Search Results - "Novotni, D"

Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making by Curic, D., Novotni, D., Skevin, D., Rosell, C.M., Collar, C., Le Bail, A., Colic-Baric, I., Gabric, D.

“…Bread quality index was established using the instrumental analysis of bread parameters that influence the consumers’ acceptability. The instrumental methods…”
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Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes by Novotni, D., Ćurić, D., Galić, K., Škevin, D., Neđeral, S., Kraljić, K., Gabrić, D., Ježek, D.

“…The influence of packaging barrier properties and frozen storage on phenolic and phytosterol content, oxidative stability and crumb texture of frozen dough,…”
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Texture and pasting properties of ultrasonically treated corn starch by Herceg, I.L.,University of Osijek (Croatia). Faculty of Food Technology, Jambrak, A.R.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Subaric, D.,University of Osijek (Croatia). Faculty of Food Technology, Brncic, M.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Brncic, S.R.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Badanjak, M.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Tripalo, B.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Jezek, D.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Novotni, D.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Herceg, Z.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology

“…The effects of high power ultrasound of 24 kHz and ultrasound bath of 24 kHz frequency on the textural and pasting properties of corn starch suspensions was…”
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In neuro critical care, capnia can be optimally controlled using a closed-loop ventilation system based on end-tidal CO2 signal (intellivent-asv®): preliminary results of a prospective interventional study by Piquilloud, L, Polupan, A, Matskovskiy, I, Oshorov, A, Novotni, D, Laubscher, T, Oddo, M, Jolliet, P, Revelly, JP

“…Issue Title: ESICM LIVES 2015…”
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Preparation of flaxseed for lignan determination by gas chromatography-mass spectrometry method by Sarajlija, H., Croatian Ministry of the Interior, Zagreb (Croatia). Forensic Science Centre Ivan Vucetic, Cukelj, N., University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Novotni, D., University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Mrsic, G., Croatian Ministry of the Interior, Zagreb (Croatia). Forensic Science Centre Ivan Vucetic, Brncic, M., University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Curic, D., University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology

“…Since 1980s, several methods for the determination of lignans in food samples have been developed depending on the types of lignans and foods analysed, but…”
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PRODUCTION OF HIGH PROTEIN BREAD USING EXTRUDED CORN AND SOYBEAN FLOUR BLEND by NOVOTNI, D, CURIC, D, GABRIC, D, CUKELJ, N, CURKO, N

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C14 FRONTIERS IN ASSISTED VENTILATION: Closed-Loop Ventilation (intellivent-Asv®) Based On End-Tidal Co2 Signal Can Be Used To Control Capnia In Neuro Critical Care: Preliminary Results Of A Prospective Interventional Study by Jolliet, P, Polupan, A, Piquilloud, L, Matskovskiy, I, Oshorov, A, Novotni, D, Laubscher, T, Oddo, M, Revelly, J -P

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Comparison of an entirely automated ventilation mode, Intellivent-ASV, with conventional ventilation in ARDS patients: a 48-hour study by Bialais, E, Vignaux, L, Wittebole, X, Novotni, D, Meyer, J, Wysocki, M, Sottiaux, T, Reychler, G, Roeseler, J, Laterre, P, Hantson, P

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Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes: Innovative baking technologies: new starches, functional bread and cereal products by NOVOTNI, D, CURIC, D, GALIC, K, SKEVIN, D, NEDERAL, S, KRALJIC, K, GABRIC, D, JEZEK, D

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OPTIMIZATION OF EXTRUSION COOKING OF CORNMEAL AS RAW MATERIAL FOR BAKERY PRODUCTS by CURIC, D, NOVOTNI, D, BAUMAN, I, KRICKA, T, DUGUM, J

“…The objective of this work was the optimization of extrusion process for the production of extruded cornmeal (ECM) that may be used in the production of corn…”
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