Autori: Mastilovic Jasna S
| Naslov | The development of near-infrared spectroscopy (NIRS) calibration for prediction of ash content in legumes on the basis of two different reference methods (Article) |
| Autori | Pojic Milica M Mastilovic Jasna S Palic Dragan V Pestoric Mladenka V |
| Info | FOOD CHEMISTRY, (2010), vol. 123 br. 3, str. 800-805 |
| Projekat | Ministry of Science and Technological Development, Republic of Serbia [20066] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color (Article) |
| Autori | Popov-Raljic Jovanka V Mastilovic Jasna S Lalicic-Petronijevic Jovanka G Popov Vladimir S |
| Info | SENSORS, (2009), vol. 9 br. 11, str. 8613-8623 |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | A Comparative Study of Two Analytical Methods for Fat Content Determination in Brewer's Grits (Article) |
| Autori | Pojic Milica M Mastilovic Jasna S Pestoric Mladenka V Dakovic Slobodan M |
| Info | JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS, (2009), vol. 67 br. 3, str. 166-169 |
| Projekat | Ministry of Science and Technological Development, Republic of Serbia [20066] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Efficacy of chemical control against wheat head blight and impact on yield and technological quality (Proceedings Paper) |
| Autori | Balaz Ferenc Bagi Ferenc F Stojsin Vera B Mastilovic Jasna S |
| Info | CEREAL RESEARCH COMMUNICATIONS, (2008), vol. 36 br. , Suppl. Suppl. B, str. 701-702 |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science |
| Naslov | Objective evaluation of spaghetti color (Proceedings Paper) |
| Autori | Pestoric Mladenka V Mastilovic Jasna S Sakac Marijana B Pojic Milica M Sedej Ivana J |
| Info | PROCEEDINGS OF THE 4TH INTERNATIONAL CONGRESS ON FLOUR - BREAD '07, (2008), vol. br. , str. 404-410 |
| Ispravka | ISI/Web of Science Citati: ISI/Web of Science |
| Naslov | Effect of amylase and oxidase on dough rheology and bread volume using wheat flour with different quality attributes (Proceedings Paper) |
| Autori | Mastilovic Jasna S Simurina Olivera D Filipcev Bojana V |
| Info | PROCEEDINGS OF THE 4TH INTERNATIONAL CONGRESS ON FLOUR - BREAD '07, (2008), vol. br. , str. 30-36 |
| Ispravka | ISI/Web of Science Citati: ISI/Web of Science |
| Naslov | Using the eight-roller mill on the front passages of the reduction system (Article) |
| Autori | Fistes Aleksandar Z Tanovic Gavrilo Mastilovic Jasna S |
| Info | JOURNAL OF FOOD ENGINEERING, (2008), vol. 85 br. 2 , Suppl. , str. 296 -302 |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | The influence of changes in gluten complex structure on technological quality of wheat (Triticum aestivum L.) (Article) |
| Autori | Torbica Aleksandra M Antov Mirjana G Mastilovic Jasna S Knezevic Desimir S |
| Info | FOOD RESEARCH INTERNATIONAL, (2007), vol. 40 br. 8 , Suppl. , str. 1038 -1045 |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Effects of hydrophilic hydrocolloids on dough and bread performance of samples made from frozen doughs (Article) |
| Autori | Dodic Jelena M Pejin Dusanka J Dodic Sinisa N Popov Stevan D Mastilovic Jasna S Popov-Raljic Jovanka V Zivanovic S |
| Info | JOURNAL OF FOOD SCIENCE, (2007), vol. 72 br. 4, str. S235-S241 |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Supplementing speciality breads with sugar beet molasses (Proceedings Paper) |
| Autori | Levic Ljubinko B Filipcev Bojana V Simurina Olivera D Svrzlc G Mastilovic Jasna S |
| Info | Proceedings of the 3rd International Congress Flour - Bread '05 and 5th Croatian Congress of Cereal Technologists, (2006), vol. br. , str. 246-252 |
| Ispravka | ISI/Web of Science Citati: ISI/Web of Science |
