Webmail

Maja Repajić

izv. prof. dr. sc. Maja Repajić

Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Title: Associate Professor
Zavod / Katedra: Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Graduation year: 2006
PhD graduation year: 2015
Employed since: 2008
Location: 308
Public phone number: +385 1 4605 009
Consultations

By appointment with prior notice.

Znanstvene publikacije
  • Applied sciences (Basel), 16 (2026) str. 4742-4758, doi: 10.3390/app16104742
  • Book of Abstracts : 11th International Congress of Food Technologists, Biotechnologists and Nutritionists : Unlocking Science and Technology for a Healthier and Sustainable World, Prehrambeno-biotehnološki fakultet Zagreb; Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2025) str. 72-72
  • The influence of maltodextrin and arabic gum on the efficiency of β-cyclodextrin during the encapsulation of carvacrol by spray drying
    (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. 65-65
  • 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, (2025) str. 17-17
  • 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. 47-47
  • Valorization of banana peel using ultrasound-assisted extraction and a deep eutectic solvent
    (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. 60-60
  • Food technology and biotechnology, 63 (2025) str. 362-373, doi: 10.17113/ftb.63.03.25.8804
  • 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. 64-64
  • 1st International Congress on Sustainable Food, Green Chemistry and Human Nutrition - Book of Abstracts, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, (2025) str. 12-12
  • 1st International Congress on Sustainable Food, Green Chemistry and Human Nutrition - Book of Abstracts, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, (2025) str. 74-74
  • Foods, 14 (2025) str. 1354-1387
  • 1st International Congress on Sustainable Food, Green Chemistry and Human Nutrition - Book of Abstracts, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, (2025) str. 73-73
  • Influence of ultrasound-assisted extraction conditions of the bioactive potential of blackcurrant pomace
    (2025)
  • Molecules, 30 (2025) 3383, 23, doi: 10.3390/molecules30163383
  • The influence of species and cultivar on the bioactive potential of selected berry leaves
    (2025)
  • Potencijal biougljena od ostataka rezidbe vinove loze u adsorpciji fitokemikalija iz vodenih ekstrakata ljuske luka i lista masline
    (2025)
  • Optimiranje uvjeta ekstrakcije potpomognute mikrovalovima za izolaciju polifenola iz komine crnog ribiza: Održivi pristup valorizaciji nusproizvoda prehrambene industrije
    (2025)
  • University of Zagreb Faculty of Food Technology and Biotechnology, (2025)
  • (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. 47-47
  • Prehrambeno-biotehnološki fakultet Zagreb; Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (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. 30-30
  • Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 19 (2024) str. 53-58
  • Processes, 12 (2024) 658, 17, doi: 10.3390/pr12040658
  • Molecules, 29 (2024) 1351, 19, doi: 10.3390/molecules29061351
  • Molecules, 29 (2024) 3672, 16, doi: 10.3390/molecules29153672
  • Processes, 12 (2024) 126, 17, doi: 10.3390/pr12010126
  • Utilization the biopotential of by-products from the berry processing process
    Neke mogućnosti iskorištenja nusproizvoda prehrambene industrije - Knjiga 5., Sveučilište Josipa Jurja Strossmayera u Osijeku; Prehrambeno-tehnološki fakultet Osijek, (2024) str. 207-233
  • Book of Abstracts of the 12th Central European Conference on Food 2024 (CEFood 2024), -, (2024) str. 55-55
  • Processes, 12 (2024) 1764, 19, doi: 10.3390/pr12081764
  • Antioxidants, 13 (2024) str. 1-19, doi: 10.3390/antiox13010001
  • Applied sciences (Basel), 14 (2024) 3522, 18, doi: 10.3390/app14083522
  • 4th International Scientific and Professional Conference Food Industry By-Products: Book of Abstracts, Prehrambeno-tehnološki fakultet Osijek, (2024) str. 53-53
  • Processes, 12 (2024) 577, 21, doi: 10.3390/pr12030577
  • Influence of the cultivar on the bioactive potential of jujube fruit
    (2024)
  • Utilization of accelerated solvent extraction for the recovery of bioactive compounds from blueberry pomace
    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. 69-69
  • Processes, 12 (2024) 2501, 15, doi: 10.3390/pr12112501
  • Antioxidants, 13 (2024) 1582, 23, doi: 10.3390/antiox13121582
  • Application of microwave-assisted extraction and deep eutectic solvents for banana peel valorization
    (2024)
  • 45. međunarodni simpozij mljekarskih stručnjaka : zbornik sažetaka, Hrvatska Mljekarska Udruga, (2024) str. 89-89
  • Processes, 11 (2023) 961, 19, doi: 10.3390/pr11030961
  • Agronomy, 13 (2023) 2002, 46, doi: 10.3390/agronomy13082002
  • Isolation of phenolic compounds of blackcurrant leaf using accelerated solvent extraction
    (2023)
  • Sustainability, 15 (2023) 7047, 14
  • Processes, 11 (2023) str. 3141-3162, doi: 10.3390/pr11113141
  • Materials, 16 (2023) 4716, 18, doi: 10.3390/ma16134716
  • Molecules, 28 (2023) 3656, 27, doi: 10.3390/molecules28093656
  • Processes, 11 (2023) 3378, 22, doi: 10.3390/pr11123378
  • Book of Abstracts of the 8th International conference sustainable postharvest and food technologies - INOPTEP 2023 and 35th Scientific - professional conference processing and energy in agriculture - PTEP 2023, National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, (2023) str. 37-38
  • Processes, 12 (2023) str. 1-17
  • Food chemistry advances, 2 (2023) str. 1-9, doi: doi.org/10.1016/j.focha.2023.100262
  • Abstracts Book of the 16th World Congress Polyphenols Applications, University of Malta, (2023) str. 119-119
  • Antioxidants, 12 (2023) str. 1697-17, doi: 10.3390/antiox12091697
  • Applied sciences (Basel), 13 (2023) 2258, 19, doi: 10.3390/app13042258
  • Bioactive potential of selected berry leaves
    (2023)
  • 7th International ISEKI-Food Conference „Next-generation of food research, education and industry“ : book of abstracts, ISEKI-Food Association, (2023) str. 185-185
  • Abstracts Book of the 16th World Congress Polyphenols Applications, University of Malta, (2023) str. 111-111
  • Foods, 12 (2023) 12132448, 20, doi: 10.3390/foods12132448
  • 7th International ISEKI-Food Conference „Next-generation of food research, education and industry“ : book of abstracts, ISEKI-Food Association, (2023) str. 181-181
  • Abstracts Book of the 16th World Congress Polyphenols Applications, University of Malta, (2023) str. 94-94
  • Processes, 11/2023 (2023) 2354, 17, doi: 10.3390/pr11082354
  • Book of Abstracts of the 10th International Congress of Food Technologists, Biotechnologists and Nutritionists,(2022) str. 67-68
  • Light irradiation of fruits and vegetables with visible and UV-C light
    Foods, Nutrients and Nutrition of the Future, 31st Food Technology Days 2022 Dedicated to Prof. F. Bitenc, Biotehniška fakulteta, Oddelek za živilstvo, (2022) str. 60-72
  • Book of Abstracts of the 4th International scientific and expert conference “Natural resources, green technology and sustainable development/4-GREEN2022“, Hendrih Feldbauer, (2022) str. 105-105
  • Book of Abstracts of the 8th International Congress of Nutritionists, Croatian Federation of Nutrition Associations, (2022) str. 67-68
  • CEFood Congress Book ''Food, technology and nutrition for healthy people in a healthy environment'',(2022) str. 70-70
  • Encapsulation of fennel essential oil by spray drying
    International conference 19.Ružička days "TODAY SCIENCE-TOMORROW INDUSTRY",(2022) str. 94-94
  • Book of Abstracts of the World Aquaculture 2021,(2022) str. 205-205
  • Food technology and biotechnology, 60 (2022) str. 520-532, doi: 10.17113/ftb.60.04.22.7691
  • Processes, 10 (2022) 2716, 15
  • Food technology and biotechnology, 60 (2022) str. 166-177, doi: 10.17113/ftb.60.02.22.7182
  • Processes, 10 (2022) 510, 16, doi: 10.3390/pr10030510
  • Foods, 11 (2022) 11-00701, 18, doi: 10.3390/foods11050701
  • The effect of spray drying on the properties of fennel essential oil powder
    (2022)
  • Encapsulation of chokeberry juice with spray drying technique
    (2022)
  • Foods, 11 (2022) 235, 23, doi: 10.3390/foods11020235
  • Isolation of bioactive compounds of sea buckthorn leaf using accelerated solvent extraction
    (2022)
  • Fermentation, 8 (2022) str. 545-562, doi: 10.3390/fermentation8100545
  • Optimization of the accelerated solvent extraction conditions for the isolation of sterols and pentacyclic triterpenoids from nettle root
    (2022)
  • Encapsulation of fennel seeds essential oil using electrostatic extrusion method
    (2022)
  • Glasnik zaštite bilja, 45 (2022) str. 128-136
  • Stability of chokeberry juice powder during storage
    (2022)
  • Processes, 10 (2022) 433, 17, doi: 10.3390/pr10020433
  • Biopotential of agro-waste from the production of minimally processed fruits and vegetables
    Neke mogućnosti iskorištenja nusproizvoda prehrambene industrije knjiga 4., Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2022) str. 265-283
  • Abtracts World Aquaculture 2021, World aquaculture, (2022) str. 23-23
  • Journal of the Science of Food and Agriculture, 103 (2022) str. 4058-4067, doi: 10.1002/jsfa.12373
  • Book of Abstracts of the 4th International scientific and expert conference “Natural resources, green technology and sustainable development/4-GREEN2022“, Hendrih Feldbauer, (2022) str. 103-103
  • Antioxidants, 11 (2022) 1140, 20, doi: 10.3390/antiox11061140
  • Nutrients, 14 (2022) 1465, 31, doi: 10.3390/nu14071465
  • Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 17 (2022) str. 77-84
  • 7th Croatian Congress of Microbiology with International Participation, Book of Abstracts, Hrvatsko mikrobiološko društvo, (2022) str. 113-113
  • CEFood Congress Book ''Food, technology and nutrition for healthy people in a healthy environment'',(2022) str. 192-192
  • Book of Abstracts of the 10th International Congress of Food Technologists, Biotechnologists and Nutritionists,(2022) str. 11-12
  • The 4th International Congress on “Green Extraction of Natural Products”(GENP2022) Book of Abstracts / Karlović, Sven ; Dujmić, Filip ; Ninčević Grassino, Antonela - Poreč : Faculty of Food Technology and Biotechnology, University of Zagreb, 2022, 90-91,(2022) str. 90-91
  • Book of Abstracts of the 2nd International Conference on Advanced Production and Processing, Tehnološki fakultet Univerziteta u Novom Sadu, (2022) str. 96-96
  • Book of Abstracts of the 4th International scientific and expert conference “Natural resources, green technology and sustainable development/4-GREEN2022“, Hendrih Feldbauer, (2022) str. 104-104
  • Book of Abstracts of the 44th International Dairy Experts Symposium,(2022) str. 75-75
  • Book of Abstracts of the 44th International Dairy Experts Symposium,(2022) str. 77-77
  • Book of Abstracts of the 10th International Congress of Food Technologists, Biotechnologists and Nutritionists,(2022) str. 39-40
  • Book of Abstracts of the 44th International Dairy Experts Symposium,(2022) str. 68-68
  • Book of Abstracts of the 4th International Congress on Green Extraction of Natural Products(GENP2022), Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2022) str. 106-106
  • Book of Abstracts of the 2nd International Conference on Advanced Production and Processing, Tehnološki fakultet Univerziteta u Novom Sadu, (2022) str. 84-84
  • Book of Abstracts of the World Aquaculture 2021,(2022) str. 23-23
  • BOOK OF ABSTRACTS 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, Croatian Society of Food Technologists, Biotechnologists and Nutritionists, (2022) str. 220-221
  • Book of Abstracts of the 10th International Congress of Food Technologists, Biotechnologists and Nutritionists,(2022) str. 33-34
  • Journal of functional foods, 96 (2022) str. 1-20, doi: 10.1016/j.jff.2022.105210
  • Book of Abstracts of the 4th International scientific and expert conference “Natural resources, green technology and sustainable development/4-GREEN2022“, Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2022) str. 106-106
  • Book of Abstracts of the 10th Central European Congress on Food,(2021) str. 90-90
  • Molecules, 26 (2021) 2569, 15, doi: 10.3390/molecules26092569
  • Book of Abstracts of the 10th Central European Congress on Food,(2021) str. 88-89
  • Optimization of hydrodistillation process for the isolation of fennel seeds essential oil
    (2021)
  • Book of Abstracts of the 13th International Scientific and Professional Conference WITH FOOD TO HEALTH,(2021) str. 124-124
  • Molecules, 26 (2021) 6153, 16, doi: 10.3390/molecules26206153
  • Proceedings of the 18th Ružička days,(2021) str. 104-115
  • Book of Abstracts of the 10th Central European Congress on Food,(2021) str. 54-54
  • 35th International EFFoST Conference 2021: Healthy Individuals, Resilient Communities, and Global Food Security,(2021) str. P1258-P1258
  • Book of Abstracts of the Aquaculture Europe 2021,(2021) str. 1073-1074
  • Influence of particle size and distillation time on the yield and composition of fennel seeds essential oil
    (2021)
  • Acta Horticulturae,Acta horticulturae, 1310 (2021) str. 93-100, doi: 10.17660/ActaHortic.2021.1310.15
  • Influence of accelerated solvent extraction parameters on isolation of bioactive compounds from sea buckthorn (Hippophae rhamnoides L.)
    (2021)
  • 35th International EFFoST Conference 2021: Healthy Individuals, Resilient Communities, and Global Food Security,(2021) str. P2306-P2306
  • Journal of Food Science,Journal of food science, 86 (2021) str. 1656-1671, doi: 10.1111/1750-3841.15712
  • Processes, 9 (2021) 2207, 19, doi: 10.3390/pr9122207
  • Foods, 10 (2021) 2477, 16, doi: 10.3390/foods10102477
  • Food Bioscience,Food bioscience, 41 (2021) 100980, 8, doi: 10.1016/j.fbio.2021.100980
  • Extraction of myrtle (Myrtus communis L.) berries with supercritical CO2
    Book of Abstracts of the 13th International Scientific and Professional Conference WITH FOOD TO HEALTH,(2021) str. 113-113
  • Glasnik zaštite bilja, 44 (2021) str. 42-51, doi: 10.31727/gzb.44.3.6
  • Book of Abstracts of the 13th International Scientific and Professional Conference WITH FOOD TO HEALTH,(2021) str. 134-134
  • 35th EFFoST International Conference 2021 Healthy Individuals, Resilient Communities, and Global Food Security,(2021) str. P1366-P1366
  • Journal of Applied Research on Medicinal and Aromatic Plants,Journal of applied research on medicinal and aromatic plants, 25 (2021) 100326, 10, doi: 10.1016/j.jarmap.2021.100326
  • Book of Abstracts of the 10th Central European Congress on Food,(2021) str. 127-127
  • (2021) str. P1352-P1352
  • Book of Abstracts of the 13th International Scientific and Professional Conference WITH FOOD TO HEALTH,(2021) str. 152-152
  • 10th Central European Congress on Food (CEFood) Book of Abstracts, Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, (2021) str. 129-129
  • Acta Horticulturae,Acta horticulturae, 1310 (2021) str. 109-116, doi: 10.17660/ActaHortic.2021.1310.17
  • Foods, 10 (2021) 1698, 15, doi: 10.3390/foods10081698
  • Foods, 10 (2021) 190, 18, doi: 10.3390/foods10010190
  • (2021) str. P1364-P1364
  • 35th EFFoST International Conference 2021 Healthy Individuals, Resilient Communities, and Global Food Security,(2021) str. P2305-P2305
  • Carpathian Journal of Food Science and Technology,Carpathian journal of food science and technology, 13 (2021) str. 25-32, doi: 10.34302/crpjfst/2021.13.3.2
  • Bioactive potential of wild stinging nettle (Urtica dioica L.)
    (2020)
  • Proceedings, 70 (2020) str. 33-40, doi: doi.org/10.3390/foods_2020-07687
  • Acta alimentaria, 49 (2020) str. 475-482, doi: 10.1556/066.2020.49.4.13
  • Processes, 8 (2020) 803, 19, doi: 10.3390/pr8070803
  • Volatile compounds of nettle leaves
    Knjiga sažetaka 18. Ružičkinih dana 2020, Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2020) str. 39-39
  • Phytosterols of stinging nettle (Urtica dioica L.)
    (2020)
  • Bioactive potential of wild fennel seeds (Foeniculum vulgare Mill.)
    (2020)
  • Journal of food processing and preservation, 44 (2020) str. e14391-e14391, doi: 10.1111/JFPP.14391
  • Journal of Food Science and Technology -Mysore-,Journal of food science and technology, 58 (2020) str. 3073-3085, doi: 10.1007/s13197-020-04811-w
  • Processes, 8 (2020) str. 1-13, doi: 10.3390/pr8091008
  • Book of Abstracts of the 18th Ružička days 2020, Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2020) str. 97-97
  • SHIFT20 Virtual Poster Sessions,(2020) str. ---
  • SHIFT20 Virtual Poster Sessions,(2020) str. ---
  • Book of Abstracts of the 18th Ružička days 2020, Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2020) str. 112-112
  • SHIFT20 Virtual Poster Sessions,(2020) str. ---
  • Book of Abstracts of the 18th Ružička days 2020, Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2020) str. 114-114
  • Book of Abstracts of the 18th Ružička days 2020, Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2020) str. 107-107
  • Book of Abstracts of the 18th Ružička days 2020, Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2020) str. 106-106
  • Agronomy, 10 (2020) 1773, 15, doi: 10.3390/agronomy10111773
  • Glasnik zaštite bilja, 43 (2020) str. 76-85
  • Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 15 (2020) str. 102-106, doi: 10.31895/hcptbn.15.3-4.7
  • Journal of food science, 85 (2020) str. 2296-2309, doi: 10.1111/1750-3841.15353
  • Proceedings,70 (2020) 91, 6, doi: 10.3390/foods_2020-07657
  • Proceedings,70 (2020) 33, 7, doi: 10.3390/foods_2020-07687
  • Proceedings INOPTEP 2019, National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, (2019) str. 89-93
  • Book of Abstracts of the VI International Symposium on Fig,(2019) str. 37-37
  • Book of Abstracts INOPTEP 2019, National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, (2019) str. 48-49
  • Book of Abstracts of 1st International Conference on Advanced Production and Processing - ICAPP, Faculty of Technology, Novi Sad, (2019) str. 209-209
  • Book of Abstracts of the VI International Symposium on Fig,(2019) str. 38-38
  • Minimally processing of potato
    Book of Abstracts of the 54th Croatian & 14th International Symposium on Agriculture, Agronomski fakultet Sveučilišta u Zagrebu, (2019) str. 101-102
  • Minimally processed potato (Solanum tuberosum)
    Book of Abstracts of the 54th Croatian & 14th International Symposium on Agriculture, Agronomski fakultet Sveučilišta u Zagrebu, (2019) str. 101-102
  • Book of Abstracts of the VI International Symposium on Fig,(2019) str. 34-34
  • Book of Abstracts of the VI International Symposium on Fig,(2019) str. 39-39
  • Potato's Nutritional Value and its impact on human health
    Glasnik zaštite bilja, 42 (2019) str. 20-28, doi: 10.31727/gzb.42.6.4
  • Study of various berry fruit quality during storage
    Glasnik zaštite bilja, 42 (2019) str. 68-81, doi: 10.31727/gzb.42.4.9
  • Book of Abstracts of the 54th Croatian & 14th International Symposium on Agriculture, Agronomski fakultet Sveučilišta u Zagrebu, (2019) str. 246-247
  • (2019) str. P3-12-01-P3-12-01
  • Mljekarstvo, 69 (2019) str. 125-137, doi: 10.15567/mljekarstvo.2019.0205
  • (2019) str. P-31-03-P-31-03
  • The impact of pressurized liquid extraction on total phenols, total flavonoids and antioxidant capacity of fennel seeds
    (2019)
  • Effect of treatment time with sodium ascorbate solution on the quality of minimally processed potato during storage
    (2019)
  • Effect of pretreatment on composition of minimally processed potato before and after heat processing
    (2019)
  • Influence of olives type and content on the quality of cheese spread with olives
    (2019)
  • (2019) str. P2-24-01-P2-24-01
  • Isolation of polyhenols fractions from fennel seeds using pressurized liquid extraction
    (2019)
  • Book of Abstracts of the 12th International Scientific and Professional Conference WITH FOOD TO HEALTH, Studio HS internet, (2019) str. 65-65
  • Book of Abstracts INOPTEP 2019, National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, (2019) str. 162-163
  • Journal of food science, 84 (2019) str. 3264-3274, doi: 10.1111/1750-3841.14822
  • Book of Abstracts of the 33rd EFFoST International Conference 2019,(2019) str. P2356-P2356
  • (2019) str. P3-23-05-P3-23-05
  • Book of Abstracts of the 33rd EFFoST International Conference 2019,(2019) str. P2205-P2205
  • (2019) str. P-31-02-P-31-02
  • Glasnik zaštite bilja, 42 (2019) str. 94-102, doi: 10.31727/gzb.42.6.12
  • Book of Abstracts - 9th International Congress of Food Technologists, Biotechnologists and Nutritionists,(2018) str. 155-155
  • Utjecaj dodatka ekstrakta cvijeta bazge i majčine dušice na trajnost i svojstva svježeg kravljeg sira od sirovog mlijeka
    Zbornik sažetaka 43. Hrvatski simpozij mljekarskih stručnjaka s međunarodnim sudjelovanjem, Hrvatska mljekarska udruga (HMU), (2018) str. 46-47
  • Quality and sensory properties of spreadable cheese fortified with olives upon olive type and content
    Zbornik sažetaka 43. Hrvatskog simpozija mljekarskih stručnjaka s međunarodnim sudjelovanjem,(2018) str. 45-46
  • Book of Abstracts - 9th International Congress of Food Technologists, Biotechnologists and Nutritionists,(2018) str. 173-173
  • Book of Abstracts - 9th International Congress of Food Technologists, Biotechnologists and Nutritionists,(2018) str. 125-125
  • Book of Abstracts - 5th International ISEKI_Food Conference, ISEKI Food Association, (2018) str. 322-322
  • Effect of high intensity ultrasound treatment on the quality of minimally processed potatoes
    (2018)
  • Marmalade, "pekmez", jam - what is what?
    Zbornik sažetaka 13. znanstveno-stručnog savjetovanja hrvatskih voćara, Hrvatska voćarska zajednica, (2018) str. 55-55
  • Book of Abstracts, ISEKI Food Association, Vienna, (2018) str. 315-315
  • Book of Abstracts - 9th International Congress of Food Technologists, Biotechnologists and Nutritionists,(2018) str. 151-151
  • Proceedings of the 9th International Congress of Food Technologists, Biotechnologists and Nutritionists,(2018) str. 98-102
  • Physico-chemical and sensory properties of olive leaf beverage with the addition of orange juice
    (2018)
  • Glasnik zaštite bilja, 41 (2018) str. 86-94, doi: 10.31727/gzb.41.5.8
  • The effect of sour cherry juice addition on composition and properties of olive leaf drink
    (2018)
  • Glasnik zaštite bilja, 41 (2018) str. 10-20, doi: 10.31727/gzb.41.6.2
  • Book of Abstracts - 9th International Congress of Food Technologists, Biotechnologists and Nutritionists,(2018) str. 149-149
  • Effect of adding apple juice to the physical and chemical properties of a beverage made out of olive leaves
    (2018)
  • Food technology and biotechnology, 56 (2018) str. 590-596, doi: 10.17113/ftb.56.04.18.5709
  • Processing and quality factors of minimally processed potato (Solanum tuberosum)
    Glasnik zaštite bilja, 41 (2018) str. 23-32, doi: 10.31727/gzb.41.6.3
  • The effects of gum arabic, maltodextrin and inulin on phenolic compounds in model solutions and olive leaf extracts during spray drying
    (2017)
  • The stability of olive leaf drink during storage at low temperature
    (2017)
  • The stability of olive leaf drink during storage at high temperature
    (2017)
  • The stability of olive leaf drink during storage at room temperature
    (2017)
  • Stability of antioxidant activity and sensory properties of olive leaf drink
    (2017)
  • Olive leaf as raw material for "tea"
    Zbornik sažetaka 12. znanstveno-stručnog savjetovanja hrvatskih voćara,(2017) str. 44-44
  • Proceedings of the 31st EFFoST,(2017) P1.068, 1
  • Influence of matrodextrin and inulin addition in spray drying process of gallic acid model solution and olive leaves extract
    (2017)
  • Polyphenol composition and antioxidant capacity of maraska sour cherry (Prunus cerasus L. var. marasca (Host) Viv.)
    Zbornik sažetaka 12. znanstveno-stručnog savjetovanja hrvatskih voćara,(2017) str. 46-46
  • Aronija - mali plod velikog potencijala
    Zbornik sažetaka 11. znanstveno-stručnog savjetovanja hrvatskih voćara,(2016) str. 34-34
  • Book of Abstracts of International symposium on sustainable fruit production,(2016) str. 41-41
  • Content of bioactive compounds in root of stinging nettle (Urtica dioica L.)
    (2016)
  • Bioactive compounds in nettle (Urtica dioica L.) root powder
    (2016)
  • Blueberry pulp quality upon pretreatment, freezing and storing
    (2016)
  • (2016)
  • Book of abstracts 8th Central European Congress on Food 2016, National University of Food Technologies (NUFT), (2016) str. 236-236
  • Strawberry puree quality upon pretreatment, freezing and storing
    (2016)
  • Apple under a magnifying glass
    Nova zemlja, revija za vrt, obitelj i agrar, KATAVA d.o.o., (2016) str. 18-21
  • Food technology and biotechnology, 53 (2015) str. 215-222, doi: 10.17113/ft b.53.02.15.4151
  • Usporedba fizikalnih i kemijskih svojstava višnje Maraske sa svojstvima drugih odabranih sorata i ekotipova višnje te njihovih proizvoda
    (2015)
  • Influence of harvest time and growing area on aroma components in sour cherry
    (2015)
  • Vitamin C u plodovima i sokovima jabuke
    Zbornik sažetaka 10. znanstveno-stručnog savjetovanja hrvatskih voćara,(2015) str. 88-88
  • Determination of stability of mandarin juice during storage
    (2015)
  • Određivanje i stabilnost organosumpornih spojeva i njihovih derivata u ekstraktu češnjaka
    (2014)
  • Physico-chemical and sensory characteristics of fruit yoghurt due to proportion of fat, sugar and candied tangerine peel
    Zbornik sažetaka 41. Hrvatskog simpozija mljekarskih stručnjaka s međunarodnim sudjelovanjem,(2014) str. 81-81
  • Book of Abstracts of the 8th International Congress of Food Technologists, Biotechnologists and Nutritionists, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2014) str. 184-184
  • Višnja Maraska - vrhunska sirovina za vrhunske proizvode
    Nova zemlja, revija za vrt, obitelj i agrar, KATAVA d.o.o., (2014) str. 22-25
  • Book of Abstract, 7th Central European Congress on Food/Food Chain Integration, Consulting and Training Center KEY, (2014) str. 127-127
  • Book of Abstracts of the 8th International Congress of Food Technologists, Biotechnologists and Nutritionists, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2014) str. 188-188
  • Book of Abstracts “Natural resources, green technology and sustainable development“-GREEN 2014,(2014) str. 66-66
  • Višnja Maraska - vrhunska sirovina za vrhunske proizvode
    Zbornik sažetaka 9. Znanstveno-stručno savjetovanje hrvatskih voćara s međunarodnim sudjelovanjem,(2014) str. 82-83
  • Proceedings of 8th International Congress of Food Technologists, Biotechnologists and Nutritionists, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2014) str. 81-86
  • Book of Abstract, 7th Central European Congress on Food/Food Chain Integration, Consulting and Training Center KEY, (2014) str. 94-94
  • Proceedings of 8th International Congress of Food Technologists, Biotechnologists and Nutritionists, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2014) str. 87-92
  • Proceedings of the 8th International Congress of Food Technologists, Biotechnologists and Nutritionists, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2014) str. 77-77
  • Influence of cultivar and geographical region on quality parameters and sensory properties of fresh juice from sour cherry And marasca sour cherry
    (2014)
  • Sensory properties of apple juices enriched with plant extracts
    (2014)
  • Određivanje fenolnih spojeva u različitim ekotipovima češnjaka
    (2014)
  • Određivanje senzorskih svojstava voća i njihovih proizvoda
    Nova zemlja, revija za vrt, obitelj i agrar, KATAVA d.o.o., (2014) str. 44-45
  • Colour and quality parameters, and sensory properties of fresh sour cherry juices (and sour cherry marasca)
    (2014)
  • Effect of cultivar and processing on quality parameters and biologically active compounds in sour cherry juice
    (2014)
  • Effect of cultivar and geographical region on anthocyanin composition and antioxidant activity of fresh juices from sour cherry and marasca sour cher
    (2014)
  • Biological potential of apple juice fortified with plant extracts
    (2014)
  • Book of Abstracts - 3rd International ISEKI_Food Conference, Cosmosware, (2014) str. 228-228
  • Determination of vitamin C in orange juice
    (2013)
  • Mogućnosti minimalne prerade svježeg voća
    Zbornik sažetaka 8. znanstveno-stručno savjetovanje hrvatskih voćara,(2013) str. 88-88
  • Physico-chemical properties and sensory atributes of yogurt with candied tangerine peels
    (2013)
  • Analysing color and texture of yogurt with candied tangerine peel
    (2013)
  • Effect of storage on phenolic compounds in mandarine juice
    (2012)
  • Proceedings of 6th Central European Congress on Food, Naučni institut za prehrambene tehnologije u Novom Sadu, (2012) str. 861-867
  • Određivanje senzorskih svojstava voća i njihovih proizvoda
    Zbornik sažetaka 7. znanstveno-stručno savjetovanje hrvatskih voćara,(2012) str. 77-77
  • Acta alimentaria, 41 (2012) str. 221-232, doi: 10.1556/AAlim.41.2012.2.9
  • Biološki potencijal i mogućnosti prerade višnje maraske
    7. znanstveno-stručno savjetovanje hrvatskih voćara : knjiga sažetaka,(2012) str. 73-73
  • Abstract book of 6th Central European Congress on Food, Naučni institut za prehrambene tehnologije u Novom Sadu, (2012) str. 295-295
  • Effect of cultivar and geographical region on quality parameters, anthocyanin composition and sensory properties of fresh juices from sour cherry and marasca sour cherry
    (2012)
  • ISEKI_Food 2011 - Bridging Training and Research for Industry and the Wider Community 2nd International ISEKI_Food Conference, Escola Superior de Biotecnologia, Universidade Catolica Portuguesa, (2011) str. 257-257
  • Šljiva – sirovina za proizvodnju voćnih sokova
    Nova zemlja, revija za vrt, obitelj i agrar, KATAVA d.o.o., (2011) str. 18-19
  • 7th International Congress of Food Technologists, Biotechnologists and Nutritionists, Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2011) str. 132-132
  • Plum - material for juice production
    Zbornik sažetaka, 6. znanstveno-stručno savjetovanje hrvatskih voćara, Ilok, 4.-5. ožujka 2011.,(2011) str. 126-127
  • Želirani proizvodi od citrusa
    Zbornik sažetaka, 5. znanstveno-stručno savjetovanje hrvatskih voćara, Opuzen, 3.-5. ožujka 2010,(2010) str. 36-36
  • Želirani proizvodi od citrusa
    Nova zemlja, revija za vrt, obitelj i agrar, KATAVA d.o.o., (2010) str. 20-22
  • Primjena modificirane atmosfere u pakiranju voća i povrća
    Nova zemlja, revija za vrt, obitelj i agrar, KATAVA d.o.o., (2009)
  • Agriculturae conspectus scientificus,ACS - Agriculturae conspectus scientificus, 74 (2009) str. 227-231
  • Modified atmosphere in packaging of fruits and vegetables
    Zbornik sažetaka, 4. znanstveno-stručno savjetovanje hrvatskih voćara s međunarodnim sudjelovanjem,(2009) str. 106-106
  • Book of Abstracts International Congress of Technologists for Post-harvest Technology, Agronomski fakultet Sveučilišta u Zagrebu, (2008) str. 112-113
  • Optimization of the conditions in mandarine peel candying process
    (2006)
  • 2nd Central European Meeting 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, (2005)