journal of food engineering, 404 (2026) 112752, 12, doi: 10.1016/j.jfoodeng.2025.112752
  • Antioxidants, 15 (2026) 362, 20, doi: 10.3390/antiox15030362
  • 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
  • Formulation of jelly candy product with additional coffee substitute and honey
    (2025)
  • Employment of delignification in the extraction of coffee silverskin
    (2025)
  • 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
  • Foods, 14 (2025) 3619, 25, doi: 10.3390/foods14213619
  • Potencijal valorizacije talijanskog ljulja i blještca određivanjem osnovnog sastava, ugljikohidrata i fenolnih spojeva
    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
  • Razvoj i karakterizacija žele bombona s dodatkom ekstrakta kavovine i odabranih vrsta meda
    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
  • Food chemistry, 480 (2025) 143907, 10, doi: 10.1016/j.foodchem.2025.143907
  • 3rd Greenering International Conference : Book of Abstracts, Xtractteam Consultancy, (2025) str. 112-112
  • 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
  • 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
  • Polymers, 16 (2024) 259, 25, doi: 10.3390/polym16020259
  • 4th International Scientific and Professional Conference Food Industry By-Products: Book of Abstracts, Prehrambeno-tehnološki fakultet Osijek, (2024) str. 63-63
  • 16th expert meeting Functional food in Croatia - "Synergy of economy, science, technology, control and food safety"
    nije evidentirano, (2024)
  • Applied sciences (Basel), 14 (2024) str. 10602-10621, doi: 10.3390/app142210602
  • 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
  • Characterization of phenolic and carbohydrate fractions of Italian ryegrass and buckwheat hay
    (2024)
  • 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
  • Bioactive potential and carbohydrate fraction composition of common reed (Phragmites australis)
    (2024)
  • Foods, 13 (2024) 372, 26, doi: 10.3390/foods13030372
  • International journal of molecular sciences, 24 (2023) str. 16975-16981, doi: 10.3390/ijms242316975
  • Journal of ethnopharmacology, 316 (2023) 116761, 11, doi: 10.1016/j.jep.2023.116761
  • Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 18 (2023) str. 49-54
  • Antioxidants, 12 (2023) 1903, 21, doi: 10.3390/antiox12111903
  • Book of abstracts - Biochemical engineering & biotechnology for young scientists, University of Belgrade, Faculty of Technology and Metallurgy, (2023) str. 85-85
  • International conference: Biochemical Engineering & Biotechnology for Young Scientists Book of Abstracts, University of Belgrade, Faculty of Technology and Metallurgy, (2023) str. 54-54
  • 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
  • Implementation of mountain germander extract (Teucrium montanum L.) in the development of gummy candy formulations of various sugar content
    (2023)
  • Abstracts Book of the 16th World Congress Polyphenols Applications, University of Malta, (2023) str. 125-125
  • Proceedings - International Congress of Food Technologists, Biotechnologists and Nutritionists, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2023) str. 5-9
  • International Conference BIOCHEMICAL ENGINEERING AND BIOTECHNOLOGY FOR YOUNG SCIENTISTS – Book of Abstracts –, UNIVERSITY OF BELGRADE, FACULTY OF TECHNOLOGY AND METALLURGY, (2023) str. 54-54
  • 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
  • Preparative biochemistry & biotechnology, 52 (2022) str. 809-822, doi: 10.1080/10826068.2021.1998111
  • Food chemistry, 370 (2022) 131257, 9, doi: 10.1016/j.foodchem.2021.131257
  • Food technology and biotechnology, 60 (2022) str. 237-252, doi: 10.17113/ftb.60.02.22.7384
  • Polymers, 14 (2022) 544, 14, doi: 10.3390/polym14030544
  • Determination of the chemical and bioactive composition of green and roasted coffee beans and beverages with reduced caffeine content
    (2022)
  • Book of Abstracts Nutricon, Consulting and Training Center KEY, (2022) str. 86-86
  • Foods, 11 (2022) 658, 19, doi: 10.3390/foods11050658
  • Molecules, 27 (2022) 448, 19, doi: 10.3390/molecules27020448
  • Foods, 11 (2022) 1816, 16, doi: 10.3390/foods11121816
  • Book of Abstracts of the 13th International Scientific and Professional Conference WITH FOOD TO HEALTH, Studio HS internet, (2021) str. 74-74
  • 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
  • The impact of extraction and hydrolysis conditions on the recovery of quercetin from onion peel and pea pod
    (2021)
  • Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 16 (2021) str. 35-40, doi: 10.31895/hcptbn.16.1-2.5
  • Pharmacognosy Reviews,Pharmacognosy reviews, 15 (2021) str. 191-198, doi: 10.5530/phrev.2021.15.18
  • The impact of extractions conditions on bioactive compounds extractability from cocoa bean shell and walnut shell
    (2021)
  • Journal of food processing and preservation, 45 (2021) e15751, 11, doi: 10.1111/jfpp.15751
  • Journal of applied research on medicinal and aromatic plants, 25 (2021) 100346, 9, doi: 10.1016/j.jarmap.2021.100346
  • Valorization of bioactive potential of coffee by- products
    Neke mogućnosti iskorištenja nusproizvoda prehrambene industrije - Knjiga 3., Studio HS internet, (2021) str. 207-237
  • 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
  • Carbohydrate polymers, 263 (2021) 117932, 11, doi: 10.1016/j.carbpol.2021.117932
  • Book of Abstracts of the 13th International Scientific and Professional Conference WITH FOOD TO HEALTH, Studio HS internet, (2021) str. 84-84
  • Sustainability, 12 (2020) 4539, 21, doi: 10.3390/su12114539
  • Characterization of polyphenols from onion peel and banana peel by employing the fractionation procedure
    (2020)
  • Journal of cosmetic dermatology, 19 (2020) str. 2131-2134, doi: 10.1111/jocd.13265
  • Frakcioniranje polifenolnih spojeva – razvoj metodologije i primjena na mahuni graška
    (2020)
  • The potential of onion solid waste biomass as a source of bioactive compounds
    (2020)
  • The potential of onion waste biomass as a source of bioactive compounds
    (2020)
  • 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
  • Journal of food science, 85 (2020) str. 2060-2068, doi: 10.1111/1750-3841.15306
  • Journal of food processing and preservation, 44 (2020) e14628, 14, doi: 10.1111/jfpp.14628
  • Engineering power : bulletin of the Croatian Academy of Engineering, 15 (2020) str. 7-13
  • Oligosaharidi iz sekundarnih biljnih sirovina - izdvajanje, karakterizacija i primjena u razvoju funkcionalnih konditorskih proizvoda
    (2019)
  • Croatian Journal of Food Technology, Biotechnology and Nutrition,Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 14 (2019) str. 17-23
  • LWT,Lebensmittel-Wissenschaft + Technologie = Food science and technology, 99 (2019) str. 387-395, doi: 10.1016/j.lwt.2018.09.039
  • Book of Abstracts of the 12th International Scientific and Professional Conference WITH FOOD TO HEALTH,(2019) str. 68-68
  • Book of Abstracts of the 12th International Scientific and Professional Conference WITH FOOD TO HEALTH,(2019) str. 59-59
  • International journal of food science & technology, 55 (2019) str. 1326-1335, doi: doi.org/10.1111/ijfs.14407
  • Hrana u zdravlju i bolesti, 8 (2019) str. 89-96
  • Food technology and biotechnology, 56 (2018) str. 494-505, doi: 10.17113/ftb.56.04.18.5680
  • International journal of medicinal mushrooms, 20 (2018) str. 797-808, doi: 10.1615/IntJMedMushrooms.2018027412
  • Industrial crops and products, 112 (2018) str. 402-411, doi: 10.1016/j.indcrop.2017.12.020
  • Food research international, 111 (2018) str. 244-255, doi: 10.1016/j.foodres.2018.05.034
  • Proceedings of the 9th International Congress of Food Technologists, Biotechnologists and Nutritionists, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2018) str. 37-42
  • Proceedings of the 9th International Congress of Food Technologists, Biotechnologists and Nutritionists, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2018) str. 43-49
  • Functional potential of oligosaccharides from agro-industrial waste
    Neke mogućnosti iskorištenja nusproizvoda prehrambene industrije, Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2017) str. 57-74
  • 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 the chelating agents in the extraction of pectin from onion biomass waste
    (2017)
  • Extraction and characterization of xylan from walnut shell
    (2017)
  • Optimization of extraction conditions of pea pod hemicellulose fraction
    (2017)
  • 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
  • (2017)
  • 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
  • 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
  • Food technology and biotechnology, 55 (2017) str. 484-495, doi: 10.17113/ftb.55.04.17.5123
  • 4th North and East European Congress on Food Book of Abstracts, Kaunas University of Technology, (2017) str. 61-62
  • 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
  • Food hydrocolloids, 57 (2016) str. 139-152, doi: 10.1016/j.foodhyd.2016.01.020
  • Croatian journal of food science and technology, 8 (2016) str. 99-106, doi: 10.17508/CJFST.2016.8.2.09
  • Food research international, 89 (2016) str. 565-573, doi: 10.1016/j.foodres.2016.07.023
  • Abstracts of the 17th European Congress on Biotechnology,New Biotechnology, Elsevier, (2016) str. S88-S88
  • Congress Abstract Book of 2nd Congress Food Structure Design, Akdeniz University, (2016) str. 72-73
  • 2nd Food Structure Design Congress Abstract Book, Akdeniz University, (2016) str. 87-87
  • Book of abstracts: 8th Central European Congress on Food 2016 — Food Science for Well-being, National University of Food Technologies (NUFT), (2016)
  • 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
  • Natural Resources, Green Technology and Sustainable Development-GREEN/2 - Book of abstracts, Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2016) str. 62-62
  • Book of abstracts: 8th Central European Congress on Food 2016 — Food Science for Well-being, National University of Food Technologies (NUFT), (2016)
  • 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)
  • Book of abstracts of the Third International Congress on Cocoa, Coffee and Tea,(2015)
  • Book of abstracts of the 12th International Congress on Engineering and Food,(2015)
  • Journal of food science and technology, 52 (2015) str. 7723-7734, doi: 10.1007/s13197-015-1916-y
  • Book of abstracts of the 12th International Congress on Engineering and Food,(2015)
  • Book of abstracts of EuroFoodChem XVIII,(2015)
  • Book of abstracts of EuroFoodChem XVIII,(2015)
  • European food research and technology, 241 (2015) str. 115-125, doi: 10.1007/s00217-015-2440-z
  • Book of abstracts of the Third International Congress on Cocoa, Coffee and Tea,(2015)
  • Proceedings of the 1st International Conference on Food Properties, Universiti Kebangsaan Malaysia, (2014) str. 600-606
  • Book of abstracts: 7th Central European Congress on Food, Consulting and Training Center KEY, (2014)
  • Book of abstracts: 7th Central European Congress on Food, Consulting and Training Center KEY, (2014)
  • Proceedings of the 8th International Congress of Food Technologists, Biotechnologists and Nutritionists, Baltazar, (2014) str. 36-41
  • Proceedings of the 1st International Conference on Food Properties (iCEO 2014), Universiti Kebangsaan Malaysia, (2014) str. 510-516
  • Food chemistry, 151 (2014) str. 385-393, doi: 10.1016/j.foodchem.2013.11.087
  • Food research international, 64 (2014) str. 34-42, doi: 10.1016/j.foodres.2014.06.013
  • Processing and Impact on Antioxidants in Beverages, Academic Press ; Elsevier, (2014) str. 77-85
  • Proceedings of the 8th International Congress of Food Technologists, Biotechnologists and Nutritionists, Baltazar, (2014) str. 59-64
  • Proceedings of the 8th International Congress of Food Technologists, Biotechnologists and Nutritionists, Baltazar, (2014) str. 279-284
  • Proceedings of the 8th International Congress of Food Technologists, Biotechnologists and Nutritionists, Baltazar, (2014) str. 42-47
  • Book of abstracts: 7th Central European Congress on Food, Consulting and Training Center KEY, (2014)
  • 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
  • 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
  • Book of abstracts: The 20th Young Investigators' Seminar on Analytical Chemistry, Univerza v Mariboru, (2013) str. 38-39
  • Stanje u konditorskoj industriji i trendovi njezina razvoja
    Znanstveni skup Proizvodnja hrane i šumasrstvo - temelj razvoja istočne Hrvatske. Sažeci, Hrvatska akademija znanosti i umjetnosti (HAZU), (2013) str. 32-33
  • EuroFoodChem XVII Book of Abstracts, Hacettepe University, (2013)
  • Book of abstracts of the Second International Congress on Cocoa, Coffee and Tea,(2013)
  • Technologica acta,Technologica acta (Tuzla), 6 (2013) str. 1-10
  • Book of abstracts of the Second International Congress on Cocoa, Coffee and Tea,(2013)
  • Book of abstracts: The 20th Young Investigators' Seminar on Analytical Chemistry, Univerza v Mariboru, (2013) str. 14-15
  • Journal of supercritical fluids, 79 (2013) str. 92-100, doi: 10.1016/j.supflu.2012.12.002
  • Proceedings of the 6th Central European Congress on Food, Naučni institut za prehrambene tehnologije u Novom Sadu, (2012) str. 750-755
  • Proceedings of the 6th Central European Congress on Food, Naučni institut za prehrambene tehnologije u Novom Sadu, (2012) str. 97-102
  • Proceedings of the 6th Central European Congress on Food, Naučni institut za prehrambene tehnologije u Novom Sadu, (2012) str. 108-113
  • Book of Abstracts, 7th International Congress of Food Technologists, Biotechnologists and Nutricionists,(2011) str. 144-144
  • Waste biomass of mushroom Agaricus bisporus as a source of beta-glucans and antioxidants
    (2010)