1. Petrovic, J., B. Pajin, I. Loncarevic, V.T. Saponjac, I. Nikolic, D. Ackar and D. Zaric, 2019. Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough. Food Sci. Technol. Int., 25: 130-140.
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2. Jozinovic, A., J.P. Balentic, D. Ackar, J. Babic and B. Pajin et al., 2019. Cocoa husk application in the enrichment of extruded snack products. J. Food Process. Preserv., Vol. 43, No. 2. 10.1111/jfpp.13866.
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3. Jozinovic, A., B. Sarkanj, D. Ackar, J.P. Balentic and D. Subaric et al., 2019. Simultaneous determination of acrylamide and hydroxymethylfurfural in extruded products by LC-MS/MS method. Molecules, Vol. 24, No. 10. 10.3390/molecules24101971.
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4. Jokic, S., N. Pavlovic, A. Jozinovic, D. Ackar, J. Babic and D. Subaric, 2019. High-voltage electric discharge extraction of bioactive compounds from the cocoa bean shell. Chem. Biochem. Eng. Quart., 33: 271-280.
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5. Barisic, V., I. Flanjak, I. Krizic, A. Jozinovic and D. Subaric et al., 2019. Impact of high-voltage electric discharge treatment on cocoa shell phenolic components and methylxanthines. J. Food Process Eng., (In Press). 10.1111/jfpe.13057.
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6. Balentic, J.P., A. Jozinovic, D. Ackar, J. Babic and B. Milicevic et al., 2019. Nutritionally improved third generation snacks produced by supercritical CO₂ extrusion I. Physical and sensory properties. J. Food Process Eng., Vol. 42, No. 2. 10.1111/jfpe.12961.
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7. Obradovic, V., J. Babic, A. Jozinovic, D. Ackar, J.P. Balentic, M. Grec and D. Subaric, 2018. Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition. Poljoprivreda, 24: 52-58.
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8. Milicevic, B., D. Ackar, J. Babic, A. Jozinovic and R. Milicevic et al., 2018. Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells. Poljoprivreda, 24: 34-42.
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9. Kosovic, I., M. Bensic, D. Ackar, A. Jozinovic and Z. Ugarcic et al., 2018. Microstructure and cooking quality of barley-enriched pasta produced at different process parameters. Foods Raw Mater., 6: 281-290.
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10. Balentic, J.P., D. Ackar, S. Jokic, A. Jozinovic and J. Babic et al., 2018. Cocoa shell: A by-product with great potential for wide application. Molecules, Vol. 23, No. 6. 10.3390/molecules23061404.
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11. Ackar, D., A. Jozinovic, J. Babic, B. Milicevic, J.P. Balentic and D. Subaric, 2018. Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products. Innov. Food Sci. Emerg. Technol., 47: 517-524.
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12. Panak-Balentic, J., D. Ackar, A. Jozinovic, J. Babic and B. Milicevic et al., 2017. Application of supercritical carbon dioxide extrusion in food processing technology. Hemijska Industrija, 2: 127-134.
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13. Milicevic, B., J. Babic, D. Ackar, R. Milicevic and A. Jozinovic et al., 2017. Sparkling wine production by immobilised yeast fermentation. Czech J. Food Sci., 35: 171-179.
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14. Jurislav, B., D. Subaric, Ackar and J.A. Durdica, 2017. Disinfecants In The Food Processing Industry. In: Disinfecants: Properties, Applications And Effectiveness. Cardoso, S and Ana (Ed.). Nova Science Publisher, New York, USA., pp: 77-107.
15. Jozinovic, A., D. Ackar, J. Babic, B. Milicevic, S. Jokic and D. Subaric, 2017. The application of some food industry by-products in the production of extruded products. Eng. Power, 12: 2-6.
16. Jokic, S., K. Aladic, D. Ackar, A. Jozinovic, J. Babic and D. Subaric, 2017. Supercritical CO2 extraction-a new perspective in the utilisation of food industry by-products. Eng. Power, 12: 7-12.
17. Ackar, D., J.P. Balentic, A. Jozinovic, J. Babic and B. Milicevic et al., 2017. Supercritical CO2 extrusion-novel technology in food industry. Eng. Power, 12: 13-15.
18. Stela, J., T. Moslavac, K. Aladic, M. Bilic, D. Ackar and D. Subaric, 2016. Hazelnut oil production using pressing and supercritical CO2 extraction. Hemijska industrija, 70: 359-366.
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19. Jozinovic, A., D. Subaric, D. Ackar, J. Babic and B. Milicevic, 2016. Influence of spelt flour addition on properties of extruded products based on corn grits. J. Food Eng., 172: 31-37.
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20. Indira, K., M. Jukic, A. Jozinovic, D. Ackar and K.D. Koceva, 2016. Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress. Czech J. Food Sci., 34: 166-172.
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21. Durdica, A., A. Jozinovic, J. Babic and D. Subaric, 2016. Chocolates With Reduced Calorie Values. In: Chocolate: Production, Consumption And Health Benefits. Emily, B. (Ed.). Nova Publishers, New York, USA., pp: 119-156.
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22. Obradovic, V., J. Babic, D. Subaric, A. Jozinovic, D. Ackar and I. Klaric, 2015. Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates. Food Chem., 183: 136-143.
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23. Obradovic, V., B. Jurislav, S. Drago, J. Antun and A. Durdica, 2015. Physico-chemical properties of corn extrudates enriched with tomato powder and ascorbic acid. Chem. Biochem. Eng. Q., 29: 335-342.
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24. Jozinovic, A., D. Ackar, J. Babic, B. Milicevic, I. Setka and D. Subaric, 2015. Properties of corn extrudates with addition of chickpeaflour. Technol. Acta, 8: 31-38.
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25. Jozinovic, A., D. Ackar, D. Subaric, J. Babic, B. Milicevic and M. Gelemanovic, 2015. Properties of extruded corn products with addition of rye flour. Technol. Acta, 8: 27-33.
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26. Ackar, D., S. Skrabal, D. Subaric, J. Babic, B. Milicevic and A. Jozinovic, 2015. Rheological properties of milk chocolates as influenced by milk powder type, emulsifier, and cocoa butter equivalent additions. Int. J. Food Prop., 18: 1568-1574.
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27. Ackar, D., J. Babic, A. Jozinovic, B. Milicevic and S. Jokic et al., 2015. Starch modification by organic acids and their Derivatives: A review. Mol., 20: 19554-19570.
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28. Valentina, O., J. Babic, D. Subaric, D. Ackar and A. Jozinovic, 2014. Improvement of nutritional and functional properties of extruded food products. J. Food Nutr. Res., 53: 189-206.
29. Subaric, D., D. Ackar, J. Babic, N. Sakac and A. Jozinovic, 2014. Modification of wheat starch with succinic acid/acetic anhydride and azelaic acid/acetic anhydride mixtures I. Thermophysical and pasting properties. J. Food Sci. Technol., 51: 2616-2623.
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30. Milicevic, R., B. Milicevic, D. Ackar, S. Skrabal, D. Subaric, J. Babic and M. Jasic, 2014. Rheological properties of molten chocolate masses during storage-influence of emulsifiers. Technol. Acta, 7: 35-40.
31. Milicevic, B., D. Subaric, J. Babic, D. Ackar, A. Jozinovic, E. Petosic and A. Matijevic, 2014. Influence of the immobilized yeast cells technology on the presence of biogenic amines in wine. Hrana u Zdravlju i Bolesti, 3: 1-5.
32. Jozinović, A., D. Subaric, D. Ackar, B. Milicevic, J. Babic, M. Jasic and K.V. Lendic, 2014. Food industry by-products as raw materials in functional food production. Hrana u Zdravlju i Bolesti, 3: 22-30.
33. Ackar, D., D. Subaric, J. Babic, B. Milicevic and A. Jozinovic, 2014. Modification of wheat starch with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures II. Chemical and physical properties. J. Food Sci. Technol., 51: 1463-1472.
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34. Ackar, D., D. Subaric, J. Babic, A. Jozinovic and S. Jokic, 2014. Edible films and coatings-production and application. Technol. Acta, 7: 1-6.
35. Milicevic, B., J. Babic, D. Subaric, D. Ackar, J. Cacic and M. Prce, 2013. The effect of distillation systems on the quality of apple distillates. Technol. Acta, 6: 1-6.
36. Ackar, D., L.K. Valek, M. Valek, D. Subaric, B. Milicevic, J. Babic and I. Nedic, 2013. Cocoa Polyphenols: Can we consider cocoa and chocolate as potential functional food?. J. Chem., 10.1155/2013/289392.
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37. Subaric, D., D. Ackar, J. Babic and B. Milicevic, 2012. Starch for health. Medicinski Glasnik, 9: 17-22.
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38. Subaric, D., J. Babic, A. Lalic, D. Ackar and M. Kopjar, 2011. Isolation and characterisation of starch from different barley and oat varieties. Czech J. Food Sci., 29: 354-360.
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39. Ackar, D., J. Babic, D. Subaric, M. Kopjar and B. Milicevic, 2010. Isolation of starch from two wheat varieties and their modification with epichlorohydrin. Carbohydrate Polymers, 81: 76-82.
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40. Kopjar, M., V. Pilizota, T.N. Nedic, D. Subaric, J. Babic, D. Ackar and M. Sajdl, 2009. Strawberry Jams: Influence of different pectins on colour and textural properties. Czech J. Food Sci., 27: 20-28.
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41. Babic, J., D. Subaric, D. Ackar, M. Kopjar and N.N. Tiban, 2009. Acetylation and characterisation of corn starch. J. Food Sci. Technol., 46: 423-426.
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42. Babic, J., D. Subaric, B. Milicevic, D. Ackar, M. Kopjar and T.N. Nedic, 2009. Influence of trehalose, glucose, fructose and sucrose on gelatinization and retrogradation of corn and tapioca starch. Czech J. Food Sci., 27: 151-157.
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43. Kopjar, M., V. Pilizota, T.N. Nedic, D. Subaric, J. Babic and D. Ackar, 2007. Effect of different pectin addition and its concentration on colour and textural properties of raspberry jam. Deutche Lebensmittel-Rundschau, 103: 164-168.
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44. Babic, J., D. Subaric, D. Ackar, D. Kovacevic, V. Pilizota and M. Kopjar, 2007. Preparation and characterization of acetylated tapioca starches. Deutsche Lebensmittel-Rundschau, 103: 580-585.
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45. Babic, J., D. Subaric, D. Ackar, V. Pilizota, M. Kopjar and T.N. Nedic, 2006. Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch. Czech J. Food Sci., 24: 275-282.
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