| Naziv |
Akcije |
| Drakula, Saša; Budimir, Valentina; Novotni, Dubravka; Voučko, Bojana; Čukelj Mustač, Nikolina; Krpan, Marina; Hruškar, Mirjana; Ćurić, Duška
Physico-chemical properties of gluten-free bread with yellow pea flour and improving agents // 8th Cereals & Europe Spring Meeting
Zagreb, Hrvatska, 10.04.2024-12.04.2024 |
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| 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), |
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| Grgić, Tomislava; Bleha, Roman; Smrčkova, Petra; Stulić, Višnja; Vukušić Pavičić, Tomislava; Synytsya, Andriy; Iveković, Damir; Novotni , Dubravka
Pulsed Electric Field Treatment of Oat and Barley Flour: Influence on Enzymes, Non-starch Polysaccharides, Dough Rheological Properties, and Application in Flat Bread // Food and Bioprocess Technology, x (2024), 1; 1-22. doi: 10.1007/s11947-024-03383-3 |
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| Grgić, Tomislava; Drakula, Saša; Voučko, Bojana; Čukelj Mustač, Nikolina; Novotni, Dubravka
Grgić, T., Drakula, S., Voučko, B., Čukelj Mustač, N., & Novotni, D. (2024). Sourdough Fermentation of Oat and Barley Flour with Bran and Its Application in Flatbread Made with No-Time and Dough Retardation Methods // Fermentation, 10 (2024), 3; 174, 17. doi: 10.3390/fermentation10030174 |
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| (Guelph Research & Development Centre, Agriculture & Agri-Food Canada, Guelph, ON, Canada ; Saint Joseph University of Beirut, Faculty of Pharmacy, Department of Nutrition, Beirut, Lebanon ; Universidade Católica Portuguesa, CBQF—Centro de Biotecnologi) Novotni, Dubravka ; Gamel, Tamer ; Helou, Cynthia ; Rocha, João Miguel
Transferring theoretical principles into practical applications: Cereals, pseudocereals, and their applications in breadmaking and other agri-food // Developing Sustainable and Health Promoting Cereals and Pseudocereals / Marianna Rakszegi, Maria Papageorgiou, João Miguel Rocha (ur.). UK, SAD: Academic Press, 2023. str. 399-431 doi: 10.1016/B978-0-323-90566-4.00005-9 |
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| (Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania ; School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.) Farcas, A. C., Socaci, S. A., Dubravka, Novotni ; Garcia-Vaquero, M.
Innovative Technologies to Extract High-Value Compounds // Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing / Garcia-Vaquero, Marco ; Rocha, João Miguel F. (ur.). Boca Raton: CRC Press, 2023. str. 87-114 doi: 10.1201/9781003141143-5 |
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| Knežević, Nada ; Vulin, Karlo ; Novotni, Dubravka
Traditional Croatian Breads, the “Peka” // Traditional European Breads: An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage / Garcia-Vaquero, Marco ; Pastor, Kristian ; Orhun, Gul Ebru et al. (ur.). Switzerland: Springer, Cham, 2023. str. 81-95 doi: 10.1007/978-3-031-23352-4_4 |
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| Molnar, Dunja ; Novotni, Dubravka ; Kurek, Mia ; Galić, Kata ; Iveković, Damir ; Bionda, Helena ; Ščetar, Mario
Characteristics 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 |
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| Grgić, Tomislava; Bleha, Roman; Vukušić Pavičić, Tomislava; Stulić, Višnja; Herceg, Zoran; Andriy, Synytsya; Sluková, Marcela; Novotni, Dubravka
Effect of non-thermal technologies on β-glucanase activity and β-glucan properties of oat and barley // 19th International Conference on Polysaccharides-Glycoscience
Prag, Češka Republika, 08.11.2023-10.11.2023 |
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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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