@ARTICLE{
author={Mitrevski Jasmina,Pantelic Nebojsa Dj,Lalicic-Petronijevic Jovanka G,Kojic Jovana S,Zlatanovic Snezana J,Gorjanovic Stanislava Z,Avramov Stevan N,Dodevska Margarita S,Antic Vesna V},
year={2025},
title={Low Glycemic Index Biscuits Enriched with Beetroot Powder as a Source of Betaine and Mineral Nutrients},
journal={FOODS},
volume={14},
number={5},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Zlatanovic Snezana J,Lalicic-Petronijevic Jovanka G,Pastor Ferenc T,Micic Darko M,Dodevska Margarita S,Stevanovic Milica S,Karlovic Sven,Gorjanovic Stanislava Z},
year={2025},
title={Agro-Residues and Sucrose Alternatives in Confectionery Transformation Towards Glucose Spikes Minimization},
journal={FOODS},
volume={14},
number={3},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Gorjanovic Stanislava Z,Zlatanovic Snezana J,Lalicic-Petronijevic Jovanka G,Dodevska Margarita S,Micic Darko M,Stevanovic Milica S,Pastor Ferenc T},
year={2024},
title={Enhancing composition and functionality of jelly candies through apple and beetroot pomace flour addition},
journal={NPJ SCIENCE OF FOOD},
volume={8},
number={1},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Pejic Lazar D,Milincic Danijel D,Rabrenovic Biljana B,Lalicic-Petronijevic Jovanka G,Stanojevic Sladjana P,Kostic Aleksandar Z,Savic Sladjana K,Pesic Mirjana B,Demin Mirjana A},
year={2024},
title={Characterization of gingerbread cookies enriched with quinoa and defatted apple seed flour: nutritional, antioxidant and sensory properties},
journal={JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION},
volume={},
number={},
pages={-},
document_type={Article; Early Access},
} 

@ARTICLE{
author={Filipovic Vladimir S,Nicetin Milica R,Filipovic Jelena S,Stupar Alena,Kojic Jovana S,Loncarevic Ivana S,Sobot Kosana,Lalicic-Petronijevic Jovanka G},
year={2024},
title={Evaluation of Cookies Enriched with Osmodehydrated Wild Garlic from Nutritional and Sensory Aspects},
journal={FOODS},
volume={13},
number={12},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Mitrevski Jasmina,Pantelic Nebojsa Dj,Dodevska Margarita S,Kojic Jovana S,Vulic Jelena J,Zlatanovic Snezana J,Gorjanovic Stanislava Z,Lalicic-Petronijevic Jovanka G,Marjanovic Sonja S,Antic Vesna V},
year={2023},
title={Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits},
journal={FOODS},
volume={12},
number={2},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Jovanovic Marina,Petrovic Marija S,Miocinovic Jelena B,Zlatanovic Snezana J,Lalicic-Petronijevic Jovanka G,Mitic-Culafic Dragana S,Gorjanovic Stanislava Z},
year={2020},
title={Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour},
journal={FOODS},
volume={9},
number={6},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Demin Mirjana A,Rabrenovic Biljana B,Pezo Lato L,Lalicic-Petronijevic Jovanka G},
year={2020},
title={Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers},
journal={JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION},
volume={14},
number={1},
pages={378-387},
document_type={Article},
} 

@ARTICLE{
author={Zlatanovic Snezana J,Kalusevic Ana M,Micic Darko M,Lalicic-Petronijevic Jovanka G,Tomic Nikola S,Ostojic Sanja B,Gorjanovic Stanislava Z},
year={2019},
title={Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration},
journal={FOODS},
volume={8},
number={11},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Sobot Kosana,Lalicic-Petronijevic Jovanka G,Filipovic Vladimir S,Nicetin Milica R,Filipovic Jelena S,Popovic Ljiljana M},
year={2019},
title={Contribution of Osmotically Dehydrated Wild Garlic on Biscuits' Quality Parameters},
journal={PERIODICA POLYTECHNICA-CHEMICAL ENGINEERING},
volume={63},
number={3},
pages={499-507},
document_type={Article},
} 

@ARTICLE{
author={Lalicic-Petronijevic Jovanka G,Popov-Raljic Jovanka V,Lazic Vera L,Pezo Lato L,Nedovic Viktor A},
year={2017},
title={Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition},
journal={JOURNAL OF FUNCTIONAL FOODS},
volume={38},
number={},
pages={329-337},
document_type={Article},
} 

@ARTICLE{
author={Gorjanovic Stanislava Z,Komes Drazenka,Lalicic-Petronijevic Jovanka G,Pastor Ferenc T,Belscak-Cvitanovic Ana,Veljovic Mile S,Pezo Lato L,Suznjevic Desanka Z},
year={2017},
title={Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach},
journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE},
volume={54},
number={8},
pages={2324-2331},
document_type={Article},
} 

@ARTICLE{
author={Lalicic-Petronijevic Jovanka G,Komes Drazenka,Gorjanovic Stanislava Z,Belscak-Cvitanovic Ana,Pezo Lato L,Pastor Ferenc T,Ostojic Sanja B,Popov-Raljic Jovanka V,Suznjevic Desanka Z},
year={2016},
title={Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage},
journal={FOOD TECHNOLOGY AND BIOTECHNOLOGY},
volume={54},
number={1},
pages={13-20},
document_type={Article},
} 

@ARTICLE{
author={Popov-Raljic Jovanka V,Arsic Nebojsa B,Zlatkovic Branislav P,Basarin Biljana D,Mladenovic Mica A,Lalicic-Petronijevic Jovanka G,Ivkov Milan C,Popov Vladimir S},
year={2015},
title={Evaluation of color, mineral substances and sensory uniqueness of meadow and acacia honey from Serbia},
journal={ROMANIAN BIOTECHNOLOGICAL LETTERS},
volume={20},
number={5},
pages={10784-10799},
document_type={Article},
} 

@ARTICLE{
author={Lalicic-Petronijevic Jovanka G,Popov-Raljic Jovanka V,Obradovic Dragojlo B,Radulovic Zorica T,Paunovic Dusanka,Petrusic Milica M,Pezo Lato L},
year={2015},
title={Viability of probiotic strains Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days},
journal={JOURNAL OF FUNCTIONAL FOODS},
volume={15},
number={},
pages={541-550},
document_type={Article},
} 

@ARTICLE{
author={Popov-Raljic Jovanka V,Lalicic-Petronijevic Jovanka G,Dimic Etelka B,Popov Vladimir S,Vujasinovic Vesna B,Blesic Ivana V,Portic Milijanko J},
year={2013},
title={Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days},
journal={HEMIJSKA INDUSTRIJA},
volume={67},
number={5},
pages={781-793},
document_type={Article},
} 

@ARTICLE{
author={Demin Mirjana A,Popov-Raljic Jovanka V,Lalicic-Petronijevic Jovanka G,Rabrenovic Biljana B,Filipcev Bojana V,Simurina Olivera D},
year={2013},
title={Thermo--mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive},
journal={HEMIJSKA INDUSTRIJA},
volume={67},
number={3},
pages={455-463},
document_type={Article},
} 

@ARTICLE{
author={Popov-Raljic Jovanka V,Mastilovic Jasna S,Lalicic-Petronijevic Jovanka G,Kevresan Zarko S,Demin Mirjana A},
year={2013},
title={Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage},
journal={HEMIJSKA INDUSTRIJA},
volume={67},
number={1},
pages={123-134},
document_type={Article},
} 

@ARTICLE{
author={Popov-Raljic Jovanka V,Lalicic-Petronijevic Jovanka G,Georgijev Aneta S,Popov Vladimir S,Mladenovic Mica A},
year={2010},
title={Sensory Evaluation of Pralines Containing Different Honey Products},
journal={SENSORS},
volume={10},
number={9},
pages={7913-7933},
document_type={Article},
} 

@ARTICLE{
author={Popov-Raljic Jovanka V,Mastilovic Jasna S,Lalicic-Petronijevic Jovanka G,Popov Vladimir S},
year={2009},
title={Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color},
journal={SENSORS},
volume={9},
number={11},
pages={8613-8623},
document_type={Article},
} 

@ARTICLE{
author={Popov-Raljic Jovanka V,Lalicic-Petronijevic Jovanka G},
year={2009},
title={Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days},
journal={SENSORS},
volume={9},
number={3},
pages={1996-2016},
document_type={Article},
} 

@ARTICLE{
author={Popov-Raljic Jovanka V,Lakic Nada S,Lalicic-Petronijevic Jovanka G,Barac Miroljub B,Sikimic Visnja M},
year={2008},
title={Color changes of UHT milk during storage},
journal={SENSORS},
volume={8},
number={9},
pages={5961-5974},
document_type={Article},
}