Tomislava Grgić

Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies

Tomislava Vukušić Pavičić, Tomislava Grgić, Mia Ivanov et al. · Foods · 2021 · 53 citations · Full text

Agriculture, Food Science, Nutritional Sciences +14

The Large and Diverse Family of Mediterranean Flat Breads: A Database

Antonella Pasqualone, Francesca Vurro, Carmine Summo et al. · Foods · 2022 · 35 citations · Full text

Agriculture, Food Science, Cereal Science +8

Ultrasound-assisted Modification of Enzymatic and Antioxidant Activities, Functional and Rheological Properties of Oat and Barley Bran

Tomislava Grgić, Zrinka Pavišić, Nadica Maltar‐Strmečki et al. · Food and Bioprocess Technology · 2023 · 20 citations

Agriculture, Biochemistry, Food Science +12

Pulsed Electric Field Treatment of Oat and Barley Flour: Influence on Enzymes, Non-starch Polysaccharides, Dough Rheological Properties, and Application in Flat Bread

Tomislava Grgić, Roman Bleha, Petra Smrčková et al. · Food and Bioprocess Technology · 2024 · 19 citations · Full text

Agriculture, Biotechnology, Food Science +17

Flatbreads on the Rise, What about their Nutritional Quality? The Current State of the Mediterranean Market

Raquel Garzón, Nicola Gasparre, Antonella Pasqualone et al. · Medical Research Archives · 2022 · 11 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +11