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Research outputs
Food industry by-products as natural agents for aflatoxin control: a sustainable approach
[2025]
Miljanić, (Krulj) Jelena Protein hydrolysates obtained directly by enzymatic hydrolysis of rapeseed press cake
[2025]
Popović, Ljiljana ANTIOXIDANT ACTIVITY OF FRUITS AND VEGETABLES POMACE DURING 9 MOUNTS STORAGE DETERMINED UPON IN VITRO DIGESTION USING THREE ANTIOXIDANT METHODS [2025]
Pastor, FerencPreliminary study of different part of Blue Poppy (Papaver somniferum) as a source in bioactive compounds and utilization in food industry
[2025]
Božović, Danica Application of rapid sensory methods in new product development: a case study on sourdough-based cookies
[2025]
Škrobot, (Jambrec) Dubravka EFFECT OF STORAGE TIME ON QUALITY PARAMETERS OF FLOURS FROM FRUIT AND VEGETABLE POMACE [2025]
Micić, DarkoWild thyme (Thymus serpyllum L.): its impact on composition and texture in an innovative fresh cheese formulation
[2025]
Degenek, Jovana Stability of the osmotically dried pork meat (Longissimus dorsi) followed by thermoanalytical techniques
[2025]
Ostojić, Sanja FIBER AND FIBER´S FRACTIONS IN BISCUITS ENRICHED WITH ANTIGRAIN FLOUR OBTAINED AT INDUSTRIAL SCALE LEVEL FROM MINIMALLY PROCESSED APPLE POMACE
[2025]
Dodevska, Margarita Exploring the techno-functional properties of rapeseed protein isolates as a foundation for their practical use
[2025]
Jovanov, Pavle Filters
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