Autori: Filipcev Bojana V
Naslov | Reduction of Alternaria Toxins via the Extrusion Processing of Whole-Grain Red Sorghum Flour (Article) |
Autori | Janic-Hajnal Elizabet P ![]() ![]() ![]() ![]() ![]() |
Info | FOODS, (2024), vol. 13 br. 2, str. - |
Projekat | Ministry of Science, Technological Development, and Innovations of the Republic of Serbia |
Ispravka | Web of Science Članak Elečas Rang časopisa |
|
Naslov | Wild Garlic (Allium ursinum) Preparations in the Design of Novel Functional Pasta (Article) |
Autori | Filipcev Bojana V Kojic Jovana S Miljanic Jelena A ![]() ![]() ![]() ![]() ![]() |
Info | FOODS, (2023), vol. 12 br. 24, str. - |
Projekat | Ministry of Science, Technological Development and Innovations (NITRA), Serbia |
Ispravka | Web of Science Članak Elečas Rang časopisa |
|
Naslov | Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with the addition of proso (Article; Early Access) |
Autori | Pavlicevic Milica Z ![]() ![]() ![]() ![]() |
Info | CEREAL CHEMISTRY, (2023), vol. br. , str. - |
Projekat | Ministry of Education, Science and Technological Development of Republic of Serbia [451-0368/2022-14/200222, 451-03-9/2021-14/ 200116]; EU [316004] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: |
|
Naslov | Soybean Bran as the Fat Replacer in Gluten-Free Cookie Formulation: Physicochemical Properties and Sensory Profiles (Article) |
Autori | Milicevic Natasa Sakac Marijana B ![]() ![]() ![]() ![]() ![]() ![]() |
Info | CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY, (2023), vol. 29 br. 3, str. 179-187 |
Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [451-03- 68/2022-14/200222] |
Ispravka | Web of Science Članak Elečas Rang časopisa |
|
Naslov | Psyllium as an improver in gluten-free breads: Effect on volume, crumb texture, moisture binding and staling kinetics (Article) |
Autori | Filipcev Bojana V Pojic Milica M ![]() ![]() ![]() |
Info | LWT-FOOD SCIENCE AND TECHNOLOGY, (2021), vol. 151 br. , str. - |
Projekat | Ministry of Education, Science and Technological Development, Serbia [451-03-9/2021-14/200222] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
|
Naslov | Shelf-life study of osmodehydrated white cabbage packaged in modified atmosphere: A mathematical approach (Article) |
Autori | Cvetkovic Biljana R ![]() ![]() ![]() ![]() ![]() |
Info | JOURNAL OF APPLIED BOTANY AND FOOD QUALITY, (2021), vol. 94 br. , str. 47-52 |
Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia [451-03-68/2020-14/200222] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
|
Naslov | Identification of biomarkers in hydrosoluble extracts from spelt and wheat cultivated in different production systems (Article) |
Autori | Bodroza-Solarov Marija I Grobelnik-Mlakar Silva Pezo Lato L ![]() ![]() |
Info | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, (2021), vol. 101 br. 8, str. 3413-3421 |
Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [451-03-68/2020-14/200222] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
|
Naslov | The Effect of Freezing Conditions and Frozen Storage on the Physical and Sensory Properties of Puff Pastry (Proceedings Paper) |
Autori | Selakovic Anastasija Simurina Olivera D ![]() |
Info | PROCEEDINGS OF THE 10TH INTERNATIONAL CONGRESS FLOUR-BREAD '19 AND 12TH CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS BRASNO-KRUH '19, (2020), vol. br. , str. 29-38 |
Projekat | Serbian Ministry of Education, Science and Technological Development [TR 31055] |
Ispravka | Web of Science Citati: Web of Science Scopus |
|
Naslov | The Rheological Properties of Wheat Dough Containing Zeolite Residue (Article) |
Autori | Bodroza-Solarov Marija I Rajic Nevenka Z ![]() ![]() ![]() |
Info | CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY, (2020), vol. 26 br. 4, str. 377-384 |
Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [451-03-68/2020-14/200222] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
|
Naslov | Application of lyophilized plum pomace as a functional ingredient in a plum spread: Optimizing texture, colour and phenol antioxidants by ANN modelling (Article) |
Autori | Bajic Aleksandra R Pezo Lato L ![]() ![]() ![]() ![]() |
Info | LWT-FOOD SCIENCE AND TECHNOLOGY, (2020), vol. 130 br. , str. - |
Projekat | Ministry of Education, Science and Technological Development (Serbia) under the Agreement on the Implementation and Financing of Research of the Institute of Food Technology [451-03-68/2020-14/200222] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
|