Radovi u zborniku | Repository of the Faculty of Food Technology Osijek

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: Acorn flour – naturally gluten free; Polimac Mirjana
Koceva Komlenić Daliborka

: Antioxidative response of wheat genotypes under Fusarim spp. infestation; Marček Tihana
Viljevac Vuletić Marija
Alivojvodić Sara
Bakula Ivan
Španić Valentina

: Arsenic in Eastern Croatia – problems and solutions; Čobanković Iva
Habuda-Stanić Mirna

: Browning development in bakery products enriched with food industry by-products; Lukinac Jasmina
Jukić Marko
Čačić Kenjerić Frane
Kolak Paola
Efendić Tamara
Koceva Komlenić Daliborka

: Chemical and sensory properties of red wines from Baranja vineyards; Kojić Nebojša
Jakobek Lidija

: Determination of glutenin and gliadin loci in Croatian winter wheat germplasm; Marić Sonja
Grgić Marija
Petrović Sonja
Strelec Ivica
Guberac Sunčica
Guberac Vlado

: Development of enzymatic activity in wheat grain during germination process; Habschied Kristina
Šarkanj Bojan
Krstanović Vinko
Tišma Marina
Kramarić Matija

: Dihydrochalcones in old apple varieties from Croatia; Jakobek Lidija
Krivak Petra
Medvidović Kosanović Martina
Šter Anamarija

: Domestic hulless barley and malt as an easily available source of β-glucan; Mastanjević Kristina
Kotris Maja
Mastanjević Krešimir
Horvat Daniela
Krstanović Vinko

: Effect of bread type choice on nutrition quality in elderly; Kenjerić Daniela
Divković Ivana
Banjari Ines
Mandić Milena Lela

: Influence of antioxidants addition on the oxidative stability of a mixture of sunflower and corn oils; Moslavac Tihomir
Pozderović Andrija
Pichler Anita
Nosić Tonka

: Influence of malting procedure on the quality of hulless barley malt; Krstanović Vinko
Mastanjević Krešimir
Velić Natalija
Slačanac Vedran
Vacek Kristina
Gagula Goran
Mastanjević Kristina

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