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Items: 15

1.

Active packaging films with natural antioxidants to be used in meat industry: A review.

Domínguez R, Barba FJ, Gómez B, Putnik P, Bursać Kovačević D, Pateiro M, Santos EM, Lorenzo JM.

Food Res Int. 2018 Nov;113:93-101. doi: 10.1016/j.foodres.2018.06.073. Epub 2018 Jul 2.

PMID:
30195551
2.

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.

Food Res Int. 2018 Nov;113:245-262. doi: 10.1016/j.foodres.2018.06.036. Epub 2018 Jun 20.

PMID:
30195519
3.

Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review.

Bursać Kovačević D, Maras M, Barba FJ, Granato D, Roohinejad S, Mallikarjunan K, Montesano D, Lorenzo JM, Putnik P.

Food Chem. 2018 Dec 1;268:513-521. doi: 10.1016/j.foodchem.2018.06.091. Epub 2018 Jun 19. Review.

PMID:
30064792
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.

Foods. 2018 Jul 5;7(7). pii: E106. doi: 10.3390/foods7070106. Review.

5.

Berries extracts as natural antioxidants in meat products: A review.

Lorenzo JM, Pateiro M, Domínguez R, Barba FJ, Putnik P, Kovačević DB, Shpigelman A, Granato D, Franco D.

Food Res Int. 2018 Apr;106:1095-1104. doi: 10.1016/j.foodres.2017.12.005. Epub 2017 Dec 5.

PMID:
29579903
6.

Pressurized hot water extraction (PHWE) for the green recovery of bioactive compounds and steviol glycosides from Stevia rebaudiana Bertoni leaves.

Bursać Kovačević D, Barba FJ, Granato D, Galanakis CM, Herceg Z, Dragović-Uzelac V, Putnik P.

Food Chem. 2018 Jul 15;254:150-157. doi: 10.1016/j.foodchem.2018.01.192. Epub 2018 Feb 2.

PMID:
29548436
7.

Effect of Microwave-Assisted Extraction on the Phenolic Compounds and Antioxidant Capacity of Blackthorn Flowers.

Lovrić V, Putnik P, Kovačević DB, Jukić M, Dragović-Uzelac V.

Food Technol Biotechnol. 2017 Jun;55(2):243-250. doi: 10.17113/ftb.55.02.17.4687.

8.

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.

Molecules. 2017 Apr 27;22(5). pii: E680. doi: 10.3390/molecules22050680. Review.

9.

Stability of polyphenols in chokeberry juice treated with gas phase plasma.

Bursać Kovačević D, Gajdoš Kljusurić J, Putnik P, Vukušić T, Herceg Z, Dragović-Uzelac V.

Food Chem. 2016 Dec 1;212:323-31. doi: 10.1016/j.foodchem.2016.05.192. Epub 2016 Jun 1.

PMID:
27374539
10.

Impact of packaging material and storage conditions on polyphenol stability, colour and sensory characteristics of freeze-dried sour cherry (prunus cerasus var. Marasca).

Zorić Z, Pedisić S, Kovačević DB, Ježek D, Dragović-Uzelac V.

J Food Sci Technol. 2016 Feb;53(2):1247-58. doi: 10.1007/s13197-015-2097-4. Epub 2015 Nov 11.

11.

Gas phase plasma impact on phenolic compounds in pomegranate juice.

Herceg Z, Kovačević DB, Kljusurić JG, Jambrak AR, Zorić Z, Dragović-Uzelac V.

Food Chem. 2016 Jan 1;190:665-672. doi: 10.1016/j.foodchem.2015.05.135. Epub 2015 Jun 6.

PMID:
26213024
12.

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.

Food Chem. 2016 Jan 1;190:317-323. doi: 10.1016/j.foodchem.2015.05.099. Epub 2015 May 22.

PMID:
26212976
13.

Influence of Cultivar and Industrial Processing on Polyphenols in Concentrated Sour Cherry (Prunus cerasus L.) Juice.

Repajić M, Kovačević DB, Putnik P, Dragović-Uzelac V, Kušt J, Čošić Z, Levaj B.

Food Technol Biotechnol. 2015 Jun;53(2):215-222.

14.

Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams.

Bursać Kovačević D, Putnik P, Dragović-Uzelac V, Vahčić N, Babojelić MS, Levaj B.

Food Chem. 2015 Aug 15;181:94-100. doi: 10.1016/j.foodchem.2015.02.063. Epub 2015 Feb 20.

PMID:
25794726
15.

Gel strength and sensory attributes of fig (Ficus carica) jams and preserves as influenced by ripeness.

Levaj B, Bunić N, Dragović-Uzelac V, Kovacević DB.

J Food Sci. 2010 Mar;75(2):S120-4. doi: 10.1111/j.1750-3841.2009.01474.x.

PMID:
20492257

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