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Results by year
Table representation of search results timeline featuring number of search results per year.
Year | Number of Results |
---|---|
2020 | 1 |
2022 | 3 |
2023 | 1 |
Search Results
5 results
Results by year
Page 1
Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies.
Foods. 2022 Aug 12;11(16):2428. doi: 10.3390/foods11162428.
Foods. 2022.
PMID: 36010428
Free PMC article.
Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers.
Nakov G, Brandolini A, Estivi L, Bertuglia K, Ivanova N, Jukić M, Komlenić DK, Lukinac J, Hidalgo A.
Nakov G, et al.
Antioxidants (Basel). 2022 Oct 22;11(11):2087. doi: 10.3390/antiox11112087.
Antioxidants (Basel). 2022.
PMID: 36358460
Free PMC article.
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Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour.
Jukić M, Nakov G, Komlenić DK, Vasileva N, Šumanovac F, Lukinac J.
Jukić M, et al. Among authors: nakov g.
Plants (Basel). 2022 Mar 12;11(6):761. doi: 10.3390/plants11060761.
Plants (Basel). 2022.
PMID: 35336642
Free PMC article.
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The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts.
Nakov G, Trajkovska B, Atanasova-Pancevska N, Daniloski D, Ivanova N, Lučan Čolić M, Jukić M, Lukinac J.
Nakov G, et al.
Foods. 2023 Feb 24;12(5):958. doi: 10.3390/foods12050958.
Foods. 2023.
PMID: 36900475
Free PMC article.
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Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies.
Nakov G, Brandolini A, Hidalgo A, Ivanova N, Jukić M, Komlenić DK, Lukinac J.
Nakov G, et al.
Food Sci Technol Int. 2020 Oct;26(7):574-582. doi: 10.1177/1082013220917282. Epub 2020 Apr 9.
Food Sci Technol Int. 2020.
PMID: 32271620
Free article.
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