Original Research, 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.
Original Research, 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.
Original Research, 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.
Original Research, pages (155-163)
Preferences of Serbian consumers towards different pepper fruits
Danojević Dario Đ., Glogovac Svetlana K., Moravčević Đorđe Ž., Medić-Pap Slađana S.
Original Research, pages (165-174)
Influence of moisture and temperature on the thermal properties of Jack bean seeds (‘Canavalia ensiformis’)
Olaniyi Oriola K., Babatunde Hussein J., Olanrewaju Oke M., Abimbola Ajetunmobi
Original Research, 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.
Original Research, 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.
Original Research, 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.
Original Research, pages (213-225)
Arsenic content and phenolic compounds in parsley (‘Petroselinum’ crispum (mill.) fuss) and celery (‘Apium graveolens’ L.) cultivated in Vojvodina region, Serbia
Pajević Slobodanka P., Mimica-Dukić Neda M., Nemeš Ivana M., Župunski Milan D., Simin Nataša D., Watson Malcolm A., Arsenov Danijela D.
