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
Published 2017-11-01

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
Published 2019-11-01

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
Published 2020-06-01

Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk and dark chocolates d...

by Jovanka Laličić-Petronijević, Jovanka Popov-Raljić, Dragojlo Obradović, Zorica Radulović, Dušanka Paunović, Milica Petrušić, Lato Pezo
Published 2015-05-01

Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage

by Draženka Komes, Stanislava Gorjanović, Ana Belščak-Cvitanović, Lato Pezo, Ferenc Pastor, Sanja Ostojić, Jovanka Popov-Raljić, Desanka Sužnjević, Jovanka Laličić-Petronijević
Published 2016-01-01