Prezime:	Dokić
Ime:	Ljubica
APVNT broj:	1402
Organizacija:	Tehnološki fakultet u Novom Sadu

Produkcija - zbirni rezultati
Oznaka	Naziv kriterijuma produkcije	Broj	Poena
		275	620.50
M13	Monografska studija/poglavlje u knjizi M11 ili rad u tematskom zborniku vodećeg međunarodnog značaja Monografska studija/poglavlje u knjizi M11 ili rad u tematskom zborniku vodećeg međunarodnog značaja Dokić P., Dokić Lj., Dapčević Hadnađev T., Krstonošić V.: Colloid Characteristics and Emulsifying Properties of OSA Starches. In: Progress in Colloid and Polymer Science, Colloids for Nano- and Biotechnology, Z. D. Hórvölgyi, É. Kiss (Eds.), Springer, 2008, str. 48-56 Hadnađev M., Dapčević Hadnađev T., Dokić Lj.: Functionality of Starch Derivatives in Bakery and Confectionery Products. In Biopolymers for Food Design, Academic Press, 2018, str. 279-311, ISBN 978-0-12-811449-0 Krstonošić V., Jovičić Bata J., Maravić N., Nikolić I., Dokić Lj.: Rheology, structure, and sensory perception of hydrocolloids. In: Galanakis CM, editor. Food structure and functionality., Elsevier (Academic Press), 2021, str. 23-47	3	15.00
M14	Monografska studija/poglavlje u knjizi M12 ili rad u tematskom zborniku međunarodnog značaja Monografska studija/poglavlje u knjizi M12 ili rad u tematskom zborniku međunarodnog značaja Šereš Z., Škrbić B., Šoronja-Simović D., Pajin B., Dokić Lj., Tadić Đ.: Metal and Polycyclic Aromatic Hydrocarbon Content of Products in Sugar Protection, New York, Nova Science Publishers, 2013, str. 1-35, ISBN 978-1-62417-984-6 Milašinović Šeremeši M., Đuragić O., Radosavljević M., Dokić Lj.: Maize (Zea mays L.) Suitability for Wet Milling and Animal Nutrition in Relation to Physical and Chemical Quality Parameters, In: Zea mays L.: Cultivation, and Uses, Ed: Dunn, S., Nova Science Publishers., New York, Nova Science Publishers, 2021, str. 51-81, ISBN 978-1-53619-181-3	2	6.00
M21	Rad u vodećem međunarodnom časopisu kategorije M21 Rad u vodećem međunarodnom časopisu kategorije M21 Dokić Lj., Jakovljević J., Dokić P.: Relation between viscous characteristics and dextrose equivalent of maltodextrins, Starch/Stärke, 2004, No. 56, pp. 520-525, ISSN 0038-9056 Bodroža-Solarov M., Kljajić P., Andrić G., Andrić G., Dokić Lj.: Quality parameters of wheat grain and flour as influenced by treatments with natural zeolite and diatomaceous earth formulations, grain infestation status and endosperm vitreousness, Journal of Stored Products Research, 2012, Vol. 51, pp. 61-68, ISSN 0022-474X Pajin B., Dokić Lj., Zarić D., Šoronja-Simović D., Lončarević I., Nikolić I.: Cristallization and Rheological Properties of Soya Milk Chocolate Produced in a Ball Mill, Journal of Food Engineering, 2012, Vol. 114, pp. 70-74, ISSN 0260-8774 Hadnađev M., Dapčević Hadnađev T., Dokić Lj., Pajin B., Torbica A., Šarić Lj., Ikonić P.: Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems, LWT-Food Science and Technology, 2014, Vol. 59, No. 1, pp. 495-503, ISSN 0023-6438 Šereš Z., Maravić N., Rakić D., Dokić Lj., Nikolić I., Šoronja-Simović D., Đorđević M.: Application of biocides in the process of sucrose extraction from sugar beet: Effect on sucrose content, number of Leuconostoc colonies and wet pulp characteristics, LWT-Food Science and Technology, 2017, Vol. 75, pp. 17-24, ISSN 0023-6438 Maravić N., Šereš Z., Nikolić I., Dokić P., Kertész S., Dokić Lj.: Emulsion stabilizing capacity of sugar beet fibers compared to sugar beet pectin and octenyl succinate modified maltodextrin in the production of O/W emulsions: individual and combined impact, LWT-Food Science and Technology, 2019, Vol. 108, pp. 392-399, ISSN 0023-6438 Selaković A., Nikolić I., Dokić Lj., Šoronja-Simović D., Šimurina O., Zahorec (rođ. Zorjan) J., Šereš Z.: Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition, LWT-Food Science and Technology, 2021, Vol. 138, No. 110604, ISSN 0023-6438 Dapčević Hadnađev T., Hadnađev M., Dokić Lj., Krstonošić V.: Small deformation rheological behaviour of wheat gluten-octenyl succinyl modified corn starches mixtures, Journal of Cereal Science, 2021, Vol. 97, ISSN 0733-5210	8	66.00
M21a	Rad u vodećem međunarodnom časopisu kategorije M21a Rad u vodećem međunarodnom časopisu kategorije M21a Dokić Lj., Dokić P., Jakovljević J.: Influence of different maltodextrins on proporties of O/W emulsions, Food Hydrocolloids, 2004, Vol. 18, pp. 233-239, ISSN 0268-005X Krstonošić V., Dokić Lj., Dokić P., Dapčević Hadnađev T.: Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate, Food Hydrocolloids, 2009, Vol. 23, No. 8, pp. 2212-2218, ISSN 0268-005X Dokić Lj., Dapčević Hadnađev T., Krstonošić V., Dokić P., Hadnađev M.: Rheological characterisation of corn starch isolated by Alkali method, Food Hydrocolloids, 2010, Vol. 24, No. 2-3, pp. 172-177, ISSN 0268-005X Dokić Lj., Krstonošić V., Nikolić I.: Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starch , Food Hydrocolloids, 2012, Vol. 29, No. 1, pp. 185-192, ISSN 0268-005X Dapčević Hadnađev T., Dokić Lj., Hadnađev M., Pojić M., Torbica A.: Rheological and breadmaking properties of wheat flours supplemented with octenyl succinic anhydride-modified waxy maize starches, Food and Bioprocess Technology, 2014, Vol. 7, No. 1, pp. 235-247, ISSN 1935-5130 Krstonošić V., Dokić Lj., Nikolić I., Milanović M.: Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch, Food Hydrocolloids, 2015, Vol. 45, pp. 9-17, ISSN 0268-005X Selaković A., Nikolić I., Dokić Lj., Šoronja-Simović D., Šimurina O., Zahorec (rođ. Zorjan) J., Šereš Z.: Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition, LWT-Food Science and Technology, 2021, Vol. 138, No. 10, pp. 99999-99999, ISSN 0023-6438 Kokić B., Dokić Lj., Pezo L., Jovanović R., Spasevski N., Kojić (Brkljača) J., Hadnađev M.: Physicochemical changes of heat-treated corn grain used in ruminant nutrition, Animals, 2022, Vol. 12, ISSN 2076-2615 Maravić N., Šereš Z., Krstonošić V., Dokić P., Teslić N., Dokić Lj.: Comparative characterization of sugar beet fibers to sugar beet pectin and octenyl succinic anhydride modified maltodextrin in aqueous solutions using viscometry, conductometry, tensiometry and component analysis, Journal of the Science of Food and Agriculture, 2022, ISSN 0022-5142 Gojgić-Cvijović G., Jakovljević D., Zivković Lj., Ćosović V., Pavlović V., Nikolić I., Maravić N., Dokić Lj.: Synthesis of octenyl succinic anhydride-modified levan and investigation of its microstructural, physicochemical, and emulsifying properties, International Journal of Biological Macromolecules, 2023, Vol. 242, No. 2, ISSN 0141-8130	10	120.00
M21a+	Rad u vodećem međunarodnom časopisu kategorije M21a+ Rad u vodećem međunarodnom časopisu kategorije M21a+ Krstonošić V., Dokić Lj., Fraj J.: Micellar properties of OSA starch and interaction with xanthan gum in aqueous solution, Food Hydrocolloids, 2011, Vol. 25, pp. 361-367, ISSN 0268-005X Krstonošić V., Milanović M., Dokić Lj.: Application of different techniques in the determination of xanthan gum-SDS and xanthan gum-Tween 80 interaction, Food Hydrocolloids, 2019, Vol. 87, pp. 108-118, ISSN 0268-005X Šurlan J., Šereš Z., Dokić Lj., Krstonošić V., Maravić N.: Evaluation of sugar beet pectin viscosity, surface activity, conductivity and zeta potential in sodium chloride aqueous solutions, Food Hydrocolloids, 2023, Vol. 139, ISSN 0268-005X	3	60.00
M22	Rad u međunarodnom časopisu kategorije M22 Rad u međunarodnom časopisu kategorije M22 Dokić P., Jakovljević J., Dokić Lj.: Molecular characteristics of maltodextrins and rheological behaviour of diluted and concentrated solutions, Colloids and Surfaces A, 1998, Vol. 141, No. 3, pp. 435-440, ISSN 0927-7757 Hadnađev M., Dokić Lj., Dapčević Hadnađev T., Pajin B., Krstonošić V.: The impact of maltodextrin-based fat mimetics on rheological and textural characteristics of edible vegetable fat, Journal of Texture Studies, 2011, Vol. 42, No. 5, pp. 404-411, ISSN 0022-4901 Šaranović Ž., Šereš Z., Jokić A., Pajin B., Dokić Lj., Gyura J., Dalmacija B., Šoronja-Simović D.: Reduction of solid content in starch industry waste water by microfiltration, Starch/Stärke, 2011, Vol. 63, pp. 64-74, ISSN 0038-9056 Lukić M., Jakšić I., Krstonošić V., Dokić Lj., Savić S.: Effect of Small Change in Oil Phase Composition on Rheological and Textural Properties of w/o Emulsion, Journal of Texture Studies, 2013, Vol. 44, No. 1, pp. 34-44, ISSN 0022-4901 Milašinović Šeremešić M., Dokić Lj., Nikolić I., Radosavljević M., Šoronja-Simović D.: Rheological and textural properties of short (cookie) dough made with two types of resistant starch, Journal of Texture Studies, 2013, Vol. 44, No. 2, pp. 115-123, ISSN 1745-4603 Iličić (rođ. Panić) M., Milanović S., Carić M., Dokić Lj., Kanurić (Duraković) K.: Effect of transglutaminase on texture and flow properties of stirred probiotic yoghurt during storage, Journal of Texture Studies, 2014, No. 45, pp. 13-19, ISSN 0022-4901 Nikolić I., Dokić Lj., Krstonošić V., Šereš Z., Šoronja-Simović D.: Possibility of the production of functional low-fat food spread of hull-less pumpkin seed flour from rheological and textural aspect, Journal of Texture Studies, 2014, Vol. 45, pp. 324-333, ISSN 0022-4901 Milanović M., Krstonošić V., Dokić Lj., Hadnađev M., Dapčević Hadnađev T.: Insight into the interaction between Carbopol® 940 and ionic/nonionic surfactant, Journal of Surfactants and Detergents, 2015, Vol. 18, No. 3, pp. 505-516, ISSN 1097-3958 Šoronja-Simović D., Pajin B., Šubarić D., Dokić Lj., Šereš Z., Nikolić I.: Quality, sensory and nutritional characteristics of cookies fortified with chestnut flour, Journal of Food Processing and Preservation, 2016, ISSN 0145-8892, UDK: doi: 10.1111/jfpp.12887 Rakita S., Dokić Lj., Dapčević Hadnađev T., Hadnađev M., Torbica A.: Predicting rheological behaviour and baking quality of wheat flour using a glutopeak test, Journal of Texture Studies, 2018, Vol. 49, pp. 339-347, ISSN 0022-4901 Đorđević M., Šoronja-Simović D., Nikolić I., Dokić Lj., Đorđević M., Šereš Z., Šaranović Ž.: Rheology and bread-making performance of gluten-free formulations affected by different levels of sugar beet fibre, hydroxypropylmethylcellulose and water, International Journal of Food Science and Technology, 2018, Vol. 53, No. 8, pp. 1832-1837, ISSN 0950-5423 Nikolić I., Dokić Lj., Rakić D., Tomović V., Maravić N., Vidosavljević S., Šereš Z., Šoronja-Simović D.: The role of two types of continuous phases based on cellulose during textural, color, and sensory characterization of novel food spread with pumpkin seed flour, Journal of Food Processing and Preservation, 2018, pp. 1-14, ISSN 0145-8892 Nikolić I., Pajin B., Lončarević I., Šubarić D., Jozinović A., Lončarić A., Petrović J., Šereš Z., Dokić Lj., Šoronja-Simović D.: Technological Characteristics of Wheat-Fiber-Based Fat Mimetics in Combination with Food Additives, Sustainability, 2023, Vol. 15, No. 3, ISSN 2071-1050 Pavlicevic M., Vucinic D., Stosic M., Boely E., Filipčev B., Dokić Lj., Pavlovic V., Rac V., Demin M., Radovic B., Rakic V.: Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with addition of proso, Cereal Chemistry, 2023, No. 2023, pp. 1-10, ISSN 0009-0352 Nikolić I., Šoronja-Simović D., Zahorec (rođ. Zorjan) J., Dokić Lj., Lončarević I., Stožinić M., Petrović J.: Polysaccharide-Based Fat Replacers in the Functional Food Products, Processes, 2024, ISSN 2227-9717	15	75.00
M23	Rad u međunarodnom časopisu kategorije M23 Rad u međunarodnom časopisu kategorije M23 Milašinović Šeremeši M., Radosavljević M., Dokić Lj., Jakovljević J.: Wet Milling Properties of ZP Maize Hybrids. , Maydica, 2007, Vol. 52, No. 3, pp. 289-292, ISSN 0025-6153 Milašinović M., Radosavljević M., Dokić Lj.: Effects of autoclaving and pullulanase debranching on resistant starch yield of normal maize satrch, Journal of the Serbian Chemical Society, 2010, Vol. 75, No. 4, pp. 449-458, ISSN 0352-5139 Zarić D., Pajin B., Rakin M., Šereš Z., Dokić Lj., Tomić (Mihić) J.: Uticaj sojinog mleka na nutritivna, antioksidativna, reološka i teksturalna svojstva čokolade proizvedene u kugličnom mlinu, Hemijska industrija, 2011, Vol. 65, No. 5, pp. 563-573, ISSN 0367-598X, UDK: 663.91:663.911.3 Krstonošić V., Dokić Lj., Nikolić I., Dapčević Hadnađev T., Hadnađev M.: Influence of the sodium dodecyl sulphate (SDS) concentration on the disperse and rheological characteristics of oil-in-water emulsions stabilized by octenyl succinic anhydride modified starch–SDS mixtures, Journal of the Serbian Chemical Society, 2012, Vol. 77, No. 1, pp. 83-94, ISSN 0352-5139, UDK: 665+664.2+54–148:546.33’26:547.461.6–312:532.135.004.12 Zarić D., Pajin B., Lončarević I., Šereš Z., Dokić Lj., Šoronja-Simović D.: The impact of manufacturing process on the content of hard triglycerides, hardness and thermal properties of milk chocolate, Hemijska industrija, 2012, Vol. 66, No. 5, pp. 735-741, ISSN 0367-598X Fišteš A., Rakić D., Pajin B., Dokić Lj., Nikolić I.: The effect of processing parameters on energy consumption of ball mill refiner for chocolate, Hemijska industrija, 2013, Vol. 67, No. 5, pp. 747-751, ISSN 0367-598X Dapčević Hadnađev T., Dokić Lj., Pojić M., Hadnađev M., Torbica A., Rakita S.: Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides, Hemijska industrija, 2014, Vol. 68, No. 1, pp. 99-106, ISSN 0367-598X, UDK: 664.6/.7:66.022 Šereš L., Dokić Lj., Ikonić (Prodanić) B., Šoronja-Simović D., Đorđević M., Šaranović Ž., Maravić N.: Data-driven modelling of microfiltration process with embedded static mixer for steepwater from corn starch industry, Periodica Polytechnica Chemical Engineering, 2018, Vol. 62, No. 1, pp. 114-122, ISSN 0324-5853	8	24.00
M24	Rad u vodećem nacionalnom časopisu kategorije M24 Rad u vodećem nacionalnom časopisu kategorije M24 Pajin B., Zarić D., Dokić Lj., Šereš Z., Šoronja-Simović D., Omorjan R., Lončarević I.: Influence of emulsifiers on optimization of processing parameters of refining milk chocolate in the ball mill, Acta Periodica Technologica, 2011, Vol. 42, pp. 101-110, ISSN 1450-7188 Milašinović-Šeremešić M., Radosavljević M., Dokić Lj.: Starch properties of various ZP maize genotypes, Acta Periodica Technologica, 2012, No. 43, pp. 61-68, ISSN 1450-7188 Šereš Z., Dokić Lj., Pajin B., Šoronja-Simović D., Šubarić D., Babić J., Fišteš A.: Influence of the operating parameters on the flux during microfiltration of the steepwater in the starch industry, Acta Periodica Technologica, 2012, Vol. 43, pp. 225-235, ISSN 1450-7188, UDK: 66.067.1:66.03:664.25 Dokić Lj., Pajin B., Fišteš A., Šereš Z., Šoronja-Simović D., Krstonošić V.: Rheological and textural proporties of cracker dough with addition of pea dietary fiber, Acta Periodica Technologica, 2015, No. 46, pp. 29-35, ISSN 1450-7188 Kokić B., Dokić Lj., Čolović R., Banjac V., Jovanović R., Popović S., Lazarević (Gubić) J.: The possibility of in vitro multi-enzymatic method application for the assessment of the influence of thermal treatments on organic matter digestibility of feed for ruminants, Food and Feed Research, 2018, Vol. 45, No. 1, pp. 53-58, ISSN 2217-5660	5	15.00
M32	Plenarno ili uvodno predavanje po pozivu sa međunarodnog skupa štampano u izvodu (neophodno pozivno pismo i program) Plenarno ili uvodno predavanje po pozivu sa međunarodnog skupa štampano u izvodu (neophodno pozivno pismo i program) Kokić B., Dokić Lj., Čolović R., Banjac V., Popović S., Spasevski N., Pezo L.: The influence of thermal treatments on starch rumen degradability, 26. KRMIVA, Opatija: KRMIVA d.o.o. Zagreb, 5-7 June, 2019, pp. 67-68, ISBN 1847-2370	1	1.50
M33	Saopštenje sa međunarodnog skupa štampano u celini Saopštenje sa međunarodnog skupa štampano u celini Dokić P., Šefer I., Jovanović J., Dokić Lj., Petrović L.: An Investigation of the Emulsification of Aetheroleum Thymi in Water , 1. World Congress on Emulsions, Paris: Stability and Manufacturing of Emulsions, 8-10 September, 1993, pp. 91-96, ISBN 2-86411-073-3 Dokić P., Sovilj (rođ. Kler) V., Petrović L., Dokić Lj.: Influence of viscosity changes during emulsification process on dispersion and rheological properties of O/W emulsions , 2. World Congress on Emulsions, Bordeaux, 23-26 September, 1997, pp. 239-245 Dokić P., Šefer I., Sovilj (rođ. Kler) V., Dokić Lj.: Dynamics of Aetheroleum Thymi Emulsification, 3. International symposium interdisciplinary regional research, Novi Sad, 1 January, 2010, pp. 307-310 Dokić Lj., Dokić P., Jakovljević J.: Rheological characterisation of corn starch extracted by alkali method, 2. Regional Symposium "Young People and Multidisciplinary Research", Temišvar, 9 December, 1999, pp. 33-39 Dokić Lj., Jakovljević J., Dokić P., Lukić B.: Study of influence of maltodextrins on some physical properties of O/W emulsions, 5. World Surfactants Congress, Firenca, 29-2 May, 2000, pp. 571-578 Dokić Lj., Dokić P., Jakovljević J.: Application of maltodextrins in law energy food products, 14. Međunarodni kongres "Žito hleb", Novi Sad, 2000, pp. 185-188 Dokić Lj., Dokić P., Jakovljević J.: Viscous charactertics of corn maltodextrins with dextrose equivalent (DE) 10-20, 6. International Symposium of Interdisciplinary Regional Research (ISIRR), Novi Sad, 3-4 October, 2002 Dokić Lj., Dokić P., Jakovljević J.: Effect of maltodextrins on rheological behaviour of O/W emulsions, 3. World Congress on Emulsions, Lion, 24-27 September, 2002, pp. 1-6 Dokić Lj., Dokić P., Sovilj (rođ. Kler) V.: Structure binding in O/W emulsions in shear induced by surfactant-nongeling polymer interactions , 3. ISFRS - International Symposium on Food Rheology and Structure, Cirih, 9-13 February, 2003, pp. 529-530 Katona J., Dokić P., Dokić Lj.: Manufacturing of paraffin emulsions by phase inversion stabilised by with mixed emulsifier , 6. International Symposium "Young People and Multidisciplinary Research", Temišvar: Association for Multidisciplinary Research of the West Zone Romania, 1 January, 2004, pp. 556-563, ISBN 973-8359-26-0 Radosavljević M., Milašinović Šeremeši M., Jakovljević J., Dokić Lj.: A Laboratory Wet-Milling Procedure of ZP Maize Hybrids , 1. International Conference on Sustainable Agriculture and European Integration Processes, Novi Sad, 1 January, 2004, pp. 69-72 Dokić Lj., Dokić P., Hadnađev M.: Rheological properties of o/w emulsions with addition of maltodextrins of different botanical origin, 4. ISFRS - International Symposium on Food Rheology and Structure, Cirih, 19-23 February, 2006, pp. 655-656 Dokić P., Dokić Lj.: Emulsifier adsorption during emulsification process and a possibility for evaluation its efficiency , 4. World Congress on Emulsions, Lion, 3-6 October, 2006 Dokić P., Dokić Lj.: Relationship between Stability Characteristics and Rheological and Dispersion Parameters of Mayonnaise Emulsions, 4. World Congress on Emulsions, Lion, 3-6 October, 2006 Pajin B., Karlović Đ., Dokić Lj., Tomić B., Tomić (Mihić) J.: Physical properties of confectionery spreads , 1. International Congress "Food technology, qality and safety", Novi Sad, 13-15 November, 2007, pp. 280-287 Dokić P., Dokić Lj., Krstonošić V., Dapčević Hadnađev T.: Oxidative stability of corn oil in emulsified state, 1. International Congress „Food Technology, Quality and Safety“, I Symposium of Biotechnology and Food Microbiology, Novi Sad: Naučni isntitut za prehrambene tehnologije, Novi Sad, 13-15 November, 2007, pp. 80-86, ISBN 978-86-7994-008-7 Dokić Lj., Hadnađev M., Filipović N., Dokić P.: Rheological properties of wheat flour-inulin system gel, 1. International Congress „Food Technology, Quality and Safety“, I Symposium of Biotechnology and Food Microbiology, Novi Sad: Naučni institut za prehrambene tehnologije, 13-15 November, 2007, pp. 40-47 Milašinović M., Radosavljević M., Dokić Lj., Kapusniak J., Jane J., Jakovljević J.: Wet-milling properties and characterization of starch in various ZP maize genotypes, 4. 4th International Congress "FLOUR-BREAD '07", 6th Croation Congress of Cereal Technologists, Opatija, 24-27 October, 2007, pp. 105-112 Dapčević T., Dokić P., Dokić Lj.: A new approach to characterizing the thixtropic behaviourof starch gel, 5. ISFRS - International Symposium on Food Rheology and Structure, Cirih, 15-18 June, 2009, pp. 702-703 Hadnađev M., Dokić Lj., Pajin B., Mihić J.: Rheological characterisation of maltodextrins obtained from different botanical origin starch , 5. ISFRS - International Symposium on Food Rheology and Structure, Cirih, 15-18 June, 2009, pp. 652-653 Pajin B., Lončarević I., Gyura J., Dokić Lj., Šereš Z., Šoronja-Simović D.: Influence of sugar beet dietary fibre on physical characteristics of cookies dough, 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija: Faculty of food technology Osijek, 21-23 October, 2009, pp. 239-245, ISBN 978-953-7005-21-4 Šoronja-Simović D., Filipović N., Pajin B., Šereš Z., Dokić Lj.: Rheological properties of base dough for puff pastry, 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 21-23 October, 2009, pp. 266-272 Marija M., Dokić Lj., Pajin B., Šereš Z., Šoronja-Simović D.: Texture, colour and sensory properties of cookies with addition of resistant starch, 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 21-23 October, 2009, pp. 516-524 Šereš Z., Pajin B., Šaranović Ž., Dokić Lj., Šoronja-Simović D., Laszlo Z., Jokić A.: Sedimentation combined with microfiltration for wastewater treatment in wheat starch industry, 3. International Conference on Science and Technique in the AGRI-FOOD Business (ICoSTAF), Szeged: University of Szeged Faculty of Engineering, 3-4 November, 2010, pp. 229-236 Krstonošić V., Dokić Lj., Dokić P., Dapčević Hadnađev T., Hadnađev M.: Rheological and dispersion characteristics of oil-in-water emulsions stabilized by OSA starch, 5. World Congress on Emulsions, Lion, 12-14 October, 2010, pp. 1-5 Hadnađev M., Dapčević Hadnađev T., Torbica A., Dokić Lj., Krstonošić V.: Rheological properties of maltodextrin based fat - reduced confectionery spread systems, 11. ICEF - International Congress on Engineering and Food, Atina: Elsevier, 12-14 October, 2010, pp. 62-67, ISBN 2211-601X Zarić D., Pajin B., Rakin M., Dokić Lj., Šereš Z., Šoronja-Simović D., Lončarević I.: Effect of soya milk on antioxidant activity changes in chocolate, 6. Cefood - Central European Congress on Food, Novi Sad, 23-26 May, 2012, pp. 103-107 Milašinović-Šeremešić M., Radosavljević M., Dokić Lj., Pajin B.: Resistant starch as functional ingredient in high-quality food, 6. Central European Congress on Food (CEFood), Novi Sad, 23-26 May, 2012, pp. 255-261, ISBN 978-86-7994-027-8 Dokić Lj., Nikolić I., Miranović N., Pajin B., Šoronja-Simović D., Šereš Z.: Rheological properties of functional spread of hull-less pumpkin seed flour and wheat fibre gel, 6. Central European Congress on Food (CEFood), Novi Sad, 23-26 May, 2012, pp. 236-241, ISBN 978-86-7994-027-8 Milanović M., Krstonošić V., Dokić Lj., Dapčević Hadnađev T., Hadnađev M.: Interactions between polyacrylic acid (Carbopol® 940) and nonionic surfactant (Tween 80) and ionic surfactant (SDS) in aqueous solution, 25. EMULSIFICATION: Modeling, Technologies and Applications, Lion: 25emes Entretiens du Centre Jacques Cartier, 19-21 November, 2012, pp. 1-3 Dapčević Hadnađev T., Hadnađev M., Dokić Lj., Torbica A., Pojić M.: Rheological and microstructural properties of wheat flour dough and its constituents in the presence of emulsifying waxy maize starches., 1. Inside Food Symposium, Leuven: MeBioS division and the Leuven Food Science and Nutrition Research Centre (LFoRCe) of the University of Leuven, 9-12 April, 2013, pp. 1-5 Hadnađev M., Dapčević Hadnađev T., Rakita S., Dokić Lj., Pojić M.: Influence of emulsifying polysaccharides on the microstructure, quality and stalling of wheat bread, 1. Inside Food Symposium, Leuven: MeBioS division and the Leuven Food Science and Nutrition Research Centre (LFoRCe) of the University of Leuven, 9-12 April, 2013, pp. 1-5 Dokić Lj., Nikolić I., Pajin B., Šereš Z., Krstonošić V., Nils J.: Rheological and textural properties of dough for cookies with dietary fibers, 7. 7th International Congress FLOUR-BREAD’13 & 9th Croatian Congress of Cereal Technologists, Opatija: Proceedings of the 7th International CongressFlour – Bread '13, 9th Croatian Congress of Cereal Technologists, Croatia, Opatija , 16-18 October, 2013, pp. 157-163, ISBN 1848-2562 Šereš Z., Dokić Lj., Hodur C., Pajin B., Šoronja-Simović D., Nikolić I., Maravić N.: Wastewater tretment from the edible oil industry by tubular ceramic membrane, 1. Food Science Conference, Budimpešta, 7-8 November, 2014, pp. 344-347, ISBN 978-963-503-550-2 Dokić Lj., Nikolić I., Šoronja-Simović D., Pajin B., Juul N.: Sensory characterization of cookies with chesnut flour, 0. ICFE International Conference on Food and Environment, International Science Conference, World Academy of Science, Engineering and Technology (WASET), Florence, 8-9 May, 2014, pp. 42-45 Fišteš A., Šoronja-Simović D., Dokić Lj., Pajin B., Šereš Z., Nikolić I., Lončarević I.: Effect of Defatted Wheat Germ Addition on Dough Empirical Rheology, 8. International Congress of Food Technologists, Biotechnologists and Nutritionists, Opatija: CROFOST, Zagreb, Croatia; University of Zagreb, Faculty of Food Technology and Biotechnology, 21-24 October, 2014, pp. 123-128, ISBN 978-953-99725-6-9 Petrović J., Fišteš A., Pajin B., Dokić Lj., Šereš Z., Šoronja-Simović D., Rakić D.: The influence of deffated wheat germ addition on physical characteristics of the cookies dough, 2. II International Congress Food Technology, Quality and Safety, Novi Sad: University of Novi Sad, Institute for food technology, 28-30 October, 2014, pp. 355-359, ISBN 978-86-7994-043-8 Šereš Z., Dokić Lj., Šoronja-Simović D., Hodur C., Laszlo Z., Nikolić I., Maravić N.: Response Surface Methodology Approach to Defining Ultrafiltration of Steepwater from Corn Starch Industry, Proceedings of World Academy of Science, Engineering and Technology, 2014, Vol. 8, No. 5, pp. 508-513, ISSN 1307-6892, 18. ICCCE International Conference on Chemistry and Chemical Engineering, International Science Conference, World Academy of Science, Engineering and Technology (WASET), Amsterdam: World Academy of Science, Engineering and Technology, 15-16 May, 2014, pp. 508-513 Dokić Lj., Nikolić I., Šoronja-Simović D., Šereš Z., Pajin B., Nils J., Maravić N.: Rheological properties of dough and sensory quality of crackers with dietary fibers, Proceedings of World Academy of Science, Engineering and Technology, 2015, Vol. 9, No. 9, pp. 985-989, ISSN 1307-6892, 17. Conference on Agricultural and Food Engineering, International Science Conference, World Academy of Science, Engineering and Technology (WASET), Berlin: World Academy of Science, Engineering and Technology, 14-15 September, 2015, pp. 985-989 Šereš Z., Dokić Lj., Maravić N., Šoronja-Simović D., Hodur C., Nikolić I., Pajin B.: Microfiltration of the Sugar Refinery Wastewater Using Ceramic Membrane with Kenics Static Mixer, Proceedings of World Academy of Science, Engineering and Technology, 2015, Vol. 17, No. 9, pp. 768-771, ISSN 1307-6884, 17. Conference on Agricultural and Food Engineering, International Science Conference, World Academy of Science, Engineering and Technology (WASET), Berlin: World Academy of Science, Engineering and Technology, 14-15 September, 2015, pp. 768-771 Milašinović Šeremeši M., Radosavljević M., Semenčenko V., Terzić D., Dokić Lj., Mojović Lj.: Millability and fermentability of various ZP maize grain for wet-milling and bioethanol production. , 17. International Feed Technology Symposium, Novi Sad, 25-27 October, 2016, pp. 504-508 Đorđević M., Šoronja-Simović D., Nikolić I., Đorđević M., Šereš Z., Dokić Lj., Maravić N.: Apple fibre and hydroxypropylmethylcellulose in gluten-free formulations: fundamental rheological approach, 4. International Congress Food Technology, Quality and Safety, Novi Sad: Institute of Food Technology Novi Sad, 23-25 October, 2018, pp. 224-229	42	42.00
M34	Saopštenje sa međunarodnog skupa štampano u izvodu Saopštenje sa međunarodnog skupa štampano u izvodu Dokić P., Jakovljević J., Dokić Lj.: Rheological behaviour of diluted and concentrated maltodextrin solutions, 4. European Rheology Conference, Sevilja, 4-9 September, 1994 Jakovljević J., Dokić P., Dokić Lj.: An Investigation on Molecular and Colloidal Characteristics of Maltodextrins, 9. World Congress of Food Science and Technology, Budimpešta, 30-4 July, 1995 Dokić P., Dokić Lj., Marjanović V.: Study on foam generating power of solutions micellar characteristics and interaction of anionic surfactants, 1. International Conference of the Chemical Societies of the South-East European Countries on Chemical Sciences and Industry, Halkidiki, 1-4 June, 1988 Dokić Lj., Jakovljević J., Dokić P.: Gelation of alkali extracted corn starch, 14. Međunarodni kongres "Žito hleb", Novi Sad, 2000 Dokić Lj., Dokić P.: Influence of triethanolamine oleat-carbohymethyl cellulose interactions on rheological behaviour of emulsions, 1. Conference on Amphiphilic Polymers and Gels, Sintra, 10 January, 2001 Dokić P., Sovilj (rođ. Kler) V., Dokić Lj., Petrović L.: Dispersion characteristics and rheological behaviour of traditional and low calorie mayonnaise emulsions , 8. Conference on Colloid Chemistry, Keszthely, 18-20 September, 2002 Dokić P., Dokić Lj.: Investigation of foam and micellar properties of interacting surfactants, 6. World Surfactant Congress, Berlin, 20-23 June, 2004 Milašinović Šeremeši M., Radosavljević M., Jakovljević J., Dokić Lj., Terzić D.: Phisical, chemical and wet-milling properties of various maize genotypes, 16. CHISA - International Congress of Chemical and Process Engineering, Prague: Summaries 3 – Hydrodynamic Processes, 22-26 August, 2004, pp. 22-26 Radosavljević M., Milašinović Šeremeši M., Jakovljević J., Dokić Lj.: A laboratory wet milling procedure of ZP maize hybrids, 1. International Conference on Sustainable Agriculture and European Integration Processes, Novi Sad, 1 January, 2004 Milašinović Šeremeši M., Radosavljević M., Jakovljević J., Dokić Lj.: Isolation and characterisation of starch from different maize genotypes, 1. South East European Congress of Chemical Engineering, Beograd, 25-28 September, 2005 Milašinović Šeremeši M., Radosavljević M., Dokić Lj., Jakovljević J., Terzić D.: Technological value and digestibility of different ZP maize genotypes, 1. International maize conference: Accomplishments and perspectives, Beograd, 26-28 October, 2005 Radosavljević M., Milašinović Šeremeši M., Dokić Lj., Jakovljević J.: Grain quality and wet milling properties of ZP maize hybrids, 1. International maize conference: Accomplishments and perspectives, Beograd, 26-28 October, 2005 Milašinović Šeremeši M., Radosavljević M., Jakovljević J., Dokić Lj.: Starch charcterizationof ZP maize genotypes, 6. Meeting of Young Scientists. Within the Field of Biotechnology, Novi Sad, 10-11 November, 2005 Milašinović Šeremeši M., Radosavljević M., Dokić Lj.: Tehnološka vrednost različitih ZP genotipova kukuruza u mokroj (skrobarskoj) preradi, 19. Naučno-stručni skup poljoprivrede i prehrambene industrije, Neum, 7-9 June, 2006, pp. 172-173 Milašinović Šeremeši M., Kapusniak J., Hasjim J., Jane J., Radosavljević M., Dokić Lj.: Starch Properties of 10 ZP Maize Genotypes, 15. International Starch Convention Moscow-Cracow, Moskva, 19-21 June, 2007 Dokić P., Dokić Lj., Dapčević Hadnađev T., Krstonošić V.: Colloid characteristics and emulsifying properties of OSA starches, 9. Conference on Colloid Chemistry, Siofok, 3-5 October, 2007, pp. 37-37, ISBN 978-963-9319-70-7 Dokić P., Dokić Lj., Krstonošić V., Dapčević Hadnađev T.: Effect of Xanthan and Polyoxyethylene Sorbitan Monooleate on Rheological Behaviour of Barium Sulfate Suspension, 9. Conference on Colloid Chemistry, Siofok, 3-5 October, 2007, ISBN 978-963-9319-70-7 Jovanović P., Marić B., Dokić Lj., Fišteš A., Mastilović J.: Wet milling characteristics of high oil corn hybrids, 3. Slovenian Congress on Food and Nutrition: "Food processing-Innovation-Nutrition-Healthy Consumers", Radenci, 2007, pp. 25-25 Katona J., Dokić Lj., Dokić P.: Microstructural analysis of model adhesive food emulsions , 9. Conference on Colloid Chemistry, Siofok, 3-5 October, 2007 Katona J., Dokić Lj., Dokić P.: Some common measuring errors in modern rheometry , 9. Conference on Colloid Chemistry, Siofok, 3-5 October, 2007 Dokić Lj., Dapčević Hadnađev T., Krstonošić V., Dokić P.: Foaming and micellization properties of single and mixed solutions of different surfactants, 7. World Surfactants Congress, Paris, 22-25 June, 2008 Milanović S., Carić M., Đurić M., Dokić Lj., Iličić (rođ. Panić) M., Kanurić (Duraković) K., Bošnjak G.: Effects of transglutaminase on probiotic yoghurt viscosity , 1. International Conference on Science and Technique in the AGRI-FOOD Business (ICoSTAF), Szeged, 5-6 November, 2008, pp. 79-79 Milašinović Šeremeši M., Radosavljević M., Dokić Lj.: Production of resistant starch from ZP maize genotypes, 4. International Dietary Fibre Conference, Beč, 1-3 July, 2009, pp. 137-137 Pajin B., Dokić Lj., Šereš Z., Šoronja-Simović D., Milašinović Šeremeši M.: Textural and rheological characteristics of the cookies dough supplemented with resistant starch, 4. International Dietary Fibre Conference, Beč, 1-3 July, 2009, pp. 138-138 Hadnađev M., Dokić Lj., Pajin B., Tomić (Mihić) J.: Rheological characterisation of maltodextrins obtained from different botanical origin starch, 5. ISFRS - International Symposium on Food Rheology and Structure, Cirih, 15-18 June, 2009, pp. 652-653 Dapčević Hadnađev T., Dokić P., Dokić Lj.: A new approach to characterizing the thixotropic behaviour of starch gel, 5. ISFRS - International Symposium on Food Rheology and Structure, Cirih: ETH Cirih, 15-18 June, 2009, pp. 702-703, ISBN 978-3-905609-43-1 Milašinović M., Dokić Lj., Pajin B., Šereš Z., Šoronja-Simović D.: Texture colour and sensory proporties of biscuits with addition of starch, 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 21-23 October, 2009, pp. 122-122 Dokić Lj., Nikolić I., Pajin B., Šereš Z.: Possibility of production of functional food sread from pumpkin seed flour, 11. International Symposium of Interdisciplinary Regional Research (ISIRR), Szeged, 13-15 October, 2010 Šereš Z., Pilić B., Pajin B., Gyura J., Šoronja-Simović D., Dokić Lj., Nikolić I.: Thermal characteristics of final and byproducts of sugar industry determined by differential csanning calorimetry, 11. International Symposium of Interdisciplinary Regional Research (ISIRR), Szeged, 13-15 October, 2010, pp. 209-209, ISBN 978-963-508-600-9 Krstonošić V., Milanović M., Dokić Lj., Ćirin D., Milašinović Šeremeši M.: Interaction of polyacrylic acid (carbopol 940) microgels with sodium dodecylsulfate, 25. Conference of the European Colloid and Interface Society, Berlin, 4-9 September, 2011 Dokić Lj., Nikolić I., Pajin B., Šereš Z.: Production of spread form hull-less pumpkin seedcake, 0. World Conference on Oilseed Processing, Fats and Oils Processing, Biofuels and Applications, Izmir, 21-23 June, 2011 Milašinović-Šeremešić M., Radosavljević M., Dokić Lj.: Possibilities of resistant starch production from normal dent maize grain, 6. 6th International Congress FLOUR-BREAD '11 8th Croatian Congress of Cereal Technologists, Opatija, 12-14 October, 2011 Dokić Lj., Milašinović M., Pajin B., Šubarić D., Babić J., Šoronja-Simović D.: Rheological properties of dough for cookies affected by addition ofresistant starch, 6. 6th International Congress FLOUR-BREAD '11 8th Croatian Congress of Cereal Technologists, Opatija, 12-14 October, 2011 Dokić Lj., Milašinović Šeremešić M., Dokić Lj., Nikolić I., Radosavljević M., Šoronja-Simović D.: Influence of water and resistant starch addition on cookies dough properties, 5. International Dietary Fibre Conference, Rim: ICC International Association for Cereal Science and Technology, 7-9 May, 2012, ISBN 978-3-9503336-0-2 Milašinović-Šeremešić M., Dokić Lj., Pajin B., Nikolić I., Radosavljević M., Radosavljević M.: Resistant starch as functional ingredient in dietary fibre-enriched cookies, 6. Central European Congress on Food (CEFood), Novi Sad: University of Novi Sad, Institute of Food Technology, 23-26 May, 2012 Šereš Z., Dokić Lj., Šoronja-Simović D., Pajin B., Lončarević I.: Concetration and purification of steepwater from corn starch industry by ultrafiltration, Procedia Technology, 2012, Vol. 44, pp. 2060-2060, ISSN 2212-0173, 1. Euromembrane conference, London, 23-27 September, 2012, pp. 2060-2060 Pajin B., Šoronja-Simović D., Šubarić D., Dokić Lj., Lončarević I., Babić J., Šereš Z.: Cookies enriched with chestnut flour as a source of dietary fibres, 5. International Dietary Fibre Conference, Rim, 7-9 May, 2012, pp. 147-147 Šoronja-Simović D., Pajin B., Šereš Z., Lončarević I., Dokić Lj., Nikolić I.: Influence of sugar beet fibres on the toast bread quality, 5. International Dietary Fibre Conference, Rim, 7-9 May, 2012, pp. 148-148 Maksimović J., Petrović J., Pajin B., Šoronja-Simović D., Dokić Lj., Šereš Z., Šubarić D., Babić J., Fišteš A., Lončarević I., Šereš Z., Fišteš A., Šubarić D., Babić J., Lončarević I.: Chestnut flour – functional ingradient of cookies, 3. Engineering, Ecology and materials in the processing industry, Jahorina: Tehnološki fakultet Zvornik, 4-6 March, 2013, pp. 114-115, ISBN 978-99955-81-09-1 Dokić Lj., Nikolić I., Pajin B., Šereš Z., Krstonošić V.: Rheological and textural properties of dough for cookies with dietary fibers, 7. 7th, International Congress Flour-bread 13, 9th Croatian Congress of cereal Technologists, Opatija, 16-18 October, 2013 Dokić Lj., Milanović M., Krstonošić V., Dapčević Hadnađev T., Hadnađev M.: Interactions between polyacrylic acid (Carbopol 940) and nonionic surfactant8Tween 80) and ionic surfactant (SDS) in aqueous solution, 3. EPNOE International Polysaccharide Conference, Nice, 21-24 October, 2013 Milanović M., Krstonošić V., Dokić Lj., Nikolić I.: Interaction between sodium dodecyl sulfate or centrimonium chloride and xanthan gum in aqueous solution, 3. EPNOE International Polysaccharide Conference, Nice: European Polysaccaride Network of Excellence, 21-24 October, 2013 Dokić Lj., Nikolić I., Krstonošić V., Pajin B.: Rheological properties of functional spread with colloidal microcrystalline cellulose, 3. EPNOE International Polysaccharide Conference, Nice: European Polysaccaride Network of Excellence, 21-24 October, 2013 Dokić Lj., Nikolić I., Pajin B., Šoronja-Simović D., Krstonošić V.: The influence of pea dietary fibers addition on rheological properties of dough for cracker, 17. EuroFoodChem, Istanbul: Hacettepe University, Food Engineering Department, 7-10 May, 2013, ISBN 978-605-63935-0-1 Šereš Z., Dokić Lj., Šoronja-Simović D., Hodur C., Pajin B., Nikolić I., Laslo Z.: Microfiltration of steepwater from corn starch industry trough ceramic membrane of 100 nm pore sizes, 17. EuroFoodChem, Istanbul: Hacettepe University, Food Engineering Department, 7-10 May, 2013, ISBN 978-605-63935-0-1 Krstonošić V., Dokić Lj., Nikolić I., Milanović M.: Influence of xanthan gum on oil-in-water emulsions characteristics stabilized by OSA starch, 3. EPNOE International Polysaccharide Conference, Nice, 21-24 October, 2013 Šereš Z., Nikolić I., Šoronja-Simović D., Dokić Lj., Pajin B., Tamaš V., Szabo P.: Removal of coloured compaunds from intermediate products of sugar production by ultrafiltration and economic analysis, 5. European Chemistry Congress - EuCheMS, Istanbul, 31-4 August, 2014, pp. 636-636 Milašinović-Šeremešić M., Dokić Lj., Radosavljević M.: Possibilities of resistant starch application in short dough formulation, 2. International Congress Food Technology, Quality and Safety, Novi Sad, 28-30 October, 2014, pp. 100-100 Milašinović-Šeremešić M., Dokić Lj., Radosavljević M.: Properties of blends of flour and resistant starch enriched ingredientsfor cookies produstion, 2. International Congress Food Technology, Quality and Safety, Novi Sad, 28-30 October, 2014, pp. 101-101 Lončarević I., Pajin B., Dokić Lj., Šereš Z., Fišteš A., Šoronja-Simović D., Krstonošić V.: Rheological and textural properties of cocoa spread cream with sunflower lecithin, 7. International Conference on Science and Technique in the AGRI-FOOD Business (ICoSTAF), Szeged: Faculty of Engineering, University of Szeged, 25 April, 2014, pp. 33-33, ISBN 978-963-306-276-0 Dokić Lj., Nikolić I., Krstonošić V., Fišteš A., Pajin B.: Texture and sensory properties of crackers with pea dietary fibres, 6. International Dietary Fibre Conference, Pariz: ICC - International Association for Cereal Science and Technology, 1-3 June, 2015, pp. 82-83 Šoronja-Simović D., Pajin B., Dokić Lj., Šereš Z., Dokić Lj., Nikolić I., Fišteš A., Nikolić I., Fišteš A., Zahorec (rođ. Zorjan) J., Zahorec (rođ. Zorjan) J.: Influence of layering margarine with reduced fat content on the puff pastry quality, 8. International congres of flour-bread and Croatian congres of cereal technologists, Opatija: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 29-30 October, 2015, pp. 48-48, ISBN 1848-2554 Šereš Z., Šoronja-Simović D., Maravić N., Hodur C., Dokić Lj., Nikolić I., Đorđević M.: Physicochemical and microbiological characteristics of sugar beet fibres, 6. International Dietary Fibre Conference, Pariz, 1-3 June, 2015 Milanović M., Krstonošić V., Dokić Lj., Ćirin D.: Polymer compatibility and interactions in the ternary system, 3. International Congress Food Technology, Quality and Safety, Novi Sad, 25-27 October, 2016, pp. 172-172 Šereš Z., Šoronja-Simović D., Grujičić M., Maravić N., Kiš (Kiss) F., Dokić Lj., Nikolić I., Đorđević M.: Bread as the main indicator of age-changing dietary habits among young people, 10. International Scientific and Professional Conference „With Food to Health”, Osijek: Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek i Farmaceutski fakultet Univerziteta u Tuzli, 12-13 October, 2017, pp. 20-20, ISBN 978-953-7005-49-8 Milanović M., Krstonošić V., Ćirin D., Dokić Lj., Nikolić I.: The effect of polymer type and sodium dodecyl sulphate concentration on the physico-chemical properties of binary and ternary aqueous mixtures, 5. International Symposium Frontiers in Polymer Science, Seville: Elsevier, 17-19 May, 2017, pp. 48-48 Đorđević M., Šereš Z., Kertész S., Hodúr C., Maravić N., Šoronja-Simović D., Dokić Lj., Đorđević M.: The usage potential of activated carbon in sugar beet molasses purification: Influence on colour and turbidity, 1. International Conference on Science, Technology, Engineering and Economy-ICOSTEE, Segedin: Faculty of Engineering, University of Szeged , 25 October, 2018 Nikolić I., Maravić N., Šereš Z., Dokić Lj., Šoronja-Simović D., Zahorec (rođ. Zorjan) J.: The emulsifying properties of sugar beet fibers and OSA maltodextrin in food systems Emulgujuća svojstva vlakana šećerne repe i OSA maltodekstrina u prehrambenim sistemima, 1. UNIFood Conference, Beograd: Univerzitet u Beogradu, 5-6 October, 2018, ISBN ISBN: 978-86-7522-06 Nikolić I., Subotić M., Dokić Lj., Takači A., Šereš Z., Šoronja-Simović D., Maravić N.: Rheological, textural and sesnsory properties of hummus spread depending on the technological parameters, 1. International Conference on Advanced Production and Processing, Novi Sad: University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia, 10-11 October, 2019, pp. 26-26, ISBN 978-86-6253-102-5	59	29.50
M51	Rad u vodećem nacionalnom časopisu kategorije M51 Rad u vodećem nacionalnom časopisu kategorije M51 Bebić Z., Jakovljević J., Dokić Lj.: Ekstrakcija ulja kukuruzne klice nadkritičnim ugljendioksidom (SC-CO2): sastav i kvalitet odmašćenog ostatka i proteinskog izolata, Hemijska industrija, 2000, Vol. 54, pp. 157-161, ISSN 0367-598X Dokić P., Dokić Lj., Sovilj (rođ. Kler) V., Katona J.: Influence of maltodextrin DE value on rheological and dispersion properties of sunflower oil in water emulsions, Acta Periodica Technologica, 2004, Vol. 35, pp. 17-23, ISSN 1450-7188 Radosavljević M., Milašinović Šeremeši M., Jakovljević J., Dokić Lj.: A laboratory wet-milling procedure of ZP maize hybrids. , Contemporary Agricultural Engineering - Savremena poljoprivreda, 2004, Vol. 54, No. 3-4, pp. 482-486, ISSN 0350-1205 Jovanović P., Dokić Lj., Marić B.: Fatty acid composition of maize germ oil from high-oil hybrids wet-milling processing, Acta Periodica Technologica, 2005, Vol. 36, No. , pp. 43-49, ISSN 1450-7188 Iličić (rođ. Panić) M., Carić M., Milanović S., Dokić Lj., Đurić M., Bošnjak G., Kanurić (Duraković) K.: Viscosity changes of probiotic yoghurt with transglutaminase during storage, Acta Periodica Technologica, 2008, Vol. 39, pp. 11-19, ISSN 1450-7188 Dokić Lj., Bodroža-Solarov M., Hadnađev M., Nikolić I.: Properties of extruded snacks supplemented with amaranth grain grits, Acta Periodica Technologica, 2009, Vol. 40, pp. 17-24, ISSN 1450-7188 Dapčević Hadnađev T., Dokić Lj., Hadnađev M., Pojić M., Rakita S., Torbica A.: Changes in quality parameters of bread supplemented with OSA starch during storage, Food and Feed Research, 2013, Vol. 40, No. 2, pp. 101-108, ISSN 2217-5660 Rakita S., Torbica A., Dokić Lj., Tomić (Mihić) J., Pojić M., Hadnađev M., Dapčević Hadnađev T.: Alpha-amylase activity in wheat flour and breadmaking properties in relation to different climatic conditions, Food and Feed Research, 2015, Vol. 42, No. 2, pp. 91-100, ISSN 2217-5660 Šereš Z., Šoronja-Simović D., Grujičić M., Maravić N., Kiš (Kiss) F., Dokić Lj., Nikolić I., Đorđević M., Šaranović Ž.: Bread as indicator of age-changing dietary habits among young people, Hrana u zdravlju i bolesti, 2017, Vol. 6, No. 2, pp. 78-84, ISSN 2233-1220	9	18.00
M52	Rad u nacionalnom časopisu kategorije M52 Rad u nacionalnom časopisu kategorije M52 Bebić Z., Jakovljević J., Dokić Lj.: Tehnološka vrednost domaćih hibrida kukuruza u procesu skrobarske prerade, Žito-hleb, 1995, Vol. 22, No. 5, pp. 100-105, ISSN 0351-0999 Jakovljević J., Bebić Z., Dokić Lj.: Tehnološka vrednost veštački sušenog kukuruznog zrna u procesu skrobarske prerade, Žito-hleb, 1996, Vol. 23, No. 4, pp. 73-78, ISSN 0351-0999 Bebić Z., Jakovljević J., Dokić Lj.: Proteinski i neproteinski sastav vode o močenja u skrobarskoj preradi kukuruza, Žito-hleb, 1997, Vol. 24, pp. 103-108, ISSN 0351-0999 Dokić Lj., Šoronja-Simović D., Jakovljević J., Bebić Z.: Alkalna ekstrakcija skroba iz kukuruza, Žito-hleb, 1999, Vol. 1, pp. 5-9, ISSN 0351-0999 Dokić P., Dokić Lj., Sovilj (rođ. Kler) V.: Uticaj specifičnih komponenata na reološko ponašanje emulzija kukuruznog ulja, Proizvodnja i prerada uljarica, 1999, Vol. 40, pp. 125-130 Dokić Lj., Jakovljević J., Dokić P.: Reološke karakteristike alkalno ekstrahovanog kukuruznog skroba, Žito-hleb, 2000, Vol. 27, pp. 178-182, ISSN 0351-0999 Dokić P., Sovilj (rođ. Kler) V., Dokić Lj.: Disperzione i reološke osobine emulzija sa hidrokolidima, Uljarstvo- Journal of edible oil industry, 2003, Vol. 34, pp. 5-12, ISSN 0351-9503 Dokić Lj., Dokić P., Jakovljević J., Katona J.: Reološke i disperzione osobine U/V emulzija sa dodatkom skrobnih derivata, Uljarstvo, 2004, Vol. 35, No. 1-2, pp. 11-16, ISSN 0494-9846 Milašinović Šeremeši M., Radosavljević M., Jakovljević J., Dokić Lj.: Karakterizacija skroba ZP genotipova kukuruza, Arhiv za poljoprivredne nauke, 2006, Vol. 67, No. 239, pp. 25-33, ISSN 0004-1262 Dokić Lj., Hadnađev M., Dokić P.: Reološke karakteristike skrobnih derivata-supstituenata masti, Uljarstvo- Journal of edible oil industry, 2007, Vol. 38, No. 1-2, pp. 11-16, ISSN 0351-9503 Dokić Lj., Dimić E., Romanić R., Nikolić I.: Reološko ponašanje namaza od semena tikve golice, Uljarstvo- Journal of edible oil industry, 2009, Vol. 40, No. 1-2, pp. 25-28, ISSN 0351-9503 Dokić Lj., Milašinović-Šeremešić M., Nikolić I., Šereš Z., Lončarević I.: DSC of resistant starch produced by different methods, Analecta Technica Szegedinensia, 2010, No. 2-3, pp. 58-61, ISSN 1788-6392 Fišteš A., Dokić Lj., Pajin B., Nikolić I., Rakić D.: The Effect of Agitator Shaft Speed on Energy Consumption of a Ball Mill, Analecta Technica Szegedinensia, 2012, No. 3-4, pp. 63-67, ISSN 1788-6392 Sakač M., Gyura J., Mišan A., Šereš Z., Dokić Lj.: Influence of pH and temperature on nonenzymatic browing reaction between affined C sugar and amino acids, Food and Feed Research, 2012, Vol. 39, No. 2, pp. 103-107, ISSN 2217-5660 Lončarević I., Pajin B., Dokić Lj., Zarić D., Omorjan R., Šereš Z., Šoronja-Simović D.: Kvalitet mazivog kakao-krem proizvoda sa suncokretovim lecitinom, Uljarstvo- Journal of edible oil industry, 2013, Vol. 44, No. 1, pp. 27-33, ISSN 0351-9503, UDK: 633.85+664.3 Šereš Z., Dokić Lj., Pajin B., Šoronja-Simović D., Šubarić D., Babić J., Fišteš A.: Influence of the operating parameters on the flux during microfiltration of the steepwater in the starch industry, Analecta Technica Szegedinensia, 2013, pp. 7-16, ISSN 1788-6392 Dokić Lj., Nikolić I., Šoronja-Simović D., Šereš Z., Krstonošić V., Fišteš A.: Physical properties of dough for cookies with chestnut flour, Analecta Technica Szegedinensia, 2014, No. 1, pp. 66-71, ISSN 1788-6392 Lončarević I., Pajin B., Dokić Lj., Šereš Z., Fišteš A., Šoronja-Simović D., Krstonošić V.: Rheological and textural properties of cocoa spread cream with sunflower lecithin, Acta Technica Corviniensis, 2014, Vol. 7, No. 4, pp. 47-50, ISSN 2067-3809 Šereš Z., Vatai G., Dokić Lj., Šoronja-Simović D., Hodur C., Ikonić (Prodanić) B., Nikolić I., Pajin B.: Environmetal friendly method in the sugar-beet production for the colorant removal, Analecta Technica Szegedinensia, 2014, pp. 24-32, ISSN 1788-6392 Maravić N., Šereš Z., Petrović J., Dokić Lj., Šoronja-Simović D., Đorđević M., Đorđević M., Nikolić I.: Physico-chemical characteristics of white sugar fractions separated by crystal sizes, Analecta Technica Szegedinensia, 2016, Vol. 10, No. 2, pp. 55-62, ISSN 1788-6392 Šereš Z., Šoronja-Simović D., Grujičić M., Maravić N., Kiš (Kiss) F., Dokić Lj., Nikolić I., Đorđević M., Šaranović Ž.: Bread as indicator of age-changing dietary habits among young people, Hrana u zdravlju i bolesti, 2017, Vol. 6, No. 2, pp. 78-84, ISSN 2233-1220 Nikolić I., Maravić N., Šereš Z., Dokić Lj., Kertesz S., Šoronja-Simović D.: Emulgujuća svojstva vlakana i pektina iz šećerne repe u prehrambenim emulzijama tipa ulje u vodi, Uljarstvo- Journal of edible oil industry, 2019, Vol. 50, No. 1, pp. 47-55, ISSN 0351-9503, UDK: 633.85+664.3 Nikolić I., Dokić Lj., Takači A., Šereš Z., Šoronja-Simović D., Maravić N.: The optimization of technological factors during production of hummus spread , Analecta Technica Szegedinensia, 2020, Vol. 14, No. 1, pp. 34-42, ISSN 1788-6392 Nikolić I., Vidosavljević (Popović) M., Romanić R., Lužaić T., Dokić Lj., Kravić S.: Senzorske i reološke karakteristike ulja iz pirinčanih mekinja , Uljarstvo- Journal of edible oil industry, 2020, Vol. 51, No. 1, pp. 31-40, ISSN 0351-9503, UDK: 633.85+664.3 Nikolić I., Dokić Lj., Šereš Z., Šoronja-Simović D., Maravić N., Zahorec (rođ. Zorjan) J.: Influence of additives on rheological and textural properties of cellulose based fat mimetic, Analecta Technica Szegedinensia, 2021, Vol. 15, No. 1, pp. 53-63, ISSN 1788-6392	25	37.50
M53	Rad u nacionalnom časopisu kategorije M53 Rad u nacionalnom časopisu kategorije M53 Pajin B., Karlović Đ., Dokić Lj., Hadnađev M.: Karakterizacija mazivih krem proizvoda, Uljarstvo- Journal of edible oil industry, 2006, Vol. 37, No. 1-2, pp. 13-16, ISSN 0351-9503 Pajin B., Lončarević I., Jurić J., Dokić Lj., Šoronja-Simović D., Dimić E.: Uticaj emulgatora na fizička i kristalizaciona svojstva namenskih masti smanjenog sadržaja trans masnih kiselina, Uljarstvo- Journal of edible oil industry, 2010, Vol. 41, No. 1-2, pp. 29-34, ISSN 0351-9503	2	2.00
M61	Plenarno ili uvodno predavanje po pozivu sa skupa nacionalnog značaja štampano u celini Plenarno ili uvodno predavanje po pozivu sa skupa nacionalnog značaja štampano u celini Dokić Lj., Pajin B., Hadnađev M., Dokić P.: Reološke karakteristike prehrambenih proizvoda sa dodatkom skrobnih derivata , 46. Savetovanje Srpskog hemijskog društva, Beograd: SHD, 21 Februar, 2008, pp. 11-13	1	1.50
M62	Plenarno ili uvodno predavanje po pozivu sa skupa nacionalnog značaja štampano u izvodu Plenarno ili uvodno predavanje po pozivu sa skupa nacionalnog značaja štampano u izvodu Dokić Lj., Pajin B., Nikolić I., Šereš Z.: Primena zaslađivača u prehrambenim proizvodima, 1. Turističko-ugostiteljski i okolišni potencijal FBiH, Tuzla, 12 Oktobar, 2010 Dokić Lj., Nikolić I., Šoronja-Simović D., Šereš Z.: Oil seed cakes as raw material for development of food products, 5. Scientific Symposium with International Participation „Environmental Resources, Sustainable Development and Food Production“, Tuzla: Faculty of Technology, University of Tuzla, 16-17 Novembar, 2017, pp. 46-46	2	2.00
M63	Saopštenje sa skupa nacionalnog značaja štampano u celini Saopštenje sa skupa nacionalnog značaja štampano u celini Dokić P., Dimić E., Dokić Lj.: Reološke i disperzione osobine emulzija majoneza različite stabilnosti, 39. Savetovanje Proizvodnja i prerada uljarica, Budva, 1-6 Jun, 1998, pp. 259-263 Dokić P., Dokić Lj., Sovilj (rođ. Kler) V.: Uticaj specifičnih komponenata na reološko ponašanje emulzija kukuruznog ulja, 40. Savetovanje Proizvodnja i prerada uljarica, Palić, 22-27 Novembar, 1999, pp. 125-130 Dokić P., Ereg D., Dokić Lj.: Reološko ponašanje gela i gel emulzija sojinih proteina i hidrokoloida, 41. Savetovanje Proizvodnja i prerada uljarica, Miločer, 2000, pp. 77-82 Dokić P., Dokić Lj.: Reološko ponašanje prehrambenih kolidnih sistema ulja i masti, 42. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 3-8 Jun, 2001, pp. 279-285 Dokić Lj., Dokić P., Jakovljević J.: Uticaj hidrokoloida na osobine niskoenergetskih prehrambenih emulzija, 44. Savetovanje Proizvodnja i prerada uljarica, Budva, 25-30 Maj, 2003, pp. 225-230 Dokić P., Sovilj (rođ. Kler) V., Dokić Lj., Šmit K., Kulić V.: Reološka analiza biopolimernih emulgatora i stabilizatora za prehrambene emulzije, 44. Savetovanje Proizvodnja i prerada uljarica, Budva, 25-30 Maj, 2003, pp. 231-238 Dokić P., Dokić Lj., Nastasić M., Raić S.: Reološko ponašanje i strukturne karakteristike suspenzija kečapa, 44. Savetovanje Proizvodnja i prerada uljarica, Budva, 25-30 Maj, 2003, pp. 239-244 Dokić Lj., Jakovljević J., Dokić P.: Reološke karakteristike emulzija ulja u vodi sa dodatkom preželatinizovanog skroba, 45. Savetovanje Proizvodnja i prerada uljarica, Petrovac na moru, 6-11 Jun, 2004, pp. 281-246 Dokić P., Dimić E., Dokić Lj.: Reološka analiza uljnih taloga i otpadnih produkata u proizvodnji ulja i masti, 45. Savetovanje Proizvodnja i prerada uljarica, Petrovac na moru: Tehnološki fakultet, Novi Sad; Naučni institut za ratarstvo i povrtarstvo, Novi Sad i DOO "Industrijsko bilje", Novi Sad, 6-11 Jun, 2004, pp. 363-368, UDK: 633.85(082)+665.3(082) Dokić Lj., Castell-Perez E., Katona J.: Viskoelastične osobine emulzija pripremljenih sa maltodekstrinima različitog botaničkog porekla , 46. Savetovanje Proizvodnja i prerada uljarica, Petrovac na moru, 2005, pp. 253-258 Katona J., Dokić P., Dokić Lj.: Doprinos pojedinih komponenti ukupnom reološkom ponašanju emulzija suncokretovog ulja u vodi stabilizovanih skrobnim emulgatorom , 46. Savetovanje Proizvodnja i prerada uljarica, Petrovac na moru, 2005, pp. 245-252 Dokić Lj., Hadnađev M., Dokić P.: Reološke karakteristike skrobnih derivata-supstituenata masti, 47. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 11-16 Jun, 2006, pp. 237-242 Dokić Lj., Bodroža-Solarov M., Hadnađev M., Filipčev B.: Hemijska i reološka svojstva ekstrudata sa dodatkom krupice od semena Amaranthus sp., 12. Savetovanje o biotehnologiji, Čačak, 2-3 Mart, 2007, pp. 79-84 Dokić Lj., Pajin B., Hadnađev M., Dokić P.: Uticaj maltodekstrina na funkcionalne i senzorne osobine masnog punjenja, 48. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 11-16 Jun, 2007, pp. 157-162 Katona J., Dokić P., Dokić Lj., Stojanović Z., Hadnađev M.: Influence of maltodextrins on colloid stability of food dispersions , 45. Savetovanje Srpskog hemijskog društva, Novi Sad, 25-26 Januar, 2007, pp. 205-208 Katona J., Dokić P., Dokić Lj., Hadnađev M.: Rheological invetigation on flocculated emulsions , 45. Meeting of the Serbian Chemical Society, Novi Sad: Univerzitet u Novom Sadu, 25-26 Januar, 2007, pp. 122-125 Dokić Lj., Hadnađev M., Pajin B.: Reološke i kristalizacione osobine smeša namenske biljne masti i gela maltodekstrina, 49. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi: DOO "Industrijsko bilje", 2008, pp. 241-245, UDK: 633.85 (082) Šoronja-Simović D., Pajin B., Dokić Lj., Šereš Z., Lončarević I., Jurić J.: Fizičke karakteristike margarina za lisnata peciva, 50. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: DOO "Industrijsko bilje", 22-26 Jun, 2009, pp. 195-199, ISBN 978-86-80995-70-0, UDK: 633.85 (082) Dokić Lj., Hadnađev M., Pajin B., Fišteš A., Nikolić I.: Teksturalne krakteristike masnih punjenja za konditorske proizvode, 50. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: DOO "Industrijsko bilje", 22-26 Jun, 2009, pp. 219-225, ISBN 978-86-80995-70-0, UDK: 633.85 (082) Dokić Lj., Dimić E., Romanić R., Nikolić I.: Reološke karakteristike namaza od tikve golice, 50. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Tehnološki fakultet Novi Sad, Institut za ratarstvo i povrtarstvo Novi Sad, doo Industrijsko bilje, 22-26 Jun, 2009, pp. 213-218, ISBN 978-86-80995 Dokić Lj., Hadnađev M., Pajin B., Fišteš A., Nikolić I.: Teksturalne karakteristike masnih punjenja za konditorske proizvode, 50. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Tehnološki fakultet Novi Sad, Institut za ratarstvoi povrtarstvo Novi Sad, Doo Industrijsko bilje, 22-26 Jun, 2009, pp. 219-224, ISBN 978-86-80995 Pajin B., Lončarević I., Gyura J., Dokić Lj., Šoronja-Simović D.: Influence of sugar beet dietary fiber on physical characteristics of cookies dough, 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 21-23 Oktobar, 2009, pp. 239-245 Šoronja-Simović D., Filipović N., Pajin B., Šereš Z., Dokić Lj.: Rheological properties of base dough for puff pasty, 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 21-23 Oktobar, 2009, pp. 266-272 Milašinović M., Dokić Lj., Pajin B., Šereš Z., Šoronja-Simović D.: Texture, colour and sensory propreties of biscuirs with addition of resistant starch, 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 21-23 Oktobar, 2009, pp. 516-524 Dokić Lj., Nikolić I., Dimić E., Romanić R., Šereš Z.: Reološke karakteristike namaza od semena tikve golice emulgovane dodatkom biljne masti, 51. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Doo Industrijsko bilje, Tehnološki fakultet Novi Sad, Institut za ratarstvo i povrtarstvo Novi Sad, 26-2 Jun, 2010, pp. 233-239, ISBN 978-86-80995-70-0 Dokić Lj., Krstonošić V., Nikolić I., Pajin B.: Disperzione i reološke karakteristike emulzija ulja visokooleinskog tipa u vodi stabilizovanih OSA skrobom, 51. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Doo Industrijsko bilje, Tehnološki fakultet Novi Sad, Institut za ratarstvo i povrtarstvo Novi Sad, 26-2 Jun, 2010, pp. 241-247, ISBN 978-86-80995-70-0 Lončarević I., Nikolovski Z., Pajin B., Dokić Lj.: Uticaj emulgatora različitog porekla na fizička i senzorna svojstva krem proizvoda, 51. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: DOO "Industrijsko bilje", 26-2 Jun, 2010, pp. 215-222, ISBN 978-86-80995-70-0, UDK: 633.85 (082) Pajin B., Lončarević I., Jurić J., Dokić Lj., Šoronja-Simović D., Dimić E.: Uticaj emulgatora na fizička i kristalizaciona svojstva namenskih masti smanjenog sadržaja trans-masnih kiselina, 51. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: DOO "Industrijsko bilje", 26-2 Jun, 2010, pp. 223-228, ISBN 978-86-80995-70-0, UDK: 633.85 (082) Pajin B., Zarić D., Dokić Lj., Lončarević I., Tomić (Mihić) J., Jurić J.: Reološka svojstva čokolade sa sojinim mlekom , 51. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 26-2 Jun, 2010, pp. 249-255 Dokić Lj., Nikolić I., Miranović N., Gyura J., Lončarević I., Romanić R.: Mogućnost proizvodnje namaza od pogače jezgra oraha, 52. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, Industrijsko bilje doo, Institut za ratarstvo i povrtarstvo Novi Sad, 5-10 Jun, 2011, pp. 185-191, ISBN 978-866253-046-2 Dokić Lj., Pajin B., Jurić J., Šereš Z., Gyura J., Krstonošić V.: Uticaj emulgatora nove generacije na reološka i teksturalna svojstva masnih punjenja, 52. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 5-10 Jun, 2011, pp. 205-209 Dokić Lj., Miranović N., Hadnađev M., Nikolić I., Krstonošić V., Šereš Z.: Senzorna ocena niskoenergetskog masnog punjenja za konditorske proizvode, 53. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu Tehnološki fakultet Novi Sad, Industrijsko bilje doo, Institut za ratarstvo i povrtarstvo Novi Sad, 2012, pp. 159-164, ISBN 978-86-6253-000-4 Dokić Lj., Nikolić I., Miranović N., Šoronja-Simović D., Krstonošić V.: Prednost suncokretovog lecitina kao emulgatora u niskoenergetskom prehrambenom namazu, 53. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu Tehnološki fakultet Novi Sad, Industrijsko bilje doo, Institut za ratarstvo i povrtarstvo Novi Sad, 2012, pp. 165-172, ISBN 978-86-6253-000-4 Dokić Lj., Nikolić I., Pajin B., Šoronja-Simović D., Krstonošić V.: Svojstva namenske masti kao kvalitetni parametri za proizvodnju keksa, 54. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu Tehnolo[ki fakultet, Industrijsko bilje doo, Institut za ratarstvo i povrtarstvo Novi Sad, 16-21 Jun, 2013, pp. 161-167, ISBN 978-86-6253-022-6 Šereš Z., Dokić Lj., Pajin B., Šoronja-Simović D., Hodur C., Lukić (Kukić) D., Šarac V.: Smanjenje hemijske potrošnje kiseonika u otpadnim vodama industrije ulja primenom mikrofiltracije, 54. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 16-21 Jun, 2013, pp. 115-122 Dokić Lj., Nikolić I., Šereš Z., Krstonošić V.: Kukuruzno ulje: proizvodnja, svojstva i mogućnost primene, 54. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, Institut za ratarstvo i povrtarstvo Novi Sad, doo Industrijsko bilje Novi Sad, 16-21 Jun, 2013, pp. 133-137, ISBN 978-86-6253-022-6 Lončarević I., Pajin B., Trzin D., Šarac V., Dokić Lj., Šereš Z.: Uticaj suncokretovog lecitina na reološke i teksturalne karakteristike mazivog kakao-krem proizvoda, 54. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO Industrijsko bilje, Novi Sad, 16-21 Jun, 2013, pp. 153-160, ISBN 978-86-80995-70-0 Šoronja-Simović D., Pajin B., Šereš Z., Dokić Lj., Lončarević I.: Uticaj količine margarina za laminiranje na kvalitet lisnatog peciva, , 54. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO Industrijsko bilje, Novi Sad, 16-21 Jun, 2013, pp. 169-177, ISBN 978-86-80995-70-0 Petrović J., Pajin B., Lončarević I., Nikolovski Z., Dokić Lj., Zarić D.: Reološke karakteristike čokoladne mase i mazivog kakao krem proizvoda sa suncokretovim lecitinom, 55. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 15-20 Jun, 2014, pp. 181-186, ISBN 978-86-6253-035-6 Šoronja-Simović D., Pajin B., Dokić Lj., Šereš Z., Nikolić I., Fišteš A.: Kvalitet lisnatog peciva sa margarinom sniženog sadržaja masti, 55. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO "Industrijsko bilje", Novi Sad, 15-20 Jun, 2014, pp. 165-173 Dokić Lj., Nikolić I., Šereš Z., Šoronja-Simović D.: Uticaj celuloznih derivata na senzorne osobine namaza od tikve golice, 55. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Tehnološki fakultet Novi Sad, Institut za ratarstvo i povrtarstvo Novi Sad, doo Industrijsko bilje Novi Sad, 15-20 Jun, 2014, pp. 189-196, ISBN 978-86-6253-035-6 Dokić Lj., Šoronja-Simović D., Hadnađev M., Pajin B., Nikolić I.: Toplotne i reološke karakteristike namenskih margarina, 55. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Tehnološki fakultet Novi Sad, 15-20 Jun, 2014, pp. 159-163, ISBN 978-86-6253-035-6 Dokić Lj., Nikolić I., Maravić N., Putnik V., Krstonošić V.: Reološke i disperzione osobine U/V emulzija sa dodatkom maltodekstrina, 56. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, Institut za ratarstvo i povrtarstvo Novi Sad, doo Industrijsko bilje, 21-26 Jun, 2015, pp. 165-171, ISBN 978-86-6253-046-2 Dokić Lj., Nikolić I., Juul N., Maravić N., Putnik V.: Uticaj različitih maltodekstrina na teksturalne i senzorske osobine emulzija tipa ulje u vodi, 56. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Tehnološki fakultet Novi Sad, Univerzitet u Novom Sadu, Industrijsko bilje doo, Institut za ratarstvo i povrtarstvo Novi Sad, 21-26 Jun, 2015, pp. 173-180, ISBN 978-86-6253-046-2 Maravić N., Šereš Z., Dokić Lj., Pajin B., Šoronja-Simović D., Fišteš A., Lukić (Kukić) D., Nikolić I.: Primena novih membranskih tehnika u prehrambenoj industriji, 56. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 21-26 Jun, 2015, pp. 225-232 Šoronja-Simović D., Pajin B., Dokić Lj., Nikolić I., Šereš Z., Fišteš A., Zahorec (rođ. Zorjan) J.: Tehnološke karakteristike margarina za laminiranje sniženog sadržaja masti, 56. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 21-26 Jun, 2015, pp. 157-163 Maravić N., Dokić Lj., Šereš Z., Šoronja-Simović D., Nikolić I., Petrović J., Lončarević I.: Uticaj primenjene tehnike emulgovanja na osobine emulzija tipa ulje u vodi, 57. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO Industrijsko bilje, Novi Sad, 19-24 Jun, 2016, pp. 197-204, ISBN 978-86-6253-061-5 Nikolić I., Dokić Lj., Mijakovac M., Šereš Z., Šoronja-Simović D., Maravić N., Zahorec (rođ. Zorjan) J.: Karakteristike pogača dobijenih hladnim ceđenjem uljarica, 58. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, Institut za ratarstvo i povrtarstvo Novi Sad, doo Industrijsko bilje Novi Sad, 18-23 Jun, 2017, pp. 165-173, ISBN 978-86-6253-077-6 Maravić N., Šereš Z., Dokić Lj., Nikolić I., Šoronja-Simović D., Hajnal B.: Ispitivanje uticaja viskoziteta i brzinekretanja kontinualne faze na karakteristike emulzija dobijenih membranskim emulgovanjem SPG staklenom membranom, 58. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, Institut za ratarstvo i povrtarstvo Novi Sad, doo Industrijsko bilje Novi Sad, 18-23 Jun, 2017, pp. 213-220, ISBN 978-86-6253-077-6 Nikolić I., Maravić N., Šereš Z., Dokić Lj., Šoronja-Simović D., Zahorec (rođ. Zorjan) J.: Stabilizacioni potencijal polisharida u emulzionim prehrambenim sistemima tipa ulje u vodi, Proizvodnja i prerada uljarica, 2018, pp. 207-214, 59. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, Institut za ratarstvo i povrtarstvo Novi Sad, doo Industrijsko bilje Novi Sad, 17-22 Jun, 2018, pp. 207-214, ISBN 978-86-6253-085-1 Nikolić I., Subotić M., Dokić Lj., Takači A., Šereš Z., Šoronja-Simović D., Maravić N.: Uticaj tehnoloških faktora na fizičke i senzorske karakteristike humus namaza od leblebija, 60. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, tehnološki fakultet Novi Sad, Institut za ratarstvo i povrtarstvo Novi Sad, DOO Industrijsko bilje Novi Sad, 16-21 Jun, 2019, pp. 275-283, ISBN 978-86-6253-099-8 Maravić N., Šereš Z., Dokić Lj., Šoronja-Simović D., Lončarević I., Petrović J., Pajić A.: Stabilizujući efekat polisaharidnih jedinjenja u proizvodnji emulzija upotrebom različitih tehnika emulgovanja, 60. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 16-21 Jun, 2019, pp. 265-273, ISBN 978-86-6253-099-8 Nikolić I., Vidosavljević (Popović) M., Romanić R., Kravić S., Lužaić T., Dokić Lj.: Karakteristike, proizvodnja i primena ulja iz pirinčanih mekinja, 61. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet N?vi S?d, Institut za ratarstvo i povrtarstvo, N?vi S?d P?sl?vn? z???dnic? „Industrijsko bil?e” D??, Novi Sad, 28-3 Jun, 2020, pp. 125-134, ISBN 978-86-6253-113-1	53	53.00
M64	Saopštenje sa skupa nacionalnog značaja štampano u izvodu Saopštenje sa skupa nacionalnog značaja štampano u izvodu Bebić Z., Jakovljević J., Jokić A., Dokić Lj.: Biokonverzija kukuruznog skroba, 6. Savjetovanje hemičara i tehnologa Republike Srpske, Banja Luka, 6-7 Novembar, 1998 Dokić P., Sovilj (rođ. Kler) V., Dokić Lj., Petrović L.: Uticaj specifičnih komponenata na viskozitet emulzija složenog sastava , 39. Savetovanje SHD, Beograd, 15-17 Oktobar, 1999 Dokić P., Sovilj (rođ. Kler) V., Dokić Lj., Marjanović V.: Želatinizacija alkalno ekstrahovanog kukuruznog skroba, 1. Jugoslovenski kongres prehrambenog, farmaceutskog i hemijskog inženjerstva, Novi Sad, 16-17 Septembar, 1999 Dokić Lj., Lukić B., Jakovljević J., Dokić P.: Uticaj maltodekstrina na reološko ponašanje emulzija suncokretovog ulja u vodi, 1. Jugoslovenski kongres prehrambenog, farmaceutskog i hemijskog inženjerstva, Novi Sad, 16-17 Septembar, 1999 Dokić P., Dokić Lj., Sovilj (rođ. Kler) V., Katona J.: Adsorpcija maltodekstrina u emulzijama suncokretovog ulja u vodi , 42. Savetovanje Srpskog hemijskog društva, Novi Sad, 22-23 Januar, 2004 Dokić Lj.: Rezistentni skrob-karakteristike i značaj u ishrani, 12. Pekarski dani, Velika Plana, 25-26 April, 2007 Dokić Lj., Pajin B.: Maltodekstrini-supstituenti masti za niskoenergetske prehrambene proizvode, 13. Pekarski dani, Subotica, 16-17 April, 2008 Dokić Lj.: Zaslađivači u prehrambenoj industriji, 14. Pekarski dani, Zrenjanin, 2009 Pajin B., Dokić Lj., Šereš Z., Šoronja-Simović D., Lončarević I., Jurić J.: Metode određivanja toplotnih i kristalizacionih osobina masti za konditorsku industriju, 14. Pekarski dani, Zrenjanin, 2009 Dokić Lj., Pajin B., Gyura J., Šereš Z., Fišteš A.: Funkcionalnost namenskih masti za pekarske i konditorske proizvode, 1. Peti naučno-stručni skup »InterRegioSci«, Novi Sad: Vlada AP Vojvodine, Pokrajinski sekretarijat za nauku i tehnološki razvoj, 28 April, 2010, pp. 69-69 Dokić Lj., Pajin B., MilašinovićŠeremešić M., Nikolić I.: Mogućnosti proizvodnje keksa sa dodatkom rezistentnog skroba, 15. Pekarski dani, Novi Sad, 14-15 April, 2010 Dokić Lj., Pajin B., Šereš Z., Fišteš A.: Textural characteristics of confectionery fat fillings, 1. InterRegioSci, Novi Sad, 2010 Dokić Lj., Pajin B., Šereš Z., Šoronja-Simović D., Gyura J., Fišteš A., Krstonošić V.: Fini pekarski proizvodi funkcionalnih karakteristika namenjeni potrošačima sa posebnim potrebama u ishrani, 6. Scientific-Technical Meeting: "InterRegioSci 2013", Novi Sad: Vlada AP Vojvodine, Pokrajinski skretarijat za nauku i tehnološki razvoj, 2013, pp. 61-61 Dokić Lj., Šoronja-Simović D., Pajin B., Šereš Z., Fišteš A.: Rheological and textural properties of dough with different functional ingredients, 7. InterRegioSci, Novi Sad: Vlada Autonomne Pokrajine Vojvodine, Pokrajinski sekretarijat za nauku i tehnološki razvoj, 8 Maj, 2014, pp. 34-34 Milanović M., Krstonošić V., Dokić Lj., Dapčević Hadnađev T., Hadnađev M., Ćirin D.: Interpolymer complexes of Carbopol 940 and different types of surfactant as materials for pharmaceutical applications, 2. Kongres farmaceuta Crne Gore sa međunarodnim učešćem, Bečići, 28-31 Maj, 2015, pp. 150-151, ISBN 978-9940-9314-3-8 Maravić N., Šereš Z., Kiš (Kiss) F., Šoronja-Simović D., Pajin B., Dokić Lj., Bogdanović B.: Modifikovani proces proizvodnje šećera u cilju smanjenja emisija u okolinu i utroška energenata [The modified sugar production process in order to reduce emissions to the environment and fuel consumption], 7. Symposium Chemistry and Environmental Protection, Palić: Belgrade, Serbia: Serbian Chemical Society, 9-12 Jun, 2015, pp. 314-315 Dokić Lj., Pajin B., Fišteš A., Šoronja-Simović D., Šereš Z.: Uticaj sojinog brašna i vlakna graška na kvalitet testa i keksa, 1. The eighth scientific-technical meeting: "InterRegioSci 2015", Novi Sad: Vlada Autonomne pokrajine Vojvodine, 1 Januar, 2016, pp. 17-17	17	8.50
M71	Odbranjena doktorska disertacija Odbranjena doktorska disertacija Dokić Lj.: Uticaj molekularnih svojstava maltodekstrina na tehnološko ponašanje niskoenergetskih prehrambenih emulzija, Novi Sad, Tehnološki fakultet, 2002	1	6.00
M72	Odbranjen magistarski rad Odbranjen magistarski rad Dokić Lj.: Uticaj maltodekstrina na disperzione i reološke osobine prehrambenih emulzionih sistema, Novi Sad, Tehnološki fakultet, 1999	1	0.00
M82	Novo tehničko rešenje primenjeno na nacionalnom nivou Novo tehničko rešenje primenjeno na nacionalnom nivou Šoronja-Simović D., Gyura J., Filipović N., Šereš Z., Jokić A., Pajin B., Dokić Lj., Lončarević I.: Tost hleb sa prehrambenim vlaknima šećerne repe, 2010 Gyura J., Šereš Z., Šoronja-Simović D., Jokić A., Dokić Lj., Radivojević S., Ikonić (Prodanić) B., Bogdanović B.: Prehrambena vlakna šećerne repe namenjena proizvodnji hleba, 2012 Milašinović Šeremeši M., Radosavljević M., Dokić Lj., Šoronja-Simović D., Šaranović Ž., Šimurina O., Đuragić O.: Modifikovani kukuruzni skrob sa povećanim sadržajem prehrambenih vlakana. , 2020	3	24.00
M83	Novo laboratorijsko postrojenje, novo eksperimentalno postrojenje, novi tehnološki postupak Novo laboratorijsko postrojenje, novo eksperimentalno postrojenje, novi tehnološki postupak Pajin B., Zarić D., Lončarević I., Dokić Lj., Šereš Z., Šoronja-Simović D.: Laboratorijski postupak proizvodnje čokolade u kugličnom mlinu, 2010 Šereš Z., Šaranović Ž., Gyura J., Pajin B., Tekić M., Jokić A., Šoronja-Simović D., Dokić Lj.: Laboratorijski postupak prečišćavanja otpadne vode industrije skroba mikrofiltracijom, 2010	2	8.00
M84	Poboljšano tehničko rešenje na nacionalnom nivou Poboljšano tehničko rešenje na nacionalnom nivou Zarić D., Pajin B., Rakin M., Dokić Lj., Fišteš A., Tomić (Mihić) J., Lončarević I.: Proizvodnja funkcionalnog proizvoda - mlecna cokolada sa sojinim mlekom, 2014 Dapčević Hadnađev T., Hadnađev M., Dokić Lj., Pojić M., Torbica A.: Hleb poboljšanih senzorskih svojstava (Mek-leb). Novi proizvod je prihvaćen i proizvodi se u mlinsko-pekarskom preduzeću Žitobačka DOO, Kula., 2014	2	6.00
M85	Prototip, nova metoda, softver, standardizovan ili atestiran instrument, Prototip, nova metoda, softver, standardizovan ili atestiran instrument, Šereš Z., Ikonić (Prodanić) B., Gyura J., Jokić A., Pajin B., Šoronja-Simović D., Dokić Lj., Šaranović Ž., Zavargo Z., Lončarević I.: Povećanje efikasnosti procesa mikrofiltracije suspenzije skroba primenom statičkog mešača, 2012	1	0.00