Уноси

• Blending Tradition and Technology: A Celery–Parsley–Turmeric Formulation for Functional Ingredient Applications (2025-06)

  S. Latinović, O. Šovljanski, S. Grujić, L. Pezo, D. Škrobot, J. Čanadanović-Brunet, D. Cvetković, L. Vasilišin, N. Lakić-Karalić, B. Pećanac, G. Vučić, M. Milošević, J. Vulić, Blending Tradition and Technology: A Celery–Parsley–Turmeric Formulation for Functional Ingredient Applications, Processes, Vol. 13, No. 6, Jun, 2025

• Impact of Drying Methods on Phenolic Composition and Bioactivity of Celery, Parsley, and Turmeric—Chemometric Approach (2024-10)

  S. Latinović, L. Vasilišin, L. Pezo, N. Lakić-Karalić, D. Cvetković, A. Ranitović, S. Brunet, T. Cvanić, J. Vulić, Impact of Drying Methods on Phenolic Composition and Bioactivity of Celery, Parsley, and Turmeric—Chemometric Approach, Foods, Vol. 13, No. 21, Oct, 2024

• Changes in the physicochemical, antioxidant and antibacterial properties of honeydew honey subjected to heat and ultrasound pretreatments (2020-09)

  M. Stojković, D. Cvetković, A. Savić, LJ. Topalić-Trivunović, A. Velemir, S. Papuga, M. Žabić, Changes in the physicochemical, antioxidant and antibacterial properties of honeydew honey subjected to heat and ultrasound pretreatments, JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, pp. 1 - 12, Sep, 2020

• Effects of adding different quantities of yeast and chokeberry juice on fermentation of mead (2023-01)

  М. Milijaš, D. Cvetković, A. Savić, A. Velemir, Lj. Topalić-Trivunović, S. Papuga, Effects of adding different quantities of yeast and chokeberry juice on fermentation of mead, CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY, Vol. 29, No. 2, pp. 149 - 160, Jan, 2023