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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 |
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Radoš, Kristina ; Benković, Maja ; Čukelj Mustač, Nikolina ; Habuš, Matea ; Voučko, Bojana ; Vukušić Pavičić, Tomislava ; Ćurić, Duška ; Ježek, Damir ; Novotni, Dubravka
Powder 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 |
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Radoš, Kristina; Pastor, Kristian; Kojić, Jovana; Drakula, Saša; Dujmić, Filip; Novotni, Dubravka; Čukelj Mustač, Nikolina
Influence of Infill Level and Post-Processing on Physical Parameters and Betaine Content of Enriched 3D-Printed Sweet Snacks // Foods, 12 (2023), 4417, 15. doi: https://doi.org/10.3390/foods12244417 |
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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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Radoš, Kristina ; Čukelj Mustač, Nikolina ; Varga, Katarina ; Drakula, Saša ; Voučko, Bojana ; Ćurić, Duška ; Novotni, Dubravka
Development of High-Fibre and Low-FODMAP Crackers // Foods, 11 (17) (2022), 2577, 14. doi: 10.3390/foods11172577 |
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Radoš, Kristina ; Benković, Maja ; Čukelj Mustač, Nikolina ; Voučko, Bojana ; Tujmer, Mislav ; Ćurić, Duška ; Novotni, Dubravka
Potential 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 et al. (ur.). Zagreb: Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2022. str. 37-37 |
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Radoš, Kristina ; Čukelj Mustač, Nikolina ; Drakula, Saša ; Novotni, Dubravka ; Benković, Maja ; Kraljić, Klara ; Štifter, Sanja ; Voučko, Bojana ; Ćurić, Duška
The 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 |
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Voučko, Bojana ; Čukelj Mustač, Nikolina ; Radoš, Kristina ; Varga, Katarina ; Drakula, Saša ; Ćurić, Duška ; Novotni, Dubravka
Development of High-Fibre, FODMAPs Free and gluten free crackers // 7th Whole Grain Summit “From Science to Global application” : Book of Abstracts. ICC – International Association for Cereal Science and Technology, 2021. str. 64-64 |
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Radoš, Kristina ; Čukelj Mustač, Nikolina ; Benković, Maja ; Kuzmić, Ivana ; Novotni, Dubravka ; Drakula, Saša ; Habuš, Matea ; Voučko, Bojana ; Ćurić, Duška
The 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 |
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Drakula, Saša ; Čukelj Mustač, Nikolina ; Novotni, Dubravka ; Radoš, Kristina ; Voučko, Bojana ; Krpan, Marina ; Hruškar, Mirjana ; Ćurić, Duška
Improving volatile compounds profile and flavour of gluten-free bread enriched with yellow pea flour. 2020. str. x-x |
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