Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects by Stanislava Gorjanović, Darko Micić, Ferenc Pastor, Tomislav Tosti, Ana Kalušević, Slavica Ristić, Snežana Zlatanović

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Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage by Marija Petrović, Sonja Veljović, Nikola Tomić, Snežana Zlatanović, Tomislav Tosti, Predrag Vukosavljević, Stanislava Gorjanović

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Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria by Marina Jovanović, Snežana Zlatanović, Darko Micić, Dragan Bacić, Dragana Mitić-Ćulafić, Mihal Đuriš, Stanislava Gorjanović

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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 by Snežana Zlatanović, Ana Kalušević, Darko Micić, Jovanka Laličić-Petronijević, Nikola Tomić, Sanja Ostojić, Stanislava Gorjanović

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Enhancing composition and functionality of jelly candies through apple and beetroot pomace flour addition by Stanislava Gorjanović, Snežana Zlatanović, Jovanka Laličić-Petronijević, Margarita Dodevska, Darko Micić, Milica Stevanović, Ferenc Pastor

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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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Agro-Residues and Sucrose Alternatives in Confectionery Transformation Towards Glucose Spikes Minimization by Snežana Zlatanović, Jovanka Laličić-Petronijević, Ferenc Pastor, Darko Micić, Margarita Dodevska, Milica Stevanović, Sven Karlović, Stanislava Gorjanović

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Recovery of Biologically Active Compounds from Stinging Nettle Leaves Part II: Processing of Exhausted Plant Material after Supercritical Fluid Extraction by Saša Đurović, Lato Pezo, Uroš Gašić, Stanislava Gorjanović, Ferenc Pastor, Julia G. Bazarnova, Yulia A. Smyatskaya, Zoran Zeković

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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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Low Glycemic Index Biscuits Enriched with Beetroot Powder as a Source of Betaine and Mineral Nutrients by Jasmina Mitrevski, Nebojša Đ. Pantelić, Jovanka Laličić-Petronijević, Jovana S. Kojić, Snežana Zlatanović, Stanislava Gorjanović, Stevan Avramov, Margarita S. Dodevska, Vesna V. Antić

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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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