Borislav Miličević
Borislav Miličević
Full professor
Potvrđena adresa e-pošte na ptfos.hr - Početna stranica
Naslov
Citirano
Citirano
Godina
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
742015
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
582010
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
532013
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
452016
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
392018
Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches
J Babić, D Šubarić, B Milicevic, D Ačkar, M Kopjar, NN Tiban
Czech journal of food sciences 27 (3), 151, 2009
302009
Characterization and differentiation of monovarietal grape marc distillates on the basis of varietal aroma compound composition
I Lukic, B Miličević, M Banovic, S Tomas, S Radeka, Đ Peršurić
Journal of agricultural and food chemistry 58 (12), 7351-7360, 2010
292010
Impact of grape varieties on wine distillates flavour
B Miličević, M Banović, K Kovačević-Ganić, L Gracin
Food technology and biotechnology 40 (3), 227-232, 2002
27*2002
Behaviour of volatile compounds during traditional alembic distillation of fermented Muscat Blanc and Muškat Ruža Porečki grape marcs
I Lukić, S Tomas, B Miličević, S Radeka, Đ Peršurić
Journal of the Institute of Brewing 117 (3), 440-450, 2011
242011
The chemistry behind chocolate production
V Barišić, M Kopjar, A Jozinović, I Flanjak, Đ Ačkar, B Miličević, D Šubarić, ...
Molecules 24 (17), 3163, 2019
222019
Relationship between volatile aroma compounds and sensory quality of fresh grape marc distillates
I Lukić, B Miličević, S Tomas, S Radeka, Đ Peršurić
Journal of the Institute of Brewing 118 (3), 285-294, 2012
222012
Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products
Đ Ačkar, A Jozinović, J Babić, B Miličević, JP Balentić, D Šubarić
Innovative food science & emerging technologies 47, 517-524, 2018
172018
Secondary aroma compounds in fresh grape marc distillates as a result of variety and corresponding production technology
I Lukić, B Miličević, M Banović, S Tomas, S Radeka, Đ Peršurić
Food technology and biotechnology 49 (2), 214-227, 2011
152011
Cocoa husk application in the enrichment of extruded snack products
A Jozinović, J Panak Balentić, Đ Ačkar, J Babić, B Pajin, B Miličević, ...
Journal of Food Processing and Preservation 43 (2), e13866, 2019
142019
Bioactive and sensory properties of herbal spirit enriched with cocoa (Theobroma cacao L.) polyphenolics
D Komes, A Belščak-Cvitanović, D Horžić, H Drmić, S Škrabal, B Miličević
Food and Bioprocess Technology 5 (7), 2908-2920, 2012
142012
Rheological properties of milk chocolates as influenced by milk powder type, emulsifier, and cocoa butter equivalent additions
Đ Ačkar, S Škrabal, D Šubarić, J Babić, B Miličević, A Jozinović
International Journal of Food Properties 18 (7), 1568-1574, 2015
132015
Food industry by-products as raw materials in functional food production
A Jozinović, D Šubarić, Đ Ačkar, B Miličević, J Babić, M Jašić, ...
Hrana u zdravlju i bolesti: znanstveno-stručni časopis za nutricionizam i …, 2014
132014
Food industry by-products as raw materials in functional food production
A Jozinović, D Šubarić, Đ Ačkar, B Miličević, J Babić, M Jašić, ...
Hrana u zdravlju i bolesti: znanstveno-stručni časopis za nutricionizam i …, 2014
132014
Application of supercritical carbon dioxide extrusion in food processing technology
J Panak-Balentić, Đ Ačkar, A Jozinović, J Babić, B Miličević, S Jokić, ...
Hemijska industrija 71 (2), 127-134, 2017
92017
Application of supercritical carbon dioxide extrusion in food processing technology
J Panak-Balentić, Đ Ačkar, A Jozinović, J Babić, B Miličević, S Jokić, ...
Hemijska industrija 71 (2), 127-134, 2017
92017
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