Search Results - "Ivić, Ivana"

Brown rice proteins as delivery system of phenolic and volatile compounds of raspberry juice by Kelemen, Vanja, Pichler, Anita, Ivić, Ivana, Buljeta, Ivana, Šimunović, Josip, Kopjar, Mirela

“…Summary Development of novel food ingredients with health benefits as well as desired sensory attributes is of great importance for food industry. For that…”
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Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides by Buljeta, Ivana, Pichler, Anita, Ivić, Ivana, Šimunović, Josip, Kopjar, Mirela

“…Production and storage, the influence of packaging materials and the presence of other ingredients in fruit products can cause changes in flavor compounds or…”
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Apple Fibers as Carriers of Blackberry Juice Polyphenols: Development of Natural Functional Food Additives by Buljeta, Ivana, Nosić, Mario, Pichler, Anita, Ivić, Ivana, Šimunović, Josip, Kopjar, Mirela

“…Blackberry polyphenols possess various health-promoting properties. Since they are very sensitive to environmental conditions such as the presence of light,…”
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Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon by Ivić, Ivana, Kopjar, Mirela, Jukić, Vladimir, Bošnjak, Martina, Maglica, Matea, Mesić, Josip, Pichler, Anita

“…Wine aroma represents one of the main properties that determines the consumer acceptance of the wine. It is different for each wine variety and depends on a…”
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Cellulose as a Delivery System of Raspberry Juice Volatiles and Their Stability by Vukoja, Josipa, Pichler, Anita, Ivić, Ivana, Šimunović, Josip, Kopjar, Mirela

“…Formulation of delivery systems for active ingredients is of increasing importance for the food industry. For that purpose, we selected cellulose as a carrier…”
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Retention of linalool and eugenol in hydrogels by Kopjar, Mirela, Ivić, Ivana, Vukoja, Josipa, Šimunović, Josip, Pichler, Anita

“…Summary Textural parameters of hydrogels prepared from hydrocolloids (guar gum or xanthan; 0.5 or 1% (w/w)) and disaccharides (sucrose and trehalose) were…”
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Microencapsulation of Chokeberry Polyphenols and Volatiles: Application of Alginate and Pectin as Wall Materials by Ćorković, Ina, Pichler, Anita, Ivić, Ivana, Šimunović, Josip, Kopjar, Mirela

“…Microencapsulation is a rapidly evolving technology that allows preservation of various high-value, but unstable, compounds, such as polyphenols and volatiles…”
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Influence of Reverse Osmosis Process in Different Operating Conditions on Phenolic Profile and Antioxidant Activity of Conventional and Ecological Cabernet Sauvignon Red Wine by Ivić, Ivana, Kopjar, Mirela, Buljeta, Ivana, Pichler, Dubravko, Mesić, Josip, Pichler, Anita

“…Red wine polyphenols are responsible for its colour, astringency, and bitterness. They are known as strong antioxidants that protect the human body from the…”
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Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Phenolic Compounds and Antioxidant Activity by Ivić, Ivana, Kopjar, Mirela, Pichler, Dubravko, Buljeta, Ivana, Pichler, Anita

“…The aim of this study was to investigate the influence of different operating conditions (four pressures: 2.5, 3.5, 4.5 and 5.5 MPa; two temperature regimes:…”
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Encapsulation of Blackberry Phenolics and Volatiles Using Apple Fibers and Disaccharides by Kopjar, Mirela, Buljeta, Ivana, Nosić, Mario, Ivić, Ivana, Šimunović, Josip, Pichler, Anita

“…The objective of this study was to determine the effect of disaccharides on the encapsulation of the phenolics and volatiles of blackberry juice with the use…”
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Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Volatile Compounds and Chemical Composition by Ivić, Ivana, Kopjar, Mirela, Obhođaš, Jasmina, Vinković, Andrija, Pichler, Dubravko, Mesić, Josip, Pichler, Anita

“…Ecological viticulture represent an upward trend in many countries. Unlike conventional viticulture, it avoids the use of chemical fertilizers and other…”
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Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods by Pichler, Anita, Ivić, Ivana, Mesić, Josip, Drenjančević, Mato, Kujundžić, Toni, Marković, Tanja, Kopjar, Mirela

“…Stainless-steel tanks and wooden barrels are the most common wine ageing and storage vessels. Wooden barrels are often toasted to improve their chemical…”
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Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis by Ivić, Ivana, Kopjar, Mirela, Obhođaš, Jasmina, Vinković, Andrija, Babić, Jurislav, Mesić, Josip, Pichler, Anita

“…Wine aroma represents one of the most important quality parameters and it is influenced by various factors, such as climate conditions, viticulture and…”
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Dairy-Protein-Based Aggregates as Additives Enriched with Tart Cherry Polyphenols and Flavor Compounds by Kopjar, Mirela, Buljeta, Ivana, Ćorković, Ina, Kelemen, Vanja, Pichler, Anita, Ivić, Ivana, Šimunović, Josip

“…Nowadays, the development of innovative food products with positive health effects is on the rise. Consequently, the aim of this study was a formulation of…”
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Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings by Vukoja, Josipa, Buljeta, Ivana, Ivić, Ivana, Šimunović, Josip, Pichler, Anita, Kopjar, Mirela

“…The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this…”
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Volatiles and Antioxidant Activity of Citrus Fiber/Blackberry Gels: Influence of Sucrose and Trehalose by Kopjar, Mirela, Ivić, Ivana, Buljeta, Ivana, Ćorković, Ina, Vukoja, Josipa, Šimunović, Josip, Pichler, Anita

“…Citrus fiber/blackberry gels (CBg) can be used for the preparation of various bakery products as well as confectioneries. The objective of this study was to…”
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Deskriptori i različite percepcije vina Graševine by Pichler, Ana, Ivić, Ivana, Ćosić, Dunja, Svitlica, Brankica, Mesić, Josip

“…Najzastupljenija vina u republici Hrvatskoj su vina sorte graševine. Od ukupne proizvodnje vina udio graševine iznosi čak 40,6 %. U uvjetima vinogradarske…”
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Descriptors and different perceptions of Graševina wine by Josip Mesić, Anita Pichler, Ivana Ivić, Dunja Ćosić, Brankica Svitlica

“…The most represented wines in the Croatia are Graševina wines. Of the total wine production, Graševina occupies 40.6 %. In the conditions of the wine-growing…”
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Utjecaj bačava različite starosti na organoleptičke karakteristike vina sorata Babić, Plavac mali i Tribidrag by Vuković, Antonija, Pichler, Anita, Ivić, Ivana, Soldo, Tomislav, Svitlica, Brankica, Mesić, Josip

“…Cilj istraživanja je bio utvrditi utjecaj barrique bačava različite starosti na kakvoću senzornih karakteristika vina Babić, Plavac mali i Tribidrag…”
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Influence of a trout farm on antioxidant defense in larvae of Ephemera danica (Insecta: Ephemeroptera) by Božanić, Milenka L.J., Todorović, Dajana D., Živić, Miroslav Ž., Perić-Mataruga, Vesna D., Marković, Zoran Z., Živić, Ivana M.

“…The aim of this study was to establish the influence of a trout farm on the activity of enzymes superoxide dismutase (SOD) and glutathione peroxidase (GPx),…”
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