{"id":11,"date":"2017-05-30T22:37:25","date_gmt":"2017-05-30T20:37:25","guid":{"rendered":"http:\/\/www.ptfos.unios.hr\/COCOCHOCO\/?page_id=11"},"modified":"2023-01-09T10:03:14","modified_gmt":"2023-01-09T09:03:14","slug":"znanstveni-radovi-i-sudjelovanje-na-skupovima","status":"publish","type":"page","link":"http:\/\/www.ptfos.unios.hr\/COCOCHOCO\/index.php\/znanstveni-radovi-i-sudjelovanje-na-skupovima\/","title":{"rendered":"Znanstveni radovi i sudjelovanja na skupovima"},"content":{"rendered":"

ZNANSTVENI RADOVI KATEGORIJE A1:<\/p>\n

    \n
  1. Panak Balenti\u0107, Jelena; A\u010dkar, \u0110ur\u0111ica; Joki\u0107, Stela; Jozinovi\u0107, Antun; Babi\u0107, Jurislav; Mili\u010devi\u0107, Borislav; \u0160ubari\u0107, Drago; Pavlovi\u0107, Nika. Cocoa shell: by-product with great potential for wide application<\/a>. Molecules,<\/i> 23<\/strong> (2018), 6; 1404. doi:10.3390\/molecules23061404 https:\/\/www.mdpi.com\/1420-3049\/23\/6\/1404<\/a><\/li>\n
  2. Bari\u0161i\u0107, Veronika; Kopjar, Mirela; Jozinovi\u0107, Antun; Flanjak, Ivana; A\u010dkar, \u0110ur\u0111ica; Mili\u010devi\u0107, Borislav; \u0160ubari\u0107, Drago; Joki\u0107, Stela; Babi\u0107, Jurislav. The Chemistry behind Chocolate Production<\/a>. Molecules, <\/i>24<\/strong> (2019), 17; 3163. doi:10.3390\/molecules24173163 <\/span>https:\/\/www.mdpi.com\/1420-3049\/24\/17\/3163\/htm<\/a><\/li>\n
  3. Bari\u0161i\u0107, Veronika; Flanjak, Ivana; Kri\u017ei\u0107, Ivana; Jozinovi\u0107, Antun; \u0160ubari\u0107, Drago; Babi\u0107, Jurislav; Mili\u010devi\u0107, Borislav; A\u010dkar, \u0110ur\u0111ica: Impact of high-voltage electric discharge treatment on cocoa shell phenolic components and methylxanthines<\/a>. Journal of food process engineering<\/i> 43<\/strong> (2020), 1; e13057. doi:10.1111\/jfpe.13057<\/span><\/li>\n
  4. Bari\u0161i\u0107, Veronika; Flanjak, Ivana; Tot, Ana; Bude\u010d, Maja; Ben\u0161i\u0107, Mirta; Jozinovi\u0107, Antun; Babi\u0107, Jurislav; \u0160ubari\u0107, Drago; Mili\u010devi\u0107, Borislav; A\u010dkar, \u0110ur\u0111ica. 5-Hydroxymethylfurfural And Acrylamide Content Of Cocoa Shell Treated With High Voltage Electrical Discharge<\/a>.\u00a0 Food Control<\/i> 110<\/strong> (2020), 107043. doi:10.1016\/j.foodcont.2019.107043<\/li>\n
  5. \n
    Bari\u0161i\u0107, Veronika; Flanjak, Ivana; Kopjar, Mirela; Ben\u0161i\u0107, Mirta; Jozinovi\u0107, Antun; Babi\u0107, Jurislav; \u0160ubari\u0107, Drago; Mili\u010devi\u0107, Borislav; Doko, Kristina; Ja\u0161i\u0107, Midhat; A\u010dkar, \u0110ur\u0111ica. Does High Voltage Electrical Discharge Treatment Induce Changes in Tannin and Fiber Properties of Cocoa Shell?<\/a> Foods,<\/i> 9<\/strong> (2020), 6; 810. doi:10.3390\/foods9060810 https:\/\/www.mdpi.com\/2304-8158\/9\/6\/810<\/a><\/span><\/div>\n<\/li>\n
  6. \n
    Bari\u0161i\u0107, Veronika; Jozinovi\u0107, Antun; Flanjak, Ivana; \u0160ubari\u0107, Drago; Babi\u0107, Jurislav; Mili\u010devi\u0107, Borislav; Doko, Kristina; A\u010dkar, \u0110ur\u0111ica. Difficulties with Use of Cocoa Bean Shell in Food Production and High Voltage Electrical Discharge as a Possible Solution.<\/a> Sustainability,<\/i> 12<\/strong> (2020), 10; 3981. doi:10.3390\/su12103981 https:\/\/www.mdpi.com\/2071-1050\/12\/10\/3981<\/a>
    \n<\/span><\/div>\n<\/li>\n
  7. \n
    Bari\u0161i\u0107, Veronika; Cvijeti\u0107 Stokanovi\u0107, Milica; Flanjak, Ivana; Doko, Kristina; Jozinovi\u0107, Antun; Babi\u0107, Jurislav; \u0160ubari\u0107, Drago; Mili\u010devi\u0107, Borislav; Cindri\u0107, Ines; A\u010dkar, \u0110ur\u0111ica. Cocoa Shell as a Step Forward to Functional Chocolates\u2014Bioactive Components in Chocolates with Different Composition<\/a>. Molecules,<\/i> 25<\/strong> (2020), 22; 5470. doi:10.3390\/molecules25225470 https:\/\/www.mdpi.com\/1420-3049\/25\/22\/5470<\/a>
    \n<\/span><\/div>\n<\/li>\n
  8. Bari\u0161i\u0107, Veronika; Jozinovi\u0107, Antun; Flanjak Ivana; \u0160ubari\u0107, Drago; Babi\u0107, Jurislav; Mili\u010devi\u0107, Borislav; Joki\u0107, Stela; Grgi\u0107, Ivanka; A\u010dkar, \u0110ur\u0111ica. Effect of addition of fibers and polyphenols on properties of chocolate – A review<\/a>. Food reviews international,<\/i> 37<\/strong> (2021), 3; 225-243. doi:10.1080\/87559129.2019.1701008<\/span><\/li>\n
  9. Bari\u0161i\u0107, Veronika; Petrovi\u0107, Jovana; Lon\u010darevi\u0107, Ivana; Flanjak, Ivana; \u0160ubari\u0107, Drago; Babi\u0107, Jurislav; Mili\u010devi\u0107, Borislav; Doko, Kristina; Bla\u017ei\u0107, Marijana; A\u010dkar, \u0110ur\u0111ica. Physical Properties of Chocolates Enriched with Untreated Cocoa Bean Shells and Cocoa Bean Shells Treated with High-Voltage Electrical Discharge<\/a>. Sustainability,<\/i> 13<\/strong> (2021), 5; 2620. doi:10.3390\/su13052620<\/li>\n
  10. Lon\u010darevi\u0107, Ivana; Pajin, Biljana; Petrovi\u0107, Jovana; Nikoli\u0107, Ivana; Maravi\u0107, Nikola; A\u010dkar, \u0110ur\u0111ica; \u0160ubari\u0107, Drago; Zari\u0107, Danica; Mili\u010devi\u0107, Borislav. White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics.<\/a> Molecules,<\/i> 26<\/strong> (2021), 19; 5908. doi:10.3390\/molecules26195908 <\/span><\/span><\/li>\n
  11. Bari\u0161i\u0107, Veronika; Kerovec, Darko; Flanjak, Ivana; Jozinovi\u0107, Antun; Babi\u0107, Jurislav; Lon\u010dari\u0107, Zdenko; \u0160ubari\u0107, Drago; Mili\u010devi\u0107, Borislav; A\u010dkar, \u0110ur\u0111ica. Effect of high-voltage electrical discharge treatment on multi-element content in cocoa shell and chocolates with cocoa shell.<\/a> Lebensmittel-wissenschaft und-technologie-food science and technology,<\/i> 155<\/strong> (2022), 112944, 8. doi:10.1016\/j.lwt.2021.112944<\/span><\/li>\n
  12. \n
    Bari\u0161i\u0107, Veronika; Flanjak, Ivana; Lon\u010dari\u0107, Ante; Pichler, Anita; Jozinovi\u0107, Antun; Babi\u0107, Jurislav; \u0160ubari\u0107, Drago; Mili\u010devi\u0107, Borislav; A\u010dkar, \u0110ur\u0111ica.\u00a0Valorisation of cocoa shell: Impact of high voltage electrical discharge and drying technology on properties of cocoa shell<\/a>. Journal of food processing and preservation,<\/i> 46<\/strong> (2022), 3; e16308, 13 doi:10.1111\/jfpp.16308<\/span><\/div>\n<\/li>\n
  13. Bari\u0161i\u0107, Veronika; Icyer, Necattin Cihat; Akyil, Saniye; Toker, Omer Said; Flanjak, Ivana; A\u010dkar, \u0110ur\u0111ica. Cocoa based beverages \u2013 Composition, nutritional value, processing, quality problems and new perspectives. Trends in food science & technology, 132 (2023), 65-75 doi:10.1016\/j.tifs.2022.12.011<\/li>\n<\/ol>\n

    ZNANSTVENI RADOVI KATEGORIJE A2:<\/p>\n

      \n
    1. \n
        \n
      1. Ivana Leko, \u0110ur\u0111ica A\u010dkar, Antun Jozinovi\u0107, Jurislav Babi\u0107, Borislav Mili\u010devi\u0107, Drago \u0160ubari\u0107. Microbial safety and polyphenols in cocoa liquor as influenced by pasteurization and storage time<\/a>. Croatian Journal of Food Science and Technology,<\/i> 10<\/strong> (2018), 2; 190-196. doi: 10.17508\/CJFST.2018.10.2.07 .html (abstract)<\/a>.pdf (full text)<\/a><\/li>\n
      2. Doko, Kristina; Bari\u0161i\u0107, Veronika; Flanjak, Ivana; Jozinovi\u0107, Antun; Babi\u0107, Jurislav; A\u010dkar, \u0110ur\u0111ica. Mikrobiolo\u0161ka kvaliteta kakaove ljuske<\/a> Glasnik za\u0161tite bilja,<\/i> 3<\/strong> (2019), 2019; 22-27. doi:10.31727\/gzb.42.3.4
        \n<\/span><\/li>\n
      3. \u00a0\u0160krabal, Svjetlana; A\u010dkar, \u0110ur\u0111ica; Babi\u0107, Jurislav; Mili\u010devi\u0107, Borislav; Jozinovi\u0107, Antun; \u0160ubari\u0107, Drago. Effect of different storage conditions on fat bloom formation in different types of chocolate<\/a>. Hrana u zdravlju i bolesti, znanstveno-stru\u010dni \u010dasopis za nutricionizam i dijetetiku,<\/i> 8<\/strong> (2019), 2; 97-104.<\/span><\/li>\n
      4. Bari\u0161i\u0107, Veronika; \u0160arkanj, Bojan; Flanjak, Ivana; Doko, Kristina; Mili\u010devi\u0107, Borislav; A\u010dkar, \u0110ur\u0111ica. Nutritionally improved chocolate spreads – a review<\/a>. Hrana u zdravlju i bolesti, znanstveno-stru\u010dni \u010dasopis za nutricionizam i dijetetiku<\/em>, 10 (2021), 1; 10-13.<\/li>\n
      5. \n
        A\u010dkar, \u0110ur\u0111ica; Babi\u0107, Jurislav; Joki\u0107, Stela; Jozinovi\u0107, Antun; Mili\u010devi\u0107, Borislav; \u0160ubari\u0107, Drago.Transitioning to Zero Waste in Agro-Food Sector \u2013 Novel Solutions for By-Product Valorisation<\/a>. Engineering power: bulletin of the Croatian Academy of Engineering,<\/i> 17<\/strong> (2022), 1; 2-10.<\/span><\/div>\n<\/li>\n
      6. \n
        Trgovac, Mirela; Bari\u0161i\u0107, Veronika; Flanjak, Ivana; Jozinovi\u0107, Antun; Mili\u010devi\u0107, Borislav; Babi\u0107, Jurislav; \u0160ubari\u0107, Drago; A\u010dkar, \u0110ur\u0111ica. Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling<\/a>. Croatian journal of food science and technology,<\/i> 14<\/strong> (2022), 2; 1-12.<\/span><\/div>\n<\/li>\n
      7. Bari\u0161i\u0107, Veronika; A\u010dkar, \u0110ur\u0111ica; Lame\u0161i\u0107, Sandra; Grbe\u0161, Josipa; \u0160krabal, Svjetlana; Flanjak, Ivana. Use of cocoa shell in instant cocoa powders – research of different hydrocolloid additions and drying techniques. Hrana u zdravlju i bolesti – Food in Health and Disease,\u00a0<\/em>11 <\/strong>(2022), 2; 50-57.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n
        ZNANSTVENI RADOVI KATEGORIJE A3:<\/div>\n
          \n
        1. \n
          Bari\u0161i\u0107, Veronika; Lon\u010darevi\u0107, Ivana; Petrovi\u0107, Jovana; Flanjak, Ivana; Jozinovi\u0107, Antun; \u0160ubari\u0107, Drago; Babi\u0107, Jurislav; Mili\u010devi\u0107, Borislav; A\u010dkar, \u0110ur\u0111ica. Effect of Coconut and Palm Oil on Chocolate Produced in Ball Mill<\/a>. 7th International Conference “Vallis Aurea” Focus on: Research & Innovation<\/i> \/ Katalini\u0107, Branko (ur.).<\/span>Po\u017eega-Vienna, <\/span>2020. str. 33-41 <\/span><\/div>\n<\/li>\n<\/ol>\n
          <\/div>\n
          STRU\u010cNI RADOVI:<\/div>\n
            \n
          1. \n
            Bari\u0161i\u0107, Veronika; \u0160ubari\u0107, Drago; Ja\u0161i\u0107, Midhat; Babi\u0107, Jurislav. Function of food additives in chocolate production<\/a>. Hrana u zdravlju i bolesti, znanstveno-stru\u010dni \u010dasopis za nutricionizam i dijetetiku,<\/i> 8<\/strong> (2019), 2; 123-128.<\/span><\/div>\n<\/li>\n<\/ol>\n
            <\/div>\n
            POGLAVLJA U KNJIGAMA:<\/div>\n
              \n
            1. \n
              \n
              A\u010dkar, \u0110ur\u0111ica; Bari\u0161i\u0107, Veronika; Babi\u0107, Jurislav; \u0160ubari\u0107, Drago; Lon\u010darevi\u0107, Ivana; Petrovi\u0107, Jovana; Jozinovi\u0107, Antun. Use of Milk Powder in Chocolate Production.<\/a> Agricultural Research Updates. Volume 31<\/em>. Gorawala, Prathamesh; Mandhatri, Srushti (ur.). <\/span>New York: Nova Science Publishers, 2020. str. 173-215.<\/span><\/div>\n<\/div>\n<\/li>\n
            2. \n
              Bari\u0161i\u0107, Veronika; Flanjak, Ivana; Jozinovi\u0107, Antun; Doko, Kristina; Babi\u0107, Jurislav; \u0160ubari\u0107, Drago; A\u010dkar, \u0110ur\u0111ica. Mogu\u0107nosti iskori\u0161tenja otpada nastalog preradom kakaovca<\/a>. Neke mogu\u0107nosti iskori\u0161tenja nusproizvoda prehrambene industrije – Knjiga 3<\/em>. \u0160ubari\u0107, Drago ; Mili\u010devi\u0107, Borislav (ur.). <\/span>Osijek: Sveu\u010dili\u0161te Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnolo\u0161ki fakultet Osijek, Veleu\u010dili\u0161te u Po\u017eegi, 2021. str. 165-186.<\/span><\/div>\n<\/li>\n<\/ol>\n

              SUDJELOVANJA NA SKUPOVIMA:<\/p>\n

              1. Bari\u0161i\u0107, Veronika; Flanjak, Ivana; Kri\u017ei\u0107, Ivana; Jozinovi\u0107, Antun; \u0160ubari\u0107, Drago; Babi\u0107, Jurislav; A\u010dkar, \u0110ur\u0111ica. Phenolics and methylxanthines profile of cocoa shell and the effect of cold plasma treatment on their content<\/a>. 11th International Scientific and Professional Conference With Food to Health<\/em>, Split, Hrvatska, 18. – 19. 10. 2018.<\/p>\n

              Poster WFH 2018<\/a><\/p>\n

              \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \"\" \"\"<\/div>\n
              2. Veronika Bari\u0161i\u0107, Ivana Flanjak, Antun Jozinovi\u0107, Drago \u0160ubari\u0107, Jurislav Babi\u0107, Borislav Mili\u010devi\u0107, \u0110ur\u0111ica A\u010dkar. Selected Properties of HVED Treated Cocoa Shell<\/a>. Sixth International Conference Sustainable Postharvest and \u00a0Food Technologies INOPTEP 2019 and XXXI National Conference Processing and Energy in Agriculture PTEP 2019<\/em>, Kladovo, Srbija, 7. – 12. 4. 2019.<\/div>\n
              Poster INOPTEP_SELECTED PROPERTIES OF HVED TREATED COCOA SHELL<\/a><\/div>\n
              \n

              \"\"<\/p>\n<\/div>\n

              3. Bari\u0161i\u0107, Veronika; Tot, Ana; Bude\u010d, Maja; Flanjak, Ivana; Jozinovi\u0107, Antun; Babi\u0107, Jurislav; \u0160ubari\u0107, Drago; Mili\u010devi\u0107, Borislav; A\u010dkar, \u0110ur\u0111ica. <\/span>Influence of high-voltage electric discharge on acrylamide and HMF content in cocoa husk.<\/a> Book of Abstracts of the XX EuroFoodChem Congress<\/em>, Porto, Portugal, 17. – 19. 6. 2019.<\/span><\/p>\n

              \"\" \"\"<\/p>\n

              4. Drago \u0160ubari\u0107, Jurislav Babi\u0107, Vlado Guberac, \u0110ur\u0111ica A\u010dkar, Stela Joki\u0107, Borislav Mili\u010devi\u0107, Antun Jozinovi\u0107. \u010cOKOLADA: OD HEDONIZMA DO FUNKCIONALNOG PROIZVODA<\/a>. 2. bosanskohercegova\u010dki kongres o debljini s me\u0111unarodnim sudjelovanjem i 8. simpozij \u201cNovosti u gastroenterologiji\u201d<\/em>, Mostar, BiH, 20. – 23. 6. 2019.
              \n<\/span><\/p>\n

              Prezentacija Debljina-BiH-2019<\/a><\/p>\n

              \"\"<\/p>\n

              5. Bari\u0161i\u0107, Veronika; Flanjak, Ivana; Jozinovi\u0107, Antun; \u0160ubari\u0107, Drago; Babi\u0107, Jurislav; Mili\u010devi\u0107, Borislav; Joki\u0107, Stela; Doko, Kristina; A\u010dkar, \u0110ur\u0111ica. Dietary fibres and water binding capacity of high voltage electrical discharge treated cocoa shell.<\/a> Book of Abstracts of the 12th International Scientific and Professional Conference WITH FOOD TO HEALTH, <\/i>Osijek, Hrvatska, 24. – 25. 10. 2019.
              \n<\/i><\/span><\/p>\n

              Poster_kakaova ljuska_Hranom do zdravlja 2019<\/a><\/p>\n

              6. Bari\u0161i\u0107, Veronika; Flanjak, Ivana; Jozinovi\u0107, Antun; \u0160ubari\u0107, Drago; Babi\u0107, Jurislav; Mili\u010devi\u0107, Borislav; Lon\u010dari\u0107, Ante; Doko, Kristina; Fi\u0161er, Dorotea; A\u010dkar, \u0110ur\u0111ica. Fatty acid composition of different chocolate types<\/a>. Book of Abstracts of the 12th International Scientific and Professional Conference WITH FOOD TO HEALTH, <\/i> Osijek, Hrvatska, 24. – 25. 10. 2019.
              \n<\/i><\/span><\/p>\n

              Poster_\u010dokolade_Hranom do zdravlja 2019<\/a><\/p>\n

              \"\" \"\"<\/p>\n

              7. A\u010dkar, \u0110ur\u0111ica; Bari\u0161i\u0107, Veronika; Flanjak, Ivana; Doko, Kristina; Jozinovi\u0107, Antun. Primjena kakaove ljuske u konditorskim proizvodima \u2013 izazovi i rje\u0161enja<\/a>. FOOD INDUSTRY BY-PRODUCTS Book of Abstracts \/ Knjiga sa\u017eetaka,<\/i> A\u010dkar, \u0110ur\u0111ica (ur.). str. 13-14 (pozvano predavanje), Kopa\u010dki rit, 26. 6. 2020.
              \n<\/span><\/p>\n

              Primjena kakaove ljuske u konditorskim proizvodima \u2013 izazovi<\/a><\/p>\n

              \"\"<\/p>\n

              8. Bari\u0161i\u0107, Veronika; Lon\u010darevi\u0107, Ivana; Petrovi\u0107, Jovana; Flanjak, Ivana; Jozinovi\u0107, Antun; \u0160ubari\u0107, Drago; Babi\u0107, Jurislav; Mili\u010devi\u0107, Borislav; A\u010dkar, \u0110ur\u0111ica. Effect of cocoa shell addition on physical properties of chocolate<\/a>. 18th Ru\u017ei\u010dka Days TODAY SCIENCE – TOMORROW INDUSTRY.<\/i> Zagreb i Osijek, 2020. str. 93, Vukovar, 16. – 18. 9. 2020.
              \n<\/span><\/p>\n

              18.-Ru\u017ei\u010dka_poster_C-1_Bari\u0161i\u0107-1<\/a><\/p>\n

              \"\"<\/p>\n

              9. Bari\u0161i\u0107, Veronika; Jozinovi\u0107, Antun; Flanjak, Ivana; \u0160ubari\u0107, Drago; Babi\u0107, Jurislav; Mili\u010devi\u0107, Borislav; Doko, Kristina; A\u010dkar, \u0110ur\u0111ica. Effect of addition of cocoa bean shell in hazelnut spread<\/a>. Food Quality and Texture in Sustainable Production and Healthy Consumption Book of Abstracts<\/i> \/ Tudoreanu, Liliana ; Schleining, Gerhard ; Flynn, Katherine ; Habershuber, Anita ; Cristea, Stelica (ur.). Bucharest, 2020. str. 34, online<\/em>, 18. – 19. 11. 2020.
              \n<\/span><\/p>\n

              Bari\u0161i\u0107 et al. ISEKI 2020 presentation<\/a> Bari\u0161i\u0107 et al. ISEKI 2020<\/a><\/p>\n

              10. Bari\u0161i\u0107, Veronika; Lon\u010dari\u0107, Ante; Flanjak, Ivana; Jozinovi\u0107, Antun; Joki\u0107, Stela; \u0160ubari\u0107, Drago; Babi\u0107, Jurislav; Mili\u010devi\u0107, Borislav; A\u010dkar, \u0110ur\u0111ica. Stability of chocolates enriched with cocoa shell during storage<\/a>. 1st International Electronic Conference on Food Science and Functional Foods. <\/i>Basel, \u0160vicarska, online, <\/em>10. – 25. 11. 2020. 034455, 1<\/p>\n

              Barisic-SciForum-FOODS-poster-2020<\/a> Barisic-SciForum-FOODS-slides-2020<\/a><\/p>\n

              11. Bari\u0161i\u0107, Veronika; Flanjak, Ivana; Jozinovi\u0107, Antun; Babi\u0107, Jurislav; \u0160ubari\u0107, Drago; Mili\u010devi\u0107, Borislav; A\u010dkar, \u0110ur\u0111ica. Effect of high voltage electrical discharge treatment and drying technology on properties of cocoa shell<\/a>. 6th International ISEKI-Food Conference Book of Abstracts<\/i> \/ Vieira, Margarida ; Pittia, Paola ; Silva, L.M. Cristina ; Dubois-Brissonnet, Florence ; Costa, Rui ; Chrysanthopoulou, Foteini (ur.). Online: ISEKI-Food Association, 23. – 25. 6. 2021.<\/p>\n

              Poster ISEKI 2021<\/a><\/p>\n

              12. Bari\u0161i\u0107, Veronika; Flanjak, Ivana; Doko, Kristina; Jozinovi\u0107, Antun; Babi\u0107, Jurislav; \u0160ubari\u0107, Drago; Mili\u010devi\u0107, Borislav; A\u010dkar, \u0110ur\u0111ica. Cocoa shell – too valuable to waste<\/a>. 2nd International Conference FOOD INDUSTRY BY-PRODUCTS Book of Abstracts<\/i> \/ Mili\u010devi\u0107, Borislav (ur.). Kopa\u010dki rit, Hrvatska, 28. 6. 2021.<\/p>\n

              Prezentacija FIB 2021<\/a><\/p>\n

              13. Bari\u0161i\u0107, Veronika; Lon\u010darevi\u0107, Ivana; Petrovi\u0107, Jovana; Flanjak, Ivana; Jozinovi\u0107, Antun; \u0160ubari\u0107, Drago; Babi\u0107, Jurislav; Mili\u010devi\u0107, Borislav; A\u010dkar, \u0110ur\u0111ica. Nutritional improvement of milk and dark chocolate with treated and untreated cocoa shell<\/a>. 10th Central European Congress on Food (CEFood) Book of Abstracts<\/i> \/ Muj\u010dinovi\u0107, Alen (ur.). Sarajevo, Bosna i Hercegovina, 10. – 11. 6. 2021.<\/p>\n

              Poster CEFood 2021<\/a><\/p>\n

              14. Doko, Kristina; Bari\u0161i\u0107, Veronika; Flanjak, Ivana; Jozinovi\u0107, Antun; Babi\u0107, Jurislav; \u0160ubari\u0107, Drago; Mili\u010devi\u0107, Borislav; A\u010dkar, \u0110ur\u0111ica. Microbiological stability of chocolates with added cocoa shell.<\/a> Book of Abstracts of the 13th International Scientific and Professional Conference WITH FOOD TO HEALTH<\/i> \/ Babi\u0107, Jurislav ; \u0160ubari\u0107, Drago ; Ja\u0161i\u0107, Midhat (ur.). Osijek i Tuzla, 2021. str. 97-97.<\/span><\/p>\n

              Poster_Hranom do zdravlja 2021<\/a><\/p>\n

              15. A\u010dkar, \u0110ur\u0111ica; Bari\u0161i\u0107, Veronika; Flanjak, Ivana; Babi\u0107, Jurislav. Application of cocoa shell in the production of chocolate and chocolate-like products.<\/a> OPORPH 2021: Book of Abstracts<\/i> \/ \u0106ati\u0107, Sead (ur.). Tuzla, Bosna i Hercegovina, 2021. str. 1-1.<\/span><\/div>\n
              Prezentacija OPORPH 2021.<\/a><\/div>\n
              \"\"<\/div>\n
              <\/div>\n
              16. Flanjak, Ivana; Bari\u0161i\u0107, Veronika; Jozinovi\u0107, Antun; Babi\u0107, Jurislav; \u0160ubari\u0107, Drago; Mili\u010devi\u0107, Borislav; A\u010dkar, \u0110ur\u0111ica. Content of bioactive components and sensory acceptability of chocolates enriched with cocoa shell.<\/a> 4th Food Structure and Functionality Symposium. <\/i>Online, 2021. P.C.28, 1.<\/span><\/div>\n
              Poster_FSFS 2021.<\/a><\/div>\n
              <\/div>\n
              17. A\u010dkar, \u0110ur\u0111ica; Bari\u0161i\u0107, Veronika; Flanjak, Ivana; Babi\u0107, Jurislav. Can Chocolate Be More Nutricious and Sustainable? International Conference “Human \u2013 Nutrition \u2013 Environment\u201d. Rzeszow, Poljska, 13.-14.10.2021.<\/div>\n
              Prezentacija HNE 2021.<\/a><\/div>\n
              <\/div>\n
              18. Bari\u0161i\u0107, Veronika; Flanjak, Ivana; A\u010dkar, \u0110ur\u0111ica. Application of cocoa shell in production of chocolate.<\/a> 3rd YOUNG SCIENTISTS’ DAY – Book of Abstracts. <\/i><\/span>Osijek, 2021. str. 28-28.<\/span><\/div>\n
              Prezentacija_DMI<\/a> 2021.<\/div>\n
              \"\"<\/div>\n
              19. Bari\u0161i\u0107, Veronika; Flanjak, Ivana; Jozinovi\u0107, Antun; Babi\u0107, Jurislav; \u0160ubari\u0107, Drago; A\u010dkar, \u0110ur\u0111ica. An improved spectrophotometric method for the determination of peroxide value in fats for chocolate production<\/a>. XIV MEETING OF YOUNG CHEMICAL ENGINEERS BOOK OF ABSTRACTS. <\/i>Zagreb, <\/i>2022. <\/i>str. 36-36. <\/span><\/div>\n
              <\/div>\n
              20. Flanjak, Ivana; Bari\u0161i\u0107, Veronika; Jozinovi\u0107, Antun; Babi\u0107, Jurislav; \u0160ubari\u0107, Drago; Mili\u010devi\u0107, Borislav; Tot, Ana; A\u010dkar, \u0110ur\u0111ica. Sensory attributes of sweet spreads with cocoa shell. 3rd International Scientific and Professional Conference Food Industry By-products. Osijek, 2022. str. 24-25.<\/p>\n