Assessing Antioxidant Properties, Phenolic Compound Profiles, Organic Acids, and Sugars in Conventional Apple Cultivars ( Malus domestica ): A Chemometric Approach.

Autor: Cvetković B; Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia., Bajić A; Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia., Belović M; Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia., Pezo L; Institute of General and Physical Chemistry, University of Belgrade, Studentski trg 12/V, 11158 Belgrade, Serbia., Dragojlović D; Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia., Šimurina O; Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia., Djordjević M; Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia., Korntheuer K; Federal College and Research Institute for Oenology and Pomology, Wiener Street 74, 3400 Klosterneuburg, Austria., Philipp C; Federal College and Research Institute for Oenology and Pomology, Wiener Street 74, 3400 Klosterneuburg, Austria., Eder R; Federal College and Research Institute for Oenology and Pomology, Wiener Street 74, 3400 Klosterneuburg, Austria.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 Jul 20; Vol. 13 (14). Date of Electronic Publication: 2024 Jul 20.

Technological properties, shelf life and consumers' acceptance of high-fibre cookies prepared with juice processing by-products.

Autor: Belović M; Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia., Torbica A; Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia., Vujasinović V; Faculty of Sciences, University of Novi Sad, Novi Sad, Serbia., Radivojević G; Faculty of Sciences, University of Novi Sad, Novi Sad, Serbia., Perović L; Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia., Bokić J; Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia.

Publikováno v: Food science and technology international = Ciencia y tecnologia de los alimentos internacional [Food Sci Technol Int] 2024 Mar 21, pp. 10820132241240329. Date of Electronic Publication: 2024 Mar 21.

Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper ( Capsicum annuum ).

Autor: Lučić M; Innovation Center of the Faculty of Technology and Metallurgy, Karnegijeva 4, 11120 Belgrade, Serbia., Potkonjak N; Vinča Institute of Nuclear Sciences-National Institute of Republic of Serbia, University of Belgrade, Mike Petrovića Alasa 12-14, Vinča, 11351 Belgrade, Serbia., Sredović Ignjatović I; Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia., Lević S; Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia., Dajić-Stevanović Z; Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia., Kolašinac S; Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia., Belović M; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Torbica A; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Zlatanović I; Faculty of Mechanical Engineering, University of Belgrade, Kraljice Marije 16, 11120 Belgrade, Serbia., Pavlović V; Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia., Onjia A; Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Jun 23; Vol. 12 (13). Date of Electronic Publication: 2023 Jun 23.

Overview of nature, frequency and technological role of dietary fibre from cereals and pseudocereals from grain to bread.

Autor: Torbica A; University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21102 Novi Sad, Serbia. Electronic address: aleksandra.torbica@fins.uns.ac.rs., Radosavljević M; University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21102 Novi Sad, Serbia., Belović M; University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21102 Novi Sad, Serbia., Djukić N; University of Kragujevac, Faculty of Science, Radoja Domanovića 12, 34000 Kragujevac, Serbia., Marković S; University of Kragujevac, Faculty of Science, Radoja Domanovića 12, 34000 Kragujevac, Serbia.

Publikováno v: Carbohydrate polymers [Carbohydr Polym] 2022 Aug 15; Vol. 290, pp. 119470. Date of Electronic Publication: 2022 Apr 09.

Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine.

Autor: Kojić J; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Belović M; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Krulj J; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Pezo L; Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12-16, 11000 Beograd, Serbia., Teslić N; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Kojić P; Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Tukuljac LP; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Šeregelj V; Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Ilić N; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Feb 06; Vol. 11 (3). Date of Electronic Publication: 2022 Feb 06.