Autori: Donsi Francesco
| Naslov | Modeling microbial inactivation by high-pressure homogenization with a machine learning approach (Article) |
| Autori | Pezo Lato L Donsi Francesco |
| Info | JOURNAL OF FOOD ENGINEERING, (2025), vol. 391 br. , str. - |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Impact of Novel Nonthermal Processing on Food Quality: Sustainability, Modelling, and Negative Aspects (Editorial Material) |
| Autori | Rezek-Jambrak Anet Donsi Francesco Paniwnyk Larysa Djekic Ilija V |
| Info | JOURNAL OF FOOD QUALITY, (2019), vol. br. , str. - |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment (Review) |
| Autori | Jambrak Anet Rezek Vukusic Tomislava Donsi Francesco Paniwnyk Larysa Djekic Ilija V |
| Info | JOURNAL OF FOOD QUALITY, (2018), vol. br. , str. - |
| Projekat | Croatian Science Foundation [IP2016-06-1913]; COST Action, "Mathematical and Computer Science Methods for Food Science and Industry" [CA15118] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
