Škrobot D - Search Results

1

Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties.

Tomić J, Škrobot D, Popović L, Dapčević-Hadnađev T, Čakarević J, Maravić N, Hadnađev M. Tomić J, et al. Among authors: skrobot d. Food Technol Biotechnol. 2022 Dec;60(4):488-498. doi: 10.17113/ftb.60.04.22.7655. Food Technol Biotechnol. 2022. PMID: 36816875 Free PMC article.

2

Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties.

Šarić B, Dapčević-Hadnađev T, Hadnađev M, Sakač M, Mandić A, Mišan A, Škrobot D. Šarić B, et al. Among authors: skrobot d. J Texture Stud. 2019 Apr;50(2):124-130. doi: 10.1111/jtxs.12374. Epub 2018 Nov 14. J Texture Stud. 2019. PMID: 30345519

3

High-Protein Bar as a Meal Replacement in Elite Sports Nutrition: A Pilot Study.

Jovanov P, Sakač M, Jurdana M, Pražnikar ZJ, Kenig S, Hadnađev M, Jakus T, Petelin A, Škrobot D, Marić A. Jovanov P, et al. Among authors: skrobot d. Foods. 2021 Oct 29;10(11):2628. doi: 10.3390/foods10112628. Foods. 2021. PMID: 34828911 Free PMC article.

4

Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake.

Maravić N, Škrobot D, Dapčević-Hadnađev T, Pajin B, Tomić J, Hadnađev M. Maravić N, et al. Among authors: skrobot d. Foods. 2022 Jul 6;11(14):1992. doi: 10.3390/foods11141992. Foods. 2022. PMID: 35885235 Free PMC article.

5

Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread.

Škrobot D, Dapčević-Hadnađev T, Tomić J, Maravić N, Popović N, Jovanov P, Hadnađev M. Škrobot D, et al. Foods. 2022 Dec 5;11(23):3927. doi: 10.3390/foods11233927. Foods. 2022. PMID: 36496735 Free PMC article.

6

Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies.

Tomić J, Škrobot D, Dapčević-Hadnađev T, Maravić N, Rakita S, Hadnađev M. Tomić J, et al. Among authors: skrobot d. Gels. 2022 Nov 28;8(12):774. doi: 10.3390/gels8120774. Gels. 2022. PMID: 36547298 Free PMC article.

7

Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread.

Dapčević-Hadnađev T, Stupar A, Stevanović D, Škrobot D, Maravić N, Tomić J, Hadnađev M. Dapčević-Hadnađev T, et al. Among authors: skrobot d. Foods. 2022 Dec 9;11(24):3985. doi: 10.3390/foods11243985. Foods. 2022. PMID: 36553727 Free PMC article.

8

Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix.

Hadnađev M, Kalić M, Krstonošić V, Jovanović-Lješković N, Erceg T, Škrobot D, Dapčević-Hadnađev T. Hadnađev M, et al. Among authors: skrobot d. Food Chem X. 2023 Jan 23;17:100583. doi: 10.1016/j.fochx.2023.100583. eCollection 2023 Mar 30. Food Chem X. 2023. PMID: 36845485 Free PMC article.

9

Effect of Anthocyanin-Enriched Brine on Nutritional, Functional and Sensory Properties of Pickled Baby Corn.

Simić M, Nikolić V, Škrobot D, Srdić J, Perić V, Despotović S, Žilić S. Simić M, et al. Among authors: skrobot d. Plants (Basel). 2023 Apr 28;12(9):1812. doi: 10.3390/plants12091812. Plants (Basel). 2023. PMID: 37176872 Free PMC article.

10

Composition, texture, sensorial quality, and biological activity after in vitro digestion of durum wheat pasta enriched with carrot waste extract encapsulates.

Ćetković G, Šeregelj V, Brandolini A, Čanadanović-Brunet J, Tumbas Šaponjac V, Vulić J, Šovljanski O, Četojević-Simin D, Škrobot D, Mandić A, Estivi L, Hidalgo A. Ćetković G, et al. Among authors: skrobot d. Int J Food Sci Nutr. 2022 Aug;73(5):638-649. doi: 10.1080/09637486.2022.2029831. Epub 2022 Jan 22. Int J Food Sci Nutr. 2022. PMID: 35067154 Free article.

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