117,2933

Jovanka Popov Raljić

E-mail: jpopov|mmnkk|singidunum.ac.rs

Jovanka Popov Raljić je rođena 16.03.1953. u Novom Sad, Srbija.

Knjige:
Popov-Raljić J., Kelemen-Mašić Đ., Krajinović M., Džinić N.,Popov S.: Svojstva kvaliteta jagnjećeg mesa rase Cigaja (Characteristics of the Lamb Meat of the Cigaja Breed), Monografija, Univerzitet u Novom Sadu, Tehnološki fakultet, Novi Sad, strana 110, 1994.
Popov-Raljić J.: Tehnologija i kvalitet gotove hrane, Univerzitet u Novom Sadu, Tehnološki fakultet, Novi Sad, 1999.
Radovanović, R., Popov-Raljić J.: Senzorna analiza prehrambenih proizvoda, Univerzitet u       Beogradu, Beograd-Novi Sad, 2001.
Grujić, R., Marjanović N., Radovanović, R.,  Popov-Raljić J., Komić J.: Kvalitet i analiza namirnica, Univerzitet u Banjoj Luci, Tehnološki fakultet, Banja Luka, 2001.
Grujić, R., Marjanović N., Popov-Raljić J.: Kvalitet i analiza namirnica – drugo dopunjeno i izmenjeno izdanje, Univerzitet u Banjoj Luci, Tehnološki fakultet, Banja Luka, 2007.
Popov-Raljić J., Stojšin, Lj.: Tehnologija konditorskih proizvoda, Univerzitet u Beogradu, Poljoprivredni fakultet, Beograd - Zemun, 2007.
Popov-Raljić J. Tehnologija šećera i skroba, Univerzitet u Beogradu, Poljoprivredni fakultet, Beograd - Zemun, 2011.
Popov-Raljić J.,Blešić, I. : Bezbednost hrane- primena HACCP sistema u ugostiteljstvu i hotelijerstvu,Univerzitet u Novom Sadu, PMF, Departman za geografiju,turizam i hotelijerstvo, 2012; 2016.
Popov-Raljić J. : Senzorna analiza hrane i pića , Univerzitet u Novom Sadu, PMF, Departman za geografiju,turizam i hotelijerstvo, 2013.
Popov-Raljić J. : Ishrana, Univerzitet u Novom Sadu, PMF, Departman za geografiju,turizam i hotelijerstvo, 2016.
Popov-Raljić J.,Aleksić,M.,Sikimić,V.: Praktikum iz Ishrane, Univerzitet u Novom Sadu, PMF, Departman za geografiju,turizam i hotelijerstvo, 2017.

      
 Radovi u časopisima:
Popov-Raljić, J., Aleksić, M., Janković, V., Blešić, I., Ivkov, M. (2017). Risk management of allergenic food ingredients in hospitality. Economics of Agriculture 64.3. pp 1263-1277. (UDC 338.43:63). (ISSN 0352-3462).
Laličić-Petronijević J., Komes D., Gorjanović S.,  Belščak-Cvitanović A.,  Pezo L.,  Pastor F., Ostojić S.,  Popov-Raljić, J.,  Sužnjevic, D. (2016). Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage. Food technology and biotechnology. Vol.54.1. 13-20. (ISSN 1330-9862)
Janković V., Lakicević B.,  Petronijević R.,  Spirić D.,  Djordjević V.,  Popov-Raljić, J. (2016). Soybean and gluten in meat products Consumer protection strategy. Agro food industry hi-tech. Vol.27.3. 30-32. (ISSN 1722-6996).
Laličić -Petronojević, J., Popov-Raljić, J., Obradović, D., Radulović, Z., Paunović, D., Pertušić, M., Pezo, L. (2015). Viability of probiotic strains Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days. Journal of Functional Foods. Vol.15. 541-550. (ISSN 1756-4646).
Popov-Raljić, J., Arsić, N., Zlatković, B., Basarin, B., Mladenović, M., Laličić - Petronojević, J., Ivkov, M., Popov, V. (2015). Evaluation of color, mineral substances and sensory uniqueness of meadow and acacia honey from Serbia. Romanian Biotechnological Letters. Vol.20.No.5. 10850-10865. (ISSN 1224-5984).
Blešic, I., Popov-Raljić, J., Lenko, U., Stankov, U., Đeri, L., Pantelić, M., Armenski, T. (2014). An importance-performance analysis of service quality in spa hotels, Ekonomska Istraživanja - Economic Research. Vol.27. No.1. 483-495. (ISSN 1331-677X).
Ivanović, S., Stojanović, Z., Nešić, K., Pisinov, B., Baltić, M., Popov-Raljić J., Djurić, J. (2014). Effect of goat breed on the meat quality. Hemijska industrija. Vol.68. No. 6. 801-807. (ISSN: 0367-598X).
Popov-Raljić, J.,  Laličić-Petronijević, J.,  Dimić, E.,  Popov, V., Vujasinović, V., Blešic, I.,  Portić, M. (2013). Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days. Hemijska industrija. Vol. 67. No.5. 781-793. (ISSN: 0367-598X).
Demin, M., Popov-Raljić, J.,  Laličić-Petronijević, J.,  Rabrenovic, B.,  Filipčev, B.,  Šimurina, O. (2013). Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive. Hemijska industrija. Vol. 67. No. 3. 455-463. (ISSN: 0367-598X).
Popov-Raljić, J.,  Mastilović, J.,  Laličić-Petronijević, J.,  Kevrešan, Ž., Demin, M. (2013). Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage. Hemijska industrija. Vol. 67. No. 1. 123-134. (ISSN: 0367-598X).
Ivanović, S.,  Baltić, M.,  Popov-Raljić, J.,  Pisinov, B., Maslić-Strižak, D., Stojanović, Z., Pavlović, I. (2012).  Chemical and sensory characteristics of Bunte Deutsche Edelziege and Balkan goat meat. African journal of biotechnology. Vol. 10. No. 80. 18433-18439. (ISSN 1684-5315).
Djurić, V., Kondić-Špika, A., Hristov, N.,  Popov-Raljić, J.  (2010). The Effects of  Nitrogen Nutrition and Gluten in Composition on the Gluten Quality in Wheat Genotypes. Chemical industry and chemical engineering quarterly. Vol. 16. No. 1. 73-78. (ISSN 1451-9372).
Popov-Raljić, J., Laličić-Petronijević, J., Georgiev, A., Popov, V., Mladenović, M. (2010). Sensory Evaluation of Pralines Containing Different Honey Products. Sensors, 10. 7913-7933. (ISSN 1424-8220).
Popov-Raljić, J., Mastilović, J., Laličić-Petronijević, J., Popov, V. (2009). Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color. Sensors, 9. 8613-8623. (ISSN 1424-8220). 
Popov-Raljić, J., Laličić-Petronijević, J. (2009). Sensory Properties and Color Measurements of Dietary Chocolates with different Composition During Storage for Up to 360 days. Sensors, 9 (3). 1996-2016. (ISSN 1424-8220).
Popov-Raljić, J., Lakić, N., Laličić-Petronijević, J., Barać, M., Sikimić, V. (2008). Color changes of UHT milk during storage. Sensors, 8 (9). 5961-5974. (ISSN 1424-8220).


Obrazovanje:

  • Doktorska disertacija
    Tehnološki fakultet, Novi Sad,     Prehrambeno inženjerstvo, 1988
  • Magistarske studije
    Tehnološki fakultet, Novi Sad,     Prehrambeno inženjerstvo, 1984
  • Osnovne studije
    Tehnološki fakultet, Novi Sad,     Prehrambeno inženjerstvo, 1979

Knjige:

  • J. Popov-Raljić, I. Blešić, Bezbednost hrane – HACCP sistem – Teorija i praksa, Univerzitet SINGIDUNUM, Beograd, 2021
  • J. Popov-Raljić, M. Aleksić, V. Sikimić, Praktikum iz ishrane, Univerzitet u Novom Sadu, PMF–Departman za geografiju, turizam i hotelijerstvo, Novi Sad, 2017
  • J. Popov-Raljić, Ishrana, Univerzitet u Novom Sadu, PMF, Departman za geografiju,tirozam i hotelijerstvo, 2016
  • J. Popov-Raljić, I. Blešić, Bezbednost hrane- primena HACCP sistema u ugostiteljstvu i hotelijerstvu, Univerzitet u Novom Sadu, PMF, Departman za geografiju,tirozam i hotelijerstvo, 2016
  • J. Popov-Raljić, Senzorna analiza hrane i pića, Univerzitet u Novom Sadu, PMF, Departman za geografiju,tirozam i hotelijerstvo, 2013
  • J. Popov-Raljić, I. Blešić, Bezbednost hrane- primena HACCP sistema u ugostiteljstvu i hotelijerstvu, Univerzitet u Novom Sadu, PMF, Departman za geografiju,tirozam i hotelijerstvo, 2012
  • J. Popov-Raljić, Tehnologija šećera i skroba, Univerzitet u Beogradu, Poljoprivredni fakultet, Beograd - Zemun, 2011
  • J. Popov-Raljić, L. Stojšin, Tehnologija konditorskih proizvoda, Univerzitet u Beogradu, Poljoprivredni fakultet, Beograd - Zemun, 2007
  • R. Grujić, N. Marjanović, J. Popov-Raljić, Kvalitet i analiza namirnica – drugo dopunjeno i izmenjeno izdanje, Univerzitet u Banjoj Luci, Tehnološki fakultet, Banja Luka, 2007
  • R. Grujić, N. Marjanović, R. Radovanović, J. Popov-Raljić, J. Komić, Kvalitet i analiza namirnica, Univerzitet u Banjoj Luci, Tehnološki fakultet, Banja Luka, 2001
  • R. Radovanović, J. Popov-Raljić, Senzorna analiza prehrambenih proizvoda, Univerzitet u Beogradu, Beograd-Novi Sad, 2001
  • J. Popov-Raljić, Tehnologija i kvalitet gotove hrane, Univerzitet u Novom Sadu, Tehnološki fakultet, Novi Sad, 1999
  • J. Popov-Raljić, Đ. Kelemen-Mašić, M. Krajinović, N. Džinić, S. Popov, Svojstva kvaliteta jagnjećeg mesa rase Cigaja, Tehnološki fakultet Novi Sad, 1994

Radovi u časopisima:

  • I. Blešić, M. Ivkov, J. Tepavčević, J. Popov-Raljić, M. Petrović, T. Gajić, T. Tetriakova, J. Syromiatnikova, D. Demirović Bajrami, M. Aleksić, D. Vujačić, E. Kričković, M. Radojković, C. Morar, T. Lukić, Risky Travel? Subjective vs. Objective Perceived Risks in Travel Behaviour—Influence of Hydro-Meteorological Hazards in South-Eastern Europe on Serbian Tourists, Atmosphere, Vol. 13, pp. 1 - 17, Oct, 2022
  • T. Gajić, J. Popov-Raljić, I. Blešić, M. Aleksić, M. Petrović, M. Radovanović, D. Vuković, V. Sikimić, T. Pivac, M. Kostić, D. Sekulić, D. Vukolić, M. Penić, O. Munitlak Ivanović, Factors That Influence Sustainable Selection and Reselection Intentions RegardingSoluble/Instant Coffee—The Case of Serbian Consumers, Sustainability, Vol. 14, No. 17, pp. 1 - 18, Aug, 2022
  • M. Aleksić, J. Popov-Raljić, T. Gajić, I. Blešić, M. Dragosavac, M. Penić, J. Bugarčić, Factors of Airlines Selection and Reflight Intention During the Pandemic / Case of Serbian Airlines Users, Frontiers in Psychology, Vol. 13, pp. 1 - 10, Jul, 2022
  • J. Popov-Raljić, M. Aleksić, V. Janković, Food allergens - food safety hazard, Meat Technology, Vol. 1, No. 63, pp. 11 - 25, Apr, 2022
  • T. Gajić, J. Popov-Raljić, S. Čerović, M. Aleksić, V. Sikimić, ATTITUDE OF EMPLOYEES ON THE APPLICATION AND SIGNIFICANCE OF HACCP SYSTEM IN RURAL TOURIST HOUSEHOLDS IN SERBIA DURING COVID-19, Ekonomika poljoprivrede, Vol. LXVIII, No. 4, pp. 929 - 945, Jun, 2021
  • T. Gajić, J. Popov-Raljić, I. Blešić, M. Aleksić, D. Vukolić, M. Petrović, N. Jakovenko, V. Sikimić, Creating opportunities for the development of craft beer tourism in Serbia as a new form of sustainable tourism development, Sustainability, No. 13, pp. 8730 - 8752, 2021
  • I. Blešić, M. Petrović, T. Gajić, N. Tretiakova, A. Siromiatnikova, M. Radovanović, J. Popov-Raljić, V. Jakovenko, How the extended theory of planned behavior can be applied in the research of the influencing factors of food waste in restaurants, Sustainability, Vol. 13, pp. 9236 - 9251, 2021
  • J. Popov-Raljić, I. Blešić, M. Ivkov, T. Gajić, M. Aleksić, Functional Handmade Minions – Consumers and Experienced Tasters SensoryEvaluation of the New Product, Acta Periodica Technologica, Vol. 52, pp. 217 - 227, 2021
  • M. Aleksić, J. Popov-Raljić, V. Đorđević, M. Lukić, M. Rašeta, D. Spirić, V. Janković, Control of nutritive allergens in a hospitality kitchen, Meat Technology, Vol. 61, No. 1, pp. 75 - 81, 2020
  • I. Blešić, J. Popov-Raljić, T. Pivac, M. Ivkov, Factors influencing students choise of fast food restaurants, Ekonomika poljoprivrede, Vol. 65, No. 1, pp. 257 - 269, Sep, 2018
  • J. Laličić-Petronijević, J. Popov-Raljić, J. Lazić, L. Pezo, V. Nedović, Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition, Journal of Functional Foods, Vol. 38, pp. 329 - 337, Nov, 2017
  • J. Popov-Raljić, M. Aleksić, V. Janković, I. Blešić, M. Ivkov, Risk management of allergenic food ingredients in hospitality, Ekonomika poljoprivrede, Vol. 64, No. 3, pp. 1263 - 1277, Jan, 2017
  • V. Janković, B. Lakićević, R. Petronijević, D. Spirić, V. Đorđević, J. Popov-Raljić, Soybean and Gluten in Meat Products - Consumer Protection Strategy, Agro food industry hi-tech., Vol. 27, No. 3, pp. 30 - 32, May, 2016
  • J. Laličić-Petronijević, D. Komes, S. Gorjanović, A. Belščak-Cvitanović, L. Pezo, F. Pastor, S. Ostojić, J. Popov-Raljić, D. Sužnjević, Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage, FOOD TECHNOLOGY AND BIOTECHNOLOGY, Vol. 54, No. 1, pp. 13 - 20, Mar, 2016
  • N. Vuksanović, J. Popov-Raljić, M. Portić, D. Dragičević, Hypersensitivity to certain food and food ingredients in the function of age and employment of customers on a cruise ship, Food and Feed Research, Vol. 43, No. 1, pp. 25 - 34, Jan, 2016
  • D. Milošević, S. Savić, V. Stojanović, J. Popov-Raljić, Effects of precipitation and temperatures on crop yield variability in Vojvodina (Serbia), Italian Journal of Agrometeorology, Vol. 3, pp. 35 - 44, Dec, 2015
  • J. Popov-Raljić, N. Arsić, B. Zlatković, B. Basarin, M. Mladenović, J. Laličić-Petronijević, M. Ivkov, V. Popov, Evaluation of color, mineral substances and sensory uniqueness of meadow and acacia honey from Serbia, Romanian Biotechnological Letters, Vol. 20, No. 5, pp. 10850 - 10865, Sep, 2015
  • J. Laličić-Petronijević, J. Popov-Raljić, D. Obradović, Z. Radulović, D. Paunović, M. Petrušić, L. Pezo, Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacteruim lactis HN019 and their impact on sensory and rheological properties of milk and dark chocolates during storage for 180 days, Journal of Functional Foods , Vol. 15, pp. 514 - 550, Mar, 2015
  • N. Džinić, M. Ivić, B. Šojić, M. Jokanović, V. Tomović, Đ. Okanović, J. Popov-Raljić, Some Quality Parameters of Dry Fermented Sausages (Čajna kobasica), Procedia Food Science, Vol. 5, pp. 77 - 80, Jan, 2015
  • M. Ivkov, I. Blešić, J. Popov-Raljić, A. Ivkov Džigurski, T. Pivac, T. Jovanović, Visitors' motives for attending a hybrid event: A case study of agricultural fair, Economics of Agriculture, Vol. 62, No. 1, pp. 9 - 28, Jan, 2015
  • S. Ivanović, Z. Stojanović, K. Nešić, B. Pisinov, M. Baltić, J. Popov-Raljić, J. Đurić, Effect of goat breed on the meat quality, Hemijska industrija, Vol. 68, No. 6, pp. 801 - 807, Nov, 2014
  • I. Blešić, J. Popov-Raljić, U. Lenko, U. Stankov, L. Đeri, M. Pantelić, T. Armenski, An importance-performance analysis of service quality in spa hotels, Economic Research, Vol. 27, No. 1, pp. 483 - 495, Nov, 2014
  • T. Lukić, B. Basarin, B. Buggle, S. Marković, V. Tomović, J. Popov-Raljić, I. Hrnjak, A. Timar-Gabor, U. Hambach, M. Gavrilov, A joined rock magnetic and colorimetric perspective on the Late Pleistocene climate of Orlovat loess site (Northern Serbia), Quaternary International, Vol. 334 - 335, pp. 179 - 188, Jun, 2014
  • M. Ivkov, I. Blešić, V.Stefanović, J. Popov-Raljić, UPRAVLJANJE ZADOVOLJSTVOM GOSTIJU U RESTORATERSTVU - REČ MENADŽERA, Ekonomske teme, Vol. 52, No. 3, pp. 379 - 388, Jan, 2014
  • J. Popov-Raljić, J. Laličić-Petronijević, E. Dimić, V. Popov, V. Vujasinović, I. Blešić, M. Portić, Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days, HEMIJSKA INDUSTRIJA, Vol. 67, No. 5, pp. 781 - 793, Sep, 2013
  • M. Demin, J. Popov-Raljić, J. Laličić-Petronijević, B. Rabrenović, B. Filipčev, O. Šimurina, Thermo–mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive, HEMIJSKA INDUSTRIJA, Vol. 67, No. 3, pp. 455 - 463, Jun, 2013
  • J. Popov-Raljić, J. Mastilović, J. Laličić-Petronijević, Ž. Kevrešan, M. Demin, Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage, HEMIJSKA INDUSTRIJA, Vol. 67, No. 1, pp. 123 - 134, Jan, 2013
  • S. Ivanović, J. Popov-Raljić, M. Baltić, Žujović. M., Tomić.Z., Lilić.S., I. Pavlović, Chemical and sensory characteristics of Bunte Deutsche Edelziege and Balkan goat meat, African journal of biotechnology, Vol. 10, No. 80, pp. 18433 - 18439, May, 2011
  • J. Popov-Raljić, J. Laličić-Petronijević, A. Georgijev, V. Popov, M. Mladenović, Sensory evaluation of pralines containing different honey products, SENSORS, Vol. 10, No. 9, pp. 7913 - 7933, Aug, 2010
  • V. Đurić, A. Kondić-Šipka, N. Hristov, J. Popov-Raljić, The effects of nitrogen nutrition and glutenin composition on the gluten quality in wheat genotypes, Chemical industry and chemical engineering quarterly, Vol. 16, No. 1, pp. 73 - 78, Mar, 2010
  • J. Popov-Raljić, J. Laličić-Petronijević, Sensory Properties and Color Measurements of Dietary Chocolates with different Composition During Storage for Up to 360 days, SENSORS, Vol. 9, No. 3, pp. 1996 - 2016, Sep, 2009
  • J. Popov-Raljić, J. Mastilović, J. Laličić-Petronijević, V. Popov, Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color, SENSORS, Vol. 9, pp. 8613 - 8623, Aug, 2009
  • J. Popov-Raljić, N. Lakić, J. Laličić-Petronijević, M. Barać, V. Sikimić, Color changes of UHT milk during storage, SENSORS, Vol. 8, No. 9, pp. 5961 - 5974, 2008
  • J. Dodić, D. Pejin, S. Dodić, S. Popov, J. Mastilović, J. Popov-Raljić, S. Živanović, Effects of hydrophilic hydrocolloids on dough and bread performance of samples made from frozen doughs, JOURNAL OF FOOD SCIENCE, Vol. 72, No. 4, pp. 235 - 241, May, 2007
  • V. Đurić, J. Popov-Raljić, M. Malešević, Effect of increased nitrogen fertilisation on the breadmaking quality of winter wheat (Triticum aestivum L.), Romanian biotechnological letters, Vol. 12, No. 2, pp. 3167 - 3173, Mar, 2007
  • J. Popov-Raljić, K. Šmit, A. Živković, I. Lukić, Colour and sensory properties of the mixed edible vegetable oils, Romanian biotechnological letters, Vol. 12, No. 2, pp. 3189 - 3194, Mar, 2007
  • V. Đurić, J. Popov-Raljić, Effects of nitrogen nutrition on rheological properties of wet gluten in wheat, Romanian Biotechnological Letters, Vol. 12, No. 2, pp. 3167 - 3173, 2007
  • J. Popov-Raljić, I. Blešić, Osnovne karakteristike i mogućnosti primene veštačkih zaslađivača u gastronomiji, Turizam, No. 11, pp. 253 - 255, 2007
  • J. Popov-Raljić, I. Blešić, J. Romalić, Kvalitet usluga u novosadskim hotelijerskim objektima, Turizam, No. 11, pp. 210 - 213, 2007
  • J. Popov-Raljić, S. Dodić, S. Popov, J. Dodić, Sensory and color characteristics of frozen ready-made sauces, CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, Vol. 46, No. 2, pp. 125 - 129, 2006
  • J. Popov-Raljić, J. Laličić, R. Gorjanović, V. Sikimić, Predlog mogućnosti senzornog vrednovanja brašneno-konditorskih proizvoda u tipu tvrdog keksa, krekera i slanog peciva, Žito-hleb, Vol. 32, No. 4-5, pp. 179 - 184, 2005
  • J. Laličić, B. Rabrenović, J. Popov-Raljić, K. Pićurić-Jovanović, Mogućnosti primene ulja palmine koštice u konditorskoj industriji, Journal of edible oil industry, Vol. 36, No. 3-4, pp. 35 - 41, 2005
  • A. Terzić-Vidojević, J. Popov-Raljić, B. Miličić, D. Jošić, Microbiological and sensory quality of bread crumbs treated with Ionizing radiation, Romanian Biotechnological Letters, Vol. 9, No. 2, pp. 1643 - 1649, 2004
  • J. Gvozdenović, J. Popov-Raljić, M. Curaković, Investigation of characteristic colour stability of powdered orange, FOOD CHEMISTRY, Vol. 70, No. 3, pp. 291 - 301, 2000
  • Đ. Okanović, L. Petrović, R. Rede, J. Popov-Raljić, D. Manojlović, Possibility of cooked ham production from ham deboned post mortem, 2. Properties of finished products, Fleischwirtschaft International, Vol. 1/2, pp. 20 - 25, 1998
  • Đ. Okanović, L. Petrović, R. Rede, J. Popov-Raljić, D. Manojlović, Kochschinkenherstellung aus früh post mortem entbeinten schinken: 2. eigenschaften der endprodukte, Fleischwirtschaft, Vol. 77, No. 9, pp. 784 - 790, 1997
  • M. Krajinović, Đ. Kelemen-Mašić, J. Popov-Raljić, N. Džinić, S. Popov, Accumulation of selenium in kidneys, liver and heart of tsigai lambs, Acta Veterinaria, Vol. 46, No. 1, pp. 33 - 38, 1996
  • J. Popov-Raljić, S. Popov, Đ. Kelemen-Mašić, N. Džinić, Some quality characteristics of frozen sauces made with polyporus squamosus, Nahrung - Food, Vol. 40, No. 4, pp. 218 - 221, 1996
  • J. Popov-Raljić, S. Popov, S. Tojagić, Đ. Kelemen-Mašić, Einige Qualitatsmerkmale von Hackfleischprodukten mit Zusatz von Polyporus squamosus, Deutsche Lebensmittel Rundschau, Vol. 5, pp. 148 - 150, 1995
  • J. Popov-Raljić, M. Krajinović, Đ. Kelemen-Mašić, T. Cvetković, N. Džinić, S. Popov, V. Kunc, Chemical composition of kid meat of domestic white goat, Chemical composition of kid meat of domestic white goat, Vol. 45, pp. 303 - 310, 1995

Radovi na konferencijama:

  • J. Popov-Raljić, J. Laličić-Petronijević, J. Brajdić, M. Stevanović, Senzorska svojstva pralina punjenih medom sa dodatkom voća i lekovitog bilja, Book of Abstract - UniFood Conference University of Belgrade 210th Anniversary, Oct, 2018
  • J. Laličić-Petronijević, J. Popov-Raljić, L. Pezo, The influence of probiotics on the color characteristics of milk and dark chocolates during storage, Book of Abstracts - 4th International Congress “Food Quality, Technology and Safety”, Oct, 2018
  • N. Džinić, M. Jokanović, B. Odžaković, S. Grujić, B. Pajin, J. Popov-Raljić, B. Cvetković, Sadržaj masti u zrnu kafe i uticaj na kvalitet espreso napitka, 59. Savetovanje industrije ulja sa međunarodnim učešćem ''Proizvodnja i prerada uljarica'', pp. 279 - 285, Jun, 2018
  • J. Laličić-Petronijević, J. Popov-Raljić, D. Obradović, Z. Radulović, D. Komes, L. Pezo, Probiotici kao agensi poboljšanja kvaliteta čokolade, XII kongres mikrobiologa Srbije sa međunarodnim učešćem MIKROMED REGIO 2018 - Zbornik apstrakata, May, 2018
  • V. Janković, J. Popov-Raljić, V. Đorđević, Serbia Public protection – reliable allergen risk management, 2017 IOP Conf. Ser.: Earth Environ. Sci. 85 012009, 59th International Meat Industry Conference MEATCON2017, Oct, 2017
  • I. Blešić, S. Božić, J. Popov-Raljić, M. Ivkov, A. Pešić, . The influence of education on workplace motivation and job satisfaction in hotel indusry, 17th Contemporary trends in tourism and hospitality (CTTH 2017) on New spaces in cultural tourism, pp. 210 - 218, Sep, 2017
  • J. Popov-Raljić, M. Aleksić, Microwave heat treatment of food in hospitality, 17. Contemporary Trends in Tourism and Hospitality 2017. New Spaces in Cultural Tourism., Sep, 2017
  • I. Blešić, S. Božić, J. Popov-Raljić, M. Ivkov, A. Pešić, The influence of education on workplace motivation and job satisfaction in hotel indusry, 17th Contemporary trends in tourism and hospitality (CTTH 2017) on New spaces in cultural tourism, pp. 210 - 218, Sep, 2017
  • J. Popov-Raljić, B. Pajin, Sensory analysis of food products – general terms and dominant characteristics of quality, 58th Conference - Productio and processing of oilseeds, Proceedings, pp. 221 - 227, Jun, 2017
  • N. Džinić, M. Jokanović, P. Ikonić, T. Tasić, J. Lević, Đ. Okanović, M. Ivić, J. Popov-Raljić, UTICAJ DODATOG SOJINOG I LANENOG ULJA U HRANU ZA BROJLERE NA POJEDINA SVOJSTVA KVALITETA MESA, 57. Savetovanje “Proizvodnja i prerada uljarica” sa međunarodnim učešćem, pp. 213 - 223, Jun, 2016
  • M. Aleksić, J. Popov-Raljić, Hidden nutritive allergens and their influence on risk management and costumer safety in hospitality, Conteporary Trends in Tourism and Hospitality. Contemporary trends in tourism and hospitality. University of Novi Sad, Faculty of Sciences, Department of Geography, Tourism and Hotel Management., Jul, 2015
  • J. Popov-Raljić, J. Laličić-Petronijević, I. Blešić, Sensory properties of dark chocolates with different cocoa parts content, 2nd International Congress on Food Technology, 2014
  • M. Aleksić, J. Popov-Raljić, M. Portić, Sensory evaluation of the Quality of Foie Gras Mousse in the Hotels of Belgrade, 15th Contemporary trends in tourism and hospitality. University of Novi Sad, Faculty of Sciences, Department of Geography, Tourism and Hotel Management. Serbia, Novi Sad, Sep, 2013
  • M. Ivkov, I. Blešić, J. Popov-Raljić, M. Todorović, G. Radivojević, Music as a part of dining experience, 3rd International scientific conference “Development trends in tourism and hotel management“, Sep, 2013
  • S. Gagić, A. Jovičić, D. Tešanović, J. Popov-Raljić, ): The structure and development of the offer of fast food restaurant chains in Serbia, 1st Belgrade Intenational Tourism Conference 2012: Contemporary Tourism - Wishes And Opportunities, pp. 559 - 659, Mar, 2012
  • J. Laličić-Petronijević, J. Popov-Raljić, D. Obradović, V. Nedović, M. Petrušić, D. Paunović, Z. Radulović, Dark chocolate as a matrix for probiotic bacteria, CEFood 6th Central European Congress on Food, 2012
  • J. Popov-Raljić, J. Laličić-Petronijević, N. Nedić, J. Kečkeš, N. Mladenović, Novi funkcionalni proizvodi u tipu crne čokolade obigaćene trutovskim leglom, Zbornik plenarnih i naučnih radova XVII naučnog savetovanja sa međunarodnim učešćem, Kvalitet meda i selekcija medonosne pčele, pp. 118 - 127, Feb, 2009
  • J. Popov-Raljić, J. Laličić-Petronijević, V. Zarić, V. Popov, Mesto i uloga senzorne analize u definisanju ukupnog kvaliteta hrane kao osnove za povećanje konkurentnosti proizvoda, Simpozijum agroekonomista sa međunarodnim učešćem povodom 45 godina Odseka za agroekonomiju. "Agroekonomska nauka i struka u tranziciji obrazovanja i agroprivrede"., 2008
  • J. Popov-Raljić, M. Mladenović, J. Laličić-Petronijević, V. Sikimić, Standardizacije senzornog kvaliteta meda, Zbornik plenarnih i naučnih radova XVI naučnog savetovanja sa međunarodnim učešćem «Kvalitetom i selekcijom u pčelarstvu ka Evropi», pp. 90 - 98, 2008
  • J. Popov-Raljić, J. Laličić, R. Gorjanović, R. Romanić, Teksturalna svojstva kvaliteta krem proizvoda i masnih namaza, Zbornik radova 48. savetovanja industrije ulja “Proizvodnja i prerada uljarica”, pp. 213 - 217, 2007
  • J. Popov-Raljić, S. Grujić, V. Sikimić, J. Laličić, R. Gorjanović, Opšti zahtevi, termini i metodologija senzornog vrednovanja konzistencije meda, Zbornik plenarnih i naučnih radova XV naučnog savetovanja sa međunarodnim učešćem, pp. 112 - 122, 2007
  • S. Grujić, J. Popov-Raljić, Pregled metoda za određivanje geografskog porekla i autentičnosti meda, Zbornik plenarnih i naučnih radova XV naučnog savetovanja sa međunarodnim učešćem, Proizvodnja i promocija meda i pčela, pp. 123 - 129, 2007
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Jovanka Popov Raljić
Jovanka Popov Raljić
Univerzitet Singidunum