Volume 41, Issue 1, 1-79 June 2014

Original research paper, pages (1-10)

Texture and stress relaxation of spelt–amaranth composite breads

Bojana V. Filipčev
Original research paper, pages (11-18)

Effect of Artemisia absinthium essential oil on antioxidative systems of broiler’s liver

Ljiljana M. Kostadinović, Ivana S. Čabarkapa, Jovanka D. Lević, Šandor M. Kormanjoš, Sanja J. Teodosin, Slavica A. Sredanović
Review article, pages (19-30)

Implementation of classical, molecular biological and immunoenzymatic methods in isolation and detection of Listeria monocytogenes in food

Brankica Z. Lakićević, Aleksandra B. Martinović, Tatjana M. Baltić, Slobodan V. Lilić, Branka R. Borović, Predrag M. Ikonić, Vesna V. Janković
Original research paper, pages (31-38)

Presence of aflatoxins in cereals from Serbia

Jovana J. Kos*, Marija M. Škrinjar, Anamarija I. Mandić, Aleksandra Č. Mišan, Vojislava P. Bursić, Bojana M. Šarić, Elizabet P. Janić Hajnal
Original research paper, pages (39-46)

The influence of baking time and temperature on characteristics of gluten free cookies enriched with blueberry pomace

Bojana M. Šarić*, Nataša M. Nedeljković, Olivera D. Šimurina, Mladenka V. Pestorić, Jovana J. Kos, Anamarija I. Mandić, Marijana B. Sakač, Ljubiša Ć. Šarić, Đorđe B. Psodorov, Aleksandra Č. Mišan
Original research paper, pages (47-54)

Antibacterial activity of Domestic Balkan donkey milk toward Listeria monocytogenes and Staphylococcus aureus

Ljubiša Ć. Šarić, Bojana M. Šarić, Snežana Ž. Kravić, Dragana V. Plavšić, Ivan Lj. Milovanović, Jasmina M. Gubić, Nataša M. Nedeljković
Original research paper, pages (55-62)

Instrumental measuring of the hardness of fresh and cooked parsnip (Pastinaca sativa)

Miona M. Belović*, Mladenka V. Pestorić, Jasna S. Mastilović, Žarko S. Kevrešan, Zoran S. Ilić, Ljubomir S. Šunić
Original research paper, pages (63-70)

Mineral adsorbents in broilers nutrition – effects on yield and meat quality

Đorđe G. Okanović, Dejan R. Karović, Slobodan Lilić, Vera A. Radović, Slavko S. Filipović
Original research paper, pages (71-79)

Drying characteristics of traditional fermented sausage Petrovská klobása – the effect of different ripening conditions and use of starter culture

Predrag M. Ikonić, Tatjana A. Tasić, Ljiljana S. Petrović, Bojana B. Ikonić, Vladimir M. Tomović, Natalija R. Džinić, Snežana B. Škaljac, Marija R. Jokanović, Branislav V. Šojić

ADDRESS:

Institute for Food Technology
Bulevar cara Lazara 1
21000 Novi Sad, Serbia

TELEPHONE:

+381 21 485-3847 (Editor)

FAX:

+381 21 450-725

EMAIL:

editor@fins.uns.ac.rs
Food and Feed Research

© 2026 Institute of Food Technology in Novi Sad
Food and Feed Research

© 2026 Institute of Food Technology in Novi Sad