| Glycemic index and firming kinetics of partially baked frozen gluten-free bread with sourdough D Novotni, N Čukelj, B Smerdel, M Bituh, F Dujmić, D Ćurić Journal of Cereal Science 55 (2), 120-125, 2012 | 93 | 2012 |
| Texture and pasting properties of ultrasonically treated corn starch IL HerCeg, AR Jambrak, D ŠubArIć, M Brnčić, SR Brnčić, M Badanjak, ... Czech journal of food sciences 28 (2), 83-93, 2010 | 93 | 2010 |
| Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making D Curic, D Novotni, D Skevin, CM Rosell, C Collar, A Le Bail, I Colic-Baric, ... Food Research International 41 (7), 714-719, 2008 | 78 | 2008 |
| Gluten-free bread production by the corn meal and soybean flour extruded blend usage D Ćurić, D Novotni, D Tušak, I Bauman, D Gabrić Agriculturae Conspectus Scientificus 72 (3), 227-232, 2007 | 64 | 2007 |
| Flaxseed and multigrain mixtures in the development of functional biscuits N Čukelj, D Novotni, H Sarajlija, S Drakula, B Voučko, D Ćurić LWT 86, 85-92, 2017 | 56 | 2017 |
| Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread N Škara, D Novotni, N Čukelj, B Smerdel, D Ćurić Food Hydrocolloids 30 (1), 428-436, 2013 | 54 | 2013 |
| Glycemic index and phenolics of partially-baked frozen bread with sourdough D Novotni, D Ćurić, M Bituh, I Colić Barić, D Škevin, N Čukelj International journal of food sciences and nutrition 62 (1), 26-33, 2011 | 54 | 2011 |
| Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates B Smerdel, L Pollak, D Novotni, N Čukelj, M Benković, D Lušić, D Ćurić Journal of food and nutrition research 51 (4), 242-253, 2012 | 49 | 2012 |
| Storage stability, micronisation, and application of nutrient-dense fraction of proso millet bran in gluten-free bread NČ Mustač, D Novotni, M Habuš, S Drakula, L Nanjara, B Voučko, ... Journal of cereal science 91, 102864, 2020 | 47 | 2020 |
| Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes D Novotni, D Ćurić, K Galić, D Škevin, S Neđeral, K Kraljić, D Gabrić, ... LWT-Food Science and Technology 44 (3), 643-649, 2011 | 40 | 2011 |
| Preparation of flaxseed for lignan determination by gas chromatography-mass spectrometry method. H SaraJliJa, N ČukelJ, D NoVotNi, G Mršić, M Brnčić, D Ćurić | 39 | 2012 |
| Influence of flour and fat type on dough rheology and technological characteristics of 3D-printed cookies T Vukušić Pavičić, T Grgić, M Ivanov, D Novotni, Z Herceg Foods 10 (1), 193, 2021 | 35 | 2021 |
| Composition and activity of microbiota in sourdough and their effect on bread quality and safety D Novotni, M Gänzle, JM Rocha Trends in wheat and bread making, 129-172, 2021 | 31 | 2021 |
| Optimization of High Intensity Ultrasound Treatment of Proso Millet Bran to Improve Physical and Nutritional Quality § NČ Mustač, B Voučko, D Novotni, S Drakula, A Gudelj, F Dujmić, D Ćurić Food technology and biotechnology 57 (2), 183, 2019 | 30 | 2019 |
| Market potential of lignans and omega-3 functional cookies N Cukelj, P Putnik, D Novotni, S Ajredini, B Voucko, D Curic British food journal 118 (10), 2420-2433, 2016 | 30 | 2016 |
| Alteration of phenolics and antioxidant capacity of gluten-free bread by yellow pea flour addition and sourdough fermentation S Drakula, D Novotni, NČ Mustač, B Voučko, M Krpan, M Hruškar, D Ćurić Food bioscience 44, 101424, 2021 | 27 | 2021 |
| Identification and quantification of lignans in wheat bran by gas chromatography-electron capture detection N Čukelj, I Jakasa, H Sarajlija, D Novotni, D Ćurić Talanta 84 (1), 127-132, 2011 | 27 | 2011 |
| Quality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough D Novotni, N Čukelj, B Smerdel, D Ćurić International journal of food science & technology 48 (10), 2133-2142, 2013 | 25 | 2013 |
| Influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread. D Novotni, IV Špoljarić, S Drakula, N Čukelj, B Voučko, M Ščetar, K Galić, ... | 22 | 2017 |
| Influence of flour type, dough acidity, printing temperature and bran pre-processing on browning and 3D printing performance of snacks M Habuš, P Golubić, T Vukušić Pavičić, N Čukelj Mustač, B Voučko, ... Food and Bioprocess Technology 14, 2365-2379, 2021 | 21 | 2021 |
