Rezek-Jambrak A - Search Results

1

Effects of pulses and microalgal proteins on quality traits of beef patties.

Žugčić T, Abdelkebir R, Barba FJ, Rezek-Jambrak A, Gálvez F, Zamuz S, Granato D, Lorenzo JM. Žugčić T, et al. J Food Sci Technol. 2018 Nov;55(11):4544-4553. doi: 10.1007/s13197-018-3390-9. Epub 2018 Sep 17. J Food Sci Technol. 2018. PMID: 30333651 Free PMC article.

2

Current and New Insights in the Sustainable and Green Recovery of Nutritionally Valuable Compounds from Stevia rebaudiana Bertoni.

Koubaa M, Roselló-Soto E, Šic Žlabur J, Režek Jambrak A, Brnčić M, Grimi N, Boussetta N, Barba FJ. Koubaa M, et al. J Agric Food Chem. 2015 Aug 12;63(31):6835-46. doi: 10.1021/acs.jafc.5b01994. Epub 2015 Jul 28. J Agric Food Chem. 2015. PMID: 26172915 Review.

3

Innovative "Green" and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes-A Review.

Putnik P, Bursać Kovačević D, Režek Jambrak A, Barba FJ, Cravotto G, Binello A, Lorenzo JM, Shpigelman A. Putnik P, et al. Molecules. 2017 Apr 27;22(5):680. doi: 10.3390/molecules22050680. Molecules. 2017. PMID: 28448474 Free PMC article. Review.

4

Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials.

Putnik P, Lorenzo JM, Barba FJ, Roohinejad S, Režek Jambrak A, Granato D, Montesano D, Bursać Kovačević D. Putnik P, et al. Foods. 2018 Jul 5;7(7):106. doi: 10.3390/foods7070106. Foods. 2018. PMID: 29976906 Free PMC article. Review.

5

Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review.

Giacometti J, Bursać Kovačević D, Putnik P, Gabrić D, Bilušić T, Krešić G, Stulić V, Barba FJ, Chemat F, Barbosa-Cánovas G, Režek Jambrak A. Giacometti J, et al. Food Res Int. 2018 Nov;113:245-262. doi: 10.1016/j.foodres.2018.06.036. Epub 2018 Jun 20. Food Res Int. 2018. PMID: 30195519 Review.

6

Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review.

Putnik P, Kresoja Ž, Bosiljkov T, Režek Jambrak A, Barba FJ, Lorenzo JM, Roohinejad S, Granato D, Žuntar I, Bursać Kovačević D. Putnik P, et al. Food Chem. 2019 May 1;279:150-161. doi: 10.1016/j.foodchem.2018.11.131. Epub 2018 Dec 4. Food Chem. 2019. PMID: 30611474 Review.

7

Phenolic and Antioxidant Analysis of Olive Leaves Extracts (Olea europaea L.) Obtained by High Voltage Electrical Discharges (HVED).

Žuntar I, Putnik P, Bursać Kovačević D, Nutrizio M, Šupljika F, Poljanec A, Dubrović I, Barba FJ, Režek Jambrak A. Žuntar I, et al. Foods. 2019 Jul 8;8(7):248. doi: 10.3390/foods8070248. Foods. 2019. PMID: 31288471 Free PMC article.

8

Effect of citric acid addition on functional properties of pasteurized liquid whole eggs.

Marušić Radovčić N, Karlović S, Medić H, Režek Jambrak A. Marušić Radovčić N, et al. J Food Sci Technol. 2021 Mar;58(3):985-995. doi: 10.1007/s13197-020-04613-0. Epub 2020 Jul 1. J Food Sci Technol. 2021. PMID: 33678882 Free PMC article.

9

Whey Utilization: Sustainable Uses and Environmental Approach.

Zandona E, Blažić M, Režek Jambrak A. Zandona E, et al. Food Technol Biotechnol. 2021 Jun;59(2):147-161. doi: 10.17113/ftb.59.02.21.6968. Food Technol Biotechnol. 2021. PMID: 34316276 Free PMC article.

10

Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice.

Bursać Kovačević D, Putnik P, Dragović-Uzelac V, Pedisić S, Režek Jambrak A, Herceg Z. Bursać Kovačević D, et al. Food Chem. 2016 Jan 1;190:317-323. doi: 10.1016/j.foodchem.2015.05.099. Epub 2015 May 22. Food Chem. 2016. PMID: 26212976

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