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Jovanka G. Laličić-Petronijević

Ben-Gurion University of the Negev

9

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114

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Effect of Chocolate Storage on Total Phenolics, Flavan-3-Ols, Proanthocyanidins, Oxidative Stability and Antioxidant Capacity

2016 Food Technology and Biotechnology
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Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive

2013 Hemijska Industrija
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Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days

2013 Hemijska Industrija
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Dark chocolate as a matrix for probiotic bacteria

2012
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Senzorna, antioksidativna i reološka svojstva različitih vrsta čokolada sa probioticima

2012
- Jovanka G. Laličić-Petronijević
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Sensory evaluation of pralines containing different honey products.

2010 Sensors
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Sensory properties and color measurements of dietary chocolates with different compositions during storage for up to 360 days.

2009 Sensors
- Jovanka V. Popov-Raljić
- Jovanka G. Laličić-Petronijević
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Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color

2009 Sensors
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Color Changes of UHT Milk During Storage

2008 Sensors
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