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Draženka Komes

prof. dr. sc. Draženka Komes

Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
Title: Full Professor (Tenured)
Zavod / Katedra: Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
Location: K2 23
Public phone number: + 385 1 4605 183
Znanstvene publikacije
  • Applied sciences (Basel), 16 (2026) 6208, 20
  • Upoznaj toksičnost - živi bezbedno
    Upoznaj toksičnost - živi sigurno,(2026)
  • 5th International Scientific and Professional Conference / FOOD INDUSTRY BY-PRODUCTS - Book of abstracts, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek / Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, (2026) str. 40-40
  • Journal of food engineering, 404 (2026) 112752, 12, doi: 10.1016/j.jfoodeng.2025.112752
  • Antioxidants, 15 (2026) 362, 20, doi: 10.3390/antiox15030362
  • Spent coffee grounds as a source of functional carbohydrates
    Neke mogućnosti iskorištenja nusproizvoda prehrambene industrije - Knjiga 6., Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, (2026) str. 581-606
  • Proceedings of the 18th professional conference Functional Food in Croatia
    Prehrambeno-biotehnološki fakultet, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 1 (2026)
  • Application of eutectic solvents in the valorization of bioactive compounds from coffee by-products
    (2026)
  • 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
  • Food and Bioprocess Technology, 18 (2025) str. 1325-1345, doi: 10.1007/s11947-024-03520-y
  • Foods, 14 (2025) 3619, 25, doi: 10.3390/foods14213619
  • Proceedings of the 17th professional conference "Functional Food in Croatia"
    Prehrambeno-biotehnološki fakultet, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 1 (2025)
  • 3rd Greenering International Conference : Book of Abstracts, Xtractteam Consultancy, (2025) str. 112-112
  • 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
  • Bioactive and sensory potential of coffee silverskin application in herbal infusions formulations
    (2025)
  • 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
  • The influence of roasted coffee addition on the bioactive, physical and sensory properties of white chocolate
    (2025)
  • Food chemistry, 480 (2025) 143907, 10, doi: 10.1016/j.foodchem.2025.143907
  • 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
  • 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
  • Development of innovative functional chocolate with the addition of encapsulated polyphenol extract of ground ivy (Glechoma hederacea L.)
    (2024)
  • Formulations development and characterization of chocolate praline with honey addition
    (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
  • 16th expert meeting Functional food in Croatia - "Synergy of economy, science, technology, control and food safety"
    nije evidentirano, (2024)
  • Food hydrocolloids, 150 (2024) 109658, 12, doi: 10.1016/j.foodhyd.2023.109658
  • Foods, 13 (2024) 372, 26, doi: 10.3390/foods13030372
  • Development of formulations and characterization of innovative coffee-enriched chocolates
    (2024)
  • Polymers, 16 (2024) 259, 25, doi: 10.3390/polym16020259
  • Food chemistry, 459 (2024) 140347, 10, doi: 10.1016/j.foodchem.2024.140347
  • Formulation of nanofibers from the polyphenolic extract of mountain germander (Teucrium montanum L.) with pullulan - based binary polymer blends
    (2024)
  • Functional potential of ground ivy (Glechoma hederacea L.) - characterization of composition and biological effects, encapsulation and incorporation into chocolate
    (2024)
  • Characterisation of the biological activity and formulation of encapsulated systems of phenylethanoid glycosides from mountain germander (Teucrium montanum L.)
    (2024)
  • 4th International Scientific and Professional Conference Food Industry By-Products: Book of Abstracts, Prehrambeno-tehnološki fakultet Osijek, (2024) str. 63-63
  • Effect of the addition of rosemary and nettle extracts on the bioactive and sensory attributes of chocolate
    (2024)
  • 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. 80-80
  • Development and characterization of chocolate enriched with liposomal encapsulate of polyphenol compounds of haritaki (Terminalia chebula Retz.)
    (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
  • Bioactive characterization of cold brew coffee
    (2024)
  • Formulation of encapsulated dosing systems of ground ivy (Glechoma hederacea L.) extract with spray drying
    (2023)
  • 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
  • Journal of ethnopharmacology, 316 (2023) 116761, 11, doi: 10.1016/j.jep.2023.116761
  • International conference: Biochemical Engineering & Biotechnology for Young Scientists Book of Abstracts, University of Belgrade, Faculty of Technology and Metallurgy, (2023) str. 54-54
  • International journal of molecular sciences, 24 (2023) str. 16975-16981, doi: 10.3390/ijms242316975
  • Abstracts Book of the 16th World Congress Polyphenols Applications, University of Malta, (2023) str. 97-97
  • Abstracts Book of the 16th World Congress Polyphenols Applications, University of Malta, (2023) str. 125-125
  • Book of abstracts, 13th Congress of the Serbian Society of Toxicology with international participation & 1st TOXSEE Regional Conference, Belgrade, Serbia,(2023) str. 76-77
  • Antioxidants, 12 (2023) 1903, 21, doi: 10.3390/antiox12111903
  • Proceedings - International Congress of Food Technologists, Biotechnologists and Nutritionists, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2023) str. 5-9
  • Encapsulation of polyphenolic compounds of the Mountain Germander (Teucrium montanum L.) by electrospinning
    (2023)
  • 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
  • Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 18 (2023) str. 49-54
  • Book of Abstracts - 19th Ružička Days TODAY SCIENCE – TOMORROW INDUSTRY,(2022) str. 124-124
  • Foods, 11 (2022) str. 1-15, doi: 10.3390/foods11152347
  • BOOK OF ABSTRACTS 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, Croatian Society of Food Technologists, Biotechnologists and Nutritionists, (2022) str. 175-176
  • Proceedings - 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2022) str. 10-13
  • Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2022)
  • Book of Abstracts Smart Food for a Healthy Planet and Human Prosperity, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2022) str. 16-17
  • Croatian Society of Food Technologists, Biotechnologists and Nutritionists, (2022)
  • BOOK OF ABSTRACTS - 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2022) str. 218-219
  • Formulation of encapsulation systems of ground ivy (Glechoma hederacea L.) polyphenolic extract by liposomes and ionic gelation
    (2022)
  • Determination of the chemical and bioactive composition of green and roasted coffee beans and beverages with reduced caffeine content
    (2022)
  • Development of encapsulation systems containing ground ivy (Glechoma hederacea L.) extract and incorporation into candies
    (2022)
  • Book of Abstracts Nutricon, Consulting and Training Center KEY, (2022) str. 86-86
  • Formulation of functional edible films enriched with polyphenolic extracts of secondary plant materials
    (2022)
  • Food chemistry, 370 (2022) 131257, 9, doi: 10.1016/j.foodchem.2021.131257
  • Molecules, 27 (2022) 448, 19, doi: 10.3390/molecules27020448
  • Food technology and biotechnology, 60 (2022) str. 237-252, doi: 10.17113/ftb.60.02.22.7384
  • Foods, 11 (2022) 1816, 16, doi: 10.3390/foods11121816
  • Polymers, 14 (2022) 544, 14, doi: 10.3390/polym14030544
  • Polymers, 14 (2022) 4724, 18, doi: 10.3390/polym14214724
  • Foods, 11 (2022) 658, 19, doi: 10.3390/foods11050658
  • Preparative biochemistry & biotechnology, 52 (2022) str. 809-822, doi: 10.1080/10826068.2021.1998111
  • Characterization of the bioactive composition of ground ivy (Glechoma hederacea L.) using fractionation of poylphenolic compounds
    (2021)
  • Book of Abstracts of the 13th International Scientific and Professional Conference WITH FOOD TO HEALTH, Studio HS internet, (2021) str. 84-84
  • Waste management, 126 (2021) str. 476-486, doi: 10.1016/j.wasman.2021.03.033
  • Pharmacognosy Reviews,Pharmacognosy reviews, 15 (2021) str. 191-198, doi: 10.5530/phrev.2021.15.18
  • Carbohydrate polymers, 263 (2021) 117932, 11, doi: 10.1016/j.carbpol.2021.117932
  • Journal of food processing and preservation, 45 (2021) e15751, 11, doi: 10.1111/jfpp.15751
  • 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
  • Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 16 (2021) str. 35-40, doi: 10.31895/hcptbn.16.1-2.5
  • 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
  • Characterization of chemical and bioactive composition of ground ivy (Glechoma hederacea L.) from different natural habitats in Croatia
    (2021)
  • 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
  • The impact of extractions conditions on bioactive compounds extractability from cocoa bean shell and walnut shell
    (2021)
  • Razvoj formulacija pralina obogaćenih biljnim ekstraktima
    (2021)
  • The impact of extraction and hydrolysis conditions on the recovery of quercetin from onion peel and pea pod
    (2021)
  • Cocoa pod husk and cocoa bean shell – composition and application
    (2021)
  • Book of Abstracts of the 13th International Scientific and Professional Conference WITH FOOD TO HEALTH, Studio HS internet, (2021) str. 74-74
  • Determination of bioactive potential of mountain germander (Teucrium montanum L.) by applying microwave and subcritical water extraction
    (2021)
  • Frakcioniranje polifenolnih spojeva – razvoj metodologije i primjena na mahuni graška
    (2020)
  • Proceedings of 9th International Scientific Conference on Defensive Technologies, The Military Technical Institute, (2020) str. 518-520
  • E G I T A N I A S C I E N C I A,Egitânia sciencia, 26 (2020) str. 109-122
  • Trava iva (Teucrium montanum L.) - ekstrakcija bioaktivnih spojeva, inkapsulacija liposomima i formulacija funkcionalnih napitaka
    (2020)
  • Incorporation of medicinal plant species into confectionery products
    (2020)
  • 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
  • Impact of natural substitute sweeteners on bioactive and sensory properties of chocolates
    (2020)
  • Formulation and characterization of liposome systems encapsulated with dopamine from banana peel
    (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
  • Croatian Journal of Food Science and Technology,Croatian journal of food science and technology, 12 (2020) str. 67-76, doi: 10.17508/cjfst.2020.12.1.09
  • International journal of molecular sciences, 21 (2020) str. 2909-2912, doi: 10.3390/ijms21082909
  • Mountain germander - the unused functional potencial of Teucrium montanum L., a traditional plant species
    (2020)
  • Antioxidant and sensory properties of chocolate with substitute sweeteners
    (2020)
  • Sustainability, 12 (2020) 4539, 21, doi: 10.3390/su12114539
  • use of conventional and innovative methods in extraction of bioactive compounds of ground ivy (Glechoma hederacea L.)
    (2020)
  • Open agriculture, 5 (2020) str. 593-606, doi: 10.1515/opag-2020-0060
  • Book of Abstracts of the 8 th International Symposium on “Delivery of Functionality in Complex Food Systems”,(2019) str. 82-82
  • ICAW 2019 Conference Guide - Book of Abstracts,(2019) str. 58-58
  • 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
  • Oligosaharidi iz sekundarnih biljnih sirovina - izdvajanje, karakterizacija i primjena u razvoju funkcionalnih konditorskih proizvoda
    (2019)
  • European Journal of Orthodontics. Abstracts of Lectures and Scientific Posters.2019 ; 41:159-160.,(2019) str. 159-160
  • International journal of food science & technology, 55 (2019) str. 1326-1335, doi: doi.org/10.1111/ijfs.14407
  • 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
  • Hrana u zdravlju i bolesti, 8 (2019) str. 89-96
  • International journal of food science & technology, 54 (2019) str. 1541-1549, doi: 10.1111/ijfs.14017
  • Journal of Food Biochemistry,Journal of food biochemistry, 43 (2019) e12811, 10, doi: 10.1111/jfbc.12811
  • (2019) str. 62-62
  • (2019) str. 78-78
  • Karakterizacija sastava odabranih sekundarnih biljnih sirovina: Implementacija bioaktivnog ekstrakta kore banane u formulacije jestivih filmova
    (2019)
  • Characterization and encapsulation of polyphenol extract and pectin from onion peel
    (2019)
  • 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
  • Polyphenols: Properties, Recovery and Applications, Elsevier, (2018) str. 3-44
  • Food technology and biotechnology, 56 (2018) str. 289-311, doi: 10.17113/ftb.56.03.18.5546
  • 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
  • International journal of food properties, 20 (2018) str. S2463-S2480, doi: 10.1080/10942912.2017.1373122
  • Encapsulation of dandelion (Taraxacum officinale L.) polyphenols in pectin-based carriers using different techniques
    (2018)
  • Book of Abstracts of 10th Congress of Toxicology in Developing Countries (CTDC10) [and] 12th Congress of the Serbian Society of Toxicology (12th SCT), Serbian Society of Toxicology, Beograd, (2018) str. 42-43
  • Extraction, characterization and encapsulation of functional compounds from onion peel
    (2018)
  • Lebensmittel-wissenschaft und-technologie-food science and technology,Lebensmittel-Wissenschaft + Technologie = Food science and technology, 90 (2018) str. 598-605, doi: 10.1016/j.lwt.2018.01.021
  • Proceedings of the 9th International Congress of Food Technologists, Biotechnologists and Nutritionists, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2018) str. 37-42
  • Food technology and biotechnology, 56 (2018) str. 152-173, doi: 10.17113/ftb.56.02.18.5547
  • Food technology and biotechnology, 56 (2018) str. 494-505, doi: 10.17113/ftb.56.04.18.5680
  • Conference Proceedings 4th International Congress of Croatian Society of Orthodontics., Hrvatsko društvo ortodonata, (2018) str. 46-46
  • Proceedings of the 9th International Congress of Food Technologists, Biotechnologists and Nutritionists, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2018) str. 43-49
  • Proceedings of the 16th Ružička days, "Today science-tomorrow industry", Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), (2017) str. 198-208
  • International journal of food properties, 20 (2017) str. 1971-1986, doi: 10.1080/10942912.2016.1225762
  • esib / 2017, European Summit of Industrial Biotechnology, acib GmbH, (2017) str. 171-171
  • Medical hypotheses, 105 (2017) str. 25-31, doi: 10.1016/j.mehy.2017.06.019
  • Utjecaj koncentracije i sastava nosača na inkapsulacijsku učinkovitost ekstrakta ružmarina (Rosmarinus officinalis L.) ionskim geliranjem
    (2017)
  • 11th Baltic Conference on Food Science and Technology" FOODBALT 2017",(2017) str. 41-41
  • 4th North and East European Congress on Food Book of Abstracts, Kaunas University of Technology, (2017) str. 62-63
  • 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
  • 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
  • Handbook of Coffee Processing By-Products: Sustainable Applications, Academic Press, (2017) str. 93-140
  • 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
  • Extraction and characterization of xylan from walnut shell
    (2017)
  • Analysis of caffeine content in energy drinks and the frequency of their consuming by the recreational athlets
    (2017)
  • Application of whey protein isolates and zein in system of alginate carriers for encapsulation of ginger (Zingiber officinale) polyphenols
    (2017)
  • Selecting the best pairs of wine and chocolate by application of sensory tests
    (2017)
  • Razvoj funkcionalnih konditorskih proizvoda obogaćenih inkapsuliranim biljnim ekstraktima
    (2017)
  • Potencijal zelene kave u sustavu alginatnih nosača za inkapsulaciju polifenola ružmarina (Rosmarinus officinalis L.) i maslačka (Taraxacum officinale L.)
    (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. 78-78
  • Inkapsulacija polifenolnog ekstrakta ružmarina (Rosmarinus officinalis L.) u alginatne nosače s dodatkom kakaovog praha i rogača
    (2017)
  • Food research international, 100 (2017) str. 211-218, doi: 10.1016/j.foodres.2017.08.048
  • Abstract volume of the European Biotechnology Congress 2017 / Journal of Biotechnology,Journal of biotechnology, European Biotechnology Thematic Network Association (EBTNA) with University of Zagreb, (2017) str. 72-72, doi: 10.1016/j.jbiotec.2017.06.1045
  • 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
  • Optimization of extraction conditions of pea pod hemicellulose fraction
    (2017)
  • Development of edible films with rosemary bioactive compounds (Rosmarinus officinalis L.)
    (2017)
  • Application of the chelating agents in the extraction of pectin from onion biomass waste
    (2017)
  • Journal of food science and technology, 54 (2017) str. 2324-2331, doi: 10.1007/s13197-017-2672-y
  • (2017)
  • Nutrition & Food Science,Nutrition & food science, 47 (2017) str. 688-699, doi: 10.1108/nfs-11-2016-0165
  • 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
  • Chemical Industry & Chemical Engineering Quarterly, 23 (2017) str. 457-471, doi: 10.2298/ciceq160722060b
  • Public health (London), 138 (2016) str. 108-118, doi: 10.1016/j.puhe.2016.03.031
  • Food hydrocolloids, 57 (2016) str. 139-152, doi: 10.1016/j.foodhyd.2016.01.020
  • International Journal of Food Science and Nutrition,International journal of food sciences and nutrition, 67 (2016) str. 707-714, doi: 10.1080/09637486.2016.1191443
  • The potential of different delivery systems for encapsulation of polyphenolic dandelion leaf (Taraxacum officinale L.) extract using ionic gelation
    (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
  • Book of Abstracts 4th International ISEKI-Food Conference, ISEKI-Food Association, (2016) str. 339-339
  • Congress Abstract Book of 2nd Congress Food Structure Design, Akdeniz University, (2016) str. 72-73
  • 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
  • Public health (London), 141 (2016) str. 100-112, doi: 10.1016/j.puhe.2016.08.015
  • Nutrient delivery, Elsevier, (2016) str. 87-139
  • 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)
  • Food technology and biotechnology, 54 (2016) str. 13-20, doi: 10.17113/ftb.54.01.16.4014
  • Book of abstracts 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)
  • Oxidative medicine and cellular longevity, 2016 (2016) 1458793, 11, doi: 10.1155/2016/1458793
  • Book of abstracts: 8th Central European Congress on Food 2016 — Food Science for Well-being, National University of Food Technologies (NUFT), (2016)
  • Razvoj postupka ekstrakcije polifenolnih antioksidansa iz ljekovitih biljnih vrsta vodom
    (2016)
  • Sensory analysis and the presence of gluten in candy products
    (2016)
  • Funkcionalna svojstva proteina iz maka (Papaver somniferum L.), industrijske konoplje (Cannabis sativa L.) i kakaove ljuske (Theobroma cacao L.)
    (2016)
  • The effect of composition and particle size on bioactive properties of carob (Ceartonia siliqua L.) extracts
    (2016)
  • Development and validation of a HPLC method for the bioactive composition characterization of plant materials
    (2016)
  • The influence of different carrier systems on encapsulation efficiency of dandelion (Taraxacum officinale L.) leaf polypehnols
    (2016)
  • Primjena longana (Dimocarpus longan) i lychee-ja (Litchi chinensis) kao inovativnih dodataka u proizvodnji čokoladnih pralina
    (2016)
  • Functional chocolate
    (2016)
  • Abstracts of the 17th European Congress on Biotechnology,New Biotechnology, Elsevier, (2016) str. S88-S88
  • International journal of food sciences and nutrition, 67 (2016) str. 53-66, doi: 10.3109/09637486.2015.1126563
  • MD. Medical Data, 8 (3) (2016) str. 165-167
  • Current nutrition & food science, 12 (2016) str. 132-141, doi: 10.2174/157340131202160412171430
  • Food research international, 89 (2016) str. 565-573, doi: 10.1016/j.foodres.2016.07.023
  • Book of abstracts 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. 76-76
  • Croatian journal of food science and technology, 8 (2016) str. 99-106, doi: 10.17508/cjfst.2016.8.2.09
  • Book of Abstracts 4th International ISEKI-Food Conference, ISEKI-Food Association, (2016)
  • Book of abstracts: 8th Central European Congress on Food 2016 — Food Science for Well-being, National University of Food Technologies (NUFT), (2016)
  • 2nd Food Structure Design Congress Abstract Book, Akdeniz University, (2016) str. 87-87
  • Journal of food science and technology, 64 (2015) str. 140-148, doi: 10.1016/j.lwt.2015.05.028
  • Book of abstracts of EuroFoodChem XVIII,(2015)
  • The diffusion of polyphenols and proteins during green tea extract encapsulation
    (2015)
  • (2015)
  • Determination of the composition of carbohydrate fraction in secondary plant raw materials
    (2015)
  • Extraction and characterization of pectic substances from secondary plant raw materials
    (2015)
  • (2015)
  • (2015)
  • Characterization of polysaccharide fractions from secondary plant raw materials
    (2015)
  • The effect of composition and packaging material on the stability of gumdropsand jelly productsduring the four-mounth storage
    (2015)
  • (2015)
  • Carob and poppy as sources of functional ingredients
    (2015)
  • Food and bioproducts processing, 95 (2015) str. 218-227, doi: 10.1016/j.fbp.2015.05.012
  • Food and Bioprocess Technology, 8 (2015) str. 2368-2382, doi: 10.1007/s11947-015-1582-0
  • Food hydrocolloids, 51 (2015) str. 361-374, doi: 10.1016/j.foodhyd.2015.05.039
  • Journal of food science and technology, 52 (2015) str. 7723-7734, doi: 10.1007/s13197-015-1916-y
  • European food research and technology, 241 (2015) str. 115-125, doi: 10.1007/s00217-015-2440-z
  • Food and Bioprocess Technology, 8 (2015) str. 2444-2460, doi: 10.1007/s11947-015-1592-y
  • Food Engineering Reviews, 7 (2015) str. 452-490, doi: 10.1007/s12393-014-9106-7
  • Food chemistry, 167 (2015) str. 61-70, doi: 10.1016/j.foodchem.2014.06.064
  • Food Chemistry,Food chemistry, 167 (2015) str. 378-386, doi: 10.1016/j.foodchem.2014.07.011
  • Book of abstracts of the Third International Congress on Cocoa, Coffee and Tea,(2015)
  • Book of abstracts of EuroFoodChem XVIII,(2015)
  • Book of abstracts of the 12th International Congress on Engineering and Food,(2015)
  • Book of abstracts of the 12th International Congress on Engineering and Food,(2015)
  • Book of abstracts of the Third International Congress on Cocoa, Coffee and Tea,(2015)
  • 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. 36-41
  • Elsevier, (2014)
  • Proceedings of the 8th International Congress of Food Technologists, Biotechnologists and Nutritionists, Baltazar, (2014) str. 279-284
  • Effect of different techniques of drying on the composition of polyphenols and carbohydrates and antioxidant capacity of mulberry fruits (Morus sp.)
    (2014)
  • Proceedings of 8th International Congress of Food Technologists, Biotechnologists and Nutritionists, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2014) str. 87-92
  • Food chemistry, 151 (2014) str. 385-393, doi: 10.1016/j.foodchem.2013.11.087
  • Book of Abstracts of the 1st Congress on Food Structure Design, Universidade do Minho, Departamento de Engenharia Biológica, (2014)
  • Extraction and characterization of pectin from citrus peel
    (2014)
  • Bioactive composition, antioxidant capacity and sensory properties of beverages based on carob (Ceratonia siliqua L.)
    (2014)
  • The effect of carrier system on encapsulation efficiency of bioactive compounds derived from green coffee
    (2014)
  • Antioxidant capacity of differently prepared thyme extracts
    (2014)
  • Functional properties determination of sweeteners of plant origin
    (2014)
  • Influence of preparation on sensory properties of green tea
    (2014)
  • Processing and Impact on Antioxidants in Beverages, Academic Press ; Elsevier, (2014) str. 87-97
  • Bioactive potential and sensory properties of goat milk enriched with plant extracts
    (2014)
  • The potential of using whey proteins for improving the encapsulation efficiency of green tea polyphenols
    (2014)
  • Journal of medicinal food, 17 (2014) str. 206-217, doi: 10.1089/jmf.2013.0071
  • Food research international, 64 (2014) str. 34-42, doi: 10.1016/j.foodres.2014.06.013
  • Journal of food and nutrition research, 53 (2014) str. 278-290
  • Processing and Impact on Antioxidants in Beverages, Academic Press ; Elsevier, (2014) str. 25-32
  • Book of abstracts: 7th Central European Congress on Food, Consulting and Training Center KEY, (2014)
  • 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)
  • Proceedings of the 1st International Conference on Food Properties (iCEO 2014), Universiti Kebangsaan Malaysia, (2014) str. 510-516
  • Book of abstracts: 7th Central European Congress on Food, Consulting and Training Center KEY, (2014)
  • Changes in the composition of methylxanthines and polyphenols in chocolate liqueurs during six months of storage
    (2014)
  • Proceedings of the 8th International Congress of Food Technologists, Biotechnologists and Nutritionists, Baltazar, (2014) str. 42-47
  • Proceedings of the 8th International Congress of Food Technologists, Biotechnologists and Nutritionists, Baltazar, (2014) str. 59-64
  • Proceedings of the 36th World Congress of Vine and Wine,(2013)
  • Book of abstracts of the Second International Congress on Cocoa, Coffee and Tea,(2013)
  • 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
  • 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
  • Book of abstracts: The 20th Young Investigators' Seminar on Analytical Chemistry, Univerza v Mariboru, (2013) str. 14-15
  • Technologica acta,Technologica acta (Tuzla), 6 (2013) str. 1-10
  • Razvoj industrije šećera u RH nakon ulaska u EU
    Znanstveni skup Proizvodnja hrane i šumarstvo - temelj razvoja Istočne Hrvatske. Sažeci, Hrvatska akademija znanosti i umjetnosti (HAZU), (2013) str. 34-35
  • EuroFoodChem XVII Book of Abstracts, Hacettepe University, (2013)
  • Book of abstracts of the Second International Congress on Cocoa, Coffee and Tea,(2013)
  • Journal of chemistry,Journal of Chemistry (Hindawi), 2013 (2013) str. 703057-1-703057-9, doi: 10.1155/2013/703057
  • 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
  • Food and Bioprocess Technology, 6 (2013) str. 1044-1058, doi: 10.1007/s11947-011-0742-0
  • Journal of food and nutrition research, 52 (2013) str. 239-250
  • (2013)
  • Journal of supercritical fluids, 79 (2013) str. 92-100, doi: 10.1016/j.supflu.2012.12.002
  • EuroFoodChem XVII Book of Abstracts, Hacettepe University, (2013)
  • (2013)
  • International journal of medicinal mushrooms, 15 (2013) str. 435-448, doi: 10.1615/intjmedmushr.v15.i5.20
  • Bioactive potential and rheological properties of chocolate liqueurs after months of storage
    (2013)
  • Journal of the Science of Food and Agriculture, 92 (2012) str. 685-696, doi: 10.1002/jsfa.4632
  • Food chemistry, 134 (2012) str. 1870-1877, doi: 10.1016/j.foodchem.2012.03.095
  • Journal of medicinal food, 15 (2012) str. 258-268, doi: 10.1089/jmf.2011.0087
  • European food research and technology, 234 (2012) str. 173-186, doi: 10.1007/s00217-011-1632-4
  • Food and Bioprocess Technology, 5 (2012) str. 2858-2870, doi: 10.1007/s11947-012-0791-z
  • Journal of agricultural and food chemistry, 60 (2012) str. 9573-9580, doi: 10.1021/jf302375t
  • Food research international, 48 (2012) str. 820-830, doi: 10.1016/j.foodres.2012.06.023
  • Influence of composition on sensory and textural properties of chewing gum
    (2012)
  • (2012)
  • (2012)
  • (2012)
  • (2012)
  • (2012)
  • (2012)
  • Food and Bioprocess Technology, 5 (2012) str. 2908-2920, doi: 10.1007/s11947-011-0630-7
  • 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. 1040-1045
  • Proceedings of the 6th Central European Congress on Food, Naučni institut za prehrambene tehnologije u Novom Sadu, (2012) str. 108-113
  • Effect of the composition of chocolate on the content of antioxidans
    (2011)
  • The effect of different drying methods on the content of pigments in herbal infusions
    (2011)
  • Functional properties of chocolates enriched with dried fruits
    (2011)
  • Effects of extracts of yarrow on the biactive potential of chocolate
    (2011)
  • Proceedings of the 13th Ružička days "Today science - tomorrow industry",(2011) str. 343-352
  • Application of different assays in determination of antioxidative capacity of coffee extract
    (2011)
  • The effect of different drying techniques on the antioxidant capacity of herbal extracts
    (2011)
  • Proceedings of the 7th International Congress of Food Technologists, Biotechnologists and Nutritionists,(2011) str. 100-105
  • Određivanje udjela polisaharida i polifenolnih spojeva u odabranim biljnim ekstraktima
    (2011)
  • Creation of innovative formulations of tea blends with natural sweeteners
    (2011)
  • Comparison of the content of polyphenols and methylxanthines in water and methanol extracts of chocolates
    (2011)
  • Bioactive potential of infusions of lemon balm, horsetail, blackberry leaves and linden flower
    (2011)
  • Characterization of nutritional composition and biological activity of innovative blackberry leaves formulations with natural sweeternes
    (2011)
  • The 6th International Medicinal Mushroom Conference Book of Abstracts,(2011)
  • The effects of addition of extracts of yarrow leaves on the bioactive potential of chocolate
    (2011)
  • The 6th International Medicinal Mushroom Conference Book of Abstracts,(2011) str. 13-14
  • Proceedings of 7th International Congress of Food technologists, biotechnologists and nutritionists.,(2011) str. 202-208
  • Proceedings of 7th International Congress of Food technologists, biotechnologists and nutritionists,(2011) str. 144-150
  • Antioxidant properties of chocolate enriched with probiotic
    (2011)
  • Bioactive potential of coffee substitutes
    (2011)
  • Food chemistry, 129 (2011) str. 991-1000, doi: 10.1016/j.foodchem.2011.05.059
  • Proceedings of 7th International Congress of Food technologists, biotechnologists and nutritionists.,(2011) str. 173-178
  • Comparison of polyphenolic composition of different chocolates
    (2011)
  • FIP 2011 abstracts,(2011) 6107, 1
  • Food research international, 44 (2011) str. 1094-1101, doi: 10.1016/j.foodres.2011.03.030
  • Arhiv za higijenu rada i toksikologiju, 62 (2011) str. 139-146
  • Proceedings of the 11th International Congress on Engineering and Food, Cosmosware, (2011)
  • Proceedings of the 11th International Congress on Engineering and Food, Cosmosware, (2011)
  • Phytochemical analysis, 22 (2011) str. 172-180, doi: 10.1002/pca.1264
  • Proceedings of the 11th International Congress on Engineering and Food, Cosmosware, (2011)
  • Antioxidant properties of teas and herbal infusions
    (2010)
  • Effect off the addition of probiotics on the polyphenolic composition of chocolate
    (2010)
  • Journal of Agricultural and Food Chemistry,Journal of agricultural and food chemistry, 58 (2010) str. 7187-7195, doi: 10.1021/jf1005484
  • GIORNATE ITALO-FRANCESI DI CHIMICA - GIFC 2010 ATTI DEL CONVEGNO,(2010)
  • Modification of bioactive compounds in yellow tea depending on extraction condition
    (2010)
  • Proceedings of the XVIII International Conference on Bioencapsulation, Bioencapsulation Research Group, (2010)
  • Handbook of Fruit and Vegetable Flavors, John Wiley & Sons, (2010) str. 557-571
  • Book of Full Papers of the 5th Central European Congress on Food, VÚP Food Research Institute, (2010) str. 7-13
  • Antioxidant properties in preparation of mushrooms
    (2010)
  • Physical and antioxidant properties of powdered mixtures and drinks prepared with cocoa and various sweeternes
    (2010)
  • Food research international, 43 (2010) str. 167-176, doi: 10.1016/j.foodres.2009.09.022
  • The effect of extraction time and hydrolysis on polyphenolic composition and antioxidative properties of herbal infusions
    (2010)
  • Proceedings of the 6th International Congress Pigments in Food Chemical, Biological and Technological Aspects,,(2010) str. 131-134
  • Influence of drying temperature on the content of pigment and antioxidant properties of herbal extracts
    (2010)
  • Polyphenolic composition of raspberry leaf infusion
    (2010)
  • Composition characterization of pigments, vitamins and polyphenolic compounds in differently prepared plant extracts
    (2010)
  • Characterization of polyphenolic compounds in herbal infusions, decocts and macerates
    (2010)
  • Final papers of 32nd world congress of vine and wine, Ministry of Agricultural, Fisheries and Rural Development, (2009) str. x-x
  • Book II of Proceedings of the Euro Food Chem XV - Food for the Future - The Contribution of Chemistry to Improvement of Food Quality, CRC Press ; Taylor & Francis, (2009) str. 60-63
  • The change of antioxidant capacity of microencapsulated extract from Creeping Thyme during one-day period in water
    (2009)
  • Antioxidant capacity and sensory properties of coffeee replacements
    (2009)
  • Determination of polyphenols content in coffee substitutes
    (2009)
  • Determination of carbohydrates content in coffee substitutes
    (2009)
  • The change of polyfenolic content of microencapsulated extract from Creeping Thyme during one-day period in water
    (2009)
  • Milk Powder as an Ingredient for the Production of Milk Chocolate
    Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 4 (2009) str. 109-115
  • Czech journal of food sciences, 27 (2009) str. 297-300
  • Spectrophotometric determination of pigments in herbal teas
    (2009)
  • Application of different methods for carbohydrate determination in raw materials and confectionery industry products
    (2009)
  • Ultrasound-assisted extraction of polyphenols from yellow tea
    (2009)
  • The influence of roasting degree on polyphenolic content in coffee
    (2009)
  • The antioxidant properties of coffee substitute
    (2009)
  • Determination of bioactive compounds in the extracts of yellow tea by high-performance liquid chromatography
    (2009)
  • Polyphenol content and antioxidant capacity of different made extracts of yinzhien tea
    (2009)
  • The effect of roasting degree on the caffeine content in Coffee
    (2009)
  • Effect of solvents and time of extraction on antioxidative properties of yellow tea extracts
    (2009)
  • Total polyphenol content and antioxidant properties of aqueous and ethanol extracts of Yinzhien tea
    (2009)
  • Psysiohemical parameter changes of strudel during storage
    (2009)
  • Effect of extraction conditions on antioxidant properties of yellow tea
    (2009)
  • Food Chemistry,Food chemistry, 115 (2009) str. 441-448
  • Croatian journal of food science and technology, 1 (2009) str. 21-27
  • Presentation summaries of 32nd world congress of vine and wine, Ministry of Agricultural, Fisheries and Rural Development, (2009)
  • Food Research International,Food research international, 42 (2009) str. 707-716, doi: 10.1016/j.foodres.2009.02.018
  • Czech journal of food sciences, 27 (2009) str. S213-S216
  • Book II of Proceedings of the Euro Food Chem XV - Food for the Future - The Contribution of Chemistry to Improvement of Food Quality, CRC Press ; Taylor & Francis, (2009) str. 52-55
  • Stability of comprimates quality during one-month storage
    (2008)
  • Antioxidant properties of herbal teas
    (2008)
  • First European Food Congress Delegate Manual, EFFoST, (2008)
  • Effect of storage conditions on fat migration in chocolate deserts
    (2008)
  • Proceedings of the 2008 Joint Central European Congress, 4th Central European Congress on Food, 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Hrvatska gospodarska komora (HGK), (2008) str. 295-301
  • Proceedings of the 2008 Joint Central European Congress, 4th Central European Congress on Food, 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Hrvatska gospodarska komora (HGK), (2008) str. 239-246
  • Determination of caffeine content in tea
    (2008)
  • Czech Journal of Food Sciences,Czech journal of food sciences, 26 (2008) str. 376-382
  • 4th Central European Congress on Food and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists,(2008)
  • Book of abstracts / 15th Young Investigators´ Seminar on Analytical Chemistry, Fakulteta za kemijo in kemijsko tehnologijo Univerze v Ljubljani, (2008) str. 46-49
  • 4th Central European Congress on Food and 6th Croatian Congress of Food technologists, Biotechnologists and Nutritionists,(2008)
  • Determination of caffeine and chlorogenic acid in coffee brews
    (2008)
  • Food Chemistry,Food chemistry, 110 (2008) str. 852-858, doi: 10.1016/j.foodchem.2008.02.072
  • Program Book and Abstracts of the tenth International Congress on Engineering and Food, International Congress on Engineering and Food, (2008)
  • Vitis, 46 (2007) str. 77-84
  • Proceedings, vol 2, 5th International Congress on Food Technology,, Hellenic Association of Food Technologists, (2007) str. 547-553
  • Proceedings 30 th OIV World congress,(2007)
  • Proceedings of 5th International Congress on Food Technology, Hellenic Association of Food Technologists, (2007) str. 83-87
  • Genetic resources and crop evolution, 54 (2007) str. 1185-1196, doi: 10.1007/s10722-006-9009-4
  • LWT-Food Science and Technology,Lebensmittel-Wissenschaft + Technologie = Food science and technology, 40 (2007) str. 1578-1586, doi: 10.1016/j.lwt.2006.12.011
  • Bulletin de l'OIV,Bulletin de l'Office international du vin, 80 (2007) str. 593-598
  • Comparison the quality of intermedial products and final products of sugar beet and sugar cane processes
    (2007)
  • The composition of polyphenols and methylxantines in aqueous and methanolic extracts of various cocoa products
    (2007)
  • Italian journal of food science,Italian journal of food sciences, 18 (2006)
  • IUFoST XIIIth World Congress of Food Science & Technology "FOOD IS LIFE",(2006) str. 84-85
  • Polyphenols and methylxanthines in black teas and their antioxidant properties
    (2006)
  • The following of production parameters in sugar from sugar cane during the campaign of 2006.
    (2006)
  • Utjecaj različitih uvjeta pripreme na sastav biološki aktivnih sastojaka zelenih čajeva i njihovu antioksidativnu aktivnost
    (2006)
  • International journal of food science & technology, 40 (2005)
  • Rivista di viticoltura e di enologia, 2-3-4 (2005)
  • European food research and technology, 222 (2005)
  • Acta Alimentaria,Acta alimentaria, 34 (2005) str. 483-492
  • Vitis, 44 (2005)
  • INTRADFOOD-Innovations in Traditional Foods - book of proceedings,(2005)
  • Book of abstracts Mediterranean Malvasias, International scientific conference, Institut za poljoprivredu i turizam Poreč, (2005)
  • Mediterranean Malvasias, International scientific conference, Institut za poljoprivredu i turizam Poreč, (2005)
  • Rivista di viticoltura e di enologia, 2-3-4 (2005)
  • Kemija u industriji : časopis kemičara i tehnologa Hrvatske, 54 (2005)
  • International Conference Engineering and Food (ICEF9),(2004)
  • Proceedings of the International Congress on Engineering and Food (ICEF9),(2004)
  • Proceedings of the International Congress on Engineering and Food (ICEF 9),(2004)
  • Acta alimentaria, 33 (2004) str. 157-166
  • Biotechnology and Food, Hrvatsko Društvo za Biotehnologiju, (2003) str. 67-67
  • Food technology and biotechnology, 41 (2003) str. 305-314
  • Proceedings of the Post harvest phase of horticultural and agricultural products,(2003)
  • Annals of Nutrition & Metabolism ; Official Journal of the Federation of European Nutrition Societies, Karger Publishers, (2003)
  • Food Technology and Biotechnology,Food technology and biotechnology, 41 (2003)
  • Annals of Nutrition & Metabolism ; Official Journal of the Federation of European Nutrition Societies, Karger Publishers, (2003)
  • Changes in concentration of procyanidin ocuring in the production of the Plavac Mali Wine from Dingač and Postuo localities
    Unaprjeđenje poljoprivrede i šumarstva na kršu, Hrvatska akademija znanosti i umjetnosti (HAZU), (2000)
  • XXVth Congres Mondial dela Vigne et du Vin. Section Enology : proceedings, OIV, (2000) str. 247-255
  • Prospects for Viticulture and enology, Agronomski fakultet Sveučilišta u Zagrebu, (2000)
  • Influence of addition different ezyms on chemichal composition and snsoric characteristics of wine sort Graševina- the late vintage
    (1998)