Jovanka Popov‐Raljić

Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk and dark chocolates during storage for 180 days

Jovanka Laličić-Petronijević, Jovanka Popov‐Raljić, D. Obradović et al. · Journal of Functional Foods · 2015 · 80 citations · Full text

Probiotic, Shelf Life, Food Fermentation +9

Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days

Jovanka Popov‐Raljić, Jovanka Laličić-Petronijević · Sensors · 2009 · 71 citations · Full text

Nutrition, Flavoromics, Food Analysis +20

Color Changes of UHT Milk During Storage

Jovanka Popov‐Raljić, Nada Lakić, Jovanka Laličić-Petronijević et al. · Sensors · 2008 · 63 citations · Full text

Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color

Jovanka Popov‐Raljić, Jasna Mastilović, Jovanka Laličić-Petronijević et al. · Sensors · 2009 · 61 citations · Full text

Food Chemistry, Average Reflectance, Bread Crumb Color +12

An importance-performance analysis of service quality in spa hotels

Ivana Blešić, Jovanka Popov‐Raljić, Lenko Uravić et al. · Economic Research-Ekonomska Istraživanja · 2014 · 47 citations · Full text

Customer Satisfaction, Tourism Performance, Service Quality +15