Irena Barukčić Jurina

7PUBLICATIONS
18CO-AUTHORS
Field organic and low chemical input horticultureFood technologyOenology and viticultureFood packaging, preservation and processingBeverage chemistry and beverage sensory science
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Publications (7)

|May 14, 2025
Bioactive Properties of the Microwave-Assisted Olive Leaf Extract and Its Incorporation into a Whey Protein Isolate Coating of Semi-Hard Cheese.

Elizabeta Zandona, Maja Vukelić, Karla Hanousek Čiča

|Oct 16, 2024
Utilisation of Potassium Chloride in the Production of White Brined Cheese: Artificial Neural Network Modeling and Kinetic Models for Predicting Brine and Cheese Properties during Storage.

Katarina Lisak Jakopović, Irena Barukčić Jurina, Nives Marušić Radovčić

|Feb 24, 2024
Production of Acid and Rennet-Coagulated Cheese Enriched by Olive (Olea europaea L.) Leaf Extract-Determining the Optimal Point of Supplementation and Its Effects on Curd Characteristics.

Elizabeta Zandona, Lucija Vranković, Sandra Pedisić

|Mar 10, 2022
The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt.

Irena Barukčić, Katarina Filipan, Katarina Lisak Jakopović

|Jun 19, 2020
Evaluation of quality parameters and shelf life of fresh cheese packed under modified atmosphere.

Irena Barukčić, Mario Ščetar, Iva Marasović

|Mar 04, 2020
Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture.

Edina Šertović, Zlatan Sarić, Miroljub Barać

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Frequent Collaborators

3 joint publications

Rajka Božanić

2 joint publications

Katarina Lisak Jakopović

2 joint publications

Elizabeta Zandona

2 joint publications

Nives Marušić Radovčić