Pregled po CROSBI profilu: Domagoj Gabrić (CROSBI Profil: 34018, MBZ: 360612)
Pronađeno 35 radova
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1.Characterization of Synthetic Polymer Coated with Biopolymer Layer with Natural Orange Peel Extract Aimed for Food Packaging // Polymers, 15 (2023), 11; 1-13 doi:10.3390/polym15112569 (međunarodna recenzija, članak, znanstveni)
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2.Primjena nanočestica u pakiranju ribljih i mesnih proizvoda // Meso : prvi hrvatski časopis o mesu, 25 (2023), 3; 229-236 (domaća recenzija, pregledni rad, znanstveni)
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3.Development and characterization of biobased films from chitosan and gelatine with gallic acid applied as bags for olive oil storage // Book of Abstracts of the 10th International Congress of Food Technologists, Biotechnologists and Nutritionists / Komes, Draženka (ur.).
Zagreb: Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2022. str. 24-24 (poster, međunarodna recenzija, sažetak, znanstveni) -
4.Effect of Non-Thermal Food Processing Techniques on Selected Packaging Materials // Polymers, 14 (2022), 23; 5069, 25 doi:10.3390/polym14235069 (međunarodna recenzija, pregledni rad, znanstveni)
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5.Analiza ambalaže i materijala za pakiranje hrane
Zagreb: Prehrambeno-biotehnološki fakultet Pierottijeva 6, 10000 Zagreb, 2022 -
6.Use of orange peel waste as a source of active substances for incorporation in chitosan coatings applied on commercial polymeric film // Book of Abstracts of the 4th International Congress on Green Extraction of Natural Products(GENP2022) / Karlović, Sven ; Dujmić, Filip ; Ninčević Grassino, Antonela (ur.).
Zagreb: Faculty of Food Technology and Biotechnology, University of Zagreb, 2022. str. 106-106 (poster, međunarodna recenzija, sažetak, znanstveni) -
7.Utjecaj metode pakiranja na trajnost svježeg mesa i ribe // Meso : prvi hrvatski časopis o mesu, 24 (2022), 5; 391-397 (domaća recenzija, pregledni rad, stručni)
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8.Evaluation of barrier properties and overall migration in polymer buckets intended for pastry fillings packaging // 11th CEFood congress, Čatež ob Savi, Slovenia, 27- 30 September 2022. CEFood Congress Book (ed., / Raspor, P. ; Vovk, I. ; Ovca, A. ; Smole Možina, s. ; Butinar, B. ; Jevšnik, M. (ur.).
Ljubljana, 2022. str. 179-179 (poster, podatak o recenziji nije dostupan, sažetak, znanstveni) -
9.Primjena jestivih filmova i prevlaka s eteričnim uljima na trajnost mesnih i ribljih proizvoda // Meso : prvi hrvatski časopis o mesu, 24 (2022), 1; 63-73 (domaća recenzija, pregledni rad, stručni)
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10.Improving the quality of bread made from partially baked, refrigerated and frozen dough // Breadmaking (Third Edition) / Cauvain, Stanley P. (ur.).
Cambridge: Woodhead Publishing, 2021. str. 589-617 doi:10.1016/B978-0-08-102519-2.00021-9 -
11.Primjena apsorbera vlage kod pakiranja mesa i ribe // Meso : prvi hrvatski časopis o mesu, 3 (2021), 23; 225-233 (domaća recenzija, pregledni rad, stručni)
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12.Packaging and the Shelf Life of Bread // Reference Module in Food Science / N/A (ur.).
Amsterdam: Elsevier, 2019. str. 1-8 doi:.org/10.1016/B978-0-08-100596-5.22655-3 -
13.Bioavailability and food production of organosulfur compounds from edible Allium species // Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds / Barba, Francisco J. ; Saraiva, Jorge Manuel Alexandre ; Cravotto, Giancarlo ; Lorenzo, José M (ur.).
Lahti: Woodhead Publishing, 2019. str. 293-308 doi:10.1016/B978-0-12-814174-8.00010-X -
14.An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties // Food chemistry, 276 (2019), 680-691 doi:10.1016/j.foodchem.2018.10.068 (međunarodna recenzija, pregledni rad, znanstveni)
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15.Sensory Evaluation of Apple Juices Enriched by Plant Extracts // PROCEEDINGS - 9th International CONGRESS of Food Technologists, Biotechnologists and Nutritionists / Kovačević Ganić, Karin ; Dragović-Uzelac, Verica ; Balbino, Sandra (ur.).
Zagreb: MGM studio Novel d.o.o., 2018. str. 80-84 (ostalo, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
16.Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review // Food research international, 113 (2018), 245-262 doi:.org/10.1016/j.foodres.2018.06.036 (međunarodna recenzija, pregledni rad, znanstveni)
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17.Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review // Journal of food process engineering, 41 (2017), e12638, 14 doi:10.1111/jfpe.12638 (međunarodna recenzija, pregledni rad, znanstveni)
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18.An integrated approach to mandarin processing: food safety and nutritional quality, consumer preference and nutrient bioaccessibility // Comprehensive reviews in food science and food safety, 16 (2017), 6; 1345-1358 doi:10.1111/1541-4337.12310 (međunarodna recenzija, pregledni rad, znanstveni)
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19.Handbook of Hygiene Control in the Food Industry. Duxford: Elsevier, 2016 (prirucnik)
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20.Cleaning of Surfaces // Handbook of Hygiene Control in the Food Industry / Lelieveld, Huub ; Holah, John ; Gabrić, Domagoj (ur.).
Amsterdam: Elsevier, 2016. str. 447-463 -
21.Jet impingement oven for bread baking: development and energy consumption // Proceedings of the 9th World Congress of Chemical Engineering
Lahti, 2013. (ostalo, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
22.Improving the quality of bread made from partially baked, refrigerated and frozen dough // Breadmaking - Improving Quality (Second edition) / Cauvain, Stanley (ur.).
Cambridge: Woodhead Publishing, 2012. str. 661-686 doi:10.1016/B978-0-08-102519-2.00021-9 -
23.Refrigeration of prefermented bread dough: Impact on volume change and bubble distribution in dough and in baked bread // 241st ACS National Meeting & Exposition
Anaheim (CA), Sjedinjene Američke Države, 2011. (predavanje, međunarodna recenzija, sažetak, znanstveni) -
24.Odabir mješovite starter kulture optimalnih značajki za proizvodnju kruha tehnologijom dopečenja, 2011., doktorska disertacija, Prehrambeno-biotehnološki fakultet, Zagreb
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25.Impact of process conditions on the structure of pre-fermented frozen dough // Journal of food engineering, 105 (2011), 2; 361-366 doi:10.1016/j.jfoodeng.2011.02.046 (međunarodna recenzija, članak, znanstveni)
