Prezime:	Pestorić
Ime:	Mladenka
APVNT broj:	1871
Organizacija:	Naučni institut za prehrambene tehnologije u Novom Sadu

Produkcija - zbirni rezultati
Oznaka	Naziv kriterijuma produkcije	Broj	Poena
		325	590.80
M13	Monografska studija/poglavlje u knjizi M11 ili rad u tematskom zborniku vodećeg međunarodnog značaja Monografska studija/poglavlje u knjizi M11 ili rad u tematskom zborniku vodećeg međunarodnog značaja Pestorić M., Filipčev B., Mišan A., Šimurina O.: Food applications of medicinal plants: The use of „Vitalplant“ herbal mixture in cereal based products (Ch. 6). U Medicinal Plants: Production, Cultivation and Uses, Series Herbs and Herbalism. Eds. A. Matthias, N. Laisné, New York, Nova Science Publishers Inc., 2017, str. 173-214, ISBN 978-1-53614-703-2 Sakač M., Jovanov P., Pestorić M., Sedej I.: Buckwheat flour as an ingredient for value-added bread, pasta and confectionery products, Buckwheat – Composition, Production and Uses, F. George (ed.), New York, Nova Science Publishers, 2018, str. 99-177, ISBN 978-1-53614-099-6	2	12.00
M21	Rad u vrhunskom međunarodnom časopisu Rad u vrhunskom međunarodnom časopisu Sedej I., Sakač M., Mandić A., Mišan A., Pestorić M., Šimurina O., Čanadanović-Brunet J.: Quality assessment of gluten-free crackers based on buckwheat flour, LWT-Food Science and Technology, 2011, Vol. 44, pp. 694-699, ISSN 0023-6438 Stokić E., Mandić A., Sakač M., Mišan A., Pestorić M., Šimurina O., Škrobot (Jambrec) D., Jovanov P., Milićević N., Milovanović I., Sedej I.: Quality of buckwheat-enriched wheat bread and its antihyperlipidemic effect in statin treated patients doi: 10.1016/j.lwt.2015.03.023, LWT-Food Science and Technology, 2015, Vol. 63, No. 1, pp. 556-561, ISSN 0023-6438 Pestorić M., Škrobot (Jambrec) D., Sakač M., Škrobot (Jambrec) D., Mišan A., Mandić A., Pestorić M.: Effect of autoclaving and cooking on phenolic compounds in buckwheat-enriched whole wheat tagliatelle, Journal of Cereal Science, 2015, Vol. 66, pp. 1-9, ISSN 0733-5210 Torbica A., Belović M., Mastilović J., Kevrešan Ž., Pestorić M., Škrobot (Jambrec) D., Dapčević Hadnađev T.: Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace, Food and Bioproducts Processing, 2016, Vol. 98, pp. 299-309, ISSN 0960-3085 Sakač M., Pestorić M., Mandić A., Mišan A., Milićević N., Škrobot (Jambrec) D., Jovanov P., Lazić V., Pezo L., Sedej I.: Shelf-life prediction of gluten-free rice-buckwheat cookies, Journal of Cereal Science, 2016, Vol. 69, pp. 336-343, ISSN 0733-5210 Šarić (rođ. Beljkaš) B., Mišan A., Mandić A., Milićević N., Pojić M., Pestorić M., Đilas S.: Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookies, Journal of Food Science and Technology - Mysore, 2016, Vol. 53, No. 2, pp. 1140-1150, ISSN 0022-1155 Pestorić M., Sakač M., Pezo L., Škrobot (Jambrec) D., Milićević N., Jovanov P., Šimurina O., Mandić A.: Physicochemical characteristics as the markers in predicting the shelf-life of glutem-free cookies, Journal of Cereal Science, 2017, Vol. 77, pp. 172-179, ISSN 0733-5210 Škrobot (Jambrec) D., Pezo L., Tomić (Mihić) J., Pestorić M., Sakač M., Mandić A.: Insights into sensory and hedonic perception of wholegrain buckwheat enriched pasta, LWT-Food Science and Technology, 2022, Vol. 153, ISSN 0023-6438 Vrgović P., Pojić M., Teslić N., Mandić A., Cvetanović Kljakić A., Pavlić B., Stupar A., Pestorić M., Škrobot (Jambrec) D., Mišan A.: Communicating Function and Co-Creating Healthy Food: Designing a Functional Food Product Together with Consumers, Foods, 2022, Vol. 11, No. 7, pp. 961-984, ISSN 2304-8158 Ilić N., Belović M., Memiši N., Pestorić M., Škrobot (Jambrec) D., Pezo L., Jevtić-Mučibabić R., Sanz Y., Brouzes J.: Rheological properties and sensory profile of yoghurt produced with novel combination of probiotic cultures, Foods, 2024, Vol. 13, pp. 3021-3021, ISSN 2304-8158 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	11	88.00
M21a	Rad u međunarodnom časopisu izuzetnih vrednosti Rad u međunarodnom časopisu izuzetnih vrednosti Pojić M., Mastilović J., Palić D., Pestorić M., Palić D., Pestorić M.: The development of near-infrared spectroscopy (NIRS) calibration for prediction of ash content in legumes on the basis of two different reference methods, Food Chemistry, 2010, Vol. 123, No. 3, pp. 800-805, ISSN 0308-8146 Filipčev B., Šimurina O., Sakač M., Sedej I., Jovanov P., Pestorić M., Bodroža-Solarov M.: Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation, Food Chemistry, 2011, Vol. 125, pp. 164-170, ISSN 0308-8146 Teslić N., Kojić (Brkljača) J., Đermanović B., Šarić Lj., Maravić N., Pestorić M., Šarić (rođ. Beljkaš) B.: Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties, Antioxidants, 2023, Vol. 12, ISSN 2076-3921	3	30.00
M22	Rad u istaknutom međunarodnom časopisu Rad u istaknutom međunarodnom časopisu Pojić M., Pestorić M.: Two analytical methods for fat content determination in brewer’s grits (Journal of the American Society of Brewing Chemists), Journal of the American Society of Brewing Chemists, 2009, Vol. 67, No. 3, pp. 1-4, ISSN 0361-0470 Pestorić M., Pojić M., Sakač M., Mastilović J., Šimurina O., Filipčev B., Živančev (Šarović) J.: Selection of optimal sensory properties for the recognition of wholemeal bread, International Journal of Food Properties, 2012, Vol. 15, No. 4, pp. 748-757, ISSN 1094-2912 Sakač M., Pestorić M., Mišan A., Milićević N., Škrobot (Jambrec) D., Jovanov P., Banjac V., Torbica A., Hadnađev M., Mandić A.: Antioxidant capacity, mineral content and sensory properties of rice-buckwheat gluten-free cookies, doi: 1017113/ftb.53.01.15.3633, Food Technology and Biotechnology, 2015, Vol. 53, pp. 38-47, ISSN 1330-9862 Pestorić M., Šimurina O., Filipčev B., Škrobot (Jambrec) D., Belović M., Mišan A., Milićević N.: Relationship of physicochemical characteristics with sensory profile of cookies enriched with medicinal herbs DOI: 10.1080/10942912.2015.1004586, International Journal of Food Properties, 2015, ISSN 1094-2912 Ilić Z., Kevrešan Ž., Mastilović J., Zorić L., Stupar A., Belović M., Pestorić M., Karanović D., Luković J.: Evaluation of mineral profile, texture, sensory and structural characteristics of old pepper landraces, Journal of Food Processing and Preservation, 2016, No. in press, ISSN 0145-8892 Ilić Z., Kevrešan Ž., Mastilović J., Zorić L., Stupar A., Belović M., Pestorić M., Karanović D., Luković (Ivezić) J.: Evaulation of mineral profile, texture, sensory and structural characteristics of old pepper landraces, Journal of Food Processing and Preservation, 2016, ISSN 0145-8892 Pestorić M., Škrobot (Jambrec) D., Žigon U., Šimurina O., Filipčev B., Belović M., Mišan A.: Sensory profile and preference mapping of cookies enriched with medicinal herbs, International Journal of Food Properties, 2017, Vol. 20, No. 2, pp. 350-361, ISSN 1094-2912 Pestorić M., Mastilović J., Pezo L., Belović M., Škrobot (Jambrec) D., Šimurina O., Filipčev B., Pojić M., Torbica A.: Prediction of commercial spaghetti quality based on sensory and physicochemical data, Journal of Food Processing and Preservation, 2019, Vol. 43, No. 11, pp. 14172-14172, ISSN 0145-8892	8	40.00
M23	Rad u međunarodnom časopisu Rad u međunarodnom časopisu Pojić M., Mastilović J., Pestorić M., Daković S.: A Comparative Study of Two Analytical Methods for Fat Content Determination in Brewer's Grits, Journal of the American Society of Brewing Chemists, 2009, Vol. 67, No. 3, pp. 166-169, ISSN 0361-0470 Cvetković B., Pezo L., Pestorić M., Filipčev B., Kevrešan Ž., Mastilović J.: Comparative study of white cabbage, traditional variety and hybrid intended for biological fermentation, Journal of Applied Botany and Food Quality, 2014, Vol. 87, pp. 286-290, ISSN 1439-040X Pestorić M., Mišan A., Šimurina O., Škrobot (Jambrec) D., Belović M., Lazarević (Gubić) J., Milićević N.: Sensory and instrumental properties of cookies enriched with „vitalplant'' , Agro Food Industry Hi-Tech, 2014, Vol. 25, No. 5, pp. 19-22, ISSN 1722-6996, UDK: Italija Pestorić M.: Sensory and instrumental properties of cookies enriched with „vitalplant“, Agro Food Industry Hi-Tech, 2014, Vol. 25, No. 5, pp. 19-22, ISSN 1722-6996 Milićević N., Sakač M., Mandić A., Psodorov Đ., Škrobot (Jambrec) D., Pestorić M., Sedej I., Dapčević Hadnađev T.: Rheological properties and mineral content of buckwheat enriched wholegrain wheat pasta, Chemical Industry & Chemical Engineering Quarterly / CI&CEQ, 2014, Vol. 20, No. 1, pp. 135-142, ISSN 1451-9372 Škrobot (Jambrec) D., Sakač M., Jovanov P., Mišan A., Pestorić M., Tomović V., Mandić A.: Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle, Chemical Industry & Chemical Engineering Quarterly / CI&CEQ, 2016, Vol. 22, No. 3, pp. 319-326, ISSN 1451-9372 Ilić Z., Šunić Lj., Milenković L., Pestorić M., Belović M., Kevrešan Ž., Mastilović J.: Nutrients content and texture changes as effect of harvest time, postharvest treatments and storage condition of carrot, Acta Scientiarum Polonorum Hortorum Cultus, 2017, Vol. 16, No. 5, pp. 63-75, ISSN 1644-0692 Sakač M., Pezo L., Jovanov P., Milićević N., Mandić A., Pestorić M., Mišan A.: Application of the SHS-GC-FID method and HPLC-DAD method in the prediction of the shelf-life of gluten-free cookies, Journal of the Serbian Chemical Society, 2017, Vol. 82, No. 12, pp. 1343-1355, ISSN 0352-5139 Filipčev B., Milićević N., Šimurina O., Sakač M., Pestorić M., Škrobot (Jambrec) D., Šarić (rođ. Beljkaš) B., Jovanov P.: Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend, Hemijska industrija, 2017, Vol. 71, pp. 61-67, ISSN 0367-598X Filipčev B., Bodroža-Solarov M., Pestorić M., Šimurina O.: Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain. doi: 10.1177/1082013216683133, Food Science and Technology International, 2017, No. 0, pp. 1-10, ISSN 1082-0132 Pestorić M., Sakač M., Pezo L., Škrobot (Jambrec) D., Nedeljković N., Jovanov P., Filipčev B., Mandić A.: Physicochemical Changes of the Gluten-Free Rice-Buckwheat Cookies during Storage – Artificial Neural Network Model, Periodica Polytechnica Chemical Engineering, 2019, ISSN 0324-5853 Pestorić M., Sakač M., Pezo L., Škrobot (Jambrec) D., Milićević N., Jovanov P., Mandić A.: Physicochemical Changes of the Gluten-Free Rice-Buckwheat Cookies during Storage–Artificial Neural Network Model, Periodica Polytechnica Chemical Engineering, 2019, Vol. 63, No. 4, pp. 609-617, ISSN 0324-5853 Milićević N., Sakač M., Šarić (rođ. Beljkaš) B., Škrobot (Jambrec) D., Filipčev B., Šimurina O., Jovanov P., Pestorić M., Marić A.: Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles, Chemical Industry & Chemical Engineering Quarterly / CI&CEQ, 2023, Vol. 29, No. 3, pp. 179-187, ISSN 1451-9372	13	39.00
M24	Rad u časopisu međunarodnog značaja verifikovanog posebnom odlukom Rad u časopisu međunarodnog značaja verifikovanog posebnom odlukom Pestorić M., Mastilović J., Kevrešan Ž., Pezo L., Belović M., Glogovac S., Škrobot (Jambrec) D., Ilić N., Takač A.: Artificial neural network model in predicting the quality of fresh tomato genotypes, Food and Feed Research, 2021, Vol. 48, No. 1, pp. 9-21, ISSN 2217-5660, UDK: 635.64:543.92]:004.032.26 Pestorić M., Tomić (Mihić) J., Mandra M., Hodžić S., Maravić N., Škrobot (Jambrec) D., Ubiparip Samek D.: Otkrivanje prevare u bagremovom medu sa područja Tuzle primenom Pivot profile tehnike, Food and Feed Research, 2024, ISSN 2217-5369 Maravić N., Hadnađev M., Dapčević Hadnađev T., Pestorić M., Tomić (Mihić) J.: Brašno i izolati proteina boba kao delimični supstituenti u hlebu od mešavine pšenice i tritikalea - tehnološka i senorska svojstva, Food and Feed Research, 2024, ISSN 2217-5369	3	9.00
M32	Predavanje po pozivu sa međunarodnog skupa štampano u izvodu Predavanje po pozivu sa međunarodnog skupa štampano u izvodu Sakač M., Jovanov P., Gadžurić S., Pojić M., Pestorić M., Šarić (rođ. Beljkaš) B., Kos (rođ. Matić) J.: Food safety in Serbia, 18. YUCORR International Conference “Cooperation Of Researches Of Different Branches In The Fields Of Corrosion, Materials Protection And Environmental Protection”, Tara, 12-15 April, 2016	1	1.50
M33	Saopštenje sa međunarodnog skupa štampano u celini Saopštenje sa međunarodnog skupa štampano u celini ***Autori: Pestorić, M., Mastilović, J., Psodorov Đ., Matković, K., Grubor, M., Pojić, M. Naziv: The determination of trading wheat quality by the application of hear infrared spetroscopy Naziv skupa: 3rd Internatioan Symposium Interdisciplinary Regioanl Research (Hungary, Romania, Yugoslavia), Proceedings, Part I - Nisu povezani autori**greska** ***Autori: Šarić, M., Psodorov, Đ., Gnip, M., Pojić, M., Šimurina, O., Pestorić, M. Naziv: Interrelation of methods for evaluation of wheat varietes quality for special purpose at recognition Naziv skupa: 3rd Internatioan Symposium Interdisciplinary Regioanl Research (Hungary, Romania, Yugoslavia), Proceedings, Part I - Nisu povezani autori**greska** ***Autori: Šarić, M., Bojat, S., Šimurina, O., Pestorić, M. Naziv: Quality of kernael, flour and bread-problems and solutions Naziv skupa: 3rd Internatioan Symposium Interdisciplinary Regioanl Research (Hungary, Romania, Yugoslavia), Proceedings, Part I - Nisu povezani autori**greska** ***Autori: Gnip, M., Psodorov, Đ., Mastilović, J., Grubor, M. Naziv: Problems in processing of bunted wheat Naziv skupa: 3rd Internatioan Symposium Interdisciplinary Regioanl Research (Hungary, Romania, Yugoslavia), Proceedings, Part I - Nisu povezani autori**greska** ***Pestorić M.: Optimization of fluid sour dough production, procedure for Yugoslavia Baking Industry, 3rd International Symposium Interdisciplinary Regional Research (Hungary, Romania, Yugoslavia), Proceedings, Part I, Novi Sad, Yugoslavia, 225-228, 1998. Autors:Mastilović, J., Popov, S., Popov-Raljić, J., Pestorić, M., Psodorov, Đ.- Nije povezan skup**greska** ***Autori: Vukobratović, R., Tešanović, D., Pestorić, M., Ćupina, B. Naziv: Quality evaluation on fairs a step forvard in milling-bakery and pasta industry Naziv skupa: XIV International congress "Cereal bread 2000", Book of proceedings - Nisu povezani autori**greska** ***Autori: Šarić, M., Pestorić, M., Gnip, M. Naziv: The possibility of the utilization of the technological potentials of domestic wheat varieties Naziv skupa: XIV International congress "Cereal bread 2000", Book of proceedings - Nisu povezani autori**greska** ***Mastilović J., Popov S., Pestorić M.: Optimization of indirect method bread production effects by varying of liquid sour dough composition XIV International Congress ''Cereal Bread 2000'', Book of proceedings, Novi Sad. Autors:Mastilović, J., Popov, S., Pestorić, M.- Nije povezan skup**greska** Pestorić M.: Kowledge and attitudes toward functional foods among consumers in Novi Sad I International Congress, "Food Technology, Quality and Safety", XVI Symposium "Cereal-Bread", Proceedings, 225-231, Novi Sad, Serbia, 2007., 4. International Congress Flour - Bread and Croatian Congress of Cereal Technologists, Opatija, 24-27 October, 2007, pp. 225-231 Pestorić M., Mastilović J., Sakač M., Pojić M., Sedej I.: Objective evaluation of spaghetti color, 4. 4th International Congress "FLOUR-BREAD '07", 6th Croation Congress of Cereal Technologists, Opatija, 24-27 October, 2007, pp. 404-410 Sakač M., Mišan A., Medić Đ., Sedej I., Pestorić M.: Chelating activities on Fe2+ of ethanolic extracts of various wheat products, 4. 4th International Congress "FLOUR-BREAD '07", 6th Croation Congress of Cereal Technologists, Opatija, 24-27 October, 2007, pp. 201-208 Sedej I., Mandić A., Sakač M., Mastilović J., Mišan A., Pestorić M.: Knowledge and attitudes toward functional foods among consumers in Novi Sad, 1. International Congress "Food technology, qality and safety", Novi Sad, 13-15 November, 2007, pp. 225-232 Pestorić M., Mastilović J., Popov-Raljić J., Sakač M., Pojić M., Sedej I.: Significance of hedonic evaluation for food producrs acceptability, 1. International Congress "Food technology, qality and safety", Novi Sad, 13-15 November, 2007, pp. 190-196 Sakač M., Mišan A., Sedej I., Medić Đ., Pestorić M.: Antioxidant activity of buckwheat flour , 5. International Congress of Food Technology, Thessaloniki, 9-11 March, 2007, pp. 792-798 ***Autori: Sakač M.B., Mišan A.Č., Sedej, I.J., Medić Đ.R., Pestorić, M.V. Naziv: Antioxidant activity of buckwheat flour Naziv skupa: 5th International Congress on Food Technology - Nisu povezani autori**greska** Pestorić M.: Objective evaluation of spaghetti color, 4th International Congress FLOUR – BREAD '07, 6th Croatian Congress of Cereal Technologists, Proceedings, Opatija, Croatia, 404-410, 2008. Autors: Pestorić, M., Mastilović, J., Sakač, M., Pojić, M., Sedej, I., 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 21-23 October, 2009, pp. 404-410 Sakač M., Mišan A., Sedej I., Pestorić M.: Chelatung activities on Fe2 of ethanol extracts of various wheat products, 4th International Congress FLOUR – BREAD '07, 6th Croatian Congress of Cereal Technologists, Proceedings, Opatija, Croatia, 201-208, 2008. Autors: Sakač, M., Mišan, A., Medić, Đ., Sedej, I., Pestorić, M., 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 21-23 October, 2009, pp. 201-208 ***Pojić M., Mastilović J., Pestorić M.: Selected rheological properties of wheat flour determined in the interlaboratory comparison Naziv skupa: I International congress - Nije povezan skup**greska** ***Pojić M., Mastilović J., Pestorić M.: The significance of interlaboratory comparisons Naziv skupa: I International congress - Nije povezan skup**greska** Pestorić M., Mastilović J., Sakač M., Pojić M., Sedej I.: Autori: Pestorić, M., Mastilović, J., Popov-Raljić, J., Sakač, M., Pojić, M., Sedej, I. Naziv: Significance of hedonic evaluation for food products acceptability Naziv skupa: I International congress, , 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija: Institut za prehrambene tehnologije u Novom Sadu, 21-23 October, 2009, pp. 191-197 ***Sakač M., Mišan A., Medić Đ., Sedej I., Pestorić M.: Autori: Sakač, M.B., Mišan, A.Č., Medić, Đ.R., Sedej I.J., Pestorić, M.V. Naziv: Chelating activities on Fe2+ of ethanolic extracts of various wheat products Naziv skupa: 4th International Congress FLOUR-BREAD '07, 6th Croatian Congress of Cereal Technologists - Nije povezan skup**greska** ***Šimurina O., Sedej I., Sakač M., Filipčev B., Pestorić M., Bodroža-Solarov M., Hadnađev M.: Cookies produced from wholegrain buckwheat flour, Proceedings of 5th International Congress Four-Bread´09, 7th Croatian Congress of Cereal Technologists, 51-54, 21th-23th October 2009, Opatija, Osijek,2010, Croatia - Nije povezan skup**greska** Šimurina O., Sedej I., Sakač M., Filipčev B., Pestorić M., Bodroža-Solarov M., Hadnađev M.: Cookies produced from wholegrain buckwheat flour, 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 21-23 October, 2009, pp. 84-91 Pestorić M., Pojić M., Sakač M., Mastilović J., Šimurina O., Filipčev B., Sedej I.: Evaluation of dark bread quality by sensory method, 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 21-23 October, 2009, pp. 532-538, ISBN 978-953-7005-21-4 Pestorić M., Pojić M., Mastilović J., Šimurina O., Živković J., Filipčev B., Živančev (Šarović) J.: Consumers' perception of traditional bread , 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 21-23 October, 2009, pp. 402-408 Pestorić M., Pojić M., Sakač M., Mastilović J., Šimurina O., Filipčev B., Sedej I.: Evaluation of dark bread quality by sensory method, 5th International Congress FLOUR – BREAD '09, 7th Croatian Congress of Cereal Technologists, Proceedings, 532-538, Opatija, Croatia, 2010. Autors:Pestorić, M., Pojić, M., Sakač, M., Mastilović, J., Šimurina, O., Filipčev, B., Sedej, I., 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 21-23 October, 2009, pp. 532-538 Sedej I., Sakač M., Mandić A., Mišan A., Pestorić M., Šimurina O., Filipčev B.: Sensory evaluation of new gluten-free buckwheat crackers, 6. 6th International Congress FLOUR-BREAD '11 8th Croatian Congress of Cereal Technologists, Opatija, 12-14 October, 2011, pp. 126-134 Pestorić M., Sakač M., Šimurina O., Filipčev B., Pojić M., Sedej I., Mišan A.: Instrumental and sensory evaluation of quality attributes of mixed buckwheat/wheat breads, 6. 6th International Congress FLOUR-BREAD '11 8th Croatian Congress of Cereal Technologists, Opatija, 12-14 October, 2011, pp. 266-273 Milićević N., Sakač M., Mandić A., Psodorov Đ., Škrobot (Jambrec) D., Pestorić M., Sedej I., Mišan A.: Mineral content of buckwheat enriched wholegrain wheat pasta, 6. Central European Congress on Food (CEFood), Novi Sad, 23-26 May, 2012, pp. 120-126, ISBN 978-86-7994-027-8 Škrobot (Jambrec) D., Mišan A., Pestorić M., Psodorov Đ., Mandić A., Sakač M., Milićević N.: Functional and sensory properties of pasta enriched with light buckwheat flour, 6. Central European Congress on Food (CEFood), Novi Sad, 23-26 May, 2012, pp. 1-6, ISBN 978-86-7994-027-8 Sedej I., Sakač M., Mandić A., Mišan A., Šimurina O., Filipčev B.: Sensory evaluation of new gluten-free buckwheat crackers, 6th International Congress FLOUR – BREAD '09, 8th Croatian Congress of Cereal Technologists, Book of Proceedings, 126-134, Opatija, Croatia, 2012, 6. International congres of flour-bread and Croatian congres of cereal technologists, Opatija: Faculty of Technology, Osijek, 12-14 October, 2011, pp. 126-134 Pestorić M., Sakač M., Šimurina O., Filipčev B., Pojić M., Sedej I., Mišan A.: Instrumental and sensory evaluation of quality attributes of mixed buckwheat/wheat breads, 6th International Congress FLOUR – BREAD '09, 8th Croatian Congress of Cereal Technologists, Proceedings, 266-273, Opatija, Croatia, 2012, 6. International congres of flour-bread and Croatian congres of cereal technologists, Opatija: Faculty of Technology, Osijek, 12-14 October, 2011, pp. 266-273 Pestorić M., Pojić M., Lazarević (Gubić) J.: Sensory evaluation of spaghetti: a proficiency test, 6th International Congress FLOUR – BREAD '09, 8th Croatian Congress of Cereal Technologists, Proceedings,320-327, Opatija, Croatia, 2012, 6. International congres of flour-bread and Croatian congres of cereal technologists, Opatija: Faculty of Food Technology, Osijek, 12-14 October, 2011, pp. 320-327 Škrobot (Jambrec) D., Mišan A., Pestorić M., Psodorov Đ., Mandić A., Sakač M., Milićević N.: Functional and sensory properties of pasta enriched with light buckwheat flour, Proceedings of 6th Central European Congress on Food, 6. Central European Congress on Food (CEFood), Novi Sad: Institute of Food Technology, 23-26 May, 2012, ISBN 978-86-7994-027-8 Pestorić M., Mišan A., Škrobot (Jambrec) D., Mandić A., Psodorov Đ., Ikonić P.: Sensory and instrumental evaluation of quality attributes of cookies enriched with medicinal plant mixture, 6. Central European Congress on Food (CEFood), Novi Sad: Institute of Food Technology, 23-26 May, 2012, pp. 1163-1169, ISBN 978-86-7994-027-8 Milićević N., Sakač M., Mandić A., Psodorov Đ., Škrobot (Jambrec) D., Pestorić M., Sedej I., Mišan A.: Mineral content of buckwheat enriched wholegrain wheat pasta, Proceedings of 6th Central European Congress on Food, CEFood 2012, 6. Central European Congress on Food (CEFood), Novi Sad: University of Novi Sad, Institute of Food Technology, 23-26 May, 2012, pp. 120-126, ISBN 978-86-7994-027-8 Belović M., Kevrešan Ž., Pestorić M., Mastilović J.: Influence of heat treatment in water on changes of tomato properties during postharvest storage at low temperature, 6. Central European Congress on Food, Novi Sad: University of Novi Sad, Institute of Food Technology, 23-26 May, 2012, pp. 695-699, ISBN 978-86-7994-027-8 Cvetković B., Pestorić M., Lazarević (Gubić) J., Novaković A., Mastilović J., Kevrešan Ž., Červenski J.: THE DYNAMICS OF THE FERMENTATION PROCESS AND SENSORIAL EVALUATION OF SAUERKRAUT, CULTIVAR FUTOŠKI AND HYBRID BRAVO-COMPARATIVE STUDY, 6. Central European Congress on Food, Novi Sad: University of Novi Sad, Institute of Food Technology, 23-26 May, 2012, pp. 1360-1364, ISBN ISBN 978-86-7994-027, UDK: COBISS.SR-ID 271466759 Pestorić M., Belović M., Mastilović J., Kevrešan Ž.: Different instrumental methods for measuring the textural characteristics of fresh carrots, 3. International congress engineering, materials and management in the processing industry, Jahorina: Tehnološki fakultet Zvornik, 4-6 April, 2013, pp. 755-763, ISBN 978-99955-81-11-4 Pestorić M., Belović M., Kevrešan Ž., Mastilović J.: The influence of different postharvest treatments on the quality of two tomato varieties after storage in semi-controlled conditions, 3. International conference Sustainable Postharvest And Food Technologies – INOPTEP 2011, Vrnjačka Banja: National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 21-26 April, 2013, pp. 146-151, ISBN 978-86-7520-267-7 Belović M., Kevrešan Ž., Mastilović J., Pestorić M.: Comparison of postharvest shelf life of tomato varieties and lines harvested at early ripening stage, 3. International conference Sustainable Postharvest And Food Technologies – INOPTEP 2011, Vrnjačka Banja: National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 21-26 April, 2013, pp. 12-17, ISBN 978-86-7520-267-7 ***Mišan A., Šarić (rođ. Beljkaš) B., Milićević N., Pestorić M., Jovanov P., Pojić M., Filipčev B., Hadnađev M., Mandić A.: Gluten-Free Cookies Enriched with Blueberry Pomace: Optimization of Baking Process , Proceedings of World Academy of Science, Engineering and Technology, 2014, Vol. 8, No. 4, pp. 195-198, ISSN 1307-6884- Nije povezan skup**greska** Belović M., Kevrešan Ž., Pestorić M., Mastilović J., Pojić M., Novaković A., Radusin T., Janić Hajnal E., Cvetković B., Ilić N.: The influence of different postharvest treatments on the sensory quality of two tomato varieties after storage, 2. II International Congress Food Technology, Quality and Safety, Novi Sad: University of Novi Sad, Institute of Food Technology, 28-30 October, 2014, pp. 463-468, ISBN 978-86-7994-043-8 Jovanov P., Milićević N., Sakač M., Šarić (rođ. Beljkaš) B., Škrobot (Jambrec) D., Pestorić M., Mandić A., Filipčev B.: The influence of fat replacer on instrumental properties of gluten-free cookies, 2. II International Congress Food Technology, Quality and Safety, Novi Sad, 28-30 October, 2014, pp. 440-445 Filipčev B., Bodroža-Solarov M., Šimurina O., Pestorić M., Škrobot (Jambrec) D.: Quality evaluation of spelt composite breads prepared with variously processed amaranth seed, 2. II International Congress Food Technology, Quality and Safety, Novi Sad: Naučni institut za prehrambene tehnologije, 28-30 October, 2014, pp. 309-314 Šimurina O., Filipčev B., Plavšić D., Ikonić P., Ikonić (Prodanić) B., Šoronja-Simović D., Pestorić M., Škrobot (Jambrec) D.: Analysis of the impact of the amount of spontaneously fermented spelt dough, baker's yeast and ascorbic acid on some characteristics of spelt sourdough bread, 2. II International Congress Food Technology, Quality and Safety, Novi Sad: Naučni institut za prehrambene tehnologije, 28-30 October, 2014, pp. 616-621 Šimurina O., Filipčev B., Dapčević Hadnađev T., Bodroža-Solarov M., Pestorić M., Demin M., Nježić Z.: Effect and optimization of cocncentration of different enzymes on the viscoelasticity of substandard wheat dough, Proceedings of the 7th International congress "FLOUR-BREAD '13", 7. 7th, International Congress Flour-bread 13, 9th Croatian Congress of cereal Technologists, Opatija, 16-18 October, 2013, ISBN 1848-2562 Pestorić M., Mišan A., Šimurina O., Škrobot (Jambrec) D., Filipčev B., Sakač M., Pojić M.: Consumer acceptance of the cookies enriched with a digestion stimulating medicinal plant mixture, 7. 7th International Congress FLOUR-BREAD’13 & 9th Croatian Congress of Cereal Technologists, Opatija, 16-18 October, 2013, pp. 171-187, ISBN 1848-2554 Škrobot (Jambrec) D., Pestorić M., Milićević N., Psodorov Đ., Plavšić D., Mišan A., Milovanović I.: Physicochemical properties of tagliatelle enriched with buckwheat flour, 7. 7th International Congress FLOUR-BREAD’13 & 9th Croatian Congress of Cereal Technologists, Opatija: Faculty of Food Technology Osijek; ICC - International association for cereal science and technology, 16-18 October, 2013, pp. 61-61, ISBN 1848-2554 Sakač M., Pestorić M., Mišan A., Mandić A., Milićević N., Škrobot (Jambrec) D., Jovanov P., Banjac V.: Antioxidant and sensory properties of rice-buckwheat gluten-free cookies, 7. 7th International Congress FLOUR-BREAD’13 & 9th Croatian Congress of Cereal Technologists, Opatija, 16-18 October, 2013, ISBN 1848-2554 Belović M., Pestorić M., Škrobot (Jambrec) D., Kevrešan Ž., Mastilović J., Janić Hajnal E., Radusin T., Novaković A., Pojić M., Cvetković B.: Sensory and physical characteristics of tomato varieties grown in Serbia, 4. Engineering, Ecology and materials in the processing industry, Jahorina: Tehnološki fakultet Zvornik, 4-6 March, 2015, pp. 483-489, ISBN 978-99955-81-18-3, UDK: 635.64 (497.11) Belović M., Pestorić M., Kevrešan Ž., Mastilović J., Torbica A., Novaković A., Ilić Z.: Sensory properties that reflect the features of fruit fresh pepper (Capsicum annuum L.), 4. 4. MEĐUNARODNA KONFERENCIJA - INOPTEP 2015, Divčibare: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, 19-24 April, 2015, pp. 12-17, ISBN 978-86-7520-333-9 Škrobot (Jambrec) D., Šimurina O., Pestorić M., Milićević N., Jovanov P., Milovanović I., Belović M.: Textural properties of dry tagliatelle, 4. 4. MEĐUNARODNA KONFERENCIJA - INOPTEP 2015, Divčibare: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, 19-24 April, 2015, pp. 76-80, ISBN 978-86-7520-333-9 Pestorić M., Belović M., Škrobot (Jambrec) D., Mastilović J., Torbica A., Kevrešan Ž., Pojić M., Dapčević Hadnađev T., Rakita S., Cvetković B.: Possibility of ketchup quality evaluation by sensory and instrumental methods, 4. Engineering, Ecology and materials in the processing industry, Jahorina: Tehnološki fakultet Zvornik, 4-6 March, 2015, pp. 490-495, ISBN 978-99955-81-18-3, UDK: 635.64:543 Belović M., Pestorić M., Škrobot (Jambrec) D., Kevrešan Ž., Mastilović J., Janić Hajnal E., Radusin T., Novaković A., Pojić M., Cvetković B.: Sensory and physical characteristics of tomato varieties grown in Serbia, 4. International Congress Engineering, Environment and Materials in Processing Industry, Jahorina: Tehnološki fakultet Zvornik, 4-6 March, 2015, pp. 483-489, UDK: 635.64 (497.11) Filipčev B., Miljanić (Krulj) J., Kojić (Brkljača) J., Šimurina O., Bodroža-Solarov M., Pestorić M.: Quality attributes of cookies enriched with betaine, 3. International Congress Food Technology, Quality and Safety, Novi Sad: Institute of Food Technology Novi Sad, 25-27 October, 2016, pp. 46-51, ISBN 978-86-7994-050-6 Belović M., Ilić N., Pestorić M., Nurgin M., Novaković A., Jevtić-Mučibabić R., Škrobot (Jambrec) D.: Evaluation of Feta type cheese quality by sensory and instrumental methods, 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. 175-179, ISBN 978-86-7994-050-6 Šimurina O., Jovanović D., Demin M., Filipčev B., Šoronja-Simović D., Ikonić (Prodanić) B., Pestorić M.: The increase of technological performance of flour for the production of bread, 3. International Congress “Food Technology, Quality and Safety” and XVII International Symposium “Feed Technology”, Novi Sad, 25-27 October, 2016, pp. 484-489 Škrobot (Jambrec) D., Mišan A., Sakač M., Mandić A., Pestorić M., Jovanov P.: The effect of whole grain buckwheat flour storage on the content of phenolic compounds, 3. International Congress “Food Technology, Quality and Safety” and XVII International Symposium “Feed Technology”, Novi Sad, 25-27 October, 2016, pp. 175-179 Tomić (Mihić) J., Škrobot (Jambrec) D., Mandić A., Pestorić M., Hadnađev M., Dapčević Hadnađev T.: Quality characteristics of pasta enriched with nonconventional flours, 7. SEVENTH INTERNATIONAL CONFERENCE SUSTAINABLE POSTHARVEST AND FOOD TECHNOLOGIES INOPTEP 2021 and XXXIII NATIONAL CONFERENCE PROCESSING AND ENERGY IN AGRICULTURE PTEP 2021, Vršac: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, Srbija, 18-23 April, 2021, pp. 48-52, ISBN 978-86-7520-531-9	60	60.00
M34	Saopštenje sa međunarodnog skupa štampano u izvodu Saopštenje sa međunarodnog skupa štampano u izvodu ***Pestorić M.: Autori:Dozet, J., Popov, S., Popov-Raljić, J., Pestorić, M. Rheology of liquid sour dough, 9th World Congress of Food Science and Technology, Budapest, Hungary, 1995.- Nije povezan skup**greska** ***Autori: Dozet, J., Popov, S., Pestorić, M. Naziv: Optimisation of liquid sour dougs production Naziv skupa: 9th World Congress of Food Science and Technology - Nisu povezani autori**greska** ***Autori: Dozet, J., Popov, S., Vukobratović, R., Pestorić, M., Bokan, J. Naziv: Application of wheat germ as row matirial for fluid sour dough production Naziv skupa: 10th International Cereal and Bread Congress - Nisu povezani autori**greska** ***Pestorić M.: Autori:Pojić, M., Mastilović, J., Pestorić, M., Kevrešan, Ž. The possibility of using certain quality parameters of wheat flour mill streams for formulation of end-use flour, 2nd Central European Meeting of Food Technologists, Biotechnologists and Nutritionists, Book of abstracts, 51, Opatija, Croatia, 2004.- Nije povezan skup**greska** ***Pestorić M.: Autori:Pojić, M., Mastilović, J., Pestorić, M., Daković, S. Comparison of the reference method and NIRS based method for determination of fat content in corn grits, World Grain Summit: Foods and Beverages, Book of abstracts, 117, San Francisco, California U.S.A., 2006.- Nije povezan skup**greska** ***Pestorić M.: Autori: Pestorić, M., Pribiš, V., Mastilović, J., Pojić, M., Sakač, M. Possibility of use of instrument MOM color 100 for objective evaluation of spaghetti color, World Grain Summit: Foods and Beverages, Book of abstracts, 177, San Francisco, California U.S.A., 2006.- Nije povezan skup**greska** ***Pestorić M.: Autoti:Sedej, I., Mišan, A., Sakač, M., Pestorić,M. Phenolic compaunds and antioxidative properties of buckwheat grain, hull and flours, 57th International Congress and Annual Meeting of the Society for Medicinal Plant and Natural Product Research, Abstract Book, 927, Geneva, Switzerland, 2006.- Nije povezan skup**greska** ***Pestorić M.: Autori: Pojić, M., Kevrešan, Ž., Mastilović, J., Pestorić, M. Assessment of the robustness of the NIRS method for its application in wheat quality control, C&E Spring Meeting - Consumer Driven Cereal Innovation: Where Science meets industry, Montpellier, France, 2007. - Nije povezan skup**greska** ***Pestorić M.: Autori:Sakač, M., Sekulić, R, Gyra, J., Pestorić, M. Antioxidative properties of wheat flours, 10th European Nutrition Conference: Annals of Nutrition and Metabolism, Abstarcts, 143, Paris, France, 2007.- Nije povezan skup**greska** ***Pestorić M.: Atori: Sakač, M., Mišan, A., Sedej, I., Mastilović, J., Medić, Đ., Pestorić, M. Antioxidant activities of wheat products, 9th International Symposium Interdisciplinary Regional Research ISIRR, Abstract book, S4-P-15, Novi Sad, Serbia, 2007. - Nije povezan skup**greska** Sakač M., Mišan A., Sedej I., Mastilović J., Medić Đ., Pestorić M.: Antioxidant activities of wheat products, 9. International Symposium Interdisciplinary Regional Research - ISIRR, Novi Sad, 21-22 June, 2007 Sakač M., Sekulić R., Gyura J., Pestorić M.: Antioxidative properties of wheat flours , Annals of Nutrition and Metabolism, 2007, Vol. 51, No. S1, pp. 143-143, ISSN 0250-6807, 10. European Nutrition Conference, Pariz, 10-13 July, 2007, pp. 143-143 Mastilović J., Sakač M., Sedej I., Mišan A., Pestorić M., Šimurina O.: Development and evaluation of novel functional product from buckwheat flour, 1. European Food Congress, Ljubljana, 4-9 November, 2008 Sedej I., Mišan A., Sakač M., Mandić A., Pestorić M.: Antioxidative properties of buckwheat grain, hull and flours, Planta Madica, 2008, Vol. 74, pp. 1185-1185, ISSN 0032-0943, 7. Joint Meeting of AFERP, ASP, GA, PSE&SIF, Athens, 3-8 August, 2008, pp. 1185-1185 ***Pestorić M.: Autori: Sedej, I., Mišan, A., Sakač, M., Mandić, A., Pestorić, M. Antioxidative properties of buckweat grain, hull and flours, 7th Joint Meeting of AFERP; ASP; GA; PSE & SIE, Abstracts, 9, vol 74, 1185, Athens, Greece, 2008.- Nije povezan skup**greska** ***Pestorić M.: Autori: Pestorć, M., Mastilović, J., Šimurina, O., Tasić, T., Pojić, M., Živančev, D. Sensory evaluation of traditional bread in Vojvodina, 3rd European Conference on Sensory and Consumer Research ´A Sense oh Innovation´, Abstract Book, Hamburg, Germany, 2008.- Nije povezan skup**greska** ***Pestorić M.: Autori: Pestorić, M., Mastilović, J., Pojić, M., Šimurina, O., Šarović, J., Sakač, M., Filipčev, B. Selection of the optimum properties for sensory evaluation of dark bread, 8th Pangborn Sensory Science Symposium, Abstract Book, Florence, Italy, 2009.- Nije povezan skup**greska** ***Pestorić M.: Autori: Živković, J., Pestorić, M., Mastilović, J., Pojić, M., Šimurina, O., Filipčev, B.: Attitude of the Consumers Toward Food Product Labelling, Abstract Book, 8th Pangborn Sensory Science Symposium, Abstract Book, Florence, Italy, 2009.- Nije povezan skup**greska** Marković G., Sedej I., Mišan A., Tadić V., Mandić A., Pestorić M.: Phenolic compounds and antioxidative properties of buckwheat grain, hull and flours, Planta Madica, 2009, Vol. 75, No. 9, pp. 927-927, ISSN 0032-0943, 57. International Congress and Annual Meeting of the Society for Medicinal Plant and Natural Product Research, Geneva, 16-20 August, 2009, pp. 927-927 Pestorić M., Mastilović J., Pojić M., Šimurina O., Živančev (Šarović) J., Sakač M.: Selection of the optimum properties for sensory evaluation of dark bread, 8. Pangborn Sensory Science Symposium, Firenca, 26-30 July, 2009, pp. 136-136 ***Pestorić M.: Autori: Pestorić, M., Sakač, M., Šimurina, O., Filipčev, B., Pojić, M., Sedej, I., Mišan, A. Instrumental and sensory evaluation of quality attributes of mixed buckwheat/wheat breads, 6th International Congress FLOUR – BREAD '09, 8th Croatian Congress of Cereal Technologists, Book of Abstracts, 57, Opatija, Croatia, 2011.- Nije povezan skup**greska** ***Pestorić M.: Autori:Pestorić, M., Pojić, M., Gubić, J. Sensory evaluation of spaghetti: a proficiency test, 6th International Congress FLOUR – BREAD '09, 8th Croatian Congress of Cereal Technologists, Book of Abstracts, 71, Opatija, Croatia, 2011. - Nije povezan skup**greska** ***Pestorić M.: Autori:Nedeljković, N., Sakač, M., Psodorov, Đ., Mandić, A., Jambrec, D., Mišan, A., Sedej, I., Pestorić, M. Dough rheology of buckwheat enriched wholegrain wheat pasta, 4th International Congress on Food and Nutrition, 3rd SAFE Consortium International Congress on Food Safety, Abstract Book, 112, Instabul, Turkey, 2011.- Nije povezan skup**greska** ***Pestorić M.: Autori:Jambrec, D., Mišan, A., Sakač, M., Pestorić, M., Šimurina, O., Sedej I., Nedeljković, N., Mandić, A. Instrumental and sensory evaluation of cookies supplemented with herbal mixture and extract, 4th International Congress on Food and Nutrition, 3rd SAFE Consortium International Congress on Food Safety, Abstract Book, 112, Instabul, Turkey, 2011.- Nije povezan skup**greska** Škrobot (Jambrec) D., Mišan A., Sakač M., Pestorić M., Šimurina O., Sedej I., Milićević N., Mandić A.: Instrumental and sensory evaluation of cookies supplemented with herbal mixture and extract, 4. International Congress on Food and Nutrition, Istanbul: TUBITAK MAM Food Institute, 12-14 October, 2011, pp. 12-12 Milićević N., Sakač M., Psodorov Đ., Mandić A., Škrobot (Jambrec) D., Mišan A., Sedej I., Pestorić M.: Dough rheology of buckwheat enriched wholegrain wheat pasta, 4. International Congress on Food and Nutrition, Istanbul: TUBITAK MAM Food Institute, 12-14 October, 2011, pp. 12-12 ***Pestorić M.: Autori: Sedej, I., Sakač, M., Mandić, A., Mišan, A., Petsorić, M., Šimurina, O., Filipčev, B. Sensory evaluation of new gluten-free buckwheat crackers, 6th International Congress FLOUR – BREAD '09, 8th Croatian Congress of Cereal Technologists, Book of Abstracts, 27, Opatija, Croatia, 2011.- Nije povezan skup**greska** Pestorić M., Šimurina O., Škrobot (Jambrec) D., Belović M., Lazarević (Gubić) J., Milićević N.: Sensory and instrumental properties of cookies enriched with medical plant extract , 5. European Conference on Sensory and Consumer Research, Bern: Elsevier, 9-12 September, 2012 Škrobot (Jambrec) D., Mišan A., Pestorić M., Mandić A., Sakač M., Milićević N.: Sensory and functional properties of buckwheat enriched pasta, 5. European Conference on Sensory and Consumer Research, Bern: Elsevier, 9-12 September, 2012 ***Živković J., Pestorić M., Mastilović J., Pojić M., Šimurina O., Filipčev B.: Attitude of the Consumers Toward Food Product Labelling- Nije povezan skup**greska** Sakač M., Mišan A., Gyura J., Šereš Z., Mandić A., Sedej I., Pestorić M.: Physico-chemical characteristics of sugar beet additives for bread and cookies production, 1. International Conference on Food Digestion, Ćezena, 19-21 March, 2012, pp. 68-68 Sakač M., Pestorić M., Mišan A., Mandić A., Milićević N., Škrobot (Jambrec) D., Jovanov P., Banjac V.: Antioxidant and sensory properties of rice-buckwheat gluten-free cookies, 7. 7th International Congress FLOUR-BREAD’13 & 9th Croatian Congress of Cereal Technologists, Opatija, 16-18 October, 2013, pp. 86-86 Pestorić M., Mišan A., Šimurina O., Filipčev B., Sakač M., Pojić M.: Consumer acceptance of the cookies enriched with a digestion stimulating medicinal plant mixture, 7. 7th International Congress FLOUR-BREAD’13 & 9th Croatian Congress of Cereal Technologists, Opatija, 16-18 October, 2013, pp. 70-70 Škrobot (Jambrec) D., Pestorić M., Sakač M., Milićević N., Hadnađev M., Filipčev B., Šimurina O.: Sensory and instrumental properties of novel gluten-free products, 3. International conference Sustainable Postharvest And Food Technologies – INOPTEP 2011, Vrnjačka Banja, 21-26 April, 2013 Milićević N., Sakač M., Mandić A., Mišan A., Jovanov P., Škrobot (Jambrec) D., Banjac V., Šarić (rođ. Beljkaš) B., Pestorić M.: Challenges in creating gluten-free cookies, 3. International conference Sustainable Postharvest And Food Technologies – INOPTEP 2011, Vrnjačka Banja, 21-26 April, 2013 Mandić A., Sakač M., Mišan A., Pestorić M., Psodorov Đ., Sedej I., Milovanović I., Šarić (rođ. Beljkaš) B., Jovanov P., Škrobot (Jambrec) D., Milićević N., Šarić Lj., Plavšić D., Filipović J., Kos (rođ. Matić) J., Ilić N.: Rice-buckwheat gluten-free cookies: an example for development of functional bakery product, 6. Alumni Meeting of International Summer Schools Novi Sad, Novi Sad, 6-8 September, 2013 Pestorić M., Škrobot (Jambrec) D., Sakač M., Šimurina O., Filipčev B., Milićević N., Mandić A.: First insight into consumers acceptance of the cookies enriched with a digestion stimulating medicinal plants, 3. International Conference on Food Digestion, Wageningen, 11-13 March, 2014 Škrobot (Jambrec) D., Jovanov P., Milićević N., Milovanović I., Šimurina O., Pestorić M., Mišan A., Sakač M., Mandić A., Šarić (rođ. Beljkaš) B.: Characterization of bread enriched with wholegrain buckwheat flour, 3. International Conference on Food Digestion, Wageningen, 11-13 March, 2014 Sakač M., Pestorić M., Mišan A., Mandić A., Milićević N., Škrobot (Jambrec) D., Jovanov P., Šarić (rođ. Beljkaš) B.: Characterization of rice-buckwheat gluten-free cookies – antioxidant capacity, sensory properties and shelf-life, 3. International Conference on Food Digestion, Wageningen, 11-13 March, 2014 Pestorić M., Belović M., Kevrešan Ž., Mastilović J., Pojić M., Novaković A., Radusin T., Janić Hajnal E., Ilić N.: The sensory quality of differently treated tomato varieties after storage. 6th European Conference on Sensory and Consumer Research: Eurosense 2014: A Sense of life, Conference Abstracts, September, Copenhagen, Denmark, 2014., 6. 6th European Conference on Sensory and Consumer Research, Kopenhagen, 7-10 September, 2014 Pestorić M., Šimurina O., Škrobot (Jambrec) D., Filipčev B., Mišan A., Belović M., Milićević N.: Sensory and instrumental approaches to evaluate the quality of cookies enriched with medicinal herbs. 6th European Conference on Sensory and Consumer Research: Eurosense 2014: A Sense of life, Conference Abstracts, September, Copenhagen, Denmark, 2014., 6. 6th European Conference on Sensory and Consumer Research, Kopenhagen, 7-10 September, 2014 Škrobot (Jambrec) D., Pestorić M., Psodorov Đ., Sakač M., Milićević N., Šarić (rođ. Beljkaš) B.: Comparison of textural properties of different pasta types, 2. II International Congress Food Technology, Quality and Safety, Novi Sad, 28-30 October, 2014 Šarić (rođ. Beljkaš) B., Škrobot (Jambrec) D., Milićević N., Mišan A., Pestorić M., Kos (rođ. Matić) J., Mandić A.: Sensory profiling of gluten-free cookies enriched with Fagopyri herba, 6. 6th European Conference on Sensory and Consumer Research, Kopenhagen, 7-10 September, 2014, pp. 186-186 Škrobot (Jambrec) D., Pestorić M., Sakač M., Mandić A., Mišan A., Milićević N., Jovanov P.: Hedonic perceptions of buckwheat bread: Comparison between regular and not regular consumers of special types of bread, 6. 6th European Conference on Sensory and Consumer Research, Kopenhagen, 7-10 September, 2014, pp. 185-185 Šimurina O., Filipčev B., Bodroža-Solarov M., Miljanić (Krulj) J., Psodorov Đ., Plavšić D., Jevtić-Mučibabić R., Grbić J., Šoronja-Simović D., Pestorić M., Škrobot (Jambrec) D.: Analysis of the impact of the amount of spontaneously fermented spelt dough, baker´s yeast and ascorbic acid on some spelt bread characteristics, 2. II International Congress Food Technology, Quality and Safety, Novi Sad, 28-30 October, 2014, pp. 64-64, ISBN 978-86-7994-041-4 Šimurina O., Filipčev B., Belić Z., Škrobot (Jambrec) D., Miljanić (Krulj) J., Kojić (Brkljača) J., Pestorić M.: Influence of plant protein on dought properties and quality of wholemeal spelt bread, 8th International Congress "Flour-Bread '15" & 10th Croatian Congress of Cereal Technologists, 29-30.10.2015., 8. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 29-30 October, 2015, pp. 39-39, ISBN 1848-2554 Šimurina O., Filipčev B., Jevtić-Mučibabić R., Kojić (Brkljača) J., Škrobot (Jambrec) D., Miljanić (Krulj) J., Pestorić M.: Characteristics of wholegrain spelt bread the enriched with proteins of plant origin, 4. 4. MEĐUNARODNA KONFERENCIJA - INOPTEP 2015, Divčibare: National Society of Processing and Energy in Agriculture, Novi Sad and Faculty of Agriculture, University of Novi Sad, 19-24 April, 2015, pp. 416-416 Mandić A., Sakač M., Mišan A., Pestorić M., Šarić (rođ. Beljkaš) B., Škrobot (Jambrec) D., Milićević N., Milovanović I., Plavšić D., Šarić Lj.: Cereal based products designed for people with metabolic disorders, 12. European Nutrition Conference, Berlin, 20-23 October, 2015, pp. 406-407 Sakač M., Mandić A., Mišan A., Pestorić M., Šimurina O., Škrobot (Jambrec) D., Jovanov P., Milićević N., Milovanović I.: Characterization and health benefits of buckwheat-enriched wheat bread, 12. European Nutrition Conference, Berlin, 20-23 October, 2015, pp. 407-407 Škrobot (Jambrec) D., Pestorić M., Šimurina O., Filipčev B., Milićević N., Sakač M., Mandić A.: Predicting the texture of cooked pasta based on mechanical properties of dried pasta, 8. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 29-30 October, 2015, pp. 44-44 Belić Z., Šimurina O., Škrobot (Jambrec) D., Filipčev B., Pestorić M.: The effect of different types of soy flour in texture and sensory characteristics of wheat bread increased nutritional value, 8. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 29-30 October, 2015, pp. 56-56 Milićević N., Sakač M., Stokić E., Pestorić M., Mandić A., Mišan A., Škrobot (Jambrec) D., Šimurina O., Jovanov P.: Characterization of buckwheat-enriched wheat bread and its health benefits, 8. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 29-30 October, 2015, pp. 63-63 Milićević N., Sakač M., Pestorić M., Škrobot (Jambrec) D., Filipčev B., Mišan A., Mandić A., Šarić (rođ. Beljkaš) B., Jovanov P.: Soybean bran as a potent fat replacer in gluten-free cookie formulation, 4. 4th International Conference on Food Digestion, Napulj, 17-19 March, 2015 Škrobot (Jambrec) D., Sakač M., Jovanov P., Mandić A., Pestorić M., Milićević N., Šarić (rođ. Beljkaš) B.: The estimation of mineral bioavailability of buckwheat enriched whole wheat pasta by using molar ratios, 4. 4th International Conference on Food Digestion, Napulj, 17-19 March, 2015 Belović M., Torbica A., Mastilović J., Dapčević Hadnađev T., Škrobot (Jambrec) D., Pestorić M., Kevrešan Ž.: Change of physicochemical properties during tomato processing into juice and high fibre ketchup made from tomato pomace, 18. EUROFOODCHEM XVIII, Madrid, 13-16 October, 2015, pp. 127-127 Škrobot (Jambrec) D., Pestorić M., Stupar A., Belović M., Milovanović I., Šarić (rođ. Beljkaš) B., Mandić A.: Hedonic perceptions of functional pasta: comparison between regular and irregular consumers of functional pasta, T5-P-21, 1. The International Bioscience Conference and the 6th International PSU – UNS Bioscience Conference IBSC 2016, Novi Sad: University of Novi Sad, Faculty of Science, 19-21 September, 2016, ISBN 978-86-7031-363-7 Škrobot (Jambrec) D., Sakač M., Mišan A., Mandić A., Pestorić M., Jovanov P.: Identification and quantification of phenolic compounds in whole grain buckwheat enriched pasta, 23. Young Investigators’ Seminar on Analytical Chemistry, YISAC2016, Novi Sad, 28-1 June, 2016, pp. 38-38, ISBN 978-86-80092-24-9 Jovanov P., Sakač M., Mandić A., Gadžurić S., Pestorić M., Škrobot (Jambrec) D., Marić A., Milićević N.: High-performance liquid chromatographic determination of 5-hydroxymethyl-2-furaldehyde in honey, 3. International Congress “Food Technology, Quality and Safety” and XVII International Symposium “Feed Technology”, Novi Sad, 25-27 October, 2016, pp. 223-223 Sakač M., Pestorić M., Mišan A., Milićević N., Škrobot (Jambrec) D., Jovanov P., Mandić A.: Functional and sensory profile of gluten-free cookies, 3. International Congress “Food Technology, Quality and Safety” and XVII International Symposium “Feed Technology”, Novi Sad, 25-27 October, 2016, pp. 216-216 Sakač M., Mandić A., Pestorić M., Mišan A., Milićević N., Škrobot (Jambrec) D., Jovanov P.: Shelf-life of gluten-free rice-buckwheat cookies, 3. International Congress “Food Technology, Quality and Safety” and XVII International Symposium “Feed Technology”, Novi Sad, 25-27 October, 2016, pp. 217-217 Škrobot (Jambrec) D., Mišan A., Sakač M., Mandić A., Pestorić M., Jovanov P.: The effect of whole grain buckwheat flour storage on the content of phenolic compounds , 3. International Congress “Food Technology, Quality and Safety” and XVII International Symposium “Feed Technology”, Novi Sad, 25-27 October, 2016, pp. 198-198, ISBN 978-86-7994-050-6 Mandić A., Šarić (rođ. Beljkaš) B., Mišan A., Milićević N., Šimurina O., Pestorić M., Jovanov P., Sakač M., Šarić Lj., Kos (rođ. Matić) J.: Gluten-free cookie formulation with blueberry pomace , 8. Central European Congress on Food (CEFood), Kijev, 23-26 May, 2016, pp. 209-209, ISBN 978-966-612-181-6 Ilić Z., Kevrešan Ž., Mastilović J., Zorić L., Stupar A., Belović M., Pestorić M., Karanović D., Luković (Ivezić) J.: Characterisation and evaluation of pepper landraces as ethnobiological heritage from south Serbia , 9. International symposium for agriculture and food ISAF, Ohrid: Sv Cyril and Methodius University of Skopje, FAculty of Agricultural Science and Food Skopje, 18-20 October, 2017, pp. 414-414 Pestorić M., Sakač M., Pezo L., Škrobot (Jambrec) D., Milićević N., Jovanov P., Šimurina O., Filipčev B.: Shelf-life prediction of gluten-free rice-buckwheat cookies by physicochemical characteristics,, 9. The 9th International Congress "Flour-Bread '17" and the 11th Croatian Congress of Cereal Technologists "Brašno-Kruh '17", Opatija, 25-27 October, 2017, pp. 25-27 Sakač M., Jovanov P., Milićević N., Mandić A., Pezo L., Pestorić M.: Volatile aldehydes and malondialdehyde determination in shelf-life prediction of gluten-free cookie, 9. The 9th International Congress "Flour-Bread '17" and the 11th Croatian Congress of Cereal Technologists "Brašno-Kruh '17", Opatija, 25-27 October, 2017, pp. 72-72 Mastilović J., Bajić (Jakšić) A., Pestorić M., Ubiparip Samek D., Kevrešan Ž., Gledić A., Cvetković B., Stupar A.: Resolving of consumers' preference challenges in development of gelatinized plum product with functional properties, 8. European Conference on Sensory and Consumer Research, Verona, 2-5 September, 2018 Belović M., Pestorić M., Memiši N., Ilić N., Sanz Y., Brouzes J.: Sensory and rheological properties of novel probiotic yogurt, 5. International ISEKI_Food Conference “The Food System Approach: New Challenges for Education, Research and Industry”, Stuttgart: ISEKI-Food Association, 3-5 July, 2018, pp. 285-285, ISBN 978-3-900932-57-2 Belović M., Pestorić M., Ilić N., Memiši N., Novaković A., Jevtić-Mučibabić R., Škrobot (Jambrec) D.: Combined sensory-instrumental methodology for soft white brined cheese quality evaluation, 8. European Conference on Sensory and Consumer Research, Verona: Elsevier BV, 2-5 September, 2018 Pestorić M., Mastilović J., Kevrešan Ž., Pezo L., Belović M., Glogovac S., Ilić N.: A combined quality assessment of fresh tomato genotypes, 8. European Conference on Sensory and Consumer Research, Verona: Elsevier BV, 2-5 September, 2018 Pestorić M., Sakač M., Pezo L., Mišan A., Milićević N., Škrobot (Jambrec) D., Jovanov P., Lazić V., Sedej I., Mandić A.: Evaluating the effect of storage conditions on the shelf life of gluten-free rice-buckwheat cookies, 8. European Conference on Sensory and Consumer Research, Verona, 2-5 September, 2018 ***Pestorić M., Pezo L., Škrobot (Jambrec) D., Kovač R., Ubiparip Samek D.: Relating sensory and physicochemical data of commercial spaghetti- Nije povezan skup**greska** Škrobot (Jambrec) D., Maravić N., Tomić (Mihić) J., Pestorić M., Šimurina O.: Technological and nutritional quality of high protein gluten-free pasta , 8. The International Bioscience Conference (IBSC), Novi Sad, 25-26 November, 2021, pp. 234-235 Tomić (Mihić) J., Škrobot (Jambrec) D., Dapčević Hadnađev T., Maravić N., Hadnađev M., Pestorić M.: Effect of rice protein concentrate addition on the properties of gluten-free sponge cake, 11. XI INTERNATIONAL CONFERENCE ON SOCIAL AND TECHNOLOGICAL DEVELOPMENT – STED 2022, Trebinje, 2-5 June, 2022 Pestorić M., Pojić M., Pezo L., Mastilović J., Mišan A., Ubiparip Samek D., Mandić A., Tomić (Mihić) J.: Quality characteristics and consumer acceptability of bread with reduced salt. , 11. XI INTERNATIONAL CONFERENCE ON SOCIAL AND TECHNOLOGICAL DEVELOPMENT – STED 2022, Trebinje: Univerzitet za poslovni inženjering i menadžment, Banja Luka, 2-5 June, 2022, ISBN ISSN 2637-3298 Mandra M., Alihodžić D., Sejranić K., Hodžić S., Pestorić M., Škrobot (Jambrec) D., Tomić (Mihić) J.: CHALLENGES AND OPPORTUNITIES IN HALAL CHICKEN MEAT PRODUCTION, 1. Congress of Halal Quality, Sarajevo, 18-19 May, 2023, pp. 47-48 Maravić N., Hadnađev M., Dapčević Hadnađev T., Pestorić M., Tomić (Mihić) J.: Faba bean flour and protein isolate as partial substitutes in wheat-triticale bread: a technological and sensory properties, 5. International Congress Food Technology, Quality and Safety, Novi Sad, 16-18 October, 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 Škrobot (Jambrec) D., Tomić (Mihić) J., Dapčević Hadnađev T., Maravić N., Jovanov P., Pestorić M., Hadnađev M.: Sensory profile of wholegrain wheat sourdough starter odour, 5. International Congress Food Technology, Quality and Safety, Novi Sad, 16-18 October, 2024 Bukonja (Jaćimović) S., Pestorić M., Tomić (Mihić) J., Maravić N., Ubiparip Samek D., Kiprovski B., Pantelić N.: Unveiling sensory insights into gluten-free cookies with sorghum flour, 5. International Congress Food Technology, Quality and Safety, Novi Sad, 16-18 October, 2024 Županjac M., Ikonić P., Šojić B., Pestorić M., Šarić (rođ. Beljkaš) B., Đermanović B., Maravić N.: A sensory perspective on sunflower oleogel and basil essential oil in liver pâté formulations, 5. International Congress Food Technology, Quality and Safety, Novi Sad, 16-18 October, 2024 Pestorić M., Ubiparip Samek D., Maravić N., Živadinović T., Milutinović M., Mićović J., Novaković A.: Approaching the sensory attributes of Arilje raspberries with protected designation of origin, 5. International Congress Food Technology, Quality and Safety, Novi Sad, 16-18 October, 2024 Pestorić M., Tomić (Mihić) J., Mandić A., Ubiparip Samek D., Županjac M., Pojić M., Maravić N.: Consumer acceptance of CROPDIVA spreads compared to commercial samples, 5. International Congress Food Technology, Quality and Safety, Novi Sad, 16-18 October, 2024 Pestorić M., Ubiparip Samek D., Maravić N., Peulić T., Ikonić P., Županjac M., Delić J.: Sensory analysis of frozen raspberry varieties, 5. International Congress Food Technology, Quality and Safety, Novi Sad, 16-18 October, 2024 Đerić N., Ubiparip Samek D., Maravić N., Matić M., Pestorić M., Mandić A.: Exploring consumer perceptions and acceptance of sprouts and industrial hemp products in Serbia: an online survey, 5. International Congress Food Technology, Quality and Safety, Novi Sad, 16-18 October, 2024 Mandra M., Pestorić M., Sinanović A., Flanjak I., Hodžić S., Tomić (Mihić) J., Škrobot (Jambrec) D.: Sensory properties of emulsified chicken sausages with fat substitution during storage, 5. International Congress "Food Technology, Quality and Safety – FoodTech 2024", Novi Sad, 16-18 October, 2024, pp. 281-281 Hodžić S., Mandra M., Magoda A., Članjak-Kudra E., Tomić (Mihić) J., Hadnađev M., Pestorić M.: Detection of adulteration in acacia honey using consumer-based sensory profiling, 5. International Congress "Food Technology, Quality and Safety – FoodTech 2024", Novi Sad, 16-18 October, 2024, pp. 286-286 Ubiparip Samek D., Pestorić M., Mandić A., Tomić (Mihić) J., Dapčević Hadnađev T., Pojić M.: The role of young consumers in shaping attitudes toward underutilized crops: insights from focus group research, 5. International Congress "Food Technology, Quality and Safety – FoodTech 2024", Novi Sad, 16-18 October, 2024, pp. 313-313 Ubiparip Samek D., Kovač R., Matić M., Đerić N., Bajić (Jakšić) A., Županjac M., Pestorić M.: Blueprint for fins open innovation roadmap: Co-creation framework as a tool for new food product development, 5. International Congress "Food Technology, Quality and Safety – FoodTech 2024", Novi Sad: University of Novi Sad; Institute of Food Technology, 16-18 October, 2024, pp. 306-306, ISBN 978-86-7994-063-6, UDK: 663/664:658.562(048.3); 614.31(048.3) Županjac M., Ubiparip Samek D., Pojić M., Ikonić P., Pestorić M., Kovač R.: Co-creation of spreads from alternative ingredients: a collaborative approach involving industry, consumers and academia, 1. International Congress "Food Technology, Quality and Safety – FoodTech 2024", Novi Sad: Institute of Food Technology in Novi Sad, 15 October, 2024, ISBN 978-86-7994-063-6 Mandra M., Hodžić S., Alihodžić D., Sejranić K., Sinanović A., Tomić (Mihić) J., Pestorić M.: Balkan halal food market: Challenges and opportunities for economy of Serbia, 2. The European Halal Congress, Sarajevo: Islamic Comunity in Bosnia and Herzegovina, Agency for Halal Quality Certification, 28-29 May, 2024, pp. 22-23, ISBN 2831-1493	90	45.00
M42	Monografija nacionalnog značaja, monografsko izdanje građe, prevod izvornog teksta Monografija nacionalnog značaja, monografsko izdanje građe, prevod izvornog teksta Pestorić M.: Određivanje i definisanje boje prehrambenih proizvoda, Novi Sad, Naučni institut za prehrambene tehnologije u Novom Sadu, 2016, str. 1-129, ISBN 978-86-7994-047-6	1	5.00
M51	Rad u vodećem časopisu nacionalnog značaja Rad u vodećem časopisu nacionalnog značaja Sakač M., Filipović J., Ristić M., Pestorić M.: Antioksidativni potencijal proizvoda dobijenih od pšenice, Zbornik radova Instituta za ratarstvo i povrtarstvo, 2007, Vol. 44, No. 1, pp. 495-500, ISSN 0351-4781 Mastilović J., Pestorić M., Sakač M., Pojić M., Savković T.: Savremeni pristup vrednovanja senzorskih svojstava prehrambenih proizvoda na tržištu, Economic Themes, 2007, Vol. 1, pp. 71-79, ISSN 0353-8648 Pestorić M.: Tržišni potencijal špageta s aspkekta senzorske ocene vizuelnih svojstava, Economic Themes, 2007, Vol. 1, pp. 109-119, ISSN 0353-8648 Škrobot (Jambrec) D., Pestorić M., Sakač M., Milićević N., Hadnađev M., Filipčev B., Šimurina O.: Sensory and instrumental properties of novel gluten-free products, Journal on Processing and Energy in Agriculture, 2013, Vol. 17, No. 2, pp. 86-88, ISSN 1821-4487 Milićević N., Sakač M., Mandić A., Mišan A., Jovanov P., Škrobot (Jambrec) D., Banjac V., Šarić (rođ. Beljkaš) B., Pestorić M.: Antioxidant properties of buckwheat enriched gluten-free cookies, Journal on Processing and Energy in Agriculture, 2013, Vol. 17, No. 2, pp. 93-96, ISSN 1821-4487 Mišan A., Šarić (rođ. Beljkaš) B., Milićević N., Pestorić M., Jovanov P., Pojić M., Filipčev B., Hadnađev M., Mandić A.: Gluten-Free Cookies Enriched with Blueberry Pomace: Optimization of Baking Process, Proceedings of World Academy of Science, Engineering and Technology, 2014, Vol. 8, No. 4, pp. 195-198, ISSN 1307-6884 Cvetković B., Pezo L., Mandić A., Novaković A., Pestorić M., Kevrešan Ž., Mastilović J.: Chemometric approach to optimization of white cabbage fermentation, Journal on Processing and Energy in Agriculture, 2014, Vol. 18, No. 2, pp. 88-90, ISSN 1821-4487, UDK: 005.591.1 Šarić (rođ. Beljkaš) B., Milićević N., Šimurina O., Pestorić M., Kos (rođ. Matić) J., Mandić A., Sakač M., Šarić Lj., Psodorov Đ., Mišan A.: The influence of baking time and temperature on characteristics of gluten free cookies enriched with blueberry pomace, Food and Feed Research, 2014, Vol. 41, No. 1, ISSN 2217-5660 Belović M., Pestorić M., Mastilović J., Kevrešan Ž., Ilić Z., Šunić Lj.: Instrumental measuring of the hardness of fresh and cooked parsnip (Pastinaca sativa), Food and Feed Research, 2014, Vol. 41, No. 1, pp. 55-62, ISSN 2217-5660, UDK: 633.44.681:66.012.1:539.53 Belović M., Pestorić M., Mastilović J., Kevrešan Ž.: Changes in carrot texture during cooking, Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP, 2014, Vol. 18, No. 1, pp. 36-39, ISSN 1450-5029 Mišan A., Šarić (rođ. Beljkaš) B., Milićević N., Pestorić M., Jovanov P., Pojić M., Tomić (Mihić) J., Filipčev B., Hadnađev M., Mandić A.: Gluten-free cookies enriched with blueberry pomace: optimisation of baking process, Proceedings of World Academy of Science, Engineering and Technology, 2015, Vol. 8, No. 4, pp. 195-198, ISSN 1307-6884 Pestorić M., Belović M., Kevrešan Ž., Mastilović J., Torbica A., Novaković A., Ilić Z.: Contribution of attributes in defining the sensory profile of fresh pepper fruit (Capsicum annuum L.), Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP, 2015, Vol. 19, No. 1, pp. 44-47, ISSN 1450-5029, UDK: 631.55/56:620.92 Pestorić M., Pojić M., Filipčev B., Šimurina O., Torbica A., Janić Hajnal E.: Sensory differentiation of commercially produced spaghetti, Food and Feed Research, 2015, Vol. 2, No. 42, pp. 109-118, ISSN 2217-5660 Sakač M., Mišan A., Pestorić M., Šimurina O., Milićević N., Škrobot (Jambrec) D., Jovanov P., Milovanović I., Šarić (rođ. Beljkaš) B., Mandić A.: Buckwheat-enriched wheat bread – national market placement possibilities, Food and Feed Research, 2015, Vol. 42, No. 2, pp. 119-128, ISSN 2217-5660 Škrobot (Jambrec) D., Šimurina O., Pestorić M., Milićević N., Sakač M., Šarić (rođ. Beljkaš) B., Mandić A.: Feasibility of using different attachements for measuring textural properties of dry tagliatelle shaped pasta, Journal on Processing and Energy in Agriculture, 2015, Vol. 19, No. 1, pp. 31-33, ISSN 1821-4487, UDK: 664.69 Šimurina O., Kojić (Brkljača) J., Miljanić (Krulj) J., Škrobot (Jambrec) D., Filipčev B., Jevtić-Mučibabić R., Pestorić M.: Properties of wholemeal spelt dough and bread enriched with plant proteins, Journal on Processing and Energy in Agriculture, 2015, Vol. 19, No. 5, pp. 236-240, ISSN 1821-4487, UDK: 631.55/56:620.92 Belović M., Kevrešan Ž., Pestorić M., Mastilović J.: The influence of hot air treatment and UV irradiation on the quality of two tomato varieties after storage, Food Packaging and Shelf Life, 2015, Vol. 5, pp. 63-67, ISSN 2214-2894 Šimurina O., Filipčev B., Belić Z., Škrobot (Jambrec) D., Miljanić (Krulj) J., Kojić (Brkljača) J., Pestorić M.: The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread, Croatian Journal of Food Science and Technology, 2016, Vol. 8, No. 2, pp. 107-111, ISSN 1847-3466 Zoran I., Ljubomir Š., Mastilović J., Kevrešan Ž., Pestorić M., Belović M., Magazin N.: Quality of root vegetables during prolonged storage, Agriculturae Conspectus Scientificus, 2016, Vol. 2, No. 81, pp. 115-122, ISSN 1331-7768 Škrobot (Jambrec) D., Mišan A., Sakač M., Mandić A., Pestorić M., Belović M.: Preliminary results of the effect of storage on functional properties of buckwheat, Journal on Processing and Energy in Agriculture, 2017, Vol. 21, No. 4, pp. 201-203, ISSN 1821-4487, UDK: 656.073.27	20	41.00
M52	Rad u časopisu nacionalnog značaja Rad u časopisu nacionalnog značaja Šarić M., Gnip M., Šimurina O., Pestorić M., Psodorov Đ., Pojić M.: Međuzavisnost parametara tehnološkog kvaliteta pšenice, Žito-hleb, 2000, Vol. 27, No. 3, pp. 78-85, ISSN 0351-0999 Filipčev B., Sakač M., Šarić (rođ. Beljkaš) B., Pestorić M., Šimurina O., Psodorov Đ.: Nutritional quality of dark bread on the domestic market , Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP, 2009, Vol. 13, No. 2, pp. 117-120, ISSN 1450-5029, UDK: 664.66:111.4 Šimurina O., Sedej I., Sakač M., Hadnađev M., Filipčev B., Pestorić M.: Buckweat in the wholegrain cracker production, PTEP – Časopis za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2009, Vol. 13, No. 2, pp. 153-156 Škrobot (Jambrec) D., Pestorić M., Psodorov Đ., Sakač M., Milićević N., Mandić A., Sedej I.: Instrumental and sensory properties of buckwheat flour pasta, Food and Feed Research, 2011, Vol. 38, No. 2, pp. 45-50, ISSN 2217-5660, UDK: 664.69:664.641.2:543.92 Belović M., Pestorić M., Mastilović J., Kevrešan Ž.: Identification and selection of the descriptors for establishing a sensory profile of tomato by a multidimensional approach, Food and Feed Research, 2012, Vol. 39, No. 1, pp. 33-39, ISSN 2217-5660, UDK: 635.64:543.92 Pestorić M.: Development and evaluation of sensory and instruemental methods for assessment textural and properties of pasta, Food and Feed Research, 2012, Vol. 39, No. 1, pp. 51-55, ISSN 2217-5660 Pestorić M.: Development and evaluation of sensory and instruemental methods for assessment textural and properties of pasta, Food and Feed Research, 2012, Vol. 39, No. 1, pp. 51-55, ISSN 2217-5660 Pestorić M.: Development and evaluation of sensory and instruemental methods for assessment textural and properties of pasta, Food and Feed Research, 2012, Vol. 39, No. 1, pp. 51-55, ISSN 2217-5660 Škrobot (Jambrec) D., Pestorić M., Sakač M., Mišan A., Milićević N., Jovanov P., Mandić A.: Sensory and instrumental properties of bread with added wholegrain buckwheat flour, Hrana i ishrana, 2014, Vol. 54, No. 2, pp. 52-56, ISSN 0018-6872	9	14.00
M53	Rad u naučnom časopisu Rad u naučnom časopisu Pestorić M.: Međuzavisnost parametara tehnološkog kvaliteta pšenice Autori:Šarić, M., Gnip, M., Šimurina, O., Pestorić, M., Psodorov, Đ., Pojić, M., Žito-hleb, 2000, Vol. 27, No. 3, pp. 78-85, ISSN 0351-0999 Pojić M., Mastilović J., Pestorić M.: Bliska infracrvena spektroskopija u kontroli kvaliteta žita i proizvoda na bazi žita – I deo, Žito-hleb, 2002, Vol. 29, No. 5-6, pp. 193-204, ISSN 0351-0999 Pestorić M.: Bliska infracrvena spektroskopija u kontroli kvaliteta žita i proizvoda na bazi žita – II deo, Žito-hleb, 2002, Vol. 30, No. 1, pp. 1-8, ISSN 0351-0999 Pojić M., Pestorić M., Mastilović J.: Značaj laboratorijskog mlevenja za ocenu mlevnih karakteristika pšenice roda 2003. godine, Žito-hleb, 2003, Vol. 31, No. 3, pp. 89-96, ISSN 0351-0999 Šimurina O., Psodorov Đ., Filipčev B., Pestorić M.: Prilog rešavanju problema pecivnih svojstava brašna od pšenice roda 2004. godine, Žito-hleb, 2004, Vol. 31, No. 6, pp. 265-273, ISSN 0351-0999 Pestorić M., Pojić M., Mastilović J.: Primena instrumentalnih metoda u određivanju nekih teksturnih svojstava svežine hleba, Žito-hleb, 2007, Vol. 32, No. 4-5, pp. 167-179, ISSN 0351-0999 Pestorić M., Mastilović J., Sakač M., Pojić M., Sedej I.: Primena linearne multiple regresione analize u vrednovanju vizuelnih svojstava testenine, Žito-hleb, 2007, Vol. 34, No. 1-2, pp. 29-37, ISSN 0351-0999 Živković J., Mastilović J., Pestorić M., Radusin T.: Vrednovanje stavova i zadovoljstva potrošača hleba kao masovnog proizvoda, Žito-hleb, 2007, Vol. 34, No. 5-6, pp. 109-113, ISSN 0351-0999 Pojić M., Mastilović J., Pestorić M., Radusin T.: The ensuring of measurements for cereal quality determination, Food Processing, Quality and Safety, 2007, Vol. 35, No. 1, pp. 11-19, ISSN 1821-0554 Pestorić M., Pojić M., Mastilović J., Šimurina O., Peulić T.: Sensory evaluation of traditional bread in Vojvodina, Food Processing, Quality and Safety, 2008, Vol. 35, No. 3, pp. 99-111, ISSN 1821-0554 Šimurina O., Filipčev B., Psodorov Đ., Sakač M., Bodroža-Solarov M., Pestorić M., Novaković B.: Bread supplemented with herbal blend Vitalplant., Food Processing, Quality and Safety, 2008, Vol. 35, No. 3, pp. 113-117, ISSN 1821-0554 Pestorić M., Pojić M., Šimurina O., Peulić T., Živančev D., Šoronja-Simović D.: Influence of Sensory evaluation of traditional bread in Vojvodina, Food Processing, Quality and Safety, 2008, Vol. 35, No. 03, pp. 99-111, ISSN 1821-0554 Živković J., Nježić Z., Pestorić M.: Analiza uticaja stepena obrazovanja na odnos potrošača prema informacijama koje pruža deklaracija prehrambenih proizvoda, Agroekonomika, 2009, Vol. 42, No. 43-44, pp. 112-116, ISSN 0350-5928	13	13.00
M63	Saopštenje sa skupa nacionalnog značaja štampano u celini Saopštenje sa skupa nacionalnog značaja štampano u celini ***Pestorić M.: Autori: Gaćeša, S., Dozet, J., Šćiban, M., Psodorov, Đ., Pestorić, M. Primena univerzalnog fleksibilnog sistema ocene kvaliteta za vrednovanje sirovina i proizvoda na bazi žita i brašna, XII savetovanje "ŽITO-HLEB 96 – Proizvodnja i prerada žita i brašna-domaći potencijali-svetski kvalitet", Monografija, Novi Sad, 37-48, 1996. - Nije povezan skup**greska** ***Pestorić M.: Autori: Popov, S., Dozet, J., Popov-Raljić, J., Pestorić, M., Bokan, J.: Optimizacija proizvodnje tečnih kvasova u kontrolisanim uslovima, XII savetovanje "ŽITO-HLEB 96 – Proizvodnja i prerada žita i brašna-domaći potencijali-svetski kvalitet", Monografija, Novi Sad, 219-230, 1996- Nije povezan skup**greska** ***Pestorić M.: Autori: Dozet, J., Psodorov, Đ., Vukobratović, R., Matković, K., Petsorić, M. Tehnološki potencijal i izvozni kvalitet domaće pšenice u višegodišnjem periodu, XII savetovanje "ŽITO-HLEB 96 – Proizvodnja i prerada žita i brašna-domaći potencijali-svetski kvalitet", Monografija, Novi Sad, 67-76, 1996.- Nije povezan skup**greska** Dozet J., Popov S., Popov-Raljić J., Pestorić M., Jevtić-Mučibabić R., Dodić S.: Automatizacija indirektnog postupka proizvodnje hleba primenom savremenih biotehnoloških postupaka, 3. Jugoslovenski simpozijum prehrambene tehnologije, Beograd, 4-6 Februar, 1998, pp. 113-118 ***Pestorić M.: Autori:Sakač, M., Đura, J., Medić, Đ., Pestorić, M. Vlakna šećerne repe kao aditiv za pekarsku industriju, IV Međunarodna eko-konferencija "Zdravstveno bezbedna hrana" II, Temetski zbornik-Proceedings, 163-168, Novi Sad, Srbija, 2006.- Nije povezan skup**greska** Sakač M., Pestorić M., Mišan A., Mandić A., Milićević N., Škrobot (Jambrec) D., Jovanov P., Banjac V.: Antioxidant and sensory properties of rice-buckwheat gluten-free cookies, 7. 7th International Congress FLOUR-BREAD’13 & 9th Croatian Congress of Cereal Technologists, Opatija, 16-18 Oktobar, 2013, pp. 254-263 Pestorić M., Mišan A., Šimurina O., Škrobot (Jambrec) D., Filipčev B., Sakač M., Pojić M.: Consumer acceptance of the cookies enriched with a digestion stimulating medicinal plant mixture, 7. 7th International Congress FLOUR-BREAD’13 & 9th Croatian Congress of Cereal Technologists, Opatija, 16-18 Oktobar, 2013, pp. 171-187 Šimurina O., Popov S., Filipčev B., Nježić Z., Pestorić M., Škrobot (Jambrec) D.: The characterization of high protein breakfast porridge, 11. Novel Technologies and Economic Development, Leskovac, 23-24 Oktobar, 2015, pp. 69-74	8	4.50
M64	Saopštenje sa skupa nacionalnog značaja štampano u izvodu Saopštenje sa skupa nacionalnog značaja štampano u izvodu ***Pestorić M.: Autori: Dozet, J., Gajić, O., Pestorić, M. Pregled mogućnosti korišćenja mašine za uvijanje testa MUT-400 proizvođača Livnica-Kikinda, Savetovanje "Aktuelna problematika u oblasti žia i brašna", Kopaonik, 1995- Nije povezan skup**greska** ***Pestorić M.: Autori:Dozet, J. Psodorov, Đ., Pestorić, M., Matković, K. Kretanje potencijala domaće pšenice sa aspekta kvaliteta za izvoz i preradu, Savetovanje "Aktuelna problematika u oblasti žita i brašna", Kopaonik, 1995.- Nije povezan skup**greska** ***Pestorić M.: Autori:Dozet, J., Pestorić, M., Bojat, S., Vukobratović, R.: Primena glutenskog brašna u proizvodnji lisnatog testa, Seminar o primeni aditiva i glutenskog brašna u pekarskoj industriji, Ohrid, 1995.- Nije povezan skup**greska** ***Pestorić M.: Autori: Popov, S., Dozet, J., Popov-Raljić, J., Bokan, J., Pestorić, M., Jevtić, R.: Razvoj jednostepenog postupka proizvodnje tečnih kvasova, VII kongres mikrobiologa Jugoslavije, Herceg – Novi, 1995.- Nije povezan skup**greska** ***Pestorić M.: Autori: sodorov, Đ., Pestorić, M., Dozet, J.: Uticaj namenske masti/ulja za prženje na kvalitet pekarskih proizvoda, Savetovanje o primeni glutenskog brašna i namenske masti/ulja za prženje u pekarstvu, Subotica, 1995- Nije povezan skup**greska** ***Pestorić M.: Autori:Dozet, J., Matković, K., Vukobratović, R., Psodorov, Đ., Grubor, M., Gnip, M., Pestorić, M.: Kvalitet merkantilne pšenice žetve 1996. godine sa aspekta prometa i prerade, Savetovanje "Pravci unapređenja industrije prerade žita i brašna", Tara, 1996.- Nije povezan skup**greska** ***Pestorić M.: Autori: Pestorić, M., Dozet, J.: Međulaboratorijsko ispitivanje kao osnova ispravnog rada laboratorije, Savetovanje "Pravci unapređenja industrije prerade žiata i brašna", Tara, 1996.- Nije povezan skup**greska** ***Pestorić M.: Autori:Popov, S., Dodić, S., Dozet, J., Gaćeša, S., Pestorić, M.: Pivski kvasac-sirovina za pekarstvo, XII savetovanje "ŽITO-HLEB 96 – Proizvodnja i prerada žita i brašna-domaći potencijali-svetski kvalitet", Novi Sad, 1996.- Nije povezan skup**greska** ***Pestorić M.: Autori: Dozet, J., Psodorov, Đ., Pestorić, M., Matković, K, Grubor, M., Pojić, M.: Mogućnost primene infracrvene spektroskopije u kontroli kvaliteta sirovina, procesa, i proizvoda industrije prerade žita i brašna, I simpozijum "ICC-Jugoslavija", Novi Sad, 1997.- Nije povezan skup**greska** ***Pestorić M.: Autori: Gnip, M., Psodorov, Đ., Vukobratović, R., Pestorić, M.: Mogućnost rešavanja problema glavničave pšenice u praksi, IV jesenje savetovanje "Kvalitet pšenice žetve 1997. godine", Kopaonik, 1997.- Nije povezan skup**greska** ***Pestorić M.: Autori:Dozet, J., Pestorić, M., Matković, K., Grubor, M., Gnip, M.: Utvrđivanje prometnog kvaliteta žita primenom bliske infracrvene spektroskopije, III Jugoslovenski kongres o ishrani, Beograd, 1998.- Nije povezan skup**greska** ***Pestorić M.: Autori: Mastilović, J., Grubor, M., Pestorić, M.: Put ka uspešnoj akreditaciji laboratorije-preduslovi, usaglašavanje, akreditacija, V jesenje savetovanje, Panonija, 1998.- Nije povezan skup**greska** ***Pestorić M.: Autori: Popov S., Dodić S., Dozet J., Gaćeša S., Pestorić M.: Pivski kvasac - sirovina za pekarstvo, Savetovanje "Žito hleb'98", Novi Sad, 1998.- Nije povezan skup**greska** Popov S., Dodić S., Dozet J., Gaćeša S., Pestorić M.: Pivski kvasac-sirovina za pekarstvo, 13. XIII Savetovanje "Žito i hleb 98", Novi Sad: Tehnološki fakultet, 22-24 April, 1998, pp. 66-67 ***Pestorić M.: Autori: Pestorić, M., Mastilović, J., Pojić, M., Psodorov, Đ.: Kvalitet hleba tokom devedesetih godina, VI jesenje savetovanje "Kvalitet pšenice žetve 1999. godine", Novi Sad, 1999.- Nije povezan skup**greska** ***Pestorić M.: Autori: Vukobratović, R., Psodorov, Đ., Pestorić, M.: Kvalitet i asortiman proizvoda na bazi žita i brašna u Jugoslaviji u višegodišnjem periodu, Jugoslovenski kongres prehrambenog, farmaceutskog i hemisjkog inženjerstva, Zbornik radova, 149, Novi Sad, 1999.- Nije povezan skup**greska** ***Pestorić M.: Autori: Pestorić, M., Mastilović, J., Psodorov, Đ., Pojić, M., Šimurina, O.: Start „Narodnog hleba”, VII jesenje savetovanje„Kvalitet pšenice žetve 2001. godine”, Zbornik radova, Borsko jezero, 2001.- Nije povezan skup**greska** ***Pestorić M.: Autori: Mastilović, J., Pestorić, M., Pojić, M.: Sistem kontrole kvaliteta pšenice na prijemu i u prometu, I savetovanje "Skladištenje i zaštita uskladištenih žita", Zbornik izvoda, 50, Kopaonik, 2002. - Nije povezan skup**greska** ***Pestorić M.: Autori: Pestorić, M., Mastilović, J.: Novi metodi ocene kvaliteta sirovina, VII pekarski dani, Zbornik izvoda, 20, Beograd, 2002.- Nije povezan skup**greska** ***Pestorić M.: Autori: Pestorić, M., Mastilović, J.: Novi metodi ocene kvaliteta sirovina, VII pekarski dani, Zbornik izvoda, 20, Beograd, 2002.- Nije povezan skup**greska** ***Pestorić M.: Autori: Filipović, J., Mastilović, J., Pestorić, M., Šarić, M.: Prometni kvalitet pšenice roda 2002. godine, VIII jesenje savetovanje "Aktuelna problematika u preradi žita i brašna", Zbornik izvoda, 4, Palić, 2002. - Nije povezan skup**greska** ***Pestorić M.: Autori: Pestorić, M., Mastilović, J., Pojić, M., Filipović, J.: Prometni kvalitet pšenice roda 2002. godine na međunarodnom tržištu, VIII jesenje savetovanje "Aktuelna problematika u preradi žita i brašna", Zbornik izvoda, 5, Palić, 2002. - Nije povezan skup**greska** ***Pestorić M.: Autori: Pestorić, M., Mastilović, J., Pojić, M., Filipović, J.: Prometni kvalitet pšenice roda 2002. godine na međunarodnom tržištu, VIII jesenje savetovanje "Aktuelna problematika u preradi žita i brašna", Zbornik izvoda, 5, Palić, 2002. - Nije povezan skup**greska** ***Pestorić M.: Autori: Pestorić, M., Pojić, M.: Prometni kvalitet pšenice – rizik za državu, IX Jesenje savetovanje mlinsko-pekarske industrije, Zbornik izvoda, Zlatibor, 2003. - Nije povezan skup**greska** ***Pestorić M.: Autori: Pojić, M., Pestorić, M.: Tehnološki kvalitet pšenice roda 2003. godine s aspekta mlinske prerade, IX Jesenje savetovanje mlinsko-pekarske industrije, Zbornik izvoda, Zlatibor, 2003. - Nije povezan skup**greska** ***Pestorić M.: Autori: Pojić, M., Mastilović, J., Pestorić, M., Šimurina, O.: Efekti i preduslovi razvrstavanja pšenice po kvalitetu u Srbiji i Crnoj Gori, IX mlinarski dani, Zbornik izvoda, 10, Požarevac, 2004. - Nije povezan skup**greska** ***Pestorić M.: Autori: Pestorić, M., Mastilović, J., Pojić, M., Šimurina, O.: Uporedna ispitivanja – preduslov unapređenja kvaliteta proizvoda, IX mlinarski dani, Zbornik izvoda, 24, Požarevac, 2004.- Nije povezan skup**greska** ***Pestorić M.: Autori: Pojić, M., Pestorić, M., Mastilović, J.: Logistička podrška prijemu i razvrstavanju pšenice po kvalitetu, III savetovanje "Skladištenje i zaštita uskladištenih žita", Zbornik izvoda, Beograd, 2004. - Nije povezan skup**greska** ***Pestorić M.: Autor: Pojić, M., Mastilović, J., Pestorić, M.: Standardizacija brzih metoda za kontrolu kvaliteta žita, X Jesenje savetovanje "Aktuelna problematika u industriji prerade žita i brašna", Zbornik izvoda, Novi Sad, 2004. - Nije povezan skup**greska** ***Pestorić M.: Autori: Pestorić, M., Sekulić, R.: Pokazatelji kvaliteta brašna bitni u prometu i preradi, IX pekarski dani, Zbornik radova, 9, Vrnjačka Banja, 2004.- Nije povezan skup**greska** ***Pestorić M.: Autori: Pojić, M., Mastilović, J., Kevrešan, Ž., Pestorić, M.: The accuracy of NIRS method for determination moisture and protein in wheat, 7th International Conference of Food Physicist, Book of abstracts, Senta, Serbia, 2006.- Nije povezan skup**greska** ***Pestorić M.: Autori: Saakač, M., Psodorov, Đ., Mišan, A., Medić, Đ. Pestorić, M.: Antioksidativna svojstva heljdinog brašna - doprinos funkcionalnosti pekarskih proizvoda, Prvi kongres o dijetetskim suplementima, Zbornik izvoda, Beograd, 119-120, 2007.- Nije povezan skup**greska** ***Pestorić M.: Mogućnosti određivanja tehnološkog kvaliteta pšenice u prometu XI mlinarski dani, Zbornik radova 21, Vrnjačka Banja, 2006.- Nije povezan skup**greska** ***Pestorić M.: Autori: Pojić, M., Mastilović, J., Pestorić, M., Psodorov, Đ.: Obezbeđenje sledljivosti u kontroli kvaliteta pšenice u prometu, XII mlinarski dani, Zbornik radova 13, Kragujevac, 2007.- Nije povezan skup**greska** ***Pestorić M.: Autori: Pojić, M., Mastilović, J., Pestorić, M.: Određivanje kvaliteta sirovine i gotovih proizvoda mlinske prerade kukuruza primenom NIRS metode, XIII mlinarski dani, Zbornik radova 25, Subotica, 2008.- Nije povezan skup**greska** ***Pestorić M.: Autori: Mastilovi, J., Šimurina, O., Pestorić, M., Kevrešan, Ž.: Mogućnost primene indirektnog postupka u savremenom pekarstvu, 15. pekarski dani, Zbornik radova, 13, Novi Sad, 2010.- Nije povezan skup**greska** Pestorić M., Škrobot (Jambrec) D., Belović M., Lazarević (Gubić) J.: Defining and valorization of the enriched cookie sensory profile, 6. InterRegioSci, Novi Sad: Provincial Secretariat for Science and Technological Development, 8 Maj, 2013, pp. 52-52 Pestorić M., Mišan A., Šimurina O., Škrobot (Jambrec) D., Filipčev B., Sakač M., Pojić M.: Consumer acceptance of the cookies enriched with a digestions stimulating medicinal plant mixture, 7. 7th International Congress FLOUR-BREAD’13 & 9th Croatian Congress of Cereal Technologists, Opatija, 16-18 Oktobar, 2013, pp. 70-70, ISBN 1848-2554 Pestorić M., Mišan A., Šimurina O., Škrobot (Jambrec) D., Filipčev B., Sakač M.: Consumer acceptance of the cookies enriched with a digestion stimulating medicinal plant mixture, 7. 7th International Congress FLOUR-BREAD’13 & 9th Croatian Congress of Cereal Technologists, Opatija, 16-18 Oktobar, 2013, pp. 70-70, ISBN 1848-2554 Pestorić M., Škrobot (Jambrec) D., Šimurina O., Filipčev B., Milićević N.: Sensory and instrumental properties of cookies enriched with medicinal plant extract, 7. InterRegioSci, Novi Sad, 8 Maj, 2014 Pestorić M., Mastilović J., Kevrešan Ž., Pezo L., Belović M., Glogovac S., Ilić N., Takač A.: The relationship between sensory and instrumental data – A combined approach for assessing the quality of fresh tomato genotypes, 6. South East Europe Postharvest Conference - Quality Management in Postharvest System, Novi Sad, 26-28 Jun, 2019, pp. 64-64 Škrobot (Jambrec) D., Tomić (Mihić) J., Pestorić M., Ubiparip Samek D., Bajić (Jakšić) A., Novaković A.: Flash sensory profile as a tool for rapid sensory profiling of foods: a case study with goat chese, 7. INTERNATIONAL CONFERENCE SUSTAINABLE POSTHARVEST AND FOOD TECHNOLOGIES INOPTEP, Vršac, 18-23 April, 2021, pp. 38-42 ***Škrobot (Jambrec) D., Pestorić M., Tomić (Mihić) J., Bajić (Jakšić) A., Ubiparip Samek D.: Honey quality competitions: Development of a total sensory quality scoring system.- Nije povezan skup**greska** Pestorić M., Škrobot (Jambrec) D., Tomić (Mihić) J., Magoda A., Članjak- Kudra E., Mandra M., Hodžić S.: Pivot Profile kao moguća senzorna tehnika za otkrivanje patvorenog meda, 8. Kongres o pčelarstvu i pčelinjim proizvodima sa međunarodnim učešćem, Sarajevo, 18-19 Novembar, 2023, pp. 52-53, ISBN 2490-3159 Mandra M., Bašić E., Hodžić S., Alihodžić D., Pestorić M., Škrobot (Jambrec) D., Tomić (Mihić) J.: SASTAV I SADRŽAJ MASNIH KISELINA PILEĆE MASTI U PROIZVODNJI KOBASICA EMULZIJSKOG TIPA, 1. Međunarodni kongres živinarstva/peradarstva, Banja Luka, 10-12 Maj, 2023, pp. 88-88, ISBN 2831-1329 Pestorić M., Tomić (Mihić) J., Škrobot (Jambrec) D., Maravić N., Marić A., Mandra M., Hodžić S.: Otkrivanje falsifikovanog meda primenom pivot profile senzorskog metoda, 36. PROCESNA TEHNIKA I ENERGETIKA U POLJOPRIVREDI - PTEP, Tara, 15-18 April, 2024, pp. 41-42, ISBN 978-86-7520-607-1 Kovač R., Pestorić M., Tomić (Mihić) J., Škrobot (Jambrec) D., Ubiparip Samek D., Šarić (rođ. Beljkaš) B., Kos (rođ. Matić) J.: Modifikovanje referentne skale tvrdoće za senzorsku ocenu prehrambenih proizvoda, 36. PROCESNA TEHNIKA I ENERGETIKA U POLJOPRIVREDI - PTEP, Tara: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, Srbija, 15-18 April, 2024, pp. 24-25, ISBN 978-86-7520-607-1 Mandra M., Pestorić M., Škrobot (Jambrec) D., Tomić (Mihić) J., Hodžić S., Sinanović A.: Edible chicken fat by-product: estiamation of the fatty acid composition, 36. Nacionalna konferencija sa međunarodnim učešćem „Procesna tehnika i energetika u poljoprivredi - PTEP 2024“, Tara, 15-18 April, 2024, pp. 31-32 Ubiparip Samek D., Tomić (Mihić) J., Dapčević Hadnađev T., Mandić A., Pojić M., Pestorić M.: Unveiling opportunities for faba beans in serbia through focus group insights, 36. Nacionalna konferencija sa međunarodnim učešćem „Procesna tehnika i energetika u poljoprivredi - PTEP 2024“, Tara, 15-18 April, 2024, pp. 57-58	49	9.80
M71	Odbranjena doktorska disertacija Odbranjena doktorska disertacija Pestorić M.: Razvoj i vrednovanje senzorskih i instrumentalnih metoda za ocjenu teksturnih svojstava tjestenine, Novi Sad, Tehnološki fakultet, Novi Sad, 2011	1	6.00
M72	Odbranjen magistarski rad Odbranjen magistarski rad Pestorić M.: Definisanje i valorizacija eksternog profila industrijski proizvedene tjestenine, Novi Sad, Tehnološki fakultet, Novi Sad, 2007	1	3.00
M81	Novi proizvod ili tehnologija uvedeni u proizvodnju - međunarodni nivo Novi proizvod ili tehnologija uvedeni u proizvodnju - međunarodni nivo Ilić N., Memiši N., Suvajdžić Lj., Jevtić-Mučibabić R., Novaković A., Pestorić M., Belović M., Škrobot (Jambrec) D.: Proizvodnja novog probiotičkog jogurta, 2018 Pestorić M., Tomić (Mihić) J., Škrobot (Jambrec) D., Kovač R., Ubiparip Samek D., Šarić (rođ. Beljkaš) B., Kos (rođ. Matić) J.: Uspostavljanje referentne skale za ocenu mehaničkog svojstva tvrdoće prehrambenih proizvoda biljnog i životinjskog porekla, 2023	2	16.00
M82	Nova proizvodna linija, novi materijal, industrijski prototip, Nova proizvodna linija, novi materijal, industrijski prototip, Pestorić M.: Autori: Šimurina, O., Sakač, M., Sedej, I., Psodorov, Đ., Mandić, A., Mišan, A., Pestorić, M. Hleb sa lanenim semenom i biljnom mešavinom "VITALPLANT" za poboljšanje metabolizma i regulisanje telesne težine, Novi proizvod je prihvaćen i proizvodi se u AD Pekara "Kikinda", Kikinda, 2009., 2009 Pestorić M.: Autori:Šimurina, O., Sakač, M., Sedej, I., Mandić, A., Mišan, A., Pestorić, M., Milovanović, I. Krekeri od integralnog heljdinog brašna bez gluten, Novi proizvod je prihvaćen i proizvodi se u AD Pekara "Kikinda", Kikinda, 2019., 2009 Šimurina O., Sakač M., Sedej I., Psodorov Đ., Mandić A., Mišan A., Pestorić M.: Хлеб са ланеним семеном и биљном мешавином "Виталплант" за побољшање метаболизма и регулисања телесне тежине, Нови производ је прихваћен и производи се у АД Пекара "Кикинда", Кикинда, 2009 Šimurina O., Sakač M., Sedej I., Mandić A., Mišan A., Pestorić M., Milovanović I.: Крекери од интегралног хељдиног брашна без глутена, Нови производ је прихваћен и производи се у АД Пекара "Кикинда", Кикинда, 2009 Šimurina O., Mišan A., Sakač M., Psodorov Đ., Sedej I., Mandić A., Pestorić M.: Кекс са биљном мешавином "Виталплант" за побољшање метаболизма и регулисање телесне тежине, Нови производ је прихваћен и производи се у АД Пекара "Кикинда", Кикинда, 2010 Šimurina O., Filipčev B., Sedej I., Sakač M., Mandić A., Pestorić M., Mišan A.: Медењаци од интегралног хељдиног брашна, Нови производ је прихваћен и производи се у АД Пекара "Кикинда", Кикинда, 2010 Pestorić M.: Autori:Šimurina, O., Mišan, A., Sakač, M., Psodorov, Đ., Sedej, I., Mandić, A., Pestorić, M. Keks sa biljnom mešavinom „Vitalplant“ za poboljšanje metabolizma i regulisanje telesne težine, Novi proizvod je prihvaćen i proizvodi se u AD Pekara "Kikinda", Kikinda, 2010., 2010 Pestorić M.: Autori: Šimurina, O., Filipčev, B., Sedej, I., Sakač, M., Mandić, A., Pestorić, M., Mišan, A. Medenjaci od integralnog heljdinog brašna, Novi proizvod je prihvaćen i proizvodi se u AD Pekara "Kikinda", Kikinda, 2010., 2010 Filipčev B., Šimurina O., Bodroža-Solarov M., Pestorić M., Dapčević Hadnađev T., Hadnađev M., Živančev D., Šoronja-Simović D.: SLANI KEKS OD INTEGRALNOG SPELTINOG BRASNA SA SMANJENIM SADRZAJEM MASNOCE, 2017 Šarić (rođ. Beljkaš) B., Mandić A., Mišan A., Milićević N., Pestorić M., Jovanov P., Kos (rođ. Matić) J.: My berry cookie - bezglutenski keks sa dodatkom tropa borovnice i maline. Novi proizvod je prihvaćen i koristi se u ‚‚Nutry Allergy Center", Zemun , 2018 Pojić M., Šimurina O., Filipčev B., Čolović R., Mišan A., Bodroža-Solarov M., Mandić A., Pestorić M., Jevtić-Mučibabić R., Plavšić D.: Spetin obrok bogat proteinima i vlaknima, TR primenjeno u firmi BIOLITUS DOO, Mošorin, 2019	11	66.00
M83	Novo laboratorijsko postrojenje, novo eksperimentalno postrojenje, novi tehnološki postupak Novo laboratorijsko postrojenje, novo eksperimentalno postrojenje, novi tehnološki postupak Šarić (rođ. Beljkaš) B., Šimurina O., Milićević N., Milovanović I., Kos (rođ. Matić) J., Pojić M., Mandić A., Sakač M., Šarić Lj., Jovanov P., Pestorić M., Škrobot (Jambrec) D., Ilić N., Mišan A.: Bezglutenski keks sa antiaterogenim efektom. Novi proizvod je prihvaćen i koristi se u “Nutry allergy center” iz Zemuna. , 2014 Šarić (rođ. Beljkaš) B., Mišan A., Milićević N., Pestorić M., Hadnađev M., Jovanov P., Mandić A., Sakač M., Šimurina O., Škrobot (Jambrec) D., Milovanović I., Šarić Lj., Kos (rođ. Matić) J., Đilas S.: Iskorišćenje tropa borovnice u formulaciji bezglutenskog keksa sa dodatom vrednošću. Novi proizvod se koristi u „Nutry allergy center“, Zemun, 2014 Šarić (rođ. Beljkaš) B., Mišan A., Milićević N., Pestorić M., Hadnađev M., Jovanov P., Mandić A., Sakač M., Šimurina O., Škrobot (Jambrec) D., Milovanović I., Šarić Lj., Kos (rođ. Matić) J., Đilas S.: Iskorišćenje tropa borovnice u formulaciji bezglutenskog keksa sa dodatom vrednošću. Novi proizvod se koristi u „Nutry allergy center“, Zemun., 2014 Filipčev B., Šimurina O., Mišan A., Šarić (rođ. Beljkaš) B., Jevtić-Mučibabić R., Pestorić M., Kos (rođ. Matić) J.: Bezglutenski keks povećane nutritivne vrednosti, 2020	4	16.00
M84	Bitno poboljšan postojeći proizvod ili tehnologija Bitno poboljšan postojeći proizvod ili tehnologija Šimurina O., Sakač M., Sedej I., Mandić A., Mišan A., Pestorić M., Šarić (rođ. Beljkaš) B.: Хлеб од интегралног хељдиног брашна, Битно побољшан постојећи производ је прихваћен и производи се у АД Пекара "Кикинда", 2009 Pestorić M.: Autori: Šimurina, O., Sakač, M., Sedej, I., Mandić, A., Mišan, A., Pestorić, M., Beljkaš, B. Hleb od integralnog heljdinog brašna, Bitno poboljšan postojeći proizvod je prihvaćen i proizvodi se u AД Pekara "Kikinda", Kikinda, 2009., 2009 Psodorov Đ., Sakač M., Pestorić M., Mišan A., Mandić A., Sedej I., Plavšić D., Škrobot (Jambrec) D., Milićević N.: Integralna testenina sa dodatkom heljdinog brašna, 2012 Psodorov Đ., Sakač M., Pestorić M., Mišan A., Mandić A., Sedej I., Škrobot (Jambrec) D., Milićević N.: Integralna testenina sa dodatkom heljdinog brašna. Bitno poboljšan postojeći proizvod je prihvaćen i proizvodi se u “Mohan” d.o.o., Lokve., 2013 Šimurina O., Filipčev B., Mišan A., Milićević N., Sakač M., Pestorić M., Šarić (rođ. Beljkaš) B., Škrobot (Jambrec) D., Psodorov Đ., Jovanov P., Milovanović I., Šarić Lj., Plavšić D., Mandić A.: Poboljšanje tehnološkog postupka proizvodnje integralne testenine sa dodatkom heljdinog brašna, 2014 Škrobot (Jambrec) D., Psodorov Đ., Sakač M., Mandić A., Pestorić M., Mišan A., Sedej I., Plavšić D., Milićević N., Šarić (rođ. Beljkaš) B., Milovanović I.: Poboljšanje tehnološkog postupka proizvodnje integralne testenine sa dodatkom heljdinog brašna. Bitno poboljšan postojeći proizvod je prihvaćen i proizvodi se u “Mohan” d.o.o., Lokve., 2014 Milićević N., Sakač M., Šarić (rođ. Beljkaš) B., Šimurina O., Filipčev B., Pestorić M., Škrobot (Jambrec) D., Mišan A., Psodorov Đ., Šarić Lj., Jovanov P., Ilić N., Mandić A.: Bezglutenski keks sa smanjenim sadržajem masnoće. Bitno poboljšan postojeći proizvod je prihvaćen i koristi se u “Nutry Allergy Center” iz Zemuna., 2014 Šimurina O., Filipčev B., Mišan A., Milićević N., Sakač M., Pestorić M., Šarić (rođ. Beljkaš) B., Škrobot (Jambrec) D., Psodorov Đ., Jovanov P., Milovanović I., Šarić Lj., Plavšić D., Mandić A.: Keks sa biljnom mešavinom „Vitalplant“ i smanjenim sadržajem masnoće. Proizvod se koristi kod S.Z.T.R."Zlatni Dukat" iz Veternika., 2014 Šimurina O., Filipčev B., Bodroža-Solarov M., Pestorić M., Škrobot (Jambrec) D., Jevtić-Mučibabić R., Miljanić (Krulj) J., Kojić (Brkljača) J.: Pecivo od beskvasnog lisnatog testa proizvedeno od brašna spelta pšenice. Tehničko rešenje- bitno poboljšan postojeći proizvod prihvaćen i proizvodi se u SZTR "Zlatni dukat", Veternik., 2016 Šimurina O., Filipčev B., Bodroža-Solarov M., Pestorić M., Škrobot (Jambrec) D.: Visokoproteinski integralni hleb od spelta pšenice. Proizvod se koristi kod Pekara SZTR "ZLATNI DUKAT", Veternik., 2016 Škrobot (Jambrec) D., Tomić (Mihić) J., Dapčević Hadnađev T., Jovanov P., Šarić Lj., Mandić A., Pestorić M.: GoNAUT - kreker sa dodatkom biljnih proteina. Novi proizvod je prihvaćen i koristi se u "Suncokret" d.o.o., Hajdukovo. , 2019	11	33.00
M92	Registrovan patent, soj, sorta ili rasa, arhitektonsko, građevinsko ili urbanističko autorsko delo Registrovan patent, soj, sorta ili rasa, arhitektonsko, građevinsko ili urbanističko autorsko delo Pestorić M.: Hleb sa lanenim semenom i biljnom mešavinom "VITALPLANT" za poboljšanje metabolizma i regulisanje telesne težine, patentna prijava broj: P-2009/0141, Zavod za intelektualnu svojinu, 30.06.2009. , Republika Srbija, Zavod za intelektualnu svojinu: 990 broj 2013/5339-P-2009/0141, od 18.07.2013. godine, 2013 Šimurina O., Sakač M., Sedej I., Psodorov Đ., Mandić A., Mišan A., Pestorić M., Tadić V., Đurendić-Brenesel M., Pilija V., Milić M., Popović T., Arsić A., Arsić I.: Hleb sa lanenim semenom i biljnom mešavinom za poboljšanje metabolizma i regulisanje telesne težine, Beograd, Zavod za intelektualnu svojinu, Republika Srbija, 2013 Torbica A., Hadnađev M., Sakač M., Sedej I., Mandić A., Pestorić M., Mišan A.: Bezglutenski tvrdi keks na bazi pirinča i heljde namenjen industrijskoj proizvodnji Registar patenata ZIS – Rešenje br. 53724., Beograd, Zavod za intelektualnu svojinu Republike Srbije, 2015, str. 1-8	3	36.00
M93	Autorska izložba sa katalogom uz naučnu recenziju Autorska izložba sa katalogom uz naučnu recenziju Perović (Peić T.) L., Đermanović B., Županjac M., Marić A., Maravić N., Tomić (Mihić) J., Dapčević Hadnađev T., Hadnađev M., Pestorić M.: Otpad zlata vredan: funkcionalni proizvodi od uljanih pogača, Centar za promociju nauke, 2024, str. 68-68	1	3.00