Zobrazeno 1 - 10
of 853
pro vyhledávání: '"A. Jozinović"'
Autor:
V. Ocelić Bulatović, L. Mandić, A. Turković, D. Kučić Grgić, A. Jozinović, R. Zovko, E. Govorčin Bajsić
Publikováno v:
Chemical and Biochemical Engineering Quarterly, Vol 33, Iss 3, Pp 347-361 (2019)
Low-density polyethylene (LDPE) is extensively used as packaging material, and as such has a short service life, but long environmental persistence. The alternative to reducing the impact of LDPE as packaging material on the environment is to blend i
Externí odkaz:
https://doaj.org/article/9fdce369533f4ed18d23dbb71d470f4a
Publikováno v:
Chemical and Biochemical Engineering Quarterly, Vol 33, Iss 2, Pp 271-280 (2019)
This study is focused on the application of high-voltage electric discharge (HVED) to recover some bioactive compounds from the cocoa bean shell. Different extraction times (30, 60, 90 min), frequencies (40, 70, 100 Hz) and solvent-solid ratios (10,
Externí odkaz:
https://doaj.org/article/dfc2c74677a6407996b295d9e15fd987
Autor:
Mizrahi, Leila, Jozinović, Dario
Aftershocks of aftershocks - and their aftershock cascades - substantially contribute to the increased seismicity rate and the associated elevated seismic hazard after the occurrence of a large earthquake. Current state-of-the-art earthquake forecast
Externí odkaz:
http://arxiv.org/abs/2401.06075
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 6, Iss 2, Pp 104-109 (2014)
The aim of this research was to investigate influence of different fermentation processes (by immobilized yeast cells and classical fermentation) and different cherry varieties (Maraska, Montmorencys and Kelleris) on the chemical and sensorial charac
Externí odkaz:
https://doaj.org/article/8f7f1c0ef975432494282a335be1897b
Autor:
Mirela Planinić, Mariana Pavoković, Marijana Blažić, A. Jozinović, D. Šubarić, J. Babić, Đurđica Ačkar
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 4, Iss 2, Pp 95-101 (2012)
Extrusion is a modern procedure for processing different types of raw materials and production of wide range of food products, where the corn grits are often used as main raw materials. Therefore the aim of this study was to determine the effect of s
Externí odkaz:
https://doaj.org/article/35f64287388f41db8d0919697f05eaa7
Autor:
D. Šubarić, J. Babić, I. Klarić, Mirela Kopjar, Kristina Valek Lendić, A. Jozinović, Đurđica Ačkar
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 4, Iss 1, Pp 26-33 (2012)
The aim of this study was to determine the effect of buckwheat and chestnut flour addition to corn meal (ratio meal : flour = 70 : 30, 50 : 50 and 30 : 70) on extrudate properties. Blends (25 % moisture) were extruded at two temperature regimes: 80/9
Externí odkaz:
https://doaj.org/article/7edad17d16244c23aecc6c3f380a83e7
Autor:
A. Jozinović, Paola Battilani, A. Moretti, Elisabeth Streit, B. Šarkanj, Lea Pollak, D. Živančev, Daniela Čačić Kenjerić, Marina Tišma, I. Strelec
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 9, Iss 2, Pp 211-212 (2017)
The scientific programme of the 9th International Congress “Flour-Bread ’17” and the 11th Croatian Congress of Cereal Technologists “Brašno-Kruh ’17” held from 25 to 27 October in Grand Hotel Adriatic, Opatija, Croatia, included 39 oral
Externí odkaz:
https://doaj.org/article/b068e49a1a1d4969b059601de24e8a37
Autor:
M. Böse, L. Danciu, A. Papadopoulos, J. Clinton, C. Cauzzi, I. Dallo, L. Mizrahi, T. Diehl, P. Bergamo, Y. Reuland, A. Fichtner, P. Roth, F. Haslinger, F. Massin, N. Valenzuela, N. Blagojević, L. Bodenmann, E. Chatzi, D. Fäh, F. Glueer, M. Han, L. Heiniger, P. Janusz, D. Jozinović, P. Kästli, F. Lanza, T. Lee, P. Martakis, M. Marti, M.-A. Meier, B. Mena Cabrera, M. Mesimeri, A. Obermann, P. Sanchez-Pastor, L. Scarabello, N. Schmid, A. Shynkarenko, B. Stojadinović, D. Giardini, S. Wiemer
Publikováno v:
Natural Hazards and Earth System Sciences, Vol 24, Pp 583-607 (2024)
Scientists from different disciplines at ETH Zurich are developing a dynamic, harmonised, and user-centred earthquake risk framework for Switzerland, relying on a continuously evolving earthquake catalogue generated by the Swiss Seismological Service
Externí odkaz:
https://doaj.org/article/c6c65e68ad6243e0803eeb1cdcb86dde
Autor:
Mirela Lučan Čolić, Martina Antunović, Jasmina Lukinac, Jurislav Babić, Antun Jozinović, Bojan Matijević, Tihana Nikolić, Marko Jukić
Publikováno v:
Mljekarstvo, Vol 74, Iss 1, Pp 45-63 (2024)
The effect of turmeric powder and a mix of turmeric powder and black pepper on the physicochemical properties of ice cream samples was examined. Enriched ice creams were manufactured by adding turmeric powder at levels of 0.5 %, 1.0 % and 2.0 %, with
Externí odkaz:
https://doaj.org/article/a4cee41cae5b4e0ba5211cd04dbf099b
Autor:
Otović, Erik, Njirjak, Marko, Jozinović, Dario, Mauša, Goran, Michelini, Alberto, Štajduhar, Ivan
Publikováno v:
Knowledge-Based Systems, Volume 239, 5 March 2022, 107976
In practice, it is very demanding and sometimes impossible to collect datasets of tagged data large enough to successfully train a machine learning model, and one possible solution to this problem is transfer learning. This study aims to assess how t
Externí odkaz:
http://arxiv.org/abs/2201.04449