1. Pozderović, A.; Moslavac, T. (1999) Apple juice aroma concentration from evaporator condensate by reverse osmosis, I Influence of process parameters on retention and final aroma concentration. Acta Alimentaria. 28(1):71-83.

2. Pozderović, A., Moslavac, T., Pichler, A. (2006) Concentration of aqueous solutions of
organic components by reverse osmosis. I. Influence of transmembrane pressure and membrane type on concentration of
different ester and aldehyde solutions by reverse osmosis. Journal of Food Engineering 76(3):387-395.

3. Pozderović, A., Moslavac, T., Pichler, A. (2006) Concentration of aqueous solutions of organic components by reverse osmosis. II. Influence of transmembrane pressure and membrane type on concentration of different alcohol solutions by reverse osmosis. Journal of Food Engineering. 77(4):810-817.

4. Pozderović, A., Moslavac, T., Pichler, A. (2007) Influence of processing parameters and membrane type on permeate flux during solution concentration of different alcohols, esters and aldehydes by reverse osmosis. Journal of Food Engineering. 78(3):1092- 1102.

5. Pichler, A.; Pozderović, A.; Pavlović, J. (2012) Influence of Sugars, Modified Starches and Hydrocolloids Additions on the Rheological Properties of Raspberry Cream Filling. Czech journal of food sciences 30 (3): 227–235.

Selected scientific projects:

1. Leader of national scientific projects: 5

2. Collaborating of national scientific projects: 4

3. Leader of national technological project: 1

Activity and work of common professional meaning:

Director of Faculty 1991-1992

Dean 1992 – 1994

Vice Rector 1994-1997

Head of postgraduate doctors’ studies 1998-2001

Member of scientific and organizing committee on 5 scientific congresses

Achievements in field: In food technology I made 11 studies and expertise and 10 major and idea projects