@ARTICLE{
author={Nedeljkovic Aleksandar,Maggiolino Aristide,Rocchetti Gabriele,Sun Weizheng,Heinz Volker,Tomasevic Ivana D,Djordjevic Vesna Z,Tomasevic Igor B},
year={2025},
title={The Feasibility of Artificial Intelligence and Raman Spectroscopy for Determining the Authenticity of Minced Meat},
journal={FOODS},
volume={14},
number={17},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Radovanovic Mira M,Nedeljkovic Aleksandar,Miocinovic Jelena B,Pavlovic Vladimir B,Pudja Predrag},
year={2020},
title={Microstructure of kajmak skin layer made during kajmak production},
journal={MLJEKARSTVO},
volume={70},
number={3},
pages={150-161},
document_type={Article},
} 

@ARTICLE{
author={Miloradovic Zorana N,Smigic Nada V,Djekic Ilija V,Tomasevic Igor B,Kljajevic Nemanja V,Nedeljkovic Aleksandar,Miocinovic Jelena B},
year={2018},
title={The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics},
journal={INTERNATIONAL DAIRY JOURNAL},
volume={79},
number={},
pages={24-32},
document_type={Article},
} 

@ARTICLE{
author={Kljajevic Nemanja V,Tomasevic Igor B,Miloradovic Zorana N,Nedeljkovic Aleksandar,Miocinovic Jelena B,Jovanovic Snezana T},
year={2018},
title={Seasonal variations of Saanen goat milk composition and the impact of climatic conditions},
journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE},
volume={55},
number={1},
pages={299-303},
document_type={Article},
} 

@ARTICLE{
author={Nedeljkovic Aleksandar,Tomasevic Igor B,Miocinovic Jelena B,Pudja Predrag},
year={2017},
title={Feasibility of discrimination of dairy creams and cream-like analogues using Raman spectroscopy and chemometric analysis},
journal={FOOD CHEMISTRY},
volume={232},
number={},
pages={487-492},
document_type={Article},
} 

@ARTICLE{
author={Smigic Nada V,Djekic Ilija V,Tomasevic Igor B,Stanisic Nikola Z,Nedeljkovic Aleksandar,Lukovic Verica,Miocinovic Jelena B},
year={2017},
title={Organic and conventional milk - insight on potential differences},
journal={BRITISH FOOD JOURNAL},
volume={119},
number={2},
pages={366-376},
document_type={Article},
} 

@ARTICLE{
author={Tomasevic Igor B,Nedeljkovic Aleksandar,Stanisic Nikola Z,Pudja Predrag},
year={2016},
title={Authenticity Determination in cooked, emulsified Sausages using the Raman Spectroscopy and Chemometrics},
journal={FLEISCHWIRTSCHAFT},
volume={96},
number={6},
pages={103-107},
document_type={Article},
} 

@ARTICLE{
author={Miocinovic Jelena B,Miloradovic Zorana N,Josipovic M,Nedeljkovic Aleksandar,Radovanovic Mira M,Pudja Predrag},
year={2016},
title={Rheological and textural properties of goat and cow milk set type yoghurts},
journal={INTERNATIONAL DAIRY JOURNAL},
volume={58},
number={},
pages={43-45},
document_type={Article; Proceedings Paper},
} 

@ARTICLE{
author={Nedeljkovic Aleksandar,Roesch Petra,Popp Jurgen,Miocinovic Jelena B,Radovanovic Mira M,Pudja Predrag},
year={2016},
title={Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine},
journal={FOOD ANALYTICAL METHODS},
volume={9},
number={5},
pages={1315-1320},
document_type={Article},
}