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Tijana Pešić Brčina
Tijana Pešić Brčina
Faculty of Technology, University of Tuzla
Verified email at untz.ba
Title
Cited by
Cited by
Year
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
362014
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
62009
A Baking Function Depending Upon Storage Condition and a Type of Flour
AM Miličević D., Selimović A., Pešić T., Hodžić H.
Agriculturae Conspectus Scientificus,, 243-247, 2009
62009
Health safety and sensory properties of honey from two different areas in Tuzla Canton
T Brčina, S Seferović, D Husejnagić, R Cvrk, L Bojanović
International Journal for Research in Applied Sciences and Biotechnology 8 …, 2021
42021
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
42020
Sensory properties of dairy products based on fresh cheese and fruit
T Brčina, M Vilušić, M Moranjak
Technologica Acta: Scientific/professional journal of chemistry and …, 2017
32017
Determination of crude fiber content and total sugars in correlation with the production process and storage time
R Cvrk, H Junuzović, A Smajić-Bećić, A Kusur, T Brčina
International Journal for Research in Applied Sciences and Biotechnology 9 …, 2022
22022
Assessment of Honey Quality from the Middle Podrinje Area
T Brčina, L Halilčević, R Cvrk
International Journal for Research in Applied Sciences and Biotechnology 8 …, 2021
22021
Total phenols content, antioxidant activityand colour of wheat bread with addition buchwheat flour
TP A. Selimović, D. Miličević, M. Salkić, A. Selimović, Đ. Ačkar
Technologica Acta, 51-58, 2013
22013
Comparative analysis of the antioxidant capacity of some natural and synthetic antioxidants added to palm oil
AS Bećić, R Cvrk, A Kusur, H Junuzović, T Brčina
Technologica Acta-Scientific/professional journal of chemistry and …, 2022
12022
Influence of production parameters on sustainability of the Enterococcus faecium in fresh cheese.
T Brčina, M Vilušić, S Hodžić, A Selimović
12019
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
12019
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
Antioxidant activity of Kombucha fermented milk drink.
T Brčina, M Vilušić, M Zahirović, D Miličević
2022
Influence of starter and sweetener on the syneresis intensity of fermented milk drink
T Brčina, M Vilušić, M Zahirović
Technologica Acta-Scientific/professional journal of chemistry and …, 2022
2022
Influence of selected factors on acidity changes and syneresis intensity of probiotic fresh cheese during storage.
T Brčina, M Vilušić
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
Influence of production parameters and additions on sensory properties and consumer acceptance of probiotic fresh cheese
LB Tijana Brčina, Milica Vilušić, Amel Selimović
Techologica Acta 12 (1), ¸19-25, 2019
2019
Investigating the Effects of Different Types of Fat on Some Sensory Properties of Chicken Sausage During Storage
M Mandra, R Cvrk, V Tomović, S Čorbo, T Brčina
2019
UTICAJ RAŽEVOG KISELOG TIJESTA FERMENTISANOG SA LACTOBACILLUS PLANTARUM NA SVOJSTVA HLJEBA
A Selimović, A., Miličević,D., Selimović, A., Cvrk,R., Brčina, T..Junuzović ...
XII Savjetovanje, HEMIČARA, TEHNOLOGA I EKOLOGA REPUBLIKE SRPSKEZBORNIK RADOVA, 2018
2018
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