Pregled po CROSBI profilu: Elizabeta Zandona (CROSBI Profil: 34527, MBZ: 365935, ORCID: 0000-0002-5131-8081)
Pronađeno 27 radova
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1.Nanotechnology in the food industry: Nanofood safety and potential negative effects on human health // BOOK OF PROCEEDINGS of 8th International Professional and Scientific Conference “Occupational Safety and Health” / Kirin, S. ; Štedul, I. ; Bubaš, M. (ur.).
Karlovac: KARLOVAC UNIVERSITY OF APPLIED SCIENCES, 2022. str. 190-196 (poster, međunarodna recenzija, cjeloviti rad (in extenso), stručni) -
2.CORROSION RESISTANCE OF ALUMINIUM IN SOLUTIONS OF ORGANIC ACIDS WITH THE ADDITION OF CAROB POWDER // Proceedings NATURAL RESOURCES, GREEN TECHNOLOGY AND SUSTAINABLE DEVELOPMENT / Radojčić Redovniković, Ivana ; Jakovljević, Tamara ; Stojaković, Renata ; Erdec, Dina ; Panić ; Manuela ; Damjanović, Anja ; Radošević, Kristina ; Cvjetko Bubalo, Marina (ur.).
Zagreb: Faculty of Food Technology and Biotechnology, University of Zagreb, 2022. str. 94-98 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
3.USE OF EDIBLE FILMS FOR CHEESE PRESERVATION // Occupational Safety and Health / Kirin, Snježana ; Štedul, Ivan ; Bubaš, Marija (ur.).
Karlovac: Karlovac University of Applied Sciences, 2022. str. 296-301 (poster, međunarodna recenzija, cjeloviti rad (in extenso), ostalo) -
4.Poboljšanje mikrobiološke kvalitete sira primjenom ozonizirane atmosfere u zrionama // Zbornik sažetaka 44. Međunarodnog simpozija mljekarskih stručnjaka / Bašić, Zoran (ur.).
Zagreb: Hrvatska mljekarska udruga, 2022. str. 60-60 (poster, domaća recenzija, sažetak, znanstveni) -
5.UTJECAJ UVJETA PAKIRANJA NA ROK TRAJNOSTI KRAVLJE SKUTE S DODATKOM PROTEINSKOG PRAHA INDUSTRIJSKE KONOPLJE, 2021., diplomski rad, preddiplomski, Veleučilište u Karlovcu/Odjel prehrambene tehnologije, Karlovac
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6.MIKROBNE KULTURE U SIRARSTVU I NEKI POSTUPCI OČUVANJA NJIHOVE STABILNOSTI, 2021., diplomski rad, preddiplomski, Odjel prehrambene tehnologije, Karlovac
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7.OLIVE LEAF EXTRACT (OLE) AS BIOACTIVE CONSTITUENT IN CHEESE MANUFACTURING // Book of Abstracts of 13th International Scientific and Professional Conference "WITH FOOD TO HEALTH" / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat (ur.).
Osijek : Tuzla: Faculty of Food Technology Osijek (University of Osijek) and Faculty of Technology (University of Tuzla), 2021. str. 159-159 (poster, recenziran, sažetak, znanstveni) -
8.Whey Utilization: Sustainable Uses and Environmental Approach // Food technology and biotechnology, 59 (2021), 2; 147-161 doi:10.17113/ftb.59.02.21.6904 (međunarodna recenzija, pregledni rad, znanstveni)
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9.ISKORIŠTAVANJE SIRUTKE - DOSTIGNUĆA I INOVATIVNI NAČINI PRIMJENE, 2021., diplomski rad, preddiplomski, Odjel prehrambene tehnologije, Karlovac
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10.TRETMAN OZONOM U PREHRAMBENOJ INDUSTRIJI, 2020., diplomski rad, preddiplomski, Odjel prehrambene tehnologije, Karlovac
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11.Quality and shelf life of Skuta whey cheese packed under vacuum and modified atmosphere in presence or absence of the hemp seed powder // Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry (University of Bacău) = Studii şi cercetări ştiinţifice, 21 (2020), 4; 483-495 (međunarodna recenzija, članak, znanstveni)
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12.Development of an online educational platform as support to the small dairy producers facing the problems during cheese production // Book of abstracts 18th Ružička days "Today Science-Tomorrow Industry" / Jukić, Ante (ur.).
Zagreb : Osijek: Croatian Society of Chemical Engineers (CSCE), Faculty of Food Technology Osijek University of Josip Juraj Strossmayer in Osijek, 2020. str. 94-94 (poster, recenziran, sažetak, znanstveni) -
13.Lipid Composition of Sheffersomyces stipitis M12 Strain Grown on Glycerol as a Carbon Source // Food technology and biotechnology, 58 (2020), 2; 203-213 doi:10.17113/ftb.58.02.20.6540 (međunarodna recenzija, članak, znanstveni)
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14.CULTURAL-HISTORICAL HERITAGE OF KARLOVAC COUNTY – HOMEMADE BREAD GASTRONOMIC TOURIST PRODUCT IN RESTAURANTS IN KARLOVAC COUNTY // PROCEEDINGS OF THE 10th INTERNATIONAL CONGRESS FLOUR–BREAD ’19 12th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTSBRAŠNO–KRUH ’19. / Strelec, Ivica ; Jozinović, Antun ; Budžaki, Sandra (ur.).
Osijek: Josip Juraj Strossmayer University of Osijek ; Faculty of Food Technology, 2020. str. 7-15 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
15.Effect of modified atmosphere packaging and hemp seed powder addition on Skuta quality and shelf life // Book of Abstracts of the 12th International Scientific and Professional Conference WITH FOOD TO HEALTH / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat (ur.).
Osijek : Tuzla, 2019. str. 158-158 (poster, međunarodna recenzija, sažetak, znanstveni) -
16.Impact of pumpkin seed oil and coffee treatment on the characteristics of semi-hard cheese // Croatian Journal of Food Science and Technology, 11 (2019), 2; CJFST.2019.11.2.03, 6 doi:10.17508/CJFST.2019.11.2.03 (međunarodna recenzija, članak, znanstveni)
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17.SIGURNOST PROIZVODA RIBARSTVA I NJIHOVA ZASTUPLJENOST U PREHRANI EUROPLJANA // Book of Proceedings of 7th International Professional and Scientific Conference “Occupational Safety and Health” / Kirin, S. (ur.).
Karlovac, 2018. str. 964-968 (poster, domaća recenzija, cjeloviti rad (in extenso), stručni) -
18.OZLJEDE NA RADU U PREHRAMBENOJ INDUSTRIJI U REPUBLICI HRVATSKOJ ZA PERIOD 2014. – 2016. // Book of Proceedings of 7th International Professional and Scientific Conference “Occupational Safety and Health” / Kirin, S. (ur.).
Karlovac, 2018. str. 77-83 (poster, domaća recenzija, cjeloviti rad (in extenso), stručni) -
19.The influence of the rennet storage temperature on the texture and the sensory properties of semi-hard cheese // Book of abstracts 43th Croatian dairy experts Symposium with International participation
Lovran, Hrvatska, 2018. str. 67-68 (poster, domaća recenzija, sažetak, znanstveni) -
20.QUALITY CONTROL OF DIFFERENT SORTS OF RAW AND ROASTED COFFEE BEANS // Book of abstracts of 17th Ružička Days "Today Science - Tomorrow Industry" / Tomas, S. ; Ačkar, Đ. (ur.).
Osijek : Zagreb, 2018. str. 150-150 (poster, međunarodna recenzija, sažetak, znanstveni) -
21.THE INFLUENCE OF DIFFERENT STABILIZATION REGIMES ON BEER STABILITY // BOOK OF ABSTRACTS / KNJIGA SAŽETAKA of 11th International Scientific and Professional Conference WITH FOOD TO HEALTH
Split, Hrvatska, 2018. str. 123-123 (poster, međunarodna recenzija, sažetak, znanstveni) -
22.Production of whey protein as nutritional valuable foods // Croatian Journal of Food Science and Technology, 10 (2018), 2; 255-260 doi:10.17508/CJFST.2018.10.2.09 (domaća recenzija, pregledni rad, znanstveni)
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23.Inhibicijska djelotvornost eteričnog ulja kopra i R-(-)-karvona na koroziju aluminija // Book of Abstract XII Meeting of Young Chemical Engineers / Vrsaljko, Domagoj ; Dejanović, Igor ; Žižek, Krunoslav (ur.).
Zagreb: Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2018. str. 134-134 (poster, domaća recenzija, sažetak, znanstveni) -
24.The impact of essential oils (laurel, basil and dill) on corrosion behaviour of Al-Mg alloy in model solutions // Procceding of Natural Resources, Green Technology & Sustainable Development / Radojčić Redovniković, I. ; Jakovljević, T. ; Petravić Tominac, V. ; Panić, M. ; Stojaković, R. ; Erdec, D. ; Radošević, K. ; Gaurina Srček, V. ; Cvjetko Bubalo, M. (ur.).
Zagreb: Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia, 2018. str. 90-94 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
25.PROIZVODNJA SIRUTKINIH PROTEINA KAO NUTRITIVNO VRIJEDNE HRANE // BOOK OF ABSTRACTS / KNJIGA SAŽETAKA of 10th International Scientific and Professional Conference WITH FOOD TO HEALTH / Šubarić, D. ; Jašić, M. (ur.).
Osijek : Tuzla, 2017. str. 150-150 (poster, međunarodna recenzija, sažetak, znanstveni) -
26.Uzgoj kvasca Scheffersomyces stipitis na laboratorijskoj tresilici i u laboratorijskom bioreaktoru s ciljem proizvodnje (S)-adenozil- L- metionina, 2016., diplomski rad, diplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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27.BIOTEHNOLOŠKA PRIMJENA EKSTREMOFILNIH MIKROORGANIZAMA, 2014., diplomski rad, preddiplomski, Prehrambeno-biotehnološki fakultet, Zagreb
