Pregled po CROSBI profilu: Dubravka Novotni (CROSBI Profil: 23188, MBZ: 277432)
Pronađeno 132 radova
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1.Voučko, Bojana; Čukelj Mustač, Nikolina; Pereira, Cleo; Nanjara, Ljiljana; Grgić, Tomislava; Ćurić, Duška; Novotni, DubravkaFermentation performance of carob flour, proso millet flour and bran and their combinations // Book of Abstracts 10th International Congress of Food Technologists, Biotechnologists and Nutritionists
Zagreb, Hrvatska, 2023. str. 232-232 (poster, međunarodna recenzija, sažetak, znanstveni) -
2.Molnar, Dunja; Novotni, Dubravka; Kurek, Mia; Galić, Kata; Iveković, Damir; Bionda, Helena; Ščetar, MarioCharacteristics of edible films enriched with fruit by-products and their application on cookies // Food hydrocolloids, 135 (2023), 1-10 doi:10.1016/j.foodhyd.2022.108191 (međunarodna recenzija, članak, znanstveni)
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3.Radoš, Kristina; Benković, Maja; Čukelj Mustač, Nikolina; Habuš, Matea; Voučko, Bojana; Vukušić Pavičić, Tomislava; Ćurić, Duška; Ježek, Damir; Novotni, DubravkaPowder properties, rheology and 3D printing quality of gluten-free blends // Journal of food engineering, 338 (2023), 111251, 10 doi:10.1016/j.jfoodeng.2022.111251 (međunarodna recenzija, članak, znanstveni)
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4.Novotni, DubravkaImpact of high-intensity ultrasound on the biochemical and technological properties of cereal material // International Conference on Natural Bioactive Products for Food and Health
Tanger, Maroko, 2022. (predavanje, neobjavljeni rad, znanstveni) -
5.Radoš, Kristina; Benković, Maja; Čukelj Mustač, Nikolina; Voučko, Bojana; Tujmer, Mislav; Ćurić, Duška; Novotni, DubravkaPotential of psyllium as an ingredient in 3D-printed gluten-free snacks evaluated by rheology, NIR and physical properties // BOOK OF ABSTRACTS 10th International Congress of Food Technologists, Biotechnologists and Nutritionists / Vidaček Filipec, Sanja ; Voučko, Bojana ; Šeremet, Danijela ; Marković, Ksenija ; Rumora Samarin, Ivana (ur.).
Zagreb: Croatian Society of Food Technologists, Biotechnologists and Nutritionists, Zagreb, Croatia, 2022. str. 37-37 (poster, međunarodna recenzija, sažetak, znanstveni) -
6.Habuš, Matea; Vukušić Pavičić, Tomislava; Benković, Maja; Novotni, DubravkaEFFECT OF OIL CONTENT AND ENZYMATIC TREATMENT ON DOUGH RHEOLOGY AND PHYSICAL PROPERTIES OF 3D-PRINTED CEREAL SNACK // Cereals & Europe Spring Meeting, Book of Abstracts / Weegels, Peter ; Papageorgiou, Maria (ur.).
Thessaloniki, Grčka, 2022. str. 42-42 (predavanje, međunarodna recenzija, sažetak, znanstveni) -
7.Voučko, Bojana; Novotni, Dubravka; Balbino, Sandra; Čukelj Mustač, Nikolina; Drakula, Saša; Dujmić, Filip; Habuš, Matea; Jarni, Kristina; Ćurić, DuškaUtilization of pumpkin seed oilcake and proso millet flour in enhancing gluten free bread quality // Journal of Food Processing and Preservation, (2022), e17070, 9 doi:10.1111/jfpp.17070 (međunarodna recenzija, članak, znanstveni)
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8.Habuš, Matea; Benković, Maja; Iveković, Damir; Vukušić Pavičić, Tomislava; Čukelj Mustač, Nikolina; Voučko, Bojana; Ćurić, Duška; Novotni, DubravkaEffect of oil content and enzymatic treatment on dough rheology and physical properties of 3D-printed cereal snack // Journal of cereal science, 108 (2022), 103559, 9 doi:10.1016/j.jcs.2022.103559 (međunarodna recenzija, članak, znanstveni)
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9.Radoš, Kristina; Čukelj Mustač, Nikolina; Varga, Katarina; Drakula, Saša; Voučko, Bojana; Ćurić, Duška; Novotni, DubravkaDevelopment of High-Fibre and Low-FODMAP Crackers // Foods, 11 (17) (2022), 2577, 14 doi:10.3390/foods11172577 (međunarodna recenzija, članak, znanstveni)
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10.Habuš, Matea; Mykolenko, Svitlana; Iveković, Sofija; Pastor, Kristian; Kojić, Jovana; Drakula, Saša; Ćurić, Duška; Novotni, DubravkaBioprocessing of Wheat and Amaranth Bran for the Reduction of Fructan Levels and Application in 3D‐Printed Snacks // Foods, 11 (2022), 1649, 15 doi:10.3390/ foods11111649 (međunarodna recenzija, članak, znanstveni)
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11.Radoš, Kristina; Varga, Katarina; Čukelj Mustač, Nikolina; Drakula, Saša; Voučko, Bojana; Ćurić, Duška; Novotni, DubravkaDevelopment of HIGH FIBRE, FODMAPs FREE and GLUTEN FREE crackers // 7th WHOLE GRAIN SUMMIT ''From Science to Global Application'', Book of Abstracts / - , 2021, 64
Online, 2021. str. 64-64 (poster, međunarodna recenzija, sažetak, znanstveni) -
12.Drakula, Saša; Čukelj Mustač, Nikolina; Novotni, Dubravka; Voučko, Bojana; Krpan, Marina; Hruškar, Mirjana; Ćurić, DuškaOptimization and Validation of a HS-SPME/GC–MS Method for the Analysis of Gluten-Free Bread Volatile Flavor Compounds // Food analytical methods, 7 (2021), 1, 16 doi:10.1007/s12161-021-02076-3 (međunarodna recenzija, članak, znanstveni)
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13.Drakula, Saša; Novotni, Dubravka; Čukelj Mustač, Nikolina; Voučko, Bojana; Krpan, Marina; Hruškar, Mirjana; Ćurić, DuškaAlteration of phenolics and antioxidant capacity of gluten-free bread by yellow pea flour addition and sourdough fermentation // Food Bioscience, 44 (2021), Part B; 101424, 10 doi:10.1016/j.fbio.2021.101424 (međunarodna recenzija, članak, ostalo)
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14.Habuš, Matea; Mykolenko, Svitlana; Drakula, Saša; Ćurić, Duška; Novotni, DubravkaFermentation and enzymatic treatment for degradation of fructans in amaranth and wheat bran // 7th WHOLE GRAIN SUMMIT ''From Science to Global Application'', Book of Abstracts
Online, 2021. str. 91-92 (poster, međunarodna recenzija, sažetak, znanstveni) -
15.Habuš, Matea; Mykolenko, Svitlana; Voučko, Bojana; Ćurić, Duška; Ježek, Damir; Herceg, Zoran; Novotni, DubravkaRheological and textural properties of 3D-printed snacks and breakfast cereals enriched with grain by-products // Food Texture, Quality Safety and Biosecurity in the Global Bioeconomy, Book of Abstracts / Hadaruga, N. ; Rivis, A. ; Tudoreanu, L. ; Habershuber, A. (ur.).
Timisoara: Editura AGROPRINT, 2021. str. 78-79 (poster, međunarodna recenzija, sažetak, znanstveni) -
16.Habuš, Matea; Golubić, Petra; Vukušić Pavičić, Tomislava; Čukelj Mustač, Nikolina; Voučko, Bojana; Herceg, Zoran; Ćurić, Duška; Novotni, DubravkaInfluence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre‑processing on Browning and 3D Printing Performance of Snacks // Food and Bioprocess Technology, 1 (2021), 1-15 doi:10.1007/s11947-021-02732-w (međunarodna recenzija, članak, znanstveni)
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17.Novak, MartinaInstrumentalno određivanje svojstava teksture čajnog peciva tijekom skladištenja, 2021., diplomski rad, preddiplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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18.Habuš, Matea; Novotni, Dubravka; Gregov, Marija; Čukelj Mustač, Nikolina; Voučko, Bojana; Ćurić, DuškaHigh-intensity ultrasound treatment for prolongation of wheat bran oxidative stability // LWT Lebensmittel-wissenschaft und-technologie-food science and technology, 151 (2021), 112110, 7 doi:10.1016/j.lwt.2021.112110 (međunarodna recenzija, članak, znanstveni)
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19.Radoš, Kristina; Čukelj Mustač, Nikolina; Benković, Maja; Kuzmić, Ivana; Novotni, Dubravka; Drakula, Saša; Habuš, Matea; Voučko, Bojana; Ćurić, DuškaThe quality and shelf life of biscuits with cryo-ground proso millet and buckwheat by-products // Journal of food processing and preservation, 15532 (2021), 15532, 12 doi:10.1111/jfpp.15532 (međunarodna recenzija, članak, znanstveni)
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20.Radoš, Kristina; Čukelj Mustač, Nikolina; Drakula, Saša; Novotni, Dubravka; Benković, Maja; Kraljić, Klara; Štifter, Sanja; Voučko, Bojana; Ćurić, DuškaThe effect of cryo-grinding and size separation on bioactive profile of buckwheat hulls // International journal of food science & technology, 15137 (2021), 15137, 9 doi:10.1111/ijfs.15137 (međunarodna recenzija, članak, znanstveni)
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21.Golubić, PetraFizikalna svojstva trodimenzijski tiskanog snack proizvoda obogaćenog obrađenim pšeničnim posijama, 2021., diplomski rad, diplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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22.Habuš, Matea; Novotni, Dubravka; Golubić, Petra; Čukelj Mustač, Nikolina; Voučko, Bojana; Vukušić Pavičić, Tomislava; Herceg, Zoran; Ćurić, DuškaEffect of wheat bran pre-processing on physical properties of 3D-printed snacks // 16th ICC Cereal and Bread Congress Online Conference, BOOK OF ABSTRACTS
Online, 2021. str. 173-173 (poster, međunarodna recenzija, sažetak, znanstveni) -
23.Vukušić Pavičić, Tomislava; Grgić, Tomislava; Ivanov, Mia; Novotni, Dubravka; Herceg, ZoranInfluence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies // Foods, 10 (2021), 1; 193, 15 doi:10.3390/foods10010193 (međunarodna recenzija, članak, ostalo)
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24.Habuš, Matea; Novotni, Dubravka; Gregov, Marija; Štifter, Sanja; Čukelj Mustač, Nikolina; Voučko, Bojana; Ćurić, DuškaInfluence of particle size reduction and high-intensity ultrasound on polyphenol oxidase, phenolics and technological properties of wheat bran // Journal of food processing and preservation, 45 (2021), 3; e15204, 12 doi:10.1111/jfpp.15204 (međunarodna recenzija, članak, znanstveni)
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25.Novotni, Dubravka; Gänzle, Michael; Rocha, Joăo MiguelComposition and activity of microbiota in sourdough and their effect on bread quality and safety // Trends in Wheat and Bread Making / Galanakis, Charis M. (ur.).
United States of America: Academic Press, Elsevier, 2021. str. 129-172
