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professor Snežana Jovanović

full professor
Katedra za tehnologiju animalnih proizvoda
441-3121
Scientific Area
Promotion Date December 14, 2011

Subjects

Bibliography

Papers in journals with SCI list

Seasonal variations of Saanen goat milk composition and the impact of climatic conditions

N. Kljajević, I. Tomašević, Z. Miloradović, A. Nedeljković, J. Miočinović, S. Jovanović, Seasonal variations of Saanen goat milk composition and the impact of climatic conditions, JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, Vol. 55, No. 1, pp. 299 - 303, 2018

Autori Nemanja Kajević, Igor Tomašević, Zorana Miloradović, Aleksandar Nedeljković, Jelena Miočinović, and Snežana Jovanović
Godina 2018
Časopis JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volumen 55
Broj 1
Strana od 299
Strana do 303

Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics

N. Kljajević, Z. Miloradović, J. Miočinović, S. Jovanović, Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics, MLJEKARSTVO, Vol. 67, No. 2, pp. 130 - 137, 2017

Autori Nemanja Kljajević, Zorana Miloradović, Jelena Miočinović, and Snežana Jovanović
Godina 2017
Časopis MLJEKARSTVO
Volumen 67
Broj 2
Strana od 130
Strana do 137

The effect of heat treatment of caprine milk on the composition of cheese whey.

Z. Miloradović, O. Maćej, N. Kljjajević, S. Jovanović, T. Vučić, I. Zdravković, The effect of heat treatment of caprine milk on the composition of cheese whey., INTERNATIONAL DAIRY JOURNAL, Vol. 58, pp. 39 - 42, 2016

Autori Zorana Miloradović, Ognjen Maćej, Nemanja Kljjajević, Snežana Jovanović, Tanja Vučić, and Igor Zdravković
Godina 2016
Časopis INTERNATIONAL DAIRY JOURNAL
Volumen 58
Strana od 39
Strana do 42

Influence of the frozen storage period on the coagulation properties of caprine milk

N. Kljajević, S. Jovanović, Z. Miloradović, O. Maćej, T. Vučić, I. Zdravković, Influence of the frozen storage period on the coagulation properties of caprine milk, INTERNATIONAL DAIRY JOURNAL, Vol. 58, pp. 36 - 38, 2016

Autori Nemanja Kljajević, Snežana Jovanović, Zorana Miloradović, Ognjen Maćej, Tanja Vučić, and Igor Zdravković
Godina 2016
Časopis INTERNATIONAL DAIRY JOURNAL
Volumen 58
Strana od 36
Strana do 38

The effect of heat treatment and skimming on precipitate formation in caprine and bovine milks

Z. Miloradović, N. Kljajević, S. Jovanović, T. Vučić, O. Maćej, The effect of heat treatment and skimming on precipitate formation in caprine and bovine milks, JOURNAL OF DAIRY RESEARCH, Vol. 82, No. 1, pp. 22 - 28, 2015

Autori Zorana Miloradović, Nemanja Kljajević, Snežana Jovanović, Tanja Vučić, and Ognjen Maćej
Godina 2015
Časopis JOURNAL OF DAIRY RESEARCH
Volumen 82
Broj 1
Strana od 22
Strana do 28

Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS- PAGE system

M. Barać, M. Smiljanić, M. Pešić, S. Stanojević, S. Jovanović, O. Maćej, Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS- PAGE system, MLJEKARSTVO, Vol. 63, No. 3, pp. 122 - 131, 2013

Autori Miroljub Barać, Milenko Smiljanić, Mirjana Pešić, Slađana Stanojević, Snežana Jovanović, and Ognjen Maćej
Godina 2013
Časopis MLJEKARSTVO
Volumen 63
Broj 3
Strana od 122
Strana do 131

Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures.

A. Terzić-Vidojević, M. Tolinački, M. Nikolić, K. Veljović, S. Jovanović, O. Maćej, L. Topisirović, Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures., FOOD TECHNOLOGY AND BIOTECHNOLOGY, Vol. 51, No. 4, pp. 554 - 563, 2013

Autori Amarela Terzić-Vidojević, Maja Tolinački, Milica Nikolić, Katarina Veljović, Snežana Jovanović, Ognjen Maćej, and Ljubiša Topisirović
Godina 2013
Časopis FOOD TECHNOLOGY AND BIOTECHNOLOGY
Volumen 51
Broj 4
Strana od 554
Strana do 563

Effects of high hidrostatic pressure on the viscosity of β-lactoglobulin solution

D. Marjanović, S. Jovanović, A. Baars, M. Barać, Effects of high hidrostatic pressure on the viscosity of β-lactoglobulin solution, MLJEKARSTVO, Vol. 62, No. 2, pp. 135 - 144, 2011

Autori Danijela Marjanović, Snežana Jovanović, Albert Baars, and Miroljub Barać
Godina 2011
Časopis MLJEKARSTVO
Volumen 62
Broj 2
Strana od 135
Strana do 144

SDS-PAGE Analysis of Soluble Proteins in Reconstituted Milk Exposed to Different Heat Treatment

S. Jovanović, M. Barać, O. Maćej, T. Vučić, Č. Lačnjevac, SDS-PAGE Analysis of Soluble Proteins in Reconstituted Milk Exposed to Different Heat Treatment, SENSORS, Vol. 7, No. 3, pp. 371 - 383, 2007

Autori Snežana Jovanović, Miroljub Barać, Ognjen Maćej, Tanja Vučić, and Časlav Lačnjevac
Godina 2007
Časopis SENSORS
Volumen 7
Broj 3
Strana od 371
Strana do 383

PAGE analysis of milk proteins altered by high thermal treatment.

S. Jovanović, M. Barać, O. Maćej, J. Denin Đurđević, PAGE analysis of milk proteins altered by high thermal treatment., ACTA ALIMENTARIA, Vol. 34, No. 2, pp. 105 - 112, 2005

Autori Snežana Jovanović, Miroljub Barać, Ognjen Maćej, and Jelena Denin Đurđević
Godina 2005
Časopis ACTA ALIMENTARIA
Volumen 34
Broj 2
Strana od 105
Strana do 112

Papers in journals outside the SCI list

Nitrogen matter changes during ripening of semihard cheese based on milk protein coaggregates

S. Jovanović, O. Maćej, M. Barać, T. Vučić, Nitrogen matter changes during ripening of semihard cheese based on milk protein coaggregates, MLJEKARSTVO, Vol. 57, No. 3, pp. 169 - 193, 2007

Autori Snežana Jovanović, Ognjen Maćej, Miroljub Barać, and Tanja Vučić
Godina 2007
Časopis MLJEKARSTVO
Volumen 57
Broj 3
Strana od 169
Strana do 193