D. Šoronja-Simović

发表

Aligning nutrition knowledge and dietary habits of generation Z: Is there a room for improvement?

F. Kiss, Szabolcs Halasi, Miljana R. Đorđević, 2021, Food and Feed Research.

Application of biocides in the process of sucrose extraction from sugar beet: Effect on sucrose content, number of Leuconostoc colonies and wet pulp characteristics

D. Rakić, Ljubica Dokić, I. Nikolić, 2017 .

I. Nikolić, D. Šoronja-Simović, Nikola Maravić, 2017 .

Physicochemical and textural properties of puff pastry margarines

M. Sakač, B. Pajin, D. Šoronja-Simović, 2011 .

Impact of Short-Time Micronization on Structural and Thermal Properties of Sugar Beet Fibre and Inulin

R. Ambrus, S. Vidovic, D. Šoronja-Simović, 2022, Food technology and biotechnology.

Delving into the Role of Dietary Fiber in Gluten-Free Bread Formulations: Integrating Fundamental Rheological, Technological, Sensory, and Nutritional Aspects

I. Nikolić, D. Šoronja-Simović, Miljana Djordjević, 2021, Polysaccharides.

The food industry by-products in bread making: single and combined effect of carob pod flour, sugar beet fibers and molasses on dough rheology, quality and food safety

D. Šoronja-Simović, Z. Šereš, J. Záhorec, 2021, Journal of Food Science and Technology.

Sugar beet molasses purification by bentonite addition: Analysis of quality enhancement and treatment conditions

T. Došenović, D. Kukić, I. Nikolić, 2018, LWT.

A Comparative Study on the Effects of Bentonite and Sugar Beet Pulp Application in Molasses Purification Treatment

S. Kertész, C. Hodúr, D. Šoronja-Simović, 2018 .

Modelling of cross‐flow microfiltration coupled with bentonite treatment in sugar beet molasses purification

T. Došenović, Laslo Šereš, M. Šćiban, 2018, The Canadian Journal of Chemical Engineering.

Treatment of vegetable oil refinery wastewater using alumina ceramic membrane: optimization using response surface methodology

Aleksandar Jokić, Cecilia Hodúr, Aleksandar Takaci, 2016 .

Processing of alfalfa seeds by convective hot air drying, vacuum drying and germination: Proximate composition, techno-functional, thermal and structural properties evaluation.

D. Šoronja-Simović, Nikola Maravić, Miljana Djordjević, 2022, Food chemistry.

Effects of quantity and layers number of low trans margarines on puff pastry quality

D. Šoronja-Simović, Nikola Maravić, Z. Šereš, 2017 .

Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition

Ljubica Dokić, I. Nikolić, D. Šoronja-Simović, 2021 .

Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ

D. Šoronja-Simović, A. Fišteš, J. Záhorec, 2022, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects.

I. Nikolić, D. Šoronja-Simović, Miljana Djordjević, 2019, Food chemistry.

Crystallization and rheological properties of soya milk chocolate produced in a ball mill

Ljubica Dokić, I. Nikolić, B. Pajin, 2013 .

Hepatoprotective Effect of Carob Pulp Flour (Ceratonia siliqua L.) Extract Obtained by Optimized Microwave-Assisted Extraction

A. Rašković, B. Pavlić, N. Kladar, 2022, Pharmaceutics.

Enhancement of physicochemical properties of sugar beet fibres affected by chemical modification and vacuum drying

D. Šoronja-Simović, Nikola Maravić, Miljana Djordjević, 2016 .

Rheology and bread‐making performance of gluten‐free formulations affected by different levels of sugar beet fibre, hydroxypropylmethylcellulose and water

Ljubica Dokić, I. Nikolić, D. Šoronja-Simović, 2018 .

Quality, Sensory and Nutritional Characteristics of Cookies Fortified with Chestnut Flour

D. Šubarić, Ljubica Dokić, I. Nikolić, 2017 .

Challenges in determination of rheological properties of wheat dough supplemented with industrial by-products: carob pod flour and sugar beet fibers

D. Šoronja-Simović, Nikola Maravić, Z. Šereš, 2020, Journal of Food Measurement and Characterization.

The role of two types of continuous phases based on cellulose during textural, color, and sensory characterization of novel food spread with pumpkin seed flour

V. Tomović, Ljubica Dokić, I. Nikolić, 2018, Journal of Food Processing and Preservation.

INFLUENCE OF EMULSIFIERS ON THE OPTIMIZATION OF PROCESSING PARAMETERS OF REFINING MILK CHOCOLATE IN THE BALL MILL

Ljubica Dokić, B. Pajin, D. Zarić, 2011 .

Influence of additives on rheological and textural properties of cellulose based fat mimetic

Ljubica Dokić, I. Nikolić, D. Šoronja-Simović, 2021, Analecta Technica Szegedinensia.

Data-driven Modelling of Microfiltration Process with Embedded Static Mixer for Steepwater from Corn Starch Industry

Laslo Šereš, Ljubica Dokić, D. Šoronja-Simović, 2017 .

ALIGNING NUTRITION KNOWLEDGE AND DIETARY HABITS OF GENERATION Z-IS THERE A ROOM FOR IMPROVEMENT?

Szabolcs Halasi, D. Šoronja-Simović, Nikola Maravić, 2021, Food and Feed Research.

Modified sugar beet pulp and cellulose-based adsorbents as molasses quality enhancers: Assessing the treatment conditions

M. Šćiban, D. Šoronja-Simović, Nikola Maravić, 2021 .

APPLE FIBRE AND HYDROXYPROPYLMETHYLCELLULOSE IN GLUTEN-FREE FORMULATIONS: FUNDAMENTAL RHEOLOGICAL APPROACH

I. Nikolić, D. Šoronja-Simović, Nikola Maravić, 2018 .

Carob Pulp Flour Extract Obtained by a Microwave-Assisted Extraction Technique: A Prospective Antioxidant and Antimicrobial Agent

B. Pavlić, D. Šoronja-Simović, S. Kocić-Tanackov, 2023, Separations.