| 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 | 38 | 2016 |
| 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 | 28* | 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 | 20 | 2007 |
| Stability of anthocyanins, phenolics and color of tart cherry jams J Vukoja, A Pichler, M Kopjar Foods 8 (7), 255, 2019 | 18 | 2019 |
| 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 | 14 | 2016 |
| Disaccharides: influence on volatiles and phenolics of sour cherry juice E Zlatić, A Pichler, M Kopjar Molecules 22 (11), 1939, 2017 | 13 | 2017 |
| 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 | 13 | 2012 |
| 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 | 12 | 2017 |
| 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 | 10 | 2021 |
| 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 | 10 | 2016 |
| 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 | 9 | 2021 |
| 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 | 9 | 2016 |
| 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 | 9 | 2016 |
| 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 | 7 | 2017 |
| Brown rice proteins as delivery system of phenolic and volatile compounds of raspberry juice V Kelemen, A Pichler, I Ivić, I Buljeta, J Šimunović, M Kopjar International Journal of Food Science & Technology 57 (4), 1866-1874, 2022 | 6 | 2022 |
| Hydrogels: characteristics and application as delivery systems of phenolic and aroma compounds I Ćorković, A Pichler, J Šimunović, M Kopjar Foods 10 (6), 1252, 2021 | 6 | 2021 |
| 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 | 6 | 2020 |
| 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 | 6 | 2017 |
| Polyphenols and antioxidant activity of citrus fiber/blackberry juice complexes I Buljeta, A Pichler, J Šimunović, M Kopjar Molecules 26 (15), 4400, 2021 | 5 | 2021 |
| Aroma profile and chemical composition of reverse osmosis and nanofiltration concentrates of red wine Cabernet Sauvignon I Ivić, M Kopjar, V Jukić, M Bošnjak, M Maglica, J Mesić, A Pichler Molecules 26 (4), 874, 2021 | 5 | 2021 |
