Duška Ćurić

Glycemic index and firming kinetics of partially baked frozen gluten-free bread with sourdough

Dubravka Novotni, Nikolina Čukelj, Bojana Smerdel et al. · Journal of Cereal Science · 2011 · 83 citations

Food Chemistry, Health Sciences, Food Physic +6

Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making

Duška Ćurić, Dubravka Novotni, Dubravka Škevin et al. · Food Research International · 2008 · 64 citations

Bread Quality, Bread Making, Agricultural Economics +8

Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread

Nikica Škara, Dubravka Novotni, Nikolina Čukelj et al. · Food Hydrocolloids · 2012 · 48 citations

Food Chemistry, Guar Gum, Combined Effects +7

Flaxseed and multigrain mixtures in the development of functional biscuits

Nikolina Čukelj, Dubravka Novotni, Hrvoje Sarajlija et al. · LWT · 2017 · 48 citations

Food Chemistry, Nutrition, Food Analysis +3

Storage stability, micronisation, and application of nutrient-dense fraction of proso millet bran in gluten-free bread

Nikolina Čukelj, Dubravka Novotni, Matea Habuš et al. · Journal of Cereal Science · 2019 · 48 citations

Proso Millet Bran, Food Analysis, Gluten-free Bread +6