Characterization of Byproducts Originating from Hemp Oil Processing von Pojic, Milica, Misan, Aleksandra, Sakac, Marijana, Dapčević Hadnađev, Tamara, Saric, Bojana, Milovanovic, Ivan, Hadnadev, Miroslav

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Physico-chemical characterization of protein stabilized oil-in-water emulsions von Krstonošić, Veljko S, Kalić, Marina D, Dapčević-Hadnađev, Tamara R, Lončarević, Ivana S, Hadnađev, Miroslav S

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Influence of Buckwheat Flour and Carboxymethyl Cellulose on Rheological Behaviour and Baking Performance of Gluten-Free Cookie Dough von Dapčević Hadnađev, Tamara R., Torbica, Aleksandra M., Hadnađev, Miroslav S.

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Functionality of OSA starch stabilized emulsions as fat replacers in cookies von Dapčević Hadnađev, Tamara, Hadnađev, Miroslav, Pojić, Milica, Rakita, Slađana, Krstonošić, Veljko

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Partial replacement of fat with oat and wheat bran gels: Optimization study based on rheological and textural properties von Nedeljković, Nataša, Hadnađev, Miroslav, Dapčević Hadnađev, Tamara, Šarić, Bojana, Pezo, Lato, Sakač, Marijana, Pajin, Biljana

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Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize Starches von Dapčević Hadnađev, Tamara R., Dokić, Ljubica P., Hadnađev, Miroslav S., Pojić, Milica M., Torbica, Aleksandra M.

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Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality von Janić Hajnal, Elizabet, Tomić, Jelena, Torbica, Aleksandra, Rakita, Slađana, Pojić, Milica, Živančev, Dragan, Hadnađev, Miroslav, Dapčević Hadnađev, Tamara

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Flash profile as a rapid descriptive analysis in sensory characterization of traditional dry fermented sausages von Škrobot, Dubravka, Tomić, Jelena, Dapčević-Hadnađev, Tamara, Novaković, Aleksandra, Hadnađev, Miroslav, Delić, Jovana, Mandra, Muamer

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Rice and buckwheat flour characterisation and its relation to cookie quality von Torbica, Aleksandra, Hadnađev, Miroslav, Dapčević Hadnađev, Tamara

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Free amino acid profiles of honey samples from Vojvodina (Republic of Serbia) von Sakač, Marijana, Jovanov, Pavle, Marić, Aleksandar, Tomičić, Zorica, Pezo, Lato, Dapčević-Hadnađev, Tamara, Novaković, Aleksandra

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Definition, detection, and tracking of nanowaste in foods: Challenges and perspectives von Çiçek, Semra, Yilmaz, Mustafa Tahsin, Hadnađev, Tamara Dapčević, Tadesse, Eskindir Endalew, Kulawik, Piotr, Ozogul, Fatih

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Physico-chemical properties of low-fat cookies containing wheat and oat bran gels as fat replacers von Milićević, Nataša, Sakač, Marijana, Hadnađev, Miroslav, Škrobot, Dubravka, Šarić, Bojana, Hadnađev, Tamara Dapčević, Jovanov, Pavle, Pezo, Lato

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Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test von Rakita, Slađana, Dokić, Ljubica, Dapčević Hadnađev, Tamara, Hadnađev, Miroslav, Torbica, Aleksandra

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Influence of oil phase concentration on droplet size distribution and stability of oil-in-water emulsions von Dapcevic Hadnaev, Tamara, Dokic, Petar, Krstonosic, Veljko, Hadnaev, Miroslav

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Bread Supplementation with Hemp Seed Cake: A By-Product of Hemp Oil Processing von Pojić, Milica, Dapčević Hadnađev, Tamara, Hadnađev, Miroslav, Rakita, Slađana, Brlek, Tea

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Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems von Hadnađev, Miroslav, Dapčević Hadnađev, Tamara, Dokić, Ljubica, Pajin, Biljana, Torbica, Aleksandra, Šarić, Ljubiša, Ikonić, Predrag

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Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace von Torbica, Aleksandra, Belović, Miona, Mastilović, Jasna, Kevrešan, Žarko, Pestorić, Mladenka, Škrobot, Dubravka, Dapčević Hadnađev, Tamara

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Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems von Dapčević Hadnađev, Tamara, Pajić-Lijaković, Ivana, Hadnađev, Miroslav, Mastilović, Jasna, Torbica, Aleksandra, Bugarski, Branko

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Insight into the Interaction Between Carbopol® 940 and Ionic/Nonionic Surfactant von Milanović, Maja, Krstonošić, Veljko, Dokić, Ljubica, Hadnađev, Miroslav, Dapčević Hadnađev, Tamara

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Changes in the rheological properties of wheat dough during short-term storage of wheat von Hadnađev, Miroslav, Dapčević Hadnađev, Tamara, Pojić, Milica, Torbica, Aleksandra, Tomić, Jelena, Rakita, Slađana, Janić Hajnal, Elizabet

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