Autori: Filipcev Bojana V
| Naslov | The effect of thermal treatments on nutritional composition, bioactive compounds and texture of orange-fleshed sweet potato and pumpkin (Article) |
| Autori | Cvetkovic Biljana R Simurina Olivera D Djeric-Ilic Natasa Matic Milana Mitrovic Jelena Djordjevic Miljana Z Belovic Miona M Filipcev Bojana V |
| Info | JOURNAL OF FOOD AND NUTRITION RESEARCH, (2025), vol. 64 br. 1, str. 50-60 |
| Projekat | Ministry of Science, Technological Development and Innovation, Republic of Serbia [451-03-136/2025-03/200222] |
| Ispravka | ISI/Web of Science Elečas Rang časopisa |
| Naslov | Implementation of Plum Skin as a Structuring Agent in Plum Spread (Article) |
| Autori | Bajic Aleksandra R Cvetkovic Biljana R Mastilovic Jasna S Hadnadjev Miroslav S Djordjevic Marijana Z Djordjevic Miljana Z Filipcev Bojana V |
| Info | FOODS, (2025), vol. 14 br. 4, str. - |
| Projekat | Ministry of Science, Technological Development, and Innovation, Republic of Serbia; [451-03-136/2025-03/200222] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Biotechnological Tools for the Production of Low-FODMAP Wholegrain Wheat and Rye Cookies and Crackers (Article) |
| Autori | Torbica Aleksandra M Filipcev Bojana V Vujasinovic Vesna B Miljic Uros D Radivojevic Goran Miljic Milorad Radosavljevic Milos S |
| Info | FOODS, (2025), vol. 14 br. 4, str. - |
| Projekat | Science Fund of the Republic of Serbia; IDEAS program [7736059] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Successful Strategy in Creating Low-FODMAP Wholegrain Bread-Simple and Global (Article) |
| Autori | Torbica Aleksandra M Vujasinovic Vesna B Miljic Uros D Radivojevic Goran Filipcev Bojana V Miljic Milorad Radosavljevic Milos S |
| Info | FOODS, (2025), vol. 14 br. 2, str. - |
| Projekat | Science Fund of the Republic of Serbia; IDEAS program [7736059] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Retention of Phytochemical Compounds and Antioxidative Activity in Traditional Baked Dish "proja" Made from Pigmented Maize (Article) |
| Autori | Simurina Olivera D Filipcev Bojana V Kiprovski Biljana M Njezic Zvonko B Janic-Hajnal Elizabet P Djalovic Ivica G |
| Info | FOODS, (2024), vol. 13 br. 17, str. - |
| Projekat | Ministry of Science, Technological Development and Innovations, Serbia; [451-03-66/2024-01/200222]; [451-03-66/2024-03/200032] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Reduction of Alternaria Toxins via the Extrusion Processing of Whole-Grain Red Sorghum Flour (Article) |
| Autori | Janic-Hajnal Elizabet P Babic Janja Pezo Lato L Banjac Vojislav V Filipcev Bojana V Miljanic Jelena A Kos Jovana J Jakovac-Strajn Breda |
| Info | FOODS, (2024), vol. 13 br. 2, str. - |
| Projekat | Ministry of Science, Technological Development, and Innovations of the Republic of Serbia |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Wild Garlic (Allium ursinum) Preparations in the Design of Novel Functional Pasta (Article) |
| Autori | Filipcev Bojana V Kojic Jovana S Miljanic Jelena A Simurina Olivera D Stupar Alena Skrobot Dubravka Travicic Vanja N Pojic Milica M King Joan M |
| Info | FOODS, (2023), vol. 12 br. 24, str. - |
| Projekat | Ministry of Science, Technological Development and Innovations (NITRA), Serbia |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with the addition of proso (Article) |
| Autori | Pavlicevic Milica Z Vucinic Dajana Stosic Miljana Boely Elise Filipcev Bojana V Dokic Ljubica P Pavlovic Vladimir B Rac Vladislav A Demin Mirjana A Radovic Biljana V Rakic Vesna M |
| Info | CEREAL CHEMISTRY, (2023), vol. 100 br. 6, str. 1326-1335 |
| Projekat | Ministry of Education, Science and Technological Development of Republic of Serbia [451-0368/2022-14/200222, 451-03-9/2021-14/ 200116]; EU [316004] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: |
| Naslov | Soybean Bran as the Fat Replacer in Gluten-Free Cookie Formulation: Physicochemical Properties and Sensory Profiles (Article) |
| Autori | Milicevic Natasa Sakac Marijana B Saric Bojana M Skrobot Dubravka Filipcev Bojana V Simurina Olivera D Jovanov Pavle T Pestoric Mladenka V Maric Aleksandar Z |
| Info | CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY, (2023), vol. 29 br. 3, str. 179-187 |
| Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [451-03- 68/2022-14/200222] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Psyllium as an improver in gluten-free breads: Effect on volume, crumb texture, moisture binding and staling kinetics (Article) |
| Autori | Filipcev Bojana V Pojic Milica M Simurina Olivera D Misan Aleksandra C Mandic Anamarija I |
| Info | LWT-FOOD SCIENCE AND TECHNOLOGY, (2021), vol. 151 br. , str. - |
| Projekat | Ministry of Education, Science and Technological Development, Serbia [451-03-9/2021-14/200222] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
