pages (119-129)
Effect of cooking on the content of carotenoids and tocopherols in sweet corn
Mladenović-Drinić Snežana D., Vukadinović Jelena Z., Srdić Jelena Ž., Milašinović-Šeremešić Marija S., Anđelković Violeta B.
pages (131-139)
Effect of processing on vitamin C content, total phenols and antioxidative activity of organically grown red beetroot (‘Beta vulgaris’ ssp. ‘Rubra’)
Pavlović Nenad V., Mladenović Jelena D., Stevović Vladeta I., Bošković-Rakočević Ljiljana S., Moravčević Đorđe Z., Poštić Dobrivoj Ž., Zdravković Jasmina M.
pages (141-153)
Food products placement during COVID-19 pandemic
Vučenović Sonja R., Nuševa Daniela P., Marić Dražen S., Marić Radenko M., Vukmirović Goran M., Leković Ksenija P.
pages (155-163)
Preferences of Serbian consumers towards different pepper fruits
Danojević Dario Đ., Glogovac Svetlana K., Moravčević Đorđe Ž., Medić-Pap Slađana S.
pages (175-184)
Determination of protein oxidation in aquaculture feed
Dragojlović Danka M., Popović Ljiljana M., Čakarević Jelena C., Spasevski Nedeljka J., Rakita Slađana M., Čolović Dušica S., Đuragić Olivera M.
pages (185-200)
Effects of ascorbic acid and sugar on physical, textural and sensory properties of composite breads
Simić Marijana Z., Šimurina Olivera D., Nježić Zvonko B., Vančetović Jelena P., Kandić Vesna G., Nikolić Valentina V., Žilić Slađana M.
pages (201-211)
Enzymatic synthesis of fructo-oligosaccharides using Pectinex® Ultra SP-L: A study of experimental conditions
Veljković Milica B., Modi Ankita, Petrov Anja I., Ćorović Marija M., Milivojević Ana D., Banjanac Katarina M., Simović Milica B., Bezbradica Dejan I.
