Publications
20.
Darko Micić, Mihal Djuriš, Snežana Zlatanović, Ferenc Pastor, Milan Damjanović, Stanislava Gorjanović, RETASTE: RETHINK FOOD RESOURCES, LOSSES, AND WASTE 2025 5th International Conference, Athens, Greece, September 24-27, 2025, Hydrocolloid-Assisted Granulation of Apple Pomace: Physicochemical Properties and Functional Potential, 140-141, ISBN 978-618-87330-1-7
19.
Danka Radić, Milica Mirković, Ivana Perić, Mihal Đuriš, Snežana Zlatanović, Stanislava Gorjanović, RETASTE: RETHINK FOOD RESOURCES, LOSSES, AND WASTE 2025 5th International Conference, Athens, Greece, September 24-27, 2025, Celery and Apple Pomace Flour as a Carrier of Cheese Starter Cultures, 142-143, ISBN 978-618-87330-1-7
18.
Stanislava Gorjanović, Mihal Đuriš, Ferenc Pastor, Darko Micić, Snežana Zlatanović, RETASTE: RETHINK FOOD RESOURCES, LOSSES, AND WASTE 2025 5th International Conference, Athens, Greece, September 24-27, 2025, Granulation of Fruit and Vegetable Pomace Powder With Hydrolized Bovine Collagen, 138-139 ISBN 978-618-87330-1-7
17.
Anja Antanasković, Tatjana Šoštarić, Vladimir Adamović, Jelena Milojković, Ferenc Pastor, Jelena Petrović, Zorica Lopičić. Characterization of Biochars from Fruit Stones According to IBI Standard: Toxicant Assessment and Safety for Soil Application, The 8th International Conference on Materials & Environmental Science – ICMES2025, Saidia, Morocco, June 12 – 15, 2025, 248. ISBN 978-9920-23-662-1. Book of Abstracts, (2025).
16.
Jelena Milojković, Zorica Lopičić, Tatjana Šoštarić, Anja Antanasković, Nikola Vuković, Vladimir Adamović. 19th International Conference on Environmental Science and Technology CEST2025, Kos, Greece, 3 to 6 September 2025, SEM-EDX characterization of iron-modified plum stones biochar, Proceedings ISSN: 2944-9820 Published under CEST2025 DOI: https://doi.org/10.30955/gnc2025.00192
15.
Snežana Zlatanović, Darko Micić, Sanja Ostojić, Margarita Dodevska, Stanislava Gorjanović. GREENNUTRIFOOD2025: 1st International Congress on Sustainable Food, Green Chemistry and Human Nutrition, Dubrovnik, Croatia 07. – 09. April 2025, Evaluation of thermal properties and chemical composition of apple, beetroot, and celery pomace flours for sustainable food industry applications, 128, ISBN 978-953-6893-22-5
14.
Margarita Dodevska, Snežana Zlatanović, Svetlana Šaponjić, Ferenc Pastor, Darko Micić, Stanislava Gorjanović. GREENNUTRIFOOD2025: 1st International Congress on Sustainable Food, Green Chemistry and Human Nutrition, Dubrovnik, Croatia 07. – 09. April 2025, Fiber and fiber´s fractions in biscuits enriched with antigrain flour obtained at industrial scale level from minimally processed apple pomace, 135, ISBN 978-953-6893-22-5
13.
Stanislava Gorjanović, Ferenc Pastor, Margarita Dodevska, Snežana Zlatanović, Darko Micić, Milica Stevanović, Jovanka Laličić-Petronijević. GREENNUTRIFOOD2025: 1st International Congress on Sustainable Food, Green Chemistry and Human Nutrition, Dubrovnik, Croatia 07. – 09. April 2025, Potential of fruit and vegetables residues in functionalization of confectionery products and minimization of glycemic response, 132, ISBN 978-953-6893-22-5
12.
Ferenc Pastor, Snežana Zlatanović, Darko Micić, Margarita Dodevska, Gorjanović,Stanislava. GREENNUTRIFOOD2025: 1st International Congress on Sustainable Food, Green Chemistry and Human Nutrition, Dubrovnik, Croatia 07. – 09. April 2025, Antioxidant activity of fruits and vegetables pomace during 9 mounts storage determined upon in vitro digestion using three antioxidant methods, 134, ISBN 978-953-6893-22-5
11.
Darko Micić, Snežana Zlatanović, Sanja Ostojić, Stanislava Gorjanović. GREENNUTRIFOOD2025: 1st International Congress on Sustainable Food, Green Chemistry and Human Nutrition, Dubrovnik, Croatia 07. – 09. April 2025, Effect of storage time on quality parameters of flours from fruit and vegetable pomace, 130, ISBN 978-953-6893-22-5
10.
Snežana Zlatanović, Jovanka laličić Petronijević, Ferenc Pastor, Margarita Dodevska, Milica Stevanović, Sven Karlović, Stanislava Gorjanović. Agro-Residues and Sucrose Alternatives in Confectionery Transformation Towards Glucose Spikes Minimization, 2025, 14 (3) 491 https://doi.org/10.3390/foods14030491
9.
Zorica Lopičić, Tatjana Šoštarić, Anja Antanasković, Yassin Chafik, Jelena Milojković, Vladimir Adamović and Domenico Morabito. RETASTE: Rethink Food Resources, Losses, and Waste 4th International Conference, Greece, 25-27 September, 2024, Plum Stones Biochar a Efficient Resource for Phosphate Recovery and Alternative Fertilizer, DOI:10.5281/zenodo.14164074
8.
Tatjana Šoštarić, Zorica Lopičić, Jelena Milojković, Anja Antanasković, Vladimir Adamović, Yassine Chafik, and Domenico Morabito. RETASTE: Rethink Food Resources, Losses, and Waste 4th International Conference, Greece, 25-27 September, 2024, Lignocellulosic Waste from Fruit Processing Industries a Valuable Resource with Wide Applications, DOI:10.5281/zenodo.14164070
7.
Stanislava Gorjanović, Snežana Zlatanović, Darko Micić, Ferenc Pastor, Slavica Ristić and Saša Petričević. RETASTE: Rethink Food Resources, Losses, and Waste 4th International Conference, Greece, 25-27 September, 2024, Valorization of Beetroot Pomace Flour in Obesity Prevention, DOI:10.5281/zenodo.14164120
6.
Stanislava Gorjanović, Ferenc Pastor, Darko Micić, Margarita Dodevska and Snežana Zlatanović. RETASTE: Rethink Food Resources, Losses, and Waste 4th International Conference, Greece, 25-27 September, Valorization of Celery Pomace Powder in Flour Fortification, DOI:10.5281/zenodo.14163877
5.
Darko Micić, Snežana Zlatanović, Sanja Ostojić, Ferenc Pastor and Stanislava Gorjanović. RETASTE: Rethink Food Resources, Losses, and Waste 4th International Conference, Greece, 25-27 September, 2024, Investigation of Thermal Properties of Beetroot Pomace Flour: Implications for Food Processing and Storage, DOI:10.5281/zenodo.14164151
4.
Snežana Zlatanović, Ferenc Pastor, Jovanka Laličić-Petronijević, Darko Micić, Milica Stevanović and Stanislava Gorjanović. RETASTE: Rethink Food Resources, Losses, and Waste 4th International Conference, Greece, 25-27 September, 2024, Utilization of Apple and Beetroot Pomace Flour as Functional Ingredients in Jelly Candies, DOI:10.5281/zenodo.14164145
3.
Antanasković Anja, Lopičić Zorica, Šoštarić Tatjana, Adamović Vladimir, Cvetković Slobodan, Perendija Jovana, Milivojević Milan. Toxic dye removal by thermally modified lignocellulosic waste in a three-phase air-lift reactor: Kinetic insights, Hemijska industrija, 78(3), 241-252. DOI: https://doi.org/10.2298/HEMIND230607015A
2.
Stanislava Gorjanović, Snežana Zlatanović, Jovanka Laličić-Petronijević, Margarita Dodevska,Darko Micić, Milica Stevanović, and Ferenc Pastor. Enhancing composition and functionality of jelly candies through apple and beetroot pomace flour addition, npj Sci Food, 2024. 8, 85.
https://doi.org/10.1038/s41538-024-00323-5