Webmail

Danijela Šeremet

dr. sc. Danijela Šeremet

Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
Title: Senior Assistant - Lecturer
Zavod / Katedra: Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
mr.sc. graduation year: 2018
PhD graduation year: 2024
Employed since: 2018
Location: K2 22
Public phone number: + 385 1 4605 185
Past employments
  • Scientific and teaching assistant, Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products, University of Zagreb Faculty of Food and Biotechnology, 2018-2024
  • Senior Assistant, Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products, University of Zagreb Faculty of Food and Biotechnology, 2024-present
Awards and acknowledgments
  • 2020. Support from the Biotechnical Foundation
  • 2024. Annual Award for Young Scientists and Artists of the Society of University Teachers and Other Scientists in Zagreb for 2023
  • 2025. Award from the Faculty of Food and Biotechnology for a Successful Young Scientist
  • 2026. Award from the Faculty of Food and Biotechnology for  the best original scientific paper in the field of food technology
Znanstvene publikacije
  • Antioxidants, 15 (2026) 362, 20, doi: 10.3390/antiox15030362
  • Journal of food engineering, 404 (2026) 112752, 12, doi: 10.1016/j.jfoodeng.2025.112752
  • The influence of roasted coffee addition on the bioactive, physical and sensory properties of white chocolate
    (2025)
  • Foods, 14 (2025) 3619, 25, doi: 10.3390/foods14213619
  • 3rd Greenering International Conference : Book of Abstracts, Xtractteam Consultancy, (2025) str. 112-112
  • Journal of molecular liquids, 440 (2025) 128965, 11, doi: 10.1016/j.molliq.2025.128965
  • 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
  • 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
  • 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
  • Application of liposomal encapsulated pomegranate oil in the formulation of innovative chocolate
    (2025)
  • Bioactive and sensory potential of coffee silverskin application in herbal infusions formulations
    (2025)
  • Food chemistry, 480 (2025) 143907, 10, doi: 10.1016/j.foodchem.2025.143907
  • 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
  • Development of innovative candy formulations with furcellaran as a gelling agent
    (2025)
  • 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
  • Application of encapsulated extract of timut pepper fruits in the development of innovative candy products
    (2025)
  • Food chemistry, 459 (2024) 140347, 10, doi: 10.1016/j.foodchem.2024.140347
  • Food hydrocolloids, 150 (2024) 109658, 12, doi: 10.1016/j.foodhyd.2023.109658
  • Bioactive and sensory properties of coffee beverages and byproducts
    (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. 77-77
  • 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 characterization of cold brew coffee
    (2024)
  • 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
  • Formulations development and characterization of chocolate praline with honey addition
    (2024)
  • 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
  • Functional potential of ground ivy (Glechoma hederacea L.) - characterization of composition and biological effects, encapsulation and incorporation into chocolate
    (2024)
  • Foods, 13 (2024) 372, 26, doi: 10.3390/foods13030372
  • Development of innovative functional chocolate with the addition of encapsulated polyphenol extract of ground ivy (Glechoma hederacea L.)
    (2024)
  • Development and characterization of chocolate enriched with liposomal encapsulate of polyphenol compounds of haritaki (Terminalia chebula Retz.)
    (2024)
  • Development of formulations and characterization of innovative coffee-enriched chocolates
    (2024)
  • Effect of the addition of rosemary and nettle extracts on the bioactive and sensory attributes of chocolate
    (2024)
  • Abstracts Book of the 16th World Congress Polyphenols Applications, University of Malta, (2023) str. 97-97
  • Proceedings - International Congress of Food Technologists, Biotechnologists and Nutritionists, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2023) str. 5-9
  • Book of abstracts - Biochemical engineering & biotechnology for young scientists, University of Belgrade, Faculty of Technology and Metallurgy, (2023) str. 85-85
  • 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
  • Abstracts Book of the 16th World Congress Polyphenols Applications, University of Malta, (2023) str. 125-125
  • Antioxidants, 12 (2023) 1903, 21, doi: 10.3390/antiox12111903
  • Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 18 (2023) str. 49-54
  • Formulation of encapsulated dosing systems of ground ivy (Glechoma hederacea L.) extract with spray drying
    (2023)
  • International journal of molecular sciences, 24 (2023) str. 16975-16981, doi: 10.3390/ijms242316975
  • International conference: Biochemical Engineering & 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
  • Proceedings - 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2022) str. 10-13
  • Formulation of functional edible films enriched with polyphenolic extracts of secondary plant materials
    (2022)
  • BOOK OF ABSTRACTS 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, Croatian Society of Food Technologists, Biotechnologists and Nutritionists, (2022) str. 175-176
  • Development of encapsulation systems containing ground ivy (Glechoma hederacea L.) extract and incorporation into candies
    (2022)
  • Book of Abstracts - 19th Ružička Days TODAY SCIENCE – TOMORROW INDUSTRY,(2022) str. 124-124
  • Polymers, 14 (2022) 4724, 18, doi: 10.3390/polym14214724
  • Food chemistry, 370 (2022) 131257, 9, doi: 10.1016/j.foodchem.2021.131257
  • Determination of the chemical and bioactive composition of green and roasted coffee beans and beverages with reduced caffeine content
    (2022)
  • Croatian Society of Food Technologists, Biotechnologists and Nutritionists, (2022)
  • Foods, 11 (2022) 658, 19, doi: 10.3390/foods11050658
  • BOOK OF ABSTRACTS - 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2022) str. 218-219
  • Inkapsulirani biljni ekstrakti - funkcionalni sastojci konditorskih proizvoda
    (2022) str. 19-20
  • Preparative biochemistry & biotechnology, 52 (2022) str. 809-822, doi: 10.1080/10826068.2021.1998111
  • Foods, 11 (2022) 1816, 16, doi: 10.3390/foods11121816
  • Book of Abstracts Nutricon, Consulting and Training Center KEY, (2022) str. 86-86
  • Molecules, 27 (2022) 448, 19, doi: 10.3390/molecules27020448
  • Formulation of encapsulation systems of ground ivy (Glechoma hederacea L.) polyphenolic extract by liposomes and ionic gelation
    (2022)
  • Book of Abstracts of the 13th International Scientific and Professional Conference WITH FOOD TO HEALTH, Studio HS internet, (2021) str. 74-74
  • Valorization of bioactive potential of coffee by- products
    Neke mogućnosti iskorištenja nusproizvoda prehrambene industrije - Knjiga 3., Studio HS internet, (2021) str. 207-237
  • Book of Abstracts of the 13th International Scientific and Professional Conference WITH FOOD TO HEALTH, Studio HS internet, (2021) str. 84-84
  • 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
  • 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
  • Characterization of the bioactive composition of ground ivy (Glechoma hederacea L.) using fractionation of poylphenolic compounds
    (2021)
  • Razvoj formulacija pralina obogaćenih biljnim ekstraktima
    (2021)
  • Characterization of chemical and bioactive composition of ground ivy (Glechoma hederacea L.) from different natural habitats in Croatia
    (2021)
  • Waste management, 126 (2021) str. 476-486, doi: 10.1016/j.wasman.2021.03.033
  • 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
  • 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
  • Sustainability, 12 (2020) 4539, 21, doi: 10.3390/su12114539
  • Journal of food science, 85 (2020) str. 2060-2068, doi: 10.1111/1750-3841.15306
  • Trava iva (Teucrium montanum L.) - ekstrakcija bioaktivnih spojeva, inkapsulacija liposomima i formulacija funkcionalnih napitaka
    (2020)
  • Antioxidant and sensory properties of chocolate with substitute sweeteners
    (2020)
  • Mountain germander - the unused functional potencial of Teucrium montanum L., a traditional plant species
    (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 processing and preservation, 45 (2020) e15176, 15, doi: 10.1111/jfpp.15176
  • Journal of food processing and preservation, 44 (2020) e14628, 14, doi: 10.1111/jfpp.14628
  • Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 15 (2020) str. 107-114, doi: 10.31895/hcptbn.15.3-4.6
  • Formulation and characterization of liposome systems encapsulated with dopamine from banana peel
    (2020)
  • Proceedings of 9th International Scientific Conference on Defensive Technologies, The Military Technical Institute, (2020) str. 518-520
  • Engineering power : bulletin of the Croatian Academy of Engineering, 15 (2020) str. 7-13
  • Book of Abstracts of the 12th International Scientific and Professional Conference WITH FOOD TO HEALTH,(2019) str. 68-68
  • Book of Abstracts of the 8 th International Symposium on “Delivery of Functionality in Complex Food Systems”,(2019) str. 82-82
  • 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
  • Sekundarne biljne sirovine kao izvor funkcionalnih sastojaka u sastavu inkapsuliranih bioaktivnih formulacija
    Neke mogućnosti iskorištenja nusproizvoda prehrambene industrije - Knjiga 2., Studio HS internet, (2019) str. 15-36
  • Book of Abstracts of the 12th International Scientific and Professional Conference WITH FOOD TO HEALTH,(2019) str. 59-59
  • Karakterizacija sastava odabranih sekundarnih biljnih sirovina: Implementacija bioaktivnog ekstrakta kore banane u formulacije jestivih filmova
    (2019)
  • Proceedings of the 22nd International Conference on Gas Discharges and Their Application, Srpska akademija nauka i umetnosti (SANU), (2018) str. 571-574