1. Application of lyophilized plum pomace as a functional ingredient in a plum spread: Optimizing texture, colour and phenol antioxidants by ANN modelling. (August 2020) Authors: Bajić, Aleksandra; Pezo, Lato L.; Stupar, Alena; Filipčev, Bojana; Cvetković, Biljana R.; Horecki, Aleksandra Tepić; Mastilović, Jasna Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 130(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain. (April 2017) Authors: Filipčev, Bojana; Bodroža-Solarov, Marija; Pestorić, Mladenka; Šimurina, Olivera Journal: Food science and technology international Issue: Volume 23:Number 3(2017) Page Start: 235 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Buckwheat – enriched instant porridge improves lipid profile and reduces inflammation in participants with mild to moderate hypercholesterolemia. (September 2017) Authors: Mišan, Aleksandra; Petelin, Ana; Stubelj, Mojca; Mandić, Anamarija; Šimurina, Olivera; Pojić, Milica; Milovanović, Ivan; Jakus, Tadeja; Filipčev, Bojana; Jenko Pražnikar, Zala Journal: Journal of functional foods Issue: Volume 36(2017) Page Start: 186 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Characterization of the liposoluble fraction of common wheat (Triticum aestivum) and spelt (T. aestivum ssp. spelta) flours using multivariate analysis. (22nd April 2014) Authors: Bodroža‐Solarov, Marija; Vujić, Đura; Ačanski, Marijana; Pezo, Lato; Filipčev, Bojana; Mladenov, Novica Journal: Journal of the science of food and agriculture Issue: Volume 94:Number 13(2014:Oct. 15) Page Start: 2613 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Combined Effect of Xylanase, Ascorbic and Citric Acid in Regulating the Quality of Bread Made From Organically Grown Spelt Cultivars. Issue 3 (21st March 2014) Authors: Filipčev, Bojana; Šimurina, Olivera; Bodroža‐Solarov, Marija Journal: Journal of food quality Issue: Volume 37:Issue 3(2014:Jun.) Page Start: 185 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Dough rheological properties in relation to cracker‐making performance of organically grown spelt cultivars. (12th July 2013) Authors: Filipčev, Bojana; Šimurina, Olivera; Bodroža‐Solarov, Marija; Brkljača, Jovana Journal: International journal of food science & technology Issue: Volume 48:Number 11(2013:Nov.) Page Start: 2356 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of Liquid (Native) and Dry Molasses Originating from Sugar Beet on Physical and Textural Properties of Gluten‐Free Biscuit and Biscuit Dough. Issue 5 (8th July 2015) Authors: Filipčev, Bojana; Šimurina, Olivera; Dapčević Hadnađev, Tamara; Jevtić‐Mučibabić, Rada; Filipović, Vladimir; Lončar, Biljana Journal: Journal of texture studies Issue: Volume 46:Issue 5(2015) Page Start: 353 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Identification of biomarkers in hydrosoluble extracts from spelt and wheat cultivated in different production systems. (18th December 2020) Authors: Bodroža‐Solarov, Marija; Grobelnik‐Mlakar, Silva; Pezo, Lato; Keleman, Svetlana; Ilin, Sonja; Marić, Boško; Filipčev, Bojana Journal: Journal of the science of food and agriculture Issue: Volume 101:Number 8(2021) Page Start: 3413 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Prediction of commercial spaghetti quality based on sensory and physicochemical data. Issue 11 (20th August 2019) Authors: Pestorić, Mladenka; Mastilović, Jasna; Pezo, Lato; Belović, Miona; Škrobot, Dubravka; Šimurina, Olivera; Filipčev, Bojana; Pojić, Milica; Torbica, Aleksandra Journal: Journal of food processing and preservation Issue: Volume 43:Issue 11(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Psyllium as an improver in gluten-free breads: Effect on volume, crumb texture, moisture binding and staling kinetics. (November 2021) Authors: Filipčev, Bojana; Pojić, Milica; Šimurina, Olivera; Mišan, Aleksandra; Mandić, Anamarija Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 151(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗