| Mathematical modeling of poly [(R)-3-hydroxyalkanoate] synthesis by Cupriavidus necator DSM 545 on substrates stemming from biodiesel production IV Špoljarić, M Lopar, M Koller, A Muhr, A Salerno, A Reiterer, K Malli, ... Bioresource technology 133, 482-494, 2013 | 52 | 2013 |
| Mathematical modelling and process optimization of a continuous 5-stage bioreactor cascade for production of poly [-(R)-3-hydroxybutyrate] by Cupriavidus necator P Horvat, IV Špoljarić, M Lopar, A Atlić, M Koller, G Braunegg Bioprocess and biosystems engineering 36 (9), 1235-1250, 2013 | 38 | 2013 |
| Five-step continuous production of PHB analyzed by elementary flux, modes, yield space analysis and high structured metabolic model M Lopar, IV Špoljarić, A Atlić, M Koller, G Braunegg, P Horvat Biochemical engineering journal 79, 57-70, 2013 | 27 | 2013 |
| Ethanol Production from Different Intermediates of Sugar Beet Processin M Pavlečić, I Vrana, K Vibovec, M Ivančić Šantek, P Horvat, B Šantek Food technology and biotechnology 48 (3), 362-367, 2010 | 27 | 2010 |
| Ethanol production on different intermediates of sugar beet processing M Pavlečić, I Vrana, K Vibovec, M Ivančić Šantek, P Horvat, B Šantek Food technology and biotechnology 48 (3), 362-367, 2010 | 27 | 2010 |
| Study of metabolic network of Cupriavidus necator DSM 545 growing on glycerol by applying elementary flux modes and yield space analysis M Lopar, IV Špoljarić, N Cepanec, M Koller, G Braunegg, P Horvat Journal of industrial microbiology & biotechnology 41 (6), 913-930, 2014 | 22 | 2014 |
| In silico optimization and low structured kinetic model of poly [(R)-3-hydroxybutyrate] synthesis by Cupriavidus necator DSM 545 by fed-batch cultivation on glycerol IV Špoljarić, M Lopar, M Koller, A Muhr, A Salerno, A Reiterer, P Horvat Journal of biotechnology 168 (4), 625-635, 2013 | 22 | 2013 |
| Bioactives in organic and conventional milled cereal products from Croatian market N Čukelj, S Ajredini, M Krpan, D Novotni, B Voučko, I Vrana Špoljarić, ... Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam …, 2015 | 8 | 2015 |
| Influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread D Novotni, IV Špoljarić, S Drakula, N Čukelj, B Voučko, M Ščetar, K Galić, ... Food technology and biotechnology 55 (4), 464-474, 2017 | 7 | 2017 |
| Characteristic of barley sourdough during frozen storage. IV Špoljarić, N Maričić, D Novotni, S Ajredini, B Voučko, D Ćurić Proceedings of the 8th International Congress Flour-Bread'15, 10th Croatian …, 2016 | 4 | 2016 |
| Utjecaj dodatka ječmenog kiselog tijesta i vakuumskog hlađenja na kakvoću polupečenog kruha tijekom skladištenja D Novotni, IV Špoljarić, S Drakula, N Čukelj, B Voučko, M Ščetar, K Galić, ... Food Technology and Biotechnology 55 (4), 464-474, 2017 | | 2017 |
| Frozen stored barley sourdough: stability and application to wheat bread D Novotni, N Čukelj, T Šicel, S Drakula, I Vrana Špoljarić, B Voučko, ... Croatian journal of food science and technology 9 (2), 173-181, 2017 | | 2017 |
| The influence of fermentation conditions on the exopolysaccharides and β-glucan content of barley sourdough IV Špoljarić, N Čukelj, S Drakula, B Voučko, D Novotni, D Ćurić 31st EFFoST International Conference, 2017 | | 2017 |
| Neškrobni polisaharidi u kiselim tijestima i njihov utjecaj na kvalitetu i prehrambenu vrijednost proizvedenoga kruha I Vrana Špoljarić University of Zagreb. Faculty of Food Technology and Biotechnology., 2016 | | 2016 |
| NON-STARCH POLYSACCHARIDES IN THE SOURDOUGH AND THEIR IMPACT ON THE QUALITY AND NUTRITION VALUE OF PRODUCED BREAD IV Špoljarić Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, 2016 | | 2016 |
| Ivna Vrana Špoljarić, Nikola Maričić, Dubravka Novotni*, Saša Ajredini B Voučko, D Ćurić FLOUR–BREAD ‘15, 21, 2015 | | 2015 |
| Crotian consumers' attitudes and purchase intentions towards functional cookies N Čukelj, D Novotni, B Voučko, I Vrana Špoljarić, P Putnik, D Ćurić 8th International Congress Flour-Bread’15 and 10th Croatian Congress of …, 2015 | | 2015 |
| Gluten free-bread structure initiated by ultrasound assisted mixing D Novotni, N Čukelj, I Vrana Špoljarić, B Voučko, F Dujmić, M Brnčić, ... Proceedings of 2nd FaBE 2015-International Conference on Food and Biosystems …, 2015 | | 2015 |
| QUALITY OF VACUUM COOLED GLUTEN FREE BREAD B Voučko, I Vrana Špoljarić, S Ajredini, N Čukelj, D Novotni, M Hruškar, ... Proceedings of 2nd FaBE 2015-International Conference on Food and Biosystems …, 2015 | | 2015 |
| New product development: mixed cereal meal AH Josipović, D Ćurić, D Novotni, B Smerdel, IV Špoljarić, N Čukelj 8th International Congreass of Food Technologists, Biotechnologists and …, 2014 | | 2014 |
