Уноси

• Senzorna ocjena kvaliteta i prihvatljivosti napitaka biljnog čaja od lista mente (Mentha piperita L.). (2013-03)

  S. Grujić, T. Bijelić, B. Odžaković, D. Savanović, Senzorna ocjena kvaliteta i prihvatljivosti napitaka biljnog čaja od lista mente (Mentha piperita L.)., In Proceedings of The Second Scientific – Professional Conference Jahorina Business Days of: Entrepreneurship, Gastronomy and Tourism, JBD - EGT – 2013. organized by Faculty of Economics University of East Sarajevo, 5-9.03.2013, Jahorina, BA, pp. 551 - 565, Mar, 2013

• Стабилност витамина у храни током прераде и складиштења (2014)

  Р. Грујић, С. Грујић, Ж. Maрјановић-Балабан, Љ. Васиљевић, Стабилност витамина у храни током прераде и складиштења, Зборник радова, рад по позиву, 2014

• Methodology for new product development on the example of gel with specific purpose (2014-10)

  S. Grujić, B. Odžaković, B. Stanković, Methodology for new product development on the example of gel with specific purpose, Proceedings of II International Congress Food Technology Quality and Safety, 28-30.10.2014. Novi Sad, Serbia, pp. 319 - 324, Oct, 2014

• Sensory analysis as a tool in the new food product development. (2014-10)

  S. Grujić, B. Odžaković, M. Ciganović, Sensory analysis as a tool in the new food product development., Proceedings of II International Congress Food Technology Quality and Safety, 28-30.10.2014. Novi Sad, Serbia, pp. 325 - 330, Oct, 2014

• 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

• Ispitivanje kvaliteta novog prehrambenog proizvoda - slanih štapića sa makom./ Investigations of the new food product’s quality - Salty sticks with poppy seeds. (2016-11)

  L. Vasilišin, N. Lakić, S. Grujić, M. Čolović, D. Savanović, Ispitivanje kvaliteta novog prehrambenog proizvoda - slanih štapića sa makom./ Investigations of the new food product’s quality - Salty sticks with poppy seeds., In Proceedings of XI Conference of Chemists, Technologists and Environmentalists of Republic of Srpska, University of Banja Luka, Faculty of Technology, pp. 390 - 398, 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

• Intervalne skale za kvantitativnu senzornu ocjenu kvaliteta boje crvenih vina./ Interval scales for quantitative sensory evaluation of red wine colour quality. (2019-10)

  M. Stojković, S. Grujić, A. Savić, Intervalne skale za kvantitativnu senzornu ocjenu kvaliteta boje crvenih vina./ Interval scales for quantitative sensory evaluation of red wine colour quality., Zbornik radova, 2. naučno-stručna konferencija ‚‚Kongres studenata tehnoloških fakulteta“,, pp. 64 - 72, Oct, 2019

• Razvoj proizvoda sa smanjenim sadržajem šećera kao doprinos industrije kvalitetu ishrane potrošača./ Development of products with reduced sugar content as industry contribution to quality of consumers’ nutrition. (2019-10)

  K. Vignjević, S. Grujić, Razvoj proizvoda sa smanjenim sadržajem šećera kao doprinos industrije kvalitetu ishrane potrošača./ Development of products with reduced sugar content as industry contribution to quality of consumers’ nutrition., Zbornik radova, 2. naučno-stručna konferencija ‚‚Kongres studenata tehnoloških fakulteta“, pp. 73 - 94, Oct, 2019

• 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

• Identifying Factors Influencing Consumers Preference for Healthy Nutrition and Food Products with Improved Nutritive Quality (2022-09)

  S. Grujić, M. Grujčić, Identifying Factors Influencing Consumers Preference for Healthy Nutrition and Food Products with Improved Nutritive Quality, CEFood Congress Book, Sep, 2022

• Identifying Factors Influencing Consumers’ Preference for Healthy Diet and Food Products with Improved Nutritive Quality (2022-09)

  S. Grujić, M. Grujčić, Identifying Factors Influencing Consumers’ Preference for Healthy Diet and Food Products with Improved Nutritive Quality, 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

• 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

• Производња и квалитет меда (2025)

  G. Mirjanić, С. Грујић, Производња и квалитет меда, Универзитет у Бања Луци, Пољопривредни факултет Бања Лука, 2025

• Квалитет и аутентичност прехрамбених производа: Мед из западног дијела Републике Српске (2003-04)

  С. Грујић, Г. Вучић, G. Mirjanić, З. Гаврић, Квалитет и аутентичност прехрамбених производа: Мед из западног дијела Републике Српске, Зборник извода радова, pp. 18 - 18, Apr, 2003

• 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

• Testing of chemical composittion of wild berries. (2012)

  Ж. Maрјановић-Балабан, С. Грујић, М. Јашић, Д. Вујадиновић, Testing of chemical composittion of wild berries., pp. 154 - 160, 2012

• Антиоксидативни капацитет бобичавог воћа (2012)

  С. Грујић, Ж. Maрјановић-Балабан, М. Јашић, Антиоксидативни капацитет бобичавог воћа, Зборник сажетака и радова са петог међународног симпозијума Храном до здравља, pp. 47 - 53, 2012