| Gluten as a standard of wheat flour quality D Ćurić, D Karlović, D Tušak, B Petrović, J Đugum Food Technology and Biotechnology 4 (39), 353-361, 2001 | 175 | 2001 |
| Shelf life of packaged bakery goods—A review K Galić, D Ćurić, D Gabrić Critical reviews in food science and nutrition 49 (5), 405-426, 2009 | 156 | 2009 |
| Glycemic index and firming kinetics of partially baked frozen gluten-free bread with sourdough D Novotni, N Čukelj, B Smerdel, M Bituh, F Dujmić, D Ćurić Journal of Cereal Science 55 (2), 120-125, 2012 | 94 | 2012 |
| Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making D Curic, D Novotni, D Skevin, CM Rosell, C Collar, A Le Bail, I Colic-Baric, ... Food Research International 41 (7), 714-719, 2008 | 78 | 2008 |
| Mixing of solids in different mixing devices I Bauman, D Ćurić, M Boban Sadhana 33, 721-731, 2008 | 70 | 2008 |
| Gluten-free bread production by the corn meal and soybean flour extruded blend usage D Ćurić, D Novotni, D Tušak, I Bauman, D Gabrić Agriculturae Conspectus Scientificus 72 (3), 227-232, 2007 | 64 | 2007 |
| Flaxseed and multigrain mixtures in the development of functional biscuits N Čukelj, D Novotni, H Sarajlija, S Drakula, B Voučko, D Ćurić LWT 86, 85-92, 2017 | 57 | 2017 |
| Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread N Škara, D Novotni, N Čukelj, B Smerdel, D Ćurić Food Hydrocolloids 30 (1), 428-436, 2013 | 55 | 2013 |
| Glycemic index and phenolics of partially-baked frozen bread with sourdough D Novotni, D Ćurić, M Bituh, I Colić Barić, D Škevin, N Čukelj International journal of food sciences and nutrition 62 (1), 26-33, 2011 | 55 | 2011 |
| Volatile profile of Croatian lime tree (Tilia sp.), fir honeydew (Abies alba) and sage (Salvia officinalis) honey D Lušić, O Koprivnjak, D Ćurić, AG Sabatini, LS Conte Food Technology and Biotechnology 45 (2), 156-165, 2007 | 55 | 2007 |
| Impact of process conditions on the structure of pre-fermented frozen dough D Gabric, F Ben-Aissa, A Le-Bail, JY Monteau, D Curic Journal of food engineering 105 (2), 361-366, 2011 | 52 | 2011 |
| Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates B Smerdel, L Pollak, D Novotni, N Čukelj, M Benković, D Lušić, D Ćurić Journal of food and nutrition research 51 (4), 242-253, 2012 | 49 | 2012 |
| Storage stability, micronisation, and application of nutrient-dense fraction of proso millet bran in gluten-free bread NČ Mustač, D Novotni, M Habuš, S Drakula, L Nanjara, B Voučko, ... Journal of cereal science 91, 102864, 2020 | 48 | 2020 |
| Rehydration ratio of fluid bed-dried vegetables Z Bobić, I Bauman, D Ćurić Sadhana 27, 365-374, 2002 | 46 | 2002 |
| Progress in ethanol production from corn kernel by applying cooking pre-treatment N Voca, B Varga, T Kricka, D Curic, V Jurisic, A Matin Bioresource technology 100 (10), 2712-2718, 2009 | 45 | 2009 |
| Preparation of flaxseed for lignan determination by gas chromatography-mass spectrometry method. H SaraJliJa, N ČukelJ, D NoVotNi, G Mršić, M Brnčić, D Ćurić | 41 | 2012 |
| Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes D Novotni, D Ćurić, K Galić, D Škevin, S Neđeral, K Kraljić, D Gabrić, ... LWT-Food Science and Technology 44 (3), 643-649, 2011 | 40 | 2011 |
| The attitudes of European consumers toward innovation in bread; interest of the consumers toward selected quality attributes JL Lambert, A LE‐BAIL, R Zuniga, I VAN‐HAESENDONCK, E Vnzeveren, ... Journal of Sensory Studies 24 (2), 204-219, 2009 | 38 | 2009 |
| Optimization of High Intensity Ultrasound Treatment of Proso Millet Bran to Improve Physical and Nutritional Quality § NČ Mustač, B Voučko, D Novotni, S Drakula, A Gudelj, F Dujmić, D Ćurić Food technology and biotechnology 57 (2), 183, 2019 | 32 | 2019 |
| Market potential of lignans and omega-3 functional cookies N Cukelj, P Putnik, D Novotni, S Ajredini, B Voucko, D Curic British food journal 118 (10), 2420-2433, 2016 | 30 | 2016 |
