Autori: Pestoric Mladenka V
| Naslov | Exploring the Sensory Odor Profile of Sourdough Starter from Ancient Whole-Wheat Flours in the Development of Cookies with Enhanced Quality (Article) |
| Autori | Skrobot Dubravka Maravic Nikola  Hadnadjev Miroslav S Dapcevic-Hadnadjev Tamara Pestoric Mladenka V Tomic Jelena MI
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| Info | FOODS, (2025), vol. 14 br. 4, str. - |
| Projekat | Ministry of Science, Technological Development and Innovation, Republic of Serbia; [451-03-136/2025-03/200222] |
| Ispravka | Web of Science Članak Elečas Rang časopisa |
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| Naslov | Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation (Article) |
| Autori | Maravic Nikola Pajin Biljana S Hadnadjev Miroslav S Dapcevic-Hadnadjev Tamara Pestoric Mladenka V Skrobot Dubravka Tomic Jelena MI
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| Info | FOODS, (2024), vol. 13 br. 21, str. - |
| Projekat | Ministry of Science, Technological Development and Innovation, Republic of Serbia; [451-03-66/2024-03/200222] |
| Ispravka | Web of Science Članak Elečas Rang časopisa |
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| Naslov | Rheological Properties and Sensory Profile of Yoghurt Produced with Novel Combination of Probiotic Cultures (Article) |
| Autori | Ilic Nebojsa M Belovic Miona M Memisi Nurgin Pestoric Mladenka V Skrobot Dubravka Pezo Lato L Jevtic-Mucibabic Rada C Sanz Yolanda Brouzes Jerome
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| Info | FOODS, (2024), vol. 13 br. 19, str. - |
| Projekat | Project FP7-KBBE.2013.2.2-02 [FP7-KBBE.2013.2.2-02, 613979, 2013-2018]; Ministry of Science, Technological Development and Innovation, Republic of Serbia [451-03-66/2024-03/200222] |
| Ispravka | Web of Science Članak Elečas Rang časopisa |
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| Naslov | Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties (Article) |
| Autori | Teslic Nemanja Kojic Jovana S Djermanovic Branislava Saric Ljubisa C Maravic Nikola R Pestoric Mladenka V Saric Bojana M
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| Info | ANTIOXIDANTS, (2023), vol. 12 br. 6, str. - |
| Ispravka | Web of Science Članak Elečas Rang časopisa |
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| Naslov | Soybean Bran as the Fat Replacer in Gluten-Free Cookie Formulation: Physicochemical Properties and Sensory Profiles (Article) |
| Autori | Milicevic Natasa Sakac Marijana B Saric Bojana M Skrobot Dubravka Filipcev Bojana V Simurina Olivera D Jovanov Pavle T Pestoric Mladenka V Maric Aleksandar Z
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| Info | CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY, (2023), vol. 29 br. 3, str. 179-187 |
| Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [451-03- 68/2022-14/200222] |
| Ispravka | Web of Science Članak Elečas Rang časopisa |
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| Naslov | Communicating Function and Co-Creating Healthy Food: Designing a Functional Food Product Together with Consumers (Article) |
| Autori | Vrgovic Petar Pojic Milica M Teslic Nemanja Mandic Anamarija I Cvetanovic-Kljakic Aleksandra D Pavlic Branimir M Stupar Alena Pestoric Mladenka V Skrobot Dubravka Misan Aleksandra C
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| Info | FOODS, (2022), vol. 11 br. 7, str. - |
| Projekat | Science Fund of the Republic of Serbia [6060592] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Insights into sensory and hedonic perception of wholegrain buckwheat enriched pasta (Article) |
| Autori | Skrobot Dubravka Pezo Lato L Tomic Jelena MI Pestoric Mladenka V Sakac Marijana B Mandic Anamarija I
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| Info | LWT-FOOD SCIENCE AND TECHNOLOGY, (2022), vol. 153 br. , str. - |
| Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [451-03-9/2021-14/200222] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Physicochemical Changes of the Gluten-Free Rice-Buckwheat Cookies during Storage - Artificial Neural Network Model (Article) |
| Autori | Pestoric Mladenka V Sakac Marijana B Pezo Lato L Skrobot Dubravka Nedeljkovic Natasa M Jovanov Pavle T Filipcev Bojana V Mandic Anamarija I
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| Info | PERIODICA POLYTECHNICA-CHEMICAL ENGINEERING, (2019), vol. 63 br. 4, str. 609-617 |
| Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [TR31029] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Prediction of commercial spaghetti quality based on sensory and physicochemical data (Article) |
| Autori | Pestoric Mladenka V Mastilovic Jasna S Pezo Lato L Belovic Miona M Skrobot Dubravka Simurina Olivera D Filipcev Bojana V Pojic Milica M Torbica Aleksandra M
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| Info | JOURNAL OF FOOD PROCESSING AND PRESERVATION, (2019), vol. 43 br. 11, str. - |
| Projekat | Ministarstvo Prosvete, Nauke i Tehnoloskog Razvoja [III46001] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Application of the SHS-GC-FID method and HPLC-DAD method in the prediction of the shelf-life of gluten-free cookies (Article) |
| Autori | Sakac Marijana B Pezo Lato L Jovanov Pavle T Nedeljkovic Natasa M Mandic Anamarija I Pestoric Mladenka V Misan Aleksandra C
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| Info | JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, (2017), vol. 82 br. 12, str. 1343-1355 |
| Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia [TR-31029] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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