FOOD & FEED RESEARCH

Volume 41, Issue 1
June 2014
Pages: 1-79
Articles
Original research paper, pages (11-18)

Effect of Artemisia absinthium essential oil on antioxidative systems of broiler’s liver
Ljiljana M. Kostadinović1*, Ivana S. Čabarkapa1, Jovanka D. Lević1, Šandor M. Kormanjoš1, Sanja J. Teodosin1, Slavica A. Sredanović1

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Review article, pages (19-30)

Implementation of classical, molecular biological and immunoenzymatic methods in isolation and detection of Listeria monocytogenes in food
Brankica Z. Lakićević1*, Aleksandra B. Martinović2, Tatjana M. Baltić1, Slobodan V. Lilić1, Branka R. Borović1, Predrag M. Ikonić3, Vesna V. Janković1

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Original research paper, pages (31-38)

Presence of aflatoxins in cereals from Serbia
Jovana J. Kos*1, Marija M. Škrinjar2; Anamarija I. Mandić1, Aleksandra Č. Mišan1, Vojislava P. Bursić3, Bojana M. Šarić1, Elizabet P. Janić Hajnal1

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Original research paper, pages (39-46)

The influence of baking time and temperature on characteristics of gluten free cookies enriched with blueberry pomace
Bojana M. Šarić*, Nataša M. Nedeljković, Olivera D. Šimurina, Mladenka V. Pestorić, Jovana J. Kos, Anamarija I. Mandić, Marijana B. Sakač, Ljubiša Ć. Šarić, Đorđe B. Psodorov, Aleksandra Č. Mišan

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Original research paper, pages (47-54)

Antibacterial activity of Domestic Balkan donkey milk toward Listeria monocytogenes and Staphylococcus aureus
Ljubiša Ć. Šarić1,*, Bojana M. Šarić1, Snežana Ž. Kravić2, Dragana V. Plavšić1, Ivan Lj. Milovanović1, Jasmina M. Gubić1, Nataša M. Nedeljković1

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Original research paper, pages (55-62)

Instrumental measuring of the hardness of fresh and cooked parsnip (Pastinaca sativa)
Miona M. Belović*1, Mladenka V. Pestorić1, Jasna S. Mastilović1, Žarko S. Kevrešan1, Zoran S. Ilić2, Ljubomir S. Šunić2

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Original research paper, pages (63-70)

Mineral adsorbents in broilers nutrition – effects on yield and meat quality
Đorđe G. Okanović1*, Dejan R. Karović2, Slobodan Lilić3, Vera A. Radović2, Slavko S. Filipović1

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Original research paper, pages (71-79)

Drying characteristics of traditional fermented sausage Petrovská klobása - the effect of different ripening conditions and use of starter culture
Predrag M. Ikonić1*, Tatjana A. Tasić1, Ljiljana S. Petrović2, Bojana B. Ikonić2, Vladimir M. Tomović2, Natalija R. Džinić2, Snežana B. Škaljac2, Marija R. Jokanović2, Branislav V. Šojić2

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