Ivana Sredovic Ignjatovic

Effect of Ripening in Brine and in a Vacuum on Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potential of Reduced-Fat White Cheese

Milutin Smiljanić, D. Milinčić, M. Barać, 2021, Food technology and biotechnology.

The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses

A. Kostić, D. Milinčić, M. Barać, 2019, Foods.

Ultrasound‐assisted extraction of essential and toxic elements from pepper in different ripening stages using Box‐Behnken design

S. Lević, A. Onjia, I. Pećinar, 2022, Journal of Food Processing and Preservation.

Experimental Design Optimization of the Determination of Total Halogens in Coal by Combustion–Ion Chromatography

A. Onjia, L. Rajaković, L. Ignjatović, 2015 .