Autori: Hadnadjev Miroslav S
| Naslov | Synergistic effects of bilayer edible coatings: Protein-based and cocoa butter/linseed oil formulation for enhanced food preservation (Article) |
| Autori | Erceg Tamara D Rackov Sanja  Terek Pal Sovljanski Olja Lj Suput Danijela Z Travicic Vanja N Hadnadjev Miroslav S
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| Info | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, (2025), vol. 306 br. , str. - |
| Projekat | Ministry of Science, Technological Development and Innovation, Republic of Serbia [451-03-136/2025-03/200134]; Provincial Secretariat for Higher Education and Scientific Research of Autonomous Province Vojvodina (Serbia) [003063971 2024 09418 003 000 000 001 04 002] |
| Ispravka | Web of Science Članak Elečas Rang časopisa |
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| Naslov | Implementation of Plum Skin as a Structuring Agent in Plum Spread (Article) |
| Autori | Bajic Aleksandra R Cvetkovic Biljana R Mastilovic Jasna S Hadnadjev Miroslav S Djordjevic Marijana Z Djordjevic Miljana Z Filipcev Bojana V
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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 | 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 | Studies on allantoin topical formulations: in vitro drug release studies and rheological characteristics (Article; Early Access) |
| Autori | Elezovic Alisa Elezovic Amar Hadnadjev Miroslav S Dzemat Adna Hrncic Emina Imamovic Belma Becic Ervina Krstonosic Veljko S
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| Info | PHARMACEUTICAL DEVELOPMENT AND TECHNOLOGY, (2024), vol. br. , str. - |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: |
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| Naslov | Advancing dysphagia-oriented multi-ingredient meal development: Optimising hydrocolloid incorporation in 3D printed nutritious meals (Article) |
| Autori | Konomou Sotirios I Hadnadjev Miroslav S Gioxari Aristea Abosede Olawoyin Rantimi Soe Shwe Stratakos Alexandros Ch
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| Info | FOOD HYDROCOLLOIDS, (2024), vol. 147 br. , str. - |
| Projekat | University of the West of England, Bristol |
| Ispravka | Web of Science Članak Elečas Rang časopisa |
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| Naslov | Sustainable snack products: Impact of protein- and fiber-rich ingredients addition on nutritive, textural, physical, pasting and color properties of extrudates (Article) |
| Autori | Delic Jovana Ikonic Predrag M Jokanovic Marija R Peulic Tatjana A Ikonic Bojana B Banjac Vojislav V Vidosavljevic Strahinja Stojkov Viktor Dj Hadnadjev Miroslav S
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| Info | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, (2023), vol. 87 br. , str. - |
| Projekat | Ministarstvo nauke, tehnoloskog razvoja i inovacija [451-03-47/2023-01/200222] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: |
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| Naslov | Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix (Article) |
| Autori | Hadnadjev Miroslav S Kalic Marina D Krstonosic Veljko S Jovanovic-Ljeskovic Natasa M Erceg Tamara D Skrobot Dubravka Dapcevic-Hadnadjev Tamara
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| Info | FOOD CHEMISTRY-X, (2023), vol. 17 br. , str. - |
| Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia under the Agreement on the Implementation and Financing of Research of the Institute of Food Technology [451-03-68/2022-14/200222] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science |
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| Naslov | Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties (Article) |
| Autori | Tomic Jelena MI Dapcevic-Hadnadjev Tamara Skrobot Dubravka Maravic Nikola Popovic Nikola Stevanovic Dusan M Hadnadjev Miroslav S
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| Info | LWT-FOOD SCIENCE AND TECHNOLOGY, (2023), vol. 175 br. , str. - |
| Projekat | Science Fund of the Republic of Serbia [6062634]; 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 | Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties (Article) |
| Autori | Tomic Jelena MI Skrobot Dubravka Popovic Ljiljana M Dapcevic-Hadnadjev Tamara Cakarevic Jelena Maravic Nikola Hadnadjev Miroslav S
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| Info | FOOD TECHNOLOGY AND BIOTECHNOLOGY, (2022), vol. 60 br. 4, str. 488-498 |
| 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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