Naučni institut za prehrambene tehnologije u Novom Sadu

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Organization name
Naučni institut za prehrambene tehnologije u Novom Sadu
Parent OrgUnit
City
Novi Sad
Country
Serbia

OrgUnit's Researchers publications
(Dept/Workgroup Publication)

Refined By:
Author:  Miroslav Hadnađev
Author:  Tamara Dapčević Hadnađev

Results 1-20 of 37 (Search time: 0.003 seconds).

Issue DateTitleAuthor(s)
11-Dec-2015Bread Supplementation with Hemp Seed Cake: A By-Product of Hemp Oil ProcessingPojić, Milica ; Dapčević Hadnađev, Tamara ; Hadnađev, Miroslav ; Rakita , Slađana ; Brlek T.
21-Nov-2013Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological qualityTomić, Jelena ; Pojić, Milica ; Torbica, Aleksandra ; Rakita , Slađana ; Živančev, Dragan; Janić Hajnal, Elizabet ; Dapčević Hadnađev, Tamara ; Hadnađev, Miroslav 
315-Jul-2014Changes in the rheological properties of wheat dough during short-term storage of wheatHadnađev, Miroslav ; Dapčević Hadnađev, Tamara ; Pojić, Milica ; Torbica, Aleksndra ; Tomić, Josif; Rakita , Slađana ; Janić Hajnal, Elizabet 
42012Consumers' attitudes towards full-fat food products and their low-fat alternativesHadnađev, Miroslav ; Dapčević Hadnađev, Tamara ; Pojić, Milica ; Mastilović, Jasna ; Torbica, Aleksandra 
51-Dec-2014Content of free amino groups during postharvest wheat and flour maturation in relation to gluten qualityJanić Hajnal, Elizabet ; Tomić, Jelena ; Torbica, Aleksandra ; Rakita , Slađana ; Pojić, Milica ; Živančev, Dragan; Hadnađev, Miroslav ; Dapčević Hadnađev, Tamara 
61-Dec-2013Empirical and fundamental rheological properties of wheat flour dough as affected by different climatic conditionsHadnađev, Miroslav ; Dapčević Hadnađev, Tamara ; Šimurina, Olivera ; Filipčev, Bojana 
71-Apr-2019Emulsifying properties of hemp proteins: Effect of isolation techniqueTamara Dapčević Hadnađev ; Manda Dizdar; Milica Pojić ; Veljko Krstonošić ; Lisa Zychowski; Miroslav Hadnađev 
81-Jan-2009Evaluation of the possibility to replace conventional rheological wheat flour quality control instruments with the new measurement tool - mixolabDapčević T. ; Hadnađev, Miroslav ; Pojić, Milica 
91-Jan-2011Evaluation of wheat quality for application in flour based confectionery productsTorbica, Aleksndra ; Hadnađev, Miroslav ; Pojić, Milica ; Dapčević Hadnađev, Tamara ; Tomić, Josif
101-Dec-2011Functional gluten alternativesTorbica, Aleksndra ; Hadnađev, Miroslav ; Dapčević Hadnađev, Tamara ; Dokić P.
111-Dec-2015Functionality of OSA starch stabilized emulsions as fat replacers in cookiesTamara Dapčević Hadnađev ; Miroslav Hadnađev ; Milica Pojić ; Slađana Rakita ; Veljko Krstonošić 
125-Apr-2018Functionality of Starch Derivatives in Bakery and Confectionery ProductsHadnađev, Miroslav ; Dapčević Hadnađev, Tamara ; Dokić, Ljubica 
131-Sep-2013Gelatinization properties of wheat flour as determined by empirical and fundamental rheometric methodPojić, Milica ; Hadnađev, Miroslav ; Dapčević Hadnađev, Tamara 
1426-Jan-2018The healthy components of cereal by-products and their functional propertiesDapčević Hadnađev, Tamara ; Hadnađev, Miroslav ; Pojić, Milica 
151-Jun-2018Hempseed meal protein isolates prepared by different isolation techniques. Part I. physicochemical propertiesHadnađev, Miroslav ; Dapčević Hadnađev, Tamara ; Lazaridou A.; Moschakis T.; Michaelidou A.; Popović, Senka ; Biliaderis C.
161-Aug-2018Hempseed meal protein isolates prepared by different isolation techniques. Part II. gelation properties at different ionic strengthsDapčević Hadnađev, Tamara ; Hadnađev, Miroslav ; Lazaridou A.; Moschakis T.; Biliaderis C.
171-Jun-2019Impact of diatomaceous earth application on the rheological properties of wheat, triticale and rye flour doughPerišić V.; Perišić V.; Hadnađev, Miroslav ; Đekić V.; Dapčević Hadnađev, Tamara ; Vuković, Slavica ; Vukajlović F.
181-Oct-2011The impact of maltodextrin-based fat mimetics on rheological and textural characteristics of edible vegetable fatHadnađev, Miroslav ; Dokić, Ljubica ; Dapčević Hadnađev, Tamara ; Pajin, Biljana ; Krstonošić, Veljko 
191-Jul-2013Influence of Buckwheat Flour and Carboxymethyl Cellulose on Rheological Behaviour and Baking Performance of Gluten-Free Cookie DoughDapčević Hadnađev, Tamara ; Torbica, Aleksndra ; Hadnađev, Miroslav 
201-Jan-2012Influence of hydrocolloids on the rheological properties of buckwheat doughDapčević Hadnađev, Tamara ; Hadnađev, Miroslav ; Pojić, Milica ; Torbica, Aleksndra ; Krstonošić, Veljko