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International Journal of Food Properties Volume 18, 2015 - Issue 12
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Original Articles

Relationship of Physicochemical Characteristics with Sensory Profile of Cookies Enriched with Medicinal Herbs

Mladenka PestorićInstitute of Food Technology, University of Novi Sad, Novi Sad, SerbiaView further author information
,
Olivera ŠimurinaInstitute of Food Technology, University of Novi Sad, Novi Sad, SerbiaView further author information
,
Bojana FilipčevInstitute of Food Technology, University of Novi Sad, Novi Sad, SerbiaCorrespondence[email protected]
View further author information
,
Dubravka JambrecInstitute of Food Technology, University of Novi Sad, Novi Sad, SerbiaView further author information
,
Miona BelovićInstitute of Food Technology, University of Novi Sad, Novi Sad, SerbiaView further author information
,
Aleksandra MišanInstitute of Food Technology, University of Novi Sad, Novi Sad, SerbiaView further author information
&
Nataša NedeljkovićInstitute of Food Technology, University of Novi Sad, Novi Sad, SerbiaView further author information
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Pages 2699-2712 | Received 06 Aug 2014, Accepted 03 Jan 2015, Published online: 31 Jul 2015

Citations (7)

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Read on this site (3)

Chandan Kumar Sahu & Ravi-Kumar Kadeppagari. (2017) Sensory evaluation of kokum drinks by fuzzy logic and a simple method. International Journal of Food Properties 20:11, pages 2608-2615.
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Mladenka Pestorić, Dubravka Škrobot, Uroš Žigon, Olivera Šimurina, Bojana Filipčev, Miona Belović & Aleksandra Mišan. (2017) Sensory profile and preference mapping of cookies enriched with medicinal herbs. International Journal of Food Properties 20:2, pages 350-361.
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Aleksandra Torbica, Dubravka Jambrec, Jelena Tomić, Biljana Pajin, Jovana Petrović, Snežana Kravić & Ivana Lončarević. (2016) Solid Fat Content, Pre-Crystallization Conditions, and Sensory Quality of Chocolate with Addition of Cocoa Butter Analogues. International Journal of Food Properties 19:5, pages 1029-1043.
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Articles from other publishers (4)

R. S. Sowmya, G. Sugriv & U. S. Annapure. (2022) Effect of basil herb on cookies development and its effect on the nutritive, elemental, phytochemical, textural and sensory quality. Journal of Food Science and Technology 59:9, pages 3482-3491.
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Mladenka Pestorić, Jasna Mastilović, Lato Pezo, Miona Belović, Dubravka Škrobot, Olivera Šimurina, Bojana Filipčev, Milica Pojić & Aleksandra Torbica. (2019) Prediction of commercial spaghetti quality based on sensory and physicochemical data. Journal of Food Processing and Preservation 43:11.
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Youssef Elamine, Badiâa Lyoussi, Ofélia Anjos, Leticia M. Estevinho, Smail Aazza, Jorge D. Carlier, Maria C. Costa & Maria G. Miguel. (2019) Zantaz honey “monoflorality”: Chemometric applied to the routinely assessed parameters. LWT 106, pages 29-36.
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Mladenka Pestorić, Marijana Sakač, Lato Pezo, Dubravka Škrobot, Nataša Nedeljković, Pavle Jovanov, Olivera Šimurina & Anamarija Mandić. (2017) Physicochemical characteristics as the markers in predicting the self-life of gluten-free cookies. Journal of Cereal Science 77, pages 172-179.
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