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Ivana Ivić
Ivana Ivić
Asistent, Prehrambeno-tehnološki fakultet Osijek
Verified email at ptfos.hr
Title
Cited by
Cited by
Year
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
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
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
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
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
52020
Kinetic modelling of cookie browning during baking
J Lukinac, S Budžaki, M Jukić, M Lučan, I Ivić, K Gligora, ...
Technologica Acta: Scientific/professional journal of chemistry and …, 2017
52017
Volatiles and antioxidant activity of citrus fiber/blackberry gels: influence of sucrose and trehalose
M Kopjar, I Ivić, I Buljeta, I Ćorković, J Vukoja, J Šimunović, A Pichler
Plants 10 (8), 1640, 2021
42021
Disaccharide type affected phenolic and volatile compounds of citrus fiber-blackberry cream fillings
J Vukoja, I Buljeta, I Ivić, J Šimunović, A Pichler, M Kopjar
Foods 10 (2), 243, 2021
42021
Apple fibers as carriers of blackberry juice polyphenols: Development of natural functional food additives
I Buljeta, M Nosić, A Pichler, I Ivić, J Šimunović, M Kopjar
Molecules 27 (9), 3029, 2022
22022
Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Volatile Compounds and Chemical Composition
I Ivić, M Kopjar, J Obhođaš, A Vinković, D Pichler, J Mesić, A Pichler
Membranes 11 (5), 320, 2021
22021
Microencapsulation of Chokeberry Polyphenols and Volatiles: Application of Alginate and Pectin as Wall Materials
I Ćorković, A Pichler, I Ivić, J Šimunović, M Kopjar
Gels 7 (4), 231, 2021
12021
Encapsulation of fruit flavor compounds through interaction with polysaccharides
I Buljeta, A Pichler, I Ivić, J Šimunović, M Kopjar
Molecules 26 (14), 4207, 2021
12021
Reverzna osmoza i nanofiltracija: utjecaj koncentriranja na bioaktivne komponente i arome crnog vina Cabernet Sauvignon
I Ivić
Josip Juraj Strossmayer University of Osijek. FACULTY OF FOOD TECHNOLOGY …, 2022
2022
Influence of reverse osmosis process in different operating conditions on phenolic profile and antioxidant activity of conventional and ecological Cabernet Sauvignon red wine
I Ivić, M Kopjar, I Buljeta, D Pichler, J Mesić, A Pichler
Membranes 12 (1), 76, 2022
2022
Encapsulation of Blackberry Phenolics and Volatiles Using Apple Fibers and Disaccharides
M Kopjar, I Buljeta, M Nosić, I Ivić, J Šimunović, A Pichler
Polymers 14 (11), 2179, 2022
2022
Utjecaj marketinških aktivnosti Turističke zajednice grada Splita na poslovanje smještajnih objekata
I Ivić
University of Zadar. Department of Tourism and Communication Sciences, 2017
2017
The influence of sugars and the addition of modified starches on the retention of aroma compounds in the BlackBerry puree
A Pichler, I Ivić, M Kopjar
9th International Congress" Flour-Bread 17" and 11th Croatian Congress of …, 2017
2017
Investigation on influence of the loading rate on concrete cone failure
D Meštrović, I Ivić, D Čizmar
WIT Transactions on Engineering Sciences 90, 205-214, 2015
2015
Modeliranje promjene boje čajnog peciva tijekom pečenja
I Ivić
Josip Juraj Strossmayer University of Osijek. FACULTY OF FOOD TECHNOLOGY …, 2014
2014
Značaj patogenih sojeva bakterije vrste Escherichia coli
I Ivić
Josip Juraj Strossmayer University of Osijek. FACULTY OF FOOD TECHNOLOGY …, 2012
2012
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