Powder properties, rheology and 3D printing quality of gluten-free blends von Radoš, Kristina, Benković, Maja, Čukelj Mustač, Nikolina, Habuš, Matea, Voučko, Bojana, Pavičić, Tomislava Vukušić, Ćurić, Duška, Ježek, Damir, Novotni, Dubravka

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Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks von Habuš, Matea, Golubić, Petra, Vukušić Pavičić, Tomislava, Čukelj Mustač, Nikolina, Voučko, Bojana, Herceg, Zoran, Ćurić, Duška, Novotni, Dubravka

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High-intensity ultrasound treatment for prolongation of wheat bran oxidative stability von Habuš, Matea, Novotni, Dubravka, Gregov, Marija, Čukelj Mustač, Nikolina, Voučko, Bojana, Ćurić, Duška

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Storage stability, micronisation, and application of nutrient-dense fraction of proso millet bran in gluten-free bread von Čukelj Mustač, Nikolina, Novotni, Dubravka, Habuš, Matea, Drakula, Saša, Nanjara, Ljiljana, Voučko, Bojana, Benković, Maja, Ćurić, Duška

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Effect of oil content and enzymatic treatment on dough rheology and physical properties of 3D-printed cereal snack von Habuš, Matea, Benković, Maja, Iveković, Damir, Vukušić Pavičić, Tomislava, Čukelj Mustač, Nikolina, Voučko, Bojana, Ćurić, Duška, Novotni, Dubravka

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Influence of particle size reduction and high‐intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran von Habuš, Matea, Novotni, Dubravka, Gregov, Marija, Štifter, Sanja, Čukelj Mustač, Nikolina, Voučko, Bojana, Ćurić, Duška

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Factors influencing maize kernel breakage – a review von Jukić, Željko, Mason, Stephen, Babić, Mirko, Vitazek, Ivan, Pliestić, Stjepan, Srečec, Siniša, Kovačev, Igor, Habuš, Matea

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The quality and shelf life of biscuits with cryo‐ground proso millet and buckwheat by‐products von Radoš, Kristina, Čukelj Mustač, Nikolina, Benković, Maja, Kuzmić, Ivana, Novotni, Dubravka, Drakula, Saša, Habuš, Matea, Voučko, Bojana, Ćurić, Duška

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Aqueous Extracts of Four Medicinal Plants and Their Allelopathic Effects on Germination and Seedlings: Their Morphometric Characteristics of Three Horticultural Plant Species von Erhatić, Renata, Horvat, Dijana, Zorić, Zoran, Repajić, Maja, Jović, Tanja, Herceg, Martina, Habuš, Matea, Srečec, Siniša

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Utilization of pumpkin seed oil cake and proso millet flour in enhancing gluten‐free bread quality von Voučko, Bojana, Novotni, Dubravka, Balbino, Sandra, Mustač, Nikolina Čukelj, Drakula, Saša, Dujmić, Filip, Habuš, Matea, Jarni, Kristina, Ćurić, Duška

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Factors influencing maize kernel breakage--a review /Cimbenici koji utjecu na lom zrna kukuruza--pregled von Jukic, Zeljk, Mason, Stephen, Babic, Mirko, Vitazek, Ivan, Pliestic, Stjepan, Srecec, Sinisa, Kovacev, Igor, Habus, Matea

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Bioprocessing of Wheat and Amaranth Bran for the Reduction of Fructan Levels and Application in 3D-Printed Snacks von Habuš, Matea, Mykolenko, Svitlana, Iveković, Sofija, Pastor, Kristian, Kojić, Jovana, Drakula, Saša, Ćurić, Duška, Novotni, Dubravka

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Synthesis of new 2-aminoimidazolones with antiproliferative activity via base promoted amino-β-lactam rearrangement von Dražić, Tonko, Vazdar, Katarina, Vazdar, Mario, Đaković, Marijana, Mikecin, Ana-Matea, Kralj, Marijeta, Malnar, Martina, Hećimović, Silva, Habuš, Ivan

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ChemInform Abstract: Synthesis of New 2-Aminoimidazolones with Antiproliferative Activity via Base Promoted Amino-[beta]-Lactam Rearrangement von Drazic, Tonko, Vazdar, Katarina, Vazdar, Mario, Dakovic, Marijana, Mikecin, Ana-Matea, Kralj, Marijeta, Malnar, Martina, Hecimovic, Silva, Habus, Ivan

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ChemInform Abstract: Synthesis of New 2‐Aminoimidazolones with Antiproliferative Activity via Base Promoted Amino‐β‐Lactam Rearrangement von Drazic, Tonko, Vazdar, Katarina, Vazdar, Mario, Dakovic, Marijana, Mikecin, Ana‐Matea, Kralj, Marijeta, Malnar, Martina, Hecimovic, Silva, Habus, Ivan

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