Dragana M. Paunović
The influence of cutting thickness, shape and moisture content on oil absorption during potato frying
University of Belgrade-Faculty of Agriculture, Zemun-Belgrade, Serbia (1,2,3,5,6,7)
University of Novi Sad, Faculty of Sciences, Novi Sad, Serbia (4)
Quality parameters of sunflower oil and palm olein during multiple frying
University of Belgrade, Faculty of Agriculture, Zemun-Belgrade, Serbia (1,2,3,4,6)
University of Novi Sad, Faculty of Sciences, Novi Sad, Serbia (5)
The extract of fennel fruit as a potential natural additive in food industry
University of Belgrade, Faculty of Agriculture, Belgrade - Zemun, Serbia (1,6,7,8)
Institute for Medicinal Plant Research “Dr Josif Pančić”, Belgrade, Serbia (2)
University of Belgrade, Faculty of Chemistry, Belgrade, Serbia (3)
Institute of Nuclear Sciences “Vinča”, Laboratory of Molecular Biology and Endocrinology, University of Belgrade, Belgrade, Serbia (4)
University of Belgrade, Institute of Chemistry, Technology and Metallurgy, Belgrade, Serbia (5)
