{"id":11,"date":"2014-09-25T10:59:34","date_gmt":"2014-09-25T10:59:34","guid":{"rendered":"http:\/\/www.ptfos.unios.hr\/projekti\/kopjar\/?page_id=11"},"modified":"2017-10-09T08:41:48","modified_gmt":"2017-10-09T08:41:48","slug":"publikacije","status":"publish","type":"page","link":"http:\/\/www.ptfos.unios.hr\/projekti\/kopjar\/?page_id=11","title":{"rendered":"PUBLIKACIJE"},"content":{"rendered":"

\"fragole<\/a><\/strong><\/p>\n

OBJAVLJENI RADOVI \u2026<\/strong><\/p>\n

Emil Zlati\u0107, Anita Pichler,\u00a0 Rajko Vidrih, Janez Hribar, Vlasta Pili\u017eota, Mirela Kopjar: Volatile profile of sour cherry puree as affected by sucrose and trehalose<\/b>. International Journal of Food Properties. Prihva\u0107en za objavljivanje<\/p>\n

Mirela Kopjar, Danijela Alilovi\u0107, Toma\u017e Po\u017erl, Vlasta Pili\u017eota, Anita Pichler: Phenolics and antioxidant activity of sour cherry extracts with sugar addition<\/strong>. Acta Alimentaria. Prihva\u0107en za objavljivanje<\/p>\n

Emil Zlati\u0107, Anita Pichler, Ante Lon\u010dari\u0107, Rajko Vidrih, Toma\u017e Po\u017erl, Janez Hribar, Vlasta Pili\u017eota, Mirela Kopjar: Volatile compounds of freeze-dried sour cherry puree affected by addition of sugars. International Journal of Food Properties. <\/strong>Prihva\u0107en za objavljivanje<\/p>\n

Ante Lon\u010dari\u0107, Anita Pichler, Ivona Trtinjak, Vlasta Pili\u017eota, Mirela Kopjar: Phenolics and antioxidant activity of freeze-dried sour cherry puree with addition of disaccharides<\/strong>. LWT – Food Science and Technology, 73 (2016) 391-396.<\/p>\n

Mirela Kopjar, Ante Lon\u010dari\u0107, Mateja Mikulinjak, \u017daklina \u0160rajbek, Mihaela \u0160rajbek, Anita Pichler: Evaluation of Antioxidant Interactions of Combined Model Systems of Phenolics in the Presence of Sugars<\/strong>. Natural Product Communications, 11 (10), (2016) 1445-1448.<\/p>\n

Mirela Kopjar, Anita Pichler, Josipa Turi, Vlasta Pili\u017eota: Influence of trehalose addition on antioxidant activity, colour and texture of orange jelly during storage<\/strong>. International Journal of Food Science and Technology, 51, (2016) 2640\u20132646.<\/p>\n

 <\/p>\n

KONGRESI \u2026<\/strong><\/p>\n

Kopjar M., Zlati\u0107 E., Po\u017erl T., Hribar J., Pili\u017eota V.: Influence of sucrose and trehalose addition on flavor compounds of sour cherry puree<\/strong>. IUFoST; 17th<\/sup> World Congress of Food Science and Technology & Expo. 17-21.08. 2014. Montreal, Canada. USMENO PRIOP\u0106ENJE<\/p>\n

Zlati\u0107 E., Lon\u010dari\u0107 A., Hribar J., Pichler A., Po\u017erl T., Pili\u017eota V., Kopjar M.: Influence of disaccharides addition on volatile compounds of freeze-dried sour cherry puree<\/strong>. International Conference 15th<\/sup> Ru\u017ei\u010dka Days \u201cToday Science \u2013 Tomorrow Industry\u201d. 11-12.09. 2014. POSTER PRESENTATION<\/p>\n

Lon\u010dari\u0107 A., Trtinjak I., Pichler A., Pili\u017eota V., Kopjar M.: Influence of disaccharides addition on phenolics and antioxidant activity of freeze-dried sour cherry puree.<\/strong> 9th ISANH Congress on Polyphenol Applicatios. 3-5.06. 2015. Malta. USMENO PRIOP\u0106ENJE<\/p>\n

Kopjar M., Lon\u010dari\u0107 A., Fotez A., Barbari\u0107 B., Pichler A.: Effect of sugar addition on anthocyanins and antioxidant activity of sour cherry juice during storage<\/strong>. EuroFoodChem, 13.-16. 10. 2015., Madrid, \u0160panjolska. POSTER PREZENTACIJA<\/p>\n

Kopjar M., Lon\u010dari\u0107 A., Vukoja J., \u0106ori\u0107 A., Pichler A.: Influence of temperature and ultrasound on content of phenolics and antioxidative activity of aronia juice<\/strong>. Conference Agriculture Perspectives in Western Balkan: Production, Processing, Markets. 3.12. 2015., Mostar, BiH. POSTER PREZENTACIJA<\/p>\n

Vukoja J., Dujmovi\u0107 H., Pichler A., Pili\u017eota V., Kopjar M.: Phenolics, colour and texture of sour cherry jams during storage<\/strong>. 3.12. 2015., Mostar, BiH. USMENO PRIOP\u0106ENJE<\/p>\n

Lon\u010dari\u0107 A., Pichler A., Kopjar M.: Synergistic Effect of Sugars and Phenolicson Antioxidant Activity of Pomegranate Juice<\/strong>. IFT, 16.-19.07. 2016., Chicago, SAD. POSTER PREZENTACIJA<\/p>\n

Lon\u010dari\u0107 A., Pisa\u010di\u0107 M., Pichler A., Kopjar M.: Influence of disaccharides and guar gum addition on antioxidant activity of quercetin<\/strong>. International Conference 16th<\/sup> Ru\u017ei\u010dka Days \u201cToday Science \u2013 Tomorrow Industry\u201d, 21-23.09. 2016., Vukovar, Hrvatska. POSTER PREZENTACIJA<\/p>\n

Lon\u010dari\u0107 A., Pichler A., Kopjar M.: Influence of disaccharides and pectin addition on antioxidant activity of phenolics<\/strong>. Food Quality, 2016, 05.-06.12. 2016., Dubai, UAE. USMENO PRIOP\u0106ENJE<\/p>\n

Pichler A., Ivi\u0107 I., \u0160imunovi\u0107 J., Kopjar M.: Volatile compounds profile of microwave treated tart cherry purees with addition of sugars during storage<\/strong>. Chemical reactions in foods VIII, 15.-17.02.2017., Prag. POSTER PREZENTACIJA<\/p>\n

Pichler A., Ivi\u0107 I., Kopjar M.: Texture and aroma profile of sour cherry fillings<\/strong>. Chemical reactions in foods VIII, 15.-17.02.2017., Prag. POSTER PREZENTACIJA<\/p>\n

Pichler A., Kereke\u0161 A., Pinkle T., Kopjar M.: Aromatic profile of raspberry cream fillings with sugars, modified starches and hydrocolloids<\/strong>. Chemical reactions in foods VIII, 15.-17.02.2017., Prag. POSTER PREZENTACIJA<\/p>\n

Kopjar M., Pichler A.: Textural properties of model systems of hydrocolloids and sugars<\/strong>. Chemical reactions in foods VIII, 15.-17.02.2017., Prag. POSTER PREZENTACIJA<\/p>\n

DIPLOMSKI RADOVI \u2026<\/strong><\/p>\n

Danijela Alilovi\u0107: Utjecaj dodatka saharoze i trehaloze na tvari arome i udio fenola i antocijana u ka\u0161ama od vi\u0161nje. Agronomski i prehrambeno-tehnolo\u0161ki fakultet, Sveu\u010dili\u0161te u Mostaru. 16. 09. 2014.<\/p>\n

Ana Radman: Utjecaj dodatka saharoze, maltoze i trehaloze na tvari arome i udio fenola i antocijana u sokovima od vi\u0161nje. Agronomski i prehrambeno-tehnolo\u0161ki fakultet, Sveu\u010dili\u0161te u Mostaru. 22. 09. 2014.<\/p>\n

Ivana Vukoja:\u00a0 Sinergisti\u010dki utjecaj fenolnih tvari na antioksidacijsku aktivnost soka od \u0161ipka. Agronomski i prehrambeno-tehnolo\u0161ki fakultet, Sveu\u010dili\u0161te u Mostaru. 16. 07. 2015.<\/p>\n

An\u0111elka Leventi\u0107: Utjecaj dodatka fenolnih tvari i saharoze na udio antocijana i antioksidativnu aktivnost soka od \u0161ipka. Agronomski i prehrambeno-tehnolo\u0161ki fakultet, Sveu\u010dili\u0161te u Mostaru. 16. 07. 2015.<\/p>\n

Natalija Ra\u0161i\u0107: Utjecaj dodatka fenolnih tvari i trehaloze na udio antocijana i antioksidativnu aktivnost soka od \u0161ipka. Agronomski i prehrambeno-tehnolo\u0161ki fakultet, Sveu\u010dili\u0161te u Mostaru. 16. 07. 2015.<\/p>\n

Antonija \u0106ori\u0107: Utjecaj temperature i ultrazvuka na udio fenola i antioksidativnu aktivnost soka od aronije. Agronomski i prehrambeno-tehnolo\u0161ki fakultet, Sveu\u010dili\u0161te u Mostaru. 25. 09. 2015.<\/p>\n

Monika Bu\u0161nja: Utjecaj razli\u010ditih \u0161e\u0107era na temperaturu staklastog prijelaza osmotski dehidratirane kore naran\u010de. Prehrambeno-tehnolo\u0161ki fakultet Osijek. 28. 09. 2015.<\/p>\n

Anita Kereke\u0161: Utjecaj dodatka \u0161e\u0107era i hidrokoloida na aromatski profil pasta od maline. Prehrambeno-tehnolo\u0161ki fakultet Osijek. 23. 11. 2015.<\/p>\n

Tijana Pinkle: Utjecaj dodatka \u0161e\u0107era i modificiranih \u0161krobova na tvari boje i arome pasta od maline. Prehrambeno-tehnolo\u0161ki fakultet Osijek. 11. 07. 2016.<\/p>\n

Ivana Karamati\u0107: Utjecaj mikrovalova na udio antocijana i antioksidativnu aktivnost u ka\u0161i od vi\u0161nje s dodatkom \u0161e\u0107era. Agronomski i prehrambeno-tehnolo\u0161ki fakultet, Sveu\u010dili\u0161te u Mostaru. 08. 07. 2016.<\/p>\n

Ana Leko: Utjecaj temperature na udio antocijana i antioksidativnu aktivnost u soku od \u0161ipka s dodatkom \u0161e\u0107era. Agronomski i prehrambeno-tehnolo\u0161ki fakultet, Sveu\u010dili\u0161te u Mostaru. 08. 07. 2016.<\/p>\n

Nikolina \u0106ori\u0107: Promjena udjela antocijana i antioksidativne aktivnosti u soku od \u0161ipka tijekom skladi\u0161tenja. Agronomski i prehrambeno-tehnolo\u0161ki fakultet, Sveu\u010dili\u0161te u Mostaru. 08. 07. 2016.<\/p>\n

Martina Pehar: Antioksidativna aktivnost modelnih sustava fenola, \u0161e\u0107era i pektina. Agronomski i prehrambeno-tehnolo\u0161ki fakultet, Sveu\u010dili\u0161te u Mostaru. 26.09.2016.<\/p>\n

Ru\u017eica Pehar: Utjecaj temperature na antioksidativnu aktivnost modelnih otopina fenola i \u0161e\u0107era. Agronomski i prehrambeno-tehnolo\u0161ki fakultet, Sveu\u010dili\u0161te u Mostaru. 26.09.2016.<\/p>\n

Josipa Petrovi\u0107: Utjecaj \u0161e\u0107era i guar gume na zadr\u017eavanje hlapljivih tvari. Agronomski i prehrambeno-tehnolo\u0161ki fakultet, Sveu\u010dili\u0161te u Mostaru. 29. 9. 2017.<\/p>\n

Danijela Petri\u010du\u0161i\u0107: Utjecaj \u0161e\u0107era i ksantana na zadr\u017eavanje hlapljivih tvari. Agronomski i prehrambeno-tehnolo\u0161ki fakultet, Sveu\u010dili\u0161te u Mostaru. 29. 9. 2017.<\/p>\n

 <\/p>\n

ZAVR\u0160NI RADOVI \u2026<\/strong><\/p>\n

Mihaela \u0160rajbek: Antioksidacijska aktivnost modelnih otopina fenolnih tvari s dodatkom saharoze. Prehrambeno-tehnolo\u0161ki fakultet Osijek. 08. 07. 2015.<\/p>\n

\u017daklina \u0160rajbek: Antioksidacijska aktivnost modelnih otopina fenolnih tvari s dodatkom trehaloze. Prehrambeno-tehnolo\u0161ki fakultet Osijek. 08. 07. 2015.<\/p>\n

Kristina Vrani\u0107: Svojstva trehaloze i njena primjena u prehrambenoj industriji. \u00a0Agronomski i prehrambeno-tehnolo\u0161ki fakultet, Sveu\u010dili\u0161te u Mostaru. 25. 09. 2015.<\/p>\n

Ana Fotez: Utjecaj dodatka trehaloze i maltoze na udio fenola i antocijana u soku vi\u0161nje. Prehrambeno-tehnolo\u0161ki fakultet Osijek. 01. 10. 2015.<\/p>\n

Ivona Trtinjak: Utjecaj dodatka disaharida na udio fenola i antocijana u liofiliziranim ka\u0161ama vi\u0161nje. Prehrambeno-tehnolo\u0161ki fakultet Osijek. 01. 10. 2015.<\/p>\n

Mateja Mikulinjak: Antioksidativna aktivnost modelnih otopina fenolnih tvari. Prehrambeno-tehnolo\u0161ki fakultet Osijek. 06. 10. 2015.<\/p>\n

Bernardica Barbari\u0107: Utjecaj dodatka glukoze i saharoze na udio fenola i antocijana u soku vi\u0161nje. Prehrambeno-tehnolo\u0161ki fakultet Osijek. 06. 10. 2015.<\/p>\n

Ana Kova\u010d: Funkcionalna svojstva \u0161e\u0107era. Agronomski i prehrambeno-tehnolo\u0161ki fakultet, Sveu\u010dili\u0161te u Mostaru. 15. 09. 2017.<\/p>\n

Tatjana Spaji\u0107: Antioksidativna aktivnost modelnih sustava pektin\/\u0161e\u0107eri\/fenoli. Prehrambeno-tehnolo\u0161ki fakultet Osijek. 14. 09. 2017.<\/p>\n","protected":false},"excerpt":{"rendered":"

OBJAVLJENI RADOVI \u2026 Emil Zlati\u0107, Anita Pichler,\u00a0 Rajko Vidrih, Janez Hribar, Vlasta Pili\u017eota, Mirela Kopjar: Volatile profile of sour cherry puree as affected by sucrose and trehalose. International Journal of Food Properties. Prihva\u0107en za objavljivanje Mirela Kopjar, Danijela Alilovi\u0107, Toma\u017e … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":170,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"http:\/\/www.ptfos.unios.hr\/projekti\/kopjar\/index.php?rest_route=\/wp\/v2\/pages\/11"}],"collection":[{"href":"http:\/\/www.ptfos.unios.hr\/projekti\/kopjar\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.ptfos.unios.hr\/projekti\/kopjar\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/projekti\/kopjar\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/projekti\/kopjar\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11"}],"version-history":[{"count":21,"href":"http:\/\/www.ptfos.unios.hr\/projekti\/kopjar\/index.php?rest_route=\/wp\/v2\/pages\/11\/revisions"}],"predecessor-version":[{"id":252,"href":"http:\/\/www.ptfos.unios.hr\/projekti\/kopjar\/index.php?rest_route=\/wp\/v2\/pages\/11\/revisions\/252"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/projekti\/kopjar\/index.php?rest_route=\/wp\/v2\/media\/170"}],"wp:attachment":[{"href":"http:\/\/www.ptfos.unios.hr\/projekti\/kopjar\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}