Effects of hydrophilic gums on fermentation activity
yeast and finished bakery products quality made of
frozen dough.
Dodic J., Pejin D., Dodic S., Popov S., Mastilovic
J., Popov-Raljic J., Zivanovic S. 2007. J Food Sci.
72(4):235-241.
Quality of applesauce as affected by different
cultivars of apples and storage conditions.
Goan E., Davis R., Li J., Zivanovic S., Mount J.,
Sams C. 2009. Abstract #153-10. Institute of Food
Technologists Annual Meeting; July 6-9, 2009;
Anaheim, CA.
Rheological changes in processed cheese spread due
to ingredient variation.
Craig A.M.D., Brandon M., Harte F., Zivanovic S.
2007. Institute of Food Technologists Annual
Meeting; July 28-August 1, 2007; Chicago, IL.
Quality improvement of processed cheese spread.
Craig A.D., Jones J., Moreno D., Hernandez A., Mount
J., Zivanovic S. 2006. Institute of Food
Technologists Annual Meeting; June 24-28, 2006;
Orlando, FL. Abstract 078C-11.
Ingredient optimization to improve texture and color
of retorted egg products.
Perry H., Zivanovic S., Mount J.R., Penfield M.P.,
Weiss J. 2004. Institute of Food Technologists
Annual Meeting; July 12-16, 2004; Las Vegas, NE.
Abstract 67F-25.
Protein additives to modify texture of retorted egg
products.
Moreno V., Mount J.R., Zivanovic S., Weiss J. 2003.
Institute of Food Technologists Annual Meeting; June
12-16, 2003; Chicago, IL. Abstract 14F-32. p 42.
