Autori: Skrobot Dubravka
| Naslov | Composition, texture, sensorial quality, and biological activity after in vitro digestion of durum wheat pasta enriched with carrot waste extract encapsulates (Article) |
| Autori | Cetkovic Gordana S  Seregelj Vanja N Brandolini Andrea Canadanovic-Brunet Jasna M Tumbas-Saponjac Vesna T Vulic Jelena J Sovljanski Olja Lj Cetojevic-Simin Dragana D Skrobot Dubravka Mandic Anamarija I Estivi Lorenzo Hidalgo Alyssa
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| Info | INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, (2022), vol. 73 br. 5, str. 638-649 |
| Projekat | Ministry of Education, Science and Technological Development, Serbia [451-03-9/2022-14/200134] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Insights into sensory and hedonic perception of wholegrain buckwheat enriched pasta (Article) |
| Autori | Skrobot Dubravka Pezo Lato L Tomic Jelena MI Pestoric Mladenka V Sakac Marijana B Mandic Anamarija I
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| Info | LWT-FOOD SCIENCE AND TECHNOLOGY, (2022), vol. 153 br. , str. - |
| Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [451-03-9/2021-14/200222] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Rheological behavior of emmer, spelt and khorasan flours (Article) |
| Autori | Hadnadjev Miroslav S Tomic Jelena MI Skrobot Dubravka Dapcevic-Hadnadjev Tamara
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| Info | JOURNAL OF FOOD PROCESSING AND PRESERVATION, (2022), vol. 46 br. 10, str. - |
| Projekat | European Cooperation in Science and TechnologyEuropean Cooperation in Science and Technology (COST) [CA 18101]; Science Fund of the Republic of Serbia [6062634] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | High-Protein Bar as a Meal Replacement in Elite Sports Nutrition: A Pilot Study (Article) |
| Autori | Jovanov Pavle T Sakac Marijana B Jurdana Mihaela Jenko-Praznikar Zala Kenig Sasa Hadnadjev Miroslav S Jakus Tadeja Petelin Ana Skrobot Dubravka Maric Aleksandar Z
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| Info | FOODS, (2021), vol. 10 br. 11, str. - |
| Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [451-03-9/2021-14/200222]; Slovenian Research Agency - Slovenia [P1-0386] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Physico-chemical properties of low-fat cookies containing wheat and oat bran gels as fat replacers (Article) |
| Autori | Milicevic Natasa Sakac Marijana B Hadnadjev Miroslav S Skrobot Dubravka Saric Bojana M Dapcevic-Hadnadjev Tamara Jovanov Pavle T Pezo Lato L
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| Info | JOURNAL OF CEREAL SCIENCE, (2020), vol. 95 br. , str. - |
| Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [451-03-68/2020-14/200222] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Chemical, rheological and sensory characteristics of sweet spreads made from by-products of soya bean and maize (Article) |
| Autori | Zilic Sladjana M Simic Marijana Z Belovic Miona M Skrobot Dubravka Srdic Jelena Z Peric Vesna A
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| Info | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, (2020), vol. 55 br. 4, str. 1559-1571 |
| Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Physicochemical Changes of the Gluten-Free Rice-Buckwheat Cookies during Storage - Artificial Neural Network Model (Article) |
| Autori | Pestoric Mladenka V Sakac Marijana B Pezo Lato L Skrobot Dubravka Nedeljkovic Natasa M Jovanov Pavle T Filipcev Bojana V Mandic Anamarija I
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| Info | PERIODICA POLYTECHNICA-CHEMICAL ENGINEERING, (2019), vol. 63 br. 4, str. 609-617 |
| Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [TR31029] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Sensory and physico-chemical properties of wholegrain wheat bread prepared with selected food by-products (Article) |
| Autori | Torbica Aleksandra M Skrobot Dubravka Janic-Hajnal Elizabet P Belovic Miona M Zhang Na
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| Info | LWT-FOOD SCIENCE AND TECHNOLOGY, (2019), vol. 114 br. , str. - |
| Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia [TR 31007] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Prediction of commercial spaghetti quality based on sensory and physicochemical data (Article) |
| Autori | Pestoric Mladenka V Mastilovic Jasna S Pezo Lato L Belovic Miona M Skrobot Dubravka Simurina Olivera D Filipcev Bojana V Pojic Milica M Torbica Aleksandra M
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| Info | JOURNAL OF FOOD PROCESSING AND PRESERVATION, (2019), vol. 43 br. 11, str. - |
| Projekat | Ministarstvo Prosvete, Nauke i Tehnoloskog Razvoja [III46001] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties (Article) |
| Autori | Saric Bojana M Dapcevic-Hadnadjev Tamara Hadnadjev Miroslav S Sakac Marijana B Mandic Anamarija I Misan Aleksandra C Skrobot Dubravka
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| Info | JOURNAL OF TEXTURE STUDIES, (2019), vol. 50 br. 2, str. 124-130 |
| Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [TR-31007, TR-31029] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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