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Color Changes of UHT Milk During Storage.
Sensors (Basel). 2008 Sep 25;8(9):5961-5974. doi: 10.3390/s8095961.
Sensors (Basel). 2008.
PMID: 27873851
Free PMC article.
Sensory evaluation of pralines containing different honey products.
Popov-Raljić JV, Laličić-Petronijević JG, Georgijev AS, Popov VS, Mladenović MA.
Popov-Raljić JV, et al. Among authors: lalicic petronijevic jg.
Sensors (Basel). 2010;10(9):7913-33. doi: 10.3390/s100907913. Epub 2010 Aug 26.
Sensors (Basel). 2010.
PMID: 22163633
Free PMC article.
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Investigations of bread production with postponed staling applying instrumental measurements of bread crumb color.
Popov-Raljić JV, Mastilović JS, Laličić-Petronijević JG, Popov VS.
Popov-Raljić JV, et al. Among authors: lalicic petronijevic jg.
Sensors (Basel). 2009;9(11):8613-23. doi: 10.3390/s91108613. Epub 2009 Oct 28.
Sensors (Basel). 2009.
PMID: 22291527
Free PMC article.
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Sensory properties and color measurements of dietary chocolates with different compositions during storage for up to 360 days.
Popov-Raljić JV, Laličić-Petronijević JG.
Popov-Raljić JV, et al. Among authors: lalicic petronijevic jg.
Sensors (Basel). 2009;9(3):1996-2016. doi: 10.3390/s90301996. Epub 2009 Mar 17.
Sensors (Basel). 2009.
PMID: 22573997
Free PMC article.
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Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage.
Laličić-Petronijević J, Komes D, Gorjanović S, Belščak-Cvitanović A, Pezo L, Pastor F, Ostojić S, Popov-Raljić J, Sužnjević D.
Laličić-Petronijević J, et al.
Food Technol Biotechnol. 2016 Mar;54(1):13-20. doi: 10.17113/ftb.54.01.16.4014.
Food Technol Biotechnol. 2016.
PMID: 27904388
Free PMC article.
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Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour.
Jovanović M, Petrović M, Miočinović J, Zlatanović S, Laličić Petronijević J, Mitić-Ćulafić D, Gorjanović S.
Jovanović M, et al.
Foods. 2020 Jun 10;9(6):763. doi: 10.3390/foods9060763.
Foods. 2020.
PMID: 32531907
Free PMC article.
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Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration.
Zlatanović S, Kalušević A, Micić D, Laličić-Petronijević J, Tomić N, Ostojić S, Gorjanović S.
Zlatanović S, et al.
Foods. 2019 Nov 8;8(11):561. doi: 10.3390/foods8110561.
Foods. 2019.
PMID: 31717294
Free PMC article.
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Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach.
Gorjanović S, Komes D, Laličić-Petronijević J, Pastor FT, Belščak-Cvitanović A, Veljović M, Pezo L, Sužnjević DŽ.
Gorjanović S, et al.
J Food Sci Technol. 2017 Jul;54(8):2324-2331. doi: 10.1007/s13197-017-2672-y. Epub 2017 Jun 19.
J Food Sci Technol. 2017.
PMID: 28740289
Free PMC article.
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