@ARTICLE{
author={Stevanovic Dusan M,Radojevic Dusan D,Terzic-Vidojevic Amarela I,Tomic Jelena MI,Dapcevic-Hadnadjev Tamara,Hadnadjev Miroslav S,Popovic Nikola},
year={2026},
title={The novel autochthonous probiotic strain Lactobacillus brevis BGZLS30-24 improves the functional characteristics of Khorasan wheat sourdough bread},
journal={APPLIED FOOD RESEARCH},
volume={6},
number={1},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Maravic Nikola,Radic Bojana D,Tomic Jelena MI,Mandic Anamarija I,Pojic Milica M,Hadnadjev Miroslav S,Dapcevic-Hadnadjev Tamara,Misan Aleksandra C,Mikic Sanja},
year={2025},
title={Technological quality and resilience to environmental stress of Serbian old wheat local landraces and locally adapted varieties},
journal={APPLIED FOOD RESEARCH},
volume={5},
number={2},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Novakovic Aleksandra,Karaman Maja A,Sojic Branislav V,Ikonic Predrag M,Peulic Tatjana A,Tomic Jelena MI,Sipovac Mirjana},
year={2025},
title={From Forest to Fork: Antioxidant and Antimicrobial Potential of Laetiporus sulphureus (Bull.) Murrill in Cooked Sausages},
journal={MICROORGANISMS},
volume={13},
number={8},
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={Tomic Jelena MI,Popovic Ljiljana M,Maravic Nikola,Stupar Alena,Sedlar Tea,Plavsic Dragana V},
year={2024},
title={Gluten-free crackers using chickpea and pumpkin seed press cake blend: Effects of gastrointestinal digestion},
journal={FOOD BIOSCIENCE},
volume={60},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Stupar Alena,Kevresan Zarko S,Bajic Aleksandra R,Tomic Jelena MI,Radusin Tanja I,Travicic Vanja N,Mastilovic Jasna S},
year={2024},
title={Enhanced Preservation of Bioactives in Wild Garlic (Allium ursinum L.) through Advanced Primary Processing},
journal={HORTICULTURAE},
volume={10},
number={4},
pages={-},
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={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={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={Saric Ljubisa C,Pezo Lato L,Krulj Jelena A,Tomic Jelena MI,Plavsic Dragana V,Jovanov Pavle T,Matic Milana},
year={2022},
title={Antibacterial activity of donkey's milk against clinical isolate of Klebsiella pneumoniae},
journal={MLJEKARSTVO},
volume={72},
number={2},
pages={63-76},
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={Bjekic Maja,Ilicic Mirela D,Vukic Vladimir R,Vukic Dajana V,Kanuric Katarina G,Pavlic Branimir M,Zekovic Zoran P,Popovic Ljiljana M,Torbica Aleksandra M,Tomic Jelena MI,Degenek Jovana},
year={2021},
title={Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum},
journal={MLJEKARSTVO},
volume={71},
number={4},
pages={215-225},
document_type={Article},
} 

@ARTICLE{
author={Cakarevic Jelena,Torbica Aleksandra M,Belovic Miona M,Tomic Jelena MI,Sedlar Tea,Popovic Ljiljana M},
year={2021},
title={Pumpkin oil cake protein as a new carrier for encapsulation incorporated in food matrix: Effect of processing, storage and in vitro digestion on bioactivity},
journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
volume={56},
number={7},
pages={3400-3408},
document_type={Article},
} 

@ARTICLE{
author={Sedlar Tea,Cakarevic Jelena,Tomic Jelena MI,Popovic Ljiljana M},
year={2021},
title={Vegetable By-Products as New Sources of Functional Proteins},
journal={PLANT FOODS FOR HUMAN NUTRITION},
volume={76},
number={1},
pages={31-36},
document_type={Article},
} 

@ARTICLE{
author={Tomic Jelena MI,Torbica Aleksandra M,Belovic Miona M},
year={2020},
title={Effect of non-gluten proteins and transglutaminase on dough rheological properties and quality of bread based on millet (Panicum miliaceum) flour},
journal={LWT-FOOD SCIENCE AND TECHNOLOGY},
volume={118},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Torbica Aleksandra M,Belovic Miona M,Tomic Jelena MI},
year={2019},
title={Novel breads of non-wheat flours},
journal={FOOD CHEMISTRY},
volume={282},
number={},
pages={134-140},
document_type={Article},
} 

@ARTICLE{
author={Belovic Miona M,Torbica Aleksandra M,Pajic-Lijakovic Ivana S,Tomic Jelena MI,Loncarevic Ivana S,Petrovic Jovana SL},
year={2018},
title={Tomato pomace powder as a raw material for ketchup production},
journal={FOOD BIOSCIENCE},
volume={26},
number={},
pages={193-199},
document_type={Article},
} 

@ARTICLE{
author={Sekularac Andrej,Torbica Aleksandra M,Zivancev Dragan R,Tomic Jelena MI,Knezevic Desimir S},
year={2018},
title={The Influence of Wheat Genotype and Environmental Factors on Gluten Index and the Possibility of Its Use as Bread Quality Predictor},
journal={GENETIKA-BELGRADE},
volume={50},
number={1},
pages={85-93},
document_type={Article},
} 

@ARTICLE{
author={Tomic Jelena MI,Torbica Aleksandra M,Belovic Miona M,Popovic Ljiljana M,Knezevic Nada},
year={2018},
title={Biochemical Quality Indicators and Enzymatic Activity of Wheat Flour from the Aspect of Climatic Conditions},
journal={JOURNAL OF FOOD QUALITY},
volume={},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Popovic Ljiljana M,Stolic Zuzana,Cakarevic Jelena,Torbica Aleksandra M,Tomic Jelena MI,Sijacki Mirjana},
year={2017},
title={Biologically Active Digests from Pumpkin Oil Cake Protein: Effect of Cross-linking by Transglutaminase},
journal={JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY},
volume={94},
number={10},
pages={1245-1251},
document_type={Article},
} 

@ARTICLE{
author={Ikonic Predrag M,Jokanovic Marija R,Petrovic Ljiljana S,Tasic Tatjana A,Skaljac Snezana B,Sojic Branislav V,Dzinic Natalija R,Tomovic Vladimir M,Tomic Jelena MI,Danilovic Bojana R,Ikonic Bojana B},
year={2016},
title={Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage Petrovska klobasa},
journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES},
volume={19},
number={9},
pages={1924-1937},
document_type={Article},
} 

@ARTICLE{
author={Torbica Aleksandra M,Draskovic Milana,Tomic Jelena MI,Dodig Dejan B,Boskovic Jelena Z,Zecevic Veselinka M},
year={2016},
title={Utilization of Mixolab for assessment of durum wheat quality dependent on climatic factors},
journal={JOURNAL OF CEREAL SCIENCE},
volume={69},
number={},
pages={344-350},
document_type={Article},
} 

@ARTICLE{
author={Torbica Aleksandra M,Jambrec Dubravka J,Tomic Jelena MI,Pajin Biljana S,Petrovic Jovana SL,Kravic Snezana Z,Loncarevic Ivana S},
year={2016},
title={Solid Fat Content, Pre-Crystallization Conditions, and Sensory Quality of Chocolate with Addition of Cocoa Butter Analogues},
journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES},
volume={19},
number={5},
pages={1029-1043},
document_type={Article},
} 

@ARTICLE{
author={Gubic Jasmina M,Tomic Jelena MI,Torbica Aleksandra M,Ilicic Mirela D,Tasic Tatjana A,Saric Ljubisa C,Popovic Sanja J},
year={2016},
title={Characterization of Several Milk Proteins in Domestic Balkan Donkey Breed During Lactation, Using Lab-On-A-Chip Capillary Electrophoresis},
journal={CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY},
volume={22},
number={1},
pages={9-15},
document_type={Article},
} 

@ARTICLE{
author={Saric Ljubisa C,Saric Bojana M,Mandic Anamarija I,Hadnadjev Miroslav S,Gubic Jasmina M,Milovanovic Ivan Lj,Tomic Jelena MI},
year={2016},
title={Characterization of extra-hard cheese produced from donkeys' and caprine milk mixture},
journal={DAIRY SCIENCE & TECHNOLOGY},
volume={96},
number={2},
pages={227-241},
document_type={Article},
} 

@ARTICLE{
author={Tomic Jelena MI,Torbica Aleksandra M,Popovic Ljiljana M,Hristov Nikola S,Nikolovski Branislava G},
year={2016},
title={Wheat breadmaking properties in dependance on wheat enzymes status and climate conditions},
journal={FOOD CHEMISTRY},
volume={199},
number={},
pages={565-572},
document_type={Article},
} 

@ARTICLE{
author={Zivancev Dragan R,Torbica Aleksandra M,Tomic Jelena MI,Janic-Hajnal Elizabet P,Belovic Miona M,Mastilovic Jasna S,Kevresan Zarko S},
year={2016},
title={Effect of Climate Change on Wheat Quality and HMW Glutenin Subunit Composition in the Pannonian Plain},
journal={CEREAL CHEMISTRY},
volume={93},
number={1},
pages={90-99},
document_type={Article},
} 

@ARTICLE{
author={Gubic Jasmina M,Milovanovic Ivan Lj,Ilicic Mirela D,Tomic Jelena MI,Torbica Aleksandra M,Saric Ljubisa C,Ilic Nebojsa M},
year={2015},
title={Comparison of the protein and fatty acid fraction of Balkan donkey and human milk},
journal={MLJEKARSTVO},
volume={65},
number={3},
pages={168-176},
document_type={Article},
} 

@ARTICLE{
author={Tomic Jelena MI,Torbica Aleksandra M,Popovic Ljiljana M,Strelec Ivica,Vastag Zuzana G,Pojic Milica M,Rakita Sladjana M},
year={2015},
title={Albumins Characterization in Relation to Rheological Properties and Enzymatic Activity of Wheat Flour Dough},
journal={JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY},
volume={17},
number={4},
pages={805-816},
document_type={Article},
} 

@ARTICLE{
author={Hadnadjev Miroslav S,Dapcevic-Hadnadjev Tamara,Pojic Milica M,Torbica Aleksandra M,Tomic Jelena MI,Rakita Sladjana M,Janic-Hajnal Elizabet P},
year={2015},
title={Changes in the rheological properties of wheat dough during short-term storage of wheat},
journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
volume={95},
number={3},
pages={569-575},
document_type={Article},
} 

@ARTICLE{
author={Saric Ljubisa C,Saric Bojana M,Mandic Anamarija I,Tomic Jelena MI,Torbica Aleksandra M,Nedeljkovic Natasa M,Ikonic Bojana B},
year={2014},
title={Antibacterial activity of donkey milk against Salmonella},
journal={AGRO FOOD INDUSTRY HI-TECH},
volume={25},
number={5},
pages={30-34},
document_type={Article},
} 

@ARTICLE{
author={Vukic Vladimir R,Hrnjez Dajana V,Kanuric Katarina G,Milanovic Spasenija D,Ilicic Mirela D,Torbica Aleksandra M,Tomic Jelena MI},
year={2014},
title={The Effect of Kombucha Starter Culture on the Gelation Process, Microstructure and Rheological Properties During Milk Fermentation},
journal={JOURNAL OF TEXTURE STUDIES},
volume={45},
number={4},
pages={261-273},
document_type={Article},
} 

@ARTICLE{
author={Janic-Hajnal Elizabet P,Tomic Jelena MI,Torbica Aleksandra M,Rakita Sladjana M,Pojic Milica M,Zivancev Dragan R,Hadnadjev Miroslav S,Dapcevic-Hadnadjev Tamara},
year={2014},
title={Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality},
journal={FOOD CHEMISTRY},
volume={164},
number={},
pages={158-165},
document_type={Article},
} 

@ARTICLE{
author={Hrnjez Dajana V,Vukic Vladimir R,Milanovic Spasenija D,Ilicic Mirela D,Kanuric Katarina G,Torbica Aleksandra M,Tomic Jelena MI},
year={2014},
title={Nutritive aspects of fermented dairy products obtained by kombucha application Protein profile in fermented dairy products},
journal={AGRO FOOD INDUSTRY HI-TECH},
volume={25},
number={2},
pages={70-73},
document_type={Article},
} 

@ARTICLE{
author={Rakita Sladjana M,Pojic Milica M,Tomic Jelena MI,Torbica Aleksandra M},
year={2014},
title={Determination of free sulphydryl groups in wheat gluten under the influence of different time and temperature of incubation: Method validation},
journal={FOOD CHEMISTRY},
volume={150},
number={},
pages={166-173},
document_type={Article},
} 

@ARTICLE{
author={Torbica Aleksandra M,Pajin Biljana S,Omorjan Radovan P,Loncarevic Ivana S,Tomic Jelena MI},
year={2014},
title={Physical Properties of Chocolate with Addition of Cocoa Butter Equivalent of Moderate Hardness},
journal={JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY},
volume={91},
number={1},
pages={39-48},
document_type={Article},
} 

@ARTICLE{
author={Tomic Jelena MI,Pojic Milica M,Torbica Aleksandra M,Rakita Sladjana M,Zivancev Dragan R,Janic-Hajnal Elizabet P,Dapcevic-Hadnadjev Tamara,Hadnadjev Miroslav S},
year={2013},
title={Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality},
journal={JOURNAL OF CEREAL SCIENCE},
volume={58},
number={3},
pages={495-501},
document_type={Article},
} 

@ARTICLE{
author={Petkovic Marko M,Pajin Biljana S,Tomic Jelena MI},
year={2013},
title={Effects of Temperature and Mixer Speed Rotation on Rheological Properties of Spreads with Maltitol},
journal={JOURNAL OF FOOD PROCESS ENGINEERING},
volume={36},
number={5},
pages={634-644},
document_type={Article},
} 

@ARTICLE{
author={Colovic Radmilo R,Torbica Aleksandra M,Ivanov Dusica S,Tomic Jelena MI,Vukmirovic Djuro M,Levic Jovanka D,Levic Ljubinko B},
year={2013},
title={Electrophoresis as a Method for Characterization of Protein Changes in Maize After Pelleting Process},
journal={CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY},
volume={19},
number={2},
pages={221-229},
document_type={Article},
} 

@ARTICLE{
author={Petkovic Marko M,Pajin Biljana S,Tomic Jelena MI,Torbica Aleksandra M,Seres Zita I,Zaric Danica B,Soronja-Simovic Dragana M},
year={2012},
title={Textural and Sensory Properties of Spreads with Sucrose and Maltitol},
journal={HEMIJSKA INDUSTRIJA},
volume={66},
number={3},
pages={385-394},
document_type={Article},
} 

@ARTICLE{
author={Saric Ljubisa C,Saric Bojana M,Mandic Anamarija I,Torbica Aleksandra M,Tomic Jelena MI,Cvetkovic Dragoljub D,Okanovic Djordje G},
year={2012},
title={Antibacterial properties of Domestic Balkan donkeys' milk},
journal={INTERNATIONAL DAIRY JOURNAL},
volume={25},
number={2},
pages={142-146},
document_type={Article},
} 

@ARTICLE{
author={Zaric Danica B,Pajin Biljana S,Rakin Marica B,Seres Zita I,Dokic Ljubica P,Tomic Jelena MI},
year={2011},
title={Effect of Soya Milk on Nutritive, Antioxidative, Reological and Textural Properties of Chocolate Produced in a Ball Mill},
journal={HEMIJSKA INDUSTRIJA},
volume={65},
number={5},
pages={563-573},
document_type={Article},
}