Pregled po CROSBI profilu: Jurislav Babić (CROSBI Profil: 18456, MBZ: 251532)
Pronađeno 431 radova
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151.Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells // Poljoprivreda (Osijek), 24 (2018), 2; 34-42 doi:10.18047/poljo.24.2.5 (međunarodna recenzija, članak, znanstveni)
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152.Microstructure and cooking quality of barley- enriched pasta produced at different process parameters // Foods and Raw Materials, 6 (2018), 2; 281-290 doi:10.21603/2308-4057-2018-2-281-290 (međunarodna recenzija, članak, znanstveni)
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153.Extrusion cooking-based reduction of cereal contamination with deoxynivalenol // Book of Abstracts of the 32nd EFFoST International Conference / Le Bail, A. (ur.).
Nantes, Francuska, 2018. str. P2139-P2139 (poster, međunarodna recenzija, sažetak, znanstveni) -
154.Resistant starch - in-between starch and fiber // 6th International Congress of Nutritionists - Book of Abstracts / Hrvatski Savez Nutricionista (ur.).
Zagreb: Hrvatski Savez Nutricionista, 2018. str. 54-54 (pozvano predavanje, podatak o recenziji nije dostupan, sažetak, ostalo) -
155.Properties od extruded corn flours with added cocoa shell extracts // Book of abstracts of 9th International congress of Food Technologists, Biotechnologists and Nutritionists / Kovačević Ganić, Karin (ur.).
Zagreb: Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2018. str. 38-38 (predavanje, međunarodna recenzija, sažetak, znanstveni) -
156.Ambalaža za pakiranje proizvoda od šljiva // Šljiva i proizvodi od šljive - Tehnogolija, sušenje, kvaliteta i tržište / Jašić, Midhat ; Šubarić, Drago ; Hodžić, Kadrija (ur.).
Tuzla: Udruženje za nutricionizam i dijetetiku 'Hranom do zdravlja' Tuzla, 2018. str. 199-214 -
157.Svojstva škroba tapioke modificiranog postupkom ekstruzije, 2018., diplomski rad, diplomski, Prehrambeno-tehnološki fakultet Osijek, Osijek
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158.The effect of thermal processing on the reduction of maize fumonisin content // Knjiga sažetaka s 11. međunarodnog znanstveno- stručnog skupa Hranom do zdravlja / Jerković, I. ; Šubarić, D. ; Jašić, M. (ur.).
Split : Osijek : Tuzla, 2018. str. 89-89 (poster, domaća recenzija, sažetak, ostalo) -
159.Instant porridge based on the extruded mixtures of corn grits and bean flour // Book of Abstracts of the 11th International Scientific and Professional Conference / Jerković, Igor ; Šubarić, Drago ; Jašić, Midhat (ur.).
Split : Osijek : Tuzla, 2018. str. 132-132 (poster, podatak o recenziji nije dostupan, sažetak, ostalo) -
160.Phenolics and methylxanthines profile of cocoa shell and the effect of cold plasma treatment on their content // Book of Abstracts of the 11th International Scientific and Professional Conference „With food to health“ / Jerković, Igor ; Šubarić, Drago ; Jašić, Midhat (ur.).
Split : Osijek : Tuzla: Kemijsko-tehnološki fakultet Sveučilišta u Splitu ; Prehrambeno-tehnološki fakultet Sveučilišta u Osijeku ; Tehnološki fakultet Univerziteta u Tuzli, 2018. str. 104-104 (poster, podatak o recenziji nije dostupan, sažetak, znanstveni) -
161.Effect of extrusion parameters on selected properties of wheat and hulless barley extruded flour // Book of Abstracts of the 11th International Scientific and Professional Conference „With food to health“ / Jerković, Igor ; Šubarić, Drago ; Jašić, Midhat (ur.).
Split : Osijek : Tuzla: Kemijsko-tehnološki fakultet Sveučilišta u Splitu ; Prehrambeno-tehnološki fakultet Sveučilišta u Osijeku ; Tehnološki fakultet Univerziteta u Tuzli, 2018. str. 96-96 (poster, podatak o recenziji nije dostupan, sažetak, znanstveni) -
162.Termofizikalna svojstva kukuruznog škroba modificiranog plinskom plazmom te natrij sulfatom i natrij tripolifosfatom, 2018., diplomski rad, diplomski, Prehrambeno-tehnološki fakultet Osijek, Osijek
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163.Impact of the fermentation process with immobilized yeast cells on the aroma profile and sensory quality of distillates produced from carob pods (Ceratonia siliqua L.) // Technologica acta, 11 (2018), 1; 5-9 (recenziran, članak, znanstveni)
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164.Production of third generation snack products enriched with defatted camelina press cake // 23rd International Congress of Chemical and Process Engineering CHISA 2018
Prag, 2018. 1092, 1 (poster, međunarodna recenzija, sažetak, znanstveni) -
165.The Incidence of T-2 and HT-2 Toxins in Cereals and Methods of their Reduction Practice by the Food Industry // Fusarium - Plant Diseases, Pathogen Diversity, Genetic Diversity, Resistance and Molecular Markers / Askun, Tulin (ur.).
London : Delhi: IntechOpen, 2018. str. 41-64 doi:10.5772/intechopen.71550 -
166.Environmentally friendly approach to Knoevenagel condensation of Rhodanine in choline chloride: urea deep eutectic solvent and QSAR studies on their antioxidant activity // Molecules, 23 (2018), 8; 1897, 15 doi:10.3390/molecules23081897 (međunarodna recenzija, članak, znanstveni)
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167.Chemical properties of third generation snack products enriched with defatted pumpkin press cake // Proceedings of the 8th International conference on the quality and safety in food production chain
Wrocław, 2018. str. 60-60 (poster, domaća recenzija, sažetak, znanstveni) -
168.Cocoa shell : by-product with great potential for wide application // Molecules, 23 (2018), 6; 1404, 14 doi:10.3390/molecules23061404 (međunarodna recenzija, članak, znanstveni)
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169.Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition // Poljoprivreda (Osijek), 24 (2018), 1; 52-58 doi:10.18047/poljo.24.1.7 (međunarodna recenzija, članak, znanstveni)
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170.Third generation snack products enriched with defatted hemp cake // 7th International Dietary Fibre Conference 2018 Book of Abstracts
Beč: ICC – International Association for Cereal Science and Technology, 2018. str. 137-137 (poster, međunarodna recenzija, sažetak, znanstveni) -
171.Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products // Innovative food science & emerging technologies, 47 (2018), 517-524 doi:10.1016/j.ifset.2018.05.004 (međunarodna recenzija, članak, znanstveni)
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172.Wheat enriched by selenium incorporated in corn snack products // 53rd Croatian & 13th International Symposium on Agriculture Book of Abstracts / Rozman, Vlatka ; Antunović, Zvonko (ur.).
Vodice: Poljoprivredni fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2018. str. 171-172 (poster, međunarodna recenzija, sažetak, znanstveni) -
173.Production of third-generation snacks // Croatian Journal of Food Science and Technology, 10 (2018), 1; 98-105 doi:10.17508/CJFST.2018 .10.1.04 (recenziran, pregledni rad, znanstveni)
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175.Utjecaj emulgatora poliglicerol poliricinoleata na svojstva krem namaza od kikirikija, 2017., diplomski rad, diplomski, Prehrambeno-tehnološki fakultet Osijek, Osijek
