Unosi

• UTICAJ POSTUPAKA ODMRZAVANJA NA PROMJENU BOJE SVINJSKOG MESA (M. Longissimus dorsi) (2018)

  D. Savanović, R. Grujić, J. Savanović, UTICAJ POSTUPAKA ODMRZAVANJA NA PROMJENU BOJE SVINJSKOG MESA (M. Longissimus dorsi), XII SAVJETOVANJE HEMIČARA, TEHNOLOGA I EKOLOGA REPUBLIKE SRPSKE, Zbornik radova, pp. 384 - 392, 2018

• Analysis of vegetable proteins by capillary gel electrophoresis (CGE) (2020)

  D. Savanović, R. Grujić, J. Savanović, Analysis of vegetable proteins by capillary gel electrophoresis (CGE), Proceedings of the XI International Scientific Agricultural Symposium “Agrosym 2020”, pp. 94 - 99, 2020

• Influence of coagulation conditions on the content of fatty acids in acid-coagulated cheeses. (2020)

  D. Savanović, A. Velemir, S. Mandić, N. Ritan, J. Savanović, Influence of coagulation conditions on the content of fatty acids in acid-coagulated cheeses., Proceedings of the XI International Scientific Agricultural Symposium “Agrosym 2020”, pp. 100 - 106, 2020

• Effect of partial replacement of sodium chloride with potassium chloride on the properties of acid-coagulated cheeses (2020)

  D. Savanović, D. Strugalović, A. Velemir, S. Mandić, J. Savanović, Effect of partial replacement of sodium chloride with potassium chloride on the properties of acid-coagulated cheeses, XIII CONFERENCE OF CHEMISTS, TECHNOLOGISTS AND ENVIRONMENTALISTS OF REPUBLIC OF SRPSKA, BOOK OF PROCEEDINGS, pp. 111 - 121, 2020

• SENSORY PROPERTIES OF CHEESES OBTAINED BY DIFFERENT PROCESSES HEAT-ACID COAGULATION OF MILK (2021)

  D. Savanović, A. Velemir, J. Savanović, N. Ritan, SENSORY PROPERTIES OF CHEESES OBTAINED BY DIFFERENT PROCESSES HEAT-ACID COAGULATION OF MILK, Proceedings of the XII International Scientific Agricultural Symposium “Agrosym 2021”, pp. 1041 - 1046, 2021

• EFFECT OF THAWING METHODS ON THE PHYSICO-CHEMICAL PROPERTIES OF TURKEY MEAT (2021)

  D. Savanović, S. Mandić, G. Vučić, A. Velemir, J. Savanović, N. Tešanović, EFFECT OF THAWING METHODS ON THE PHYSICO-CHEMICAL PROPERTIES OF TURKEY MEAT, Proceedings of the XII International Scientific Agricultural Symposium “Agrosym 2021”, pp. 1034 - 1040, 2021

• EFFECT OF MILK FAT CONTENT ON THE QUALITY CHARACTERISTICS OF FRESH CHEESE (2021-06)

  D. Savanović, A. Velemir, J. Savanović, B. Dmitrović, EFFECT OF MILK FAT CONTENT ON THE QUALITY CHARACTERISTICS OF FRESH CHEESE, PROCEEDINGS of X INTERNATIONAL CONFERENCE OF SOCIAL AND TECHNOLOGICAL DEVELOPMENT, pp. 620 - 628, Jun, 2021

• INFLUENCE OF COAGULATION CONDITIONS ON THE MINERAL COMPOSITION OF ACID-COAGULATING CHEESES (2021-06)

  D. Savanović, A. Velemir, N. Ritan, J. Savanović, INFLUENCE OF COAGULATION CONDITIONS ON THE MINERAL COMPOSITION OF ACID-COAGULATING CHEESES, PROCEEDINGS of X INTERNATIONAL CONFERENCE OF SOCIAL AND TECHNOLOGICAL DEVELOPMENT, pp. 629 - 636, Jun, 2021

• INFLUENCE OF ADDITION OF SELECTED SPICES ON MINERAL COMPOSITION OF FRESH CREAM CHEESE (2022-06)

  D. Savanović, A. Velemir, A. Savić, J. Savanović, J. Sekulić, INFLUENCE OF ADDITION OF SELECTED SPICES ON MINERAL COMPOSITION OF FRESH CREAM CHEESE, PROCEEDINGS of XI INTERNATIONAL CONFERENCE ON SOCIAL AND TECHNOLOGICAL DEVELOPMENT, pp. 547 - 554, Jun, 2022

• PROIZVODNJA SVJEŽEG SIRA POSTUPKOM TOPLOTNO-KISELINSKE KOAGULACIJE MLIJEKA (2022-06)

  D. Savanović, A. Velemir, J. Savanović, A. Savić, T. Smiljić, PROIZVODNJA SVJEŽEG SIRA POSTUPKOM TOPLOTNO-KISELINSKE KOAGULACIJE MLIJEKA, PROCEEDINGS of XI INTERNATIONAL CONFERENCE ON SOCIAL AND TECHNOLOGICAL DEVELOPMENT, pp. 555 - 564, Jun, 2022

• THE EFFECT OF WILD THYME BY-PRODUCT EXTRACTS ON THE OXIDATIVE STABILITY OF COOKED HAMS WITH REDUCED LEVEL OF SODIUM NITRITE (2022-10)

  J. Savanović, B. Šojić, D. Savanović, B. Pavlić, V. Tomović, S. Škaljac, M. Jokanović, THE EFFECT OF WILD THYME BY-PRODUCT EXTRACTS ON THE OXIDATIVE STABILITY OF COOKED HAMS WITH REDUCED LEVEL OF SODIUM NITRITE, XIV CONFERENCE OF CHEMISTS, TECHNOLOGISTS AND ENVIRONMENTALISTS OF REPUBLIC OF SRPSKA, BOOK OF ABSTRACTS, pp. 109 - 110, Oct, 2022

• Content of macro - and microelements in cheeses produced with the addition of different spices (2022-10)

  D. Savanović, A. Velemir, J. Savanović, J. Sekulić, Content of macro - and microelements in cheeses produced with the addition of different spices, XIV CONFERENCE OF CHEMISTS, TECHNOLOGISTS AND ENVIRONMENTALISTS OF REPUBLIC OF SRPSKA, BOOK OF ABSTRACTS, Oct, 2022

• Possibilities of production of fresh cream cheese in semiindustrial conditions (2022-10)

  D. Savanović, J. Savanović, A. Velemir, D. Arsenić, Possibilities of production of fresh cream cheese in semiindustrial conditions, XIV CONFERENCE OF CHEMISTS, TECHNOLOGISTS AND ENVIRONMENTALISTS OF REPUBLIC OF SRPSKA, Book of abstracts, Oct, 2022

• Senzorna analiza kao alat za razvoj novih proizvoda (2009)

  S. Grujić, D. Savanović, B. Odžaković, B. Vranješ, D. Popara, Senzorna analiza kao alat za razvoj novih proizvoda, Glasnik hemičara, tehnologa i ekologa Republike Srpske, No. 1, pp. 151 - 157, 2009

• Uticaj odabranih sastojaka i prehrambenih aditiva na poboljšanje senzornih svojstava peciva (2009)

  S. Grujić, D. Savanović, B. Odžaković, O. Šavija, D. Popara, Uticaj odabranih sastojaka i prehrambenih aditiva na poboljšanje senzornih svojstava peciva, Glasnik hemičara, tehnologa i ekologa Republike Srpske, No. 1, pp. 159 - 165, 2009

• Uticaj odabranih aditiva na poboljšanje kvaliteta i stabilnosti boje fino usitnjenih barenih kobasica od pilećeg mesa (2009)

  S. Grujić, R. Grujić, D. Savanović, B. Odžaković, M. Dejanović, Uticaj odabranih aditiva na poboljšanje kvaliteta i stabilnosti boje fino usitnjenih barenih kobasica od pilećeg mesa, Tehnologija mesa , Vol. 50, No. 3-4, pp. 232 - 237, 2009

• Poboljšanje konzistencije i stabilnosti fino usitnjenih barenih kobasica od svinjskog mesa dodatkom emulgatora i stabilizatora (2010)

  S. Grujić, R. Grujić, D. Savanović, B. Odžaković, N. Rađenović, Poboljšanje konzistencije i stabilnosti fino usitnjenih barenih kobasica od svinjskog mesa dodatkom emulgatora i stabilizatora, Tehnologija mesa , Vol. 51, No. 1, pp. 60 - 65, 2010

• Uticaj pakovanja u modifikovanoj atmosferi na senzorni kvalitet kolača (2005)

  S. Grujić, M. Šolaja, D. Savanović, Uticaj pakovanja u modifikovanoj atmosferi na senzorni kvalitet kolača, Zbornik radova, VI Simpozijum “Savremene tehnologije i privredni razvoj”, Leskovac, SiCG, pp. 116 - 125, 2005

• Razvoj i primjena referentne skale za senzornu ocjenu kvaliteta voćnog želea. (2007)

  S. Grujić, K. Plavšić, D. Savanović, Razvoj i primjena referentne skale za senzornu ocjenu kvaliteta voćnog želea., Zbornik radova, I međunarodni kongres TEHNOLOGIJA, KVALITET I BEZBEDNOST HRANE. I simpozijum BIOTEHNOLOGIJA I MIKROBIOLOGIJA HRANE. Novi Sad, Srbija, 236-242., 2007

• Deskriptivna senzorna analiza fino usitnjenih kobasica sa svinjskim mesom tipa „Parizer“. (2008)

  D. Savanović, S. Grujić, Deskriptivna senzorna analiza fino usitnjenih kobasica sa svinjskim mesom tipa „Parizer“., Zbornik radova, Drugi međunarodni kongres „Ekologija, zdravlje, rad, sport“, Banja Luka, Bosna i Hercegovina, 2:, pp. 142 - 147, 2008