Autori: Dapcevic-Hadnadjev Tamara
| Naslov | Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix (Article) |
| Autori | Hadnadjev Miroslav S  Kalic Marina D Krstonosic Veljko S Jovanovic-Ljeskovic Natasa M Erceg Tamara D Skrobot Dubravka Dapcevic-Hadnadjev Tamara
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| Info | FOOD CHEMISTRY-X, (2023), vol. 17 br. , str. - |
| Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia under the Agreement on the Implementation and Financing of Research of the Institute of Food Technology [451-03-68/2022-14/200222] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science |
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| Naslov | Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties (Article) |
| Autori | Tomic Jelena MI Dapcevic-Hadnadjev Tamara Skrobot Dubravka Maravic Nikola Popovic Nikola Stevanovic Dusan M Hadnadjev Miroslav S
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| Info | LWT-FOOD SCIENCE AND TECHNOLOGY, (2023), vol. 175 br. , str. - |
| Projekat | Science Fund of the Republic of Serbia [6062634]; Ministry of Education, Science and Technological Development, Republic of Serbia [451-03-68/2022-14/200222] |
| Ispravka | Web of Science Članak Elečas Rang časopisa |
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| Naslov | Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties (Article) |
| Autori | Tomic Jelena MI Skrobot Dubravka Popovic Ljiljana M Dapcevic-Hadnadjev Tamara Cakarevic Jelena Maravic Nikola Hadnadjev Miroslav S
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| Info | FOOD TECHNOLOGY AND BIOTECHNOLOGY, (2022), vol. 60 br. 4, str. 488-498 |
| Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [451-03-68/2022-14/200222] |
| Ispravka | Web of Science Članak Elečas Rang časopisa |
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| Naslov | Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies (Article) |
| Autori | Tomic Jelena MI Skrobot Dubravka Dapcevic-Hadnadjev Tamara Maravic Nikola R Rakita Sladjana Hadnadjev Miroslav S
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| Info | GELS, (2022), vol. 8 br. 12, str. - |
| Projekat | Science Fund of the Republic of Serbia, PROMIS [6062634]; Ministry of Education, Science, and Technological Development, Republic of Serbia [451-03-68/2022-14/200222] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science |
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| Naslov | Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread (Article) |
| Autori | Dapcevic-Hadnadjev Tamara Stupar Alena Stevanovic Dusan M Skrobot Dubravka Maravic Nikola R Tomic Jelena MI Hadnadjev Miroslav S
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| Info | FOODS, (2022), vol. 11 br. 24, str. - |
| Projekat | Science Fund of the Republic of Serbia, PROMIS [6062634]; Ministry of Education, Science and Technological Development, Republic of Serbia [451-03-68/2022-14/200222] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science |
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| Naslov | Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread (Article) |
| Autori | Skrobot Dubravka Dapcevic-Hadnadjev Tamara Tomic Jelena MI Maravic Nikola R Popovic Nikola Jovanov Pavle T Hadnadjev Miroslav S
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| Info | FOODS, (2022), vol. 11 br. 23, str. - |
| Projekat | Science Fund of the Republic of Serbia [6062634]; Ministry of Education, Science and Technological Development, Republic of Serbia [451-03-68/2022-14/200222] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science |
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| Naslov | Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake (Article) |
| Autori | Maravic Nikola R Skrobot Dubravka Dapcevic-Hadnadjev Tamara Pajin Biljana S Tomic Jelena MI Hadnadjev Miroslav S
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| Info | FOODS, (2022), vol. 11 br. 14, str. - |
| Projekat | Science Fund of the Republic of Serbia, PROMIS [6062634] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Rheological behavior of emmer, spelt and khorasan flours (Article) |
| Autori | Hadnadjev Miroslav S Tomic Jelena MI Skrobot Dubravka Dapcevic-Hadnadjev Tamara
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| Info | JOURNAL OF FOOD PROCESSING AND PRESERVATION, (2022), vol. 46 br. 10, str. - |
| Projekat | European Cooperation in Science and TechnologyEuropean Cooperation in Science and Technology (COST) [CA 18101]; Science Fund of the Republic of Serbia [6062634] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Small deformation rheological behaviour of wheat gluten - octenyl succinyl modified corn starches mixtures (Article) |
| Autori | Dapcevic-Hadnadjev Tamara Hadnadjev Miroslav S Dokic Ljubica P Krstonosic Veljko S
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| Info | JOURNAL OF CEREAL SCIENCE, (2021), vol. 97 br. , str. - |
| Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia under the Agreement on the Implementation and Financing of Research of the Institute of Food Technology [451-03-68/2020-14/200222] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | The influence of Rhyzopertha dominica (F.) on the technological quality of cereal grains treated with diatomaceous earth (Article) |
| Autori | Perisic Vesna M Vukovic Slavica M Perisic Vladimir Lukovic Kristina Vukajlovic Filip N Hadnadjev Miroslav S Dapcevic-Hadnadjev Tamara
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| Info | JOURNAL OF STORED PRODUCTS RESEARCH, (2021), vol. 90 br. , str. - |
| Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia under the Agreement on the Implementation and Financing of Research of the Institute of Food Technology [451-03-68/2020e14/200222] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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