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Jasenka Gajdoš Kljusurić
Jasenka Gajdoš Kljusurić
University of Zagreb Faculty of Food Technology and Biotechnology
Verified email at pbf.hr - Homepage
Title
Cited by
Cited by
Year
Gas phase plasma impact on phenolic compounds in pomegranate juice
Z Herceg, DB Kovačević, JG Kljusurić, AR Jambrak, Z Zorić, ...
Food chemistry 190, 665-672, 2016
1632016
Recovery of anthocyanins from grape pomace extracts (Vitis vinifera L. cv. Cabernet Mitos) using a polymeric adsorber resin
D Kammerer, J Gajdos Kljusuric, R Carle, A Schieber
European Food Research and Technology 220, 431-437, 2005
1562005
Stability of polyphenols in chokeberry juice treated with gas phase plasma
DB Kovačević, JG Kljusurić, P Putnik, T Vukušić, Z Herceg, ...
Food Chemistry 212, 323-331, 2016
1252016
Gas permeability and DSC characteristics of polymers used in food packaging
J Gajdoš, Ž Kurtanjek, N Ciković
Polymer Testing 20 (1), 49-57, 2000
1222000
Kinetics and thermodynamics of the solid-liquid extraction process of total polyphenols, antioxidants and extraction yield from Asteraceae plants
AJ Tušek, M Benković, AB Cvitanović, D Valinger, T Jurina, JG Kljusurić
Industrial Crops and Products 91, 205-214, 2016
1122016
Young consumers' perception of functional foods in Croatia
J Markovina, J Čačić, J Gajdoš Kljusurić, D Kovačić
British Food Journal 113 (1), 7-16, 2011
932011
Determination of histamine in fish by Surface Enhanced Raman Spectroscopy using silver colloid SERS substrates
T Janči, D Valinger, JG Kljusurić, L Mikac, S Vidaček, M Ivanda
Food chemistry 224, 48-54, 2017
832017
Cooking at home and adherence to the Mediterranean diet during the COVID-19 confinement: the experience from the Croatian COVIDiet study
D Pfeifer, J Rešetar, J Gajdoš Kljusurić, I Panjkota Krbavčić, ...
Frontiers in nutrition 8, 617721, 2021
662021
Trehalose improves flavour retention in dehydrated apricot puree
D Komes, T Lovrić, K Kovačević Ganić, J Gajdoš Kljusurić, M Banović
International journal of food science & technology 40 (4), 425-435, 2005
622005
Optimization of bleaching parameters for soybean oil.
D Škevin, T Domijan, K Kraljić, JG Kljusurić, S Neđeral, M Obranović
Food Technology & Biotechnology 50 (2), 2012
572012
Detection of honey adulteration–The potential of UV-VIS and NIR spectroscopy coupled with multivariate analysis
D Valinger, L Longin, F Grbeš, M Benković, T Jurina, JG Kljusurić, ...
Lwt 145, 111316, 2021
532021
Wine with geographical indication–awareness of Croatian consumers
J Čačić, M Tratnik, J Gajdoš Kljusurić, D Čačić, D Kovačević
British Food Journal 113 (1), 66-77, 2011
462011
Integrated approach for bioactive quality evaluation of medicinal plant extracts using HPLC-DAD, spectrophotometric, near infrared spectroscopy and chemometric techniques
A Belščak-Cvitanović, D Valinger, M Benković, AJ Tušek, T Jurina, ...
International journal of food properties 20 (sup3), S2463-S2480, 2017
432017
Anthocyanin composition of the red wine Babić affected by maceration treatment
I Budić-Leto, T Lovrić, J Gajdoš Kljusurić, I Pezo, U Vrhovšek
European Food Research and Technology, 222:397, 2006
402006
Use of spectroscopic techniques to monitor changes in food quality during application of natural preservatives: A review
A Hassoun, M Carpena, MA Prieto, J Simal-Gandara, F Özogul, Y Özogul, ...
Antioxidants 9 (9), 882, 2020
382020
Study of dynamics of polyphenol extraction during traditional and advanced maceration processes of the Babić grape variety
I Budić-Leto, T Lovrić, I Pezo, J Gajdoš Kljusurić
Food technology and biotechnology 43 (1), 47-53, 2005
382005
Study of dynamics of polyphenol extraction during traditional and advanced maceration processes of the Babić grape variety
I Budić-Leto, T Lovrić, I Pezo, J Gajdoš Kljusurić
Food technology and biotechnology 43 (1), 47-53, 2005
382005
Geographical region as a factor influencing consumers’ perception of functional food–case of Croatia
J Gajdoš Kljusuric, J Čačić, A Misir, D Čačić
British Food Journal 117 (3), 1017-1031, 2015
372015
Near-infrared spectroscopic analysis of total phenolic content and antioxidant activity of berry fruits
JG Kljusurić, K Mihalev, I Bečić, I Polović, M Georgieva, S Djaković, ...
Food Technology and Biotechnology 54 (2), 236, 2016
322016
Application of Briggs-Rauscher reaction for measurement of antioxidant capacity of Croatian wines
J Gajdoš Kljusurić, S Djaković, I Kruhak, K Kovačević Ganić, D Komes, ...
Acta Alimentaria 34 (4), 483-492, 2005
322005
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