Browsing Radovi istraživača / Researchers' papers by Author "Janić-Hajnal, Elizabet"
Now showing items 1-6 of 6
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The amount of thiol (SH) groups as a quality indicator of the wheat flour protein complex
Tomić, Jelena; Živančev, Dragan; Torbica, Aleksandra; Pojić, Milica; Janić-Hajnal, Elizabet; Hadnadev, T.R.D. (University of Novi Sad, Faculty of Technology, 2012) -
Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality
Tomić, Jelena; Pojić, Milica; Torbica, Aleksandra; Rakita, Slađana; Živančev, Dragan; Janić-Hajnal, Elizabet; Dapčević-Hadnađev, Tamara; Hadnađev, Miroslav (Academic Press Ltd- Elsevier Science Ltd, London, 2013) -
Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality
Janić-Hajnal, Elizabet; Tomić, Jelena; Torbica, Aleksandra; Rakita, Slađana; Pojić, Milica; Živančev, Dragan; Hadnađev, Miroslav; Dapčević-Hadnađev, Tamara (Elsevier Sci Ltd, Oxford, 2014) -
Effect of Climate Change on Wheat Quality and HMW Glutenin Subunit Composition in the Pannonian Plain
Živančev, Dragan; Torbica, Aleksandra; Tomić, Jelena; Janić-Hajnal, Elizabet; Belović, Miona; Mastilović, Jasna; Kevrešan, Žarko S. (Wiley, Hoboken, 2016) -
Possibility of utilization alternative cereals (millet and barley) for improvement technological properties of bread gained from flour of poor technological quality / Mogućnost primene alternativnih žita (prosa i ječma) za poboljšanje tehnološkog kvaliteta hleba od brašna loših tehnoloških osobina
Živančev, Dragan; Torbica, Aleksandra; Tomić, Jelena; Janić-Hajnal, Elizabet (Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2016) -
Prediction of traditionally utilised wheat dough technological quality parameters from Mixolab values: development and evaluation of regression models
Mastilović, Jasna; Kevrešan, Žarko S.; Torbica, Aleksandra; Janić-Hajnal, Elizabet; Živančev, Dragan (Wiley, Hoboken, 2014)