This study aimed to examine the impact of various thawing methods (refrigerator, room temperature, and microwave oven) on the physicochemical and nutritional properties of beef meat (Longissimus dorsi). The following analyses were performed: weight loss, water content, ash, fat and protein content, water-holding capacity, colour, texture, water act...

By Danica Savanović, Ana Velemir, Snježana Mandić, Jovo Savanović, Branislav Šojić, Sara Rakić

Great demands have been constantly made before students by contemporary education, expecting them not only to acquire academic knowledge, but also the development of various social and emotional competencies that contribute to their school success. Numerous studies indicate that  factors such as motivation, work habits and intellectual abiliti...

By Nedim Prelić, Danijela Jokanović, Nera Kravić Prelić

In many countries, cheese is a highly valued dairy product that, due to its high nutritional value, is recommended in the regular diet of every individual. Cheesesmade by the traditional method using indigenous technologies are especially valued and represent the culture and tradition of some country. Janj cheese has been produced by such a traditi...

By Danica Savanović, Ana Velemir, Aleksandar Savić, Jovo Savanović, Branislav Šojić, Vesna Muždeka

In today’s globalized and increasingly dynamic market, the importance of the procurement process, within the context of total cost management, is steadily growing. To ensure uninterrupted and continuous production operations in every modern enterprise, the procurement process should be regarded as one of the strategic functions. An efficient ...

By Sandra Đukanović, Danica Lečić-Cvetković

 Goat cheese in a sack is a traditional Herzegovinian product of extreme specificity, both in production technology and in the properties of the final product. The main characteristic of cheese in a sack is anaerobic ripening inside a bag made of lamb skin (mixture), which is how the cheese got its name. The aim of this work is to examine the ...

By Danica Savanović, Velemir Ana, Savanović Jovo, Mandić Snježana, Savić Aleksandar, Kučinar Jovana

 Natural plant extracts are a good alternative to improve the quality and safety of dry fermented sausages. Different factors during processing have an impact on the quality characteristics of the final product, but the sensory properties influence overall quality and consumers’ product acceptance. This study aimed to examine the effect ...

By Ana Velemir, Snježana Mandić, Danica Savanović, Jovo Savanović

 Today's youth live in a society where gambling is considered as socially acceptable behaviour and its negative consequences are often overlooked. The availability of gambling content and the frequent advertising of gambling services as a way to make money quickly and efficiently also contribute to this. Pathological gambling is a disorder of ...

By Danijela Jokanović, Barbara Stankovic

 This study aimed to examine the influence of adding selected spices on the physicochemical properties of fresh cream cheese. Six different samples of fresh cream cheese were produced in the milk processing plant (mini cheese factory). The first sample was marked as a control, without the addition of spices, and the other five were produced wi...

By Danica Savanović, Ana Velemir, Jovo Savanović, Aleksandar Savić, Danka Babić

 Breast cancer is one of the most common malignancies, and one of the leading causes of cancer-related death among women. This research aimed to explain emotional distress based on self-empowerment skills and interpersonal interactions in breast cancer patients using the explainable multilayer perceptron classification model. The participants ...

By Marija Blagojević, Hojjatollah Farahani, Manijeh Firoozi, Danijela Milošević

 Emotional intelligence is significant for all spheres of human life. Therefore, it has also found its practical application in the company’s business operations. In recent times, the importance of emotional intelligence in organizations has been recognized as a key factor of successful work of the organization in the sense that it influ...

By Danijela Jokanović