Predrag Putnik-rekin lankidetzan egindako argitalpenak (31)

2023

  1. The Use of Novel Technologies in Egg Processing

    Food Reviews International, Vol. 39, Núm. 5, pp. 2854-2874

2022

  1. Chemometric Valorization of Strawberry (Fragaria x ananassa Duch.) cv. ‘Albion’ for the Production of Functional Juice: The Impact of Physicochemical, Toxicological, Sensory, and Bioactive Value

    Foods, Vol. 11, Núm. 5

2021

  1. Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products

    Molecules (Basel, Switzerland), Vol. 26, Núm. 6

  2. The perspective of croatian old apple cultivars in extensive farming for the production of functional foods

    Foods, Vol. 10, Núm. 4

2020

  1. Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety

    Annual Review of Food Science and Technology, Vol. 11, pp. 93-118

  2. In vitro and in vivo antioxidant activity of anthocyanins

    Anthocyanins: Antioxidant Properties, Sources and Health Benefits (Nova Science Publishers, Inc.), pp. 169-204

  3. Silymarin compounds: Chemistry, innovative extraction techniques and synthesis

    Studies in Natural Products Chemistry (Elsevier B.V.), pp. 111-130

  4. Strategies to achieve a healthy and balanced diet: Fruits and vegetables as a natural source of bioactive compounds

    Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health (Elsevier), pp. 51-88

  5. Sugar reduction: Stevia rebaudiana Bertoni as a natural sweetener

    Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health (Elsevier), pp. 123-152

2019

  1. An integrated strategy between gastronomic science, food science and technology, and nutrition in the development of healthy food products

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 3-21

  2. An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties

    Food Chemistry, Vol. 276, pp. 680-691

  3. Bioavailability and food production of organosulfur compounds from edible allium species

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 293-308

  4. Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 259-295

  5. Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review

    Food Chemistry, Vol. 279, pp. 150-161

  6. Green food processing: Concepts, strategies, and tools

    Green Food Processing Techniques: Preservation, Transformation and Extraction (Elsevier), pp. 1-21

  7. High-power ultrasound altered the polyphenolic content and antioxidant capacity in cloudy apple juice during storage

    Journal of Food Processing and Preservation, Vol. 43, Núm. 8

  8. Innovative technologies for fruit extracts: Value-added opportunities in the meat industry

    IOP Conference Series: Earth and Environmental Science

  9. Japanese, Mediterranean and Argentinean diets and their potential roles in neurodegenerative diseases

    Food Research International, Vol. 120, pp. 464-477

2018

  1. Active packaging films with natural antioxidants to be used in meat industry: A review

    Food Research International, Vol. 113, pp. 93-101

  2. Berries extracts as natural antioxidants in meat products: A review

    Food Research International, Vol. 106, pp. 1095-1104