Kristina Doko

Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition

D. Šubarić, Đ. Ačkar, J. Babić, 2020, Molecules.

Physical Properties of Chocolates Enriched with Untreated Cocoa Bean Shells and Cocoa Bean Shells Treated with High-Voltage Electrical Discharge

M. Blažić, D. Šubarić, Đ. Ačkar, 2021 .

Difficulties with Use of Cocoa Bean Shell in Food Production and High Voltage Electrical Discharge as a Possible Solution

D. Šubarić, Đ. Ačkar, J. Babić, 2020, Sustainability.

Does High Voltage Electrical Discharge Treatment Induce Changes in Tannin and Fiber Properties of Cocoa Shell?

M. Kopjar, D. Šubarić, Đ. Ačkar, 2020, Foods.

NUTRITIONALLY IMPROVED CHOCOLATE SPREADS – A REVIEW

B. Šarkanj, Đ. Ačkar, Borislav Miličević, 2021 .