Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition by Jovanka Laličić-Petronijević, Jovanka Popov-Raljić, Vera Lazić, Lato Pezo, Viktor Nedović

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Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour by Marina Jovanović, Marija Petrović, Jelena Miočinović, Snežana Zlatanović, Jovanka Laličić Petronijević, Dragana Mitić-Ćulafić, Stanislava Gorjanović

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Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage by Jovanka Laličić-Petronijević, Draženka Komes, Stanislava Gorjanović, Ana Belščak-Cvitanović, Lato Pezo, Ferenc Pastor, Sanja Ostojić, Jovanka Popov-Raljić, Desanka Sužnjević

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Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits by Jasmina Mitrevski, Nebojša Đ. Pantelić, Margarita S. Dodevska, Jovana S. Kojić, Jelena J. Vulić, Snežana Zlatanović, Stanislava Gorjanović, Jovanka Laličić-Petronijević, Sonja Marjanović, Vesna V. Antić

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