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Tehnologijada : zbornik sažetaka 26. tehnologijade u organizaciji Prehrambeno-tehnološkog fakulteta Osijek Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Tehnologijada: collection of abstracts of the 26th Tehnologijada organized by the Faculty of Food Technology Osijek, Josip Juraj Strossmayer University in Osijek

• Authors : Pokos, Ana-Maria; Pušnik, Sunčica; Đakulović, Eva ...

Subjects: tehnologijada; studenti; students

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Digitalizacija dijela zbirke ocjenskih radova Prehambeno-tehnološkog fakulteta Osijek (PTFOS) ; Digitization of the part of theses collection of the Faculty of food technology, Osijek (PTFOS)

• Authors : Hasenay, Sanda; Horvat, Ines; Hasenay, Damir

Subjects: digitalizacija; ocjenski radovi; zaštita knjižnične građe

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Fresh microbial biomass: a solution for the food of tomorrow, and a key for feeding astronauts

• Authors : Verhaegen, Jeanne; De Rijdt, Mathieu; Haubruge, Eric ...

Subjects: Fresh microbial biomasses; Alternatives to food products; Spirulina

• Source: TERRA Innovation Day 2023, Gembloux, Belgium [BE], 24 mai 2023

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Moral food lab: Transforming the food system with crowd-sourced ethics

• Authors : Naranjo Guevara, Natalia, Docent; Vliet,van, Marieke, Onderzoeker; Wernaart, Bart, Lector ...

Subjects: Moral lab; ethics; food technology

• Source: Book of Abstracts, Critical Issues in Science, Technology and Society Studies / edited by: Getzinger, Günter; Jahrbacher, Michaela; Häller, Franziska. :12-12

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Synergistic Synthesis of Multi-Range Food Technology Systems

• Authors : Maytakov, A.L.; Popov, A.M.; Vinogray, E.G.

• Source: Proceedings of the International Conference Communicative Strategies of Information Society (CSIS 2018)

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Exploring the Impacts of Food Technology Beliefs, Evaluations, and Media Consumption on Attitudes Toward Nanofood in Singapore

• Authors : Kong, Wei Yi; Chen, Xiaoyu; Bañas Alvarez, Katrina ...

Subjects: Nanofood Attitudes; Expectancy-value

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Freezing under pressure: low temperature and high hydrostatic pressure in food technology

• Authors : Molina García, Antonio D.

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Food industry by-products : book of abstracts : 4rd International Scientific and Professional Conference FOOD INDUSTRY BY-PRODUCTS ; Food industry by-products : knjiga sažetaka : 3. međunarodni znanstveno-stručni skup FOOD INDUSTRY BY-PRODUCTS

• Authors : Ačkar, Đurđica; Adamović, Maja; Ahmetović, Melisa ...

Subjects: food industry by-products; utilization; BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija

• Source: ISBN 978-953-7005-98-6 ; http://www.ptfos.unios.hr/FIB_CONFERENCE/wp-content/uploads/2024/06/IV.-FIB_2024_Book-of-Abstracts.pdf.

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Characterization of Pulse Ingredients for Bakery Applications: Focus on the sensory aspects of pulse-containing pound cakes

• Authors : Heetesonne, Ine; Claus, Elke; De Leyn, Ingrid

Subjects: Agriculture and Food Sciences; Legumes; sensory science

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Utjecaj pektina i sadržaja šećera na senzorska svojstva džemova od borovnica ; Influence of pectin type and sugar level on sensory properties of blueberry jam

• Authors : Obradović, Valentina; Bakač, Maja; Škrabal, Svjetlana

Subjects: borovnice; džem; pektin

• Source: Zbornik radova 59. Hrvatski i 19. Međunarodni simpozija agronoma ; ISSN 2459-5551 (Print) ;

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