Преглед аутора: "Laličić-Petronijević, Jovanka"
Приказ резултата 1-20 од 23
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Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach
Gorjanović, Stanislava; Komes, Draženka; Laličić-Petronijević, Jovanka; Pastor, Ferenc T.; Belscak-Cvitanović, Ana; Veljović, Mile; Pezo, Lato; Suznjević, Desanka Z. (Springer India, New Delhi, 2017) -
Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour
Jovanović, Marina; Petrović, Marija; Miočinović, Jelena; Zlatanović, Snežana; Laličić-Petronijević, Jovanka; Mitić-Culafić, Dragana; Gorjanović, Stanislava (MDPI, BASEL, 2020) -
Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days / Promene senzornih karakteristika i pojedini parametri kvaliteta mešavine mlečnog i kakao-krem namaza tokom skladištenja do 180 dana
Popov-Raljić, Jovanka; Laličić-Petronijević, Jovanka; Dimić, Etelka; Popov, Vladimir S.; Vujasinović, Vesna B.; Blešić, Ivana V.; Portić, Milijanko J. (Savez hemijskih inženjera, Beograd, 2013) -
Color changes of UHT milk during storage
Popov-Raljić, Jovanka; Lakić, Nada; Laličić-Petronijević, Jovanka; Barać, Miroljub; Sikimić, Visnja M. (MDPI, BASEL, 2008) -
Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage
Laličić-Petronijević, Jovanka; Komes, Draženka; Gorjanović, Stanislava; Belscak-Cvitanović, Ana; Pezo, Lato; Pastor, Ferenc T.; Ostojić, Sanja; Popov-Raljić, Jovanka; Suznjević, Desanka (University of Zagreb, 2016) -
Contribution of Osmotically Dehydrated Wild Garlic on Biscuits' Quality Parameters
Sobot, Kosana; Laličić-Petronijević, Jovanka; Filipović, Vladimir; Nicetin, Milica; Filipović, Jelena; Popović, Ljiljana (Budapest Univ Technology Economics, Budapest, 2019) -
Dark chocolate as a matrix for probiotic bacteria
Laličić-Petronijević, Jovanka; Popov-Raljić, Jovanka; Obradović, D.B.; Nedović, Viktor; Petrušić, Milica M.; Paunović, Dušanka; Radulović, Zorica (6th Central European Congress on Food, CEFood 2012, 2012) -
Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits
Mitrevski, Jasmina; Pantelić, Nebojša Đ.; Dodevska, Margarita S.; Kojić, Jovana S.; Vulić, Jelena J.; Zlatanović, Snežana; Gorjanović, Stanislava; Laličić-Petronijević, Jovanka; Marjanović, Sanja; Antić, Vesna V. (FoodsFoods, 2023) -
Evaluation of color, mineral substances and sensory uniqueness of meadow and acacia honey from Serbia
Popov-Raljić, Jovanka; Arsić, Nebojša; Zlatković, Branislav; Basarin, Biljana; Mladenović, Mića; Laličić-Petronijević, Jovanka; Ivkov, Milan; Popov, Vladimir (Editura Ars Docendi, 2015) -
Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration
Zlatanović, Snežana; Kalušević, Ana; Micić, Darko; Laličić-Petronijević, Jovanka; Tomić, Nikola; Ostojić, Sanja; Gorjanović, Stanislava (MDPI, BASEL, 2019) -
Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers
Demin, Mirjana; Rabrenović, Biljana; Pezo, Lato; Laličić-Petronijević, Jovanka (Springer, New York, 2020) -
Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color
Popov-Raljić, Jovanka; Mastilović, Jasna; Laličić-Petronijević, Jovanka; Popov, Vladimir S. (MDPI, BASEL, 2009) -
PHYSICAL AND CHEMICAL CHARACTERISTICS OF THS IN RELATION TO STANDARD CIGARETTE
Radojičić, Vesna; Mlađenović, Bojan; Pejić, Lazar; Laličić-Petronijević, Jovanka (University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia, University of Belgrade, Faculty of Agriculture, Serbia, ..., 2020) -
Salvia hispanica L.: A potential new seed material for production of nutritionally valuable oil / Salvia hispanica L. - potencijalna sirovina za dobijanje nutritivno vrednog ulja
Rabrenović, Biljana; Demin, Mirjana; Laličić-Petronijević, Jovanka (Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad, 2014) -
Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage / Senzorna svojstva i boja dijetnog keksa sa različitim izvorima dijetnih vlakana tokom 180 dana skladištenja
Popov-Raljić, Jovanka; Mastilović, Jasna; Laličić-Petronijević, Jovanka; Kevrešan, Žarko; Demin, Mirjana (Savez hemijskih inženjera, Beograd, 2013) -
Sensory Evaluation of Pralines Containing Different Honey Products
Popov-Raljić, Jovanka; Laličić-Petronijević, Jovanka; Georgijev, Aneta S.; Popov, Vladimir S.; Mladenović, Mića (MDPI, BASEL, 2010) -
Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days
Popov-Raljić, Jovanka; Laličić-Petronijević, Jovanka (MDPI, BASEL, 2009) -
Sensory, antioxidant and rheological properties of different types of chocolates with probiotics / Senzorna, antioksidativna i reološka svojstva različitih vrsta čokolada sa probioticima
Laličić-Petronijević, Jovanka (Univerzitet u Beogradu, Poljoprivredni fakultet, 2012) -
Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition
Laličić-Petronijević, Jovanka; Popov-Raljić, Jovanka; Lazić, Vera; Pezo, Lato; Nedović, Viktor (Elsevier Science Bv, Amsterdam, 2017) -
The influence of different heat treatment on the vitamin C content in pepper (Capsicum annuum L.)
Paunović, Dragana; Marković, Jovana; Rabrenović, Biljana; Laličić-Petronijević, Jovanka; Rajić, Jasmina; Petrović, Tanja (University of Belgrade, 2021)