Bojana Voučko

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 · 51 citations

Agriculture, Food Science, Nutritional Sciences +17

Flaxseed and multigrain mixtures in the development of functional biscuits

Nikolina Čukelj, Dubravka Novotni, Hrvoje Sarajlija et al. · LWT · 2017 · 49 citations

Agriculture, Food Science, Nutrition +11

Optimization of High Intensity Ultrasound Treatment of Proso Millet Bran to Improve Physical and Nutritional Quality

Nikolina Čukelj, Bojana Voučko, Dubravka Novotni et al. · Food Technology and Biotechnology · 2019 · 45 citations · Full text

Agriculture, Food Science, Nutritional Sciences +15

Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks

Matea Habuš, Petra Golubić, Tomislava Vukušić Pavičić et al. · Food and Bioprocess Technology · 2021 · 43 citations

Agriculture, Food Science, Nutritional Sciences +16

Alteration of phenolics and antioxidant capacity of gluten-free bread by yellow pea flour addition and sourdough fermentation

Saša Drakula, Dubravka Novotni, Bojana Voučko et al. · Food Bioscience · 2021 · 35 citations

Agriculture, Biochemistry, Food Science +15