Autori: Lalicic-Petronijevic Jovanka G
Naslov | Viability of probiotic strains Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days (Article) |
Autori | Lalicic-Petronijevic Jovanka G Popov-Raljic Jovanka V Obradovic Dragojlo B Radulovic Zorica T Paunovic Dusanka Petrusic Milica M ![]() ![]() |
Info | JOURNAL OF FUNCTIONAL FOODS, (2015), vol. 15 br. , str. 541-550 |
Projekat | Ministry of Education and Science of the Republic of Serbia [46010] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science |
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Naslov | Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days (Article) |
Autori | Popov-Raljic Jovanka V Lalicic-Petronijevic Jovanka G Dimic Etelka B ![]() ![]() |
Info | HEMIJSKA INDUSTRIJA, (2013), vol. 67 br. 5, str. 781-793 |
Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia [46009] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Thermo--mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive (Article) |
Autori | Demin Mirjana A Popov-Raljic Jovanka V Lalicic-Petronijevic Jovanka G Rabrenovic Biljana B Filipcev Bojana V Simurina Olivera D ![]() |
Info | HEMIJSKA INDUSTRIJA, (2013), vol. 67 br. 3, str. 455-463 |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science |
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Naslov | Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage (Article) |
Autori | Popov-Raljic Jovanka V Mastilovic Jasna S ![]() ![]() |
Info | HEMIJSKA INDUSTRIJA, (2013), vol. 67 br. 1, str. 123-134 |
Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia [46009] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Sensory Evaluation of Pralines Containing Different Honey Products (Article) |
Autori | Popov-Raljic Jovanka V Lalicic-Petronijevic Jovanka G Georgijev Aneta S Popov Vladimir S Mladenovic Mica A |
Info | SENSORS, (2010), vol. 10 br. 9, str. 7913-7933 |
Projekat | Ministry of Science and Technology Development of the Republic of Serbia |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color (Article) |
Autori | Popov-Raljic Jovanka V Mastilovic Jasna S ![]() |
Info | SENSORS, (2009), vol. 9 br. 11, str. 8613-8623 |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days (Article) |
Autori | Popov-Raljic Jovanka V Lalicic-Petronijevic Jovanka G |
Info | SENSORS, (2009), vol. 9 br. 3, str. 1996-2016 |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Color changes of UHT milk during storage (Article) |
Autori | Popov-Raljic Jovanka V Lakic Nada S Lalicic-Petronijevic Jovanka G Barac Miroljub B ![]() |
Info | SENSORS, (2008), vol. 8 br. 9, str. 5961-5974 |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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