Thermo-electro-optical properties of seamless metallic nanowire networks for transparent conductor applications von Esteki, K, Curic, D, Manning, H. G, Sheerin, E, Ferreira, M. S, Boland, J. J, Rocha, C. G

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Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making von Curic, D., Novotni, D., Skevin, D., Rosell, C.M., Collar, C., Le Bail, A., Colic-Baric, I., Gabric, D.

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Impact of process conditions on the structure of pre-fermented frozen dough von Gabric, D., Ben-Aissa, F., Le-Bail, A., Monteau, J.Y., Curic, D.

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Experimental simultaneous readout of the real and imaginary parts of the weak value von Hariri, A., Curic, D., Giner, L., Lundeen, J. S.

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High-dimension experimental tomography of a path-encoded photon quantum state von Curic, D., Giner, L., Lundeen, J. S.

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Preparation of flaxseed for lignan determination by gas chromatography-mass spectrometry method von Sarajlija, H., Croatian Ministry of the Interior, Zagreb (Croatia). Forensic Science Centre Ivan Vucetic, Cukelj, N., University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Novotni, D., University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Mrsic, G., Croatian Ministry of the Interior, Zagreb (Croatia). Forensic Science Centre Ivan Vucetic, Brncic, M., University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Curic, D., University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology

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THE ATTITUDES OF EUROPEAN CONSUMERS TOWARD INNOVATION IN BREAD; INTEREST OF THE CONSUMERS TOWARD SELECTED QUALITY ATTRIBUTES von LAMBERT, J.L., LE-BAIL, A., ZUNIGA, R., VAN-HAESENDONCK, I., VNZEVEREN, E., PETIT, C., ROSELL, M.C., COLLAR, C., CURIC, D., COLIC-BARIC, I., SIKORA, M., ZIOBRO, R.

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PRODUCTION OF HIGH PROTEIN BREAD USING EXTRUDED CORN AND SOYBEAN FLOUR BLEND von NOVOTNI, D, CURIC, D, GABRIC, D, CUKELJ, N, CURKO, N

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COMPARISON OF METHODOLOGIES FOR IDENTIFICATION OF PROCESS PARAMETERS AFFECTING GEOMETRIC DEVIATIONS IN PLASTIC INJECTION MOLDING OF HOUSING USING TAGUCHI METHOD von Ćurić, D., Veljković, Z. A., Duhovnik, J.

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Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes von Novotni, D., Ćurić, D., Galić, K., Škevin, D., Neđeral, S., Kraljić, K., Gabrić, D., Ježek, D.

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Experimental investigation of measurement-induced disturbance and time symmetry in quantum physics von Curic, D., Richardson, M. C., Thekkadath, G. S., Flórez, J., Giner, L., Lundeen, J. S.

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Rehydration ratio of fluid bed-dried vegetables von BobiĆ, Z., Bauman, I., ĆuriĆ, D.

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Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes: Innovative baking technologies: new starches, functional brea... von NOVOTNI, D, CURIC, D, GALIC, K, SKEVIN, D, NEDERAL, S, KRALJIC, K, GABRIC, D, JEZEK, D

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Volatile Profile of Croatian Lime Tree (Tilia sp.), Fir Honeydew (Abies alba) and Sage (Salvia officinalis) Honey von Lusic, D, Koprivnjak, O, Curic, D, Sabatini, A G, Conte, L S

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Enzymatic conversion of corn starch in twin-screw extruder von CURIE, D, KARLOVIC, D, TRIPALO, B, JEZEK, D

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Production of soluble dietary fibres from sugar beet pulp with Betanaza T enzyme in the extrusion process von JEZEK, D, CURIC, D, KARLOVIC, D, TRIPALO, B

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The influence of fungal \#a\-amylase supplementation on amylolytic activity and baking quality of flour von Curic, D, Dugum, J, Bauman, I

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Experimental simultaneous read out of the real and imaginary parts of the weak value von Hariri, A, Curic, D, Giner, L, Lundeen, J S

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The influence of fungal α-amylase supplementation on amylolytic activity and baking quality of flour von Ćurić, Duška, Ðugum, Jelena, Bauman, Ingrid

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PRETREATMENT TECHNOLOGIES IN BIOETHANOL PRODUCTION FROM LIGNOCELLULOSIC BIOMASS von Vanja Janušić, Duška Ćurić, Tajana Krička, Neven Voća, Ana Matin

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