JOURNAL TOOLSVolume 52, Issue 1
June 2025
Articles
pages (1-9)
The growth performance and digestibility of Tenebrio molitor fed with two different diets
Polovinski Horvatović Miroslava, Jajić Igor, Krstović Saša, Beuković Dejan, Vukadinović Marko, Popović Aleksandra, Petrović Miloš, Laćarac Nikola
The growth performance and digestibility of Tenebrio molitor fed with two different diets
Polovinski Horvatović Miroslava, Jajić Igor, Krstović Saša, Beuković Dejan, Vukadinović Marko, Popović Aleksandra, Petrović Miloš, Laćarac Nikola
pages (27-36)
Food grade nanostructures of pumpkin leaves protein/pullulan blend as a potential carrier for cobalamin
Salević Jelić Ana, Knežević Jugović Zorica, Bugarski Branko, Marković Smilja, Nedović Viktor, Đorđević Verica, Balanč Bojana
Food grade nanostructures of pumpkin leaves protein/pullulan blend as a potential carrier for cobalamin
Salević Jelić Ana, Knežević Jugović Zorica, Bugarski Branko, Marković Smilja, Nedović Viktor, Đorđević Verica, Balanč Bojana
pages (11-26)
Physicochemical properties of acha-peanut composite flour separately enriched with carrot and orange-fleshed sweet potato flours
Sule Stephen, Okafor Ifeanyi G., Sengev Iorfa A., Uzer Ngodoo F.
Physicochemical properties of acha-peanut composite flour separately enriched with carrot and orange-fleshed sweet potato flours
Sule Stephen, Okafor Ifeanyi G., Sengev Iorfa A., Uzer Ngodoo F.
pages (37-51)
Processing techniques of removing antinutrients from oilseed cakes as by-products intended for animal feeding
Vujetić Jelena C., Spasevski Nedeljka J., Dragojlović Danka M.
Processing techniques of removing antinutrients from oilseed cakes as by-products intended for animal feeding
Vujetić Jelena C., Spasevski Nedeljka J., Dragojlović Danka M.
pages (53-66)
The effects of the addition of lyophilized berry fruits on the leavening properties of dough and volume properties of bread
Kolesarova Anna, Bojnanska Tatiana, Solgajova Miriam, Mendelova Andrea, Kopčekova Jana, Kolesarova Adriana
The effects of the addition of lyophilized berry fruits on the leavening properties of dough and volume properties of bread
Kolesarova Anna, Bojnanska Tatiana, Solgajova Miriam, Mendelova Andrea, Kopčekova Jana, Kolesarova Adriana
pages (67-77)
Therapeutic properties of some specific honey types
Sakač Marijana B, Jovanov Pavle, Marić Aleksandar, Plavšić Dragana, Jakimov Dimitar, Đermanović Branislava
Therapeutic properties of some specific honey types
Sakač Marijana B, Jovanov Pavle, Marić Aleksandar, Plavšić Dragana, Jakimov Dimitar, Đermanović Branislava
pages (79-91)
Unveiling adulteration in acacia honey originated from Tuzla area by the Pivot Profile technique
Pestorić Mladenka V., Tomić Jelena M., Mandra Muamer J., Hodžić Sanel S., Maravić Nikola R., Škrobot Dubravka J., Ubiparip Samek Dragana N.
Unveiling adulteration in acacia honey originated from Tuzla area by the Pivot Profile technique
Pestorić Mladenka V., Tomić Jelena M., Mandra Muamer J., Hodžić Sanel S., Maravić Nikola R., Škrobot Dubravka J., Ubiparip Samek Dragana N.
pages (93-102)
Extraction of thiacloprid from honey using aqueous biphasic systems based on potassium phosphate and ionic liquids
Marić Aleksandar Z., Jovanov Pavle T., Sakač Marijana B., Radić Bojana Đ., Đermanović Branislava B., Gadžurić Slobodan B.
Extraction of thiacloprid from honey using aqueous biphasic systems based on potassium phosphate and ionic liquids
Marić Aleksandar Z., Jovanov Pavle T., Sakač Marijana B., Radić Bojana Đ., Đermanović Branislava B., Gadžurić Slobodan B.
pages (103-119)
The effects of malolactic fermentation and bentonite treatment on the aroma of wines from autochthonous Krstač and Žižak varieties
Madžgalj Valerija B., Živković Nikolina M., Sofrenić Ivana V., Tešević Vele V., Petrović Aleksandar V.
The effects of malolactic fermentation and bentonite treatment on the aroma of wines from autochthonous Krstač and Žižak varieties
Madžgalj Valerija B., Živković Nikolina M., Sofrenić Ivana V., Tešević Vele V., Petrović Aleksandar V.
pages (121-133)
Pea protein coatings incorporated with phenolic compounds reduce oxidative rancidity in raw hazelnuts (Corylus avellana L.)
Perussello Camila A., Milovanović Ivan Lj, Belović Miona M., Plavšić Dragana V., Pojić Milica M., Tiwari Brijesh K.
Pea protein coatings incorporated with phenolic compounds reduce oxidative rancidity in raw hazelnuts (Corylus avellana L.)
Perussello Camila A., Milovanović Ivan Lj, Belović Miona M., Plavšić Dragana V., Pojić Milica M., Tiwari Brijesh K.
pages (135-135)
Correction: Chemical characteristics and nutritive quality of novel functional potato chips-like products (vol. 51, issue 1, p. 46, 2024)
Mostafa Rehab A., Abd El Gawad Ahmed E., Abd El Haleem Azza E.M.
Correction: Chemical characteristics and nutritive quality of novel functional potato chips-like products (vol. 51, issue 1, p. 46, 2024)
Mostafa Rehab A., Abd El Gawad Ahmed E., Abd El Haleem Azza E.M.
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