|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
|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
|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
|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
|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
|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
|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
|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
|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
|Current and New Insights in the Sustainable and Green Recovery of Nutritionally Valuable Compounds from Stevia rebaudiana Bertoni|
M Koubaa, E Rosello-Soto, J Šic Žlabur, A Rezek Jambrak, M Brncic, ...
Journal of Agricultural and Food Chemistry 63 (31), 6835-6846, 2015
|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
|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
|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
|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
|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
|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
|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
|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
|Comparison of conventional and ultrasound assisted extraction techniques of yellow tea and bioactive composition of obtained extracts|
D Horžić, AR Jambrak, A Belščak-Cvitanović, D Komes, V Lelas
Food and Bioprocess Technology 5 (7), 2858-2870, 2012
|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