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Jurislav Babic
Jurislav Babic
Full professor, University of Osijek, Faculty of food technology Osijek
Potvrđena adresa e-pošte na ptfos.hr - Početna stranica
Naslov
Citirano
Citirano
Godina
Ultrasound effect on physical properties of corn starch
AR Jambrak, Z Herceg, D Šubarić, J Babić, M Brnčić, SR Brnčić, ...
Carbohydrate Polymers 79 (1), 91-100, 2010
4122010
Starch modification by organic acids and their derivatives: A review
Đ Ačkar, J Babić, A Jozinović, B Miličević, S Jokić, R Miličević, M Rajič, ...
Molecules 20 (10), 19554-19570, 2015
1652015
Cocoa shell: A by-product with great potential for wide application
J Panak Balentić, Đ Ačkar, S Jokić, A Jozinović, J Babić, B Miličević, ...
Molecules 23 (6), 1404, 2018
1392018
Bioactive Profile of Various Salvia officinalis L. Preparations
M Jakovljević, S Jokić, M Molnar, M Jašić, J Babić, H Jukić, I Banjari
Plants 8 (3), 55, 2019
1252019
The chemistry behind chocolate production
V Barišić, M Kopjar, A Jozinović, I Flanjak, Đ Ačkar, B Miličević, D Šubarić, ...
Molecules 24 (17), 3163, 2019
1222019
Strawberry jams: influence of different pectins on colour and textural properties
M Kopjar, V Piližota, NN Tiban, D Šubarić, J Babić, Đ Ačkar, M Sajdl
Czech Journal of Food Sciences 27 (1), 20-28, 2009
1202009
Recent advances in extraction of bioactive compounds from tobacco industrial waste-a review
M Banožić, J Babić, S Jokić
Industrial Crops and Products 144, 112009, 2020
1012020
Influence of spelt flour addition on properties of extruded products based on corn grits
A Jozinović, D Šubarić, Đ Ačkar, J Babić, B Miličević
Journal of food engineering 172, 31-37, 2016
862016
Cocoa polyphenols: Can we consider cocoa and chocolate as potential functional food?
D Ackar, K Valek Lendić, M Valek, D Šubarić, B Miličević, J Babić, I Nedić
Journal of chemistry 2013, 2013
862013
Isolation of starch from two wheat varieties and their modification with epichlorohydrin
Đ Ačkar, J Babić, D Šubarić, M Kopjar, B Miličević
Carbohydrate polymers 81 (1), 76-82, 2010
792010
Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products
Đ Ačkar, A Jozinović, J Babić, B Miličević, JP Balentić, D Šubarić
Innovative food science & emerging technologies 47, 517-524, 2018
782018
Green extraction methods for extraction of polyphenolic compounds from blueberry pomace
A Lončarić, M Celeiro, A Jozinović, J Jelinić, T Kovač, S Jokić, J Babić, ...
Foods 9 (11), 1521, 2020
582020
Optimization of ultrasound-assisted extraction of some bioactive compounds from tobacco waste
M Banožić, I Banjari, M Jakovljević, D Šubarić, S Tomas, J Babić, S Jokić
Molecules 24 (8), 1611, 2019
542019
Improvement of nutritional and functional properties of extruded food products.
V Obradović, J Babić, D Šubarić, Đ Ačkar, A Jozinović
Journal of Food & Nutrition Research 53 (3), 2014
522014
Simultaneous determination of acrylamide and hydroxymethylfurfural in extruded products by LC-MS/MS method
A Jozinović, B Šarkanj, Đ Ačkar, J Panak Balentić, D Šubarić, T Cvetković, ...
Molecules 24 (10), 1971, 2019
512019
Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates
V Obradović, J Babić, D Šubarić, A Jozinović, Đ Ačkar, I Klarić
Food chemistry 183, 136-143, 2015
512015
Isolation and characterisation of starch from different barley and oat varieties.
D Šubarić, J Babić, A Lalić, Ð Ačkar, M Kopjar
492011
Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition
M Kopjar, V Piližota, D Šubarić, J Babić
Croatian journal of food science and technology 1 (1), 24-30, 2009
482009
Stability of anthocyanins, phenols and free radical scavenging activity through sugar addition during frozen storage of blackberries
M Kopjar, NN Tiban, V Pilizota, J Babic
Journal of Food Processing and Preservation 33, 1-11, 2009
472009
Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches
J Babić, D Šubarić, B Milicevic, D Ačkar, M Kopjar, NN Tiban
Czech journal of food sciences 27 (3), 151, 2009
462009
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