검색결과 : 11건
| No. | Article |
|---|---|
| 1 |
Cross-European initial survey on the use of mathematical models in food industry Djekic I, Mujcinovic A, Nikolic A, Jambrak AR, Papademas P, Feyissa AH, Kansou K, Thomopoulos R, Briesen H, Kavallieratos NG, Athanassiou CG, Silva CLM, Sirbu A, Moisescu AM, Tomasevic I, Brodnjak UV, Charalambides M, Tonda A Journal of Food Engineering, 261, 109, 2019 |
| 2 |
Effect of high power ultrasound on physical-chemical properties of polypropylene films aimed for food packaging: structure and surface features Scetar M, Kurek M, Jambrak AR, Debeaufort F, Galic K Polymer Bulletin, 76(2), 1007, 2019 |
| 3 |
Effect of ultrasound on lactic acid production by Lactobacillus strains in date (Phoenix dactylifera var. Kabkab) syrup Hashemi SMB, Khaneghah AM, Saraiva JA, Jambrak AR, Barba FJ, Mota MJ Applied Microbiology and Biotechnology, 102(6), 2635, 2018 |
| 4 |
State of the art of nonthermal and thermal processing for inactivation of micro-organisms Van Impe J, Smet C, Tiwari B, Greiner R, Ojha S, Stulic V, Vukusic T, Jambrak AR Journal of Applied Microbiology, 125(1), 16, 2018 |
| 5 |
The effect of high-power ultrasound and gas phase plasma treatment on Aspergillus spp. and Penicillium spp. count in pure culture Herceg Z, Jambrak AR, Vukusic T, Stulic V, Stanzer D, Milosevic S Journal of Applied Microbiology, 118(1), 132, 2015 |
| 6 |
Effect of ultrasound treatment on particle size and molecular weight of whey proteins Jambrak AR, Mason TJ, Lelas V, Paniwnyk L, Herceg Z Journal of Food Engineering, 121, 15, 2014 |
| 7 |
The effect of microwave assisted extraction on the isolation of anthocyanins and phenolic acids from sour cherry Marasca (Prunus cerasus var. Marasca) Garofulic IE, Dragovic-Uzelac V, Jambrak AR, Jukic M Journal of Food Engineering, 117(4), 437, 2013 |
| 8 |
Physical properties of ultrasound treated soy proteins Jambrak AR, Lelas V, Mason TJ, Kresic G, Badanjak M Journal of Food Engineering, 93(4), 386, 2009 |
| 9 |
Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions Jambrak AR, Mason TJ, Lelas V, Herceg Z, Herceg IL Journal of Food Engineering, 86(2), 281, 2008 |
| 10 |
Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins Kresic G, Lelas V, Jambrak AR, Herceg Z, Brncic SR Journal of Food Engineering, 87(1), 64, 2008 |