Уноси

• PROMJENE PROTEINA U TOKU SMRZAVANJA I SKLADIŠTENJA MESA I PROIZVODA OD MESA (2017)

  D. Savanović, R. Grujić, PROMJENE PROTEINA U TOKU SMRZAVANJA I SKLADIŠTENJA MESA I PROIZVODA OD MESA, Veterinarski žurnal Republike Srpske, Vol. 18, No. 1, pp. 105 - 118, 2017

• Analysis of myofibrillar and sarcoplasmic proteins in pork meat by capillary gel electrophoresis (2018)

  R. Grujić, D. Savanović, Analysis of myofibrillar and sarcoplasmic proteins in pork meat by capillary gel electrophoresis, Foods and Raw Materials, Vol. 6, No. 2, pp. 421 - 428, 2018

• EFIKASNOST HACCP SISTEMA U KONTROLI MIKROBIOLOŠKIH OPASNOSTI U PROIZVODNJI DIMLJENE PASTRMKE (ONCORHYNCHUS MYKISS) (2018)

  С. Мандић, D. Savanović, А. Велемир, V. Marjanović, EFIKASNOST HACCP SISTEMA U KONTROLI MIKROBIOLOŠKIH OPASNOSTI U PROIZVODNJI DIMLJENE PASTRMKE (ONCORHYNCHUS MYKISS), Veterinarski žurnal Republike Srpske, Vol. 18, No. 2, pp. 297 - 325, 2018

• Potential of pumpkin oil cake protein isolate in production of millet bread (2018)

  J. Tomić, A. Torbica, M. Belović, L. Popović, J. Čakarević, D. Savanović, A. Novaković, K. Mocko Blažek, Potential of pumpkin oil cake protein isolate in production of millet bread, Food and Feed Research, Vol. 45, No. 2, pp. 139 - 147, 2018

• Utilization of apple pomace coextruded with corn grits in sponge cake creation (2018)

  A. Torbica, J. Tomić, D. Savanović, B. Pajin, J. Petrović, I. Lončarević, A. Fišteš, K. Mocko Blažek, Utilization of apple pomace coextruded with corn grits in sponge cake creation, Food and Feed Research, Vol. 45, No. 2, pp. 149 - 157, 2018

• Biochemical changes in myofibrillar and sarcoplasmatic meat proteins at different freezing rates (2019)

  B. Bodiroga, L. Vasiljević, D. Vujadinović, D. Savanović, V. Tomović, Biochemical changes in myofibrillar and sarcoplasmatic meat proteins at different freezing rates, JOURNAL OF ENGINEERING AND PROCESSING MANAGEMENT, Vol. 11, No. 2, pp. 117 - 122, 2019

• THERMAL ANALYSIS OF FOOD PRODUCTS USING DIFFERENTIAL SCANNING CALORIMETRY (DSC) (2019)

  R. Grujić, D. Savanović, THERMAL ANALYSIS OF FOOD PRODUCTS USING DIFFERENTIAL SCANNING CALORIMETRY (DSC), CONTEMPORARY MATERIALS, Vol. 10, No. 2, pp. 175 - 181, 2019

• Effects of non-meat proteins on the quality of fermented sausages (2020)

  А. Велемир, С. Мандић, Г. Вучић, D. Savanović, Effects of non-meat proteins on the quality of fermented sausages, Foods and Raw Materials, Vol. 8, No. 2, pp. 259 - 267, 2020

• EFFECT OF INCORPORATION OF THE PLANT EXTRACTS IN NATURAL CASING ON THE COLOR OF FERMENTED SAUSAGES (2022)

  А. Велемир, С. Мандић, D. Savanović, EFFECT OF INCORPORATION OF THE PLANT EXTRACTS IN NATURAL CASING ON THE COLOR OF FERMENTED SAUSAGES, Journal of Chemists, Technologists and Environmentalists, Vol. 3, No. 1, pp. 20 - 26, 2022

• Antioxidant potential of essential oils in fresh turkey sausages (2023)

  B. Šojić, B. Pavlić, V. Tomović, P. Ikonić, T. Peulić, S. Vidaković, A. Gnip, M. Županjac, D. Savanović, S. Škaljac, M. Jokanović, Antioxidant potential of essential oils in fresh turkey sausages, FLEISCHWIRTSCHAFT, No. 4, pp. 90 - 94, 2023

• Isolation, Bioactive Potential, and Application of Essential Oils and Terpenoid-Rich Extracts as Effective Antioxidant and Antimicrobial Agents in Meat and Meat Products (2023-03)

  B. Šojić, S. Milošević, D. Savanović, Z. Zeković, V. Tomović, B. Pavlić, Isolation, Bioactive Potential, and Application of Essential Oils and Terpenoid-Rich Extracts as Effective Antioxidant and Antimicrobial Agents in Meat and Meat Products, MOLECULES: A JOURNAL OF SYNTHETIC ORGANIC AND NATURAL PRODUCT CHEMISTRY, Vol. 28, No. 5, pp. 1 - 22, Mar, 2023

• Квантитативна анализа ризика у току развоја HACCP Plana (2005)

  R. Grujić, R. Radovanović, D. Savanović, Квантитативна анализа ризика у току развоја HACCP Plana, Зборник кратких садржаја, pp. 8 - 10, 2005

• Физичко-хемијска и сензорна својства ливадског меда произведеног у Босни и Херцеговини (2008)

  С. Драгић, С. Грујић, D. Savanović, Физичко-хемијска и сензорна својства ливадског меда произведеног у Босни и Херцеговини, Зборник апстракта, 2008

• Differential scanning calorimetry analysis of frozen pork meat (2016)

  D. Savanović, R. Grujić, S. Rakita, V. Gojković, D. Vujadinović, Differential scanning calorimetry analysis of frozen pork meat, In Proceedings of XI Conference of Chemists, Technologists and Environmentalists of Republic of Srpska, University of Banja Luka, Faculty of Technology, pp. 285 - 294, 2016

• Sadržaj histamina u komercijalnim prehrambenim proizvodima na tržištu Republike Srpske/Bosne i Hercegovine (2016)

  V. Gojković, D. Savanović, D. Vujadinović, M. Vukić, R. Grujić, Sadržaj histamina u komercijalnim prehrambenim proizvodima na tržištu Republike Srpske/Bosne i Hercegovine, In Proceedings of XI Conference of Chemists, Technologists and Environmentalists of Republic of Srpska, University of Banja Luka, Faculty of Technology, pp. 300 - 307, 2016

• Испитивање квалитета новог прехрамбеног производа - сланих штапића са маком (2016)

  Л. Василишин, Н. Лакић, С. Грујић, М. Чоловић, D. Savanović, Испитивање квалитета новог прехрамбеног производа - сланих штапића са маком, XI Conference of Chemists, Technologists and Environmentalists of Republic of Srpska, Proceedings, pp. 390 - 398, 2016

• HACCP план као дио система управљања безбједношћу хране у производњи ферментисаних производа од млијека. (2017)

  D. Savanović, B. Novaković, D. Močević, HACCP план као дио система управљања безбједношћу хране у производњи ферментисаних производа од млијека., In Proceedings of V International Congress “Engineering, Environment and Materials in Processing Industry”, At Jahorina, 15-17.03.2017. Bosnia and Herzegovina, pp. 1714 - 1728, 2017

• CHANGE IN FUNCTIONAL AND SENSORY PROPERTIES OF ORGANIC SAUSAGES DUE TO THE REPLACE OF PHOSPHATE SALTS WITH NATURAL TEXTURAL MODIFIERS (2017-10)

  D. Vujadinović, R. Grujić, V. Tomović, D. Savanović, V. Gojković, M. Vukić, CHANGE IN FUNCTIONAL AND SENSORY PROPERTIES OF ORGANIC SAUSAGES DUE TO THE REPLACE OF PHOSPHATE SALTS WITH NATURAL TEXTURAL MODIFIERS, BOOK OF ABSTRACTS, Oct, 2017

• THE INFLUENCE OF FREEZING RATE AND METHODS OF THERMAL PROCESSING ON THE TECHNOLOGICAL AND SENSORY PROPERTIES OF MEAT (2017-10)

  R. Grujić, D. Savanović, V. Gojković, D. Vujadinović, M. Vukić, Ž. Vučetić, THE INFLUENCE OF FREEZING RATE AND METHODS OF THERMAL PROCESSING ON THE TECHNOLOGICAL AND SENSORY PROPERTIES OF MEAT, BOOK OF ABSTRACTS, Oct, 2017

• CHANGE IN FUNCTIONAL AND SENSORY PROPERTIES OF ORGANIC SAUSAGES DUE TO THE REPLACE OF PHOSPHATE SALTS WITH NATURAL TEXTURAL MODIFIERS (2017-10)

  D. Vujadinović, R. Grujić, V. Tomović, M. Vukić, D. Savanović, V. Gojković, CHANGE IN FUNCTIONAL AND SENSORY PROPERTIES OF ORGANIC SAUSAGES DUE TO THE REPLACE OF PHOSPHATE SALTS WITH NATURAL TEXTURAL MODIFIERS, PROCEEDINGS, pp. 15 - 24, Oct, 2017