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APPLICATION OF FUZZY LOGIC FOR DETERMINATION OF OPTIMAL NUMBER OF EVALUATORS FOR DESCRIPTIVE SENSORY ANALYSIS (2022-06)

I. Grujić, S. Grujić, B. Odžaković, APPLICATION OF FUZZY LOGIC FOR DETERMINATION OF OPTIMAL NUMBER OF EVALUATORS FOR DESCRIPTIVE SENSORY ANALYSIS, Journal of Hygienic Engineering and Design, Vol. 39, pp. 176 - 184, Jun, 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

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

Effect of wholegrain buckwheat flour addition on chemical composition and sensory quality of nutritive enriched wheat scones. (2023-12)

N. Lakić-Karalić, L. Vasilišin, S. Grujić, B. Odžaković, T. Marić, Effect of wholegrain buckwheat flour addition on chemical composition and sensory quality of nutritive enriched wheat scones., Journal of Chemists, Technologists and Environmentalists, Vol. 4, No. 1, pp. 1 - 6, Dec, 2023

Effect of formulation variables on sensory quality of thermo-reversible fruit filling for frozen semi-finished bakery products: modelling and optimization (2022-12)

S. Grujić, B. Odžaković, G. Atelj, Effect of formulation variables on sensory quality of thermo-reversible fruit filling for frozen semi-finished bakery products: modelling and optimization, JOURNAL OF ENGINEERING AND PROCESSING MANAGEMENT, Vol. 14, No. 2, pp. 46 - 56, Dec, 2022

Application of Edible Films and Coatings in Food Production. In: Pellicer E. et al. (eds) Advances in Applications of Industrial Biomaterials. pp. 121-138 (2017)

M. Vukić, S. Grujić, B. Odžaković, Application of Edible Films and Coatings in Food Production. In: Pellicer E. et al. (eds) Advances in Applications of Industrial Biomaterials. pp. 121-138, Springer, Cham., 2017

Deskriptivna senzorna analiza kao alat za upravljanje kvalitetom prehrambenih proizvoda (2009)

S. Grujić, R. Grujić, B. Odžaković, D. Savanović, V. Savanović, Deskriptivna senzorna analiza kao alat za upravljanje kvalitetom prehrambenih proizvoda, Hrana i ishrana, Vol. 50, No. 1-2, pp. 9 - 13, 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

Poboljšanje kvaliteta barenih kobasica primjenom deskriptivne senzorne analize. (2009)

S. Grujić, R. Grujić, D. Savanović, B. Odžaković, D. Glavaš, Poboljšanje kvaliteta barenih kobasica primjenom deskriptivne senzorne analize., Glasnik hemičara, tehnologa i ekologa Republike Srpske, No. 2, pp. 67 - 72, 2009

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

THE POTENTIAL BIOACTIVITY OF THE WILD GROWN ROSEHIP (Rosa canina L.) AND POMEGRANATE (Punica granatum L.) (2020)

S. Latinović, M. Brkljača, M. Vujasin, Z. Kukrić, B. Odžaković, THE POTENTIAL BIOACTIVITY OF THE WILD GROWN ROSEHIP (Rosa canina L.) AND POMEGRANATE (Punica granatum L.), Advanced technologies, Vol. 9, No. 2, pp. 14 - 18, 2020

Quality of energy-reduced muffin produced with whole-grain wheat flour, safe for diabetics’ nutrition. (2020-12)

S. Grujić, B. Odžaković, S. Božić, Quality of energy-reduced muffin produced with whole-grain wheat flour, safe for diabetics’ nutrition., Journal of Chemists, Technologists and Environmentalists, Vol. 1, No. 1, pp. 41 - 53, Dec, 2020

Uticaj prehrambenih aditiva na formiranje i stabilnost boje barenih kobasica (2009)

R. Grujić, S. Grujić, D. Savanović, B. Odžaković, N. Rađenović, Uticaj prehrambenih aditiva na formiranje i stabilnost boje barenih kobasica, Zbornik radova VIII Simpozijum „Savremene tehnologije i privredni razvoj“, Leskovac, Srbija, pp. 28 - 35, 2009