| Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition DK Komlenić, Ž Ugarčić-Hardi, M Jukić, M Planinić, A Bucić-Kojić, ... International Journal of Food Science and Technology 45 (7), 1417-1425, 2010 | 98 | 2010 |
| Barley in the production of cereal-based products J Lukinac, M Jukić Plants 11 (24), 3519, 2022 | 76 | 2022 |
| Quality evaluation of biscuits produced from composite blends of pumpkin seed oil press cake and wheat flour M Jukić, J Lukinac, J Čuljak, M Pavlović, D Šubarić, D Koceva Komlenić International journal of food science and technology 54 (3), 602-609, 2019 | 70 | 2019 |
| Beer–the importance of colloidal stability (non-biological haze) K Mastanjević, V Krstanović, J Lukinac, M Jukić, Z Vulin, K Mastanjević Fermentation 4 (4), 91, 2018 | 66 | 2018 |
| Polycyclic aromatic hydrocarbons in the traditional smoked sausage Slavonska kobasica K Mastanjević, B Kartalović, J Petrović, N Novakov, L Puljić, D Kovačević, ... Journal of food composition and analysis 83, 103282, 2019 | 52 | 2019 |
| Multi-(myco) toxins in malting and brewing by-products K Mastanjević, J Lukinac, M Jukić, B Šarkanj, V Krstanović, K Mastanjević Toxins 11 (1), 30, 2019 | 51 | 2019 |
| Computer vision method in beer quality evaluation—A review J Lukinac, K Mastanjević, K Mastanjević, G Nakov, M Jukić Beverages 5 (2), 38, 2019 | 49 | 2019 |
| Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies G Nakov, A Brandolini, A Hidalgo, N Ivanova, M Jukić, DK Komlenić, ... Food science and technology international 26 (7), 574-582, 2020 | 43 | 2020 |
| Craft brewing–is it really about the sensory revolution? K Mastanjević, V Krstanović, J Lukinac, M Jukić, M Lučan, K Mastanjević Kvasny prumysl 65 (1), 13-16, 2019 | 41 | 2019 |
| Application of computer vision and image analysis method in cheese-quality evaluation: a review J Lukinac, M Jukić, K Mastanjević, M Lučan Ukrainian food journal, 192-214, 2018 | 39 | 2018 |
| Influence of cookies composition on temperature profiles and qualitative parameters during baking S Budžaki, D Koceva Komlenić, J Lukinac Čačić, F Čačić, M Jukić, ... Croatian journal of food science and technology 6 (2), 72-78, 2014 | 31 | 2014 |
| Inhibitory effect of honey-sweetened goat and cow milk fermented with Bifidobacterium lactis Bb-12 on the growth of Listeria monocytogenes M Lučan, V Slačanac, J Hardi, K Mastanjević, J Babić, V Krstanović, ... Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 59 (2 …, 2009 | 30 | 2009 |
| Effect of apple by-product as a supplement on antioxidant activity and quality parameters of pasta A Lončarić, I Kosović, M Jukić, Ž Ugarčić, V Piližota Croatian journal of food science and technology 6 (2), 97-103, 2014 | 28 | 2014 |
| Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress. I KosovIć, M JuKIć, A JozInovIć, Đ AčKAr, D Koceva Komlenić Czech journal of food sciences 34 (2), 2016 | 27 | 2016 |
| Quality Assessment of cookies made from composite flours containing malted barley flour and wheat flour M Jukić, G Nakov, DK Komlenić, N Vasileva, F Šumanovac, J Lukinac Plants 11 (6), 761, 2022 | 25 | 2022 |
| β-glucan degradation during malting of different purpose barley varieties K Habschied, A Lalić, D Horvat, K Mastanjević, J Lukinac, M Jukić, ... Fermentation 6 (1), 21, 2020 | 25 | 2020 |
| Influence of damaged starch on the quality parameters of wheat dough and bread M Jukic, D Koceva-Komlenic, KM Mastanjevic, K Mastanjevic, M Lucan, ... Ukrainian food journal, 512-521, 2019 | 25 | 2019 |
| Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese. M Lučan, J Ranilović, V Slačanac, T Cvetković, L Primorac, D Gajari, ... Collected Papers of Zagreb Law Faculty/Zbornik Pravnog Fakulteta u Zagrebu …, 2020 | 20 | 2020 |
| Dough Rheological Properties DK Komlenić, V Slačanac, M Jukić Rheology, 265, 2012 | 20 | 2012 |
| Concentration of nutritional important minerals in Croatian goat and cow milk and some dairy products made of these V Slačanac, J Hardi, M Lučan, D Koceva Komlenić, V Krstanović, M Jukić Croatian journal of food science and technology 3 (1), 21-25, 2011 | 20 | 2011 |
Jasmina LukinacUniversity of Osijek, Faculty of Food Technology OsijekEmail được xác minh tại ptfos.hr
