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Autori: Kalic Marina D

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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  
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 
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  
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 
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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