Pregled po CROSBI profilu: Dubravka Novotni (CROSBI Profil: 23188, MBZ: 277432)
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1.(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 -
2.(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 Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal) Novotni, Dubravka; Gamel, Tamer; Helou, Cynthia; Rocha, João MiguelTransferring 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 -
3.Knežević, Nada; Vulin, Karlo; Novotni, DubravkaTraditional Croatian Breads, the “Peka” // Traditional European Breads: An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage / Garcia-Vaquero, Marco ; Pastor, Kristian ; Orhun, Gul Ebru ; McElhatton, Anna ; Rocha, João Miguel F (ur.).
Switzerland: Springer, Cham, 2023. str. 81-95 doi:10.1007/978-3-031-23352-4_4 -
4.Novotni, Dubravka; Gänzle, Michael; Rocha, Joăo MiguelComposition and activity of microbiota in sourdough and their effect on bread quality and safety // Trends in Wheat and Bread Making / Galanakis, Charis M. (ur.)., 2021. str. 129-172
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5.Ćurić, Duška; Novotni, Dubravka; Bojana, Voučko; Nikolina Čukelj MustačMogućnosti upotrebe nusproizvoda mlinske industrije za proizvodnju funkcionalne hrane // Neke mogućnosti iskorištenja nusproizvoda prehrambene industrije - knjiga 2 / Šubarić, Drago ; Babić, Jurislav (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2019. str. 37-62 -
6.Čukelj, Nikolina; Novotni, DubravkaFreezing of Bread // Encyclopedia of Food Security and Sustainability / Ferranti, Pasquale ; Berry, Elliot M. ; Anderson, Jock R. (ur.)., 2019. str. 498-502 doi:10.1016/B978-0-08-100596-5.22581-X
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7.Ćurić, Duška; Novotni, Dubravka; Smerdel, BojanaBread making // Engineering aspects of cereal and cereal-based products / Guine, Raquel ; Correia, Paula (ur.).
Boca Raton (FL): CRC Press, 2013. str. 149-174 -
1.(Institute of Food Engineering, University of Szeged, Hungary) Molnar, Dunja; Nikolac Gabaj, Nora; Vujić, Lovorka; Ščetar, Mario; Krisch, Judit; Miler, Marijana; Štefanović, Mario; Novotni, DubravkaApplication of Fruit by-Products and Edible Film to Cookies: Antioxidant Activity and Concentration of Oxidized LDL Receptor in Women—A First Approach // Applied Sciences, 13 (2023), 9; 5513, 15 doi:10.3390/app13095513 (međunarodna recenzija, članak, znanstveni)
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2.Molnar, Dunja; Novotni, Dubravka; Kurek, Mia; Galić, Kata; Iveković, Damir; Bionda, Helena; Ščetar, MarioCharacteristics 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 (međunarodna recenzija, članak, znanstveni)
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3.Radoš, Kristina; Benković, Maja; Čukelj Mustač, Nikolina; Habuš, Matea; Voučko, Bojana; Vukušić Pavičić, Tomislava; Ćurić, Duška; Ježek, Damir; Novotni, DubravkaPowder 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 (međunarodna recenzija, članak, znanstveni)
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4.(University of Nottingham) Novotni, Dubravka; Nanjara, Ljiljana; Štrkalj, Lucija; Drakula, Saša; Čukelj Mustač, Nikolina; Voučko, Bojana; Ćurić, DuškaInfluence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread // Food Technology and Biotechnology, 61 (2022), 1; 73-84 doi:10.17113/ftb.61.01.23.7776 (međunarodna recenzija, članak, znanstveni)
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5.Voučko, Bojana; Novotni, Dubravka; Balbino, Sandra; Čukelj Mustač, Nikolina; Drakula, Saša; Dujmić, Filip; Habuš, Matea; Jarni, Kristina; Ćurić, DuškaUtilization of pumpkin seed oilcake and proso millet flour in enhancing gluten free bread quality // Journal of Food Processing and Preservation, (2022), e17070, 9 doi:10.1111/jfpp.17070 (međunarodna recenzija, članak, znanstveni)
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6.Habuš, Matea; Benković, Maja; Iveković, Damir; Vukušić Pavičić, Tomislava; Čukelj Mustač, Nikolina; Voučko, Bojana; Ćurić, Duška; Novotni, DubravkaEffect of oil content and enzymatic treatment on dough rheology and physical properties of 3D-printed cereal snack // Journal of cereal science, 108 (2022), 103559, 9 doi:10.1016/j.jcs.2022.103559 (međunarodna recenzija, članak, znanstveni)
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7.Radoš, Kristina; Čukelj Mustač, Nikolina; Varga, Katarina; Drakula, Saša; Voučko, Bojana; Ćurić, Duška; Novotni, DubravkaDevelopment of High-Fibre and Low-FODMAP Crackers // Foods, 11 (17) (2022), 2577, 14 doi:10.3390/foods11172577 (međunarodna recenzija, članak, znanstveni)
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8.Habuš, Matea; Mykolenko, Svitlana; Iveković, Sofija; Pastor, Kristian; Kojić, Jovana; Drakula, Saša; Ćurić, Duška; Novotni, DubravkaBioprocessing of Wheat and Amaranth Bran for the Reduction of Fructan Levels and Application in 3D‐Printed Snacks // Foods, 11 (2022), 1649, 15 doi:10.3390/ foods11111649 (međunarodna recenzija, članak, znanstveni)
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9.Drakula, Saša; Čukelj Mustač, Nikolina; Novotni, Dubravka; Voučko, Bojana; Krpan, Marina; Hruškar, Mirjana; Ćurić, DuškaOptimization and Validation of a HS-SPME/GC–MS Method for the Analysis of Gluten-Free Bread Volatile Flavor Compounds // Food analytical methods, 7 (2021), 1, 16 doi:10.1007/s12161-021-02076-3 (međunarodna recenzija, članak, znanstveni)
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10.Habuš, Matea; Golubić, Petra; Vukušić Pavičić, Tomislava; Čukelj Mustač, Nikolina; Voučko, Bojana; Herceg, Zoran; Ćurić, Duška; Novotni, DubravkaInfluence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre‑processing on Browning and 3D Printing Performance of Snacks // Food and Bioprocess Technology, 1 (2021), 1-15 doi:10.1007/s11947-021-02732-w (međunarodna recenzija, članak, znanstveni)
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11.Habuš, Matea; Novotni, Dubravka; Gregov, Marija; Čukelj Mustač, Nikolina; Voučko, Bojana; Ćurić, DuškaHigh-intensity ultrasound treatment for prolongation of wheat bran oxidative stability // LWT Lebensmittel-wissenschaft und-technologie-food science and technology, 151 (2021), 112110, 7 doi:10.1016/j.lwt.2021.112110 (međunarodna recenzija, članak, znanstveni)
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12.Radoš, Kristina; Čukelj Mustač, Nikolina; Benković, Maja; Kuzmić, Ivana; Novotni, Dubravka; Drakula, Saša; Habuš, Matea; Voučko, Bojana; Ćurić, DuškaThe 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 (međunarodna recenzija, članak, znanstveni)
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13.Radoš, Kristina; Čukelj Mustač, Nikolina; Drakula, Saša; Novotni, Dubravka; Benković, Maja; Kraljić, Klara; Štifter, Sanja; Voučko, Bojana; Ćurić, DuškaThe 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 (međunarodna recenzija, članak, znanstveni)
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14.Habuš, Matea; Novotni, Dubravka; Gregov, Marija; Štifter, Sanja; Čukelj Mustač, Nikolina; Voučko, Bojana; Ćurić, DuškaInfluence of particle size reduction and high-intensity ultrasound on polyphenol oxidase, phenolics and technological properties of wheat bran // Journal of food processing and preservation, 45 (2021), 3; e15204, 12 doi:10.1111/jfpp.15204 (međunarodna recenzija, članak, znanstveni)
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15.Molnar, Dunja; Novotni, Dubravka; Krisch, Judith; Bosiljkov, Tomislav; Ščetar, MarioThe optimisation of biscuit formulation with grape and aronia pomacepowders as cocoa substitutes // Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 15 (2020), 1-2; 38-44 doi:10.31895/hcptbn.15.1-2.5 (međunarodna recenzija, članak, znanstveni)
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16.Čukelj Mustač, Nikolina; Novotni, Dubravka; Habuš, Matea; Drakula, Saša; Nanjara, Ljiljana; Voučko, Bojana; Benković, Maja; Ćurić, DuškaStorage stability, micronisation, and application of nutrient-dense fraction of proso millet bran in gluten-free bread // Journal of cereal science, 91 (2020), 102864, 7 doi:10.1016/j.jcs.2019.102864 (međunarodna recenzija, članak, znanstveni)
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17.Drakula, Saša; Novotni, Dubravka; Čukelj Mustač, Nikolina; Voučko, Bojana; Krpan, Marina; Hruškar, Mirjana; Ćurić, DuškaA Simple HS-SPME/GC-MS Method for Determination of Acrolein from Sourdough to Bread // Food Analytical Methods, 12 (2019), 11; 2582-2590 doi:10.1007/s12161-019-01612-6 (međunarodna recenzija, članak, znanstveni)
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18.Nikolina Čukelj; Bojana Voučko*; Dubravka Novotni; Saša Drakula; Anamarija Gudelj; Filip Dujmić; Duška ĆurićOptimisation of High Intensity Ultrasound Treatment of Proso Millet Bran to Improve Physical and Nutritional Quality // Food technology and biotechnology, 57 (2019), 2; 183-190 doi:10.17113/ftb.57.02.19.6100 (međunarodna recenzija, članak, znanstveni)
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19.Novotni, Dubravka; Čukelj, Nikolina; Šicel, Tanita; Drakula, Saša; Vrana Špoljarić, Ivna; Voučko, Bojana; Ćurić, DuškaFrozen stored barley sourdough: stability and application to wheat bread // Croatian journal of food science and technology, 9 (2017), 2; 173-181 doi:10.17508/CJFST.2017.9.2.14 (međunarodna recenzija, članak, znanstveni)
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20.Novotni, Dubravka; Vrana Špoljarić, Ivna; Drakula, Saša; Čukelj, Nikolina; Voučko, Bojana; Ščetar, Mario; Galić, Kata; Ćurić, DuškaInfluence of Barley Sourdough and Vacuum Cooling on Shelf-Life Quality of Partially Baked Bread // Food technology and biotechnology, 55 (2017), 4; 464-474 doi:10.17113/ftb.55.04.17.5123 (međunarodna recenzija, članak, znanstveni)
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21.Čukelj, Nikolina; Novotni, Dubravka; Sarajlija Hrvoje; Drakula, Saša; Voučko, Bojana; Ćurić, DuškaFlaxseed and multigrain mixtures in the development of functional biscuits // LWT - Food Science and Technology, 86 (2017), 85-92 doi:10.1016/j.lwt.2017.07.048 (međunarodna recenzija, članak, znanstveni)
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22.Čukelj, Nikolina; Putnik, Predrag; Novotni, Dubravka; Ajredini, Saša; Voučko, Bojana; Ćurić, DuškaMarket potential of lignans and omega-3 functional cookies // British food journal, 118 (2016), 10; 2420-2433 doi:10.1108/BFJ-03-2016-0117 (međunarodna recenzija, članak, znanstveni)
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23.Čukelj, Nikolina; Ajredini, Saša; Krpan, Marina; Novotni, Dubravka; Voučko, Bojana; Vrana Špoljarić, Ivna; Hruškar, Mirjana; Ćurić, DuškaBioactives in organic and conventional milled cereal products from Croatian market // Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 10 (2015), 1-2; 23-30 (podatak o recenziji nije dostupan, članak, znanstveni)
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24.Kopeć, Aneta; Borczak, Barbara; Pysz, Mirosław; Sikora, Elżbieta; Sikora, Marek; Ćurić, Duška; Novotni, DubravkaAN ADDITION OF SOURDOUGH AND WHEY PROTEINS AFFECTS THE NUTRITIONAL QUALITY OF WHOLEMEAL WHEAT BREAD // Acta Scientiarum Polonorum. Technologia Alimentaria, 13 (2014), 1; 43-54 (međunarodna recenzija, članak, znanstveni)
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25.Novotni, Dubravka; Čukelj, Nikolina; Smerdel, Bojana; Ćurić, DuškaQuality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough // International journal of food science & technology, 48 (2013), 10; 2133-2142 doi:10.1111/ijfs.12197 (međunarodna recenzija, članak, znanstveni)
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26.Škara, Nikica; Novotni, Dubravka; Čukelj, Nikolina; Smerdel, Bojana; Ćurić, DuškaCombined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread // Food hydrocolloids, 30 (2013), 1; 428-436 doi:10.1016/j.foodhyd.2012.06.005 (međunarodna recenzija, članak, znanstveni)
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27.Smerdel, Bojana; Pollak, Lea; Novotni, Dubravka; Čukelj, Nikolina; Benković, Maja; Lušić, Dražen; Ćurić, DuškaImprovement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates // Journal of food and nutrition research, 51 (2012), 4; 242-253 (međunarodna recenzija, članak, znanstveni)
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28.Novotni, Dubravka; Čukelj, Nikolina; Smerdel, Bojana; Bituh, Martina; Dujmić, Filip; Ćurić, DuškaGlycemic index and firming kinetics of partially baked frozen gluten-free bread with sourdough // Journal of cereal science, 55 (2012), 2; 120-125 doi:10.1016/j.jcs.2011.10.008 (međunarodna recenzija, članak, znanstveni)
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29.Sarajlija, Hrvoje; Čukelj, Nikolina; Novotni, Dubravka; Mršić, Gordan; Brnčić, Mladen; Ćurić, DuškaPreparation of Flaxseed for Lignan Determination by Gas Chromatography-Mass Spectrometry Method // Czech journal of food sciences, 30 (2012), 1; 45-52 (međunarodna recenzija, članak, znanstveni)
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30.Novotni, Dubravka; Ćurić, Duška; Galić, Kata; Škevin, Dubravka; Neđeral, Sandra; Kraljić, Klara; Gabrić, Domagoj; Ježek, DamirInfluence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes // LWT - Food Science & Technology, 44 (2011), 3; 643-649 doi:10.1016/j.lwt.2010.11.020 (međunarodna recenzija, članak, znanstveni)
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31.Novotni, Dubravka; Ćurić, Duška; Bituh, Martina; Colić Barić, Irena; Škevin, Dubravka; Čukelj, NikolinaGlycemic index and phenolics of partially-baked frozen bread with sourdough // International Journal of Food Sciences and Nutrition, 62 (2011), 1; 26-33 (međunarodna recenzija, članak, znanstveni)
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32.Čukelj, Nikolina; Jakaša, Ivone; Sarajlija, Hrvoje; Novotni, Dubravka; Ćurić, DuškaIdentification and quantification of lignans in wheat bran by gas chromatography-electron capture detection // Talanta, 84 (2011), 127-132 doi:10.1016/j.talanta.2010.12.025 (međunarodna recenzija, članak, znanstveni)
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33.Petravić Tominac, Vlatka; Novotni, Dubravka; Zechner-Krpan, Vesna; Ćurić, Duška; Srečec, SinišaDodavanje vrijednosti proizvodu primjenom β-glukana // Novi pekar, 10 (2010), 5; 24-28 (podatak o recenziji nije dostupan, pregledni rad, stručni)
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34.Čukelj, Nikolina; Novotni, Dubravka; Ćurić, DuškaAntioxidant Properties of Whole Grain Cereals // Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 5 (2010), 1-2; 18-23 (podatak o recenziji nije dostupan, pregledni rad, znanstveni)
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35.Ljubić Herceg, Ivana; Režek Jambrak, Anet; Šubarić, Drago; Brnčić, Mladen; Rimac Brnčić, Suzana; Badanjak, Marija; Tripalo, Branko; Ježek, Damir; Novotni, Dubravka; Herceg, ZoranTexture and pasting properties of ultrasonically treated corn starch // Czech journal of food sciences, 28 (2010), 2; 83-93 (međunarodna recenzija, članak, znanstveni)
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36.Ćurić, Duška; Novotni, Dubravka; Bauman, Ingrid; Krička, Tajana; Jukić, Željko; Voća, Neven; Kiš, DarkoBread-making quality of standard winter wheat cultivars // ACS. Agriculturae conspectus scintificus, 74 (2009), 3; 161-167 (međunarodna recenzija, članak, znanstveni)
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37.Novotni, Dubravka; Ćurić, Duška; Gabrić, Domagoj; Čukelj, Nikolina; Ćurko, NatkaProduction of high protein bread using extruded corn and soybean flour blend // Italian journal of food sciences, 21 (2009), 2; 123-134 (međunarodna recenzija, članak, znanstveni)
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38.Ćurić, Duška; Novotni, Dubravka; Bauman, Ingrid; Krička, Tajana; Đugum, JelenaOptimization of extrusion cooking of corn meal as raw material for bakery products // Journal of Food Process Engineering, 32 (2009), 2; 294-317 doi:10.1111/j.1745-4530.2007.00217.x (međunarodna recenzija, članak, znanstveni)
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39.Ćurić, Duška; Novotni, Dubravka; Škevin, Dubravka; Rosell, Cristina; Collar, Concha; Le Bail, Alain; Colić-Barić, Irena; Gabrić, DomagojDesign of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making // Food Research International, 41 (2008), 7; 714-719 doi:10.1016/j.foodres.2008.05.006 (međunarodna recenzija, članak, znanstveni)
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40.Ćurić, Duška; Novotni, Dubravka; Tušak, Dubravka; Bauman, Ingrid; Gabrić, DomagojProizvodnja bezglutenskog kruha od sojinog i ekstrudiranog kukuruznog brašna // ACS. Agriculturae conspectus scintificus (Poljoprivredna znanstvena smotra), 72 (2007), 3; 227-232 (međunarodna recenzija, članak, znanstveni)
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1.Drakula, Saša; Novotni, Dubravka; Čukelj Mustač, Nikolina; Voučko, Bojana; Krpan, Marina; Hruškar, Mirjana; Ćurić, DuškaAlteration of phenolics and antioxidant capacity of gluten-free bread by yellow pea flour addition and sourdough fermentation // Food Bioscience, 44 (2021), Part B; 101424, 10 doi:10.1016/j.fbio.2021.101424 (međunarodna recenzija, članak, ostalo)
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2.Vukušić Pavičić, Tomislava; Grgić, Tomislava; Ivanov, Mia; Novotni, Dubravka; Herceg, ZoranInfluence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies // Foods, 10 (2021), 1; 193, 15 doi:10.3390/foods10010193 (međunarodna recenzija, članak, ostalo)
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3.Novotni, Dubravka; Mutak, Nika; Nanjara, Ljiljana; Drakula, Saša; Čukelj Mustač, Nikolina; Voučko, Bojana; Ćurić, DuškaSourdough Fermentation of Carob Flour and Its Application to Wheat Bread // Food technology and biotechnology, 58 (2020), 4; 465-474 doi:10.17113/ftb.58.04.20.6892 (međunarodna recenzija, članak, ostalo)
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4.Novotni, Dubravka; Čukelj, Nikolina; Ćurić, DuškaKiselo tijesto statusni simbol ozbiljnog pekara // Hrvatski pekar : stručni časopis za pekarstvo, mlinarstvo, slastičarstvo, tjesteničarstvo i industrijsku ambalažu, 146 (2016), 6-8 (podatak o recenziji nije dostupan, osvrt, ostalo)
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5.Čukelj, Nikolina; Novotni, Dubravka; Ćurić, DuškaKruh u službi zdravlja // Hrvatski pekar : stručni časopis za pekarstvo, mlinarstvo, slastičarstvo, tjesteničarstvo i industrijsku ambalažu, 145 (2016), 12-14 (podatak o recenziji nije dostupan, osvrt, stručni)
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1.Grgić, Tomislava; Pavišić, Zrinka; Maltar‑Strmečki, Nadica; Voučko, Bojana; Čukelj Mustač, Nikolina; Ćurić, Duška; Le‑Bail, Alain; Novotni, DubravkaUltrasound‑assisted Modification of Enzymatic and Antioxidant Activities, Functional and Rheological Properties of Oat and Barley Bran // Food and Bioprocess Technology (2023) doi:10.1007/s11947-023-03074-5 (međunarodna recenzija, online first)
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1.Vrana Špoljarić, Ivna; Maričić, Nikola; Novotni, Dubravka; Ajredini, Saša; Voučko, Bojana; Ćurić, DuškaCharacteristics of barley sourdough during frozen storage // Proceedings of the 8th INTERNATIONAL CONGRESS FLOUR – BREAD ’15 10th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS / Koceva Komlenić, D. (ur.).
Osijek: Grafika Osijek, 2016. str. 21-32 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
2.Ajredini, Saša; Novotni, Dubravka; Čukelj, Nikolina; Krpan, Marina; Hruškar, Mirjana; Ćurić, DuškaResistance of sourdough starter cultures to freezing // Proceedings of the 8th INTERNATIONAL CONGRESS FLOUR – BREAD ’15 10th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS / Koceva Komlenić, Daliborka (ur.).
Osijek: Grafika Osijek, 2016. str. 11-20 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
3.Voučko, Bojana; Vrana Špoljarić, Ivna; Ajredini, Saša; Čukelj, Nikolina; Novotni, Dubravka; Hruškar, Mirjana; Ćurić, DuškaQUALITY OF VACUUM COOLED GLUTEN FREE BREAD // Proceedings of 2nd FaBE 2015 - International Conference on Food and Biosystems Engineering / Petrotos, K., Leontopoulos, S. (ur.).
Mikonos, Grčka, 2015. str. 176-181 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
4.Novotni, Dubravka; Čukelj, Nikolina; Vrana Špoljarić, Ivna; Voučko, Bojana; Dujmić, Filip; Brnčić, Mladen; Ćurić, DuškaGluten free-bread structure initiated by ultrasound assisted mixing // Proceedings of 2nd FaBE 2015 - International Conference on Food and Biosystems Engineering / Petrotos, K. ; Leontopoulos, S. (ur.).
Larissa, 2015. str. 31-36 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
5.Smerdel, Bojana; Vrana Špoljarić, Ivna; Čukelj, Nikolina; Bosiljkov, Tomislav; Brnčić, Mladen; Novotni, Dubravka; Ćurić, DuškaEffect of high intensity ultrasound on properties of starch pastes // Proceedings of 7th International Congress Flour-Bread’13 and 9th Croatian Congress of Cereal Technologists Brašno-Kruh’13 / Jukić, Marko (ur.).
Osijek: Grafika Osijek, 2014. str. 327-335 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
6.Vrana Špoljarić, Ivna; Smerdel, Bojana; Čukelj, Nikolina; Dujmić, Filip; Brnčić, Mladen; Novotni, Dubravka; Ćurić, DuškaUltrasound Assisted Extraction of Soluble Dietary Fiber from Cereal Bran // Proceedings of 7th International Congress Flour-Bread’13 and 9th Croatian Congress of Cereal Technologists Brašno-Kruh’13 / Jukić, Marko (ur.).
Osijek: Grafika Osijek, 2014. str. 203-210 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
7.Novotni, Dubravka; Škara, Nikica; Tušak, Dubravka; Čukelj, Nikolina; Smerdel, Bojana; Ćurić, DuškaEffect of inulin, guar gum and pectin blend on dough rheology // Proceedings of 6th International Congress Flour- Bread’11 and 8th Croatian Congress of Cereal Technologists Brašno-Kruh’11 / Daliborka Koceva Komlenić (ur.).
Osijek: Grafika Osijek, 2012. str. 281-288 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
8.Novotni, Dubravka; Tušak, Dubravka; Čukelj, Nikolina; Smerdel, Bojana; Drobac, Lidija; Ćurić, DuškaEffect of sourdough addition on rheology of whole wheat and gluten-free dough // Proceedings of 6th International Congress Flour- Bread '11 and 8th Croatian Congress of Cereal Technologists / Daliborka Koceva Komlenić (ur.).
Osijek: Grafika Osijek, 2012. str. 173-179 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
9.Čukelj, Nikolina; Jankec, Igor; Kraljić, Klara; Novotni, Dubravka; Smerdel, Bojana; Ćurić, DuškaEnrichment of Gluten-free Extrudates with Flaxseed // Proceedings of 6th Central European Congress on Food / Lević, Jovanka (ur.).
Novi Sad: “Futura” – Novi Sad, 2012. str. 209-214 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
10.Čukelj, Nikolina; Smerdel, Bojana; Novotni, Dubravka; Ćurić, DuškaLignans, Total Phenols and Antioxidant Activity of Selected Cereal Grains Compared to Flaxseed // Proceedings of 7th International Congress of Food Technologists, Biotechnologists and Nutritionists / Medić, Helga (ur.).
Zagreb: Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2011. str. 120-124 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
11.Novotni, Dubravka; Ćurić, Duška; Čukelj, Nikolina; Tušak, Dubravka; Bauman, Ingrid; Đugum, JelenaInfluence of dietary fibres addition on corn dough rheology // 5th International Congress Flour - Bread ’09 ; 7th Croatian Congress of Cereal Technologists : Proceedings / Ugarčić-Hardi, Žaneta (ur.).
Osijek: University of Osijek, Faculty of Food Technology, Department of Cereal Processing Technologies, 2010. str. 232-237 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
12.Benković, Maja; Novotni, Dubravka; Tušak, Dubravka; Krpan, Marina; Bauman, Ingrid; Ćurić, DuškaImprovement of baking characteristics by transglutaminase addition // 5th International Congress Flour - Bread ’09 ; 7th Croatian Congress of Cereal Technologists : Proceedings / Ugarčić-Hardi, Ž. (ur.).
Osijek: University of Osijek, Faculty of Food Technology, Department of Cereal Processing Technologies, 2010. str. 340-346 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
13.Đugum, Jelena; Ćurić, Duška; Krvavica, Marina; Novotni, DubravkaInfluence of wheat flour extrusion cooking on texture and colour of extruded products // Proceedings of the 2008 Joint Central European Congress. Vol 1. / Ćurić, Duška (ur.).
Zagreb, 2009. str. 375-382 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
14.Colić-Barić, Irena; Sučić, Martina; Novotni, Dubravka; Neđeral Sandra; Ćurić, DuškaCan we measure the real nutritional quality of bread through nutrient density methods? // Proceedings of The 2008 Joint Central European Congress, Vol 2 / Ćurić, Duška (ur.).
Zagreb: Hrvatska gospodarska komora (HGK), 2008. str. 439-447 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
15.Ćurić, Duška; Novotni, Dubravka; Gabrić, Domagoj; Polenghi, Ombretta; Cerne, Virna; Sikora, Marek; Cukelj, NikolinaInfluence of proofing and baking time on selected properties of gluten-free bread // Proceedings of the 2008 Joint Central European Congress
Zagreb, 2008. str. 259-265 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
16.Novotni, Dubravka; Ćurić, Duška; Bauman, Ingrid; Krička, Tajana; Tušak, DubravkaExtruded Blends of Corn and Soybean Flours as Source of Proteins in Bakery Products // Proceedings of 2nd International Congress on Food Science and Food Biotechnology in Developing Countries
Saltillo, Meksiko, 2006. (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni) -
17.Novotni, Dubravka; Ćurić, Duška; Galić, Kata; Bauman, Ingrid; Krička, TajanaPoboljšanje pekarskih proizvoda dodatkom sojinih proteina // IUFOST
Nantes, Francuska, 2006. (poster, cjeloviti rad (in extenso), znanstveni) -
1.Voučko, Bojana; Radoš, Kristina; Novotni, Dubravka; Buratović, Andrea; Drakula, Saša; Habuš, Matea; Čukelj Mustač, Nikolina; Ćurić, DuškaInfluence of high-intensity ultrasound on bioactive compounds of buckwheat hulls // Proceedings of the 10th International Congress "Flour-Bread ’19", 12th Croatian Congress of Cereal Technologists "Brašno-Kruh ’19" / Strelec, I. ; Jozinović, A. ; Budžaki, S. (ur.).
Osijek: Grafika Osijek, 2020. str. 89-100 (poster, međunarodna recenzija, cjeloviti rad (in extenso), ostalo) -
2.Đugum, Jelena; Ćurić, Duška; Kovačević, Dragan; Novotni, Dubravka; Krvavica MarinaExtrusion cooking as a new trend in cereal baby food production // Book of Papers of the 13th World Congress of Food Science and Technology, Food is Life,
Nantes, 2006. str. 931-932 (poster, međunarodna recenzija, cjeloviti rad (in extenso), ostalo) -
1.Voučko, Bojana; Čukelj Mustač, Nikolina; Pereira, Cleo; Nanjara, Ljiljana; Grgić, Tomislava; Ćurić, Duška; Novotni, DubravkaFermentation performance of carob flour, proso millet flour and bran and their combinations // Book of Abstracts 10th International Congress of Food Technologists, Biotechnologists and Nutritionists
Zagreb, Hrvatska, 2023. str. 232-232 (poster, međunarodna recenzija, sažetak, znanstveni) -
2.Voučko, B., Čukelj Mustač, N., Radoš, K., Vukušić Pavičić, T., Stulić, V., Dujmić, F., Ćurić, D., Novotni, D.Influence of thermal and non-thermal pre-treatment of dough on the quality of 3D printed gluten free cereal snacks // BOOK OF ABSTRACTS 10 th International Congress of Food Technologists, Biotechnologists and Nutritionists / Komes, Draženka (ur.).
Zagreb: Croatian Society of Food Technologists, Biotechnologists and Nutritionists, Zagreb, Croatia, 2022. str. 48-49 (poster, međunarodna recenzija, sažetak, znanstveni) -
3.Radoš, Kristina; Benković, Maja; Čukelj Mustač, Nikolina; Voučko, Bojana; Tujmer, Mislav; Ćurić, Duška; Novotni, DubravkaPotential 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 ; Marković, Ksenija ; Rumora Samarin, Ivana (ur.).
Zagreb: Croatian Society of Food Technologists, Biotechnologists and Nutritionists, Zagreb, Croatia, 2022. str. 37-37 (poster, međunarodna recenzija, sažetak, znanstveni) -
4.Habuš, Matea; Vukušić Pavičić, Tomislava; Benković, Maja; Novotni, DubravkaEFFECT OF OIL CONTENT AND ENZYMATIC TREATMENT ON DOUGH RHEOLOGY AND PHYSICAL PROPERTIES OF 3D-PRINTED CEREAL SNACK // Cereals & Europe Spring Meeting, Book of Abstracts / Weegels, Peter ; Papageorgiou, Maria (ur.).
Thessaloniki, Grčka, 2022. str. 42-42 (predavanje, međunarodna recenzija, sažetak, znanstveni) -
5.Voučko, Bojana; Čukelj Mustač, Nikolina; Radoš, Kristina; Varga, Katarina; Drakula, Saša; Ćurić, Duška; Novotni, DubravkaDevelopment of High-Fibre, FODMAPs Free and gluten free crackers // 7th Whole Grain Summit “From Science to Global application” : Book of Abstracts
online: ICC – International Association for Cereal Science and Technology, 2021. str. 64-64 (poster, međunarodna recenzija, sažetak, znanstveni) -
6.Ćurić, Duška; Habuš, Matea; Mykolenko, Svitlana; Novotni, Dubravka; Drakula, SašaFermentation and enzymatic treatment for degradation of fructans in amaranth and wheat bran // 7th Whole Grain Summit “From Science to Global application” : Book of Abstracts
online: ICC – International Association for Cereal Science and Technology, 2021. str. 91-92 (poster, međunarodna recenzija, sažetak, znanstveni) -
7.Habuš, Matea; Mykolenko, Svitlana; Voučko, Bojana; Ćurić, Duška; Ježek, Damir; Herceg, Zoran; Novotni, DubravkaRheological and textural properties of 3D-printed snacks and breakfast cereals enriched with grain by-products // Food Texture, Quality Safety and Biosecurity in the Global Bioeconomy, Book of Abstracts / Hadaruga, N. ; Rivis, A. ; Tudoreanu, L. ; Habershuber, A. (ur.).
Temišvar: Editura AGROPRINT, 2021. str. 78-79 (poster, međunarodna recenzija, sažetak, znanstveni) -
8.Habuš, Matea; Novotni, Dubravka; Golubić, Petra; Čukelj Mustač, Nikolina; Voučko, Bojana; Vukušić Pavičić, Tomislava; Herceg, Zoran; Ćurić, DuškaEffect of wheat bran pre-processing on physical properties of 3D-printed snacks // 16th ICC Cereal and Bread Congress Online Conference, BOOK OF ABSTRACTS
online, 2021. str. 173-173 (poster, međunarodna recenzija, sažetak, znanstveni) -
9.Habuš, Matea; Novotni, Dubravka; Drakula, Saša; Čukelj Mustač, Nikolina; Voučko, Bojana; Ćurić, DuškaInfluence of xylanase treatment and cryomilling on dietary fibre and phenolic compounds of wheat bran // Food Quality and Texture in Sustainable Production and Healthy Consumption, Book of Abstracts / Tudoreanu, L. ; Schleining, G. ; Flynn, K. ; Habershuber, A. ; Cristea, S. (ur.).
Bukurešt: Editura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina Veterinara Bucuresti, 2020. str. 79-79 (poster, međunarodna recenzija, sažetak, znanstveni) -
10.Habuš, Matea; Novotni, Dubravka; Vukušić Pavičić, Tomislava; Čukelj Mustač, Nikolina; Voučko, Bojana; Radoš, Kristina; Herceg, Zoran; Ćurić, DuškaThe influence of flour type and dough pH on 3D printing precision and colour of wholemeal snack // Food Quality and Texture in Sustainable Production and Healthy Consumption, Book of Abstracts / Tudoreanu, L. ; Schleining, G. ; Flynn, K. ; Habershuber, A. ; Cristea, S. (ur.).
Bukurešt: Editura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina Veterinara Bucuresti, 2020. str. 78-78 (poster, međunarodna recenzija, sažetak, znanstveni) -
11.Drakula, Saša; Prodanović, Ana-Marija; Tokić, Valentina; Rnjak, Viktorija; Voučko, Bojana; Čukelj Mustač, Nikolina; Novotni, Dubravka; Krpan, Marina; Hruškar, Mirjana; Ćurić, DuškaInfluence of enzymatic treatment and cryo- milling of buckwheat hulls on fibre solubility, free phenolic compounds and antioxidant capacity // Food Quality and Texture in Sustainable Production and Healthy Consumption, Book of Abstracts / Tudoreanu, L. ; Schleining, G. ; Flynn, K. ; Habershuber, A. ; Cristea, S. (ur.).
Bukurešt: Editura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina Veterinara Bucuresti, 2020. str. 75-75 (poster, međunarodna recenzija, sažetak, znanstveni) -
12.Drakula, Saša; Čukelj Mustač, Nikolina; Novotni, Dubravka; Voučko, Bojana; Krpan, Marina; Hruškar, Mirjana; Ćurić, DuškaAgents for improving the odour of gluten-free bread enriched with yellow pea flour // Food Quality and Texture in Sustainable Production and Healthy Consumption, Book of Abstracts / Tudoreanu, L. ; Schleining, G. ; Flynn, K. ; Habershuber, A. ; Cristea, S. (ur.).
Bukurešt: Editura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina Veterinara Bucuresti, 2020. str. 74-74 (poster, međunarodna recenzija, sažetak, znanstveni) -
13.Voučko, Bojana; Novotni, Dubravka; Jarni, Kristina; Drakula, Saša; Čukelj, Nikolina; Balbino, Sandra; Ćurić, DuškaOptimization of pumpkin seed cake and proso millet flour level in gluten free bread of enhanced nutritive value // Book of abstracts of 5th International Symposium on Gluten-Free Cereal Products and Beverages
Leuven, Belgija, 2019. str. 80-80 (poster, međunarodna recenzija, sažetak, znanstveni) -
14.Voučko, Bojana; Novotni, Dubravka; Buratović, Andrea; Drakula, Saša; Čukelj Mustač, Nikolina; Ćurić, DuškaINFLUENCE OF HIGH INTENSITY ULTRASOUND ON PHYSICAL PROPERTIES AND BIOACTIVE COMPONENTS OF BUCKWHEAT HULLS // 10th international congress "Flour-bread '19" 12th croatian congerss of cereal technologists "Brašno- kruh '19" Book of abstracts / Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivan ; Lončarić, Ante (ur.).
Osijek: Grafika Osijek, 2019. str. 47-47 (poster, međunarodna recenzija, sažetak, znanstveni) -
15.Habuš, Matea; Antolić, Ana; Šišić, Gabrijela; Voučko, Bojana; Čukelj Mustač, Nikolina; Novotni, Dubravka; Ćurić, DuškaHIGH-INTENSITY ULTRASOUND TREATMENT FOR THE INACTIVATION OF POLYPHENOL OXIDASE FROM WHEAT BRAN // Book of Abstracts of 10th International Congress “Flour-Bread ’19” and the 12th Croatian Congress of Cereal Technologists “Brašno-Kruh ’19 / Jozinović, A. ; Budžaki, S. ; Strelec, I. ; Lončarić, A. (ur.).
Osijek: Grafika Osijek, 2019. str. 44-44 (poster, međunarodna recenzija, sažetak, znanstveni) -
16.Novotni, DubravkaGLYCAEMIC INDEX OF BREAD // Book of Abstracts of 10th International Congress “Flour-Bread ’19” and the 12th Croatian Congress of Cereal Technologists “Brašno-Kruh ’19 / Jozinović, A. ; Budžaki, S. ; Strelec, I. ; Lončarić, A. (ur.).
Osijek: Grafika Osijek, 2019. str. 93-93 (radionica, međunarodna recenzija, sažetak, znanstveni) -
17.Molnar, Dunja; Novotni, Dubravka; Ščetar, Mario; Bosiljkov, TomislavOptimization of biscuits formulation with grape and aronia pomace as cocoa substitutes // Book of abstracts / Jozinović, A. ; Budžaki, S. ; Strelec, I. ; Lončarić, I. (ur.).
Osijek: Grafika Osijek, 2019. str. 71-71 (poster, međunarodna recenzija, sažetak, znanstveni) -
18.Drakula, Saša; Budimir, Valentina; Krpan, Marina; Novotni, Dubravka; Voučko, Bojana; Čukelj Mustač, Nikolina; Hruškar, Mirjana; Ćurić, DuškaSensory properties of gluten-free bread with pea flour and improvement agents // 10th International Congress „Flour-Bread ′19” and the 12th Croatian Congress of Cereal Technologists „Brašno-Kruh ′19.”, Book of Abstracts / Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica ; Lončarić, Ante (ur.).
Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, 2019. str. 62-62 (poster, međunarodna recenzija, sažetak, ostalo) -
19.Čukelj, Nikolina; Voučko, Bojana; Drakula, Saša; Roščić, Lucija; Buljat, Ana Marija; Novotni, Dubravka; Gudelj, Anamarija; Ćurić, DuškaInfluence of High Intensity Ultrasound on Bioactive Components and Enzymatic Browning of Millet Bran // Book of abstracts, 9th International congress of food technologists, biotechnologists and nutritionists / Kovačević Ganić, Karin ; Dragović-Uzelac, Verica ; Balbino, Sandra (ur.).
Zagreb: Croatian Society of Food Technologists, Biotechnologists and Nutritionists, printed by: MGM studio Noverl d.o.o., Zagreb, 2018. str. 102-102 (poster, međunarodna recenzija, sažetak, znanstveni) -
20.Benković, Maja; Novotni, Dubravka; Voučko, Bojana; Ćurić, Duška; Ježek, Damir; Čukelj, NikolinaInfluence of Cryo-Grinding on Particle Size Distribution of Proso Millet Bran Fraction // The 20th international research conference proceedings
Pariz: International research conference, 2018. str. 2034-2034 (poster, međunarodna recenzija, sažetak, znanstveni) -
21.Voučko, B., Benković, M., Čukelj, N., Drakula, S., Novotni, D., Balbino, S., Ćurić, D.Influence of cryo-grinding on antioxidant activity and amount of free phenolic acids, rutin and tyrosol in whole grain buckwheat and pumpkin seed cake. // International science index 20 2018
Pariz, 2018. str. 2049-2049 (ostalo, međunarodna recenzija, sažetak, znanstveni) -
22.Drakula, Saša; Kovač, Valentina; Krpan, Marina; Novotni, Dubravka; Čukelj, Nikolina; Voučko, Bojana; Hruškar, Mirjana; Ćurić, DuškaSensory analysis of the odour of gluten-free bread with sourdough and pea flour addition // VII INTERNATIONAL SYMPOSIUM ON SOURDOUGH “Sourdough for health”, Book of Abstracts
Cork, Irska, 2018. str. 64-64 (poster, međunarodna recenzija, sažetak, znanstveni) -
23.Novotni, Dubravka; Ćurić, DuškaAre consumers concerns on gluten toxicity justified? // Book of Abstracts 8th International Congress Flour-Bread '15 and 10th Croatian Congress of Cereal Technologists / Daliborka Koceva Komlenić (ur.).
Osijek: Grafika Osijek, 2015. str. 9-9 (plenarno, međunarodna recenzija, sažetak, znanstveni) -
24.Čukelj, Nikolina; Novotni, Dubravka; Voučko, Bojana; Vrana Špoljarić, Ivna; Putnik, Predrag; Ćurić, DuškaCrotian consumers' attitudes and purchase intentions towards functional cookies // 8th International Congress Flour-Bread ’15 and 10th Croatian Congress of Cereal Technologists Brašno-Kruh '15: Book of Abstracts / Koceva Komlenić, D. (ur.).
Osijek: Grafika Osijek, 2015. str. 64-64 (poster, međunarodna recenzija, sažetak, znanstveni) -
25.Ljiljana Nanjara, Dubravka Novotni, Nikolina Čukelj, Bojana Smerdel, Duška ĆurićComparative analysis of objective and subjective quality of different types of bread // 8th International Congress of Food technologists, Biotechnologists and Nutritionists, Book of abstracts / Frece, Jadranka (ur.).
Koprivnica: Baltazar, 2014. str. 189-189 (poster, međunarodna recenzija, sažetak, znanstveni) -
26.Azra Hadžić Josipović, Duška Ćurić, Dubravka Novotni, Bojana Smerdel, Ivna Vrana Špoljarić, Nikolina ČukeljNew product development: mixed cereal meal // 8th International Congreass of Food Technologists, Biotechnologists and Nutritionists, Book of abstracts / Frece, Jadranka (ur.).
Koprivnica: Baltazar, 2014. str. 200-200 (poster, međunarodna recenzija, sažetak, znanstveni) -
27.Čukelj, Nikolina; Smerdel, Bojana; Vrana Špoljarić, Ivna; Novotni, Dubravka; Ćurić, DuškaInfluence of Baking on Phenolic Compounds of Wholegrain Flaxseed Cookies // Bioactive Compounds in Cereal Grains and Foods
Beč, 2014. str. 49-49 (poster, sažetak, znanstveni) -
28.Ćurić, Duška; Ugarčić, Žaneta; Novotni, Dubravka; Koceva Komlenić, Daliborka; Jukić, MarkoStanje u mlinskoj, pekarskoj i tjesteničarskoj industriji te perspektive razvoja tih vrsta industrije // Znanstveni skup Proizvodnja hrane i šumarstvo - temelj razvoja istočne Hrvatske : u povodu 20. obljetnice utemeljenja Znanstvenog vijeća za poljoprivredu i šumarstvo : sažeci / Matić, Slavko ; Tomić, Franjo ; Anić, Igor (ur.).
Zagreb: Hrvatska akademija znanosti i umjetnosti (HAZU), 2013. str. 30-31 (plenarno, domaća recenzija, sažetak, znanstveni) -
29.Novotni, Dubravka; Škara, Nikica; Čukelj, Nikolina; Smerdel, Bojana; Tušak, Dubravka; Ćurić, DuškaEffect of inulin, guar gum and pectin on dough rheology // 6th International Congress and 8th Croatian Congress of Cereal Technologists "Flour-Bread’11 = Brašno-Kruh’11" : Book of Abstracts / Koceva Komlenić, Daliborka (ur.).
Osijek: Faculty of Food Technology, 2011. str. 61-61 (poster, međunarodna recenzija, sažetak, znanstveni) -
30.Novotni, Dubravka; Tušak, Dubravka; Čukelj, Nikolina; Smerdel, Bojana; Drobac, Lidija; Ćurić, DuškaEffect of Sourdough Addition on Rheology of Whole Wheat and Gluten-Free Dough // Book of Abstracts / Koceva Komlenić, Daliborka (ur.).
Osijek: Faculty of Food Technology Osijek, Universitiy of Osijek, Croatia, 2011. str. 43-43 (poster, međunarodna recenzija, sažetak, znanstveni) -
31.Krička, Tajana; Mužic, Stjepan; Voća, Neven; Janječić, Zlatko; Jurišić, Vanja; Matin, Ana; Brlek, Tea; Bilandžija, Nikola; Bedeković, Dalibor; Ćurić, Duška et al.Hranidbena iskoristivost i tehnologija prerade starog kruha // XVIII Međunarodno savjetovanje Krmiva 2011: Knjiga sažetaka / Lulić, Slavko (ur.).
Zagreb: Krmiva d.o.o., 2011. str. 39-41 (predavanje, sažetak, znanstveni) -
32.Ćurić, Duška; Novotni, Dubravka; Tušak, Dubravka; Bauman, Ingrid; Krička, Tajana; Kiš, DarkoUtjecaj klimatskih promjena na tehnološku kavoću brašna ozimih pšenica // Proceedings of 4th International Congress Flour- Bread 07' / Žaneta Ugarčić- Hardi (ur.).
Osijek: TIM-Public d.o.o., 2008. str. ----- (poster, međunarodna recenzija, sažetak, znanstveni) -
33.Novotni, Dubravka; Ćurić, Duška; Galić, Kata; Bauman, Ingrid; Krička, TajanaPoboljšanje tradicionalnih pekarskih proizvoda dodatkom sojinih proteina // Food Science and Food Biotechnology in Developing Countries
Saltillo, Meksiko, 2007. (poster, sažetak, ostalo) -
34.Ćurić, Duška; Novotni, Dubravka; Gabrić, Dora; Žikić, A.; Bauman, IngridDough fermentation modeling // 4th International Congress [and] 6th Croatian Congress of Cereal Tehnologists : Flour - Bread’ 07 : abstract book / Ugarčić Hardi, Žaneta (ur.).
Osijek: Faculty of Food Technology, Departmen of Cereal Processing Technologies, 2007. str. 72-72 (poster, međunarodna recenzija, sažetak, znanstveni) -
1.Novotni, DubravkaImpact of high-intensity ultrasound on the biochemical and technological properties of cereal material // International Conference on Natural Bioactive Products for Food and Health
Tanger, Maroko, 2022. (predavanje, neobjavljeni rad, znanstveni) -
2.Drakula, Saša; Čukelj Mustač, Nikolina; Novotni, Dubravka; Radoš, Kristina; Voučko, Bojana; Krpan, Marina; Hruškar, Mirjana; Ćurić, DuškaImproving volatile compounds profile and flavour of gluten-free bread enriched with yellow pea flour // EFFoST 2020 International Conference
online, 2020. str. x-x (poster, međunarodna recenzija, sažetak, znanstveni) -
3.Novotni, Dubravka; Mutak, Nika; Nanjara, Ljiljana; Čukelj Mustač, Nikolina; Drakula, Saša; Voučko, Bojana; Ćurić, DuškaCarob Sourdough as a functional ingredient for bread // 9th International Congress of Food Technologists, Biotechnologists and Nutritionists
Zagreb, Hrvatska, 2018. str. 118-118 (poster, međunarodna recenzija, sažetak, znanstveni) -
4.Vrana Špoljarić, Ivna; Voučko, Bojana; Čukelj, Nikolina; Drakula, Saša; Novotni, Dubravka; Ćurić, DuškaThe influence of fermentation conditions on the exopolysaccharides and βglucan content of barley sourdough // 31st EFFoST International Conference
Sitges, Španjolska, 2017. 0109, 1 (poster, međunarodna recenzija, sažetak, znanstveni) -
5.Vrana Špoljarić, Ivna; Čukelj, Nikolina; Drakula, Saša.; Voučko, Bojana; Novotni, Dubravka; Ćurić, DuškaThe influence of fermentation conditions on the exopolysaccharides and β-glucan content of barley sourdough // 31st EFFoST International Conference
Sitges, Španjolska, 2017. str. - (poster, međunarodna recenzija, sažetak, znanstveni) -
6.Voučko, Bojana; Čukelj, Nikolina; Drakula, Saša; Novotni, Dubravka; Dujmić, Filip; Ćurić, DuškaInfluence of High Intensity Ultrasound Treatment on Bioactive Compounds in Buckwheat and Pumpkin Seed Cake Flour // Cereals 17: 2017 AACC International Annual Meeting
San Diego (CA), Sjedinjene Američke Države, 2017. (poster, ostalo, znanstveni) -
7.Novotni, DubravkaFunkcionalni pekarski proizvodi // Tradicionalni i funkcionalni pekarski proizvodi
Knin i Šibenik, Hrvatska, 2015. (predavanje, neobjavljeni rad, znanstveni) -
8.Novotni, DubravkaZaštita autohtonih proizvoda // Razvoj novih proizvoda
Knin, Hrvatska, 2014. (predavanje, neobjavljeni rad, stručni) -
9.Ćurić, Duška; Novotni, Dubravka; Čukelj, Nikolina; Smerdel, Bojana; Škara, Nikica; Pollak, Lea; Colić Barić, Irena; Nanjara, LjiljanaPekarski proizvodi povećane prehrambene vrijednosti // Hrana kao temelj zdravlja i dugovječnosti
Zagreb, Hrvatska, 2012. (poster, neobjavljeni rad, stručni) -
10.Ćurić, Duška; Smerdel, Bojana; Novotni, Dubravka; Čukelj, Nikolina; Pollak, LeaApplication of enzyme transglutaminase in production of gluten-free bread // 6th International CIGR Technical Symposium, Toward a sustainable food chain
Nantes, Francuska, 2011. (poster, neobjavljeni rad, znanstveni) -
11.Ćurić, Duška; Gabrić, Domagoj; Novotni, Dubravka; Čukelj, Nikolina; Krička, TajanaDough Proofing Optimization by Application of Modified Gompertz Equation // IUFOST XIV World Congress of Food Science and Technology
Šangaj, Kina, 2008. (poster, međunarodna recenzija, sažetak, znanstveni) -
1.Novotni, Dubravka; Štrkalj, Lucija; Nanjara, Ljiljana; Drakula, Saša; Čukelj Mustač, Nikolina; Voučko, Bojana; Ćurić DuškaPHYSICO-CHEMICAL PROPERTIES OF GLUTEN-FREE BREAD WITH MILLET BRAN DEPENDING ON THE PARTICLE SIZE // Book of Abstracts of 5th International Symposium on Gluten-Free Cereal Products and Beverages
Leuven, Belgija, 2019. str. 81-81 (poster, međunarodna recenzija, prošireni sažetak, znanstveni) -
1.Habuš, MateaRazvoj trodimenzijski tiskanih proizvoda od žitarica obogaćenih obrađenim pšeničnim posijama, 2022., doktorska disertacija, Prehrambeno-biotehnološki fakultet, Zagreb, Hrvatska
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2.Novotni, DubravkaPREHRAMBENA VRIJEDNOST I KINETIKA STARENJA KRUHOVA PROIZVEDENIH BAKE-OFF TEHNOLOGIJOM UZ DODATAK KISELOG TIJESTA, 2011., doktorska disertacija, Prehrambeno-biotehnološki fakultet, Zagreb
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1.Pavišić, ZrinkaULTRAZVUČNA OBRADA ZOBENIH I JEČMENIH POSIJA I NJIHOVA PRIMJENA U TANKOM KRUHU, 2022., diplomski rad, diplomski, Prehrambeno-biotehnološki fakultet, Zagreb, Hrvatska
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2.Iveković, SofijaSVOJSTVA KVALITETE TRODIMENZIJSKI TISKANOGA SNACK PROIZVODA OBOGAĆENOG S FERMENTIRANIM POSIJAMA PŠENICE I AMARANTA, 2022., diplomski rad, diplomski, Prehrambeno-biotehnološki fakultet, Zagreb, Hrvatska
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3.Novak, MartinaInstrumentalno određivanje svojstava teksture čajnog peciva tijekom skladištenja, 2021., diplomski rad, preddiplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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4.Golubić, PetraFizikalna svojstva trodimenzijski tiskanog snack proizvoda obogaćenog obrađenim pšeničnim posijama, 2021., diplomski rad, diplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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5.Bogešić, IvaSenzorska svojstva keksa bez šećera i bezglutenskog kruha s dodatkom posija prosa i ksilanaze, 2020., diplomski rad, diplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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6.Zlatar, FilipOdređivanje učinka odabranih pekarskih poboljšivača na svojstva pšeničnog brašna pomoću reoloških instrumenata, 2020., diplomski rad, diplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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7.Gregov, MarijaUtjecaj ultrazvuka visokog intenziteta na enzimsku aktivnost i tehnološka svojstva pšeničnih posija, 2020., diplomski rad, diplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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8.Buratović, AndreaUtjecaj ultrazvuka visokog intenziteta na bioaktivne spojeve heljdinih ljuskica, 2019., diplomski rad, diplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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9.Šišić, GabrijelaUtjecaj ultrazvuka visokog intenziteta na fizikalna svojstva, aktivnost polifenol oksidaze i bioaktivni potencijal pšeničnih posija, 2019., diplomski rad, diplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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10.Mutak, NikaPRIMJENA ROGAČEVOG KISELOG TIJESTA U PROIZVODNJI PEKARSKIH PROIZVODA, 2018., diplomski rad, diplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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11.Crnko-Kovač, KristinaOdređivanje glikemijskog indeksa bezglutenskog kruha, 2018., diplomski rad, preddiplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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12.Antolić, AnaTEHNOLOŠKE MOGUĆNOSTI BOLJE ISKORISTIVOSTI POSIJA OD ŽITARICA, 2017., diplomski rad, diplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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13.Tomić, AlenPrimjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu, 2017., diplomski rad, preddiplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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14.Radoš, KristinaUtjecaj dodatka prekursora na spojeve arome bezglutenskog kruha, 2017., diplomski rad, diplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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15.Šicel, TanitaPrimjena smrznutog ječmenog kiselog tijesta u proizvodnji kruha, 2016., diplomski rad, diplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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16.Vulin, KarloOdgođena fermentacija tijesta u pekarstvu, 2016., diplomski rad, preddiplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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17.Balić, EmaUTJECAJ UVJETA SMRZAVANJA KISELOG TIJESTA NA PREŽIVLJAVANJE STARTER KULTURA, 2015., diplomski rad, preddiplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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18.Tomac, DonUTJECAJ UVJETA SMRZAVANJA TIJESTA NA KVALITETU KRUHA, 2015., diplomski rad, diplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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19.Maričić, NikolaUTJECAJ UVJETA SMRZAVANJA NA SVOJSTVA KISELOG TIJESTA, 2015., diplomski rad, diplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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20.Klas, KristinaPrimjena kiselog tijesta u proizvodnji bezglutenskog kruha obogaćenog proteinima, 2015., diplomski rad, preddiplomski, Prehrambeno-biotehnološki fakultet, Zagreb
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1.Novotni, DubravkaVacuum cooling of bread, 2020. (popularni rad).
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2.Đugum, J., Ćurić, D., Kovačević, D., Novotni, D., Krvavica M., Bauman I.Extrudiranje kao novi trend u proizvodnji dječje hrane od žitarica, 2006. (podatak o recenziji nije dostupan, ostalo).
