has been cited by the following article(s):
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[1]
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Партиципативна права радника као вид ограничавања послодавчеве власти и претпоставка индустријске демократије
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Универзитет у Београду,
2021 |
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[2]
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Красное вино: химический состав, антиоксидантная активность, влияние на здоровье человека
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2020 |
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[3]
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Physicochemical Characterization, Antioxidant Potential and Sensory Quality of Wine from Wild Edible Fruits of Flacourtia montana J. Graham
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2019 |
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[4]
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Composition et propriétés biologiques d'extraits de Phyllanthus amarus Schumacher et thonning (1827) utilisés en médecine traditionnelle aux Antilles
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2019 |
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[5]
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Wine evolution during bottle aging, studied by 1H NMR spectroscopy and multivariate statistical analysis
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Food Research International,
2018 |
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[6]
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Dajana Blagojević, Olivera Babić, Milena Rašeta, Filip Šibul, Ljiljana Janjušević &
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2018 |
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[7]
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Ciruela/Mexican Plum—Spondias purpurea L.
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Exotic Fruits,
2018 |
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[8]
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Antioxidant activity and phenolic profile in filamentous cyanobacteria: the impact of nitrogen
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Journal of Applied Phycology,
2018 |
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[9]
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Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages
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Food Research International,
2018 |
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[10]
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Biotehnološki potencijal filamentoznih sojeva cijanobakterija sa područja Vojvodine
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2017 |
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[11]
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Thermal Processing Alters the Chemical Quality and Sensory Characteristics of Sweetsop (Annona squamosa L.) and Soursop (Annona muricata L.) Pulp and …
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Journal of food science,
2016 |
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[12]
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Preparation and chemical characterization of banana/orange composite wine
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2016 |
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[13]
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Protuoksidativna i protuupalna učinkovitost flavonoida u osteoporozi izazvanoj retinoičnom kiselinom u štakora
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2016 |
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[14]
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Terapijski učinak proantocijanidina na osteoporozu štakora prouzročenu retinoičnom kiselinom
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2016 |
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[15]
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Thermal Processing Alters the Chemical Quality and Sensory Characteristics of Sweetsop (Annona squamosa L.) and Soursop (Annona muricata L.) Pulp and Nectar
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Journal of food science,
2015 |
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[16]
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响应面分析葡萄皮渣酿造葡萄醋工艺研究
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中国调味品,
2015 |
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[1]
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Handbook of Phytonutrients in Indigenous Fruits and Vegetables
2022
DOI:10.1079/9781789248067.0028
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[2]
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Exotic Fruits
2018
DOI:10.1016/B978-0-12-803138-4.00052-6
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[3]
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Antioxidant activity and phenolic profile in filamentous cyanobacteria: the impact of nitrogen
Journal of Applied Phycology,
2018
DOI:10.1007/s10811-018-1476-4
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[4]
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Wine evolution during bottle aging, studied by 1H NMR spectroscopy and multivariate statistical analysis
Food Research International,
2018
DOI:10.1016/j.foodres.2018.08.075
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[5]
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Thermal Processing Alters the Chemical Quality and Sensory Characteristics of Sweetsop (Annona squamosa L.) and Soursop (Annona muricata L.) Pulp and Nectar
Journal of Food Science,
2016
DOI:10.1111/1750-3841.13165
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[6]
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Thermal Processing Alters the Chemical Quality and Sensory Characteristics of Sweetsop (Annona squamosaL.) and Soursop (Annona muricataL.) Pulp and Nectar
Journal of Food Science,
2016
DOI:10.1111/1750-3841.13165
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