RESEARCH AREA: Isolation, characterization and application of nutraceuticals. Food chemistry with special emphasis on chromatographic methods (HPLC and GC), natural antioxidants, functional foods, oxidative processes, and shelf-life estimation. A particular focus of my current research relates to the investigation of green and sustainable solutions and extraction technologies for biomolecules from food by-products and waste streams.
RESEARCH AREA: Products based on grain crops for human and animal nutrition. Manager of IDEAS GutFriendlyCarbs project (Science Fund RS, 2022-2024) and MPNTR project (2011-2019). Author of six patents on gluten-free products. Full professor (2009-2021) - Faculty of Technology, Zvornik, University of East Sarajevo (Technology of confectionery products). Author of two university textbooks (Special fats for the confectionery and bakery industry, 2020; Calculations in technology of confectionery products, 2020). Since 2017, honorary professor at the School of Food Engineering, Harbin University of Commerce in China. Many years of work experience as a technologist and director in the food industry (processing of fruits and vegetables, fats, bakery, pastry and confectionery products).
RESEARCH AREA: Isolation, characterization and application of nutraceuticals. Application of various modern extraction techniques (extraction with supercritical and subcritical fluids, microwave and ultrasonic extraction), use of completely safe "green" solvents in order to isolate bioactive components from plant raw materials. Optimization of extraction process parameters, physico-chemical analysis of obtained extracts and implementation of obtained extracts into everyday food products.
RESEARCH AREA: Isolation, characterization and application of nutraceuticals. Functional foods, antioxidant properties of plant materials, plant secondary metabolites, plant polyphenols and carotenoids, lipid oxidation, food formulation, valorization, transformation and use of by-products from the food industry as a functional ingredient, method development using HPLC and GC techniques for estimation of food quality and safety parameters.
RESEARCH AREA: Products based on grain crops for human and animal nutrition. Applied research in cereal/pseudocereal processing and cereal and baked products. Product reformulation and novel formulations with added value and enhanced quality traits. Use of by-products from sugar industry (molasses) for nutritional enrichment of baked products. Research in texture/structure relationships in food.
RESEARCH AREA: Food and feed safety. Expertise in the area of microbiological food and feed safety. Antimicrobial activity of essential oils, plant extracts, and other natural compounds with a focus on the development of innovative approaches to control pathogens and extend the shelf life of food and feed products via novel and eco-friendly techniques.
RESEARCH AREA: Products based on grain crops for human and animal nutrition. My research are focused on the non-conventional raw-materials and their influence on technological and nutritive quality of food products, creating new food products and testing their chemical, physical, nutritive and sensory properties, shelf-life of products, testing the quality and acceptance for consumers.
RESEARCH AREA: Isolation, characterization and application of nutraceuticals. The scientific research is focused on food constituents and bioactive compounds of food, plant-based materials with special emphasis on development of chromatographic methods for determination of functional compound, and improving the nutritional profile of various food products based on cereals and pseudocereals. She is author and co-author of more than 130 scientific papers in total (35 published in international journals) and technical solutions and patents. She participated in 10 scientific projects governed by the Ministry of Science and Technological Development, the Republic of Serbia, and international projects concerning food science and innovation in food sector as a researcher, task leader and leader of project. She was organizing training related to knowledge transfer to the food industry, SME, food producers in a frame of CEI project.
RESEARCH AREA: Products based on grain crops for human and animal nutrition. Assessment of grain quality and utility value; starch chemistry and technology; improvement and development of new formulations and products in animal feed.
RESEARCH AREA: Products based on grain crops for human and animal nutrition. Food chemistry with a focus on food functionality. Determination of bioactive compound contents. Design of innovative products. Honey quality and safety.