PUBLICATIONS

PUBLISHED ARTICLES …

Emil Zlatić, Anita Pichler,  Rajko Vidrih, Janez Hribar, Vlasta Piližota, Mirela Kopjar: Volatile profile of sour cherry puree as affected by sucrose and trehalose. International Journal of Food Properties. Accepted for publication

Mirela Kopjar, Danijela Alilović, Tomaž Požrl, Vlasta Piližota, Anita Pichler: Phenolics and antioxidant activity of sour cherry extracts with sugar addition. Acta Alimentaria. Accepted for publication

Emil Zlatić, Anita Pichler, Ante Lončarić, Rajko Vidrih, Tomaž Požrl, Janez Hribar, Vlasta Piližota, Mirela Kopjar: Volatile compounds of freeze-dried sour cherry puree affected by addition of sugars. International Journal of Food Properties. Accepted for publication

Ante Lončarić, Anita Pichler, Ivona Trtinjak, Vlasta Piližota, Mirela Kopjar: Phenolics and antioxidant activity of freeze-dried sour cherry puree with addition of disaccharides. LWT – Food Science and Technology, 73 (2016) 391-396.

Mirela Kopjar, Ante Lončarić, Mateja Mikulinjak, Žaklina Šrajbek, Mihaela Šrajbek, Anita Pichler: Evaluation of Antioxidant Interactions of Combined Model Systems of Phenolics in the Presence of Sugars. Natural Product Communications, 11 (10), (2016) 1445-1448.

Mirela Kopjar, Anita Pichler, Josipa Turi, Vlasta Piližota: Influence of trehalose addition on antioxidant activity, colour and texture of orange jelly during storage. International Journal of Food Science and Technology, 51, (2016) 2640–2646.

 

CONGRESES …

Kopjar M., Zlatić E., Požrl T., Hribar J., Piližota V.: Influence of sucrose and trehalose addition on flavor compounds of sour cherry puree. IUFoST; 17^th World Congress of Food Science and Technology & Expo. August, 17-21, 2014. Montreal, Canada. ORAL PRESENTATION

Zlatić E., Lončarić A., Hribar J., Pichler A., Požrl T., Piližota V., Kopjar M.: Influence of disaccharides addition on volatile compounds of freeze-dried sour cherry puree. International Conference 15^th Ružička Days “Today Science – Tomorrow Industry”. September, 11-12, 2014. POSTER PRESENTATION

Lončarić A., Trtinjak I., Pichler A., Piližota V., Kopjar M.: Influence of disaccharides addition on phenolics and antioxidant activity of freeze-dried sour cherry puree . 9th ISANH Congress on Polyphenol Applicatios. June, 3-5, 2015. Malta. ORAL PRESENTATION

Kopjar M., Lončarić A., Fotez A., Barbarić B., Pichler A.: Effect of sugar addition on anthocyanins and antioxidant activity of sour cherry juice during storage. EuroFoodChem, October, 13-16, 2015., Madrid, Spain. POSTER PRESENTATION

Kopjar M., Lončarić A., Vukoja J., Ćorić A., Pichler A.: Influence of temperature and ultrasound on content of phenolics and antioxidative activity of aronia juice. Conference Agriculture Perspectives in Western Balkan: Production, Processing, Markets. December, 3, 2015., Mostar, BiH. POSTER PRESENTATION

Vukoja J., Dujmović H., Pichler A., Piližota V., Kopjar M.: Phenolics, colour and texture of sour cherry jams during storage. December, 3, 2015., Mostar, BiH. ORAL PRESENTATION

Lončarić A., Pichler A., Kopjar M.: Synergistic Effect of Sugars and Phenolics on Antioxidant Activity of Pomegranate Juice. IFT, July, 16-19, 2016., Chicago, SAD. POSTER PRESENTATION

Lončarić A., Pisačić M., Pichler A., Kopjar M.: Influence of disaccharides and guar gum addition on antioxidant activity of quercetin. International Conference 16^th Ružička Days “Today Science – Tomorrow Industry”, September, 21-23, 2016., Vukovar, Hrvatska. POSTER PRESENTATION

Lončarić A., Pichler A., Kopjar M.: Influence of disaccharides and pectin addition on antioxidant activity of phenolics. Food Quality, 2016, December, 05-06, 2016., Dubai, UAE. ORAL PRESENTATION

Pichler A., Ivić I., Šimunović J., Kopjar M.: Volatile compounds profile of microwave treated tart cherry purees with addition of sugars during storage. Chemical reactions in foods VIII, 15.-17.02.2017., Prague, Czech Republic. POSTER PRESENTATION

Pichler A., Ivić I., Kopjar M.: Texture and aroma profile of sour cherry fillings. Chemical reactions in foods VIII, 15.-17.02.2017., Prague, Czech Republic. POSTER PRESENTATION

Pichler A., Kerekeš A., Pinkle T., Kopjar M.: Aromatic profile of raspberry cream fillings with sugars, modified starches and hydrocolloids. Chemical reactions in foods VIII, 15.-17.02.2017., Prague, Czech Republic. POSTER PRESENTATION

Kopjar M., Pichler A.: Textural properties of model systems of hydrocolloids and sugars. Chemical reactions in foods VIII, 15.-17.02.2017., Prague, Czech Republic. POSTER PRESENTATION

MASTER THESIS …

Danijela Alilović: Influence of sucrose and trehalose addition on flavour and content of phenolics and anthocyanins in sour cherry puree. Faculty of Agronomy and Food Technology, University in Mostaru. September 16^th 2014.

Ana Radman: influence of addition of sucrose, maltose and trehalose on flavour and content of phenolics and anthocyanins in sour cherry juices. Faculty of Agronomy and Food Technology, University in Mostaru. September 22^nd 2014.

Ivana Vukoja:  Synergistic effect of phenolic compounds on antioxidant activity of pomegranate juice. Faculty of Agronomy and Food Technology, University in Mostaru. July, 16th, 2015.

Anđelka Leventić: Influence of phenolic compounds and sucrose on anthocyanins and antioxidant activity of pomegranate juice. Faculty of Agronomy and Food Technology, University in Mostaru. July, 16th, 2015.

Natalija Rašić: Influence of phenolic compounds and trehalose on anthocyanins and antioxidant activity of pomegranate juice. Faculty of Agronomy and Food Technology, University in Mostaru. July, 16th, 2015.

Antonija Ćorić: Influence of temperature and ultrasound on content of phenolics and antioxidative activity in aronia juice. Faculty of Agronomy and Food Technology, University in Mostaru. September, 25th, 2015.

Monika Bušnja: Influence of different sugars on the glass transition temperature of osmotic dehydrated orange peel . Faculty of Food Technology, Osijek. September, 28th, 2015.

Anita Kerekeš: Influence of sugars and hydrocolloids addition on aromatic profile of raspberry cream fillings. Faculty of Food Technology, Osijek. November, 23rd, 2015.

Tijana Pinkle: Influence of sugars and modified starches addition on colour and aroma compounds  in raspberry cream fillings. Faculty of Food Technology, Osijek. July, 11th, 2016.

Ivana Karamatić: Influence of microwaves on content of anthocyanins and antioxidant activity of sour cherry puree with sugar addition. Faculty of Agronomy and Food Technology, University in Mostaru. July, 8th, 07. 2016.

Ana Leko: Influence of temperature on anthocyanins and antioxidant activity in pomegranate juice with sugar addition. Faculty of Agronomy and Food Technology, University in Mostaru. July, 8th, 2016.

Nikolina Ćorić: Change of anthocyanins and antioxidant activity in pomegranate juice during storage. Faculty of Agronomy and Food Technology, University in Mostaru. July, 8th, 2016.

Martina Pehar: Antioxidant activity of model systems of phenols, sugar and pectin. Faculty of Agronomy and Food Technology, University in Mostaru. September, 26th, 2016.

Ružica Pehar: Influence of temperature on antioxidant activity of model solutions of phenolic and sugars. Faculty of Agronomy and Food Technology, University in Mostaru. September, 26th, 2016.

Josipa Petrović: Influence of sugar and guar gum addition on retention of volatile compounds. Faculty of Agronomy and Food Technology, University in Mostaru. September, 29th, 2017.

Danijela Petričušić: Influence of sugar and xanthan addition on retention of volatile compounds. Faculty of Agronomy and Food Technology, University in Mostaru. September, 29th, 2017.

 

GRADUATE THESIS …

Mihaela Šrajbek: Antioxidant activity of model solutions of phenolic compounds with addition of sucrose. Faculty of Food Technology Osijek. July, 8th, 2015.

Žaklina Šrajbek: Antioxidant activity of model solution of phenolic compounds with trehalose addition. Faculty of Food Technology Osijek. July, 8th, 2015.

Kristina Vranić: Trehalose properties and its application in food industry. Faculty of Agronomy and Food Technology, University in Mostaru. September, 25th, 2015.

Ana Fotez: Infulence of trehalose and maltose on phenol and anthocyanin content in sour cherry juice. Faculty of Food Technology Osijek. October, 1st, 2015.

Ivona Trtinjak: Influence of disaccharides addition on fenols and anthocyanins of freeze-dried sour cherry puree. Faculty of Food Technology Osijek. October, 1st, 2015.

Mateja Mikulinjak: Antioxidant activity of model solutions of phenolic compounds. October, 6th, 2015.

Bernardica Barbarić: Infulence of glucose and sucrose on phenol and anthocyanin content in sour cherry juice. Faculty of Food Technology Osijek. October, 6th, 2015.

Ana Kovač: Functional properties of sugars. Faculty of Agronomy and Food Technology, University in Mostaru. September, 15th, 2017.

Tatjana Spajić: Antioxidant activity of pectin/sugar/phenol model systems. Faculty of Food Technology Osijek. September, 14th, 2017.