| The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread A Selimović, D Miličević, M Jašić, A Selimović, Đ Ačkar, T Pešić Croatian journal of food science and technology 6 (1), 43-50, 2014 | 36 | 2014 |
| Aroma and sensory characteristics of Slavonian plum brandy B Miličević, I Lukić, J Babić, D Šubarić, R Miličević, Đ Ačkar, D Miličević Technologica acta 5, 1-7, 2012 | 12 | 2012 |
| Influence of hydrocolloids and sweeteners on flow behaviour of peach nectar N Nedić Tiban, V Piližota, D Šubarić, D Miličević, M Kopjar Acta alimentaria 32 (4), 383-393, 2003 | 9 | 2003 |
| Properties of crackers with buckwheat sourdough A Selimović, D Miličević, A Selimović, SO Žuljević, A Jašića, A Vranac Acta Chimica Slovaca 10 (2), 152-158, 2017 | 7 | 2017 |
| A baking function depending upon storage condition and a type of flour D Miličević, A Selimović, T Pešić, H Hodžić, M Aljić Agriculturae Conspectus Scientificus 74 (3), 243-247, 2009 | 6 | 2009 |
| Influence of buckwheat flour on the dough rheology and sensory properties of wheat bread A Selimović, D Miličević, S Oručević, Đ Ačkar, J Babić Technologica acta 4 (1), 33-38, 2011 | 5 | 2011 |
| Modification of barley starch with mixtures of organic dicarboxylic acids and acetanhydride. Ð Ačkar, D Šubarić, J Babić, A Šoštarec, D Miličević Technologica Acta 4 (2), 2011 | 3 | 2011 |
| Primjena enzima u tehnologiji škroba D Šubarić, J Sadadinović, J Babić, D Miličević, B Muhamedbegović Nepoznat skup, 185-188, 2005 | 3 | 2005 |
| Total phenols content, antioxidant activity and colour of wheat bread with addition buckwheat flour A Selimović, D Miličević, M Salkić, A Selimović, Đ Ačkar, T Pešić Technologica Acta 6 (1), 51-58, 2013 | 2 | 2013 |
| Influence of ascorbic acid on quality bread from flour T-500 and wholegrain flour. D Miličević, A Selimović, S Oručević, E Hadžić, Ð Ačkar | 1 | 2012 |
| Ružičkini dani: Međunarodni znanstveno-stručni skup 19. Ružičkini dani „Danas znanost-sutra industrija “: zbornik radova T Abramović, K Ambrozić, U Apalović, A Avdić, G Avdić, H Babić, T Balić, ... 19. Ružičkini dani: Danas znanost-sutra industrija, 2023 | | 2023 |
| Proceedings of 7th International Conference Vallis Aurea: Research & Innovation B Katalinić, L Kuda, B Andrlić, S Bajić, V Budimir, N Balog, I Mikić, ... Proceedings Vallis Aurea, 2020 | | 2020 |
| Influence of The Added Materials on Texture of The Muesli Bars M Tanović, M Jukić, JČ Lukinac, D Miličević, G Avdić | | 2020 |
| Production of the enriched muesli bars under minimal processing treatment M Andrejaš, D Miličević, G Avdić, H Alibašić Technologica Acta: Scientific/professional journal of chemistry and …, 2020 | | 2020 |
| Ružičkini dani: Međunarodni znanstveno-stručni skup 17. Ružičkini dani „Danas znanost-sutra industrija “: zbornik radova M Andrejaš, M Anđić, G Avdić, T Barbaro, A Bašić, B Budim, ... 17. Ružičkini dani: Danas znanost-sutra industrija, 2019 | | 2019 |
| CRACKERS MADE ON ORANGE TROPE AND DIFFERENT SEEDS M Andrejaš, D Miličević, G Avdić, H Junuzović | | 2018 |
| PRAKTIĈNA RAZLIKA IZMEĐU RAĈUNOVODSTVA I KNJIGOVODSTVA D Miličević University of Split. Faculty of economics Split, 2018 | | 2018 |
| Influence of apple pomace addition on the colour and hardness of biscuits D Miličević, G Avdić, M Andrejaš, M Jukić, Đ Ačkar, A Selimović 9th International Congress Flour–Bread’17/11th Croatian Congress of Cereal …, 2017 | | 2017 |
| Honey biscuit with sugar beet pulp and apple pomace D Miličević, G Avdić, S Ibrahimović, M Andrejaš, A Mujčinović, A Selimović, ... 5th Scientific symposium with international participation" Environmental …, 2017 | | 2017 |
| PRODUCTION OF PASTA WITH ADDITION OF NUSPRODUCT FOOD INDUSTRY D Miličević, G Avdić, Đ Ačkar, A Selimović, M Andrejaš | | 2016 |
