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Master's thesis Open access

Development of Gluten-Free Biscuit Formulations Based on Rice, Corn and Red Lentil Flours

Magdić, Doris

2026-10-30

The development of gluten-free food products has become increasingly important in recent years, primarily due to the needs of individuals with celiac disease and those with gluten sensitivity, as well as growing consumer demand for innovative, nutrit…

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek Department of Food Technologies

Repository of the Faculty of Food Technology Osijek

bezglutensko čajno pecivo rižino brašno brašno crvene leće kukuruzno brašno gluten-free biscuits rice flour red lentil flour corn flour

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Master's thesis Open access

Aromatic Profile of Syrah Wine during Aging in Oak Barrels

Benčić, Anamaria

2026-10-30

This study examined changes in the volatile aromatic compounds of 2020-vintage Syrah wine during a 12-month maturation period in stainless steel tanks and four types of oak barrels with varying characteristics (Excellence [E] and Premium [P]) and toa…

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek Department of Food Technologies

Repository of the Faculty of Food Technology Osijek

Syrah aromatski profil hrastove bačve paljenje dozrijevanje Syrah aroma profile oak barrels toasting aging

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Master's thesis Open access

Phenolic Composition and Antioxidant Capacity of Syrah Red Wine Aged in Oak Barrels

Čepo, Matea

2026-10-30

This study investigated the influence of wine vessel type, oak barrel toast level, and ageing period on the phenolic content, antioxidant capacity, and colour of Syrah red wine. Over a 12‑month period, the wine was aged in a stainless‑steel tank and …

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek Department of Food Technologies

Repository of the Faculty of Food Technology Osijek

Syrah odležavanje fenolni sastav antioksidacijski kapacitet hrastove bačve Syrah aging phenolic composition antioxidant capacity oak barrels

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Conference paper Open access

Application of flaxseed press cake flour in ice cream production: a promising possibility for by-product utilization

Lučan Čolić, Mirela Lukinac Čačić, Jasmina Lončarić, Petra Antunović Vicić, Martina

2026

The food industry generates considerable amounts of various by-products, encouraging research into their potential reuse as functional ingredients in food production. Cold-pressed cakes are valuable ingredients due to their favorable composition, inc…

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek

5th International Scientific and Professional Conference / FOOD INDUSTRY BY-PRODUCTS - Book of abstracts

5. međunarodni znanstveno-stručni skup FOOD INDUSTRY BY-PRODUCTS 2026

Repository of the Faculty of Food Technology Osijek

ice cream by-products flaxseed press cake physicochemical properties

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Conference paper Open access

EFFECT OF BLACK CHOKEBERRY POMACE ON ICE CREAM ANTIOXIDANT PROPERTIES AND COLOR

Lučan Čolić, Mirela Antunović Vicić, Martina

2026

Black chokeberry (Aronia melanocarpa) pomace is a juice industry by-product rich in dietary fiber, polyphenols, and other bioactive compounds, with strong potential for enriching various food products, including dairy. This study examined ice cream e…

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek

21. Ružičkini dani “Danas znanost – sutra industrija” - Knjiga sažetaka

21. međunarodni znanstveno-stručni skup Ružičkini dani "Danas znanost - sutra industrija" 2026

Repository of the Faculty of Food Technology Osijek

ice cream black chokeberry pomace antioxidant potential color

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Master's thesis Open access

Determination of Glycaemic Index of an Innovative Product ćupter With the Addition of Brewer's Spent

Šimić, Ivana

2026-01-26

Ćupter is a traditional food product characteristic of the Herzegovina region, traditionally prepared from grape must with the addition of flour or semolina. In an effort to enhance its nutritional profile and adapt it to modern dietary trends, this …

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek Department of Food and Nutrition Research

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ćupter pivski trop glikemijski indeks funkcionalna hrana tradicionalni proizvod održiva proizvodnja solarna sušnica ćupter brewer's spent grain glycemic index functional food traditional product sustainable production solar dryer

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Dissertation Open access

Effectiveness of nutritional education on diet quality and clinical outcomes in patients with colorectal cancer - a prospective study

Ćorić, Nevena

2026-10-12

The results of this prospective study, completed by 52 participants, demonstrated that the implemented nutritional intervention led to changes in the intake of total energy, fats, including monounsaturated and polyunsaturated fatty acids, linoleic ac…

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek Department of Food and Nutrition Research

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kolorektalni karcinom nutritivna intervencija prehrana vitamin B12 kvaliteta života colorectal cancer nutrition intervention diet vitamin B12 quality of life

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Master's thesis Open access

Kinetics of the Antiradical Activity of Phenolic Compounds From Aronia After Digestion

Jakić, Laura

2026-09-30

Polyphenolic compounds are released from the food matrix during digestion and have the potential for positive activities within the digestive tract. One od these positive activities is antiradical activity. In this work, the aim was to examine the ki…

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek

Repository of the Faculty of Food Technology Osijek

Aronia melanocarpa polifenoli HPLC DPPH reakcije prvog reda reakcije drugog reda Aronia Melanocarpa polyphenols HPLC DPPH first-order reactions second-order-reactions

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Master's thesis Open access

The Effect of a Cracker Premeal made from Food Industry By-products with the Addition of Grape Pomace on Postprandial Glucose Levels

Matoković, Tina

2026-09-30

Modulation of the postprandial glycemic response represents an important aspect of dietary interventions aimed at glycemic control. The aim of this study was to investigate the effect of functional crackers based on pumpkin seed press cake and grape …

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek Department of Food and Nutrition Research

Repository of the Faculty of Food Technology Osijek

krekeri trop grožđa bučina pogača postprandijalna glikemija iAUC crackers grape pomace pumpkin seed press cake postprandial glycemia iAUC

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Master's thesis Open access

Polyphenols and Antioxidant Activity of Rosmery Extracts

Barišin, Elizabeta

2026-09-30

Rosemary is rich in polyphenolic compounds with antioxidant properties. The aim of this study was to prepare rosemary extracts using ultrasound-assisted extraction with three ethanol-water solvent systems. The ratios of solvents used for extraction w…

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek Department of Food Technologies

Repository of the Faculty of Food Technology Osijek

ružmarin ultrazvučna ekstrakcija polifenoli antioksidacijska aktivnost rosemary ultrasound-assisted extraction polyphenols antioxidant activity

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