| Flaxseed and multigrain mixtures in the development of functional biscuits N Čukelj, D Novotni, H Sarajlija, S Drakula, B Voučko, D Ćurić LWT 86, 85-92, 2017 | 57 | 2017 |
| Storage stability, micronisation, and application of nutrient-dense fraction of proso millet bran in gluten-free bread NČ Mustač, D Novotni, M Habuš, S Drakula, L Nanjara, B Voučko, ... Journal of cereal science 91, 102864, 2020 | 52 | 2020 |
| Biological activity and sensory evaluation of cocoa by-products NADES extracts used in food fortification P Manuela, S Drakula, G Cravotto, R Verpoorte, M Hruškar, ... Innovative food science & emerging technologies 66, 102514, 2020 | 38 | 2020 |
| Optimization of High Intensity Ultrasound Treatment of Proso Millet Bran to Improve Physical and Nutritional Quality § NČ Mustač, B Voučko, D Novotni, S Drakula, A Gudelj, F Dujmić, D Ćurić Food technology and biotechnology 57 (2), 183, 2019 | 38 | 2019 |
| Market potential of lignans and omega-3 functional cookies N Cukelj, P Putnik, D Novotni, S Ajredini, B Voucko, D Curic British food journal 118 (10), 2420-2433, 2016 | 33 | 2016 |
| Alteration of phenolics and antioxidant capacity of gluten-free bread by yellow pea flour addition and sourdough fermentation S Drakula, D Novotni, NČ Mustač, B Voučko, M Krpan, M Hruškar, D Ćurić Food bioscience 44, 101424, 2021 | 32 | 2021 |
| Influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread. D Novotni, IV Špoljarić, S Drakula, N Čukelj, B Voučko, M Ščetar, K Galić, ... | 26 | 2017 |
| Application of cryogenic grinding pretreatment to enhance extractability of bioactive molecules from pumpkin seed cake S Balbino, M Dorić, S Vidaković, K Kraljić, D Škevin, S Drakula, B Voučko, ... Journal of food process engineering 42 (8), e13300, 2019 | 20 | 2019 |
| Optimization and validation of a HS-SPME/GC–MS method for the analysis of gluten-free bread volatile flavor compounds S Drakula, NČ Mustač, D Novotni, B Voučko, M Krpan, M Hruškar, D Ćurić Food analytical methods, 1-16, 2022 | 16 | 2022 |
| A simple HS-SPME/GC-MS method for determination of acrolein from sourdough to bread S Drakula, D Novotni, NČ Mustač, B Voučko, M Krpan, M Hruškar, D Ćurić Food analytical methods 12, 2582-2590, 2019 | 14 | 2019 |
| Bioprocessing of wheat and amaranth bran for the reduction of fructan levels and application in 3D-printed snacks M Habuš, S Mykolenko, S Iveković, K Pastor, J Kojić, S Drakula, D Ćurić, ... Foods 11 (11), 1649, 2022 | 13 | 2022 |
| Bioactives in organic and conventional milled cereal products from Croatian market N Čukelj, S Ajredini, M Krpan, D Novotni, B Voučko, I Vrana Špoljarić, ... Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam …, 2015 | 13 | 2015 |
| Development of high-fibre and low-FODMAP crackers K Radoš, N Čukelj Mustač, K Varga, S Drakula, B Voučko, D Ćurić, ... Foods 11 (17), 2577, 2022 | 10 | 2022 |
| Sourdough fermentation of carob flour and its application in wheat bread D Novotni, N Mutak, L Nanjara, S Drakula, N Čukelj Mustač, B Voučko, ... Food technology and biotechnology 58 (4), 465-474, 2020 | 9 | 2020 |
| The quality and shelf life of biscuits with cryo‐ground proso millet and buckwheat by‐products K Radoš, N Čukelj Mustač, M Benković, I Kuzmić, D Novotni, S Drakula, ... Journal of food processing and preservation 46 (10), e15532, 2022 | 7 | 2022 |
| The effect of cryo‐grinding and size separation on bioactive profile of buckwheat hulls K Radoš, N Čukelj Mustač, S Drakula, D Novotni, M Benković, K Kraljić, ... International journal of food science & technology 57 (4), 1911-1919, 2022 | 6 | 2022 |
| Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread D Novotni, L Nanjara, L Štrkalj, S Drakula, N Čukelj Mustač, B Voučko, ... Food technology and biotechnology 61 (1), 73-84, 2023 | 2 | 2023 |
| Utilization of pumpkin seed oil cake and proso millet flour in enhancing gluten‐free bread quality B Voučko, D Novotni, S Balbino, NČ Mustač, S Drakula, F Dujmić, ... Journal of food processing and preservation 46 (11), e17070, 2022 | 2 | 2022 |
| Sourdough fermentation of oat and barley flour with bran and its application in flatbread made with no-time and dough retardation methods T Grgić, S Drakula, B Voučko, N Čukelj Mustač, D Novotni Fermentation 10 (3), 174, 2024 | 1 | 2024 |
| Influence of infill level and post-processing on physical parameters and betaine content of enriched 3D-printed sweet snacks K Radoš, K Pastor, J Kojić, S Drakula, F Dujmić, D Novotni, ... Foods 12 (24), 4417, 2023 | 1 | 2023 |
