@ARTICLE{
author={Djekic Ilija V,Smigic Nada V,Miloradovic Zorana N,Aleksic Biljana,Maslovaric Marijana D,Jovanovic Rade,Tolimir Natasa V,Pudja Predrag,Miocinovic Jelena B},
year={2024},
title={Level of Adoption of Hygiene Practices in Small-Scale Dairy Plants in Serbia},
journal={FOODS},
volume={13},
number={15},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Radovanovic Mira M,Hovjecki Marina R,Radulovic Ana,Rac Vladislav A,Miocinovic Jelena B,Jovanovic Rade,Pudja Predrag},
year={2021},
title={Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment},
journal={INTERNATIONAL DAIRY JOURNAL},
volume={121},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Hovjecki Marina R,Miloradovic Zorana N,Mirkovic Nemanja L,Radulovic Ana,Pudja Predrag,Miocinovic Jelena B},
year={2021},
title={Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage},
journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
volume={101},
number={14},
pages={5898-5906},
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={Hovjecki Marina R,Miloradovic Zorana N,Rac Vladislav A,Pudja Predrag,Miocinovic Jelena B},
year={2020},
title={Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts},
journal={JOURNAL OF TEXTURE STUDIES},
volume={51},
number={4},
pages={680-687},
document_type={Article},
} 

@ARTICLE{
author={Miloradovic Zorana N,Kljajevic Nemanja V,Miocinovic Jelena B,Levic Steva M,Pavlovic Vladimir B,Blazic Marijana,Pudja Predrag},
year={2020},
title={Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk},
journal={FOODS},
volume={9},
number={3},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Miloradovic Zorana N,Miocinovic Jelena B,Kljajevic Nemanja V,Tomasevic Igor B,Pudja Predrag},
year={2018},
title={The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows' and goats' Quark-type cheeses},
journal={SMALL RUMINANT RESEARCH},
volume={169},
number={},
pages={154-159},
document_type={Article},
} 

@ARTICLE{
author={Djekic Ilija V,Vunduk Jovana D,Tomasevic Igor B,Kozarski Maja S,Petrovic Predrag M,Niksic Miomir P,Pudja Predrag,Klaus Anita S},
year={2017},
title={Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere},
journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
volume={97},
number={9},
pages={3013-3021},
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={Miocinovic Jelena B,Keskic Tanja,Miloradovic Zorana N,Kos Andrea,Tomasevic Igor B,Pudja Predrag},
year={2017},
title={The aflatoxin M1 crisis in the Serbian dairy sector: the year after},
journal={FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE},
volume={10},
number={1},
pages={1-4},
document_type={Article},
} 

@ARTICLE{
author={Djekic Ilija V,Vunduk Jovana D,Tomasevic Igor B,Kozarski Maja S,Petrovic Predrag M,Niksic Miomir P,Pudja Predrag,Klaus Anita S},
year={2017},
title={Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello},
journal={LWT-FOOD SCIENCE AND TECHNOLOGY},
volume={78},
number={},
pages={82-89},
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},
} 

@ARTICLE{
author={Guinee TP,Pudja Predrag,Miocinovic Jelena B,Wiley J,Mullins CM},
year={2015},
title={Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses},
journal={JOURNAL OF DAIRY SCIENCE},
volume={98},
number={11},
pages={7573-7586},
document_type={Article},
} 

@ARTICLE{
author={Miocinovic Jelena B,Thien Trung Le,Fredrick Eveline,Van der Meeren Paul,Pudja Predrag,Dewettinck Koen},
year={2014},
title={A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration},
journal={FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL},
volume={20},
number={6},
pages={441-451},
document_type={Article},
} 

@ARTICLE{
author={Miocinovic Jelena B,Radulovic Zorica T,Paunovic Dusanka,Miloradovic Zorana N,Trpkovic Goran,Radovanovic Mira M,Pudja Predrag},
year={2014},
title={Properties of Low-Fat Ultra-Filtered Cheeses Produced with Probiotic Bacteria},
journal={ARCHIVES OF BIOLOGICAL SCIENCES},
volume={66},
number={1},
pages={65-73},
document_type={Article},
} 

@ARTICLE{
author={Miocinovic Jelena B,Radulovic Zorica T,Miloradovic Zorana N,Trpkovic Goran,Pesic-Mikulec Dragana,Pavlovic Vladimir B,Pudja Predrag},
year={2012},
title={Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening},
journal={MLJEKARSTVO},
volume={62},
number={2},
pages={126-135},
document_type={Article},
} 

@ARTICLE{
author={Miocinovic Jelena B,Pudja Predrag,Radulovic Zorica T,Pavlovic Vladimir B,Miloradovic Zorana N,Radovanovic Mira M,Paunovic Dusanka},
year={2011},
title={Development of low fat UF cheese technology},
journal={MLJEKARSTVO},
volume={61},
number={1},
pages={33-44},
document_type={Article},
} 

@ARTICLE{
author={Radulovic Zorica T,Miocinovic Jelena B,Pudja Predrag,Barac Miroljub B,Miloradovic Zorana N,Paunovic Dusanka,Obradovic Dragojlo B},
year={2011},
title={The application of autochthonous lactic acid bacteria in white brined cheese production},
journal={MLJEKARSTVO},
volume={61},
number={1},
pages={15-25},
document_type={Article},
} 

@ARTICLE{
author={Pudja Predrag,Djerovski Jelena B,Radovanovic Mira M},
year={2008},
title={An autochthonous Serbian product - Kajmak Characteristics and production procedures},
journal={DAIRY SCIENCE & TECHNOLOGY},
volume={88},
number={2},
pages={163-172},
document_type={Article},
}