Dr. Anet Rezek Jambrak
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Dr. Anet Rezek Jambrak

Professor
Department of Food Engineering, University of Zagreb, Croatia

Highest Degree
Ph.D. in Food Science and Technology from University of Zagreb, Croatia

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Area of Interest:

Food Science and Technology
100%
Food Processing
62%
Food Technology
90%
Food Process Engineering
75%
Rheology
55%

Research Publications in Numbers

Books
5
Chapters
15
Articles
128
Abstracts
1

Selected Publications

  1. Jambrak, A.R., M. Simunek, S. Evacic, K. Markov, G. Smoljanic and J. Frece, 2017. Influence of high power ultrasound on selected moulds, yeasts and Alicyclobacillus acidoterrestris in apple, cranberry and blueberry juice and nectar. Ultrasonics. 10.1016/j.ultras.2017.02.011.
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  2. Vukusic, T., V. Stulic, A.R. Jambrak, S. Milosevic, D. Stanzer and Z. Herceg, 2016. Effect of treatment by non-thermal plasma jet on the growth of various food spoilage bacteria in superfluous. Croatian J. Food Sci. Technol., 10.17508/CJFST.2016.8.1.03.
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  3. Kovacevic, D.B., P. Putnik, V. Dragovic-Uzelac, S. Pedisic, A.R. Jambrak and Z. Herceg, 2016. Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice. Food Chem., 190: 317-323.
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  4. Juric, A., I. Delas, T. Vukusic, S. Milosevic, A.R. Jambrak and Z. Herceg, 2016. Influence of gas phase plasma and high power ultrasound on fatty acids in goat milk. Am. J. Food Technol., 11: 125-133.
  5. Jambrak, A.R., M. Simunek, M. Petrovic, H. Bedic, Z. Herceg and H. Juretic, 2016. Aromatic profile and sensory characterisation of ultrasound treated cranberry juice and nectar. Ultrasonics Sonochemistry. 10.1016/j.ultsonch.2016.11.027.
    CrossRef  |  
  6. Herceg, Z., D.B. Kovacevic, J.G. Kljusuric, A.R. Jambrak, Z. Zoric and V.D. Uzelac, 2016. Gas phase plasma impact on phenolic compounds in pomegranate juice. Food Chem., 190: 665-672.
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  7. Koubaa, M., E.R. Soto, J.S. Zlabur, A.R. Jambrak and M. Brncic et al., 2015. Current and New Insights in the Sustainable and Green Recovery of Nutritionally Valuable Compounds from Stevia rebaudiana Bertoni. J. Agric. Food Chem., 63: 6835-6846.
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  8. Jambrak, A.R., T. Vukusic, V. Stulic, J. Mrvcic, S. Milosevic, M. Simunek and Z. Herceg, 2015. The effect of high power ultrasound and cold gas-phase plasma treatments on selected yeast in pure culture. Food Bioprocess Technol., 8: 791-800.
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  9. Herceg, Z., A.R. Jambrak, T. Vukusic, V. Stulic, D. Stanzer and S. Milosevic, 2015. The effect of high power ultrasound and gas phase plasma treatment on Aspergillus spp. and Penicillium spp. count in pure culture. J. Appl. Microbiol., 118: 132-141.
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  10. Gracin, L., A.R. Jambrak, H. Juretic, S. Dobrovic, I. Barukcic, M. Grozdanovic and G. Smoljanic, 2015. Influence of high power ultrasound on Brettanomyces and lactic acid bacteria in wine in continuous flow treatment. Appl. Acoust., 103: 143-147.
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  11. Garofulic, I.E., A.R. Jambrak, S. Milosevic, V. Dragovic-Uzelac, Z. Zoric and Z. Herceg, 2015. The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice. LWT-Food Sci. Technol., 62: 894-900.
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  12. Simunek, M., A.R. Jambrak, S. Dobrovic, Z. Herceg and T. Vukusic, 2014. Rheological properties of ultrasound treated apple, cranberry and blueberry juice and nectar. J. Food Sci. Technol., 51: 3577-3593.
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  13. Jambrak, A.R., Z. Herceg and J. Grbavac, 2014. Possibilities of applying high power ultrasound in meat industry. Meat, 16: 356-361.
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  14. Jambrak, A.R., T.J. Mason, V. Lelas, L. Paniwnyk and Z. Herceg, 2014. Effect of ultrasound treatment on particle size and molecular weight of whey proteins. J. Food Eng., 121: 15-23.
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  15. Simunek, M., A.R. Jambrak, M. Petrovic, H. Juretic and N. Major et al., 2013. Aroma Profile and Sensory Properties of Ultrasound Treated Apple Juice and Nectar. Food Technol. Biotechnol., 51: 101-111.
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  16. Herceg, Z., V. Lelas, A.R. Jambrak, T. Vukusic and B. Levaj, 2013. Influence of thermo-sonication on microbiological safety, color and anthocyanins content of strawberry juice. J. Hygienic Eng. Des., 4: 26-37.
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  17. Herceg, Z., V. Batur, A.R. Jambrak, T. Vukusic, I. Gmajnicki and I. Spoljaric, 2013. The Effect of Tribomechanical Micronization and Activation on Rheological, Thermophysical, and Some Physical Properties of Tapioca Starch. Int. J. Carbohydr. Chem., 10.1155/2013/657951.
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  18. Herceg, Z., K. Markov, B.S. Salamon, A.R. Jambrak, T. Vukusic and J Kaliterna, 2013. Effect of high intensity ultrasound treatment on the growth of food spoilage bacteria. Food Technol. Biotechnol., 51: 352-359.
  19. Garofulic, I.E., V.D. Uzelac, A.R. Jambrak and M. Jukic, 2013. The effect of microwave assisted extraction on the isolation of anthocyanins and phenolic acids from sour cherry Marasca (Prunus cerasus var. Marasca). J. Food Eng., 117: 437-442.
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  20. Batur, V., S.M. Thagard, A.R. Jambrak, T. Vukusic and Z. Herceg, 2013. Effect of Tribomechanical Micronisation and Activation Treatment on Textural and Thermophysical Properties of Wheat and Potato Starch Gels. Food Technol. Biotechnol., 51: 278-283.
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  21. Jambrak, A.R., D. Lerda, R. Mirceta, M. Simunek and V. Lelas, 2012. Experimental design and optimization of ultrasound treatment: Functional and physical properties of sonicated ice cream model mixtures. J. Food Process. Technol., Vol. 3. 10.4172/2157-7110.100014.
    CrossRef  |  
  22. Jambrak, A.R., 2012. Application of high power ultrasound and microwave in food processing: Extraction. J. Food Process. Technol. .
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  23. Horzic, D., A.R. Jambrak, A.B. Cvitanovic, D. Komes and V. Lelas, 2012. Comparison of Conventional and Ultrasound Assisted Extraction Techniques of Yellow Tea and Bioactive Composition of Obtained Extracts. Food Bioprocess Technol., 5: 2858-2870.
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  24. Herceg, Z., E. Juraga, B. Sobota-Salamon and A. Rezek-Jambrak, 2012. Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology. Czech J. Food Sci., 30: 108-117.
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  25. Herceg, Z., A.R. Jambrak, V. Lelas and S.M. Thagard, 2012. The effect of high intensity ultrasound treatment on the amount of Staphylococcus aureus and Escherichia coli in milk. Food Technol. Biotechnol., 50: 46-52.
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  26. Kresic, G., V. Lelas, A.R. Jambrak and Z. Herceg, 2011. Application of High Pressure in Food Processing. Chem. Ind., 60: 11-19.
  27. Kresic, G., A.R. Jambrak, V. Lelas and Z. Herceg, 2011. Influence of innovative technologies on rheological and thermophysical properties of whey proteins and guar gum model systems. Mljekarstvo, 61: 64-78.
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  28. Juraga, E., B.S. Salamon, Z. Herceg and A.R. Jambrak, 2011. Application of high intensity ultrasound treatment on Enterobacteriae count in milk. Mljekarstvo, 61: 125-134.
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  29. Jambrak, A.R., V. Lelas, G. Kresic, M. Badanjak and S.R. Brncic et al., 2011. Rheological, functional and thermo-physical properties of ultrasound treated whey proteins with addition of sucrose or milk powder. Mljekarstvo, 61: 79-91.
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  30. Jambrak, A.R., 2011. Experimental design and optimization of ultrasound treatment of food products. J. Food Process. Technol., Vol. 2. 10.4172/2157-7110.1000102e.
    CrossRef  |  
  31. Dubrovic, I., Z. Herceg, A.R. Jambrak, M. Badanjak and V.D. Uzelac, 2011. Effect of High Intensity Ultrasound and Pasteurization on Anthocyanin Content in Strawberry Juice. Food Technol. Biotechnol., 49: 196-204.
    Direct Link  |  
  32. Drmic, H. and A.R. Jambrak, 2011. Ultrasound assisted extraction of bioactive compounds. Croatian J. Food Sci. Technol., 2: 22-33.
  33. Blekic, M., A.R. Jambrak and F. Chemat, 2011. Microwave extraction of bioactive compounds. Croatian J. Food Sci. Technol., 3: 32-47.
  34. Kresic, G., Z. Herceg, V. Lelas and A.R. Jambrak, 2010. Consumers behaviour and motives for selection of dairy beverages in Kvarner region: a pilot study. Mljekarstvo, 60: 50-58.
  35. Jambrak, A.R., Z. Herceg, D. Subaric, J. Babic and M. Brncic et al., 2010. Ultrasound effect on physical properties of corn starch. Carbohydr. Polym., 79: 91-100.
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  36. Jambrak, A.R., V. Lelas, Z. Herceg, M. Badanjak and Z. Werner, 2010. Application of high power ultrasound in drying of fruits and vegetables. Chem. Ind., 59: 169-177.
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  37. Jambrak, A.R., T.J. Mason, V. Lelas and G. Kresic, 2010. Ultrasonic effect on physicochemical and functional properties of α-Lactalbumin. LWT-Food Sci. Technol., 43: 254-262.
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  38. Herceg, Z., V. Batur, A.R. Jambrak, M. Badanjak, S.R. Brnčić and V. Lalas, 2010. Modification of rheological, thermophysical, textural and some physical properties of corn starch by tribomechanical treatment. Carbohydrate Polymers, 80: 1072-1077.
    CrossRef  |  
  39. Herceg, I.L., A.R. Jambrak, D. Subaric, M. Brncic and S.R. Brncic et al., 2010. Texture and pasting properties of ultrasonically treated corn starch. Czech J. Food Sci., 28: 83-93.
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  40. Batur, V., V. Lelas, A.R. Jambrak, Z. Herceg and M. Badanjak, 2010. Influence of high power ultrasound on rheological and foaming properties of model ice-cream mixtures. Mljekarstvo, 60: 10-18.
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  41. Jambrak, A.R., V. Lelas, Z. Herceg, M. Badanjak, V. Batur and M. Muza, 2009. Advantages and disadvantages of high power ultrasound application in the dairy industry. Mljekarstvo, 59: 267-281.
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  42. Jambrak, A.R., V. Lelas, T.J. Mason, G. Kresic and M. Badanjak, 2009. Physical properties of ultrasound treated soy proteins. J. Food Eng., 93: 386-393.
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  43. Herceg, Z., M. Brncic, A.R. Jambrak, S.R. Brncic, M. Badanjak and I. Sokolic, 2009. Possibility of application high intensity ultrasound in milk industry. Mljekarstvo, 59: 65-69.
  44. Kresic, G., V. Lelas, A.R. Jambrak, Z. Herceg and S.R. Brncic, 2008. Influences of novel food processing technologies on the rheological and thermophysical properties of whey proteins. J. Food Eng., 87: 64-73.
    CrossRef  |  Direct Link  |  
  45. Jambrak, A.R., T.J. Mason, V. Lelas, Z. Herceg and I.L. Herceg, 2008. Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions. J. Food Eng., 86: 281-287.
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  46. Herceg, Z., A. Rezek and S.R. Brncic, 2008. Molecular basis of whey protein functionality. Mljekarstvo, 58: 181-193.
  47. Jambrak, A.R., T.J. Mason, L. Paniwnyk and V. Lelas, 2007. Ultrasonic Effect on pH, Electric Conductivity, and Tissue Surface of Button Mushrooms, Brussels Sprouts and Cauliflower. Czech J. Food Sci., 25: 90-100.
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  48. Jambrak, A.R., T.J. Mason, L. Paniwnyk and V. Lelas, 2007. Accelerated drying of button mushrooms, Brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties. J. Food Eng., 81: 88-97.
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  49. Herceg, Z., A. Rezek, V. Lelas, G. Kresic and M. Franetovic, 2007. Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions. J. Food Eng., 79: 279-286.
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  50. Kresic, G., V. Lelas, Z. Herceg and A. Rezek, 2006. Effects of high pressure on functionality of whey protein concentrate and whey protein isolate. Le Lait, 86: 303-315.
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  51. Herceg, Z. and A. Rezek, 2006. Nutritional and functional properties of whey proteins concentrate and isolate. Mljekarstvo, 56: 379-396.
  52. Herceg, Z., V. Lelas, G. Kresic and A.R. Jambrak, 2005. Functionality of whey protein isolates and hydrolyzed whey proteins. Mljekarstvo, 55: 171-184.
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  53. Herceg, Z., V. Lelas and A. Rezek, 2004. Functional properties of α-lactalbumin and β-lactoglobulin. Mljekarstvo, 54: 195-208.
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