Tamara Dapčević-Hadnađev

Publication Activity (10 Years)

Years Active: 2018-2022
Publications (10 Years): 10

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Foods (Basel, Switzerland)

Gels (Basel, Switzerland)

Journal of texture studies

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

Publications

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)
Bojana Šarić, Tamara Dapčević-Hadnađev, Miroslav Hadnađev, Marijana Sakač, Anamarija Mandić, Aleksandra Mišan, Dubravka Škrobot
Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties. Journal of texture studies 50 (2) (2018)