dr. sc. Ivna Vrana Špoljarić
Institut Ruđer Bošković
Bijenička 54
HR-10000 Zagreb
Publikacije
Radovi u časopisima
Znanstveni i pregledni radovi
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Vrana Špoljarić, I., Novak, T., Gašparović, B., Kazazić, S., Čanković, M., Ljubešić, Z., Hrustić, E., Mlakar, M., Du, J., Zhang, R. & Zhu, Z. (2020) Impact of environmental conditions on phospholipid fatty acid composition: implications from two contrasting estuaries. Aquatic ecology, 55, 1-20 doi:10.1007/s10452-020-09805-6.
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Šantek, M., Lisičar, J., Mušak, L., Špoljarić, I., Beluhan, S. & Šantek, B. (2018) Lipid production by yeast Trichosporon oleaginosus on the enzymatic hydrolysate of alkaline pretreated corn cobs for biodiesel production. Energy & fuels, 32, 12501-12513 doi:10.1021/acs.energyfuels.8b02231.
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Novotni, D., Čukelj, N., Šicel, T., Drakula, S., Vrana Špoljarić, I., Voučko, B. & Ćurić, D. (2017) Frozen stored barley sourdough: stability and application to wheat bread. Croatian journal of food science and technology, 9 (2), 173-181 doi:10.17508/CJFST.2017.9.2.14.
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Novotni, D., Vrana Špoljarić, I., Drakula, S., Čukelj, N., Voučko, B., Ščetar, M., Galić, K. & Ćurić, D. (2017) Influence of Barley Sourdough and Vacuum Cooling on Shelf-Life Quality of Partially Baked Bread. Food technology and biotechnology, 55 (4), 464-474 doi:10.17113/ftb.55.04.17.5123.
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Čukelj, N., Ajredini, S., Krpan, M., Novotni, D., Voučko, B., Vrana Špoljarić, I., Hruškar, M. & Ćurić, D. (2015) Bioactives in organic and conventional milled cereal products from Croatian market. Croatian Journal of Food Technology, Biotechnology and Nutrition, 10 (1-2), 23-30.
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Lopar, M., Vrana Špoljarić, I., Cepanec, N., Koller, M., Braunegg, G. & Horvat, P. (2014) Study of metabolic network of Cupriavidus necator DSM 545 growing on glycerol by applying elementary flux modes and yield space analysis. Journal of industrial microbiology & biotechnology, 41 (6), 913-930 doi:10.1007/s10295-014-1439-y.
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Vrana Špoljarić, I., Lopar, M., Koller, M., Muhr, A., Salerno, A., Reiterer, A. & Horvat, P. (2013) In silico optimization and low structured kinetic model of Poly[(R)-3-hydroxybutyrate] synthesis by Cupriavidus necator DSM 545 by fed-batch cultivation on glycerol. Journal of biotechnology, 168, 625-635 doi:10.1016/j.jbiotec.2013.08.019.
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Lopar, M., Vrana Špoljarić, I., Atlić, A., Koller, M., Braunegg, G. & Horvat, P. (2013) Five step continuous production of PHB analyzed by elementary flux modes, yield space analysis and high structured metabolic model. Biochemical engineering journal, 79, 57-70 doi:10.1016/j.bej.2013.07.003.
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Vrana Špoljarić, I., Lopar, M., Koller, M., Muhr, A., Salerno, A., Reiterer, A., Malli, K., Angerer, H., Strohmeier, K., Schober, S., Mittelbach, M. & Horvat, P. (2013) Mathematical modeling of poly[(R)-3-hydroxyalkanoate] synthesis by Cupriavidus necator DSM 545 on substrates stemming from biodiesel production. Bioresource technology, 133, 482-494 doi:10.1016/j.biortech.2013.01.126.
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Horvat, P., Vrana Špoljarić, I., Lopar, M., Atlić, A., Koller, M. & Braunegg, G. (2013) Mathematical modelling and process optimization of a continuous 5-stage bioreactor cascade for production of poly[-(R)-3-hydroxybutyrate] by Cupriavidus necator. Bioprocess and biosystems engineering, 36 (9), 1235-1250 doi:10.1007/s00449-012-0852-8.
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Pavlečić, M., Vrana, I., Vibovec, K., Ivančić Šantek, M., Horvat, P. & Šantek, B. (2010) Ethanol production on different intermediates of sugar beet processing. Food technology and biotechnology, 48 (3), 362-367.
hrcak.srce.hr
Radovi u zbornicima skupova
Znanstveni radovi u zbornicima skupova
Vrana Špoljarić, I., Maričić, N., Novotni, D., Ajredini, S., Voučko, B. & Ćurić, D. (2016) Characteristics of barley sourdough during frozen storage. U: Koceva Komlenić, D. (ur.)Proceedings of the 8th INTERNATIONAL CONGRESS FLOUR – BREAD ’15 10th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS.
Voučko, B., Vrana Špoljarić, I., Ajredini, S., Čukelj, N., Novotni, D., Hruškar, M. & Ćurić, D. (2015) QUALITY OF VACUUM COOLED GLUTEN FREE BREAD. U: Petrotos, K., Leontopoulos, S. (ur.)Proceedings of 2nd FaBE 2015 - International Conference on Food and Biosystems Engineering.
Novotni, D., Čukelj, N., Vrana Špoljarić, I., Voučko, B., Dujmić, F., Brnčić, M. & Ćurić, D. (2015) Gluten free-bread structure initiated by ultrasound assisted mixing. U: Petrotos, K. & Leontopoulos, S. (ur.)Proceedings of 2nd FaBE 2015 - International Conference on Food and Biosystems Engineering.
Smerdel, B., Vrana Špoljarić, I., Čukelj, N., Bosiljkov, T., Brnčić, M., Novotni, D. & Ćurić, D. (2014) Effect of high intensity ultrasound on properties of starch pastes. U: Jukić, M. (ur.)Proceedings of 7th International Congress Flour-Bread’13 and 9th Croatian Congress of Cereal Technologists Brašno-Kruh’13.
Vrana Špoljarić, I., Smerdel, B., Čukelj, N., Dujmić, F., Brnčić, M., Novotni, D. & Ćurić, D. (2014) Ultrasound Assisted Extraction of Soluble Dietary Fiber from Cereal Bran. U: Jukić, M. (ur.)Proceedings of 7th International Congress Flour-Bread’13 and 9th Croatian Congress of Cereal Technologists Brašno-Kruh’13.
Ocjenski radovi
Doktorske disertacije
Vrana Špoljarić, I. (2016) 'NEŠKROBNI POLISAHARIDI U KISELIM TIJESTIMA I NJIHOV UTJECAJ NA KVALITETU I PREHRAMBENU VRIJEDNOST PROIZVEDENOGA KRUHA', doktorska disertacija, Prehrambeno-biotehnološki fakultet, Zagreb.