Prezime:	Pajin
Ime:	Biljana
APVNT broj:	1454
Organizacija:	Tehnološki fakultet u Novom Sadu

Produkcija - zbirni rezultati
Oznaka	Naziv kriterijuma produkcije	Broj	Poena
		333	699.00
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 Gyura J., Šereš Z., Sakač M., Pajin B., Šoronja-Simović D., Jokić A.: Production of dietary fiber from sugar beet crops for application in food industry. In: Sugar Beet Crops: Growth, Fertilization & Yield, C. T. Hertsburg (ed.) , Nova Science Publishers, 2010, str. 43-83, ISBN 978-1-60741-491-9 Šereš Z., Gyura J., Jokić A., Šoronja-Simović D., Pajin B., Vatai G., Šaranović Ž.: Application of Nano-and Ultrafiltration in Sugar Industry in The Sugar Industry and Cotton Crops, P. T. Jenkins, New York, Nova Science Publishers, 2010, ISBN 978-1616683207 Lončarević I., Pajin B., Petrović J.: The impact of combined emulsifier on crystallization properties of non trans fat. In: Emulsifiers: Properties, Functions and Applications, Adrienne Fitzgerald (Ed.), New York, Nova Science Publishers, 2015, str. 27-38, ISBN 978-1-63483-688-3 Zarić D., Lončarević I., Pajin B., Petrović J., Torbica A.: Production of chocolate with soy milk in a ball mill. In: Chocolate: Production, Consumption and Health benefits, New York, Nova Science Publishers, 2016, str. 41-77, ISBN 978-1-53610-433-2 Lončarević I., Pajin B., Petrović J.: Influence of sunflower and rapeseed lecithin on physical properties of fat filling. In: Rapeseed: Chemical Composition, Production and Health Benefits, Monica White (Ed.), New York, Nova Science Publishers, 2016, str. 49-64, ISBN 978-1-63484-227-3 Lončarević I., Pajin B., Torbica A., Tumbas Šaponjac V., Petrović J., Zarić D.: Analysing the dependence between cocoa solids in chocolate and the content of polyphenols, minerals and dietary Fiber. In: The Diversified Benefits of Cocoa and Chocolate, Bonifacia Zayas Espinal (Ed.), New York, Nova Science Publishers, 2018, str. 137-149, ISBN 978-1-53613-258-8 Bulatović M., Zarić D., Rakin M., Krunić T., Lončarević I., Pajin B.: Chocolate as a Carrier for Cocoa's Functional Ingredients. In: The Diversified Benefits of Cocoa and Chocolate, Bonifacia Zayas Espinal (Ed.), New York, Nova Science Publishers, 2018, str. 67-92, ISBN 978-1-53613-258-8	7	35.00
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 Jovanović O., Karlović Đ., Jakovljević J., Pajin B.: Tempering seed method of chocolate mass pre-crystallization with tristearate and sorbitane tristearate, 1996, str. 135-141 Sakač M., Gyura J., Mišan A., Šereš Z., Pajin B.: Antioxidant properties of cookies supplemented with sugar beet dietary fibre, Wageningen Academic Publishers, 2010, str. 441-455, ISBN 978-90-8686-128-6 Šereš Z., Škrbić B., Šoronja-Simović D., Pajin B., Dokić Lj., Tadić Đ.: Metal and Polycyclic Aromatic Hydrocarbon Content of Products in Sugar Protection, New York, Nova Science Publishers, 2013, str. 1-35, ISBN 978-1-62417-984-6 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	6	18.00
M21	Rad u vodećem međunarodnom časopisu kategorije M21 Rad u vodećem međunarodnom časopisu kategorije M21 Pajin B., Jovanović O.: Influence of high-melting milk fat fraction on quality and fat bloom stability of chocolate, European Food Research and Technology, 2004, Vol. 220, No. 3-4, pp. 389-395, ISSN 1438-2377 Pajin B., Karlović Đ., Omorjan R., Sovilj (rođ. Kler) V., Antić D.: Influence of filling fat type on praline products with nougat filling, European Journal of Lipid Science and Technology, 2007, Vol. 109, No. 12, pp. 1203-1207, ISSN 1438-7697 Pajin B., Šoronja-Simović D., Šereš Z., Gyura J., Lončarević I., Sakač M.: Physicochemical and textural properties of puff pastry margarines, European Journal of Lipid Science and Technology, 2011, Vol. 113, No. 2, pp. 262-268, ISSN 1438-7697 Pajin B., Dokić Lj., Zarić D., Šoronja-Simović D., Lončarević I., Nikolić I.: Cristallization and Rheological Properties of Soya Milk Chocolate Produced in a Ball Mill, Journal of Food Engineering, 2012, Vol. 114, pp. 70-74, ISSN 0260-8774 Hadnađev M., Dapčević Hadnađev T., Dokić Lj., Pajin B., Torbica A., Šarić Lj., Ikonić P.: Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems, LWT-Food Science and Technology, 2014, Vol. 59, No. 1, pp. 495-503, ISSN 0023-6438 Lončarević I., Sakač M., Lončarević I., Pajin B., Pajin B., Petrović J., Petrović J., Zarić D., Sakač M., Zarić D., Torbica A., Lloyd D., Lloyd D., Omorjan R.: The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream, Journal of Food Engineering, 2016, Vol. 171, pp. 67-77, ISSN 0260-8774 Zarić D., Bulatović M., Rakin M., Krunić T., Lončarević I., Pajin B.: Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill, RSC Advances, 2016, Vol. 6, pp. 13934-13941, ISSN 2046-2069 Milićević N., Hadnađev M., Dapčević Hadnađev T., Šarić (rođ. Beljkaš) B., Pezo L., Sakač M., Pajin B.: Partial replacement of fat with oat and wheat bran gels: Optimization study based on rheological and textural properties, LWT-Food Science and Technology, 2017, Vol. 86, pp. 377-384, ISSN 0023-6438 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 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 Maravić N., Škrobot (Jambrec) D., Dapčević Hadnađev T., Pajin B., Tomić (Mihić) J., Hadnađev M.: Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake, Foods, 2022, Vol. 11, ISSN 2304-8158 Lončarević I., Petrović J., Teslić N., Nikolić I., Maravić N., Pajin B., Pavlić B.: Cocoa spread with grape seed oil and encapsulated grape seed extract: impact on physical properties, sensory characteristics and polyphenol content, Foods, 2022, Vol. 11, ISSN 2304-8158 Đurišić-Mladenović N., Živančev (Šarović) J., Antić I., Rakić D., Buljovčić M., Pajin B., Llorca M., Farre M.: Occurrence of contaminants of emerging concern in different water samples from the lower part of the Danube River Middle Basin – A review, Environmental Pollution, 2024, Vol. 363, No. 1, ISSN 0269-7491 Maravić N., Pajin B., Hadnađev M., Dapčević Hadnađev T., Pestorić M., Škrobot (Jambrec) D., Tomić (Mihić) J.: Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation, Foods, 2024, Vol. 13, No. 21, ISSN 2304-8158 Stožinić M., Ačkar Đ., Šojić B., Sedlar T., Popović Lj., Pajin B., Flanjak I., Bulatović M., Petrović J., Nikolić I., Lončarević I.: Incorporation of Pork Meat and Blood Plasma Proteins into a Cocoa Cream Matrix: Characterization, Comparison of Functional Properties, and In Vitro Simulated Digestion, Foods, 2025, Vol. 14, ISSN 2304-8158	15	120.00
M21a	Rad u vodećem međunarodnom časopisu kategorije M21a Rad u vodećem međunarodnom časopisu kategorije M21a Jovanović O., Pajin B.: Influence of lactic acid ester on chocolate quality, Trends in Food Science and Technology, 2004, Vol. 15, pp. 128-136, ISSN 0924-2244 Tumbas Šaponjac V., Ćetković G., Čanadanović-Brunet J., Pajin B., Đilas S., Petrović J., Lončarević I., Stajčić S., Vulić J.: Sour cherry pomace extract encapsulated in whey and soy proteins: Incorporation in cookies, Food Chemistry, 2016, Vol. 207, pp. 27-33, ISSN 0308-8146 Perović M., Pajin B., Antov M.: The effect of enzymatic pretreatment of chickpea on functional properties and antioxidant activity of alkaline protein isolate, Food Chemistry, 2022, Vol. 374, No. 131809, ISSN 0308-8146	3	36.00
M22	Rad u međunarodnom časopisu kategorije M22 Rad u međunarodnom časopisu kategorije M22 Pajin B., Lazić V., Jovanović O., Gvozdenović J.: Shelf life of dragee product based on sunflower kernel depending on packaging materials used, International Journal of Food Science and Technology, 2006, Vol. 41, pp. 717-721, ISSN 0950-5423 Torbica A., Jovanović O., Pajin B.: The advantages of Solid fat content determination in cocoa butter and cocoa butter equivalents by the Karlshamns method, European Food Research and Technology, 2006, Vol. 222, pp. 385-391, ISSN 1438-2377 Šoronja-Simović D., Pajin B., Šereš Z., Filipović N.: Effect of low-trans margarine on physicochemical and sensory properties of puff pastry, International Journal of Food Science and Technology, 2009, Vol. 44, No. 6, pp. 1235-1244, ISSN 0950-5423 Lončarević I., Jurić J., Pajin B., Omorjan R., Šereš Z., Šoronja-Simović D.: The influence of combined emulsifier 2 in 1 on physical and crystallization characteristics of edible fats, European Food Research and Technology, 2011, Vol. 232, No. 5, pp. 899-904, ISSN 1438-2377 Hadnađev M., Dokić Lj., Dapčević Hadnađev T., Pajin B., Krstonošić V.: The impact of maltodextrin-based fat mimetics on rheological and textural characteristics of edible vegetable fat, Journal of Texture Studies, 2011, Vol. 42, No. 5, pp. 404-411, ISSN 0022-4901 Torbica A., Pajin B., Omorjan R.: Influence of Soft Cocoa Butter Equivalents on Color and Other Physical Attributes of Chocolate, Journal of the American Oil Chemists Society, 2011, Vol. 88, No. 7, pp. 937-947, ISSN 0003-021X Šaranović Ž., Šereš Z., Jokić A., Pajin B., Dokić Lj., Gyura J., Dalmacija B., Šoronja-Simović D.: Reduction of solid content in starch industry waste water by microfiltration, Starch/Stärke, 2011, Vol. 63, pp. 64-74, ISSN 0038-9056 Lončarević I., Pajin B., Omorjan R., Torbica A., Zarić D., Petrović J., Švarc-Gajić J.: The Influence of Lecithin from Different Sources on Crystallization and Physical Properties of Nontrans fat, Journal of Texture Studies, 2013, Vol. 44, pp. 450-458, ISSN 0022-4901 Torbica A., Pajin B., Omorjan R., Lončarević I., Tomić J.: Physical properties of chocolate with addition of Cocoa Butter Equivalent of moderate hardness, Journal of the American Oil Chemists Society, 2014, Vol. 91, pp. 39-48, ISSN 0003-021X 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 Šoronja-Simović D., Maravić N., Šereš Z., Mišan A., Pajin B., Jevrić L., Podunavac-Kuzmanović S., Kovačević S.: Antioxidant capacity of cookies with non-modified and modified sugar beet fibers: chemometric and statistical analysis, European Food Research and Technology, 2016, ISSN 1438-2377 Torbica A., Škrobot (Jambrec) D., Tomić (Mihić) J., Pajin B., Petrović J., Kravić S., Lončarević I.: Solid fat content, precrystallization conditions and sensory quality of chocolate with addition of cocoa butter analogues, International Journal of Food Properties, 2016, ISSN 1094-2912 Šoronja-Simović D., Pajin B., Šubarić D., Dokić Lj., Šereš Z., Nikolić I.: Quality, sensory and nutritional characteristics of cookies fortified with chestnut flour, Journal of Food Processing and Preservation, 2016, ISSN 0145-8892, UDK: doi: 10.1111/jfpp.12887 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 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 Lončarević I., Pajin B., Petrović J., Nikolić I., Maravić N., Ačkar Đ., Šubarić D., Zarić D., Miličević B.: White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics, Molecules, 2021, Vol. 26, No. 19, ISSN 1420-3049 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 Nikolić I., Pajin B., Lončarević I., Šubarić D., Jozinović A., Lončarić A., Petrović J., Šereš Z., Dokić Lj., Šoronja-Simović D.: Technological Characteristics of Wheat-Fiber-Based Fat Mimetics in Combination with Food Additives, Sustainability, 2023, Vol. 15, No. 3, ISSN 2071-1050 Vasić V., Lukić (Kukić) D., Šćiban M., Đurišić-Mladenović N., Velić N., Pajin B., Crespo J., Farre M., Šereš Z.: Lignocellulose-Based Biosorbents for the Removal of Contaminants of Emerging Concern (CECs) from Water: A Review, Water, 2023, Vol. 15, ISSN 2073-4441 Stožinić M., Lončarević I., Pajin B., Zarić D., Nikolić I., Šojić B., Petrović J.: A Review of New Materials and Methods Used in the Production of Protein-Based Fat Replacers for the Food Industry, Processes, 2024, ISSN 2227-9717 Stožinić M., Lončarević I., Šojić B., Zarić D., Ačkar Đ., Pajin B., Gere A.: Integrating Acheta domesticus into Cocoa Cream Products: Nutritional Enhancement and Impact on Technological Properties, Processes, 2025, Vol. 13, No. 10, ISSN 2227-9717	23	115.00
M23	Rad u međunarodnom časopisu kategorije M23 Rad u međunarodnom časopisu kategorije M23 Pajin B., Dimić E., Romanić R., Lončarević I.: Influence of fatty acid composition of sunflower kernel on quality and shelf-life of cookies, Acta Alimentaria, 2011, Vol. 40, No. 1, pp. 71-79, ISSN 0139-3006 Sakač M., Gyura J., Mišan A., Šereš Z., Pajin B., Šoronja-Simović D.: Antioxidant activity of cookies supplemented with sugarbeet dietary fiber, Sugar Industry - Zuckerindustrie, 2011, Vol. 136, No. 3, pp. 151-157, ISSN 0344-8657 Petković M., Pajin B., Tomić (Mihić) J., Torbica A., Šereš Z., Zarić D., Šoronja-Simović D.: Teksturalna i senzorna svojstva krem proizvoda sa saharozom i maltitolom, Hemijska industrija, 2012, Vol. 66, No. 3, pp. 385-394, ISSN 0367-598X, UDK: 663.914.5:66.02 Zarić D., Zarić D., Lončarević I., Pajin B., Lončarević I., Šereš Z., Dokić Lj., Šoronja-Simović D.: The impact of manufacturing process on the content of hard triglycerides, hardness and thermal properties of milk chocolate, Hemijska industrija, 2012, Vol. 66, No. 5, pp. 735-741, ISSN 0367-598X Pajin B., Sakač M., Lončarević I., Pajin B., Lončarević I., Šereš Z., Šereš Z., Šoronja-Simović D., Gyura J., Šoronja-Simović D., Gyura J., Sakač M.: Influence of low-melting milk fat fraction on crystallization and physical properties of chocolate, British Food Journal, 2012, Vol. 114, No. 6, pp. 868-879, ISSN 0007-070X Šoronja-Simović D., Filipović N., Šereš Z., Gyura J., Jokić A., Pajin B.: Optimization of the formula of bread enriched with sugar beet fibres, Acta Alimentaria, 2012, Vol. 39, No. 4, pp. 481-490, ISSN 0139-3006 Bogdanović B., Šereš Z., Gyura J., Sakač M., Šoronja-Simović D., Mišan A., Pajin B.: The influence of the extraction parameters on the quality of dried sugar beet pulp, Hemijska industrija, 2013, Vol. 67, No. 2, pp. 269-275, ISSN 0367-598X Fišteš A., Rakić D., Pajin B., Dokić Lj., Nikolić I.: The effect of processing parameters on energy consumption of ball mill refiner for chocolate, Hemijska industrija, 2013, Vol. 67, No. 5, pp. 747-751, ISSN 0367-598X Petković M., Pajin B., Tomić (Mihić) J.: Effects of temperature and mixer speed rotation on rheological properties of spreads with maltitol, Journal of Food Process Engineering, 2013, Vol. 36, pp. 634-644, ISSN 0145-8876 Petković M., Šereš Z., Pajin B., Banjac V.: Thermal decomposition of maltitol spreads, Journal of Thermal Analysis and Calorimetry, 2014, Vol. 1, No. 117, pp. 277-284, ISSN 1388-6150 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 Tumbas Šaponjac V., Ćetković G., Čanadanović-Brunet J., Đilas S., Pajin B., Petrović J., Stajčić S., Vulić J.: Encapsulation of Sour Cherry Pomace Extract by Freeze Drying: Characterization and Storage Stability, Acta Chimica Slovenica, 2017, Vol. 64, No. 2, pp. 283-289, ISSN 1318-0207 Stajčić S., Ćetković G., Pajin B., Lončarević I., Čanadanović-Brunet J., Đilas S.: The contribution of lipophilic, hydrophilic and dietary fibre fractions to total antioxidant activity of tomato waste, Journal of Food Safety and Food Quality, 2018, Vol. 69, pp. 92-98, ISSN 0003-925X Petrović J., Pajin B., Lončarević I., Tumbas Šaponjac V., Nikolić I., Ačkar Đ., Zarić D.: Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough, Food Science and Technology International, 2019, Vol. 25, No. 2, pp. 130-140, ISSN 1082-0132 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	15	49.00
M24	Rad u vodećem nacionalnom časopisu kategorije M24 Rad u vodećem nacionalnom časopisu kategorije M24 Pajin B., Zarić D., Dokić Lj., Šereš Z., Šoronja-Simović D., Omorjan R., Lončarević I.: Influence of emulsifiers on optimization of processing parameters of refining milk chocolate in the ball mill, Acta Periodica Technologica, 2011, Vol. 42, pp. 101-110, ISSN 1450-7188 Zarić D., Pajin B., Lončarević I., Šoronja-Simović D., Šereš Z.: The impact of the manufacturing process on the hardness and sensory properties of milk chocolate, Acta Periodica Technologica, 2012, Vol. 43, No. 1-342, pp. 139-148, ISSN 1450-7188 Šereš Z., Dokić Lj., Pajin B., Šoronja-Simović D., Šubarić D., Babić J., Fišteš A.: Influence of the operating parameters on the flux during microfiltration of the steepwater in the starch industry, Acta Periodica Technologica, 2012, Vol. 43, pp. 225-235, ISSN 1450-7188, UDK: 66.067.1:66.03:664.25 Dokić Lj., Pajin B., Fišteš A., Šereš Z., Šoronja-Simović D., Krstonošić V.: Rheological and textural proporties of cracker dough with addition of pea dietary fiber, Acta Periodica Technologica, 2015, No. 46, pp. 29-35, ISSN 1450-7188 Zarić D., Pajin B., Lončarević I., Petrović J., Stamenković M.: Effects of the amount of soy milk on thermorheographic, thermal and textural properties of chocolate with soy milk, Acta Periodica Technologica, 2015, Vol. 46, pp. 115-127, 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 Lončarević I., Stožinić M., Pajin B., Nikolić I., Petrović J., Šojić B., Zarić D.: BLUEBERRY JUICE ENCAPSULATED ON MALTODEXTRIN: THE IMPACT ON THE PROPERTIES OF WHITE CHOCOLATE, Food and Feed Research, 2023, Vol. 50, No. 2, pp. 77-89, ISSN 2217-5660 Stožinić M., Popović T., Lončarević I., Pajin B., Zarić D., Nikolić I., Petrović J.: Comparison of dark and milk cocoa toppings produced by a five-roll mill and a ball mill Poređenje tamnih i mlečnih kakao preliva proizvedenih uz upotrebu petovaljka i kugličnog mlina, Food and Feed Research, 2024, ISSN 2217-5369 Stožinić M., Zarić D., Rakin M., Lončarević I., Pajin B., Bulatović M.: Impact of whey bioactive hydrolysates on the quality of fat fillings for confectionery products Uticaj bioaktivnih hidrolizata surutke na kvalitet masnog punjenja za konditorske proizvode, Food and Feed Research, 2024, ISSN 2217-5369	9	27.00
M33	Saopštenje sa međunarodnog skupa štampano u celini Saopštenje sa međunarodnog skupa štampano u celini Jovanović O., Pajin B., Karlović Đ.: The Effect of Emulsifier Sorbitane Tristearate on the Quality of Chocolate, 3. 3rd International symposium interdisciplinary regional research ( Hyngary , Romania, Yugoslavia), Novi Sad: Univerzitet u Novom Sadu, 1 January, 2010, pp. 303-307, UDK: 001.891(498+439+497.1)(082) Pajin B., Jovanović O.: The effect of precrystallization process on the chocolate fat bloom stability, 4. International Symposium Young People and Multidisciplinary Research, Timisoara, 14-15 November, 2002, pp. 75-82, ISBN 973-585-041-9 Jovanović O., Pajin B., Gyura J., Filipović N.: Chemically leavened products supplemented with dietary fiber from sugar beet, 6. International Symposium Interdisciplinary Regional Research - ISIRR, Novi Sad, 3-4 October, 2002 Pajin B., Jovanović O.: Quality and shelf life of a dragee product based on sunflower kernels, 663. 16th International Sunflower Conference, Fargo, 29-2 August, 2010, pp. 841-846 Pajin B., Karlović Đ., Dokić Lj., Tomić B., Tomić (Mihić) J.: Physical properties of confectionery spreads , 1. International Congress "Food technology, qality and safety", Novi Sad, 13-15 November, 2007, pp. 280-287 Pajin B., Dimić E., Romanić R., Tomić (Mihić) J.: Shelf-life and quality of cookies with addition of sunflower kernel, 4. 4th International Congress "FLOUR-BREAD '07", 6th Croation Congress of Cereal Technologists, Opatija, 24-27 October, 2007, pp. 357-365 Tomić (Mihić) J., Pajin B., Šubarić D., Petrović Lj., Tomović V.: Cookies supplemented with chestnut flour, 1. International Conference on Science and Technique in the AGRI-FOOD Business (ICoSTAF), Szeged, 5-6 November, 2008, pp. 6-12, UDK: 963 482 676 8 Šereš Z., Gyura J., Davidović-Torma T., Šoronja-Simović D., Pajin B.: Changes of metal content of byproducts during the technological procedure of sugar production, 1. International Conference on Science and Technique in the AGRI-FOOD Business (ICoSTAF), Szeged, 5-6 November, 2008, pp. 140-147, ISBN 963 482 676 8 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 Pajin B., Lončarević I., Gyura J., Dokić Lj., Šereš Z., Šoronja-Simović D.: Influence of sugar beet dietary fibre on physical characteristics of cookies dough, 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija: Faculty of food technology Osijek, 21-23 October, 2009, pp. 239-245, ISBN 978-953-7005-21-4 Šoronja-Simović D., Filipović N., Pajin B., Šereš Z., Dokić Lj.: Rheological properties of base dough for puff pastry, 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 21-23 October, 2009, pp. 266-272 Marija M., Dokić Lj., Pajin B., Šereš Z., Šoronja-Simović D.: Texture, colour and sensory properties of cookies with addition of resistant starch, 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 21-23 October, 2009, pp. 516-524 Hadnađev M., Dokić Lj., Pajin B., Mihić J.: Rheological characterisation of maltodextrins obtained from different botanical origin starch , 5. ISFRS - International Symposium on Food Rheology and Structure, Cirih, 15-18 June, 2009, pp. 652-653 Sakač M., Gyura J., Mišan A., Šereš Z., Pajin B.: Antioxidant activity of cookies supplemented with sugarbeet dietary fibre, 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 21-23 October, 2009, pp. 76-83, ISBN 978-953-7005-21-4 Pajin B., Lončarević I., Šoronja-Simović D., Gyura J., Omorjan R., Sandor B., Ikonić B.: Quality of cream products with the addition of emulsifiers from different sources, 3. International Conference on Science and Technique in the AGRI-FOOD Business (ICoSTAF), Szeged: University of Szeged Faculty of Engineering, 3-4 November, 2010, pp. 183-188 Šereš Z., Pajin B., Šaranović Ž., Dokić Lj., Šoronja-Simović D., Laszlo Z., Jokić A.: Sedimentation combined with microfiltration for wastewater treatment in wheat starch industry, 3. International Conference on Science and Technique in the AGRI-FOOD Business (ICoSTAF), Szeged: University of Szeged Faculty of Engineering, 3-4 November, 2010, pp. 229-236 Šaranović Ž., Šereš Z., Sekulić R., Gyura J., Dalmacija B., Pajin B.: Decreasing of chemical oxygen demand in wasre water from starch industry using microfiltration, 2. Otpadne vode, komunalni čvrsti otpad i opasan otpad, Subotica, 29-1 March, 2010, pp. 104-111, ISBN 978-86-82931-34-8 Stojanović Z., Švarc-Gajić J., Kravić S., Pajin B., Suturović Z., Lončarević I., Đurović A., Vasiljević I.: Determination of copper in laboratory - made chocolate, 1. 2nd CEFSER Workshop “Persistent organic pollutants in food and environment".26th Symposium on Recent Developments in Dairy Technology.BIOXEN seminar “Novel approaches for environmental protection", Novi Sad: University of Novi Sad, Faculty of Technology Novi Sad, 8-10 September, 2011, pp. 160-163, ISBN 978-86-80995-94-6 Švarc-Gajić J., Stojanović Z., Pajin B., Vasiljević I., Suturović Z., Kravić S., Lončarević I.: Chocolate contamination by lead during technological process, 1. 2nd CEFSER Workshop “Persistent organic pollutants in food and environment".26th Symposium on Recent Developments in Dairy Technology.BIOXEN seminar “Novel approaches for environmental protection", Novi Sad: University of Novi Sad, Faculty of Technology Novi Sad, 8-10 September, 2011, pp. 101-104, ISBN 978-86-80995-94-6 Pajin B., Šereš Z., Šaranović Ž., Šoronja-Simović D., Lončarević I.: Ultrafiltration of westwater of wheat starch industry, 2. Engineering, Ecology and materials in the processing industry, Jahorina: Tehnološki fakultet, Zvornik, 9-11 March, 2011, pp. 1021-1027, ISBN 978-99955-81-01-5 Mišan A., Sakač M., Gyura J., Šereš Z., Medić Đ., Tadić V., Pajin B.: Sugarbeet dietary fiber with antioxidant properties as a potential food ingredient, 2. Engineering, Ecology and materials in the processing industry, Jahorina, 9-11 March, 2011, pp. 310-313 Hadnađev M., Dapčević T., Torbica A., Dokić Lj., Pajin B., Krstonošić V.: Rheological properties of maltodextrin based fat – reduced confectionery spread system, 11. ICEF - International Congress on Engineering and Food, Atina, 12-14 October, 2010 Šoronja-Simović D., Pajin B., Sakač M., Šereš Z., Lončarević I., Nikolić I.: Influence of sugar beet dietary fibers on cookies shalf life, 6. 6th International Congress FLOUR-BREAD '11 8th Croatian Congress of Cereal Technologists, Opatija, 12-14 October, 2011, pp. 351-358 Dokić Lj., Nikolić I., Miranović N., Pajin B., Šoronja-Simović D., Šereš Z.: Rheological properties of functional spread of hull-less pumpkin seed flour and wheat fibre gel, 6. Central European Congress on Food (CEFood), Novi Sad, 23-26 May, 2012, pp. 236-241, ISBN 978-86-7994-027-8 Zarić D., Pajin B., Rakin M., Dokić Lj., Šereš Z., Šoronja-Simović D., Lončarević I.: Effect of soya milk on antioxidant activity changes in chocolate, 6. Cefood - Central European Congress on Food, Novi Sad, 23-26 May, 2012, pp. 103-107 Milašinović-Šeremešić M., Radosavljević M., Dokić Lj., Pajin B.: Resistant starch as functional ingredient in high-quality food, 6. Central European Congress on Food (CEFood), Novi Sad, 23-26 May, 2012, pp. 255-261, ISBN 978-86-7994-027-8 Tadić Đ., Čadet N., Ota A., Butinar B., Trošt K., Pajin B., Raspor P., Urlih N.: Antimicrobial activity of phenolic extracts from olive leaves and grape skins and seeds – impact of encapsulation, 6. Central European Congress on Food (CEFood), Novi Sad, 23-26 May, 2012, pp. 1000-1005 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 Dokić Lj., Nikolić I., Pajin B., Šereš Z., Krstonošić V., Nils J.: Rheological and textural properties of dough for cookies with dietary fibers, 7. 7th International Congress FLOUR-BREAD’13 & 9th Croatian Congress of Cereal Technologists, Opatija: Proceedings of the 7th International CongressFlour – Bread '13, 9th Croatian Congress of Cereal Technologists, Croatia, Opatija , 16-18 October, 2013, pp. 157-163, ISBN 1848-2562 Šereš Z., Dokić Lj., Hodur C., Pajin B., Šoronja-Simović D., Nikolić I., Maravić N.: Wastewater tretment from the edible oil industry by tubular ceramic membrane, 1. Food Science Conference, Budimpešta, 7-8 November, 2014, pp. 344-347, ISBN 978-963-503-550-2 Dokić Lj., Nikolić I., Šoronja-Simović D., Pajin B., Juul N.: Sensory characterization of cookies with chesnut flour, 0. ICFE International Conference on Food and Environment, International Science Conference, World Academy of Science, Engineering and Technology (WASET), Florence, 8-9 May, 2014, pp. 42-45 Lončarević I., Pajin B., Sakač M., Petrović J., Tomović V.: Sensory properties and shelf life of spreadable cream with soybean oil, 2. II International Congress Food Technology, Quality and Safety, Novi Sad, 28-30 October, 2014, pp. 349-354 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 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 Jokanović M., Tomović V., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P., Živković D., Stajić S., Pajin B., Lončarević I.: Effect of bred and muscle type on colour and marbling of pork produced in Vojvodina, 4. 4. MEĐUNARODNA KONFERENCIJA - INOPTEP 2015, Divčibare, 19-24 April, 2015, pp. 81-85 Šereš Z., Dokić Lj., Maravić N., Šoronja-Simović D., Hodur C., Nikolić I., Pajin B.: Microfiltration of the Sugar Refinery Wastewater Using Ceramic Membrane with Kenics Static Mixer, Proceedings of World Academy of Science, Engineering and Technology, 2015, Vol. 17, No. 9, pp. 768-771, ISSN 1307-6884, 17. Conference on Agricultural and Food Engineering, International Science Conference, World Academy of Science, Engineering and Technology (WASET), Berlin: World Academy of Science, Engineering and Technology, 14-15 September, 2015, pp. 768-771 Dokić Lj., Nikolić I., Šoronja-Simović D., Šereš Z., Pajin B., Nils J., Maravić N.: Rheological properties of dough and sensory quality of crackers with dietary fibers, Proceedings of World Academy of Science, Engineering and Technology, 2015, Vol. 9, No. 9, pp. 985-989, ISSN 1307-6892, 17. Conference on Agricultural and Food Engineering, International Science Conference, World Academy of Science, Engineering and Technology (WASET), Berlin: World Academy of Science, Engineering and Technology, 14-15 September, 2015, pp. 985-989 Petrović J., Lončarević I., Tumbas Šaponjac V., Pajin B., Zarić D.: Phisical characteristics of cookies enriched with microencapsulated cherry pomace extract, 18. ICAFP International Conference on Advances in Food Processing, Pariz, 16-17 May, 2016, pp. 2031-2034, ISBN ISSN: 2010-3778 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 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 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	43	43.00
M34	Saopštenje sa međunarodnog skupa štampano u izvodu Saopštenje sa međunarodnog skupa štampano u izvodu Jovanović O., Pajin B.: Confectionery products based on sunflower functional food, 1. International Symposium "FOOD IN THE 21st CENTURY", Subotica: Naučni institut za ratarstvo i povrtarstvo, 14-17 September, 2001, pp. 592-592, UDK: 613.2(082)(048.3) Pajin B., Jovanović O.: Influence of high melting milk fat fraction on quality and fat bloom stability of chocolate, 16. CHISA - International Congress of Chemical and Process Engineering, Prague, 22-26 August, 2004, pp. 1956-1956 Lazić V., Bećar T., Pajin B., Gvozdenović J.: Packaging Materials for Packing Chocolate, 2. International Congress on Bioprocesses in Food Industries (ICBF), Patras: University of Patras, Greece, 18-21 June, 2006 Pajin B., Lazić V., Torbica A.: The Influence of Technological Characteristics of the Flour on Biscuit Cake Quality, 2. International Congress on Bioprocesses in Food Industries (ICBF), Patras, 18-21 June, 2006, pp. 117-117 Dimić E., Romanić R., Pajin B., Jovanović D.: Influence of Heat Treatment on Oxidative Stability of Protein Sunflower Kernel, 1. Scientific Conference with International Participation Nutrition, Treatment and Cardiovascular Risk Management, Novi Sad, 24-27 May, 2007, pp. 74-74 Pajin B., Lazić V., Jovanović D.: Influence of low-melting milk fat fraction on crystallization and physical properties of chocolate, 10. European Nutrition Conference, Pariz, 10-13 July, 2007, pp. 137-137, ISBN 978-3-8055-8335-0 Šoronja-Simović D., Pajin B., Šereš Z.: Physical and sensory properties of low trans puff pastry, 1. European Food Congress, Ljubljana, 4-9 November, 2008 Šereš Z., Gyura J., Vatai G., Pajin B., Šoronja-Simović D.: Separation of coloured compounds from sirup from crystallization step of the sugar-beet production process by ultrafiltaration with 5nm ceramic membrane using static mixer, 1. European Food Congress, Ljubljana, 4-9 November, 2008 Hadnađev M., Dokić Lj., Pajin B., Tomić (Mihić) J.: Rheological characterisation of maltodextrins obtained from different botanical origin starch, 5. ISFRS - International Symposium on Food Rheology and Structure, Cirih, 15-18 June, 2009, pp. 652-653 Milašinović M., Dokić Lj., Pajin B., Šereš Z., Šoronja-Simović D.: Texture colour and sensory proporties of biscuits with addition of starch, 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 21-23 October, 2009, pp. 122-122 Pajin B., Dokić Lj., Šereš Z., Šoronja-Simović D., Milašinović Šeremeši M.: Textural and rheological characteristics of the cookies dough supplemented with resistant starch, 4. International Dietary Fibre Conference, Beč, 1-3 July, 2009, pp. 138-138 Šereš Z., Pilić B., Pajin B., Gyura J., Šoronja-Simović D., Dokić Lj., Nikolić I.: Thermal characteristics of final and byproducts of sugar industry determined by differential csanning calorimetry, 11. International Symposium of Interdisciplinary Regional Research (ISIRR), Szeged, 13-15 October, 2010, pp. 209-209, ISBN 978-963-508-600-9 Dokić Lj., Nikolić I., Pajin B., Šereš Z.: Possibility of production of functional food sread from pumpkin seed flour, 11. International Symposium of Interdisciplinary Regional Research (ISIRR), Szeged, 13-15 October, 2010 Dokić Lj., Nikolić I., Pajin B., Šereš Z.: Production of spread form hull-less pumpkin seedcake, 0. World Conference on Oilseed Processing, Fats and Oils Processing, Biofuels and Applications, Izmir, 21-23 June, 2011 Dokić Lj., Milašinović M., Pajin B., Šubarić D., Babić J., Šoronja-Simović D.: Rheological properties of dough for cookies affected by addition ofresistant starch, 6. 6th International Congress FLOUR-BREAD '11 8th Croatian Congress of Cereal Technologists, Opatija, 12-14 October, 2011 Milašinović-Šeremešić M., Dokić Lj., Pajin B., Nikolić I., Radosavljević M., Radosavljević M.: Resistant starch as functional ingredient in dietary fibre-enriched cookies, 6. Central European Congress on Food (CEFood), Novi Sad: University of Novi Sad, Institute of Food Technology, 23-26 May, 2012 Šereš Z., Dokić Lj., Šoronja-Simović D., Pajin B., Lončarević I.: Concetration and purification of steepwater from corn starch industry by ultrafiltration, Procedia Technology, 2012, Vol. 44, pp. 2060-2060, ISSN 2212-0173, 1. Euromembrane conference, London, 23-27 September, 2012, pp. 2060-2060 Šoronja-Simović D., Pajin B., Šereš Z., Lončarević I., Nikolić I.: Influence of sugar beet dietary fibers on the toast bread quality, 5. International Dietary Fibre Conference, Rim: ICC Services GmbH Vienna Austria, 7-9 May, 2012, ISBN 978-3-9503336-0-2 Pajin B., Šoronja-Simović D., Šubarić D., Dokić Lj., Lončarević I., Babić J., Šereš Z.: Cookies enriched with chestnut flour as a source of dietary fibres, 5. International Dietary Fibre Conference, Rim, 7-9 May, 2012, pp. 147-147 Šoronja-Simović D., Pajin B., Šereš Z., Lončarević I., Dokić Lj., Nikolić I.: Influence of sugar beet fibres on the toast bread quality, 5. International Dietary Fibre Conference, Rim, 7-9 May, 2012, pp. 148-148 Gyura J., Šoronja-Simović D., Pajin B., Lončarević I., Šereš Z.: Textural Characteristics of Puff Pastry Margarines, 10. Euro Fed Lipid Congress ''Fats, Oils and Lipids: Inovative Approaches Towards a Sustainable Future", Krakow, 23-26 September, 2012, pp. 349-349 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 Dokić Lj., Nikolić I., Pajin B., Šereš Z., Krstonošić V.: Rheological and textural properties of dough for cookies with dietary fibers, 7. 7th, International Congress Flour-bread 13, 9th Croatian Congress of cereal Technologists, Opatija, 16-18 October, 2013 Dokić Lj., Nikolić I., Krstonošić V., Pajin B.: Rheological properties of functional spread with colloidal microcrystalline cellulose, 3. EPNOE International Polysaccharide Conference, Nice: European Polysaccaride Network of Excellence, 21-24 October, 2013 Dokić Lj., Nikolić I., Pajin B., Šoronja-Simović D., Krstonošić V.: The influence of pea dietary fibers addition on rheological properties of dough for cracker, 17. EuroFoodChem, Istanbul: Hacettepe University, Food Engineering Department, 7-10 May, 2013, ISBN 978-605-63935-0-1 Šereš Z., Dokić Lj., Šoronja-Simović D., Hodur C., Pajin B., Nikolić I., Laslo Z.: Microfiltration of steepwater from corn starch industry trough ceramic membrane of 100 nm pore sizes, 17. EuroFoodChem, Istanbul: Hacettepe University, Food Engineering Department, 7-10 May, 2013, ISBN 978-605-63935-0-1 Pajin B., Lončarević I., Šereš Z., Petrović J., Šoronja-Simović D., Zarić D., Nikolić I., Šoronja-Simović D., Šubarić D., zarić d., Nikolić I., šubarić D.: Influence of lecithins on physical properties of non trans fat, 5. European Chemistry Congress - EuCheMS, Istanbul, 31-4 August, 2014 Lončarević I., Sakač M., Pajin B., Mandić A., Mišan A., Tomović V.: Influence of sunflower lecithin on sensory properties, surface color and shelf-life of cocoa spread cream, 3. International Conference on Food Digestion, Wageningen, 11-13 March, 2014, pp. 92-92 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 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 Šereš Z., Nikolić I., Šoronja-Simović D., Dokić Lj., Pajin B., Tamaš V., Szabo P.: Removal of coloured compaunds from intermediate products of sugar production by ultrafiltration and economic analysis, 5. European Chemistry Congress - EuCheMS, Istanbul, 31-4 August, 2014, pp. 636-636 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., 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 Đilas S., Tumbas Šaponjac V., Ćetković G., Čanadanović-Brunet J., Pajin B., Stajčić S., Vinčić M.: Fortification of biscuits with encapsulated polyphenols from sour cherry pomace, 18. Euro Food Chem, Madrid, 13-16 October, 2015 Lončarević I., Pajin B., Sakač M., Pajin B., Petrović J., Petrović J., Sakač M., Mišan A.: Impact of different type of lecithin on crystallization properties of non trans fat, 4. 4th International Conference on Food Digestion, Napulj, 17-19 March, 2015 Šoronja-Simović D., Pajin B., Dokić Lj., Šereš Z., Dokić Lj., Nikolić I., Fišteš A., Nikolić I., Fišteš A., Zahorec (rođ. Zorjan) J., Zahorec (rođ. Zorjan) J.: Influence of layering margarine with reduced fat content on the puff pastry quality, 8. International congres of flour-bread and Croatian congres of cereal technologists, Opatija: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 29-30 October, 2015, pp. 48-48, ISBN 1848-2554 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 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 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 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 Sakač M., Jovanov P., Petrović J., Pajin B., Lončarević I., Pezo L., Marić A.: Defatted wheat germ as a substitute in cookie formulation, 4. International Congress "Food Quality, Technology and Safety" and International Symposium "Feed Technology", Novi Sad, 23-25 October, 2018, pp. 96-96 Korošec M., Bartoncelj J., Molac E., Šoronja-Simović D., Pajin B., Šereš Z.: Perception of sweetnes intensity among students from two countries, 1. International Conference of Advanced Production and Processing, ICAPP, Novi Sad, 10-11 October, 2019, ISBN 978-86-6253-102-5 Jovović M., Jokić A., Popović S., Šereš Z., Pajin B., Ikonić (Prodanić) B., Lukić N.: Influence of Kenix static mixer on the flux improvement in the microfiltration of industrial wastewater, 1. International Conference of Advanced Production and Processing, ICAPP, Novi Sad, 10-11 October, 2019, pp. 275-275 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 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 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 Nastić N., Pajin B., Spigno G., Švarc-Gajić J., Lončarević I.: Extraction of polyphenols from oilseed cakes by subcritical water, 1. International Conference on Advanced Production and Processing, Novi Sad, 10-11 October, 2019, pp. 115-115 Nastić N., Pajin B., Venus J., Švarc-Gajić J., Lončarević I.: Subcritical water extraction of phenolic compounds from cocoa bean hull, 1. International Conference on Advanced Production and Processing, Novi Sad, 10-11 October, 2019, pp. 116-116 Šoronja-Simović D., Šereš Z., Kiš (Kiss) F., Maravić N., Pajin B., Đorđević M., Šaranović Ž.: Preferences towards sweets and salty snack consumption among young population in relation to BMI, 1. International Conference on Advanced Production and Processing, Novi Sad, 10-11 October, 2019 Pajin B., Petrović J., Lončarević I., Jozinović A., Šubarić D., Fišteš A., Ačkar Đ.: Nutritivna vrednost čajnog peciva obogaćenog ekstrudiranim nusproizvodima prehrambene industrije, 1. International Conference FOOD INDUSTRY BY-PRODUCTS, Kopački rit, 26 June, 2020, pp. 11-12 Zahorec (rođ. Zorjan) J., Selaković A., Šoronja-Simović D., Šaranović Ž., Šimurina O., Šereš Z., Pajin B.: Nutritional value of puff pastry enriched with chia seeds and dietary fibers, 13. International Scientific and Professional Conference „With Food to Health”, Osijek, 2021, pp. 158-158 Maravić N., Šereš Z., Pajin B., Šoronja-Simović D., Đurišić-Mladenović N., Šurlan J.: MEMBRANE PROCESSES IN WATER TREATMENT, 1. TwiNSol-CECs Workshop, Novi Sad, 20-21 October, 2022, ISBN 978-86-6253-161-2 Maravić N., Šurlan J., Pajin B., Šoronja-Simović D., Nikolić I., Đorđević M., Petrović J., Šereš Z.: Nutritional value of sugar beet leaves, 11. Central European Congress on Food (CEFood), Čatež ob Savi, 27-30 September, 2022, pp. 221-221, ISBN 978-961-95942-0-9 Lončarević I., Šurlan J., Pajin B., Petrović J., Nikolić I., Maravić N., Zarić D.: Sensory characteristics of white chocolate with resistant starch, 11. Central European Congress on Food (CEFood), Čatež ob Savi, 27-30 September, 2022, pp. 195-195, ISBN 978-961-95942-0-9 Đurišić-Mladenović N., Šereš Z., Pajin B., Živančev (Šarović) J., Maravić N., Antić I.: Advance multicompound analyses and novel solutions for protection of environmental resources with contaminants of emerging concern in focus, 1. TwiNSol-CECs Workshop, Novi Sad, 20-21 October, 2022, pp. 13-13 Đurišić-Mladenović N., Živančev (Šarović) J., Antić I., Šereš Z., Pajin B., Maravić N., Vasić V., Lukić (Kukić) D., Šćiban M., Panić (Ratković) S., Petronijević M., Crespo J., Farre M.: Innovative Approaches in Monitoring and Removal of Contaminants of Emerging Concern from Water, 26. Congress of the Society of Chemists and Technologies of Macedonia, Ohrid, 20-23 September, 2023 Buljovčić M., Tomić M., Lončarević I., Pajin B., Rankov M., Đurišić-Mladenović N.: Assessment of the effect of bio-based and synthetic antioxidants on biodiesel oxidation stability using the Rancimat and RapidOxy methods, 15. International Symposium "Novel Technologies and Sustainable Development", Leskovac, 20-21 October, 2023 Šurlan J., Maravić N., Antić I., Đurišić-Mladenović N., Živančev (Šarović) J., Pajin B., Šereš Z.: Removal of pharmaceuticals from water by nanofiltration membranes, 8. International Scientific and Professional Symposium "Environmental Resources, Sustainable Development, and Food Production - OPORPH", Tuzla: Faculty of Technology, University in Tuzla, 9-10 November, 2023, pp. 65-65 Stožinić M., Lončarević I., Pajin B., Petrović J., Zarić D., Nikolić I., Maravić N.: THE IMPACT OF SOY CONCENTRATE AND ISOLATE ON THE CHEMICAL COMPOSITION OF DARK CHOCOLATE, 8. International Scientific and Professional Symposium "Environmental Resources, Sustainable Development, and Food Production - OPORPH", Tuzla: Faculty of Technology, University in Tuzla, 9-10 November, 2023 Lončarević I., Pajin B., Stožinić M., Petrović J., Zarić D., Nikolić I., Maravić N.: THE IMPACT OF PROTEINS OF DIFFERENT ORIGIN ON THE VISCOSITY AND PARTICLE SIZE DISTRIBUTION OF DARK CHOCOLATE, 14. International Scientific and Professional Conference „With Food to Health“, Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Tehnology Osijek, 14-15 September, 2023, ISBN 978-953 -7005-92-4 ***Đurišić-Mladenović N., Živančev (Šarović) J., Antić I., Pajin B., Maravić N., Šereš Z.: Horizon Europe Twinning project as a way of reinforcing capacities towards excellence in analysis of contaminants of emerging concern – TwiNSol-CECs project, Archives of Industrial Hygiene and Toxicology, 2023, No. 74, pp. 48-48, ISSN 1848-6312- Nije povezan skup**greska** Šurlan J., Maravić N., Šereš Z., Đurišić-Mladenović N., Antić I., Pajin B., Crespo J.: Comparison of nanofiltration and reverse osmosis membrane in the removal of pharmaceuticals from water, 34. SETAC Europe Annual Meeting, Seville, 5-9 May, 2024 Maravić N., Pajin B., Tomić (Mihić) J., Hadnađev M., Dapčević Hadnađev T., Pestorić M., Škrobot (Jambrec) D.: Rheological behavior of doughs from ancient wheat flours: the impact of spontaneously fermented sourdoughs, 5. International Congress Food Technology, Quality and Safety, Novi Sad, 16-18 October, 2024 Petrović J., Pajin B., Lončarević I., Jozinović A., Šoronja-Simović D., Zahorec (rođ. Zorjan) J., Šereš Z., Maravić N.: Wheat germ utilization: The influence of extruded wheat germ on cookies’ colour and dimensions, 4. International Conference FOOD INDUSTRY BY-PRODUCTS, Osijek: Faculty of Food Technology Osijek, 6-7 June, 2024, ISBN 978-953-7005-96-2	71	35.50
M45	Poglavlje u monografiji M42 ili rad u tematskom zborniku nacionalnog značaja ili tematska celina Poglavlje u monografiji M42 ili rad u tematskom zborniku nacionalnog značaja ili tematska celina Dimić E., Romanić R., Jovanović D., Pajin B.: Kvalitet sirovog i termički obrađenog jezgra proteinskog suncokreta, Novi Sad, IV Međunarodna EKO-konferencija: Zdravstveno bezbedna hrana, Tematski zbornik II, 2006, str. 363-368 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	2	3.00
M51	Rad u vodećem nacionalnom časopisu kategorije M51 Rad u vodećem nacionalnom časopisu kategorije M51 Karlović Đ., Jovanović O., Škorić D., Pajin B.: Valorisation of the confectionery sunflower kernel in confectionery industry, Olaj, Szappan, Kozmetika, 1999, Vol. 48, No. 2, pp. 54-59, ISSN 0472-8602 Jovanović O., Pribiš V., Pajin B., Torbica A.: Svetloća boje površine pokazatelj kvaliteta čokolade, Acta Periodica Technologica, 2000, Vol. 31, pp. 265-272, ISSN 1450-7188, UDK: 663.918:543.4+543.92 Jovanović O., Pajin B.: Sensory and instrumental evaluation of physical characteristics of laboratory made chocolate, Acta Periodica Technologica, 2002, Vol. 33, pp. 19-27, ISSN 1450-7188, UDK: 663.915:66.022.392:543.92 Pajin B., Jovanović O.: Dragee product based on sunflower, Acta Periodica Technologica, 2003, Vol. 34, pp. 13-23, ISSN 1450-7188, UDK: 582.998.2:663.918.5:543.63 Mandić A., Sakač M., Mišan A., Šojić B., Petrović Lj., Lončarević I., Pajin B., Sedej I.: Static Headspace GC Method for Aldehydes Determination in Different Food Matrices, Proceedings of World Academy of Science, Engineering and Technology, 2014, Vol. 8, No. 4, pp. 199-202, ISSN 1307-6884 Jokanović M., Tomović V., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P., Živković D., Stajić S., Pajin B., Lončarević I.: Colour and marbling of M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina, Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP, 2015, Vol. 19, No. 1, pp. 48-51, ISSN 1450-5029 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 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 nacionalnom časopisu kategorije M52 Rad u nacionalnom časopisu kategorije M52 Jovanović O., Pajin B.: Primena prehrambenih vlakana u konditorskim proizvodima, Žito-hleb, 2003, Vol. 30, No. 6, pp. 241-247, ISSN 0351-0999, UDK: 664.6/7 (06) Jovanović O., Pajin B.: Slatki dvopek obogaćen prehrambenim vlaknima, Žito-hleb, 2005, Vol. 32, No. 1-2, pp. 55-61, ISSN 0351-0999, UDK: 664.6/7 (06) Pajin B., Jovanović O., Torbica A., Šarić M.: Tehnološki kvalitet brašna domaćih sorti pšenice za proizvodnju brašneno-konditorskih proizvoda, Žito-hleb, 2005, Vol. 32, No. 6, pp. 199-203, ISSN 0351-0999, UDK: 664.6/7 (06) Pajin B., Jovanović O., Jovanović O., Petković M., Petković M., Lazić V., Torbica A., Torbica A.: Kvalitet biskvitnog kolača u zavisnosti od tehnoloških karakteristika brašna, Žito-hleb, 2006, Vol. 33, No. 5-6, pp. 119-203, ISSN 0351-0999, UDK: 664.6/7 (06) 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 Lončarević I., Pajin B., Šereš Z., Jurić J., Zarić D., Hartig E., Hartig E.: Uticaj nove generacije emulgatora na toplotne i kristalizacione osobine namenskih masti za konditorske proizvode, Uljarstvo- Journal of edible oil industry, 2009, Vol. 40, No. 1-2, pp. 53-60, ISSN 0351-9503, UDK: 633.85+664.3 Pajin B., Lončarević I., Šoronja-Simović D., Gyura J., Omorjan R., Beszedes S., Ikonić (Prodanić) B.: Quality of cream products with the addition of emulsifiers from different sources, Analecta Technica Szegedinensia, 2010, pp. 183-188, ISSN 1788-6392 Mišan A., Gyura J., Sakač M., Šoronja-Simović D., Šereš Z., Pajin B.: Relation between antioxidant activity of affined C sugar and thermaly induced nonenzymatic browing, Food and Feed Research, 2011, Vol. 38, No. 2, pp. 75-79, ISSN 2217-5660 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 Šoronja-Simović D., Pajin B., Sakač M., Šereš Z., Lončarević I., Nikolić I.: Influence of sugar beet dietary fibers on cookies shelf life, Analecta Technica Szegedinensia, 2013, pp. 17-23, 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 Lončarević I., Pajin B., Dokić Lj., Zarić D., Omorjan R., Šereš Z., Šoronja-Simović D.: Kvalitet mazivog kakao-krem proizvoda sa suncokretovim lecitinom, Uljarstvo- Journal of edible oil industry, 2013, Vol. 44, No. 1, pp. 27-33, ISSN 0351-9503, UDK: 633.85+664.3 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 Šereš Z., Vatai G., Dokić Lj., Šoronja-Simović D., Hodur C., Ikonić (Prodanić) B., Nikolić I., Pajin B.: Environmetal friendly method in the sugar-beet production for the colorant removal, Analecta Technica Szegedinensia, 2014, pp. 24-32, ISSN 1788-6392 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 Lončarević I., Pajin B., Petrović J., Šarac V., Tomović V., Zarić D., Nikolovski Z.: Lecitin iz uljane repice kao emulgator u proizvodnji mazivog kakao-krem proizvoda, Journal of edible oil industry "Uljarstvo", 2016, pp. 47-54 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 Petrović J., Lončarević I., Pajin B., Nikolovski Z.: Kvalitet čajnog peciva sa dodatkom različitih vrsta sojinog brašna i sojinog proteinskog koncentrata, Uljarstvo- Journal of edible oil industry, 2019, Vol. 50, No. 1, pp. 41-46, ISSN 0351-9503 Lončarević I., Pajin B., Petrović J., Aleksić S., Šojić B., Zarić D., Nikolin M.: Uticaj masti bez trans masnih kiselina na fizičke karakteristike masnih punjenja namenjenih proizvodnji punjene čokolade, Uljarstvo- Journal of edible oil industry, 2021, Vol. 52, pp. 43-50, ISSN 0351-9503 Petrović J., Lončarević I., Pajin B., Aleksić S., Romanić R., Zarić D., Šojić B.: Održivost i senzorske karakteristike masnih punjenja proizvedenih od različitih namenskih masti, Uljarstvo- Journal of edible oil industry, 2021, Vol. 52, pp. 51-56, ISSN 0351-9503	21	31.50
M53	Rad u nacionalnom časopisu kategorije M53 Rad u nacionalnom časopisu kategorije M53 Pajin B., Karlović Đ., Dokić Lj., Hadnađev M.: Karakterizacija mazivih krem proizvoda, Uljarstvo- Journal of edible oil industry, 2006, Vol. 37, No. 1-2, pp. 13-16, ISSN 0351-9503 Tomić (Mihić) J., Pajin B., Džinić N., Tomić B.: Fizičke i senzorne karakteristike čajnog peciva sa dodatkom brašna heljde, tapioke i kinove, Žito-hleb, 2007, Vol. 34, No. 5-6, pp. 103-108, ISSN 0351-0999, UDK: 664.64.016.3/.7:664.681:664.641.4 Pajin B., Jovanović O., Dimić E., Romanić R., Lazić V.: Тrајnоst i kvаlitеt čоkоlаdе sа dоdаtkоm tеrmički оbrаđеnоg јеzgrа suncоkrеtа, Uljarstvo- Journal of edible oil industry, 2007, Vol. 38, No. 1-2, pp. 27-33, ISSN 0351-9503 Pajin B., Lončarević I., Dimić E.: Sojino mleko i proteini u ishrani ljudi, Uljarstvo- Journal of edible oil industry, 2009, Vol. 40, No. 1-2, pp. 53-60, ISSN 0351-9503 Pajin B., Lončarević I., Jurić J., Dokić Lj., Šoronja-Simović D., Dimić E.: Uticaj emulgatora na fizička i kristalizaciona svojstva namenskih masti smanjenog sadržaja trans masnih kiselina, Uljarstvo- Journal of edible oil industry, 2010, Vol. 41, No. 1-2, pp. 29-34, ISSN 0351-9503 Stožinić M., Lončarević I., Pajin B., Zarić D., Aleksić S., Škrbić J.: Oksidativna stabilnost parcijalno hidrogenovane masti i masti bez trans masnih kiselina namenjenih proizvodnji krem proizvoda, Uljarstvo- Journal of edible oil industry, 2023, Vol. 54, No. 1, pp. 83-92, ISSN 0351-9503	6	6.00
M61	Plenarno ili uvodno predavanje po pozivu sa skupa nacionalnog značaja štampano u celini Plenarno ili uvodno predavanje po pozivu sa skupa nacionalnog značaja štampano u celini Dokić Lj., Pajin B., Hadnađev M., Dokić P.: Reološke karakteristike prehrambenih proizvoda sa dodatkom skrobnih derivata , 46. Savetovanje Srpskog hemijskog društva, Beograd: SHD, 21 Februar, 2008, pp. 11-13	1	1.50
M62	Plenarno ili uvodno predavanje po pozivu sa skupa nacionalnog značaja štampano u izvodu Plenarno ili uvodno predavanje po pozivu sa skupa nacionalnog značaja štampano u izvodu Dokić Lj., Pajin B., Nikolić I., Šereš Z.: Primena zaslađivača u prehrambenim proizvodima, 1. Turističko-ugostiteljski i okolišni potencijal FBiH, Tuzla, 12 Oktobar, 2010	1	1.00
M63	Saopštenje sa skupa nacionalnog značaja štampano u celini Saopštenje sa skupa nacionalnog značaja štampano u celini Jovanović O., Karlović Đ., Jakovljević J., Pajin B.: Pretkristalizacija čokoladne mase novim skraćenim postupkom, 39. Savetovanje Proizvodnja i prerada uljarica, Budva: DOO "Industrijsko bilje", 1-6 Jun, 1998, pp. 273-278, UDK: 633.85 (082) Lazić V., Curaković M., Jovanović O., Dimić E., Gvozdenović J., Pajin B.: Kvalitet ambalažnih materijala za pakovanje snek proizvoda , 43. Savetovanje Proizvodnja i prerada uljarica, Budva: Tehnološki fakultet, Novi Sad; Naučni institut za ratarstvo i povrtarstvo, Novi Sad i DOO, 2002, pp. 299-304, UDK: 633.85(082)+665.3(082) Jovanović O., Pajin B., Lazić V., Jovanović D.: Određivanje parametara kvaliteta hibrida suncokreta za primenu u konditorskoj industriji, 44. Savetovanje Proizvodnja i prerada uljarica, Budva, 25-30 Maj, 2003, pp. 69-75 Jovanović D., Sakač Z., Jovanović O., Pajin B.: Uticaj faktora spoljne sredine na kvalitet semena NS hibrida suncokreta, 44. Savetovanje Proizvodnja i prerada uljarica, Budva: DOO "Industrijsko bilje", 25-30 Maj, 2003, pp. 21-29, UDK: 633.85 (082) Pajin B., Lazić V., Jovanović O.: Održivost draže proizvoda na bazi suncokreta u zavisnosti od primenjene ambalaže, 45. Savetovanje Proizvodnja i prerada uljarica, Petrovac na moru, 6-11 Jun, 2004, pp. 79-85 Pajin B., Karlović Đ., Sovilj (rođ. Kler) V., Antić D.: Uticaj različitih namenskih masti na osobine masnih punjenja i praline proizvoda, 46. Savetovanje Proizvodnja i prerada uljarica, Petrovac na moru: DOO "Industrijsko bilje", 2005, pp. 139-147, UDK: 633.85 (082) Dimić E., Romanić R., Jovanović D., Pajin B.: Kvalitet sirovog i termički obrađenog jezgra semena proteinskog suncokreta, , 2006, pp. 363-368, 47. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 11-16 Jun, 2006, pp. 363-368 Jovanović D., Dimić E., Romanić R., Pajin B.: Izbоr hibridа kоnzumnоg suncоkrеtа zа primеnu u prеhrаmbеnој industriјi, 47. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 11-16 Jun, 2006, pp. 85-90 Pajin B., Dimić E., Romanić R., Jovanović D., Lazić V.: Kvаlitеt čоkоlаdе оbоgаćеnе јеzgrоm suncоkrеtа, 48. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 11-16 Jun, 2007, pp. 199-205 Dokić Lj., Pajin B., Hadnađev M., Dokić P.: Uticaj maltodekstrina na funkcionalne i senzorne osobine masnog punjenja, 48. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 11-16 Jun, 2007, pp. 157-162 Pajin B., Dimić E., Romanić R., Jovanović D., Lazić V.: Kvalitet čokolade obogaćene jezgrom suncokreta, 48. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi: DOO "Industrijsko bilje", 11-16 Jun, 2007, pp. 199-207, UDK: 633.85 (082) Lazić V., Gvozdenović J., Dimić E., Pajin B.: Ambalaža i pakovanje – pravci razvoja, 48. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi: DOO "Industrijsko bilje", 11-16 Jun, 2007, pp. 281-287, UDK: 633.85 (082) Pajin B., Hadnađev M., Pribiš V., Radulović B.: Uticaj emulgatora na fizička i senzorna svojstva masnih punjenja, 48. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi: DOO "Industrijsko bilje", 11-16 Jun, 2007, pp. 219-227, UDK: 633.85 (082) Dokić Lj., Hadnađev M., Pajin B.: Reološke i kristalizacione osobine smeša namenske biljne masti i gela maltodekstrina, 49. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi: DOO "Industrijsko bilje", 2008, pp. 241-245, UDK: 633.85 (082) Pajin B., Dimić E., Lazić V., Romanić R., Tomić (Mihić) J.: Тrајnоst čајnоg pеcivа оbоgаćеnоg јеzgrоm suncоkrеtа u zаvisnоsti оd primеnjеnоg аmbаlаžnоg mаtеriјаlа, 49. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 2008, pp. 67-72 Pajin B., Šoronja-Simović D., Hartig E., Škrbić J., Gvozdenović M., Lončarević I.: Kristalizaciona svojstva margarina, 50. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: DOO "Industrijsko bilje", 22-26 Jun, 2009, pp. 189-194, ISBN 978-86-80995-70-0, UDK: 633.85 (082) Šoronja-Simović D., Pajin B., Dokić Lj., Šereš Z., Lončarević I., Jurić J.: Fizičke karakteristike margarina za lisnata peciva, 50. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: DOO "Industrijsko bilje", 22-26 Jun, 2009, pp. 195-199, ISBN 978-86-80995-70-0, UDK: 633.85 (082) Dokić Lj., Hadnađev M., Pajin B., Fišteš A., Nikolić I.: Teksturalne krakteristike masnih punjenja za konditorske proizvode, 50. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: DOO "Industrijsko bilje", 22-26 Jun, 2009, pp. 219-225, ISBN 978-86-80995-70-0, UDK: 633.85 (082) Pajin B., Lončarević I., Gyura J., Dokić Lj., Šoronja-Simović D.: Influence of sugar beet dietary fiber on physical characteristics of cookies dough, 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 21-23 Oktobar, 2009, pp. 239-245 Šoronja-Simović D., Filipović N., Pajin B., Šereš Z., Dokić Lj.: Rheological properties of base dough for puff pasty, 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 21-23 Oktobar, 2009, pp. 266-272 Milašinović M., Dokić Lj., Pajin B., Šereš Z., Šoronja-Simović D.: Texture, colour and sensory propreties of biscuirs with addition of resistant starch, 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 21-23 Oktobar, 2009, pp. 516-524 Lončarević I., Nikolovski Z., Pajin B., Dokić Lj.: Uticaj emulgatora različitog porekla na fizička i senzorna svojstva krem proizvoda, 51. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: DOO "Industrijsko bilje", 26-2 Jun, 2010, pp. 215-222, ISBN 978-86-80995-70-0, UDK: 633.85 (082) Pajin B., Lončarević I., Jurić J., Dokić Lj., Šoronja-Simović D., Dimić E.: Uticaj emulgatora na fizička i kristalizaciona svojstva namenskih masti smanjenog sadržaja trans-masnih kiselina, 51. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: DOO "Industrijsko bilje", 26-2 Jun, 2010, pp. 223-228, ISBN 978-86-80995-70-0, UDK: 633.85 (082) Šaranović Ž., Šereš Z., Sekulić R., Gyura J., Pajin B.: Smanjenje hemijske potrošnje kiseonika u otpadnim vodama industrije skroba primenom mikrofiltracije, 2. Otpadne vode, Komunalni čvrsti i opasan otpad (Waste waters, Municipal Solid Wastes and Hazardous wastes, Subotica, 29-1 Mart, 2010, pp. 104-111 Pajin B., Zarić D., Dokić Lj., Lončarević I., Tomić (Mihić) J., Jurić J.: Reološka svojstva čokolade sa sojinim mlekom , 51. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 26-2 Jun, 2010, pp. 249-255 Dokić Lj., Krstonošić V., Nikolić I., Pajin B.: Disperzione i reološke karakteristike emulzija ulja visokooleinskog tipa u vodi stabilizovanih OSA skrobom, 51. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Doo Industrijsko bilje, Tehnološki fakultet Novi Sad, Institut za ratarstvo i povrtarstvo Novi Sad, 26-2 Jun, 2010, pp. 241-247, ISBN 978-86-80995-70-0 Pajin B., Zarić D., Šereš Z., Šoronja-Simović D., Lončarević I., Petković M.: Uticaj sadržaja čvrstih triglicerida na fizička svojstva čokolade sa sojinim mlekom, 52. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 5-10 Jun, 2011, pp. 199-204, ISBN 978-86-80995-70-0 Šoronja-Simović D., Pajin B., Sakač M., Šereš Z., Lončarević I., Romanić R.: Influence of sugar beet dietary fibers on cookies shelf life, 6. 6th International Congress FLOUR-BREAD '11 8th Croatian Congress of Cereal Technologists, Opatija, 12-14 Oktobar, 2011, pp. 351-358 Dokić Lj., Pajin B., Jurić J., Šereš Z., Gyura J., Krstonošić V.: Uticaj emulgatora nove generacije na reološka i teksturalna svojstva masnih punjenja, 52. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 5-10 Jun, 2011, pp. 205-209 Kesić M., Hartig E., Škrbić J., Gvozdenović M., Pajin B.: Kristalizaciona svojstva čokomala, 52. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 5-10 Jun, 2011, pp. 193-198 Zarić D., Pajin B., Lončarević I., Šereš Z., Šoronja-Simović D., Omorjan R.: Uticaj sojinog mleka na senzorna svojstva čokolade, 53. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO Industrijsko bilje, Novi Sad., 2012, pp. 173-180, ISBN 978-86-80995-70-0 Lončarević I., Pajin B., Nikolovski Z., Škrbić J., Nastasić M., Švarc-Gajić J., Zarić D.: Uticaj lecitina različitog porekla na kristalizaciona svojstva non trans masti,, 53. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 2012, pp. 135-142, ISBN 978-86-6253-000-4 Švarc-Gajić J., Stojanović Z., Brezo-Borjan T., Kravić S., Pajin B., Lončarević I., Vasiljević I., Kecojević I., Đurović A.: Poređenje mikrotalasne digestije i mineralizacije u otvorenom sistemu pri pripremi uzoraka čokolade, 53. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Tehnološki fakultet Novi Sad, Institut za ratarsstvo i povrtarstvo Novi Sad, DOO Industrijsko bilje, Novi Sad, , 2012, pp. 181-187, ISBN 978-86-6253-000-4 Lončarević I., Pajin B., Trzin D., Šarac V., Dokić Lj., Šereš Z.: Uticaj suncokretovog lecitina na reološke i teksturalne karakteristike mazivog kakao-krem proizvoda, 54. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO Industrijsko bilje, Novi Sad, 16-21 Jun, 2013, pp. 153-160, ISBN 978-86-80995-70-0 Šoronja-Simović D., Pajin B., Šereš Z., Dokić Lj., Lončarević I.: Uticaj količine margarina za laminiranje na kvalitet lisnatog peciva, , 54. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO Industrijsko bilje, Novi Sad, 16-21 Jun, 2013, pp. 169-177, ISBN 978-86-80995-70-0 Šereš Z., Dokić Lj., Pajin B., Šoronja-Simović D., Hodur C., Lukić (Kukić) D., Šarac V.: Smanjenje hemijske potrošnje kiseonika u otpadnim vodama industrije ulja primenom mikrofiltracije, 54. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 16-21 Jun, 2013, pp. 115-122 Pajin B., Lončarević I., Petrović J., Tomović V., Šoronja-Simović D., Nikolovski Z., Zarić D.: Uticaj suncokretovog lecitina na senzorne osobine mazivog kakao-krem proizvoda, 54. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 16-21 Jun, 2013, pp. 145-151 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 Dokić Lj., Nikolić I., Pajin B., Šoronja-Simović D., Krstonošić V.: Svojstva namenske masti kao kvalitetni parametri za proizvodnju keksa, 54. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu Tehnolo[ki fakultet, Industrijsko bilje doo, Institut za ratarstvo i povrtarstvo Novi Sad, 16-21 Jun, 2013, pp. 161-167, ISBN 978-86-6253-022-6 Lončarević I., Petrović J., Pajin B., Lončarević I., Nikolovski Z., Dokić Lj., Zarić D.: Reološke karakteristike čokoladne mase i mazivog kakao krem proizvoda sa suncokretovim lecitinom, 55. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 15-20 Jun, 2014, pp. 181-186, ISBN 978-86-6253-035-6 Šoronja-Simović D., Pajin B., Dokić Lj., Šereš Z., Nikolić I., Fišteš A.: Kvalitet lisnatog peciva sa margarinom sniženog sadržaja masti, 55. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO "Industrijsko bilje", Novi Sad, 15-20 Jun, 2014, pp. 165-173 Lončarević I., Pajin B., Šarac V., Trzin D., Tomović V., Švarc-Gajić J.: Sastav i karakteristike lecitina različitog porekla, 55. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Tehnološki fakultet, 15-20 Jun, 2014, pp. 175-180 Dokić Lj., Šoronja-Simović D., Hadnađev M., Pajin B., Nikolić I.: Toplotne i reološke karakteristike namenskih margarina, 55. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Tehnološki fakultet Novi Sad, 15-20 Jun, 2014, pp. 159-163, ISBN 978-86-6253-035-6 Tomović V., Jokanović M., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P., Živković D., Stajić S., Pajin B., Lončarević I.: Hemijski sastav M. semimembranosus i M. longissimus thoracis et lumborum svinja pet čistih rasa odgajanih u Vojvodini, 20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13-14 Mart, 2015, pp. 275-281 Tomović V., Jokanović M., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P., Živković D., Stajić S., Pajin B., Lončarević I.: Hemijski sastav jetri i bubrega svinja pet čistih rasa odgajanih u Vojvodini, 20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13-14 Mart, 2015, pp. 281-287 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., Šubarić D., Zarić 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 Lončarević I., Pajin B., Petrović J., Omorjan R., Nastasić M., Aleksić S., Karlović Đ.: Kristalizacione osobine masti zastupljene u konditorskoj industriji Srbije, 56. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 21-26 Jun, 2015 Lončarević I., Pajin B., Petrović J., Šarac V., Trzin D., Zarić D., Torbica A.: Uticaj lecitina iz uljane repice na fizičke karakteristike krem proizvoda, 57. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO Industrijsko bilje, Novi Sad, 19-24 Jun, 2016, pp. 171-177, ISBN 978-86-6253-061-5 Petrović J., Lončarević I., Pajin B., Nikolovski Z., Tomović V., Sakač M., Zarić D.: Uticaj lecitina iz uljane repice na održivost krem proizvoda, 57. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO Industrijsko bilje, Novi Sad, 19-24 Jun, 2016, pp. 179-185, ISBN 978-86-6253-061-5 Lončarević I., Pajin B., Petrović J., Nikolin M., Omorjan R., Aleksić S., Nastasić M., Zarić D.: Kvalitet palminih ulja sa domaćeg tržišta namenjenih proizvodnji krem proizvoda, 58. 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, 18-23 Jun, 2017, pp. 271-277, ISBN 978-86-6253-077-6 Petrović J., Lončarević I., Pajin B., Šarac V., Omorjan R., Zarić D., Torbica A.: Uticaj sojinog ulja na fizičke karakteristike masne faze krem proizvoda, 58. 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, 18-23 Jun, 2017, pp. 263-269, ISBN 978-86-6253-077-6 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 Lončarević I., Pajin B., Petrović J.: Mogućnost primene lecitina iz suncokreta i uljane repice kao emulgatora u proizvodnji mazivog krem proizvoda, 52. Savetovanje agronoma i poljoprivrednika Srbije, Zlatibor: Institut za ratarstvo i povrtarstvo Novi Sad, 21-27 Januar, 2018, ISBN 978-86-80417-78-3 Lončarević I., Pajin B., Petrović J., Nikolovski Z., Zarić D., Rutić T., Jovanović P.: Mogućnost proizvodnje čokolade obogaćene proteinima soje, mleka i kolagena, 59. 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, 17-22 Jun, 2018, pp. 245-351, ISBN 978-86-6253-085-1 Petrović J., Pajin B., Lončarević I., Nikolovski Z., Rutić T., Popov-Raljić J.: Karakteristike čajnog peciva sa dodatkom sojinog proteinskog koncentrata, 59. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi: Izdavač: Univerzitet u Novom Sadu, Tehnološki fakultet; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO Industrijsko bilje, Novi Sad, 17-22 Jun, 2018 Švarc-Gajić J., Nastić N., Pajin B., Lončarević I.: Tretman pogača uljarica subkritičnom vodom, 60. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet NOvi Sad, Institut za ratarstvo i povrtarstvo Novi Sad, DOO "Industrijsko bilje" Novi Sad, 16-21 Jun, 2019, pp. 259-264, ISBN 978-86-6253-099-8 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 Lončarević I., Pajin B., Petrović J., Aleksić S., Šojić B., Zarić D., Nikolin M.: Uticaj masti bez trans masnih kiselina na fizičke karakteristike masnih punjenja namenjenih proizvodnji punjene čokolade, 62. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 27-2 Jun, 2021, pp. 43-50 Petrović J., Lončarević I., Pajin B., Aleksić S., Romanić R., Zarić D., Šojić B.: Uticaj različitih namenskih masti na senzorske karakteristike masnih punjenja namenjenih proizvodnji čokoladnih proizvoda, 62. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 27-2 Jun, 2021, pp. 213-219 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 Lončarević I., Pajin B., Aleksić S., Stožinić M., Jerinić M., Zarić D., Romanić R.: UTICAJ MASTI BEZ TRANS-MASNIH KISELINA NA FIZIČKE KARAKTERISTIKE I OKSIDATIVNU STABILNOST MAZIVOG KREM PROIZVODA, 64. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 25-30 Jun, 2023, ISBN 978-86-6253-170-4 Šurlan J., Maravić N., Šereš Z., Đurišić-Mladenović N., Pajin B., Šoronja-Simović D.: Uklanjanje ibuprofena, diklofenaka i karbamazepina iz otpadnih voda primenom nanofiltracije, 10. Memorijalni naučni skup iz zaštite životne sredine "Docent dr Milena Dalmacija", Novi Sad, 30-31 Mart, 2023, ISBN 978-86-7031-623-2 Petrović J., Pajin B., Lončarević I., Šoronja-Simović D., Nikolić I., Zahorec (rođ. Zorjan) J., Doroslovac J.: Karakteristike čajnog peciva sa dodatkom sojine ljuske, 65. Proizvodnja i prerada uljarica, Herceg Novi: Tehnološki fakultet Novi Sad, 23-28 Jun, 2024, pp. 225-232, ISBN 978-86-6253-181-0 Šoronja-Simović D., Selaković A., Zahorec (rođ. Zorjan) J., Petrović J., Pajin B., Lončarević I., Šimurina O.: Lisnato pecivo obogaćeno čija semenom i vlaknima, 65. Proizvodnja i prerada uljarica, Herceg Novi: Tehnološki fakultet Novi Sad, 23-28 Jun, 2024, pp. 233-242, ISBN 978-86-6253-181-0	66	66.00
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 Pejin D., Pajin B., Dodić J., Vučurović (Vasić) V.: Primena pšenice u proizvodnji brašna, keksa i smrznutog testa, 3. Naučno-stručni skup "InterRegioSci 2008", Novi Sad: The Republic of Serbia, The Autonomous Province of Vojvodina, The Excutive Council of the AP Vojvodina, Provincial Secretariat for science and technological development, 15 April, 2008 Dokić Lj., Pajin B.: Maltodekstrini-supstituenti masti za niskoenergetske prehrambene proizvode, 13. Pekarski dani, Subotica, 16-17 April, 2008 Pajin B., Dokić Lj., Šereš Z., Šoronja-Simović D., Lončarević I., Jurić J.: Metode određivanja toplotnih i kristalizacionih osobina masti za konditorsku industriju, 14. Pekarski dani, Zrenjanin, 2009 Dokić Lj., Pajin B., Gyura J., Šereš Z., Fišteš A.: Funkcionalnost namenskih masti za pekarske i konditorske proizvode, 1. Peti naučno-stručni skup »InterRegioSci«, Novi Sad: Vlada AP Vojvodine, Pokrajinski sekretarijat za nauku i tehnološki razvoj, 28 April, 2010, pp. 69-69 Dokić Lj., Pajin B., MilašinovićŠeremešić M., Nikolić I.: Mogućnosti proizvodnje keksa sa dodatkom rezistentnog skroba, 15. Pekarski dani, Novi Sad, 14-15 April, 2010 Dokić Lj., Pajin B., Šereš Z., Fišteš A.: Textural characteristics of confectionery fat fillings, 1. InterRegioSci, Novi Sad, 2010 Dokić Lj., Pajin B., Šereš Z., Šoronja-Simović D., Gyura J., Fišteš A., Krstonošić V.: Fini pekarski proizvodi funkcionalnih karakteristika namenjeni potrošačima sa posebnim potrebama u ishrani, 6. Scientific-Technical Meeting: "InterRegioSci 2013", Novi Sad: Vlada AP Vojvodine, Pokrajinski skretarijat za nauku i tehnološki razvoj, 2013, pp. 61-61 Dokić Lj., Šoronja-Simović D., Pajin B., Šereš Z., Fišteš A.: Rheological and textural properties of dough with different functional ingredients, 7. InterRegioSci, Novi Sad: Vlada Autonomne Pokrajine Vojvodine, Pokrajinski sekretarijat za nauku i tehnološki razvoj, 8 Maj, 2014, pp. 34-34 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. 8th International Congress FLOUR-BREAD '15, 10th Croatian Congress of Cereal Technologists BRAŠNO-KRUH '15, Opatija: Faculty of food technology J.J. Strossmayer University of Osijek, 29-30 Oktobar, 2015, pp. 48-48, ISBN 1848-2554 Maravić N., Šereš Z., Kiš (Kiss) F., Šoronja-Simović D., Pajin B., Dokić Lj., Bogdanović B.: Modifikovani proces proizvodnje šećera u cilju smanjenja emisija u okolinu i utroška energenata [The modified sugar production process in order to reduce emissions to the environment and fuel consumption], 7. Symposium Chemistry and Environmental Protection, Palić: Belgrade, Serbia: Serbian Chemical Society, 9-12 Jun, 2015, pp. 314-315 Dokić Lj., Pajin B., Fišteš A., Šoronja-Simović D., Šereš Z.: Uticaj sojinog brašna i vlakna graška na kvalitet testa i keksa, 1. The eighth scientific-technical meeting: "InterRegioSci 2015", Novi Sad: Vlada Autonomne pokrajine Vojvodine, 1 Januar, 2016, pp. 17-17 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 Popović T., Stožinić M., Lončarević I., Pajin B., Zarić D., Nikolić I., Petrović J.: COMPARATIVE ANALYSIS OF MILLING TECHNOLOGIES IN DARK AND MILK COCOA TOPPING PRODUCTION FOR ICE CREAM, 1. International Conference on Science, Technology, Engineering and Economy-ICOSTEE, Segedin: University of Szeged Faculty of Engineering Mars tér 7, H-6724 Szeged, Hungary, 31 Maj, 2024, pp. 81-81, ISBN 978-963-306-986-8	21	10.50
M71	Odbranjena doktorska disertacija Odbranjena doktorska disertacija Pajin B.: Uticaj frakcija mlečne masti na reološka svojstva i kvalitet čokolade, 2005	1	6.00
M72	Odbranjen magistarski rad Odbranjen magistarski rad Pajin B.: Tehnološki kvalitet suncokreta za namensku primenu u konditorskim proizvodima, 2000	1	0.00
M81	Novo tehničko rešenje primenjeno na međunarodnom nivou Novo tehničko rešenje primenjeno na međunarodnom nivou Bulatović M., Zarić D., Rakin M., Pajin B., Lončarević I., Petrović J., Krunić T., Blaževska Z.: Mlečna čokolada obogaćena probioticima, 2021	1	12.00
M82	Novo tehničko rešenje primenjeno na nacionalnom nivou Novo tehničko rešenje primenjeno na nacionalnom nivou Šoronja-Simović D., Gyura J., Filipović N., Šereš Z., Jokić A., Pajin B., Dokić Lj., Lončarević I.: Tost hleb sa prehrambenim vlaknima šećerne repe, 2010 Šereš Z., Julianna G., Šoronja-Simović D., Pajin B., Lević Lj., Jokić A., Ikonić (Prodanić) B., Bogdanović B.: Prehrambena vlakna šećerne repe namenjena proizvodnji keksa, 2010	2	16.00
M83	Novo laboratorijsko postrojenje, novo eksperimentalno postrojenje, novi tehnološki postupak Novo laboratorijsko postrojenje, novo eksperimentalno postrojenje, novi tehnološki postupak Pajin B., Zarić D., Lončarević I., Dokić Lj., Šereš Z., Šoronja-Simović D.: Laboratorijski postupak proizvodnje čokolade u kugličnom mlinu, 2010 Šereš Z., Šaranović Ž., Gyura J., Pajin B., Tekić M., Jokić A., Šoronja-Simović D., Dokić Lj.: Laboratorijski postupak prečišćavanja otpadne vode industrije skroba mikrofiltracijom, 2010 Lončarević I., Pajin B., Petrović J., Danica Z.: Lecitin iz suncokreta i uljane repice kao emulgator u proizvodnji krem proizvoda., 2015	3	12.00
M84	Poboljšano tehničko rešenje na nacionalnom nivou Poboljšano tehničko rešenje na nacionalnom nivou Marko P., Petrović J., Pajin B., Šereš Z., Lončarević I., Danica Z., Šoronja-Simović D.: Proizvodnja mazivog krem proizvoda sa maltitolom., 2014 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	3	9.00
M85	Prototip, nova metoda, softver, standardizovan ili atestiran instrument, Prototip, nova metoda, softver, standardizovan ili atestiran instrument, Šereš Z., Ikonić (Prodanić) B., Gyura J., Jokić A., Pajin B., Šoronja-Simović D., Dokić Lj., Šaranović Ž., Zavargo Z., Lončarević I.: Povećanje efikasnosti procesa mikrofiltracije suspenzije skroba primenom statičkog mešača, 2012	1	0.00
M92	Priznat patent u Republici Srbiji Priznat patent u Republici Srbiji Torbica A., Tomić (Mihić) J., Pajin B., Petrović J., Lončarević I.: Bezglutenski tvrdi keks na bazi prosa/Gluten-free cookies based on millet. Registar patenata ZIS – Rešenje br. 60331, Beograd, Zavod za intelektualnu svojinu Republike Srbije, 2020 Torbica A., Tomić (Mihić) J., Janić Hajnal E., Pajin B., Petrović J., Lončarević I.: Bezglutenski tvrdi keks na bazi prosa sa dodatkom kakao praha/Gluten-free cookies based on millet with addition of cocoa powder. Registar patenata ZIS – Rešenje br. 60332, Beograd, Zavod za intelektualnu svojinu Republike Srbije, 2020	2	28.00