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Anet Režek Jambrak
Anet Režek Jambrak
Professor, Faculty of Food Technology and Biotechnology, University of Zagreb
Potvrđena adresa e-pošte na pbf.hr - Početna stranica
Naslov
Citirano
Citirano
Godina
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
5862008
Physical properties of ultrasound treated soy proteins
AR Jambrak, V Lelas, TJ Mason, G Krešić, M Badanjak
Journal of Food Engineering 93 (4), 386-393, 2009
5522009
A review of sustainable and intensified techniques for extraction of food and natural products
F Chemat, MA Vian, AS Fabiano-Tixier, M Nutrizio, AR Jambrak, ...
Green Chemistry 22 (8), 2325-2353, 2020
4412020
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
4122010
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
3542014
Innovative “green” and novel strategies for the extraction of bioactive added value compounds from citrus wastes—A review
P Putnik, D Bursać Kovačević, A Režek Jambrak, FJ Barba, G Cravotto, ...
Molecules 22 (5), 680, 2017
2962017
Accelerated drying of button mushrooms, Brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties
AR Jambrak, TJ Mason, L Paniwnyk, V Lelas
Journal of Food Engineering 81 (1), 88-97, 2007
2702007
Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review
J Giacometti, DB Kovačević, P Putnik, D Gabrić, T Bilušić, G Krešić, ...
Food research international 113, 245-262, 2018
2572018
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
2522016
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
2332008
Novel food processing and extraction technologies of high-added value compounds from plant materials
P Putnik, JM Lorenzo, FJ Barba, S Roohinejad, A Režek Jambrak, ...
Foods 7 (7), 106, 2018
1992018
Innovative technologies for encapsulation of Mediterranean plants extracts
M Vinceković, M Viskić, S Jurić, J Giacometti, DB Kovačević, P Putnik, ...
Trends in Food Science & Technology 69, 1-12, 2017
1742017
The effect of microwave assisted extraction on the isolation of anthocyanins and phenolic acids from sour cherry Marasca (Prunus cerasus var. Marasca)
IE Garofulić, V Dragović-Uzelac, AR Jambrak, M Jukić
Journal of Food Engineering 117 (4), 437-442, 2013
1732013
Current and New Insights in the Sustainable and Green Recovery of Nutritionally Valuable Compounds from Stevia rebaudiana Bertoni
M Koubaa, E Roselló-Soto, J Šic Žlabur, A Rezek Jambrak, M Brncic, ...
Journal of Agricultural and Food Chemistry 63 (31), 6835-6846, 2015
1672015
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
1612016
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
1592015
Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review
P Putnik, Ž Kresoja, T Bosiljkov, AR Jambrak, FJ Barba, JM Lorenzo, ...
Food Chemistry 279, 150-161, 2019
1422019
Thermodynamics, transport phenomena, and electrochemistry of external field-assisted nonthermal food technologies
NN Misra, A Martynenko, F Chemat, L Paniwnyk, FJ Barba, AR Jambrak
Critical Reviews in Food Science and Nutrition 58 (11), 1832-1863, 2018
1392018
Ultrasonic effect on physicochemical and functional properties of α-lactalbumin
AR Jambrak, TJ Mason, V Lelas, G Krešić
LWT-Food science and Technology 43 (2), 254-262, 2010
1352010
The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies
A Hassoun, A Aït-Kaddour, AM Abu-Mahfouz, NB Rathod, F Bader, ...
Critical Reviews in Food Science and Nutrition 63 (23), 6547-6563, 2023
1192023
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