TY  - JOUR
AU  - Ilić, S.Z.
AU  - Milenković, L.
AU  - Dimitrijević, Aleksandra
AU  - Stanojević, L.
AU  - Cvetković, D.
AU  - Kevrešan, Žarko
AU  - Fallik, E.
AU  - Mastilović, Jasna
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4475
AB  - The effects of utilization of different color shade nets in lettuce production during the summer season were evaluated in Serbian climate conditions for pearl, blue, red and black shade nets in comparison to open field production. Applied shade nets (with shade index of 50%) significantly reduced solar irradiation (from 890 in open field to 400-560 Wm(-2) under the shade nets) and photosynthetically active radiation (from 2020 in open field to less than 1000 mu mol s(-1) M-2 under the shade nets). Color shade nets affected both, properties of lettuce during the growing period and its morphological properties. Namely, the leaf area index was increased, lettuce heads were characterized with significantly higher marketable head weight and head diameter, the period from planting to bolting was significantly shorter, the outer leafs were characterized with more intensive green tone (-a*) and the lettuce leafs were softer and more tender for lettuce grown under the shade nets in comparison to open field production. In respect to lettuce composition, total chlorophyll content, contents of both chlorophyll a and chlorophyll b, as well as carotenoid content were significantly higher in shaded leaves of lettuce than in the control plants. Significantly higher (30.78 mg GAE g(-1) d.m.) total phenol content was determined in plants grown under the pearl shade nets accompanied with significantly higher flavonoids content (14.28 mg RE g(-1) d.m.) and significantly higher antioxidant properties (lower EC50 DPPH values) in comparison to all other nets. However, the antioxidant properties of control plants were at the same level as for the pearl net, in spite of lower phenols and flavonoids content.
PB  - Elsevier Science Bv, Amsterdam
T2  - Scientia Horticulturae
T1  - Light modification by color nets improve quality of lettuce from summer production
EP  - 397
SP  - 389
VL  - 226
DO  - 10.1016/j.scienta.2017.09.009
ER  - 

@article{
author = "Ilić, S.Z. and Milenković, L. and Dimitrijević, Aleksandra and Stanojević, L. and Cvetković, D. and Kevrešan, Žarko and Fallik, E. and Mastilović, Jasna",
year = "2017",
abstract = "The effects of utilization of different color shade nets in lettuce production during the summer season were evaluated in Serbian climate conditions for pearl, blue, red and black shade nets in comparison to open field production. Applied shade nets (with shade index of 50%) significantly reduced solar irradiation (from 890 in open field to 400-560 Wm(-2) under the shade nets) and photosynthetically active radiation (from 2020 in open field to less than 1000 mu mol s(-1) M-2 under the shade nets). Color shade nets affected both, properties of lettuce during the growing period and its morphological properties. Namely, the leaf area index was increased, lettuce heads were characterized with significantly higher marketable head weight and head diameter, the period from planting to bolting was significantly shorter, the outer leafs were characterized with more intensive green tone (-a*) and the lettuce leafs were softer and more tender for lettuce grown under the shade nets in comparison to open field production. In respect to lettuce composition, total chlorophyll content, contents of both chlorophyll a and chlorophyll b, as well as carotenoid content were significantly higher in shaded leaves of lettuce than in the control plants. Significantly higher (30.78 mg GAE g(-1) d.m.) total phenol content was determined in plants grown under the pearl shade nets accompanied with significantly higher flavonoids content (14.28 mg RE g(-1) d.m.) and significantly higher antioxidant properties (lower EC50 DPPH values) in comparison to all other nets. However, the antioxidant properties of control plants were at the same level as for the pearl net, in spite of lower phenols and flavonoids content.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Scientia Horticulturae",
title = "Light modification by color nets improve quality of lettuce from summer production",
pages = "397-389",
volume = "226",
doi = "10.1016/j.scienta.2017.09.009"
}

Ilić, S.Z., Milenković, L., Dimitrijević, A., Stanojević, L., Cvetković, D., Kevrešan, Ž., Fallik, E.,& Mastilović, J.. (2017). Light modification by color nets improve quality of lettuce from summer production. in Scientia Horticulturae
Elsevier Science Bv, Amsterdam., 226, 389-397.
https://doi.org/10.1016/j.scienta.2017.09.009

Ilić S, Milenković L, Dimitrijević A, Stanojević L, Cvetković D, Kevrešan Ž, Fallik E, Mastilović J. Light modification by color nets improve quality of lettuce from summer production. in Scientia Horticulturae. 2017;226:389-397.
doi:10.1016/j.scienta.2017.09.009 .

Ilić, S.Z., Milenković, L., Dimitrijević, Aleksandra, Stanojević, L., Cvetković, D., Kevrešan, Žarko, Fallik, E., Mastilović, Jasna, "Light modification by color nets improve quality of lettuce from summer production" in Scientia Horticulturae, 226 (2017):389-397,
https://doi.org/10.1016/j.scienta.2017.09.009 . .

TY  - JOUR
AU  - Tomović, Vladimir M.
AU  - Stanišić, Nikola
AU  - Jokanović, Marija R.
AU  - Kevrešan, Žarko
AU  - Šojić, Branislav
AU  - Škaljac, Snežana
AU  - Tomašević, Igor
AU  - Martinović, Aleksandra
AU  - Despotović, Aleksandra
AU  - Suput, Danijela Z.
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4048
AB  - Quality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P > 0.05) on water-holding capacity, protein, total fat and K, P and Ca content. The M. psoas major was the highest in pH(24h), water-holding capacity, CIEa* and CIEb* values, moisture, K, P and Cu content, and the lowest in visual marbling score and total fat content. The M. semimembranosus was the highest in Mg and Ca content, and the lowest in CIEL* value (darkest muscle) and K content. The lightest colour (CIEL* value), the highest content of protein, total fat and total ash, and the lowest visual colour score, pH(24h), CIEa* and CIEb* values, content of moisture, Na, Ca, Zn, Fe and Cu were found in M. longissimus thoracis et lumborum. The highest visual colour and marbling score, the highest content of Na, Zn and Fe, and the lowest water-holding capacity, content of protein, total ash, P and Mg were found in M. triceps brachii.
PB  - Savez hemijskih inženjera, Beograd
T2  - HEMIJSKA INDUSTRIJA
T1  - Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight
EP  - 564
IS  - 5
SP  - 557
VL  - 70
DO  - 10.2298/HEMIND150613063T
ER  - 

@article{
author = "Tomović, Vladimir M. and Stanišić, Nikola and Jokanović, Marija R. and Kevrešan, Žarko and Šojić, Branislav and Škaljac, Snežana and Tomašević, Igor and Martinović, Aleksandra and Despotović, Aleksandra and Suput, Danijela Z.",
year = "2016",
abstract = "Quality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P > 0.05) on water-holding capacity, protein, total fat and K, P and Ca content. The M. psoas major was the highest in pH(24h), water-holding capacity, CIEa* and CIEb* values, moisture, K, P and Cu content, and the lowest in visual marbling score and total fat content. The M. semimembranosus was the highest in Mg and Ca content, and the lowest in CIEL* value (darkest muscle) and K content. The lightest colour (CIEL* value), the highest content of protein, total fat and total ash, and the lowest visual colour score, pH(24h), CIEa* and CIEb* values, content of moisture, Na, Ca, Zn, Fe and Cu were found in M. longissimus thoracis et lumborum. The highest visual colour and marbling score, the highest content of Na, Zn and Fe, and the lowest water-holding capacity, content of protein, total ash, P and Mg were found in M. triceps brachii.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "HEMIJSKA INDUSTRIJA",
title = "Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight",
pages = "564-557",
number = "5",
volume = "70",
doi = "10.2298/HEMIND150613063T"
}

Tomović, V. M., Stanišić, N., Jokanović, M. R., Kevrešan, Ž., Šojić, B., Škaljac, S., Tomašević, I., Martinović, A., Despotović, A.,& Suput, D. Z.. (2016). Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight. in HEMIJSKA INDUSTRIJA
Savez hemijskih inženjera, Beograd., 70(5), 557-564.
https://doi.org/10.2298/HEMIND150613063T

Tomović VM, Stanišić N, Jokanović MR, Kevrešan Ž, Šojić B, Škaljac S, Tomašević I, Martinović A, Despotović A, Suput DZ. Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight. in HEMIJSKA INDUSTRIJA. 2016;70(5):557-564.
doi:10.2298/HEMIND150613063T .

Tomović, Vladimir M., Stanišić, Nikola, Jokanović, Marija R., Kevrešan, Žarko, Šojić, Branislav, Škaljac, Snežana, Tomašević, Igor, Martinović, Aleksandra, Despotović, Aleksandra, Suput, Danijela Z., "Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight" in HEMIJSKA INDUSTRIJA, 70, no. 5 (2016):557-564,
https://doi.org/10.2298/HEMIND150613063T . .

TY  - JOUR
AU  - Tomović, Vladimir
AU  - Jokanović, Marija
AU  - Kevrešan, Žarko
AU  - Škaljac, Snežana
AU  - Šojić, Branislav
AU  - Tasić, Tatjana
AU  - Ikonić, Predrag
AU  - Živković, Dušan
AU  - Stajić, Slaviša
AU  - Hromiš, Nevena
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3955
AB  - The contents of phosphorus, potassium, sodium, magnesium and calcium were investigated in the M. semimembranosus (SM) and M. longissimus thoracis et lumborum (LTL) from Large White, Landrace, Duroc, Hampshire and Pietrain pigs, produced in Vojvodina. Phosphorous was determined by the standard spectrophotometric method. Metals were determined by the flame atomic absorption spectrometry after mineralization of samples by dry ashing. The differences in the content of all investigated macro minerals in the SM muscles and in the LTL muscles among the five purebred pigs were not significant (P>0.05). The type of the muscles had no significant effect (P>0.05) on the macro mineral content, except on P (P=0.011) content for Landrace, and on K (P=0.026) and Mg (P=0.019) content for Large White. The Vojvodian pork showed slightly higher Ca content and slightly lower K content compared with the values found in other countries.
AB  - Glavni izvori varijabilnosti nutritivnog sastava mesa su velika raznolikost zemljišta i klimatskih uslova (geografska varijabilnost), sezona, fiziološko stanje i starost životinje, kao i vrsta i rasa. U komercijalnoj proizvodnji mesa u Vojvodini dominantno se koristi pet čistih rasa svinja (Velika Bela, Landras, Durok, Hempšir i Pietren) i njihovi hibridi. Nutritivni faktori kvaliteta mesa uključuju: proteine i njihov sastav, masti i njihov sastav, vitamine, minerale, iskorišćenje, svarljivost i biološku vrednost. Minerali su obično podeljeni u dve grupe - makrominerali (kalcijum, magnezijum, fosfor, kalijum, natrijum, sumpor) i mikrominerali (hrom, kobalt, bakar, jod, gvožđe, mangan, molibden, selen, zink). M. semimembranosus (SM) i M. longissimus thoracis et lumborum (LTL) su dva ekonomski najznačajnija mišića na trupu svinja. Sadržaj fosfora, kalijuma, natrijuma, magnezijuma i kalcijuma je ispitan u SM i LTL mišićima svinja Velika Bela, Landras, Durok, Hempšir i Pietren, koje su odgajane u Vojvodini. Fosfor je određen standardnom spektrofotometrijskom metodom. Metali su određeni plamenom atomskom apsorpcionom spektrometrijom nakon suvog spaljivanja uzoraka. Razlike u sadržajima svih ispitanih makrominerala u mišićima SM kao i u mišićima LTL između pet čistih rasa svinja nisu bile značajne (P>0,05). Tip mišića nema značajan (P>0,05) uticaj na sadržaj makrominerala, osim na sadržaj P (P=0,011) kod svinja rase Landras i na sadržaj K (P=0,026) i Mg (P=0,019) kod svinja rase Velika Bela. Svinjsko meso proizvedeno u Vojvodini pokazuje nešto veći sadržaj Ca i nešto manji sadržaj K u poređenju sa sadržajima utvrđenim u drugim zemljama.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Content of macrominerals in the M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina
T1  - Sadržaj makrominerala u M. semimembranosus i M. longissimus thoracis et lumborum pet čistih rasa svinja ogdajanih u Vojvodini
EP  - 90
IS  - 2
SP  - 87
VL  - 19
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3955
ER  - 

@article{
author = "Tomović, Vladimir and Jokanović, Marija and Kevrešan, Žarko and Škaljac, Snežana and Šojić, Branislav and Tasić, Tatjana and Ikonić, Predrag and Živković, Dušan and Stajić, Slaviša and Hromiš, Nevena",
year = "2015",
abstract = "The contents of phosphorus, potassium, sodium, magnesium and calcium were investigated in the M. semimembranosus (SM) and M. longissimus thoracis et lumborum (LTL) from Large White, Landrace, Duroc, Hampshire and Pietrain pigs, produced in Vojvodina. Phosphorous was determined by the standard spectrophotometric method. Metals were determined by the flame atomic absorption spectrometry after mineralization of samples by dry ashing. The differences in the content of all investigated macro minerals in the SM muscles and in the LTL muscles among the five purebred pigs were not significant (P>0.05). The type of the muscles had no significant effect (P>0.05) on the macro mineral content, except on P (P=0.011) content for Landrace, and on K (P=0.026) and Mg (P=0.019) content for Large White. The Vojvodian pork showed slightly higher Ca content and slightly lower K content compared with the values found in other countries., Glavni izvori varijabilnosti nutritivnog sastava mesa su velika raznolikost zemljišta i klimatskih uslova (geografska varijabilnost), sezona, fiziološko stanje i starost životinje, kao i vrsta i rasa. U komercijalnoj proizvodnji mesa u Vojvodini dominantno se koristi pet čistih rasa svinja (Velika Bela, Landras, Durok, Hempšir i Pietren) i njihovi hibridi. Nutritivni faktori kvaliteta mesa uključuju: proteine i njihov sastav, masti i njihov sastav, vitamine, minerale, iskorišćenje, svarljivost i biološku vrednost. Minerali su obično podeljeni u dve grupe - makrominerali (kalcijum, magnezijum, fosfor, kalijum, natrijum, sumpor) i mikrominerali (hrom, kobalt, bakar, jod, gvožđe, mangan, molibden, selen, zink). M. semimembranosus (SM) i M. longissimus thoracis et lumborum (LTL) su dva ekonomski najznačajnija mišića na trupu svinja. Sadržaj fosfora, kalijuma, natrijuma, magnezijuma i kalcijuma je ispitan u SM i LTL mišićima svinja Velika Bela, Landras, Durok, Hempšir i Pietren, koje su odgajane u Vojvodini. Fosfor je određen standardnom spektrofotometrijskom metodom. Metali su određeni plamenom atomskom apsorpcionom spektrometrijom nakon suvog spaljivanja uzoraka. Razlike u sadržajima svih ispitanih makrominerala u mišićima SM kao i u mišićima LTL između pet čistih rasa svinja nisu bile značajne (P>0,05). Tip mišića nema značajan (P>0,05) uticaj na sadržaj makrominerala, osim na sadržaj P (P=0,011) kod svinja rase Landras i na sadržaj K (P=0,026) i Mg (P=0,019) kod svinja rase Velika Bela. Svinjsko meso proizvedeno u Vojvodini pokazuje nešto veći sadržaj Ca i nešto manji sadržaj K u poređenju sa sadržajima utvrđenim u drugim zemljama.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Content of macrominerals in the M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina, Sadržaj makrominerala u M. semimembranosus i M. longissimus thoracis et lumborum pet čistih rasa svinja ogdajanih u Vojvodini",
pages = "90-87",
number = "2",
volume = "19",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3955"
}

Tomović, V., Jokanović, M., Kevrešan, Ž., Škaljac, S., Šojić, B., Tasić, T., Ikonić, P., Živković, D., Stajić, S.,& Hromiš, N.. (2015). Content of macrominerals in the M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 19(2), 87-90.
https://hdl.handle.net/21.15107/rcub_agrospace_3955

Tomović V, Jokanović M, Kevrešan Ž, Škaljac S, Šojić B, Tasić T, Ikonić P, Živković D, Stajić S, Hromiš N. Content of macrominerals in the M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina. in Journal on Processing and Energy in Agriculture. 2015;19(2):87-90.
https://hdl.handle.net/21.15107/rcub_agrospace_3955 .

Tomović, Vladimir, Jokanović, Marija, Kevrešan, Žarko, Škaljac, Snežana, Šojić, Branislav, Tasić, Tatjana, Ikonić, Predrag, Živković, Dušan, Stajić, Slaviša, Hromiš, Nevena, "Content of macrominerals in the M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina" in Journal on Processing and Energy in Agriculture, 19, no. 2 (2015):87-90,
https://hdl.handle.net/21.15107/rcub_agrospace_3955 .

TY  - JOUR
AU  - Popov-Raljić, Jovanka
AU  - Mastilović, Jasna
AU  - Laličić-Petronijević, Jovanka
AU  - Kevrešan, Žarko
AU  - Demin, Mirjana
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3229
AB  - The aim of this study was to examine the sensory properties of dietary cookies produced with addition of different dietary fiber sources (inulin and oligofructose, oat flakes, mixture of oat flakes and whole meal flour, whole meal flour and mixture of whole meal flour and carob flour), and to measure instrumentally color changes of cookies upper and lower surfaces, after storage at temperatures of 18-20 °C for 180 days. Addition of inulin and oligofructose was determined to be the fiber source with the highest impact on sensory properties. Storage for 180 days expressed the highest influence on texture properties of dietary cookies regardless of applied dietary fiber source. Color differences calculated from measured color properties (psychometric light, L*, psychometric tone, a*, and psychometric chrome, b*) between products including different fiber sources were noticeable to extremely noticeable among products, with the most expressed difference was registered for products containing carob flour.
AB  - Cilj istraživanja je ispitivanje senzornih karakteristika dijetetskog keksa proizvedenog sa dodacima dijetetskih vlakana iz različitih izvora (inulin i oligofruktoza, ražene pahuljice, mešavina raženih pahuljica i integralnog brašna, integralno brašno i mešavina integralnog brašna i brašna rogača) i instrumentalno merenje promena boje gornje i donje površine keksa, korišćenjem "Minolta" Chroma meter CR 400 tristimulus colorimeter tokom skladištenja na temperaturi od 18-20 °C do 180 dana. Za dodatak inulina i oligofruktoze je utvrđeno da je izvor dijetetskih vlakana koji je najviše uticao na senzorna svojstva. Skladištenje od 180 dana imalo je najveći uticaj na teksturne promene dejetetskog keksa, nezavisno od izvora dijetetskih vlakana. Razlike u boji izračunate na bazi instrumentalno merenih svojstva boje proizvoda (L*, a*, b*) izmeću proizvoda različitog sastava u pogledu izvora dijetnih vlakana su bile izražene do ekstremno izražene, sa najupečatljivijim razlikama registrovanim u slučaju dodatka brašna od rogača.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage
T1  - Senzorna svojstva i boja dijetnog keksa sa različitim izvorima dijetnih vlakana tokom 180 dana skladištenja
EP  - 134
IS  - 1
SP  - 123
VL  - 67
DO  - 10.2298/HEMIND120327047P
ER  - 

@article{
author = "Popov-Raljić, Jovanka and Mastilović, Jasna and Laličić-Petronijević, Jovanka and Kevrešan, Žarko and Demin, Mirjana",
year = "2013",
abstract = "The aim of this study was to examine the sensory properties of dietary cookies produced with addition of different dietary fiber sources (inulin and oligofructose, oat flakes, mixture of oat flakes and whole meal flour, whole meal flour and mixture of whole meal flour and carob flour), and to measure instrumentally color changes of cookies upper and lower surfaces, after storage at temperatures of 18-20 °C for 180 days. Addition of inulin and oligofructose was determined to be the fiber source with the highest impact on sensory properties. Storage for 180 days expressed the highest influence on texture properties of dietary cookies regardless of applied dietary fiber source. Color differences calculated from measured color properties (psychometric light, L*, psychometric tone, a*, and psychometric chrome, b*) between products including different fiber sources were noticeable to extremely noticeable among products, with the most expressed difference was registered for products containing carob flour., Cilj istraživanja je ispitivanje senzornih karakteristika dijetetskog keksa proizvedenog sa dodacima dijetetskih vlakana iz različitih izvora (inulin i oligofruktoza, ražene pahuljice, mešavina raženih pahuljica i integralnog brašna, integralno brašno i mešavina integralnog brašna i brašna rogača) i instrumentalno merenje promena boje gornje i donje površine keksa, korišćenjem "Minolta" Chroma meter CR 400 tristimulus colorimeter tokom skladištenja na temperaturi od 18-20 °C do 180 dana. Za dodatak inulina i oligofruktoze je utvrđeno da je izvor dijetetskih vlakana koji je najviše uticao na senzorna svojstva. Skladištenje od 180 dana imalo je najveći uticaj na teksturne promene dejetetskog keksa, nezavisno od izvora dijetetskih vlakana. Razlike u boji izračunate na bazi instrumentalno merenih svojstva boje proizvoda (L*, a*, b*) izmeću proizvoda različitog sastava u pogledu izvora dijetnih vlakana su bile izražene do ekstremno izražene, sa najupečatljivijim razlikama registrovanim u slučaju dodatka brašna od rogača.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "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",
pages = "134-123",
number = "1",
volume = "67",
doi = "10.2298/HEMIND120327047P"
}

Popov-Raljić, J., Mastilović, J., Laličić-Petronijević, J., Kevrešan, Ž.,& Demin, M.. (2013). Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 67(1), 123-134.
https://doi.org/10.2298/HEMIND120327047P

Popov-Raljić J, Mastilović J, Laličić-Petronijević J, Kevrešan Ž, Demin M. Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage. in Hemijska industrija. 2013;67(1):123-134.
doi:10.2298/HEMIND120327047P .

Popov-Raljić, Jovanka, Mastilović, Jasna, Laličić-Petronijević, Jovanka, Kevrešan, Žarko, Demin, Mirjana, "Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage" in Hemijska industrija, 67, no. 1 (2013):123-134,
https://doi.org/10.2298/HEMIND120327047P . .