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 (2025) Low Glycemic Index Biscuits Enriched with Beetroot Powder as a Source of Betaine and Mineral Nutrients, FOODS, vol. 14, br. 5, str. - (Article) 

Zlatanovic Snezana J,Lalicic-Petronijevic Jovanka G,Pastor Ferenc T,Micic Darko M,Dodevska Margarita S,Stevanovic Milica S,Karlovic Sven,Gorjanovic Stanislava Z (2025) Agro-Residues and Sucrose Alternatives in Confectionery Transformation Towards Glucose Spikes Minimization, FOODS, vol. 14, br. 3, str. - (Article) 

Gorjanovic Stanislava Z,Zlatanovic Snezana J,Lalicic-Petronijevic Jovanka G,Dodevska Margarita S,Micic Darko M,Stevanovic Milica S,Pastor Ferenc T (2024) Enhancing composition and functionality of jelly candies through apple and beetroot pomace flour addition, NPJ SCIENCE OF FOOD, vol. 8, br. 1, str. - (Article) 

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 (2024) Characterization of gingerbread cookies enriched with quinoa and defatted apple seed flour: nutritional, antioxidant and sensory properties, JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol. , br. , str. - (Article; Early Access) 

Filipovic Vladimir S,Nicetin Milica R,Filipovic Jelena S,Stupar Alena,Kojic Jovana S,Loncarevic Ivana S,Sobot Kosana,Lalicic-Petronijevic Jovanka G (2024) Evaluation of Cookies Enriched with Osmodehydrated Wild Garlic from Nutritional and Sensory Aspects, FOODS, vol. 13, br. 12, str. - (Article) 

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 (2023) Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits, FOODS, vol. 12, br. 2, str. - (Article) 

Jovanovic Marina,Petrovic Marija S,Miocinovic Jelena B,Zlatanovic Snezana J,Lalicic-Petronijevic Jovanka G,Mitic-Culafic Dragana S,Gorjanovic Stanislava Z (2020) Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour, FOODS, vol. 9, br. 6, str. - (Article) 

Demin Mirjana A,Rabrenovic Biljana B,Pezo Lato L,Lalicic-Petronijevic Jovanka G (2020) Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers, JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol. 14, br. 1, str. 378-387 (Article) 

Zlatanovic Snezana J,Kalusevic Ana M,Micic Darko M,Lalicic-Petronijevic Jovanka G,Tomic Nikola S,Ostojic Sanja B,Gorjanovic Stanislava Z (2019) Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration, FOODS, vol. 8, br. 11, str. - (Article) 

Sobot Kosana,Lalicic-Petronijevic Jovanka G,Filipovic Vladimir S,Nicetin Milica R,Filipovic Jelena S,Popovic Ljiljana M (2019) Contribution of Osmotically Dehydrated Wild Garlic on Biscuits' Quality Parameters, PERIODICA POLYTECHNICA-CHEMICAL ENGINEERING, vol. 63, br. 3, str. 499-507 (Article) 

Lalicic-Petronijevic Jovanka G,Popov-Raljic Jovanka V,Lazic Vera L,Pezo Lato L,Nedovic Viktor A (2017) Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition, JOURNAL OF FUNCTIONAL FOODS, vol. 38, br. , str. 329-337 (Article) 

Gorjanovic Stanislava Z,Komes Drazenka,Lalicic-Petronijevic Jovanka G,Pastor Ferenc T,Belscak-Cvitanovic Ana,Veljovic Mile S,Pezo Lato L,Suznjevic Desanka Z (2017) Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach, JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol. 54, br. 8, str. 2324-2331 (Article) 

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 (2016) Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage, FOOD TECHNOLOGY AND BIOTECHNOLOGY, vol. 54, br. 1, str. 13-20 (Article) 

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 (2015) Evaluation of color, mineral substances and sensory uniqueness of meadow and acacia honey from Serbia, ROMANIAN BIOTECHNOLOGICAL LETTERS, vol. 20, br. 5, str. 10784-10799 (Article) 

Lalicic-Petronijevic Jovanka G,Popov-Raljic Jovanka V,Obradovic Dragojlo B,Radulovic Zorica T,Paunovic Dusanka,Petrusic Milica M,Pezo Lato L (2015) 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 OF FUNCTIONAL FOODS, vol. 15, br. , str. 541-550 (Article) 

Popov-Raljic Jovanka V,Lalicic-Petronijevic Jovanka G,Dimic Etelka B,Popov Vladimir S,Vujasinovic Vesna B,Blesic Ivana V,Portic Milijanko J (2013) Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days, HEMIJSKA INDUSTRIJA, vol. 67, br. 5, str. 781-793 (Article) 

Demin Mirjana A,Popov-Raljic Jovanka V,Lalicic-Petronijevic Jovanka G,Rabrenovic Biljana B,Filipcev Bojana V,Simurina Olivera D (2013) Thermo--mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive, HEMIJSKA INDUSTRIJA, vol. 67, br. 3, str. 455-463 (Article) 

Popov-Raljic Jovanka V,Mastilovic Jasna S,Lalicic-Petronijevic Jovanka G,Kevresan Zarko S,Demin Mirjana A (2013) Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage, HEMIJSKA INDUSTRIJA, vol. 67, br. 1, str. 123-134 (Article) 

Popov-Raljic Jovanka V,Lalicic-Petronijevic Jovanka G,Georgijev Aneta S,Popov Vladimir S,Mladenovic Mica A (2010) Sensory Evaluation of Pralines Containing Different Honey Products, SENSORS, vol. 10, br. 9, str. 7913-7933 (Article) 

Popov-Raljic Jovanka V,Mastilovic Jasna S,Lalicic-Petronijevic Jovanka G,Popov Vladimir S (2009) Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color, SENSORS, vol. 9, br. 11, str. 8613-8623 (Article) 

Popov-Raljic Jovanka V,Lalicic-Petronijevic Jovanka G (2009) Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days, SENSORS, vol. 9, br. 3, str. 1996-2016 (Article) 

Popov-Raljic Jovanka V,Lakic Nada S,Lalicic-Petronijevic Jovanka G,Barac Miroljub B,Sikimic Visnja M (2008) Color changes of UHT milk during storage, SENSORS, vol. 8, br. 9, str. 5961-5974 (Article)