Scindeks Assistant SCIndeks Assistant

Vol. 48 No. 2 (2021)

Posted on December 23, 2021

Review article

Jelena Golijan, Mile Sečanski
79-117
ORGANIC PLANT PRODUCTS ARE OF MORE IMPROVED CHEMICAL COMPOSITION THAN CONVENTIONAL ONES
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Original research paper

Snežana Mladenović Drinić, Jelena Vukadinović, Jelena Srdić, Marija Milašinović Šeremešić, Violeta Andjelkovic
119-129
EFFECT OF COOKING ON THE CONTENT OF CAROTENOIDS AND TOCOPHEROLS IN SWEET CORN
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Nenad V Pavlović, Jelena Mladenović, Vladeta Stevović, Ljiljana Bošković-Rakočević, Đorđe Moravčević, Dobrivoj Poštić, Jasmina Zdravković
131-139
EFFECT OF PROCESSING ON VITAMIN C CONTENT, TOTAL PHENOLS AND ANTIOXIDATIVE ACTIVITY OF ORGANICALLY GROWN RED BEETROOT (BETA VULGARIS SSP. RUBRA)
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Sonja Vučenović, Daniela Nuševa, Dražen Marić, Radenko Maric, Goran Vukmirović, Ksenija Leković
141-153
FOOD PRODUCTS PLACEMENT DURING COVID-19 PANDEMIC
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Dario Đ Danojević, Svetlana K Glogovac, Slađana S. Medić-Pap, Đorđe Ž Moravčević
155-163
PREFERENCES OF SERBIAN CONSUMERS TOWARDS DIFFERENT PEPPER FRUITS
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Jelili Hussein, Moruf Olanrewaju Oke, Kazeem Olaniyi Oriola, Abimbola Ajetunmobi
165-174
INFLUENCE OF MOISTURE AND TEMPERATURE ON THE THERMAL PROPERTIES OF JACK BEAN SEEDS (CANAVALIA ENSIFORMIS)
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Danka Dragojlović
175-184
DETERMINATION OF PROTEIN OXIDATION IN AQUACULTURE FEED
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Marijana Simic
185-200
EFFECTS OF ASCORBIC ACID AND SUGAR ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF COMPOSITE BREADS
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Milica Simović
201-211
ENZYMATIC SYNTHESIS OF FRUCTO-OLIGOSACCHARIDES USING PECTINEX® ULTRA SP-L: A STUDY OF EXPERIMENTAL CONDITIONS
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Slobodanka Pajević, Neda Mimica-Dukić, Ivana Nemeš, Milan Župunski, Nataša Simin, Malcolm Watson, Danijela Arsenov
213-225
ARSENIC CONTENT AND PHENOLIC COMPOUNDS IN PARSLEY (PETROSELINUM CRISPUM (MILL.) FUSS) AND CELERY (APIUM GRAVEOLENS L.) CULTIVATED IN VOJVODINA REGION, SERBIA
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