Scindeks Assistant Scindeks Assistant — A system for serious journals and those aspiring to become one

Vol. 52 No. 1 (2025)

Published June 4, 2025

Review article

Jelena Vujetić,Nedeljka Spasevski,Danka Dragojlović
37-51
PROCESSING TECHNIQUES OF REMOVING ANTINUTRIENTS FROM OILSEED CAKES AS BY-PRODUCTS INTENDED FOR ANIMAL FEEDING
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Original research paper

Miroslava Polovinski-Horvatović
1-9
THE GROWTH PERFORMANCE AND DIGESTIBILITY OF TENEBRIO MOLITOR FED WITH TWO DIFFERENT DIETS
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Stephen Sule
11-26
PHYSICOCHEMICAL PROPERTIES OF ACHA-PEANUT COMPOSITE FLOUR ENRICHED WITH CARROT AND ORANGE-FLESHED SWEET POTATO
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Ana Salević-Jelić,Zorica Knežević-Jugović,Branko Bugarski,Smilja Marković,Viktor Nedović,Verica Đorđević,Bojana Balanč
27-36
FOOD GRADE NANOSTRUCTURES OF PUMPKIN LEAVES PROTEIN/PULLULAN BLEND AS A POTENTIAL CARRIER FOR COBALAMIN
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Anna Kolesárová
53-66
THE EFFECTS OF THE ADDITION OF LYOPHILIZED BERRY FRUITS ON THE LEAVENING PROPERTIES OF DOUGH AND VOLUME PROPERTIES OF BREAD
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Pavle Jovanov,Marijana Sakač,Aleksandar Marić,Dragana Plavšić,Dimitar Jakimov,Branislava Đermanović
67-77
THERAPEUTIC PROPERTIES OF SOME SPECIFIC HONEY TYPES
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Mladenka Pestorić,Jelena Tomić;Muamer Mandra;Sanel Hodžić,Nikola Maravić,Dubravka Škrobot,Dragana Ubiparip Samek
79-91
UNVEILING ADULTERATION IN ACACIA HONEY ORIGINATED FROM TUZLA AREA BY THE PIVOT PROFILE TECHNIQUE
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Aleksandar Maric,Pavle Jovanov,Marijana Sakač,Bojana Radić,Branislava Đermanović,Slobodan Gadžurić
93-102
EXTRACTION OF THIACLOPRID FROM HONEY USING AQUEOUS BIPHASIC SYSTEMS BASED ON POTASSIUM PHOSPHATE AND IONIC LIQUIDS
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Valerija B. Madžgalj,Nikolina M. Živković,Ivana V. Sofrenić,Vele V. Tešević,Aleksandar V. Petrović
103-119
THE EFFECTS OF MALOLACTIC FERMENTATION AND BENTONITE TREATMENT ON THE AROMA OF WINES FROM AUTOCHTHONOUS KRSTAČ AND ŽIŽAK VARIETIES
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Perussello Camila,Milovanović Ivan,Miona Belović,Plavšić Dragana,Pojić Milica,Tiwari Brijesh
121-133
PEA PROTEIN COATINGS INCORPORATED WITH PHENOLIC COMPOUNDS REDUCE OXIDATIVE RANCIDITY IN RAW HAZELNUTS (CORYLUS AVELLANA L.)
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rehab naeem
135
CORRIGENDUM TO “CHEMICAL CHARACTERISTICS AND NUTRITIVE QUALITY OF NOVEL FUNCTIONAL POTATO CHIPS-LIKE PRODUCTS”
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