проф. др Божана Оџаковић

Development, quality assessment, and antioxidant properties of fruit gels made from cornelian cherries

Effect of wholegrain buckwheat flour addition on chemical composition and sensory quality of nutritive enriched wheat scones.

Effect of formulation variables on sensory quality of thermo-reversible fruit filling for frozen semi-finished bakery products: modelling and optimization

APPLICATION OF FUZZY LOGIC FOR DETERMINATION OF OPTIMAL NUMBER OF EVALUATORS FOR DESCRIPTIVE SENSORY ANALYSIS

Sweet bakery products for diabetics’ diet and analysis the risks associated with selected ingredients

Nutritive composition and functionality of wild cornelian cherry fruit

Bioactive components and antioxidant, antiproliferative, and antihyperglycemic activities of wild cornelian cherry (Cornus mas l.)

Correlations between chemical and certain rheological quality parameters of wheat flour and bread

Nutritive and sensory quality of commercial dry - fermented sausages - ”ČAJNA” type with different salt content

Quality of energy-reduced muffin produced with whole-grain wheat flour, safe for diabetics’ nutrition.

THE POTENTIAL BIOACTIVITY OF THE WILD GROWN ROSEHIP (Rosa canina L.) AND POMEGRANATE (Punica granatum L.)

The influence of roasting temperature on the physical properties of Arabica and Robusta coffee.

Influence of coffee blends and roasting process on the antioxidant activity of coffee

Nutritivni kvalitet komercijalnih mješavina Arabika i Robusta kafe./ Nutritive Quality of Commercial Blends of Arabica and Robusta Coffee.

Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.

Sensory and physico-chemical evaluation of commercial coffees consumed in Banja Luka (Bosnia and Herzegovina) – Part 2*

Sensory and physico-chemical evaluation of commercial coffees consumed in Banja Luka (Bosnia and Herzegovina) – Part 1

Uticaj biljnih vlakana na teksturu i senzorna svojstva funkcionalnih barenih kobasica

Influence of heat treatment process on the acceptability of pasteurized beetroot

Kvalitet crne kafe koja se priprema i konzumira na tradicionalan način

Changes of Physical Properties of Coffee Beans During Roasting

Poboljšanje konzistencije i stabilnosti fino usitnjenih barenih kobasica od svinjskog mesa dodatkom emulgatora i stabilizatora

Uticaj odabranih aditiva na poboljšanje kvaliteta i stabilnosti boje fino usitnjenih barenih kobasica od pilećeg mesa

Unapređenje kvaliteta namirnica rangiranjem senzornih svojstava

Poboljšanje kvaliteta barenih kobasica primjenom deskriptivne senzorne analize.

Uticaj odabranih sastojaka i prehrambenih aditiva na poboljšanje senzornih svojstava peciva

Senzorna analiza kao alat za razvoj novih proizvoda

Deskriptivna senzorna analiza kao alat za upravljanje kvalitetom prehrambenih proizvoda

Microbial potential of Teucrium montanum L. extracts

Chemical composition, bioactive components and antioxidant activity of wild and cultivated blackberries (Rubus Fruticosus L.)

Development of sweet bakery products with controlled nutritive quality, according to the recommendations for a healthy nutrition

Application of fuzzy logic for determination of optimal number of evaluators for descriptive sensory analysis

Nutritive composition and functionality of wild cornelian cherry fruit

Nutritive and sensory quality of commercial meat products with different salt content

Sadržaj masti u zrnu kafe i uticaj na kvalitet espreso napitka/The effect of lipid content in coffee beans on the quality of the espresso beverage

Antioksidativna aktivnost komercijalne kafe sa tržišta Bosne i Hercegovine/Antioxidant activity of commercial coffee from the market of Bosnia and Herzegovina

SECONDARY METABOLITES AND THE ANTIOXIDANT ACTIVITY OF THE BERRY FROM KOZARA MOUNTAIN

Ishrana gojaznih osoba i proizvodnja hrane za smanjenje tjelesne mase - izazov za prehrambenu industriju

Bezbjednost prehrambenih proizvoda – Analiza rizika upotrebe prehrambenih aditiva

Bioaktivne komponente i antioksidativna aktivnost Robusta kafe

Prihvatljivost kvaliteta napitka crne kafe ocjenjena metodom rangiranja

Metodologija određivanja parametara kvaliteta novog proizvoda primjenom deskriptivnih i diskriminatornih senzornih testova.

Promocija specifičnog nutritivnog kvaliteta hrane i deklarisanje nutritivnih izjava.

Razvoj novog proizvoda - voćnog preliva sa sokom narandže.

Influences of different ingredients on quality parameters of ice-cream topping with raspberries.

Effect of processing conditions on strawberries sensory quality

Quality Parameters of Semi Durable Pork Products on the Market of the Republic of Srpska

Sensory analysis as a tool in the new food product development.

Methodology for new product development on the example of gel with specific purpose

Senzorna ocjena kvaliteta i prihvatljivosti napitaka biljnog čaja od lista mente (Mentha piperita L.).

Užitak konzumiranja napitka kafe.

Primjena sistema za identifikaciju i praćenje voćnih sokova u lancu proizvodnje i snabdjevanja.

Water Quality of Mountain Springs and Their Importance for the Construction of Local Water Supply.

Characteristics of Deep Groundwater and Efficiency of Installed System for Drinking Water Treatment.

Senzorni kvalitet štrudle sa orasima: Definisanje deskriptora.

Optimizacija senzornih karakteristika pekarskih proizvoda: Uticaj sastojaka i prehrambenih aditiva.

Upotreba prehrambenih boja u izradi prehrambenih proizvoda - koristi i rizici.

Uticaj prehrambenih aditiva na formiranje i stabilnost boje barenih kobasica

Effects of Food Additives on Croissant Sensory Quality Improvement.

Kontrola tehnološkog procesa proizvodnje kroasana u poluindustrijskim uslovima.

Application of Sensory Evaluation in the Croissant Quality Assurance

REALIZOVAN NACIONALNI STRUČNI PROJEKAT U SVOJSTVU SARADNIKA NA PROJEKTU: Razvoj novih proizvoda za potrebe prehrambene industrije u Republici Srpskoj"

REALIZOVAN NACIONALNI STRUČNI PROJEKAT U SVOJSTVU SARADNIKA NA PROJEKTU: "Uticaj prirodnih antioksidanasa na formiranje i stabilnost boje trajnih kobasica".

Bakery Products Technology and Sensory Quality Improvement With Food Additives. In: Murkovic M., Cantalejo J.M., Grujic S., Courtin C. (Ed). Selected Topics on Food Science and Technology

Исхрана и нутритивни квалитет хране

Application of Edible Films and Coatings in Food Production. In: Pellicer E. et al. (eds) Advances in Applications of Industrial Biomaterials. pp. 121-138