Popis radova na projektu:
1. SEMINAR:
Eterična ulja – izolacija i kromatografska analiza (svibanj, 2017):
http://alphachrom.hr/2017/04/27/seminar-etericna-ulja-izolacija-kromatografska-analiza/
KONGRESI I SKUPOVI:
Predavanja:
1.) 10. stručni skup Funkcionalna hrana u Hrvatskoj (srpanj, 2017):
https://www.hgk.hr/deseti-strucni-skup-frunkcionalna-hrana-u-hr-izvjestaj
2.) High voltage electrical discharge plasma in extraction processes (listopad, 2017): 19th International Conference on Food Processing & Technology, October 23-25, 2017 Paris, France
https://foodtechnology.conferenceseries.com/scientific-program
3. KEYNOTE: Anet Režek Jambrak (2018) “Greener” food processing in light of sustainability. 9th World Congress on Green Chemistry and Technology. Amsterdam, Nizozemska.
4. Anet Režek Jambrak (2018) Green solvents selection for high voltage electrical discharge extraction of bioactive compounds form S.officinalis. 9th World Congress on Green Chemistry and Technology, Amsterdam, Nizozemska.
5. Stulić V., Chemat F., Rakotomanomana Nj., Vukušić T., Herceg Z., Režek Jambrak A. (2018) Selection of green solvents for high voltage electrical discharges extraction by means of COSMO-RS and HANSEN. 9th International Congress of Food Technologists, Biotechnologists and Nutritionists, Zagreb, Croatia.
Znanstveni radovi:
1. N.N. Misra, Alex Martynenko, Farid Chemat, Larysa Paniwnyk, Francisco J. Barba & Anet Režek Jambrak (2017) Thermodynamics, Transport Phenomena and Electrochemistry of External Field Assisted Non-thermal Food Technologies. Critical Reviews in Food Science and Nutrition.
Impact factor: 6.609
http://www.tandfonline.com/doi/full/10.1080/10408398.2017.1287660?scroll=top&needAccess=true
2. Predrag Putnik, Danijela Bursać Kovačević, Anet Režek Jambrak, Francisco J. Barba, Giancarlo Cravotto, Arianna Binello, Jose Manuel Lorenzo and Avi Shpigelman (2017) Innovative “Green” and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes—A Review. Molecules, 22(5), 680; doi:10.3390/molecules22050680
Impact factor: 2.46
http://www.mdpi.com/1420-3049/22/5/680
3. Marko Vinceković, Marko Viskić, Slaven Jurić, Jasminka Giacometti, Danijela Bursać Kovačević, Predrag Putnik, Francesco Donsi, Francisco J. Barba, Anet Režek Jambrak (2017) Innovative technologies for encapsulation of Mediterranean plants extracts Trends in Food Science & Technology
Impact factor: 6.202
http://www.sciencedirect.com/science/article/pii/S0924224417304533
4. Predrag Putnik, Francisco J. Barba, Ivana Španić, Zoran Zorić, Verica Dragović-Uzelac, Danijela Bursać Kovačević (2017) Green extraction approach for the recovery ofpolyphenols from Croatian olive leaves (Oleaeuropea). Food and Bioproducts Processing, 106, 19-28.
http://www.sciencedirect.com/science/article/pii/S0960308517301001
5. Žugčić, T., Abdelkebir, R., Alcantara, C., Collado, M.C., García-Pérez, J.V., Meléndez-Martínez, A.J., Režek Jambrak, A., Lorenzo, J.M., Barba, F.J. From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota (2019) Trends in Food Science and Technology, 83, pp. 63-77.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85056656912&doi=10.1016%2fj.tifs.2018.11.005&partnerID=40&md5=1d9a40730b121beb0c21063a6973a7ff
6. Žugčić, T., Abdelkebir, R., Barba, F.J., Rezek-Jambrak, A., Gálvez, F., Zamuz, S., Granato, D., Lorenzo, J.M. Effects of pulses and microalgal proteins on quality traits of beef patties (2018) Journal of Food Science and Technology, 55 (11), pp. 4544-4553. Cited 1 time.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85053630030&doi=10.1007%2fs13197-018-3390-9&partnerID=40&md5=b87b815478416869ca6ea7d04ec84c74
7. Misra, N.N., Martynenko, A., Chemat, F., Paniwnyk, L., Barba, F.J., Jambrak, A.R. Thermodynamics, transport phenomena, and electrochemistry of external field-assisted nonthermal food technologies (2018) Critical Reviews in Food Science and Nutrition, 58 (11), pp. 1832-1863. Cited 13 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85020210966&doi=10.1080%2f10408398.2017.1287660&partnerID=40&md5=3e3330d95ca3a07ee412a36ed05a9244
8. Van Impe, J., Smet, C., Tiwari, B., Greiner, R., Ojha, S., Stulić, V., Vukušić, T., Režek Jambrak, A. State of the art of nonthermal and thermal processing for inactivation of micro-organisms (2018) Journal of Applied Microbiology, 125 (1), pp. 16-35. Cited 5 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85045379392&doi=10.1111%2fjam.13751&partnerID=40&md5=c2e2fff78d20c6d7a2cdc3487c0b7bf3
9. Režek Jambrak, A., Vukušić, T., Donsi, F., Paniwnyk, L., Djekic, I. Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment (2018) Journal of Food Quality, 2018, art. no. 8619707, . Cited 1 time.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85050932785&doi=10.1155%2f2018%2f8619707&partnerID=40&md5=172c6b18d43a8774c6c8db60573ca743
10. Putnik, P., Kresoja, Ž., Bosiljkov, T., Režek Jambrak, A., Barba, F.J., Lorenzo, J.M., Roohinejad, S., Granato, D., Žuntar, I., Bursać Kovačević, D. Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review (2019) 279, pp. 150-161.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85058395884&doi=10.1016%2fj.foodchem.2018.11.131&partnerID=40&md5=b658fe1594089acb1d1a17a54c789bc8
11. Gharibzahedi, S.M.T., Hernández-Ortega, C., Welti-Chanes, J., Putnik, P., Barba, F.J., Mallikarjunan, K., Escobedo-Avellaneda, Z., Roohinejad, S. High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties (2019) 87, pp. 307-320. Cited 3 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85053048874&doi=10.1016%2fj.foodhyd.2018.08.012&partnerID=40&md5=037d3fcb69248cf34325a61514fe8c1c
12. Bursać Kovačević, D., Maras, M., Barba, F.J., Granato, D., Roohinejad, S., Mallikarjunan, K., Montesano, D., Lorenzo, J.M., Putnik, P. Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review (2018) 268, pp. 513-521. Cited 7 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85049105260&doi=10.1016%2fj.foodchem.2018.06.091&partnerID=40&md5=e0a726ceacd41df18f822913acb5401c
13. Domínguez, R., Barba, F.J., Gómez, B., Putnik, P., Bursać Kovačević, D., Pateiro, M., Santos, E.M., Lorenzo, J.M. Active packaging films with natural antioxidants to be used in meat industry: A review (2018) 113, pp. 93-101. Cited 3 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85049476019&doi=10.1016%2fj.foodres.2018.06.073&partnerID=40&md5=635cc9106e71354c2de126f200678a08
14. Giacometti, J., Bursać Kovačević, D., Putnik, P., Gabrić, D., Bilušić, T., Krešić, G., Stulić, V., Barba, F.J., Chemat, F., Barbosa-Cánovas, G., Režek Jambrak, A. Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review (2018) 113, pp. 245-262. Cited 12 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85049066466&doi=10.1016%2fj.foodres.2018.06.036&partnerID=40&md5=25e1e042f16a4c6486dea0073e9844f1
15. Fidelis, M., Santos, J.S., Escher, G.B., Vieira do Carmo, M., Azevedo, L., Cristina da Silva, M., Putnik, P., Granato, D. In vitro antioxidant and antihypertensive compounds from camu-camu (Myrciaria dubia McVaugh, Myrtaceae) seed coat: A multivariate structure-activity study (2018) 120, pp. 479-490. Cited 5 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85050572677&doi=10.1016%2fj.fct.2018.07.043&partnerID=40&md5=4eeff81fa5895c3e0bf71444b929a7c0
16.Montesano, D., Rocchetti, G., Putnik, P., Lucini, L. Bioactive profile of pumpkin: an overview on terpenoids and their health-promoting properties. (2018) 22, pp. 81-87. Cited 3 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85042729791&doi=10.1016%2fj.cofs.2018.02.003&partnerID=40&md5=16c06f201f0c00bfefd3e1c09352d21b
17. Bursać Kovačević, D., Barba, F.J., Granato, D., Galanakis, C.M., Herceg, Z., Dragović-Uzelac, V., Putnik, P. Pressurized hot water extraction (PHWE) for the green recovery of bioactive compounds and steviol glycosides from Stevia rebaudiana Bertoni leaves (2018) 254, pp. 150-157. Cited 12 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85041466191&doi=10.1016%2fj.foodchem.2018.01.192&partnerID=40&md5=72473a5663add31b5043f05e214240cb
18. Lorenzo, J.M., Pateiro, M., Domínguez, R., Barba, F.J., Putnik, P., Kovačević, D.B., Shpigelman, A., Granato, D., Franco, D. Berries extracts as natural antioxidants in meat products: A review (2018) 106, pp. 1095-1104. Cited 24 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85037553138&doi=10.1016%2fj.foodres.2017.12.005&partnerID=40&md5=7dfce342ec3ed7f9003ef220b8a347d8
19. Gabrić, D., Barba, F., Roohinejad, S., Gharibzahedi, S.M.T., Radojčin, M., Putnik, P., Bursać Kovačević, D. Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review (2018) 41 (1), art. no. e12638, . Cited 8 times.
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85032881875&doi=10.1111%2fjfpe.12638&partnerID=40&md5=6f87b57e5d678d255c20b0a4b4e70ce
- Poglavlje u knjizi:
Anet Režek Jambrak (2018) Non-thermal and Innovative Processing Technologies. In: Ferranti, P., Berry, E.M., Anderson, J.R. (Eds.), Encyclopedia of Food Security and Sustainability, vol. 1, pp. 477–483. Elsevier. ISBN: 9780128126875