Drago Šubarić
Drago Šubarić
Prehrambeno-tehnološki fakultet Sveučilište u Osijeku
Potvrđena adresa e-pošte na ptfos.hr
Naslov
Citirano
Citirano
Godina
Ultrasound effect on physical properties of corn starch
AR Jambrak, Z Herceg, D Šubarić, J Babić, M Brnčić, SR Brnčić, ...
Carbohydrate Polymers 79 (1), 91-100, 2010
2952010
Strawberry jams: influence of different pectins on colour and textural properties
M Kopjar, V Piližota, NN Tiban, D Šubarić, J Babić, Đ Ačkar, M Sajdl
Czech Journal of Food Sciences 27 (1), 20-28, 2009
902009
Control of enzymatic browning of foods
V Pilizota, D Subaric
Food technology and biotechnology 36 (3), 219-227, 1998
841998
Starch modification by organic acids and their derivatives: A review
Đ Ačkar, J Babić, A Jozinović, B Miličević, S Jokić, R Miličević, M Rajič, ...
Molecules 20 (10), 19554-19570, 2015
822015
Isolation of starch from two wheat varieties and their modification with epichlorohydrin
Đ Ačkar, J Babić, D Šubarić, M Kopjar, B Miličević
Carbohydrate polymers 81 (1), 76-82, 2010
612010
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
602010
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
602010
Overview on the application of modern methods for the extraction of bioactive compounds from marine macroalgae
AM Cikoš, S Jokić, D Šubarić, I Jerković
Marine Drugs 16 (10), 348, 2018
562018
Cocoa polyphenols: can we consider cocoa and chocolate as potential functional food?
D Ackar, K Valek Lendić, M Valek, D Šubarić, B Miličević, J Babić, I Nedić
Journal of chemistry 2013, 2013
562013
Cold pressing and supercritical CO2 extraction of hemp (Cannabis sativa) seed oil
K Aladić, S Jokić, T Moslavac, S Tomas, S Vidović, J Vladić, D Šubarić
Chemical and Biochemical Engineering Quarterly 28 (4), 481-490, 2014
552014
Cold pressing and supercritical CO2 extraction of hemp (Cannabis sativa) seed oil
K Aladić, S Jokić, T Moslavac, S Tomas, S Vidović, J Vladić, D Šubarić
Chemical and Biochemical Engineering Quarterly 28 (4), 481-490, 2014
552014
IDA-Pay: a secure and efficient micro-payment system based on Peer-to-Peer NFC technology for Android mobile devices
L Mainetti, L Patrono, R Vergallo
Journal of Communications Software and Systems 8 (4), 117-125, 2012
552012
Influence of spelt flour addition on properties of extruded products based on corn grits
A Jozinović, D Šubarić, Đ Ačkar, J Babić, B Miličević
Journal of food engineering 172, 31-37, 2016
512016
Pressing and supercritical CO2 extraction of Camelina sativa oil
T Moslavac, S Jokić, D Šubarić, K Aladić, J Vukoja, N Prce
Industrial crops and products 54, 122-129, 2014
512014
Antioxidant properties of pollen
D Aličić, D Šubarić, M Jašić, H Pašalić, Đ Ačkar
Hrana u zdravlju i bolesti: znanstveno-stručni časopis za nutricionizam i …, 2014
452014
Cocoa shell: A by-product with great potential for wide application
J Panak Balentić, Đ Ačkar, S Jokić, A Jozinović, J Babić, B Miličević, ...
Molecules 23 (6), 1404, 2018
432018
Prevention of thermal degradation of red currant juice anthocyanins by phenolic compounds addition
M Kopjar, V Piližota, D Šubarić, J Babić
Croatian journal of food science and technology 1 (1), 24-30, 2009
402009
Improvement of nutritional and functional properties of extruded food products
V Obradović, J Babić, D Šubarić, Đ Ačkar, A Jozinović
Journal of food and nutrition research 53 (3), 189-206, 2014
362014
Physico-chemical, colour and textural properties of Croatian traditional dry sausage (Slavonian Kulen)
D Kovačević, K Mastanjević, D Šubarić, I Jerković, Z Marijanović
Meso 12 (5), 270-275, 2010
362010
Isolation and characterisation of starch from different barley and oat varieties
D Šubarić, J Babić, A Lalić, Đ Ačkar, M Kopjar
Czech Journal of Food Sciences 29 (4), 354-360, 2011
352011
Sustav trenutno ne može provesti ovu radnju. Pokušajte ponovo kasnije.
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