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Bojana Filipčev, Aleksandra Mišan, Bojana Šarić & Olivera Šimurina. (2016) Sugar beet molasses as an ingredient to enhance the nutritional and functional properties of gluten-free cookies. International Journal of Food Sciences and Nutrition 67:3, pages 249-256.
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Sanaa Ragaee, Koushik Seetharaman & El-SayedM. Abdel-Aal. (2014) The Impact of Milling and Thermal Processing on Phenolic Compounds in Cereal Grains. Critical Reviews in Food Science and Nutrition 54:7, pages 837-849.
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Articles from other publishers (32)
Xiaoming Guo, Hualei Chen, Zhiming Wang, Zhaojie Chen & Shujuan Yu. (2023) Sugarcane molasses-induced gelation of low-methoxy pectin. Industrial Crops and Products 205, pages 117509.
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Dorota Litwinek, Dorota Gumul, Marcin Łukasiewicz, Tomasz Zięba & Stanisław Kowalski. (2023) The Effect of Red Potato Pulp Preparation and Stage of Its Incorporation into Sourdough or Dough on the Quality and Health-Promoting Value of Bread. Applied Sciences 13:13, pages 7670.
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Richard Owusu-Apenten & Ernest R. VieiraRichard Owusu-Apenten & Ernest Vieira. 2023. Elementary Food Science. Elementary Food Science
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Edris Arjeh, Seyedeh Mahsa Khodaei, Mohsen Barzegar, Sajad Pirsa, Iraj Karimi Sani, Shiva Rahati & Farzad Mohammadi. (2022)
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Ottavia Parenti, Lorenzo Albanese, Lorenzo Guerrini, Bruno Zanoni, Federica Zabini & Francesco Meneguzzo. (2021)
Whole wheat bread enriched with silver fir (
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Milica Nićetin, Lato Pezo, Marija Pergal, Biljana Lončar, Vladimir Filipović, Violeta Knežević, Hande Demir, Jelena Filipović & Dragan Manojlović. (2022) Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses. Foods 11:13, pages 1945.
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Biljana Lončar, Lato Pezo, Vladimir Filipović, Milica Nićetin, Jelena Filipović, Milada Pezo, Danijela Šuput & Milica Aćimović. (2022) Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses. Foods 11:12, pages 1750.
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Dragana Šoronja-Simović, Jana Zahorec, Zita Šereš, Ana Griz, Meta Sterniša & Sonja Smole Možina. (2021) The food industry by-products in bread making: single and combined effect of carob pod flour, sugar beet fibers and molasses on dough rheology, quality and food safety. Journal of Food Science and Technology 59:4, pages 1429-1439.
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Mohamed Saleh Alamri, Abdellatif A. Mohamed, Shahzad Hussain, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, Mohammed Jamal Hakeem & Ibrahim A. Ababtain. (2022) Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes. Foods 11:3, pages 460.
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Olalla López‐Fernández, Benjamin M. Bohrer, Paulo E.S. Munekata, Rubén Domínguez, Mirian Pateiro & José Manuel Lorenzo. (2021) Improving oxidative stability of foods with apple‐derived polyphenols. Comprehensive Reviews in Food Science and Food Safety 21:1, pages 296-320.
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Yu Kryzhova & O Deyak. (2021) Investigation of the efficiency of beet syrup usage in products based on nutraceutical principles. Animal Science and Food Technology 12:2.
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Il-Sup Kim, Cher-Won Hwang, Woong-Suk Yang & Cheorl-Ho Kim. (2021) Multiple Antioxidative and Bioactive Molecules of Oats (Avena sativa L.) in Human Health. Antioxidants 10:9, pages 1454.
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Monthana Weerawatanakorn, Yonathan Asikin, Sudthida Kamchonemenukool, Hajime Tamaki, Kensaku Takara & Koji Wada. (2020) Physicochemical, antioxidant, volatile component, and mass spectrometry-based electronic nose analyses differentiated unrefined non-centrifugal cane, palm, and coconut sugars. Journal of Food Measurement and Characterization 15:2, pages 1563-1577.
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Marijana SimićZ.Z., Olivera ŠimurinaD.D., Zvonko NježićB.B., Jelena VančetovićP.P., Vesna KandićG.G., Valentina NikolićV.V. & Slađana ŽilićM.M.. (2021) Effects of ascorbic acid and sugar on physical, textural and sensory properties of composite breads. Food and Feed Research 48:2, pages 185-200.
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Derya Dursun Saydam, Alexandros Koulouris & Ali Coşkun Dalgıç. (2020) Process Simulation of Integrated Xanthan Gum and Sorbitol Bioproduction: Economic and Sensitivity Analysis with Taguchi Approach. Process Integration and Optimization for Sustainability 4:3, pages 279-295.
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Anna Bannikova, Damir Zyainitdinov, Aleksandr Evteev, Yaroslav Drevko & Ivan Evdokimov. (2020) Microencapsulation of polyphenols and xylooligosaccharides from oat bran in whey protein-maltodextrin complex coacervates: In-vitro evaluation and controlled release. Bioactive Carbohydrates and Dietary Fibre 23, pages 100236.
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Betul Gizem Acan, Omer Said Toker, Tugba Aktar, Faruk Tamturk, Ibrahim Palabiyik & Nevzat Konar. (2019) Using spray‐dried sugar beet molasses in ice cream as a novel bulking agent. International Journal of Food Science & Technology 55:3, pages 1298-1310.
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Khaled M. Al‐Marazeeq, Walid Al‐Rousan, Khalid Al‐obaidy & Mostafa Al‐obaidy. (2019)
The effect of using water sumac (
Rhus coriaria
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Biljana R. Cvetković, Lato L. Pezo, Aleksandra Mišan, Jasna Mastilović, Žarko Kevrešan, Nebojša Ilić & Bojana Filipčev. (2019) The effects of osmotic dehydration of white cabbage on polyphenols and mineral content. LWT 110, pages 332-337.
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Marijana Simić, Slađana Žilić, Olivera Šimuruna, Bojana Filipčev, Dubravka Škrobot & Jelena Vančetović. (2018) Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties. Polish Journal of Food and Nutrition Sciences 68:4, pages 299-308.
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Natalia Gorbunova, Anna Bannikova, Aleksandr Evteev, Ivan Evdokimov & Stefan Kasapis. (2018) Alginate-based encapsulation of extracts from beta Vulgaris cv. beet greens: Stability and controlled release under simulated gastrointestinal conditions. LWT 93, pages 442-449.
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Mingshun Chen, Zhengang Zhao, Hecheng Meng & Shujuan Yu. (2017) The antibiotic activity and mechanisms of sugar beet (Beta vulgaris) molasses polyphenols against selected food-borne pathogens. LWT - Food Science and Technology 82, pages 354-360.
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Mingshun Chen, Zhengang Zhao & Shujuan Yu. (2016) Cytotoxicity and Apoptotic Effects of Polyphenols from Sugar Beet Molasses on Colon Carcinoma Cells in Vitro. International Journal of Molecular Sciences 17:7, pages 993.
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Mingshun Chen, Hecheng Meng, Yi Zhao, Fuquan Chen & Shujuan Yu. (2015) Antioxidant and in vitro anticancer activities of phenolics isolated from sugar beet molasses. BMC Complementary and Alternative Medicine 15:1.
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B.L. Ćurčić, L.L. Pezo, V.S. Filipović, M.R. Nićetin & V. Knežević. (2015) Osmotic Treatment of Fish in Two Different Solutions-Artificial Neural Network Model. Journal of Food Processing and Preservation 39:6, pages 671-680.
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Bojana Filipčev, Olivera Šimurina, Tamara Dapčević Hadnađev, Rada Jevtić-Mučibabić, Vladimir Filipović & Biljana Lončar. (2015) Effect of Liquid (Native) and Dry Molasses Originating from Sugar Beet on Physical and Textural Properties of Gluten-Free Biscuit and Biscuit Dough. Journal of Texture Studies 46:5, pages 353-364.
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Mingshun Chen, Yi Zhao & Shujuan Yu. (2015) Optimisation of ultrasonic-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from sugar beet molasses. Food Chemistry 172, pages 543-550.
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Dariusz Dziki, Renata Różyło, Urszula Gawlik-Dziki & Michał Świeca. (2014) Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds. Trends in Food Science & Technology 40:1, pages 48-61.
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Bojana Filipčev, Olivera Šimurina & Marija Bodroža-Solarov. (2012) Quality of gingernut type biscuits as affected by varying fat content and partial replacement of honey with molasses. Journal of Food Science and Technology 51:11, pages 3163-3171.
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Gordana KoprivicaB.B., Nevena MisljenovicM.M., Ljubinko LevicB.B., Lidija JevricR.R. & Bojana FilipcevV.V.. (2010) Osmotic dehydration of carrot in sugar beet molasses: Mass transfer kinetics. Acta Periodica Technologica:41, pages 47-55.
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