prof. dr. sc. Jasna Mrvčić
Laboratorij za tehnologiju vrenja i kvasca
Radno mjesto:
redoviti profesor u trajnom izboru
Funkcija:
Pročelnik
Zavod / Katedra:
Laboratorij za tehnologiju vrenja i kvasca
Godina diplomiranja:
1996.
Godina magistriranja:
2005.
Godina doktoriranja:
2008.
Na sveučilištu od:
1996.
Lokacija:
Laboratorij za tehnologiju vrenja i kvasca, 3. kat, soba 3-11
Telefon:
01/4605127
E-mail:
E-mail
Nastava
Prijediplomski
- Jaka alkoholna pića: karakteristike i metabolizam (269949) — Nositelj, Laboratorijske vježbe
- Proizvodnja jakih alkoholnih pića (39862) — Nositelj, Laboratorijske vježbe
- Proizvodnja jakih alkoholnih pića (269931) — Nositelj, Laboratorijske vježbe
- Biotehnologija 3 (39805) — Predavanja, Vježbe u praktikumu
- Osnovni aspekti industrijske biotehnologije (269679) — Predavanja, Vježbe u praktikumu
- Principi biotehnološke proizvodnje hrane (252756) — Predavanja, Laboratorijske vježbe
- Proizvodnja jakih alkoholnih pića (269700) — Predavanja, Laboratorijske vježbe
- Tehnologija alkohola i kvasca (39784) — Predavanja, Laboratorijske vježbe
- Tehnologija alkohola i kvasca (269691) — Predavanja, Seminar, Laboratorijske vježbe
- Praksa i završni rad (39866) — Laboratorijske vježbe
Diplomski
- Proizvodnja i primjena pekarskog i prehrambenog kvasca (53297) — Nositelj, Laboratorijske vježbe
- Proizvodnja i primjena pekarskog i prehrambenog kvasca (253094) — Nositelj, Laboratorijske vježbe
- Principi biotehnološke proizvodnje hrane (161060) — Predavanja, Laboratorijske vježbe
- Probiotici i starter kulture (53725) — Predavanja
- Probiotici i starter kulture (53743) — Predavanja
- Probiotici i starter kulture (173443) — Predavanja
- Probiotici i starter kulture (239517) — Predavanja
- Tehnologija alkohola i kvasca (53705) — Predavanja, Seminar, Laboratorijske vježbe
- Uvod u diplomski rad (66880) — Seminar
- Uvod u diplomski rad (172770) — Seminar
- Stručna praksa (172771) — Terenske vježbe
- Stručna praksa (253376) — Terenske vježbe
- Diplomski rad (66875) — Laboratorijske vježbe
- Diplomski rad (66881) — Laboratorijske vježbe
- Prehrambene tehnologije namirnica biljnog podrijetla (53683) — Laboratorijske vježbe
Doktorski
- Biotehnološka proizvodnja alkohola i biomase mikroorganizama (165596) — Predavanja, Seminar
- Probiotici, prebiotici i funkcionalne starter kulture (165598) — Predavanja
Konzultacije
Prema dogovoru
Znanstvene publikacije
-
UTJECAJ KRIOPROTEKTORA NA PREŽIVLJAVANJE I FERMENTACIJSKU AKTIVNOST LIOFILIZIRANIH BAKTERIJA MLIJEČNE KISELINE TE OPTIMIZACIJA NJIHOVE PRIMJENE U VOĐENJU KISELOG TIJESTA
(2026)
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Bioactive Properties of the Microwave-Assisted Olive Leaf Extract and Its Incorporation into a Whey Protein Isolate Coating of Semi-Hard Cheese
Foods, 14 (2025) 1496, 18, doi: 10.3390/foods14091496
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Retention and Antimicrobial Activity of Alginate-Encapsulated Bioactive Compounds from Leaves and Fruits of Myrtle (Myrtus communis L.)
Processes, 13 (2025) 1220, 15, doi: 10.3390/pr13041220
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Novel Ferrocene‐Containing Pyrazole Analogs of Curcumin: Synthesis, Characterization, Antioxidant Activity, Cyclic Voltammetry, and In Vitro Biological Evaluation
Applied organometallic chemistry, 39 (2025) str. 1-14, doi: 10.1002/aoc.7753
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Effect of lactic acid bacteria and yeasts fermentative activity on the physicochemical parameters of black chokeberry (Aronia melanocarpa L.) pomace
Book of Abstracts : 11th International Congress of Food Technologists, Biotechnologists and Nutritionists : Unlocking Science and Technology for a Healthier and Sustainable World,Prehrambeno-biotehnološki fakultet Zagreb; Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2025) str. 92-92
-
Stability and Application of Sourdough Starter from Automated Fermentation
Book of Abstracts : 11th International Congress of Food Technologists, Biotechnologists and Nutritionists : Unlocking Science and Technology for a Healthier and Sustainable World,Prehrambeno-biotehnološki fakultet Zagreb; Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2025) str. 96-96
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INNOVATIVE WASTE UTILIZATION IN BERRY PROCESSING: FOCUS ON ARONIA BERRIES
1st International Congress on Sustainable Food, Green Chemistry and Human Nutrition - Book of Abstracts,Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, (2025) str. 12-12
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ANTIMIKROBNO DJELOVANJE EKSTRAKATA KOMINE I LIŠĆA BOBIČASTOG VOĆA
(2025)
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Conformational, Electrochemical, and Antioxidative Properties of Conjugates of Different Ferrocene Turn-Inducing Scaffolds with Hydrophobic Amino Acids
Inorganics, 12 (2024) 195, 18, doi: 10.3390/inorganics12070195
-
Phenolic compounds characterization and biological activities of mistletoe (Viscum album L.) ethanol macerates used in herbal spirit production
Beverages, 10 (2024) 41, 21, doi: 10.3390/beverages10020041
-
Evaluation of the antimicrobial, antiproliferative, and antioxidative activity of blackcurrant and bilberry leaf extracts obtained by the green approach of Accelerated Solvent Extraction
Natural Resources Green Technology and Sustainable Development 5 (2024): Book of Abstracts,University of Zagreb, Faculty of Food Technology and Biotechnology, (2024) str. 101-101
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ANTIOXIDATIVE ACTIVITY OF PEPTIDOMIMETICS DERIVED FROM DIFFERENT FERROCENE SCAFFOLDS AND HYDROPHOBIC AMINO ACIDS
XV Meeting Of Young Chemical Engineers : Book Of Abstracts / XV. susret mladih kemijskih inženjera : knjiga sažetaka,Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), (2024) str. 102-102
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Hydrogen Bond Patterning and Biological Activity of Ferrocene Conjugates with Homo- and Heterochiral Ala–Pro Dipeptides
Organometallics, 43 (2024) str. 2608-2625, doi: 10.1021/acs.organomet.4c00248
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Bioactive and Biological Potential of Black Chokeberry Leaves Under the Influence of Pressurized Liquid Extraction and Microwave-Assisted Extraction
Antioxidants, 13 (2024) 1582, 23, doi: 10.3390/antiox13121582
-
Ferrocene-containing Pyrimidine Derivatives of Curcumin: Synthesis, Antioxidant and Antimicrobial Activity
20th International Conference Ružička Days "Today Science – Tomorrow Industry" : Book of Abstracts,Hrvatsko društvo kemijskih inženjera i tehnologa; Sveučilište Josipa Jurja Strosssmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, (2024) str. 32-32
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A Predictive Assessment of Ochratoxin A’s Effects on Oxidative Stress Parameters and the Fermentation Ability of Yeasts Using Neural Networks
Foods, 13 (2024) str. 1-14
-
Conformational and biological properties of ferrocene peptides
(2023)
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Fitokemijski profil, antioksidacijska aktivnost i fizikalno-kemijski parametri ekstrakata pelina (Artemisia absinthium L.)
(2023)
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Opis postupka vođenja i karakteristika kiselog tijesta za proizvodnju trajnijih pekarskih proizvoda
(2023)
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Biological Evaluation and Conformational Preferences of Ferrocene Dipeptides with Hydrophobic Amino Acids
Inorganics, 11 (2023) 29, 23, doi: 10.3390/inorganics11010029
-
Alcoholic Fermentation as a Source of Congeners in Fruit Spirits
Foods, 12 (2023) 1951, 23, doi: 10.3390/foods12101951
-
Antimicrobial effect of hemp flower extract from different extraction methods
7th International ISEKI-Food Conference „Next-generation of food research, education and industry“ : book of abstracts,ISEKI-Food Association, (2023) str. 207-207
-
Fermentacija grožđa i elaborat tehničko – tehnološkog rješenja male destilerije
(2022)
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Antimikrobna aktivnost eteričnog ulja mirte
(2022)
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BIOLOŠKA EVALUACIJA FEROCENSKIH PEPTIDA IZVEDENIH IZ FEROCENSKE AMINOKISELINE I HIDROFOBNIH AMINOKISELINA - VAL, LEU I PHE
(2022)
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Characterization of the Fermentation Process and Aroma Profile of Carob Brandy
10th Central European Congress on Food-Proceedings of CE-Food 2021,Springer, (2022) str. 68-87, doi: 10.1007/978-3-031-04797-8_7
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CHARACTERIZATION OF THE FERMENTATION PROCESS AND AROMA PROFILE OF CAROB BRANDY
10th Central European Congress on Food : Proceedings of CE-Food 2020,Springer, (2022) str. 81-82
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ANTIMIKROBNA I ANTIOKSIDACIJSKA AKTIVNOST FEROCENSKIH PEPTIDA DOBIVENI IZ FEROCEN-1,1'-DIAMINA
(2022)
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Hydrogen Bonding Drives Helical Chirality via 10-Membered Rings in Dipeptide Conjugates of Ferrocene-1,1′-Diamine
International Journal of Molecular Sciences,International journal of molecular sciences, 23 (2022) 12233, 31, doi: 10.3390/ijms232012233
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Green synthesis of silver nanoparticles using nettle (Uritca dioica L.), myrtle (Myrtus communis L.) and bay laurel (Laurus nobilis L.) leaf extracts
Natural resources, green technology and sustainable development, Book of abstratcs,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2022) str. 133-133
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Green synthesis of silver nanoparticles using seaweed Fucus virosides and Cystoseira barbata extracts
Natural recources, green technology and sustainable development,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2022) str. 128-128
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Chemical Composition, Physical Properties, and Aroma Profile of Ethanol Macerates of Mistletoe (Viscum album)
Beverages, 8 (2022) str. 46-61, doi: 10.3390/beverages8030046
-
Antimicrobial and antioxidative evaluation of ferrocene-containing resveratrol and curcumin derivates
Book of abstracts, 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, (2022) str. 177-178
-
Phytochemical profile, functional properties and physicochemical parameters of traditional Istrian herbal spirit biska
(2022)
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Utjecaj kiralnosti leucina na konformaciju i biološku aktivnost ferocenskih dipeptida izvedenih iz ferocen-1,1'-diamina i leucina
Influence of leucine chirality on conformational preferences and biological activity of ferrocene dipeptide derived from ferrocene-1, 1'-diamine and leucine,Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), (2022) str. 143-143
-
Biological potential of ferrocene-containing peptides
Book of abstracts, 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, (2022) str. 179-179
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Synthesis, conformational analysis and preliminary biological evaluation of conjugates of ferrocene and hydrophobic amino acids
Book of Abstracts 27th Croatian Meeting of Chemists and Chemical Engineers with international participation,Hrvatsko kemijsko društvo, (2021) str. 260-260
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Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe
Glasnik zaštite bilja, 44 (2021) str. 80-89, doi: 10.31727/gzb.44.6.9
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Physicochemical and aromatic characterization of carob macerates produced by different maceration conditions
Food Science & Nutrition,Food science & nutrition, 8 (2020) str. 942-954, doi: 10.1002/fsn3.1374
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Upotreba rogača u prizvodnji jakih alkoholnih pića
Taksonomija, ekologija i uporaba rogača (Ceratonia siliqua L.) i lovora (Laurus nobilis L.) u Hrvatskoj,Zavod za znanstveni rad Hrvatske akademije znanosti i umjetnosti Koprivničko-križevačke županije, (2020) str. 81-88
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Fizikalno-kemijska karakterizacija macerata imele za proizvodnju rakije biske
(2020)
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ISPITIVANJE ANTIOKSIDACIJSKE, ANTIMIKROBNE I CITOTOKSIČNE AKTIVNOSTI EKSTRAKTA BIJELE IMELE (Viscum album L.)
(2020)
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The perspectives of fresh-cut fruits and vegetables on the Zagreb market
Glasnik zaštite bilja, 43 (2020) str. 76-85
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Lipid Composition of Sheffersomyces stipitis M12 Strain Grown on Glycerol as a Carbon Source
Food technology and biotechnology, 58 (2020) str. 203-213, doi: 10.17113/ftb.58.02.20.6540
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Characterisation of flavour compounds in Biska – a herbal spirit produced with mistletoe
Journal of The Institute of Brewing,Journal of the institute of brewing, 125 (2019) str. 143-154
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Gluconobacter oxydans – potential biological agent for binding or biotransformation of mycotoxins
World Mycotoxin Journal,World mycotoxin journal, 12 (2019) str. 153-161, doi: 10.3920/WMJ2018.2324
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Alkoholna fermentacija rogača i aroma profil rakije od rogača
(2019)
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Nutritional and aromatic characterization of carob liqueur
Book of Abstracts 12th International Scientific and Professional Conference WITH FOOD TO HEALTH, (2019) str. 134-134
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Identification of phenolic and alcoholic compounds in wine spirits and their classification by use of multivariate analysis
Journal of the Serbian Chemical Society, 84 (2019) str. 663-677, doi: 10.2298/JSC190115020H
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Properties and Fermentation Activity of Industrial Yeasts Saccharomyces cerevisiae, S. uvarum, Candida utilis, and Kluyveromyces marxianus Exposed to AFB1, OTA, and ZEA
Food technology and biotechnology, 56 (2018) str. 208-217, doi: 10.17113/ftb.56.02.18.5582
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Quantitative microbial assessment for Escherichia coli after treatment by high voltage gas phase plasma
Innovative food science & emerging technologies, 53 (2018) str. 26-35, doi: 10.1016/j.ifset.2018.08.007
-
Influence of maceration parameters on physicochemical properties of carob macerates
Book of abstracts, 9th International congress of Food Technologists, Biotechnologists and Nutritionists, (2018) str. 127-127
-
THE POTENTIAL OF GRAPE STEMS ETHANOLIC EXTRACTS FOR LIQUEUR PRODUCTION
Natural resources, green technology and sustainable development 3, Book of abstracts, (2018) str. 75-75
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Polifenolni profil Biske
(2018)
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Fizikalno-kemijska i fitokemijska karakterizacija Biske
(2018)
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Voće i povrće kao biokatalizatori za dobivanje kiralnih spojeva
Croatian Journal of Food Technology, Biotechnology and Nutrition,Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 13 (2018) str. 70-77
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Fitokemijska karakterizacija macerata peteljki grožđa
(2018)
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Potencijal bakterija za proizvodnju bioetanola iz lignoceluloznih sirovina
Glasnik zaštite bilja, 41 (2018) str. 74-82
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The negative influence of bacterium Lactobacillus plantarum on the growth of human HEp-2 laryngeal cancer cells
Book of Abstracts of the 11th Serbian Microbiologists Congress MICROMED 2017 with international participation,Udruženje mikrobiologa Srbije, (2017) str. 138-139
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Kvasci za proizvodnju bioetanola iz hidrolizata lignoceluloznih sirovina
Glasnik zaštite bilja, 40 (2017) str. 24-33
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Kiselo tijesto u industrijskoj proizvodnji kruha
Hrvatski pekar : stručni časopis za pekarstvo, mlinarstvo, slastičarstvo, tjesteničarstvo i industrijsku ambalažu, 150 (2017) str. 6-10
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Characterization and quality evaluation of mistletoe spirits
BIOLOGICALLY ACTIVE COMPOUNDS IN FOOD 2ND International Conference Book of abstracts, (2017) str. 17-17
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Diversity of lactic acid bacteria on organic flours and application of isolates in sourdough fermentation
Croatian Journal of Food Technology, Biotechnology and Nutrition,Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 12 (2017) str. 44-51
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Polifenolni sastav i antioksidativna aktivnost biske - tradicionalne istarske travarice
(2017) str. 124-124
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KARAKTERIZACIJA BISKE – TRADICIONALNE ISTARSKE TRAVARICE
(2017)
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UTJECAJ MIKOTOKSINA NA FEERMENTACIJSKU AKTIVNOST BAKTERIJA MLIJEČNE KISELINE
(2017)
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FT-IR spectroscopy as a method to detected cell surface components of Gluconobacter oxydans involved in the bacteria-OTA interaction
Journal of Biotechnology, volume 256, Supplement, (2017) str. 66-66
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KVALITETA RAKIJE ŠLJIVOVICE PROIZVEDENE OD NOVE SORTE ŠLJIVE TOP KING
(2016)
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Usporedba fizikalno-kemijskih i senzorskih karakteristika vinskih destilata
(2016)
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Upotreba začina u proizvodnji tradicionalnih sireva
Mljekarstvo, 66 (2016) str. 12-25
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KVALITETA RAKIJE LOZE PROIZVEDENE PRI RAZLIČITIM UVJETIMA FERMENTACIJE OD SORTE GROŽĐA IZABELA
(2016)
-
“Fresh cut” fruits and vegetables in Croatia
Book of Abstracts of International symposium on sustainable fruit production, (2016) str. 41-41
-
Characterization of a S-adenosyl-L-methionine (SAM)-accumulating strain of Scheffersomyces stipitis
International microbiology, 18 (2015) str. 117-125, doi: 10.2436/20.1501.01.241
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MACERACIJA U PROIZVODNJI JAKIH ALKOHOLNIH PIĆA
(2015)
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FT-IR spectroscopy applied to identification of functional groups on the surface of Gluconobacter oxydans involved in the bacteria–ochratoxin A interaction
Programme and Abstracts of Power of Fungi and Mycotoxins in Health and Disease, (2015) str. 59-59
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Mikrobiološka kvaliteta komercijalnog pekarskog kvasca na hrvatskom tržištu
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 10 (2015) str. 95-100
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PROIZVODNJA KRUHA PRODUŽENE TRAJNOST S POMOĆU BAKTERIJE Leuconostoc mesenteroides
(2015)
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The Effect of High Power Ultrasound and Cold Gas- Phase Plasma Treatments on Selected Yeast in Pure Culture
Food and Bioprocess Technology, 8 (2015) str. 791-800, doi: 10.1007/s11947-014-1442-3
-
Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices
Food technology and biotechnology, 53 (2015) str. 454-462, doi: 10.17113/ftb.53.04.15.4029
-
Polyphenolic profile and antioxidative activity of Croatian traditional bitters
8th International Congress of Food Technologists, Biotechnologists and Nutritionists : Book of Abstracts,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2014) str. 97-97
-
Industrial sausage produced with autochthonous starter culture
Book of Abstracts,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2014) str. 91-91
-
Industrial Sausage Produced with Autochthonous Starter Culture
Proceedigs 8th International Congress of Food Technologists, Biotechnologists and Nutritionists,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2014) str. 6-9
-
Comparison of sensory properties, shelf-life and microbiological safety of industrial sausages produced with autochthonous and commercial starter cultures
Food technology and biotechnology, 52 (2014) str. 307-316
-
Total phenol content, antioxidant capacity and microbiological quality of some herbs and spices
Proceedings of the 8th International Congress of Food Technologists, Biotechnologists and Nutritionists,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2014) str. 232-237
-
Increased nutritional quality and microbiological safety of novel cottage cheese containing spices
Book of Abstracts,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2014) str. 187-187
-
NUTRITIVE VALUE AND QUALITY OF CHEESE WITH DIFFERENT SPICES
One Health Symposium, (2014) str. 10-10
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DESTILACIJA U PROIZVODNJI JAKIH ALKOHOLNIH PIĆA
(2014)
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ORGANIC CEREAL SPECIES DIVERSITY AND CHARACTERIZATION OF THEIR FERMENTATION AND ANTIMICROBIAL ACTIVITY
Book of Abstracts,Baltazar, (2014) str. 82-82
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The effect of starvation stress on Lactobacillus brevis L62 protein profile determined by de novo sequencing in positive and negative mass spectrometry ion mode
RCM. Rapid communications in mass spectrometry, 27 (2013) str. 1045-1054, doi: 10.1002/rcm.6528
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IDENTIFIKACIJA I KARAKTERIZACIJA BAKTERIJA MLIJEČNE KISELINE IZOLIRANIH IZ BRAŠNA EKOLOŠKI UZGOJENIH ŽITARICA
(2013)
-
Development directions for alcoholic beverage industries
Znanstveni skup Proizvodnja hrane i šumarstvo - temelj razvoja istočne Hrvatske. Sažeci,Hrvatska akademija znanosti i umjetnosti (HAZU), (2013) str. 50-51
-
Evolution of bacterial population: The metabolic engineering of Lactobacillus brevis
The 2th International Symposium "Vera Johanides", (2013) str. 122-122
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AROMATIČNO I LJEKOVITO BILJE U PROIZVODNJI JAKIH ALKOHOLNIH PIĆA
(2013)
-
S-adenosyl-L-methionine production by an ergosterol-deficient mutant of Scheffersomyces stipitis
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 8 (2013) str. 21-28
-
Characterization of Lactobacillus brevis L62 strain, highly tolerant to copper ions
World journal of microbiology & biotechnology, 29 (2013) str. 75-85, doi: 10.1007/s11274-012-1160-9
-
Antifungal and Antipatulin Activity of Gluconobacter oxydans 1J Isolated from Apple Surface
Arhiv za higijenu rada i toksikologiju, 64 (2013) str. 279-284, doi: 10.2478/10004-1254-64-2013-2308
-
Utjecaj mliječno-kisele fermentacije na antimikrobnu i antioksidativnu aktivnost kiselog tijesta
(2012)
-
Polifenolni profil i antioksidativna aktivnost jakih alkoholnih pića proizvedenih na području Republike Hrvatske
(2012)
-
Spirit drinks: a source of dietary polyphenols
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 4 (2012) str. 102-111
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Mikrobiološka, fizikalno-kemijska i senzorska svojstva industrijskih kobasica proizvedenih s različitim komercijalnim starter kulturama
Veterinarska stanica : znanstveno-stručni veterinarski časopis,Veterinarska stanica, 43 (2012) str. 293-300
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The impact of maturation and againg of distillate at distillateˊs antioxidant activity
(2012)
-
Biološki aktivni spojevi u jakim alkoholnim pićima
(2012)
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Interaction of lactic acid bacteria with metal ions : opportunities for improving food safety and quality
World journal of microbiology & biotechnology, 28 (2012) str. 2771-2782, doi: 10.1007/s11274-012-1094-2
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Proizvodnja i primjena bakterijskih egzopolisaharida u pekarstvu
Danas znanost-sutra industrija,Grafika Osijek, (2011) str. 361-371
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The design of starters for wheat sourdough breadmaking process
7th international congress of food technologists, biotechnologists and nutritionist, (2011) str. 68-68
-
The effect of metal ions supplementation on growth and binding capacity of lactic acid bacteria
7th International congress of food technologists, biotecnologists and nutritionist, (2011) str. 67-67
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Analitičke metode u procesima biosorpcije
(2011)
-
Ethanol production from corn semolina by bakers and wine yeasts
Technologica acta,Technologica acta (Tuzla), 4 (2011) str. 45-56
-
Kiselo tijesto – tradicionalna i prirodna metoda za povećanje kvalitete pekarskih proizvoda
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 6 (2011) str. 89-99
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Enhancement of Trigonopsis variabilis D-Amino Acid Oxidase Overproduction in Fed-batch Cultivation of Escherichia coli
Chemical and biochemical engeenering quartely,Chemical and biochemical engineering quarterly, 25 (2011) str. 513-517
-
The effects of starvation on Lactobacillus brevis L62 evolution
10th Symposium on lactic acid bacteria: Celebrating 30 years of LAB research,Federation of European Microbiological Societies , 2011, (2011) str. A 001-A 001
-
Bacterial Stationary-Phase Evolution
Food technology and biotechnology, 49 (2011) str. 13-23
-
Metabolička aktivnost različitih vrsta bakterija mliječne kiseline tijekom rasta u modificiranoj MRS podlozi
(2011)
-
Proizvodnja šljivovice u Republici Hrvatskoj
(2011)
-
Primjena kiselog tijesta u proizvodnji peciva
(2011)
-
Proizvodnja i primjena bakterijskih egzopolisaharida u pekarstvu
Danas znanost-sutra industrija, (2011)
-
Kvasci u biotehnološkoj proizvodnji
Plejada, (2010)
-
Evolution of multi-niche bacteria Lactobacillus brevis and Lactobacillus plantarum during prolonged stationary phase
Programme and abstracts / Power of microbes in industry and environment 2010,Hrvatsko mikrobiološko društvo, (2010) str. 54-54
-
Prehrambeni i krmni kvasac
Kvasci u biotehnološkoj proizvodnji,Plejada, (2010) str. 331-355
-
Priprema škrobnih sirovina za proizvodnju jakih alkoholnih pića
(2010)
-
Ugradnja iona metala u bakterije mliječne kiseline adaptirane na visoke koncentracije iona metala
(2010)
-
Proizvodnja egzopolisaharida s pomoću bakterije Leuconostoc mesenteroides
(2010)
-
Identification and characterization of Lactobacillus brevis L62 proteins after prolonged period of starvation
Programme and abstracts / Power of microbes in industry and environment 2010,Hrvatsko mikrobiološko društvo, (2010) str. 33-33
-
Influence of pre-ferment on wheat bread freshness and quality
(2010) str. 376-384
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The role of Lactobacillus brevis L62 plasmids during prolonged stationary phase
Acta Microbiologica et Immunologica Hungarica,The role of Lactobacillus brevis L62 plasmids during prolonged stationary phase, (2009) str. 118-118
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The Influence of Different Factors on Manganese Incorporation into Saccharomyces cerevisiae
Agriculturae Conspectus Scientificus,ACS - Agriculturae conspectus scientificus, 74 (2009) str. 327-332
-
Biosorpcija iona bakra s pomoću bakterija mliječne kiseline
(2009)
-
Influence of preferment on wheat bread fresshness and quality
5th International Congress and 7th Croatian Congress of Cereal Tehnologists: "Flour - Bread",Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2009) str. 93-93
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Production of wheat bread with yeast preferment and sour preferment
(2009)
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The influence of gene transfer on the lactic acid bacteria evolution
Mljekarstvo, 59 (2009) str. 181-192
-
Zinc Binding by Lactic Acid Bacteria
Food technology and biotechnology, 47 (2009) str. 381-388
-
Pekarski proizvodi kao funkcionalna hrana
Novi pekar, (2009)
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Antibiotic resistance of Lactobacillus brevis L62
Cesar 2009 Central European Symposium on Antimicrobial Resistance,Hrvatsko mikrobiološko društvo, (2009) str. 35-35
-
Copper binding by lactic acid bacteria (LAB)
Bioscience and microflora, 28 (2009) str. 1-6
-
Incorporation of Copper Ions by Yeast Kluyveromyces marxianus During Cultivation on Whey
Acta alimentaria, 37 (2008) str. 133-139, doi: 10.1556/AAlim.2007.0012
-
Enrichment of lactic acid bacteria (LAB) with Zn2+
(2008) str. 197-197
-
Sirutka - sirovina za proizvodnju starter kultura za pekarstvo
Mljekarstvo, 58 (2008) str. 95-111
-
Bacterial evolution during prolonged stationary phase
50 godina molekularne biologije u Hrvatskoj -zbornik sažetaka,Institut Ruđer Bošković, (2008) str. 54-54
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The various coexistence of enterobacteria with Lactobacillus brevis L62 in mixed cultures
Book of Abstracts,Hrvatsko mikrobiološko društvo, (2008) str. 135-135
-
Conditions and Processes of Biogenic Microelements Uptake by Lactic Acid Bacteria
(2008)
-
Production of bread from wheat flour with lactic acid bacteria
(2007)
-
UGRADNJA IONA CINKA U BAKTERIJE MLIJEČNE KISELINE
(2007)
-
BIOSORPTION OF Zn2+ IN LACTIC ACID BACTERIA
(2007)
-
Optimization of bioprocess for production of copper-enriched biomass of industrially important microorganism Saccharomyces cerevisiae
Journal of Bioscience and Bioengineering,Journal of bioscience and bioengineering, 103 (2007) str. 331-337
-
Fenotip umjerene prednosti rasta enterobakterija nad L. brevis L62 u mješovitim kulturama tijekom produljene stacionarne faze
(2007)
-
UTJECAJ IONA CINKA NA METABOLIČKU AKTIVNOST BAKTERIJA MLIJEČNE KISELINE
(2007)
-
The Production of Ethanol from Corn Semolina by Yeast Saccharomyces cerevisiae
(2004)
-
Uklanjanje dušika iz otpadnih voda farmaceutske industrije pomoću odabrane mješovite kulture bakterija
3. Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (1998)
-
New technology for biological treatment of municipal and industrial wastewaters by selected mixed culture of microorganisms
Slovenski kemijski dnevi 1998,Tiskarna tehniških fakultet Maribor, (1998)
-
Biološka razgradnja formaldehida, metanola i butanola pomoću odabrane mješovite kulture bakterija u otpadnoj vodi iz proizvodnje melaminskih smola
3. Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista s međunarodnim sudjelovanjem,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (1998)