Najznačajniji radovi u proteklih 10 godina (Q1)
zavod za kemiju

• Jurić, S., Jurić, M., Król-Kilińska, Ż., Vlahoviček-Kahlina, K., Vinceković, M., Dragović-Uzelac, V., Donsì, F. (2021) Sources, stability, encapsulation and application of natural pigments in foods. Food Reviews International, Manuscript in press. https://doi.org/10.1080/87559129.2020.1837862
• Jurić, S., Tanuwidjaja, I., Mrkonjić Fuka, M., Vlahoviček-Kahlina, K., Marijan, M., Boras, A., Udiković Kolić, N., Vinceković, M. (2021) Encapsulation of two fermentation agents, Lactobacillus sakei and calcium ions in microspheres. Colloids and Surfaces B: Biointerfaces, Manuscript in press. https://doi.org/10.1016/j.colsurfb.2020.111387
• Jurić, S., Sopko, K., Król-Kilinska, Ż., Žutić, I., Fabek Uher, S., Ðermić, E., Topolovec-Pintarić, S., Vinceković, M. (2020) The enhancement of plant secondary metabolites contents in Lactuca sativa L. by encapsulated bioactive agents. Scientific Reports, 10(1), 3737.
• Jurić, S., Jurić, M., Siddique, M. A. B., Fathi, M. (2020) Vegetable oils rich in polyunsaturated fatty acids: Nanoencapsulation methods and stability enhancement. Food Reviews International, Manuscript in press. https://doi.org/10.1080/87559129.2020.1717524
• Jurić, S., Đermić, E., Topolovec-Pintarić, S., Bedek, M., Vinceković, M. (2019) Physicochemical properties and release characteristics of calcium alginate microspheres loaded with Trichoderma viride spores. Journal of Integrative Agriculture, 18(11), 2534-2548. https://doi.org/10.1016/S2095-3119(19)62634-1
• Fathi, M., Vinceković, M., Jurić, S., Viskić, M., Režek Jambrak, A., Donsì, F. (2019) Food-Grade Colloidal Systems for the Delivery of Essential Oils. Food Reviews International, Manuscript in press. https://doi.org/10.1080/87559129.2019.1687514
• Jurić, S., Ferrari, G., Velikov, K. P., Donsì, F. (2019) High-pressure homogenization treatment to recover bioactive compounds from tomato peels. Journal of Food Engineering, 262(1), 170-180.
• Jurić, S., Šegota. S., Vinceković, M. (2019) Influence of surface morphology and structure of alginate microparticles on the bioactive agents release behavior. Carbohydrate Polymers, 218(1), 234-242.
• Mihaljević Žulj, M., Maslov Bandić, L., Tartaro Bujak, I., Puhelek, I., Jeromel, A., Mihaljević, B. (2019) Gamma irradiation as pre-fermentative method for improving wine quality. LWT - Food Science and Technology, 101(1), 175-182.
• Marijan, M., Jurić, S., Mihalić, Z., Kronja, O. (2019) Impact of the α‐Ferrocenyl Group on the Solvolytic Reactivity – Electrofugality – of Ferrocenylphenylmethyl Cations. European Journal of Organic Chemistry, 2019(2-3), 537-546.
• Vlahoviček-Kahlina, K., Vazdar, M., Jakas, A., Smrečki, V., Jerić, I. (2018) Synthesis of Glycomimetics by Diastereoselective Passerini Reaction. Journal of organic chemistry, 83(21), 13146-13156.
• Vinceković, M., Jurić, S., Đermić, E.,Topolovec-Pintarić, S. (2017) Kinetics and Mechanisms of Chemical and Biological Agents Release from Biopolymeric Microcapsules. Journal of Agricultural and Food Chemistry, 65(44), 9608-9617.
• Vinceković, M., Viskić, M., Jurić, S., Giacometti, J., Bursać Kovačević, D., Putnik, P., Donsi, F., Barba, F. J., Režek Jambrak, A. (2017) Innovative technologies for encapsulation of Mediterranean plants extracts. Trends in Food Science and Technology, 69(Part A), 1-12.
• Jatoi, M. A., Jurić, S., Vidrih, R., Vinceković, M., Vuković, M., Jemrić, T. (2017) The effect of postharvest application of lecithin on improving storage potential and quality of fresh goji (Lycium barbarum L.) berries. Food Chemistry, 230(1), 241-249.
• Vinceković, M., Jalšenjak, N., Topolovec-Pintarić, S., Đermić, E., Bujan, M., Jurić, S. (2016) Encapsulation of Biological and Chemical Agents for Plant Nutrition and Protection: Chitosan/Alginate Microcapsules Loaded with Copper Cations and Trichoderma viride. Journal of Agricultural and Food Chemistry, 64(43), 8073-8083.
• Maslov, L., Tomaz, I., Mihaljević Žulj, M., Jeromel, A. (2016) Aroma characterization of predicate wines from Croatia. European food research and technology, 243(2), 263-274.
• Tomaz, I., Maslov, L. (2016) Simultaneous Determination of Phenolic Compounds in Different Matrices using Phenyl-Hexyl Stationary Phase. Food Analytical Methods, 19(2), 401-410.
• Komes, D., Belščak-Cvitanović, A., Jurić, S., Bušić, A., Vojvodić, A., Durgo, K. (2016) Consumer acceptability of liquorice root (Glycyrrhiza glabra L.) as an alternative sweetener and correlation with its bioactive content and biological activity. International Journal of Food Sciences and Nutrition, 67(1), 53-66.
• Vinceković, M., Ćurlin, M., Jurašin, D. (2014) Impact of the Cationic Surfactant on the Self-Assembly of Sodium Caseinate. Journal of agricultural and food chemistry, 62(34), 8543-8554.
• Jurašin, D., Vinceković, M., Pustak, A., Šmit, I., Bujan, M., Filipović-Vinceković, N. (2013) Lamellar to Hexagonal Columnar Liquid Crystalline Phase Transition in a Catanionic Surfactant Mixture: Dodecylammonium Chloride/Sodium Bis(2-Ethylhexyl) Sulfosuccinate. Soft matter, 9(12), 3349-3360.
• Vinceković, M., Pustak, A. Liu, F., Ungar, G. Tušek-Božić, Lj. Bujan, M., Šmit, I., Filipović-Vinceković, N. (2010) Thermal and Structural Study of Mesomorphic Dodecylammonium Carrageenates. Journal of colloid and interface science, 341(1), 117-123.