Anita Pichler
Anita Pichler
Faculty of Food Technology
Potvrđena adresa e-pošte na ptfos.hr
Naslov
Citirano
Citirano
Godina
Phenolics and antioxidant activity of freeze-dried sour cherry puree with addition of disaccharides
A Lončarić, A Pichler, I Trtinjak, V Piližota, M Kopjar
Lwt 73, 391-396, 2016
302016
Concentration of aqua solutions of organic components by reverse osmosis. I: Influence of trans-membrane pressure and membrane type on concentration of different ester and …
A Pozderović, T Moslavac, A Pichler
Journal of food engineering 76 (3), 387-395, 2006
23*2006
Influence of processing parameters and membrane type on permeate flux during solution concentration of different alcohols, esters, and aldehydes by reverse osmosis
A Pozderović, T Moslavac, A Pichler
Journal of Food Engineering 78 (3), 1092-1102, 2007
192007
Stability of anthocyanins, phenolics and color of tart cherry jams
J Vukoja, A Pichler, M Kopjar
Foods 8 (7), 255, 2019
142019
Influence of trehalose addition on antioxidant activity, colour and texture of orange jelly during storage
M Kopjar, A Pichler, J Turi, V Piližota
International Journal of Food Science & Technology 51 (12), 2640-2646, 2016
112016
Influence of sugars, modified starches, and hydrocolloids additions on the rheological properties of raspberry cream filling
A Pichler, A Pozderović, J PAvlović
Czech Journal of Food Sciences 30 (3), 227-235, 2012
112012
Volatile compounds of freeze-dried sour cherry puree affected by the addition of sugars
E Zlatić, A Pichler, A Lončarić, R Vidrih, T Požrl, J Hribar, V Piližota, ...
International journal of food properties 20 (sup1), S449-S456, 2017
102017
Disaccharides: influence on volatiles and phenolics of sour cherry juice
E Zlatić, A Pichler, M Kopjar
Molecules 22 (11), 1939, 2017
102017
Concentration of chokeberry (Aronia melanocarpa) juice by nanofiltration.
K POPOVIĆ, A POZDEROVIĆ, L Jakobek, J Rukavina, A Pichler
Journal of Food & Nutrition Research 55 (2), 2016
92016
Evaluation of antioxidant interactions of combined model systems of phenolics in the presence of sugars
M Kopjar, A Lončarić, M Mikulinjak, Ž Šrajbek, M Šrajbek, A Pichler
Natural product communications 11 (10), 1934578X1601101008, 2016
82016
Influence of processing parameters on permeate flow and retention of aroma and phenolic compounds in chokeberry juice concentrated by reverse osmosis
A Pozderović, K Popović, A Pichler, L Jakobek
CyTA-Journal of Food 14 (3), 382-390, 2016
72016
Influence of sugars, modified starches and hydrocolloids addition on colour and thermal properties of raspberry cream fillings
A Pichler, A Pezderovic, T Maslavac, K Popovic
Polish Journal of Food and Nutrition Sciences 67 (1), 2017
52017
Influence of Processing Parameters on Phenolic Compounds and Color of Cabernet Sauvignon Red Wine Concentrates Obtained by Reverse Osmosis and Nanofiltration
I Ivić, M Kopjar, L Jakobek, V Jukić, S Korbar, B Marić, J Mesić, A Pichler
Processes 9 (1), 89, 2021
42021
Retention of linalool and eugenol in hydrogels
M Kopjar, I Ivić, J Vukoja, J Šimunović, A Pichler
International Journal of Food Science & Technology 55 (4), 1416-1425, 2020
42020
Cellulose as a delivery system of raspberry juice volatiles and their stability
J Vukoja, A Pichler, I Ivić, J Šimunović, M Kopjar
Molecules 25 (11), 2624, 2020
42020
Volatile profile of sour cherry puree as affected by sucrose and trehalose
E Zlatic, A Pichler, R Vidrih, J Hribar, V Piližota, M Kopjar
International journal of food properties 20 (sup3), S3237-S3245, 2017
42017
Utjecaj dodataka i skladištenja na kvalitetu, reološka i termofizikalna svojstva paste od maline
A Pichler
Josip Juraj Strossmayer University of Osijek. FACULTY OF FOOD TECHNOLOGY …, 2011
42011
Formulation and Stability of Cellulose-Based Delivery Systems of Raspberry Phenolics
J Vukoja, I Buljeta, A Pichler, J Šimunović, M Kopjar
Processes 9 (1), 90, 2021
32021
The effect of exrta virgin olive oil and lemon juice on rheological properties of mayonnaise
T Moslavac, A Pozderović, A Pichler, Đ Benčić, M Vilušić, I Barulek
Meso 14 (2), 2012
32012
Utjecaj propil galata i ekstrakta ružmarina na oksidacijsku stabilnost smjese biljnih ulja
T Moslavac, A Pozderović, A Pichler, K Volmut
Croatian journal of food science and technology 2 (1.), 18-25, 2010
32010
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