Pronađeno 47 radova, za izraz:
"PROJEKT: (Inovativne tehnike u minimalnoj preradi krumpira (Solanum tuberosum) i njegova zdravstvena ispravnost nakon pripreme (IMPROvePOTATO) (IP-2016-06-5343))"
DODAJ/IZMIJENI OPERATORE PRETRAŽIVANJA
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26.Dite Hunjek, Draženka; Repajić, Maja; Ščetar, Mario; Karlović, Sven; Vahčić, Nada; Ježek, Damir; Galić, Kata; Levaj, BrankaEffect of Anti-Browning Agents and Package Atmosphere on the Quality and Sensory of Fresh-Cut Birgit and Lady Claire Potato during Storage at Different Temperatures // Journal of food processing and preservation, 44 (2020), 4; e14391-e14391 doi:10.1111/JFPP.14391 (međunarodna recenzija, članak, znanstveni)
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27.Marić, MartinaOdabir i utjecaj aktivnih jestivih filmova na stabilnost minimalno procesiranog krumpira, 2019., diplomski rad, diplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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28.Čošić, Zrinka; Repajić, Maja; Pelaić, Zdenka; Pedisić, Sandra; Levaj, BrankaNutritivna vrijednost krumpira i njegov utjecaj na ljudsko zdravlje // Glasnik zaštite bilja, 42 (2019), 6; 20-28 doi:10.31727/gzb.42.6.4 (domaća recenzija, pregledni rad, znanstveni)
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29.Mišetić, StipanUtjecaj predtretmana ultrazvuka visokog intenziteta na senzorska svojstva minimalno procesiranog krumpira, 2019., diplomski rad, diplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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30.Pelaić, Zdenka; Pedisić, Sandra; Repajić, Maja; Levaj , BrankaAcrylamide content in fried minimally processed potato during storage // Book of Abstracts of the 33rd EFFoST International Conference 2019
Rotterdam, Nizozemska, 2019. str. P2205-P2205 (poster, međunarodna recenzija, sažetak, znanstveni) -
31.Pedisić, Sandra; Pelaić, Zdenka; Repajić, Maja; Levaj, BrankaImpact of pretreatments on phenolic content and colour of minimally processed potato during storage // Book of Abstracts of the 33rd EFFoST International Conference 2019
Rotterdam, Nizozemska, 2019. str. P2356-P2356 (poster, međunarodna recenzija, sažetak, ostalo) -
32.Pelaić, Zdenka; Dite Hunjek, Draženka; Pedisić, Sandra; Repajić, Maja; Jakupec, Dino; Levaj, BrankaGlucose, fructose and sucrose in minimally processed potato: Effect of cultivar, tuber storage time and heat treatment // 13th European Nutrition Conference-FENS 2019
Dublin, Irska, 2019. str. P3-23-05-P3-23-05 (poster, međunarodna recenzija, sažetak, znanstveni) -
33.Dite Hunjek, Draženka; Pelaić, Zdenka; Pedisić, Sandra; Repajić, Maja, Jakupec, Dino; Dragović Uzelac, Verica; Levaj, BrankaPhenolic compounds in minimally processed potato: Effect of cultivar, tuber storage time and thermal treatment // 13th European Nutrition Conference-FENS 2019
Dublin, Irska, 2019. str. P3-12-01-P3-12-01 (poster, međunarodna recenzija, sažetak, znanstveni) -
34.Dite Hunjek, Draženka; Repajić, Maja; Levaj, BrankaMinimalna prerada krumpira (Solanum tuberosum) // Book of Abstracts of the 54th Croatian & 14th International Symposium on Agriculture / Mioč, Boro ; Širić, Ivan (ur.).
Zagreb: Agronomski fakultet Sveučilišta u Zagrebu, 2019. str. 101-102 (predavanje, međunarodna recenzija, sažetak, znanstveni) -
35.Jakupec DinoUtjecaj predtretmana na sastav minimalno procesiranog krumpira prije i nakon termičke obrade, 2019., diplomski rad, diplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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36.Pufek, PaulaUtjecaj vremena tretmana otopinom natrijeva askorbata na kvalitetu minimalno procesiranog krumpira tijekom skladištenja, 2019., diplomski rad, preddiplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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37.Repajić, Maja; Jakupec, Dino; Ćurko, Josip; Levaj, BrankaEffect of cultivar, pre-treatment and storage time on sensory characteristics of fried minimally processed potato // Proceedings INOPTEP 2019 / Babić, Mirko ; Radojčin, Milivoj ; Pavkov, Ivan (ur.).
Novi Sad: National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 2019. str. 89-93 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
38.Repajić, Maja; Jakupec, Dino; Ćurko, Josip; Levaj, BrankaEffect of cultivar, pre-treatment and storage time on sensory characteristics of fried minimally processed potato // Book of Abstracts INOPTEP 2019 / Radojčin, Milivoj ; Pavkov, Ivan (ur.).
Novi Sad: National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 2019. str. 162-163 (poster, međunarodna recenzija, sažetak, znanstveni) -
39.Dite Hunjek, Draženka; Repajić, Maja; Levaj, BrankaMinimally processing of potato // Book of Abstracts of the 54th Croatian & 14th International Symposium on Agriculture / Mioč, Boro ; Širić, Ivan (ur.).
Zagreb: Agronomski fakultet Sveučilišta u Zagrebu, 2019. str. 101-102 (predavanje, recenziran, sažetak, znanstveni) -
40.Levaj, Branka; Repajić, Maja; Galić, Kata; Dite, DraženkaProizvodnja i čimbenici kvalitete minimalno prerađenog krumpira (Solanum tuberosum) // Glasnik zaštite bilja, 41 (2018), 6; 23-32 doi:10.31727/gzb.41.6.3 (domaća recenzija, pregledni rad, znanstveni)
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41.Dite, Draženka; Pranjić, Tanja; Repajić, Maja; Karlović, Sven; Levaj, BrankaTexture and colour of “fresh cut” potatoes upon potato aging and vacuum packaging // Book of Abstracts - 5th International ISEKI_Food Conference / Pittia, Paola ; Silva, Cristina L.M. ; Scleining, Gerhard (ur.).
Stuttgart: ISEKI Food Association, 2018. str. 322-322 (poster, međunarodna recenzija, sažetak, znanstveni) -
42.Dite Hunjek, Draženka; Pranjić, Tanja; Repajić, Maja; Levaj, BrankaEffect of aging on physicochemical properties of vacuum packed “fresh cut” potatoes // Book of Abstracts - 9th International Congress of Food Technologists, Biotechnologists and Nutritionists / Kovačević Ganić, Karin (ur.).
Zagreb: MGM studio Novel d.o.o., 2018. str. 173-173 (poster, međunarodna recenzija, sažetak, znanstveni) -
43.Pranjić, Tanja; Draženka, Dite; Repajić, Maja; Ščetar, Mario; Galić, Kata; Levaj, BrankaInfluence of aging on physicochemical characteristics of modified atmosphere packed “fresh cut” potatoes // Book of Abstracts - 9th International Congress of Food Technologists, Biotechnologists and Nutritionists / Kovačević Ganić, Karin (ur.).
Zagreb: MGM studio Novel d.o.o., 2018. str. 155-155 (poster, međunarodna recenzija, sažetak, znanstveni) -
44.Bebek, JosipUtjecaj tretmana ultrazvukom visokog intenziteta na kvalitetu i stabilnost minimalno procesiranog krumpira, 2018., diplomski rad, diplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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45.Dite, Draženka; Pranjić, Tanja; Repajić, Maja; Karlović, Sven; Ščetar, Mario; Galić, Kata; Levaj, BrankaEffect of potato aging on texture and color of minimally processed potatoes packaged in modified atmosphere // Book of Abstracts / Pittia, Paola ; Silva, Cristina L.M. ; Scleining, Gerhard (ur.).
Stuttgart: ISEKI Food Association, Vienna, 2018. str. 315-315 (poster, međunarodna recenzija, sažetak, znanstveni) -
46.Dite, Draženka; Vahčić, Nada; Ščetar, Mario; Ježek, Damir; Galić, Kata; Levaj, BrankaPackaging atmosphere effect on colour and sensory quality of anti-browning treated fresh-cut Lady Clair potato // Proceedings of the 31st EFFoST / Guamis-Lopez, Buenaventura ; Martin-Belloso, Olga (ur.).
Sitges, Španjolska, 2017. str. 2-2 (poster, međunarodna recenzija, sažetak, znanstveni) -
47.Dite, Draženka; Vahčić, Nada; Ščetar, Mario; Ježek, Damir; Galić, Kata; Levaj, BrankaPackaging atmosphere effect on colour and sensory quality of fresh-cut Lady Clair potato // Proceedings of the 31st EFFoST / Guamis-Lopez, Buenaventura ; Martin-Belloso, Olga (ur.).
Sitges, Španjolska, 2017. str. 1-1 (poster, međunarodna recenzija, sažetak, znanstveni)
