Items · Publications of University of Banja Luka

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)

S. Mandić, D. Savanović, A. Velemir, 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)

A. Velemir, S. Mandić, G. Vučić, 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)

A. Velemir, S. Mandić, 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

Kvantitativna analiza rizika u toku razvoja HACCP Plana (2005)

R. Grujić, R. Radovanović, D. Savanović, Kvantitativna analiza rizika u toku razvoja HACCP Plana, Zbornik kratkih sadržaja, pp. 8 - 10, 2005

Fizičko-hemijska i senzorna svojstva livadskog meda proizvedenog u Bosni i Hercegovini (2008)

S. Dragić, S. Grujić, D. Savanović, Fizičko-hemijska i senzorna svojstva livadskog meda proizvedenog u Bosni i Hercegovini, Zbornik apstrakta, 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

Ispitivanje kvaliteta novog prehrambenog proizvoda - slanih štapića sa makom (2016)

L. Vasilišin, N. Lakić, S. Grujić, M. Čolović, D. Savanović, Ispitivanje kvaliteta novog prehrambenog proizvoda - slanih štapića sa makom, XI Conference of Chemists, Technologists and Environmentalists of Republic of Srpska, Proceedings, pp. 390 - 398, 2016

HACCP plan kao dio sistema upravljanja bezbjednošću hrane u proizvodnji fermentisanih proizvoda od mlijeka. (2017)

D. Savanović, B. Novaković, D. Močević, HACCP plan kao dio sistema upravljanja bezbjednošću hrane u proizvodnji fermentisanih proizvoda od mlijeka., 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