Dubravka Škrobot

Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace

Aleksandra Torbica, Miona Belović, Jasna Mastilović et al. · Food and Bioproducts Processing · 2016 · 70 citations

Nutrition, Natural Fibres, Food Analysis +8

Fiber concentrates from raspberry and blueberry pomace in gluten‐free cookie formulation: Effect on dough rheology and cookie baking properties

Bojana Šarić, Tamara Dapčević Hadnađev, Miroslav Hadnađev et al. · Journal of Texture Studies · 2018 · 66 citations

Nutrition, Blueberry Pomace, Food Physic +12

Sensory and physico-chemical properties of wholegrain wheat bread prepared with selected food by-products

Aleksandra Torbica, Dubravka Škrobot, Elizabet Janić Hajnal et al. · LWT · 2019 · 61 citations

Food Chemistry, Food Analysis, Food By-products +6

Physico-chemical properties of low-fat cookies containing wheat and oat bran gels as fat replacers

Nataša Milićević, Marijana Sakač, Miroslav Hadnađev et al. · Journal of Cereal Science · 2020 · 54 citations

Food Chemistry, Food Physic, Oat Bran Gels +8

Antioxidative, Antibacterial and Antiproliferative Properties of Honey Types from the Western Balkans

Marijana Sakač, Pavle Jovanov, Aleksandar Marić et al. · Antioxidants · 2022 · 35 citations · Full text

Food Chemistry, Food Bioactive Compound, Health Sciences +10