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Sustainable and innovative processing of safe and healthy foods

Food chemistry advances, 2024-06, Vol.4, p.100588, Article 100588

Putnik, Predrag

2024

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

Molecules (Basel, Switzerland), 2021-03, Vol.26 (6), p.1547

2021

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Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

Comprehensive reviews in food science and food safety, 2018-05, Vol.17 (3), p.663-677

2018

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Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review

Food research international, 2018-11, Vol.113, p.245-262

2018

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Innovative "Green" and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes-A Review

Molecules (Basel, Switzerland), 2017-04, Vol.22 (5), p.680

2017

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Fruit Seeds as Sources of Bioactive Compounds: Sustainable Production of High Value-Added Ingredients from By-Products within Circular Economy

Molecules (Basel, Switzerland), 2019-10, Vol.24 (21), p.3854

2019

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In vitro antioxidant and antihypertensive compounds from camu-camu (Myrciaria dubia McVaugh, Myrtaceae) seed coat: A multivariate structure-activity study

Food and chemical toxicology, 2018-10, Vol.120, p.479-490

2018

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Safety of Probiotics: Functional Fruit Beverages and Nutraceuticals

Foods, 2020-07, Vol.9 (7), p.947

2020

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Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams

Food chemistry, 2015-08, Vol.181, p.94-100

2015

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Extraction of Peppermint Essential Oils and Lipophilic Compounds: Assessment of Process Kinetics and Environmental Impacts with Multiple Techniques

Molecules (Basel, Switzerland), 2021-05, Vol.26 (10), p.2879

2021

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Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials

Foods, 2018-07, Vol.7 (7), p.106

2018

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Prediction and modeling of microbial growth in minimally processed fresh-cut apples packaged in a modified atmosphere: A review

Food control, 2017-10, Vol.80, p.411-419

2017

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Phytochemicals from Plant Foods as Potential Source of Antiviral Agents: An Overview

Pharmaceuticals (Basel, Switzerland), 2021-04, Vol.14 (4), p.381

2021

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Effect of Microwave-Assisted Extraction on the Phenolic Compounds and Antioxidant Capacity of Blackthorn Flowers

Food technology and biotechnology, 2017-06, Vol.55 (2), p.243-250

2017

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Sustainable Functional Food Processing

Foods, 2021-06, Vol.10 (7), p.1438

2021

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A Chemometric Investigation on the Functional Potential in High Power Ultrasound (HPU) Processed Strawberry Juice Made from Fruits Harvested at two Stages of Ripeness

Molecules (Basel, Switzerland), 2022-12, Vol.28 (1), p.138

2022

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Comparative Study on the Removal Efficiency of Clomazone and Amitriptyline via Adsorption and Photocatalysis in Aqueous Media: Kinetic Models and Toxicity Assessment

Materials, 2024-03, Vol.17 (6), p.1369

2024

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Sustainable Green Nanotechnologies for Innovative Purifications of Water: Synthesis of the Nanoparticles from Renewable Sources

Nanomaterials (Basel, Switzerland), 2022-01, Vol.12 (2), p.263

2022

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Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices

Foods, 2020-06, Vol.9 (6), p.699

2020

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Sustainable Removal of Tolperisone from Waters by Application of Photocatalysis, Nanotechnology, and Chemometrics: Quantification, Environmental Toxicity, and Degradation Optimization

Nanomaterials (Basel, Switzerland), 2022-11, Vol.12 (23), p.4199

2022

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Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health

1, 2020

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Influence of Fish Handling Practices Onboard Purse Seiners on Quality Parameters of Sardines ( Sardina pilchardus ) during Cold Storage

Biomolecules (Basel, Switzerland), 2023-01, Vol.13 (2), p.192

2023

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Innovative and Conventional Valorizations of Grape Seeds from Winery By-Products as Sustainable Source of Lipophilic Antioxidants

Antioxidants, 2020-07, Vol.9 (7), p.568

2020

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Phenolic and Antioxidant Analysis of Olive Leaves Extracts ( Olea europaea L.) Obtained by High Voltage Electrical Discharges (HVED)

Foods, 2019-07, Vol.8 (7), p.248

2019

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Food-Drug Interactions with Fruit Juices

Foods, 2020-12, Vol.10 (1), p.33

2020

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Sustainable and innovative processing of safe and healthy foods

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

Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review

Innovative "Green" and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes-A Review

Fruit Seeds as Sources of Bioactive Compounds: Sustainable Production of High Value-Added Ingredients from By-Products within Circular Economy

In vitro antioxidant and antihypertensive compounds from camu-camu (Myrciaria dubia McVaugh, Myrtaceae) seed coat: A multivariate structure-activity study

Safety of Probiotics: Functional Fruit Beverages and Nutraceuticals

Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams

Extraction of Peppermint Essential Oils and Lipophilic Compounds: Assessment of Process Kinetics and Environmental Impacts with Multiple Techniques

Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials

Prediction and modeling of microbial growth in minimally processed fresh-cut apples packaged in a modified atmosphere: A review

Phytochemicals from Plant Foods as Potential Source of Antiviral Agents: An Overview

Effect of Microwave-Assisted Extraction on the Phenolic Compounds and Antioxidant Capacity of Blackthorn Flowers

Sustainable Functional Food Processing

A Chemometric Investigation on the Functional Potential in High Power Ultrasound (HPU) Processed Strawberry Juice Made from Fruits Harvested at two Stages of Ripeness

Comparative Study on the Removal Efficiency of Clomazone and Amitriptyline via Adsorption and Photocatalysis in Aqueous Media: Kinetic Models and Toxicity Assessment

Sustainable Green Nanotechnologies for Innovative Purifications of Water: Synthesis of the Nanoparticles from Renewable Sources

Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices

Sustainable Removal of Tolperisone from Waters by Application of Photocatalysis, Nanotechnology, and Chemometrics: Quantification, Environmental Toxicity, and Degradation Optimization

Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health

Influence of Fish Handling Practices Onboard Purse Seiners on Quality Parameters of Sardines ( Sardina pilchardus ) during Cold Storage

Innovative and Conventional Valorizations of Grape Seeds from Winery By-Products as Sustainable Source of Lipophilic Antioxidants

Phenolic and Antioxidant Analysis of Olive Leaves Extracts ( Olea europaea L.) Obtained by High Voltage Electrical Discharges (HVED)

Food-Drug Interactions with Fruit Juices

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