Уноси

• Gliadin analysis by reversed-phase high performance liquid chromatography (2019-12)

  V. Gojković Cvjetković, R. Grujić, Ž. Marjanović-Balaban, L. Stanojević, J. Stanojević, M. Cakić, Gliadin analysis by reversed-phase high performance liquid chromatography, Advanced technologies, pp. 30 - 36, Dec, 2019

• Quality Testing of Industrially Produced Essential Oil of Fir (Abies alba L.) from the Republic of Srpska (2020)

  Ž. Marjanović-Balaban, V. Gojković Cvjetković, L. Stanojević, J. Stanojević, L. Nikolić, B. Danilović, Quality Testing of Industrially Produced Essential Oil of Fir (Abies alba L.) from the Republic of Srpska, JOURNAL OF ESSENTIAL OIL BEARING PLANTS, Vol. 23, No. 0976-5026, pp. 503 - 513, 2020

• The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat (2020)

  D. Savanović, R. Grujić, J. Savanović, A. Torbica, J. Tomić, V. Gojković-Cvetković, The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat, Journal of Chemists, Technologists and Environmentalists, Vol. 1, No. 1, pp. 34 - 40, 2020

• Study of the Influence of Solvent and Column Temperature on the Separation Effectiveness of LMW Glutenins by RP-HPLC (2020)

  V. Gojković Cvjetković, R. Grujić, Ž. Marjanović-Balaban, D. Rajić, Study of the Influence of Solvent and Column Temperature on the Separation Effectiveness of LMW Glutenins by RP-HPLC, Quality of Life, pp. 84 - 93, 2020

• Separation of gliadins from wheat flour by capillary gel electrophoresis: optimal conditiona (2020)

  R. Grujić, V. Gojković Cvjetković, Ž. Marjanović-Balaban, Separation of gliadins from wheat flour by capillary gel electrophoresis: optimal conditiona, Foods and Raw Materials, Vol. 8, pp. 411 - 421, 2020

• Investigation of the effect of cold atmospheric plasma on gliadins and glutenins extracted from wheat flour samples (2021)

  V. Gojković Cvjetković, Ž. Marjanović-Balaban, D. Vujadinović, M. Vukić, D. Rajić, Investigation of the effect of cold atmospheric plasma on gliadins and glutenins extracted from wheat flour samples, JOURNAL OF FOOD PROCESSING AND PRESERVATION, pp. 1 - 11, 2021

• Gliadin proteins from wheat flour:the optimal determination conditions by ELISA (2021)

  Ž. Marjanović-Balaban, V. Gojković Cvjetković, R. Grujić, Gliadin proteins from wheat flour:the optimal determination conditions by ELISA, Foods and Raw Materials, Vol. 9, No. 2, pp. 364 - 370, 2021

• The effect of the duration of separation and wavelengths of absorbances measurement on the effectiveness of electrophoretic separation of gliadins by GCE (2022)

  V. Gojković Cvjetković, R. Grujić, Ž. Marjanović-Balaban, The effect of the duration of separation and wavelengths of absorbances measurement on the effectiveness of electrophoretic separation of gliadins by GCE, Journal of Hygienic Engineering and Design, Vol. 38, pp. 75 - 82, 2022

• 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

• DETERMINATION OF GLUTEN CONTENT IN FOOD PRODUCTS DECLARED AS GLUTEN AND GLUTEN ¸¸FREE¸¸ (2017)

  V. Gojković, Ž. Marjanović-Balaban, M. Vukić, D. Vujadinović, B. Bodiroga, M. Ivanović, R. Grujić, DETERMINATION OF GLUTEN CONTENT IN FOOD PRODUCTS DECLARED AS GLUTEN AND GLUTEN ¸¸FREE¸¸, PROCEEDINGS, pp. 359 - 372, 2017

• HEMIJSKA ANALIZA OPŠTIH KARAKTERISTIKA I SADRŽAJA TEŠKIH METALA U ZELENOM ČAJU I BILJNIM INFUZ ČAJEVIMA (2017)

  S. Šehovac, V. Gojković, Ž. Marjanović-Balaban, HEMIJSKA ANALIZA OPŠTIH KARAKTERISTIKA I SADRŽAJA TEŠKIH METALA U ZELENOM ČAJU I BILJNIM INFUZ ČAJEVIMA, KNJIGA RADOVA, pp. 1246 - 1255, 2017

• Determination of the Composition of Gliadins and Glutenins by Capillary Electrophoresis (2017)

  V. Gojković, Ž. Marjanović-Balaban, R. Grujić, Lj. Stanojević, M. Cakić, Determination of the Composition of Gliadins and Glutenins by Capillary Electrophoresis, Zbornik radova XII Simpozijum Savremene tehnologije i privredni razvoj, pp. 48 - 55, 2017

• Chemical Analysis of General Characteristics and Content of Heavy Metals in Green and Herbal Tea Infusions (2017)

  S. Šehovac, V. Gojković, Ž. Marjanović-Balaban, Chemical Analysis of General Characteristics and Content of Heavy Metals in Green and Herbal Tea Infusions, Book of Abstracts, pp. 594 - 595, 2017

• Determination of the Composition of Glijadins and Glutenins by Capillary Electrophoresis (2017)

  V. Gojković, Ž. Marjanović-Balaban, R. Grujić, Lj. Stanojević, Determination of the Composition of Glijadins and Glutenins by Capillary Electrophoresis, Book of Abstracts, pp. 75 - 75, 2017

• HEMIJSKA ANALIZA OPŠTIH KARAKTERISTIKA I SADRŽAJA TEŠKIH METALA U ZELENOM I BILJNIM INFUZ ČAJEVIMA (2017)

  S. Šehovac, V. Gojković, Ž. Marjanović-Balaban, HEMIJSKA ANALIZA OPŠTIH KARAKTERISTIKA I SADRŽAJA TEŠKIH METALA U ZELENOM I BILJNIM INFUZ ČAJEVIMA, KNJIGA RADOVA, pp. 1246 - 1255, 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

• APPLICATION OF PULSED LIGHT FOR DECONTAMINATION OF FOOD PACKAGING MATERIALS (2018)

  S. Pelemiš, V. Gojković, D. Savanović, R. Grujić, APPLICATION OF PULSED LIGHT FOR DECONTAMINATION OF FOOD PACKAGING MATERIALS, XII Conference of Chemists, Technologists and Environmentalists of Republic of Srpska, Proceedings, pp. 393 - 397, 2018