Distribution of β-Glucan, Phenolic Acids, and Proteins as Functional Phytonutrients of Hull-Less Barley Grain von Šimić, Gordana, Horvat, Daniela, Lalić, Alojzije, Koceva Komlenić, Daliborka, Abičić, Ivan, Zdunić, Zvonimir

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A Comparative Study of the Influence of Various Fungal-Based Pretreatments of Grape Pomace on Phenolic Compounds Recovery von elo, Gordana, Planini?, Mirela, Ti?ma, Marina, Grgi?, Josipa, Perkovi?, Gabriela, Koceva Komleni?, Daliborka, Buci?-Koji?, Ana

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A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation von Selo, Gordana, Planinic, Mirela, Tisma, Marina, Tomas, Srecko, Koceva Komlenic, Daliborka, Bucic-Kojic, Ana

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Quality evaluation of biscuits produced from composite blends of pumpkin seed oil press cake and wheat flour von Jukić, Marko, Lukinac, Jasmina, Čuljak, Jaka, Pavlović, Mateja, Šubarić, Drago, Koceva Komlenić, Daliborka

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Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies von Nakov, Gjore, Brandolini, Andrea, Hidalgo, Alyssa, Ivanova, Nastia, Jukić, Marko, Komlenić, Daliborka Koceva, Lukinac, Jasmina

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Application of the Falling Number Method in the Evaluation of the α-Amylase Activity of Malt Flour von Jukić, Marko, Šumanovac, Franjo, Nakov, Gjore, Šimić, Gordana, Komlenić, Daliborka Koceva, Ivanova, Nastia, Lukinac, Jasmina

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Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour von Jukić, Marko, Nakov, Gjore, Komlenić, Daliborka Koceva, Vasileva, Nastia, Šumanovac, Franjo, Lukinac, Jasmina

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Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers von Nakov, Gjore, Brandolini, Andrea, Estivi, Lorenzo, Bertuglia, Katia, Ivanova, Nastia, Jukić, Marko, Komlenić, Daliborka Koceva, Lukinac, Jasmina, Hidalgo, Alyssa

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Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies von Nakov, Gjore, Jukić, Marko, Šimić, Gordana, Šumanovac, Franjo, Komlenić, Daliborka Koceva, Lukinac, Jasmina

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Production and analysis of the flour from the hull-less barley von Šimić, Gordana, Lalić, Alojzije, Horvat, Daniela, Zdunić, Zvonimir, Koceva Komlenić, Daliborka, Bucić-Kojić, Ana, Planinić, Mirela, Tišma, Marina

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Evaluation of visual characteristics of beer using the computer vision method von Lukinac, Jasmina, Koceva Komlenić, Daliborka, Mastanjević, Kristina, Nakov, Gjore, Mastanjević, Krešimir, Krstanović, Vinko, Jukić, Marko

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Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress von Kosović, Indira, Jukić, Marko, Jozinović, Antun, Ačkar, Đurđica, Koceva Komlenić, Daliborka

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Prevention of urogenital infections by oral administration of probiotic lactobacilli von Vedran Slačanac, Jovica Hardi, Mirela Lučan, Rajka Božanić, Sabina Galić, Daliborka Koceva-Komlenić

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Modelling the browning of bakery products during baking: a review von Lukinac, Jasmina, Komlenić, Daliborka Koceva, Čolić, Mirela Lučan, Nakov, Gjore, Jukić, Marko

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Influence of cookies composition on temperature profiles and qualitative parameters during baking von Budžaki, Sandra, Koceva Komlenić, Daliborka, Lukinac Čačić, Jasmina, Čačić, F., Jukić, M., Kožul, Ž.

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Quality assessment of sponge cake with reduced sucrose addition made from composite wheat and barley malt flour von Jukić, Marko, Nakov, Gjore, Komlenić, Daliborka Koceva, Šumanovac, Franjo, Koljđeraj, Antonio, Lukinac, Jasmina

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Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect... von Slacanac, V., J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Lucan, M., J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Hardi, J., J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Krstanovic, V., J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Koceva-Komlenic, D., J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology

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Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition von Komlenić, Daliborka Koceva, Ugarčić-Hardi, Žaneta, Jukić, Marko, Planinić, Mirela, Bucić-Kojić, Ana, Strelec, Ivica

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Quality parameters of noodles made with various supplements von Ugarcic-Hardi, Z.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Jukic, M.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Koceva Komlenic, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Sabo, M.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Hardi, J.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology

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Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition: Properties of acidified bread von Komlenić, Daliborka Koceva, Ugarčić-Hardi, Žaneta, Jukić, Marko, Planinić, Mirela, Bucić-Kojić, Ana, Strelec, Ivica

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