Nikola Maravić

Publication Activity (10 Years)

Years Active: 2022-2023
Publications (10 Years): 11

Top Topics

Top Venues

Foods (Basel, Switzerland)

Gels (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Nemanja Teslić, Jovana S Kojić, Branislava Đermanović, Ljubiša Šarić, Nikola Maravić, Aleksandra Mišan, Bojana Šarić
Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties. Antioxidants (Basel, Switzerland) 12 (6) (2023)
Nemanja Teslić, Jovana S Kojić, Branislava Đermanović, Ljubiša Šarić, Nikola Maravić, Aleksandra Mišan, Bojana Šarić
Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties. Antioxidants (Basel, Switzerland) 12 (6) (2023)
Tamara Dapčević-Hadnađev, Alena Stupar, Dušan Stevanović, Dubravka Škrobot, Nikola Maravić, Jelena Tomić, Miroslav S Hadnađev
Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread. Foods (Basel, Switzerland) 11 (24) (2022)
Jelena Tomić, Dubravka Škrobot, Tamara Dapčević-Hadnađev, Nikola Maravić, Slađana Rakita, Miroslav S Hadnađev
Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies. Gels (Basel, Switzerland) 8 (12) (2022)
Dubravka Škrobot, Tamara Dapčević-Hadnađev, Jelena Tomić, Nikola Maravić, Nikola Popović, Pavle Jovanov, Miroslav S Hadnađev
Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread. Foods (Basel, Switzerland) 11 (23) (2022)
Jelena Tomić, Dubravka Škrobot, Tamara Dapčević-Hadnađev, Nikola Maravić, Slađana Rakita, Miroslav S Hadnađev
Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies. Gels (Basel, Switzerland) 8 (12) (2022)
Dubravka Škrobot, Tamara Dapčević-Hadnađev, Jelena Tomić, Nikola Maravić, Nikola Popović, Pavle Jovanov, Miroslav S Hadnađev
Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread. Foods (Basel, Switzerland) 11 (23) (2022)
Nikola Maravić, Dubravka Škrobot, Tamara Dapčević-Hadnađev, Biljana Pajin, Jelena Tomić, Miroslav Hadnađev
Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake. Foods (Basel, Switzerland) 11 (14) (2022)
Jelena Tomić, Dubravka Škrobot, Tamara Dapčević-Hadnađev, Nikola Maravić, Slađana Rakita, Miroslav S Hadnađev
Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies. Gels (Basel, Switzerland) 8 (12) (2022)
Tamara Dapčević-Hadnađev, Alena Stupar, Dušan Stevanović, Dubravka Škrobot, Nikola Maravić, Jelena Tomić, Miroslav S Hadnađev
Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread. Foods (Basel, Switzerland) 11 (24) (2022)
Dubravka Škrobot, Tamara Dapčević-Hadnađev, Jelena Tomić, Nikola Maravić, Nikola Popović, Pavle Jovanov, Miroslav S Hadnađev
Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread. Foods (Basel, Switzerland) 11 (23) (2022)