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Research outputs
Quality Characteristics and Antioxidant Properties of Breads Supplemented with Sugar Beet Molasses-Based Ingredients
[2010]
Filipčev, Bojana Relationship of Physicochemical Characteristics with Sensory Profile of Cookies Enriched with Medicinal Herbs
[2015]
Pestorić, Mladenka Thermal Stability of Total Lipids Extracted from Zlatibor Bacon [2013]
Saicic, Snezana; Matekalo-Sverak, Vesna; Nenadović, Snežana S.Identification of phenolic profiles, fatty acid compositions, antioxidant activities, and enzyme inhibition effects of seven wheat cultivars grown in Turkey: A phytochemical approach for their nutritional value [2017]
Zengin, Gokhan; Nithiyanantham, Srinivasan; Sarikurkcu, Cengiz; Uysal, Sengul; Ceylan, Ramazan; Ramya, Karnam Satya; Mašković, PavleSolid fat content, pre-crystallization conditions, and sensory quality of chocolate with addition of cocoa butter analogues
[2016]
Torbica, Aleksandra Diverse elements in herbal tea products consumed in serbia using inductively coupled plasma mass spectrometry [2013]
Ražić, SlavicaChemical Profile of Satureja Kitaibelii Wierzb. Ex Heuff. Essential Oils: Composition of Satureja Kitaibelii Essential Oils
[2014]
Đorđević, Aleksandra Selection of Optimal Sensory Properties for the Recognition of Wholemeal Bread
[2012]
Pestorić, Mladenka Antioxidant Activity and Total Phenolic Content in Some Cereals and Legumes [2011]
Đorđević, Tijana M.Phenolic compounds, chromatic characteristics and antiradical activity of plum wines
[2017]
Miljić, Uroš Filters
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