Search Results - "Šabeder, Saša"

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  1. 1

    Lipase-catalyzed esterification of citronellol with lauric acid in supercritical carbon dioxide/co-solvent media by Habulin, Maja, Šabeder, Saša, Paljevac, Muzafera, Primožič, Mateja, Knez, Željko

    Published in The Journal of supercritical fluids (01-12-2007)
    “…Direct esterification of citronellol and lauric acid catalyzed by immobilized lipase B from Candida antarctica was performed in supercritical carbon dioxide…”
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    Journal Article
  2. 2

    Enzymatic synthesis of sugar fatty acid esters in organic solvent and in supercritical carbon dioxide and their antimicrobial activity by Habulin, Maja, Šabeder, Saša, Knez, Željko

    Published in The Journal of supercritical fluids (01-07-2008)
    “…Lipase-catalyzed synthesis of different sugar fatty acid esters was performed in high yields in 2-methyl-2-butanol at atmospheric pressure and in supercritical…”
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    Journal Article
  3. 3

    Lipase-catalyzed synthesis of fatty acid fructose esters by Šabeder, Saša, Habulin, Maja, Knez, Željko

    Published in Journal of food engineering (01-12-2006)
    “…Fatty acid sugar esters are non-ionic surfactants which are widely used in food, cosmetic and pharmaceutical industry. Lipase-catalyzed synthesis of fructose…”
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    Journal Article
  4. 4

    Enzymatic synthesis of citronellol laurate in organic media and in supercritical carbon dioxide by Habulin, Maja, Šabeder, Saša, Sampedro, Miguel Acebes, Knez, Željko

    Published in Biochemical engineering journal (15-10-2008)
    “…Short-chain esters of carboxylic acids and monoterpene alcohols are very important compounds in food, cosmetic and pharmaceutical industries. Lipase-catalyzed…”
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    Journal Article
  5. 5

    Comparison of the Esterification of Fructose and Palmitic Acid in Organic Solvent and in Supercritical Carbon Dioxide by Šabeder, Saša, Habulin, Maja, Knez, Željko

    “…Sugar fatty acid esters are nonionic surfactants, which are used for personal care products, cosmetic applications, and as emulsifiers for food. In recent…”
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    Journal Article
  6. 6