Predrag Putnik, Head of Laboratory for Sustainability in the Biotechnical Sector
Predrag Putnik, Head of Laboratory for Sustainability in the Biotechnical Sector
University North · Department of Food Technology · Academician of the IRASA
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Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety
D Granato, FJ Barba, D Bursać Kovačević, JML Rodriguez, AG Cruz, ...
Annual Review of Food Science and Technology 11 (3), 1-26, 2019
The role of acculturation in nutrition, lifestyle, and incidence of type 2 diabetes among Latinos
R Pérez-Escamilla, P Putnik
The Journal of nutrition 137 (4), 860-870, 2007
Trends in chemometrics: food authentication, microbiology, and effects of processing
D Granato, P Putnik, D Bursać Kovačević, JS Santos, VMA Calado, ...
Comprehensive Reviews in Food Science and Food Safety 17 (3), 663-677, 2018
Berries extracts as natural antioxidants in meat products: A review
JM Lorenzo, M Pateiro, R Domínguez, FJ Barba, P Putnik, DB Kovačević, ...
Food Research International 106, 1095-1104, 2018
Active packaging films with natural antioxidants to be used in meat industry: A review
R Domínguez, FJ Barba, B Gómez, P Putnik, D Bursać Kovačević, ...
Food Research International 113, 93-101, 2018
Innovative “green” and novel strategies for extraction of bioactive added value compounds from citrus wastes– A review
P Putnik, D Bursać Kovačević, A Režek Jambrak, J Barba, Francisco, ...
Molecules 22 (5), 680, 2017
Extraction of Bioactive Compounds and Essential Oils from Mediterranean Herbs by Conventional and Green Innovative Techniques: A Review
J Giacometti, D Bursać Kovačević, P Putnik, D Gabrić, T Bilušić, G Krešić, ...
Food Research International 113, 245-262, 2018
Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice
DB Kovačević, P Putnik, V Dragović-Uzelac, S Pedisić, AR Jambrak, ...
Food chemistry 190, 317-323, 2016
An Overview of Organosulfur Compounds from Allium spp.: From Processing and Preservation to Evaluation of Their Bioavailability, Antimicrobial, and Anti-inflammatory Properties
P Putnik, D Gabrić, S Roohinejad, FJ Barba, G Granato, K Mallikarjunan, ...
Food Chemistry 276, 680-691, 2018
Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials
P Putnik, JM Lorenzo, B F.J., S Roohinejad, AR Jambrak, D Granato, ...
FOODS 7 (7), 106, 2018
Nanoencapsulation of promising bioactive compounds to improve their absorption, stability, functionality and the appearance of the final food products
M Pateiro, B Gómez, PES Munekata, FJ Barba, P Putnik, ...
Molecules 26 (6), 1547, 2021
Pressurized Hot Water Extraction (PHWE) for the Green Recovery of Bioactive Compounds and Steviol Glycosides from Stevia rebaudiana Bertoni Leaves
DB Kovačević, FJ Barba, D Granato, CM Galanakis, Z Herceg, ...
Food Chemistry 254 (15), 150-157, 2018
Innovative technologies for encapsulation of Mediterranean plants extracts
M Vinceković, M Viskić, S Jurić, J Giacometti, D Bursać Kovačević, ...
Trends in Food Science & Technology 69, 1-12, 2017
Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products
FJ Barba, P Putnik, D Bursać Kovačević, MM Poojary, S Roohinejad, ...
Trends in Food Science & Technology 67 (2017), 260-270, 2017
Comparison the effects of thermal and non-thermal technologies on pomegranate juice quality: A review
P Putnik, Ž Kresoja, T Bosiljkov, AR Jambrak, FJ Barba, JML Rodriguez, ...
Food Chemistry 279, 150-161, 2018
Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies
MM Poojary, P Putnik, D Bursać Kovačević, FJ Barba, J Manuel Lorenzo, ...
Journal of Food Composition and Analysis 61, 28-39, 2017
Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review
D Bursać Kovačević, M Maras, FJ Barba, D Granato, S Roohinejad, ...
Food Chemistry 268, 513-521, 2018
Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review
D Gabrić, F Barba, S Roohinejad, SMT Gharibzahedi, M Radojčin, ...
Journal of Food Process Engineering 41 (1), e12638, 2017
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
Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing
G Belen, B Francisco, R Dominguez, P Predrag, BK Danijela, P Miriam, ...
Trends in Food Science & Technology 82, 135-147, 2018
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