All Stories

  1. Modelling energy savings in chicken meat osmotic dehydration process

    Article • E3S Web of Conferences, January 2019, EDP Sciences

    Dr Vladimir S Filipovic

  2. Modelling of factors influencing the effect of osmotic solution on reduction of selected microorganisms

    Article • Journal of Applied Microbiology, June 2018, Wiley

    Dr Vladimir S Filipovic

  3. The Effects of Technological Parameters on Chicken Meat Osmotic Dehydration Process Efficiency

    Article • Journal of Food Processing and Preservation, September 2016, Wiley

    Dr Vladimir S Filipovic

  4. The effects of ω-3 fatty acids and inulin addition to spelt pasta quality

    Article • LWT, September 2015, Elsevier

    Dr Vladimir S Filipovic, Dr Lato L Pezo

  5. Quality of spelt pasta enriched with eggs and identification of eggs using 13C MAS NMR spectroscopy

    Article • Hemijska industrija, January 2015, National Library of Serbia

    Dr Vladimir S Filipovic, Dr Lato L Pezo

  6. Effects of temperature and immersion time on diffusion of moisture and minerals during rehydration of osmotically treated pork meat cubes

    Article • Hemijska industrija, January 2015, National Library of Serbia

    Dr Vladimir S Filipovic, Dr Lato L Pezo

  7. Evaluation of water, sucrose and minerals effective diffusivities during osmotic treatment of pork in sugar beet molasses

    Article • Hemijska industrija, January 2015, National Library of Serbia

    Dr Vladimir S Filipovic, Dr Lato L Pezo

  8. Modeling Counter-Current Osmotic Dehydration Process of Pork Meat in Molasses

    Article • Journal of Food Process Engineering, July 2014, Wiley

    Dr Vladimir S Filipovic, Dr Lato L Pezo

  9. Optimization of Spelt Pasta Composition, Regarding Inulin Hpx Content and Eggs Quantity

    Article • Journal of Food and Nutrition Research, May 2014, Science and Education Publishing Co., Ltd.

    Dr Vladimir S Filipovic, Dr Lato L Pezo

  10. The effect of quantity of added eggs on whole meal pasta quality

    Article • Acta periodica technologica, January 2014, National Library of Serbia

    Dr Lato L Pezo, Dr Vladimir S Filipovic

  11. Osmotic dehydration of fish: principal component analysis

    Article • Acta periodica technologica, January 2014, National Library of Serbia

    Dr Lato L Pezo, Dr Vladimir S Filipovic

  12. Optimisation of mass transfer kinetics during osmotic dehydration of pork meat cubes in complex osmotic solution

    Article • Chemical Industry and Chemical Engineering Quarterly, January 2014, National Library of Serbia

    Dr Lato L Pezo, Dr Vladimir S Filipovic

  13. Aluminium and calcium ions binding to pectin in sugar beet juice: Model of electrical double layer

    Article • Hemijska industrija, January 2014, National Library of Serbia

    Dr Vladimir S Filipovic

  14. Osmotic dehydration of pork meat cubes: Response surface method analysis

    Article • Acta periodica technologica, January 2013, National Library of Serbia

    Dr Lato L Pezo, Dr Vladimir S Filipovic

  15. Artificial neural network model of pork meat cubes osmotic dehydratation

    Article • Hemijska industrija, January 2013, National Library of Serbia

    Dr Lato L Pezo, Dr Vladimir S Filipovic

  16. Mathematical approach to assessing spelt cultivars (Triticum aestivumsubsp. spelt) for pasta making

    Article • International Journal of Food Science & Technology, September 2012, Wiley

    Dr Lato L Pezo, Dr Vladimir S Filipovic

  17. Optimization of the osmotic dehydration of carrot cubes in sugar beet molasses

    Article • Thermal Science, January 2012, National Library of Serbia

    Dr Lato L Pezo, Dr Vladimir S Filipovic

  18. Mass transfer and microbiological profile of pork meat dehydrated in two different osmotic solutions

    Article • Hemijska industrija, January 2012, National Library of Serbia

    Dr Vladimir S Filipovic

  19. The effects of commercial fibres on frozen bread dough

    Article • Journal of the Serbian Chemical Society, January 2010, National Library of Serbia

    Dr Vladimir S Filipovic

  20. Breadmaking characteristics of dough with extruded corn

    Article • Chemical Industry and Chemical Engineering Quarterly, January 2009, National Library of Serbia

    Dr Vladimir S Filipovic

  21. The Effect of the Osmotic DehydrationProcess on Mass Transfer and Pork MeatQuality

    Article • National Library of Serbia

    Dr Vladimir S Filipovic