The effects of osmotic dehydration of white cabbage on polyphenols and mineral content von Cvetković, Biljana R., Pezo, Lato L., Mišan, Aleksandra, Mastilović, Jasna, Kevrešan, Žarko, Ilić, Nebojša, Filipčev, Bojana

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Nutritional and sensory evaluation of wheat breads supplemented with oleic-rich sunflower seed von SKRBIC, Biljana, FILIPCEV, Bojana

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Retention of Phytochemical Compounds and Antioxidative Activity in Traditional Baked Dish "proja" Made from Pigmented Maize von Šimurina, Olivera, Filipčev, Bojana, Kiprovski, Biljana, Nježić, Zvonko, Janić Hajnal, Elizabet, Đalović, Ivica

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Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties von Škrbić, Biljana, Milovac, Snežana, Dodig, Dejan, Filipčev, Bojana

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Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles von Milicevic, Natasa, Sakac, Marijana, Saric, Bojana, Skrobot, Dubravka, Filipcev, Bojana, Simurina, Olivera, Jovanov, Pavle, Pestoric, Mladenka, Maric, Aleksandar

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SPELT VS COMMON WHEAT: POTENTIAL ADVANTAGES AND BENEFITS von Solarov, Marija Bodroža, Filipčev, Bojana

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Identification of biomarkers in hydrosoluble extracts from spelt and wheat cultivated in different production systems von Bodroža‐Solarov, Marija, Grobelnik‐Mlakar, Silva, Pezo, Lato, Keleman, Svetlana, Ilin, Sonja, Marić, Boško, Filipčev, Bojana

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Application of lyophilized plum pomace as a functional ingredient in a plum spread: Optimizing texture, colour and phenol antioxidants by ANN modelling von Bajić, Aleksandra, Pezo, Lato L., Stupar, Alena, Filipčev, Bojana, Cvetković, Biljana R., Horecki, Aleksandra Tepić, Mastilović, Jasna

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Wild Garlic ( Allium ursinum ) Preparations in the Design of Novel Functional Pasta von Filipčev, Bojana, Kojić, Jovana, Miljanić, Jelena, Šimurina, Olivera, Stupar, Alena, Škrobot, Dubravka, Travičić, Vanja, Pojić, Milica

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Betaine in Cereal Grains and Grain-Based Products von Filipčev, Bojana, Kojić, Jovana, Krulj, Jelena, Bodroža-Solarov, Marija, Ilić, Nebojša

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Reduction of Alternaria Toxins via the Extrusion Processing of Whole-Grain Red Sorghum Flour von Janić Hajnal, Elizabet, Babič, Janja, Pezo, Lato, Banjac, Vojislav, Filipčev, Bojana, Miljanić, Jelena, Kos, Jovana, Jakovac-Strajn, Breda

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Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties von Simić, Marijana, Žilić, Slađana, Šimuruna, Olivera, Filipčev, Bojana, Škrobot, Dubravka, Vančetović, Jelena

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Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation von Filipčev, Bojana, Šimurina, Olivera, Sakač, Marijana, Sedej, Ivana, Jovanov, Pavle, Pestorić, Mladenka, Bodroža-Solarov, Marija

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Buckwheat – enriched instant porridge improves lipid profile and reduces inflammation in participants with mild to moderate hypercholesterolemia von Mišan, Aleksandra, Petelin, Ana, Stubelj, Mojca, Mandić, Anamarija, Šimurina, Olivera, Pojić, Milica, Milovanović, Ivan, Jakus, Tadeja, Filipčev, Bojana, Jenko Pražnikar, Zala

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Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain von Filipčev, Bojana, Bodroža-Solarov, Marija, Pestorić, Mladenka, Šimurina, Olivera

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Shelf-life study of osmodehydrated white cabbage packaged in modified atmosphere: A mathematical approach von Biljana R Cvetković, Lato Pezo, Danijela Šuput, Biljana Lončar, Olivera Šimurina, Bojana Filipčev, Rada Jevtić-Mučibabić

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Quality of gingernut type biscuits as affected by varying fat content and partial replacement of honey with molasses von Filipcev, Bojana, Simurina, Olivera, Bodroza-solarov, Marija

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THE RHEOLOGICAL PROPERTIES OF WHEAT DOUGH CONTAINING ZEOLITE RESIDUE von Bodroza-Solarov, Marija, Rajic, Nevenka, Pezo, Lato, Kojic, Jovana, Krulj, Jelena, Filipcev, Bojana, Mucibabic, Rada Jevtic

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Prediction of commercial spaghetti quality based on sensory and physicochemical data von Pestorić, Mladenka, Mastilović, Jasna, Pezo, Lato, Belović, Miona, Škrobot, Dubravka, Šimurina, Olivera, Filipčev, Bojana, Pojić, Milica, Torbica, Aleksandra

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Characterization of the liposoluble fraction of common wheat (Triticum aestivum) and spelt (T. aestivum ssp. spelta) flours using multivariate analysis von Bodroža‐Solarov, Marija, Vujić, Đura, Ačanski, Marijana, Pezo, Lato, Filipčev, Bojana, Mladenov, Novica

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