Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes
Novotni, D., Ćurić, D., Galić, K., Škevin, D., Neđeral, S., Kraljić, K., Gabrić, D., Ježek, D.
Published in Food science & technology (01.04.2011)
Published in Food science & technology (01.04.2011)
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Journal Article
Shelf Life of Packaged Bakery Goods--A Review
Galic, K, Curic, D, Gabric, D
Published in Critical reviews in food science and nutrition (01.05.2009)
Published in Critical reviews in food science and nutrition (01.05.2009)
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Journal Article
Thermo-electro-optical properties of seamless metallic nanowire networks for transparent conductor applications
Esteki, K, Curic, D, Manning, H. G, Sheerin, E, Ferreira, M. S, Boland, J. J, Rocha, C. G
Published in Nanoscale (23.06.2023)
Published in Nanoscale (23.06.2023)
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Journal Article
Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making
Curic, D., Novotni, D., Skevin, D., Rosell, C.M., Collar, C., Le Bail, A., Colic-Baric, I., Gabric, D.
Published in Food research international (01.08.2008)
Published in Food research international (01.08.2008)
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Journal Article
Impact of process conditions on the structure of pre-fermented frozen dough
Gabric, D., Ben-Aissa, F., Le-Bail, A., Monteau, J.Y., Curic, D.
Published in Journal of food engineering (01.07.2011)
Published in Journal of food engineering (01.07.2011)
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Journal Article
THE ATTITUDES OF EUROPEAN CONSUMERS TOWARD INNOVATION IN BREAD; INTEREST OF THE CONSUMERS TOWARD SELECTED QUALITY ATTRIBUTES
LAMBERT, J.L., LE-BAIL, A., ZUNIGA, R., VAN-HAESENDONCK, I., VNZEVEREN, E., PETIT, C., ROSELL, M.C., COLLAR, C., CURIC, D., COLIC-BARIC, I., SIKORA, M., ZIOBRO, R.
Published in Journal of sensory studies (01.04.2009)
Published in Journal of sensory studies (01.04.2009)
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Journal Article
Preparation of flaxseed for lignan determination by gas chromatography-mass spectrometry method
Sarajlija, H., Croatian Ministry of the Interior, Zagreb (Croatia). Forensic Science Centre Ivan Vucetic, Cukelj, N., University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Novotni, D., University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Mrsic, G., Croatian Ministry of the Interior, Zagreb (Croatia). Forensic Science Centre Ivan Vucetic, Brncic, M., University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Curic, D., University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology
Published in Czech Journal of Food Sciences (01.01.2012)
Published in Czech Journal of Food Sciences (01.01.2012)
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Journal Article
PRODUCTION OF HIGH PROTEIN BREAD USING EXTRUDED CORN AND SOYBEAN FLOUR BLEND
NOVOTNI, D, CURIC, D, GABRIC, D, CUKELJ, N, CURKO, N
Published in Italian journal of food science (2009)
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Published in Italian journal of food science (2009)
Journal Article
Enzymatic conversion of corn starch in twin-screw extruder
CURIE, D, KARLOVIC, D, TRIPALO, B, JEZEK, D
Published in Chemical and biochemical engineering quarterly (1998)
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Published in Chemical and biochemical engineering quarterly (1998)
Journal Article
Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes: Innovative baking technologies: new starches, functional bread and cereal products
NOVOTNI, D, CURIC, D, GALIC, K, SKEVIN, D, NEDERAL, S, KRALJIC, K, GABRIC, D, JEZEK, D
Published in Food science & technology (2011)
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Published in Food science & technology (2011)
Journal Article
Geographical and Temporal Distribution of Radiologists, Computed Tomography and Magnetic Resonance Scanners in Croatia
Biloglav, Zrinka, Medaković, Petar, Vrkić, Dina, Brkljačić, Boris, Padjen, Ivan, Ćurić, Josip, Žuvela, Franko, Ivanac, Gordana
Published in Inquiry (Chicago) (15.11.2021)
Published in Inquiry (Chicago) (15.11.2021)
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Journal Article
A combination air deceleration and mooring module for A-sized buoys
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Conference Proceeding
The influence of fungal \#a\-amylase supplementation on amylolytic activity and baking quality of flour
Curic, D, Dugum, J, Bauman, I
Published in International journal of food science & technology (01.08.2002)
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Published in International journal of food science & technology (01.08.2002)
Journal Article
OPTIMIZATION OF EXTRUSION COOKING OF CORNMEAL AS RAW MATERIAL FOR BAKERY PRODUCTS
CURIC, D, NOVOTNI, D, BAUMAN, I, KRICKA, T, DUGUM, J
Published in Journal of food process engineering (01.04.2009)
Published in Journal of food process engineering (01.04.2009)
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Magazine Article