Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days. - Jovanka V. Popov-Raljic; Jovanka G. Lalicic-Petronijevic (Sensors, 2009)

Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color. - Jovanka V. Popov-Raljic; Jasna S. Mastilovic; Jovanka G. Lalicic-Petronijevic; Vladimir S. Popov (Sensors, 2009)

Sensory Evaluation of Pralines Containing Different Honey Products. - Jovanka V. Popov-Raljic; Jovanka G. Lalicic-Petronijevic; Aneta S. Georgijev; Vladimir S. Popov; Mica A. Mladenovic (Sensors, 2010)