Prezime:	Fišteš
Ime:	Aleksandar
APVNT broj:	1412
Organizacija:	Tehnološki fakultet u Novom Sadu

Produkcija - zbirni rezultati
Oznaka	Naziv kriterijuma produkcije	Broj	Poena
		153	333.10
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 Fišteš A., Tanović G.: Effects of smooth roll griding conditions on reduction on sizings in the wheat flour milling process, New York, Nova Science Publishers, 2007, str. 453-466, ISBN 13: 978-1-60021-898- Fišteš A., Rakić D., Takači A., Brdar M.: The Breakage Matrix approach as a Tool for Describing the Milling Process – Theory, Application, Possibilities and Limitations, Chapter 3 in Milling: Fundamentals, Processes and Technologies, New York, Nova Publishers, 2015, str. 51-70, ISBN 978-1-63483-022-5 Fišteš A.: The Evolution of Milling Process. Chapter 3 In: Boukid F. (eds) Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine, Springer Nature Switzerland AG, 2021, str. 19-46, ISBN 978-3-030-69227-8	3	18.00
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 Fišteš A., Pajin B., Šoronja-Simović D., Šereš Z., Petrović J.: Pšenična klica, nusproizvod tehnološkog postupka mljevenja, Poglavlje 5 u knjizi Neke mogućnosti iskorištenja nusproizvoda prehrambene industrije , Osijek, Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno tehnološki fakultet Osijek, 2017, str. 75-92, ISBN 978-953-7005-51-1 Šereš Z., Šoronja-Simović D., Pajin B., Fišteš A., Maravić N.: Prehrambena vlakna šećerne repe kao nusproizvod industrije šećera; Poglavlje 6 u Neke mogućnosti iskorištenja nusproizvoda prehrambene industrije Knjiga 2 (Urednici: Prof. Dr. Sc. Drago Šubarić, Prof.dr.sc. Jurislav Babić), Osijek, Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, 2019, str. 101-115, ISBN 978-953-7005-64-1 Maravić N., Šoronja-Simović D., Pajin B., Budžaki S., Strelec I., Fišteš A., Velić N., Šurlan J., Šereš Z.: Proizvodnja pektina šećerne repe i njegova primjena, Osijek, Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, 2022, ISBN 978-953-7005-81-8	3	12.00
M21	Rad u vrhunskom međunarodnom časopisu Rad u vrhunskom međunarodnom časopisu Fišteš A., Tanović G.: Predicting the size and compositional distributions of wheat fluor stocks following first break roller milling using the breakage matrix approach, Journal of Food Engineering, 2006, Vol. 75, pp. 527-534, ISSN 0260-8774 Fišteš A., Tanović G., Mastilović J.: Using the eight-roller mill on the front passages of the reduction system, Journal of Food Engineering, 2008, Vol. 85, pp. 296-302, ISSN 0260-8774 Fišteš A., Rakić D., Takači A.: The function for estimating the separation efficiency of the wheat flour milling process, Journal of Food Science and Technology - Mysore, 2013, Vol. 50, No. 3, pp. 609-614, ISSN 0022-1155 Fišteš A., Rakić D., Takači A., Brdar M.: Solution of the breakage matrix reverse problem, Powder Technology, 2014, Vol. 268, pp. 412-419, ISSN 0032-5910 Fišteš A., Rakić D.: Using the eight-roller mill in the purifier-less mill flow, Journal of Food Science and Technology - Mysore, 2015, Vol. 52, No. 7, pp. 4661-4668, ISSN 0022-1155 Banjac V., Pezo L., Pezo M., Vukmirović Đ., Čolović (Ivanov) D., Fišteš A., Čolović R.: Optimization of the classification process in the zigzag air classifier for obtaining a high protein sunflower meal – Chemometric and CFD approach, Advanced Powder Technology, 2017, Vol. 28, No. 3, pp. 1069-1078, ISSN 0921-8831 Vukmirović Đ., Fišteš A., Lević J., Čolović R., Rakić D., Brlek T., Banjac V.: Possibilities for preservation of coarse particles in pelleting process to improve feed quality characteristics , Journal of Animal Physiology and Animal Nutrition, 2017, Vol. 101, pp. 857-867, ISSN 0931-2439 Lončarević I., Pajin B., Fišteš A., Tumbas Šaponjac V., Petrović J., Jovanović P., Vulić J., Zarić D.: Enrichment of white chocolate with blackberry juice encapsulate: impact on physical properties, sensory characteristics and polyphenol content, LWT-Food Science and Technology, 2018, pp. 458-464, ISSN 0023-6438 Teslić N., Bojanić N., Rakić D., Takači A., Zeković Z., Fišteš A., Bodroža-Solarov M., Pavlić B.: Defatted wheat germ as source of polyphenols–Optimization of microwave-assisted extraction by RSM and ANN approach, Chemical Engineering and Processing, 2019, No. 107634, ISSN 0255-2701 Lončarević I., Pajin B., Tumbas Šaponjac V., Petrović J., Vulić J., Fišteš A., Jovanović P.: Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract, Journal of the Science of Food and Agriculture, 2019, Vol. 99, pp. 5834-5841, ISSN 0022-5142 Stojkov V., Rakita S., Banjac V., Fišteš A., Bojanić N., Rakić D., Ilić P.: Soybean molasses has a positive impact on the pelleting process and physical quality of dairy feed pellets, Animal Feed Science and Technology, 2023, ISSN 0377-8401	11	88.00
M21a	Rad u međunarodnom časopisu izuzetnih vrednosti Rad u međunarodnom časopisu izuzetnih vrednosti Bojanić N., Fišteš A., Rakić D., Takači A., Došenović (Žikić) T.: Using the breakage matrix approach for monitoring the break release in the wheat flour milling process, Journal of the Science of Food and Agriculture, 2017, Vol. 97, pp. 2205-2214, ISSN 0022-5142	1	10.00
M22	Rad u istaknutom međunarodnom časopisu Rad u istaknutom međunarodnom časopisu Petrović J., Fišteš A., Rakić D., Pajin B., Lončarević I., Šubarić D.: Effect of defatted wheat germ content and its particle size on rheological and textural properties of the cookie dough, Journal of Texture Studies, 2015, Vol. 46, No. 5, pp. 374-384, ISSN 0022-4901 Petrović J., Rakić D., Fišteš A., Pajin B., Lončarević I., Tomović V., Zarić D.: Defated wheat germ application: Influence on properties of cookies with regard to its particle size and dough moisture content, Food Science and Technology International, 2017, pp. 1-11, ISSN 1082-0132 Kovačević S., Lončarević I., Pajin B., Fišteš A., Vasiljević I., Lazović M., Mrkajić D., Karadžić Banjac M., Podunavac-Kuzmanović S.: Toward Identification of the Risk Group of Food Products: Chemometric Assessment of Heavy Metals Content in Confectionery Products, Food Additives & Contaminants: Part A, 2019, Vol. 36, No. 7, pp. 1068-1078, ISSN 1944-0049 Kovačević S., Lončarević I., Pajin B., Fišteš A., Vasiljević I., Lazović M., Mrkajić D., Karadžić Banjac M., Podunavac-Kuzmanović S.: Chemometric Prediction of the Content of Essential Metals with Potentially Toxic Effects Determined in Confectionery Products, Journal of Food Processing and Preservation, 2019, Vol. 43, No. 12, pp. 1-10, ISSN 0145-8892 Bojanić N., Teslić N., Rakić D., Brdar M., Fišteš A., Zeković Z., Bodroža-Solarov M., Pavlić B.: Extraction kinetics modeling of wheat germ oil supercritical fluid extraction, Journal of Food Processing and Preservation, 2019, ISSN 0145-8892 Bojanić N., Fišteš A., Rakić D., Kolar S., Ćurić B., Petrović J.: Study on the effects of smooth roll grinding conditions on reduction of wheat middlings using response surface methodology, Journal of Food Science and Technology - Mysore, 2020, Vol. 4, No. 58, pp. 1430-1440, ISSN 0022-1155 Simić S., Petrović J., Rakić D., Pajin B., Lončarević I., Jozinović A., Fišteš A., Nikolić S., Blažić M., Miličević B.: The influence of extruded sugar beet pulp on cookies nutritional, physical and sensory characteristics, Sustainability, 2021, Vol. 13, ISSN 2071-1050 Teslić N., Bojanić N., Čolović (Ivanov) D., Fišteš A., Rakić D., Bodroža-Solarov M., Zeković Z., Pavlić B.: Conventional versus novel extraction techniques for wheat germ oil recovery: multi-response optimization of supercritical fluid extraction, Separation Science and Technology, 2021, Vol. 56, No. 9, pp. 1546-1561, ISSN 0149-6395 Vidosavljević S., Bojanić N., Ilić P., Rakić D., Đuragić O., Banjac V., Fišteš A.: Optimization of grinding process of sunflower meal for obtaining protein enriched fractions, Processes, 2022, Vol. 10, ISSN 2227-9717 Jovanović P., Pajin B., Lončarić A., Jozinović A., Petrović J., Fišteš A., Zarić D., Tumbas Šaponjac V., Ačkar Đ., Lončarević I.: Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate, Sustainability, 2022, Vol. 14, pp. 1-13, ISSN 2071-1050 Bojanić N., Vidosavljević S., Fišteš A., Šereš Z., Fodor E., Maravić N.: Emulsion stabilising capacity of sunflower meal depending on fraction protein content and particle size, International Journal of Food Science and Technology, 2024, Vol. 59, No. 1, pp. 333-342, ISSN 0950-5423 Živančev (Šarović) J., Bulut S., Kocić-Tanackov S., Jović D., Fišteš A., Antić I., Đorđević A.: The impact of fullerenol nanoparticles on the growth of toxigenic Aspergillus flavus and aflatoxins production in vitro and in corn flour, Journal of Food Science, 2024, Vol. 89, pp. 1814-1827, ISSN 0022-1147	12	60.00
M23	Rad u međunarodnom časopisu Rad u međunarodnom časopisu Fišteš A., Šoronja-Simović D., Rakić D., Mastilović J.: Statistical evaluation of different wheat and flour quality tests for predicting end-use performance, Acta Alimentaria, 2013, Vol. 42, No. 3, pp. 349-359, ISSN 0139-3006 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 Fišteš A.: Comparative analysis of milling results on the tail-end reduction passages of the wheat flour milling process: conventional vs. eight-roller milling system, Hemijska industrija, 2015, Vol. 69, No. 4, pp. 395-403, ISSN 0367-598X Vukmirović Đ., Lević J., Fišteš A., Čolović R., Brlek T., Čolović (Ivanov) D., Đuragić O.: Influence of grinding method and grinding intensity of corn on mill energy consuption and pellet quality , Hemijska industrija, 2016, Vol. 70, No. 1, pp. 67-72, ISSN 0367-598X, UDK: 664.73:633.15:636.5:66 Lončarević I., Fišteš A., Rakić D., Pajin B., Petrović J., Torbica A., Zarić D.: Optimization of the ball mill processing parameters in the fat filling production, Chemical Industry & Chemical Engineering Quarterly / CI&CEQ, 2017, ISSN 1451-9372 Sakač M., Jovanov P., Petrović J., Pezo L., Fišteš A., Lončarević I., Pajin B.: Hydroxymethylfurfural content and colour parameters of cookies with defatted wheat germ, Czech Journal of Food Sciences, 2019, Vol. 37, No. 3, ISSN 1212-1800 Bojanić N., Fišteš A., Došenović (Žikić) T., Takači A., Brdar M., Yoneda K., Rakić D.: Control of the size and compositional distributions in a milling process by using a reverse breakage matrix approach, Hemijska industrija, 2021, Vol. 75, No. 1, pp. 1-14, ISSN 0367-598X Vidosavljević S., Zahorec (rođ. Zorjan) J., Bojanić N., Stojkov V., Rakić D., Šoronja-Simović D., Fišteš A.: Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ, Food Science and Technology International, 2022, ISSN 1082-0132	8	25.00
M24	Rad u časopisu međunarodnog značaja verifikovanog posebnom odlukom Rad u časopisu međunarodnog značaja verifikovanog posebnom odlukom 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 Fišteš A., Tanović G.: The effect of using the drum detachers in the industrial wheat flour mills, Acta Periodica Technologica, 2013, Vol. 44, pp. 49-56, ISSN 1450-7188 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 Antov M., Fišteš A.: The effect of beta-glucosidase supplementation on enzymatic hydrolysis of cellulose in hydrothermally pretreated sugar beet shreds, Acta Periodica Technologica, 2018, Vol. 49, pp. 1-9, ISSN 1450-7188 Torbica A., Tomić (Mihić) J., Savanović D., Pajin B., Petrović J., Lončarević I., Fišteš A., Mocko Blažek K.: Utilization of apple pomace coextruded with corn grits in sponge cake creation, Food and Feed Research, 2018, Vol. 45, No. 2, pp. 149-158, ISSN 2217-5369, UDK: 664.681:664.784.8:634.10 Vidosavljević S., Bojanić N., Stojkov V., Čolović R., Đuragić O., Fišteš A., Banjac V.: COMPARISON OF TWO DRY FRACTIONATION PROCESSES FOR PROTEIN ENRICHMENT OF SUNFLOWER MEAL, Food and Feed Research, 2019, Vol. 46, pp. 209-217, ISSN 2217-5660, UDK: 582.998.2:577.112]:66.048.6	6	19.00
M33	Saopštenje sa međunarodnog skupa štampano u celini Saopštenje sa međunarodnog skupa štampano u celini Gyura J., Šereš Z., Radivojević S., Fišteš A.: Adsorption of mineral matters from C-sugar by active carbon, 6th International Symposium Interdisciplinary Regional Research (Hungary, Romania, Yugoslavia) ISIRR 2002, Novi Sad: University (Section 5: Curriculum Development (European Credit Transfer System), 2002, ISSN www.see-educop.net, 6. Int.Symp. Interdisciplinary Regional Research, Hungary-Romania-Yugoslavia, Novi Sad, 3-4 October, 2002 Fišteš A., Tanović G.: Grinding with smooth rolls: Eight-roller mill vs. Four roller mill, 1. International Conference on Science and Technique in the AGRI-FOOD Business (ICoSTAF), Szeged: University of Szeged, Faculty of Engineering, 5-6 November, 2008, pp. 13-18, ISBN 978-963-482-908-9 Šoronja-Simović D., Filipović N., Pajin B., Šereš Z., Fišteš A.: Physical properties and quality of puff pastry, 1. International Conference on Science and Technique in the AGRI-FOOD Business (ICoSTAF), Szeged: University of Szeged, Faculty of Technology, 5-6 November, 2008, pp. 232-239, ISBN 978-963-482-908-9 Fišteš A., Tanović G., Lončarević I.: Using the impact detachers at the head of the reduction system in the wheat flour milling precess, 6. Central European Congress on Food (CEFood), Novi Sad: University of Novi Sad, Institute of Food Technology, 23-26 May, 2012, pp. 792-795, ISBN 978-86-7994-027-8 Maksimović J., Pajin B., Šoronja-Simović D., Šubarić D., Babić J., Fišteš A., Lončarević I.: Textural and rheological characteristics of dough for cookies with chestnut flour, 7. 7th International Congress FLOUR-BREAD’13 & 9th Croatian Congress of Cereal Technologists, Opatija: Faculty of Food Technology Osijek, Croatia; ICC - International Association For Cereal Science And Technology, 16-18 October, 2013, pp. 149-156, ISBN 1848-2562, UDK: 664.641.2:664.681 Vukmirović Đ., Lević J., Fišteš A., Čolović R., Brlek T., Čolović (Ivanov) D., Đuragić O.: Influence of grinding method and grinding intensity of corn on mill energy consumption and pellet quality, 16. XVI International Symposium Feed Technology, Novi Sad: University of Novi Sad, Institute for Food Technology, 28-30 October, 2014, pp. 176-181, ISBN 978-86-7994-044-5 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 Lončarević I., Fišteš A., Pajin B., Tumbas Šaponjac V., Petrović J., Šojić B., Zarić D.: Particle size distribution and colour of encapsulated polyphenol compounds from green and black tea intended for the production of functional white chocolate, 5. International Congress Engineering, Environment and Materials in Processing Industry, Jahorina: Tehnološki fakultet, Zvornik, B&H, 15-17 March, 2017, pp. 378-396, ISBN 978-99955-81-21-3 Petrović J., Fišteš A., Lončarević I., Pajin B., Rakić D., Šubarić D., Jozinović A.: Characterization of corn snack product enriched with industry by-product, 5. International Congress Engineering, Environment and Materials in Processing Industry, Jahorina: Tehnološki fakultet, Zvornik, 15-17 March, 2017, pp. 397-403, ISBN 978-99955-81-21-3 Lončarević I., Pajin B., Fišteš A., Tumbas Šaponjac V., Torbica A., Zarić D.: Particle size distribution and color of white chocolate with the addition of encapsulated blueberry juice, 10. International Scientific and Professional Conference „With Food to Health”, Osijek: Sveučilište Josipa Juraja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Farmcaeutski fakultet Univerziteta u Tuzli, 12-13 October, 2017, pp. 195-202, ISBN 978-953-7005-54-2 Kovačević S., Lončarević I., Pajin B., Fišteš A., Vasiljević I., Lazović M., Mrkajić D., Karadžić Banjac M., Podunavac-Kuzmanović S.: Chemometric estimation of copper content in crackers: multiple linear regression and artificial neural networks approach, 6. International Congress on Engineering, Environment and Materials in Processing Industry, Jahorina, 11-13 March, 2019, pp. 79-83, ISBN 978-99955-81-28-2, UDK: 546.3:658.562:664.681 Petrović J., Fišteš A., Pajin B., Lončarević I., Bojanić N., Kocić-Tanackov S., Pejin J.: The influence of extruded wheat germ on cookie quality, 6. International Congress on Engineering, Environment and Materials in Processing Industry, Jahorina, 11-13 March, 2019, pp. 74-78	13	13.00
M34	Saopštenje sa međunarodnog skupa štampano u izvodu Saopštenje sa međunarodnog skupa štampano u izvodu Gyura J., Fišteš A., Filipović J.: Decolouration of C-sugar by hydrogen-peroxide, 3. International Conference of the Chemical Societies of the South-European Countries, on: Chemistry in the New Millennium-an Endless Frontier, Bukurešt, 22-25 September, 2002, pp. 377-377 Fišteš A., Jovanović P., Mastilović J.: Statistical evaluation of different wheat quality tests for predicting end-use performance, 3. Slovenian Congress on Food and Nutrition: "Food processing-Innovation-Nutrition-Healthy Consumers", Radenci, 2007, pp. 138-138 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 Fišteš A., Tanović G., Šarić M.: Multivariate analysis of different technological and rheological tests of Serbian wheat varieties, Annals of Nutrition and Metabolism, 2007, Vol. 51, No. 1, pp. 138-138, ISSN 0250-6807, 10. European Nutrition Conference, Paris: S.Karger AG, 2007, pp. 138-138, ISBN 978-3-8055-8335-0 Fišteš A.: Correlation between the chemical composition of wheat flour milling end-products as an indicator of the milling efficiency, 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija: Faculty of Food Technology Osijek,University of Osije, Department of Cereal Processing Technologies, 21-23 October, 2009, pp. 82-82, ISBN 978-953-7005-19-1 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 Maksimović J., Pajin B., Šoronja-Simović D., Šubarić D., Babić J., Fišteš A., Lončarević I.: Physical properties of dough for cookies with chestnut flour , 7. 7th International Congress FLOUR-BREAD’13 & 9th Croatian Congress of Cereal Technologists, Opatija: Faculty of Food Technology Osijek, 16-18 October, 2013, pp. 64-64 Fišteš A., Došenović (Žikić) T., Rakić D., Pajin B., Šereš Z., Šoronja-Simović D., Lončarević I.: Statistical analysis of the basic chemical composition of whole grain flour of different cereal grains, 7. International Conference on Science and Technique in the AGRI-FOOD Business (ICoSTAF), Szeged: Faculty of Engineering, University of Szeged, 25 April, 2014, pp. 22-22, ISBN 978-963-306-276-0 Milošević (rođ. Ivetić) D., Fišteš A., Antov M.: Influence of pretreatment conditions on physical characteristics and enzymatic hydrolysis of sugar beet shreds, 41. International Conference of SSCHE, Tatranské Matliare, 26-30 May, 2014, pp. 220-220 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 Vukmirović Đ., Lević Lj., Fišteš A., Čolović R., Brlek T., Čolović (Ivanov) D., Đuragić O.: Influence of grinding method and grinding intensity of corn on mill energy consumption and pellet quality, 16. XVI International Symposium Feed Technology, Novi Sad: Univerzitet u Novom Sadu, Naučni institut za prehrambene tehnologije u Novom Sadu, 28-30 October, 2014, pp. 62-62, ISBN 978-86-7994-042-1 Petrović J., Pajin B., Lončarević I., Šereš Z., Fišteš A., Šoronja-Simović D., Šubarić D.: Influence of different types of soybean flour on rheological and textural properties of the cookie dough, 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. 49-49, ISBN 1848-2554 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 Kiyoshi Y., Fišteš A., Rakić D., Takači A., Brdar M.: Inverse problems in flour milling, 1. Spring National Conference of Operations Research Society of Japan, Tokio, 26-27 March, 2015, pp. 218-219 Šoronja-Simović D., Šereš Z., Maravić N., Fišteš A., Pajin B., Đorđević M.: Defining quality of sugar beet fiber for production in bakery products, 6. International Dietary Fibre Conference, Pariz, 1-3 June, 2015 Petrović J., Pajin B., Kocić-Tanackov S., Pejin J., Fišteš A., Šubarić D., Zarić D.: The influence of fresh, no-dried brevers spent grain on cookie quality, 0. Conference on Food Quality and Safety, Health and Nutrition - NUTRICON, Skoplje: Consulting and training center Key, 1-2 December, 2016, pp. 33-34, ISBN 978-608-4565-10-9 Petrović J., Pajin B., Lončarević I., Fišteš A., Šubarić D., Antun J.: Effect of barley β-glucans on some properties of cookies dough, 3. International Congress “Food Technology, Quality and Safety” and XVII International Symposium “Feed Technology”, Novi Sad: University of Novi Sad, Institute of Food Technology, 25-27 October, 2016, pp. 94-94, ISBN 978-86-7994-049-0 Pajin B., Lončarević I., Petrović J., Fišteš A., Tumbas Šaponjac V., Ačkar Đ., Zarić D.: Colour and particle size distribution of encapsulated polyphenol compounds from blackberry and raspberry as supplements in white chocolate, 4. International Conference on Cocoa Coffee and Tea, Torino, 25-28 June, 2017, pp. 146-146 Takači A., Fišteš A., Rakić D., Došenović (Žikić) T., Brdar M., Stijepović I., Bojanić N.: The formation of particle size distribution prediction model, 8. Inženjerstvo, ekologija i materijali u procesnoj industriji, Zvornik: Faculty of Technology Zvornik, 15-17 March, 2017 Torbica A., Janić Hajnal E., Belović M., Pajin B., Lončarević I., Petrović J., Fišteš A., Ačkar Đ., Šubarić D.: Creation of value added bread from whole grain wheat flour, 4. North and East European Congress on Food, Kaunas: Kaunas University of Technology, Department of Food Science and Technology, 10-13 September, 2017, pp. 117-177, ISBN 978-609-02-1373-5 Fišteš A., Pajin B., Petrović J., Lončarević I., Šubarić D., Jozinović A.: Valorisation of food industry by-products through the development of nutritionally enriched cookies and crackers, 10. International Scientific and Professional Conference „With Food to Health”, Osijek: Prehrambeno-tehnološki fakultet Osijek i Farmaceutski fakultet Univerziteta u Tuzli, 12-13 October, 2017, pp. 143-143, UDK: 978-953-7005-49-8 Belović M., Janić Hajnal E., Torbica A., Pajin B., Lončarević I., Petrović J., Fišteš A., Ačkar Đ., Šubarić D.: Viscoelastic properties of dough prepared with the addition of extruded food industry by-products, 10. International Scientific and Professional Conference „With Food to Health”, Osijek: Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Farmaceutski fakultet Unverziteta u Tuzli, 12-13 October, 2017, pp. 141-141, ISBN 978-953-7005-54-2 Torbica A., Janić Hajnal E., Belović M., Pajin B., Lončarević I., Petrović J., Fišteš A., Ačkar Đ., Šubarić D.: Sugar beet pulp as an ingredient in valued added bread from whole grain wheat flour, 10. International Scientific and Professional Conference „With Food to Health”, Osijek: Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Farmaceutski fakultet Univerziteta u Tuzli, 12-13 October, 2017, pp. 142-142, ISBN 978-953-7005-54-2 Petrović J., Pajin B., Lončarević I., Fišteš A., Jozinović A., Ačkar Đ., Zarić D.: Sensory and textural characteristics of cookies enriched with extruded wheat germ, 9. The 9th International Congress "Flour-Bread '17" and the 11th Croatian Congress of Cereal Technologists "Brašno-Kruh '17", Opatija: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 25-27 October, 2017, pp. 45-45, ISBN 1848-2554 Bojanić N., Rakić D., Petrović J., Kolar S., Ćurić B., Fišteš A.: Effect of smooth roll grinding conditions on reduction of middlings in the wheat flour milling process, 4. International Congress Food Technology, Quality and Safety, Novi Sad: Univerzitet u Novom Sadu, Naučni institut za prehrambene tehnologije, 23-25 October, 2018, pp. 46-46, ISBN 978-86-7994-054-4 Petrović J., Pajin B., Lončarević I., Fišteš A., Jozinović A., Ačkar Đ., Šubarić D.: The influence of apple pomace on colour and chemical composition of extruded corn snack product, Proceedings of World Academy of Science, Engineering and Technology, 2019, Vol. 12, No. 9, pp. 1423-1423, ISSN 1307-6892, 20. International Conference on Food Science, Nutrition and Food Technology, Lisabon, 24-25 September, 2018, pp. 1423-1423 Bojanić N., Teslić N., Rakić D., Takači A., Zeković Z., Fišteš A., Bodroža-Solarov M., Pavlić B.: Application of artificial neural networks for optimization of microwave-assisted extraction (MAE) of defatted wheat germ phenolic antioxidants, 1. International Conference on Advanced Production and Processing, Novi Sad, 10-11 October, 2019 Bojanić N., Teslić N., Rakić D., Fišteš A., Zeković Z., Bodroža-Solarov M., Pavlić B.: Optimization of microwave-assisted extraction (MAE) of defatted wheat germ of phenolic antioxidants using response surface methodology, 13. World Congress on Polyphenols Applications, Valletta, 30-1 September, 2019, pp. 74-74 Teslić N., Bojanić N., Pavlić B., Bodroža-Solarov M., Fišteš A., Zeković Z.: Comparative analysis of convectional and novel extraction techniques for the defatted wheat germ polyphenols recovery, 13. World Congress on Polyphenols Applications, Valletta, 30-1 September, 2019, pp. 133-133 Zeković Z., Bojanić N., Teslić N., Rakić D., Brdar M., Fišteš A., Bodroža-Solarov M., Pavlić B.: Extraction kinetics of wheat germ oil SFE, 17. European Meeting on Supercritical Fluids, Ciudad Real, 8-11 April, 2019, pp. 276-277 Pavlić B., Bojanić N., Teslić N., Rakić D., Brdar M., Fišteš A., Bodroža-Solarov M., Zeković Z.: Supercritical fluid of wheat germ oil: RSM optimization, 17. European Meeting on Supercritical Fluids, Ciudad Real, 8-11 April, 2019, pp. 278-279 Petrović J., Kocić-Tanackov S., Pajin B., Lončarević I., Fišteš A., Bojanić N., Pejin J.: The possibility of using extruded sugar beet pulp for the production of cookies, from the aspect of microbiological profile, 1. International Conference on Advanced Production and Processing, Novi Sad: University of Novi Sad, Faculty of Technology Novi Sad, 10-11 October, 2019, pp. 30-30, ISBN 978-86-6253-102-5 Petrović J., Pajin B., Lončarević I., Fišteš A., Jozinović A., Ačkar Đ., Zarić D.: Chemical characteristics o cookies enriched with extruded brewer`s spent grain, 10. International Congress "Flour-Bread '19" and the 12th Croatian Congress of Cereal Technologists "Brašno-Kruh '19", Osijek, 11-14 June, 2019 Teslić N., Bojanić N., Čolović (Ivanov) D., Fišteš A., Rakić D., Bodroža-Solarov M., Zeković Z., Pavlić B.: Supercritical fluid extraction of wheat germ oil: Optimization by response surface methodology, 6. International Congress on Engineering, Environment and Materials in Processing Industry, Jahorina, 11-13 March, 2019, pp. 86-86 Teslić N., Bojanić N., Čolović (Ivanov) D., Fišteš A., Rakić D., Bodroža-Solarov M., Zeković Z., Pavlić B.: Comparative analysis of conventional and novel extraction techniques for the wheat germ oil recovery, 6. International Congress on Engineering, Environment and Materials in Processing Industry, Jahorina, 11-13 March, 2019, pp. 87-87 Lončarević I., Pajin B., Vasiljević I., Lazović M., Mrkajić D., Fišteš A., Kovačević S.: Monitoring of Pesticide Content in Biscuits Available on the Vojvodina Market, Serbia, 21. International Conference on Food Science and Nutrition, Madrid: World Academy of Science, Engineering and Technology, 26-27 March, 2019, pp. 1496-1496, ISBN 1307-6892 Bojanić N., Vidosavljević S., Šurlan J., Dragojlović D., Fodor E., Fišteš A., Maravić N.: Emulsion stabilizing capacity of the sunflower meal proteins, 2. International Conference of Advanced Production and Processing, ICAPP, Novi Sad: University of Novi Sad, Faculty of Technology Novi Sad, 20-22 October, 2022, ISBN 978-86-6253-160-5 Banjac V., Stojkov V., Rakita S., Fišteš A., Vidosavljević S., Ilić P., Dragojlović D.: Impact of soybean molasses addition on pelleting process and pellet quality, 2. International Feed Technology Congress, Utrecht, 31-1 May, 2022, pp. 19-19 Banjac V., Stojkov V., Rakita S., Fišteš A., Vidosavljević S., Ilić P., Dragojlović D.: Impact of soybean molasses addition on pelleting process and pellet quality, 2. International Feed Technology Congress, Utrecht, 31-1 May, 2022, pp. 19-19 Vidosavljević S., Bojanić N., Stojkov V., Dragojlović D., Tomičić Z., Banjac V., Fišteš A.: Optimized dry fractionation process: A method to elevate the nutritional value of sunflower meal for feed formulations, 1. International Congress "Food Technology, Quality and Safety – FoodTech 2024", Novi Sad, 15 October, 2024, pp. 91-91, ISBN 978-86-7994-063-6 Stojkov V., Rakita S., Banjac V., Vidosavljević S., Ilić P., Bojanić N., Fišteš A.: Impact of soybean molasses on the pelleting process and physical quality of broiler diets, 1. International Congress "Food Technology, Quality and Safety – FoodTech 2024", Novi Sad, 15 October, 2024, pp. 92-92, ISBN 978-86-7994-063-6	41	20.50
M42	Monografija nacionalnog značaja, monografsko izdanje građe, prevod izvornog teksta Monografija nacionalnog značaja, monografsko izdanje građe, prevod izvornog teksta Fišteš A., Rakić D.: Mlevenje: matematički i statistički modeli – sa primerima mlevenja pšenice, Novi Sad, Tehnološki fakultet, 2019, str. 1-197, ISBN 978-86-6253-095-0	1	5.00
M45	Poglavlje u knjizi M42 ili rad u tematskom zborniku nacionalnog značaja Poglavlje u knjizi M42 ili rad u tematskom zborniku nacionalnog značaja Šereš Z., Šoronja-Simović D., Pajin B., Fišteš A., Đorđević M.: Dobivanje ekstrakta betaina iz melase šećerne repe. U : D. Šubarić i J. Babić (Ur.), Neke mogućnosti iskorištenja nusproizvoda prehrambene industrije knjiga 2. , Sveučilište Josipa Jurja Strossmayera u Osijeku Prehrambeno-tehnološki fakultet Osijek, 2019, str. 117-130, ISBN 978-953-7005-65-8	1	1.50
M51	Rad u vodećem časopisu nacionalnog značaja Rad u vodećem časopisu nacionalnog značaja Gyura J., Fišteš A.: Smanjenje obojenosti C-šećera vodonik-peroksidom, Hemijska industrija/Industrija šećera, 2001, No. 1-2, pp. 12-16 Šarić M., Menkovska M., Fišteš A., Guteša N., Ivanovski M.: The exploitation possibility of domestic wheat cultivars, Journal of Food Physics, 2006, pp. 49-54, ISSN 1416-3365 Fišteš A., Vukmirović Đ.: Reduction of wheat middlings using a conventional and eight-roller milling systems, Acta Periodica Technologica, 2009, Vol. 40, pp. 25-34, ISSN 1450-7188 Fišteš A., Rakić D.: Interaction effects of milling variables on energy consumption of stirred ball mill for chocolate refining, Journal on Processing and Energy in Agriculture, 2015, Vol. 19, No. 4, pp. 197-201, ISSN 1821-4487 Vukmirović Đ., Fišteš A., Čolović R., Rakić D., Banjac V.: Investigation of the possibilities for reduction of the finest particles during the production of pelleted pig feed, PTEP – Časopis za procesnu tehniku i energetiku u poljoprivredi, 2016, Vol. 20, No. 3, pp. 147-150, UDK: 599.731.1:391.133.1 Tomić (Mihić) J., Belović M., Torbica A., Pajin B., Lončarević I., Petrović J., Fišteš A.: The influence of addition of dried tomato pomace on the physical and sensory properties of whole grain rye flour cookies, Food and Feed Research, 2016, Vol. 2, No. 43, pp. 145-152, ISSN 2217-5660 Fišteš A., Rakić D., Vukmirović Đ., Bojanić N.: The possibilities of wheat roller milling optimization using the response surface methodology, Journal on Processing and Energy in Agriculture, 2017, Vol. 21, No. 2, pp. 118-123, ISSN 1821-4487, UDK: 005.591.1 Šoronja-Simović D., Pajin B., Halaši S., Fišteš A., Kiš (Kiss) F., Đorđević M., Ovca A., Šaranović Ž., Šereš Z.: Chocolate, snacking and selected dietary habits in pupils: BMI-for age approach, Hrana u zdravlju i bolesti, 2019, Vol. 8, No. 2, pp. 105-111, ISSN 2233-1220 Lončarević I., Pajin B., Petrović J., Zarić D., Tumbas Šaponjac V., Fišteš A., Jovanović P.: The physical properties, polyphenol content and sensory characteristics of white chocolate enriched with black tea extract, Hrana u zdravlju i bolesti, 2019, Vol. 8, No. 2, pp. 83-88, ISSN 2233-1220	9	18.00
M52	Rad u časopisu nacionalnog značaja Rad u časopisu nacionalnog značaja Pojić M., Mastilović J., Tanović G., Fišteš A.: Mogućnost primene pojedinih parametara tehnološkog kvaliteta u proizvodnji namenskih brašna, Mlinpek almanah: časopis za mlinarstvo, pekarstvo, testeničarstvo i konditorstvo, 2003, Vol. 95, pp. 8-11, ISSN 0354-7418 Fišteš A., Tanović G., Gordić B.: Predviđanje efekata usitnjavanja pšenice metodom matričnih jednačina, Žito-hleb, 2004, Vol. 31, No. 5, pp. 203-213, ISSN 0351-0999, UDK: 664.6/7. (06) Fišteš A., Tanović G., Šarić M., Jakovljević J.: Neki aspekti statističke analize pokazatelja kvaliteta pšenice, Žito-hleb, 2005, Vol. 32, No. 6, pp. 191-197, ISSN 0351-0999, UDK: 664.6/7 (06) Tanović G., Fišteš A., Mastilović J., Pojić M.: Predlog modifikacije Biler-ovog mlevnog automata MLU-202 za potrebe laboratorijskog mlevenja durum pšenice, Žito-hleb, 2005, Vol. 32, No. 1-2, pp. 61-65, ISSN 0351-0999, UDK: 664.6/7 (06) Fišteš A., Šoronja-Simović D., Nikolić I.: Estimating the relative efficieny of separation between endosperm and brain in the wheat fluor milling process, Analecta Technica Szegedinensia, 2011, No. 1-2, pp. 66-71, 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 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 Fišteš A., Došenović (Žikić) T., Rakić D., Pajin B., Šereš Z., Šoronja-Simović D., Lončarević I.: Statistical analysis of the basic chemical composition of whole grain flour of different cereal grains, Acta Universitatis Sapientiae, Alimentaria, 2014, Vol. 7, pp. 45-53, ISSN 1844-7449 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 Petrović J., Pajin B., Šereš Z., Lončarević I., Fišteš A., Šubarić D., Zarić D.: The effect of soy flour on cookie quality, Analecta Technica Szegedinensia, 2016, Vol. 10, No. 2, pp. 55-60, ISSN 1788-6392 Petrović J., Pajin B., Kocić-Tanackov S., Pejin J., Fišteš A., Bojanić N., Lončarević I.: Quality properties of cookies supplemented with fresh brewers spent grain, Food and Feed Research, 2017, Vol. 44, No. 1, pp. 57-63, ISSN 2217-5660	12	18.00
M63	Saopštenje sa skupa nacionalnog značaja štampano u celini Saopštenje sa skupa nacionalnog značaja štampano u celini Vučurović (Vasić) V., Pejin D., Denčić S., Fišteš A.: Uticaj granulacionog sastava mliva kukuruza na prinos bioetanola, trajanje alkoholne fermentacije i stepen iskorišćenja skroba, 13. Savetovanje o biotehnologiji, Čačak: Agronomski Fakultet u Čačku, Univerzitet u Kragujevcu, 1 Januar, 2010, pp. 357-363, ISBN 978-86-82107-96-5 Pejin D., Mojović Lj., Pejin J., Grujić (rođ. Ivkov) O., Markov S., Rakin M., Marković M., Nikolić S., Fišteš A., Denčić S.: Tritikale - sirovina za bioetanol, 1. Biotehnologija za održivi razvoj, Beograd, 24-26 Novembar, 2010, pp. 9-12 Petrović J., Pajin B., Lončarević I., Šoronja-Simović D., Fišteš A., Šubarić D., Babić J.: Textural and rheological characteristics of dough for cookies with chestnut flour, 7. 7th International Congress FLOUR-BREAD’13 & 9th Croatian Congress of Cereal Technologists, Opatija, 16-18 Oktobar, 2013, pp. 149-156 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 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 Petrović J., Pajin B., Lončarević I., Belić Z., Fišteš A., Šubarić D., Zarić D.: Uticaj Sojinog brašna na kvalitet čajnog peciva, 56. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 21-26 Jun, 2015, pp. 181-187 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 Fišteš A.: Pšenična klica: sporedni proizvod mlevenja pšenice – polazna sirovina za proizvodnju ulja, 57. 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, 19-24 Jun, 2016, pp. 137-144 Pajin B., Lončarević I., Petrović J., Fišteš A., Tumbas Šaponjac V., Zarić D.: Fizičke osobine inkapsuliranih polifenolnih jedinjenja namenjenih proizvodnji funkcionalne bele čokolade, 58. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 18-23 Jun, 2017 Bojanić N., Kravić S., Šojić B., Petrović J., Fišteš A.: Fizičko-hemijske karakteristike ulja pšenične klice, 58. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi: Tehnološki fakultet Novi Sad, Institut za ratarstvo i povrtarstvo Novi Sad, Industrisko bilje, 18-23 Jun, 2017, pp. 157-163, ISBN 978-86-6253-077-6 Fišteš A., Bojanić N.: Ocena efikasnosti separacije frakcija suncokretove sačme ostvarene primenom različitih mlevnih postupaka, 59. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi: Tehnološki fakultet Novi Sad, Institut za ratarstvo i povrtarstvo Novi Sad, DOO "INDUSTRIJSKO BILJE" Novi Sad, 17-22 Jun, 2018, pp. 101-109, ISBN 978-86-6253-085-1 Pajin B., Petrović J., Lončarević I., Fišteš A., Jozinović A., Šoronja-Simović D., Šereš Z.: Poređenje uticaja dodatka obezmašćene i ekstrudirane pšenične klice na osobine keksa, Proizvodnja i prerada uljarica, 2021, pp. 245-252, 62. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet, 27-2 Jun, 2021, pp. 245-252, ISBN 978-86-6253-132-2 Fišteš A., Đurišić-Mladenović N., Romanić R., Pajin B.: Primena uređaja RapidOxy 100 za određivanje oksidativne stabilnosti različitih tipova uzoraka, 63. 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, 26-1 Jun, 2022, pp. 225-236, ISBN 978-86-6253-154-4 Stojkov V., Rakita S., Banjac V., Ilić P., Vidosavljević S., Fišteš A., Bojanić N.: Smanjenje potrošnje energije tokom peletiranja hrane za krave muzare upotrebom sojine melase, Proizvodnja i prerada uljarica, 2023, pp. 207-213, 63. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 25-30 Jun, 2023, pp. 207-213, ISBN 978-86-6253-170-4	14	7.00
M64	Saopštenje sa skupa nacionalnog značaja štampano u izvodu Saopštenje sa skupa nacionalnog značaja štampano u izvodu Pejin D., Šarić M., Jakovljević J., Gvozdenović J., Lazić V., Jovanović O., Pajin B., Tanović G., Dodić S., Fišteš A.: Evaluation of Wheat Products Intended for Use in the Republic of Serbia, the Autonomus Province of Vojvodina and the Republic of Macedonia in Comparasion with the Quality Model According to the EU Standards, 1. Naučno-stručni skup "InterRegioSci 2007", Novi Sad, 2007, pp. 67-73 Šarić M., Jakovljević J., Fišteš A., Gvozdenović J.: Kvalitet i bezbednost pšenice i proizvoda od nje, 3. Naučno-stručni skup "InterRegioSci 2008", Novi Sad: Izvršno veće AP Vojvodine, Pokrajinski sekretarijat za nauku i tehnološki razvoj, 15 April, 2008, pp. 28-28 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., 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 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 Belović M., Janić Hajnal E., Torbica A., Pajin B., Lončarević I., Petrović J., Fišteš A., Ačkar Đ., Šubarić D.: Viscoelastic properties of dough prepared with the addition of extruded food industry by-products, 10. International Scientific and Professional Conference WITH FOOD TO HEALTH, Osijek: Josip Juraj Strossmayer University of Osijek, 12-13 Oktobar, 2017, pp. 141-141, ISBN 978-953-7005-49-8 Torbica A., Janić Hajnal E., Belović M., Pajin B., Lončarević I., Petrović J., Fišteš A., Ačkar Đ., Šubarić D.: Sugar beet pulp as an ingredient in value added bread from whole grain wheat flour, 10. International Scientific and Professional Conference WITH FOOD TO HEALTH, Osijek: Josip Juraj Strossmayer University of Osijek, 12-13 Oktobar, 2017, pp. 142-142, ISBN 978-953-7005-49-8 Lončarević I., Pajin B., Fišteš A., Torbica A., Zarić D.: Particle size distribution and the colour of white chocolate with the addition of encapsulated blueberry juice, 10. International Scientific and Professional Conference WITH FOOD TO HEALTH, Osijek: Faculty of Food Technology J.J. Strossmayer, University of Osijek; Faculty of Pharmacy, University of Tuzla, 12-13 Oktobar, 2017, pp. 103-103 Fišteš A., Pajin B., Petrović J., Lončarević I., Šubarić D., Jozinović A.: Valorizacija nusproizvoda prehrambene industrije kroz razvoj nutritivno obogaćenih finih pekarskih proizvoda, 10. International Scientific and Professional Conference WITH FOOD TO HEALTH, Osijek: Faculty of Food Technology J.J. Strossmayer, University of Osijek; Faculty of Pharmacy, University of Tuzla, 12-13 Oktobar, 2017, pp. 143-143 Petrović J., Pajin B., Lončarević I., Fišteš A., Jozinović A., Ačkar Đ., Zarić D.: Sensory and textural characteristics of cookies enriched with extruded wheat germ, 9. The 9th International Congress "Flour-Bread '17" and the 11th Croatian Congress of Cereal Technologists "Brašno-Kruh '17", Opatija: Faculty of Food Technology J.J. Strossmayer University of Osijek, 25-27 Oktobar, 2017, pp. 45-45, ISBN 1848-2554 Sakač M., Jovanov P., Petrović J., Pezo L., Fišteš A., Marić A., Lončarević I., Pajin B.: Keks obogaćen obezmašćenom pšeničnom klicom, 30. PROCESNA TEHNIKA I ENERGETIKA U POLJOPRIVREDI - PTEP, Brzeće, 15-20 April, 2018, pp. 98-99 Petrović J., Pajin B., Lončarević I., Fišteš A., Jozinović A., Simić S., Ačkar Đ.: Nutritional value of cookies supplemented with extruded sugar beet pulp, 12. International Scientific and Professional Conference WITH FOOD TO HEALTH, Osijek, 24-25 Oktobar, 2019 Petrović J., Pajin B., Lončarević I., Fišteš A., Ačkar Đ., Jozinović A., Zarić D.: Chemical characteristics of cookies enriched with extruded brewer's spent grain, 10. International Congress "Flour-Bread '19" and the 12th Croatian Congress of Cereal Technologists "Brašno-Kruh '19", Osijek, 11-14 Jun, 2019	14	3.10
M71	Odbranjena doktorska disertacija Odbranjena doktorska disertacija Fišteš A.: Prilog proučavanju mogućnosti racionalizacije tehnološkog postupka mlevenja pšenice primenom osmovaljne stolice, Novi Sad, Autorski reprint, 2009, str. 1-158	1	6.00
M72	Odbranjen magistarski rad Odbranjen magistarski rad Fišteš A.: Predviđanje efekata usitnjavanja pšenice primenom matričnih jednačina , Novi Sad, Tehnološki fakultet Novi Sad, 2005, str. 1-81	1	3.00
M84	Bitno poboljšan postojeći proizvod ili tehnologija Bitno poboljšan postojeći proizvod ili tehnologija Zarić D., Pajin B., Rakin M., Dokić Lj., Fišteš A., Tomić (Mihić) J., Lončarević I.: Proizvodnja funkcionalnog proizvoda - mlecna cokolada sa sojinim mlekom, 2014 Lončarević I., Pajin B., Fišteš A., Tumbas Šaponjac V., Jovanović P., Zarić D.: Bela čokolada obogaćena polifenolnim jedinjenjima iz bobičastog voća, 2019	2	6.00