Josip Simunovic

Encapsulation of Chokeberry Polyphenols by Ionic Gelation: Impact of Pullulan and Disaccharides Addition to Alginate Beads

Kopjar, M., Ćorković, I., Šimunović, J., & Pichler, A. (2025, June 4). Applied Sciences, Vol. 15.

A Comprehensive Review on Polyphenols of White Wine: Impact on Wine Quality and Potential Health Benefits

Ćorković, I., Pichler, A., Šimunović, J., & Kopjar, M. (2024, October 26). Molecules, Vol. 29.

Anti-Glioblastoma Potential and Phenolic Profile of Berry Juices

Kopjar, M., Raucher, D., Lila, M. A., & Šimunović, J. (2024, January 23). Processes, Vol. 12.

Bioactive Compounds, Antioxidant Activity, and Antiproliferative Potential on Glioblastoma Cells of Selected Stone Fruit Juices

Raucher, D., Rowsey, M., Hinson, J., Ćorković, I., Lila, M. A., Šimunović, J., & Kopjar, M. (2024, June 24). Processes, Vol. 12.

Structure, health benefits and identification of chokeberry polyphenols

Buljeta, I., Jakobek, L., Kenjerić, D., Pichler, A., Šimunović, J., & Kopjar, M. (2024, June 19). Croatian Journal of Food Science and Technology.

Aseptic microwave sterilization and validation of food containing particles

Sawale, M., Benyathiar, P., Coronel, P., Rawat, A., Simunovic, J., Ozadali, F., & Mishra, D. K. (2023, October 13). Food and Bioproducts Processing, Vol. 143, pp. 28–35.

Beneficial Effects of Red Wine Polyphenols on Human Health: Comprehensive Review

Buljeta, I., Pichler, A., Šimunović, J., & Kopjar, M. (2023, January 17). Current Issues in Molecular Biology, Vol. 45, pp. 782–798.

Dairy-Protein-Based Aggregates as Additives Enriched with Tart Cherry Polyphenols and Flavor Compounds

Kopjar, M., Buljeta, I., Ćorković, I., Kelemen, V., Pichler, A., Ivić, I., & Šimunović, J. (2023, May 24). Foods, Vol. 12.

Extraction of Dietary Fibers from Plant-Based Industry Waste: A Comprehensive Review

Buljeta, I., Šubarić, D., Babić, J., Pichler, A., Šimunović, J., & Kopjar, M. (2023, August 16). Applied Sciences, Vol. 13.

Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids

Kopjar, M., Vukoja, J., Buljeta, I., Ćorković, I., Pichler, A., & Šimunović, J. (2023, November 6). Polish Journal of Food and Nutrition Sciences, Vol. 73, pp. 322–331.

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

Kopjar, M., Buljeta, I., Ćorković, I., Pichler, A., & Šimunović, J. (2022, March 9). Foods, Vol. 11.

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

Buljeta, I., Nosić, M., Pichler, A., Ivić, I., Šimunović, J., & Kopjar, M. (2022, May 8). Molecules, Vol. 27.

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

Buljeta, I., Ćorković, I., Pichler, A., Šimunović, J., & Kopjar, M. (2022, December 19). Plants, Vol. 11.

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

Ćorković, I., Gašo-Sokač, D., Pichler, A., Šimunović, J., & Kopjar, M. (2022, October 25). Life, Vol. 12.

Encapsulation of Blackberry Phenolics and Volatiles Using Apple Fibers and Disaccharides

Kopjar, M., Buljeta, I., Nosić, M., Ivić, I., Šimunović, J., & Pichler, A. (2022, May 27). Polymers, Vol. 14.

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

Ćorković, I., Rajchl, A., Škorpilová, T., Pichler, A., Šimunović, J., & Kopjar, M. (2022, December 27). International Journal of Molecular Sciences, Vol. 24.

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

Kopjar, M., Ćorković, I., Buljeta, I., Šimunović, J., & Pichler, A. (2022, July 27). Antioxidants, Vol. 11.

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

Moyo, M., Truong, V.-D., Simunovic, J., Pankuku, J., Abong, G. O., Amagloh, F. K., … Muzhingi, T. (2022, January 1). 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

Buljeta, I., Pichler, A., Šimunović, J., & Kopjar, M. (2022, August 9). Molecules, Vol. 27.

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

Kelemen, V., Pichler, A., Ivić, I., Buljeta, I., Šimunović, J., & Kopjar, M. (2021, March 2). International Journal of Food Science & Technology.

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

Ćorković, I., Pichler, A., Buljeta, I., Šimunović, J., & Kopjar, M. (2021, September 23). Current Plant Biology, Vol. 28.

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

Vukoja, J., Buljeta, I., Ivić, I., Šimunović, J., Pichler, A., & Kopjar, M. (2021, January 26). Foods, Vol. 10.

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

Kopjar, M., Buljeta, I., Jelić, I., Kelemen, V., Šimunović, J., & Pichler, A. (2021, October 11). Plants, Vol. 10.

Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides

Buljeta, I., Pichler, A., Ivić, I., Šimunović, J., & Kopjar, M. (2021, July 11). Molecules, Vol. 26.

Enhancement of continuous flow cooling using hydrophobic surface treatment

Stoforos, G. N., Rezaei, F., Simunovic, J., & Sandeep, K. P. (2021, February 5). Journal of Food Engineering, Vol. 300.

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

Vukoja, J., Buljeta, I., Pichler, A., Šimunović, J., & Kopjar, M. (2021, January 4). Processes, Vol. 9.

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

Ćorković, I., Pichler, A., Šimunović, J., & Kopjar, M. (2021, May 31). Foods, Vol. 10.

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

Ćorković, I., Pichler, A., Ivić, I., Šimunović, J., & Kopjar, M. (2021, November 24). Gels, Vol. 7.

Plant‐based proteins as encapsulating materials for glucosyl‐hesperidin

Kopjar, M., Buljeta, I., Ćorković, I., Kelemen, V., Šimunović, J., & Pichler, A. (2021, November 6). International Journal of Food Science & Technology, Vol. 11.

Polyphenols and Antioxidant Activity of Citrus Fiber/Blackberry Juice Complexes

Buljeta, I., Pichler, A., Šimunović, J., & Kopjar, M. (2021, July 21). Molecules, Vol. 26.

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

Caudill, M., Osborne, J., Sandeep, K. P., Simunovic, J., & Harris, G. K. (2021, October 28). Journal of Food Engineering, Vol. 317.

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

Kopjar, M., Ivić, I., Buljeta, I., Ćorković, I., Vukoja, J., Šimunović, J., & Pichler, A. (2021, August 10). Plants, Vol. 10, p. 1640.

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

Vukoja, J., Pichler, A., Ivić, I., Šimunović, J., & Kopjar, M. (2020, June 5). Molecules, Vol. 25.

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

Truong, A. N., Thor, Y., Harris, G. K., Simunovic, J., & Truong, V. D. (2019, June 19). Journal of Food Science, Vol. 84, pp. 1730–1736.

Retention of linalool and eugenol in hydrogels

Kopjar, M., Ivić, I., Vukoja, J., Šimunović, J., & Pichler, A. (2019, August 14). International Journal of Food Science & Technology.

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

Stoforos, G. N., & Simunovic, J. (2018, October 25). Journal of Food Process Engineering, Vol. 41.

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

Stoforos, G. N., Farkas, B. E., & Simunovic, J. (2016, July 30). Food and Bioproducts Processing, Vol. 100, pp. 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

Koskiniemi, C. B., Truong, V.-D., McFeeters, R. F., & Simunovic, J. (2013, February 27). International Journal of Food Properties, Vol. 16, pp. 917–927.

Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization

Koskiniemi, C. B., Truong, V.-D., McFeeters, R. F., & Simunovic, J. (2013, April 25). LWT, Vol. 54, pp. 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

Kumar, P., Reinitz, H. W., Simunovic, J., Sandeep, K. P., & Franzon, P. D. (2009, September 11). Journal of Food Science, Vol. 74, pp. R101–106.

Continuous Flow Microwave‐Assisted Processing and Aseptic Packaging of Purple‐Fleshed Sweetpotato Purees

Steed, L. E., Truong, V. D., Simunovic, J., Sandeep, K. P., Kumar, P., Cartwright, G. D., & Swartzel, K. R. (2008, October 15). Journal of Food Science, Vol. 73, pp. E455–462.

Design of Conservative Simulated Particles for Validation of a Multiphase Aseptic Process

Jasrotia, A. K. S., Simunovic, J., Sandeep, K. P., Palazoglu, T. K., & Swartzel, K. R. (2008, May 19). Journal of Food Science, Vol. 73, pp. E193–201.

Dielectric Properties of Pumpable Food Materials at 915 MHz

Coronel, P., Simunovic, J., Sandeep, K. P., & Kumar, P. (2008, July 18). International Journal of Food Properties, Vol. 11, pp. 508–518.

Dielectric Properties of Sweet Potato Purees at 915 MHz as Affected by Temperature and Chemical Composition∗

Brinley, T. A., Truong, V. D., Coronel, P., Simunovic, J., & Sandeep, K. P. (2008, February 11). International Journal of Food Properties, Vol. 11, pp. 158–172.

Thermophysical and Dielectric Properties ofSalsa Con Quesoand its Vegetable Ingredients at Sterilization Temperatures

Kumar, P., Coronel, P., Simunovic, J., & Sandeep, K. P. (2008, February 11). International Journal of Food Properties, Vol. 11, pp. 112–126.

Feasibility of Aseptic Processing of a Low‐Acid Multiphase Food Product ( salsa con queso ) Using a Continuous Flow Microwave System

Kumar, P., Coronel, P., Simunovic, J., & Sandeep, K. P. (2007, March 31). Journal of Food Science, Vol. 72, pp. E121–124.

Feasibility of Utilizing Bioindicators for Testing Microbial Inactivation in Sweetpotato Purees Processed with a Continuous‐Flow Microwave System

Brinley, T. A., Stam, C. N., Truong, V. D., Coronel, P., Kumar, P., Simunovic, J., … al. (2007, May 29). Journal of Food Science, Vol. 72, pp. E235–242.

Measurement of Dielectric Properties of Pumpable Food Materials under Static and Continuous Flow Conditions

Kumar, P., Coronel, P., Simunovic, J., Truong, V. D., & Sandeep, K. P. (2007, April 24). Journal of Food Science, Vol. 72, pp. E177–183.

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

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

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

Kumar, P., Coronel, P., Truong, V. D., Simunovic, J., Swartzel, K. R., Sandeep, K. P., & Cartwright, G. (2007, November 26). Food Research International, Vol. 41, pp. 454–461.

Sterilization solutions for aseptic processing using a continuous flow microwave system

Coronel, P., Simunovic, J., Sandeep, K. P., Cartwright, G. D., & Kumar, P. (2007, September 4). Journal of Food Engineering, Vol. 85, pp. 528–536.

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

Coronel, P., Truong, V.-D., Simunovic, J., Sandeep, K. P., & Cartwright, G. D. (2005, November 1). Journal of Food Science, Vol. 70, pp. E531–536.

Comparison of Sensory, Microbiological, and Biochemical Parameters of Microwave Versus Indirect UHT Fluid Skim Milk During Storage

Clare, D. A., Bang, W. S., Cartwright, G., Drake, M. A., Coronel, P., & Simunovic, J. (2005, December 1). Journal of Dairy Science, Vol. 88, pp. 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.