Prikaz radova autora "Jovanka Popov Raljić"

Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days

Autori: Jovanka Popov Raljić, J. Laličić-Petronijević, E. Dimić, V. Popov, V. Vujasinović, I. Blešić, M. Portić

Časopis: Hemijska industrija

DOI: 10.2298/HEMIND120903004P

Thermo–mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive

Autori: M. Demin, Jovanka Popov Raljić, J. Laličić-Petronijević, B. Rabrenović, B. Filipčev, O. Šimurina

Časopis: Hemijska industrija

DOI: 10.2298/HEMIND120613091D

Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage

Autori: Jovanka Popov Raljić, J. Mastilović, J. Laličić-Petronijević, Ž. Kevrešan, M. Demin

Časopis: Hemijska industrija

DOI: 10.2298/HEMIND120327047P

Chemical and sensory characteristics of Bunte Deutsche Edelziege and Balkan goat meat

Autori: S. Ivanović, M. Baltić, Jovanka Popov Raljić, B. Pisinov, D. Maslić-Strižak, Z. Stojanović, I. Pavlović

Časopis: AFRICAN JOURNAL OF BIOTECHNOLOGY

DOI: 10.5897/AJB11.2485

Sensory evaluation of pralines containing different honey products

Autori: Jovanka Popov Raljić, J. Laličić-Petronijević, A. Georgijev, V. Popov, M. Mladenović

Časopis: SENSORS

DOI: 10.3390/s100907913.

The effects of nitrogen nutrition and glutenin composition on the gluten quality in wheat genotypes

Autori: V. Đurić, A. Kondić-Šipka, N. Hristov, Jovanka Popov Raljić

Časopis: Chemical Industry and Chemical Engineering Quarterly

DOI: 10.2298/CICEQ090709007D

Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color

Autori: Jovanka Popov Raljić, J. Mastilović, J. Laličić-Petronijević, V. Popov

Časopis: Sensors

DOI: 10.3390/s91108613

Sensory Properties and Color Measurements of Dietary Chocolates with different Composition During Storage for Up to 360 days

Autori: Jovanka Popov Raljić, J. Laličić-Petronijević

Časopis: Sensors

DOI: 10.3390/s90301996

Investigations of bread production with postponed staling applying instrumental measurements of bread crumb color

Autori: Jovanka Popov Raljić, Jasna Mastilović, Jovanka Laličić-Petronijević, Vladimir Popov

Časopis: Sensors

DOI: 10.339/s91108613

Color changes of UHT milk during storage

Autori: Jovanka Popov Raljić, Nada Lakić, Jovanka Laličić-Petronijević, M. Barać, Višnja Sikimić

Časopis: Sensors

DOI: 10.3390/s8095961

Effects of hydrophilic hydrocolloids on dough and bread performance of samples made from frozen doughs

Autori: J. Dodić, D. Pejin, S. Dodić, S. Popov, J. Mastilović, Jovanka Popov Raljić, S. Živanović

Časopis: Journal of Food Science

DOI: 10.1111/j.1750-3841.2007.00337.x

Effects of hydrophilic hydrocolloids on dough and bread performance of samples made from frozen doughs

Autori: Jelena Dodić, Dušanka Pejin, Siniša Dodić, Stevan Popov, Jasna Mastilović, Jovanka Popov Raljić

Časopis: Journal of Food Science

DOI: 10.1111/j.1750-3841.2007.00337.x

Effect of increased nitrogen fertilisation on the breadmaking quality of winter wheat (Triticum aestivum L.)

Autori: V. Đurić, Jovanka Popov Raljić, M. Malešević

Časopis: Romanian biotechnological letters

DOI: 10.25083/rbl

Colour and sensory properties of the mixed edible vegetable oils

Autori: Jovanka Popov Raljić, K. Šmit, A. Živković, I. Lukić

Časopis: Romanian biotechnological letters

Sensory and color characteristics of frozen ready-made sauces

Autori: Jovanka Popov Raljić, Siniša Dodić, Stevan Popov, Jelena Dodić

Časopis: Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408390500436284

Investigation of characteristic colour stability of powdered orange

Autori: Jasna Gvozdenović, Jovanka Popov Raljić, Milivoje Curaković

Časopis: Food Chemistry

DOI: 10.1016/S0308-81460000060-1