Draženka Komes

Prof. Dr. Draženka Komes

Faculty of Food Technology and Biotechnology, Dept Food Qual Control, University of Zagreb, Zagreb 10000, Croatia

Research Focus & Metrics

Academic Career Length

22Years (2005-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

View All Publications
1 January 2018 in Food Technology and Biotechnology
Verified
Journal Article
Closed access
ABArijana Bušić
Arijana Bušić
NMNenad Marđetko
Nenad Marđetko
SKSemjon Kundas
Semjon Kundas
GMGalina Morzak
Galina Morzak
HBHalina Belskaya
Halina Belskaya
Božidar ŠantekBožidar Šantek
Božidar Šantek
Production of biofuels from renewable feedstocks has captured considerable scientific attention since they could be used to supply energy and alternative fuels. Bioethanol is one of the most interesting biofuels due to its positive impact on the environment. Currently, it is mostly produced from sugar- and starch-containing raw materials. However, various available types of lignocellulosic biomass such as agricultural and forestry residues, and herbaceous energy crops could serve as feedstocks for the production of bioethanol, energy, heat and value-added chemicals. Lignocellulose is a complex mixture of carbohydrates that needs an efficient pretreatment to make accessible pathways to enzymes for the production of fermentable sugars, which after hydrolysis are fermented into ethanol. Despite technical and economic difficulties, renewable lignocellulosic raw materials represent low-cost feedstocks that do not compete with the food and feed chain, thereby stimulating the sustainability. Different bioprocess operational modes were developed for bioethanol production from renewable raw materials. Furthermore, alternative bioethanol separation and purification processes have also been intensively developed. This paper deals with recent trends in the bioethanol production as a fuel from different renewable raw materials as well as with its separation and purification processes.

1 December 2011 in Food Chemistry
Verified
Journal Article
Closed access
IHIvana Hečimović
Ivana Hečimović
ABAna Belščak-Cvitanović
Ana Belščak-Cvitanović
DHDunja Horžić
Dunja Horžić
Draženka KomesDraženka Komes
Draženka Komes

16 September 2010 in Phytochemical Analysis
Verified
Journal Article
Closed access
PDF file
Draženka KomesDraženka Komes
Draženka Komes
ABAna Belščak‐Cvitanović
Ana Belščak‐Cvitanović
DHDunja Horžić
Dunja Horžić
GRGordana Rusak
Gordana Rusak
SLSaša Likić
Saša Likić
MBMarija Berendika
Marija Berendika

10 February 2012 in Food and Bioprocess Technology
Verified
Journal Article
Closed access
PDF file
DHDunja Horžić
Dunja Horžić
Anet Režek JambrakAnet Režek Jambrak
Anet Režek Jambrak
ABAna Belščak-Cvitanović
Ana Belščak-Cvitanović
Draženka KomesDraženka Komes
Draženka Komes
VLVesna Lelas
Vesna Lelas

1 January 2015 in Food Chemistry
Verified
Journal Article
Closed access
ABAna Belščak-Cvitanović
Ana Belščak-Cvitanović
Draženka KomesDraženka Komes
Draženka Komes
MDMarko Dujmović
Marko Dujmović
SKSven Karlović
Sven Karlović
MBMatija Biškić
Matija Biškić
DJDamir Ježek
Damir Ježek

1 September 2018 in Food Research International
Verified
Journal Article
Closed access
ABArijana Bušić
Arijana Bušić
ABAna Belščak-Cvitanović
Ana Belščak-Cvitanović
Aleksandra Vojvodić CebinAleksandra Vojvodić Cebin
Aleksandra Vojvodić Cebin
SKSven Karlović
Sven Karlović
VKVeronika Kovač
Veronika Kovač
Draženka KomesDraženka Komes
Draženka Komes