Hadnađev M - Search Results

1

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. Among authors: hadnadev m. 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.

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. Among authors: hadnadev m. 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

Characterization of byproducts originating from hemp oil processing.

Pojić M, Mišan A, Sakač M, Dapčević Hadnađev T, Šarić B, Milovanović I, Hadnađev M. Pojić M, et al. Among authors: hadnadev m. J Agric Food Chem. 2014 Dec 24;62(51):12436-42. doi: 10.1021/jf5044426. Epub 2014 Dec 8. J Agric Food Chem. 2014. PMID: 25426777

5

Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies.

Sakač M, Pestorić M, Mišan A, Nedeljković N, Jambrec D, Jovanov P, Banjac V, Torbica A, Hadnađev M, Mandić A. Sakač M, et al. Among authors: hadnadev m. Food Technol Biotechnol. 2015 Mar;53(1):38-47. doi: 10.17113/ftb.53.01.15.3633. Food Technol Biotechnol. 2015. PMID: 27904330 Free PMC article.

6

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. Among authors: hadnadev m. J Texture Stud. 2018 Jun;49(3):339-347. doi: 10.1111/jtxs.12308. Epub 2017 Nov 15. J Texture Stud. 2018. PMID: 29105087

7

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: hadnadev m. J Texture Stud. 2019 Apr;50(2):124-130. doi: 10.1111/jtxs.12374. Epub 2018 Nov 14. J Texture Stud. 2019. PMID: 30345519

8

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: hadnadev m. Foods. 2022 Jul 6;11(14):1992. doi: 10.3390/foods11141992. Foods. 2022. PMID: 35885235 Free PMC article.

9

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. Among authors: hadnadev m. Foods. 2022 Dec 5;11(23):3927. doi: 10.3390/foods11233927. Foods. 2022. PMID: 36496735 Free PMC article.

10

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: hadnadev m. Gels. 2022 Nov 28;8(12):774. doi: 10.3390/gels8120774. Gels. 2022. PMID: 36547298 Free PMC article.

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

27 results

Search Page

Filters