Josip Simunovic

Evaluation of Chokeberry/Carboxymethylcellulose Hydrogels with the Addition of Disaccharides: DART-TOF/MS and HPLC-DAD Analysis

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, 24(1).

Adsorption of Quercetin on Brown Rice and Almond Protein Matrices: Effect of Quercetin Concentration

FOODS, 11(6).

Apple Fibers as Carriers of Blackberry Juice Polyphenols: Development of Natural Functional Food Additives

MOLECULES, 27(9).

Application of Citrus and Apple Fibers for Formulation of Quercetin/Fiber Aggregates: Impact of Quercetin Concentration

PLANTS-BASEL, 11(24).

Dietary Polyphenols as Natural Inhibitors of alpha-Amylase and alpha-Glucosidase

[Review of ]. LIFE-BASEL, 12(11).

Encapsulation of Blackberry Phenolics and Volatiles Using Apple Fibers and Disaccharides

POLYMERS, 14(11).

Fortification of Pectin/Blackberry Hydrogels with Apple Fibers: Effect on Phenolics, Antioxidant Activity and Inhibition of alpha-Glucosidase

ANTIOXIDANTS, 11(8).

Orange-Fleshed Sweetpotato Puree: A Breakthrough Product for the Bakery Sector in Africa

In Root, Tuber and Banana Food System Innovations (pp. 145–172).

Polysaccharides as Carriers of Polyphenols: Comparison of Freeze-Drying and Spray-Drying as Encapsulation Techniques

[Review of ]. MOLECULES, 27(16).

Viability of microwave technology for accelerated cold brew coffee processing vs conventional brewing methods

JOURNAL OF FOOD ENGINEERING, 317.

Brown rice proteins as delivery system of phenolic and volatile compounds of raspberry juice

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.

Carboxymethylcellulose hydrogels: Effect of its different amount on preservation of tart cherry anthocyanins and polyphenols

CURRENT PLANT BIOLOGY, 28.

Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings

FOODS, 10(2).

Encapsulation of Cinnamic Acid on Plant-Based Proteins: Evaluation by HPLC, DSC and FTIR-ATR

PLANTS-BASEL, 10(10).

Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides

[Review of ]. MOLECULES, 26(14).

Enhancement of continuous flow cooling using hydrophobic surface treatment

JOURNAL OF FOOD ENGINEERING, 300.

Formulation and Stability of Cellulose-Based Delivery Systems of Raspberry Phenolics

PROCESSES, 9(1).

Hydrogels: Characteristics and Application as Delivery Systems of Phenolic and Aroma Compounds

[Review of ]. FOODS, 10(6).

Microencapsulation of Chokeberry Polyphenols and Volatiles: Application of Alginate and Pectin as Wall Materials

GELS, 7(4).

Plant-based proteins as encapsulating materials for glucosyl-hesperidin

Kopjar, M., Buljeta, I., Corkovic, I., Kelemen, V., Simunovic, J., & Pichler, A. (2021, November 17). INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, Vol. 11.

Polyphenols and Antioxidant Activity of Citrus Fiber/Blackberry Juice Complexes

MOLECULES, 26(15).

Volatiles and Antioxidant Activity of Citrus Fiber/Blackberry Gels: Influence of Sucrose and Trehalose

PLANTS-BASEL, 10(8).

Cellulose as a Delivery System of Raspberry Juice Volatiles and Their Stability

MOLECULES, 25(11).

Acid Inhibition on Polyphenol Oxidase and Peroxidase in Processing of Anthocyanin-Rich Juice and Co-product Recovery from Purple-Fleshed Sweetpotatoes

JOURNAL OF FOOD SCIENCE, 84(7), 1730–1736.

Retention of linalool and eugenol in hydrogels

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.

Computer-aided design and experimental testing of continuous flow cooling of viscous foods

JOURNAL OF FOOD PROCESS ENGINEERING, 41(8).

Winterization strategies for bulk storage of cucumber pickles

Journal of Food Engineering, 212, 12–17.

Thermal mixing via acoustic vibration during continuous flow cooling of viscous food products

Food and Bioproducts Processing: Transactions of the Institution of Chemical Engineers, Part C., 100, 551–559.

Mitochondrial DNA Fragmentation as a Molecular Tool to Monitor Thermal Processing of Plant-Derived, Low-Acid Foods, and Biomaterials

Journal of Food Science, 80(8), M1804–M1814.

Mitochondrial DNA Fragmentation to Monitor Processing Parameters in High Acid, Plant-Derived Foods

Journal of Food Science, 80(12), M2892–M2898.

Effects of acid, salt, and soaking time on the dielectric properties of acidified vegetables

International Journal of Food Properties, 16(4), 917–927.

Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization

Lebensmittel-Wissenchaft + Technologie = Food Science + Technology, 54(1), 157–164.

Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915MHz continuous microwave system

Journal of Food Engineering, 105(1), 149–160.

Overview of RFID technology and Its applications in the food industry

Journal of Food Science, Vol. 74, pp. R101–106.

Continuous flow microwave-assisted processing and aseptic packaging of purple-fleshed sweetpotato purees

Journal of Food Science, 73(9), E455–462.

Design of conservative simulated particles for validation of a multiphase aseptic process

Journal of Food Science, 73(5), E193–201.

Dielectric properties of pumpable food materials at 915 MHz

International Journal of Food Properties, 11(3), 508–518.

Dielectric properties of sweet potato purees at 915 MHZ as affected by temperature and chemical composition

International Journal of Food Properties, 11(1), 158–172.

Overcoming issues associated with the scale-up of a continuous flow microwave system for aseptic processing of vegetable purees

Food Research International, 41(5), 454–461.

Sterilization solutions for aseptic processing using a continuous flow microwave system

Journal of Food Engineering, 85(4), 528–536.

Thermophysical and dielectric properties of salsa con queso and its vegetable ingredients at sterilization temperatures

International Journal of Food Properties, 11(1), 112–126.

Feasibility of aseptic processing of a low-acid multiphase food product (salsa con queso) using a continuous flow microwave system

Journal of Food Science, 72(3), E121–124.

Feasibility of utilizing bioindicators for testing microbial inactivation in sweetpotato purees processed with a continuous-flow microwave system

Journal of Food Science, 72(5), E235–242.

Measurement of dielectric properties of pumpable food materials under static and continuous flow conditions

Journal of Food Science, 72(4), E177–183.

Method and system for conservative evaluation, validation and monitoring of thermal processing

Washington, DC: U.S. Patent and Trademark Office.

Thermal gelation of foods and biomaterials using rapid heating

Washington, DC: U.S. Patent and Trademark Office.

Method and system for conservative evaluation, validation and monitoring of thermal processing

Washington, DC: U.S. Patent and Trademark Office.

Methods, systems, and devices for evaluation of thermal treatment

Washington, DC: U.S. Patent and Trademark Office.

Aseptic processing of sweetpotato purees using a continuous flow microwave system

Journal of Food Science, 70(9), E531–536.

Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage

Journal of Dairy Science, 88(12), 4172–4182.

Aseptic processing: Basic principles and advantages

In Handbook of food science, technology, and engineering. Vol. 3 (pp. 123–121-12312). Boca Raton: Taylor & Francis.

Developments in aseptic processing

In Improving thermal processing (pp. 177–187).

Dielectric properties of in-shell and shelled peanuts at microwave frequencies

Transactions of the ASAE, 47(4), 1159–1169.

Method and system for conservative evaluation, validation and monitoring of thermal processing

Washington, DC: U.S. Patent and Trademark Office.

System for measuring residence time for a particulate containing food product

Washington, DC: U.S. Patent and Trademark Office.

Plurality of particles made of a detectable magnetic implant and a carrier in combination with a plurality of magnetic field sensors

Washington, DC: U.S. Patent and Trademark Office.

Temperature profiles within milk after heating in a continuous-flow tubular microwave system operating at 915 MHz

Journal of Food Science, 68(6), 1976–1981.

Method for conservatively evaluating continuous thermal treatment process for a particulate-containing food product stream

Washington, DC: U.S. Patent and Trademark Office.

Method and system for residence time measurement of simulated food particles in continuous thermal food processing and simulated food particles for use in same

Washington, DC: U.S. Patent and Trademark Office.