A. Belščak-Cvitanović

发表

Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives.

S. Karlović, D. Ježek, M. Brnčić, 2015, Food chemistry.

Antioxidant and Antihypertensive Activity of Extract from Thymus serpyllum L. in Experimental Hypertension

M. Ivanov, Z. Miloradović, N. Mihailović-Stanojević, 2013, Plant Foods for Human Nutrition.

Physicochemical properties and biological activities of a high-theabrownins instant Pu-erh tea produced using Aspergillus tubingensis

Y. Chisti, S. Sirisansaneeyakul, D. Komes, 2018 .

Structuring new alginate network aimed for delivery of dandelion (Taraxacum officinale L.) polyphenols using ionic gelation and new filler materials.

S. Karlović, G. Mršić, D. Komes, 2018, Food research international.

Chemometric evaluation of binary mixtures of alginate and polysaccharide biopolymers as carriers for microencapsulation of green tea polyphenols

D. Ježek, B. Bugarski, V. Nedović, 2017 .

Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying

S. Lević, V. Nedović, G. Mršić, 2015, Food and Bioprocess Technology.

Extraction and formulation of bioactive compounds

D. Komes, A. Belščak-Cvitanović, 2017 .

Comparative study of cytotoxic and cytoprotective activities of cocoa products affected by their cocoa solids content and bioactive composition

J. Franekić, D. Komes, A. Belščak-Cvitanović, 2011, European Food Research and Technology.

Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence.

D. Komes, M. Benković, A. Belščak-Cvitanović, 2017, Food research international.

Integrated approach for bioactive quality evaluation of medicinal plant extracts using HPLC-DAD, spectrophotometric, near infrared spectroscopy and chemometric techniques

A. Tusek, D. Komes, D. Valinger, 2017 .

Phenolic composition and antioxidant properties of some traditionally used medicinal plants affected by the extraction time and hydrolysis.

G. Rusak, D. Komes, A. Belščak-Cvitanović, 2011, Phytochemical analysis : PCA.

Bioactive and Sensory Properties of Herbal Spirit Enriched with Cocoa (Theobroma cacao L.) Polyphenolics

D. Komes, Borislav Miličević, A. Belščak-Cvitanović, 2011, Food and Bioprocess Technology.

Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage.

Jovanka G. Lalicic-Petronijevic, D. Sužnjević, L. Pezo, 2016, Food technology and biotechnology.

The influence of dried fruits enrichment on sensory properties of bitter and milk chocolates and bioactive content of their extracts affected by different solvents

A. Vojvodić, D. Komes, A. Belščak-Cvitanović, 2013 .

Innovative formulations of chocolates enriched with plant polyphenols from Rubus idaeus L. leaves and characterization of their physical, bioactive and sensory properties

S. Karlović, D. Ježek, D. Komes, 2012 .

Consumer acceptability of liquorice root (Glycyrrhiza glabra L.) as an alternative sweetener and correlation with its bioactive content and biological activity

A. Vojvodić, D. Komes, A. Belščak-Cvitanović, 2016, International journal of food sciences and nutrition.

Phytochemical attributes of four conventionally extracted medicinal plants and cytotoxic evaluation of their extracts on human laryngeal carcinoma (HEp2) cells.

J. Franekić, D. Komes, A. Belščak-Cvitanović, 2014, Journal of medicinal food.

Application of whey protein isolates and zein for the formulation of alginate-based delivery systems encapsulating Ganoderma lucidum polyphenols

A. Vojvodić, Yi Wang, S. Karlović, 2016 .

Comparative evaluation of CO2 drying as an alternative drying technique of basil (Ocimum basilicum L.) - The effect on bioactive and sensory properties.

A. Vojvodić, G. Hofland, D. Komes, 2014, Food research international.

Antioxidant capacity of teas and herbal infusions: polarographic assessment.

D. Sužnjević, L. Pezo, D. Komes, 2012, Journal of agricultural and food chemistry.

Characterisation of pigments and antioxidant properties of three medicinal plants dried under different drying conditions

D. Komes, K. Marković, A. Belščak-Cvitanović, 2011 .

Physical properties and bioactive constituents of powdered mixtures and drinks prepared with cocoa and various sweeteners.

D. Komes, M. Benković, A. Belščak-Cvitanović, 2010, Journal of agricultural and food chemistry.

Cytotoxicity of blended versus single medicinal mushroom extracts on human cancer cell lines: contribution of polyphenol and polysaccharide content.

J. Franekić, D. Komes, A. Belščak-Cvitanović, 2013, International journal of medicinal mushrooms.

The Potential of Combined Emulsification and Spray Drying Techniques for Encapsulation of Polyphenols from Rosemary (Rosmarinus officinalis L.) Leaves

S. Miao, G. Mršić, D. Komes, 2018, Food technology and biotechnology.

Encapsulation templated approach to valorization of cocoa husk, poppy and hemp macrostructural and bioactive constituents

A. Vojvodić, D. Komes, A. Steffen-Heins, 2018 .

Application of multivariate regression and artificial neural network modelling for prediction of physical and chemical properties of medicinal plants aqueous extracts

A. Tusek, J. Kljusurić, D. Valinger, 2020 .

Longan (Dimocarpus longan) and lychee (Litchi chinensis): Functional ingredients in chocolate pralines.

Haile Ma, D. Komes, A. Belščak-Cvitanović, 2019, Journal of food biochemistry.

The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles

B. Bugarski, Aleksandra Vojvodić Cebin, D. Komes, 2019, LWT.

Optimizing bioactive compounds extraction from different medicinal plants and prediction through nonlinear and linear models

D. Valinger, M. Benković, Tamara Jurina, 2018, Industrial Crops and Products.

Novel Approach to the Development of Functional Goat's Milk-Based Beverages Using Medicinal Plant Extracts in Combination with High Intensity Ultrasound Treatment.

A. Vojvodić, M. Brnčić, T. Bosiljkov, 2017, Food technology and biotechnology.

Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach

Jovanka G. Lalicic-Petronijevic, D. Sužnjević, L. Pezo, 2017, Journal of Food Science and Technology.

Bioactive compounds and antioxidant capacity of yellow Yinzhen tea affected by different extraction conditions

D. Komes, A. Belščak-Cvitanović, T. Mihelj, 2014 .

The bioactive potential of red raspberry (Rubus idaeus L.) leaves in exhibiting cytotoxic and cytoprotective activity on human laryngeal carcinoma and colon adenocarcinoma.

J. Franekić, D. Komes, A. Belščak-Cvitanović, 2012, Journal of medicinal food.

Emulsion templated microencapsulation of dandelion (Taraxacum officinale L.) polyphenols and β-carotene by ionotropic gelation of alginate and pectin

A. Vojvodić, S. Karlović, G. Mršić, 2016 .

Effect of multiple extractions and water-ethanol ratio on the bioactive composition and antioxidant capacity of Yinzhen tea

A. Vojvodić, D. Komes, A. Belščak-Cvitanović, 2014 .

Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition.

D. Komes, A. Belščak-Cvitanović, T. Niseteo, 2012, Food chemistry.

Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate-chitosan system enhanced with ascorbic acid by electrostatic extrusion

B. Bugarski, V. Nedović, D. Komes, 2011 .

Effects of Preparation Techniques on the Antioxidant Capacity of Coffee Brews

D. Komes, A. Belščak-Cvitanović, 2014 .

Improving the controlled delivery formulations of caffeine in alginate hydrogel beads combined with pectin, carrageenan, chitosan and psyllium.

S. Karlović, D. Ježek, G. Mršić, 2015, Food chemistry.

Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds

Branko Bugarski, Draženka Komes, Viktor Nedović, 2014, Food Engineering Reviews.

Nanoscale nutrient delivery systems

B. Bugarski, V. Nedović, D. Komes, 2017 .

Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting.

Draženka Komes, D. Komes, I. Hećimović, 2011, Food chemistry.

Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads.

B. Bugarski, V. Nedović, D. Komes, 2012, Journal of the science of food and agriculture.

Antioxidative potential of different coffee substitute brews affected by milk addition

A. Vojvodić, D. Komes, M. Hruškar, 2015, European Food Research and Technology.

Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract

S. Karlović, D. Ježek, V. Pavlović, 2015 .

Effect of Chocolate Storage on Total Phenolics, Flavan-3-Ols, Proanthocyanidins, Oxidative Stability and Antioxidant Capacity

Jovanka G. Lalicic-Petronijevic, D. Sužnjević, L. Pezo, 2016 .

Physico‐chemical, bioactive, and sensory assessment of white tea‐based candies during 4‐months storage

Danijela Šeremet, A. Mandura, D. Komes, 2020 .

Compositional evaluation of selected agro-industrial wastes as valuable sources for the recovery of complex carbohydrates.

A. Vojvodić, D. Komes, I. Vovk, 2016, Food research international.

Overview of polyphenols and their properties

D. Komes, A. Belščak-Cvitanović, K. Durgo, 2018 .

Comparison of Conventional and Ultrasound Assisted Extraction Techniques of Yellow Tea and Bioactive Composition of Obtained Extracts

A. Jambrak, D. Komes, V. Lelas, 2012, Food and Bioprocess Technology.

Artificial neural network modelling of changes in physical and chemical properties of cocoa powder mixtures during agglomeration

Maja Benković, Ana Jurinjak Tušek, Andrzej Lenart, 2015 .

Physical Properties of Non-Agglomerated Cocoa Drink Powder Mixtures Containing Various Types of Sugar and Sweetener

D. Komes, M. Benković, A. Belščak-Cvitanović, 2011, Food and Bioprocess Technology.

Nettle (Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties

A. Vojvodić, D. Komes, A. Belščak-Cvitanović, 2015, Journal of Food Science and Technology.

Formulating blackberry leaf mixtures for preparation of infusions with plant derived sources of sweeteners.

A. Vojvodić, I. Ljubičić, D. Komes, 2014, Food chemistry.

Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide Pasteurization

S. Spilimbergo, D. Komes, A. Belščak-Cvitanović, 2013 .