Saša Drakula
University of Zagreb
20 Papers
5 Citations
Saša Drakula is an academic researcher from University of Zagreb. The author has contributed to research in topics: Chemistry & Bran. The author has an hindex of 6, co-authored 13 publications.
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Papers
Flaxseed and multigrain mixtures in the development of functional biscuits
TL;DR: In this paper, the nutritional properties of biscuits made from whole wheat, rye, oat, and barley with added milled flaxseed (10% on flour basis), as well as oxidative stability during storage were investigated.
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Influence of Barley Sourdough and Vacuum Cooling on Shelf-Life Quality of Partially Baked Bread
Dubravka Novotni,Ivna Vrana Špoljarić,Saša Drakula,Nikolina Čukelj,Bojana Voučko,Mario Ščetar,Kata Galić,Duška Ćurić +7 more
TL;DR: Vacuum cooling combined with sourdough improved bread shape, porosity, and reduced sour taste, crust colouring and crumbliness, Hence, it can successfully extend shelf life quality of partially baked bread in modified atmosphere packaging.
Application of cryogenic grinding pretreatment to enhance extractability of bioactive molecules from pumpkin seed cake
Sandra Balbino,Martina Dorić,Silvija Vidaković,Klara Kraljić,Dubravka Škevin,Saša Drakula,Bojana Voučko,Nikolina Čukelj,Marko Obranović,Duška Ćurić +9 more
TL;DR: In this article, the authors investigated the effect of cryogenic grinding pretreatment on extractability of various nonpolar and polar bioactive molecules extracted from pumpkin seed cake, including squalene, phytosterols, and tocopherols.
20
A Simple HS-SPME/GC-MS Method for Determination of Acrolein from Sourdough to Bread
Saša Drakula,Dubravka Novotni,Nikolina Čukelj Mustač,Bojana Voučko,Marina Krpan,Mirjana Hruškar,Duška Ćurić +6 more
TL;DR: In this article, the authors developed and validated a simple method for determining acrolein in sourdough, batter, and bread by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry.
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