Josip Simunovic

Kopjar, M., Raucher, D., Lila, M. A., & Simunovic, J. (2024). Anti-Glioblastoma Potential and Phenolic Profile of Berry Juices. PROCESSES, 12(2). https://doi.org/10.3390/pr12020242

Sawale, M., Benyathiar, P., Coronel, P., Rawat, A., Simunovic, J., Ozadali, F., & Mishra, D. K. (2024). Aseptic microwave sterilization and validation of food containing particles. FOOD AND BIOPRODUCTS PROCESSING, 143, 28–35. https://doi.org/10.1016/j.fbp.2023.10.001

Buljeta, I., Pichler, A., Simunovic, J., & Kopjar, M. (2023). [Review of Beneficial Effects of Red Wine Polyphenols on Human Health: Comprehensive Review]. CURRENT ISSUES IN MOLECULAR BIOLOGY, 45(2), 782–798. https://doi.org/10.3390/cimb45020052

Kopjar, M., Buljeta, I., Corkovic, I., Kelemen, V., Pichler, A., Ivic, I., & Simunovic, J. (2023). Dairy-Protein-Based Aggregates as Additives Enriched with Tart Cherry Polyphenols and Flavor Compounds. FOODS, 12(11). https://doi.org/10.3390/foods12112104

Corkovic, I., Rajchl, A., Skorpilova, T., Pichler, A., Simunovic, J., & Kopjar, M. (2023). Evaluation of Chokeberry/Carboxymethylcellulose Hydrogels with the Addition of Disaccharides: DART-TOF/MS and HPLC-DAD Analysis. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, 24(1). https://doi.org/10.3390/ijms24010448

Buljeta, I., Subaric, D., Babic, J., Pichler, A., Simunovic, J., & Kopjar, M. (2023). [Review of Extraction of Dietary Fibers from Plant-Based Industry Waste: A Comprehensive Review]. APPLIED SCIENCES-BASEL, 13(16). https://doi.org/10.3390/app13169309

Kopjar, M., Vukoja, J., Buljeta, I., Corkovic, I., Pichler, A., & Simunovic, J. (2023). Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids. POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 73(4), 322–331. https://doi.org/10.31883/pjfns/174434

Kopjar, M., Buljeta, I., Corkovic, I., Pichler, A., & Simunovic, J. (2022). Adsorption of Quercetin on Brown Rice and Almond Protein Matrices: Effect of Quercetin Concentration. FOODS, 11(6). https://doi.org/10.3390/foods11060793

Buljeta, I., Nosic, M., Pichler, A., Ivic, I., Simunovic, J., & Kopjar, M. (2022). Apple Fibers as Carriers of Blackberry Juice Polyphenols: Development of Natural Functional Food Additives. MOLECULES, 27(9). https://doi.org/10.3390/molecules27093029

Buljeta, I., Corkovic, I., Pichler, A., Simunovic, J., & Kopjar, M. (2022). Application of Citrus and Apple Fibers for Formulation of Quercetin/Fiber Aggregates: Impact of Quercetin Concentration. PLANTS-BASEL, 11(24). https://doi.org/10.3390/plants11243582

Kelemen, V., Pichler, A., Ivic, I., Buljeta, I., Simunovic, J., & Kopjar, M. (2022). Brown rice proteins as delivery system of phenolic and volatile compounds of raspberry juice. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 57(4), 1866–1874. https://doi.org/10.1111/ijfs.15023

Corkovic, I., Gaso-Sokac, D., Pichler, A., Simunovic, J., & Kopjar, M. (2022). [Review of Dietary Polyphenols as Natural Inhibitors of alpha-Amylase and alpha-Glucosidase]. LIFE-BASEL, 12(11). https://doi.org/10.3390/life12111692

Kopjar, M., Buljeta, I., Nosic, M., Ivic, I., Simunovic, J., & Pichler, A. (2022). Encapsulation of Blackberry Phenolics and Volatiles Using Apple Fibers and Disaccharides. POLYMERS, 14(11). https://doi.org/10.3390/polym14112179

Kopjar, M., Corkovic, I., Buljeta, I., Simunovic, J., & Pichler, A. (2022). Fortification of Pectin/Blackberry Hydrogels with Apple Fibers: Effect on Phenolics, Antioxidant Activity and Inhibition of alpha-Glucosidase. ANTIOXIDANTS, 11(8). https://doi.org/10.3390/antiox11081459

Moyo, M., Truong, V.-D., Simunovic, J., Pankuku, J., Abong, G. O., Amagloh, F. K., … Muzhingi, T. (2022). Orange-Fleshed Sweetpotato Puree: A Breakthrough Product for the Bakery Sector in Africa. In Root, Tuber and Banana Food System Innovations (pp. 145–172). https://doi.org/10.1007/978-3-030-92022-7_5

Buljeta, I., Pichler, A., Simunovic, J., & Kopjar, M. (2022). [Review of Polysaccharides as Carriers of Polyphenols: Comparison of Freeze-Drying and Spray-Drying as Encapsulation Techniques]. MOLECULES, 27(16). https://doi.org/10.3390/molecules27165069

Caudill, M., Osborne, J., Sandeep, K. P., Simunovic, J., & Harris, G. K. (2022). Viability of microwave technology for accelerated cold brew coffee processing vs conventional brewing methods. JOURNAL OF FOOD ENGINEERING, 317. https://doi.org/10.1016/j.jfoodeng.2021.110866

Corkovic, I., Pichler, A., Buljeta, I., Simunovic, J., & Kopjar, M. (2021). Carboxymethylcellulose hydrogels: Effect of its different amount on preservation of tart cherry anthocyanins and polyphenols. CURRENT PLANT BIOLOGY, 28. https://doi.org/10.1016/j.cpb.2021.100222

Vukoja, J., Buljeta, I., Ivic, I., Simunovic, J., Pichler, A., & Kopjar, M. (2021). Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings. FOODS, 10(2). https://doi.org/10.3390/foods10020243

Kopjar, M., Buljeta, I., Jelic, I., Kelemen, V., Simunovic, J., & Pichler, A. (2021). Encapsulation of Cinnamic Acid on Plant-Based Proteins: Evaluation by HPLC, DSC and FTIR-ATR. PLANTS-BASEL, 10(10). https://doi.org/10.3390/plants10102158

Buljeta, I., Pichler, A., Ivic, I., Simunovic, J., & Kopjar, M. (2021). [Review of Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides]. MOLECULES, 26(14). https://doi.org/10.3390/molecules26144207

Stoforos, G. N., Rezaei, F., Simunovic, J., & Sandeep, K. P. (2021). Enhancement of continuous flow cooling using hydrophobic surface treatment. JOURNAL OF FOOD ENGINEERING, 300. https://doi.org/10.1016/j.jfoodeng.2021.110524

Vukoja, J., Buljeta, I., Pichler, A., Simunovic, J., & Kopjar, M. (2021). Formulation and Stability of Cellulose-Based Delivery Systems of Raspberry Phenolics. PROCESSES, 9(1). https://doi.org/10.3390/pr9010090

Corkovic, I., Pichler, A., Simunovic, J., & Kopjar, M. (2021). [Review of Hydrogels: Characteristics and Application as Delivery Systems of Phenolic and Aroma Compounds]. FOODS, 10(6). https://doi.org/10.3390/foods10061252

Corkovic, I., Pichler, A., Ivic, I., Simunovic, J., & Kopjar, M. (2021). Microencapsulation of Chokeberry Polyphenols and Volatiles: Application of Alginate and Pectin as Wall Materials. GELS, 7(4). https://doi.org/10.3390/gels7040231

Kopjar, M., Buljeta, I., Corkovic, I., Kelemen, V., Simunovic, J., & Pichler, A. (2021, November 17). Plant-based proteins as encapsulating materials for glucosyl-hesperidin. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, Vol. 11. https://doi.org/10.1111/ijfs.15454

Buljeta, I., Pichler, A., Simunovic, J., & Kopjar, M. (2021). Polyphenols and Antioxidant Activity of Citrus Fiber/Blackberry Juice Complexes. MOLECULES, 26(15). https://doi.org/10.3390/molecules26154400

Kopjar, M., Ivic, I., Buljeta, I., Corkovic, I., Vukoja, J., Simunovic, J., & Pichler, A. (2021). Volatiles and Antioxidant Activity of Citrus Fiber/Blackberry Gels: Influence of Sucrose and Trehalose. PLANTS-BASEL, 10(8). https://doi.org/10.3390/plants10081640

Vukoja, J., Pichler, A., Ivic, I., Simunovic, J., & Kopjar, M. (2020). Cellulose as a Delivery System of Raspberry Juice Volatiles and Their Stability. MOLECULES, 25(11). https://doi.org/10.3390/molecules25112624

Kopjar, M., Ivic, I., Vukoja, J., Simunovic, J., & Pichler, A. (2020). Retention of linalool and eugenol in hydrogels. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 55(4), 1416–1425. https://doi.org/10.1111/ijfs.14344

Truong, A. N., Thor, Y., Harris, G. K., Simunovic, J., & Truong, V.-D. (2019). 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. https://doi.org/10.1111/1750-3841.14664

Stoforos, G. N., & Simunovic, J. (2018). Computer-aided design and experimental testing of continuous flow cooling of viscous foods. JOURNAL OF FOOD PROCESS ENGINEERING, 41(8). https://doi.org/10.1111/jfpe.12913

Diaz, J. T., Pérez-Díaz, I. M., Simunovic, J., & Sandeep, K. P. (2017). Winterization strategies for bulk storage of cucumber pickles. Journal of Food Engineering, 212, 12–17. https://doi.org/10.1016/j.jfoodeng.2017.03.027

Stoforos, G. N., Farkas, B. E., & Simunovic, J. (2016, October). Thermal mixing via acoustic vibration during continuous flow cooling of viscous food products. FOOD AND BIOPRODUCTS PROCESSING, Vol. 100, pp. 551–559. https://doi.org/10.1016/j.fbp.2016.07.008

Caldwell, J. M., Pérez-Díaz, I. M., Sandeep, K. P., Simunovic, J., Harris, K., Osborne, J. A., & Hassan, H. M. (2015). 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. https://doi.org/10.1111/1750-3841.12937

Caldwell, J. M., Pérez-Díaz, I. M., Harris, K., Hassan, H. M., Simunovic, J., & Sandeep, K. P. (2015). Mitochondrial DNA Fragmentation to Monitor Processing Parameters in High Acid, Plant-Derived Foods. Journal of Food Science, 80(12), M2892–M2898. https://doi.org/10.1111/1750-3841.13139

Koskiniemi, C. B., Truong, V.-D., McFeeters, R. F., & Simunovic, J. (2013). Effects of Acid, Salt, and Soaking Time on the Dielectric Properties of Acidified Vegetables. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 16(4), 917–927. https://doi.org/10.1080/10942912.2011.567428

Koskiniemi, C. B., Truong, V.-D., McFeeters, R. F., & Simunovic, J. (2013). Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization. LWT-FOOD SCIENCE AND TECHNOLOGY, 54(1), 157–164. https://doi.org/10.1016/j.lwt.2013.04.016

Koskiniemi, C. B., Truong, V.-D., Simunovic, J., & McFeeters, R. F. (2011). Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915MHz continuous microwave system. Journal of Food Engineering, 105(1), 149–160. https://doi.org/10.1016/j.jfoodeng.2011.02.019

Kumar, P., Reinitz, H. W., Simunovic, J., Sandeep, K. P., & Franzon, P. D. (2009). [Review of Overview of RFID Technology and Its Applications in the Food Industry]. JOURNAL OF FOOD SCIENCE, 74(8), R101–R106. https://doi.org/10.1111/j.1750-3841.2009.01323.x

Steed, L. E., Truong, V.-D., Simunovic, J., Sandeep, K. P., Kumar, P., Cartwright, G. D., & Swartzel, K. R. (2008). Continuous Flow Microwave-Assisted Processing and Aseptic Packaging of Purple-Fleshed Sweetpotato Purees. JOURNAL OF FOOD SCIENCE, 73(9), E455–E462. https://doi.org/10.1111/j.1750-3841.2008.00950.x

Jasrotia, A. K. S., Simunovic, J., Sandeep, K. P., Palazoglu, T. K., & Swartzel, K. R. (2008). Design of conservative simulated particles for validation of a multiphase aseptic process. JOURNAL OF FOOD SCIENCE, 73(5), E193–E201. https://doi.org/10.1111/j.1750-3841.2008.00772.x

Coronel, P., Simunovic, J., Sandeep, K. P., & Kumar, P. (2008). Dielectric properties of pumpable food materials at 915 MHz. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 11(3), 508–518. https://doi.org/10.1080/10942910701472755

Brinley, T. A., Truong, V. D., Coronel, P., Simunovic, J., & Sandeep, K. P. (2008). 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. https://doi.org/10.1080/10942910701284291

Kumar, P., Coronel, P., Truong, V. D., Simunovic, J., Swartzel, K. R., Sandeep, K. P., & Cartwright, G. (2008). 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. https://doi.org/10.1016/j.foodres.2007.11.004

Coronel, P., Simunovic, J., Sandeep, K. P., Cartwright, G. D., & Kumar, P. (2008). Sterilization solutions for aseptic processing using a continuous flow microwave system. JOURNAL OF FOOD ENGINEERING, 85(4), 528–536. https://doi.org/10.1016/j.jfoodeng.2007.08.016

Kumar, P., Coronel, P., Simunovic, J., & Sandeep, K. P. (2008). Thermophysical and dielectric properties of salsa con queso and its vegetable ingredients at sterilization temperatures. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 11(1), 112–126. https://doi.org/10.1080/10942910701272312

Kumar, P., Coronel, P., Simunovic, J., & Sandeep, K. P. (2007). 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–E124. https://doi.org/10.1111/j.1750-3841.2007.00306.x

Brinley, T. A., Stam, C. N., Truong, V. D., Coronel, P., Kumar, P., Simunovic, J., … al. (2007). 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–E242. https://doi.org/10.1111/j.1750-3841.2007.00371.x

Kumar, P., Coronel, P., Simunovic, J., Truong, V. D., & Sandeep, K. P. (2007). Measurement of dielectric properties of pumpable food materials under static and continuous flow conditions. JOURNAL OF FOOD SCIENCE, 72(4), E177–E183. https://doi.org/10.1111/j.1750-3841.2007.00315.x

Simunovic, J., Swartzel, K. R., & Adles, E. (2007). Method and system for conservative evaluation, validation and monitoring of thermal processing. Washington, DC: U.S. Patent and Trademark Office.

Lanier, T., Simunovic, J., Swartzel, K. R., Drozd, J. M., & Riemann, A. (2007). Thermal gelation of foods and biomaterials using rapid heating. Washington, DC: U.S. Patent and Trademark Office.

Simunovic, J., Swartzel, K. R., & Adles, E. (2006). Method and system for conservative evaluation, validation and monitoring of thermal processing. Washington, DC: U.S. Patent and Trademark Office.

Palazoglu, T. K., Simunovic, J., Swartzel, K. R., & Sandeep, K. P. (2006). Methods, systems, and devices for evaluation of thermal treatment. Washington, DC: U.S. Patent and Trademark Office.

Coronel, P., Truong, S. J. V.-D., Sandeep, K. P., & Cartwright, G. D. (2005). Aseptic processing of sweetpotato purees using a continuous flow microwave system. Journal of Food Science, 70(9), E531–536. https://doi.org/10.1111/j.1365-2621.2005.tb08315.x

Clare, D. A., Bang, W. S., Cartwright, G., Drake, M. A., Coronel, P., & Simunovic, J. (2005). 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. https://doi.org/10.3168/jds.S0022-0302(05)73103-9

Sandeep, K. P., & Simunovic, J. (2004). Aseptic processing: Basic principles and advantages. In Handbook of food science, technology, and engineering. Vol. 3 (pp. 123–121-12312). Boca Raton: Taylor & Francis.

Sandeep, K. P., Simunovic, J., & Swartzel, K. R. (2004). Developments in aseptic processing. In Improving thermal processing (pp. 177–187). https://doi.org/10.1533/9781855739079.3.177

Boldor, D., Sanders, T. H., & Simunovic, J. (2004). Dielectric properties of in-shell and shelled peanuts at microwave frequencies. Transactions of the ASAE, 47(4), 1159–1169. https://doi.org/10.13031/2013.16548

Simunovic, J., Swartzel, K. R., & Adles, E. (2004). Method and system for conservative evaluation, validation and monitoring of thermal processing. Washington, DC: U.S. Patent and Trademark Office.

Swartzel, K. R., & Simunovic, J. (2004). System for measuring residence time for a particulate containing food product. Washington, DC: U.S. Patent and Trademark Office.

Swartzel, K. R., & Simunovic, J. (2003). 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.

Coronel, P., Simunovic, J., & Sandeep, K. P. (2003). 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. https://doi.org/10.1111/j.1365-2621.2003.tb07004.x

Swartzel, K. R., & Simunovic, J. (2000). Method for conservatively evaluating continuous thermal treatment process for a particulate-containing food product stream. Washington, DC: U.S. Patent and Trademark Office.

Swartzel, K. R., & Simunovic, J. (1999). 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.