Matea Habuš

发表

High-intensity ultrasound treatment for prolongation of wheat bran oxidative stability

D. Ćurić, Dubravka Novotni, Bojana Voučko, 2021 .

Powder properties, rheology and 3D printing quality of gluten-free blends

D. Ježek, D. Ćurić, M. Benković, 2022, Journal of Food Engineering.

Influence of particle size reduction and high‐intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran

D. Ćurić, S. Štifter, N. Čukelj Mustač, 2021 .

Effect of oil content and enzymatic treatment on dough rheology and physical properties of 3D-printed cereal snack

D. Ćurić, M. Benković, D. Iveković, 2022, Journal of Cereal Science.

Bioprocessing of Wheat and Amaranth Bran for the Reduction of Fructan Levels and Application in 3D-Printed Snacks

D. Ćurić, J. Kojić, K. Pastor, 2022, Foods.

Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks

Z. Herceg, D. Ćurić, N. Čukelj Mustač, 2021, Food and Bioprocess Technology.

Storage stability, micronisation, and application of nutrient-dense fraction of proso millet bran in gluten-free bread

D. Ćurić, M. Benković, Dubravka Novotni, 2020 .

The quality and shelf life of biscuits with cryo‐ground proso millet and buckwheat by‐products

D. Ćurić, M. Benković, N. Čukelj Mustač, 2021 .