Назад

РЕЗУЛТАТИ ПРОДУКЦИЈЕ НАУЧНО ИСТРАЖИВАЧКОГ/УМЈЕТНИЧКОГ РАДА

Milenko Smiljanić

Vanredni profesor

milenkos74@gmail.com

Чланица : Технолошки факултет

Датум избора у звање : 02.10.2020

Ужа научна област : Hrana i piće

55832168000

https://scholar.google.com/citations?hl=en&user=6zLqxF0AAAAJ

 

 Научне књиге Укупно
1
  1. M. Smiljanić, M. Lalović, "Produkcija i fizičko-hemijska svojstva mlijeka", pp. 165, ISBN 978-99955-81-30-5, 2020
 Научни часописи Укупно
17
  1. M. Lazović, V. Tomović, B. Bajić, I. Kecojević, D. Mrkajić, A. Joksimović, M. Tomović, A. Martinović, D. Vujadinović, I. Tomašević, M. Smiljanić, V. Đorđević, "Cadmium and lead in fresh fruits and fruit products sold on the local market in the Republic of Serbia, 2018–2021", Food Additives & Contaminants: Part B, Vol. 17, No. 1, pp. 1-4, DOI https://doi.org/10.1080/19393210.2023.2258834, URL https://www.tandfonline.com/journals/tfab20, 2024
  2. M. Lazović, V. Tomović, B. Bajić, I. Kecojević, D. Mrkajić, A. Joksimović, M. Tomović, A. Martinović, D. Vujadinović, I. Tomašević, M. Smiljanić, V. Đorđević, "Cadmium and lead in fresh vegetables and vegetable products sold on the local market in the Republic of Serbia, 2018–2021", Food Additives & Contaminants: Part B, DOI https://doi.org/10.1080/19393210.2024.2320409, URL https://www.tandfonline.com/journals/tfab20, 2024
  3. V. Tomović, B. Šojić, M. Tomović, A. Mandić, M. Jokanović, S. Škaljac, A. Martinović, V. Đorđević, D. Vujadinović, I. Tomašević, D. Vasilev, I. Nikolić, M. Smiljanić, "Analysis of traditional Serbian meat products Aldehydes in dry-cured pork and beef and dry-fermented sausages", Fleischwirtschaft, Vol. 103, No. 10, pp. 98-104, URL https://www.dfv.de/en/medienmarken/fleischwirtschaft-en, 2023
  4. M. Lazović, V. Tomović, I. Vasiljević, I. Kecojević, M. Tomović, A. Martinović, T. Žugić - Petrović, B. Danilović, D. Vujadinović, I. Tomašević, M. Smiljanić, V. Đorđević, "Cadmium, lead, mercury and arsenic in fresh vegetables and vegetable products intended for human consumption in the Republic of Serbia, 2015–2017", Food Additives & Contaminants: Part B, Vol. 16, No. 2, pp. 102-119, DOI https://doi.org/10.1080/19393210.2023.2169359, URL https://www.tandfonline.com/journals/tfab20, 2023
  5. M. Smiljanić, V. Tomović, D. Vujadinović, "Cadmium, lead, mercury, and arsenic in fresh fruits and fruit products intended for human consumption in the Republic of Serbia, 2015–2017", Food Additives & Contaminants, ISSN 1939-3229, DOI https://doi.org/10.1080/19393210.2022.2106313, URL https://www.tandfonline.com/journals/tfab20, 2022
  6. M. Barać, T. Vučić, M. Smiljanić, "Protein and fatty acid profiles of Kajmak ripened at two different temperatures", Food Science and Technology, Vol. 42, pp. e63322, ISSN 1678-457X , DOI https://doi.org/10.1590/fst.63322, URL https://www.scielo.br/j/cta/, 2022
  7. M. Barać, Z. Sarić, T. Vučić, I. Sredović-Ignjatović, D. Milinčić, M. Smiljanić, "Effect of Ripening in Brine and in a Vacuum on Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potential of Reduced-Fat White Cheese", Food Technology & Biotechnology, Vol. 59, No. 1, pp. 44-55, ISSN 1330-9862, DOI https://doi.org/10.17113/ftb.59.01.21.6891, URL https://doi.org/10.17113/ftb.59.01.21.6891, 2021
  8. M. Barać, M. Pešić, S. Žilić, M. Smiljanić, I. Sredović-Ignjatović, T. Vučić, A. Kostić, D. Milinčić, "The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin", foods, Vol. 8, No. 4, pp. 128, URL https://doi.org/10.3390/foods8040128, 2019
  9. M. Barać, M. Pešić, T. Vučić, M. Vasić, M. Smiljanić, "White cheeses as a potential source of bioactive peptides", Mljekarstvo, Vol. 67, No. 1, pp. 3-16, ISSN Online ISSN: 1846-4025, ISBN -, UDK UDK: 637.352, DOI doi: 10.15567/mljekarstvo.2017.0101, URL -, 2017
  10. M. Barać, M. Smiljanić, S. Žilić, M. Pešić, S. Stanojević, M. Vasić, T. Vučić, "Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening", Mljekarstvo, Vol. 66, No. 3, pp. 187-197, ISSN Online ISSN: 1846-4025, ISBN -, UDK UDK: 637.352, DOI doi: 10.15567/mljekarstvo.2016.0303, URL -, 2016
  11. M. Barać, M. Pešić, S. Žilić, M. Smiljanić, S. Stanojević, M. Vasić, S. Despotović, T. Vučić, A. Kostić, "Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening", International Journal of Food Science and Technology 2016, Vol. 51, No. 5, pp. 1140–1149, ISSN Online ISSN: 1365-2621, ISBN -, UDK -, DOI DOI: 10.1111/ijfs.13091, URL -, 2016
  12. D. Lazić, M. Radić, D. Kešelj, D. Blagojević, M. Smiljanić, N. Vasiljević, "Introduction of the Inductively coupled plasma (ICP–OES) method for the characterization of ”Guber” Srebrenica mineral waters", Journal of Engineering & Processing Management, Vol. 15, No. 1, pp. 1-8, DOI 10.61458/jepm2301001l, 2023
  13. M. Vukić, D. Vujadinović, M. Smiljanić, V. Gojković, "Atmospheric cold plasma technology for meat industry: a bibliometric review", Theory and practice of meat processing, Vol. 7, No. 3, pp. 177-184, 2022
  14. M. Smiljanić, B. Pejović, D. Kešelj, M. Perušić, "Prilog problematici određivanja gubitka tehničkog rada u izlaznim gasovima kotlovskog dimnjaka", Termotehnika, Vol. XLII, No. 1, pp. 99, ISSN 0350-218X, 2016
  15. M. Smiljanić, B. Pejović, M. Vukić, "Prijedlog za rješavanje problema promrzavanja u industriji mesa primjenom grafičke metode na bazi temperaturne funkcije", Procesna tehnika, Vol. 29, No. 2, pp. 40-46, ISSN 2217-2319 (Online), URL https://www.izdanja.smeits.rs/index.php/procteh/article/view/3324, 2017
  16. M. Perušić, B. Pejović, R. Filipović, M. Smiljanić, M. Radić, "Novi prilaz određivanju minimalne zapremine rezervoara za komprimovan vazduh ", Journal of Engineering & Processing Management, Vol. 8, No. 1, pp. 65, ISSN 1840-4774, UDK 536.7:621.642, DOI 10.7251/JEPMSR1608065P, 2016
  17. B. Pejović, V. Mićić, A. Todić, T. Todić, M. Smiljanić, " Predlog za određivanje parametara kod procesa sa složenom funkcionalnom zavisnošću u oblasti proizvodnih tehnologija", Tehnika 6/2014, str. 985-995., Vol. 6, pp. 985-995, 2014
 Научни скупови Укупно
24
  1. V. Gojković Cvjetković , Ž. Marjanović-Balaban, D. Vujadinović, M. Vukić, M. Smiljanić, D. Škuletić, L. Vasiljević, "THE EFFECT OF REPLACING PART OF WHEAT FLOUR IN MUFFINS WITH QUINOA ON GLUTENIN PROTEINS", VIII International Congress “Engineering, Environment and Materials in Process Industry“, pp. 103-112, 2023
  2. D. Vujadinović, V. Gojković Cvjetković, M. Vukić, M. Smiljanić, S. Mićić, D. Rajić, V. Tomović, "EATING HABITS OF RESIDENTS OF THE EASTERN PART OF THE REPUBLIC OF SRPSKA", VII International Congress “Engineering, Environment and Materials in Process Industry“, pp. 547-557, 2021
  3. Z. Petrović, V. Mićić, D. Manjenčić, M. Smiljanić, D. Kostić, "Značaj biogoriva u vremenu koje dolazi", 49 Međunarodni kongres i izložba o KGH, 2018
  4. Z. Petrović, V. Mićić, M. Smiljanić, D. Kostić, D. Manjenčić, "Značaj biogoriva u vremenu koje dolazi", Zbornik Međunarodnog kongresa o KGH , Vol. 49, pp. 17-23, 2018
  5. M. Perušić, B. Pejović, D. Kešelj, Z. Obrenović, R. Filipović, M. Smiljanić, "REGIONALNI TRENDOVI I STAV KLJUČNIH STRANA U IMPLEMENTACIJI ZAHTJEVA STANDARDA ISO 9001:2015", PROCEEDINGS V INTERNATIONAL CONGRESS „ENGINEERING, ENVIRONMENT AND MATERIALS IN PROCESSING INDUSTRY“, pp. 1600, ISBN 978-99955-81-21-3, UDK 006.83, DOI 10.7251/EEMSR15011600P, 2017
  6. V. Aleksić, B. Pejović, Z. Petrović, M. Smiljanić, V. Mićić, "Dvokomponentni biološki aktivni kompozitni materijali na bazi polisaharida", I međunarodni kongres inženjerstvo, materijali i menadžment u procesnoj industriji, Univerzitet u Istočnom Sarajevu, Tehnološki fakultet Zvornik, Jahorina, 14 – 16.10. 2009., pp. 103-107, 2009
  7. K. Mijanović, Z. Petrović, M. Smiljanić, "Industrijski proizvodni sistemi i okolina ", 6. međunarodna naučna konferencija o proizvodnom inženejrstvu "Razvoj i modernizacija proizvodnje" RIM 2007- Zbornik radova, pp. 115-116, 2007
  8. V. Aleksić, Z. Petrović, M. Smiljanić, "Ispitivanje svojstava i mogućnosti primjene supstrata nastalog višegodišnjim deponovanjem kore i piljevine kao otpada pri hemijskoj preradi drveta", 6. međunarodna naučna konferencija o proizvodnom inženejrstvu "Razvoj i modernizacija proizvodnje" RIM 2007- Zbornik radova, pp. 157-158, 2007
  9. V. Aleksić, M. Smiljanić, Z. Petrović, "Ispitivanje zavisnosti sadržaja smola u tehničkoj celulozi za hemijsku preradu od vrste drveta od kojeg e celuloza dobijena ", 6. međunarodna naučna konferencija o proizvodnom inženjerstvu "Razvoj i modernizacija prizvodnje" RIM 2007, pp. 159-160, 2007
  10. K. Mijanović, Z. Petrović, M. Smiljanić, "Monitoring sistema okolinskog upravljanja u procesu izrade zavarenih metalnih konstrukacija ", II Simpozijum "Reciklažne tehnologije i održivi razvoj" sa međunarodnim učešćem -elektronski zbornik radova, pp. 315-322, 2007
  11. Z. Petrović, K. Mijanović, M. Smiljanić, "Odgovornost menadžera kvaliteta u upravljanju okolinom ", VI Naučno/stručni simpozijum sa međunarodnim učešćem “Metalni i nemetalni anorganski materijali”, pp. 523-528, 2006
  12. N. Barać, D. Mitrović, A. Kostić, I. Sredović-Ignjatović, M. Smiljanić, B. Rabrenović, M. Barać, "IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS", Book of abstracts XIV International Scientific Agriculture Symposium "AGROSYM 2023", ISBN 978-99976-987-7-3, URL http://agrosym.ues.rs.ba, 2023
  13. T. Vučić, M. Barać, N. Barać, M. Smiljanić, "THE EFFECT RIPENING TEMPERATURE ON PROTEIN PROFILES OF KAJMAK", Book of abstracts XIII International Scientific Agriculture Symposium "AGROSYM 2022", ISBN 978-99976-987-2-8, URL http://agrosym.ues.rs.ba , 2022
  14. D. Milinčić, M. Pešić, I. Sredović-Ignjatović, M. Smiljanić, M. Barać, "ANTIOXIDANT ACTIVITIES OF SOY PROTEIN ISOLATES MODIFIED WITH THREE DIFFERENT PROTEASES", VII International Congress “Engineering, Environment and Materials in Process Industry“, ISBN 978-99955-81-38-1, URL https://eem.tfzv.ues.rs.ba/, 2021
  15. M. Barać, T. Vučić, M. Smiljanić, Z. Sarić, "THE INFLUENCE OF MEDIUM OF RIPENING ON ANTIOXIDANT POTENTIAL OF REDUCED-FAT WHITE CHEESES", Book of abstracts/ XI International Scientific Agriculture Symposium "AGROSYM 2020", ISBN 978-99976-787-4-4, URL http://agrosym.ues.rs.ba/, 2020
  16. M. Barać, M. Pešić, I. Sredović-Ignjatović, A. Kostić, D. Milinčić, M. Smiljanić, "FUNCTIONALITY OF TRADITIONAL SERBIAN WHITE-BRINED CHEESES", Book of abstracts/ X International Scientific Agriculture Symposium "AGROSYM 2019", ISBN 978-99976-787-1-3, URL http://www.agrosym.rs.ba , 2019
  17. M. Barać, M. Pešić, M. Smiljanić, I. Sredović-Ignjatović, A. Kostić, D. Milinčić, "THE INFLUENCE OF MILK TYPE ON THE PROTEOLYSIS OF WHITE-BRINED CHEESE MANUFACTURED FROM HIGH-HEAT-TREATED MILK PRETREATED WITH CHYMOSIN", Book of abstracts/ X International Scientific Agriculture Symposium "AGROSYM 2019" , ISBN 978-99976-787-1-3, URL http://www.agrosym.rs.ba, 2019
  18. M. Barać, M. Pešić, S. Žilić, T. Vučić, D. Milinčić, D. Popović, M. Smiljanić, "ANTIOXIDANT POTENTIAL OF TRADITIONAL SERBIAN WHITE CHEESE IN BRINE", Book of abstracts/ IX International Scientific Agriculture Symposium "AGROSYM 2018", ISBN 978-99976-718-5-1, URL http://www.agrosym.rs.ba, 2018
  19. M. Barać, M. Pešić, T. Vučić, D. Milinčić, D. Popović, M. Smiljanić, "THE INFLUENCE OF IN VITRO DIGESTION ON ACE-INHIBITORY POTENTIAL OF PROTEIN FRACTIONS OF TRADITIONAL SERBIAN WHITE-BRINED CHEESES", Book of abstracts/ IX International Scientific Agriculture Symposium "AGROSYM 2018", ISBN 978-99976-718-5-1, URL http://www.agrosym.rs.ba, 2018
  20. M. Barać, S. Žilić, M. Pešić, M. Smiljanić, M. Vasić, T. Vučić, A. Kostić, "Effect of in vitro digestion on antioxidant properties of water-soluble and insoluble fractions of white-brined cheese", Book of abstracts/ VIII International Scientific Agriculture Symposium "AGROSYM 2017", ISBN 978-99976-632-9-0, URL http://www.agrosym.rs.ba, 2017
  21. M. Barać, M. Pešić, M. Smiljanić, M. Vasić, T. Vučić, "White cheese as a source of peptides with antioxidant activity", Book of abstracts/ VIII International Scientific Agriculture Symposium "AGROSYM 2017", ISBN 978-99976-632-9-0, URL http://www.agrosym.rs.ba, 2017
  22. M. Barać, M. Pešić, S. Žilić, M. Smiljanić, M. Vasić, T. Vučić, "Antioxidant capacity of water soluble and insoluble protein fractions of white brined cheese prepared from overheated goat milk", Book of Abstracts/ The 42th Croatian dairy exsperts symposium with international participation, Vol. -, No. -, pp. -, ISSN -, ISBN -, UDK -, DOI -, URL http://www.hmu.hr, 2016
  23. M. Barać, M. Pešić, S. Žilić, M. Smiljanić, M. Vasić, T. Vučić, "The effect of enzymatic pre-treatment on proteolysis and antioxidant capacity of white cheeseprepared from overheated goat milk", Book of Abstracts /13th Congress of Nutrition „Food and Nutrition“- A Roadmap to Better Health, Vol. -, No. -, pp. 301, ISSN -, ISBN ISBN 978-86-909633-3-1, UDK -, DOI -, URL -, 2016
  24. M. Barać, M. Pešić, M. Smiljanić, T. Vučić, "White cheese in brine as a source of bioactive peptides", Book of Abstracts/ The 42th Croatian dairy exsperts symposium with international participation, Vol. -, No. -, pp. -, ISSN -, ISBN -, UDK -, DOI -, URL http://www.hmu.hr, 2016