prof. dr. sc. Dubravka Novotni
Laboratorij za kemiju i tehnologiju žitarica
Radno mjesto:
redoviti profesor
Funkcija:
Predstojnik zavoda
Zavod / Katedra:
Laboratorij za kemiju i tehnologiju žitarica
Godina diplomiranja:
1998.
Godina doktoriranja:
2011.
Na sveučilištu od:
2005.
Lokacija:
314
Telefon:
4605164
Interni telefon:
1164
E-mail:
E-mail
Nastava
Prijediplomski
- Kemija i tehnologija žitarica (predmet na engleskom jeziku) (192023) — Nositelj, Nositelj
- Osnove ekološke proizvodnje hrane (269932) — Nositelj, Seminar
- Osnove prehrambenih tehnologija (39767) — Nositelj, Seminar, Terenske vježbe
- Osnove prehrambenih tehnologija namirnica biljnog podrijetla (240365) — Predavanja
- Osnove tehnologija žitarica, ugljikohidrata i konditorskih proizvoda (252720) — Predavanja, Laboratorijske vježbe
- Tehnologije proizvodnje snack proizvoda i žitarica za doručak (269929) — Predavanja
- Ekstruzija u prehrambenoj industriji (39800) — Terenske vježbe
- Osnove prehrambenih tehnologija (32429) — Terenske vježbe
- Praksa i završni rad (39866) — Laboratorijske vježbe
- Praksa i završni rad (39868) — Laboratorijske vježbe
Diplomski
- Kemija i tehnologija žitarica (53289) — Nositelj
- Kemija i tehnologija žitarica (253089) — Nositelj, Seminar, Laboratorijske vježbe
- Principi ekološke proizvodnje hrane (53690) — Nositelj, Terenske vježbe
- Tehnologija hrane za posebne prehrambene potrebe (239597) — Nositelj, Seminar
- Održivost naprednih tehnika procesiranja hrane (253085) — Predavanja
- Prehrambene tehnologije namirnica biljnog podrijetla (53683) — Predavanja, Laboratorijske vježbe
- Uvod u diplomski rad (66882) — Seminar
- Uvod u diplomski rad (172770) — Seminar
- Prehrambene tehnologije (53682) — Terenske vježbe
- Stručna praksa (172771) — Terenske vježbe
- Stručna praksa (253376) — Terenske vježbe
- Diplomski rad (66875) — Laboratorijske vježbe
- Diplomski rad (66883) — Laboratorijske vježbe
- Diplomski rad (253377) — Laboratorijske vježbe
Doktorski
- Proizvodnja hrane - integrirani pristup (165666) — Nositelj, Seminar
- Tehnologija bezglutenskih proizvoda (165620) — Nositelj, Seminar
- Tehnologije u preradi žitarica (165619) — Predavanja
Specijalistički
- Razvoj pekarskih proizvoda (291880) — Nositelj, Seminar
Znanstvene publikacije
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Ultrasound Pretreatment of Oat and Barley Bran Contributes to the β-Glucans Content and Technological Properties of Flatbread with or Without Sourdough
Food and Bioprocess Technology, 18 (2025) str. 916-932, doi: 10.1007/s11947-024-03504-y
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MIKROBNA I ENZIMSKA AKTIVNOST ZOBENOG KISELOG TIJESTA OVISNO O UVJETIMA FERMENTACIJE
(2025)
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Flatbread and consumers from the Mediterranean area: preference, perception, and innovation acceptance
Lebensmittel-Wissenschaft + Technologie = Food science and technology, 234 (2025) str. 1-13, doi: 10.1016/j.lwt.2025.118586
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3D Printing of Gluten-Free Snacks: Impact of High-Fiber Ingredients on Printability and Nutritional Profile
Book of Abstracts : 11th International Congress of Food Technologists, Biotechnologists and Nutritionists : Unlocking Science and Technology for a Healthier and Sustainable World,Prehrambeno-biotehnološki fakultet Zagreb; Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2025) str. 48-48
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Oat Sourdough Type I and II: Fermentation Kinetics, Enzymes Activity and Metabolites Concentration
Book of Abstracts : 11th International Congress of Food Technologists, Biotechnologists and Nutritionists : Unlocking Science and Technology for a Healthier and Sustainable World,Prehrambeno-biotehnološki fakultet Zagreb; Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2025) str. 54-54
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Stability and Application of Sourdough Starter from Automated Fermentation
Book of Abstracts : 11th International Congress of Food Technologists, Biotechnologists and Nutritionists : Unlocking Science and Technology for a Healthier and Sustainable World,Prehrambeno-biotehnološki fakultet Zagreb; Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2025) str. 96-96
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Comparison of 3D printing quality and post-process stability of gluten-free snacks with hydrocolloids or enzymatically treated psyllium
Food and Bioprocess Technology, 18 (2025) str. 8585-8602, doi: 10.1007/s11947-025-03936-0
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The Effect of High-Intensity Ultrasonication on the Printability of 3D Gluten-Free Snack Products
Book of Abstracts : 11th International Congress of Food Technologists, Biotechnologists and Nutritionists : Unlocking Science and Technology for a Healthier and Sustainable World,Prehrambeno-biotehnološki fakultet Zagreb; Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2025) str. 57-57
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Near-infrared spectroscopy and chemometrics in the automatization of artisan sourdough mixing process – possibilities and limitations study
Book of Abstracts : 11th International Congress of Food Technologists, Biotechnologists and Nutritionists : Unlocking Science and Technology for a Healthier and Sustainable World,Prehrambeno-biotehnološki fakultet Zagreb, (2025) str. 95-95
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ZBORNIK SAŽETAKA: Dani doktorata biotehničkog područja 2025.
Sveučilište u Zagrebu Prehrambeno-biotehnološki fakultet, (2025)
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Utilization of fruit processing by-products and edible films for enhancing nutritional value, bioactive potential and extending the shelf-life of cookies
(2024)
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Influence of post-processing conditions on the quality and volatiles of 3D-printed cerealbased
(2024)
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Flatbread from retarded dough: the influence of oat and barley sourdough fermented with bran
(2024)
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Evaluating the Effect of Baking and Vacuum Drying on 3D-Printed Cereal Snacks Quality and Aroma
(2024)
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Influence of flavouring application technique, flavour and hydrocolloid type on sensory perception of 3D-printed snacks
(2024)
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POST-PROCESSING AND FLAVOURING EFFECTS ON QUALITY OF 3D GLUTEN-FREE SNACKS
Natural Resources Green Technology and Sustainable Development 5 (2024): Book of Abstracts,University of Zagreb, Faculty of Food Technology and Biotechnology, (2024) str. 178-178
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Hydrocolloids and enzymes application for improvement improvement of 3D-printability and stability of gluten-free batter and snacks
Natural Resources Green Technology and Sustainable Development 5 (2024): Book of Abstracts,University of Zagreb, Faculty of Food Technology and Biotechnology, (2024) str. 173-173
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Fermentation Performance of Carob Flour, Proso Millet Flour and Bran for Gluten-Free Flat-Bread
Foods, 13 (2024) foods13213458, 14, doi: 10.3390/foods13213458
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Sourdough Fermentation of Oat and Barley Flour with Bran and Its Application in Flatbread Made with No-Time and Dough Retardation Methods
Fermentation, 10 (2024) 174, 17, doi: 10.3390/fermentation10030174
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Pulsed Electric Field Treatment of Oat and Barley Flour: Influence on Enzymes, Non-starch Polysaccharides, Dough Rheological Properties, and Application in Flat Bread
Food and Bioprocess Technology, x (2024) str. 1-22, doi: 10.1007/s11947-024-03383-3
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Physico-chemical properties of gluten-free bread with yellow pea flour and improving agents
(2024)
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Prediction of 3D-printed snack quality through the dough rheology using artificial neural networks
(2024)
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Volatile profile and sensory properties of gluten-free bread with yellow pea flour and sourdough
European food research and technology, 250 (2024) str. 945-960, doi: 10.1007/s00217-023-04439-y
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Evaluating the Effect of Baking and Vacuum Drying on 3D-Printed Cereal Snacks Quality and Aroma
Abstract book of 38th EFFoST International Conference 2024,KU LEUVEN, GHENT UNIVERSITY, (2024) str. 72-72
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Development of 3D-printed snacks for consumers with specific dietary needs
Natural Resources Green Technology and Sustainable Development 5 (2024): Book of Abstracts,University of Zagreb, Faculty of Food Technology and Biotechnology, (2024) str. 172-172
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Predicting 3D print snack quality using artificial neural networks (ANN) and rheological data
Natural Resources Green Technology and Sustainable Development 5 (2024): Book of Abstracts,University of Zagreb, Faculty of Food Technology and Biotechnology, (2024) str. 176-176
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Influence of shortening on the quality and consumer acceptance of savory oatcakes
(2024)
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The application of pulsed-electric field pretreated oat and barley flour for enrichment of flat bread with β-glucans
(2024)
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Proces spontane fermentacije kiselog tijesta od ječmenog i zobenog brašna
(2024)
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Non-thermal technologies for nutritional and technological improvement of oat and barley in flat bread
(2024)
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THE POTENTIAL OF USING GRAIN BY-PRODUCT IN THE DEVELOPMENT OF 3D-PRINTED SNACKS
Natural Resources Green Technology and Sustainable Development 5 (2024): Proceedings,University of Zagreb, Faculty of Food Technology and Biotechnology, (2024) str. 46-50
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8th Cereals & Europe Spring Meeting - Book of Abstracts
Cereals & Europe; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2024)
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Influence of Infill Level and Post-Processing on Physical Parameters and Betaine Content of Enriched 3D-Printed Sweet Snacks
Foods, 12 (2023) 4417, 15, doi: 10.3390/foods12244417
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Quality assessment of 3D-printed cereal-based products
Lebensmittel-Wissenschaft + Technologie = Food science and technology, (2023) , doi: 10.1016/j.lwt.2023.115065
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Traditional Croatian Breads, the “Peka”
Traditional European Breads: An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage,Springer, Cham, (2023) str. 81-95, doi: 10.1007/978-3-031-23352-4_4
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Transferring theoretical principles into practical applications: Cereals, pseudocereals, and their applications in breadmaking and other agri-food
Developing Sustainable and Health Promoting Cereals and Pseudocereals,Academic Press, (2023) str. 399-431, doi: 10.1016/B978-0-323-90566-4.00005-9
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Innovative Technologies to Extract High-Value Compounds
Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing,CRC Press, (2023) str. 87-114, doi: 10.1201/9781003141143-5
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Powder properties, rheology and 3D printing quality of gluten-free blends
Journal of food engineering, 338 (2023) 111251, 10, doi: 10.1016/j.jfoodeng.2022.111251
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Characteristics of edible films enriched with fruit by-products and their application on cookies
Food hydrocolloids, 135 (2023) str. 1-10, doi: 10.1016/j.foodhyd.2022.108191
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Application of Fruit by-Products and Edible Film to Cookies: Antioxidant Activity and Concentration of Oxidized LDL Receptor in Women—A First Approach
Applied sciences (Basel), 13 (2023) 5513, 15, doi: 10.3390/app13095513
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Ultrasound‑assisted Modification of Enzymatic and Antioxidant Activities, Functional and Rheological Properties of Oat and Barley Bran
Food and Bioprocess Technology, 16 (2023) str. 2416-2429, doi: 10.1007/s11947-023-03074-5
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Fermentation performance of carob flour, proso millet flour and bran and their combinations
Book of Abstracts 10th International Congress of Food Technologists, Biotechnologists and Nutritionists, (2023) str. 232-232
-
Consumers attidutes and nutritional profile of with fruit by-products and edible films enriched cookies
14. međunarodni znanstveno-stručni skup Hranom do zdravlja : zbornik sažetaka,Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2023) str. 57-57
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Effect of hydrocolloid addition level on quality of 3D-printed gluten-free snacks
7th International ISEKI-Food Conference „Next-generation of food research, education and industry“ : book of abstracts,ISEKI-Food Association, (2023) str. 134-134
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Ultrasonically modified enzyme activity, antioxidant capacity and physicochemical properties of cereal brans and their application in flat bread production
(2023)
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Consumer Nutritional Awareness, Sustainability Knowledge, and Purchase Intention of Environmentally Friendly Cookies in Croatia, France, and North Macedonia
Foods, 12 (2023) 3932, 17, doi: 10.3390/foods12213932
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GLUTEN FREE 3D PRINTED SNACKS: INFLUENCE OF LACCASE AND XYLANASE PRETREATMENT ON DOUGH RHEOLOGY AND SNACK QUALITY
(2023)
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Influence of hydrocolloid type on rheological properties, printability, and deformation of 3D-printed gluten-free snacks
7th International ISEKI-Food Conference „Next-generation of food research, education and industry“ : book of abstracts,ISEKI-Food Association, (2023) str. 133-133
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Development of Gluten Free Flat Breads: A Foundation for Innovation and Comparison
(2023)
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Effect of non-thermal technologies on β-glucanase activity and β-glucan properties of oat and barley
(2023)
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SVOJSTVA KVALITETE POGAČE S DODATKOM JEČMENOG ILI ZOBENOG BRAŠNA PRETHODNO OBRAĐENOG PULSIRAJUĆIM ELEKTRIČNIM POLJEM
(2023)
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DEVELOPMENT OF GLUTEN FREE FLAT BREADS: A FOUND ATION FOR INNOVATION AND COMPARISON
(2023)
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Flat bread with carob and millet flour – the sustainable staple food
Acta portuguesa de nutrição, 33 (2023) str. 93-93
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EFFECT OF CAROB AND MILLET FLOUR OR SOURDOUGH ON ACCEPTABILITIY AND STALING OF GLUTEN-FREE FLAT BREAD
(2023)
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Svojstva kvalitete pogače s dodatkom ječmenog ili zobenog brašna prethodno obrađenog pulsirajućim električnim poljem
(2023)
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Influence of thermal and non-thermal pre-treatment of dough on the quality of 3D printed gluten free cereal snacks
BOOK OF ABSTRACTS 10 th International Congress of Food Technologists, Biotechnologists and Nutritionists,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2022) str. 48-49
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Potential of psyllium as an ingredient in 3D-printed gluten-free snacks evaluated by rheology, NIR and physical properties
BOOK OF ABSTRACTS 10th International Congress of Food Technologists, Biotechnologists and Nutritionists,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2022) str. 37-37
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Impact of high-intensity ultrasound on the biochemical and technological properties of cereal material
(2022)
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EFFECT OF OIL CONTENT AND ENZYMATIC TREATMENT ON DOUGH RHEOLOGY AND PHYSICAL PROPERTIES OF 3D-PRINTED CEREAL SNACK
Cereals & Europe Spring Meeting, Book of Abstracts, (2022) str. 42-42
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Development of 3D-printed cereal-based products enriched with pre-processed wheat bran
(2022)
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Optimization and Validation of a HS-SPME/GC–MS Method for the Analysis of Gluten-Free Bread Volatile Flavor Compounds
Food analytical methods, 15 (2022) 1155, 1170, doi: 10.1007/s12161-021-02076-3
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Bioprocessing of Wheat and Amaranth Bran for the Reduction of Fructan Levels and Application in 3D‐Printed Snacks
Foods, 11 (2022) 1649, 15, doi: 10.3390/ foods11111649
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Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread
Food technology and biotechnology, 61 (2022) str. 73-84, doi: 10.17113/ftb.61.01.23.7776
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ULTRAZVUČNA OBRADA ZOBENIH I JEČMENIH POSIJA I NJIHOVA PRIMJENA U TANKOM KRUHU
(2022)
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Utilization of pumpkin seed oilcake and proso millet flour in enhancing gluten free bread quality
Journal of food processing and preservation, 46 (2022) e17070, 9, doi: 10.1111/jfpp.17070
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Ultrazvučna obrada zobenih i ječmenih posija i njihova primjena u tankom kruhu
(2022)
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SVOJSTVA KVALITETE TRODIMENZIJSKI TISKANOGA SNACK PROIZVODA OBOGAĆENOG S FERMENTIRANIM POSIJAMA PŠENICE I AMARANTA
(2022)
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Effect of oil content and enzymatic treatment on dough rheology and physical properties of 3D-printed cereal snack
Journal of cereal science, 108 (2022) 103559, 9, doi: 10.1016/j.jcs.2022.103559
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Development of High-Fibre and Low-FODMAP Crackers
Foods, 11 (17) (2022) 2577, 14, doi: 10.3390/foods11172577
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Composition and activity of microbiota in sourdough and their effect on bread quality and safety
Trends in Wheat and Bread Making,Academic Press ; Elsevier, (2021) str. 129-172
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Development of High-Fibre, FODMAPs Free and gluten free crackers
7th Whole Grain Summit “From Science to Global application” : Book of Abstracts,ICC – International Association for Cereal Science and Technology, (2021) str. 64-64
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Fermentation and enzymatic treatment for degradation of fructans in amaranth and wheat bran
7th Whole Grain Summit “From Science to Global application” : Book of Abstracts,ICC – International Association for Cereal Science and Technology, (2021) str. 91-92
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Instrumentalno određivanje svojstava teksture čajnog peciva tijekom skladištenja
(2021)
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Influence of particle size reduction and high-intensity ultrasound on polyphenol oxidase, phenolics and technological properties of wheat bran
Journal of food processing and preservation, 45 (2021) e15204, 12, doi: 10.1111/jfpp.15204
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Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre‑processing on Browning and 3D Printing Performance of Snacks
Food and Bioprocess Technology, 1 (2021) str. 1-15, doi: 10.1007/s11947-021-02732-w
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Effect of wheat bran pre-processing on physical properties of 3D-printed snacks
16th ICC Cereal and Bread Congress Online Conference, BOOK OF ABSTRACTS, (2021) str. 173-173
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The quality and shelf life of biscuits with cryo-ground proso millet and buckwheat by-products
Journal of food processing and preservation, 15532 (2021) 15532, 12, doi: 10.1111/jfpp.15532
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Fizikalna svojstva trodimenzijski tiskanog snack proizvoda obogaćenog obrađenim pšeničnim posijama
(2021)
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Rheological and textural properties of 3D-printed snacks and breakfast cereals enriched with grain by-products
Food Texture, Quality Safety and Biosecurity in the Global Bioeconomy, Book of Abstracts,Editura AGROPRINT, (2021) str. 78-79
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Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies
Foods, 10 (2021) 193, 15, doi: 10.3390/foods10010193
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High-intensity ultrasound treatment for prolongation of wheat bran oxidative stability
LWT Lebensmittel-wissenschaft und-technologie-food science and technology,Lebensmittel-Wissenschaft + Technologie = Food science and technology, 151 (2021) 112110, 7, doi: 10.1016/j.lwt.2021.112110
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The effect of cryo-grinding and size separation on bioactive profile of buckwheat hulls
International journal of food science & technology, 15137 (2021) 15137, 9, doi: 10.1111/ijfs.15137
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Alteration of phenolics and antioxidant capacity of gluten-free bread by yellow pea flour addition and sourdough fermentation
Food bioscience, 44 (2021) 101424, 10, doi: 10.1016/j.fbio.2021.101424
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The influence of flour type and dough pH on 3D printing precision and colour of wholemeal snack
Food Quality and Texture in Sustainable Production and Healthy Consumption, Book of Abstracts,Editura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina Veterinara Bucuresti, (2020) str. 78-78
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Utjecaj ultrazvuka visokog intenziteta na enzimsku aktivnost i tehnološka svojstva pšeničnih posija
(2020)
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Storage stability, micronisation, and application of nutrient-dense fraction of proso millet bran in gluten-free bread
Journal of cereal science, 91 (2020) 102864, 7, doi: 10.1016/j.jcs.2019.102864
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Sourdough Fermentation of Carob Flour and Its Application to Wheat Bread
Food technology and biotechnology, 58 (2020) str. 465-474, doi: 10.17113/ftb.58.04.20.6892
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The optimisation of biscuit formulation with grape and aronia pomacepowders as cocoa substitutes
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 15 (2020) str. 38-44, doi: 10.31895/hcptbn.15.1-2.5
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Influence of high-intensity ultrasound on bioactive compounds of buckwheat hulls
Proceedings of the 10th International Congress "Flour-Bread ’19", 12th Croatian Congress of Cereal Technologists "Brašno-Kruh ’19",Grafika Osijek, (2020) str. 89-100
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Vacuum cooling of bread
(2020)
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Određivanje učinka odabranih pekarskih poboljšivača na svojstva pšeničnog brašna pomoću reoloških instrumenata
(2020)
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Senzorska svojstva keksa bez šećera i bezglutenskog kruha s dodatkom posija prosa i ksilanaze
(2020)
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Influence of xylanase treatment and cryomilling on dietary fibre and phenolic compounds of wheat bran
Food Quality and Texture in Sustainable Production and Healthy Consumption, Book of Abstracts,Editura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina Veterinara Bucuresti, (2020) str. 79-79
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Improving volatile compounds profile and flavour of gluten-free bread enriched with yellow pea flour
(2020)
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Influence of enzymatic treatment and cryo- milling of buckwheat hulls on fibre solubility, free phenolic compounds and antioxidant capacity
Food Quality and Texture in Sustainable Production and Healthy Consumption, Book of Abstracts,Editura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina Veterinara Bucuresti, (2020) str. 75-75
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Agents for improving the odour of gluten-free bread enriched with yellow pea flour
Food Quality and Texture in Sustainable Production and Healthy Consumption, Book of Abstracts,Editura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina Veterinara Bucuresti, (2020) str. 74-74
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Freezing of Bread
Encyclopedia of Food Security and Sustainability,Elsevier, (2019) str. 498-502, doi: 10.1016/B978-0-08-100596-5.22581-X
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A Simple HS-SPME/GC-MS Method for Determination of Acrolein from Sourdough to Bread
Food analytical methods, 12 (2019) str. 2582-2590, doi: 10.1007/s12161-019-01612-6
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The optimization of biscuit formulation with grape and aronia pomace as cocoa substitutes
(2019)
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Optimisation of High Intensity Ultrasound Treatment of Proso Millet Bran to Improve Physical and Nutritional Quality
Food technology and biotechnology, 57 (2019) str. 183-190, doi: 10.17113/ftb.57.02.19.6100
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INFLUENCE OF HIGH INTENSITY ULTRASOUND ON PHYSICAL PROPERTIES AND BIOACTIVE COMPONENTS OF BUCKWHEAT HULLS
10th international congress "Flour-bread '19" 12th croatian congerss of cereal technologists "Brašno- kruh '19" Book of abstracts,Grafika Osijek, (2019) str. 47-47
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GLYCAEMIC INDEX OF BREAD
Book of Abstracts of 10th International Congress “Flour-Bread ’19” and the 12th Croatian Congress of Cereal Technologists “Brašno-Kruh ’19,Grafika Osijek, (2019) str. 93-93
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PHYSICO-CHEMICAL PROPERTIES OF GLUTEN-FREE BREAD WITH MILLET BRAN DEPENDING ON THE PARTICLE SIZE
Book of Abstracts of 5th International Symposium on Gluten-Free Cereal Products and Beverages, (2019) str. 81-81
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Optimization of biscuits formulation with grape and aronia pomace as cocoa substitutes
Book of abstracts,Grafika Osijek, (2019) str. 71-71
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Optimization of pumpkin seed cake and proso millet flour level in gluten free bread of enhanced nutritive value
Book of abstracts of 5th International Symposium on Gluten-Free Cereal Products and Beverages, (2019) str. 80-80
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HIGH-INTENSITY ULTRASOUND TREATMENT FOR THE INACTIVATION OF POLYPHENOL OXIDASE FROM WHEAT BRAN
Book of Abstracts of 10th International Congress “Flour-Bread ’19” and the 12th Croatian Congress of Cereal Technologists “Brašno-Kruh ’19,Grafika Osijek, (2019) str. 44-44
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Utjecaj ultrazvuka visokog intenziteta na fizikalna svojstva, aktivnost polifenol oksidaze i bioaktivni potencijal pšeničnih posija
(2019)
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Utjecaj ultrazvuka visokog intenziteta na bioaktivne spojeve heljdinih ljuskica
(2019)
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Mogućnosti upotrebe nusproizvoda mlinske industrije za proizvodnju funkcionalne hrane
Neke mogućnosti iskorištenja nusproizvoda prehrambene industrije - knjiga 2,Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2019) str. 37-62
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Sensory properties of gluten-free bread with pea flour and improvement agents
10th International Congress „Flour-Bread ′19” and the 12th Croatian Congress of Cereal Technologists „Brašno-Kruh ′19.”, Book of Abstracts,Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2019) str. 62-62
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Influence of Cryo-Grinding on Particle Size Distribution of Proso Millet Bran Fraction
The 20th international research conference proceedings,International research conference, (2018) str. 2034-2034
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Sensory analysis of the odour of gluten-free bread with sourdough and pea flour addition
VII INTERNATIONAL SYMPOSIUM ON SOURDOUGH “Sourdough for health”, Book of Abstracts, (2018) str. 64-64
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Influence of cryo-grinding on antioxidant activity and amount of free phenolic acids, rutin and tyrosol in whole grain buckwheat and pumpkin seed cake.
International science index 20 2018, (2018) str. 2049-2049
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Carob Sourdough as a functional ingredient for bread
(2018) str. 118-118
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Influence of High Intensity Ultrasound on Bioactive Components and Enzymatic Browning of Millet Bran
Book of abstracts, 9th International congress of food technologists, biotechnologists and nutritionists,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2018) str. 102-102
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PRIMJENA ROGAČEVOG KISELOG TIJESTA U PROIZVODNJI PEKARSKIH PROIZVODA
(2018)
-
Određivanje glikemijskog indeksa bezglutenskog kruha
(2018)
-
TEHNOLOŠKE MOGUĆNOSTI BOLJE ISKORISTIVOSTI POSIJA OD ŽITARICA
(2017)
-
Frozen stored barley sourdough: stability and application to wheat bread
Croatian journal of food science and technology, 9 (2017) str. 173-181, doi: 10.17508/CJFST.2017.9.2.14
-
Primjena brašna od ekstrudiranog integralnog kukuruza u pekarstvu
(2017)
-
Influence of High Intensity Ultrasound Treatment on Bioactive Compounds in Buckwheat and Pumpkin Seed Cake Flour
(2017)
-
Influence of Barley Sourdough and Vacuum Cooling on Shelf-Life Quality of Partially Baked Bread
Food technology and biotechnology, 55 (2017) str. 464-474, doi: 10.17113/ftb.55.04.17.5123
-
The influence of fermentation conditions on the exopolysaccharides and β-glucan content of barley sourdough
(2017) str. ---
-
Flaxseed and multigrain mixtures in the development of functional biscuits
LWT - Food Science and Technology,Lebensmittel-Wissenschaft + Technologie = Food science and technology, 86 (2017) str. 85-92, doi: 10.1016/j.lwt.2017.07.048
-
Utjecaj dodatka prekursora na spojeve arome bezglutenskog kruha
(2017)
-
The influence of fermentation conditions on the exopolysaccharides and βglucan content of barley sourdough
(2017) 0109, 1
-
Market potential of lignans and omega-3 functional cookies
British food journal, 118 (2016) str. 2420-2433, doi: 10.1108/BFJ-03-2016-0117
-
Odgođena fermentacija tijesta u pekarstvu
(2016)
-
Primjena smrznutog ječmenog kiselog tijesta u proizvodnji kruha
(2016)
-
Characteristics of barley sourdough during frozen storage
Proceedings of the 8th INTERNATIONAL CONGRESS FLOUR – BREAD ’15 10th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS,Grafika Osijek, (2016) str. 21-32
-
Resistance of sourdough starter cultures to freezing
Proceedings of the 8th INTERNATIONAL CONGRESS FLOUR – BREAD ’15 10th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS,Grafika Osijek, (2016) str. 11-20
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Kiselo tijesto statusni simbol ozbiljnog pekara
Hrvatski pekar : stručni časopis za pekarstvo, mlinarstvo, slastičarstvo, tjesteničarstvo i industrijsku ambalažu, 146 (2016) str. 6-8
-
Kruh u službi zdravlja
Hrvatski pekar : stručni časopis za pekarstvo, mlinarstvo, slastičarstvo, tjesteničarstvo i industrijsku ambalažu, 145 (2016) str. 12-14
-
QUALITY OF VACUUM COOLED GLUTEN FREE BREAD
Proceedings of 2nd FaBE 2015 - International Conference on Food and Biosystems Engineering, (2015) str. 176-181
-
Are consumers concerns on gluten toxicity justified?
Book of Abstracts 8th International Congress Flour-Bread '15 and 10th Croatian Congress of Cereal Technologists,Grafika Osijek, (2015) str. 9-9
-
Gluten free-bread structure initiated by ultrasound assisted mixing
Proceedings of 2nd FaBE 2015 - International Conference on Food and Biosystems Engineering, (2015) str. 31-36
-
Crotian consumers' attitudes and purchase intentions towards functional cookies
8th International Congress Flour-Bread ’15 and 10th Croatian Congress of Cereal Technologists Brašno-Kruh '15: Book of Abstracts,Grafika Osijek, (2015) str. 64-64
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UTJECAJ UVJETA SMRZAVANJA KISELOG TIJESTA NA PREŽIVLJAVANJE STARTER KULTURA
(2015)
-
UTJECAJ UVJETA SMRZAVANJA TIJESTA NA KVALITETU KRUHA
(2015)
-
Funkcionalni pekarski proizvodi
(2015)
-
UTJECAJ UVJETA SMRZAVANJA NA SVOJSTVA KISELOG TIJESTA
(2015)
-
Primjena kiselog tijesta u proizvodnji bezglutenskog kruha obogaćenog proteinima
(2015)
-
Bioactives in organic and conventional milled cereal products from Croatian market
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 10 (2015) str. 23-30
-
Influence of Baking on Phenolic Compounds of Wholegrain Flaxseed Cookies
Bioactive Compounds in Cereal Grains and Foods, (2014) str. 49-49
-
Effect of high intensity ultrasound on properties of starch pastes
Proceedings of 7th International Congress Flour-Bread’13 and 9th Croatian Congress of Cereal Technologists Brašno-Kruh’13,Grafika Osijek, (2014) str. 327-335
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Comparative analysis of objective and subjective quality of different types of bread
8th International Congress of Food technologists, Biotechnologists and Nutritionists, Book of abstracts,Baltazar, (2014) str. 189-189
-
Zaštita autohtonih proizvoda
(2014)
-
New product development: mixed cereal meal
8th International Congreass of Food Technologists, Biotechnologists and Nutritionists, Book of abstracts,Baltazar, (2014) str. 200-200
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AN ADDITION OF SOURDOUGH AND WHEY PROTEINS AFFECTS THE NUTRITIONAL QUALITY OF WHOLEMEAL WHEAT BREAD
Acta Scientiarum Polonorum. Technologia Alimentaria, 13 (2014) str. 43-54
-
Ultrasound Assisted Extraction of Soluble Dietary Fiber from Cereal Bran
Proceedings of 7th International Congress Flour-Bread’13 and 9th Croatian Congress of Cereal Technologists Brašno-Kruh’13,Grafika Osijek, (2014) str. 203-210
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Quality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough
International journal of food science & technology, 48 (2013) str. 2133-2142, doi: 10.1111/ijfs.12197
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Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread
Food hydrocolloids, 30 (2013) str. 428-436, doi: 10.1016/j.foodhyd.2012.06.005
-
Stanje u mlinskoj, pekarskoj i tjesteničarskoj industriji te perspektive razvoja tih vrsta industrije
Znanstveni skup Proizvodnja hrane i šumarstvo - temelj razvoja istočne Hrvatske : u povodu 20. obljetnice utemeljenja Znanstvenog vijeća za poljoprivredu i šumarstvo : sažeci,Hrvatska akademija znanosti i umjetnosti (HAZU), (2013) str. 30-31
-
Bread making
Engineering aspects of cereal and cereal-based products,CRC Press, (2013) str. 149-174
-
Pekarski proizvodi povećane prehrambene vrijednosti
(2012)
-
Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates
Journal of food and nutrition research, 51 (2012) str. 242-253
-
Enrichment of Gluten-free Extrudates with Flaxseed
Proceedings of 6th Central European Congress on Food,“Futura” – Novi Sad, (2012) str. 209-214
-
Preparation of Flaxseed for Lignan Determination by Gas Chromatography-Mass Spectrometry Method
Czech journal of food sciences, 30 (2012) str. 45-52
-
Effect of sourdough addition on rheology of whole wheat and gluten-free dough
Proceedings of 6th International Congress Flour- Bread '11 and 8th Croatian Congress of Cereal Technologists,Grafika Osijek, (2012) str. 173-179
-
Glycemic index and firming kinetics of partially baked frozen gluten-free bread with sourdough
Journal of cereal science, 55 (2012) str. 120-125, doi: 10.1016/j.jcs.2011.10.008
-
Effect of inulin, guar gum and pectin blend on dough rheology
Proceedings of 6th International Congress Flour- Bread’11 and 8th Croatian Congress of Cereal Technologists Brašno-Kruh’11,Grafika Osijek, (2012) str. 281-288
-
Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes
LWT - Food Science & Technology,Lebensmittel-Wissenschaft + Technologie = Food science and technology, 44 (2011) str. 643-649, doi: 10.1016/j.lwt.2010.11.020
-
Effect of Sourdough Addition on Rheology of Whole Wheat and Gluten-Free Dough
Book of Abstracts,Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, (2011) str. 43-43
-
Effect of inulin, guar gum and pectin on dough rheology
6th International Congress and 8th Croatian Congress of Cereal Technologists "Flour-Bread’11 = Brašno-Kruh’11" : Book of Abstracts, (2011) str. 61-61
-
Hranidbena iskoristivost i tehnologija prerade starog kruha
XVIII Međunarodno savjetovanje Krmiva 2011: Knjiga sažetaka,Krmiva, (2011) str. 39-41
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Lignans, Total Phenols and Antioxidant Activity of Selected Cereal Grains Compared to Flaxseed
Proceedings of 7th International Congress of Food Technologists, Biotechnologists and Nutritionists,Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, (2011) str. 120-124
-
NUTRITIONAL VALUE AND STALING KINETICS OF BREADS PRODUCED BY BAKE-OFF TECHNOLOGY AND SOURDOUGH ADDITION
(2011)
-
Identification and quantification of lignans in wheat bran by gas chromatography-electron capture detection
Talanta, 84 (2011) str. 127-132, doi: 10.1016/j.talanta.2010.12.025
-
Application of enzyme transglutaminase in production of gluten-free bread
(2011)
-
Glycemic index and phenolics of partially-baked frozen bread with sourdough
International Journal of Food Sciences and Nutrition,International journal of food sciences and nutrition, 62 (2011) str. 26-33
-
Dodavanje vrijednosti proizvodu primjenom β-glukana
Novi pekar, 10 (2010) str. 24-28
-
Texture and pasting properties of ultrasonically treated corn starch
Czech journal of food sciences, 28 (2010) str. 83-93
-
Antioxidant Properties of Whole Grain Cereals
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 5 (2010) str. 18-23
-
Influence of dietary fibres addition on corn dough rheology
5th International Congress Flour - Bread ’09 ; 7th Croatian Congress of Cereal Technologists : Proceedings,University of Osijek, Faculty of Food Technology, Department of Cereal Processing Technologies, (2010) str. 232-237
-
Improvement of baking characteristics by transglutaminase addition
5th International Congress Flour - Bread ’09 ; 7th Croatian Congress of Cereal Technologists : Proceedings,University of Osijek, Faculty of Food Technology, Department of Cereal Processing Technologies, (2010) str. 340-346
-
Production of high protein bread using extruded corn and soybean flour blend
Italian journal of food sciences, 21 (2009) str. 123-134
-
Optimization of extrusion cooking of corn meal as raw material for bakery products
Journal of Food Process Engineering,Journal of food process engineering, 32 (2009) str. 294-317, doi: 10.1111/j.1745-4530.2007.00217.x
-
Bread-making quality of standard winter wheat cultivars
ACS. Agriculturae conspectus scintificus,ACS - Agriculturae conspectus scientificus, 74 (2009) str. 161-167
-
Influence of wheat flour extrusion cooking on texture and colour of extruded products
Proceedings of the 2008 Joint Central European Congress. Vol 1., (2009) str. 375-382
-
Influence of proofing and baking time on selected properties of gluten-free bread
Proceedings of the 2008 Joint Central European Congress, (2008) str. 259-265
-
Can we measure the real nutritional quality of bread through nutrient density methods?
Proceedings of The 2008 Joint Central European Congress, Vol 2,Hrvatska gospodarska komora (HGK), (2008) str. 439-447
-
Utjecaj klimatskih promjena na tehnološku kavoću brašna ozimih pšenica
Proceedings of 4th International Congress Flour- Bread 07',TIM-Public d.o.o., (2008) str. -----
-
Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making
Food Research International,Food research international, 41 (2008) str. 714-719, doi: 10.1016/j.foodres.2008.05.006
-
Dough Proofing Optimization by Application of Modified Gompertz Equation
(2008)
-
Enrichment of the Traditional Bakery Products with the Soybean Proteins
Food Science and Food Biotechnology in Developing Countries, (2007)
-
Dough fermentation modeling
4th International Congress [and] 6th Croatian Congress of Cereal Tehnologists : Flour - Bread’ 07 : abstract book,Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2007) str. 72-72
-
Gluten-Free Bread Production by the Corn Meal and Soybean Flour Extruded Blend Usage
ACS. Agriculturae conspectus scintificus (Poljoprivredna znanstvena smotra),ACS - Agriculturae conspectus scientificus, 72 (2007) str. 227-232
-
Extrusion cooking as a new trend in the cereal baby food production,
IUFOST 13th World Congress of Food Science & Technology,, (2006)
-
Extrusion cooking as a new trend in cereal baby food production
Book of Papers of the 13th World Congress of Food Science and Technology, Food is Life,, (2006) str. 931-932
-
Extruded Blends of Corn and Soybean Flours as Source of Proteins in Bakery Products
Proceedings of 2nd International Congress on Food Science and Food Biotechnology in Developing Countries, (2006)
-
Enrichment of the Traditional Bakery Products with the Soybean Proteins
IUFOST, (2006)