Researchers
Laličić-Petronijević, Jovanka
Results 61-80 of 82
| Issue Date | Title | Author(s) | Type | Мp-cat. |
|---|---|---|---|---|
| 2012 | Dark chocolate as a matrix for probiotic bacteria | Laličić-Petronijević, Jovanka | Conference Paper | Mp. category will be shown later |
| 2012 | Chocolate with probiotics crystal forms followed by DSC and XRPD | Radulović, Aleksandra | Conference Paper | Mp. category will be shown later |
| 2012 | Oxidative stability of chocolate fat | Ostojić, Sanja | Conference Paper | Mp. category will be shown later |
| 2012 | Sensory, antioxidant and rheological properties of different types of chocolates with probiotics | Laličić-Petronijević, Jovanka | Doctoral theses | 70M70 |
| 2012 | Med kao sastojak hrane i ishrane u hotelijerstvu i ugostiteljstvu | Laličić-Petronijević, Jovanka | Conference Paper | Mp. category will be shown later |
| 2012 | Med kao sastojak ishrane u hotelijerstvu i ugostiteljstvu | J. Popov-Raljic; Blešić, Ivana V. | Conference Paper | Mp. category will be shown later |
| 2012 | Kafa i proizvodi od kafe u kafe-poslastičarnicama Beograda | P. Bogojević; Popov Raljić, Jovanka V. | Conference Paper | Mp. category will be shown later |
| 2011 | Primena konzervanasa u ishrani | Popov-Raljić, Jovanka | Conference Paper | Mp. category will be shown later |
| 2011 | Thermal and x-ray analysis of different chocolate formulations | Ostojić, Sanja | Conference Paper | Mp. category will be shown later |
| 2010 | Sensory Evaluation of Pralines Containing Different Honey Products | Popov-Raljić, Jovanka | Article | 21M21 |
| 2010 | Kafa – najpopularniji napitak u ugostiteljsko – turističkoj ponudi | Kalenjuk, Bojana | Conference Paper | Mp. category will be shown later |
| 2009 | Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color![]() | Popov-Raljić, Jovanka | Article | 21M21 |
| 2009 | Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days | Popov-Raljić, Jovanka; Laličić-Petronijević, Jovanka | Article | 21M21 |
| 2008 | Color changes of UHT milk during storage | Popov-Raljić, Jovanka | Article | 21M21 |
| 2007 | Opšti zahtevi, termini i metodologija senzornog vrednovanja konzistencije meda | Popov-Raljić, Jovanka | Conference Paper | Mp. category will be shown later |
| 2007 | Dietary chocolate colours during their storage up to 1 year | Popov-Raljić, Jovanka | Article | Mp. category will be shown later |
| 2007 | Dietary chocolate colors during their storage up to 1 year | Popov-Raljić, Jovanka; Laličić, Jovanka | Article | Mp. category will be shown later |
| 2005 | Predlog mogućnosti senzornog vrednovanja brašneno-konditorskih proizvoda u tipu tvrdog keksa, krekera i slanog peciva | Popov-Raljić, Jovanka | Article | Mp. category will be shown later |
| 2005 | Possibility of palm kernel oil use in confectionary industry | Laličić, Jovanka | Article | Mp. category will be shown later |
| 2005 | Survey on possibilities of sensory evaluation of confectionary products made of flour, cookies, crackers and salted pastry | Popov-Raljić, Jovanka; Laličić, Jovanka | Contribution to periodical | Mp. category will be shown later |
