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Jovanka Laličić-Petronĳević

University of Belgrade

10

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97

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Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour.

2020 Foods
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Effect of type and mode of zeolite application on the cigarette filters efficiency and sorption capacity

2020 Acta Agriculturae Serbica
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Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers

2019 Journal of Food Measurement and Characterization
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Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration

2019 Foods
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Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach

2017 Journal of Food Science and Technology-mysore
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Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition

2017 Journal of Functional Foods
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Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage

2016 Food Technology and Biotechnology
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Udjeli ukupnih fenola, flavan-3-ola i proantocijanidina te oksidacijska stabilnost i antioksidacijski kapacitet čokolade tijekom skladištenja

2016 Food Technology and Biotechnology
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Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk and dark chocolates during storage for 180 days

2015 Journal of Functional Foods
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Evaluation of color, mineral substances and sensory uniqueness of meadow and acacia honey from Serbia

2015 Romanian Biotechnological Letters
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