Torbica AM - Search Results

1

Effects of wheat bug (Eurygaster spp. and Aelia spp.) infestation in preharvest period on wheat technological quality and gluten composition.

Torbica AM, Mastilović JS, Pojić MM, Kevrešan ZS. Torbica AM, et al. ScientificWorldJournal. 2014 Jan 15;2014:148025. doi: 10.1155/2014/148025. eCollection 2014. ScientificWorldJournal. 2014. PMID: 24550692 Free PMC article.

2

Changes in the rheological properties of wheat dough during short-term storage of wheat.

Hadnađev M, Dapčević Hadnađev T, Pojić M, Torbica A, Tomić J, Rakita S, Janić Hajnal E. Hadnađev M, et al. J Sci Food Agric. 2015 Feb;95(3):569-75. doi: 10.1002/jsfa.6782. Epub 2014 Jul 15. J Sci Food Agric. 2015. PMID: 24921972

3

Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality.

Janić Hajnal E, Tomić J, Torbica A, Rakita S, Pojić M, Zivančev D, Hadnađev M, Dapčević Hadnađev T. Janić Hajnal E, et al. Food Chem. 2014 Dec 1;164:158-65. doi: 10.1016/j.foodchem.2014.05.054. Epub 2014 May 21. Food Chem. 2014. PMID: 24996319

4

Determination of free sulphydryl groups in wheat gluten under the influence of different time and temperature of incubation: method validation.

Rakita S, Pojić M, Tomić J, Torbica A. Rakita S, et al. Food Chem. 2014 May 1;150:166-73. doi: 10.1016/j.foodchem.2013.10.128. Epub 2013 Nov 5. Food Chem. 2014. PMID: 24360434

5

Effect of different ripening conditions on pigments of pepper for paprika production at green stage of maturity.

Kevrešan ŽS, Mastilović JS, Mandić AI, Torbica AM. Kevrešan ŽS, et al. Among authors: torbica am. J Agric Food Chem. 2013 Sep 25;61(38):9125-30. doi: 10.1021/jf400424a. Epub 2013 Sep 13. J Agric Food Chem. 2013. PMID: 23924049

6

Alternaria toxins in wheat from the Autonomous Province of Vojvodina, Serbia: a preliminary survey.

Janić Hajnal E, Orčić D, Torbica A, Kos J, Mastilović J, Škrinjar M. Janić Hajnal E, et al. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2015;32(3):361-70. doi: 10.1080/19440049.2015.1007533. Epub 2015 Feb 16. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2015. PMID: 25585540

7

Optimization of additive content and their combination to improve the quality of pure barley bread.

Pojić M, Dapčević Hadnađev T, Hadnađev M, Rakita S, Torbica A. Pojić M, et al. J Food Sci Technol. 2017 Mar;54(3):579-590. doi: 10.1007/s13197-016-2435-1. Epub 2017 Feb 2. J Food Sci Technol. 2017. PMID: 28298671 Free PMC article.

8

Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace.

Belović M, Torbica A, Pajić-Lijaković I, Mastilović J. Belović M, et al. Food Chem. 2017 Dec 15;237:1226-1233. doi: 10.1016/j.foodchem.2017.06.045. Epub 2017 Jun 7. Food Chem. 2017. PMID: 28763974

9

Novel breads of non-wheat flours.

Torbica A, Belović M, Tomić J. Torbica A, et al. Food Chem. 2019 Jun 1;282:134-140. doi: 10.1016/j.foodchem.2018.12.113. Epub 2019 Jan 10. Food Chem. 2019. PMID: 30711097

10

Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test.

Rakita S, Dokić L, Dapčević Hadnađev T, Hadnađev M, Torbica A. Rakita S, et al. J Texture Stud. 2018 Jun;49(3):339-347. doi: 10.1111/jtxs.12308. Epub 2017 Nov 15. J Texture Stud. 2018. PMID: 29105087

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