AR
Anet Rezek Jambrak
University of Zagreb, Faculty of Food technology and biotechnology, University of Zagreb, Croatia
Research areas: Biochemistry, Genetics and Molecular Biology · Biotechnology · Microbial Inactivation Methods · Ultrasound and Cavitation Phenomena · Proteins in Food Systems
0000-0001-7676-6465
Employment
- 2018 - Present
-
Faculty of Food technology and biotechnology, University of Zagreb, Croatia Associate professor2013 - Present
Education
Education history is unavailable.
Projects & Funding
-
High voltage discharges for green solvent extraction of bioactive compounds from Mediterranean herbs Croatian Science Foundation2017 - 2021
Publications (199)
- Comparative Optimization of Microwave and Ultrasound-Assisted Extraction of Bioactive Compounds and Proteins from Craterellus cornucopioides Save
- Comprehensive physicochemical analysis of beetroot (Beta vulgaris subsp. vulgaris) and broad bean (Vicia faba) leaves to unlock upcycling potential Save
- Extraction strategies integrated with digitalization processes for the characterization of proteins from broad bean and red beetroot waste leaves Save
- Global policies and regulations in aquatic waste valorization: standards, challenges, and opportunities Save
- Valorization of sugar beet leaves: optimizing ultrasound-assisted extraction of bioactive substances and proteins Save
- Betaine and Total Dietary Fiber Recovery from Red Beetroot Peels by Means of Ultrasound and Pulsed Electric Fields Save
- High-Power Ultrasound and High-Voltage Electrical Discharge-Assisted Extractions of Bioactive Compounds from Sugar Beet (Beta vulgaris L.) Waste: Electron Spin Resonance and Optical Emission Spectroscopy Analysis Save
- Thermal Characteristics and Kinetics of the Thermal Degradation of Sugar Beet Waste Leaves and Pulp in Relation to Chemical Composition Save
- Digitalisation, bioinformatics, and delivery systems in sustainable nonthermal extraction of proteins Save
- Digital 4.0 technologies for quality optimization in pre-processed foods: exploring current trends, innovations, challenges, and future directions Save
- Hurdle Technologies Using Ultraviolet Irradiation as Preservation Strategies in Fruit Juices: Effects on Microbial, Physicochemical, and Sensorial Qualities Save
- Recovery, processing, and application of food protein using sustainable technology Save
- Reformulation and Characterization of Mediterranean Ingredients by Novel Technologies Save
- Regional and institutional trends in assessment for academic promotion Save
- Smart screening, detection, warning, and control of 3R food hazards and their potential social science impacts Save
- Sustainable Horizons: A Review on Sustainable Processing, Quality Enhancement, and Safety Assurance in Aquatic Food Products Save
- Synergizing food waste management and microalgae biorefinery for bioenergy production: Recent advance on direct and indirect conversion pathways Save
- Upcycling of food waste: Trends in food science and technology related to Sustainable Development Goals (SDGs) Save
- Ultrasound-Assisted Extraction of Alginate from Fucus vesiculosus Seaweed By-Product Post-Fucoidan Extraction Save
- Upcycling of Food By-Products and Waste: Nonthermal Green Extractions and Life Cycle Assessment Approach Save