Željko Jakopović
YOU?
Author Swipe
View article: Advanced gate driving concepts and switching optimization for SiC semiconductors
Advanced gate driving concepts and switching optimization for SiC semiconductors Open
Silicon carbide (SiC) MOSFETS are increasingly favoured in power electronics for their improved properties compared to silicon-based counterparts, such as IGBTs. Their ability to operate at higher switching frequencies and execute faster s…
View article: Biocontrol of Occurrence Ochratoxin A in Wine: A Review
Biocontrol of Occurrence Ochratoxin A in Wine: A Review Open
Viticulture has been an important economic sector for centuries. In recent decades, global wine production has fluctuated between 250 and almost 300 million hectoliters, and in 2022, the value of wine exports reached EUR 37.6 billion. Clim…
View article: Lactic Acid Bacteria of Marine Origin as a Tool for Successful Shellfish Farming and Adaptation to Climate Change Conditions
Lactic Acid Bacteria of Marine Origin as a Tool for Successful Shellfish Farming and Adaptation to Climate Change Conditions Open
Climate change, especially in the form of temperature increase and sea acidification, poses a serious challenge to the sustainability of aquaculture and shellfish farming. In this context, lactic acid bacteria (LAB) of marine origin have a…
View article: Effect of Dietary Supplementation with <i>Lactiplantibacillus plantarum</i> I On Queen Scallop <i>Aequipecten opercularis</i> Under Simulated Climate Change Conditions
Effect of Dietary Supplementation with <i>Lactiplantibacillus plantarum</i> I On Queen Scallop <i>Aequipecten opercularis</i> Under Simulated Climate Change Conditions Open
This study examined the effects of dietary supplementation of queen scallop Aequipecten opercularis with an indigenous strain of lactic acid bacteria (LAB), Lactiplantibacillus plantarum I, previously isolated from its digestive tract, on …
View article: A Predictive Assessment of Ochratoxin A’s Effects on Oxidative Stress Parameters and the Fermentation Ability of Yeasts Using Neural Networks
A Predictive Assessment of Ochratoxin A’s Effects on Oxidative Stress Parameters and the Fermentation Ability of Yeasts Using Neural Networks Open
The aim of this paper was to examine the effect of different OTA concentrations on the parameters of oxidative stress (glutathione (GSH) and malondialdehyde (MDA) concentrations) and glucose utilization in ethanol production by wine yeasts…
View article: Fish Waste as New Biosorbent for Fumonisin B<sub>1</sub> Removal
Fish Waste as New Biosorbent for Fumonisin B<sub>1</sub> Removal Open
View article: Unlocking the Bioactive Potential of Pomegranate Peels: A Green Extraction Approach
Unlocking the Bioactive Potential of Pomegranate Peels: A Green Extraction Approach Open
Pomegranate (Punica granatum L.) is well known for its high content of bioactives, including polyphenols, flavonoids, and tannins, which have been shown to exhibit a wide range of biological activities, such as antioxidant, antimicrobial, …
View article: Unlocking the Bioactive Potential of Pomegranate Peels: A Green Extraction Approach
Unlocking the Bioactive Potential of Pomegranate Peels: A Green Extraction Approach Open
Pomegranate (Punica granatum L.) is well known for its high content in bioactives including polyphenols, flavonoids and tannins, which have been shown to exhibit a wide range of biological activity such as antioxidant, antimicrobial and an…
View article: Study of the Impact of Lactiplantibacillus plantarum I on the Health Status of Queen Scallop Aequipecten opercularis
Study of the Impact of Lactiplantibacillus plantarum I on the Health Status of Queen Scallop Aequipecten opercularis Open
The objective of this research was to isolate and identify lactic acid bacteria living in the digestive tract of the queen scallop Aequipecten opercularis and further test it as a probiotic culture on the growth of the bivalve during one m…
View article: The Influence of Binding of Selected Mycotoxin Deactivators and Aflatoxin M1 on the Content of Selected Micronutrients in Milk
The Influence of Binding of Selected Mycotoxin Deactivators and Aflatoxin M1 on the Content of Selected Micronutrients in Milk Open
Milk containing aflatoxin M1 (ATM1) in quantities above 0.05 µg/kg is considered unsuitable for consumption. It is possible to use mycotoxin deactivators that bind aflatoxin M1 and allow the further use of milk. The study aimed to examine …
View article: Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen
Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen Open
The aim of this study was to identify and compare surface mycobiota of traditional and industrial Croatian dry-fermented sausage Kulen, especially toxicogenic species, and to detect contamination with mycotoxins recognized as the most impo…
View article: Conference Organizing Committee
Conference Organizing Committee Open
View article: CFP for PEDG 2021
CFP for PEDG 2021 Open
PELS) and organized by the PELS Technical Committee on Sustainable Energy Systems, will provide a venue for experts to present the results of their cutting-edge research in power electronics and distributed generation (DG) systems.PEDG 202…
View article: Common Characteristics of Power Conversion Circuits - Topology, Function and Power Semiconductor Switches
Common Characteristics of Power Conversion Circuits - Topology, Function and Power Semiconductor Switches Open
Experience in teaching of power electronics courses shows that at the beginning of the study students do not understand the common background of power conversion circuits. Students think that the topology of a converter circuit exclusively…
View article: Razlike u mikoflori na ovitcima trajnih fermentiranih kobasica prije i sest mjeseci nakon skladistenja u hladnjaku
Razlike u mikoflori na ovitcima trajnih fermentiranih kobasica prije i sest mjeseci nakon skladistenja u hladnjaku Open
During the curing period of dry-fermented sausages, the surface mycoflora changes according to the environmental conditions and intrinsic factors, such as nutrient content, water activity, pH value and the presence of antimicrobial substan…
View article: SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures
SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures Open
Research background. Cheese in a sack is a traditional cheese produced in Croatia. Types of cheese with similar production technology are made in other countries but chemical and microbiological composition varies between regions. Traditio…
View article: Toxicogenic fungi and the occurrence of mycotoxins in traditional meat products
Toxicogenic fungi and the occurrence of mycotoxins in traditional meat products Open
During ripening, the surface of dry traditional meat products (TMPs) becomes overgrown by fungi of the Penicillium spp., Aspergillus spp. and Eurotium spp. whose spores mostly come from the environment in which the ripening chambers are pl…
View article: Uklanjanje kompleksa β-glukan-AFM1 iz mlijeka
Uklanjanje kompleksa β-glukan-AFM1 iz mlijeka Open
Mikotoksini su sekundarni metaboliti toksikotvornih plijesni te su česti kontaminanti raznih prehrambenih proizvoda. Pojava aflatoksina M1 (AFM1) u mlijeku, prijetnja je zdravlju potrošača, posebice maloj djeci te dovodi do ekonomskih gubi…
View article: Removing aflatoxin M1 from milk with native lactic acid bacteria, centrifugation, and filtration
Removing aflatoxin M1 from milk with native lactic acid bacteria, centrifugation, and filtration Open
In order to minimise human exposure to aflatoxin M 1 (AFM 1 ) the levels of this highly carcinogenic mycotoxin in milk, heat-treated milk, and other dairy products have been limited to <0.05 μg kg -1 . However, its removal from dairy produ…
View article: Usporedba vezanja AFM1 iz mlijeka živim, mrtvim i liofiliziranim stanicama BMK
Usporedba vezanja AFM1 iz mlijeka živim, mrtvim i liofiliziranim stanicama BMK Open
Mikotoksini su sekundarni metaboliti niske molekulske mase koje sintetiziraju plijesni iz rodova Aspergillus, Penicillium i Fusarium te su česti kontaminanti raznovrsnih prehrambenih proizvoda. Kako bi se smanjio rast plijesni, a time i ud…
View article: Isolation and Characterisation of L. plantarum O1 Producer of Plantaricin as Potential Starter Culture for the Biopreservation of Aquatic Food Products
Isolation and Characterisation of L. plantarum O1 Producer of Plantaricin as Potential Starter Culture for the Biopreservation of Aquatic Food Products Open
Lactobacillus plantarum O1 was isolated from the gut of sea bream (Sparus aurata) and identified with the API biochemical test and MALDI-TOF MS. This strain was further characterised according to the selection criteria for la…
View article: Properties and Fermentation Activity of Industrial Yeasts Saccharomyces cerevisiae, S. uvarum, Candida utilis, and Kluyveromyces marxianus Exposed to AFB1, OTA, and ZEA
Properties and Fermentation Activity of Industrial Yeasts Saccharomyces cerevisiae, S. uvarum, Candida utilis, and Kluyveromyces marxianus Exposed to AFB1, OTA, and ZEA Open
In this paper the effect of aflatoxin B1, ochratoxin A and zearalenon on morphology, growth parameters and metabolic activity of yeasts Saccharomyces cerevisiae, Saccharomyces uvarum, Candida utilis and K…
View article: Usporedba osnovnog kemijskog i masno-kiselinskog sastava te mikrobiološke ispravnosti guščjih, kokošjih, pačjih i purećih jaja
Usporedba osnovnog kemijskog i masno-kiselinskog sastava te mikrobiološke ispravnosti guščjih, kokošjih, pačjih i purećih jaja Open
View article: Prisutnost aflatoksina i okratoksina A u proizvodima na bazi kakaovca
Prisutnost aflatoksina i okratoksina A u proizvodima na bazi kakaovca Open
View article: Microbiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin Sacks
Microbiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin Sacks Open
As in the traditional production of cheese in lambskin sacks raw cow's or sheep's milk is mostly used, the purpose of this study is to see how the production affects the microbiological quality of the cheese. To do that, we tested 39 sampl…