Уноси

• Opasnosti od mikološke i mikotoksikloške kontaminacije u pogonu za proizvodnju kolača (2009)

  S. Mandić, R. Grujić, R. Radanović, N. Marjanović, Lj. Petrović, N. Džinić, LJ. Topalić-Trivunović, S. Stojković, A. Gajić, Opasnosti od mikološke i mikotoksikloške kontaminacije u pogonu za proizvodnju kolača, Glasnik hemičara, tehnologa i ekologa Republike Srpske, No. 1, pp. 167 - 173, 2009

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

  N. Džinić, M. Jokanović, B. Odžaković, S. Grujić, Kvalitet crne kafe koja se priprema i konzumira na tradicionalan način, JOURNAL OF ENGINEERING AND PROCESSING MANAGEMENT, Vol. 5, No. 1, pp. 113 - 126, 2013

• Sensory and physico-chemical evaluation of commercial coffees consumed in Banja Luka (Bosnia and Herzegovina) – Part 1 (2015-08)

  B. Odžaković, N. Džinić, S. Grujić, S. Kravić, M. Jokanović, Sensory and physico-chemical evaluation of commercial coffees consumed in Banja Luka (Bosnia and Herzegovina) – Part 1, Agro FOOD Indusrty Hi Tech, Vol. 26, No. 4, pp. 52 - 55, Aug, 2015

• Sensory and physico-chemical evaluation of commercial coffees consumed in Banja Luka (Bosnia and Herzegovina) – Part 2* (2015-10)

  B. Odžaković, N. Džinić, S. Grujić, S. Kravić, M. Jokanović, Sensory and physico-chemical evaluation of commercial coffees consumed in Banja Luka (Bosnia and Herzegovina) – Part 2*, AGRO FOOD INDUSTRY HI-TECH, Vol. 26, No. 5, pp. 60 - 63, Oct, 2015

• Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes. (2016-12)

  B. Odžaković, N. Džinić, Z. Kukrić, S. Grujić, Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes., Acta Sci. Pol. Technol. Aliment., , Vol. 15, No. 4, pp. 409 - 417, Dec, 2016

• Nutritivni kvalitet komercijalnih mješavina Arabika i Robusta kafe./ Nutritive Quality of Commercial Blends of Arabica and Robusta Coffee. (2018-12)

  B. Odžaković, N. Džinić, S. Kravić, M. Jokanović, S. Grujić, Nutritivni kvalitet komercijalnih mješavina Arabika i Robusta kafe./ Nutritive Quality of Commercial Blends of Arabica and Robusta Coffee., Glasnik hemičara, tehnologa i ekologa Republike Srpske, No. 14, pp. 31 - 37, Dec, 2018

• The influence of roasting temperature on the physical properties of Arabica and Robusta coffee. (2019)

  B. Odžaković, N. Džinić, S. Grujić, M. Jokanović, The influence of roasting temperature on the physical properties of Arabica and Robusta coffee., ACTA PERIODICA TECHNOLOGICA - APTEFF, Vol. 50, pp. 172 - 178, 2019

• Effect of caraway essential oil on pork cooked sausage quality (2016)

  B. Šojić, V. Tomović, N. Džinić, J. Savanović, D. Savanović, Effect of caraway essential oil on pork cooked sausage quality, In Proceedings of XI Conference of Chemists, Technologists and Environmentalists of Republic of Srpska, University of Banja Luka, Faculty of Technology, 2016

• Bioaktivne komponente i antioksidativna aktivnost Robusta kafe (2017-03)

  B. Odžaković, N. Džinić, Z. Kukrić, S. Grujić, Bioaktivne komponente i antioksidativna aktivnost Robusta kafe, In proceeding of V International Congress “Engineering, Environment and Materials in Processing Industry”, At Jahorina, 15-17.03.2017. Bosnia and Herzegovina, pp. 1293 - 1307, Mar, 2017

• Prihvatljivost kvaliteta napitka crne kafe ocjenjena metodom rangiranja (2017-03)

  B. Odžaković, N. Džinić, S. Grujić, Prihvatljivost kvaliteta napitka crne kafe ocjenjena metodom rangiranja, In proceeding of V International Congress “Engineering, Environment and Materials in Processing Industry”, At Jahorina, 15-17.03.2017. Bosnia and Herzegovina, pp. 671 - 681, Mar, 2017