Уноси

Influences of different ingredients on quality parameters of ice-cream topping with raspberries. (2016-10)

S. Grujić, B. Odžaković, M. Ciganović, Influences of different ingredients on quality parameters of ice-cream topping with raspberries., Proceedings of III International Congress “Food Technology, Quality and Safety”, University of Novi Sad, Institute of Food Technology, 25-27.10.2016. Novi Sad, Serbia, pp. 631 - 636, Oct, 2016

Effect of processing conditions on strawberries sensory quality (2016-10)

S. Grujić, B. Odžaković, Effect of processing conditions on strawberries sensory quality, Proceedings of III International Congress “Food Technology, Quality and Safety”, University of Novi Sad, Institute of Food Technology, 25-27.10.2016. Novi Sad, Serbia, pp. 625 - 630, Oct, 2016

Metodologija određivanja parametara kvaliteta novog proizvoda primjenom deskriptivnih i diskriminatornih senzornih testova. (2016-11)

S. Grujić, B. Odžaković, S. Marković, Metodologija određivanja parametara kvaliteta novog proizvoda primjenom deskriptivnih i diskriminatornih senzornih testova., Proceedings of XI Conference of Chemists, Technologists and Environmentalists of Republic of Srpska, University of Banja Luka, Faculty of Technology,, pp. 399 - 406, Nov, 2016

Razvoj novog proizvoda - voćnog preliva sa sokom narandže. (2016-11)

S. Grujić, B. Odžaković, Razvoj novog proizvoda - voćnog preliva sa sokom narandže., In Proceedings of XI Conference of Chemists, Technologists and Environmentalists of Republic of Srpska, University of Banja Luka, Faculty of Technology, pp. 428 - 436, Nov, 2016

Promocija specifičnog nutritivnog kvaliteta hrane i deklarisanje nutritivnih izjava. (2016-11)

B. Odžaković, S. Grujić, N. Todorović, Promocija specifičnog nutritivnog kvaliteta hrane i deklarisanje nutritivnih izjava., In Proceedings of XI Conference of Chemists, Technologists and Environmentalists of Republic of Srpska, University of Banja Luka, Faculty of Technology, pp. 412 - 427, Nov, 2016

SECONDARY METABOLITES AND THE ANTIOXIDANT ACTIVITY OF THE BERRY FROM KOZARA MOUNTAIN (2017-10)

I. Samelak, B. Odžaković, M. Jazić, M. Milošević, Z. Kukrić, SECONDARY METABOLITES AND THE ANTIOXIDANT ACTIVITY OF THE BERRY FROM KOZARA MOUNTAIN, Book of Abstracts 12th SYMPOSIUM "NOVEL TECHNOLOGIES AND ECONOMIC DEVELOPMENT", Leskovac, Oct, 2017

Development of sweet bakery products with controlled nutritive quality, according to the recommendations for a healthy nutrition (2022-09)

S. Grujić, B. Odžaković, Development of sweet bakery products with controlled nutritive quality, according to the recommendations for a healthy nutrition, CEFood Congress Book, Sep, 2022

Development of sweet bakery products with controlled nutritive quality, according to the recommendations for a healthy nutrition (2022-09)

S. Grujić, B. Odžaković, Development of sweet bakery products with controlled nutritive quality, according to the recommendations for a healthy nutrition, Abstract book of 11th Central European Congress on Food and Nutrition - CEFood2022, The European Federation of Food Science and Technology and Organizing committee. 27-30 September 2022, Čatež ob Savi, Slovenia, Sep, 2022

Characteristics of Deep Groundwater and Efficiency of Installed System for Drinking Water Treatment. (2010)

B. Antonić, S. Grujić, L. Vujičić, B. Odžaković, B. Sovilj, Characteristics of Deep Groundwater and Efficiency of Installed System for Drinking Water Treatment., Proceedings of Fourth International Scientific Conference on Water Observation and Information System for Decision Support, BALWOIS. Ohrid, Republic of Macedonia, pp. 1 - 9, 2010

Bakery Products Technology and Sensory Quality Improvement With Food Additives. In: Murkovic M., Cantalejo J.M., Grujic S., Courtin C. (Ed). Selected Topics on Food Science and Technology (2009)

B. Odžaković, Bakery Products Technology and Sensory Quality Improvement With Food Additives. In: Murkovic M., Cantalejo J.M., Grujic S., Courtin C. (Ed). Selected Topics on Food Science and Technology, pp. 211 - 230, Faculty of Technology, University of Banja Luka (Bosnia and Herzegovina), KU Leuven (Belgium) with the Consortium of TEMPUS Project 40030_2005., BA and Belgium, 2009

REALIZOVAN NACIONALNI STRUČNI PROJEKAT U SVOJSTVU SARADNIKA NA PROJEKTU: "Uticaj prirodnih antioksidanasa na formiranje i stabilnost boje trajnih kobasica". (2010)

B. Odžaković, REALIZOVAN NACIONALNI STRUČNI PROJEKAT U SVOJSTVU SARADNIKA NA PROJEKTU: "Uticaj prirodnih antioksidanasa na formiranje i stabilnost boje trajnih kobasica"., 2010

REALIZOVAN NACIONALNI STRUČNI PROJEKAT U SVOJSTVU SARADNIKA NA PROJEKTU: Razvoj novih proizvoda za potrebe prehrambene industrije u Republici Srpskoj" (2014)

B. Odžaković, REALIZOVAN NACIONALNI STRUČNI PROJEKAT U SVOJSTVU SARADNIKA NA PROJEKTU: Razvoj novih proizvoda za potrebe prehrambene industrije u Republici Srpskoj", 2014

Polyphenolic Composition and Antimicrobial, Antioxidant, Anti-Inflammatory, and Antihyperglycemic Activity of Different Extracts of Teucrium montanum from Ozren Mountain (2024-04)

Pеro Sailović, Božana Odžaković, Darko Bodroža, Jelena Vulić, Jasna Čanadanović-Brunet, Jelena Zvezdanović, Bojana Danilović, Polyphenolic Composition and Antimicrobial, Antioxidant, Anti-Inflammatory, and Antihyperglycemic Activity of Different Extracts of Teucrium montanum from Ozren Mountain, Antibiotics, Vol. 13, No. 4, Apr, 2024

Influences of different ingredients on quality parameters of ice-cream topping with raspberries. (2016-10)

Effect of processing conditions on strawberries sensory quality (2016-10)

Metodologija određivanja parametara kvaliteta novog proizvoda primjenom deskriptivnih i diskriminatornih senzornih testova. (2016-11)

Razvoj novog proizvoda - voćnog preliva sa sokom narandže. (2016-11)

Promocija specifičnog nutritivnog kvaliteta hrane i deklarisanje nutritivnih izjava. (2016-11)

SECONDARY METABOLITES AND THE ANTIOXIDANT ACTIVITY OF THE BERRY FROM KOZARA MOUNTAIN (2017-10)

Development of sweet bakery products with controlled nutritive quality, according to the recommendations for a healthy nutrition (2022-09)

Development of sweet bakery products with controlled nutritive quality, according to the recommendations for a healthy nutrition (2022-09)

Characteristics of Deep Groundwater and Efficiency of Installed System for Drinking Water Treatment. (2010)

Bakery Products Technology and Sensory Quality Improvement With Food Additives. In: Murkovic M., Cantalejo J.M., Grujic S., Courtin C. (Ed). Selected Topics on Food Science and Technology (2009)

REALIZOVAN NACIONALNI STRUČNI PROJEKAT U SVOJSTVU SARADNIKA NA PROJEKTU: "Uticaj prirodnih antioksidanasa na formiranje i stabilnost boje trajnih kobasica". (2010)

REALIZOVAN NACIONALNI STRUČNI PROJEKAT U SVOJSTVU SARADNIKA NA PROJEKTU: Razvoj novih proizvoda za potrebe prehrambene industrije u Republici Srpskoj" (2014)

Polyphenolic Composition and Antimicrobial, Antioxidant, Anti-Inflammatory, and Antihyperglycemic Activity of Different Extracts of Teucrium montanum from Ozren Mountain (2024-04)

Исхрана и нутритивни квалитет хране (2021)

Changes of Physical Properties of Coffee Beans During Roasting (2012-01)

Kvalitet crne kafe koja se priprema i konzumira na tradicionalan način (2013)

Influence of heat treatment process on the acceptability of pasteurized beetroot (2014)

Uticaj biljnih vlakana na teksturu i senzorna svojstva funkcionalnih barenih kobasica (2014-08)

Influence of coffee blends and roasting process on the antioxidant activity of coffee (2019)

THE POTENTIAL BIOACTIVITY OF THE WILD GROWN ROSEHIP (Rosa canina L.) AND POMEGRANATE (Punica granatum L.) (2020)