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Research outputs
The influence of different cooking treatments on vegetables' bolus properties [2023]
Ilic, Jovan GDesign, formulation and sensory evaluation of a polyphenol-rich food placebo: an example of aronia juice for food intervention studies [2017]
Kardum, Nevena Đ.Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean [2020]
Morina, FilisComposition, texture, sensorial quality, and biological activity after in vitro digestion of durum wheat pasta enriched with carrot waste extract encapsulates
[2022]
Ćetković, Gordana
Estivi, Lorenzo; Hidalgo, Alyssa;
CIJF-2013-0332 [2013]
Nikolić, Nada Č.Sugar beet molasses as an ingredient to enhance the nutritional and functional properties of gluten-free cookies
[2016]
Filipčev, Bojana Tomato waste: A potential source of hydrophilic antioxidants
[2012]
Savatović, Slađana Procyanidins in rice cooked with adzuki bean and their contribution to the reduction of nitrite to nitric oxide ((NO)-N-center dot) in artificial gastric juice [2020]
Takahama, Umeo; Hirota, Sachiko; Morina, FilisThe Mediterranean diet, but not time-restricted eating, mediates the effects of nesfatin on beta cell function among overweight, metabolically healthy individuals
[2024]
Karras, Spyridon N; Koufakis, Theocharis; Dimakopoulos, Georgios; Popovic, Djordje S Dietary fiber intake of adolescents living in a boarding school in north-eastern part of Serbia: comparison of analyzed and calculated values [2009]
Đukić, Nataša; Šobajić, SlađanaFilteri
Po tipu
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