المؤلفون: Solomou, Konstantina, Čukelj Mustač, Nikolina, Alyassin, Mohammad, Campbell, Grant M.

المصدر: Food and Bioproducts Processing ; ISSN 0960-3085

الاتاحة: https://doi.org/10.1016/j.fbp.2024.11.025
https://api.elsevier.com/content/article/PII:S0960308524002578?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0960308524002578?httpAccept=text/plain

المؤلفون: Čukelj Mustač, Nikolina, Pastor, Kristian, Kojić, Jovana, Voučko, Bojana, Ćurić, Duška, Rocha, João Miguel, Novotni, Dubravka

المصدر: LWT ; volume 184, page 115065 ; ISSN 0023-6438

الاتاحة: http://dx.doi.org/10.1016/j.lwt.2023.115065
https://api.elsevier.com/content/article/PII:S0023643823006448?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0023643823006448?httpAccept=text/plain

المؤلفون: Voučko, Bojana, Čukelj Mustač, Nikolina, Nanjara, Ljiljana, Drakula, Saša, Grgić, Tomislava, Ćurić, Duška, Novotni, Dubravka

المصدر: Foods; Nov2024, Vol. 13 Issue 21, p3458, 14p

مصطلحات موضوعية: BROOMCORN millet, KLUYVEROMYCES marxianus, SUCROSE, ACETIC acid, FERMENTATION, RICE flour, FLOUR

المؤلفون: Drakula, Saša, Novotni, Dubravka, Čukelj Mustač, Nikolina, Voučko, Bojana, Krpan, Marina, Vahčić, Nada, Hruškar, Mirjana, Ćurić, Duška

المساهمون: European Cooperation in Science and Technology, Hrvatska Zaklada za Znanost

المصدر: European Food Research and Technology ; volume 250, issue 3, page 945-960 ; ISSN 1438-2377 1438-2385

الاتاحة: http://dx.doi.org/10.1007/s00217-023-04439-y
https://link.springer.com/content/pdf/10.1007/s00217-023-04439-y.pdf
https://link.springer.com/article/10.1007/s00217-023-04439-y/fulltext.html

المؤلفون: Ačko, Metka, Bačić, Valentina, Birkić, Draženka, Blažić, Marijana, Budžaki, Sandra, Buratović, Andrea, Čukelj Mustač, Nikolina, Ćurić, Duška, Drakula, Saša, Filipčev, Bojana, Grilec, Ivona, Habuš, Matea, Halmi, Lahorka, Harasym, Joanna, Hofmanová, Taťána, Hrušková, Marie, Ivanuša, Mario, Jovanović, Kristina, Kaim, Urszula, Kapačinskaitė, Rasa, Knežević, Nada, Kralj, Elizabeta, Leko, Jozo, Leko, Tomislav, Matijević, Bojan, Mavar, Mladen, Novotni, Dubravka, Orkusz, Agnieszka, Oros, Damir, Palfi, Marina, Panjkota Krbavčić, Ines, Predrijevac, Krešimir, Radoš, Kristina, Rujevčan, Davorka, Rumbak, Ivana, Rumora Samarin, Ivana, Samodol, Ana, Saric, Goran, Selaković, Anastasija, Severović, Kornelija, Sorić, Tamara, Starčević, Antonio, Šereš, Zita, Šimurina, Olivera, Šoronja-Simović, Dragana, Švec, Ivan, Tašner, Lidija, Viszmeg, Jožef, Voučko, Bojana, Zahorec, Jana, Žučko, Jurica

المساهمون: Strelec, Ivica, Jozinović, Antun, Budžaki, Sandra, Šarić, Antonija, Budić, Lahorka, Hasenay, Sanda

المصدر: ISSN 1848-2562 (Print) ; ISSN 2706-4751 (Online) ; Flour-Bread ; Brašno-Kruh ; http://www.ptfos.unios.hr/flour-bread/wp-content/uploads/2020/04/Proceedings_FB2019_electronic-USB.pdf.

مصطلحات موضوعية: cereal food safety, cereal processing technologies, cereal waste management, cereals and cereal product quality, cereals and health, cereals and climat changes, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, BIOTECHNICAL SCIENCES. Food Technology

وصف الملف: application/pdf

Relation: 10th International Congress Flour – Bread ’19 and 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19, Flour-Bread, 2019-06-11 - 2019-06-14, Osijek (HR); Sveučilište Josipa Jurja Strossmayera u Osijeku. Prehrambeno-tehnološki fakultet Osijek.; Josip Juraj Strossmayer University of Osijek. FACULTY OF FOOD TECHNOLOGY.; https://repozitorij.unios.hr/islandora/object/ptfos:1934; https://urn.nsk.hr/urn:nbn:hr:109:696818; https://repozitorij.unios.hr/islandora/object/ptfos:1934/datastream/FILE0

الاتاحة: https://repozitorij.unios.hr/islandora/object/ptfos:1934
https://urn.nsk.hr/urn:nbn:hr:109:696818
https://repozitorij.unios.hr/islandora/object/ptfos:1934/datastream/FILE0

المؤلفون: Radoš, Kristina, Čukelj Mustač, Nikolina, Drakula, Saša, Novotni, Dubravka, Benković, Maja, Kraljić, Klara, Štifter, Sanja, Voučko, Bojana, Ćurić, Duška

المساهمون: Hrvatska Zaklada za Znanost

المصدر: International Journal of Food Science & Technology ; volume 57, issue 4, page 1911-1919 ; ISSN 0950-5423 1365-2621

الاتاحة: https://doi.org/10.1111/ijfs.15137
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15137
https://onlinelibrary.wiley.com/doi/full-xml/10.1111/ijfs.15137

المؤلفون: Grgić, Tomislava, Drakula, Saša, Voučko, Bojana, Čukelj Mustač, Nikolina, Novotni, Dubravka

المصدر: Fermentation (Basel); Mar2024, Vol. 10 Issue 3, p174, 17p

مصطلحات موضوعية: OATS, WHEAT bran, BARLEY, BRAN, FLOUR, DOUGH, ENZYMATIC browning, FERMENTATION

المؤلفون: Radoš, Kristina, Pastor, Kristian, Kojić, Jovana, Drakula, Saša, Dujmić, Filip, Novotni, Dubravka, Čukelj Mustač, Nikolina

المصدر: Foods; Dec2023, Vol. 12 Issue 24, p4417, 15p

مصطلحات موضوعية: SWEETNESS (Taste), SNACK foods, BETAINE, OATS, ENRICHED foods, FOOD texture, CEREALS as food

المؤلفون: Grgić, Tomislava, Pavišić, Zrinka, Maltar-Strmečki, Nadica, Voučko, Bojana, Čukelj Mustač, Nikolina, Ćurić, Duška, Le-Bail, Alain, Novotni, Dubravka

المساهمون: University of Zagreb, Faculty of Food Technology & Biotechnology Zagreb, Institut Ruđer Bošković (IRB), École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-IMT Atlantique (IMT Atlantique), Institut Mines-Télécom Paris (IMT)-Institut Mines-Télécom Paris (IMT)-Nantes université - UFR des Sciences et des Techniques (Nantes univ - UFR ST), Nantes Université - pôle Sciences et technologie, Nantes Université (Nantes Univ)-Nantes Université (Nantes Univ)-Nantes Université - pôle Sciences et technologie, Nantes Université (Nantes Univ)-Nantes Université (Nantes Univ)-Nantes Université - Institut Universitaire de Technologie Saint-Nazaire (Nantes Univ - IUT Saint-Nazaire), Nantes Université (Nantes Univ)-Nantes Université (Nantes Univ)

المصدر: ISSN: 1935-5130.

مصطلحات موضوعية: Cereal β-glucanase activity, Complex viscosity, Phytase activity, Phenolic compounds, Phytic acid, [SPI]Engineering Sciences [physics]

الاتاحة: https://hal.science/hal-04808455
https://doi.org/10.1007/s11947-023-03074-5

المؤلفون: Radoš, Kristina, Benković, Maja, Čukelj Mustač, Nikolina, Habuš, Matea, Voučko, Bojana, Pavičić, Tomislava Vukušić, Ćurić, Duška, Ježek, Damir, Novotni, Dubravka

المساهمون: Ministarstvo znanosti i obrazovanja, European Commission, Hrvatska Zaklada za Znanost

المصدر: Journal of Food Engineering ; volume 338, page 111251 ; ISSN 0260-8774

الاتاحة: http://dx.doi.org/10.1016/j.jfoodeng.2022.111251
https://api.elsevier.com/content/article/PII:S0260877422003053?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0260877422003053?httpAccept=text/plain

المؤلفون: Habuš, Matea, Benković, Maja, Iveković, Damir, Vukušić Pavičić, Tomislava, Čukelj Mustač, Nikolina, Voučko, Bojana, Ćurić, Duška, Novotni, Dubravka

المصدر: Journal of Cereal Science ; volume 108, page 103559 ; ISSN 0733-5210

الاتاحة: http://dx.doi.org/10.1016/j.jcs.2022.103559
https://api.elsevier.com/content/article/PII:S0733521022001485?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0733521022001485?httpAccept=text/plain

المؤلفون: Kraljić, Klara, Škevin, Dubravka, Čukelj Mustač, Nikolina, Benković, Maja, Drakula, Saša, Balbino, Sandra, Mandura Jarić, Ana, Mamilović, Karla, Ramljak, Ivana, Ćurić, Duška

المصدر: Applied Sciences (2076-3417); May2023, Vol. 13 Issue 10, p5841, 16p

مصطلحات موضوعية: CRYOGENIC grinding, RAPESEED, PHYTOSTEROLS, SIZE reduction of materials, CAKE, DIETARY fiber

المؤلفون: Radoš, Kristina¹ (AUTHOR), Čukelj Mustač, Nikolina¹ (AUTHOR) nikolina.cukelj@pbf.unizg.hr, Benković, Maja¹ (AUTHOR), Kuzmić, Ivana¹ (AUTHOR), Novotni, Dubravka¹ (AUTHOR), Drakula, Saša¹ (AUTHOR), Habuš, Matea¹ (AUTHOR), Voučko, Bojana¹ (AUTHOR), Ćurić, Duška¹ (AUTHOR)

المصدر: Journal of Food Processing & Preservation. Oct2022, Vol. 46 Issue 10, p1-12. 12p.

مصطلحات موضوعية: *ARTIFICIAL neural networks, BROOMCORN millet, BISCUITS, BUCKWHEAT, FREE fatty acids, CRYOGENIC grinding, NEAR infrared spectroscopy

المؤلفون: Novotni, Dubravka, Nanjara, Ljiljana, Štrkalj, Lucija, Drakula, Saša, Čukelj Mustač, Nikolina, Voučko, Bojana, Ćurić, Duška

المصدر: Food Technology & Biotechnology; Jan-Mar2023, Vol. 61 Issue 1, p73-84, 12p

مصطلحات موضوعية: BREAD, BROOMCORN millet, XYLANASES, BRAN, CRYOGENIC grinding, MINERAL properties

المؤلفون: Habuš, Matea, Golubić, Petra, Vukušić Pavičić, Tomislava, Čukelj Mustač, Nikolina, Voučko, Bojana, Herceg, Zoran, Ćurić, Duška, Novotni, Dubravka

المساهمون: Hrvatska Zaklada za Znanost, Ministarstvo Obrazovanja, Znanosti i Sporta

المصدر: Food and Bioprocess Technology ; volume 14, issue 12, page 2365-2379 ; ISSN 1935-5130 1935-5149

الاتاحة: http://dx.doi.org/10.1007/s11947-021-02732-w
https://link.springer.com/content/pdf/10.1007/s11947-021-02732-w.pdf
https://link.springer.com/article/10.1007/s11947-021-02732-w/fulltext.html

المؤلفون: Habuš, Matea, Novotni, Dubravka, Gregov, Marija, Čukelj Mustač, Nikolina, Voučko, Bojana, Ćurić, Duška

المساهمون: European Social Fund, European Commission, European Cooperation in Science and Technology, Hrvatska Zaklada za Znanost

المصدر: LWT ; volume 151, page 112110 ; ISSN 0023-6438

الاتاحة: http://dx.doi.org/10.1016/j.lwt.2021.112110
https://api.elsevier.com/content/article/PII:S0023643821012639?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0023643821012639?httpAccept=text/plain

المؤلفون: Drakula, Saša, Novotni, Dubravka, Čukelj Mustač, Nikolina, Voučko, Bojana, Krpan, Marina, Hruškar, Mirjana, Ćurić, Duška

المساهمون: European Cooperation in Science and Technology, Hrvatska Zaklada za Znanost

المصدر: Food Bioscience ; volume 44, page 101424 ; ISSN 2212-4292

الاتاحة: http://dx.doi.org/10.1016/j.fbio.2021.101424
https://api.elsevier.com/content/article/PII:S2212429221005496?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S2212429221005496?httpAccept=text/plain

المؤلفون: Habuš, Matea, Novotni, Dubravka, Golubić, Petra, Čukelj Mustač, Nikolina, Voučko, Bojana, Vukušić Pavičić, Tomislava, Herceg, Zoran, Ćurić, Duška

مصطلحات موضوعية: High-intensity ultrasound, vacuum microwave cooking, pulsed light, 3D printing precision, dough enzymatic browning

URL الوصول: https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::55da8308b5aa6d7e0c6b641824c754b1
https://www.bib.irb.hr/1120124

المؤلفون: Radoš, Kristina, Varga, Katarina, Čukelj Mustač, Nikolina, Drakula, Saša, Voučko, Bojana, Ćurić, Duška, Novotni, Dubravka

مصطلحات موضوعية: food and beverages, FODMAPs, gluten-free, crackers

URL الوصول: https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::60df12cda4d09ce529509d3226eda489
https://www.bib.irb.hr/1178137

المؤلفون: Radoš, Kristina, Čukelj Mustač, Nikolina, Varga, Katarina, Drakula, Saša, Voučko, Bojana, Ćurić, Duška, Novotni, Dubravka

المصدر: Foods; Sep2022, Vol. 11 Issue 17, p2577, 14p

مصطلحات موضوعية: BUCKWHEAT, RICE flour, SOURDOUGH bread, CRACKERS, FLAXSEED, PUMPKIN seeds, IRRITABLE colon, NUTRITIONAL value