• Physicochemical and sensory properties of pork liver pâté formulated with sunflower oleogel as fat substituent 

  Županjac, Miloš; Ikonić, Predrag; Šojić, Branislav; Đermanović, Branislava; Asa (Institute of Meat Hygiene and Technology. Belgrade, Serbia, 2023-11-03)

  This study investigated the effects of back fat substitution with sunflower oleogel on the lipid, moisture and protein content, as well as texture, and color characteristics of liver pâté. Formulations with ...
• Influence of traditional smoking on the content of polycyclic aromatic hydrocarbons in dry fermented beef sausage from Serbia 

  Škaljac, Snežana; Jokanović, Marija; Tomović, Vladimir; Kartalović, Brankica; Ikonić, Predrag; Ćućević, Nedim; Vranešević, Jelena; Ivić, Maja; Šojić, Branislav; Peulić, Tatjana (Elsevier, 2023-03-31)

  This study examined the safety of dry fermented beef sausage (Sjenički sudžuk), produced and smoked in traditional conditions, from PAH point of view and the possibility of PAH reduction in this type of traditional product. ...
• Antibacterial Activity of Selected Essential Oils against Foodborne Pathogens and Their Application in Fresh Turkey Sausages 

  Šojić, Branislav; Ikonić, Predrag; Kocić Tanackov, Sunčica; Peulić, Tatjana; Teslić, Nemanja; Županjac, Miloš; Lončarević, Ivana; Zeković, Zoran; Popović, Milica; Vidaković, Stefan; Pavlić, Branimir (MDPI, 2023-01-16)

  Essential oils (EOs) isolated from different plant materials, namely Origanum majorana L., Satureja hortensis L., and Satureja montana L. (OMEO, SHEO, and SMEO, respectively), were used in fresh turkey sausage processing. ...
• Factors Affecting the Consumption of Traditional Food in Tourism—Perceptions of the Management Sector of Catering Facilities 

  Kalenjuk Pivarski, Bojana; Tekić, Dragana; Šmugović, Stefan; Banjac, Maja; Novaković, Aleksandra; Mutavdžić, Beba; Ivanović, Velibor; Tešanović, Dragan; Đerčan, Bojan; Ikonić, Predrag; Petrović, Marica; Ilić Udovičić, Dragana; Vasić Popović, Aleksandra; Marić, Aleksandar (MDPI, 2023-06-10)

  The topic of this study is the factors that influence the consumption of traditional food products (TFPs) in tourism, as seen from the perspective of management-sector employees in food and beverage catering facilities. ...
• Characterization of organic Spirulina spp. and Chlorella vulgaris as one of the most nutrient-dense food 

  Čabarkapa, Ivana; Rakita, Slađana; Popović, Sanja; Tomičić, Zorica; Spasevski, Nedeljka; Vulić, Jelena; Đuragić, Olivera (M. & H. Schaper GmbH & Co, 2022-05)
• The effects of aromatic plants and their extracts in food products 

  Filipčev, Bojana; Kevrešan, Žarko (Elsevier Science Publishing, 2019-09-20)

  In a response to recent growing demands for natural, “value-added” and healthier food products, extensive investigations have been carried out on the incorporation of different aromatic plants with culinary and/or therapeutic ...
• Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with addition of proso 

  Milica Pavlicevic; Vučinić, Dajana; Miljana Stosic; Elise Boely; Filipčev, Bojana; Dokić, Ljubica; Pavlović, Vladimir; Rac, Vladislav; Demin, Mirjana; Biljana V. Radovic; Vesna Rakic (Cereals&Grains Association, 2023-09-25)
• Protein isolates from oilseed press cakes: unlocking the potential for sustainable nutrition 

  Šarić, Bojana; Đermanović, Branislava; Marić, Aleksandar; Vujetić, Jelena; Popović, Ljiljana; Sakač, Marijana; Jovanov, Pavle (2023-09)

  Increasing environmental and health concerns regarding consumption of animal proteins have led to an increased interest in alternative protein sources. Oilseed press cakes have emerged as promising protein sources due to ...
• Aflatoxins in the food and feed chain: from maize to milk 

  Radić, Bojana; Šarić, Bojana; Šarić, Ljubiša; Jovanov, Pavle; Đermanović, Branislava; Marić, Aleksandar; Kos, Jovana (2023-09)

  Contamination of the food chain and animal feed with mycotoxins in Serbia is causing increasing concern due to previous, current, and predicted climate change. More and more often recorded drought conditions represent the ...
• Green methods for protein isolation: sustainable approaches for enhanced protein recovery 

  Marić, Aleksandar; Šarić, Bojana; Sakač, Marijana; Đermanović, Branislava; Kojić, Jovana; Šarić, Ljubiša; Jovanov, Pavle (2023-09)

  Protein isolation is a crucial step in obtaining pure and functional proteins for various applications. Traditional protein isolation methods often involve the use of harsh chemicals, high energy consumption, and generate ...
• Consumer Attitudes and Preferences towards Traditional Food Products in Vojvodina 

  Peulić, Tatjana; Marić, Aleksandar; Maravić, Nikola; Novaković, Aleksandra; Kalenjuk Pivarski, Bojana; Čabarkapa, Ivana; Lazarević, Jasmina; Šmugović, Stefan; Ikonić, Predrag (MDPI, 2023-08-16)

  The objective of this study was to identify consumers’ attitudes about the consumption and certification of traditional food products, special characteristics to which they pay attention when buying food products, and their ...
• Classification of cereal flour by gas ghromatography – mass spectrometry (GC-MS) liposoluble fingerprints and automated machine learning 

  Pastor, Kristian; Ilić, Marko; Kojić, Jovana; Ačanski, Marijana; Vujić, Đura (Taylor & Francis, 2022)

  An innovative and rapid approach is described for classifying common types of gluten and non-gluten cereal flour (wheat, rye, triticale, barley, oats, and corn) into the groups defined by their botanical origin. Liposoluble ...
• Improving the antioxidant properties of biscuits with the addition of beetroot powder 

  Mitrevski, Jasmina; Pantelić, Nebojša; Vulić, Jovana; Kojić, Jovana; Laličić Petronijević, Jovanka; Antić, Vesna (2022)

  Due to the increase in diseases related to oxidative stress, such as diabetes, cardiovascular diseases, and cancer, food producers are developing functional products enriched with antioxidants. Antioxidants can inhibit or ...
• Physicochemical and nutritional properties of chokeberry pomace 

  Cvetković, Biljana; Kojić, Jovana; Šimurina, Olivera; Peić Tukuljac, Lidija; Jevtić-Mučibabić, Rada; Krulj, Jelena; Ilić, Nebojša (2022)

  Chokeberry (Aronia melanocarpa) pomace is a valuable by-product obtained during juice manufacturing. This by-product is very poorly utilized despite its high nutritional value. To facilitate application in foods, a ...
• Chemometric fatty acidomics to distinguish between yeast and sourdough breads from Serbia and Turkey 

  Pastor, Kristian; Zorlu, Gulce; Osman, Sertac; Sevdik, Yeliz Öztürk; Kojić, Jovana; Nastić, Nataša; Senyuva, Hamide (2022)

  A targeted gas chromatography-flame ionization detection profiling method was used to study the distribution of fatty acids amongst yeast and sourdough breads, as a basis for developing a novel strategy for classification ...
• Flips proizvod od sirka obogaćen aronijom 

  Cvetković, Biljana; Banjac, Vojislav; Šeregelj, Vanja; Škrobot, Dubravka; Kojić, Jovana; Kos, Jovana; Janić Hajnal, Elizabet; Vidaković, Milan (2022)
• Durum testenina sa sremušem (Allium ursinum L.) 

  Šimurina, Olivera; Pojić, Milica; Kojić, Jovana; Krulj, Jelena; Škrobot, Dubravka; Pastor, Kristian; Stupar, Alena (2022)
• Analysis of antioxidant potential of fruit and vegetable juices available in Serbian markets 

  Šeregelj, Vanja; Tumbas Šaponjac, Vesna; Pezo, Lato; Kojić, Jovana; Cvetković, Biljana; Ilić, Nebojša (Sage Science Press (UK), 2023)

  Antioxidants in fruit and vegetable juices have become increasingly popular because of their potential health benefits. Nowadays, juice mixes made from berries present frequent consumer choices, due to their nutritive value ...
• Inulin Determination by an Improved HPLC-ELSD Method 

  Perović, Jelena; Kojić, Jovana; Krulj, Jelena; Pezo, Lato; Tumbas Šaponjac, Vesna; Ilić, Nebojša; Bodroža Solarov, Marija (Springer, 2022)

  Since inulin utilization as a sugar or fat replacer, texture modifer, and emulsifer is increasing in the food industry, there is a need for its determination for food control and labeling. This study reports the development ...
• Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits 

  Mitreviski, Jasmina; Pantelić, Nebojša; Dodevska, Margarita; Kojić, Jovana; Vulić, Jelena; Zlatanović, Snežana; Gorjanović, Stanislava; Laličić Petronijević, Jovanka; Marjanović, Sonja; Antić, Vesna (MDPI, 2023)

  The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) is ...

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