Texture and stress relaxation of spelt-amaranth composite breads

by Filipčev Bojana V.
Published 2014-01-01

Comparison of the bread-making performance of spelt varieties grown under organic conditions in the environment of northern Serbia and their responses to dough strengthening improv...

by Filipčev Bojana, Šimurina Olivera, Bodroža-Solarov Marija, Obreht Dragana
Published 2013-01-01

Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties

by Simić Marijana, Žilić Slađana, Šimuruna Olivera, Filipčev Bojana, Škrobot Dubravka, Vančetović Jelena
Published 2018-12-01

The betaine content in common cereal-based and gluten-free food from local origin

by Filipčev Bojana V., Brkljača Jovana S., Krulj Jelena A., Bodroža-Solarov Marija I.
Published 2015-01-01

Effects of ascorbic acid, translutaminase and margarine amounts on the quality of puff pastry made from spelt flour

by Šimurina Olivera D., Filipčev Bojana V., Bodroža-Solarov Marija I., Šoronja-Simović Dragana M.
Published 2015-01-01

Analysis of the influence and optimization of concentration of organic acids on chemical and physical properties of wheat dough using a response surface methodology and desirabilit...

by Šimurina Olivera D., Filipčev Bojana V., Jovanov Pavle T., Ikonić Bojana B., Simović-Šoronja Dragana M.
Published 2013-01-01

Osmotic dehydration of carrot in sugar beet molasses: Mass transfer kinetics

by Koprivica Gordana B., Mišljenović Nevena M., Lević Ljubinko B., Jevrić Lidija R., Filipčev Bojana V.
Published 2010-01-01

Osmotic dehydration of red cabbage in sugar beet molasses: Mass transfer kinetics

by Filipčev Bojana V., Lević Ljubinko B., Koprivica Gordana B., Mišljenović Nevena M., Kuljanin Tatjana A.
Published 2009-01-01

The rheological properties of wheat dough containing zeolite residue

by Bodroža-Solarov Marija, Rajić Nevenka, Pezo Lato, Kojić Jovana, Krulj Jelena, Filipčev Bojana, Jevtić-Mučibabić Rada
Published 2020-01-01

Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend

by Filipčev Bojana, Nedeljković Nataša, Šimurina Olivera, Sakač Marijana, Pestorić Mladenka, Jambrec Dubravka, Šarić Bojana, Jovanov Pavle
Published 2017-01-01

Comparative study on the physico-chemical, textural and thermal properties of instant porridges based on spelt and oats

by Šimurina Olivera D., Filipčev Bojana V., Marić Boško D., Cvetković Biljana R., Bodroža-Solarov Marija I.
Published 2018-01-01

Modification of the rheological properties of substandard quality wheat dough with different doses of selected enzymes

by Šimurina Olivera D., Filipčev Bojana V., Hadnađev-Dapčević Tamara R., Ikonić Bojana B., Solarov-Bodroža Marija I.
Published 2014-01-01

The comparison of techniques and methods for L-ascorbic acid determination in the fruits

by Cvetković Biljana R., Malbaša Radomir V., Lončar Eva S., Nježić Zvonko B., Šimurina Olivera, Filipčev Bojana, Tepić Aleksandra
Published 2012-01-01

Effect of starch as an edible coating material on the process of osmotic dehydration of carrot in saccharose solution and sugar beet molasses

by Lević Ljubinko B., Koprivica Gordana B., Mišljenović Nevena M., Filipčev Bojana V., Šimurina Olivera D., Kuljanin Tatjana A.
Published 2008-01-01

Trading quality and breadmaking performance of wheat treated with natural zeolite and diatomaceous earth

by Bodroža-Solarov Marija I., Kljajić Petar, Andrić Goran, Pražić-Golić Marijana, Filipčev Bojana V., Šimurina Olivera, Adamović Milan
Published 2011-01-01

Application of Peleg model to study mass transfer during osmotic dehydration of apple in sugar beet molasses

by Mišljenović Nevena M., Koprivica Gordana B., Pezo Lato L., Kuljanin Tatjana A., Bodroža-Solarov Marija I., Filipčev Bojana V.
Published 2011-01-01

Sensory differentiation of commercially produced spaghetti

by Pestorić Mladenka V., Pojić Milica M., Filipčev Bojana V., Šimurina Olivera D., Torbica Aleksandra M., Janić-Hajnal Elizabet P.
Published 2015-01-01

Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive

by Demin Mirjana A., Popov-Raljić Jovanka V., Laličić-Petronijević Jovanka G., Rabrenović Biljana B., Filipčev Bojana V., Šimurina Olivera D.
Published 2013-01-01

Quality improvement of gluten-free bread based on soybean and enriched with sugar beet molasses

by Šimurina Olivera D., Radunović Aleksandar Z., Filipčev Bojana V., Mučibabić-Jevtić Rada C., Šarić Ljubiša Ć., Šoronja-Simović Dragana M.
Published 2017-01-01

Comparative investigation of fish (Carassius gibelio) treated by osmotic dehydration in molasses at different temperatures

by Gubić Jasmina M., Plavšić Dragana V., Šarić Ljubiša Ć., Varga Ana O., Čabarkapa Ivana S., Filipčev Bojana V., Šimurina Olivera D.
Published 2014-01-01