Pregled po CROSBI profilu: Ivana Ivić (CROSBI Profil: 34029, MBZ: 360735)
Pronađeno 40 radova
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26.Ivić, Ivana; Jukić, Vladimir; Kopjar, Mirela; Pichler, AnitaThe influence of processing parameters on retention of phenolic compounds in red wine concentrated by nanofiltration // Knjiga sažetaka s 12. međunarodnog znanstveno- stručnog skupa HRANOM DO ZDRAVLJA / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat (ur.).
Osijek : Tuzla: Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek ; Tehnološki fakultet Univerziteta u Tuzli, 2019. str. 127-127 (poster, međunarodna recenzija, sažetak, znanstveni) -
27.Ivić, Ivana; Jukić, Vladimir; Kopjar, Mirela; Pichler, AnitaInfluence of processing parameters on permeate flow and retention of aroma and phenolic compounds in red wine concentrated by reverse osmosis // Book of Abstracts of the 8th International Symposium on “Delivery of Functionality in Complex Food Systems”, July 7th-10th, 2019 / Vicente, Antonio ; Pinheiro, Ana Cristina ; Martins, Joana (ur.).
Porto, 2019. str. 70-70 (poster, međunarodna recenzija, sažetak, znanstveni) -
28.Vukoja, Josipa; Pichler, Anita; Ivić, Ivana; Šimunović, Josip; Kopjar, MirelaCellulose as carrier of tart cherry phenolics and volatiles // Book of Abstracts of the 8th International Symposium on “Delivery of Functionality in Complex Food Systems” / Vicente, Antonio ; Pinheiro, Ana Cristina ; Martins, Joana (ur.).
Porto, 2019. str. 118-118 (poster, međunarodna recenzija, sažetak, znanstveni) -
29.Ivić, Ivana; Pichler, AnitaThe influence of processing parameters on the retention of aroma compounds during wine concentration by reverse osmosis and nanofiltration // Book of Abstracts: 2nd Young Scientists Days - Conference, Osijek, Croatia, May 23rd-24th 2019
Osijek, Hrvatska, 2019. str. 28-28 (predavanje, domaća recenzija, sažetak, znanstveni) -
30.Ivić, Ivana; Kopjar, Mirela; Liška, Matea; Marić, Maja; Pichler, AnitaThe influence of the addition of modified starches and hydrocolloids on the phenolic compounds in red wine cream filling // Book of Abstracts: 10th International Congress "Flour-Bread 19" and 12th Croatian Congress of Cereal Technologists "Brašno-Kruh 19", June 11th- 14th 2019 / Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica ; Lončarić, Ante (ur.).
Osijek: Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, 2019. str. 32-32 (poster, međunarodna recenzija, sažetak, znanstveni) -
31.Ivić, Ivana; Kopjar, Mirela; Pichler, AnitaThe influence of pits presence during fermentation on colour and aroma compounds of cherry wine // Book of abstract of 11th International Scientific and Professional Conference With Food to Health, Split, Croatia, October 18th- 19th 2018
Split, Hrvatska, 2018. str. 107-107 (poster, međunarodna recenzija, sažetak, znanstveni) -
32.Pichler, Anita; Ivić, Ivana; Andabak, Josipa; Šafranjević, Maša; Kopjar, MirelaThe influence of fermentation vessels and storage time on the aromatic profile and color of the Plavac mali wine variety // Book of abstract of International conference 17th Ružička days "Today science - tomorrow industry", September 19th-21st 2018
Vukovar, Hrvatska, 2018. str. 72-72 (poster, međunarodna recenzija, sažetak, znanstveni) -
33.Lukinac, Jasmina; Budžaki, Sandra; Jukić, Marko; Lučan, Mirela; Ivić, Ivana; Gligora, Kristina; Koceva Komlenić, DaliborkaKinetic modelling of cookie browning during baking // Technologica acta, 10 (2017), 2; 35-41 (međunarodna recenzija, članak, znanstveni)
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34.Pichler, Anita; Ivić, Ivana; Kopjar, MirelaThe influence of sugars and the addition of modified starches on the retention of aroma compounds in the BlackBerry puree // Book of Abstracts: 9th International Congress "Flour-Bread 17" and 11th Croatian Congress of Cereal Technologists "Brašno-Kruh 17", October 25th-27th 2017
Opatija, Hrvatska, 2017. str. 35-35 (poster, međunarodna recenzija, sažetak, znanstveni) -
35.Pichler, Anita; Kopjar, Mirela; Ivić, IvanaUTJECAJ GEOGRAFSKIH I KLIMATSKIH UVJETA NA TVARI BOJE I AROME U BIJELIM VINIMA BARANJSKOG VINOGORJA // Book of abstracts of 10th International Scientific and Professional Conference With Food to Health, Osijek, Croatia, October 12th-13th 2017 / Šubarić, Drago ; Jašić, Midhat (ur.).
Osijek, 2017. str. 121-121 (predavanje, međunarodna recenzija, sažetak, znanstveni) -
36.Pichler, Anita; Ivić, Ivana; Šimunović, Josip; Kopjar, MirelaVolatile compounds profile of microwave treated tart cherry purees with addition of sugars during storage // International conference on new kowledge on chemical reactions during food processing and storage CHEMICAL REACTIONS IN FOODS VIII
Prag, Češka Republika, 2017. str. 159-159 (poster, međunarodna recenzija, sažetak, znanstveni) -
37.Pichler, Anita; Ivić, Ivana; Kopjar, MirelaTexture and aroma profile of sour cherry fillings // International conference on new kowledge on chemical reactions during food processing and storage CHEMICAL REACTIONS IN FOODS VIII
Prag, Češka Republika, 2017. (poster, međunarodna recenzija, sažetak, znanstveni) -
38.Pichler, Anita; Ivić, Ivana; Mihovilović, Mia; Kopjar, MirelaInfluence of technological process on aroma compounds, polyphenols and flavonoids content in apple wines // Book of abstract of International conference 16th Ružička days "Today science - tomorrow industry", September 21st-23rd 2016
Vukovar, Hrvatska, 2016. str. 49-49 (poster, međunarodna recenzija, sažetak, znanstveni) -
39.Lukinac, Jasmina; Koceva Komlenić, Daliborka; Budžaki, Sandra; Jukić, Marko; Lučan, Mirela; Ivić, IvanaKinetics modelling of cookie browning during baking // Book of abstracts 8th International Congress Flour-Bread '15, 10th Croatian Congress of Cereal Technologists / Koceva Komlenić, Daliborka ; Jukić, Marko (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2015. str. 53-53 (poster, međunarodna recenzija, sažetak, znanstveni) -
40.Ivić, IvanaModeliranje promjene boje čajnog peciva tijekom pečenja, 2014., diplomski rad, diplomski, Prehrambeno-tehnološki fakultet Osijek, Osijek
