Dr. Jurislav Babic
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Dr. Jurislav Babic

Professor
Josip Juraj Strossmayer University of Osijek, Croatia

Highest Degree
Ph.D. in Biotechnical Sciences from Josip Juraj Strossmayer University of Osijek, Croatia

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Area of Interest:

Food Science and Technology
100%
Food Technology
62%
Food Safety
90%
Food Quality
75%
Food Chemistry
55%

Research Publications in Numbers

Books
0
Chapters
7
Articles
107
Abstracts
8

Selected Publications

  1. Jurislav, B., D. Subaric, Ackar and J.A. Durdica, 2017. Disinfecants In The Food Processing Industry. In: Disinfecants: Properties, Applications And Effectiveness. Cardoso, S and Ana (Ed.). Nova Science Publisher, New York, USA., pp: 77-107.
  2. Jozinovic, A., D. Subaric, D. Ackar, J. Babic and B. Milicevic, 2016. Influence of spelt flour addition on properties of extruded products based on corn grits. J. Food Eng., 172: 31-37.
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  3. Durdica, A., A. Jozinovic, J. Babic and D. Subaric, 2016. Chocolates With Reduced Calorie Values. In: Chocolate: Production, Consumption And Health Benefits. Emily, B. (Ed.). Nova Publishers, New York, USA., pp: 119-156.
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  4. Obradovic, V., J. Babic, D. Subaric, A. Jozinovic, D. Ackar and I. Klaric, 2015. Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates. Food Chem., 183: 136-143.
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  5. Obradovic, V., B. Jurislav, S. Drago, J. Antun and A. Durdica, 2015. Physico-chemical properties of corn extrudates enriched with tomato powder and ascorbic acid. Chem. Biochem. Eng. Q., 29: 335-342.
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  6. Ackar, D., S. Skrabal, D. Subaric, J. Babic, B. Milicevic and A. Jozinovic, 2015. Rheological properties of milk chocolates as influenced by milk powder type, emulsifier, and cocoa butter equivalent additions. Int. J. Food Prop., 18: 1568-1574.
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  7. Ackar, D., J. Babic, A. Jozinovic, B. Milicevic and S. Jokic et al., 2015. Starch modification by organic acids and their Derivatives: A review. Mol., 20: 19554-19570.
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  8. Valentina, O., J. Babic, D. Subaric, D. Ackar and A. Jozinovic, 2014. Improvement of nutritional and functional properties of extruded food products. J. Food Nutr. Res., 53: 189-206.
  9. Subaric, D., D. Ackar, J. Babic, N. Sakac and A. Jozinovic, 2014. Modification of wheat starch with succinic acid/acetic anhydride and azelaic acid/acetic anhydride mixtures I. Thermophysical and pasting properties. J. Food Sci. Technol., 51: 2616-2623.
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  10. Drago, S., D. Ackar and J. Babic, 2014. Procesi Konzerviranja Hrane. In: Uvod U Sigurnost Hrane. Ivona, B and J. Dugum (Ed.). Institut za sanitarno inzenierstvo, Zagreb, Slovenia., pp: 147-160.
  11. Ackar, D., D. Subaric, J. Babic, B. Milicevic and A. Jozinovic, 2014. Modification of wheat starch with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures II. Chemical and physical properties. J. Food Sci. Technol., 51: 1463-1472.
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  12. Durdica, A., D. Subaric, A. Jozinovic and J. Babic, 2013. Acetic Acid In The Food Industry. In: Acetic Acids, Chemical Properties, Production and Applications. Angelo, B., (Ed.). Nova Publishers, New York, USA., pp: 163-176.
  13. Ackar, D., L.K. Valek, M. Valek, D. Subaric, B. Milicevic, J. Babic and I. Nedic, 2013. Cocoa Polyphenols: Can we consider cocoa and chocolate as potential functional food?. J. Chem., 10.1155/2013/289392.
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  14. Subaric, D., D. Ackar, J. Babic and B. Milicevic, 2012. Starch for health. Medicinski Glasnik, 9: 17-22.
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  15. Maja, M., J. Babic, D. Puntaric and J. Dugum, 2012. Food Safety System In Croatia. In: Environmental And Food Safety And Security For South-East Europe And Ukraine. Ksenija, V. (Ed.). Springer, Netherlands., pp: 11-24.
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  16. Subaric, D., J. Babic, A. Lalic, D. Ackar and M. Kopjar, 2011. Isolation and characterisation of starch from different barley and oat varieties. Czech J. Food Sci., 29: 354-360.
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  17. Durdica, A., Subaric, B. Drago and Jurislav, 2011. Wheat Starch. In: Wheat: Genetics, Crops And Food Production. Almeida, M.T. (Ed.). Nova Publishers, Hauppauge NY., pp: 253-278.
  18. Subaric, D., J. Babic, D. Ackar, B. Milicevic, M. Kopjar and V. Slacanac, 2010. Rheological and thermophysical properties of model compounds for ice-cream with reduced fat and sugar. Mljekarstvo, 60: 127-134.
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  19. 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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  20. Ackar, D., J. Babic, D. Subaric, M. Kopjar and B. Milicevic, 2010. Isolation of starch from two wheat varieties and their modification with epichlorohydrin. Carbohydrate Polymers, 81: 76-82.
    CrossRef  |  
  21. Lucan, M., V. Slacanac, J. Hardi, K. Mastanjevic, J. Babic, V. Krstanovic and M. Jukic, 2009. Inhibitory effect of honey-sweetened goat and cow milk fermented with Bifidobacterium lactis Bb-12 on the growth of Listeria monocytogenes. Mljekarstvo, 59: 96-106.
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  22. Kopjar, M., V. Pilizota, T.N. Nedic, D. Subaric, J. Babic, D. Ackar and M. Sajdl, 2009. Strawberry Jams: Influence of different pectins on colour and textural properties. Czech J. Food Sci., 27: 20-28.
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  23. Kopjar, M., T.N. Nedic, V. Pilizota and J. Babic, 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.
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  24. Babic, J., D. Subaric, D. Ackar, M. Kopjar and N.N. Tiban, 2009. Acetylation and characterisation of corn starch. J. Food Sci. Technol., 46: 423-426.
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  25. Babic, J., D. Subaric, B. Milicevic, D. Ackar, M. Kopjar and T.N. Nedic, 2009. Influence of trehalose, glucose, fructose and sucrose on gelatinization and retrogradation of corn and tapioca starch. Czech J. Food Sci., 27: 151-157.
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  26. Kopjar, M., V. Pilizota, J. Hribar, N.N. Tiban, D. Subaric, J. Babic and T. Pozrl, 2008. Influence of trehalose addition on instrumental textural properties of strawberry pastes. Int. J. Food Prop., 11: 646-655.
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  27. Kopjar, M., V. Pilizota, T.N. Nedic, D. Subaric, J. Babic and D. Ackar, 2007. Effect of different pectin addition and its concentration on colour and textural properties of raspberry jam. Deutche Lebensmittel-Rundschau, 103: 164-168.
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  28. Babic, J., D. Subaric, D. Ackar, D. Kovacevic, V. Pilizota and M. Kopjar, 2007. Preparation and characterization of acetylated tapioca starches. Deutsche Lebensmittel-Rundschau, 103: 580-585.
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  29. Glavas-Obrovac, L.J., T. Opacak, V. Bares, D. Subaric, J. Babic, V. Ilakovac and I. Karner, 2006. Effects of dealcoholized red and white wines on human tumour and normal cells. Acta Alimentaria, 35: 153-162.
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  30. Babic, J., D. Subaric, D. Ackar, V. Pilizota, M. Kopjar and T.N. Nedic, 2006. Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch. Czech J. Food Sci., 24: 275-282.
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