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Barley in the Production of Cereal-Based Products

Plants (Basel), 2022-12, Vol.11 (24), p.3519

2022

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In Vitro Bioaccessibility Assessment of Phenolic Compounds from Encapsulated Grape Pomace Extract by Ionic Gelation

Molecules (Basel, Switzerland), 2023-07, Vol.28 (13), p.5285

2023

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Influence of drying temperature on the organoleptic properties, antioxidant activity and polyphenol content in dried leaves of Allium ursinum L. subsp. Ucrainicum

Ukrainian food journal, 2022-01, Vol.11 (1), p.2-26

2022

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Polycyclic aromatic hydrocarbons in the traditional smoked sausage Slavonska kobasica

Journal of food composition and analysis, 2019-10, Vol.83, p.103282, Article 103282

2019

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Multi-(myco)toxins in Malting and Brewing By-Products

Toxins, 2019-01, Vol.11 (1), p.30

2019

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Long-Term Consequences of War Captivity in Military Veterans

Healthcare (Basel), 2023-07, Vol.11 (14), p.1993

2023

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The virus that shook the world: questions and answers about SARS-CoV-2 and COVID-19

Biotechnology, biotechnological equipment, 2021-01, Vol.35 (1), p.74-102

2021

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Physicochemical Characterization and Evaluation of Gastrointestinal In Vitro Behavior of Alginate-Based Microbeads with Encapsulated Grape Pomace Extracts

Pharmaceutics, 2023-03, Vol.15 (3), p.980

2023

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Computer Vision Method in Beer Quality Evaluation—A Review

Beverages (Basel), 2019-06, Vol.5 (2), p.38

2019

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Sensory Acceptance and Characterisation of Turmeric- and Black-Pepper-Enriched Ice Cream

Applied sciences, 2023-11, Vol.13 (21), p.11802

2023

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Application of the Falling Number Method in the Evaluation of the α-Amylase Activity of Malt Flour

Applied sciences, 2023-03, Vol.13 (5), p.3218

2023

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Inhibition of the SARS-CoV-2 3CLpro main protease by plant polyphenols

Food chemistry, 2022-03, Vol.373, p.131594, Article 131594

2022

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Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour

Plants (Basel), 2022-03, Vol.11 (6), p.761

2022

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

Food science and technology international, 2020-10, Vol.26 (7), p.574-582

2020

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Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies

Foods, 2022-08, Vol.11 (16), p.2428

2022

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Physicochemical properties of turmeric (Curcuma longa L.) and black pepper (Piper nigrum) enriched ice cream

Mljekarstvo, 2024-01, Vol.74 (1), p.45-63

Lučan Čolić, Mirela

2024

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

International journal of food science & technology, 2019-03, Vol.54 (3), p.602-609

2019

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

Antioxidants, 2022-10, Vol.11 (11), p.2087

2022

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Beer–The Importance of Colloidal Stability (Non-Biological Haze)

Fermentation (Basel), 2018-11, Vol.4 (4), p.91

2018

Volltextzugriff (PDF)

Characterization of Polyphenol Composition and Starch and Protein Structure in Brown Rice Flour, Black Rice Flour and Their Mixtures

Foods, 2024-06, Vol.13 (11), p.1592

2024

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The Role of Perceived Social Support in Assessing Posttraumatic Stress Disorder and Mental Health-Related Quality of Life in Veterans

Healthcare (Basel), 2020-10, Vol.8 (4), p.396

2020

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The Influence of Partial Substitution of Malt with Unmalted Wheat in Grist on Quality Parameters of Lager Beer

Beverages (Basel), 2020-03, Vol.6 (1), p.7

2020

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Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks

Foods, 2024-05, Vol.13 (10), p.1503

2024

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Identifying Metal Binding Sites in Proteins Using Homologous Structures, the MADE Approach

Journal of chemical information and modeling, 2023-08, Vol.63 (16), p.5204-5219

2023

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The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts

Foods, 2023-02, Vol.12 (5), p.958

2023

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Barley in the Production of Cereal-Based Products

In Vitro Bioaccessibility Assessment of Phenolic Compounds from Encapsulated Grape Pomace Extract by Ionic Gelation

Influence of drying temperature on the organoleptic properties, antioxidant activity and polyphenol content in dried leaves of Allium ursinum L. subsp. Ucrainicum

Polycyclic aromatic hydrocarbons in the traditional smoked sausage Slavonska kobasica

Multi-(myco)toxins in Malting and Brewing By-Products

Long-Term Consequences of War Captivity in Military Veterans

The virus that shook the world: questions and answers about SARS-CoV-2 and COVID-19

Physicochemical Characterization and Evaluation of Gastrointestinal In Vitro Behavior of Alginate-Based Microbeads with Encapsulated Grape Pomace Extracts

Computer Vision Method in Beer Quality Evaluation—A Review

Sensory Acceptance and Characterisation of Turmeric- and Black-Pepper-Enriched Ice Cream

Application of the Falling Number Method in the Evaluation of the α-Amylase Activity of Malt Flour

Inhibition of the SARS-CoV-2 3CLpro main protease by plant polyphenols

Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour

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

Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies

Physicochemical properties of turmeric (Curcuma longa L.) and black pepper (Piper nigrum) enriched ice cream

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

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

Beer–The Importance of Colloidal Stability (Non-Biological Haze)

Characterization of Polyphenol Composition and Starch and Protein Structure in Brown Rice Flour, Black Rice Flour and Their Mixtures

The Role of Perceived Social Support in Assessing Posttraumatic Stress Disorder and Mental Health-Related Quality of Life in Veterans

The Influence of Partial Substitution of Malt with Unmalted Wheat in Grist on Quality Parameters of Lager Beer

Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks

Identifying Metal Binding Sites in Proteins Using Homologous Structures, the MADE Approach

The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts

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