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Master's thesis Open access

Ultrasound-assisted Extraction of Phenolic Compounds from By-product - Green Tea Dust

Džinić, Ivana

2026-07-13

The aim of this study was to investigate the valorisation potential of green tea herbal dust (Camellia sinensis), a by-product of the filter tea industry, by means of ultrasound-assisted extraction (UAE). The effect of three process parameters: ethan…

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek Department of Process Engineering

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ultrazvučna ekstrakcija čajna prašina zelenog čaja polifenoli metoda odzivnih površina ultrasound-assisted extraction green tea herbal dust polyphenols response surface methodology

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Microorganisms as a sustainable source of nutrients

Tomac, Manuela

2026-07-13

Microorganisms can be used as a food source, with a special emphasis placed on single-cell protein (SCP). Due to the rapid growth of the global population, there is an ever-increasing need for food. Microorganisms such as yeasts, algae, molds, and ba…

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek Department of Applied Chemistry and Ecology

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mikroorganizmi SCP biotehnološka proizvodnja alternativni izvor hrane microorganisms SCP biotechnological production alternative food source

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Master's thesis Access restricted to institution's students and staff

Characterization of fruit wine and distillate from persimmon (Diospyros kaki) produced using selected strains of commercial wine yeasts

Oroz, Viktoria

2026-07-08

The aim of this study was to investigate the influence of selected wine yeasts of the genus Saccharomyces (Uvaferm BC™, Zymaflore® FX10, and Uvaferm BDX™) and the non-Saccharomyces wine yeast Torulaspora delbrueckii (Zymaflore® ALPHA TD) on fermentat…

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek Department of Process Engineering

Repository of the Faculty of Food Technology Osijek

alkoholna fermentacija kinetika fermentacije polifenoli Diospyros kaki voćno vino alcoholic fermentation fermentation kinetics polyphenols Diospyros kaki fruit wine

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Master's thesis Open access

Evaluation of the Efficiency of Biosorbents Obtained by Physicochemical Modifications of Brewer's Spent Grain for the Removal of Methylene Blue from Water

Pelzer, Benedikt

2026-07-08

The aim of this study was to examine the potential application of brewer's spent grain as a lignocellulosic biosorbent for the removal of methylene blue (MB) from aqueous solutions and to determine the effect of different physical and chemical modifi…

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek Department of Applied Chemistry and Ecology

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metilensko modrilo biosorpcija pivski trop otpadna voda methylene blue biosorption brewer's spent grain wastewater

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Contribution in a journal Open access

Application of infrared spectroscopy using Fourier transformation in the analysis of bioactive compounds of citrus fruits - systematic review

Mračić Raič, Iva Čačić Kenjerić, Daniela Nedić Tiban, Nela Jakobek Barron, Lidija

2026

Citrus fruits (Citrus spp.) constitute a significant portion of global agricultural production due to their rich nutritional profile and the presence of bioactive compounds with positive health effects. Phytochemicals such as flavonoids, carotenoids,…

University of Dubrovnik Institute for Mediterranean Plants

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek

Croatian journal of food science and technology Vol. 18, Br. 1, str. 51–69

DOI10.17508/cjfst.2026.18.1.04 eISSN1848-9923 pISSN1847-3466

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FTIR spectroscopy citrus fruits bioactive substances chemometrics quality analysis

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Master's thesis Open access

The Influence of the Quality of Oak Barrel on the Phenolic Composition and Colour of Cabernet Sauvignon Wine

Prološčić, Mihaela

2026-06-30

The quality of oak barrels is one of the key factors determining chemical changes during the aging of red wines. Differences in wood properties can affect the phenolic composition, colour stability, and overall wine quality after aging. This study ex…

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek Department of Food Technologies

Repository of the Faculty of Food Technology Osijek

vino crno vino Cabernet Sauvignon fenolni spojevi hrastove bačve antioksidacijski kapacitet wine red wine Cabernet Sauvignon phenolic compounds oak barrels antioxidant capacity

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The Effects of Cellulose on α-Amylase and α-Glucosidase Inhibition by Aronia melanocarpa Phenolic Compounds After Simulated Digestion

Jakobek, Lidija Strelec, Ivica Matić, Petra

2026

The interaction with various food matrix constituents can affect the beneficial effects of phenolic compounds in the gastrointestinal tract. In this study, the effect of cellulose on the potential of phenolic compounds from Aronia melanocarpa after s…

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek

Molecules Vol. 31, Br. 13

DOI10.3390/molecules31132250 eISSN1420-3049

Repository of the Faculty of Food Technology Osijek

food matrix diabetes stomach small intestine aronia enzyme inhibition HPLC

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Master's thesis Embargoed access (2030-12-31T00:00:00Z)

The Influence of Fat Type and Quantity on the Quality of Gluten-Free Acorn Biscuits

Sudar, Marija

2026-07-03

The growing demand for gluten-free products has driven the development of new formulations in which wheat flour is replaced with alternative gluten-free ingredients. Among these, acorn flour stands out due to its favourable nutritional and functional…

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek Department of Food Technologies

Repository of the Faculty of Food Technology Osijek

čajno pecivo bez glutena brašno žira Quercus rotundifolia maslac margarin gluten-free biscuits acorn flours Quercus rotundifolia butter margarine

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Master's thesis Embargoed access (2030-12-31T00:00:00Z)

Testing of Different Parameters on the Extraction of Tannins and the Determination of Tannin Content in Acorn Flour Using the Folin-Ciocalteu Method

Sajli, Nikolina

2026-06-08

The aim of this research was to investigate the influence of different solvents and extraction techniques on the quantification of total polyphenols (TPC), non-tannin polyphenols (NTPC), and tannins (TC) in acorn flour samples from Mediterranean oak …

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek Department of Food Technologies

Repository of the Faculty of Food Technology Osijek

brašno brašno žira tanini polifenoli ultrazvukom potpomognuta ekstrakcija flour acorn flour tannins polyphenols ultrasonic-assisted extraction

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Contribution in a journal Open access

Recent advances in preservation techniques for edible and medicinal mushrooms

Včelik, Sunčana Pichler, Anita Nedić Tiban, Nela Šubarić, Drago Kovač, Tihomir

2026

Edible and medicinal mushrooms, including cultivated and wild species, are increasingly recognized as valuable functional foods and nutraceutical resources due to their high nutritional value, abundance of bioactive compounds, and documented health-p…

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek

Foods Vol. 15, Br. 13

DOI10.3390/foods15132328 eISSN2304-8158

Repository of the Faculty of Food Technology Osijek

bioactive compounds edible and medicinal mushrooms innovative preservation technologies postharvest preservation shelf-life extension

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Repository of the Faculty of Food Technology Osijek

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