| Direct spectrophotometric determination of L-ascorbic acid in pharmaceutical preparations using sodium oxalate as a stabilizer A Selimović, M Salkić, A Selimović Int. J. Basic Appl. Sci 11 (2), 106-9, 2011 | 58 | 2011 |
| The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread A Selimović, D Miličević, M Jašić, A Selimović, Đ Ačkar, T Pešić Croatian journal of food science and technology 6 (1), 43-50, 2014 | 36 | 2014 |
| Properties of crackers with buckwheat sourdough A Selimović, D Miličević, A Selimović, SO Žuljević, A Jašića, A Vranac Acta Chimica Slovaca 10 (2), 152-158, 2017 | 7 | 2017 |
| Chemical composition and sensory properties of gluten-free crackers with buckwheat sourdough H Alibašić, H Junuzović, A Selimović, A Selimović, T Brčina International Journal for Research in Applied Sciences and Biotechnology 7, 2020 | 6 | 2020 |
| A baking function depending upon storage condition and a type of flour D Miličević, A Selimović, T Pešić, H Hodžić, M Aljić Agriculturae Conspectus Scientificus 74 (3), 243-247, 2009 | 6 | 2009 |
| Influence of buckwheat flour on the dough rheology and sensory properties of wheat bread A Selimović, D Miličević, S Oručević, Đ Ačkar, J Babić Technologica acta 4 (1), 33 - 38, 2011 | 5 | 2011 |
| Antioxidant Activity of Tomato Powder Dehydrated at Different Temperatures A Selimović, S Merzić, A Mušić, A Huskić, H Junuzović, A Selimović | 2 | 2023 |
| Effect of adding buckwheat whole grain flour on antioxidant and sensory properties of biscuits. A Vranac, L Muhović, D Savić, S Oručević, A Begić-Akagić, A Selimović | 2 | 2013 |
| Total phenols content, antioxidant activity and colour of wheat bread with addition buckwheat flour A Selimović, D Miličević, M Salkić, A Selimović, Đ Ačkar, T Pešić Technologica acta 6 (1), 51 - 58, 2013 | 2 | 2013 |
| Utjecaj heljdinog brašna na peciva i organoleptička svojstva kruha A Selimović Tehnološki fakultet, Univerzitet u Tuzli, 2010 | 2 | 2010 |
| Chemical Characterization of Smoked beef Sausage–“Bosnian sudzuk” H Junuzovic, U Serak, A Selimovic, R Cvrk, A Selimovic, HAM Salkic | 1 | 2021 |
| Influence of production parameters on sustainability of the Enterococcus faecium in fresh cheese. T Brčina, M Vilušić, S Hodžić, A Selimović | 1 | 2019 |
| Influence of parameters on sensory properties and consumer acceptance of probiotic fresh cheese T Brčina, M Vilušić, A Selimović, L Bojanović Technologica Acta: Scientific/professional journal of chemistry and …, 2019 | 1 | 2019 |
| Influence of ascorbic acid on quality bread from flour T-500 and wholegrain flour. D Miličević, A Selimović, S Oručević, E Hadžić, Ð Ačkar | 1 | 2012 |
| Ružičkini dani: Međunarodni znanstveno-stručni skup 19. Ružičkini dani „Danas znanost-sutra industrija “: zbornik radova T Abramović, K Ambrozić, U Apalović, A Avdić, G Avdić, H Babić, T Balić, ... 19. Ružičkini dani: Danas znanost-sutra industrija, 2023 | | 2023 |
| Effect of Drying Temperature on Physicochemical Characteristics of Tomato Powder A Selimović, A Huskić, A Mušić, S Merzić, H Junuzović, A Selimović | | 2023 |
| Influence of Freezing on the Chemical Composition and Total Phenols of Some Strawberry Varieties A Selimović, F Djedović, H Junuzović, E Kucalović, A Selimović, T Brčina International Journal for Research in Applied Sciences and Biotechnology 9 …, 2022 | | 2022 |
| Determination of total polyphenols and antioxidant activity of gluten-free crackers based on sourdough. H Alibašic, H Junuzovic, A Selimovic, A Selimovic, M Vilušic, T Brcina, ... | | 2020 |
| INFLUENCE OF PARAMETERS ON SENSORY PROPERTIES AND CONSUMER ACCEPTANCE OF PROBIOTIC FRESH CHEESE ORIGINAL SCIENTIFIC PAPER T Brčina, M Vilušić, A Selimović, L Bojanović | | 2019 |
| Reološka svojstva mliječnog proizvoda na bazi svježeg sira i voća T Brčina, M Vilušić, A Selimović Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam …, 2017 | | 2017 |
Dijana MilicevicFood technology, Faculty of Technology, University of TuzlaVerified email at untz.ba
