Pregled po CROSBI profilu: Mirela Kopjar (CROSBI Profil: 18410, MBZ: 250632)

226.

Nedić Tiban, Nela; Kopjar, Mirela; Babić, Jurislav; Kenjerić, Danijela

Some quality parameters of selected Croatian honeys // Programme and Book of Abstracts / Banati, Diana ; Farkas, Jozsef ; Gelencser, Eva (ur.).
Budimpešta: Central Food Research Institute, Complex Committee on Food Science of the Hungarian Academy of Sciences, 2004. str. 114-114 (poster, međunarodna recenzija, sažetak, znanstveni)

227.

Šubarić, Drago; Piližota, Vlasta; Nedić Tiban, Nela; Babić, Jurislav; Kopjar, Mirela

Studies on the enzymatic browning and polyphenols of apple fruit and apple juice // 32nd International Symposium Actual Tasks on Agricultural Engineering
Opatija, Hrvatska, 2004. (predavanje, međunarodna recenzija, neobjavljeni rad, znanstveni)

228.

Piližota, Vlasta; Šubarić, Drago; Nedić Tiban, Nela; Kopjar, Mirela; Babić, Jurislav

Influence of browning inhibitors on colour and polyphenols in fresh-cut pears and pear juice // Actual Tasks on Agricultural Engineering : Proceedings of the 32th International Symposium on Agricultural Engineering / Košutić, Silvio (ur.).
Zagreb: Agronomski fakultet Sveučilišta u Zagrebu, 2004. str. 405-414 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)

229.

Nedić Tiban, Nela; Piližota, Vlasta; Šubarić, Drago; Kopjar, Mirela; Babić, Jurislav

Effects of concentration and temperature on rheological properties of some hydrocolloids // Proceedings of International Congress Flour-Bread '03 / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Faculty of Food Technology, University of J.J. Strossmayer in Osijek, 2004. str. 158-167 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)

230.

Šubarić, Drago; Babić, Jurislav; Kovačević, Dragan; Kopjar, Mirela; Nedić Tiban, Nela

Influence of guar and pectin on gelatinisation and retrogradation of starch // Proceeding of International Congress Flour - Bread '03 [and] 4th Croatian Congress of Cereal Technologists, Opatija, 19-22. 11. 2003. / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Faculty of Food Technology, University of J.J. Strossmayer in Osijek, 2004. str. 123-130 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)

231.

Nedić Tiban, Nela; Piližota, Vlasta; Šubarić, Drago; Kopjar, Mirela; Babić, Jurislav

Effects of concentration and temperature on rheological properties of some hydrocolloids // Abstract book / International Congress Flour - Bread '03 [and] 4th Croatian Congress of Cereal Technologists, Opatija, 19-22. 11. 2003. / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Faculty of Food Technology, University of J.J. Strossmayer in Osijek, 2003. str. 42-42 (poster, međunarodna recenzija, sažetak, znanstveni)

232.

Nedić Tiban, Nela; Piližota, Vlasta; Šubarić, Drago; Miličević, Dijana; Kopjar, Mirela

Influence of Hydrocolloids and Sweeteners on Flow Behaviour of Peach Nectar // Acta alimentaria, 32 (2003), 4; 383-393 (međunarodna recenzija, članak, znanstveni)

233.

Šubarić, Drago; Babić, Jurislav; Kovačević, Dragan; Kopjar, Mirela; Nedić Tiban, Nela

Influence of guar and pectin on gelatinisation and retrogradation of starch // Abstract book / International Congress Flour - Bread '03 [and] 4th Croatian Congress of Cereal Technologists, Opatija, 19-22. 11. 2003. / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Faculty of Food Technology, University of Josip Juraj Strossmayer in Osijek, 2003. str. 56-56 (poster, međunarodna recenzija, sažetak, znanstveni)

234.

Kopjar, Mirela

Utjecaj hidrokoloida na reološka i senzorska svojstva kašastog soka breskve, 2002., diplomski rad, Prehrambeno tehnološki fakultet, Osijek

235.

Nedić, Nela; Piližota, Vlasta; Šubarić, Drago; Kopjar, Mirela

Influence of hydrocolloids and aspartame on rheological properties of peach juice // Proceedings of the 4th Croatian congress of food technologists, biotechnologists and nutritionists / Tripalo, Branko (ur.).
Zagreb: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2002. str. 161-166 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)