Prezime:	Lončarević
Ime:	Ivana
APVNT broj:	3460
Organizacija:	Tehnološki fakultet u Novom Sadu

Produkcija - zbirni rezultati
Oznaka	Naziv kriterijuma produkcije	Broj	Poena
		183	430.70
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 Lončarević I., Pajin B., Petrović J.: The impact of combined emulsifier on crystallization properties of non trans fat. In: Emulsifiers: Properties, Functions and Applications, Adrienne Fitzgerald (Ed.), New York, Nova Science Publishers, 2015, str. 27-38, ISBN 978-1-63483-688-3 Zarić D., Lončarević I., Pajin B., Petrović J., Torbica A.: Production of chocolate with soy milk in a ball mill. In: Chocolate: Production, Consumption and Health benefits, New York, Nova Science Publishers, 2016, str. 41-77, ISBN 978-1-53610-433-2 Lončarević I., Pajin B., Petrović J.: Influence of sunflower and rapeseed lecithin on physical properties of fat filling. In: Rapeseed: Chemical Composition, Production and Health Benefits, Monica White (Ed.), New York, Nova Science Publishers, 2016, str. 49-64, ISBN 978-1-63484-227-3 Lončarević I., Pajin B., Torbica A., Tumbas Šaponjac V., Petrović J., Zarić D.: Analysing the dependence between cocoa solids in chocolate and the content of polyphenols, minerals and dietary Fiber. In: The Diversified Benefits of Cocoa and Chocolate, Bonifacia Zayas Espinal (Ed.), New York, Nova Science Publishers, 2018, str. 137-149, ISBN 978-1-53613-258-8 Bulatović M., Zarić D., Rakin M., Krunić T., Lončarević I., Pajin B.: Chocolate as a Carrier for Cocoa's Functional Ingredients. In: The Diversified Benefits of Cocoa and Chocolate, Bonifacia Zayas Espinal (Ed.), New York, Nova Science Publishers, 2018, str. 67-92, ISBN 978-1-53613-258-8 Ačkar Đ., Barišić V., Babić J., Šubarić D., Lončarević I., Petrović J., Jozinović A.: Chapter 6: Use of Milk Powder in Chocolate, in Production Agricultural Research Updates, New York, Nova Science Publishers, 2021, ISBN 978-1-53618-881-3	6	36.00
M21	Rad u vrhunskom međunarodnom časopisu Rad u vrhunskom međunarodnom časopisu Pajin B., Šoronja-Simović D., Šereš Z., Gyura J., Lončarević I., Sakač M.: Physicochemical and textural properties of puff pastry margarines, European Journal of Lipid Science and Technology, 2011, Vol. 113, No. 2, pp. 262-268, ISSN 1438-7697 Pajin B., Dokić Lj., Zarić D., Šoronja-Simović D., Lončarević I., Nikolić I.: Cristallization and Rheological Properties of Soya Milk Chocolate Produced in a Ball Mill, Journal of Food Engineering, 2012, Vol. 114, pp. 70-74, ISSN 0260-8774 Lončarević I., Sakač M., Lončarević I., Pajin B., Pajin B., Petrović J., Petrović J., Zarić D., Sakač M., Zarić D., Torbica A., Lloyd D., Lloyd D., Lloyd D., Omorjan R.: The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream, Journal of Food Engineering, 2016, Vol. 171, pp. 67-77, ISSN 0260-8774 Zarić D., Bulatović M., Rakin M., Krunić T., Lončarević I., Pajin B.: Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill, RSC Advances, 2016, Vol. 6, pp. 13934-13941, ISSN 2046-2069 Bajac (Ilić) J., Nikolovski (Barjaktarović) B., Petrović L., Kojić P., Lončarević I., Petrović J.: The garlic (A. sativum L.) extracts food grade W1/O/W2 emulsions prepared by homogenization and stirred cell membrane emulsification, Journal of Food Engineering, 2017, ISSN 0260-8774 Lončarević I., Pajin B., Fišteš A., Tumbas Šaponjac V., Petrović J., Jovanović P., Vulić J., Zarić D.: Enrichment of white chocolate with blackberry juice encapsulate: impact on physical properties, sensory characteristics and polyphenol content, LWT-Food Science and Technology, 2018, pp. 458-464, ISSN 0023-6438 Belović M., Torbica A., Pajić-Lijaković I., Tomić (Mihić) J., Lončarević I., Petrović J.: Tomato pomace powder as a raw material for ketchup production, Food Bioscience, 2018, Vol. 26, pp. 193-199, ISSN 2212-4292 Lončarević I., Pajin B., Tumbas Šaponjac V., Petrović J., Vulić J., Fišteš A., Jovanović P.: Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract, Journal of the Science of Food and Agriculture, 2019, Vol. 99, pp. 5834-5841, ISSN 0022-5142 Lončarević I., Petrović J., Teslić N., Nikolić I., Maravić N., Pajin B., Pavlić B.: Cocoa spread with grape seed oil and encapsulated grape seed extract: impact on physical properties, sensory characteristics and polyphenol content, Foods, 2022, Vol. 11, ISSN 2304-8158 Stojanović Z., Uletilović D., Kravić S., Kevrešan Ž., Grahovac (Ostojić) N., Lončarević I., Đurović A., Marjanović-Jeromela A.: Comparative Study of the Nutritional and Chemical Composition of New Oil Rape, Safflower and Mustard Seed Varieties Developed and Grown in Serbia, Plants, 2023, Vol. 12, ISSN 2223-7747 Šojić B., Ikonić P., Kocić-Tanackov S., Peulić T., Teslić N., Županjac M., Lončarević I., Zeković Z., Vidosavljević M., Vidaković S., Pavlić B.: Antibacterial Activity of Selected Essential Oils Against Foodborne Pathogens and Their Application in Fresh Turkey Sausages, Antibiotics, 2023, Vol. 12, ISSN 2079-6382	11	88.00
M21a	Rad u međunarodnom časopisu izuzetnih vrednosti Rad u međunarodnom časopisu izuzetnih vrednosti Tumbas Šaponjac V., Ćetković G., Čanadanović-Brunet J., Pajin B., Đilas S., Petrović J., Lončarević I., Stajčić S., Vulić J.: Sour cherry pomace extract encapsulated in whey and soy proteins: Incorporation in cookies, Food Chemistry, 2016, Vol. 207, pp. 27-33, ISSN 0308-8146 Bajac (Ilić) J., Nikolovski (Barjaktarović) B., Lončarević I., Petrović J., Bajac B., Đurović S., Petrović L.: Microencapsulation of juniper berry essential oil (Juniperus communis L.) by spray drying: microcapsule characterization and release kinetics of the oil, Food Hydrocolloids, 2022, Vol. 125, No. 107430, ISSN 0268-005X	2	20.00
M22	Rad u istaknutom međunarodnom časopisu Rad u istaknutom međunarodnom časopisu Lončarević I., Jurić J., Pajin B., Omorjan R., Šereš Z., Šoronja-Simović D.: The influence of combined emulsifier 2 in 1 on physical and crystallization characteristics of edible fats, European Food Research and Technology, 2011, Vol. 232, No. 5, pp. 899-904, ISSN 1438-2377 Lončarević I., Pajin B., Omorjan R., Torbica A., Zarić D., Maksimović J., Petrović J., Švarc-Gajić J.: The Influence of Lecithin from Different Sources on Crystallization and Physical Properties of Nontrans fat, Journal of Texture Studies, 2013, Vol. 44, pp. 450-458, ISSN 0022-4901 Torbica A., Pajin B., Omorjan R., Lončarević I., Tomić J.: Physical properties of chocolate with addition of Cocoa Butter Equivalent of moderate hardness, Journal of the American Oil Chemists Society, 2014, Vol. 91, pp. 39-48, ISSN 0003-021X Petrović J., Fišteš A., Rakić D., Pajin B., Lončarević I., Šubarić D.: Effect of defatted wheat germ content and its particle size on rheological and textural properties of the cookie dough, Journal of Texture Studies, 2015, Vol. 46, No. 5, pp. 374-384, ISSN 0022-4901 Torbica A., Škrobot (Jambrec) D., Tomić (Mihić) J., Pajin B., Petrović J., Kravić S., Lončarević I.: Solid fat content, precrystallization conditions and sensory quality of chocolate with addition of cocoa butter analogues, International Journal of Food Properties, 2016, ISSN 1094-2912 Lončarević I., Pajin B., Sakač M., Zarić D., Rakin M., Petrović J., Torbica A.: Influence of rapeseed and sesame oil on crystallization and rheological properties of cocoa cream fat phase and quality of final product, Journal of Texture Studies, 2016, Vol. 47, No. 5, pp. 432-442, ISSN 0022-4901 Petrović J., Rakić D., Fišteš A., Pajin B., Lončarević I., Tomović V., Zarić D.: Defated wheat germ application: Influence on properties of cookies with regard to its particle size and dough moisture content, Food Science and Technology International, 2017, pp. 1-11, ISSN 1082-0132 Bajac (Ilić) J., Nikolovski (Barjaktarović) B., Lončarević I., Petrović J., Bajac B., Vučinić-Vasić M.: Release Properties and Stability of Double W1/O/W2 Emulsions Containing Pumpkin Seed Oil, Journal of Food Process Engineering, 2017, Vol. 40, pp. 1-13, ISSN 0145-8876 Kovačević S., Lončarević I., Pajin B., Fišteš A., Vasiljević I., Lazović M., Mrkajić D., Karadžić Banjac M., Podunavac-Kuzmanović S.: Toward Identification of the Risk Group of Food Products: Chemometric Assessment of Heavy Metals Content in Confectionery Products, Food Additives & Contaminants: Part A, 2019, Vol. 36, No. 7, pp. 1068-1078, ISSN 1944-0049 Kovačević S., Lončarević I., Pajin B., Fišteš A., Vasiljević I., Lazović M., Mrkajić D., Karadžić Banjac M., Podunavac-Kuzmanović S.: Chemometric Prediction of the Content of Essential Metals with Potentially Toxic Effects Determined in Confectionery Products, Journal of Food Processing and Preservation, 2019, Vol. 43, No. 12, pp. 1-10, ISSN 0145-8892 Krstonošić V., Kalić M., Dapčević Hadnađev T., Lončarević I., Hadnađev M.: Physico-chemical characterization of protein stabilized oil-in-water emulsions, Colloids and Surfaces A, 2020, Vol. 602, No. 125045, pp. 1-11, ISSN 0927-7757 Barišić V., Petrović J., Lončarević I., Flanjak I., Šubarić D., Babić J., Miličević B., Doko K., Blažić M., Ačkar Đ.: Physical Properties of Chocolates Enriched with Untreated Cocoa Bean Shells and Cocoa Bean Shells Treated with High-Voltage Electrical Discharge, Sustainability, 2021, Vol. 13, No. 5, ISSN 2071-1050 Lončarević I., Pajin B., Petrović J., Nikolić I., Maravić N., Ačkar Đ., Šubarić D., Zarić D., Miličević B.: White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics, Molecules, 2021, Vol. 26, No. 19, ISSN 1420-3049 Simić S., Petrović J., Rakić D., Pajin B., Lončarević I., Jozinović A., Fišteš A., Nikolić S., Blažić M., Miličević B.: The influence of extruded sugar beet pulp on cookies nutritional, physical and sensory characteristics, Sustainability, 2021, Vol. 13, ISSN 2071-1050 Jovanović P., Pajin B., Lončarić A., Jozinović A., Petrović J., Fišteš A., Zarić D., Tumbas Šaponjac V., Ačkar Đ., Lončarević I.: Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate, Sustainability, 2022, Vol. 14, pp. 1-13, ISSN 2071-1050 Nikolić I., Pajin B., Lončarević I., Šubarić D., Jozinović A., Lončarić A., Petrović J., Šereš Z., Dokić Lj., Šoronja-Simović D.: Technological Characteristics of Wheat-Fiber-Based Fat Mimetics in Combination with Food Additives, Sustainability, 2023, Vol. 15, No. 3, ISSN 2071-1050 Stožinić M., Lončarević I., Pajin B., Zarić D., Nikolić I., Šojić B., Petrović J.: A Review of New Materials and Methods Used in the Production of Protein-Based Fat Replacers for the Food Industry, Processes, 2024, ISSN 2227-9717	17	85.00
M23	Rad u međunarodnom časopisu Rad u međunarodnom časopisu Pajin B., Dimić E., Romanić R., Lončarević I.: Influence of fatty acid composition of sunflower kernel on quality and shelf-life of cookies, Acta Alimentaria, 2011, Vol. 40, No. 1, pp. 71-79, ISSN 0139-3006 Zarić D., Zarić D., Lončarević I., Pajin B., Lončarević I., Šereš Z., Dokić Lj., Šoronja-Simović D.: The impact of manufacturing process on the content of hard triglycerides, hardness and thermal properties of milk chocolate, Hemijska industrija, 2012, Vol. 66, No. 5, pp. 735-741, ISSN 0367-598X Pajin B., Sakač M., Lončarević I., Pajin B., Lončarević I., Šereš Z., Šereš Z., Šoronja-Simović D., Gyura J., Šoronja-Simović D., Gyura J., Sakač M.: Influence of low-melting milk fat fraction on crystallization and physical properties of chocolate, British Food Journal, 2012, Vol. 114, No. 6, pp. 868-879, ISSN 0007-070X Lončarević I., Fišteš A., Rakić D., Pajin B., Petrović J., Torbica A., Zarić D.: Optimization of the ball mill processing parameters in the fat filling production, Chemical Industry & Chemical Engineering Quarterly / CI&CEQ, 2017, ISSN 1451-9372 Stajčić S., Ćetković G., Pajin B., Lončarević I., Čanadanović-Brunet J., Đilas S.: The contribution of lipophilic, hydrophilic and dietary fibre fractions to total antioxidant activity of tomato waste, Journal of Food Safety and Food Quality, 2018, Vol. 69, pp. 92-98, ISSN 0003-925X Petrović J., Pajin B., Lončarević I., Tumbas Šaponjac V., Nikolić I., Ačkar Đ., Zarić D.: Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough, Food Science and Technology International, 2019, Vol. 25, No. 2, pp. 130-140, ISSN 1082-0132 Sakač M., Jovanov P., Petrović J., Pezo L., Fišteš A., Lončarević I., Pajin B.: Hydroxymethylfurfural content and colour parameters of cookies with defatted wheat germ, Czech Journal of Food Sciences, 2019, Vol. 37, No. 3, ISSN 1212-1800 Vladić J., Nastić N., Janković T., Šavikin K., Menković N., Lončarević I., Vidović S.: Microencapsulation of Sideritis raeseri Boiss. & Heldr. subsp. raeseri Extract Using Spray Drying with Maltodextrin and Whey Protein, Periodica Polytechnica Chemical Engineering, 2022, Vol. 66, No. 2, pp. 229-238, ISSN 0324-5853 Šojić B., Pavlić B., Tomović V., Danilović B., Lončarević I., Petrović J., Mujović M., Pajić D., Škaljac (Savatić) S., Jokanović M.: The effect of wild thyme extracts on quality and shelf-life of cooked sausages - Possibilities for the application of thyme extract as an antioxidant in sausage manufacturing, Fleischwirtschaft, 2022, Vol. 102, No. 5, pp. 82-87, ISSN 0015-363X Lazarević (Gubić) J., Iličić (rođ. Panić) M., Peulić T., Dragojlović D., Kanurić (Duraković) K., Popović Lj., Lončarević I.: Comparison of the nutritional quality and the fat globule size after six months of lactation of donkey and human milk, Mljekarstvo, 2023, Vol. 73, No. 3, pp. 175-186, ISSN 0026-704X, UDK: 637.112.2	10	30.00
M24	Rad u časopisu međunarodnog značaja verifikovanog posebnom odlukom Rad u časopisu međunarodnog značaja verifikovanog posebnom odlukom Pajin B., Zarić D., Dokić Lj., Šereš Z., Šoronja-Simović D., Omorjan R., Lončarević I.: Influence of emulsifiers on optimization of processing parameters of refining milk chocolate in the ball mill, Acta Periodica Technologica, 2011, Vol. 42, pp. 101-110, ISSN 1450-7188 Zarić D., Pajin B., Lončarević I., Šoronja-Simović D., Šereš Z.: The impact of the manufacturing process on the hardness and sensory properties of milk chocolate, Acta Periodica Technologica, 2012, Vol. 43, No. 1-342, pp. 139-148, ISSN 1450-7188 Zarić D., Pajin B., Lončarević I., Petrović J., Stamenković M.: Effects of the amount of soy milk on thermorheographic, thermal and textural properties of chocolate with soy milk, Acta Periodica Technologica, 2015, Vol. 46, pp. 115-127, ISSN 1450-7188 Torbica A., Tomić (Mihić) J., Savanović D., Pajin B., Petrović J., Lončarević I., Fišteš A., Mocko Blažek K.: Utilization of apple pomace coextruded with corn grits in sponge cake creation, Food and Feed Research, 2018, Vol. 45, No. 2, pp. 149-158, ISSN 2217-5369, UDK: 664.681:664.784.8:634.10 Bajac (Ilić) J., Nikolovski (Barjaktarović) B., Lazić (Nesterović) A., Lončarević I., Petrović J.: Determination of optimal ultrasound conditions for preparation of O/W emulsions with encapsulated Juniper berry essential oil (Juniperus communis L.), Acta Periodica Technologica, 2019, Vol. 50, pp. 23-32, ISSN 1450-7188, UDK: 665.52+634.7]:54-148 Lončarević I., Stožinić M., Pajin B., Nikolić I., Petrović J., Šojić B., Zarić D.: BLUEBERRY JUICE ENCAPSULATED ON MALTODEXTRIN: THE IMPACT ON THE PROPERTIES OF WHITE CHOCOLATE, Food and Feed Research, 2023, Vol. 50, No. 2, pp. 77-89, ISSN 2217-5660	6	19.00
M33	Saopštenje sa međunarodnog skupa štampano u celini Saopštenje sa međunarodnog skupa štampano u celini Stojanović Z., Švarc-Gajić J., Kravić S., Pajin B., Suturović Z., Lončarević I., Đurović A., Vasiljević I.: Determination of copper in laboratory - made chocolate, 1. 2nd CEFSER Workshop “Persistent organic pollutants in food and environment".26th Symposium on Recent Developments in Dairy Technology.BIOXEN seminar “Novel approaches for environmental protection", Novi Sad: University of Novi Sad, Faculty of Technology Novi Sad, 8-10 September, 2011, pp. 160-163, ISBN 978-86-80995-94-6 Pajin B., Šereš Z., Šaranović Ž., Šoronja-Simović D., Lončarević I.: Ultrafiltration of westwater of wheat starch industry, 2. Engineering, Ecology and materials in the processing industry, Jahorina: Tehnološki fakultet, Zvornik, 9-11 March, 2011, pp. 1021-1027, ISBN 978-99955-81-01-5 Švarc-Gajić J., Stojanović Z., Pajin B., Vasiljević I., Suturović Z., Kravić S., Lončarević I.: Chocolate contamination by lead during technological process, 1. 2nd CEFSER Workshop “Persistent organic pollutants in food and environment".26th Symposium on Recent Developments in Dairy Technology.BIOXEN seminar “Novel approaches for environmental protection", Novi Sad: University of Novi Sad, Faculty of Technology Novi Sad, 8-10 September, 2011, pp. 101-104, ISBN 978-86-80995-94-6 Šoronja-Simović D., Pajin B., Sakač M., Šereš Z., Lončarević I., Nikolić I.: Influence of sugar beet dietary fibers on cookies shalf life, 6. 6th International Congress FLOUR-BREAD '11 8th Croatian Congress of Cereal Technologists, Opatija, 12-14 October, 2011, pp. 351-358 Fišteš A., Tanović G., Lončarević I.: Using the impact detachers at the head of the reduction system in the wheat flour milling precess, 6. Central European Congress on Food (CEFood), Novi Sad: University of Novi Sad, Institute of Food Technology, 23-26 May, 2012, pp. 792-795, ISBN 978-86-7994-027-8 Zarić D., Pajin B., Rakin M., Dokić Lj., Šereš Z., Šoronja-Simović D., Lončarević I.: Effect of soya milk on antioxidant activity changes in chocolate, 6. Cefood - Central European Congress on Food, Novi Sad, 23-26 May, 2012, pp. 103-107 ***Mandić A., Sakač M., Mišan A., Šojić B., Petrović Lj., Lončarević I., Pajin B., Sedej I.: Static Headspace GC Method for Aldehydes Determination in Different Food Matrices, Proceedings of World Academy of Science, Engineering and Technology, 2014, Vol. 8, No. 4, pp. 199-202, ISSN 1307-6884- Nije povezan skup**greska** Fišteš A., Šoronja-Simović D., Dokić Lj., Pajin B., Šereš Z., Nikolić I., Lončarević I.: Effect of Defatted Wheat Germ Addition on Dough Empirical Rheology, 8. International Congress of Food Technologists, Biotechnologists and Nutritionists, Opatija: CROFOST, Zagreb, Croatia; University of Zagreb, Faculty of Food Technology and Biotechnology, 21-24 October, 2014, pp. 123-128, ISBN 978-953-99725-6-9 Lončarević I., Pajin B., Sakač M., Petrović J., Tomović V.: Sensory properties and shelf life of spreadable cream with soybean oil, 2. II International Congress Food Technology, Quality and Safety, Novi Sad, 28-30 October, 2014, pp. 349-354 Tomović V., Jokanović M., Kevrešan Ž., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P., Živković D., Lončarević I.: Content of microminerals in the M. semimembranosus and M. longissimus thoracisetlumborum from pigs produced in vojvodina, 4. Engineering, Ecology and materials in the processing industry, Jahorina: Tehnološki fakultet Zvornik, 4-6 March, 2015, pp. 432-437 Jokanović M., Tomović V., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P., Živković D., Stajić S., Pajin B., Lončarević I.: Effect of bred and muscle type on colour and marbling of pork produced in Vojvodina, 4. 4. MEĐUNARODNA KONFERENCIJA - INOPTEP 2015, Divčibare, 19-24 April, 2015, pp. 81-85 Petrović J., Lončarević I., Tumbas Šaponjac V., Pajin B., Zarić D.: Phisical characteristics of cookies enriched with microencapsulated cherry pomace extract, 18. ICAFP International Conference on Advances in Food Processing, Pariz, 16-17 May, 2016, pp. 2031-2034, ISBN ISSN: 2010-3778 Bajac (Ilić) J., Lončarević I., Petrović J., Nikolovski (Barjaktarović) B.: The garlic extract W/O/W double emulsions – from extraction to release characterisation, 3. International Congress Food Technology, Quality and Safety, Novi Sad, 25-27 October, 2016, pp. 35-41, ISBN 978-86-7994-050-6 Lončarević I., Fišteš A., Pajin B., Tumbas Šaponjac V., Petrović J., Šojić B., Zarić D.: Particle size distribution and colour of encapsulated polyphenol compounds from green and black tea intended for the production of functional white chocolate, 5. International Congress Engineering, Environment and Materials in Processing Industry, Jahorina: Tehnološki fakultet, Zvornik, B&H, 15-17 March, 2017, pp. 378-396, ISBN 978-99955-81-21-3 Petrović J., Fišteš A., Lončarević I., Pajin B., Rakić D., Šubarić D., Jozinović A.: Characterization of corn snack product enriched with industry by-product, 5. International Congress Engineering, Environment and Materials in Processing Industry, Jahorina: Tehnološki fakultet, Zvornik, 15-17 March, 2017, pp. 397-403, ISBN 978-99955-81-21-3 Lončarević I., Pajin B., Fišteš A., Tumbas Šaponjac V., Torbica A., Zarić D.: Particle size distribution and color of white chocolate with the addition of encapsulated blueberry juice, 10. International Scientific and Professional Conference „With Food to Health”, Osijek: Sveučilište Josipa Juraja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Farmcaeutski fakultet Univerziteta u Tuzli, 12-13 October, 2017, pp. 195-202, ISBN 978-953-7005-54-2 Kovačević S., Lončarević I., Pajin B., Fišteš A., Vasiljević I., Lazović M., Mrkajić D., Karadžić Banjac M., Podunavac-Kuzmanović S.: Chemometric estimation of copper content in crackers: multiple linear regression and artificial neural networks approach, 6. International Congress on Engineering, Environment and Materials in Processing Industry, Jahorina, 11-13 March, 2019, pp. 79-83, ISBN 978-99955-81-28-2, UDK: 546.3:658.562:664.681 Petrović J., Fišteš A., Pajin B., Lončarević I., Bojanić N., Kocić-Tanackov S., Pejin J.: The influence of extruded wheat germ on cookie quality, 6. International Congress on Engineering, Environment and Materials in Processing Industry, Jahorina, 11-13 March, 2019, pp. 74-78	18	18.00
M34	Saopštenje sa međunarodnog skupa štampano u izvodu Saopštenje sa međunarodnog skupa štampano u izvodu Pajin B., Šoronja-Simović D., Šubarić D., Dokić Lj., Lončarević I., Babić J., Šereš Z.: Cookies enriched with chestnut flour as a source of dietary fibres, 5. International Dietary Fibre Conference, Rim, 7-9 May, 2012, pp. 147-147 Šoronja-Simović D., Pajin B., Šereš Z., Lončarević I., Dokić Lj., Nikolić I.: Influence of sugar beet fibres on the toast bread quality, 5. International Dietary Fibre Conference, Rim, 7-9 May, 2012, pp. 148-148 Gyura J., Šoronja-Simović D., Pajin B., Lončarević I., Šereš Z.: Textural Characteristics of Puff Pastry Margarines, 10. Euro Fed Lipid Congress ''Fats, Oils and Lipids: Inovative Approaches Towards a Sustainable Future", Krakow, 23-26 September, 2012, pp. 349-349 Maksimović J., Petrović J., Pajin B., Šoronja-Simović D., Dokić Lj., Šereš Z., Šubarić D., Babić J., Fišteš A., Lončarević I., Šereš Z., Fišteš A., Šubarić D., Babić J., Lončarević I.: Chestnut flour – functional ingradient of cookies, 3. Engineering, Ecology and materials in the processing industry, Jahorina: Tehnološki fakultet Zvornik, 4-6 March, 2013, pp. 114-115, ISBN 978-99955-81-09-1 Pajin B., Lončarević I., Šereš Z., Petrović J., Zarić D., Šoronja-Simović D., Šubarić D., Nikolić I.: Influence of lecithins on physical properties of non trans fat, 5. European Chemistry Congress - EuCheMS, Istanbul, 31-4 August, 2014 Lončarević I., Sakač M., Pajin B., Mandić A., Mišan A., Tomović V.: Influence of sunflower lecithin on sensory properties, surface color and shelf-life of cocoa spread cream, 3. International Conference on Food Digestion, Wageningen, 11-13 March, 2014, pp. 92-92 Lončarević I., Sakač M., Pajin B., Petrović J., Mišan A.: Impact of different type of lecithin on crystallization properties of non trans fat, 4. 4th International Conference on Food Digestion, Napulj, 17-19 March, 2015 Bajac (Ilić) J., Lončarević I., Petrović J., Nikolovski (Barjaktarović) B.: Preparation of the W/O/W emulsions containing garlic extract incorporated into internal water phase using stirred cell membrane emulsification Hygienic Engineering & Design, Food Quality & Safety Conference, Hygienic Design Festival Conference, University of Ohrid, Faculty of Tourism and Hospitality, Maj 27-29, 2015, Ohrid, Republic of Macedonia, 0. Hygienic Design Festival Conference, Ohrid, 27-29 May, 2015, pp. 62-62, ISBN ISBN 978-608-4565-07 Petrović J., Pajin B., Lončarević I., Fišteš A., Šubarić D., Antun J.: Effect of barley β-glucans on some properties of cookies dough, 3. International Congress “Food Technology, Quality and Safety” and XVII International Symposium “Feed Technology”, Novi Sad: University of Novi Sad, Institute of Food Technology, 25-27 October, 2016, pp. 94-94, ISBN 978-86-7994-049-0 Pajin B., Lončarević I., Petrović J., Fišteš A., Tumbas Šaponjac V., Ačkar Đ., Zarić D.: Colour and particle size distribution of encapsulated polyphenol compounds from blackberry and raspberry as supplements in white chocolate, 4. International Conference on Cocoa Coffee and Tea, Torino, 25-28 June, 2017, pp. 146-146 Torbica A., Janić Hajnal E., Belović M., Pajin B., Lončarević I., Petrović J., Fišteš A., Ačkar Đ., Šubarić D.: Creation of value added bread from whole grain wheat flour, 4. North and East European Congress on Food, Kaunas: Kaunas University of Technology, Department of Food Science and Technology, 10-13 September, 2017, pp. 117-177, ISBN 978-609-02-1373-5 Fišteš A., Pajin B., Petrović J., Lončarević I., Šubarić D., Jozinović A.: Valorisation of food industry by-products through the development of nutritionally enriched cookies and crackers, 10. International Scientific and Professional Conference „With Food to Health”, Osijek: Prehrambeno-tehnološki fakultet Osijek i Farmaceutski fakultet Univerziteta u Tuzli, 12-13 October, 2017, pp. 143-143, UDK: 978-953-7005-49-8 Belović M., Janić Hajnal E., Torbica A., Pajin B., Lončarević I., Petrović J., Fišteš A., Ačkar Đ., Šubarić D.: Viscoelastic properties of dough prepared with the addition of extruded food industry by-products, 10. International Scientific and Professional Conference „With Food to Health”, Osijek: Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Farmaceutski fakultet Unverziteta u Tuzli, 12-13 October, 2017, pp. 141-141, ISBN 978-953-7005-54-2 Torbica A., Janić Hajnal E., Belović M., Pajin B., Lončarević I., Petrović J., Fišteš A., Ačkar Đ., Šubarić D.: Sugar beet pulp as an ingredient in valued added bread from whole grain wheat flour, 10. International Scientific and Professional Conference „With Food to Health”, Osijek: Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Farmaceutski fakultet Univerziteta u Tuzli, 12-13 October, 2017, pp. 142-142, ISBN 978-953-7005-54-2 Petrović J., Pajin B., Lončarević I., Fišteš A., Jozinović A., Ačkar Đ., Zarić D.: Sensory and textural characteristics of cookies enriched with extruded wheat germ, 9. The 9th International Congress "Flour-Bread '17" and the 11th Croatian Congress of Cereal Technologists "Brašno-Kruh '17", Opatija: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 25-27 October, 2017, pp. 45-45, ISBN 1848-2554 Belović M., Torbica A., Pajić-Lijaković I., Tomić (Mihić) J., Lončarević I., Petrović J.: Physicochemical characterization of tomato pomace powder, 4. International Congress "Food Quality, Technology and Safety" and International Symposium "Feed Technology", Novi Sad: Institute of Food Technology, 23-25 October, 2018, pp. 189-189, ISBN 978-86-7994-054-4 Lazarević I., Vidović S., Vladić J., Šavikin K., Janković T., Lončarević I., Petrović J.: Spray drying of mountain tea extract, 2. Food Bioactives and Health Conference, Lisabon, 26-28 September, 2018 Sakač M., Jovanov P., Petrović J., Pajin B., Lončarević I., Pezo L., Marić A.: Defatted wheat germ as a substitute in cookie formulation, 4. International Congress "Food Quality, Technology and Safety" and International Symposium "Feed Technology", Novi Sad, 23-25 October, 2018, pp. 96-96 Petrović L., Bajac (Ilić) J., Nikolovski (Barjaktarović) B., Lončarević I., Petrović J., Bajac B., Bajac B.: Microencapsulation of Juniper barry essential oil, (Juniperus Communis L.), 1. International Conference on Advanced Production and Processing, Novi Sad, 10-11 October, 2019 Lončarević I., Pajin B., Vasiljević I., Lazović M., Mrkajić D., Fišteš A., Kovačević S.: Monitoring of Pesticide Content in Biscuits Available on the Vojvodina Market, Serbia, 21. International Conference on Food Science and Nutrition, Madrid: World Academy of Science, Engineering and Technology, 26-27 March, 2019, pp. 1496-1496, ISBN 1307-6892 Petrović J., Pajin B., Lončarević I., Fišteš A., Jozinović A., Ačkar Đ., Šubarić D.: The influence of apple pomace on colour and chemical composition of extruded corn snack product, Proceedings of World Academy of Science, Engineering and Technology, 2019, Vol. 12, No. 9, pp. 1423-1423, ISSN 1307-6892, 20. International Conference on Food Science, Nutrition and Food Technology, Lisabon, 24-25 September, 2018, pp. 1423-1423 Nastić N., Pajin B., Spigno G., Švarc-Gajić J., Lončarević I.: Extraction of polyphenols from oilseed cakes by subcritical water, 1. International Conference on Advanced Production and Processing, Novi Sad, 10-11 October, 2019, pp. 115-115 Nastić N., Pajin B., Venus J., Švarc-Gajić J., Lončarević I.: Subcritical water extraction of phenolic compounds from cocoa bean hull, 1. International Conference on Advanced Production and Processing, Novi Sad, 10-11 October, 2019, pp. 116-116 Petrović J., Kocić-Tanackov S., Pajin B., Lončarević I., Fišteš A., Bojanić N., Pejin J.: The possibility of using extruded sugar beet pulp for the production of cookies, from the aspect of microbiological profile, 1. International Conference on Advanced Production and Processing, Novi Sad: University of Novi Sad, Faculty of Technology Novi Sad, 10-11 October, 2019, pp. 30-30, ISBN 978-86-6253-102-5 Petrović J., Pajin B., Lončarević I., Fišteš A., Jozinović A., Ačkar Đ., Zarić D.: Chemical characteristics o cookies enriched with extruded brewer`s spent grain, 10. International Congress "Flour-Bread '19" and the 12th Croatian Congress of Cereal Technologists "Brašno-Kruh '19", Osijek, 11-14 June, 2019 Pajin B., Petrović J., Lončarević I., Jozinović A., Šubarić D., Fišteš A., Ačkar Đ.: Nutritivna vrednost čajnog peciva obogaćenog ekstrudiranim nusproizvodima prehrambene industrije, 1. International Conference FOOD INDUSTRY BY-PRODUCTS, Kopački rit, 26 June, 2020, pp. 11-12 Bajac (Ilić) J., Nikolovski (Barjaktarović) B., Lončarević I., Petrović J., Petrović L., Bajac B.: Encapsulation efficiency of spray-dried juniper berry (Juniperus communis L.) essential oil microcapsules prepared with different wall materials, 21. EuroFoodChem, Lisabon: Sociedade Portuguesa de Quimica, 22-24 November, 2021, ISBN 978-989-8124-34-0 Lončarević I., Šurlan J., Pajin B., Petrović J., Nikolić I., Maravić N., Zarić D.: Sensory characteristics of white chocolate with resistant starch, 11. Central European Congress on Food (CEFood), Čatež ob Savi, 27-30 September, 2022, pp. 195-195, ISBN 978-961-95942-0-9 Buljovčić M., Tomić M., Lončarević I., Pajin B., Rankov M., Đurišić-Mladenović N.: Assessment of the effect of bio-based and synthetic antioxidants on biodiesel oxidation stability using the Rancimat and RapidOxy methods, 15. International Symposium "Novel Technologies and Sustainable Development", Leskovac, 20-21 October, 2023 Stožinić M., Lončarević I., Pajin B., Petrović J., Zarić D., Nikolić I., Maravić N.: THE IMPACT OF SOY CONCENTRATE AND ISOLATE ON THE CHEMICAL COMPOSITION OF DARK CHOCOLATE, 8. International Scientific and Professional Symposium "Environmental Resources, Sustainable Development, and Food Production - OPORPH", Tuzla: Faculty of Technology, University in Tuzla, 9-10 November, 2023 Lončarević I., Pajin B., Stožinić M., Petrović J., Zarić D., Nikolić I., Maravić N.: THE IMPACT OF PROTEINS OF DIFFERENT ORIGIN ON THE VISCOSITY AND PARTICLE SIZE DISTRIBUTION OF DARK CHOCOLATE, 14. International Scientific and Professional Conference „With Food to Health“, Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Tehnology Osijek, 14-15 September, 2023, ISBN 978-953 -7005-92-4 Đermanović B., Perović (Peić Tukuljac) L., Stožinić M., Lončarević I., Županjac M., Marić A., Tomić (Mihić) J.: Nutritional and functional potential of sesame and pumpkin seed cakes in spread production, 5. International Congress Food Technology, Quality and Safety, Novi Sad, 16-18 October, 2024, pp. 105-105, ISBN 978-86-7994-063-6 Perović (Peić Tukuljac) L., Đermanović B., Stožinić M., Lončarević I., Županjac M., Marić A., Tomić (Mihić) J.: Added value spreads from protein and fiber rich walnut and blackberry oilseed cakes, 5. International Congress Food Technology, Quality and Safety, Novi Sad, 16-18 October, 2024, pp. 113-113, ISBN 978-86-7994-063-6	33	16.50
M51	Rad u vodećem časopisu nacionalnog značaja Rad u vodećem časopisu nacionalnog značaja Mandić A., Sakač M., Mišan A., Šojić B., Petrović Lj., Lončarević I., Pajin B., Sedej I.: Static Headspace GC Method for Aldehydes Determination in Different Food Matrices, Proceedings of World Academy of Science, Engineering and Technology, 2014, Vol. 8, No. 4, pp. 199-202, ISSN 1307-6884 Bajac (Ilić) J., Lončarević I., Petrović J., Nikolovski (Barjaktarović) B.: Preparation of the W/O/W emulsions containing garlic extract incorporated into internal water phase using stirred cell membrane emulsification, Journal of Hygienic Engineering and Design, 2015, Vol. 12, pp. 139-145, ISSN 1857-8489 Jokanović M., Tomović V., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P., Živković D., Stajić S., Pajin B., Lončarević I.: Colour and marbling of M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina, Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP, 2015, Vol. 19, No. 1, pp. 48-51, ISSN 1450-5029 Tomić (Mihić) J., Belović M., Torbica A., Pajin B., Lončarević I., Petrović J., Fišteš A.: The influence of addition of dried tomato pomace on the physical and sensory properties of whole grain rye flour cookies, Food and Feed Research, 2016, Vol. 2, No. 43, pp. 145-152, ISSN 2217-5660 Lončarević I., Pajin B., Petrović J., Zarić D., Tumbas Šaponjac V., Fišteš A., Jovanović P.: The physical properties, polyphenol content and sensory characteristics of white chocolate enriched with black tea extract, Hrana u zdravlju i bolesti, 2019, Vol. 8, No. 2, pp. 83-88, ISSN 2233-1220	5	10.00
M52	Rad u časopisu nacionalnog značaja Rad u časopisu nacionalnog značaja Zarić D., Pajin B., Lončarević I., Dimić E.: Sojino mleko i proteini u ishrani ljudi, Uljarstvo- Journal of edible oil industry, 2009, Vol. 40, No. 1-2, pp. 49-52, ISSN 0351-9503, UDK: 633.85+664.3 Lončarević I., Pajin B., Šereš Z., Jurić J., Zarić D., Hartig E.: Uticaj nove generacije emulgatora na toplotne i kristalizacione osobine namenskih masti za konditorske proizvode, Uljarstvo- Journal of edible oil industry, 2009, Vol. 40, No. 1-2, pp. 53-60, ISSN 0351-9503, UDK: 633.85+664.3 Pajin B., Lončarević I., Šoronja-Simović D., Gyura J., Omorjan R., Beszedes S., Ikonić (Prodanić) B.: Quality of cream products with the addition of emulsifiers from different sources, Analecta Technica Szegedinensia, 2010, pp. 183-188, ISSN 1788-6392 Dokić Lj., Milašinović-Šeremešić M., Nikolić I., Šereš Z., Lončarević I.: DSC of resistant starch produced by different methods, Analecta Technica Szegedinensia, 2010, No. 2-3, pp. 58-61, ISSN 1788-6392 Lončarević I., Pajin B., Dokić Lj., Zarić D., Omorjan R., Šereš Z., Šoronja-Simović D.: Kvalitet mazivog kakao-krem proizvoda sa suncokretovim lecitinom, Uljarstvo- Journal of edible oil industry, 2013, Vol. 44, No. 1, pp. 27-33, ISSN 0351-9503, UDK: 633.85+664.3 Šoronja-Simović D., Pajin B., Sakač M., Šereš Z., Lončarević I., Nikolić I.: Influence of sugar beet dietary fibers on cookies shelf life, Analecta Technica Szegedinensia, 2013, pp. 17-23, ISSN 1788-6392 Fišteš A., Došenović (Žikić) T., Rakić D., Pajin B., Šereš Z., Šoronja-Simović D., Lončarević I.: Statistical analysis of the basic chemical composition of whole grain flour of different cereal grains, Acta Universitatis Sapientiae, Alimentaria, 2014, Vol. 7, pp. 45-53, ISSN 1844-7449 Lončarević I., Pajin B., Dokić Lj., Šereš Z., Fišteš A., Šoronja-Simović D., Krstonošić V.: Rheological and textural properties of cocoa spread cream with sunflower lecithin, Acta Technica Corviniensis, 2014, Vol. 7, No. 4, pp. 47-50, ISSN 2067-3809 Bajac (Ilić) J., Lončarević I., Petrović J., Nikolovski (Barjaktarović) B.: Preparation of the w/o/w emulsions containing garlic extract incorporated into internal water phase using stirred cell membrane emulsification, Journal of Hygienic Engineering and Design, 2015, Vol. 12, pp. 139-145, ISSN 1857-8489 Petrović J., Pajin B., Šereš Z., Lončarević I., Fišteš A., Šubarić D., Zarić D.: The effect of soy flour on cookie quality, Analecta Technica Szegedinensia, 2016, Vol. 10, No. 2, pp. 55-60, ISSN 1788-6392 Lončarević I., Pajin B., Petrović J., Šarac V., Tomović V., Zarić D., Nikolovski Z.: Lecitin iz uljane repice kao emulgator u proizvodnji mazivog kakao-krem proizvoda, Journal of edible oil industry "Uljarstvo", 2016, pp. 47-54 Petrović J., Pajin B., Kocić-Tanackov S., Pejin J., Fišteš A., Bojanić N., Lončarević I.: Quality properties of cookies supplemented with fresh brewers spent grain, Food and Feed Research, 2017, Vol. 44, No. 1, pp. 57-63, ISSN 2217-5660 Petrović J., Lončarević I., Pajin B., Nikolovski Z.: Kvalitet čajnog peciva sa dodatkom različitih vrsta sojinog brašna i sojinog proteinskog koncentrata, Uljarstvo- Journal of edible oil industry, 2019, Vol. 50, No. 1, pp. 41-46, ISSN 0351-9503 Lončarević I., Pajin B., Petrović J., Aleksić S., Šojić B., Zarić D., Nikolin M.: Uticaj masti bez trans masnih kiselina na fizičke karakteristike masnih punjenja namenjenih proizvodnji punjene čokolade, Uljarstvo- Journal of edible oil industry, 2021, Vol. 52, pp. 43-50, ISSN 0351-9503 Petrović J., Lončarević I., Pajin B., Aleksić S., Romanić R., Zarić D., Šojić B.: Održivost i senzorske karakteristike masnih punjenja proizvedenih od različitih namenskih masti, Uljarstvo- Journal of edible oil industry, 2021, Vol. 52, pp. 51-56, ISSN 0351-9503	15	22.50
M53	Rad u naučnom časopisu Rad u naučnom časopisu Pajin B., Lončarević I., Dimić E.: Sojino mleko i proteini u ishrani ljudi, Uljarstvo- Journal of edible oil industry, 2009, Vol. 40, No. 1-2, pp. 53-60, ISSN 0351-9503 Pajin B., Lončarević I., Jurić J., Dokić Lj., Šoronja-Simović D., Dimić E.: Uticaj emulgatora na fizička i kristalizaciona svojstva namenskih masti smanjenog sadržaja trans masnih kiselina, Uljarstvo- Journal of edible oil industry, 2010, Vol. 41, No. 1-2, pp. 29-34, ISSN 0351-9503 Stožinić M., Lončarević I., Pajin B., Zarić D., Aleksić S., Škrbić J.: Oksidativna stabilnost parcijalno hidrogenovane masti i masti bez trans masnih kiselina namenjenih proizvodnji krem proizvoda, Uljarstvo- Journal of edible oil industry, 2023, Vol. 54, No. 1, pp. 83-92, ISSN 0351-9503	3	3.00
M63	Saopštenje sa skupa nacionalnog značaja štampano u celini Saopštenje sa skupa nacionalnog značaja štampano u celini Pajin B., Šoronja-Simović D., Hartig E., Škrbić J., Gvozdenović M., Lončarević I.: Kristalizaciona svojstva margarina, 50. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: DOO "Industrijsko bilje", 22-26 Jun, 2009, pp. 189-194, ISBN 978-86-80995-70-0, UDK: 633.85 (082) Pajin B., Lončarević I., Gyura J., Dokić Lj., Šoronja-Simović D.: Influence of sugar beet dietary fiber on physical characteristics of cookies dough, 5. International congres of flour-bread and Croatian congres of cereal technologists, Opatija, 21-23 Oktobar, 2009, pp. 239-245 Lončarević I., Nikolovski Z., Pajin B., Dokić Lj.: Uticaj emulgatora različitog porekla na fizička i senzorna svojstva krem proizvoda, 51. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: DOO "Industrijsko bilje", 26-2 Jun, 2010, pp. 215-222, ISBN 978-86-80995-70-0, UDK: 633.85 (082) Pajin B., Lončarević I., Jurić J., Dokić Lj., Šoronja-Simović D., Dimić E.: Uticaj emulgatora na fizička i kristalizaciona svojstva namenskih masti smanjenog sadržaja trans-masnih kiselina, 51. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: DOO "Industrijsko bilje", 26-2 Jun, 2010, pp. 223-228, ISBN 978-86-80995-70-0, UDK: 633.85 (082) Dokić Lj., Nikolić I., Miranović N., Gyura J., Lončarević I., Romanić R.: Mogućnost proizvodnje namaza od pogače jezgra oraha, 52. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, Industrijsko bilje doo, Institut za ratarstvo i povrtarstvo Novi Sad, 5-10 Jun, 2011, pp. 185-191, ISBN 978-866253-046-2 Pajin B., Zarić D., Šereš Z., Šoronja-Simović D., Lončarević I., Petković M.: Uticaj sadržaja čvrstih triglicerida na fizička svojstva čokolade sa sojinim mlekom, 52. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 5-10 Jun, 2011, pp. 199-204, ISBN 978-86-80995-70-0 Šoronja-Simović D., Pajin B., Sakač M., Šereš Z., Lončarević I., Romanić R.: Influence of sugar beet dietary fibers on cookies shelf life, 6. 6th International Congress FLOUR-BREAD '11 8th Croatian Congress of Cereal Technologists, Opatija, 12-14 Oktobar, 2011, pp. 351-358 Zarić D., Pajin B., Lončarević I., Šereš Z., Šoronja-Simović D., Omorjan R.: Uticaj sojinog mleka na senzorna svojstva čokolade, 53. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO Industrijsko bilje, Novi Sad., 2012, pp. 173-180, ISBN 978-86-80995-70-0 Lončarević I., Pajin B., Nikolovski Z., Škrbić J., Nastasić M., Švarc-Gajić J., Zarić D.: Uticaj lecitina različitog porekla na kristalizaciona svojstva non trans masti,, 53. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 2012, pp. 135-142, ISBN 978-86-6253-000-4 Švarc-Gajić J., Stojanović Z., Brezo-Borjan T., Kravić S., Pajin B., Lončarević I., Vasiljević I., Kecojević I., Đurović A.: Poređenje mikrotalasne digestije i mineralizacije u otvorenom sistemu pri pripremi uzoraka čokolade, 53. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Tehnološki fakultet Novi Sad, Institut za ratarsstvo i povrtarstvo Novi Sad, DOO Industrijsko bilje, Novi Sad, , 2012, pp. 181-187, ISBN 978-86-6253-000-4 Lončarević I., Pajin B., Trzin D., Šarac V., Dokić Lj., Šereš Z.: Uticaj suncokretovog lecitina na reološke i teksturalne karakteristike mazivog kakao-krem proizvoda, 54. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO Industrijsko bilje, Novi Sad, 16-21 Jun, 2013, pp. 153-160, ISBN 978-86-80995-70-0 Šoronja-Simović D., Pajin B., Šereš Z., Dokić Lj., Lončarević I.: Uticaj količine margarina za laminiranje na kvalitet lisnatog peciva, , 54. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO Industrijsko bilje, Novi Sad, 16-21 Jun, 2013, pp. 169-177, ISBN 978-86-80995-70-0 Pajin B., Lončarević I., Petrović J., Tomović V., Šoronja-Simović D., Nikolovski Z., Zarić D.: Uticaj suncokretovog lecitina na senzorne osobine mazivog kakao-krem proizvoda, 54. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 16-21 Jun, 2013, pp. 145-151 Petrović J., Pajin B., Lončarević I., Šoronja-Simović D., Fišteš A., Šubarić D., Babić J.: Textural and rheological characteristics of dough for cookies with chestnut flour, 7. 7th International Congress FLOUR-BREAD’13 & 9th Croatian Congress of Cereal Technologists, Opatija, 16-18 Oktobar, 2013, pp. 149-156 Lončarević I., Petrović J., Pajin B., Lončarević I., Nikolovski Z., Dokić Lj., Zarić D.: Reološke karakteristike čokoladne mase i mazivog kakao krem proizvoda sa suncokretovim lecitinom, 55. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 15-20 Jun, 2014, pp. 181-186, ISBN 978-86-6253-035-6 Lončarević I., Pajin B., Šarac V., Trzin D., Tomović V., Švarc-Gajić J.: Sastav i karakteristike lecitina različitog porekla, 55. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Tehnološki fakultet, 15-20 Jun, 2014, pp. 175-180 Tomović V., Jokanović M., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P., Živković D., Stajić S., Pajin B., Lončarević I.: Hemijski sastav M. semimembranosus i M. longissimus thoracis et lumborum svinja pet čistih rasa odgajanih u Vojvodini, 20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13-14 Mart, 2015, pp. 275-281 Tomović V., Jokanović M., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P., Živković D., Stajić S., Pajin B., Lončarević I.: Hemijski sastav jetri i bubrega svinja pet čistih rasa odgajanih u Vojvodini, 20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13-14 Mart, 2015, pp. 281-287 Petrović J., Pajin B., Lončarević I., Belić Z., Fišteš A., Šubarić D., Šubarić D., Zarić D., Zarić D.: Uticaj Sojinog brašna na kvalitet čajnog peciva, 56. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 21-26 Jun, 2015, pp. 181-187 Lončarević I., Pajin B., Petrović J., Omorjan R., Nastasić M., Aleksić S., Karlović Đ.: Kristalizacione osobine masti zastupljene u konditorskoj industriji Srbije, 56. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 21-26 Jun, 2015 Lončarević I., Pajin B., Petrović J., Šarac V., Trzin D., Zarić D., Torbica A.: Uticaj lecitina iz uljane repice na fizičke karakteristike krem proizvoda, 57. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO Industrijsko bilje, Novi Sad, 19-24 Jun, 2016, pp. 171-177, ISBN 978-86-6253-061-5 Petrović J., Lončarević I., Pajin B., Nikolovski Z., Tomović V., Sakač M., Zarić D.: Uticaj lecitina iz uljane repice na održivost krem proizvoda, 57. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO Industrijsko bilje, Novi Sad, 19-24 Jun, 2016, pp. 179-185, ISBN 978-86-6253-061-5 Maravić N., Dokić Lj., Šereš Z., Šoronja-Simović D., Nikolić I., Petrović J., Lončarević I.: Uticaj primenjene tehnike emulgovanja na osobine emulzija tipa ulje u vodi, 57. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO Industrijsko bilje, Novi Sad, 19-24 Jun, 2016, pp. 197-204, ISBN 978-86-6253-061-5 Lončarević I., Pajin B., Petrović J., Nikolin M., Omorjan R., Aleksić S., Nastasić M., Zarić D.: Kvalitet palminih ulja sa domaćeg tržišta namenjenih proizvodnji krem proizvoda, 58. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO Industrijsko bilje, Novi Sad, 18-23 Jun, 2017, pp. 271-277, ISBN 978-86-6253-077-6 Petrović J., Lončarević I., Pajin B., Šarac V., Omorjan R., Zarić D., Torbica A.: Uticaj sojinog ulja na fizičke karakteristike masne faze krem proizvoda, 58. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO Industrijsko bilje, Novi Sad, 18-23 Jun, 2017, pp. 263-269, ISBN 978-86-6253-077-6 Pajin B., Lončarević I., Petrović J., Fišteš A., Tumbas Šaponjac V., Zarić D.: Fizičke osobine inkapsuliranih polifenolnih jedinjenja namenjenih proizvodnji funkcionalne bele čokolade, 58. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 18-23 Jun, 2017 Lončarević I., Pajin B., Petrović J.: Mogućnost primene lecitina iz suncokreta i uljane repice kao emulgatora u proizvodnji mazivog krem proizvoda, 52. Savetovanje agronoma i poljoprivrednika Srbije, Zlatibor: Institut za ratarstvo i povrtarstvo Novi Sad, 21-27 Januar, 2018, ISBN 978-86-80417-78-3 Lončarević I., Pajin B., Petrović J., Nikolovski Z., Zarić D., Rutić T., Jovanović P.: Mogućnost proizvodnje čokolade obogaćene proteinima soje, mleka i kolagena, 59. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO Industrijsko bilje, Novi Sad, 17-22 Jun, 2018, pp. 245-351, ISBN 978-86-6253-085-1 Petrović J., Pajin B., Lončarević I., Nikolovski Z., Rutić T., Popov-Raljić J.: Karakteristike čajnog peciva sa dodatkom sojinog proteinskog koncentrata, 59. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi: Izdavač: Univerzitet u Novom Sadu, Tehnološki fakultet; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO Industrijsko bilje, Novi Sad, 17-22 Jun, 2018 Maravić N., Šereš Z., Dokić Lj., Šoronja-Simović D., Lončarević I., Petrović J., Pajić A.: Stabilizujući efekat polisaharidnih jedinjenja u proizvodnji emulzija upotrebom različitih tehnika emulgovanja, 60. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 16-21 Jun, 2019, pp. 265-273, ISBN 978-86-6253-099-8 Švarc-Gajić J., Nastić N., Pajin B., Lončarević I.: Tretman pogača uljarica subkritičnom vodom, 60. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet NOvi Sad, Institut za ratarstvo i povrtarstvo Novi Sad, DOO "Industrijsko bilje" Novi Sad, 16-21 Jun, 2019, pp. 259-264, ISBN 978-86-6253-099-8 Pajin B., Petrović J., Lončarević I., Fišteš A., Jozinović A., Šoronja-Simović D., Šereš Z.: Poređenje uticaja dodatka obezmašćene i ekstrudirane pšenične klice na osobine keksa, Proizvodnja i prerada uljarica, 2021, pp. 245-252, 62. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet, 27-2 Jun, 2021, pp. 245-252, ISBN 978-86-6253-132-2 Lončarević I., Pajin B., Petrović J., Aleksić S., Šojić B., Zarić D., Nikolin M.: Uticaj masti bez trans masnih kiselina na fizičke karakteristike masnih punjenja namenjenih proizvodnji punjene čokolade, 62. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 27-2 Jun, 2021, pp. 43-50 Petrović J., Lončarević I., Pajin B., Aleksić S., Romanić R., Zarić D., Šojić B.: Uticaj različitih namenskih masti na senzorske karakteristike masnih punjenja namenjenih proizvodnji čokoladnih proizvoda, 62. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 27-2 Jun, 2021, pp. 213-219 Lončarević I., Pajin B., Aleksić S., Stožinić M., Jerinić M., Zarić D., Romanić R.: UTICAJ MASTI BEZ TRANS-MASNIH KISELINA NA FIZIČKE KARAKTERISTIKE I OKSIDATIVNU STABILNOST MAZIVOG KREM PROIZVODA, 64. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 25-30 Jun, 2023, ISBN 978-86-6253-170-4	35	17.50
M64	Saopštenje sa skupa nacionalnog značaja štampano u izvodu Saopštenje sa skupa nacionalnog značaja štampano u izvodu Pajin B., Dokić Lj., Šereš Z., Šoronja-Simović D., Lončarević I., Jurić J.: Metode određivanja toplotnih i kristalizacionih osobina masti za konditorsku industriju, 14. Pekarski dani, Zrenjanin, 2009 Petrović J., Pajin B., Lončarević I., Šereš Z., Fišteš A., Šoronja-Simović D., Šubarić D.: Influence of different types of soybean flour on rheological and textural properties of the cookie dough, 8. 8th International Congress FLOUR-BREAD '15, 10th Croatian Congress of Cereal Technologists BRAŠNO-KRUH '15, Opatija: Faculty of food technology J.J. Strossmayer University of Osijek, 29-30 Oktobar, 2015, pp. 48-48, ISBN 1848-2554 Belović M., Janić Hajnal E., Torbica A., Pajin B., Lončarević I., Petrović J., Fišteš A., Ačkar Đ., Šubarić D.: Viscoelastic properties of dough prepared with the addition of extruded food industry by-products, 10. International Scientific and Professional Conference WITH FOOD TO HEALTH, Osijek: Josip Juraj Strossmayer University of Osijek, 12-13 Oktobar, 2017, pp. 141-141, ISBN 978-953-7005-49-8 Torbica A., Janić Hajnal E., Belović M., Pajin B., Lončarević I., Petrović J., Fišteš A., Ačkar Đ., Šubarić D.: Sugar beet pulp as an ingredient in value added bread from whole grain wheat flour, 10. International Scientific and Professional Conference WITH FOOD TO HEALTH, Osijek: Josip Juraj Strossmayer University of Osijek, 12-13 Oktobar, 2017, pp. 142-142, ISBN 978-953-7005-49-8 Lončarević I., Pajin B., Fišteš A., Torbica A., Zarić D.: Particle size distribution and the colour of white chocolate with the addition of encapsulated blueberry juice, 10. International Scientific and Professional Conference WITH FOOD TO HEALTH, Osijek: Faculty of Food Technology J.J. Strossmayer, University of Osijek; Faculty of Pharmacy, University of Tuzla, 12-13 Oktobar, 2017, pp. 103-103 Fišteš A., Pajin B., Petrović J., Lončarević I., Šubarić D., Jozinović A.: Valorizacija nusproizvoda prehrambene industrije kroz razvoj nutritivno obogaćenih finih pekarskih proizvoda, 10. International Scientific and Professional Conference WITH FOOD TO HEALTH, Osijek: Faculty of Food Technology J.J. Strossmayer, University of Osijek; Faculty of Pharmacy, University of Tuzla, 12-13 Oktobar, 2017, pp. 143-143 Petrović J., Pajin B., Lončarević I., Fišteš A., Jozinović A., Ačkar Đ., Zarić D.: Sensory and textural characteristics of cookies enriched with extruded wheat germ, 9. The 9th International Congress "Flour-Bread '17" and the 11th Croatian Congress of Cereal Technologists "Brašno-Kruh '17", Opatija: Faculty of Food Technology J.J. Strossmayer University of Osijek, 25-27 Oktobar, 2017, pp. 45-45, ISBN 1848-2554 Sakač M., Jovanov P., Petrović J., Pezo L., Fišteš A., Marić A., Lončarević I., Pajin B.: Keks obogaćen obezmašćenom pšeničnom klicom, 30. PROCESNA TEHNIKA I ENERGETIKA U POLJOPRIVREDI - PTEP, Brzeće, 15-20 April, 2018, pp. 98-99 Petrović J., Pajin B., Lončarević I., Fišteš A., Jozinović A., Simić S., Ačkar Đ.: Nutritional value of cookies supplemented with extruded sugar beet pulp, 12. International Scientific and Professional Conference WITH FOOD TO HEALTH, Osijek, 24-25 Oktobar, 2019 Petrović J., Pajin B., Lončarević I., Fišteš A., Ačkar Đ., Jozinović A., Zarić D.: Chemical characteristics of cookies enriched with extruded brewer's spent grain, 10. International Congress "Flour-Bread '19" and the 12th Croatian Congress of Cereal Technologists "Brašno-Kruh '19", Osijek, 11-14 Jun, 2019 Popović T., Stožinić M., Lončarević I., Pajin B., Zarić D., Nikolić I., Petrović J.: COMPARATIVE ANALYSIS OF MILLING TECHNOLOGIES IN DARK AND MILK COCOA TOPPING PRODUCTION FOR ICE CREAM, 1. International Conference on Science, Technology, Engineering and Economy-ICOSTEE, Segedin: University of Szeged Faculty of Engineering Mars tér 7, H-6724 Szeged, Hungary, 31 Maj, 2024, pp. 81-81, ISBN 978-963-306-986-8	11	2.20
M71	Odbranjena doktorska disertacija Odbranjena doktorska disertacija Lončarević I.: Uticaj lecitina različitog porekla na kristalizaciona svojstva masne faze i kvalitet mazivog krem proizvoda sa dodatkom funkcionalnih biljnih ulja, Novi Sad, 2013	1	6.00
M81	Novi proizvod ili tehnologija uvedeni u proizvodnju - međunarodni nivo Novi proizvod ili tehnologija uvedeni u proizvodnju - međunarodni nivo Bulatović M., Zarić D., Rakin M., Pajin B., Lončarević I., Petrović J., Krunić T., Blaževska Z.: Mlečna čokolada obogaćena probioticima, 2021	1	8.00
M82	Nova proizvodna linija, novi materijal, industrijski prototip, Nova proizvodna linija, novi materijal, industrijski prototip, Šoronja-Simović D., Gyura J., Filipović N., Šereš Z., Jokić A., Pajin B., Dokić Lj., Lončarević I.: Tost hleb sa prehrambenim vlaknima šećerne repe, 2010	1	6.00
M83	Novo laboratorijsko postrojenje, novo eksperimentalno postrojenje, novi tehnološki postupak Novo laboratorijsko postrojenje, novo eksperimentalno postrojenje, novi tehnološki postupak Pajin B., Zarić D., Lončarević I., Dokić Lj., Šereš Z., Šoronja-Simović D.: Laboratorijski postupak proizvodnje čokolade u kugličnom mlinu, 2010 Lončarević I., Pajin B., Petrović J., Danica Z.: Lecitin iz suncokreta i uljane repice kao emulgator u proizvodnji krem proizvoda., 2015	2	8.00
M84	Bitno poboljšan postojeći proizvod ili tehnologija Bitno poboljšan postojeći proizvod ili tehnologija Marko P., Petrović J., Pajin B., Šereš Z., Lončarević I., Danica Z., Šoronja-Simović D.: Proizvodnja mazivog krem proizvoda sa maltitolom., 2014 Zarić D., Pajin B., Rakin M., Dokić Lj., Fišteš A., Tomić (Mihić) J., Lončarević I.: Proizvodnja funkcionalnog proizvoda - mlecna cokolada sa sojinim mlekom, 2014 Lončarević I., Pajin B., Fišteš A., Tumbas Šaponjac V., Jovanović P., Zarić D.: Bela čokolada obogaćena polifenolnim jedinjenjima iz bobičastog voća, 2019	3	9.00
M85	Prototip, nova metoda, softver, standardizovan ili atestiran instrument, Prototip, nova metoda, softver, standardizovan ili atestiran instrument, Šereš Z., Ikonić (Prodanić) B., Gyura J., Jokić A., Pajin B., Šoronja-Simović D., Dokić Lj., Šaranović Ž., Zavargo Z., Lončarević I.: Povećanje efikasnosti procesa mikrofiltracije suspenzije skroba primenom statičkog mešača, 2012	1	2.00
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 Torbica A., Tomić (Mihić) J., Pajin B., Petrović J., Lončarević I.: Bezglutenski tvrdi keks na bazi prosa/Gluten-free cookies based on millet. Registar patenata ZIS – Rešenje br. 60331, Beograd, Zavod za intelektualnu svojinu Republike Srbije, 2020 Torbica A., Tomić (Mihić) J., Janić Hajnal E., Pajin B., Petrović J., Lončarević I.: Bezglutenski tvrdi keks na bazi prosa sa dodatkom kakao praha/Gluten-free cookies based on millet with addition of cocoa powder. Registar patenata ZIS – Rešenje br. 60332, Beograd, Zavod za intelektualnu svojinu Republike Srbije, 2020	2	24.00