Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Jambrak, AR"'
Autor:
Chen J; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China. Electronic address: chenjiahui_jaas_cn@163.com., Jambrak AR; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia. Electronic address: anetrezek@gmail.com., Aadil RM; National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan. Electronic address: muhammad.aadil@uaf.edu.pk., Wang D; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China. Electronic address: daoyingwang@yahoo.com.
Publikováno v:
Food chemistry [Food Chem] 2024 Dec 04, pp. 142288. Date of Electronic Publication: 2024 Dec 04.
Autor:
Lee A; Algae Bioseparation Research Laboratory, Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan, Taiwan.; Biorefinery and Bioprocess Engineering Laboratory, Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan, Taiwan., Lan JC; Biorefinery and Bioprocess Engineering Laboratory, Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan, Taiwan., Jambrak AR; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia., Chang JS; Department of Chemical Engineering, National Cheng Kung University, Tainan 701, Taiwan.; Research Center for Smart Sustainable Circular Economy, Tunghai University, Taichung 407, Taiwan.; Department of Chemical and Materials Engineering, Tunghai University, Taichung 407, Taiwan., Lim JW; HICoE-Centre for Biofuel and Biochemical Research, Institute of Self-Sustainable Building, Department of Fundamental and Applied Sciences, Universiti Teknologi PETRONAS, 32610 Seri Iskandar, Perak Darul Ridzuan, Malaysia.; Department of Biotechnology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, India., Khoo KS; Algae Bioseparation Research Laboratory, Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan, Taiwan.; Centre for Herbal Pharmacology and Environmental Sustainability, Chettinad Hospital and Research Institute, Chettinad Academy of Research and Education, Kelambakkam, 603103, Tamil Nadu, India.
Publikováno v:
Food chemistry. Molecular sciences [Food Chem (Oxf)] 2024 Apr 09; Vol. 8, pp. 100203. Date of Electronic Publication: 2024 Apr 09 (Print Publication: 2024).
Autor:
Tang J; Teagasc Food Research Centre, Dublin, Ireland.; Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Dublin 4, Ireland., Zhu X; Teagasc Food Research Centre, Dublin, Ireland.; Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Dublin 4, Ireland., Jambrak AR; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia., Sun DW; Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Dublin 4, Ireland., Tiwari BK; Teagasc Food Research Centre, Dublin, Ireland.
Publikováno v:
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2024; Vol. 64 (24), pp. 8587-8608. Date of Electronic Publication: 2023 May 17.
Autor:
Hassoun A; Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France.; Syrian AcademicExpertise (SAE), Gaziantep, Turkey., Bekhit AE; Department of Food Science, University of Otago, Dunedin, New Zealand., Jambrak AR; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia., Regenstein JM; Department of Food Science, Cornell University, Ithaca, New York, USA., Chemat F; Green Extraction Team, INRAE, Avignon University, Avignon, France., Morton JD; Department of Wine Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand., Gudjónsdóttir M; Faculty of Food Science and Nutrition, School of Health Sciences, University of Iceland, Reykjavík, Iceland., Carpena M; Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain., Prieto MA; Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain., Varela P; Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway., Arshad RN; Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia., Aadil RM; National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan., Bhat Z; Division of Livestock Products Technology, SKUAST-J, Jammu, India., Ueland Ø; Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway.
Publikováno v:
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2024; Vol. 64 (2), pp. 407-437. Date of Electronic Publication: 2022 Aug 05.
Autor:
Bariya AR; Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Kamdhenu University, Junagadh, Gujarat, India. Electronic address: akshaybariya196@gmail.com., Rathod NB; Post Graduate Institute of Post-Harvest Technology & Management, Roha, Raigad, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Maharashtra State, India. Electronic address: nikheelrathod310587@gmail.com., Patel AS; Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Kamdhenu University, Junagadh, Gujarat, India., Nayak JKB; Department of Veterinary Public Health and Epidemiology, College of Veterinary Science and Animal Husbandry, Kamdhenu University, Anand, Gujarat, India., Ranveer RC; Post Graduate Institute of Post-Harvest Technology & Management, Roha, Raigad, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Maharashtra State, India. Electronic address: rahul.ranveer@gmail.com., Hashem A; Botany and Microbiology Department, College of Science, King Saud University, P.O. Box. 2460, Riyadh 11451, Saudi Arabia. Electronic address: habeer@ksu.edu.sa., Abd Allah EF; Plant Production Department, College of Food and Agricultural Sciences, King Saud University, P.O. Box. 2460, Riyadh 11451, Saudi Arabia. Electronic address: eabdallah@ksu.edu.sa., Ozogul F; Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey; Biotechnology Research and Application Center, Cukurova University, 01330 Adana, Turkey. Electronic address: fozogul@cu.edu.tr., Jambrak AR; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia. Electronic address: anet.rezek.jambrak@pbf.unizg.hr., Rocha JM; Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal; ALiCE-Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal. Electronic address: jmfrocha@fc.up.pt.
Publikováno v:
Ultrasonics sonochemistry [Ultrason Sonochem] 2023 Dec; Vol. 101, pp. 106676. Date of Electronic Publication: 2023 Nov 02.
Autor:
Hassoun A; Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France.; Syrian Academic Expertise (SAE), Gaziantep, Turkey., Aït-Kaddour A; Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF, Aurillac, France., Abu-Mahfouz AM; Council for Scientific and Industrial Research, Pretoria, South Africa.; Department of Electrical & Electronic Engineering Science, University of Johannesburg, Johannesburg, South Africa., Rathod NB; Department of Post-Harvest Management of Meat, Poultry and Fish, Post-Graduate Institute of Post-Harvest Management, Raigad, Maharashtra, India., Bader F; Saudi Goody Products Marketing Company Ltd, Jeddah, Saudi Arabia., Barba FJ; Nutrition and Bromatology Area, Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, València, Spain., Biancolillo A; Department of Physical and Chemical Sciences, University of L'Aquila, Coppito, L'Aquila, Italy., Cropotova J; Department of Biological Sciences in Ålesund, Norwegian University of Science and Technology, Ålesund, Norway., Galanakis CM; Research & Innovation Department, Galanakis Laboratories, Chania, Greece.; Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria., Jambrak AR; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Ourense, Spain.; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain., Måge I; Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway., Ozogul F; Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey., Regenstein J; Department of Food Science, Cornell University, Ithaca, New York, USA.
Publikováno v:
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2023; Vol. 63 (23), pp. 6547-6563. Date of Electronic Publication: 2022 Feb 03.
Autor:
Manzoor MF; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China., Hussain A; Karakoram International University, Faculty of Life Science, Department of Agriculture and Food Technology, Gilgit-Baltistan, Pakistan., Goksen G; Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey., Ali M; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China., Khalil AA; University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, 54000, Pakistan., Zeng XA; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China. Electronic address: xazeng@scut.edu.cn., Jambrak AR; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Avd. Galicia N° 4, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain. Electronic address: jmlorenzo@ceteca.net.
Publikováno v:
Ultrasonics sonochemistry [Ultrason Sonochem] 2023 Jan; Vol. 92, pp. 106257. Date of Electronic Publication: 2022 Dec 07.
Autor:
Hassoun A; Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, 9291 Tromsø, Norway., Carpena M; Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain., Prieto MA; Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain., Simal-Gandara J; Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain., Özogul F; Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey., Özogul Y; Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey., Çoban ÖE; Fisheries Faculty, Fırat University, Elazığ 23200, Turkey., Guðjónsdóttir M; Faculty of Food Science and Nutrition, University of Iceland, 113 Reykjavík, Iceland.; Matis, Food and Biotech R&D, 113 Reykjavík, Iceland., Barba FJ; Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 València, Spain., Marti-Quijal FJ; Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 València, Spain., Jambrak AR; Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia., Maltar-Strmečki N; Ruđer Bošković Institute, Division of Physical Chemistry, Bijenička c. 54, 10 000 Zagreb, Croatia., Kljusurić JG; Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia., Regenstein JM; Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA.
Publikováno v:
Antioxidants (Basel, Switzerland) [Antioxidants (Basel)] 2020 Sep 17; Vol. 9 (9). Date of Electronic Publication: 2020 Sep 17.
Autor:
Munekata PES; Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain., Alcántara C; Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Department of Biotechnology, Av. Agustin Escardino 7, Valencia, Spain., Žugčić T; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; Universitat de València, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain., Abdelkebir R; Universitat de València, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; Range Ecology Laboratory in the Institute of Arid Regions (IRA) of Medenine, Medenine, Tunisia., Collado MC; Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Department of Biotechnology, Av. Agustin Escardino 7, Valencia, Spain. Electronic address: mcolam@iata.csic.es., García-Pérez JV; Grupo de Análisis y Simulación de Procesos Agroalimentarios (ASPA), Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Valencia 46022, Spain., Jambrak AR; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia., Gavahian M; Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201 Taiwan., Barba FJ; Universitat de València, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain. Electronic address: francisco.barba@uv.es., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain. Electronic address: jmlorenzo@ceteca.net.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2020 Aug; Vol. 134, pp. 109242. Date of Electronic Publication: 2020 Apr 19.