Kauzalni ekološki model sjevernog Jadrana temeljem podataka EU projekta “LTER Northern Adriatic Sea”.

Autor: Kurtanjek, Ž.¹ zelimir.kurtanjek@gmail.com

Publikováno v: Kemija u Industriji. 2022, Vol. 71 Issue 11/12, p711-718. 8p.

Causal Artificial Intelligence Models of Food Quality Data.

Autor: Kurtanjek Ž; University of Zagreb Faculty of Food Technology and Biotechnology, Pierotijeva 6, 10000 Zagreb, Croatia.

Publikováno v: Food technology and biotechnology [Food Technol Biotechnol] 2024 Mar; Vol. 62 (1), pp. 102-109.

Microreactors

Autor: Zelić, B, Kurtanjek, Ž, Tušek, A, Šalić, A

Publikováno v: Kemija u Industriji, Vol 59, Iss 05, Pp 227-248 (2010)

Nowadays, microreactors are finding increasing application in many fields, from the chemical industry and biotechnology to the pharmaceutical industry and medicine. They offer many fundamental and practical advantages over classical macroreactors (la

Externí odkaz: https://doaj.org/article/b52246f143ae4641afb2abe0690569e5

Application of Causality Modelling for Prediction of Molecular Properties for Textile Dyes Degradation by LPMO.

Autor: Rezić I; Department of Applied Chemistry, Faculty of Textile Technology, Prilaz b. Filipovića 28a, 10000 Zagreb, Croatia., Kracher D; Institute of Molecular Biotechnology, Graz University of Technology, Petersgasse 14, A-8010 Graz, Austria., Oros D; Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria., Mujadžić S; Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria., Anđelini M; Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia., Kurtanjek Ž; Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia., Ludwig R; Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria., Rezić T; Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.

Publikováno v: Molecules (Basel, Switzerland) [Molecules] 2022 Sep 27; Vol. 27 (19). Date of Electronic Publication: 2022 Sep 27.

Effect of HMM Glutenin Subunits on Wheat Quality Attributes

Autor: Horvat, D., Kurtanjek, Ž, Drezner, G., Šimić, G., Damir Magdić

Publikováno v: Food Technology and Biotechnology, Vol 47, Iss 3, Pp 253-259 (2009)
Scopus-Elsevier

Glutenin is a group of polymeric gluten proteins. Glutenin molecules consist of glutenin subunits linked together with disulphide bonds and having higher (HMM-GS) and lower (LMM-GS) molecular mass. The main objective of this study is the evaluation o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1d21878fb8378715c9d68227202b31ac
http://hrcak.srce.hr/file/62474