Autori: Hadnadjev Miroslav S
| Naslov | Emulsifying properties of hemp proteins: Effect of isolation technique (Article) |
| Autori | Dapcevic-Hadnadjev Tamara Dizdar Manda Pojic Milica M  Krstonosic Veljko S Zychowski Lisa M Hadnadjev Miroslav S
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| Info | FOOD HYDROCOLLOIDS, (2019), vol. 89 br. , str. 912-920 |
| Projekat | Provincial Secretariat for Higher Education and Scientific Research, Republic of Serbia [142-451-2458/2018-01/02]; European Union's Horizon 2020 Spreading Excellence and Widening Participation programme [692276] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Impact of different sugar and cocoa powder particle sizes on crystallization of fat used for the production of confectionery products: Particle size distribution influences fat crystallization (Article) |
| Autori | Kalic Marina D Krstonosic Veljko S Hadnadjev Miroslav S Beyer Gregersen Sandra Jovanovic-Ljeskovic Natasa M Wiking Lars
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| Info | JOURNAL OF FOOD PROCESSING AND PRESERVATION, (2018), vol. 42 br. 12, str. - |
| Projekat | Aarhus University through the international exchange program JoinEU-SEE |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Alginate/soy protein system for essential oil encapsulation with intestinal delivery (Article) |
| Autori | Volic Mina M Pajic-Lijakovic Ivana S Djordjevic Vesna Z Knezevic-Jugovic Zorica D Pecinar Ilinka M Dajic-Stevanovic Zora P Veljovic Djordje N Hadnadjev Miroslav S Bugarski Branko M
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| Info | CARBOHYDRATE POLYMERS, (2018), vol. 200 br. , str. 15-24 |
| Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia [III46010] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test (Article) |
| Autori | Rakita Sladjana M Dokic Ljubica P Dapcevic-Hadnadjev Tamara Hadnadjev Miroslav S Torbica Aleksandra M
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| Info | JOURNAL OF TEXTURE STUDIES, (2018), vol. 49 br. 3, str. 339-347 |
| Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [TR31007] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Hempseed meal protein isolates prepared by different isolation techniques. Part II. gelation properties at different ionic strengths (Article) |
| Autori | Dapcevic-Hadnadjev Tamara Hadnadjev Miroslav S Lazaridou Athina Moschakis Thomas Biliaderis Costas G
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| Info | FOOD HYDROCOLLOIDS, (2018), vol. 81 br. , str. 481-489 |
| Projekat | Provincial Secretariat for Higher Education and Scientific Research [142-451-2516/2017-01/02]; Ministry of Education, Science and Technological Development, Republic of Serbia |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Hempseed meal protein isolates prepared by different isolation techniques. Part I. physicochemical properties (Article) |
| Autori | Hadnadjev Miroslav S Dapcevic-Hadnadjev Tamara Lazaridou Athina Moschakis Thomas Michaelidou Alexandra-M Popovic Senka Z Biliaderis Costas G
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| Info | FOOD HYDROCOLLOIDS, (2018), vol. 79 br. , str. 526-533 |
| Projekat | Provincial Secretariat for Higher Education and Scientific Research [142-451-2516/2017-01/02]; Ministry of Education, Science and Technological Development, Republic of Serbia |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Partial replacement of fat with oat and wheat bran gels: Optimization study based on rheological and textural properties (Article) |
| Autori | Nedeljkovic Natasa M Hadnadjev Miroslav S Dapcevic-Hadnadjev Tamara Saric Bojana M Pezo Lato L Sakac Marijana B Pajin Biljana S
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| Info | LWT-FOOD SCIENCE AND TECHNOLOGY, (2017), vol. 86 br. , str. 377-384 |
| Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [TR-31029]; Provincial Secretariat for Higher Education and Scientific Research [114-451-2379/2016-03] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Optimization of additive content and their combination to improve the quality of pure barley bread (Article) |
| Autori | Pojic Milica M Dapcevic-Hadnadjev Tamara Hadnadjev Miroslav S Rakita Sladjana M Torbica Aleksandra M
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| Info | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, (2017), vol. 54 br. 3, str. 579-590 |
| Projekat | Ministry of Education, Science and Technological Development, Serbia [TR31007] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Overall and Local Bread Expansion, Mechanical Properties, and Molecular Structure During Bread Baking: Effect of Emulsifying Starches (Article) |
| Autori | Pojic Milica M Musse Maja Rondeau Corinne Hadnadjev Miroslav S Grenier David Mariette Francois Cambert Mireille Diascorn Yves Quellec Stephane Torbica Aleksandra M Dapcevic-Hadnadjev Tamara Lucas Tiphaine
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| Info | FOOD AND BIOPROCESS TECHNOLOGY, (2016), vol. 9 br. 8, str. 1287-1305 |
| Projekat | PHC Curien Savic Research Program; Ministry of Education, Science and Technological Development, Republic of Serbia [TR31007] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Characterization of extra-hard cheese produced from donkeys' and caprine milk mixture (Article) |
| Autori | Saric Ljubisa C Saric Bojana M Mandic Anamarija I Hadnadjev Miroslav S Gubic Jasmina M Milovanovic Ivan Lj Tomic Jelena MI
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| Info | DAIRY SCIENCE & TECHNOLOGY, (2016), vol. 96 br. 2, str. 227-241 |
| Projekat | Ministry of Education and Science, Republic of Serbia [TR-31029] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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