Zoran Herceg
Zoran Herceg
Full professor on Faculty of Food Technology and Biotechnology, University of Zagreb
Verified email at pbf.hr
Title
Cited by
Cited by
Year
Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions
AR Jambrak, TJ Mason, V Lelas, Z Herceg, IL Herceg
Journal of Food Engineering 86 (2), 281-287, 2008
3762008
Ultrasound effect on physical properties of corn starch
AR Jambrak, Z Herceg, D Šubarić, J Babić, M Brnčić, SR Brnčić, ...
Carbohydrate Polymers 79 (1), 91-100, 2010
2512010
Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins
G Krešić, V Lelas, AR Jambrak, Z Herceg, SR Brnčić
Journal of Food Engineering 87 (1), 64-73, 2008
1782008
Effect of ultrasound treatment on particle size and molecular weight of whey proteins
AR Jambrak, TJ Mason, V Lelas, L Paniwnyk, Z Herceg
Journal of Food engineering 121, 15-23, 2014
1752014
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
1302016
The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice
IE Garofulić, AR Jambrak, S Milošević, V Dragović-Uzelac, Z Zorić, ...
LWT-Food Science and Technology 62 (1), 894-900, 2015
802015
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
712016
The quality of plain and supplemented kefir from goat's and cow's milk
L Tratnik, R Božanić, Z Herceg, IDA Drgalić
International Journal of Dairy Technology 59 (1), 40-46, 2006
712006
Effect of high intensity ultrasound and pasteurization on anthocyanin content in strawberry juice
I Dubrović, Z Herceg, A Režek Jambrak, M Badanjak, V Dragović-Uzelac
Food Technology and Biotechnology 49 (2), 196-204, 2011
672011
Daily dietary intake of selenium in eastern Croatia
T Klapec, ML Mandić, J Grgić, L Primorac, M Ikić, T Lovrić, Z Grgić, ...
Science of the total environment 217 (1-2), 127-136, 1998
671998
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, 150-157, 2018
652018
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
642016
The effect of high intensity ultrasound treatment on the amount of Staphylococcus aureus and Escherichia coli in milk
Z Herceg, A Režek Jambrak, V Lelas, S Mededovic Thagard
Food Technology and Biotechnology 50 (1), 46-52, 2012
642012
Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions
Z Herceg, A Režek, V Lelas, G Krešić, M Franetović
Journal of Food Engineering 79 (1), 279-286, 2007
642007
Texture and pasting properties of ultrasonically treated corn starch
IL HerCeg, AR Jambrak, D ŠubArIć, M Brnčić, SR Brnčić, M Badanjak, ...
Czech journal of food sciences 28 (2), 83-93, 2010
532010
Effects of high pressure on functionality of whey protein concentrate and whey protein isolate
G Krešic, V Lelas, Z Herceg, A Režek
Le Lait 86 (4), 303-315, 2006
502006
The influence of temperature and solid matter content on the viscosity of whey protein concentrates and skim milk powder before and after tribomechanical treatment
Z Herceg, V Lelas
Journal of Food Engineering 66 (4), 433-438, 2005
392005
Consumers' behaviour and motives for selection of dairy beverages in Kvarner region: a pilot study.
G Krešić, Z Herceg, V Lelas
Mljekarstvo/Dairy 60 (1), 2010
362010
Fine milling and micronization of organic and inorganic materials under dynamic conditions
Z Herceg, V Lelas, M Brnčič, B Tripalo, D Ježek
Powder technology 139 (2), 111-117, 2004
362004
Influence of high intensity ultrasound on microbial reduction, physico-chemical characteristics and fermentation of sweet whey
I Barukčić, KL Jakopović, Z Herceg, S Karlović, R Božanić
Innovative food science & emerging technologies 27, 94-101, 2015
342015
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