Published papers

Published papers

Changes in the carbohydrate content, enzyme activity and amino acid profile of malt flours at various germination periods

Yordan Georgiev, Manol Ognynov, Mihaela Temkov, Gjore Nakov. 2023. Dynamic changes in polyphenols, free carbohydrates, and antioxidant activity during germination of wheat and barley for preparation of malt flour. Scientific Study & Research Chemistry & Chemical Engineering, Biotechnology, Food Industry, 24 (4), 301-315. Link
Gjore Nakov, Mishela Temkov, Viktorija Stamatovska, Jasmina Lukinac. 2023. Insights on the protease activity and on total and soluble proteins during germination of wheat and barley. Scientific Study & Research Chemistry & Chemical Engineering, Biotechnology, Food Industry, 24 (3), 261-269. Link
Marko Jukić, Franjo Šumanovac, Gjore Nakov, Gordana Šimić, Daliborka Koceva Komlenić, Nastia Ivanova, Jasmina Lukinac. Application of the Falling Number Method in the Evaluation of the alpha-Amylase Activity of Malt Flour. Applied Sciences 13(5), 3218. https://doi.org/10.3390/app13053218
Nakov, G., Temkov, M., Lazova-Borisova, I., Lukinac, J. 2022. Properties of flour obtained from malted grains – Review, Journal of Food Technology and Nutrition, 5 (9-10), 48-52. Link
Nakov, G.; Jukić, M.; Šimić, G.; Šumanovac, F.; Komlenić, D.K.; Lukinac, J. Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies. Foods 2022, 11, 2428. https://doi.org/10.3390/foods11162428
Lazova-Borisova, I. Particle Size Distribution of Flour Mixtures Enriched with Bioactive Substances of Plant Origin. Journal of Mountain Agriculture on the Balkans. 2022, 25 (1) 466 - 478. Link
Jukić, M.; Nakov, G.; Komlenić, D.K.; Kolđeraj, A.; Šumanovac, F.; Lukinac, J. Quality assessment of sponge cake with reduced sucrose addition made from composite wheat and barley malt flour. Ukrainian Food Journal. 2022, 11 (1) 64-77. https://doi.org/10.24263/2304-974X-2022-11-1-8
Jukić, M.; Nakov, G.; Komlenić, D.K.; Vasileva, N.; Šumanovac, F.; Lukinac, J. Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour. Plants 2022, 11, 761. https://doi.org/10.3390/plants11060761

Published papers

Changes in the carbohydrate content, enzyme activity and amino acid profile of malt flours at various germination periods

Gjore Nakov, Mishela Temkov, Viktorija Stamatovska, Jasmina Lukinac. 2023. Insights on the protease activity and on total and soluble proteins during germination of wheat and barley. Scientific Study & Research Chemistry & Chemical Engineering, Biotechnology, Food Industry, 24 (3), 261-269. Link

Marko Jukić, Franjo Šumanovac, Gjore Nakov, Gordana Šimić, Daliborka Koceva Komlenić, Nastia Ivanova, Jasmina Lukinac. Application of the Falling Number Method in the Evaluation of the alpha-Amylase Activity of Malt Flour. Applied Sciences 13(5), 3218. https://doi.org/10.3390/app13053218

Nakov, G., Temkov, M., Lazova-Borisova, I., Lukinac, J. 2022. Properties of flour obtained from malted grains – Review, Journal of Food Technology and Nutrition, 5 (9-10), 48-52. Link

Nakov, G.; Jukić, M.; Šimić, G.; Šumanovac, F.; Komlenić, D.K.; Lukinac, J. Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies. Foods 2022, 11, 2428. https://doi.org/10.3390/foods11162428

Lazova-Borisova, I. Particle Size Distribution of Flour Mixtures Enriched with Bioactive Substances of Plant Origin. Journal of Mountain Agriculture on the Balkans. 2022, 25 (1) 466 - 478. Link

Jukić, M.; Nakov, G.; Komlenić, D.K.; Kolđeraj, A.; Šumanovac, F.; Lukinac, J. Quality assessment of sponge cake with reduced sucrose addition made from composite wheat and barley malt flour. Ukrainian Food Journal. 2022, 11 (1) 64-77. https://doi.org/10.24263/2304-974X-2022-11-1-8

Jukić, M.; Nakov, G.; Komlenić, D.K.; Vasileva, N.; Šumanovac, F.; Lukinac, J. Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour. Plants 2022, 11, 761. https://doi.org/10.3390/plants11060761