Search Results - "Tomas, Srećko"

Evaluation of ultrasound-assisted extraction of fucoxanthin and total pigments from three croatian macroalgal species by Cikoš, Ana-Marija, Aladić, Krunoslav, Velić, Darko, Tomas, Srećko, Lončarić, Petra, Jerković, Igor

“…Ultrasound-assisted extraction (UAE) of fucoxanthin and total pigment content was performed from brown, red and green macroalgal species ( Fucus virsoides ,…”
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Influence of Drying, Pressing, and Antioxidants on Yield and Oxidative Stability of Cold Pressed Oils by Tihomir Moslavac, Stela Jokić, Drago Šubarić, Marta Ostojčić, Srećko Tomas, Mario Kovač, Sandra Budžaki

“…Investigated were the influence of drying and pressing parameters of rapeseed, sunflower, and safflower seeds on oil yield, as well as antioxidant addition on…”
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Optimization of Ultrasound-Assisted Extraction of Some Bioactive Compounds from Tobacco Waste by Banožić, Marija, Banjari, Ines, Jakovljević, Martina, Šubarić, Drago, Tomas, Srećko, Babić, Jurislav, Jokić, Stela

“…This is the first study on ultrasound-assisted extraction (UAE) of bioactive compounds from different types of tobacco industry wastes (scrap, dust, and…”
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A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation by Šelo, Gordana, Planinić, Mirela, Tišma, Marina, Tomas, Srećko, Koceva Komlenić, Daliborka, Bucić-Kojić, Ana

“…Agro-food industrial residues (AFIRs) are generated in large quantities all over the world. The vast majority of these wastes are lignocellulosic wastes that…”
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Temperature-dependent kinetics of grape seed phenolic compounds extraction: Experiment and model by Bucić-Kojić, Ana, Sovová, Helena, Planinić, Mirela, Tomas, Srećko

“…► The yield of total phenolic compounds (PC) was increasing with increasing temperature. ► Phenomenological model for batch solid–liquid extraction kinetics…”
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Study of solid–liquid extraction kinetics of total polyphenols from grape seeds by Bucić-Kojić, Ana, Planinić, Mirela, Tomas, Srećko, Bilić, Mate, Velić, Darko

“…Grape seeds are a waste by-product obtained after wine or juice making and present a good source of functional compounds, such as polyphenols. Extraction is a…”
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Simulation, calculation and possibilities of energy saving in spray drying process by Velić, Darko, Bilić, Mate, Tomas, Srećko, Planinić, Mirela

“…In this work some possibilities to improve the conventional spray drying process using programming in Excel as a calculation tool have been presented. The…”
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Influence of solvent and temperature on extraction of phenolic compounds from grape seed, antioxidant activity and colour of extract by Bucić-Kojić, Ana, Planinić, Mirela, Tomas, Srećko, Jakobek, Lidija, Šeruga, Marijan

“…This study was aimed to investigate the influence of solvent (water and ethanol in concentration: 50%, 70% and 96%) and extraction temperature (25-80) °C on…”
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Characterization and Differentiation of Monovarietal Grape Marc Distillates on the Basis of Varietal Aroma Compound Composition by Lukić, Igor, Miličević, Borislav, Banović, Mara, Tomas, Srećko, Radeka, Sanja, Peršurić, Đordano

“…To investigate the varietal aroma compound composition of monovarietal grape marc distillates made from six different varieties (Vitis vinifera L.) in the…”
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Modelling of solid-liquid extraction process of total polyphenols from soybeans by Jokić, Stela, Velić, Darko, Bilić, Mate, Bucić-Kojić, Ana, Planinić, Mirela, Tomas, Srećko

“…The influence of the solvent, temperature, and extraction time on the extractability of total polyphenols from milled soybeans variety Ika was investigated…”
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Effect of Extraction Conditions on the Extractability of Phenolic Compounds from Lyophilised Fig Fruits (Ficus Carica L.) by BUCIC-KOJIC, Ana, PLANINIC, Mirela, TOMAS, Srećko, JOKIC, Stela, MUJIC, Ibrahim, BILIC, Mate, VELIC, Darko

“…Effect of Extraction Conditions on the Extractability of Phenolic Compounds from Lyophilised Fig Fruits ([Ficus Carica] L.) In this work the influence of…”
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Behaviour of Volatile Compounds During Traditional Alembic Distillation of Fermented Muscat Blanc and Muškat Ruža Porečki Grape Marcs by Lukić, Igor, Tomas, Srećko, Miličević, Borislav, Radeka, Sanja, Peršurić, Đordano

“…To investigate the behaviour of volatile compounds during a traditional alembic distillation, large numbers of important volatile compounds were identified and…”
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Relationship between volatile aroma compounds and sensory quality of fresh grape marc distillates by Lukić, Igor, Miličević, Borislav, Tomas, Srećko, Radeka, Sanja, Peršurić, Đordano

“…To investigate possible relationships, the volatile aroma compound composition of 30 grape marc distillates obtained from six varieties was correlated with the…”
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Secondary Aroma Compounds in Fresh Grape Marc Distillates as a Result of Variety and Corresponding Production Technology by Borislav Miličević, Mara Banović, Srećko Tomas, Sanja Radeka, Đordano Peršurić, Igor Lukić

“…In order to investigate the composition of secondary aroma compounds of fresh grape marc distillates as a result of variety and production technology, 30…”
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NOBEL LAUREATE RUZICKA AND RUZICKA DAYS: From Vukovar to the Nobel Prize and Back by Tomas, Srecko

“…This issue of Chemical and Biochemical Engineering Quarterly (CABEQ) is dedicated to the 18th Ruzicka Days held September 16-18, 2020 in Vukovar. Ruzicka Days…”
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Relationship between volatile aroma compounds and sensory quality of fresh grape marc distillates: Volatile aroma compounds and sensory quality of grape marc distillates by Lukić, Igor, Miličević, Borislav, Tomas, Srećko, Radeka, Sanja, Peršurić, Đordano

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Osvrti: 80 godina od dodjele Nobelove nagrade: Spomen-ploča Ružički u Osijeku by Tomas, Srećko

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Skupovi i događaji: 17. Ružičkini dani "DANAS ZNANOST – SUTRA INDUSTRIJA", 19. – 21. rujna 2018., Vukovar by Tomas, Srećko

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Osvrti: Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), osnovano je 1912. godine by Tomas, Srećko

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Modelling of the process of solid-liquid extraction of total polyphenols from soybeans by Jokic, S.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Velic, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Bilic, M.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Bucic-Kojic, A.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Planinic, M.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Tomas, S.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology

“…The influence of the solvent, temperature, and extraction time on the extractability of total polyphenols from milled soybeans (variety Ika) was investigated…”
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