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Đurđica Ačkar

Josip Juraj Strossmayer University of Osijek

H指数:24

被引数:2,100

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Faba Bean (Vicia faba L.) Albumin Isolate: Properties, Production and Potential Applications in Food Supplements and Medical Nutrition

蚕豆（Vicia faba L.）清蛋白分离物：特性、生产工艺及其在食品补充剂和医用营养领域的潜在应用

IF5.1

2026-10-280

OA

Characterization of Acheta domesticus Protein Powder as an Alternative Protein Source for Cocoa Cream Enrichment

家蟋蟀(Acheta domesticus)蛋白粉作为可可奶油强化替代蛋白源的特性研究

IF2.8

2026-05-280

OA

Polysaccharide-Enriched Bakery and Pasta Products: Advances, Functional Benefits, and Challenges in Modern Food Innovation

多糖富集的烘焙与面食产品：进展、功能益处与现代食品创新中的挑战

APPLIED SCIENCES-BASEL

IF2.5

2025-11-060

OAAI

Integrating Acheta domesticus into Cocoa Cream Products: Nutritional Enhancement and Impact on Technological Properties

将家蟋蟀(Acheta domesticus)整合到可可奶油产品中：营养增强及其对技术性能的影响

Processes 2025, Vol. 13, Page 3162

IF2.8

2025-10-040

OAAI

Nutritionally Valuable Components and Heat-Induced Contaminants in Extruded Snack Products Enriched with Defatted Press Cakes

IF4.6

2024-02-084

OAAI

Application of Plant Ingredients for Improving Sustainability of Fresh Pasta

IF3.3

2023-12-260

OA

Cocoa based beverages - Composition, nutritional value, processing, quality problems and new perspectives

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2023-02-0112

PRE

Bibliometric Analysis of the Scientific Research of Food Industry By-Products in the Period 1976-2021

IF3.3

2022-12-162

OA

Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate

IF3.3

2022-10-3010

OA

Effect of high-voltage electrical discharge treatment on multi-element content in cocoa shell and chocolates with cocoa shell

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-02-0111

OAAI

White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics

IF4.6

2021-09-2916

OAAI

Sustainable Food Processing

IF3.3

2021-08-271

OA

Physical Properties of Chocolates Enriched with Untreated Cocoa Bean Shells and Cocoa Bean Shells Treated with High-Voltage Electrical Discharge

IF3.3

2021-03-0110

OAAI

Cocoa Shell as a Step Forward to Functional Chocolates-Bioactive Components in Chocolates with Different Composition

IF4.6

2020-11-2317

OAAI

Comparative Evaluation of Bioactive Compounds and Volatile Profile of White Cabbages

IF4.6

2020-08-1315

OAAI

Difficulties with Use of Cocoa Bean Shell in Food Production and High Voltage Electrical Discharge as a Possible Solution

IF3.3

2020-05-1328

OAAI

Carbohydrates-Key Players in Tobacco Aroma Formation and Quality Determination

IF4.6

2020-04-0982

OAAI

5-Hydroxymethylfurfural and acrylamide content of cocoa shell treated with high voltage electrical discharge

IF6.3

2020-04-0114

PREAI

The Chemistry behind Chocolate Production

IF4.6

2019-08-3079

OAAI

Simultaneous Determination of Acrylamide and Hydroxymethylfurfural in Extruded Products by LC-MS/MS Method

IF4.6

2019-05-2237

OAAI