Prati
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
382016
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
202007
Stability of anthocyanins, phenolics and color of tart cherry jams
J Vukoja, A Pichler, M Kopjar
Foods 8 (7), 255, 2019
182019
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
142016
Disaccharides: influence on volatiles and phenolics of sour cherry juice
E Zlatić, A Pichler, M Kopjar
Molecules 22 (11), 1939, 2017
132017
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
132012
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
122017
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
102021
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
102016
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
92021
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
92016
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
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
72017
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
62022
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
62021
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
62020
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
62017
Polyphenols and antioxidant activity of citrus fiber/blackberry juice complexes
I Buljeta, A Pichler, J Šimunović, M Kopjar
Molecules 26 (15), 4400, 2021
52021
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
52021
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