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Sensory properties and color measurements of dietary chocolates with different compositions during storage for up to 360 days.
Sensors (Basel). 2009;9(3):1996-2016. doi: 10.3390/s90301996. Epub 2009 Mar 17.
Sensors (Basel). 2009.
PMID: 22573997
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.
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.
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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Color Changes of UHT Milk During Storage.
Popov-Raljić JV, Lakić NS, Laličić-Petronijević JG, Barać MB, Sikimić VM.
Popov-Raljić JV, et al.
Sensors (Basel). 2008 Sep 25;8(9):5961-5974. doi: 10.3390/s8095961.
Sensors (Basel). 2008.
PMID: 27873851
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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Sensory and color characteristics of frozen ready-made sauces.
Popov-Raljić J, Dodić S, Popov S, Dodić J.
Popov-Raljić J, et al.
Crit Rev Food Sci Nutr. 2006;46(2):125-9. doi: 10.1080/10408390500436284.
Crit Rev Food Sci Nutr. 2006.
PMID: 16431406
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Effects of hydrophilic hydrocolloids on dough and bread performance of samples made from frozen doughs.
Dodić J, Pejin D, Dodić S, Popov S, Mastilović J, Popov-Raljić J, Zivanovic S.
Dodić J, et al.
J Food Sci. 2007 May;72(4):S235-41. doi: 10.1111/j.1750-3841.2007.00337.x.
J Food Sci. 2007.
PMID: 17995784
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