@ARTICLE{
author={Bognar Szabolcs I,Sojic-Merkulov Daniela V,Fincur Nina L,Putnik Predrag,Katona Gabor I,Vojvodic Sladjana,Kalic Marina D,Nastic Natasa M,Jovanovic-Ljeskovic Natasa M},
year={2024},
title={Mineral Water as a Sustainable Raw Material for Skincare Products and Protective Natural Antioxidant from Solar Irradiation: Stability of Vitamin C and In Vitro Antioxidant Assessments},
journal={PROCESSES},
volume={12},
number={6},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Hadnadjev Miroslav S,Kalic Marina D,Krstonosic Veljko S,Jovanovic-Ljeskovic Natasa M,Erceg Tamara D,Skrobot Dubravka,Dapcevic-Hadnadjev Tamara},
year={2023},
title={Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix},
journal={FOOD CHEMISTRY-X},
volume={17},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Krstonosic Veljko S,Kalic Marina D,Dapcevic-Hadnadjev Tamara,Loncarevic Ivana S,Hadnadjev Miroslav S},
year={2020},
title={Physico-chemical characterization of protein stabilized oil-in-water emulsions},
journal={COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS},
volume={602},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Kalic Marina D,Krstonosic Veljko S,Hadnadjev Miroslav S,Beyer Gregersen Sandra,Jovanovic-Ljeskovic Natasa M,Wiking Lars},
year={2018},
title={Impact of different sugar and cocoa powder particle sizes on crystallization of fat used for the production of confectionery products: Particle size distribution influences fat crystallization},
journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION},
volume={42},
number={12},
pages={-},
document_type={Article},
}