Daliborka Koceva Komlenić

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 · 73 citations

Agriculture, Food Science, Microbiology +17

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 · 51 citations

Agriculture, Food Science, Cereal Science +12

Distribution of β-Glucan, Phenolic Acids, and Proteins as Functional Phytonutrients of Hull-Less Barley Grain

Gordana Šimić, Daniela Horvat, Alojzije Lalić et al. · Foods · 2019 · 39 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

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 · 39 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers

Gjore Nakov, Andrea Brandolini, Lorenzo Estivi et al. · Antioxidants · 2022 · 33 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17