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Research outputs

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

Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test   [2018]

Rakita, Slađana  ; Dokić, Ljubica  ; Dapčević Hadnađev, Tamara  ; Hadnađev, Miroslav  ; Torbica, Aleksandra  

Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions   [2023]

Ilic, Jovan ; Djekic, Ilija  ; Tomasevic, Igor  ; van den Berg, Marco; Oosterlinck, Filip

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

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

Effect of Defatted Wheat Germ Content and Its Particle Size on the Rheological and Textural Properties of the Cookie Dough   [2015]

Petrović, Jovana  ; Fišteš, Aleksandar  ; Rakić, Dušan  ; Pajin, Biljana  ; Lončarević, Ivana  ; Šubarić, Drago

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  

Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product   [2016]

Lončarević, Ivana  ; Pajin, Biljana  ; Sakač, Marijana  ; Zarić, Danica  ; Rakin, Marica  ; Petrović, Jovana  ; Torbica, Aleksandra  

Effect of Transglutaminase on Texture and Flow Properties of Stirred Probiotic Yoghurt during Storage   [2014]

Iličić, Mirela  ; Milanović, Spasenija ; Carić, Marijana  ; Dokić, Ljubica  ; Kanurić, Katarina  

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