проф. др Даница Савановић

SAGE ESSENTIAL OIL EXHIBITS ANTIOXIDATIVE AND ANTIMICROBIAL ACTIVITY IN CHICKEN-COOKED SAUSAGES

CONTENT OF MACRO- AND MICROELEMENTS IN CHEESES PRODUCED WITH THE ADDITION OF DIFFERENT SPICES

Isolation, Bioactive Potential, and Application of Essential Oils and Terpenoid-Rich Extracts as Effective Antioxidant and Antimicrobial Agents in Meat and Meat Products

Antioxidant potential of essential oils in fresh turkey sausages

EFFECT OF INCORPORATION OF THE PLANT EXTRACTS IN NATURAL CASING ON THE COLOR OF FERMENTED SAUSAGES

Effects of non-meat proteins on the quality of fermented sausages

The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat

THE INFLUENCE OF THE FREEZING RATE ON THE PHYSICO-CHEMICAL PROPERTIES OF PORK MEAT (M. Longissimus dorsi)

Biochemical changes in myofibrillar and sarcoplasmatic meat proteins at different freezing rates

THERMAL ANALYSIS OF FOOD PRODUCTS USING DIFFERENTIAL SCANNING CALORIMETRY (DSC)

Effect of incorporating blackthorn fruit (Prinus spinosa L.) extract in natural casing on quality of Kranjska sausage

EFIKASNOST HACCP SISTEMA U KONTROLI MIKROBIOLOŠKIH OPASNOSTI U PROIZVODNJI DIMLJENE PASTRMKE (ONCORHYNCHUS MYKISS)

ANALYSIS OF FROZEN CHICKEN MEAT USING DIFFERENTIAL SCANNING CALORIMETRY

Analysis of myofibrillar and sarcoplasmic proteins in pork meat by capillary gel electrophoresis

Analiza proteina pšenice kapilarnom gel elektroforezom (CGE )

Potential of pumpkin oil cake protein isolate in production of millet bread

Utilization of apple pomace coextruded with corn grits in sponge cake creation

Melting and crystallization DSC profiles of different types of meat

PROMJENE PROTEINA U TOKU SMRZAVANJA I SKLADIŠTENJA MESA I PROIZVODA OD MESA

THE APPLICATION OF HACCP CONCEPT IN CONTROLLING MICROBIOLOGICAL HAZARDS IN THE CHEESE PRODUCTION

HACCP plan kao dio sistema upravljanja bezbjednošću hrane u proizvodnji fermentisanih proizvoda od mlijeka

Effect of Antioxidants on the Colour Stability of Fermented Sausage “Sucuk” Type

EFFECT OF ROSEMARY EXTRACT AND GREEN TEA EXTRACT ON COLOUR STABILITY AND QUALITY OF FERMENTED SAUSAGE

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

Obtaining a probiotic drink from carrots using sauerkraut brine and probiotic culture

Functional properties of different types of metheglin

Examination of the quality of goat cheese in a sack

Antioxidative properties of fresh cheese with the addition of turmeric (Curcuma longa L.)

Quality indicators of fermented sausage with casings treated with plant extracts

Information security in the function of corporate management of information technologies.

Fatty acid composition of kranjska sausage with casings treated with plant extracts (Prinus Spinosa L.)

Physicochemical properties of cream cheese with the addition of selected spices

THE EFFECT OF WILD THYME BY-PRODUCT EXTRACTS ON THE OXIDATIVE STABILITY OF COOKED HAMS WITH REDUCED LEVEL OF SODIUM NITRITE

Content of macro - and microelements in cheeses produced with the addition of different spices

Possibilities of production of fresh cream cheese in semiindustrial conditions

INFLUENCE OF ADDITION OF SELECTED SPICES ON MINERAL COMPOSITION OF FRESH CREAM CHEESE

PROIZVODNJA SVJEŽEG SIRA POSTUPKOM TOPLOTNO-KISELINSKE KOAGULACIJE MLIJEKA

EFFECT OF MILK FAT CONTENT ON THE QUALITY CHARACTERISTICS OF FRESH CHEESE

INFLUENCE OF COAGULATION CONDITIONS ON THE MINERAL COMPOSITION OF ACID-COAGULATING CHEESES

EFFECT OF THAWING METHODS ON THE PHYSICO-CHEMICAL PROPERTIES OF TURKEY MEAT

EFFECT OF INCORPORATION OF THE PLANT EXTRACTS IN NATURAL CASING ON CONTENT OF FATTY ACIDS IN FERMENTED SAUSAGES

SENSORY PROPERTIES OF CHEESES OBTAINED BY DIFFERENT PROCESSES HEAT-ACID COAGULATION OF MILK

Influence of coagulation conditions on the content of fatty acids in acid-coagulated cheeses.

Effect of partial replacement of sodium chloride with potassium chloride on the properties of acid-coagulated cheeses

Analysis of vegetable proteins by capillary gel electrophoresis (CGE)

TOPLOTNA SVOJSTVA SMRZNUTOG VOĆA I POVRĆA – DSC ANALIZA

Kvalitet fino usitnjenih barenih kobasica na tržištu grada Banja Luka.

UTICAJ POSTUPAKA ODMRZAVANJA NA PROMJENU BOJE SVINJSKOG MESA (M. Longissimus dorsi)

APPLICATION OF PULSED LIGHT FOR DECONTAMINATION OF FOOD PACKAGING MATERIALS

GLIADIN PROTEINS EXTRACTION FROM WHEAT FLOUR WITH ETHANOL – DETERMINATION OF THE OPTIMUM SOLVENT CONCENTRATION

CHANGE IN FUNCTIONAL AND SENSORY PROPERTIES OF ORGANIC SAUSAGES DUE TO THE REPLACE OF PHOSPHATE SALTS WITH NATURAL TEXTURAL MODIFIERS

THE INFLUENCE OF FREEZING RATE AND METHODS OF THERMAL PROCESSING ON THE TECHNOLOGICAL AND SENSORY PROPERTIES OF MEAT

CHANGE IN FUNCTIONAL AND SENSORY PROPERTIES OF ORGANIC SAUSAGES DUE TO THE REPLACE OF PHOSPHATE SALTS WITH NATURAL TEXTURAL MODIFIERS

Утицај смрзавања на квалитет прехрамбених производа.

Effect of scaning rate on melting and crystallization DSC profiles of cooked pork meat

HACCP план као дио система управљања безбједношћу хране у производњи ферментисаних производа од млијека.

Испитивање квалитета новог прехрамбеног производа - сланих штапића са маком

Differential scanning calorimetry analysis of frozen pork meat

Effect of caraway essential oil on pork cooked sausage quality

Sadržaj histamina u komercijalnim prehrambenim proizvodima na tržištu Republike Srpske/Bosne i Hercegovine

Production of sucuk in industrial conditions.

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

Faktori koji utiču na formiranje arome u toku zrenja trajnih kobasica. (Factors influencing aroma formation during dry-fermented sausages ripening).

Environmental and material flow cost accounting in sausage production.

Sensory evaluation as tool in quality improvement of boiled chicken sausage.

Uticaj aditiva na formiranje boje u toku zrenja goveđih kobasica

Senzorni kvalitet štrudle sa orasima: Definisanje deskriptora.

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

Uticaj prehrambenih aditiva na formiranje i stabilnost boje barenih kobasica

Karakteristike kvaliteta livadskog meda iz Republike Srpske (Bosna i Hercegovina).

Definisanje karakteristika kvaliteta hljeba primjenom senzornih metoda analize.

Deskriptivna senzorna analiza fino usitnjenih kobasica sa svinjskim mesom tipa „Parizer“.

Физичко-хемијска и сензорна својства ливадског меда произведеног у Босни и Херцеговини

Razvoj i primjena referentne skale za senzornu ocjenu kvaliteta voćnog želea.

Uticaj pakovanja u modifikovanoj atmosferi na senzorni kvalitet kolača

Квантитативна анализа ризика у току развоја HACCP Plana

Konzervisanje mesa smrzavanjem

Biopolymers as Food Packaging Materials. In Eva Pellicer, Danilo Nikolic, Jordi Sort, Maria Baró, Fatima Zivic, Nenad Grujovic, Radoslav Grujic and Svetlana Pelemis (Ed). Advances in Applications of Industrial Biomaterials. pp 139-160

Antioxidants effects on quality of meat and meat products. In Murkovic M., Cantalejo J.M., Grujic S., Courtin C. (Ed). Selected Topics on Food Science and Technology.pp 231-254.