Comparison of Supercritical CO(2)-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot

por Tomic, Nikola, Djekic, Ilija, Hofland, Gerard, Smigic, Nada, Udovicki, Bozidar, Rajkovic, Andreja
Publicado 2020

High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese

por Miloradovic, Zorana, Tomic, Nikola, Kljajevic, Nemanja, Levic, Steva, Pavlovic, Vladimir, Blazic, Marijana, Miocinovic, Jelena
Publicado 2021

Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage

por Petrović, Marija, Veljović, Sonja, Tomić, Nikola, Zlatanović, Snežana, Tosti, Tomislav, Vukosavljević, Predrag, Gorjanović, Stanislava
Publicado 2021

Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration

por Zlatanović, Snežana, Kalušević, Ana, Micić, Darko, Laličić-Petronijević, Jovanka, Tomić, Nikola, Ostojić, Sanja, Gorjanović, Stanislava
Publicado 2019

Volatile Composition, Colour, and Sensory Quality of 
Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract

por Veljović, Sonja P., Tomić, Nikola S., Belović, Miona M., Nikićević, Ninoslav J., Vukosavljević, Predrag V., Nikšić, Miomir P., Tešević, Vele V.
Publicado 2019