INSIGHTS ON THE PROTEASE ACTIVITY AND ON TOTAL AND SOLUBLE PROTEINS DURING GERMINATION OF WHEAT AND BARLEY by GJORE NAKOV, MISHELA TEMKOV, VIKTORIJA STAMATOVSKA, JASMINA LUKINAC

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DYNAMIC CHANGES IN POLYPHENOLS, FREE CARBOHYDRATES, AND ANTIOXIDANT ACTIVITY DURING GERMINATION OF WHEAT AND BARLEY FOR PREPARATION OF MALT FLOUR by YORDAN GEORGIEV, MANOL OGNYANOV, MISHELA TEMKOV, GJORE NAKOV

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Еffect of the process of flaking of einkorn (Тriticum monococcum L.) on some basic chemical properties and biologically active compounds in the flaked product by Ivan Dimov, Gjore Nakov, Nastia Ivanova, Viktorija Stamatovska

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Quality characteristics of probiotic yoghurt enriched with honey and by-products left after the production of hemp oil by cold pressing the seeds of Cannabis sativa L. by Gjore Nakov, Biljana Trajkovska, Zlatin Zlatev, Marko Jukić, Jasmina Lukinac

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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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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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SENSORY CHARACTERISTICS OF PEACH AND PLUM JAMS WITH DIFFERENT SWEETENERS by Viktorija STAMATOVSKA, Ljubica KARAKASOVA, Zora UZUNOSKA, Tatjana KALEVSKA, Valentina PAVLOVA, Gjore NAKOV, Aleksandar SAVESKI

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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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The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts by Gjore Nakov, Biljana Trajkovska, Natalija Atanasova-Pancevska, Davor Daniloski, Nastia Ivanova, Mirela Lučan Čolić, Marko Jukić, Jasmina Lukinac

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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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