Stanislava Z. Gorjanovic

Belgrade, SE, Serbia

Last Updated: 09/26/2026

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Found 25 publications

Valorization of Fruit and Vegetable Pomace: Development of Zinc-Enriched Nutraceutical.

Valorization of Fruit and Vegetable Pomace: Development of Zinc-Enriched Nutraceutical.

Journal: Foods (Basel, Switzerland)
Published: February 16, 2026

Valorization of Beetroot Pomace as a Flour Fortifier, Functional Ingredient and Dietary Supplement.

Valorization of Beetroot Pomace as a Flour Fortifier, Functional Ingredient and Dietary Supplement.

Journal: Foods (Basel, Switzerland)
Published: November 17, 2025

Low Glycemic Index Biscuits Enriched with Beetroot Powder as a Source of Betaine and Mineral Nutrients.

Low Glycemic Index Biscuits Enriched with Beetroot Powder as a Source of Betaine and Mineral Nutrients.

Journal: Foods (Basel, Switzerland)
Published: January 28, 2025

Agro-Residues and Sucrose Alternatives in Confectionery Transformation Towards Glucose Spikes Minimization.

Agro-Residues and Sucrose Alternatives in Confectionery Transformation Towards Glucose Spikes Minimization.

Journal: Foods (Basel, Switzerland)
Published: December 23, 2024

Enhancing composition and functionality of jelly candies through apple and beetroot pomace flour addition.

Enhancing composition and functionality of jelly candies through apple and beetroot pomace flour addition.

Journal: NPJ science of food
Published: May 13, 2024

Recovery of Biologically Active Compounds from Stinging Nettle Leaves Part II: Processing of Exhausted Plant Material after Supercritical Fluid Extraction.

Recovery of Biologically Active Compounds from Stinging Nettle Leaves Part II: Processing of Exhausted Plant Material after Supercritical Fluid Extraction.

Journal: Foods (Basel, Switzerland)
Published: January 02, 2023

Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits.

Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits.

Journal: Foods (Basel, Switzerland)
Published: December 01, 2022

Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria.

Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria.

Journal: Foods (Basel, Switzerland)
Published: June 18, 2021

Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach.

Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach.

Journal: Journal of food science and technology
Published: August 07, 2020

Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour.

Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour.

Journal: Foods (Basel, Switzerland)
Published: May 26, 2020

Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage.

Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage.

Journal: Food technology and biotechnology
Published: April 22, 2020

Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects.

Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects.

Journal: Antioxidants (Basel, Switzerland)
Published: March 26, 2020
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Last Updated: 09/26/2026