Cikkek nyilvánosan hozzáférhető megbízással - Nikolina Cukelj MustacTovábbi információ
Sehol sem hozzáférhető: 9
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
Megbízások: European Commission
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
Megbízások: European Commission
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
Megbízások: European Commission
High-intensity ultrasound treatment for prolongation of wheat bran oxidative stability
M Habuš, D Novotni, M Gregov, NČ Mustač, B Voučko, D Ćurić
LWT 151, 112110, 2021
Megbízások: European Commission
Effect of oil content and enzymatic treatment on dough rheology and physical properties of 3D-printed cereal snack
M Habuš, M Benković, D Iveković, TV Pavičić, NČ Mustač, B Voučko, ...
Journal of cereal science 108, 103559, 2022
Megbízások: European Commission
The quality and shelf life of biscuits with cryo‐ground proso millet and buckwheat by‐products
K Radoš, N Čukelj Mustač, M Benković, I Kuzmić, D Novotni, S Drakula, ...
Journal of food processing and preservation 46 (10), e15532, 2022
Megbízások: European Commission
The effect of cryo‐grinding and size separation on bioactive profile of buckwheat hulls
K Radoš, N Čukelj Mustač, S Drakula, D Novotni, M Benković, K Kraljić, ...
International journal of food science & technology 57 (4), 1911-1919, 2022
Megbízások: European Commission
Volatile profile and sensory properties of gluten-free bread with yellow pea flour and sourdough
S Drakula, D Novotni, N Čukelj Mustač, B Voučko, M Krpan, N Vahčić, ...
European food research and technology 250 (3), 945-960, 2024
Megbízások: European Commission
Non-cereal and Legume Based Sourdough Metabolites
M Aspri, NČ Mustač, D Tsaltas
Sourdough Innovations, 63-86, 2023
Megbízások: European Commission
Valahol hozzáférhető: 12
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
Megbízások: UK Biotechnology and Biological Sciences Research Council
Ultrasound-assisted modification of enzymatic and antioxidant activities, functional and rheological properties of oat and barley bran
T Grgić, Z Pavišić, N Maltar-Strmečki, B Voučko, N Čukelj Mustač, D Ćurić, ...
Food and Bioprocess Technology 16 (11), 2416-2429, 2023
Megbízások: European Commission
Quality assessment of 3D-printed cereal-based products
NČ Mustač, K Pastor, J Kojić, B Voučko, D Ćurić, JM Rocha, D Novotni
Lwt 184, 115065, 2023
Megbízások: European Commission
Development of High-Fibre and Low-FODMAP Crackers
K Radoš, N Čukelj Mustač, K Varga, S Drakula, B Voučko, D Ćurić, ...
Foods 11 (17), 2577, 2022
Megbízások: European Commission
Influence of particle size and xylanase pretreatment of proso millet bran on physical, sensory and nutritive features of gluten-free bread
D Novotni, L Nanjara, L Štrkalj, S Drakula, N Čukelj Mustač, B Voučko, ...
Food technology and biotechnology 61 (1), 73-84, 2023
Megbízások: European Commission
Sourdough fermentation of oat and barley flour with bran and its application in flatbread made with no-time and dough retardation methods
T Grgić, S Drakula, B Voučko, N Čukelj Mustač, D Novotni
Fermentation 10 (3), 174, 2024
Megbízások: European Commission
Influence of infill level and post-processing on physical parameters and betaine content of enriched 3D-printed sweet snacks
K Radoš, K Pastor, J Kojić, S Drakula, F Dujmić, D Novotni, ...
Foods 12 (24), 4417, 2023
Megbízások: European Commission
Ultrasound pretreatment of oat and barley bran contributes to the β-glucans content and technological properties of flatbread with or without sourdough
T Grgić, R Bleha, P Smrčková, A Synytsya, B Voučko, NČ Mustač, ...
Food and Bioprocess Technology 18 (1), 916-932, 2025
Megbízások: European Commission
Fermentation Performance of Carob Flour, Proso Millet Flour and Bran for Gluten-Free Flat-Bread
B Voučko, N Čukelj Mustač, L Nanjara, S Drakula, T Grgić, D Ćurić, ...
Foods 13 (21), 3458, 2024
Megbízások: European Commission
Utjecaj veličine čestica posija prosa i njihove prethodne obrade ksilanazom na fizikalna, senzorska i nutritivna svojstva bezglutenskog kruha
D Novotni, L Nanjara, L Štrkalj, S Drakula, N Čukelj Mustač, B Voučko, ...
Food Technology and Biotechnology 61 (1), 73-84, 2023
Megbízások: European Commission
Fermentation performance of carob flour, proso millet flour and bran and their combinations
B Voučko, N Čukelj Mustač, C Pereira, L Nanjara, T Grgić, D Ćurić, ...
10th International Congress of Food Technologists, Biotechnologists and …, 2023
Megbízások: European Commission
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