Marko Jukić

Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition

Daliborka Koceva Komlenić, Žaneta Ugarčić-Hardi, Marko Jukić et al. · International Journal of Food Science & Technology · 2010 · 71 citations

Food Chemistry, Bread Quality, Lactic Acid Addition +13

Quality evaluation of biscuits produced from composite blends of pumpkin seed oil press cake and wheat flour

Marko Jukić, Jasmina Lukinac, Jaka Čuljak et al. · International Journal of Food Science & Technology · 2018 · 49 citations

Food Chemistry, Nutrition, Press Cake +12

Computer Vision Method in Beer Quality Evaluation—A Review

Jasmina Lukinac, Kristina Mastanjević, Krešimir Mastanjević et al. · Beverages · 2019 · 47 citations · Full text

Machine Vision, Image Analysis, Engineering +13

Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies

Gjore Nakov, Andrea Brandolini, Alyssa Hidalgo et al. · Food Science and Technology International · 2020 · 38 citations · Full text

Quality parameters of noodles made with various supplements

Žaneta Ugarčić-Hardi, Marko Jukić, Daliborka Koceva Komlenić et al. · Czech Journal of Food Sciences · 2007 · 31 citations · Full text

Food Chemistry, Nutrition, Health Sciences +12