Poster number – Corresponding author: Poster Title
1 – Anca Ioana Nicolau : Safeconsume – a project to showcase solutions for food safety
2 – Kata Galić : Presentation of ERASMUS FitNESS project
3 – Zuzana Ciesarová : PROMOTING INNOVATION OF FERMENTED FOODS (PIMENTO) – COST ACTION CA20128
4 – Petra Mohar Lorbeg : RESISTOMES OF PROBIOTIC AND STARTER CULTURES – PROJECT PRESENTATION
5 – Georgi Kostov : SUSTAINABLE DEVELOPMENT OF TAILOR-MADE FOODS – A NEW WAY FOR UNIVERSITIES COOPERATION
6 – Mojca Korošec : COMPARISON OF THE ORGANIZATION AND QUALITY OF NUTRITION IN KINDERGARTENS IN BOSNIA AND HERZEGOVINA AND SLOVENIA (KOKIV)
7 – Uroš Žibrat : NEW MANAGEMENT PRACTICES FOR MITIGATING ABIOTIC AND BIOTIC STRESSES IN MAIZE UNDER CHANGING CLIMATE CONDITIONS
8 – Dea Zavadlav : A EUROPEAN ACTION ON WHOLE GRAIN PARTNERSHIPS (WHOLEUGRAIN)
9 – Tina Jerabek : SMART WINE CLIMATE CABINET
10 – Nataša Nastić : Agro-industrial waste as a source of bioactive compounds: valorization of raspberry fruit pomace by ultrasound-assisted extraction
11 – Nataša Nastić : Green extraction and HPLC-ESI-TOF-MS characterization of sweet cherry by-product
12 – Monika Modzelewska-Kapituła : Investigation of the possibility of Listeria monocytogenes growth in nitrite-free frankfurters
13 – Katarzyna Tkacz : Influence of muscle type and marinating on cooking loss, shear force and sensory quality of sous – vide beef from Holstein-Friesian bulls
14 – Rositsa Denkova-Kostova : Development of a three-component mixture of malts for the production of beer and wort-based beverages with increased biological potential˝
15 – Vesela Shopska : PRODUCTION OF LACTIC ACID WORT-BASED BEVERAGES WITH MINT ESSENTIAL OIL ADDITION IN STIRRED BIOREACTOR
16 – Yaroslav Blume : Orphaned crambe species as potential food crops
17 – Valentina Nikolić : Effects of ultrasound and hydrothermal treatment on digestible and bioactive properties of wholegrain wheat flours with different amylose content
18 – Miluska Cisneros-Yupanqui : Optimization of ultrasound-assisted extraction of phenolic and antioxidant compounds from a rapeseed meal ethanol-wash powder
19 – Lovro Sinkovič : Nutritional characteristics and genetic diversity of Taraxacum officinale L. ecotypes from different natural habitats in Slovenia
20 – Kristina Ugrinović : Nutritional characteristics and potential culinary use-value of local apple varieties (Malus domestica Borkh.) and their genetic background
21 – Gordana Hojnik Podrepšek : Regulating α-amylase activity in whole grain rye flour
22 – Maja Leitgeb : Determination of the antibacterial activity of selected fruit species
23 – Maja Leitgeb : Magnetic cross-linked enzyme aggregates from enzymes isolated from Pleurotus ostreatus cultivated on different agricultural wastes
24 – Sunčica Kocić-Tanackov : Antimicrobial potential of oregano, winter savory and french marigold essential oils, in vitro and on a fresh meat
25 – Anica Bebek Markovinović : EFFECT OF PULSED ELECTRIC FIELD (PEF) TREATMENT ON STABILITY OF BIOACTIVE COMPOUNDS IN STRAWBERRY JUICES
26 – Ana Huđek Turković : Biological activity of strawberry tree fruit
27 – Nina Čuljak : Characterization of Limosilactobacillus fermentum MC1, the exopolysaccharide-producing strain of human milk microbiota
28 – Gordana Kenđel Jovanović : NUTRITION AND SPORTS NUTRITION KNOWLEDGE OF CROATIAN YOUNG ELITE SWIMMERS
29 – Gordana Kenđel Jovanović : THE MOST COMMON REASONS FOR CHOOSING AN ENERGY DRINK AMONG CROATIAN UNIVERSITY STUDENTS
30 – Dasha Mihaylova : CHARACTERIZATION OF MUFFINS REFORMULATED WITH CHIA AND LYOPHILIZED PEACH POWDER
31 – Roberta Frleta : Comparison of the growth of diatom Skeletonema grevillei (Sarno & Zingone, 2005) in a bioreactor and an incubation-shaking cabinet
32 – Jerca Brina Jeran : Preventing cognitive decline with natural nootropics
33 – Domagoj Gabrić : Evaluation of barrier properties and overall migration in polymer buckets intended for pastry fillings packaging
34 – Tomislav Mikuš : The effect of addition of olive oil on the sensory and aroma quality of dry-ripened lamb sausages
35 – Ladislav Kokoska : Liquid matrix volatilization methods for susceptibility testing of food microbial pathogens to volatile agents in vapour phase
36 – Michał Smoczyński : Fractal image analysis of skim milk powder particles produced with the addition of transglutaminase
37 – Slađana Žilić : Effect of different wholegrain maize flour on acrylamide formation in cookies
38 – Marijana Simić : Effect of Anthocyanin-rich Brine on Techno-functional and Sensory Proprerties of Pickled Baby Corn
39 – Anka Čebulj : Dried apple slices, a great potential of Slovenian apple cultivar ˈMajdaˈ
40 – Slavica Grujić : Identifying Factors Influencing Consumers Preference for Healthy Nutrition and Food Products with Improved Nutritive Quality
41 – Zlatina Peteva : Food safety status of mussels from Bulgarian coast in regard of marine biotoxins
42 – Zlatina Peteva : Polycyclic aromatic hydrocarbons contamination levels of dried herbal teas and their infusions
43 – Maja DENT : Effect of enzymatic pretreatment prior ultrasound-assisted extraction of sage polyphenols
44 – Špela Kisilak : The hygiene conditions of the surfaces in household kitchens
45 – Anita Kušar : FOX project: The potential of on-site mildly processed fruit and vegetables as healthy snacks
46 – Branka Levaj : SHELF-LIFE OF FRESH-CUT POTATOES TREATED WITH LAUREL ESSENTIAL OIL DURING REFRIGERATED STORAGE
47 – Jose Manuel García-Madero : Co-fermentation with Lactobacillus paraplantarum BPF-2 and Pediococcus acidilactici ST-6 for improving quality and safety of Spanish salchichón
48 – Jose Manuel García-Madero : A novel piscicolin from Carnobacterium maltaromaticum in edible coatings to improve the quality and safety of fish products
49 – Jelena Šurlan : Sensory characteristics of white chocolate with resistant starch
50 – Giulia Tabanelli : Can Mediterranean plant derivates affect growth kinetics, viability and biogenic amines accumulation of Enterococcus faecium?
51 – Mojca Jevšnik : Food safety gaps among food handlers in Slovenia
52 – Vladimir Verner : Traditional food preferences of international tourists in Cambodia
53 – Liliana Ceclu : THE INFLUENCE OF DIFFERENT DRYING TREATMENTS ON THE QUALITY OF SPIRULINA BIOMASS (SPIRULINA PLATENSIS (NORDST) GEITL
54 – Liliana Ceclu : Beneficial alternative of elderberry fruits processing
55 – Mira Trebar : TRIZ methodology for innovation in food production
56 – Ivana Rumora Samarin : Elements in brown and white rice samples (Oryza sativa L.) from the Croatian market
57 – Iuliana Aprodu : Saccharomyces cerevisiae as source of carrier material for bioactive compounds encapsulation
58 – Ivana Flanjak : The Effect of Barrique Oak Barrel on the Esters Concentration during Ageing of Cabernet Sauvignon Grape Brandy
59 – Ivana Flanjak : TEXTURE AND RHEOLOGY OF HAZELNUT COCOA SPREADS WITH COCOA SHELL AND DIFFERENT EMULSIFIERS
60 – Katarzyna Małgorzata Majewska : Shaping the quality features of rye bread using a diversified share of sea-buckthorn fruit pomace
61 – Jovana Ugarković : PLUM (Prunus domestica) SEED VALORIZATION IN TERMS OF SOURCE FOR BIOPOLYMER FILM SYNTHESIS
62 – Jovana Ugarković : INFLUENCE OF PROCESS PARAMETERS ON MECHANICAL PROPERTIES OF BIOPOLYMER FILMS OBTAINED FROM FLAXSEED OIL CAKE
63 – Klara Kraljić : Influence of flash thermal treatment on antioxidant activity of virgin olive oil
64 – Dóra Szepesi-Bencsik : CLEAN DRINKING WATER: THE KEY TO A SAFE FOOD INDUSTRY IN THE FUTURE
65 – Elena Velichkova Nikova : Physical properties of muffins fortified with grape pomace
66 – Conrado Carrascosa : Control of biofilm Pseudomonas by Thyme and Oregano
67 – Ivana Vrca : Antiproliferative and antimicrobial activities of essential oil and extract from Tropaeolum majus L. altum seeds vs. their isothiocyanate content˝
68 – Ana Primožič : Microbiological contamination of fruits and vegetables in major slovenian grocery chains
69 – Ivana Hyrslova : Effect of Dunaliella salina and Spirulina platensis on growth of lactic acid bacteria and their adherence
70 – Jitka Peroutková : Utilization of waste acid whey from dairy industry in the production of microorganism-enriched hydrogels
71 – Tomasz Sawicki : Polyphenolic compounds composition and antioxidant activity of the selected herbs
72 – Anastasia Samara : In vitro nutritional value research of pomegranate juice (Punica granatum)
73 – Mateja Puc : A CUP OF GREEN TEA A DAY KEEPS THE DEMENTIA AWAY
74 – Mateja Puc : WORKPLACE HEALTH PROMOTION – CULINARY TEAM BUILDING
75 – Jelena Šurlan : Nutritional value of sugar beet leaves
76 – Andrej Ovca : DIETARY HABITS AMONG CHILDREN AND ADOLESCENTS IN SLOVENIA AND VOJVODINA – A COMPARATIVE STUDY
77 – Ksenija Marković : PEANUT ALLERGENS IN ICE CREAM
78 – Alexandra Garmidolova : Lupin derived hydrolysates with antioxidant and acetylcholine esterase inhibitory activities
79 – Alexandra Garmidolova : Identification of antihypertensive peptides from lupine using a Machine learning approach
80 – Roko Marović : Effects of hybrid drying on drying kinetics and colour of pumpkin pulp
81 – Roko Marović : Acrylamide content in different types of bread during toasting
82 – Milica Nešović : Phenolic compounds in beebread sample extracts
83 – Amin Naser Eleimat : Survival and growth of Salmonella enterica in Date Paste and Syrup at Different storage temperatures
84 – Iva Mrvikova : Effect of selenized Streptococcus thermophilus, Enterococcus faecium and Saccharomyces cerevisiae on cytotoxicity and adherence to Caco-2/HT29 cells
85 – Dušan Rakić : Py-GC-MS application for microplastics identification and quantification in water samples
86 – Dušan Rakić : Determination of semi-volatile organic contaminants in sugar beet and sugar beet products
87 – Andraž Zupanc : MICROBIOLOGICAL STABILITY OF READY-TO-EAT EGGPLANT SPREAD WITH BIOACTIVE EXTRACT ADDED IN THE PRODUCT AND IN A PACKAGING COATING
88 – Martina Andreevska : Design and optimization of contemporary separation processes for isolation of bioactive compounds from tomato processing bio-waste
89 – Antonello Paparella : Evaluation and use of fiber-rich co-products of the cocoa agro-industrial chain
90 – Ružica Tomičić : Adhesion of bacteria Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and yeast Pichia membranifaciens to wooden surfaces
91 – Klemen Bohinc : BACTERIAL ADHESION RATE ON FOOD CONTACT SURFACES
92 – Ana Vučurović : TOMATO BROWN RUGOSE FRUIT VIRUS IN AQUEOUS ENVIRONMENTS – SURVIVAL AND SIGNIFICANCE OF WATER-MEDIATED TRANSMISSION
93 – Zala Jenko Pražnikar : DIET, HEALTH AND THE GUT MICROBIOTA
94 – Eljo Daci : TOMATO CUTIN ISOLATION USING ACID HYDROLYSIS AND SUPERCRITICAL WATER TREATMENT
95 – Jernej Oberčkal : PRODUCTION OF NISIN IN ACID WHEY AND ITS PURIFICATION
96 – Aurel Nuro : Analyses of organochlorine pesticides and PCB in fatty and non-fatty food matrices using GC/ECD technique
97 – Bohdan Tarchanyn : ROADMAP FOR DESIGNING TRADITIONAL FOOD DATABASES
98 – Ana Jovik : CHARACTERISATION OF BOLUS OF BISCUITS ENRICHED WITH GRAPE POMACE
99 – Marija Vasik : MICROSCOPIC ANALYSIS OF STARCH DIGESTION DURING MASTICATION
100 – Violeta Lukanovska : Design and optimization of various extraction methods for isolation of quercetin from dry scales of onion
101 – Vanesa Victoria : COMPARISON OF TWO DEHYDRATION PROCESSES FOR COOKED BEANS AT MATERIAS PRIMAS DE ZACATECAS SPR DE RL DE CV: FORCED CONVECTION AND CONDUCTION
102 – Manca Volk : Evaluation of RNA isolation methods from biofilm samples of Campylobacter jejuni
103 – Vida ŠIMAT : Antioxidant and antimicrobial potential of by-products for from berry juice production
104 – Dejan Štebih : Use of digital PCR in detection of genetically modified organisms
105 – Martin Kozmos : Testing and Selection of Female Cattle on Beta-casein A2A2 Genotype for the Preparation of Functional Dairy Products of Higher Added Value
106 – Daniela Borda : Lactobacillus paraplantarum paraprobiotics resulted from thermal and high pressure inactivation: a kinetic approach
107 – Agnes Aba Abakah : Comparative Evaluation of In Vitro Antioxidative Activity of Pressurized Hot Water and Methanolic Extracts from Indigenous Ghanaian Fruits and Vegetables
108 – Andrea Gross – Bošković : Influence of black soldier fly (Hermetia illucens) defatted flour as a partial substitution of feed protein component on chicken meat quality (RT)
109 – Adrienn Varga-Tóth : Comparison of dairy replacement products’ sensorial and textural attributes
110 – Adrienn Varga-Tóth : Investigation of rheological properties of red berry flavoured dairy drink replacements
111 – Dina Ramić : Evaluation of Campylobacter jejuni AI-2 signalling molecule in the food model with quantitative AI-2 bioassay
112 – Blaž Jug : The effect of environmental conditions on the survival of Campylobacter jejuni in multiculture biofilms with the food spoilage Pseudomonas fragi
113 – Valentina Malin : ANTI-LISTERIAL BIOCONTROL IN READY-TO-EAT EGGPLANT SPREAD
114 – Małgorzata Starowicz : Characterizing the contents of sugar and volatile compounds, and sensory profile of selected bee products
115 – Maja Šikić Pogačar : AWARENESS OF HEALTH BENEFITS OF FERMENTED FOODS AMONG GENERAL POPULATION IN NE SLOVENIA
116 – Maja Šikić Pogačar : Campylobacter stress response and mechanism of post-transcriptional regulation involved in adhesion and biofilm formation on abiotic & biotic surface
117 – Jadranka Fraj : GELATIN/SODIUM CASEINATE EDIBLE FILMS AS A POTENTIAL CARRIERS OF VITAMIN C
118 – Danijela SKROZA : Chemical profile, antioxidant and antimicrobial potential of green tea
119 – Joana S. Amaral : Chemical characterization, antioxidant and antimicrobial activities of winemaking industry by-products
120 – Žane Temova Rakuša : Quality control of water- and fat-soluble vitamins in fortified drinks
121 – Barbara Škrjanc : Salt content in school lunches in Slovenia
122 – Xhulieta Hamiti : MODELING THE KINETICS OF HYDRO DISTILLATION TECHNIQUE AND CHEMICAL COMPOSITION OF EXTRACTED OILS FROM Lauris nobilis Albania PLANT MATERIALS
123 – Eszter Szőke-Trenyik : Purple wheat flour using in bakery product
124 – Antal Véha : DETERMINE THE KERNEL HARDNESS OF HUNGARIAN WINTER WHEAT VARIETIES
125 – Jan Drofenik : MATHEMATICAL OPTIMIZATION OF THE FOOD SUPPLY CHAIN IN SLOVENIA
126 – Balázs P. Szabó : Relationship between kernel hardness of wheat and kernel content parameters of flour milled from it
127 – Fausto Gardini : Technological features and bio-protective traits of Lactobacillaceae strains obtained from Mediterranean spontaneously fermented sausages
128 – Fausto Gardini : Mediterranean spontaneously fermented sausages as a source of lactic acid bacteria: a first glance to the safety features of isolated strains
129 – Andrej Živković : Buckwheat hulls as a functional supplement in bread production
130 – Jasenka Petrić : Exposure assessment of Enterobacteriaceae in confectionery cakes
131 – Maria Schirone : Whole proteomics analysis of a Listeria monocytogenes 1/2a strain exposed at different stress conditions
132 – Sherif Mehmeti : The Effect of Normal Air Cold Storage on Fruit Quality Attributing Parameters of Apple Cultivars
133 – Nika Cvelbar Weber : Field-print: can we taste the difference in strawberry quality regarding the production technology?
134 – Saša Kugler : SODIUM, POTASSIUM, AND IODINE INTAKE DETERMINED FROM 24-HOUR URINARY EXCRETION: RESULTS FROM A PILOT STUDY
135 – Danijel D. Milinčić : APPLICATION OF ATR-FTIR SPECTROSCOPY FOR THE CHARACTERISATION OF MILK AND MILK-PHENOLICS POWDERS
136 – Anja Bolha : Upgrading the Slovenian national Open platform for clinical nutrition (OPEN) and newly developed mobile app Eatvisor
137 – Malgorzata Korzeniowska : The effect of the oat bran addition on chicken pâté quality
138 – Maja Bensa : (Mis)informative labels of resveratrol food supplements
139 – Maja Bensa : Resveratrol food supplements – declared vs. determined contents
140 – Zorica Tomičić : The effect of plant extracts and essential oils on the adhesion of Candida glabrata
141 – Majd Elayan : The Effect of Adding Different Oils on Liquid Egg Products Properties
142 – Tetyana Falalyeyeva : NUTRITION, PHYSICAL ACTIVITY AND GUT MICROBIOTA MODULATION TO PROMOTE A HEALTHY LIFESTYLE IN STUDENTS WITH VITAMIN D3 DEFICIENCY
143 – Sara Kovačič : THE RELATIONSHIP BETWEEN THE FATTY ACID COMPOSITION OF HUMAN MILK AND GROWTH AND BODY COMPOSITION OF CHILDREN FROM THE SLOVENIAN COHORT »MY-MILK«
144 – Ana Salević : TOWARDS ZERO WASTE FOOD PRODUCTION: UTILIZATION OF GRAPE SEEDS