Уноси

• 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

• EFFECT OF ROSEMARY EXTRACT AND GREEN TEA EXTRACT ON COLOUR STABILITY AND QUALITY OF FERMENTED SAUSAGE (2014-02)

  D. Savanović, S. Grujić, R. Grujić, J. Savanović, EFFECT OF ROSEMARY EXTRACT AND GREEN TEA EXTRACT ON COLOUR STABILITY AND QUALITY OF FERMENTED SAUSAGE, Electronic Journal of Polish Agricultural Universities EJPAU, Vol. 17, No. 1, pp. 1 - 21, Feb, 2014

• Effect of Antioxidants on the Colour Stability of Fermented Sausage “Sucuk” Type (2014-06)

  D. Savanović, S. Grujić, R. Grujić, J. Savanović, Effect of Antioxidants on the Colour Stability of Fermented Sausage “Sucuk” Type, QUALITY OF LIFE, Vol. 5, No. 1-2, pp. 19 - 32, Jun, 2014

• Uticaj aditiva na formiranje boje u toku zrenja goveđih kobasica (2010)

  D. Savanović, S. Grujić, R. Gajić, J. Savanović, Uticaj aditiva na formiranje boje u toku zrenja goveđih kobasica, Zbornik nerecenziranih radova, XXI Naučno-stručna konferencija poljoprivrede i prehrambene industrije, Neum, BiH, pp. 1302 - 1310, 2010

• Sensory evaluation as tool in quality improvement of boiled chicken sausage. (2012-05)

  D. Savanović, S. Grujić, R. Grujić, J. Savanović, Sensory evaluation as tool in quality improvement of boiled chicken sausage., Proceedings. 6th Central European Congress on Food, CEFood 2012. 23-26. 05. 2012. Novi Sad, Serbia, pp. 1207 - 1212, May, 2012

• Environmental and material flow cost accounting in sausage production. (2012-06)

  R. Grujić, M. Jašić, S. Grujić, D. Savanović, J. Savanović, Environmental and material flow cost accounting in sausage production., 2nd International Symposium on Environmental and Material Flow Management “EMFM 2012“, 07-09. June 2012. Zenica, BA., pp. 65 - 70, Jun, 2012

• Faktori koji utiču na formiranje arome u toku zrenja trajnih kobasica. (Factors influencing aroma formation during dry-fermented sausages ripening). (2013-03)

  D. Savanović, S. Grujić, R. Grujić, J. Savanović, Faktori koji utiču na formiranje arome u toku zrenja trajnih kobasica. (Factors influencing aroma formation during dry-fermented sausages ripening)., In Proceedings of The Second Scientific – Professional Conference Jahorina Business Days of: Entrepreneurship, Gastronomy and Tourism, JBD - EGT – 2013. organized by Faculty of Economics University of East Sarajevo, 5-9.03.2013, Jahorina, BA., pp. 539 - 550, Mar, 2013

• Production of sucuk in industrial conditions. (2015-03)

  J. Savanović, R. Grujić, D. Savanović, S. Grujić, Production of sucuk in industrial conditions., Proceedings of IV International Congress “Engineering, environment and materials in processing industry” At Jahorina, 4-6.03.2015. Bosnia and Herzegovina, pp. 391 - 401, Mar, 2015

• 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

• Unapređenje kvaliteta namirnica rangiranjem senzornih svojstava (2009)

  S. Grujić, R. Grujić, D. Savanović, Б. Оџаковић, D. Glavaš, Unapređenje kvaliteta namirnica rangiranjem senzornih svojstava, Glasnik hemičara, tehnologa i ekologa Republike Srpske, Vol. 2, pp. 73 - 77, 2009

• CONTENT OF MACRO- AND MICROELEMENTS IN CHEESES PRODUCED WITH THE ADDITION OF DIFFERENT SPICES (2023-12)

  D. Savanović, А. Велемир, J. Savanović, J. Sekulić, CONTENT OF MACRO- AND MICROELEMENTS IN CHEESES PRODUCED WITH THE ADDITION OF DIFFERENT SPICES, Journal of Chemists, Technologists and Environmentalists, Vol. 4, No. 1, pp. 7 - 13, Dec, 2023

• Physicochemical properties of cream cheese with the addition of selected spices (2023-06)

  D. Savanović, А. Велемир, J. Savanović, А. Савић, D. Babić, Physicochemical properties of cream cheese with the addition of selected spices, Proceedings of XII INTERNATIONAL CONFERENCE ON SOCIAL AND TECHNOLOGICAL DEVELOPMENT, pp. 396 - 402, Jun, 2023

• Analiza proteina pšenice kapilarnom gel elektroforezom (CGE ) (2018)

  D. Savanović, R. Grujić, A. Torbica, J. Savanović, Analiza proteina pšenice kapilarnom gel elektroforezom (CGE ), Glasnik hemičara, tehnologa i ekologa Republike Srpske, No. 14, pp. 23 - 29, 2018

• Effect of incorporating blackthorn fruit (Prinus spinosa L.) extract in natural casing on quality of Kranjska sausage (2018)

  S. Mandić, D. Savanović, A. Velemir, V. Kalaba, J. Savanović, V. Jokanović, Effect of incorporating blackthorn fruit (Prinus spinosa L.) extract in natural casing on quality of Kranjska sausage, Meat Technology, Vol. 59, No. 2, pp. 80 - 90, 2018

• ANALYSIS OF FROZEN CHICKEN MEAT USING DIFFERENTIAL SCANNING CALORIMETRY (2018)

  D. Savanović, R. Grujić, J. Savanović, С. Мандић, S. Rakita, ANALYSIS OF FROZEN CHICKEN MEAT USING DIFFERENTIAL SCANNING CALORIMETRY, Food and Feed Research, Vol. 45, No. 2, pp. 129 - 137, 2018

• THE INFLUENCE OF THE FREEZING RATE ON THE PHYSICO-CHEMICAL PROPERTIES OF PORK MEAT (M. Longissimus dorsi) (2019)

  D. Savanović, R. Grujić, J. Savanović, THE INFLUENCE OF THE FREEZING RATE ON THE PHYSICO-CHEMICAL PROPERTIES OF PORK MEAT (M. Longissimus dorsi), Acta Periodica Technologica, Vol. 50, pp. 228 - 235, 2019

• 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

• 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

• Утицај смрзавања на квалитет прехрамбених производа. (2017)

  D. Savanović, R. Grujić, С. Мандић, J. Savanović, Утицај смрзавања на квалитет прехрамбених производа., In Proceedings of V International Congress “Engineering, Environment and Materials in Processing Industry”, At Jahorina, 15-17.03.2017. Bosnia and Herzegovina, pp. 565 - 582, 2017

• Effect of scaning rate on melting and crystallization DSC profiles of cooked pork meat (2017)

  D. Savanović, R. Grujić, J. Savanović, S. Rakita, Effect of scaning rate on melting and crystallization DSC profiles of cooked pork meat, In Proceedings of V International Congress “Engineering, Environment and Materials in Processing Industry”, At Jahorina, 15-17.03.2017. Bosnia and Herzegovina, pp. 551 - 564, 2017