Mladenka Pestorić

Quality assessment of gluten-free crackers based on buckwheat flour

Ivana Sedej, Marijana Sakač, Anamarija Mandić et al. · LWT · 2010 · 127 citations · Full text

Nutrition, Food Analysis, Buckwheat Crackers +16

Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation

Bojana Filipčev, Olivera Šimurina, Marijana Sakač et al. · Food Chemistry · 2010 · 72 citations

Food Chemistry, Nutrition, Buckwheat Flour +2

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

Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies

Marijana Sakač, Mladenka Pestorić, Aleksandra Mišan et al. · Food Technology and Biotechnology · 2015 · 54 citations · Full text

Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookies

Bojana Šarić, Aleksandra Mišan, Anamarija Mandić et al. · Journal of Food Science and Technology · 2015 · 53 citations · Full text

Food Chemistry, Nutrition, Blueberry Pomace +8