JOURNAL TOOLS
June 2024
Development and sensory properties of extruded sorghum-based gluten-free pasta
Gwekwe Blessing, Nyanga Loveness K., Matsungo Tonderayi M., Chidewe Cathrine, Mukanganyama Stanley, Nyakudya Elijah, Mtambanengwe Florence, Mapfumo Paul, Chopera Prosper
Challenges and importance of food safety management in hospitality industry
Vukotić Jovan R., Čerović Slobodan R., Mastilović Jasna S.
PCR-RFLP method in combination with on-chip electrophoresis as a tool for determining of variability between important species of Aspergillus
Ćurčić Nataša Ž., Miljanić Jelena A., Bočarov Stančić Aleksandra S., Vukelić Igor D., Bodroža Solarov Marija I.
Chemical characteristics and nutritive quality of novel functional potato chips-like products
Mostafa Rehab A., Abd El Gawad Ahmed E., Abd El Haleem Azza E.M.
Current circular economy aspect in valorization of agro-industrial waste as value-added products
Đorđević Tatjana R., Vujetić Jelena C., Pintać Šarac Diandra Đ.
The impact of COVID-19 lockdown on pet dog management in Serbia
Rakita Slađana M., Vujetić Jelena C., Stojkov Viktor Đ., Vasić Milica V., Vidosavljević Strahinja Ž., Kokić Bojana M., Đuragić Olivera M.
Exploring gender differences in perceiving organic products website quality: Insights from Serbia
Ćirić Maja R., Ilić Dragan D., Ignjatijević Svetlana D., Prodanović Radivoj V.
Fatty acids from beef feed to beef meat
Nešić Ksenija D., Lukić Mirjana S., Marković Radmila V.
Polycyclic aromatic hydrocarbons as limiting parameters in traditional production of dry-cured meat products
Vranešević Jelena M., Vidaković Knežević Suzana L., Kartalović Brankica D., Škaljac Snežana B., Plavša Nada P., Mastanjević Krešimir M., Novakov Nikolina J.
Effects of spontaneous and inoculated fermentation on the total phenolic content and antioxidant activity of Cabernet Sauvignon wines and fermented pomace
Živković Nikolina M., Čakar Uroš D., Petrović Aleksandar V.
INSTITUTE