Siméon Bourdoux, Dan Li, Andreja Rajkovic, Frank Devlieghere, Mieke Uyttendaele
Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and Vegetables
Comprehensive Reviews in Food Science and Food Safety Vol.15 2016 1056-1066

Andreas Braeuer, Julian Schuster, Medhanie Gebrekidan, Leo Bahr, Filippo Michelino, Alessandro Zambon, Sara Spilimbergo
In Situ Raman Analysis of CO2—Assisted Drying of Fruit-Slices
Foods Vol.6 2017 37-48

Alessandro, Zambon, Filippo, Michelino, Siméon, Bourdoux, Frank, Devlieghere, Andreja, Rajkovic, Sara, Spilimbergo
Microbial inactivation due to SC-CO2 drying process
16th EMSF 2017 25-28 April 2017

Djekic, I., Tomic, N., Bourdoux, S., Spilimbergo, S., Smigic, N., Udovicki, B., Hofland, G., Devlieghere, F., Rajkovic, A. (2018).
Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple
Quality index approach. LWT - Food Science and Technology, 94, 64-72

Djekic, I., Tomic, N., Smigic, N., Udovicki, B., Hofland, G. and Rajkovic, A., (2018).
Hygienic design of a unit for supercritical fluid drying case study.
British Food Journal Vol.120 Issue 9, pp 2155-2165

Ilija Djekic, Simeon Bourdoux, Cynthia Akkermans, Gerard Hofland, Frank Devlieghere, Nikola Tomic Andreja Rajkovic
Evaluation of the hygienic design of an industrial device for drying food using supercritical fluids
IAFP European Symposium on food safety - Technical abstracts

Filippo Michelino, Alessandro Zambon, Matteo Tobia Vizzotto, Stefano Cozzi, Sara Spilimbergo
High power ultrasound combined with supercritical carbon dioxide for the drying and microbial inactivation of coriander
Journal of CO2 Utilization Vol.24 2018 516-521

Massimo, Vetralla, Giovanna, Ferrentino, Alessandro, Zambon, Sara, Spilimbergo
A Study about the Effects of Supercritical Carbon Dioxide Drying on Apple Pieces
International Journal of Food Engineering Vol.4 2018 188-190

Alessandro Zambon , Matteo T. Vizzotto, Gianluca Morbiato, Marta Toffoletto, Gabriele Poloniato, Stefano Dall’Acqua, Marina De Bernard, Sara Spilimbergo
Supercritical CO2 drying of food matrices
Book of Abstracts 12th International Symposium on Supercritical Fluids 22-25 April 2018

Anna Woodhouse, Jennifer Davis, Caroline Pénicaud, Karin Östergren
Sustainability checklist in support of the design of food processing
Sustainable Production and Consumption Vol.16 2018 110-120

Tomic N., Djekic I., Hofland G., Smigic N., Udovicki B., Bourdoux S., Spilimbergo S., Holtz E., Rajkovic A. (2018).
“Challenging the difference between conventional and novel (supercritical CO2) drying of apple fruit
a consumer perspective Food Research International” – submitted to Food Research International

Smigic N., Djekic I., Tomic N., Udovicki B., Rajkovic A. (2018).
“The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods”
submitted to British Food Journal