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Browsing Scientific papers by Author "Kojić, Jovana"

Browsing Scientific papers by Author "Kojić, Jovana"

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  • 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 ...
  • Analysis of betaine levels in cereals, pseudocereals and their products 
    Kojić, Jovana; Krulj, Jelena; Ilić, Nebojša; Lončar, Eva; Pezo, Lato; Mandić, Anamarija; Bodroža Solarov, Marija (ELSEVIER, 2017-10)
    Betaine has a range of health benefits and therefore has been recommended as a functional ingredient in dietary supplements. The main dietary sources of betaine are processed grains such as bread, biscuits, cereals, pasta ...
  • Betaine as a Functional Ingredient: Metabolism, Health-Promoting Attributes, Food Sources, Applications and Analysis Methods 
    Dobrijević, Dejan; Pastor, Kristian; Nastić, Nataša; Özogul, Fatih; Krulj, Jelena; Kokić, Bojana; Bartkiene, Elena; Rocha, João Miguel; Kojić, Jovana (MDPI, 2023-06-17)
    Betaine is a non-essential amino acid with proven functional properties and underutilized potential. The most common dietary sources of betaine are beets, spinach, and whole grains. Whole grains—such as quinoa, wheat and ...
  • Bioactive, Mineral and Antioxidative Properties of Gluten-Free Chicory Supplemented Snack: Impact of Processing Conditions 
    Bokić, Jelena; Kojić, Jovana; Krulj, Jelena; Pezo, Lato; Banjac, Vojislav; Tumbas Šaponjac, Vesna; Travičić, Vanja; Diego, Moreno; Bodroža Solarov, Marija (MDPI, 2022)
    This study aimed to investigate the impact of chicory root addition (20–40%) and extrusion conditions (moisture content from 16.3 to 22.5%, and screw speed from 500 to 900 rpm) on bioactive compounds content (inulin, ...
  • Bioprocessing of Wheat and Amaranth Bran for the Reduction of Fructan Levels and Application in 3D-Printed Snacks 
    Habuš, Matea; Mykolenko, Svitlana; Iveković, Sofija; Pastor, Kristian; Kojić, Jovana; Drakula, Saša; Ćurić, Duška; Novotni, Dubravka (MDPI, 2022-06-02)
    Bran can enrich snacks with dietary fibre but contains fructans that trigger symptoms in people with irritable bowel syndrome (IBS). This study aimed to investigate the bioprocessing of wheat and amaranth bran for degrading ...
  • Biosorption of Na+, K+ and Ca2+ from alkalized sugar juice by unmodified pressed sugar beet pulp in closed-loop column system 
    Peić Tukuljac, Lidija; Krulj, Jelena; Kojić, Jovana; Šurlan, Jelena; Bodroža Solarov, Marija; Miljević, Bojan; Šereš, Zita; Maravić, Nikola (Springer, 2023-08)
    Sucrose crystallization process is greatly inhibited by high Na+, K+ and Ca2+ content in the crystallizing medium—sugar juice. In this study, unmodified pressed sugar beet pulp was used as a weak polyfunctional cation ...
  • 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 ...
  • 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 ...
  • Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties 
    Kojić, Jovana; Belović, Miona; Krulj, Jelena; Pezo, Lato; Teslić, Nemanja; Kojić, Predrag; Peić Tukuljac, Lidija; Šeregelj, Vanja; Ilić, Nebojša (MDPI, 2022-02-06)
    The influence of different extrusion parameters, including screw speed (250–750 rpm), feed rate (15–25 kg/h) and feed moisture content (15–25%), on the textural and color properties of spelt wholegrain snack products ...
  • Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties 
    Bokić, Jelena; Kojić, Jovana; Krulj, Jelena; Pezo, Lato; Banjac, Vojislav; Škrobot, Dubravka; Tumbas Šaponjac, Vesna; Vidosavljević, Strahinja; Stojkov, Viktor; Ilić, Nebojša; Bodroža Solarov, Marija (MDPI, 2022-08-09)
    A novel rice-based snack enriched with chicory root flour (CRF) was developed by twin- screw extrusion. Chicory (Cichorium intybus L.) is one of the promising medicinal plants for the development of innovative food and ...
  • 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 ...
  • First Report of Aspergillus flavus on Organic Spelt Wheat in Serbia 
    Krulj, Jelena; Đisalov, Jovana; Bodroža Solarov, Marija; Bočarov-Stančić, Aleksandra; Markov, Siniša; Mladenov, Novica; Kojić, Jovana (The American Phytopathological Society, 2017-06)
    Spelt (Triticum aestivum ssp. spelta L. Thell) is an ancient wheat species of growing interest due to its pro-health properties and suitability for organic production. Spelt wheat spikes were sampled in 2016 from five ...
  • 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 ...
  • Numerical study of the hydrodynamics and mass transfer in the external loop airlift reactor 
    Kojić, Predrag; Kojić, Jovana; Pezo, Milada; Krulj, Jelena; Pezo, Lato; Mirkov, Nikola (Association of Chemical Engeneers of Serbia, 2022)
    The objective of this study was to investigate the hydrodynamics and the gas-liquid mass transfer coefficient of an external-loop airlift reactor (ELAR). The ELAR was operated in three cases: different inlet velocities ...
  • Physicochemical Changes of Heat-Treated Corn Grain Used in Ruminant Nutrition 
    Kokić, Bojana; Dokić, Ljubica; Pezo, Lato; Jovanović, Rade; Spasevski, Nedeljka; Kojić, Jovana; Hadnađev, Miroslav (MDPI, 2022-08-30)
    Cereal grain is processed using different combinations of heat, moisture, time, and mechanical action in order to improve its digestibility. The objective of the present research was to quantitatively represent the ...
  • Quality and sensory profile of durum wheat pasta enriched with carrot waste encapsulates 
    Šeregelj, Vanja; Škrobot, Dubravka; Kojić, Jovana; Pezo, Lato; Šovljanski, Olja; Tumbas Šaponjac, Vesna; Vulić, Jelena; Hidalgo, Alyssa; Brandolini, Andrea; Čanadanović-Brunet, Jasna; Ćetković, Gordana (MDPI, 2022)
    Consumer knowledge about pasta quality differs around the world. Modern consumers are more sophisticated compared to past times, due to the availability of information on pasta types and quality. Therefore, this study ...
  • Quality assessment of 3D-printed cereal-based products 
    Mustač Čukelj, Nikolina; Pastor, Kristian; Kojić, Jovana; Voučko, Bojana; Ćirić, Duška; Miguel Rocha, Joao; Novotni, Dubravka (Elsevier, 2023)
    The process of three-dimensional (3D) printing is of greatest interest to food science and engineering community because it offers numerous opportunities for innovative food design, new product formulations and personalized ...
  • Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties 
    Teslić, Nemanja; Kojić, Jovana; Ðermanović, Branislava; Šarić, Ljubiša; Maravić, Nikola; Pestorić, Mladenka; Šarić, Bojana (MDPI, 2023-06-07)
    Sour cherry pomace filling (SCPF) and commercial sour cherry filling (CSCF) produced on a semi-industrial scale were tested and compared in terms of food safety, chemical composition, bioactivity, quality, sensory ...
  • Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine 
    Kojić, Jovana; Belović, Miona; Krulj, Jelena; Pezo, Lato; Teslić, Nemanja; Kojić, Predrag; Peić Tukuljac, Lidija; Šeregelj, Vanja; Ilić, Nebojša (MDPI, 2022-02-06)
    The influence of different extrusion parameters, including screw speed (250–750 rpm), feed rate (15–25 kg/h) and feed moisture content (15–25%), on the textural and color properties of spelt wholegrain snack products ...
  • Utilization of Amarantus spp. grains in food 
    Bodroža Solarov, Marija; Šimurina, Olivera; Kojić, Jovana; Krulj, Jelena; Filipović, Jelena; Cvetković, Biljana; Ilić, Nebojša (2022)
    Recently there has been a rediscovery of some ancient crops due to increased consumer demands for a healthier diet with medicinal and therapeutic effects. One such crop is a pseudocereal Amaranthus sp., which is nutritionally ...

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