Brief description of the research
Dr. Jovana Delić's research includes the development of innovative food products, food safety testing, improvement of production processes, and identification of alternative raw materials.
The research work is divided into three main areas:
- Creation and characterization of functional snack products and optimization of production technology
- Quality and safety of meat products and semi-finished products
- Traditional products and products with a geographical indication
Selected references
- J. Delić, P. Ikonić, M. Jokanović, T. Peulić, B. Ikonić, V. Banjac, V. Stojkov, S. Vidosavljević, M. Hadnađev, Sustainable snack products..., Innovative Food Science & Emerging Technologies, 87 (2023) 103419.
- P. Ikonić, M. Jokanović, N. Ćućević, T. Peulić, L. Šarić, Z. Tomičić, S. Škaljac, J. Delić, B. Lakićević, I. Tomašević, Effect of different ripening conditions on amino acids and biogenic amines..., Journal of Food Composition and Analysis, 115 (2023) 105009.
- T. Peulić, P. Ikonić, J. Delić, B. Kalenjuk Pivarski, N. Maravić, A. Marić, A. Novaković, Consumer attitudes and preferences toward traditional meat products..., Meat Technology, 64 (2023) 480–484.
- J. Delić, P. Ikonić, R. Čolović, T. Peulić, M. Jokanović, V. Banjac, S. Rakita, Mechanically deboned poultry meat and brewer’s by-product..., Emirates Journal of Food and Agriculture, 32(6) (2020) 453–460.