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33篇 您的检索式：作者名="Torbica"

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	题名	作者	年代	出处	被引量
1	Possibility of using durum wheat flour as an im- provement agent in bread making process显示文摘	Aleksandra Torbica Miroslav Hadnadev Tamara Dapcevie Hadnadev	2011	Procedia Food Science2011，，1：	1
2	Legumes seed storage proteins characterization by SDS- PAGE and Lab-on-a-Chip electrophoresis显示文摘	Zorica Nikolic Vuk Dordevie Aleksandra Torbica	2012	Journal of Food Composition and Analysis2012，28，2：	1
3	Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour显示文摘	Torbica A Hadnadev M Dabcevie T	2010	Food Hydrocolloids2010，24，6：	1
4	Rheological,textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour显示文摘	Torbica A Hadnaev M Dapcˇevi c'T	2010	Food Hydrocolloids2010，24，：	1
5	Rice and buckwheat flour characterisation and its relation to cookie quality显示文摘	Aleksandra Torbica Miroslav Hadnadev Tamara Dapcevic Hadnadev	2012	Food Research International2012，48，：	1
6	Cost utility analysis of knee prosthesis with complete microprocessor control(C-leg)compared with mechanical technology in trans-femoral amputees显示文摘	Gerzeli S Torbica A Fattore G		0，，01：	1
7	Myeloid cell dysfunction and the pathogenesis of the diabetic chronic wound显示文摘	Kate Wicks Tanja Torbica Kimberly A. Mace	2014	Seminars in Immunology2014，，：	1
8	Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems显示文摘	Miroslav Hadna?ev Tamara Dap?evi? Hadna?ev Ljubica Doki? Biljana Pajin Aleksandra Torbica Ljubi?a ?ari? Predrag Ikoni?	2014	LWT - Food Science and Technology2014，，：	1
9	The advantage of solid fat content determination in cocoa butter and cocoa butter equivalents by the Karlshamns method显示文摘	Aleksandra Torbica Loga Jovanovic Bilj ana Pajin	2006	Eur Food Res Technol2006，222，：	1
10	Rheological properties of wheat flour substitutes/alternative crops assessed by mixo- lab显示文摘	Hadnadev TD Torbica A Hadnadev M	2011	Procedia Food Science2011，，1：	1
11	Rheological,textural and sensory properties of gluten-free bread formulations based on rice and buck w heat flour显示文摘	Torbica A Hadnadev M Dapcevic T		0，，03：	1
12	Rheological properties of wheat flour substitutes/ alternative crops assessed by Mixolab 显示文摘	Hadna?ev T D Torbica A Hadna?ev M	2011	Procedia Food Science2011，1，：	1
13	Rheological,textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour显示文摘	Torbica A Hadnadev M Dapcevic T		0，，3：	1
14	Cost-effectiveness analysis in the clinical management of patients with known or suspected lung cancer: 显示文摘	Mansueto M Grimaldi A Torbica A	2007	Q J Nucl Med Mol Imaging2007，51，：	1
15	Diffusion and use of health technology assessment in policy making: What \|essons for decentralised healthcare systems显示文摘	Oriana Ciani Rosanna Tarricone Aleksandra Torbica	2012	Health policy2012，108，23：	1
16	Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour 显示文摘	Torbica Aleksandra Hadnadev Miroslav Dapcevic Tamara	2010	Food Hydrocolloids2010，24，67：	1
17	Myeloid cell dysfunction and the pathogenesis of the diabetic chronic wound显示文摘	Wicks K Torbica T Mace KA	2014	Semin Immunol2014，26，4：	1
18	Rice and buckwheat flour characterization and its relation to cookie quality显示文摘	Torbica A Hadnadev M Hadnadev T D	2012	Food Research International2012，48，1：	1
19	Rice and buckwheat flour characterisation and its relation to cookie quality显示文摘	Torbica A Hadnaev M	2012	Food Research Internationah2012，48，1：	1
20	Influence of breadmakingon antioxidant capacity of gluten free breads based on rice andbuckwheat flours显示文摘	Sakac M Torbica A Sedej I	2011	Food Research International2011，44，9：	1

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