Items where Author is "Jukić, Marko"

Article

Rrustemi, Pajtim and Stamatovska, Viktorija and Nakov, Gjore and Jukić, Marko and Pavlovska, Gorica and Jankuloska, Vezirka (2024) Pumpkin and flax by-products – Ingredients for better sensory characteristics of cookies. Journal of Hygienic Engineering and Design, 47. pp. 25-30. ISSN 1857-8489

Nakov, Gjore and Trajkovska, Biljana and Atanasova-Pancevska, Natalija and Daniloski, Davor and Ivanova, Nastia and Lučan Čolić, Mirela and Jukić, Marko and Lukinac, Jasmina (2023) The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts. Foods, 12(5) (958).

Nakov, Gjore and Trajkovska, Biljana and Zlatev, Zlatev and Jukić, Marko and Lukinac, Jasmina (2023) Quality characteristics of probiotic yoghurt enriched with honey and by-products left after the production of hemp oil by cold pressing the seeds of Cannabis sativa L. Mljekarstvo, 73 (1). pp. 3-11.

Nakov, Gjore and Stamatovska, Viktorija and Jukić, Marko and Necinova, Ljupka and Ivanova, Nastia and Šušak, Ana and Koceva Komlenić, Daliborka (2019) Beta glucans in biscuits enriched with barley flour made with different sweeteners. Journal of Hygienic Engineering and Design (JHED), 26. pp. 88-92. ISSN 1857- 8489

Stamatovska, Viktorija and Nakov, Gjore and Pavlovska, Gorica and Jukić, Marko and Dimov, Ivan and Taneva, Ira and Koceva-Komlenic, Daliborka (2019) PRODUCTION OF BISCUITS WITH INULIN AND DETERMINATION OF THEIR CHARACTERISTICS. Journal of Hygienic Engineering and Design, 27. pp. 102-107. ISSN 1857- 8489

Stamatovska, Viktorija and Nakov, Gjore and Pavlovska, Gorica and Jukić, Marko and Dimov, Ivan and Taneva, Ira and Koceva Komlenić, Daliborka (2019) Production of biscuits with inulin and determination of their characteristics. Journal of Hygienic Engineering and Design, 27. pp. 102-107. ISSN 1857- 8489

Nakov, Gjore and Vasileva, Nastia and Jukić, Marko and Stamatovska, Viktorija and Dimov, Ivan and Koceva Komlenić, Daliborka (2019) The influence of different sweeteners on in vitro starch digestion in biscuits with wheat flour and whole barley flour. Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry, 20 (1). pp. 53-62. ISSN 1582-540X

Nakov, Gjore and Koceva Komlenić, Daliborka and Stamatovska, Viktorija and Šušak, Ana and Jukić, Marko (2017) Influence on time of baking and different role of barley flour on the colour of the biscuits. Journal of Hygienic Engineering and Design, 21. pp. 90-95. ISSN 1857- 8489

Conference or Workshop Item

Nakov, Gjore and Jukić, Marko and Stamatovska, Viktorija and Ivanova, Nastia and Šušak, Ana and Koceva Komlenić, Daliborka (2018) Compare between biscuits produced with Hull-less and Hulled barley. In: 9th International CONGRESS of Food Technologists, Biotechnologists and Nutritionists/Proceeding, 03-05 Oct 2018, Zagreb, Croatia.

Stamatovska, Viktorija and Nakov, Gjore and Pavlovska, Gorica and Jukić, Marko and Dimov, Ivan and Taneva, Ira and Koceva Komlenić, Daliborka (2018) Production of biscuits with inulin and determination of their characteristics. In: Book of abstracts, Conference on Food Quality and Safety Health and Nutrition – NUTRICON 2018, 13-15 June 2018, Ohrid.

Nakov, Gjore and Jukić, Marko and Vasileva, Nastia and Stamatovska, Viktorija and Necinova, Ljupka and Koceva Komlenić, Daliborka (2018) The influence of different sweeteners on in vitro starch digestion on biscuits with wheat flour and whole barley flour. In: 9th Central European Congress on Food (CEFood), 24-26 May 2018, Sibiu, Romania.