@ARTICLE{
author={Bayudan Simoun,Laureati Monica,Proserpio Cristina,Cattaneo Camilla,Guerrero Luis,Badia-Olmos Celia,Claret Anna,Dapcevic-Hadnadjev Tamara,Pestoric Mladenka V,Skrobot Dubravka,Ubiparip Dragana N,Pojic Milica M,De Steur Hans,Schouteten Joachim Jietse},
year={2026},
title={Exploring consumer perceptions of composite plant-based beverages formulated with neglected and underutilized crops},
journal={FOOD RESEARCH INTERNATIONAL},
volume={233},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Ikonic Predrag M,Zupanjac Milos,Djermanovic Branislava,Hadnadjev Miroslav S,Pestoric Mladenka V,Saric Ljubisa C,Maravic Nikola,Saric Bojana M},
year={2025},
title={Rapeseed Protein Isolate as a Sustainable Alternative to Soy Protein: A Case Study on Chicken Pates},
journal={FOODS},
volume={14},
number={22},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Bukonja Simona Z,Tomic Jelena MI,Pestoric Mladenka V,Maravic Nikola,Despotovic Sasa M,Tomicic Zorica M,Kiprovski Biljana M,Pantelic Nebojsa Dj},
year={2025},
title={Exploring Sorghum Flour as a Sustainable Ingredient in Gluten-Free Cookie Production},
journal={FOODS},
volume={14},
number={15},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Skrobot Dubravka,Maravic Nikola,Hadnadjev Miroslav S,Dapcevic-Hadnadjev Tamara,Pestoric Mladenka V,Tomic Jelena MI},
year={2025},
title={Exploring the Sensory Odor Profile of Sourdough Starter from Ancient Whole-Wheat Flours in the Development of Cookies with Enhanced Quality},
journal={FOODS},
volume={14},
number={4},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Maravic Nikola,Pajin Biljana S,Hadnadjev Miroslav S,Dapcevic-Hadnadjev Tamara,Pestoric Mladenka V,Skrobot Dubravka,Tomic Jelena MI},
year={2024},
title={Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation},
journal={FOODS},
volume={13},
number={21},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Ilic Nebojsa M,Belovic Miona M,Memisi Nurgin,Pestoric Mladenka V,Skrobot Dubravka,Pezo Lato L,Jevtic-Mucibabic Rada C,Sanz Yolanda,Brouzes Jerome},
year={2024},
title={Rheological Properties and Sensory Profile of Yoghurt Produced with Novel Combination of Probiotic Cultures},
journal={FOODS},
volume={13},
number={19},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Teslic Nemanja,Kojic Jovana S,Djermanovic Branislava,Saric Ljubisa C,Maravic Nikola R,Pestoric Mladenka V,Saric Bojana M},
year={2023},
title={Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties},
journal={ANTIOXIDANTS},
volume={12},
number={6},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={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},
year={2023},
title={Soybean Bran as the Fat Replacer in Gluten-Free Cookie Formulation: Physicochemical Properties and Sensory Profiles},
journal={CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY},
volume={29},
number={3},
pages={179-187},
document_type={Article},
} 

@ARTICLE{
author={Vrgovic Petar,Pojic Milica M,Teslic Nemanja,Mandic Anamarija I,Cvetanovic-Kljakic Aleksandra D,Pavlic Branimir M,Stupar Alena,Pestoric Mladenka V,Skrobot Dubravka,Misan Aleksandra C},
year={2022},
title={Communicating Function and Co-Creating Healthy Food: Designing a Functional Food Product Together with Consumers},
journal={FOODS},
volume={11},
number={7},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Skrobot Dubravka,Pezo Lato L,Tomic Jelena MI,Pestoric Mladenka V,Sakac Marijana B,Mandic Anamarija I},
year={2022},
title={Insights into sensory and hedonic perception of wholegrain buckwheat enriched pasta},
journal={LWT-FOOD SCIENCE AND TECHNOLOGY},
volume={153},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Pestoric Mladenka V,Sakac Marijana B,Pezo Lato L,Skrobot Dubravka,Nedeljkovic Natasa M,Jovanov Pavle T,Filipcev Bojana V,Mandic Anamarija I},
year={2019},
title={Physicochemical Changes of the Gluten-Free Rice-Buckwheat Cookies during Storage - Artificial Neural Network Model},
journal={PERIODICA POLYTECHNICA-CHEMICAL ENGINEERING},
volume={63},
number={4},
pages={609-617},
document_type={Article},
} 

@ARTICLE{
author={Pestoric Mladenka V,Mastilovic Jasna S,Pezo Lato L,Belovic Miona M,Skrobot Dubravka,Simurina Olivera D,Filipcev Bojana V,Pojic Milica M,Torbica Aleksandra M},
year={2019},
title={Prediction of commercial spaghetti quality based on sensory and physicochemical data},
journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION},
volume={43},
number={11},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Sakac Marijana B,Pezo Lato L,Jovanov Pavle T,Nedeljkovic Natasa M,Mandic Anamarija I,Pestoric Mladenka V,Misan Aleksandra C},
year={2017},
title={Application of the SHS-GC-FID method and HPLC-DAD method in the prediction of the shelf-life of gluten-free cookies},
journal={JOURNAL OF THE SERBIAN CHEMICAL SOCIETY},
volume={82},
number={12},
pages={1343-1355},
document_type={Article},
} 

@ARTICLE{
author={Ilic Zoran S,Sunic Ljubomir,Milenkovic Lidija,Pestoric Mladenka V,Belovic Miona M,Kevresan Zarko S,Mastilovic Jasna S},
year={2017},
title={Nutrients Content and Texture Changes as Effect of Harvest Time, Postharvest Treatments and Storage Condition of Carrot},
journal={ACTA SCIENTIARUM POLONORUM-HORTORUM CULTUS},
volume={16},
number={5},
pages={63-75},
document_type={Article},
} 

@ARTICLE{
author={Pestoric Mladenka V,Sakac Marijana B,Pezo Lato L,Skrobot Dubravka,Nedeljkovic Natasa M,Jovanov Pavle T,Simurina Olivera D,Mandic Anamarija I},
year={2017},
title={Physicochemical characteristics as the markers in predicting the self-life of gluten-free cookies},
journal={JOURNAL OF CEREAL SCIENCE},
volume={77},
number={},
pages={172-179},
document_type={Article},
} 

@ARTICLE{
author={Ilic Zoran S,Kevresan Zarko S,Mastilovic Jasna S,Zoric Lana N,Tomsik Alena M,Belovic Miona M,Pestoric Mladenka V,Karanovic Dunja S,Lukovic Jadranka Z},
year={2017},
title={Evaluation of Mineral Profile, Texture, Sensory and Structural Characteristics of Old Pepper Landraces},
journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION},
volume={41},
number={5},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Filipcev Bojana V,Bodroza-Solarov Marija I,Pestoric Mladenka V,Simurina Olivera D},
year={2017},
title={Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain},
journal={FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL},
volume={23},
number={3},
pages={235-244},
document_type={Article},
} 

@ARTICLE{
author={Filipcev Bojana V,Nedeljkovic Natasa M,Simurina Olivera D,Sakac Marijana B,Pestoric Mladenka V,Jambrec Dubravka J,Saric Bojana M,Jovanov Pavle T},
year={2017},
title={Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend},
journal={HEMIJSKA INDUSTRIJA},
volume={71},
number={1},
pages={61-67},
document_type={Article},
} 

@ARTICLE{
author={Pestoric Mladenka V,Skrobot Dubravka,Zigon Uros,Simurina Olivera D,Filipcev Bojana V,Belovic Miona M,Misan Aleksandra C},
year={2017},
title={Sensory profile and preference mapping of cookies enriched with medicinal herbs},
journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES},
volume={20},
number={2},
pages={350-361},
document_type={Article},
} 

@ARTICLE{
author={Jambrec Dubravka J,Sakac Marijana B,Jovanov Pavle T,Misan Aleksandra C,Pestoric Mladenka V,Tomovic Vladimir M,Mandic Anamarija I},
year={2016},
title={Effect of Processing and Cooking on Mineral and Phytic Acid Content of Buckwheat-Enriched Tagliatelle},
journal={CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY},
volume={22},
number={3},
pages={319-326},
document_type={Article},
} 

@ARTICLE{
author={Sakac Marijana B,Pestoric Mladenka V,Mandic Anamarija I,Misan Aleksandra C,Nedeljkovic Natasa M,Jambrec Dubravka J,Jovanov Pavle T,Lazic Vera L,Pezo Lato L,Sedej Ivana J},
year={2016},
title={Shelf-life prediction of gluten-free rice-buckwheat cookies},
journal={JOURNAL OF CEREAL SCIENCE},
volume={69},
number={},
pages={336-343},
document_type={Article},
} 

@ARTICLE{
author={Torbica Aleksandra M,Belovic Miona M,Mastilovic Jasna S,Kevresan Zarko S,Pestoric Mladenka V,Skrobot Dubravka,Dapcevic-Hadnadjev Tamara},
year={2016},
title={Nutritional, theological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace},
journal={FOOD AND BIOPRODUCTS PROCESSING},
volume={98},
number={},
pages={299-309},
document_type={Article},
} 

@ARTICLE{
author={Saric Bojana M,Misan Aleksandra C,Mandic Anamarija I,Nedeljkovic Natasa M,Pojic Milica M,Pestoric Mladenka V,Djilas Sonja M},
year={2016},
title={Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookies},
journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE},
volume={53},
number={2},
pages={1140-1150},
document_type={Article},
} 

@ARTICLE{
author={Sakac Marijana B,Mandic Anamarija I,Misan Aleksandra C,Pestoric Mladenka V,Simurina Olivera D,Jambrec Dubravka J,Jovanov Pavle T,Nedeljkovic Natasa M,Milovanovic Ivan Lj},
year={2015},
title={Characterization and health benefits of buckwheat-enriched wheat bread},
journal={ANNALS OF NUTRITION AND METABOLISM},
volume={67},
number={},
pages={407-407},
document_type={Meeting Abstract},
} 

@ARTICLE{
author={Mandic Anamarija I,Sakac Marijana B,Misan Aleksandra C,Pestoric Mladenka V,Saric Bojana M,Jambrec Dubravka J,Nedeljkovic Natasa M,Milovanovic Ivan Lj,Plavsic Dragana V,Saric Ljubisa C},
year={2015},
title={Cereal based products designed for people with metabolic disorders},
journal={ANNALS OF NUTRITION AND METABOLISM},
volume={67},
number={},
pages={406-407},
document_type={Meeting Abstract},
} 

@ARTICLE{
author={Jambrec Dubravka J,Sakac Marijana B,Misan Aleksandra C,Mandic Anamarija I,Pestoric Mladenka V},
year={2015},
title={Effect of autoclaving and cooking on phenolic compounds in buckwheat-enriched whole wheat tagliatelle},
journal={JOURNAL OF CEREAL SCIENCE},
volume={66},
number={},
pages={1-9},
document_type={Article},
} 

@ARTICLE{
author={Pestoric Mladenka V,Simurina Olivera D,Filipcev Bojana V,Jambrec Dubravka J,Belovic Miona M,Misan Aleksandra C,Nedeljkovic Natasa M},
year={2015},
title={Relationship of Physicochemical Characteristics with Sensory Profile of Cookies Enriched with Medicinal Herbs},
journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES},
volume={18},
number={12},
pages={2699-2712},
document_type={Article},
} 

@ARTICLE{
author={Stokic Edita J,Mandic Anamarija I,Sakac Marijana B,Misan Aleksandra C,Pestoric Mladenka V,Simurina Olivera D,Jambrec Dubravka J,Jovanov Pavle T,Nedeljkovic Natasa M,Milovanovic Ivan Lj,Sedej Ivana J},
year={2015},
title={Quality of buckwheat-enriched wheat bread and its antihyperlipidemic effect in statin treated patients},
journal={LWT-FOOD SCIENCE AND TECHNOLOGY},
volume={63},
number={1},
pages={556-561},
document_type={Article},
} 

@ARTICLE{
author={Sakac Marijana B,Pestoric Mladenka V,Misan Aleksandra C,Nedeljkovic Natasa M,Jambrec Dubravka J,Jovanov Pavle T,Banjac Vojislav V,Torbica Aleksandra M,Hadnadjev Miroslav S,Mandic Anamarija I},
year={2015},
title={Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies},
journal={FOOD TECHNOLOGY AND BIOTECHNOLOGY},
volume={53},
number={1},
pages={38-47},
document_type={Article},
} 

@ARTICLE{
author={Belovic Miona M,Kevresan Zarko S,Pestoric Mladenka V,Mastilovic Jasna S},
year={2015},
title={The influence of hot air treatment and UV irradiation on the quality of two tomato varieties after storage},
journal={FOOD PACKAGING AND SHELF LIFE},
volume={5},
number={},
pages={63-67},
document_type={Article},
} 

@ARTICLE{
author={Cvetkovic Biljana R,Pezo Lato L,Pestoric Mladenka V,Filipcev Bojana V,Kevresan Zarko S,Mastilovic Jasna S},
year={2014},
title={Comparative study of white cabbage, traditional variety and hybrid intended for biological fermentation},
journal={JOURNAL OF APPLIED BOTANY AND FOOD QUALITY},
volume={87},
number={},
pages={286-290},
document_type={Article},
} 

@ARTICLE{
author={Pestoric Mladenka V,Misan Aleksandra C,Simurina Olivera D,Jambrec Dubravka J,Belovic Miona M,Gubic Jasmina M,Nedeljkovic Natasa M},
year={2014},
title={Sensory and instrumental properties of cookies enriched with "vitalplant" - extract},
journal={AGRO FOOD INDUSTRY HI-TECH},
volume={25},
number={5},
pages={19-22},
document_type={Article},
} 

@ARTICLE{
author={Nedeljkovic Natasa M,Sakac Marijana B,Mandic Anamarija I,Psodorov Djordje B,Jambrec Dubravka J,Pestoric Mladenka V,Sedej Ivana J,Dapcevic-Hadnadjev Tamara},
year={2014},
title={Rheological Properties and Mineral Content of Buckwheat Enriched Wholegrain Wheat Pasta},
journal={CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY},
volume={20},
number={1},
pages={135-142},
document_type={Article},
} 

@ARTICLE{
author={Pestoric Mladenka V,Pojic Milica M,Sakac Marijana B,Mastilovic Jasna S,Simurina Olivera D,Filipcev Bojana V,Zivancev Jelena R},
year={2012},
title={Selection of Optimal Sensory Properties for the Recognition of Wholemeal Bread},
journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES},
volume={15},
number={4},
pages={748-757},
document_type={Article},
} 

@ARTICLE{
author={Sedej Ivana J,Sakac Marijana B,Mandic Anamarija I,Misan Aleksandra C,Pestoric Mladenka V,Simurina Olivera D,Canadanovic-Brunet Jasna M},
year={2011},
title={Quality assessment of gluten-free crackers based on buckwheat flour},
journal={LWT-FOOD SCIENCE AND TECHNOLOGY},
volume={44},
number={3},
pages={694-699},
document_type={Article},
} 

@ARTICLE{
author={Filipcev Bojana V,Simurina Olivera D,Sakac Marijana B,Sedej Ivana J,Jovanov Pavle T,Pestoric Mladenka V,Bodroza-Solarov Marija I},
year={2011},
title={Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation},
journal={FOOD CHEMISTRY},
volume={125},
number={1},
pages={164-170},
document_type={Article},
} 

@ARTICLE{
author={Pojic Milica M,Mastilovic Jasna S,Palic Dragan V,Pestoric Mladenka V},
year={2010},
title={The development of near-infrared spectroscopy (NIRS) calibration for prediction of ash content in legumes on the basis of two different reference methods},
journal={FOOD CHEMISTRY},
volume={123},
number={3},
pages={800-805},
document_type={Article},
} 

@ARTICLE{
author={Pojic Milica M,Mastilovic Jasna S,Pestoric Mladenka V,Dakovic Slobodan M},
year={2009},
title={A Comparative Study of Two Analytical Methods for Fat Content Determination in Brewer's Grits},
journal={JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS},
volume={67},
number={3},
pages={166-169},
document_type={Article},
} 

@ARTICLE{
author={Markovic Goran M,Sedej Ivana J,Misan Aleksandra C,Sakac Marijana B,Tadic Vanja M,Mandic Anamarija I,Pestoric Mladenka V},
year={2009},
title={Phenolic compounds and antioxidative properties of buckwheat grain, hull and flours},
journal={PLANTA MEDICA},
volume={75},
number={9},
pages={927-927},
document_type={Meeting Abstract},
} 

@ARTICLE{
author={Pestoric Mladenka V,Mastilovic Jasna S,Sakac Marijana B,Pojic Milica M,Sedej Ivana J},
year={2008},
title={Objective evaluation of spaghetti color},
journal={PROCEEDINGS OF  THE 4TH INTERNATIONAL CONGRESS ON FLOUR - BREAD '07},
volume={},
number={},
pages={404-410},
document_type={Proceedings Paper},
} 

@ARTICLE{
author={Sakac Marijana B,Misan Aleksandra C,Medic Djordje R,Sedej Ivana J,Pestoric Mladenka V},
year={2008},
title={Chelating activities on Fe2+ of ethanolic extracts of various wheat products},
journal={PROCEEDINGS OF  THE 4TH INTERNATIONAL CONGRESS ON FLOUR - BREAD '07},
volume={},
number={},
pages={201-208},
document_type={Proceedings Paper},
} 

@ARTICLE{
author={Sedej Ivana J,Misan Aleksandra C,Sakac Marijana B,Mandic Anamarija I,Pestoric Mladenka V},
year={2008},
title={Antioxidative properties of buckwheat grain, hull and flours},
journal={PLANTA MEDICA},
volume={74},
number={9},
pages={1185-1185},
document_type={Meeting Abstract},
}