| Glycemic index and firming kinetics of partially baked frozen gluten-free bread with sourdough D Novotni, N Čukelj, B Smerdel, M Bituh, F Dujmić, D Ćurić Journal of Cereal Science 55 (2), 120-125, 2012 | 104 | 2012 |
| Glycemic index and phenolics of partially-baked frozen bread with sourdough D Novotni, D Ćurić, M Bituh, I Colić Barić, D Škevin, N Čukelj International journal of food sciences and nutrition 62 (1), 26-33, 2011 | 65 | 2011 |
| Flaxseed and multigrain mixtures in the development of functional biscuits N Čukelj, D Novotni, H Sarajlija, S Drakula, B Voučko, D Ćurić LWT 86, 85-92, 2017 | 62 | 2017 |
| Storage stability, micronisation, and application of nutrient-dense fraction of proso millet bran in gluten-free bread NČ Mustač, D Novotni, M Habuš, S Drakula, L Nanjara, B Voučko, ... Journal of Cereal Science 91, 102864, 2020 | 57 | 2020 |
| Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread N Škara, D Novotni, N Čukelj, B Smerdel, D Ćurić Food Hydrocolloids 30 (1), 428-436, 2013 | 57 | 2013 |
| Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates B Smerdel, L Pollak, D Novotni, N Čukelj, M Benković, D Lušić, D Ćurić Journal of food and nutrition research 51 (4), 242-253, 2012 | 48 | 2012 |
| Optimization of High Intensity Ultrasound Treatment of Proso Millet Bran to Improve Physical and Nutritional Quality § NČ Mustač, B Voučko, D Novotni, S Drakula, A Gudelj, F Dujmić, D Ćurić Food technology and biotechnology 57 (2), 183, 2019 | 45 | 2019 |
| Preparation of flaxseed for lignan determination by gas chromatography-mass spectrometry method H SaraJliJa, N ČukelJ, D NoVotNi, G Mršić, M Brnčić, D Ćurić Czech J. Food Sci 30 (1), 45-52, 2012 | 44 | 2012 |
| Market potential of lignans and omega-3 functional cookies N Cukelj, P Putnik, D Novotni, S Ajredini, B Voucko, D Curic British food journal 118 (10), 2420-2433, 2016 | 35 | 2016 |
| Alteration of phenolics and antioxidant capacity of gluten-free bread by yellow pea flour addition and sourdough fermentation S Drakula, D Novotni, NČ Mustač, B Voučko, M Krpan, M Hruškar, D Ćurić Food bioscience 44, 101424, 2021 | 34 | 2021 |
| Influence of flour type, dough acidity, printing temperature and bran pre-processing on browning and 3D printing performance of snacks M Habuš, P Golubić, T Vukušić Pavičić, N Čukelj Mustač, B Voučko, ... Food and Bioprocess Technology 14, 2365-2379, 2021 | 33 | 2021 |
| Influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread. D Novotni, IV Špoljarić, S Drakula, N Čukelj, B Voučko, M Ščetar, K Galić, ... | 30 | 2017 |
| Quality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough D Novotni, N Čukelj, B Smerdel, D Ćurić International Journal of Food Science and Technology 48 (10), 2133-2142, 2013 | 29 | 2013 |
| Identification and quantification of lignans in wheat bran by gas chromatography-electron capture detection N Čukelj, I Jakasa, H Sarajlija, D Novotni, D Ćurić Talanta 84 (1), 127-132, 2011 | 28 | 2011 |
| Influence of particle size reduction and high‐intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran M Habuš, D Novotni, M Gregov, S Štifter, N Čukelj Mustač, B Voučko, ... Journal of Food Processing and preservation 45 (3), e15204, 2021 | 27 | 2021 |
| Application of cryogenic grinding pretreatment to enhance extractability of bioactive molecules from pumpkin seed cake S Balbino, M Dorić, S Vidaković, K Kraljić, D Škevin, S Drakula, B Voučko, ... Journal of food process engineering 42 (8), e13300, 2019 | 26 | 2019 |
| Integrated processing of sugarcane bagasse: arabinoxylan extraction integrated with ethanol production GM Campbell, NČ Mustač, M Alyassin, LD Gomez, R Simister, J Flint, ... Biochemical Engineering Journal 146, 31-40, 2019 | 25 | 2019 |
| A simple HS-SPME/GC-MS method for determination of acrolein from sourdough to bread S Drakula, D Novotni, NČ Mustač, B Voučko, M Krpan, M Hruškar, D Ćurić Food analytical methods 12, 2582-2590, 2019 | 20 | 2019 |
| Optimization and validation of a HS-SPME/GC–MS method for the analysis of gluten-free bread volatile flavor compounds S Drakula, NČ Mustač, D Novotni, B Voučko, M Krpan, M Hruškar, D Ćurić Food analytical methods, 1-16, 2022 | 18 | 2022 |
| Antioxidant properties of whole grain cereals N Čukelj, D Novotny, D Ćurić Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam …, 2010 | 18 | 2010 |
