{"id":21227,"date":"2025-11-18T08:11:07","date_gmt":"2025-11-18T08:11:07","guid":{"rendered":"https:\/\/iit.ac.rs\/?page_id=21227"},"modified":"2026-03-04T11:02:45","modified_gmt":"2026-03-04T11:02:45","slug":"dr-%d1%98ovana-delic","status":"publish","type":"page","link":"https:\/\/iit.ac.rs\/en\/dr-%d1%98ovana-delic\/","title":{"rendered":"Dr Jovana Deli\u0107"},"content":{"rendered":"
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\r\n \"\u0434\u0440\r\n <\/div>\r\n\r\n \r\n
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Dr Jovana Deli\u0107<\/h2>\r\n\r\n
\r\n Research associate<\/span>\r\n Technological engineering<\/span>\r\n <\/div>\r\n\r\n
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Education:<\/b> Doctor of Science - Technological Engineering<\/div>\r\n
Address:<\/b> Institute of Information Technologies Kragujevac, Liceja Kne\u017eevine Srbije 1A, 34000 Kragujevac.<\/div>\r\n
Email:<\/b> jovana.delic@uni.kg.ac.rs<\/div>\r\n
IBI (Researcher Identification Number):<\/b> \u2014<\/div>\r\n <\/div>\r\n\r\n \r\n
\r\n\r\n \r\n \"eNauka\"\r\n <\/a>\r\n\r\n \r\n \"ORCID\"\r\n <\/a>\r\n\r\n \r\n \"LinkedIn\"\r\n <\/a>\r\n\r\n \r\n \"Scopus\"\r\n <\/a>\r\n\r\n <\/div>\r\n\r\n \r\n
\r\n\r\n \r\n \ud83d\udcc4<\/span> CV - Serbian\r\n <\/a>\r\n\r\n \r\n \ud83d\udcc4<\/span> CV \u2013 English\r\n <\/a>\r\n\r\n <\/div>\r\n\r\n <\/div>\r\n\r\n \r\n
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\r\n Brief description of the research<\/summary>\r\n\r\n
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\r\n Dr. Jovana Deli\u0107's research includes the development of innovative food products, food safety testing, improvement of production processes, and identification of alternative raw materials.\r\n <\/p>\r\n\r\n

The research work is divided into three main areas:<\/p>\r\n\r\n

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  • Creation and characterization of functional snack products and optimization of production technology<\/li>\r\n
  • Quality and safety of meat products and semi-finished products<\/li>\r\n
  • Traditional products and products with a geographical indication<\/li>\r\n <\/ul>\r\n\r\n <\/div>\r\n\r\n <\/details>\r\n\r\n \r\n
    \r\n Selected references<\/summary>\r\n\r\n
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    1. \r\n J. Deli\u0107, P. Ikoni\u0107, M. Jokanovi\u0107, T. Peuli\u0107, B. Ikoni\u0107, V. Banjac, V. Stojkov, S. Vidosavljevi\u0107, M. Hadna\u0111ev, \r\n Sustainable snack products...<\/i>, \r\n Innovative Food Science & Emerging Technologies, 87 (2023) 103419.\r\n <\/li>\r\n\r\n
    2. \r\n P. Ikoni\u0107, M. Jokanovi\u0107, N. \u0106u\u0107evi\u0107, T. Peuli\u0107, L. \u0160ari\u0107, Z. Tomi\u010di\u0107, S. \u0160kaljac, J. Deli\u0107, B. Laki\u0107evi\u0107, I. Toma\u0161evi\u0107, \r\n Effect of different ripening conditions on amino acids and biogenic amines...<\/i>, \r\n Journal of Food Composition and Analysis, 115 (2023) 105009.\r\n <\/li>\r\n\r\n
    3. \r\n T. Peuli\u0107, P. Ikoni\u0107, J. Deli\u0107, B. Kalenjuk Pivarski, N. Maravi\u0107, A. Mari\u0107, A. Novakovi\u0107, \r\n Consumer attitudes and preferences toward traditional meat products...<\/i>, \r\n Meat Technology, 64 (2023) 480\u2013484.\r\n <\/li>\r\n\r\n
    4. \r\n J. Deli\u0107, P. Ikoni\u0107, R. \u010colovi\u0107, T. Peuli\u0107, M. Jokanovi\u0107, V. Banjac, S. Rakita, \r\n Mechanically deboned poultry meat and brewer\u2019s by-product...<\/i>, \r\n Emirates Journal of Food and Agriculture, 32(6) (2020) 453\u2013460.\r\n <\/li>\r\n\r\n <\/ol>\r\n <\/div>\r\n\r\n <\/details>\r\n\r\n <\/div>\r\n <\/div>\r\n\r\n<\/div>\r\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

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