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Slika profila

Bojana Voučko

30221

Bojana

Voučko

doc. dr. sc.

PhD

assistant professor

Naziv Uloga Akcije
Transfer tehnologije i komercijalizacija inovacija u sektoru hrane Šibensko-kninske županije suradnik
Flat Bread of Mediterranean area; INnovation & Emerging process & technology suradnik
Od nusproizvoda u preradi žitarica i uljarica do funkcionalne hrane primjenom inovativnih procesa suradnik
Primjena vakuumskog hlađenja u proizvodnji hrane produljene trajnosti i svježine suradnik
Razvoj nove generacije snack proizvoda namijenjenih potrošačima s posebnim prehrambenim potrebama primjenom tehnologija 3D tiskanja suradnik
Naziv Akcije
Drakula, Saša; Novotni, Dubravka; Čukelj Mustač, Nikolina; Voučko, Bojana; Krpan, Marina; Vahčić, Nada; Hruškar, Mirjana; Ćurić, Duška Volatile profile and sensory properties of gluten-free bread with yellow pea flour and sourdough // European food research and technology, (2024),
Grgić, Tomislava ; Pavišić, Zrinka ; Maltar‑Strmečki, Nadica ; Voučko, Bojana ; Čukelj Mustač, Nikolina ; Ćurić, Duška ; Le‑Bail, Alain ; Novotni, Dubravka Ultrasound‑assisted Modification of Enzymatic and Antioxidant Activities, Functional and Rheological Properties of Oat and Barley Bran // Food and Bioprocess Technology, 16 (2023), 11; 2416-2429. doi: 10.1007/s11947-023-03074-5
Voučko, Bojana; Čukelj Mustač, Nikolina; Nanjara, Ljiljana; Grgić, Tomislava; Ćurić, Duška; Novotni, Dubravka Flat bread with carob and millet flour – the sustainable staple food // Acta portuguesa de nutrição, 33. 2023. str. 93-93
Rosell, Cristina; Garzon, Raquel; Papageorgiou, Maria; Deligeorgakis, Christodoulos; Novotni, Dubravka; Voučko, Bojana; Abd-El-Khalek, Mokhtar H.; Pasqualone, Antonella; Vurro, Francesca DEVELOPMENT OF GLUTEN FREE FLAT BREADS: A FOUND ATION FOR INNOVATION AND COMPARISON // 6th INTERNATIONAL SYMPOSIUM ON GLUTEN-FREE CEREAL PRODUCTS AND BEVERAGES Rim, Italija, 18.10.2023-20.10.2023
Voučko, Bojana; Drakula, Saša; Gačić, Matea; Grgić, Tomislava; Ćurić, Duška; Čukelj Mustač, Nikolina EFFECT OF CAROB AND MILLET FLOUR OR SOURDOUGH ON ACCEPTABILITY AND STALING OF GLUTEN FREE FLAT BREAD // 6th INTERNATIONAL SYMPOSIUM ON GLUTEN-FREE CEREAL PRODUCTS AND BEVERAGES Rim, Italija, 18.10.2023-20.10.2023
Radoš, Kristina; Žerjavica, Tea; Čukelj Mustač, Nikolina; Voučko, Bojana; Benković, Maja; Novotni, Dubravka GLUTEN FREE 3D PRINTED SNACKS: INFLUENCE OF LACCASE AND XYLANASE PRETREATMENT ON DOUGH RHEOLOGY AND SNACK QUALITY // 6th INTERNATIONAL SYMPOSIUM ON GLUTEN-FREE CEREAL PRODUCTS AND BEVERAGES Rim, Italija, 18.10.2023-20.10.2023
Voučko, Bojana ; Čukelj Mustač, Nikolina ; Pereira, Cleo ; Nanjara, Ljiljana ; Grgić, Tomislava ; Ćurić, Duška ; Novotni, Dubravka Fermentation performance of carob flour, proso millet flour and bran and their combinations // Book of Abstracts 10th International Congress of Food Technologists, Biotechnologists and Nutritionists. 2023. str. 232-232
Grgić, Tomislava; Pavišić, Zrinka; Čukelj Mustač, Nikolina; Voučko, Bojana; Ćurić, Duška; Novotni, Dubravka Ultrasonically modified enzyme activity, antioxidant capacity and physicochemical properties of cereal brans and their application in flat bread production // 14th International Congress on Engineering and Food (icef14) Nantes, Francuska, 20.06.2023-23.06.2023
Radoš, Kristina; Čukelj Mustač, Nikolina; Štriga, Doroteja; Voučko, Bojana; Ćurić, Duška; Novotni, Dubravka Effect of hydrocolloid addition level on quality of 3D-printed gluten-free snacks // 7th International ISEKI-Food Conference „Next-generation of food research, education and industry“ : book of abstracts. Beč: ISEKI-Food Association, 2023. str. 134-134
Radoš, Kristina; Čukelj Mustač, Nikolina; Štriga, Doroteja; Voučko, Bojana,; Ćurić, Duška; Novotni, Dubravka Influence of hydrocolloid type on rheological properties, printability, and deformation of 3D-printed gluten-free snacks // 7th International ISEKI-Food Conference „Next-generation of food research, education and industry“ : book of abstracts. Beč: ISEKI-Food Association, 2023. str. 133-133
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nije evidentirano