Tomislava Vukušić Pavičić
University of Zagreb
17 Papers
3 Citations
Tomislava Vukušić Pavičić is an academic researcher from University of Zagreb. The author has contributed to research in topics: Chemistry & Rheology. The author has an hindex of 2, co-authored 8 publications.
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Papers
Photocatalytic degradation of imidacloprid in the flat-plate photoreactor under UVA and simulated solar irradiance conditions—The influence of operating conditions, kinetics and degradation pathway
Kristina Babić,Vesna Tomašić,Vanja Gilja,Jerome Le Cunff,Vjeran Gomzi,Albin Pintar,Gregor Žerjav,Stanislav Kurajica,Marina Duplančić,Ivana Elizabeta Zelić,Tomislava Vukušić Pavičić,Ivana Grčić +11 more
TL;DR: In this article, a flat-plate photoreactor with artificial light sources was used for the degradation of an aqueous solution of imidacloprid using an immobilized TiO2.
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Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies.
TL;DR: In this paper, a high-fiber cookie recipe without using additives by means of extrusion-based 3D printing was designed, and the authors aimed to relate printing quality and cookie physical properties with dough rheology and dietary fiber content depending on the flour (oat, rye, rice, and carob flour) and fat type (olive oil or butter).
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Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks
Matea Habuš,Petra Golubić,Tomislava Vukušić Pavičić,Nikolina Čukelj Mustač,Bojana Voučko,Zoran Herceg,Duška Ćurić,Dubravka Novotni +7 more
TL;DR: In this article, the physical properties of 3D-printed snacks enriched with wheat bran as a function of flour type (oat, barley), addition of acidity regulators (citric acid, sodium bicarbonate), and bran pre-processing (high-intensity ultrasound, vacuum microwave and pulsed light).
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Powder properties, rheology and 3D printing quality of gluten-free blends
Kristina Radoš,Maja Benković,Nikolina Čukelj Mustač,Matea Habuš,Bojana Voučko,Tomislava Vukušić Pavičić,Duška Ćurić,Damir Ježek,Dubravka Novotni +8 more
TL;DR: In this paper , the suitability of four gluten-free powder blends for snack 3D printing was investigated, and a selected blend served as a model to optimize median particle size (20.9, 155.4, 255.9 μm), amount of water (90, 95, 100% blend basis), and nozzle diameter (0.84; 1.0, 1.2 mm).
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Effect of cold pressing and supercritical CO2 extraction assisted with pulsed electric fields pretreatment on grape seed oil yield, composition and antioxidant characteristics
Natka Ćurko,Katarina Lukić,Ana Jurinjak Tušek,Sandra Balbino,Tomislava Vukušić Pavičić,Marina Tomašević,Ivana Radojčić Redovniković,Karin Kovačević Ganić +7 more
TL;DR: In this paper , two green extraction methods were applied: supercritical CO2 (SC CO2) extraction, as well as pulsed electric fields (PEF) assisted SC CO2 extraction; and compared with conventional cold pressing.
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