Уноси

Analysis of vegetable proteins by capillary gel electrophoresis (CGE) (2020)

D. Savanović, R. Grujić, J. Savanović, Analysis of vegetable proteins by capillary gel electrophoresis (CGE), Proceedings of the XI International Scientific Agricultural Symposium “Agrosym 2020”, pp. 94 - 99, 2020

Influence of coagulation conditions on the content of fatty acids in acid-coagulated cheeses. (2020)

D. Savanović, А. Велемир, С. Мандић, N. Ritan, J. Savanović, Influence of coagulation conditions on the content of fatty acids in acid-coagulated cheeses., Proceedings of the XI International Scientific Agricultural Symposium “Agrosym 2020”, pp. 100 - 106, 2020

Effect of partial replacement of sodium chloride with potassium chloride on the properties of acid-coagulated cheeses (2020)

D. Savanović, D. Strugalović, А. Велемир, С. Мандић, J. Savanović, Effect of partial replacement of sodium chloride with potassium chloride on the properties of acid-coagulated cheeses, XIII CONFERENCE OF CHEMISTS, TECHNOLOGISTS AND ENVIRONMENTALISTS OF REPUBLIC OF SRPSKA, BOOK OF PROCEEDINGS, pp. 111 - 121, 2020

SENSORY PROPERTIES OF CHEESES OBTAINED BY DIFFERENT PROCESSES HEAT-ACID COAGULATION OF MILK (2021)

D. Savanović, А. Велемир, J. Savanović, N. Ritan, SENSORY PROPERTIES OF CHEESES OBTAINED BY DIFFERENT PROCESSES HEAT-ACID COAGULATION OF MILK, Proceedings of the XII International Scientific Agricultural Symposium “Agrosym 2021”, pp. 1041 - 1046, 2021

EFFECT OF THAWING METHODS ON THE PHYSICO-CHEMICAL PROPERTIES OF TURKEY MEAT (2021)

D. Savanović, С. Мандић, Г. Вучић, А. Велемир, J. Savanović, N. Tešanović, EFFECT OF THAWING METHODS ON THE PHYSICO-CHEMICAL PROPERTIES OF TURKEY MEAT, Proceedings of the XII International Scientific Agricultural Symposium “Agrosym 2021”, pp. 1034 - 1040, 2021

EFFECT OF MILK FAT CONTENT ON THE QUALITY CHARACTERISTICS OF FRESH CHEESE (2021-06)

D. Savanović, A. Velemir, J. Savanović, B. Dmitrović, EFFECT OF MILK FAT CONTENT ON THE QUALITY CHARACTERISTICS OF FRESH CHEESE, PROCEEDINGS of X INTERNATIONAL CONFERENCE OF SOCIAL AND TECHNOLOGICAL DEVELOPMENT, pp. 620 - 628, Jun, 2021

INFLUENCE OF COAGULATION CONDITIONS ON THE MINERAL COMPOSITION OF ACID-COAGULATING CHEESES (2021-06)

D. Savanović, A. Velemir, N. Ritan, J. Savanović, INFLUENCE OF COAGULATION CONDITIONS ON THE MINERAL COMPOSITION OF ACID-COAGULATING CHEESES, PROCEEDINGS of X INTERNATIONAL CONFERENCE OF SOCIAL AND TECHNOLOGICAL DEVELOPMENT, pp. 629 - 636, Jun, 2021

INFLUENCE OF ADDITION OF SELECTED SPICES ON MINERAL COMPOSITION OF FRESH CREAM CHEESE (2022-06)

D. Savanović, А. Велемир, А. Савић, J. Savanović, J. Sekulić, INFLUENCE OF ADDITION OF SELECTED SPICES ON MINERAL COMPOSITION OF FRESH CREAM CHEESE, PROCEEDINGS, pp. 547 - 554, Jun, 2022

PROIZVODNJA SVJEŽEG SIRA POSTUPKOM TOPLOTNO-KISELINSKE KOAGULACIJE MLIJEKA (2022-06)

D. Savanović, А. Велемир, J. Savanović, А. Савић, T. Smiljić, PROIZVODNJA SVJEŽEG SIRA POSTUPKOM TOPLOTNO-KISELINSKE KOAGULACIJE MLIJEKA, PROCEEDINGS, pp. 555 - 564, Jun, 2022

THE EFFECT OF WILD THYME BY-PRODUCT EXTRACTS ON THE OXIDATIVE STABILITY OF COOKED HAMS WITH REDUCED LEVEL OF SODIUM NITRITE (2022-10)

J. Savanović, B. Šojić, D. Savanović, B. Pavlić, V. Tomović, S. Škaljac, M. Jokanović, THE EFFECT OF WILD THYME BY-PRODUCT EXTRACTS ON THE OXIDATIVE STABILITY OF COOKED HAMS WITH REDUCED LEVEL OF SODIUM NITRITE, BOOK OF ABSTRACTS, pp. 109 - 110, Oct, 2022

Content of macro - and microelements in cheeses produced with the addition of different spices (2022-10)

D. Savanović, А. Велемир, J. Savanović, J. Sekulić, Content of macro - and microelements in cheeses produced with the addition of different spices, XIV CONFERENCE OF CHEMISTS, TECHNOLOGISTS AND ENVIRONMENTALISTS OF REPUBLIC OF SRPSKA, BOOK OF ABSTRACTS, Oct, 2022

Possibilities of production of fresh cream cheese in semiindustrial conditions (2022-10)

D. Savanović, J. Savanović, А. Велемир, D. Arsenić, Possibilities of production of fresh cream cheese in semiindustrial conditions, Book of abstracts, Oct, 2022

Biological properties of fresh cream cheese with the addition of selected plant species (2025-04)

Д. Савановић, А. Велемир, А. Савић, Љ. Топалић-Тривуновић, B. Šojić, J. Savanović, J. Knežević, Biological properties of fresh cream cheese with the addition of selected plant species, Book of Abstracts, pp. 55 - 56, Apr, 2025

SENSORY PROPERTIES OF JANJ CHEESE WITH THE ADDITION OF SELECTED PLANT SPECIES (2025-06)

Д. Савановић, А. Велемир, А. Савић, J. Savanović, B. Šojić, V. Muždeka, SENSORY PROPERTIES OF JANJ CHEESE WITH THE ADDITION OF SELECTED PLANT SPECIES, PROCEEDINGS, pp. 231 - 238, Jun, 2025

IMPACT OF THAWING METHODS ON THE PHYSICOCHEMICAL AND NUTRITIONAL PROPERTIES OF BEEF MEAT (2025-06)

Д. Савановић, А. Велемир, С. Мандић, J. Savanović, B. Šojić, С. Ракић, IMPACT OF THAWING METHODS ON THE PHYSICOCHEMICAL AND NUTRITIONAL PROPERTIES OF BEEF MEAT, Proceedings, pp. 239 - 246, Jun, 2025

Physicochemical evaluation of traditional Janj cheese with selected plant additives (2026-05)

D. Savanović, В. Муждека, А. Велемир, Ј. Савановић, Б. Шојић, А. Савић, Physicochemical evaluation of traditional Janj cheese with selected plant additives, Book of Proceedings, pp. 204 - 213, May, 2026

Functional properties of full-fat acid-coagulated cheese enriched with spices: Phenolic content and antioxidant activity (2026-05)

D. Savanović, А. Велемир, А. Савић, Ј. Савановић, Б. Шојић, Н. Путица, Functional properties of full-fat acid-coagulated cheese enriched with spices: Phenolic content and antioxidant activity, Book of Abstracts, May, 2026