Zobrazeno 1 - 10
of 68
pro vyhledávání: '"Šimurina, Olivera D."'
Autor:
Nježić, Zvonko B., Kostić, Milan D., Marić, Boško D., Stamenković, Olivera S., Šimurina, Olivera D., Krstić, Jugoslav, Veljković, Vlada B.
Publikováno v:
In Fuel 15 February 2023 334 Part 1
Autor:
Krstić, Jugoslav B., Nježić, Zvonko B., Kostić, Milan D., Marić, Boško D., Šimurina, Olivera D., Stamenković, Olivera S., Veljković, Vlada B.
Publikováno v:
In Process Safety and Environmental Protection December 2022 168:463-473
Autor:
Bodroža-Solarov Marija I., Šimurina Olivera D., Kojić Jovana S., Krulj Jelena A., Filipović Jelena S., Cvetković Biljana R., Ilić Nebojša M.
Publikováno v:
Food and Feed Research, Vol 49, Iss 1, Pp 37-52 (2022)
Recently there has been a rediscovery of some ancient crops due to increased consumer demands for a healthier diet with medicinal and therapeutic effects. One such crop is a pseudocereal Amaranthus sp., which is nutritionally more favourable than man
Externí odkaz:
https://doaj.org/article/2c4be54c0a6246f485427eeae9158548
Autor:
Simić Marijana Z., Šimurina Olivera D., Nježić Zvonko B., Vančetović Jelena P., Kandić Vesna G., Nikolić Valentina V., Žilić Slađana M.
Publikováno v:
Food and Feed Research, Vol 48, Iss 2, Pp 185-200 (2021)
The present study was carried out to demonstrate the combined effects of different maize flour, ascorbic acid and sugar on the physical, textural and sensory properties of composite breads. The composite flour was prepared using 70% of wheat flour an
Externí odkaz:
https://doaj.org/article/b418ad17b5d840d1a07603c66510ec17
Autor:
Šimurina Olivera D., Filipčev Bojana V., Marić Boško D., Cvetković Biljana R., Bodroža-Solarov Marija I.
Publikováno v:
Food and Feed Research, Vol 45, Iss 1, Pp 27-35 (2018)
Changing of food habits and increased preference for healthy meals, along with the growth of breakfast industry has increased the size of 'ready-made' and instant porridge market in Serbia. Porridges dominantly marketed are those based on oats. Howev
Externí odkaz:
https://doaj.org/article/16fd01d078034120ba9fecc27bfca6ba
Autor:
Šimurina Olivera D., Radunović Aleksandar Z., Filipčev Bojana V., Mučibabić-Jevtić Rada C., Šarić Ljubiša Ć., Šoronja-Simović Dragana M.
Publikováno v:
Food and Feed Research, Vol 44, Iss 1, Pp 65-72 (2017)
The aim of this work was to improve the quality of gluten-free bread made with high content of soy flour and enriched with sugar beet molasses by incorporating ingredients with a potential to simultaneously enhance the nutritional quality of the brea
Externí odkaz:
https://doaj.org/article/3c5a7ea961c247a78b8d7df50a1130d3
Autor:
Šereš Zita I., Šoronja-Simović Dragana, Grujičić Maja J., Kiš Ferenc E., Đorđević Marijana Z., Šimurina Olivera D., Šaranović Žana V., Maravić Nikola R.
Publikováno v:
Food and Feed Research, Vol 44, Iss 2, Pp 143-149 (2017)
The link between dietary fibers and prevention of non-communicable diseases is well documented in the existing scientific literature. Despite that, most of the population still do not have enough knowledge about fibers and their presence in certain f
Externí odkaz:
https://doaj.org/article/2f147c268ec14b08926ada3e96df8f62
Autor:
Zahorec Jana J., Šoronja-Simović Dragana M., Šereš Zita I., Šimurina Olivera D., Selaković Anastasija I., Maravić Nikola R., Filipčev Bojana V.
Publikováno v:
Food and Feed Research, Vol 44, Iss 1, Pp 47-55 (2017)
The aim of this study was to investigate the effect of puff pastry margarine with reduced content of trans isomers in production of puff pastry with enhanced nutritional value. Experiments were carried out on the basis of 32 factorial design, wherein
Externí odkaz:
https://doaj.org/article/98747a256b614806be12195252639449
Autor:
Šarić Ljubiša Ć., Filipčev Bojana V., Šimurina Olivera D., Plavšić Dragana V., Šarić Bojana M., Lazarević Jasmina M., Milovanović Ivan Lj.
Publikováno v:
Food and Feed Research, Vol 43, Iss 2, Pp 135-144 (2016)
Molasses is an important by-product of sugar beet or sugar cane refining industry and it was one of the first sweeteners used in human nutrition. Sugar cane molasses has unique characteristics that can make it suitable for application in food industr
Externí odkaz:
https://doaj.org/article/b82d4687122240cda8911d930a3ff6f6
Autor:
Pestorić Mladenka V., Pojić Milica M., Filipčev Bojana V., Šimurina Olivera D., Torbica Aleksandra M., Janić-Hajnal Elizabet P.
Publikováno v:
Food and Feed Research, Vol 42, Iss 2, Pp 109-117 (2015)
This work was focused on the performance of trained and untrained panel in evaluating the texture of nine commercially produced wheat spaghetti. Several sensory methods were applied in order to investigate the performance of different panel groups. I
Externí odkaz:
https://doaj.org/article/c2db6703eadb4b57a17947bd1c916f06