Exploring the Sensory Odor Profile of Sourdough Starter from Ancient Whole-Wheat Flours in the Development of Cookies with Enhanced Quality by Dubravka Škrobot, Nikola Maravić, Miroslav Hadnađev, Tamara Dapčević-Hadnađev, Mladenka Pestorić, Jelena Tomić

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Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies by Jelena Tomić, Dubravka Škrobot, Tamara Dapčević-Hadnađev, Nikola Maravić, Slađana Rakita, Miroslav Hadnađev

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Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake by Nikola Maravić, Dubravka Škrobot, Tamara Dapčević-Hadnađev, Biljana Pajin, Jelena Tomić, Miroslav Hadnađev

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Implementation of Plum Skin as a Structuring Agent in Plum Spread by Aleksandra Bajić, Biljana Cvetković, Jasna Mastilović, Miroslav Hadnađev, Marijana Djordjević, Miljana Djordjević, Bojana Filipčev

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Physicochemical Changes of Heat-Treated Corn Grain Used in Ruminant Nutrition by Bojana Kokić, Ljubica Dokić, Lato Pezo, Rade Jovanović, Nedeljka Spasevski, Jovana Kojić, Miroslav Hadnađev

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Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread by Tamara Dapčević-Hadnađev, Alena Stupar, Dušan Stevanović, Dubravka Škrobot, Nikola Maravić, Jelena Tomić, Miroslav Hadnađev

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Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation by Nikola Maravić, Biljana Pajin, Miroslav Hadnađev, Tamara Dapčević-Hadnađev, Mladenka Pestorić, Dubravka Škrobot, Jelena Tomić

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Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties by Jelena Tomić, Dubravka Škrobot, Ljiljana Popović, Tamara Dapčević-Hadnađev, Jelena Čakarević, Nikola Maravić, Miroslav Hadnađev

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Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread by Dubravka Škrobot, Tamara Dapčević-Hadnađev, Jelena Tomić, Nikola Maravić, Nikola Popović, Pavle Jovanov, Miroslav Hadnađev

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Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix by Miroslav Hadnađev, Marina Kalić, Veljko Krstonošić, Nataša Jovanović-Lješković, Tamara Erceg, Dubravka Škrobot, Tamara Dapčević-Hadnađev

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Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies by Marijana Sakač, Mladenka Pestorić, Aleksandra Mišan, Nataša Nedeljković, Dubravka Jambrec, Pavle Jovanov, Vojislav Banjac, Aleksandra Torbica, Miroslav Hadnađev, Anamarija Mandić

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High-Protein Bar as a Meal Replacement in Elite Sports Nutrition: A Pilot Study by Pavle Jovanov, Marijana Sakač, Mihaela Jurdana, Zala Jenko Pražnikar, Saša Kenig, Miroslav Hadnađev, Tadeja Jakus, Ana Petelin, Dubravka Škrobot, Aleksandar Marić

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