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Milica Pojić

Showing results (1-10 of 29) with videos related to

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Food Chemistry|July 10, 2014
Robustness of the near infrared spectroscopy method determined using univariate and multivariate approachMilica Pojić, Jasna Mastilović, Nineta Majcen
Talanta|October 5, 2014
Chemometric optimization of the robustness of the near infrared spectroscopic method in wheat quality controlMilica Pojić, Dušan Rakić, Zivorad Lazić
Food Chemistry|December 24, 2013
Determination of free sulphydryl groups in wheat gluten under the influence of different time and temperature of incubation: method validationSlađana Rakita, Milica Pojić, Jelena Tomić, et al.
Journal of Food Science and Technology|March 17, 2017
Optimization of additive content and their combination to improve the quality of pure barley breadMilica Pojić, Tamara Dapčević Hadnađev, Miroslav Hadnađev, et al.
Waste Management (New York, N.Y.)|April 12, 2025
Cereal processing by-products and wastewater for sustainable protein extractionNitya Sharma, Aastha Bhardwaj, Okon Johnson Esua, et al.
Antioxidants (Basel, Switzerland)|January 22, 2024
PhInd-Database on Polyphenol Content in Agri-Food By-Products and Waste: Features of the DatabaseNemanja Teslić, Milica Pojić, Alena Stupar, et al.
Food Chemistry|July 23, 2024
PhInd database - Polyphenol content in Agri-food by-products and trends in extraction technologies: A critical reviewNemanja Teslić, Milica Pojić, Alena Stupar, et al.
Journal of Food Science and Technology|May 19, 2025
Preparation of petha from pointed gourd (<i>Trichosanthes dioica</i>) mediated by osmotic dehydration and its characterizationKaustubh Singh, Muskan Kumari, Anil Kumar Chauhan, et al.
Journal of Food Science and Technology|May 11, 2016
Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookiesBojana Šarić, Aleksandra Mišan, Anamarija Mandić, et al.
Journal of Food Science|May 15, 2024
Structure-function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breadsMahmoud Said Rashed, Milica Pojić, Ciara McDonagh, et al.
Pageof 3

Showing results (1-10 of 29) with videos related to

Sort By:
Pageof 3
Food Chemistry|July 10, 2014
Robustness of the near infrared spectroscopy method determined using univariate and multivariate approachMilica Pojić, Jasna Mastilović, Nineta Majcen
Talanta|October 5, 2014
Chemometric optimization of the robustness of the near infrared spectroscopic method in wheat quality controlMilica Pojić, Dušan Rakić, Zivorad Lazić
Food Chemistry|December 24, 2013
Determination of free sulphydryl groups in wheat gluten under the influence of different time and temperature of incubation: method validationSlađana Rakita, Milica Pojić, Jelena Tomić, et al.
Journal of Food Science and Technology|March 17, 2017
Optimization of additive content and their combination to improve the quality of pure barley breadMilica Pojić, Tamara Dapčević Hadnađev, Miroslav Hadnađev, et al.
Waste Management (New York, N.Y.)|April 12, 2025
Cereal processing by-products and wastewater for sustainable protein extractionNitya Sharma, Aastha Bhardwaj, Okon Johnson Esua, et al.
Antioxidants (Basel, Switzerland)|January 22, 2024
PhInd-Database on Polyphenol Content in Agri-Food By-Products and Waste: Features of the DatabaseNemanja Teslić, Milica Pojić, Alena Stupar, et al.
Food Chemistry|July 23, 2024
PhInd database - Polyphenol content in Agri-food by-products and trends in extraction technologies: A critical reviewNemanja Teslić, Milica Pojić, Alena Stupar, et al.
Journal of Food Science and Technology|May 19, 2025
Preparation of petha from pointed gourd (<i>Trichosanthes dioica</i>) mediated by osmotic dehydration and its characterizationKaustubh Singh, Muskan Kumari, Anil Kumar Chauhan, et al.
Journal of Food Science and Technology|May 11, 2016
Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookiesBojana Šarić, Aleksandra Mišan, Anamarija Mandić, et al.
Journal of Food Science|May 15, 2024
Structure-function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breadsMahmoud Said Rashed, Milica Pojić, Ciara McDonagh, et al.
Pageof 3