Уноси

• UTICAJ TEHNOLOŠKIH POSTUPAKA MLJEVENJAPŠENICE NA SVOJSTVA I KVALITET TIPSKIH INAMJENSKIH BRAŠNA (2022)

• Impact of Drying Methods on Phenolic Composition and Bioactivity of Celery, Parsley, and Turmeric—Chemometric Approach (2024-10)

  S. Latinović, L. Vasilišin, L. Pezo, N. Lakić-Karalić, D. Cvetković, A. Ranitović, S. Brunet, T. Cvanić, J. Vulić, Impact of Drying Methods on Phenolic Composition and Bioactivity of Celery, Parsley, and Turmeric—Chemometric Approach, Foods, Vol. 13, No. 21, Oct, 2024

• 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

• Relationship between the test weight and some physical and chemical properties of the wheat kernel (2021)

  N. Lakić, L. Vasilišin, G. Vučić, Relationship between the test weight and some physical and chemical properties of the wheat kernel, Agro-knowledge Journal, Vol. 22, No. 4, pp. 137 - 148, 2021