izv. prof. Nikolina Čukelj Mustač
Laboratorij za kemiju i tehnologiju žitarica
Radno mjesto:
izvanredni profesor
Funkcija:
Pročelnik laboratorija
Zavod / Katedra:
Laboratorij za kemiju i tehnologiju žitarica
Godina diplomiranja:
2007.
Godina doktoriranja:
2013.
Na sveučilištu od:
2008.
Lokacija:
314
Telefon:
+385 1 4605164
E-mail:
E-mail
Nastava
Prijediplomski
- Ekstruzija u prehrambenoj industriji (39800) — Nositelj
- Osnove prehrambenih tehnologija namirnica biljnog podrijetla (240365) — Nositelj
- Tehnologije proizvodnje snack proizvoda i žitarica za doručak (269929) — Nositelj, Seminar, Laboratorijske vježbe
- Osnove ekološke proizvodnje hrane (269932) — Predavanja, Seminar
- Osnove tehnologija žitarica, ugljikohidrata i konditorskih proizvoda (252720) — Predavanja, Laboratorijske vježbe
- Uvod u prehrambene tehnologije (239329) — Predavanja
- Osnove prehrambenih tehnologija (32429) — Terenske vježbe
- Osnove prehrambenih tehnologija (39767) — Terenske vježbe
- Praksa i završni rad (39866) — Laboratorijske vježbe
- Praksa i završni rad (39867) — Laboratorijske vježbe
- Praksa i završni rad (39868) — Laboratorijske vježbe
Diplomski
- Kemija i tehnologija žitarica (253089) — Predavanja, Seminar, Laboratorijske vježbe
- Tehnologija hrane za posebne prehrambene potrebe (239597) — Predavanja, Seminar
- Prehrambene tehnologije (53682) — Seminar
- Uvod u diplomski rad (66876) — Seminar
- Uvod u diplomski rad (66880) — Seminar
- Uvod u diplomski rad (66882) — Seminar
- Uvod u diplomski rad (172770) — Seminar
- 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
- Tehnologije u preradi žitarica (165619) — Nositelj, Seminar
- Prehrambena vlakna kao funkcionalni sastojci hrane (165616) — Predavanja, Seminar
Specijalistički
- Razvoj pekarskih proizvoda (291880) — Predavanja, Seminar
Konzultacije
Prema dogovoru
Izabrane publikacije
Izabrani projekti
Znanstvene publikacije
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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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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)
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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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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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Book of Abstracts of 11th International Congress of Food Technologists, Biotechnologists and Nutritionists
University of Zagreb Faculty of Food Technology and Biotechnology, (2025)
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UTJECAJ UVJETA FERMENTACIJE NA ENZIMSKU AKTIVNOST I BIOAKTIVNE SPOJEVE KISELOG TIJESTA OD ZOBENOG BRAŠNA
(2025)
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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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Using the Chopin Mixolab to model the effects of arabinoxylan ingredients on breadmaking. Part 2: Predicting the effects of combinations of different arabinoxylans
Food and bioproducts processing, (2025) , doi: 10.1016/j.fbp.2024.11.025
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Influence of post-processing conditions on the quality and volatiles of 3D-printed cerealbased
(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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Evaluating the Effect of Baking and Vacuum Drying on 3D-Printed Cereal Snacks Quality and Aroma
(2024)
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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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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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Exposure assessment of the adult population in Croatia to acrylamide from grains and grain based products
8th Cereals & Europe Spring Meeting - Book of Abstracts,Cereals & Europe; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, (2024) str. 63-63
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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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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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Physico-chemical properties of gluten-free bread with yellow pea flour and improving agents
(2024)
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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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Flatbread from retarded dough: the influence of oat and barley sourdough fermented with bran
(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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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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UTJECAJ DODATKA ZAČINA, PREHRAMBENIH AROMA I HIDROKOLOIDA NA SENZORSKA SVOJSTVA BEZGLUTENSKIH 3D SNACK PROIZVODA S NISKIM UDJELOM FODMAP-A
(2024)
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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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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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THE EFFECT OF THERMAL POST-PROCESSING TECHNIQUES ON THE QUALITY OF A 3D- GLUTEN-FREE SNACK
(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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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
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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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Ultrasonically modified enzyme activity, antioxidant capacity and physicochemical properties of cereal brans and their application in flat bread production
(2023)
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UTJECAJ ENZIMA NA REOLOŠKA SVOJSTVA TIJESTA I KVALITETU 3D TISKA BEZGLUTENSKOG SNACK PROIZVOD
(2023)
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Influence of Cryogenic Grinding on the Nutritional and Antinutritional Components of Rapeseed Cake
Applied sciences (Basel), 13 (2023) , doi: doi.org/10.3390/app13105841
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Non-cereal and Legume Based Sourdough Metabolites
CRC press Taylor&Francis Group, (2023)
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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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EFFECT OF CAROB AND MILLET FLOUR OR SOURDOUGH ON ACCEPTABILITIY AND STALING OF GLUTEN-FREE FLAT BREAD
(2023)
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EFFECT OF CAROB AND MILLET FLOUR OR SOURDOUGH ON ACCEPTABILITY AND STALING OF GLUTEN FREE FLAT BREAD
(2023)
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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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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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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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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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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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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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UTJECAJ DODATKA HIDROKOLOIDA NA REOLOŠKA SVOJSTVA SMJESE ZA 3D TISKANJE I KVALITETU TISKA BEZGLUTENSKIH SNACK PROIZVODA
(2023)
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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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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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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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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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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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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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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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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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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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Razvoj receptura snack proizvoda za oboljele od sindroma iritabilnog crijeva i necelijakijske osjetljivosti na gluten
(2021)
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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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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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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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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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TRAJNOST KEKSA BEZ ŠEĆERA S DODATKOM NUSPROIZVODA PROSA I HELJDE
(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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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 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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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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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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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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Improving volatile compounds profile and flavour of gluten-free bread enriched with yellow pea flour
(2020)
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ISPITIVANJE NAVIKA KONZUMACIJE ZOBI I UTJECAJA VRSTE MASNOĆA NA KVALITETU ZOBENOG KEKSA ŠKOTSKOG TIPA
(2020)
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Application of cryogenic grinding pretreatment to enhance extractability of bioactive molecules from pumpkin seed cake
Journal of Food Process Engineering,Journal of food process engineering, 42 (2019) e13300, 13, doi: 10.1111/jfpe.13300
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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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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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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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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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Integrated processing of sugarcane bagasse: Arabinoxylan extraction integrated with ethanol production
Biochemical engineering journal, 146 (2019) str. 31-40, doi: 10.1016/j.bej.2019.03.001
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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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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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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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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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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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Proso i heljda- rijetke i zaboravljene žitarice naših krajeva
Zbornik radova 11. stručnog skupa Funkcionalna hrana u Hrvatskoj, (2018) str. 8-12
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Utjecaj kriomljevenja na veličinu čestica i bioaktivne spojeve posija prosa
(2018)
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UTJECAJ ULTRAZVUKA VISOKOG INTENZITETA NA BIOAKTIVNE SPOJEVE POSIJA PROSA
(2018)
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Utjecaj kriomljevenja na veličinu čestica posija prosa određenu metodom laserske difrakcije
(2018)
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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 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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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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CRYOGENIC GRINDING IN EVALUATION OF BIOACTIVE POTENTIAL OF PUMPKIN SEED CAKE
Book of Abstracts, (2018) str. 87-87
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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 bučine pogače i prosa u razvoju obogaćenog bezglutenskog kruha
(2017)
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Utjecaj ultrazvuka visokog intenziteta na masne kiseline i vlakna bučine pogače, prosa i heljde
(2017)
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Utjecaj ultrazvuka visokog intenziteta na slobodne fenolne spojeve i antioksidacijsku aktivnost bučine pogače, heljde i prosa
(2017)
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The influence of fermentation conditions on the exopolysaccharides and β-glucan content of barley sourdough
(2017) str. ---
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Tjestenina - drugačija među sličnima
Svijet hrane (2002), 23 (2017) str. 22-23
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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
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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
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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
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Influence of High Intensity Ultrasound Treatment on Bioactive Compounds in Buckwheat and Pumpkin Seed Cake Flour
(2017)
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The influence of fermentation conditions on the exopolysaccharides and βglucan content of barley sourdough
(2017) 0109, 1
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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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Market potential of lignans and omega-3 functional cookies
British food journal, 118 (2016) str. 2420-2433, doi: 10.1108/BFJ-03-2016-0117
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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
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Kruh u službi zdravlja
Hrvatski pekar : stručni časopis za pekarstvo, mlinarstvo, slastičarstvo, tjesteničarstvo i industrijsku ambalažu, 145 (2016) str. 12-14
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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
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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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QUALITY OF VACUUM COOLED GLUTEN FREE BREAD
Proceedings of 2nd FaBE 2015 - International Conference on Food and Biosystems Engineering, (2015) str. 176-181
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Bioactives in organic and conventional milled cereal products from Croatian market
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 10 (2015) str. 23-30
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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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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
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Influence of Baking on Phenolic Compounds of Wholegrain Flaxseed Cookies
Bioactive Compounds in Cereal Grains and Foods, (2014) str. 49-49
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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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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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Effect of high intensity ultrasound on properties of starch pastes
7th International Congress and 9th Croatian Congress of Cereal Technologists "Flour- Bread’13 = Brašno-Kruh’13" : Book of Abstracts / Marko Jukić (ur.). - Osijek : Faculty of Food Technology , 2013. 108-108.,Grafika Osijek, (2013) str. 108-108
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Enriched cereal products as a source of bioactive compounds and theit consumer acceptability
(2013)
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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
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Ultrasound Assisted Extraction of Soluble Dietary Fiber from Cereal Bran
7th International Congress and 9th Croatian Congress of Cereal Technologists "Flour-Bread’13 = Brašno-Kruh’13" : Book of Abstracts,Grafika Osijek, (2013) str. 76-76
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Phenolic Content And Antioxidant Activity of Conventional And Organic Cereal Grains
7th International Congress and 9th Croatian Congress of Cereal Technologists "Flour- Bread’13 = Brašno-Kruh’13" : Book of Abstracts, (2013) str. 37-37
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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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Enrichment of Gluten-free Extrudates with Flaxseed
Proceedings of 6th Central European Congress on Food,“Futura” – Novi Sad, (2012) str. 209-214
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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
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Pekarski proizvodi povećane prehrambene vrijednosti
(2012)
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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
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Preparation of Flaxseed for Lignan Determination by Gas Chromatography-Mass Spectrometry Method
Czech journal of food sciences, 30 (2012) str. 45-52
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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
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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
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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
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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
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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
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Application of enzyme transglutaminase in production of gluten-free bread
(2011)
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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
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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
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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
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Antioxidant Properties of Whole Grain Cereals
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 5 (2010) str. 18-23
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Production of high protein bread using extruded corn and soybean flour blend
Italian journal of food sciences, 21 (2009) str. 123-134
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Dough Proofing Optimization by Application of Modified Gompertz Equation
(2008)
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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
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Bezglutenski kruh povećane prehrambene vrijednosti
(2007)
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Dietary habits and nutrient intakes in female college students according to level of physical activity
Annals of Nutrition & Metabolism,Annals of nutrition & metabolism, (2007)