Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect... by Vedran SLAČANAC, Mirela LUČAN, Jovica HARDI, Vinko KRSTANOVIĆ, Daliborka KOCEVA KOMLENIĆ

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Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress by Indira Kosović, Marko Jukić, Antun Jozinović, Đurđica Ačkar, Daliborka Koceva Komlenić

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Utjecaj različitih vrsta žitarica i količine dodane vode u procesu ekstruzije na strukturu žitarica za doručak by Žaneta Ugarčić-Hardi, Daliborka Koceva-Komlenić, Zrinka Gorički, Anđa Kuleš, M. Jukić

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Textural characteristics of ready-to-eat breakfast cereals produced from different types of cereal and with varying water addition during extrusion process by Žaneta Ugarčić-Hardi, Daliborka Koceva-Komlenić, Zrinka Gorički, Anđa Kuleš, M. Jukić

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Quality parameters of noodles made with various supplements by Žaneta Ugarčić-Hardi, Marko Jukić, Daliborka Koceva Komlenić, Mirjana Sabo, Jovica Hardi

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Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies by Gjore Nakov, Marko Jukić, Gordana Šimić, Franjo Šumanovac, Daliborka Koceva Komlenić, Jasmina Lukinac

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Prevention of urogenital infections by oral administration of probiotic lactobacilli by Vedran Slačanac, Jovica Hardi, Mirela Lučan, Rajka Božanić, Sabina Galić, Daliborka Koceva-Komlenić

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THE INFLUENCE OF DIFFERENT SWEETENERS ON IN VITRO STARCH DIGESTION IN BISCUITS WITH WHEAT FLOUR AND WHOLE BARLEY FLOUR by GJORE NAKOV, MARKO JUKIĆ, NASTIA VASILEVA, VIKTORIJA STAMATOVSKA, IVAN DIMOV, DALIBORKA KOCEVA KOMLENIĆ

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Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour by Marko Jukić, Gjore Nakov, Daliborka Koceva Komlenić, Nastia Vasileva, Franjo Šumanovac, Jasmina Lukinac

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Concentration of nutritional important minerals in Croatian goat and cow milk and some dairy products made of these by J. Hardi, Mirela Lučan, Daliborka Koceva Komlenić, V. Krstanović, M. Jukić, V. Slačanac

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Influence of cookies composition on temperature profiles and qualitative parameters during baking by Ž. Kožul, Sandra Budžaki, Jasmina Lukinac Čačić, F. Čačić, M. Jukić, Daliborka Koceva Komlenić

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A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation by Gordana Šelo, Mirela Planinić, Marina Tišma, Srećko Tomas, Daliborka Koceva Komlenić, Ana Bucić-Kojić

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Application of the Falling Number Method in the Evaluation of the α-Amylase Activity of Malt Flour by Marko Jukić, Franjo Šumanovac, Gjore Nakov, Gordana Šimić, Daliborka Koceva Komlenić, Nastia Ivanova, Jasmina Lukinac

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A Comparative Study of the Influence of Various Fungal-Based Pretreatments of Grape Pomace on Phenolic Compounds Recovery by Gordana Šelo, Mirela Planinić, Marina Tišma, Josipa Grgić, Gabriela Perković, Daliborka Koceva Komlenić, Ana Bucić-Kojić

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Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers by Gjore Nakov, Andrea Brandolini, Lorenzo Estivi, Katia Bertuglia, Nastia Ivanova, Marko Jukić, Daliborka Koceva Komlenić, Jasmina Lukinac, Alyssa Hidalgo

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