@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={Latinovic Stanisa,Sovljanski Olja Lj,Grujic Slavica,Pezo Lato L,Skrobot Dubravka,Canadanovic-Brunet Jasna M,Cvetkovic Dragoljub D,Vasilisin Ladislav,Lakic-Karalic Natasa,Pecanac Biljana,Vucic Goran,Milosevic Mirjana,Vulic Jelena J},
year={2025},
title={Blending Tradition and Technology: A Celery-Parsley-Turmeric Formulation for Functional Ingredient Applications},
journal={PROCESSES},
volume={13},
number={6},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Paunic Maja B,Lazarevic Jasmina,Skrobot Dubravka,Cabarkapa Ivana S,Smugovic Stefan,Vidosavljevic Milica,Zupanjac Milos},
year={2025},
title={Chefs' Attitudes and Sensory Analysis of Invasive Crayfish (Faxonius limosus) Meat: Psychological and Culinary Aspects},
journal={FOODS},
volume={14},
number={11},
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={Sakac Marijana B,Novakovic Aleksandra,Ikonic Predrag M,Peulic Tatjana A,Skrobot Dubravka,Radisic Predrag,Sikoparija Branko,Jovanov Pavle T,Maravic Nikola,Maric Aleksandar Z},
year={2024},
title={Geographical origin authentication of honey produced in the region of Rtanj Mountain (Serbia)},
journal={JOURNAL OF FOOD COMPOSITION AND ANALYSIS},
volume={129},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Filipcev Bojana V,Kojic Jovana S,Miljanic Jelena A,Simurina Olivera D,Stupar Alena,Skrobot Dubravka,Travicic Vanja N,Pojic Milica M,King Joan M},
year={2023},
title={Wild Garlic (<i>Allium ursinum</i>) Preparations in the Design of Novel Functional Pasta},
journal={FOODS},
volume={12},
number={24},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Hadnadjev Miroslav S,Kalic Marina D,Krstonosic Veljko S,Jovanovic-Ljeskovic Natasa M,Erceg Tamara D,Skrobot Dubravka,Dapcevic-Hadnadjev Tamara},
year={2023},
title={Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix},
journal={FOOD CHEMISTRY-X},
volume={17},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Simic Marijana Z,Nikolic Valentina V,Skrobot Dubravka,Srdic Jelena Z,Peric Vesna A,Despotovic Sasa M,Zilic Sladjana M},
year={2023},
title={Effect of Anthocyanin-Enriched Brine on Nutritional, Functional and Sensory Properties of Pickled Baby Corn},
journal={PLANTS-BASEL},
volume={12},
number={9},
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={Tomic Jelena MI,Dapcevic-Hadnadjev Tamara,Skrobot Dubravka,Maravic Nikola,Popovic Nikola,Stevanovic Dusan M,Hadnadjev Miroslav S},
year={2023},
title={Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties},
journal={LWT-FOOD SCIENCE AND TECHNOLOGY},
volume={175},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Dapcevic-Hadnadjev Tamara,Tomic Jelena MI,Skrobot Dubravka,Saric Bojana M,Hadnadjev Miroslav S},
year={2022},
title={Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours},
journal={DISCOVER FOOD},
volume={2},
number={1},
pages={-},
document_type={Review},
} 

@ARTICLE{
author={Tomic Jelena MI,Skrobot Dubravka,Popovic Ljiljana M,Dapcevic-Hadnadjev Tamara,Cakarevic Jelena,Maravic Nikola,Hadnadjev Miroslav S},
year={2022},
title={Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties},
journal={FOOD TECHNOLOGY AND BIOTECHNOLOGY},
volume={60},
number={4},
pages={488-498},
document_type={Article},
} 

@ARTICLE{
author={Bokic Jelena,Skrobot Dubravka,Tomic Jelena MI,Seregelj Vanja N,Abellan-Victorio Angel,Moreno Diego A,Ilic Nebojsa M},
year={2022},
title={Broccoli sprouts as a novel food ingredient: Nutritional, functional and sensory aspects of sprouts enriched pasta},
journal={LWT-FOOD SCIENCE AND TECHNOLOGY},
volume={172},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Lazarevic Jasmina,Cabarkapa Ivana S,Rakita Sladjana M,Banjac Maja B,Tomicic Zorica M,Skrobot Dubravka,Radivojevic Goran,Kalenjuk-Pivarski Bojana M,Tesanovic Dragan V},
year={2022},
title={Invasive Crayfish Faxonius limosus: Meat Safety, Nutritional Quality and Sensory Profile},
journal={INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH},
volume={19},
number={24},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Tomic Jelena MI,Skrobot Dubravka,Dapcevic-Hadnadjev Tamara,Maravic Nikola R,Rakita Sladjana M,Hadnadjev Miroslav S},
year={2022},
title={Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies},
journal={GELS},
volume={8},
number={12},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Dapcevic-Hadnadjev Tamara,Stupar Alena,Stevanovic Dusan M,Skrobot Dubravka,Maravic Nikola R,Tomic Jelena MI,Hadnadjev Miroslav S},
year={2022},
title={Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread},
journal={FOODS},
volume={11},
number={24},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Skrobot Dubravka,Dapcevic-Hadnadjev Tamara,Tomic Jelena MI,Maravic Nikola R,Popovic Nikola,Jovanov Pavle T,Hadnadjev Miroslav S},
year={2022},
title={Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread},
journal={FOODS},
volume={11},
number={23},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Bokic Jelena,Kojic Jovana S,Krulj Jelena A,Pezo Lato L,Banjac Vojislav V,Skrobot Dubravka,Tumbas-Saponjac Vesna T,Vidosavljevic Strahinja,Stojkov Viktor Dj,Ilic Nebojsa M,Bodroza-Solarov Marija I},
year={2022},
title={Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties},
journal={FOODS},
volume={11},
number={16},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Maravic Nikola R,Skrobot Dubravka,Dapcevic-Hadnadjev Tamara,Pajin Biljana S,Tomic Jelena MI,Hadnadjev Miroslav S},
year={2022},
title={Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake},
journal={FOODS},
volume={11},
number={14},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Sakac Marijana B,Jovanov Pavle T,Maric Aleksandar Z,Cetojevic-Simin Dragana D,Novakovic Aleksandra R,Plavsic Dragana V,Skrobot Dubravka,Kovac Renata M},
year={2022},
title={Antioxidative, Antibacterial and Antiproliferative Properties of Honey Types from the Western Balkans},
journal={ANTIOXIDANTS},
volume={11},
number={6},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Seregelj Vanja N,Skrobot Dubravka,Kojic Jovana S,Pezo Lato L,Sovljanski Olja Lj,Tumbas-Saponjac Vesna T,Vulic Jelena J,Hidalgo Alyssa,Brandolini Andrea,Canadanovic-Brunet Jasna M,Cetkovic Gordana S},
year={2022},
title={Quality and Sensory Profile of Durum Wheat Pasta Enriched with Carrot Waste Encapsulates},
journal={FOODS},
volume={11},
number={8},
pages={-},
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={Cetkovic Gordana S,Seregelj Vanja N,Brandolini Andrea,Canadanovic-Brunet Jasna M,Tumbas-Saponjac Vesna T,Vulic Jelena J,Sovljanski Olja Lj,Cetojevic-Simin Dragana D,Skrobot Dubravka,Mandic Anamarija I,Estivi Lorenzo,Hidalgo Alyssa},
year={2022},
title={Composition, texture, sensorial quality, and biological activity after in vitro digestion of durum wheat pasta enriched with carrot waste extract encapsulates},
journal={INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION},
volume={73},
number={5},
pages={638-649},
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={Hadnadjev Miroslav S,Tomic Jelena MI,Skrobot Dubravka,Dapcevic-Hadnadjev Tamara},
year={2022},
title={Rheological behavior of emmer, spelt and khorasan flours},
journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION},
volume={46},
number={10},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Jovanov Pavle T,Sakac Marijana B,Jurdana Mihaela,Jenko-Praznikar Zala,Kenig Sasa,Hadnadjev Miroslav S,Jakus Tadeja,Petelin Ana,Skrobot Dubravka,Maric Aleksandar Z},
year={2021},
title={High-Protein Bar as a Meal Replacement in Elite Sports Nutrition: A Pilot Study},
journal={FOODS},
volume={10},
number={11},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Milicevic Natasa,Sakac Marijana B,Hadnadjev Miroslav S,Skrobot Dubravka,Saric Bojana M,Dapcevic-Hadnadjev Tamara,Jovanov Pavle T,Pezo Lato L},
year={2020},
title={Physico-chemical properties of low-fat cookies containing wheat and oat bran gels as fat replacers},
journal={JOURNAL OF CEREAL SCIENCE},
volume={95},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Zilic Sladjana M,Simic Marijana Z,Belovic Miona M,Skrobot Dubravka,Srdic Jelena Z,Peric Vesna A},
year={2020},
title={Chemical, rheological and sensory characteristics of sweet spreads made from by-products of soya bean and maize},
journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
volume={55},
number={4},
pages={1559-1571},
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={Torbica Aleksandra M,Skrobot Dubravka,Janic-Hajnal Elizabet P,Belovic Miona M,Zhang Na},
year={2019},
title={Sensory and physico-chemical properties of wholegrain wheat bread prepared with selected food by-products},
journal={LWT-FOOD SCIENCE AND TECHNOLOGY},
volume={114},
number={},
pages={-},
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={Saric Bojana M,Dapcevic-Hadnadjev Tamara,Hadnadjev Miroslav S,Sakac Marijana B,Mandic Anamarija I,Misan Aleksandra C,Skrobot Dubravka},
year={2019},
title={Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties},
journal={JOURNAL OF TEXTURE STUDIES},
volume={50},
number={2},
pages={124-130},
document_type={Article},
} 

@ARTICLE{
author={Simic Marijana Z,Zilic Sladjana M,Simurina Olivera D,Filipcev Bojana V,Skrobot Dubravka,Vancetovic Jelena},
year={2018},
title={Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties},
journal={POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES},
volume={68},
number={4},
pages={299-308},
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={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={Tomovic Vladimir M,Mastanjevic Kresimir M,Kovacevic Dragan,Jokanovic Marija R,Kevresan Zarko S,Skaljac Snezana B,Sojic Branislav V,Lukac Dragomir R,Skrobot Dubravka,Despotovic Aleksandra R},
year={2016},
title={Proximate and mineral composition and cadmium content of main anatomical parts and offal from semi-outdoor reared Black Slavonian pigs},
journal={AGRO FOOD INDUSTRY HI-TECH},
volume={27},
number={6},
pages={39-42},
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},
}