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Author:  Pestorić, Mladenka

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Issue DateTitleAuthor(s)
11-Apr-2017Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grainFilipčev, Bojana ; Bodroža Solarov, Marija ; Pestorić, Mladenka ; Šimurina, Olivera 
22014Comparative study of white cabbage, traditional variety and hybrid intended for biological fermentationCvetković, Biljana ; Pezo, Lato; Pestorić, Mladenka ; Filipčev, Bojana ; Kevrešan, Žarko ; Mastilović, Jasna 
31-Jan-2013Consumer acceptance of the cookies enriched with a digestion stimulating medicinal plant mixturePestorić, Mladenka ; Mišan, Aleksandra ; Šimurina, Olivera ; Jambrec D.; Filipčev, Bojana ; Sakač, Marija; Pojić, Milica 
41-Jan-2009Consumers' perception of traditional breadPestorić, Mladenka ; Pojić, Milica ; Mastilović, Jasna ; Šimurina, Olivera ; Živković, Jasmina ; Filipčev, Bojana ; Živančev (Šarović), Jelena 
51-Jan-2009Cookies produced from wholegrain buckwheat flourŠimurina, Olivera ; Sedej I.; Sakač, Marija; Filipčev, Bojana ; Pestorić, Mladenka ; Bodroža Solarov, Marija ; Hadnađev, Miroslav 
61-Jan-2013Effect and optimization of concentration of different enzymes on the viscoelasticity of substandard wheat doughŠimurina, Olivera ; Filipčev, Bojana ; Dapčević Hadnađev, Tamara ; Bodroža Solarov, Marija ; Pestorić, Mladenka ; Demin M.; Nježić, Zvonko 
71-Jan-2009Evaluation of brown bread quality by sensory methodPestorić, Mladenka ; Pojić, Milica ; Sakač, Marija; Mastilović, Jasna ; Šimurina, Olivera ; Filipčev, Bojana ; Sedej I.
81-Mar-2011Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulationFilipčev, Bojana ; Šimurina, Olivera ; Sakač M.; Sedej I.; Jovanov, Pavle ; Pestorić, Mladenka ; Bodroža Solarov, Marija 
91-Jan-2011Instrumental and sensory evaluation of quality attributes of mixed buckwheat/wheat breadsPestorić, Mladenka ; Sakač, Marija; Šimurina, Olivera ; Filipčev, Bojana ; Pojić, Milica ; Sedej I.; Mišan, Aleksandra 
101-Jan-2017Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blendFilipčev, Bojana ; Nedeljković, Nataša; Šimurina, Olivera ; Sakač, Marijana ; Pestorić, Mladenka ; Jambrec, Dubravka; Šarić, Bojana ; Jovanov, Pavle 
111-Jan-2019Physicochemical changes of the gluten-free rice-buckwheat cookies during storage – artificial neural network modelPestorić, Mladenka ; Sakač M.; Pezo L.; Škrobot, Dubravka ; Nedeljković N.; Jovanov, Pavle ; Filipčev, Bojana ; Mandić A.
121-Jan-2019Prediction of commercial spaghetti quality based on sensory and physicochemical dataPestorić, Mladenka ; Mastilović, Jasna ; Pezo, Lato; Belović, Miona ; Škrobot, Dubravka ; Šimurina, Olivera ; Filipčev, Bojana ; Pojić, Milica ; Torbica, Aleksandra 
131-Jan-2015Relationship of physicochemical characteristics with sensory profile of cookies enriched with medicinal herbsPestorić, Mladenka ; Šimurina, Olivera ; Filipčev, Bojana ; Jambrec D.; Belović, Miona ; Mišan, Aleksandra ; Nedeljković N.
141-Jul-2012Selection of optimal sensory properties for the recognition of wholemeal breadPestorić, Mladenka ; Pojić, Milica ; Sakač M.; Mastilovǐ J.; Šimurina, Olivera ; Filipčev, Bojana ; Živančev J.
151-Jan-2011Sensory evaluation of new gluten-free buckwheat crackersSedej I.; Sakač, Marija; Mandić, Aljoša; Mišan, Aleksandra ; Pestorić, Mladenka ; Šimurina, Olivera ; Filipčev, Bojana 
161-Feb-2017Sensory profile and preference mapping of cookies enriched with medicinal herbsPestorić, Mladenka ; Škrobot, Dubravka ; Žigon, Uroš; Šimurina, Olivera ; Filipčev, Bojana ; Belović, Miona ; Mišan, Aleksandra