Особа

Списак предмета које наставник предаје

Uža naučna oblast

Nauka o konzervisanju i vrenju

Reprezentativne reference

1.        Vunduk, J., Djekic, I., Petrović, P., Tomašević, I., Kozarski, M., Despotović, S., Klaus, A. (2018). Challenging the difference between white and brown Agaricus bisporus mushrooms: Science behind consumers choice. British Food Journal, 120(6), 1381-1394.

2.       Barac, M., Kresovic, M., Spirovic-Trifunovic, B., Pesic, M., Vucic, T., Kostic, S., Despotovic, S. (2018). Fatty acid profiles and mineral content of Serbian traditional white brined cheeses. Mljekarstvo, 68 (1), 37-45.

3.       Veljović, S., Veljović, M., Nikićević, N., Despotović, S., Radulović, S., Nikšić, M., Filipović, L. (2017). Chemical composition, antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts. Journal of food science and technology, 54 (5), 1312-1320.

4.       Barac, M., Pesic, M., Zilic, S., Smiljanic, M., Stanojevic, S., Vasic, M., Despotovic, S., Vucic, T., Kostic, A. (2016). Protein profiles and total antioxidant capacity of water‐soluble and water‐insoluble fractions of white brined goat cheese at different stages of ripening. International Journal of Food Science & Technology, 51 (5), 1140-1149.

5.       Belščak-Cvitanovića, A., Nedović, V., Salević, A., Despotović, S., Komes, D., Nikšić, M., Bugarski, B., Ćukalovićb, I. L.(2016).Modification of functional quality of beer by using microencapsulated green tea (Camellia sinensis l.) and Ganoderma mushroom (Ganoderma lucidum l.) bioactive compounds. Chemical Industry and Chemical Engineering Quarterly, 60-60.

6.       Đorđević, S., Popović, D., Despotović, S., Veljović, M., Atanacković, M., Cvejić, J., Nedović, V., Leskošek-Čukalović, I. (2016). Extracts of medicinal plants-as functional beer additives. Chemical Industry and Chemical Engineering Quarterly, (00), 44-44.

7.       Pecić, S., Veljović, M., Despotović, S., Leskošek-Čukalović, I., Jadranin, M., Tešević, V., Nikšić, M., Nikićević, N. (2012). Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies. European Food Research and Technology, 235 (3), 479-487.

9.        Veljovic, M., Djordjevic, R., Leskosek‐Cukalovic, I., Lakic, N., Despotovic, S., Pecic, S., Nedovic, V. (2010). The Possibility of Producing a Special Type of Beer Made from Wort with the Addition of Grape Must. Journal of the Institute of Brewing, 116(4), 440-444.

10.      Leskosek-Cukalovic, I., Despotovic, S., Lakic, N., Niksic, M., Nedovic, V., Tesevic, V. (2010). Ganoderma lucidum—medical mushroom as a raw material for beer with enhanced functional properties. Food Research International, 43 (9), 2262-2269.

11.       Leskošek-Čukalović, I., Despotović, S., Nedović, V., Lakić, N., Nikšić, M. (2010). New Type of Beer–beer with improved functionality and defined pharmacodynamic properties. Food Technology and Biotechnology, 48 (3), 384-391.

 

 

Tekući projekti

III 46001 Razvoj i primena novih i tradicionalnih tehnologija u proizvodnji konkurentnih prehrambenih proizvoda sa dodatom vrednošću za evropsko i svetsko tržište - stvorimo bogatstvo iz bogatstva Srbije

 

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