Autori: Kalic Marina D
| Naslov | Mineral Water as a Sustainable Raw Material for Skincare Products and Protective Natural Antioxidant from Solar Irradiation: Stability of Vitamin C and In Vitro Antioxidant Assessments (Article) |
| Autori | Bognar Szabolcs I  Sojic-Merkulov Daniela V Fincur Nina L Putnik Predrag Katona Gabor I Vojvodic Sladjana Kalic Marina D Nastic Natasa M Jovanovic-Ljeskovic Natasa M
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| Info | PROCESSES, (2024), vol. 12 br. 6, str. - |
| Projekat | Provincial Secretariat for Higher Education and Scientific Research [142-451-2367/2022-01/01]; Science Fund of the Republic of Serbia [7747845] |
| Ispravka | Web of Science Članak Elečas Rang časopisa |
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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 | Physico-chemical characterization of protein stabilized oil-in-water emulsions (Article) |
| Autori | Krstonosic Veljko S Kalic Marina D Dapcevic-Hadnadjev Tamara Loncarevic Ivana S Hadnadjev Miroslav S
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| Info | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, (2020), vol. 602 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 [451-03-68/2020-14/200222] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Impact of different sugar and cocoa powder particle sizes on crystallization of fat used for the production of confectionery products: Particle size distribution influences fat crystallization (Article) |
| Autori | Kalic Marina D Krstonosic Veljko S Hadnadjev Miroslav S Beyer Gregersen Sandra Jovanovic-Ljeskovic Natasa M Wiking Lars
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| Info | JOURNAL OF FOOD PROCESSING AND PRESERVATION, (2018), vol. 42 br. 12, str. - |
| Projekat | Aarhus University through the international exchange program JoinEU-SEE |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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