Pretraga

Rezultati

Optimizing the texture attributes of a fat-based spread using instrumental measurements [2011]

RADOČAJ, OLGICA; Dimić, Etelka ; DIOSADY, LEVENTE L.; VUJASINOVIĆ, VESNA

Starch‐based noodles: Current technologies, properties, and challenges [2022]

Bangar, Sneh Punia; Ali, N. Afzal; Olagunju, Aderonke Ibidunni; Pastor, Kristian ; Ashogbon, Adeleke Omodunbi; Dash, Kshirod; Lorenzo, Jose; Ozogul, Fatih

Can we understand food oral processing using Kano model? Case study with confectionery products [2020]

Đekić, Ilija ; Ilić, Jovan ; Guine, Raquel P.F.; Tomašević, Igor

Review on characteristics of trained sensory panels in foodscience [2021]

Đekić, Ilija ; Lorenzo, José M.; Munekata, Paulo E. S.; Gagaoua, Mohammed; Tomašević, Igor

Purple eggplant and zucchini color, mechanical properties,mastication, and sensory perception influenced by boiling andgrilling [2021]

Ilić, Jovan ; Tomašević, Igor ; Đekić, Ilija

The influence of lecithin from different sources on crystallization and physical properties of nontrans fat [2013]

Lončarević, Ivana ; Pajin, Biljana ; Omorjan, Radovan ; Torbica, Aleksandra ; Zarić, Danica ; Maksimović, Jovana ; Švarc-Gajić, Jaroslava

The impact of maltodextrin-based fat mimetics on rheological and textural characteristics of edible vegetable fat [2011]

Hadnađev, Miroslav ; Dokić, Ljubica ; Dapčević Hadnađev, Tamara ; Pajin, Biljana ; Krstonošić, Veljko

How do culinary methods affect quality and oral processing characteristics of pork ham? [2020]

Đekić, Ilija ; Ilić, Jovan ; Lorenzo, José M.; Tomašević, Igor

The Effect of Transglutaminase on Rheology and Texture of Fermented Milk Products [2013]

Iličić, Mirela ; Milanović, Spasenija ; Carić, Marijana ; Vukić, Vladimir ; Kanurić, Katarina ; Ranogajec, Marjan ; Vukić, Dajana

Possibility of the production of functional low-fat food spread of hull-less pumpkin seed flour from rheological and textural aspect [2014]

Nikolić, Ivana ; Dokić, Ljubica ; Krstonošić, Veljko ; Šereš, Zita ; Šoronja-Simović, Dragana