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Scientific and professional articles in international publications

 

    1. Marina Lukić, Igor Lukić, Barbara Sladonja, Vlasta Piližota (2015): Policosanol variation in olive oil as a result of variety, ripening, and storage. European Journal of Lipid Science and Technology, 117(8), 1248-1260.
    2. Marina Lukić, Igor Lukić, Barbara Sladonja, Vlasta Piližota (2015): Variability of 4-monomethylsterols and 4,4'-dimethylsterols in olive oil and their use as indicators of olive variety, ripening degree, and oil storage temperature. Journal of Agricultural and Food Chemistry, 63(22), 5499-5508.
    3. Mirela Kopjar, Maja Tadić and Vlasta Piližota:Phenol content and antioxidant activity of green, yellow and black tea leaves. Chemical and Biological Technologies in Agriculture. (2015) 2:1, DOI 10.1186/s40538-014-0028-7
    4. Mirela, Kopjar; Martina, Oršolić; Vlasta, Piližota: Anthocyanins, phenols and antioxidant activity of sour cherry puree extracts and their stability during storage. International Journal of Food Properties. 17, 6; 1393-1405, 2014.
    5. Mirela, Kopjar; Blanka, Bilić; Vlasta, Piližota: Anthocyanins, phenols and antioxidant activity in blackberry juice with plant extracts addition during heating. Acta Alimentaria. 43, 2; 333-343, 2014.
    6. Ante Loncaric, Krunoslav Dugalic, Ines Mihaljevic, Lidija Jakobek, and Vlasta Pilizota: Effects of Sugar Addition on Total Polyphenol Content and Antioxidant Activity of Frozen and Freeze-Dried Apple Purée. Journal of Agricultural and Food Chemistry, 62(7), 1674–1682, 2014.
    7. Ante Lončarić, Vlasta Piližota: Effect of Variety, Growing Season and Storage on Polyphenol Profile and Antioxidant Activity of Apple Peels. Food in health and disease, scientific-professional journal of nutrition and dietetics, 3(2), 96-105, 2014.
    8. Mirela Kopjar, Jurislav Babić, Drago Šubarić, Janez Hribar and Vlasta Piližota: ''Thermal Behaviour of Strawberry Cream Filings in Presence of Trehalose Studied by Differential Scanning Calorimetry'', IPCBEE (2013) V50. 21; 99-102.
    9. Mirela Kopjar, Janez Hribar, Marijan Simčić, Emil Zlatić, Tomaž Požrl and Vlasta Piližota: Effect of Trehalose on Volatiles Responsible for Strawberry Aroma. Natural Product Communication, Vol. 8, Issue 12 (2013); 1767-1770.
    10. Kovačević, Mira; Burazin, Jelena; Pavlović, Hrvoje; Kopjar, Mirela; Piližota, Vlasta: ''Prevalence and level of Listeria monocytogenes and other Listeria sp. in ready-to-eat minimally processed and refrigerated vegetables''. World journal of microbiology & biotechnology, 29 (2013) 4; 707-712.
    11. Lukić, Marina; Lukić, Igor; Krapac, Marin; Sladonja, Barbara; Piližota, Vlasta: ''Sterols and triterpene diols in olive oil as indicators of variety and degree of ripening''. Food Chemistry, 136 (2013) 1; 251-258.
    12. Kopjar, Mirela; Šubarić, Drago; Piližota Vlasta: ''Glukozinolati: Biodostupnost i utjecaj na zdravlje''. Hranom u zdravlju i bolesti / Food in health and disease, 1 (2012) 1; 22-35.
    13. Kopjar, Mirela; Oršolić, Martina; Piližota, Vlasta: ''Anthocyanins, phenols and antioxidant activity of sour cherry puree extracts and their stability during storage''. International Journal of Food Properties, (2012) (1094-2912).
    14. Mirela Kopjar, Kristijan Jakšić and Vlasta Pilizota (2011). INFLUENCE OF SUGARS AND CHLOROGENIC ACID ADDITION ON ANTHOCYANIN CONTENT, ANTIOXIDANT ACTIVITY AND COLOR OF BLACKBERRY JUICE DURING STORAGE, Journal of Food Processing and Preservation ISSN 1745-4549.
    15. Piližota, Vlasta: Scientific knowledge applicable to enhencing the safety of fresh produce. Journal of Hygienic Engineering and Design (Ed. Kakurinov Vladimir). Skopje, Macedonia: EHEDG International; Consulting and Training Centre KEY (2011) 118-121.
    16. Mirela Kopjar, Vlasta Piližota (2011): Prevention of thermal degradation of anthocyanins in blackberry juice with addition of different sugars. CYTA-Journal of Food, 9 (3), 237-242. DOI: 10.1080/19476337.2010.522735.
    17. Vlasta Pilizota (2010). Ensuring Safe Produce from Farm to Fork in Europe, Food Safety Magazine, August/September 2010, Vol 16, No 4; 70-74 (pregledni rad, stručni).
    18. Begić-Akagić,Asima; Piližota, Vlasta (2010). Određivanje fenolnih materija u aktuelnom sortimentu krompira. // Works of the Faculty of Agricultural and Food Sciences University of Sarajevo. 55, 60/1; 251-259 (članak, znanstveni).
    19. Nedić Tiban, Nela; Piližota, Vlasta; Kopjar, Mirela; Delladio, Marija (2010).Effect of different solutions on shelf-life of Arosa strawberries. // Works of the Faculty of Agricultural and Food Sciences University of Sarajevo. 55, 60/1; 275- 285 (članak, znanstveni)
    20. Piližota, Vlasta; Nedić Tiban, Nela (2009). Differential scanning calorimetry as a useful tool for honey adulteration detection. // Food Safety Magazine, August/September 2009., Vol. 15., No. 4; 60-64 (pregledni rad, stručni).
    21. M. Kopjar, N. Nedić Tiban, V. Piližota, J. Babić (2009): Stability of anthocyanins, phenols and free radical scavenging activity through sugar addition during frozen storage of blackberries. J. Food Process.Preserv. 33, 1-11, 2009.
    22. Mirela KOPJAR, Vlasta PILIŽOTA, Nela Nedić TIBAN, Drago ŠUBARIĆ, Jurislav BABIĆ, Đurđica AČKAR and Maja SAJDL (2009): Strawberry Jams: Influence of Different Pectins on Colour and Textural Properties. Czech J. Food Sci. Vol. 27, 2009, No.1: 20–28.
    23. Mirela Kopjar, Vlasta Pilizota, Janez Hribar, Nela Nedic Tiban, Drago Subaric,Jurislav Babic, and Tomaz Pozrl (2008): INFLUENCE OF TREHALOSE ADDITION ON INSTRUMENTAL TEXTURAL PROPERTIES OF STRAWBERRY PASTES, International Journal of Food Properties, 11: 646–655.
    24. M. Kopjar, V. Piližota, J. Hribar, M. Simčič, E. Zlatič, N. Nedić Tiban (2008): Influence of trehalose addition and storage conditions on the quality of strawberry cream filling, Journal of Food Engineering 87 (2008) 341–350.
    25. J. Babić, D. Šubarić, Đ. Ačkar, D. Kovačević, V. Piližota, M. Kopjar (2007): Preparation and characterization of acetylated tapioca starches. Deutsche Lebensmittel-Rundschau. 103 (11).
    26. D. Šubarić, J. Babić, Đ. Ačkar, V. Piližota, M. Kopjar, M. Jukić (2007): Effect of guar and pectin on rheological properties and solubility of corn starch. Works of the Faculty of Agriculture and food science, University of Sarajevo, 58: 171-178.
    27. Mirela Kopjar, Vlasta Piližota, Nela Nedić Tiban, Drago Šubarić, Jurislav Babić and Đurđica Ačkar (2007): Effect of Different Pectin Addition and its Concentration on Colour and Textural Properties of Raspberry Jam. Deutsche Lebensmittel- Rundschau  103 (4) 164-168.
    28. Jurislav Babić, Drago Šubarić, Đurđica Ačkar, Vlasta Piližota, Mirela Kopjar and Nela Nedić Tiban (2006): Effects of Pectin and Carrageenan on Thermophysical and Rheological Properties of Tapioca Starch. Czech J. Food Sci. Vol. 24, No. 6: 275-282
    29. N. Nedić Tiban, V. Piližota, D. Šubarić, M. Kopjar, J. Babić (2004): Effects of Concentration and Temperature on Rheological Properties of Some Hydrocoloids, Proceedings of International Congress FLOUR-BREAD '03, 4th Croatian Congress of Cereal Technologists, ICC-International Association for Cereal Science and Technology, Opatija, November 19-22 (2003), Brašno-Kruh '03. Editor Žaneta Ugarčić-Hardi. Osijek: Faculty of Food Technology, Croatia, May, 2004, 158-166.
    30. V. Piližota, D. Šubarić, N. Nedić Tiban, M. Kopjar, J. Babić (2004): Influence of browning inhibitors on colour and polyphenols in fresh-cut pears and pear juice // Actual Tasks on Agricultural Engineering : Proceedings of the 32th International Symposium on Agricultural Engineering / Košutić, Silvio (ur.), 405-414.
    31. Pilizota V., Sapers G.M. (2004): Novel Browning Inhibitor Formulation for Fresh-cut Apples. J. Food Sci. 69(4) SNQ 140-143.
    32. Ukuku, D.O., Pilizota, V., Sapers, G.M. (2004). Effect of hot water and hydrogen peroxide treatments on survival of Salmonella and microbial quality of whole and fresh-cut cantaloupe. J. Food Prot. 67: 432-437.
    33. D. Miličević V. Piližota, D. Šubarić, N. Nedić Tiban (2004): Utjecaj škrobova na reološka svojstva soka i kaše rajčice. Technologica Acta 1 (1), 47-53.
    34. V. Piližota (2004): Gli Alimenti Minimamente Trattati (Minimally Processed Foods), Italus Hortus, e Notiziario SOI di Ortoflorofrutticoltura, Rivista Bimestrale scientifica di orticoltura, floricoltura e frutticoltura, Vol.11, n. 1, 148-151, genaio-febbraio (2004). Numero Speciale: Post-raccolta di Ortoflorofrutticoli: Innovazione, Qualita e Controlo. Fisciano (SA), Italia, 25-26 febbraio 2003.
    35. D. Šubarić, D. Kovačević, V. Piližota, N. Nedić Tiban, B. Miličević (2003): Utjecaj temperature i hidrokoloida na reološka svojstva koncentrata proteina sirutke. Radovi Poljoprivrednog fakulteta, Univerziteta u Sarajevu, God. XLVIII, broj 53/2003, 95-104.
    36. D. Miličević, V. Piližota, D. Šubarić, N. Nedić Tiban (2003): Utjecaj hidrokoloida na reološka svojstva soka i kaše rajčice. Radovi Poljoprivrednog fakulteta Univerziteta u Sarajevu, god. XLVIII, broj 53/2003, 105-116.
    37. N. Nedić Tiban, V. Piližota, D. Šubarić, D. Miličević and M. Kopjar (2003): Influence of Hydrocolloids and Sweeteners on Flow Behaviour of Peach Nectar. Acta Alimentaria, 32 (4), 383-393.
    38. Tanja Kajfež, Boris Kamenar, Vlasta Piližota, and Dragutin Fleš (2003): Crystal and Molecular Structures of N-Phenyl.aleimide and N-Phenyl-2,3 dimethylmaleimide, Croat. Chem. Acta  (CCACAA) 76 (4) 343-346.
    39. D. Fleš, R. Vuković, Ana Erceg Kuzmić, Grozdana Bogdanić, Vlasta Piližota, D. Karlović, K. Markuš, Kristina Wolsperger, and D. Vikić-Topić (2003): Synthesis and Spectroscopic Evidences  of N-Arylmaleimides and N-Aryl-2,3-dimethylmaleimides, Croat. Chem. Acta., 76 (1) III-VI 69-74.   
    40. G.M. Sapers, R.L. Miller, V. Pilizota, and F. Kamp (2001): Shelf-Life Extension of Fresh   Mushrooms (Agaricus bisporus) By Application of Hydrogen Peroxide and Browning Inhibitors. J. Food. Sci., 66 (2), 362-366.
    41. G.M. Sapers, R.L. Miller, V. Pilizota, and A.M.Mattrazzo (2001): Antimicrobial Treatments for Minimally Processed Cantaloupe Melon. J.  Food Sci.,66 (2), 345-349.
    42. D.O. Ukuku, V. Pilizota, and G.M. Sapers (2001): Bioluminiscence ATP Assay for Estimating Total Plate Counts of Surface Microflora of Whole Cantaloupe and Determining Efficasy of Washing Treatments. J. Food Prot., 64 (6), 813-819.
    43. D.O. Ukuku, V. Pilizota and G.M. Sapers (2001): Influence of Washing Treatment on Native Microflora and Escherichia coli Population of Inoculated Cantaloupes. J. of Food Safety, 21 (1) 31-47.
    44. D. Šubarić, V. Piližota, T. Lovrić, R. Vuković, A. Erceg (2001): Effectivenes of some crown compounds on inhibition of polyphenoloxidase in model systems and in apple. Acta Alimentaria 30 (I) 81-87.   
    45. D. Šubarić, R. Vuković, A. Erceg, V. Piližota, T. Lovrić, N. Nedić (2000): Potassium salt of 2,5-   dimercapto-1,3,4-thiadiazole as potential inhibitor of enzymatic browning. Chech J. Food  Sci. 18 (186-188) 2000. Chemical reactions in foods IV, Prag 20-22. 09.2000.
    46. A. Erceg, R. Vuković, G. Bogdanić, V. Piližota, D. Fleš (2000): Synthesis and polymerization of N-acryl-dicyclohexylurea and N-methacryl-dicyclohexylurea and copolymerization with alpha-methylstyrene. J. Macromol. Sci.-Pure Appl. Chem. 37 (11): 1363-1375.
    47. F. Jović, V. Piližota, Ž. Ugarčić-Hardi, Ž. Jagnjić (1999): A discrete phase models of food productions. International Conference on Computer Integrated Manufacturing, Volume I, 214-212.
    48. R. Vuković, A. Erceg, V. Piližota, D. Šubarić (1999): Synthesis of crown ether compounds as potential inhibitors of enzymatic discolouration of foods. Acta Alimentaria, 28 (2), 141-147.
    49. V. Piližota, D. Šubarić: Control of Enzymatic Browning of Foods (1998): Food Technol. Biotechnol., 36(3) 219-227.
    50. F. Jović, V. Piližota and Ž. Ugarčić-Hardi (1996): CIM in Food Industry-a Missing Link in  Process Prediction. International Conference on Computer Integrated Manufacturing, Zakopane, 14. svibnja 1996. str.131-139.
    51. V. Piližota, D. Šubarić, T. Lovrić (1996): Rheological Properties  of  CMC Dispersions at  Low  Temperatures. Food Technol. Biotechnol., 34 (2-3) 87-90.
    52. T. Lovrić, M. Banović, G. Konja, V. Piližota, D. Štrucelj (1991): Stability of pelletized Sauces, Soups and Spinach Puree at freezing  Temperatures (Stabilität von pelletizirten tiefgefronenem Saucen, Suppen und von Spinat -puree  bei verschidenen Gefriertemperaturen). Lebensmittel-Technologie 24 (9) 231-238.  
    53. G. M. Sapers, L. G. Garzarella, and V.  Piližota (1990):  Application of browning Inhibitors to Cut Apple   and   Potato   by   Vacuum  and Pressure Infiltration. J. Food Sci., 55 (4) 1049-1053.
    54. T. Lovrić, V. Hegedušić, G. Abramović, V. Piližota: Technological and thermophysical aspects of the freezing and handling of pelletized fruit juices, Berichte der XIX  International Symposium of Fruit Juices Producers , Den Haag, 425-439 (1987).
    55. T. Lovrić,  V. Piližota and A. Janeković (1987):  DSC Study of the Thermophysical Properties  of  Aqueous Liquid and Semi-Liquid Foodstuffs at Freezing Temperatures. J. Food Sci., 52 (3) 772-776.
    56. T.  Lovrić und V. Piližota (1980): Factors affecting flavour retentionin in some fruit juices and purees during freeze - drying: Symposium - Neue  Erkentnise  auf  dem Gebiet   der   Frucht - und Gemusesafte, Bled 1980, Juris Druck und Verlag, Zurich, 83-111.

 

 


updated: 06/13/16 ; 05/11/15 ; 11/22/13 ; 03/28/12 ; 07/24/08
date: 07/21/08
edited by: D. Torbica