Prezime:	Filipčev
Ime:	Bojana
APVNT broj:	1408
Organizacija:	Naučni institut za prehrambene tehnologije u Novom Sadu

Produkcija - zbirni rezultati
Oznaka	Naziv kriterijuma produkcije	Broj	Poena
		285	755.00
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 Pestorić M., Filipčev B., Mišan A., Šimurina O.: Food applications of medicinal plants: The use of „Vitalplant“ herbal mixture in cereal based products (Ch. 6). U Medicinal Plants: Production, Cultivation and Uses, Series Herbs and Herbalism. Eds. A. Matthias, N. Laisné, New York, Nova Science Publishers Inc., 2017, str. 173-214, ISBN 978-1-53614-703-2 Filipčev B.: The effects of aromatic plants and their extracts in food products (Ch. 16). In: I. Giannenas, E. Christaki, & P. Florou-Paneri (Eds.), Feed Additives 1st Edition. Aromatic Plants and Herbs in Animal Nutrition and Health. San Diego, US., Elsevier Co Inc, 2019, str. 279-295, ISBN 9780128147009 Filipčev B.: The potential of molasses to add value in food processing (Ch. 5). U Medicinal Plants: Production, Cultivation and Uses, Series Herbs and Herbalism. Eds. A. Matthias, N. Laisné, New York, Nova Science Publishers Inc., 2019, str. 173-214, ISBN 978-1-53614-702-5 Mišan A., Mandić A., Dapčević Hadnađev T., Filipčev B.: Healthy Grain Products. Innovative Processing Technologies for Healthy Grains, 83-111., John Wiley & Sons Ltd, 2020, str. 83-111, ISBN 9781119470182 Filipčev B., Đalović I., Nježić Z., Šimurina O., Pojić M., Bekavac G.: Physical and milling properties of maize (Ch. 1). In S.S. Purewal, P. Kaur, S.P. Bangar, K.S. Sandhu, S.K. Singh, M. Kaur (Eds.). Maize:Nutritional composition, processing and industrial uses (pp. 1-37). , CRC Press, Taylor&Francis Group, Boca Raton, London, New York, 2023, ISBN 9781032127927	5	25.00
M21	Rad u vodećem međunarodnom časopisu kategorije M21 Rad u vodećem međunarodnom časopisu kategorije M21 Bodroža-Solarov M., Kljajić P., Andrić G., Filipčev B., 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 Filipčev B., Šimurina O., Bodroža-Solarov M.: Quality of gingernut type biscuits as affected by varying fat content and partial replacement of honey with molasses., Journal of Food Science and Technology - Mysore, 2012, ISSN 0022-1155 Bodroža-Solarov M., Vujić Đ., Ačanski M., Lato P., Filipčev B., Mladenov N.: Characterization of the liposoluble fraction of common wheat (Triticum aestivum) and spelt (T. aestivum spp. spelta) flours using multivariate analysis. , Journal of the Science of Food and Agriculture, 2014, Vol. 94, No. 13, pp. 2613-2617, ISSN 0022-5142 Filipčev B., Kojić (Brkljača) J., Miljanić (Krulj) J., Bodroža-Solarov M., Ilić N.: Betaine in Cereal Grains and Grain-Based Products, Foods, 2018, Vol. 7, No. 49, pp. 1-11, ISSN 2304-8158 Cvetković B., Pezo L., Mišan A., Mastilović J., Kevrešan Ž., Ilić N., Filipčev B.: The effects of osmotic dehydration of white cabbage on polyphenols and mineral content, LWT-Food Science and Technology, 2019, Vol. 110, pp. 332-337, ISSN 0023-6438 Bodroža-Solarov M., Grobelnik-Mlakar S., Pezo L., Keleman S., Ilin S., Marić B., Filipčev B.: Identification of biomarkers in hydrosoluble extracts from spelt and wheat cultivated in different production systems, Journal of the Science of Food and Agriculture, 2021, Vol. 101, No. 8, pp. 3413-3421, ISSN 0022-5142 Filipčev B., Kojić (Brkljača) J., Miljanić (Krulj) J., Šimurina O., Stupar A., Škrobot (Jambrec) D., Travičić (Šeregelj) V., Pojić M.: Wild Garlic (Allium ursinum) Preparations in the Design of Novel Functional Pasta, Foods, 2023, Vol. 12, No. 24, pp. 4376-4376, ISSN 2304-8158 Janić Hajnal E., Babič J., Pezo L., Banjac V., Filipčev B., Miljanić (Krulj) J., Kos (rođ. Matić) J., Jakovac-Strajn B.: Reduction of Alternaria Toxins via the Extrusion Processing of Whole-Grain Red Sorghum Flour, Foods, 2024, Vol. 13, No. 2, ISSN 2304-8158 Šimurina O., Filipčev B., Kiprovski B., Nježić Z., Janić Hajnal E., Đalović I.: Retention of Phytochemical Compounds and Antioxidative Activity in Traditional Baked Dish “proja” Made from Pigmented Maize., Foods, 2024, Vol. 13, No. 17, ISSN 2304-8158 Bajić (Jakšić) A., Cvetković B., Mastilović J., Hadnađev M., Đorđević M., Đorđević M., Filipčev B.: Implementation of Plum Skin as a Structuring Agent in Plum Spread, Foods, 2025, Vol. 14, No. 4, ISSN 2304-8158 Janić Hajnal E., Pezo L., Banjac V., Škrobot (Jambrec) D., Travičić (Šeregelj) V., Filipčev B., Radić B., Kos (rođ. Matić) J., Šimurina O., Cvetković B.: Technological, Functional, and Sensory Evaluation of Sorghum Extruded Snacks Enriched with Chokeberry Pomace, Foods, 2026, Vol. 15, No. 11, ISSN 2304-8158	11	88.00
M21a	Rad u vodećem međunarodnom časopisu kategorije M21a Rad u vodećem međunarodnom časopisu kategorije M21a Škrbić B., Filipčev B.: Nutritional and sensory evaluation of wheat breads supplemented with oleic-rich sunflower seed, Food Chemistry, 2008, pp. 119-129, ISSN 0308-8146 Škrbić B., Orčić S., Dodig D., Filipčev B.: Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties, Food Chemistry, 2009, pp. 982-988, ISSN 0308-8146 Filipčev B., Šimurina O., Sakač M., Sedej I., Jovanov P., Pestorić M., Bodroža-Solarov M.: Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation, Food Chemistry, 2011, Vol. 125, pp. 164-170, ISSN 0308-8146 Mišan A., Petelin A., Stubelj M., Mandić A., Šimurina O., Pojić M., Milovanović I., Jakus T., Filipčev B., Jenko Pražnikar Z.: Buckwheat – enriched instant porridge improves lipid profile and reduces inflammation in participants with mild to moderate hypercholesterolemia, JOURNAL OF FUNCTIONAL FOODS, 2017, Vol. 36, pp. 186-194, ISSN 1756-4646 Bajić (Jakšić) A., Pezo L., Stupar A., Filipčev B., Cvetković B., Tepić Horecki A., Mastilović J.: Application of lyophilized plum pomace as a functional ingredient in a plum spread: Optimizing texture, colour and phenol antioxidants by ANN modelling, LWT-Food Science and Technology, 2020, Vol. 130, ISSN 0023-6438 Filipčev B., Pojić M., Šimurina O., Mišan A., Mandić A.: Psyllium as an improver in gluten-free breads: Effect on volume, crumb texture, moisture binding and staling kinetics, LWT-Food Science and Technology, 2021, Vol. 151, pp. 99999-99999, ISSN 0023-6438	6	72.00
M21a+	Rad u vodećem međunarodnom časopisu kategorije M21a+ Rad u vodećem međunarodnom časopisu kategorije M21a+ Filipčev B., Šimurina O., Sakač M., Sedej I., Jovanov P., Pestorić M., Bodroža-Solarov M.: Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation, Food Chemistry, 2011, Vol. 9999, No. 1, pp. 164-170, ISSN 0308-8146	1	20.00
M22	Rad u međunarodnom časopisu kategorije M22 Rad u međunarodnom časopisu kategorije M22 Bodroža-Solarov M., Filipčev B., Kevrešan Ž., Mandić A., Šimurina O.: Quality of Bread Supplemented With Popped Amaranthus cruentus Grain, Journal of Food Process Engineering, 2008, Vol. 31, No. 5, pp. 602-618, ISSN 0145-8876 Filipčev B., Lević Lj., Bodroža-Solarov M., Mišljenović N., Koprivica G.: Quality characteristics and antioxidant properties of breads supplemented with sugar beet molasses-based ingredients, International Journal of Food Properties, 2010, Vol. 13, No. 5, pp. 1035-1053, ISSN 1094-2912 Pestorić M., Pojić M., Sakač M., Mastilović J., Šimurina O., Filipčev B., Živančev (Šarović) J.: Selection of optimal sensory properties for the recognition of wholemeal bread, International Journal of Food Properties, 2012, Vol. 15, No. 4, pp. 748-757, ISSN 1094-2912 Filipčev B., Šimurina O., Bodroža-Solarov M., Kojić (Brkljača) J.: Dough rheological properties in relation to cracker-making performance of organically grown spelt cultivars. International Journal of Food Science&Technology, International Journal of Food Science and Technology, 2013, Vol. 48, pp. 2356-2362, ISSN 0950-5423 Hadnađev M., Dapčević Hadnađev T., Šimurina O., Filipčev B.: Empirical and Fundamental Rheological Properties of Wheat Flour Dough as Affected by Different Climatic Conditions, Journal of Agricultural Science and Technology, 2013, Vol. 15, pp. 1381-1391, ISSN 1939-1250 Filipčev B., Šimurina O., Bodroža-Solarov M.: Combined Effect of Xylanase, Ascorbic and Citric Acid in Regulating the Quality of Bread Made From Organically Grown Spelt Cultivars, Journal of Food Quality, 2014, Vol. 37, No. 3, pp. 185-195, ISSN 0146-9428 Pestorić M., Šimurina O., Filipčev B., Škrobot (Jambrec) D., Belović M., Mišan A., Milićević N.: Relationship of physicochemical characteristics with sensory profile of cookies enriched with medicinal herbs DOI: 10.1080/10942912.2015.1004586, International Journal of Food Properties, 2015, ISSN 1094-2912 Filipčev B., Šimurina O., Dapčević Hadnađev T., Jevtić-Mučibabić R., Filipović V., Lončar (rođ. Ćurčić) B.: Effect of liquid (native) and dry molasses originating from sugar beet on physical and textural properties of gluten-free biscuit and biscuit dough, Journal of Texture Studies, 2015, ISSN 0022-4901, UDK: doi:10.1111/jtxs.12135 Filipčev B., Mišan A., Šarić (rođ. Beljkaš) B., Šimurina O.: Sugar beet molasses as an ingredient to enhance the nutritional and functional properties of gluten-free cookies , International Journal of Food Sciences and Nutrition, 2016, Vol. 67, No. 3, ISSN 0963-7486 Pestorić M., Škrobot (Jambrec) D., Žigon U., Šimurina O., Filipčev B., Belović M., Mišan A.: Sensory profile and preference mapping of cookies enriched with medicinal herbs, International Journal of Food Properties, 2017, Vol. 20, No. 2, pp. 350-361, ISSN 1094-2912 Janković M., Žilić S., Šimurina O., Filipčev B., Škrobot (Jambrec) D., Vančetović J.: Effects of anthocyanin-rich popping maize flour on the phenolic profile and the antioxidant capacity of mix-bread and its physical and sensory properties, Polish Journal of Food and Nutrition Sciences, 2018, Vol. 64, No. 4, ISSN 2083-6007 Pestorić M., Mastilović J., Pezo L., Belović M., Škrobot (Jambrec) D., Šimurina O., Filipčev B., Pojić M., Torbica A.: Prediction of commercial spaghetti quality based on sensory and physicochemical data, Journal of Food Processing and Preservation, 2019, Vol. 43, No. 11, pp. 14172-14172, ISSN 0145-8892 Cvetković B., Pezo L., Šuput (rođ. Pejić) D., Lončar (rođ. Ćurčić) B., Šimurina O., Filipčev B., Jevtić-Mučibabić R.: Shelf-life study of osmodehydrated white cabbage packaged in modified atmosphere: A mathematical approach, Journal of Applied Botany and Food Quality, 2021, No. 94, pp. 47-52, ISSN 1439-040X 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	14	70.00
M23	Rad u međunarodnom časopisu kategorije M23 Rad u međunarodnom časopisu kategorije M23 Filipčev B., Šimurina O., Bodroža-Solarov M.: Effect of native and lyophilized kefir grains on sensory and physical attributes of wheat bread , Journal of Food Processing and Preservation, 2007, Vol. 31, No. 3, pp. 367-377, ISSN 0145-8892 Škrbić B., Filipčev B.: Element intakes through the consumption of different types of bread by Serbian population, Acta Alimentaria, 2007, Vol. 36, pp. 217-229, ISSN 0139-3006 Filipčev B., Šimurina O., Bodroža-Solarov M., Vujaković M.: Evaluation of physical, textural and microstructural properties of dough and honey biscuits enriched with buckwheat and rye, Chemical Industry & Chemical Engineering Quarterly / CI&CEQ, 2011, No. 00 on line first, pp. 14-14, ISSN 1451-9372 Filipčev B., Šimurina O., Bodroža-Solarov M., Vujaković M.: Evaluation of physical, textural and microstructural properties of dough and honey biscuits enriched with buckwheat and rye, Chemical Industry & Chemical Engineering Quarterly / CI&CEQ, 2011, Vol. 17, No. 3, pp. 291-298, ISSN 1451-9372 Filipčev B., Šimurina O., Bodroža-Solarov M.: Use of sugar beet molasses in processing of gingerbread type biscuits: effect on quality characteristics, nutritional profile, and bioavailability of calcium and iron., Acta Alimentaria, 2012, Vol. 41, No. 4, pp. 494-505, ISSN 0139-3006 Filipčev B., Bodroža-Solarov M., Šimurina O., Cvetković B.: Use of sugar beet molasses in processing of gingerbread type biscuits: effect on quality characteristics, nutritional profile, and bioavailability of calcium and iron, Acta Alimentaria, 2012, Vol. 41, No. 4, pp. 494-505, ISSN 0139-3006 Demin M., Popov-Raljić J., Laličić-Petronijević J., Rabrenović B., Filipčev B., Šimurina O.: Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive., Hemijska industrija, 2012, ISSN 0367-598X Cvetković B., Malbaša R., Lončar E., Nježić Z., Šimurina O., Filipčev B., Tepić Horecki A.: The comparison of techniques and methods for L-ascorbic acid determination in the fruits, Hemijska industrija, 2012, Vol. 66, No. 4, pp. 553-558, ISSN 0367-598X Šimurina O., Filipčev B., Jovanov P., Ikonić (Prodanić) B., Šoronja-Simović D.: Analysis of the influence and optimization of concentration of organic acids on chemical and physical properties of wheat dough using a response surface methodology and desirability function, Hemijska industrija, 2013, Vol. 67, No. 1, pp. 103-113, ISSN 0367-598X Filipčev B., Šimurina O., Bodroža-Solarov M., Obreht D.: Comparison of the bread-making performance of spelt varieties grown under organic conditions in the environment of northern Serbia and their responses to dough strengthening improvers., Hemijska industrija, 2013, ISSN 0367-598X Grbić J., Jevtić-Mučibabić R., Kuljanin T., Filipčev B., Šimurina O.: Points relating to the estimation of saturation coefficient in beet molasses, Romanian Biotechnological Letters, 2013, Vol. 18, No. 4, pp. 8397-8402, ISSN 1224-5984 Šimurina O., Popov S., Filipčev B., Dodić J., Bodroža-Solarov M., Demin M., Demin M., Nježić Z., Nježić Z.: Modelling the effects of transglutaminase and L-ascorbic acid on substandard quality wheat flour by response surface methodology, Chemical Industry & Chemical Engineering Quarterly / CI&CEQ, 2014, Vol. 20, No. 4, pp. 471-480, ISSN 1451-9372, UDK: 633.11:664.641.12/.654.3:66 Filipčev B., Šimurina O., Bodroža-Solarov M.: Combined effect of xylanase, ascorbic and citric acid in regulating the quality of bread made from organically grown spelt cultivars, Journal of Food Quality, 2014, Vol. 37, pp. 185-195, ISSN 0146-9428 Cvetković B., Pezo L., Pestorić M., Filipčev B., Kevrešan Ž., Mastilović J.: Comparative study of white cabbage, traditional variety and hybrid intended for biological fermentation, Journal of Applied Botany and Food Quality, 2014, Vol. 87, pp. 286-290, ISSN 1439-040X Grbić J., Jevtić-Mučibabić R., Kuljanin T., Filipčev B., Šimurina O.: Crystal growth rate dispersion in sugar batch cooling crystallization (in press), International Sugar Journal, 2014, ISSN 0020-8841 Grbić J., Jevtić-Mučibabić R., Kuljanin T., Filipčev B., Šimurina O.: Crystal growth rate dispersion in sugar batch cooling crystallization, International Sugar Journal, 2014, ISSN 0020-8841 Filipčev B., Milićević N., Šimurina O., Sakač M., Pestorić M., Škrobot (Jambrec) D., Šarić (rođ. Beljkaš) B., Jovanov P.: Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend, Hemijska industrija, 2017, Vol. 71, pp. 61-67, ISSN 0367-598X Filipčev B., Bodroža-Solarov M., Pestorić M., Šimurina O.: Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain. doi: 10.1177/1082013216683133, Food Science and Technology International, 2017, No. 0, pp. 1-10, ISSN 1082-0132 Kuljanin T., Filipović V., Nićetin M., Lončar (rođ. Ćurčić) B., Filipčev B., Pezo L.: CaO&CaSO4 and CaO&Al2(SO4)3 as Pectin Precipitants–Model of Overlapping Diffuse Layers, Periodica Polytechnica Chemical Engineering, 2018, ISSN 0324-5853 Pestorić M., Sakač M., Pezo L., Škrobot (Jambrec) D., Nedeljković N., Jovanov P., Filipčev B., Mandić A.: Physicochemical Changes of the Gluten-Free Rice-Buckwheat Cookies during Storage – Artificial Neural Network Model, Periodica Polytechnica Chemical Engineering, 2019, ISSN 0324-5853 Bodroža-Solarov M., Rajić N., Pezo L., Kojić (Brkljača) J., Miljanić (Krulj) J., Filipčev B., Jevtić-Mučibabić R.: The Rheological Properties of Wheat Dough Containing Zeolite Residue, Chemical Industry & Chemical Engineering Quarterly / CI&CEQ, 2020, pp. 1-18, ISSN 1451-9372 Milićević N., Sakač M., Šarić (rođ. Beljkaš) B., Škrobot (Jambrec) D., Filipčev B., Šimurina O., Jovanov P., Pestorić M., Marić A.: Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles, Chemical Industry & Chemical Engineering Quarterly / CI&CEQ, 2023, Vol. 29, No. 3, pp. 179-187, ISSN 1451-9372 Cvetković B., Šimurina O., Đerić N., Matić M., Mitrović J., Đorđević M., Belović M., Filipčev B.: The effect of thermal treatments on nutritional composition, bioactive compounds and texture of orange-fleshed sweet potato and pumpkin, Journal of Food and Nutrition Research, 2025, Vol. 64, No. 1, pp. 50-60, ISSN 1336-8672	23	71.00
M24	Rad u vodećem nacionalnom časopisu kategorije M24 Rad u vodećem nacionalnom časopisu kategorije M24 Koprivica G., Mišljenović N., Lević Lj., Jevrić L., Filipčev B.: Osmotic dehydration of carrot in sugar beet molasses: mass transfer kinetics, Acta Periodica Technologica, 2010, Vol. 41, pp. 47-55, ISSN 1450-7188, UDK: 664.151.2:(66.093.48:635.13) Bodroža-Solarov M., Kljajić P., Andrić G., Filipčev B., Šimurina O., Pražić-Golić M., Adamović M.: Application of Principal Component Analysis in assessment of relation between the parameters of technological quality of wheat grains treated with inert dusts against rice weevil (Sitophilus oryzae L.)., Pesticidi i fitomedicina, 2011, Vol. 26, No. 4, pp. 494-505, ISSN 1820-3949 Zahorec (rođ. Zorjan) J., Šoronja-Simović D., Šereš Z., Šimurina O., Selaković A., Maravić N., Filipčev B.: Effects of quantity and layers number of low trans margarines on puff pastry quality, Food and Feed Research, 2017, Vol. 44, No. 1, pp. 47-55, ISSN 2217-5369, UDK: 664.68+664.33]:664.64.016 Šimurina O., Radunović A., Filipčev B., Jevtić-Mučibabić R., Šarić Lj., Šoronja-Simović D.: Quality improvement of gluten-free bread based on soybean and enriched with sugar beet molasses, Food and Feed Research, 2017, ISSN 2217-5369, UDK: 664.66+664.641+664.151.2]:635.656 Šimurina O., Filipčev B., Marić B., Cvetković B., Bodroža-Solarov M.: Comparative study on the physico-chemical, textural and thermal properties of instant porridge based on spelt and oats, Food and Feed Research, 2018, Vol. 45, No. 1, pp. 27-36, ISSN 2217-5369, UDK: 641.56:633.11+633.13]:66.022.392 Bokić (Perović) J., Marić B., Teslić N., Kojić (Brkljača) J., Miljanić (Krulj) J., Filipčev B., Ilić N., Bodroža-Solarov M.: Physico-chemical properties of corn-based snack fortified with raspberry seeds, Food and Feed Research, 2019, Vol. 46, No. 1, pp. 61-71, ISSN 2217-5369 Janić Hajnal E., Banjac V., Filipčev B., Radić B., Kos (rođ. Matić) J., Šimurina O., Cvetković B.: Snack products from whole-grain red sorghum flour with paprika and cocoa powders. , Food and Feed Research, 2024, Vol. 51, No. 2, pp. 237-251, ISSN 2217-5660 Mitrović J., Nikolić N., Karabegović I., Šimurina O., Filipčev B., Danilović B.: Physical properties of cookies enriched with nettle (Urtica dioica L.) seeds: Color, textural and sensory evaluation, Advanced Technologies, 2024, Vol. 13, No. 2, pp. 53-61, ISSN 2406-2979	8	24.00
M31	Plenarno ili uvodno predavanje po pozivu sa međunarodnog skupa štampano u celini (neophodno pozivno pismo i program) Plenarno ili uvodno predavanje po pozivu sa međunarodnog skupa štampano u celini (neophodno pozivno pismo i program) Jevtić-Mučibabić R., Filipčev B., Grbić J., Milovanović I., Živković J., Šimurina O.: Macroelements, toxic and essential microelements in sugar beet molasses, 15. YUCORR International Conference “Cooperation Of Researches Of Different Branches In The Fields Of Corrosion, Materials Protection And Environmental Protection”, Tara, 17-20 September, 2013, pp. 129-135, ISBN 978-86-82343-19-6 ***Šimurina O., Filipčev B., Bodroža-Solarov M., Nježić Z., Jevtić-Mučibabić R., Živković J., Miljanić (Krulj) J.: The application of selected enzymes to improve the wheat flour quality, XVIII International ECO-CONFERENCE, 24-27th September 2014.- Nije povezan skup**greska**	2	7.00
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) Cvetković B., Šimurina O., Filipčev B., Belović M., Đorđević M., Đorđević M., Nježić Z.: Rise of pea protein as plant-based non-dairy substitutes, 15. International Symposium "Novel Technologies and Sustainable Development", Leskovac, 20-21 October, 2023, pp. 26-27, ISBN 978-86-89429-56-5	1	1.50
M33	Saopštenje sa međunarodnog skupa štampano u celini Saopštenje sa međunarodnog skupa štampano u celini ***Brkić D., Šimurina O., Filipčev B.: Specialkinds of bread with the addition of medicinal herbs Book of Proceedings of the 1st International symposium «FOOD IN 21 ST CENTURY», 422-425, 14-17 novembar 2001,Subotica, 2001. - Nije povezan skup**greska** ***Bodroža-Solarov M., Mastilović J., Filipčev B., Torbica A.: Seed of Amaranthus cruentus as breakfast cereal and snack product, Proceeding book of the ISIRR 2003, 349-352, Hunedoara, Romania, 25th-26th September 2003. - Nije povezan skup**greska** ***Psodorov Đ., Šimurina O., Torbica A., Bodroža-Solarov M., Filipčev B.: Tea Cookies Supplimented with Medicinal Herbs, Proceedings of the International Congress Flour-Bread 03,4th Croatian Congres of Cereal Technologists, 299-305, Opatija, Croatia, 19-22 November 2004. - Nije povezan skup**greska** ***Bodroža-Solarov M., Mastilović J., Kevrešan Ž., Filipčev B.: Snack products of Amaranthus cruentus, Proceedings of the International Congress Flour-Bread 03,4th Croatian Congres of Cereal Technologists, 250-255, Opatija, Croatia, 19-22 November 2004. - Nije povezan skup**greska** ***Bodroža-Solarov M., Lević J., Filipčev B., Šimurina O., Mastilović J.: Physico-Chemical characheristics of Amaranthus cruentus extrudate, Proceedings of 5rd international Congres «Flour-Bread 05», 147-152, Oпатија, Croatia, 26-29 October 2005.- Nije povezan skup**greska** ***Psodorov Đ., Šimurina O., Bodroža-Solarov M., Filipčev B., Ačanski M.: Application of herbal extracts in the production of bakery products, Proceedings of 2nd Central European Meeting, 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, 206-209,Opatija, Croatia, 17-20 October 2005. - Nije povezan skup**greska** ***Bodroža-Solarov M., Filipčev B., Šimurina O., Mastilović J.: Confectionery based on popped Amaranthus cruentus seed, Proceedings of 2nd Central European Meeting, 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, 203-205, Opatija, Croatia, 17-20 October 2005.- Nije povezan skup**greska** ***Šimurina O., Bodroža-Solarov M., Filipčev B.: Expanded Seed of Amaranthus cruentus as a Component in Speciality Bread Formulations, Proceedings of 2nd Central European Meeting, 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, 196-198, Opatija, Croatia, 17-20 October 2005. - Nije povezan skup**greska** Savić D., Šimurina O., Cvetković D., Filipčev B., Mastilović J.: Production and application of sour dough in the preparation of wheat bread, 3. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 26-29 October, 2005, pp. 98-103 Psodorov Đ., Šimurina O., Bodroža-Solarov M., Filipčev B., Ačanski M.: Application of herbal extracts in the production of bakery products, 2. International Congress of Food Technologists, Biotechnologists and Nutritionists, Opatija, 17-20 October, 2005, pp. 206-209 ***Psodorov Đ., Šimurina O., Arsić I., Đorđević S., Runjakić-Antić D., Bodroža-Solarov M., Filipčev B.: Effects of Herbal Mixture “Gastroherb®” on the Quality of Pizza Crusts: Proceedings of the 4th Conference on Medicinal and Aromatic Plants of South-East European Countries,494-498, Iasi, Romania, 28-31 May 2006.- Nije povezan skup**greska** ***Bodroža-Solarov M., Dimić E., Romanić R., Psodorov Đ., Filipčev B., Šimurina O.: Functional components of cold-pressed Amaranthus sp. Seed oil, Proceedings of the 4th Conference on Medicinal and Aromatic Plants of South-East European Countries,360-363, Iasi, Romania, 28-31 May 2006.- Nije povezan skup**greska** ***Psodorov Đ., Šimurina O., Runjajić-Antić D., Arsić I., Filipčev B.: New Bakery Products with the Addition of Medicinal Herbs, Proceedings of 3rd international Congres «Flour-Bread 05», 177-181, Osijek,Croatia, 26-29 October 2006.- Nije povezan skup**greska** Bodroža-Solarov M., Dimić E., Romanić R., Filipčev B., Psodorov Đ., Šimurina O.: Functional Components of Cold-Pressed Amaranthus sp. seed oil, 4. Conference on Medicinal and Aromatic Plants of Southeast European Countries, Jaši, 28-31 May, 2006, pp. 408-414 ***Bodroža-Solarov M., Filipčev B., Psodorov Đ., Lević Lj., Cvetković B., Stojičević M.: Optimization of Technology of Extruding of Amaranthus sp.Grits, Proceedings of I international congress «Food Technology, Quality and Safety», Novi Sad, 13-15 XI 2007. 22-26.- Nije povezan skup**greska** Bodroža-Solarov M., Filipčev B., Psodorov Đ., Lević Lj., Cvetković B., Stojičević M.: Optimization of technology of extruding of Amaranthus sp. grits, 1. International Congress „Food Technology, Quality and Safety“, I Symposium of Biotechnology and Food Microbiology, Novi Sad: Naučni institut za prehrambene tehnologije u Novom Sadu, 13-15 November, 2007, pp. 22-26, ISBN 987-86-7994-008-7 ***Filipčev B., Lević Lj., Pribiš V., Šimurina O.: Antioxidative potential of special bread types enriched with sugar beet molasses,- Nije povezan skup**greska** ***Bodroža-Solarov M., Gvozdenović J., Filipčev B., Lazić V., Sakač M., Svrzić G.: Effects of Packaging Materials On Amaranthus Sp. Expandates Quality Changes During Storaging, Proceedings of International Scientific Conference on Cereals-their Products and Processing, October 27-28,2008, Debrecen, Hungary, 244-249.- Nije povezan skup**greska** Bodroža-Solarov M., Gvozdenović J., Filipčev B., Lazić V., Sakač M., Svrzić G.: Effects of packaging materials on Amaranthus sp. expandates quality changes during storaging, 1. International Scientific Conference on Cereals - Their Products and Processing, Debrecen, 27-28 October, 2008, pp. 244-249, ISBN 978-963-9732-38-4 Šimurina O., Sedej I., Sakač M., Filipčev B., Pestorić M., Bodroža-Solarov M., Hadnađev M.: Cookies produced from wholegrain buckwheat flour, 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 21-23 October, 2009, pp. 84-91 Pestorić M., Pojić M., Sakač M., Mastilović J., Šimurina O., Filipčev B., Sedej I.: Evaluation of dark bread quality by sensory method, 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 21-23 October, 2009, pp. 532-538, ISBN 978-953-7005-21-4 ***Bodroža-Solarov M., Došenović I., Došenović I., Filipčev B.: The Effect of Extruding on Amaranthus sp. Grain and Grits Quality, Proceeding of the 9th International Symposium on Interdisciplinary Regional Research “Environmental, Health and Humanity Issues in the Down Danube Region Multidisciplinary Approaches”, 159-165, Published by World Scientific Publishing Co. Pte. Ltd, Chapter 17, 2009. - Nije povezan skup**greska** ***Bodroža-Solarov M., Mastilović J., Filipčev B., Šimurina O.: Triticum aestivum ssp. Spelta - The Potential for the Organic Wheat Production, PTEP Journal on Processing and Energy in Agriculture ( 2009), 13,2, 128-131., Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP, 2009, pp. 128-131, ISSN 1450-5029- Nije povezan skup**greska** ***Šimurina O., Sedej I., Sakač M., Filipčev B., Pestorić M., Bodroža-Solarov M., Hadnađev M.: Cookies produced from wholegrain buckwheat flour, Proceedings of 5th International Congress Four-Bread´09, 7th Croatian Congress of Cereal Technologists, 51-54, 21th-23th October 2009, Opatija, Osijek,2010, Croatia - Nije povezan skup**greska** ***Bodroža-Solarov M., Almaši R., Poslončec D., Filipčev B., Šimurina O.: Protective Effect of hulls Triticum aestivum ssp. spelta against insect infestation during storage, Proceedings, 2nd Workshop Feed to Food FP7 REGPOT -3, Novi Sad, 19th-21st October, 2010,183-188.- Nije povezan skup**greska** Pestorić M., Pojić M., Mastilović J., Šimurina O., Živković J., Filipčev B., Živančev (Šarović) J.: Consumers' perception of traditional bread , 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 21-23 October, 2009, pp. 402-408 Pestorić M., Pojić M., Sakač M., Mastilović J., Šimurina O., Filipčev B., Sedej I.: Evaluation of dark bread quality by sensory method, 5th International Congress FLOUR – BREAD '09, 7th Croatian Congress of Cereal Technologists, Proceedings, 532-538, Opatija, Croatia, 2010. Autors:Pestorić, M., Pojić, M., Sakač, M., Mastilović, J., Šimurina, O., Filipčev, B., Sedej, I., 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 21-23 October, 2009, pp. 532-538 ***Psodorov Đ., Filipčev B., Plavšić D., Vičić S.: Problem of food irradiation and potential health concerns. Naziv skupa:Conference of the 2nd International Scientific Expert Conference "Quality and innovation in tourism and catering". 11-12. Feb. 2010., Bled, Slovenia. - Nije povezan skup**greska** Bodroža-Solarov M., Balaž F., Bagi F., Filipčev B., Šimurina O., Mastilović J.: Effect of hulls on grain mould infestation in Triticum aestivum ssp. spelta from organic trial, Proceedings of 45th Croatian and 5th International Symposium on Agriculture, 51-54, 15th-19th February 2010, Opatija, Croatia , 181. 45th Croatian nad 5th International Symposium on Agriculture, Opatija, 15-19 February, 2010, pp. 51-54 Cvetković B., Mastilović J., Kevrešan Ž., Filipčev B., Lazarević (Gubić) J., Nježić Z.: CHARACTERIZATION OF WHITE CABBAGE, CULTIVAR FUTOŠKI BY PHYSICAL AND TEXTURE ANALYSIS IN COMPARISON WITH HYBRID, 22. International Symposium Food Safety Production, Trebinje: Faculty of Agriculture, 21 000 Novi Sad, Serbia, 19-25 June, 2011, pp. 368-370, ISBN 978-86-7520-219-6, UDK: 338.439.4:616-092.11 Jevtić-Mučibabić R., Grbić J., Filipčev B., Bodroža-Solarov M., Radivojević S., Šimurina O.: Quality of molasses from the standpoint of industrial application, 22. International Symposium Food Safety Production, Trebinje, 19-25 June, 2011, pp. 395-399, ISBN 978-86-7520-219-6 Sedej I., Sakač M., Mandić A., Mišan A., Pestorić M., Šimurina O., Filipčev B.: Sensory evaluation of new gluten-free buckwheat crackers, 6. 6th International Congress FLOUR-BREAD '11 8th Croatian Congress of Cereal Technologists, Opatija, 12-14 October, 2011, pp. 126-134 Pestorić M., Sakač M., Šimurina O., Filipčev B., Pojić M., Sedej I., Mišan A.: Instrumental and sensory evaluation of quality attributes of mixed buckwheat/wheat breads, 6. 6th International Congress FLOUR-BREAD '11 8th Croatian Congress of Cereal Technologists, Opatija, 12-14 October, 2011, pp. 266-273 Sedej I., Sakač M., Mandić A., Mišan A., Šimurina O., Filipčev B.: Sensory evaluation of new gluten-free buckwheat crackers, 6th International Congress FLOUR – BREAD '09, 8th Croatian Congress of Cereal Technologists, Book of Proceedings, 126-134, Opatija, Croatia, 2012, 6. International congres of flour-bread and Croatian congres of cereal technologists, Opatija: Faculty of Technology, Osijek, 12-14 October, 2011, pp. 126-134 Pestorić M., Sakač M., Šimurina O., Filipčev B., Pojić M., Sedej I., Mišan A.: Instrumental and sensory evaluation of quality attributes of mixed buckwheat/wheat breads, 6th International Congress FLOUR – BREAD '09, 8th Croatian Congress of Cereal Technologists, Proceedings, 266-273, Opatija, Croatia, 2012, 6. International congres of flour-bread and Croatian congres of cereal technologists, Opatija: Faculty of Technology, Osijek, 12-14 October, 2011, pp. 266-273 Bodroža-Solarov M., Kljajić P., Andrić G., Filipčev B., Đisalov (Vučković) J.: Changes in the quality of wheat flour as a result of using inert dust in orgnic farming systems of protection against storage insects, Proceedings of 6th Central European Congress on Food, Novi Sad, Serbia, 23-26 May, 2012, 6. Central European Congress on Food (CEFood), Novi Sad: University of Novi Sad, Institute of Food Technology, 23-26 May, 2012, pp. 796-801, ISBN 978-86-7994-027-8 Filipčev B., Bodroža-Solarov M., Šimurina O., Đisalov (Vučković) J.: Baking potential of spelt cultivars from organic farming systems in Serbia, Proceedings of 6th Central European Congress on Food, Novi Sad, Serbia, 23-26 May, 2012, 6. Central European Congress on Food, Novi Sad: University of Novi Sad, Institute of Food Technology, 23-26 May, 2012, pp. 23-27, ISBN 978-86-7994-027-8 Šimurina O., Filipčev B., Ikonić (Prodanić) B., Belović M., Jevtić-Mučibabić R., Bodroža-Solarov M., Cvetković B.: Optimization of the specialty bread formulation containing sugar beet molasses, flax seed and vital wheat gluten, 6. Central European Congress on Food, Novi Sad: University of Novi Sad, Institute of Food Technology, 23-26 May, 2012, pp. 738-743, ISBN 978-86-7994-027-8 ***Šimurina O., Filipčev B., Ikonić (Prodanić) B., Bodroža-Solarov M., Plavšić D., Jevtić-Mučibabić R., Psodorov Đ.: Effect of transglutaminase and ascorbic acid on the properties of dough and bread made from low quality flour, Proceedings, 6th International Congress Flour-Bread '11, 8th croatian Congress of cereal Technology- Nije povezan skup**greska** , UDK: 664.746.1 Jevtić-Mučibabić R., Grbić J., Filipčev B., Šimurina O., Bodroža-Solarov M., Radivojević S.: Evaluation of brown sugar quality from sugar beet processing, 6. Central European Congress on Food (CEFood), Novi Sad: University of Novi Sad, Institute of Food Technology, 23-26 May, 2012, pp. 559-562, ISBN 978-86-7994-027-8 Filipčev B., Šimurina O., Bodroža-Solarov M., Belović M.: Quality of spelt wheat grown in ecological farming systems in Vojvodina, 16. Internacional Eco-Conference, Novi Sad, 26-29 September, 2012, pp. 603-609 Košutić M., Filipović J., Nježić Z., Živković J., Filipčev B.: Attitude of the consumers of different ages and education level toward functional products based on cereals., 6. Central European Congress on Food (CEFood), Novi Sad, 23-26 May, 2012, pp. 1285-1289 Košutić M., Čabarkapa I., Filipović J., Plavšić D., Lazarević (Gubić) J., Filipčev B.: Monitoring of selected parameters of safety for cereals enriched with functional components. Proceedings of the 6th International Congress "Flour-Bread '11" and 8th Croatian Congress of Cereal Technologists (ed. Daliborka Koceva Komlenić), October 12-14, 2012, Opatija, Croatia, (ISSN 1848-2562)., 6. 6th International Congress FLOUR-BREAD '11 8th Croatian Congress of Cereal Technologists, Opatija: Faculty of Food Technology Osijek, University of Osijek,, 12-14 October, 2011, pp. 374-383 Filipčev B., Šimurina O., Mišljenović N., Koprivica G., Bodroža-Solarov M., Plavšić D.: Bread enriched with ingredients based on fruits pre-treated with osmotic dehydration in sugar beet molasses. Proceedings of the 6th International Congress "Flour-Bread '11" and 8th Croatian Congress of Cereal Technologists (ed. Daliborka Koceva Komlenić), October 12-14, 2012, Opatija, Croatia, (ISSN 1848-2562)., 6. International congres of flour-bread and Croatian congres of cereal technologists, Opatija: Faculty of Food Technology Osijek, University of Osijek,, 12-14 October, 2011, pp. 236-244 Šimurina O., Filipčev B., Jevtić-Mučibabić R., Ikonić (Prodanić) B., Cvetković B., Mišljenović N., Koprivica G.: The application of desirability function in the optimization of bread with beet molasses, 16. Internacional Eco-Conference, Novi Sad, 26-29 September, 2012, pp. 539-546, ISBN 978-86-83177-46-2 Jevtić-Mučibabić R., Grbić J., Filipčev B., Banjac V., Živković J.: Molasses as a feed supplement, 15. International Feed Technology Symposium Feed-to-Food/Cost Feed for Health joint Workshop, Novi Sad: Univerzitet u Novom Sadu, Naucni institut za prehrambene tehnologije, 3-5 October, 2012, pp. 329-333, ISBN 978-86-7994-032-2 ***Živković J., Košutić M., Cvetković B., Vukelić N., Filipčev B.: Analysis of the impact of educational level on the consumers perception of functional food- Nije povezan skup**greska** Šimurina O., Filipčev B., Jevtić-Mučibabić R., Grbić J., Cvetković B., Živković J.: Modelling the effects of vital wheat gluten and water content on crumb texture of bread with beet molasses using response surface methodology approach, 3. Engineering, Ecology and materials in the processing industry, Jahorina, 4-6 March, 2013, pp. 206-214, ISBN 978-99955-81-09-1 Filipčev B., Šimurina O., Bodroža-Solarov M., Jevtić-Mučibabić R.: Physical and textural properties of gingerbread cookies suplemented with common buckwheat, 3. Engineering, Ecology and materials in the processing industry, Jahorina, 4-6 March, 2013, pp. 608-615 Jevtić-Mučibabić R., Grbić J., Filipčev B., Kuljanin T., Šimurina O., Milovanović I., Kojić (Brkljača) J.: Melassigenic coefficients and viscosity dependence of nonsucrose compounds in molasses, 3. International conference Sustainable Postharvest And Food Technologies – INOPTEP 2011, Vrnjačka Banja: National Society of Processing and Energy in Agriculture, 21-26 April, 2013, pp. 86-91, ISBN 978-86-7520-267-7 Grbić J., Jevtić-Mučibabić R., Kuljanin T., Šimurina O., Filipčev B.: Management of sucrose industrial crystallization based on Coulter Counter technique, 3. International conference Sustainable Postharvest And Food Technologies – INOPTEP 2011, Vrnjačka Banja: National Society of Processing and Energy in Agriculture, 21-26 April, 2013, pp. 69-74, ISBN 978-86-520-267-7 Šimurina O., Filipčev B., Popov S., Bodroža-Solarov M., Kojić (Brkljača) J., Grbić J., Nježić Z.: Use of response surface methodology to investigate the effects of transglutaminase, lipase and xylanase on dough energy by extensograph , 3. International conference Sustainable Postharvest And Food Technologies – INOPTEP 2011, Vrnjačka Banja: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, 21-26 April, 2013, pp. 204-209, ISBN 978-86-7520-267-7 Jevtić-Mučibabić R., Grbić J., Filipčev B., Šimurina O., Kuljanin T.: Mineral substances in sugar beet molasses, 3. International congress engineering, materials and management in the processing industry, Jahorina, 4-6 April, 2013, pp. 275-280 Šimurina O., Filipčev B., Jevtić-Mučibabić R., Grbić J., Filipović V., Cvetković B., Nježić Z.: Ulitization of sugar beet mollasses as by-product of the sugar industry in the production of biscuits, 16. XVI YuCorr, Tara, 27-30 May, 2014, ISBN 978-86-82343-21-9 ***Živković J., Nježić Z., Cvetković B., Šimurina O., Filipčev B.: INVESTIGATION OF QUANTITY, QUALITY AND USAGE OF LEFTOVER BREAD IN HUMAN AND ANIMAL NUTRITION- Nije povezan skup**greska** , UDK: 338.439.053.22:613.2 Jevtić-Mučibabić R., Filipčev B., Grbić J., Milovanović I., Živković J., Šimurina O.: Macroelements, toxic and essential microelements in sugar beet molasses, 15. YUCORR International Conference “Cooperation Of Researches Of Different Branches In The Fields Of Corrosion, Materials Protection And Environmental Protection”, Tara, 17-20 September, 2013, pp. 129-135, ISBN 978-86-82343-19-6 Filipčev B., Bodroža-Solarov M., Berenji J., Latković D., Šimurina O.: Characterization of cultivars of common buckwheat regarding their chemical composition, rheological properties and thermo-mechanical behavior, 3. International conference Sustainable Postharvest And Food Technologies – INOPTEP 2011, Vrnjačka Banja: National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 21-26 April, 2013, ISBN 978-86-7520-267-7 Jevtić-Mučibabić R., Grbić J., Filipčev B., Šimurina O., Kuljanin T.: Mineral substances in sugar beet molasses, III International congress "Enginering, enviroment and materials in processing industry, Jahorinam March 04 to 06, 2013, 3. Engineering, Ecology and materials in the processing industry, Jahorina, 4-6 March, 2013, ISBN 978-99955-81-11-4, UDK: 664.151.2 Filipčev B., Šimurina O., Bodroža-Solarov M., Jevtić-Mučibabić R.: Physical and textural properties of gingerbread cookies suplemented with common buckwheat, Mineral substances in sugar beet molasses, III International congress "Enginering, enviroment and materials in processing industry, Jahorinam March 04 to 06, 2013, 3. Engineering, Ecology and materials in the processing industry, Jahorina, 4-6 March, 2013, pp. 608-615, UDK: 664.641.2:664.149 Šimurina O., Popov S., Nježić Z., Filipčev B., Bodroža-Solarov M.: Optimization of the viscoelasticity of wheat dough using enzyme preparations, 40. International Conference of Slovak Society of Chemical Engineering, Tatranské Matliare: Institute of Chemical and Environmental Engineering, slovak University of Technology in Bratislava, 27-31 May, 2013, pp. 870-879, ISBN 978-80-89475-09-4 Grbić J., Jevtić-Mučibabić R., Kuljanin T., Filipčev B., Šimurina O., Miljanić (Krulj) J.: The growth rate dispersion of sucrose crystals, 2. II International Congress Food Technology, Quality and Safety, Novi Sad: University of Novi Sad, Institute of Food Technology, 28-30 October, 2014, pp. 89-93, ISBN 978-86-7994-043-8 Jovanov P., Milićević N., Sakač M., Šarić (rođ. Beljkaš) B., Škrobot (Jambrec) D., Pestorić M., Mandić A., Filipčev B.: The influence of fat replacer on instrumental properties of gluten-free cookies, 2. II International Congress Food Technology, Quality and Safety, Novi Sad, 28-30 October, 2014, pp. 440-445 Filipčev B., Bodroža-Solarov M., Šimurina O., Pestorić M., Škrobot (Jambrec) D.: Quality evaluation of spelt composite breads prepared with variously processed amaranth seed, 2. II International Congress Food Technology, Quality and Safety, Novi Sad: Naučni institut za prehrambene tehnologije, 28-30 October, 2014, pp. 309-314 Šimurina O., Filipčev B., Plavšić D., Ikonić P., Ikonić (Prodanić) B., Šoronja-Simović D., Pestorić M., Škrobot (Jambrec) D.: Analysis of the impact of the amount of spontaneously fermented spelt dough, baker's yeast and ascorbic acid on some characteristics of spelt sourdough bread, 2. II International Congress Food Technology, Quality and Safety, Novi Sad: Naučni institut za prehrambene tehnologije, 28-30 October, 2014, pp. 616-621 Filipčev B., Šimurina O., Bodroža-Solarov M., Grbić J.: Investigation of stress relaxation parameters during the storage of gingerbread cookies made from spelt wheat. Proceedings of the 7th International Congress FLOUR-BREAD’13 and 9th Croatian Congress of Cereal Technologists, (M. Jukić, Ed.), 16-18. Oct. 2013, Opatija, Croatia, 7. 7th International Congress FLOUR-BREAD’13 & 9th Croatian Congress of Cereal Technologists, Opatija: Faculty of Food Technology Osijek, University of Osijek, Croatia, 16-18 October, 2013, pp. 164-170 Šimurina O., Filipčev B., Dapčević Hadnađev T., Bodroža-Solarov M., Pestorić M., Demin M., Nježić Z.: Effect and optimization of cocncentration of different enzymes on the viscoelasticity of substandard wheat dough, Proceedings of the 7th International congress "FLOUR-BREAD '13", 7. 7th, International Congress Flour-bread 13, 9th Croatian Congress of cereal Technologists, Opatija, 16-18 October, 2013, ISBN 1848-2562 Jevtić-Mučibabić R., Filipčev B., Grbić J., Kuljanin T., Živković J., Šimurina O., Cvetković B.: Carbohydrates in molasses, 16. XVI YuCorr, Tara: Udruženje inženjera Srbije za koroziju i zaštitu materijala (UISKOZAM), 27-30 May, 2014, ISBN 978-86-82343-21-9 Živković J., Nježić Z., Cvetković B., Šimurina O., Filipčev B.: Investigation of quantity, quality and usage of leftover bread in human and animal nutrition, 7. 7th International Congress FLOUR-BREAD’13 & 9th Croatian Congress of Cereal Technologists, Opatija: faculty of food technology, Osijek, Croatia, 16-18 October, 2013, ISBN 1848-2562, UDK: 338.439.053.22:613.2 Pestorić M., Mišan A., Šimurina O., Škrobot (Jambrec) D., Filipčev B., Sakač M., Pojić M.: Consumer acceptance of the cookies enriched with a digestion stimulating medicinal plant mixture, 7. 7th International Congress FLOUR-BREAD’13 & 9th Croatian Congress of Cereal Technologists, Opatija, 16-18 October, 2013, pp. 171-187, ISBN 1848-2554 ***Mišan A., Šarić (rođ. Beljkaš) B., Milićević N., Pestorić M., Jovanov P., Pojić M., Filipčev B., Hadnađev M., Mandić A.: Gluten-Free Cookies Enriched with Blueberry Pomace: Optimization of Baking Process , Proceedings of World Academy of Science, Engineering and Technology, 2014, Vol. 8, No. 4, pp. 195-198, ISSN 1307-6884- Nije povezan skup**greska** Šimurina O., Filipčev B., Jevtić-Mučibabić R., Grbić J., Filipović V., Cvetković B., Nježić Z.: Utilization of sugar beet mollasses as by-product of the sugar industry in the production of biscuits, 16. YUCORR International Conference “Cooperation Of Researches Of Different Branches In The Fields Of Corrosion, Materials Protection And Environmental Protection”, Tara, 27-30 May, 2014, pp. 274-278, ISBN 978-86-82343-21-9 Šimurina O., Filipčev B., Popov S., Nježić Z., Kojić (Brkljača) J., Miljanić (Krulj) J., Jevtić-Mučibabić R.: Physical, textural and nutritive properties of gluten-free cookies enriched with sugar beet molasses, 42. International Conference of Slovak Society of Chemical Engineering, Tatranské Matliare: Slovak Society of Chemical Engineering, Bratislava, 25-29 May, 2015, pp. 740-749, ISBN 978-80-89475-14-8 Filipčev B., Šimurina O., Mišan A., Šarić (rođ. Beljkaš) B., Filipović V., Lončar (rođ. Ćurčić) B., Nićetin M.: Antioxidant activity and phenolic compounds in gluten-free cookies enriched with sugar beet molasses, 3. International Congress Engineering, Environment and Materials in Processing Industry, Jahorina, 4-6 March, 2013 Filipović J., Jevtić-Mučibabić R., Filipčev B., Milovanović I., Šimurina O., Kuljanin T., Živković J.: Antioxidative potential of sugar beet molasses, 4. Engineering, Ecology and materials in the processing industry, Jahorina: Tehnološki faklutet, Zvornik, 4-6 March, 2015, pp. 469-473, ISBN 978-99955-81-18-3 Varga A., Aćimović (Babić) M., Čabarkapa I., Filipčev B., Plavšić D., Nježić Z.: Anethum graveolens seed oil: antibacterial activity against Escherichia coli, 3. International Congress “Food Technology, Quality and Safety” and XVII International Symposium “Feed Technology”, Novi Sad, 25-27 October, 2016, pp. 438-442, ISBN 978-86-7994-050-6 Kojić (Brkljača) J., Ilić N., Miljanić (Krulj) J., Mandić A., Filipčev B., Brlek T., Bodroža-Solarov M.: Betaine content in cereals and pseudocereals, 3. International Congress Food Technology, Quality and Safety, Novi Sad: Institute of Food Technology, 25-27 October, 2016, pp. 603-606, ISBN 978-86-7994-050-6 Filipčev B., Miljanić (Krulj) J., Kojić (Brkljača) J., Šimurina O., Bodroža-Solarov M., Pestorić M.: Quality attributes of cookies enriched with betaine, 3. International Congress Food Technology, Quality and Safety, Novi Sad: Institute of Food Technology Novi Sad, 25-27 October, 2016, pp. 46-51, ISBN 978-86-7994-050-6 Filipčev B., Miljanić (Krulj) J., Kojić (Brkljača) J., Šimurina O., Škrobot (Jambrec) D., Bodroža-Solarov M.: Fortification of gluten-free biscuits with betaine, 8. International congres of flour-bread and Croatian congres of cereal technologists, Opatija: Faculty of Food Technology Osijek, University of Osijek, Croatia, 29-30 October, 2015, pp. 92-98, ISBN 1848-2562, UDK: 664.681 : 543.92 Jevtić-Mučibabić R., Filipčev B., Bogdanović B., Kojić (Brkljača) J., Šimurina O., Filipović J., Živković J.: Effect of sugar beet molasses addition on the composition of sugar products,, 3. International Congress “Food Technology, Quality and Safety” and XVII International Symposium “Feed Technology”, Novi Sad: Institute of Food Technology, University of Novi Sad, 25-27 October, 2016, pp. 575-581, ISBN 978-86-7994-050-6 Jevtić-Mučibabić R., Zavargo Z., Ilić N., Filipčev B.: Energy consumption in application of intermediate products of sugar beet processing in fermentative processes, 18. YUCORR International Conference “Cooperation Of Researches Of Different Branches In The Fields Of Corrosion, Materials Protection And Environmental Protection”, Tara: Serbian Society of Corrosion and Materials, 12-15 April, 2016, pp. 125-131, ISBN 978-86-82343-24-0 Jevtić-Mučibabić R., Šimurina O., Mišan A., Filipčev B., Milovanović I.: Quality of high-protein porridge for brekfast with soy protein isolate, 18. YUCORR International Conference “Cooperation Of Researches Of Different Branches In The Fields Of Corrosion, Materials Protection And Environmental Protection”, Tara: Serbian society of corrosion and materials, 12-15 April, 2016, pp. 428-431, ISBN 978-86-82343-24-0 Ikonić (Prodanić) B., Šimurina O., Jokić A., Pavličević J., Šereš Z., Zavargo Z., Filipčev B.: Improvement of the wheat starch suspensions microfiltration process using twisted tape as turbulence promoter, 3. International Congress Food Technology, Quality and Safety, Novi Sad, 25-27 October, 2016, pp. 341-346 Šimurina O., Jovanović D., Demin M., Filipčev B., Šoronja-Simović D., Ikonić (Prodanić) B., Pestorić M.: The increase of technological performance of flour for the production of bread, 3. International Congress “Food Technology, Quality and Safety” and XVII International Symposium “Feed Technology”, Novi Sad, 25-27 October, 2016, pp. 484-489 Jevtić-Mučibabić R., Filipčev B., Šimurina O., Bogdanović B., Kojić (Brkljača) J., Filipović J., Košutić M.: Nutritional and textural properties of sugar cubes enriched with sugar beet molasses, 5. International Congress Engineering, Environment and Materials in Processing Industry, Jahorina: Tehnološki fakultet, Zvornik, 15-17 March, 2017, pp. 385-391, UDK: 664.1:613.2 Kojić (Brkljača) J., Teslić N., Ilić N., Kokić B., Miljanić (Krulj) J., Filipčev B., Bodroža-Solarov M.: Impact of extrusion processing parameters on functional properties of snack products from spelt wholegrain flour with added, 4. International Congress "Food Quality, Technology and Safety" and International Symposium "Feed Technology", Novi Sad, 23-25 October, 2018, pp. 123-128 Filipčev B., Jevtić-Mučibabić R., Šimurina O.: Home-made bread supplemented with debetainized molasses: quality attributes and nutritional content, 4. IV INTERNATIONAL CONGRESS "FOOD TECHNOLOGY, QUALITY AND SAFETY", Novi Sad: Naučni institut za prehrambene tehnologije u Novom Sadu, 23-25 October, 2018, ISBN 978-86-7994-056-8 Šimurina O., Zahorec (rođ. Zorjan) J., Sterniša M., Smole Možina S., Maravić N., Šereš Z., Šoronja-Simović D., Filipčev B.: Effects of carob flour and sugar beet fibers addition on quality of gingerbread type biscuits, 4. IV INTERNATIONAL CONGRESS "FOOD TECHNOLOGY, QUALITY AND SAFETY", Novi Sad: Naučni institut za prehrambene tehnologije u Novom Sadu, 23-25 October, 2018, pp. 350-355, ISBN 978-86-7994-056-8 Cvetković B., Pezo L., Šarić Lj., Lazarević (Gubić) J., Plavšić D., Filipčev B., Šuput (rođ. Pejić) D.: Osmotic dehydration of cabbage in sugar beet molasses-shelf life study, 4. IV INTERNATIONAL CONGRESS "FOOD TECHNOLOGY, QUALITY AND SAFETY", Novi Sad: Naučni institut za prehrambene tehnologije u Novom Sadu, 23-25 October, 2018, pp. 150-156, ISBN 978-86-7994-056-8 Jevtić-Mučibabić R., Filipčev B., Šimurina O., Kojić (Brkljača) J., Cvetković B., Marić B., Perović (Peić T.) L.: The estimation of the quality of sugar beet molasses, 6. International Congress on Engineering, Environment and Materials in Processing Industry, Jahorina, 11-13 March, 2019 Selaković A., Šimurina O., Šoronja-Simović D., Zahorec (rođ. Zorjan) J., Filipčev B., Šereš Z.: The effects of freezing conditions and frozen storage on the physical properties of puff pastry, 10. International Congress "Flour-Bread '19" and the 12th Croatian Congress of Cereal Technologists "Brašno-Kruh '19", Osijek, 11-14 June, 2019, pp. 29-38	90	89.00
M34	Saopštenje sa međunarodnog skupa štampano u izvodu Saopštenje sa međunarodnog skupa štampano u izvodu Suđi J., Jocić N., Škrbić B., Filipčev B., Đurišić-Mladenović N.: Determination of organochlorine compounds in representative wheat samples from different parts of Vojvodina, 5. Regional Conference on Environment and Food Quality, Novi Sad, 2003, pp. 51-51 Škrbić B., Šćiban M., Filipčev B., Cvejanov J., Đurišić-Mladenović N.: Contribution of special bread types in meeting the proposed dietary requirements , 3. Macedonian Congress of Preventive Medicine with International Participation, Ohrid, 4-7 October, 2006 Gvozdenović J., Filipčev B., Bodroža-Solarov M., Lazić V., Romanić R., Svrzić G.: Effects of Packaging Materials and Storage Time on the Quality of Sensitive Food Products, 1. World Congress of Public Health Nutrition, Barcelona, 28-30 September, 2006, pp. 249-249 Škrbić B., Đurišić-Mladenović N., Orčić S., Filipčev B.: The influence of sunflower seed on the element contents of supplemented wheat-based products; 3rd International IUPAC Symposium on Trace Elements in Food, Rim, Italija, 1-3. aprila 2009., 3. International IUPAC Symposium on Trace Elements in Food, Rim, 1-3 April, 2009 ***Bodroža-Solarov M., Šimurina O., Filipčev B.: Technological quality of Triticum aestivum spp. Spelta. Naziv skupa: First International Conference on Organic Food Quality and Health Research (Book of Abstracts), Prague, May 18-20.- Nije povezan skup**greska** ***Psodorov Đ., Nježić Z., Filipović J., Plavšić D., Filipčev B., Šimurina O.: Use of leftover bread and other bakery products remained in production and retail,6th International congress Flour-Bread ´11, October 12-14, 2011,Opatija Croatia- Nije povezan skup**greska** Košutić M., Čabarkapa I., Filipović J., Plavšić D., Lazarević (Gubić) J., Filipčev B.: Monitoring of selected parameters of safety for cereals enriched with functional components, 6. 6th International Congress FLOUR-BREAD '11 8th Croatian Congress of Cereal Technologists, Opatija, 12-14 October, 2011, ISBN ISSN 1848-2554 ***Živković J., Pestorić M., Mastilović J., Pojić M., Šimurina O., Filipčev B.: Attitude of the Consumers Toward Food Product Labelling- Nije povezan skup**greska** Škrobot (Jambrec) D., Pestorić M., Sakač M., Milićević N., Hadnađev M., Filipčev B., Šimurina O.: Sensory and instrumental properties of novel gluten-free products, 3. International conference Sustainable Postharvest And Food Technologies – INOPTEP 2011, Vrnjačka Banja, 21-26 April, 2013 Šimurina O., Filipčev B., Bodroža-Solarov M., Kojić (Brkljača) J., Grbić J., Nježić Z., Košutić M.: Effect and Optimization of Concentacion Different Enzymes on the Viscoelasticity of Substandard Wheat Dough, Book of Abstracts, 7. 7th International Congress FLOUR-BREAD’13 & 9th Croatian Congress of Cereal Technologists, Opatija, 16-18 October, 2013, pp. 43-43 Pestorić M., Mišan A., Šimurina O., Filipčev B., Sakač M., Pojić M.: Consumer acceptance of the cookies enriched with a digestion stimulating medicinal plant mixture, 7. 7th International Congress FLOUR-BREAD’13 & 9th Croatian Congress of Cereal Technologists, Opatija, 16-18 October, 2013, pp. 70-70 Šimurina O., Filipčev B., Bodroža-Solarov M., Miljanić (Krulj) J., Psodorov Đ., Plavšić D., Jevtić-Mučibabić R., Grbić J., Šoronja-Simović D., Pestorić M., Škrobot (Jambrec) D.: Analysis of the impact of the amount of spontaneously fermented spelt dough, baker´s yeast and ascorbic acid on some spelt bread characteristics, 2. II International Congress Food Technology, Quality and Safety, Novi Sad, 28-30 October, 2014, pp. 64-64, ISBN 978-86-7994-041-4 Živković J., Jevtić-Mučibabić R., Nježić Z., Kojić (Brkljača) J., Filipčev B.: Tržište hrane EU - hrana sa dodatom vrednošću, novi trend i prilika za domaću prehrambenu industriju, Zbornik izvoda, 26. Naučno stručni skup sa međunarodnim učešćem Procesna tehnika i energetika u poljoprivrei PTEP 2012, Kladovo: : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, 6-11 April, 2014, pp. 151-152 Pestorić M., Škrobot (Jambrec) D., Sakač M., Šimurina O., Filipčev B., Milićević N., Mandić A.: First insight into consumers acceptance of the cookies enriched with a digestion stimulating medicinal plants, 3. International Conference on Food Digestion, Wageningen, 11-13 March, 2014 Pestorić M., Šimurina O., Škrobot (Jambrec) D., Filipčev B., Mišan A., Belović M., Milićević N.: Sensory and instrumental approaches to evaluate the quality of cookies enriched with medicinal herbs. 6th European Conference on Sensory and Consumer Research: Eurosense 2014: A Sense of life, Conference Abstracts, September, Copenhagen, Denmark, 2014., 6. 6th European Conference on Sensory and Consumer Research, Kopenhagen, 7-10 September, 2014 Šimurina O., Filipčev B., Belić Z., Škrobot (Jambrec) D., Miljanić (Krulj) J., Kojić (Brkljača) J., Pestorić M.: Influence of plant protein on dought properties and quality of wholemeal spelt bread, 8th International Congress "Flour-Bread '15" & 10th Croatian Congress of Cereal Technologists, 29-30.10.2015., 8. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 29-30 October, 2015, pp. 39-39, ISBN 1848-2554 Šimurina O., Filipčev B., Jevtić-Mučibabić R., Kojić (Brkljača) J., Škrobot (Jambrec) D., Miljanić (Krulj) J., Pestorić M.: Characteristics of wholegrain spelt bread the enriched with proteins of plant origin, 4. 4. MEĐUNARODNA KONFERENCIJA - INOPTEP 2015, Divčibare: National Society of Processing and Energy in Agriculture, Novi Sad and Faculty of Agriculture, University of Novi Sad, 19-24 April, 2015, pp. 416-416 Škrobot (Jambrec) D., Pestorić M., Šimurina O., Filipčev B., Milićević N., Sakač M., Mandić A.: Predicting the texture of cooked pasta based on mechanical properties of dried pasta, 8. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 29-30 October, 2015, pp. 44-44 Belić Z., Šimurina O., Škrobot (Jambrec) D., Filipčev B., Pestorić M.: The effect of different types of soy flour in texture and sensory characteristics of wheat bread increased nutritional value, 8. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 29-30 October, 2015, pp. 56-56 Milićević N., Sakač M., Pestorić M., Škrobot (Jambrec) D., Filipčev B., Mišan A., Mandić A., Šarić (rođ. Beljkaš) B., Jovanov P.: Soybean bran as a potent fat replacer in gluten-free cookie formulation, 4. 4th International Conference on Food Digestion, Napulj, 17-19 March, 2015 Pestorić M., Sakač M., Pezo L., Škrobot (Jambrec) D., Milićević N., Jovanov P., Šimurina O., Filipčev B.: Shelf-life prediction of gluten-free rice-buckwheat cookies by physicochemical characteristics,, 9. The 9th International Congress "Flour-Bread '17" and the 11th Croatian Congress of Cereal Technologists "Brašno-Kruh '17", Opatija, 25-27 October, 2017, pp. 25-27 Kuljanin T., Filipović V., Nićetin M., Knežević V., Filipčev B.: ENVIRONMENTAL-FRIENDLY COAGULANTS AND FLOCCULANTS IN PURIFICATION OF SUGAR BEET JUICE, 6. International Conference Sustainable Postharvest and Food Technologies INOPTEP and National Conference Processing and Energy in Agriculture PTEP, Kladovo, 7-12 April, 2019, pp. 101-102 Selaković A., Šimurina O., Šoronja-Simović D., Zahorec (rođ. Zorjan) J., Filipčev B., Šereš Z.: The effect of freezing conditions and frozen storage on the physical and sensory properties of puff pastry, 10. International Congress "Flour-Bread '19" and the 12th Croatian Congress of Cereal Technologists "Brašno-Kruh '19", Osijek, 11-14 June, 2019 Šimurina O., Cvetković B., Filipčev B., Matić M., Kojić (Brkljača) J., Miljanić (Krulj) J., Đermanović B.: Physico-chemical properties of high-protein pumpkin porridge based on spelt wheat, 10. International Conference on Social and Technological Development, Trebinje, 3-6 June, 2021, pp. 112-112, ISBN 2637-3298 Đermanović B., Kojić (Brkljača) J., Miljanić (Krulj) J., Šimurina O., Šarić (rođ. Beljkaš) B., Škrobot (Jambrec) D., Filipčev B.: Quality characteristics of pasta enriched with wild garlic powder , 8. The International Bioscience Conference (IBSC), Novi Sad, 25-26 November, 2021, pp. 97-98 Torbica A., Radosavljević M., Miljić M., Belović M., Filipčev B.: Innovative Biotechnological Solutions for Reducing FODMAPs During Cereal’s Flours Processing, 3. Food Chemistry Conference, Drezden, 10-12 October, 2023, pp. 92-92 Cvetković B., Filipčev B., Jevtić-Mučibabić R., Šimurina O., Nježić Z., Ubiparip D., Ilić N.: The influence of the fermentation process on white cabbage bioactive compounds – study of polyphenols, l-ascorbic acid and organic acids, 8. International Congress “Engineering, Environment and Materials in Process Industry“, Jahorina, 20-23 March, 2023, pp. 143-143, ISBN 978-99955-81-44-2 Šimurina O., Filipčev B., Nježić Z., Filipović J., Cvetković B., Belović M., Košutić M.: Characterization of spelt meal rich in protein and fiber from the nutritional, physical and sensory aspects., 15. International Symposium "Novel Technologies and Sustainable Development", Leskovac, 20-21 October, 2023, pp. 36-36, ISBN 978-86-89429-56-5 Đorđević M., Đorđević M., Pejcz E., Spychaj R., Šimurina O., Cvetković B., Filipčev B.: Introducing alfalfa seed to bread production – evaluation of technological qualityand sensory acceptance, 3. UNIFood International Conference, Beograd, 28-29 June, 2024, pp. 112-112, ISBN ISBN: 978-86-7834-43 Filipčev B., Šimurina O., Janić Hajnal E., Rakita S., Belović M., Cvetković B., Ubiparip D.: Pasta with rye flour and rich in omega-3 fatty acids, 5. International Congress "Food Technology, Quality and Safety – FoodTech 2024", Novi Sad: Institute of Food Technology in Novi Sad, 16-18 October, 2024, pp. 138-138, ISBN 978-86-7994-063-6 Filipčev B.: The power of sour cherry pomace as an ingredient: colour, nutritional profile and antioxidant activity affected by different drying methods, 1. International Congress "Food Technology, Quality and Safety – FoodTech 2024", Novi Sad: Institute of Food Technology in Novi Sad, 15 October, 2024, pp. 43-43, ISBN 978-86-7994-063-6 Filipčev B., Šimurina O., Filipović J., Kojić (Brkljača) J., Miljanić (Krulj) J., Nježić Z., Košutić M.: Influence of the flour blends on the texture of rye pasta rich in omega-3 fatty acids, 1. International Congress "Food Technology, Quality and Safety – FoodTech 2024", Novi Sad: Institute of Food Technology in Novi Sad, 15 October, 2024, ISBN 978-86-7994-063-6 Nikolić K., Torbica A., Filipčev B.: Textural properties of pesto sauce with mealworms, 1. International Congress "Food Technology, Quality and Safety – FoodTech 2024", Novi Sad: Institute of Food Technology in Novi Sad, 15 October, 2024, pp. 112-112, ISBN 978-86-7994-063-6 Mitrović J., Nikolić N., Karabegović E., Šimurina O., Filipčev B., Danilović B., Pešić M.: Physical properties of cookies formulated with nettle (Urtica dioica L.) seeds: color, textural and sensory evaluation, 1. International Congress "Food Technology, Quality and Safety – FoodTech 2024", Novi Sad: Institute of Food Technology in Novi Sad, 15 October, 2024, pp. 115-115, ISBN 978-86-7994-063-6 Janić Hajnal E., Banjac V., Radić B., Kos (rođ. Matić) J., Filipčev B., Šimurina O., Cvetković B.: SNACK PRODUCTS FROM WHOLE-GRAIN RED SORGHUM FLOUR., 5. International Congress "Food Technology, Quality and Safety – FoodTech 2024", Novi Sad: University of Novi Sad, Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Republic of Serbia, 16-18 October, 2024, pp. 210-210, ISBN 978-86-7994-063-6 Đorđević M., Đorđević M., Cvetković B., Belović M., Bajić (Jakšić) A., Filipčev B., Šimurina O.: The power of sour cherry pomace as an ingredient: nutritional profile and antioxidant activity affected by distinguishing drying methods, 5. International Congress "Food Technology, Quality and Safety – FoodTech 2024", Novi Sad: University of Novi Sad, Institute of Food Technology in Novi Sad, 16-18 October, 2024, pp. 43-43, ISBN 978-86-7994-063-6	36	18.00
M42	Monografija nacionalnog značaja Monografija nacionalnog značaja Filipčev B., Lević Lj.: Примена меласе шећерне репе и полупроизвода од осмотски дехидрираног воћа/поврћа у меласи као нутритивно вредних додатака за обогаћивање пекарских и финих пекарских производа., Novi Sad, Institut za prehrambene tehnologije, Univerzitet u Novom Sadu, 2014	1	5.00
M51	Rad u vodećem nacionalnom časopisu kategorije M51 Rad u vodećem nacionalnom časopisu kategorije M51 Suđi J., Jocić N., Škrbić B., Filipčev B., Đurišić-Mladenović N.: Efficiency of a method applied to determine organochlorine compounds in wheat samples, Central European Journal of Occupational and Environmental Medicine, 2004, Vol. 10, pp. 74-78, ISSN 1219-1221 Mišljenović N., Koprivica G., Lević Lj., Filipčev B., Kuljanin T.: Osmotic dehydration of red cabbage in sugar beet molasses-mass transfer kinetics, Acta Periodica Technologica, 2009, Vol. 40, pp. 145-154, ISSN 1450-7188 Filipčev B., Šimurina O., Mišljenović N., Koprivica G.: Effects of osmotically dehydrated apples and plums in sugar beet molasseson dough thermo-mechanical properties of bread quality parameters, Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP, 2009, Vol. 13, No. 2, pp. 174-177, ISSN 1450-5029 Kuljanin T., Mišljenović N., Koprivica G., Lević Lj., Filipčev B.: Influence of Cu2+ and Al3+ ions on zeta potential change of pectin and protein preparates extracted from sugar beet, Journal on Processing and Energy in Agriculture, 2010, Vol. 14, No. 3, pp. 141-143, ISSN 1821-4487, UDK: 582.661:547.458.88 Kuljanin T., Koprivica G., Jevrić L., Jevtić-Mučibabić R., Filipčev B., Grbić J.: Binding Al3+, Cu2+ ions and polyelectrolytes with macromolecules in sugar beet juice, Journal on Processing and Energy in Agriculture, 2011, Vol. 16, No. 2, pp. 71-74, ISSN 1821-4487 Bodroža-Solarov M., Kljajić P., Andrić G., Pražić-Golić M., Filipčev B., Šimurina O., Adamović M.: Trading Quality and Breadmaking Performance of Wheat Treated with Natural zeolite and Diatomaceous Earth, Acta Periodica Technologica, 2011, Vol. 42, pp. 1-11, ISSN 1450-7188, UDK: 633.11:664.661:664.64.016 Mišljenović N., Koprivica G., Pezo L., Kuljanin T., Bodroža-Solarov M., Filipčev B.: Application of Peling Model to Study Mass Transfer During Osmotic Dehydration of Aple in Sugar Beet Molasses, Acta Periodica Technologica, 2011, Vol. 42, pp. 91-101, ISSN 1450-7188, UDK: 664.151.2:[66.093.48:634.11 ***Filipčev B., Bodroža-Solarov M., Šimurina O.: Enrichment of ginger nut biscuits with wholegrain buckwheat and rye flour. časopis: The European Journal of Plant Science and Biotechnology- Nije povezan časopis**greska** Grbić J., Jevtić-Mučibabić R., Kuljanin T., Šimurina O., Filipčev B.: Evaluation of industrial beet sugar crystallization in order to increase the exhaustion of molasses, Journal on Processing and Energy in Agriculture, 2013, Vol. 17, No. 4, pp. 163-165, ISSN 1821-4487, UDK: 631.55/56:620.92 Jevtić-Mučibabić R., Grbić J., Filipčev B., Kuljanin T., Šimurina O., Milovanović I., Kojić (Brkljača) J.: The effect of nonsucrose compounds on sugar beet molasses saturation and desugarization, Journal on Processing and Energy in Agriculture, 2013, Vol. 17, No. 4, pp. 166-168, ISSN 1821-4487, UDK: 631.55/56: 620.92 Filipčev B., Bodroža-Solarov M., Šimurina O., Berenji J., Latković D.: Evaluation of physicochemical, rheological and therm-mechanical properties in various cultivars of common buckwheat (Fagopyrum esculentum Moench), Journal on Processing and Energy in Agriculture, 2013, Vol. 17, No. 3, pp. 120-123, ISSN 1821-4487, UDK: 631.55/56:620.92 Škrobot (Jambrec) D., Pestorić M., Sakač M., Milićević N., Hadnađev M., Filipčev B., Šimurina O.: Sensory and instrumental properties of novel gluten-free products, Journal on Processing and Energy in Agriculture, 2013, Vol. 17, No. 2, pp. 86-88, ISSN 1821-4487 Šimurina O., Filipčev B., Popov S., Bodroža-Solarov M., Kojić (Brkljača) J., Grbić J., Nježić Z.: Optimization of the strength of wheat dough made from substandard quality flour using enzyme preparatons, Journal on Processing and Energy in Agriculture, 2013, Vol. 17, No. 1, pp. 29-32, ISSN 1821-4487, UDK: 631.55/56: 620.92 (005.591.1) Živković J., Košutić M., Cvetković B., Vukelić N., Filipčev B.: Consumers perception of functional food in serbia,, Journal on Processing and Energy in Agriculture, 2013, pp. 138-140, ISSN 1821-4487, UDK: 635.116 Košutić M., Filipović J., Plavšić D., Živković J., Nježić Z., Filipčev B.: Consumers atttitudes towards food safety messages, PTEP – Časopis za procesnu tehniku i energetiku u poljoprivredi, 2013, Vol. 17, pp. 184-186, UDK: 659.117.3:591.133.1 Lazarević (Gubić) J., Plavšić D., Šarić Lj., Varga A., Čabarkapa I., Filipčev B., Šimurina O.: Comparative investigation of fish (Carassius gibelio) treated by osmotic dehydration in molasses at different temperatures, Food and Feed Research, 2014, Vol. 41, No. 02/14, pp. 109-114, ISSN 2217-5660, UDK: 66.047.3:664.151.2:637.56 Filipčev B.: Texture and stress relaxation of spelt-amaranth composite breads, Food and Feed Research, 2014, Vol. 41, No. 1, pp. 1-9, ISSN 2217-5660, UDK: 633.11:664.661 Šimurina O., Filipčev B., Dapčević Hadnađev T., Ikonić (Prodanić) B., Bodroža-Solarov M.: Modification of the rheological properties of substandard quality wheat dough with different doses of selected enzymes, Food and Feed Research, 2014, ISSN 2217-5660, UDK: 664.661:577.15:665.7.035.6 Miljanić (Krulj) J., Jevtić-Mučibabić R., Grbić J., Kojić (Brkljača) J., Milovanović I., Filipčev B., Bodroža-Solarov M.: Determination of betaine in sugar beet molasses , Journal on Processing and Energy in Agriculture, 2014, Vol. 18, No. 4, pp. 179-182, ISSN 1821-4487, UDK: 631.55/56:620.92 Živković J., Jevtić-Mučibabić R., Nježić Z., Brkljača J., Vukelić N., Filipčev B.: EU food market - value-added food, a new trend and opportunity for national food industry, Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP, 2014, Vol. 4, No. 18, pp. 168-171, ISSN 1450-5029, UDK: 631,55/56:620.92 Mišan A., Šarić (rođ. Beljkaš) B., Milićević N., Pestorić M., Jovanov P., Pojić M., Filipčev B., Hadnađev M., Mandić A.: Gluten-Free Cookies Enriched with Blueberry Pomace: Optimization of Baking Process, Proceedings of World Academy of Science, Engineering and Technology, 2014, Vol. 8, No. 4, pp. 195-198, ISSN 1307-6884 Živković J., Jevtić-Mučibabić R., Nježić Z., Kojić (Brkljača) J., Vukelić N., Filipčev B.: EU food market-value –added food, a new trend and opportunity for national food industry, Journal on Processing and Energy in Agriculture, 2014, Vol. 18, No. 4, pp. 168-171, ISSN 1821-4487 Šimurina O., Kojić (Brkljača) J., Miljanić (Krulj) J., Škrobot (Jambrec) D., Filipčev B., Jevtić-Mučibabić R., Pestorić M.: Properties of wholemeal spelt dough and bread enriched with plant proteins, Journal on Processing and Energy in Agriculture, 2015, Vol. 19, No. 5, pp. 236-240, ISSN 1821-4487, UDK: 631.55/56:620.92 Lončar (rođ. Ćurčić) B., Filipović V., Nićetin M., Knežević V., Pezo L., Filipčev B., Lazarević (Gubić) J.: Influence of osmotic solutions on efficiency of osmotic dehydration treatment and sensorial properties of fish meat (Carassius gibelio)., Journal of Hygienic Engineering and Design, 2015, Vol. 13, pp. 51-56, ISSN 1857-8489, UDK: 664.956 Filipčev B., Kojić (Brkljača) J., Miljanić (Krulj) J., Bodroža-Solarov M.: The betaine content in common cereal-based and gluten-free food from local origin, Food and Feed Research, 2015, Vol. 42, No. 2, pp. 129-138, ISSN 2217-5660 Pestorić M., Pojić M., Filipčev B., Šimurina O., Torbica A., Janić Hajnal E.: Sensory differentiation of commercially produced spaghetti, Food and Feed Research, 2015, Vol. 2, No. 42, pp. 109-118, ISSN 2217-5660 Mišan A., Šarić (rođ. Beljkaš) B., Milićević N., Pestorić M., Jovanov P., Pojić M., Tomić (Mihić) J., Filipčev B., Hadnađev M., Mandić A.: Gluten-free cookies enriched with blueberry pomace: optimisation of baking process, Proceedings of World Academy of Science, Engineering and Technology, 2015, Vol. 8, No. 4, pp. 195-198, ISSN 1307-6884 Šimurina O., Filipčev B., Belić Z., Škrobot (Jambrec) D., Miljanić (Krulj) J., Kojić (Brkljača) J., Pestorić M.: The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread, Croatian Journal of Food Science and Technology, 2016, Vol. 8, No. 2, pp. 107-111, ISSN 1847-3466	28	57.50
M52	Rad u nacionalnom časopisu kategorije M52 Rad u nacionalnom časopisu kategorije M52 Škrbić B., Filipčev B., Cvejanov J.: Doprinos proizvoda od pšenice dnevnom unosu makro i mikroelemenata, Žito-hleb, 2006, Vol. 33, pp. 93-103, ISSN 0351-0999 Bodroža-Solarov M., Lević Lj., Pribiš V., Filipčev B., Jokanović M.: Senzorna svojstva flipsa sa dodatkom griza od semena AMARANTHUS SP., Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP, 2006, Vol. 10, No. 3-4, pp. 86-88, ISSN 1450-5029, UDK: 631.55/56:620.92 Šimurina O., Filipčev B., Lević Lj., Pribiš V., Pajin B.: Melasa šećerne repe kao dodatak u proizvodnji čajnog peciva, Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP, 2006, Vol. 10, No. 3-4, pp. 93-96, ISSN 1450-5029 Filipović N., Pribiš V., Lević Lj., Šoronja-Simović D., Filipčev B.: Karakteristike hleba sa jabukom osmotski dehidriranom u melasi šećerne repe, Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP, 2007, No. 11, pp. 120-122, ISSN 1450-5029 Filipčev B., Sakač M., Šarić (rođ. Beljkaš) B., Pestorić M., Šimurina O., Psodorov Đ.: Nutritional quality of dark bread on the domestic market , Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP, 2009, Vol. 13, No. 2, pp. 117-120, ISSN 1450-5029, UDK: 664.66:111.4 Šimurina O., Sedej I., Sakač M., Hadnađev M., Filipčev B., Pestorić M.: Buckweat in the wholegrain cracker production, PTEP – Časopis za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2009, Vol. 13, No. 2, pp. 153-156 Filipčev B., Bodroža-Solarov M., Kojić (Brkljača) J.: Characterization of organically grown spelt cultivars for cracker-making applications, Food and Feed Research, 2012, Vol. 39, No. 2, pp. 61-68, ISSN 2217-5660, UDK: 633.11:664.664.3 Filipčev B., Lević Lj., Šimurina O., Grbić J., Jevtić-Mučibabić R.: Melasa šećerne repe i njena primena u obogaćivanju pekarskih i finih pekarskih proizvoda, Hrana i ishrana, 2013, Vol. 54, No. 2, pp. 42-46, ISSN 0018-6872, UDK: 664.151.2; 664.66.016.7:664.151.2	8	12.00
M53	Rad u nacionalnom časopisu kategorije M53 Rad u nacionalnom časopisu kategorije M53 Filipčev B., Šarić M., Psodorov Đ., Živančev D.: Kontrola prijema pšenice u toku žetve, Žito-hleb, 2003, Vol. 30, No. 4-5, pp. 189-194, ISSN 0351-0999 Šimurina O., Psodorov Đ., Filipčev B., Pestorić M.: Prilog rešavanju problema pecivnih svojstava brašna od pšenice roda 2004. godine, Žito-hleb, 2004, Vol. 31, No. 6, pp. 265-273, ISSN 0351-0999 Šimurina O., Filipčev B., Psodorov Đ., Sakač M., Bodroža-Solarov M., Pestorić M., Novaković B.: Bread supplemented with herbal blend Vitalplant., Food Processing, Quality and Safety, 2008, Vol. 35, No. 3, pp. 113-117, ISSN 1821-0554 Cvetković B., Filipčev B., Bodroža-Solarov M., Bardić Ž., Sakač M.: Chemical composition of dried fruits as a value added ingredient in bakery products, Food Processing, Quality and Safety, 2009, Vol. 36, No. 1-2, pp. 15-19, ISSN 1821-0554, UDK: 664.64.016.7:664.854	4	4.00
M63	Saopštenje sa skupa nacionalnog značaja štampano u celini Saopštenje sa skupa nacionalnog značaja štampano u celini Torbica A., Filipčev B., Živančev D., Mastilović J.: Functional characteristics of flours from some wheat varieties productions of tea cookies, 1. International congres of flour-bread and Croatian congres of cereal technologists, Opatija: Preharambeno - hnološki fakultet Osijek, 24-27 Oktobar, 2007, pp. 306-313 Gvozdenović J., Filipčev B., Bodroža-Solarov M., Lazić V., Romanić R., Svrzić G.: Uticaj ambalažnog materijala na kvalitet ekspandata Amaranthus sp. tokom skladištenja , 48. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi: Tehnološki fakultet Novi Sad, Naučni institut za ratarstvo i povrtarstvo Novi Sad i DOO "Industrijsko bilje" Novi Sad, 11-16 Jun, 2007, pp. 191-198, ISBN 978-86-80995-61-8, UDK: 633.85(082)+665.3(082) 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 Plavšić D., Psodorov Đ., Filipčev B., Šimurina O., Šarić Lj., Čabarkapa I., Košutić M.: MICROBIOLOGICAL SAFETY OF BUCKWHEAT PRODUCTS, 6. 6th International Congress FLOUR-BREAD '11 8th Croatian Congress of Cereal Technologists, Opatija: Faculty of food tecnology Osijek,University of Osijek,Croatia, 12-14 Oktobar, 2011, pp. 384-393, ISBN 1848-2562, UDK: 664.641.2 : 663.1 Jevtić-Mučibabić R., Filipčev B., Grbić J., Milovanović I., Živković J., Šimurina O.: Macroelements, toxic and essential microelemts in sugar beet molasses, 15. YUCORR International Conference “Cooperation Of Researches Of Different Branches In The Fields Of Corrosion, Materials Protection And Environmental Protection”, Tara, 17-20 Septembar, 2013, pp. 129-135, ISBN 978-86-82343-19-6 Pestorić M., Mišan A., Šimurina O., Škrobot (Jambrec) D., Filipčev B., Sakač M., Pojić M.: Consumer acceptance of the cookies enriched with a digestion stimulating medicinal plant mixture, 7. 7th International Congress FLOUR-BREAD’13 & 9th Croatian Congress of Cereal Technologists, Opatija, 16-18 Oktobar, 2013, pp. 171-187 Filipčev B., Šimurina O., Kojić (Brkljača) J., Miljanić (Krulj) J., Bodroža-Solarov M., Popov S.: Nutritional quality and baking performance of the bread enriched with betaine, 11. Novel Technologies and Economic Development, Leskovac: Faculty of Technology, Leskovac, 23-24 Oktobar, 2015, pp. 83-88, ISBN 978-86-89429-13-8, UDK: 547.466.1: 664.6 Šimurina O., Popov S., Filipčev B., Nježić Z., Pestorić M., Škrobot (Jambrec) D.: The characterization of high protein breakfast porridge, 11. Novel Technologies and Economic Development, Leskovac, 23-24 Oktobar, 2015, pp. 69-74 Šimurina O., Filipčev B., Jevtić-Mučibabić R., Lazarević (Gubić) J., Plavšić D., Nježić Z., Živković J.: Effect of sugar beet molasses on physical and textural properties of gluten-free biscuit, 4. International Congress Engineering, Environment and Materials in Processing Industry, Jahorina, 4-6 Mart, 2015, pp. 578-586	9	9.00
M64	Saopštenje sa skupa nacionalnog značaja štampano u izvodu Saopštenje sa skupa nacionalnog značaja štampano u izvodu Torbica A., Filipčev B., Živančev D., Mastilović J.: Functional characteristics of flours from some wheat varieties productions of tea cookies, 1. International congres of flour-bread and Croatian congres of cereal technologists, Opatija: Prehrambeno - tehnološki fakultet Osijek , 24-27 Oktobar, 2007, pp. 306-313 Šimurina O., Filipčev B., Cvetković D., Psodorov Đ.: Kvalitet hleba proizvedenog fermentacijom kefirnim gljivicama (Quality of bread made with kefir grains) , 8. Contemporary Trends in Tourism Industry, Novi Sad, 2005, pp. 39-39 Savić D., Šimurina O., Cvetković D., Filipčev B., Joković N., Bodroža-Solarov M., Psodorov Đ.: Poboljšanje arome pšeničnog hleba dodatkom kiselog testa (Improving aroma of wheat bread using sour dough processing method), 8. Contemporary Trends in Tourism Industry, Novi Sad, 2005, pp. 40-40 Šimurina O., Filipčev B., Popov S., Bodroža-Solarov M., Nježić Z., Dapčević Hadnađev T., Kojić (Brkljača) J.: The synergistic effect of lipase and xylanase on the elasticity of wheat dough and qualitiy of bread, Book of Abstracts, 10. Simpozijum "Savremene tehnologije i privredni razvoj", Leskovac: 10th Symposium „Novel technologies and economic development“, October, 22-23, 2013, Leskovac, 22-23 Oktobar, 2013, pp. 66-66 Pestorić M., Mišan A., Šimurina O., Škrobot (Jambrec) D., Filipčev B., Sakač M., Pojić M.: Consumer acceptance of the cookies enriched with a digestions stimulating medicinal plant mixture, 7. 7th International Congress FLOUR-BREAD’13 & 9th Croatian Congress of Cereal Technologists, Opatija, 16-18 Oktobar, 2013, pp. 70-70, ISBN 1848-2554 Šimurina O., Filipčev B., Bodroža-Solarov M., Kojić (Brkljača) J., Grbić J., Nježić Z., Košutić M.: Effect and optimization of concentration different enzymes on the viscoelasticy of substandard wheat dough, 7. 7th International Congress FLOUR-BREAD’13 & 9th Croatian Congress of Cereal Technologists, Opatija, 16-18 Oktobar, 2013, pp. 43-43, ISBN 1848-2554 Živković J., Nježić Z., Cvetković B., Šimurina O., Filipčev B.: Investigation of quantity, quality and usage of leftover bread in human and animal nutrition, 7. 7th International Congress FLOUR-BREAD’13 & 9th Croatian Congress of Cereal Technologists, Opatija, 16-18 Oktobar, 2013, pp. 81-81, ISBN 1848-2554 Pestorić M., Mišan A., Šimurina O., Škrobot (Jambrec) D., Filipčev B., Sakač M.: Consumer acceptance of the cookies enriched with a digestion stimulating medicinal plant mixture, 7. 7th International Congress FLOUR-BREAD’13 & 9th Croatian Congress of Cereal Technologists, Opatija, 16-18 Oktobar, 2013, pp. 70-70, ISBN 1848-2554 Šimurina O., Filipčev B., Popov S., Bodroža-Solarov M., Nježić Z., Dapčević Hadnađev T., Kojić (Brkljača) J.: Sinergistički efekat lipaze i ksilanaze na elastičnost pšeničnog testa i kvalitet hleba, 10. Simpozijum "Savremene tehnologije i privredni razvoj", Leskovac: tehnološki fakultet, Leskovac, Univerzitet u Nišu, 22-23 Oktobar, 2013, pp. 66-66, ISBN 978-86-82367-98-7 Pestorić M., Škrobot (Jambrec) D., Šimurina O., Filipčev B., Milićević N.: Sensory and instrumental properties of cookies enriched with medicinal plant extract, 7. InterRegioSci, Novi Sad, 8 Maj, 2014 Miljanić (Krulj) J., Jevtić-Mučibabić R., Grbić J., Kojić (Brkljača) J., Milovanović I., Filipčev B., Bodroža-Solarov M.: Betaine content in sugar beet molasses, 26. Naučno stručni skup sa međunarodnim učešćem Procesna tehnika i energetika u poljoprivrei PTEP 2012, Kladovo: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, 6-11 April, 2014, pp. 67-68, UDK: 978-86-7520-296-7 Živković J., Jevtić-Mučibabić R., Nježić Z., Kojić (Brkljača) J., Filipčev B.: Tržište hrane EU - hrana sa dodatom vrednošću, novi trend i prilika za domaću prehrambenu industriju, XXVI Nacionalna konferencija, procesna tehnika i energetika u poljoprivredi, PTEP 2014, Kladovo 6-11.aprila, 2014., Zbornik izvoda, 26. Naučno stručni skup sa međunarodnim učešćem Procesna tehnika i energetika u poljoprivrei PTEP 2012, Kladovo: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, 6-11 April, 2014, pp. 151-152, ISBN 978-86-7520-296-7	12	6.00
M81	Novo tehničko rešenje primenjeno na međunarodnom nivou Novo tehničko rešenje primenjeno na međunarodnom nivou Lević Lj., Mišljenović N., Koprivica G., Kuljanin T., Filipčev B., Šimurina O., Jevrić L.: Hleb sa mrkvom osmotski dehidriranom u melasi šećerne repe, 2009 Bodroža-Solarov M., Šimurina O., Filipčev B., Psodorov Đ., Sakač M., Mišan A., Košutić M., Šarić Lj., Milovanović I., Jovanov P.: Puffed Amaranth-gluten free Odgovorno lice za tačnost podataka: Dr Marija Bodroža-Solarov Kratak opis tehničkih karakteristika tehničkog rešenja: Ekspandirani proizvodi dobijeni ekspandiranjem zrna Amaranthus sp. su prijatnog, specifičnog ukusa i mogu se koristiti kao pojedinačne grickalice, dodatak musliju, dekoracija za kolače, ili sirovina za dalju preradu. Zrno Amaranthus sp. pa samim tim i proizvodi dobijeni ekspandiranjem ovog semena su dobar izvor mineralnih materija, naročito kalcijuma, magnezijuma i gvožđa. Realizatori rezultata: Institut za prehrambene tehnologije, Bulevar cara lazara 1, 21000 Novi Sad Korisnici rezultata: Poljoprivredno gazdinstvo, „Jevtić“, Bačko Gradište, ZZ Novoseljanka, Banatsko Novo Selo. Veza sa projektom: Rezultati na osnovu kojih je Tehničko rešenje urađeno su rezultati istraživanja u okviru Projekta TR-20068 “Prehrambeni proizvodi za grupe potrošača sa specijalnim zahtevima i potrebama” Link ka nekoj od baza podataka koja sadrži informaciju o objavljenom rezultatu: http://www3.interscience.wiley.com/journal/120173910/abstract?CRETRY=1&SRETRY=0 (DOI: 10.1111/j.1745-4530.2007.00177.x)., 2010 Cvetković B., Jevtić-Mučibabić R., Šimurina O., Lazarević (Gubić) J., Filipčev B., Nićetin M.: OSMOTSKI DEHIDRIRANI KUPUS PAKOVAN U MAP-U, 2019 Pestorić M., Tomić (Mihić) J., Škrobot (Jambrec) D., Filipčev B., Ubiparip D., Kovač R., Maravić N.: Otkrivanje falsifikovanog meda primenom Pivot profile senzorskog metoda, 2025	4	48.00
M82	Novo tehničko rešenje primenjeno na nacionalnom nivou Novo tehničko rešenje primenjeno na nacionalnom nivou Bodroža-Solarov M., Šimurina O., Filipčev B., Psodorov Đ., Mandić A., Plavšić D., Čabarkapa I., Vujačić V.: Hleb sa dodatkom ekspandata semena Amaranthusa sp./Kratak opis rezultata: Postupak dobijanja ekspandata od semena Amaranthus sp., kao i receptura sa tehnološkom šemom i detaljnim opisom tehnološkog procesa proizvodnje hleba su sastavni deo tehničkog rešenja. Realizatori : Naučni institute za prehrambenu tehnologiju Korisnici: Pekara “Kikinda, Poljoprivredno gazdinstvo, Jevtić Odgovorno lice za tačnost podataka o ovom rezultatu: Dr Marija Bodroža-Solarov http://www3.interscience.wiley.com/journal/120173910/abstract?CRETRY=1&SRETRY=0 , 2009 Šimurina O., Filipčev B., Sedej I., Sakač M., Mandić A., Pestorić M., Mišan A.: Медењаци од интегралног хељдиног брашна, Нови производ је прихваћен и производи се у АД Пекара "Кикинда", Кикинда, 2010 Filipčev B., Šimurina O., Bodroža-Solarov M., Pestorić M., Dapčević Hadnađev T., Hadnađev M., Živančev D., Šoronja-Simović D.: SLANI KEKS OD INTEGRALNOG SPELTINOG BRASNA SA SMANJENIM SADRZAJEM MASNOCE, 2017 Pojić M., Šimurina O., Filipčev B., Dapčević Hadnađev T., Hadnađev M., Mišan A.: Optimizovani postupak zanatske mlinske prerade spelte, TR primenjeno u firmi BIOLITUS DOO, Mošorin, 2017 Torbica A., Filipčev B., Kojić (Brkljača) J., Belović M., Tomić (Mihić) J.: Laboratorijski postupak probnog pečenja biskvita za Jaffa cakes, 2018 Jevtić-Mučibabić R., Filipčev B., Šimurina O., Bogdanović B., Branislav B., Ilić N., Bodroža-Solarov M., Kojić (Brkljača) J., Filipović J.: Šećer u kocki obogaćenog nutritivnog sastava dodatkom melase šećerne repe, 2018 Pojić M., Šimurina O., Filipčev B., Čolović R., Mišan A., Bodroža-Solarov M., Mandić A., Pestorić M., Jevtić-Mučibabić R., Plavšić D.: Spetin obrok bogat proteinima i vlaknima, TR primenjeno u firmi BIOLITUS DOO, Mošorin, 2019 Pastor K., Kojić (Brkljača) J., Filipčev B., Nastić N., Miljanić (Krulj) J., Vujić Đ., Ačanski M.: Postupak utvđivanja udela heljdinog brašna u hlebu proizvedenom od mešavine pšeničnog i heljdinog brašna, Naučni institut za prehrambene tehnologije Novi Sad, Novi Sad, Srbija, Korisnik: Vitaminka promet doo, Đurđevo, 2022 Janić Hajnal E., Đalović I., Šimurina O., Filipčev B., Bekavac G., Kiprovski B., Bodroža-Solarov M.: Kreker na bazi kukuruza pigmentiranog perikarpa visoke nutritivne vrednosti , 2023 Šimurina O., Filipčev B., Đorđević M., Janić Hajnal E., Rakita S., Cvetković B., Ubiparip D.: Integralna speltina testenina obogaćena omega-3 masnim kiselinama. Tehničko rešenje je primenjeno i realizovano po inovacionom vaučeru u UNIVEG D.O.O. Žabalj, 2025	10	80.00
M83	Novo laboratorijsko postrojenje, novo eksperimentalno postrojenje, novi tehnološki postupak Novo laboratorijsko postrojenje, novo eksperimentalno postrojenje, novi tehnološki postupak Filipčev B., Šimurina O., Mišan A., Šarić (rođ. Beljkaš) B., Jevtić-Mučibabić R., Pestorić M., Kos (rođ. Matić) J.: Bezglutenski keks povećane nutritivne vrednosti, 2020	1	4.00
M84	Poboljšano tehničko rešenje na nacionalnom nivou Poboljšano tehničko rešenje na nacionalnom nivou Filipčev B., Šimurina O., Grbić J., Jevtić-Mučibabić R., Bodroža-Solarov M.: Medenjak obogaćen dodatkom melase šećerne repe, Projekat Tr 31005 i APV broj: 114-451-3697/2012-03, 2013 Milićević N., Sakač M., Šarić (rođ. Beljkaš) B., Šimurina O., Filipčev B., Pestorić M., Škrobot (Jambrec) D., Mišan A., Psodorov Đ., Šarić Lj., Jovanov P., Ilić N., Mandić A.: Bezglutenski keks sa smanjenim sadržajem masnoće. Bitno poboljšan postojeći proizvod je prihvaćen i koristi se u “Nutry Allergy Center” iz Zemuna., 2014 Šimurina O., Filipčev B., Mišan A., Milićević N., Sakač M., Pestorić M., Šarić (rođ. Beljkaš) B., Škrobot (Jambrec) D., Psodorov Đ., Jovanov P., Milovanović I., Šarić Lj., Plavšić D., Mandić A.: Keks sa biljnom mešavinom „Vitalplant“ i smanjenim sadržajem masnoće. Proizvod se koristi kod S.Z.T.R."Zlatni Dukat" iz Veternika., 2014 Filipčev B., Šimurina O., Bodroža-Solarov M.: Kreker od spelta pšenice. III 46055, Korisnik SZTR "Zlatni dukat", Veternik, 2014 Šimurina O., Filipčev B., Mišan A., Milićević N., Sakač M., Pestorić M., Šarić (rođ. Beljkaš) B., Škrobot (Jambrec) D., Psodorov Đ., Jovanov P., Milovanović I., Šarić Lj., Plavšić D., Mandić A.: Poboljšanje tehnološkog postupka proizvodnje integralne testenine sa dodatkom heljdinog brašna, 2014 Filipčev B., Šimurina O., Mišan A., Šarić (rođ. Beljkaš) B.: Bezglutenski keks sa dodatkom melase šećerne repe; Korisnik tehničkog rešenja SZTR “Zlatni dukat”, Veternik. Link: 10.1111/jtxs.12135., 2015 Šimurina O., Filipčev B., Brlek T., Bodroža-Solarov M., Miljanić (Krulj) J., Kojić (Brkljača) J., Đisalov (Vučković) J.: Hleb od punog zrna spelta pšenice sa smanjenim sadržajem natrijuma. Tehničko rešenje- bitno poboljšan postojeći proizvod prihvaćen i proizvodi se u SZTR "Zlatni dukat", Veternik., 2016 Šimurina O., Filipčev B., Bodroža-Solarov M., Pestorić M., Škrobot (Jambrec) D., Jevtić-Mučibabić R., Miljanić (Krulj) J., Kojić (Brkljača) J.: Pecivo od beskvasnog lisnatog testa proizvedeno od brašna spelta pšenice. Tehničko rešenje- bitno poboljšan postojeći proizvod prihvaćen i proizvodi se u SZTR "Zlatni dukat", Veternik., 2016 Šimurina O., Filipčev B., Bodroža-Solarov M., Pestorić M., Škrobot (Jambrec) D.: Visokoproteinski integralni hleb od spelta pšenice. Proizvod se koristi kod Pekara SZTR "ZLATNI DUKAT", Veternik., 2016 Đorđević M., Đorđević M., Tomičić Z., Filipčev B., Bajić (Jakšić) A., Davidović D., Šimurina O.: Bezglutenski hleb obogaćen brašnom proklijalog semena lucerke, 2025	10	30.00
M92	Priznat patent u Republici Srbiji Priznat patent u Republici Srbiji Šimurina O., Filipčev B., Bodroža-Solarov M., Miljanić (Krulj) J., Jevtić-Mučibabić R., Nježić Z., Đisalov (Vučković) J., Brlek T., Kojić (Brkljača) J.: Pecivo od beskvasnog lisnatog testa proizvedeno od brašna spelta pšenice sa smanjenim sadržajem masnoće, 2019	1	14.00