| A comprehensive review on valorization of agro-food industrial residues by solid-state fermentation G Šelo, M Planinić, M Tišma, S Tomas, D Koceva Komlenić, A Bucić-Kojić Foods 10 (5), 927, 2021 | 96 | 2021 |
| Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition DK Komlenić, Ž Ugarčić‐Hardi, M Jukić, M Planinić, A Bucić‐Kojić, ... International journal of food science & technology 45 (7), 1417-1425, 2010 | 94 | 2010 |
| Quality evaluation of biscuits produced from composite blends of pumpkin seed oil press cake and wheat flour M Jukić, J Lukinac, J Čuljak, M Pavlović, D Šubarić, D Koceva Komlenić International journal of food science & technology 54 (3), 602-609, 2019 | 57 | 2019 |
| Quality parameters of noodles made with various supplements M Sabo, J Hardi Czech J. Food Sci. Vol 25 (3), 151-157, 2007 | 52 | 2007 |
| Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies G Nakov, A Brandolini, A Hidalgo, N Ivanova, M Jukić, DK Komlenić, ... Food Science and Technology International 26 (7), 574-582, 2020 | 37 | 2020 |
| Influence of cookies composition on temperature profiles and qualitative parameters during baking S Budžaki, D Koceva Komlenić, J Lukinac Čačić, F Čačić, M Jukić, ... Croatian journal of food science and technology 6 (2), 72-78, 2014 | 32 | 2014 |
| Distribution of β-glucan, phenolic acids, and proteins as functional phytonutrients of hull-less barley grain G Šimić, D Horvat, A Lalić, D Koceva Komlenić, I Abičić, Z Zdunić Foods 8 (12), 680, 2019 | 29 | 2019 |
| Quality parameter changes in wheat varieties during storage at four different storage conditions I Strelec, D Koceva Komlenić, V Jurković, Z Jurković, Ž Ugarčić-Hardi Agriculturae Conspectus Scientificus 75 (3), 105-111, 2010 | 28 | 2010 |
| Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress. I KosovIć, M JuKIć, A JozInovIć, Đ AčKAr, D Koceva Komlenić Czech journal of food sciences 34 (2), 2016 | 26 | 2016 |
| Quality Assessment of cookies made from composite flours containing malted barley flour and wheat flour M Jukić, G Nakov, DK Komlenić, N Vasileva, F Šumanovac, J Lukinac Plants 11 (6), 761, 2022 | 25 | 2022 |
| Fermentation of Honey-Sweetened Soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: Fermentation Activity of Bifidobacteria and in vitro Antagonistic … V Slačanac, M Lučan, J Hardi, V Krstanović, DK Komlenić Czech journal of food sciences 30 (4), 2012 | 22 | 2012 |
| Influence of acidification on dough rheological properties DK Komlenić, V Slačanac, M Jukić Rheology. Rijeka, Intech, 265-292, 2012 | 21 | 2012 |
| Influence of damaged starch on the quality parameters of wheat dough and bread M Jukic, D Koceva-Komlenic, KM Mastanjevic, K Mastanjevic, M Lucan, ... Ukrainian food journal, 512-521, 2019 | 20 | 2019 |
| Concentration of nutritional important minerals in Croatian goat and cow milk and some dairy products made of these V Slačanac, J Hardi, M Lučan, D Koceva Komlenić, V Krstanović, M Jukić Croatian journal of food science and technology 3 (1), 21-25, 2011 | 17 | 2011 |
| A comparative study of the influence of various fungal-based pretreatments of grape pomace on phenolic compounds recovery G Šelo, M Planinić, M Tišma, J Grgić, G Perković, D Koceva Komlenić, ... Foods 11 (11), 1665, 2022 | 14 | 2022 |
| Effect of tomato pomace addition on chemical, technological, nutritional, and sensorial properties of cream crackers G Nakov, A Brandolini, L Estivi, K Bertuglia, N Ivanova, M Jukić, ... Antioxidants 11 (11), 2087, 2022 | 12 | 2022 |
| Colour changes of pasta produced with different supplements during drying and cooking. M Jukić, Ž Ugarčić-Hardi, DK Komlenić | 12 | 2007 |
| Production and analysis of the flour from the hull-less barley G Šimić, A Lalić, D Horvat, Z Zdunić, D Koceva Komlenić, A Bucić-Kojić, ... Journal of food measurement and characterization 15, 2679-2687, 2021 | 10 | 2021 |
| Effect of the addition of hulless barley flour on the quality of short-dough cookies G Nakov, M Jukić, G Šimić, F Šumanovac, DK Komlenić, J Lukinac Foods 11 (16), 2428, 2022 | 8 | 2022 |
| Beta glucans in biscuits enriched with barley flour made with different sweeteners. G Nakov, V Stamatovska, M Jukić, L Necinova, N Ivanova, A Šušak, ... | 8 | 2019 |
