Pregled po CROSBI profilu: Marko Jukić (CROSBI Profil: 17847, MBZ: 241913)
Pronađeno 248 radova
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1.Jukić, Marko; Šumanovac, Franjo; Nakov, Gjore; Šimić, Gordana; Koceva Komlenić, Daliborka; Ivanova, Nastia; Lukinac, JasminaApplication of the Falling Number Method in the Evaluation of the α-Amylase Activity of Malt Flour // Applied sciences (Basel), 13 (2023), 5; 3218, 10 doi:10.3390/app13053218 (međunarodna recenzija, članak, znanstveni)
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2.Nakov, Gjore; Trajkovska, Biljana; Atanasova- Pancevska, Natalija; Daniloski, Davor; Ivanova, Nastia; Lučan Čolić, Mirela; Jukić, Marko; Lukinac, JasminaThe Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts // Foods, 12 (2023), 5; 958, 20 doi:10.3390/foods12050958 (međunarodna recenzija, članak, znanstveni)
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3.Nakov, Gjore; Biljana, Trajkovska; Zlatin, Zlatev; Marko, Jukić; Jasmina, LukinacQuality characteristics of probiotic yoghurt enriched with honey and by-products left after the production of hemp oil by cold pressing the seeds of Cannabis sativa L. // Mljekarstvo, 73 (2023), 1; 3-11 doi:10.15567/mljekarstvo.2023.0101 (međunarodna recenzija, članak, znanstveni)
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4.Lukinac, Jasmina; Jukić, MarkoBarley in the Production of Cereal-Based Products // Plants, 11 (2022), 24; 3519, 27 doi:10.3390/plants11243519 (međunarodna recenzija, pregledni rad, znanstveni)
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5.Jukić, Marko; Lukinac, JasminaQuality assessment of gluten-free cookies made from almond press cake flour // Book of abstracts of the 1st International Congress on Food, Nutrition & Public Health – Towards a Sustainable Future (ICFNH 2022) / Gonçalves Albuquerque, Tânia ; Soares Costa, Helena ; Silva, Mafalda Alexandra (ur.).
Lisabon: Instituto Nacional de Saúde Doutor Ricardo Jorge, 2022. str. 173-173 (poster, međunarodna recenzija, sažetak, znanstveni) -
6.Popovici, Cristina; Nakov, Gjore; Lukinac, Jasmina; Jukić, MarkoSusitainable approach for functional fermented product development // The 6th International Conference New Trends on Sensing - Monitoring - Telediagnosis for Life Sciences. BOOK OF ABSTRACTS. / BADEA, Mihaela ; GAMAN, Laura ; RESTANI, Patrizia ; MARTY, Jean-Louis (ur.).
Brasov: Translivania University Press, 2022. str. 45-45 (predavanje, međunarodna recenzija, sažetak, znanstveni) -
7.Lukinac, Jasmina; Koceva Komlenić, Daliborka; Lučan Čolić, Mirela; Nakov, Gjore; Jukić, MarkoModelling the browning of bakery products during baking: a review // Ukrainian food journal, 11 (2022), 2; 217-234 doi:10.24263/2304-974x-2022-11-2-3 (međunarodna recenzija, članak, znanstveni)
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8.Nakov, Gjore; Brandolini, Andrea; Estivi, Lorenzo; Bertuglia, Katia; Ivanova, Nastiа; Jukić, Marko; Koceva Komlenić, Daliborka; Lukinac, Jasmina; Hidalgo, AlyssaEffect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers // Antioxidants, 11 (2022), 11; 2087, 17 doi:10.3390/antiox11112087 (međunarodna recenzija, članak, znanstveni)
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9.Jukić, Melita; Talapko, Jasminka; Škrlec, Ivana; Čičak, Petra; Jukić, Marko; Lukinac, Jasmina; Požgain, IvanA Cross-Sectional Study of Psychiatric Comorbidity in Croatian Homeland War Veterans Who Were Held as Prisoners of War and Are Affected by Posttraumatic Stress Disorder // Psychiatria Danubina, 34 (2022), 3; 464-474 doi:10.24869/psyd.2022.464 (međunarodna recenzija, članak, znanstveni)
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10.Martinović, Josipa; Lukinac Čačić Jasmina; Jukić, Marko; Perković, Gabriela; Šelo, Gordana; Planinić, Mirela; Tišma, Marina; Bucić-Kojić, AnaInfluence of different coatings and drying of wet microbeads in vitro release of phenolic compounds // Natural resources green technology & sustainable developement, Book of abstracts / Radojčić Redovniović, Ivana ; Jakovljević, Tamara ; Stojaković, Reanata ; Erdec, Dina ; Danjanović, Anja (ur.).
Zagreb: Prehrambeno-biotehnološki fakultet, Zagreb, 2022. str. 123-123 (poster, međunarodna recenzija, sažetak, znanstveni) -
11.Koceva Komlenić, Daliborka; Jukić, Marko; Lukinac, Jasmina; Planinić, Mirela; Šušak, Ana; Martinović, Josipa; Perković, Gabriela; Šelo, Gordana; Bucić-Kojić; AnaPrediction of quality of biscuits with grape pomace addition by a modified method of flour solvent retention capacity testing // Book of Abstracts HDBMB2022: From Science to Knowledge / Dulić, Morana ; Sinčić, Nino ; Vrhovac Madunić, Ivana (ur.).
Zagreb: Hrvatsko Društvo za Biotehnologiju, 2022. str. 92-92 (poster, međunarodna recenzija, sažetak, znanstveni) -
12.Kraljik, HelenaOptimiranje proizvodnje kruha bez glutena na bazi rižinog brašna i kukuruznog škroba, 2022., diplomski rad, diplomski, Prehrambeno-tehnološki fakultet Osijek, Osijek
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13.Popovici, Cristina; Nakov, Gjore; Lukinac, Jasmina; Jukić, MarkoSustainable approach for functional fermented product development // The 6th International Conference – New Trends on Sensing – Monitoring – Telediagnosis for Life Science, BOOK OF ABSTRACTS / BADEA, Mihaela ; GAMAN, Laura ; RESTANI, Patrizia ; MARTY, Jean-Louis (ur.).
Brasov: Transilvania University Press, 2022. str. 45-45 (predavanje, međunarodna recenzija, sažetak, znanstveni) -
14.Nakov, Gjore; Jukić, Marko; Šimić, Gordana; Šumanovac, Franjo; Komlenić, Daliborka Koceva; Lukinac, JasminaEffect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies // Foods, 11 (2022), 16; 2428, 12 doi:10.3390/foods11162428 (međunarodna recenzija, članak, znanstveni)
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15.Jukić, Melita; Lukinac, Jasmina; Jukić, MarkoSocial functioning of Croatian war veterans twenty years after the end of the war // 88 International scientific conference of young scientist and students "Youth scientific achievements to the 21st century nutrition problem solution", April – May, 2021. Book of abstract. Part 3. NUFT, Kyiv / Tokarchuk, Sergii (ur.).
Kijev: NUFT, 2022. str. 281-282 (poster, međunarodna recenzija, kratko priopćenje, znanstveni) -
16.Lukinac, Jasmina; Balen, Tena; Koceva Komlenić, Daliborka; Nakov, Gjore; Jukić, MarkoAnalysis of the kinetics of colour change during the baking of biscuits with the addition of grape pomace // 88 International scientific conference of young scientist and students "Youth scientific achievements to the 21st century nutrition problem solution", April – May, 2022. Book of abstract. Part 1. NUFT, Kyiv. / Tokarchuk, Sergii (ur.).
Kijev: NUFT, 2022. str. 28-29 (poster, međunarodna recenzija, prošireni sažetak, znanstveni) -
17.Lukinac, Jasmina; Horvat, Tina; Jukić, MarkoApplication of 3D Printers in the Food Industry // 88 International scientific conference of young scientist and students "Youth scientific achievements to the 21st century nutrition problem solution", April – May, 2022. Book of abstract. Part 1. NUFT, Kyiv. / Tokarchuk, Sergii (ur.).
Kijev: NUFT, 2022. str. 23-24 (poster, međunarodna recenzija, sažetak, znanstveni) -
18.Jukić, Marko; Nakov, Gjore; Koceva Komlenić, Daliborka; Šumanovac, Franjo; Koljđeraj, Antonio; Lukinac, JasminaQuality assessment of sponge cake with reduced sucrose addition made from composite wheat and barley malt flour // Ukrainian food journal, 11 (2022), 1; 64-77 doi:10.24263/2304- 974X-2022-11-1- 8 (međunarodna recenzija, članak, znanstveni)
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19.Lukinac, Jasmina; Jukić, MarkoInfluence of drying temperature on the preservation of organoleptic properties, antioxidant activity and polyphenol content in dried leaves of Allium ursinum L. subsp. ucrainicum // Ukrainian food journal, 11 (2022), 1; 9-26 doi:10.24263/2304-974X-2022-11-1-4 (međunarodna recenzija, članak, znanstveni)
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20.Jukić, Marko; Nakov, Gjore; Komlenić, Daliborka Koceva; Vasileva, Nastia; Šumanovac, Franjo; Lukinac, JasminaQuality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour // Plants, 11 (2022), 6; 761, 19 doi:10.3390/plants11060761 (međunarodna recenzija, članak, znanstveni)
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21.Tomašević, MatkoOdređivanje geometrijskih značajki zrna ječma, 2021., diplomski rad, diplomski, Prehrambeno-tehnološki fakultet Osijek, Osijek
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22.Kosanović, DarinaPrimjena hlađenja i zamrzavanja tijesta u proizvodnji pekarskih proizvoda, 2021., diplomski rad, preddiplomski, Prehrambeno-tehnološki fakultet Osijek, Osijek
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23.Ivanković, AnaUpotreba različitih otopina u određivanju broja padanja prema Hagberg-Pertenu, 2021., diplomski rad, diplomski, Prehrambeno-tehnološki fakultet Osijek, Osijek
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24.Tomas Lipec, KatarinaPostupak pečenja pekarskih proizvoda, 2021., diplomski rad, preddiplomski, Prehrambeno-tehnološki fakultet Osijek, Osijek
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25.Božić, BarbaraUtjecaj soli na svojstva tijesta i kvalitetu pekarskih proizvoda, 2021., diplomski rad, preddiplomski, Prehrambeno-tehnološki fakultet Osijek, Osijek
