Aleksandar Nedeljković

Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine

J. Popp, P. Pudja, P. Rösch, 2016, Food Analytical Methods.

Authenticity assessment of cooked emulsified sausages using Raman spectroscopy ans chemometrics

I. Tomasevic, N. Stanisic, Aleksandar Nedeljković, 2016 .

Rheological and textural properties of goat and cow milk set type yoghurts

P. Pudja, Z. Miloradović, J. Miočinović, 2016 .

Organic and conventional milk – insight on potential differences

I. Tomasevic, N. Smigic, J. Miočinović, 2017 .

Microstructure of kajmak skin layer made during kajmak production

V. Pavlović, P. Pudja, J. Miočinović, 2020, Mljekarstvo.

Seasonal variations of Saanen goat milk composition and the impact of climatic conditions

I. Tomasevic, Z. Miloradović, J. Miočinović, 2017, Journal of Food Science and Technology.

Feasibility of discrimination of dairy creams and cream-like analogues using Raman spectroscopy and chemometric analysis.

I. Tomasevic, P. Pudja, J. Miočinović, 2017, Food chemistry.

The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics

I. Tomasevic, N. Smigic, Z. Miloradović, 2018 .