Ćurić D - Search Results

1

Bioprocessing of Wheat and Amaranth Bran for the Reduction of Fructan Levels and Application in 3D-Printed Snacks.

Habuš M, Mykolenko S, Iveković S, Pastor K, Kojić J, Drakula S, Ćurić D, Novotni D. Habuš M, et al. Among authors: curic d. Foods. 2022 Jun 2;11(11):1649. doi: 10.3390/foods11111649. Foods. 2022. PMID: 35681399 Free PMC article.

2

Glycemic index and phenolics of partially-baked frozen bread with sourdough.

Novotni D, Curić D, Bituh M, Colić Barić I, Skevin D, Cukelj N. Novotni D, et al. Among authors: curic d. Int J Food Sci Nutr. 2011 Feb;62(1):26-33. doi: 10.3109/09637486.2010.506432. Epub 2010 Aug 17. Int J Food Sci Nutr. 2011. PMID: 20715901 Clinical Trial.

3

Identification and quantification of lignans in wheat bran by gas chromatography-electron capture detection.

Cukelj N, Jakasa I, Sarajlija H, Novotni D, Curić D. Cukelj N, et al. Among authors: curic d. Talanta. 2011 Mar 15;84(1):127-32. doi: 10.1016/j.talanta.2010.12.025. Epub 2010 Dec 25. Talanta. 2011. PMID: 21315909

4

An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread.

Kopeć A, Borczak B, Pysz M, Sikora E, Sikora M, Curic D, Novotni D. Kopeć A, et al. Among authors: curic d. Acta Sci Pol Technol Aliment. 2014 Jan-Mar;13(1):43-54. doi: 10.17306/j.afs.2014.1.4. Acta Sci Pol Technol Aliment. 2014. PMID: 24583383

5

Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread.

Novotni D, Špoljarić IV, Drakula S, Čukelj N, Voučko B, Ščetar M, Galić K, Ćurić D. Novotni D, et al. Among authors: curic d. Food Technol Biotechnol. 2017 Dec;55(4):464-474. doi: 10.17113/ftb.55.04.17.5344. Food Technol Biotechnol. 2017. PMID: 29540981 Free PMC article.

6

Optimization of High Intensity Ultrasound Treatment of Proso Millet Bran to Improve Physical and Nutritional Quality^§.

Čukelj Mustač N, Voučko B, Novotni D, Drakula S, Gudelj A, Dujmić F, Ćurić D. Čukelj Mustač N, et al. Among authors: curic d. Food Technol Biotechnol. 2019 Jun;57(2):183-190. doi: 10.17113/ftb.57.02.19.6100. Food Technol Biotechnol. 2019. PMID: 31537967 Free PMC article.

7

Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread.

Novotni D, Mutak N, Nanjara L, Drakula S, Čukelj Mustač N, Voučko B, Ćurić D. Novotni D, et al. Among authors: curic d. Food Technol Biotechnol. 2020 Dec;58(4):465-474. doi: 10.17113/ftb.58.04.20.6892. Food Technol Biotechnol. 2020. PMID: 33505209 Free PMC article.

8

Development of High-Fibre and Low-FODMAP Crackers.

Radoš K, Čukelj Mustač N, Varga K, Drakula S, Voučko B, Ćurić D, Novotni D. Radoš K, et al. Among authors: curic d. Foods. 2022 Aug 25;11(17):2577. doi: 10.3390/foods11172577. Foods. 2022. PMID: 36076763 Free PMC article.

9

Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread.

Novotni D, Nanjara L, Štrkalj L, Drakula S, Čukelj Mustač N, Voučko B, Ćurić D. Novotni D, et al. Among authors: curic d. Food Technol Biotechnol. 2023 Mar;61(1):73-84. doi: 10.17113/ftb.61.01.23.7776. Food Technol Biotechnol. 2023. PMID: 37200793 Free PMC article.

10

Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees.

Dujmić F, Kovačević Ganić K, Ćurić D, Karlović S, Bosiljkov T, Ježek D, Vidrih R, Hribar J, Zlatić E, Prusina T, Khubber S, Barba FJ, Brnčić M. Dujmić F, et al. Among authors: curic d. Foods. 2020 Apr 9;9(4):472. doi: 10.3390/foods9040472. Foods. 2020. PMID: 32283874 Free PMC article.

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