All Stories

  1. Variation in the essential oil composition and in silico analysis of anti-inflammatory potential of Balkan endemic species Achillea clypeolata Sm

    Article • Biochemical Systematics and Ecology, October 2023, Elsevier

    Dr Lato L Pezo

  2. Thermal Characterisation and Isoconversional Kinetic Analysis of Osmotically Dried Pork Meat Proteins Longissimus dorsi

    Article • Foods, July 2023, MDPI AG

    Dr Lato L Pezo

  3. Investigation of oxidative characteristics, fatty acid composition and bioactive compounds content in cold pressed oils of sunflower grown in Serbia and Argentina

    Article • Heliyon, July 2023, Elsevier

    Dr Lato L Pezo

  4. Chemical Composition and In Vitro Biological Activity of Angelica Root and Hop Strobile Essential Oils and Hydrolates

    Article • Waste and Biomass Valorization, June 2023, Springer Science + Business Media

    Dr Lato L Pezo

  5. Comparison of the Efficiency of Selected Disinfectants against Planktonic and Biofilm Populations of Escherichia coli and Staphylococcus aureus

    Article • Microorganisms, June 2023, MDPI AG

    Dr Lato L Pezo

  6. A Novel Hybrid Approach for Modeling and Optimisation of Phosphoric Acid Production through the Integration of AspenTech, SciLab Unit Operation, Artificial Neural Networks and Genetic Algorithm

    Article • Processes, June 2023, MDPI AG

    Dr Lato L Pezo

  7. Sunflower Oil Winterization Using the Cellulose-Based Filtration Aid—Investigation of Oil Quality during Industrial Filtration Probe

    Article • Foods, June 2023, MDPI AG

    Dr Lato L Pezo

  8. Effect of Climatic Conditions on Wheat Starch Granule Size Distribution, Gelatinization and Flour Pasting Properties

    Article • Agronomy, June 2023, MDPI AG

    Dr Lato L Pezo

  9. Use of Artificial Neural Networks to Model Biomass Properties of Miscanthus (Miscanthus × giganteus) and Virginia Mallow (Sida hermaphrodita L.) in View of Harvest Season

    Article • Energies, May 2023, MDPI AG

    Dr Lato L Pezo

  10. Predicting Road Traffic Accidents—Artificial Neural Network Approach

    Article • Algorithms, May 2023, MDPI AG

    Dr Lato L Pezo

  11. Comparison of Different Machine Learning Models for Modelling the Higher Heating Value of Biomass

    Article • Mathematics, April 2023, MDPI AG

    Dr Lato L Pezo

  12. Breakthrough Analysis of Chemical Composition and Applied Chemometrics of European Plum Cultivars Grown in Norway

    Article • Horticulturae, April 2023, MDPI AG

    PhD Tomislav Tosti, Dr Lato L Pezo

  13. Artificial Neural Network Prediction of Antiadhesion and Antibiofilm-Forming Effects of Antimicrobial Active Mushroom Extracts on Food-Borne Pathogens

    Article • Antibiotics, March 2023, MDPI AG

    Dr Lato L Pezo

  14. Prediction of the Impact of Land Use and Soil Type on Concentrations of Heavy Metals and Phthalates in Soil Based on Model Simulation

    Article • Toxics, March 2023, MDPI AG

    Dr Lato L Pezo

  15. Socio-Economic Analysis of the Construction and Building Materials’ Usage—Ecological Awareness in the Case of Serbia

    Article • Sustainability, February 2023, MDPI AG

    Dr Lato L Pezo

  16. Analysis of antioxidant potential of fruit and vegetable juices available in Serbian markets

    Article • Food Science and Technology International, February 2023, SAGE Publications

    Dr Lato L Pezo

  17. Recovery of Biologically Active Compounds from Stinging Nettle Leaves Part II: Processing of Exhausted Plant Material after Supercritical Fluid Extraction

    Article • Foods, February 2023, MDPI AG

    Dr Lato L Pezo

  18. Optimization of Caper Drying Using Response Surface Methodology and Artificial Neural Networks for Energy Efficiency Characteristics

    Article • Energies, February 2023, MDPI AG

    Dr Lato L Pezo

  19. Productivity and flower quality of different pot marigold (Calendula officinalis L.) varieties on the compost produced from medicinal plant waste

    Article • Industrial Crops and Products, February 2023, Elsevier

    Dr Lato L Pezo

  20. A comprehensive approach to chitosan-gelatine edible coating with β-cyclodextrin/lemongrass essential oil inclusion complex — Characterization and food application

    Article • International Journal of Biological Macromolecules, February 2023, Elsevier

    Dr Lato L Pezo

  21. The Influence of Biopolymer Coating Based on Pumpkin Oil Cake Activated with Mentha piperita Essential Oil on the Quality and Shelf-Life of Grape

    Article • Coatings, January 2023, MDPI AG

    Dr Lato L Pezo

  22. Green Infrastructure Designed through Nature-Based Solutions for Sustainable Urban Development

    Article • International Journal of Environmental Research and Public Health, January 2023, MDPI AG

    Dr Lato L Pezo

  23. Energy Potentials of Agricultural Biomass and the Possibility of Modelling Using RFR and SVM Models

    Article • Energies, January 2023, MDPI AG

    Dr Lato L Pezo

  24. Screening of Antifungal Activity of Essential Oils in Controlling Biocontamination of Historical Papers in Archives

    Article • Antibiotics, January 2023, MDPI AG

    Dr Lato L Pezo

  25. Antioxidant activity according to bioactive compounds content in dried pumpkin waste

    Article • Journal of the Serbian Chemical Society, January 2023, National Library of Serbia

    Dr Lato L Pezo

  26. Application of artificial neural networks in performance prediction of cement mortars with various mineral additives

    Article • Science of Sintering, January 2023, National Library of Serbia

    Dr Lato L Pezo

  27. Artificial neural network and random forest regression models for modelling fatty acid and tocopherol content in oil of winter rapeseed

    Article • Journal of Food Composition and Analysis, January 2023, Elsevier

    Dr Lato L Pezo

  28. Investigation of Oxidative Characteristics, Fatty Acid Composition and Bioactive Compounds Content in Cold Pressed Oils of Sunflower Grown in Serbia and Argentina

    Article • January 2023, Elsevier

    Dr Lato L Pezo

  29. Raw kaolinitic–illitic clays as high-mechanical-performance hydraulically pressed refractories

    Article • Journal of Thermal Analysis and Calorimetry, December 2022, Springer Science + Business Media

    Dr Lato L Pezo

  30. Artificial neural network and kinetic modeling of capers during dehydration and rehydration processes

    Article • Journal of Food Process Engineering, December 2022, Wiley

    Dr Lato L Pezo

  31. Chemometric Approach to Pesticide Residue Analysis in Surface Water

    Article • Water, December 2022, MDPI AG

    Dr Lato L Pezo

  32. Formation of Predictive-Based Models for Monitoring the Microbiological Quality of Beef Meat Processed for Fast-Food Restaurants

    Article • International Journal of Environmental Research and Public Health, December 2022, MDPI AG

    Dr Lato L Pezo

  33. Seasonal Variations in Essential Oil Composition of Immortelle Cultivated in Serbia

    Article • Horticulturae, December 2022, MDPI AG

    Dr Lato L Pezo

  34. Bioactive, Mineral and Antioxidative Properties of Gluten-Free Chicory Supplemented Snack: Impact of Processing Conditions

    Article • Foods, November 2022, MDPI AG

    Dr Lato L Pezo

  35. Food Recognition and Food Waste Estimation Using Convolutional Neural Network

    Article • Electronics, November 2022, MDPI AG

    Dr Lato L Pezo

  36. Biological Potential of Alternative Kombucha Beverages Fermented on Essential Oil Distillation By-Products

    Article • Fermentation, November 2022, MDPI AG

    Dr Lato L Pezo

  37. Estimation of the storage properties of rapeseeds using an artificial neural network

    Article • Industrial Crops and Products, November 2022, Elsevier

    Dr Lato L Pezo

  38. The Effects of Winter Cover Crops on Maize Yield and Crop Performance in Semiarid Conditions—Artificial Neural Network Approach

    Article • Agronomy, October 2022, MDPI AG

    Dr Lato L Pezo

  39. Agricultural Parameters and Essential Oil Content Composition Prediction of Aniseed, Based on Growing Year, Locality and Fertilization Type—An Artificial Neural Network Approach

    Article • Life, October 2022, MDPI AG

    Dr Lato L Pezo

  40. Artificial Neural Network as a Tool for Estimation of the Higher Heating Value of Miscanthus Based on Ultimate Analysis

    Article • Mathematics, October 2022, MDPI AG

    Dr Lato L Pezo

  41. Utilization of Sugar Beet Pulp as Biosorbent for Molassigenic Metal Ions: Kinetic Study of Batch Biosorption

    Article • Periodica Polytechnica Chemical Engineering, October 2022, Periodica Polytechnica Budapest University of Technology and Economics

    Dr Lato L Pezo

  42. Model for Determining Noise Level Depending on Traffic Volume at Intersections

    Article • Sustainability, September 2022, MDPI AG

    Dr Lato L Pezo

  43. Biological Profiling of Essential Oils and Hydrolates of Ocimum basilicum var. Genovese and var. Minimum Originated from Serbia

    Article • Processes, September 2022, MDPI AG

    Dr Lato L Pezo

  44. Variability in Biological Activities of Satureja montana Subsp. montana and Subsp. variegata Based on Different Extraction Methods

    Article • Antibiotics, September 2022, MDPI AG

    Dr Lato L Pezo

  45. Chemical profile of Nepeta cataria L. var. citriodora (Becker) essential oil and in vitro evaluation of biological activities

    Article • Acta Scientiarum Polonorum Hortorum Cultus, August 2022, Uniwersytet Przyrodniczy w Lublinie

    Dr Lato L Pezo

  46. Physicochemical Changes of Heat-Treated Corn Grain Used in Ruminant Nutrition

    Article • Animals, August 2022, MDPI AG

    Dr Lato L Pezo

  47. Carotenoid-Producing Yeasts: Selection of the Best-Performing Strain and the Total Carotenoid Extraction Procedure

    Article • Processes, August 2022, MDPI AG

    Dr Lato L Pezo

  48. Chemical Fruit Profiles of Different Raspberry Cultivars Grown in Specific Norwegian Agroclimatic Conditions

    Article • Horticulturae, August 2022, MDPI AG

    PhD Tomislav Tosti, Dr Lato L Pezo

  49. Prediction of the Production of Separated Municipal Solid Waste by Artificial Neural Networks in Croatia and the European Union

    Article • Sustainability, August 2022, MDPI AG

    Dr Lato L Pezo

  50. Variation of Salvia officinalis L. Essential Oil and Hydrolate Composition and Their Antimicrobial Activity

    Article • Processes, August 2022, MDPI AG

    Dr Lato L Pezo

  51. Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties

    Article • Foods, August 2022, MDPI AG

    Dr Lato L Pezo

  52. Effective bioactive systems for nitrate removal from building materials

    Article • Construction and Building Materials, July 2022, Elsevier

    Dr Lato L Pezo

  53. Polyphenolics and Chemical Profiles of Domestic Norwegian Apple (Malus × domestica Borkh.) Cultivars

    Article • Frontiers in Nutrition, June 2022, Frontiers

    PhD Tomislav Tosti, Dr Lato L Pezo

  54. Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses

    Article • Foods, June 2022, MDPI AG

    Dr Lato L Pezo

  55. Biological and Chemical Diversity of Angelica archangelica L.—Case Study of Essential Oil and Its Biological Activity

    Article • Agronomy, June 2022, MDPI AG

    Dr Lato L Pezo

  56. Polyphenolic and Chemical Profiles of Honey From the Tara Mountain in Serbia

    Article • Frontiers in Nutrition, June 2022, Frontiers

    Dr Lato L Pezo

  57. Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses

    Article • Foods, June 2022, MDPI AG

    Dr Lato L Pezo

  58. Encapsulation of bioactive compounds extracted from Cucurbita moschata pumpkin waste: the multi-objective optimisation study

    Article • Journal of Microencapsulation, May 2022, Taylor & Francis

    Dr Lato L Pezo

  59. Comparison of Nutritional Profiles of Super Worm (Zophobas morio) and Yellow Mealworm (Tenebrio molitor) as Alternative Feeds Used in Animal Husbandry: Is Super Worm Superior?

    Article • Animals, May 2022, MDPI AG

    Dr Lato L Pezo

  60. Comparison of Volatile Compounds from Clary Sage (Salvia sclarea L.) Verticillasters Essential Oil and Hydrolate

    Article • Journal of Essential Oil Bearing Plants, May 2022, Taylor & Francis

    Dr Lato L Pezo

  61. What is the most relevant method for water absorption determination in ceramic tiles produced by illitic-kaolinitic clays? The mystery behind the gresification diagram

    Article • Boletín de la Sociedad Española de Cerámica y Vidrio, May 2022, Elsevier

    Dr Lato L Pezo

  62. Best-performing Bacillus strains for microbiologically induced CaCO3 precipitation: Screening of relative influence of operational and environmental factors

    Article • Journal of Biotechnology, May 2022, Elsevier

    Dr Lato L Pezo

  63. Assessment of Metal Intake by Selected Food Supplements Based on Beehive Products

    Article • Foods, April 2022, MDPI AG

    Dr Lato L Pezo

  64. Horned Melon Pulp, Peel, and Seed: New Insight into Phytochemical and Biological Properties

    Article • Antioxidants, April 2022, MDPI AG

    Dr Lato L Pezo

  65. Green Techniques for Preparation of Red Beetroot Extracts with Enhanced Biological Potential

    Article • Antioxidants, April 2022, MDPI AG

    Dr Lato L Pezo

  66. Quality and Sensory Profile of Durum Wheat Pasta Enriched with Carrot Waste Encapsulates

    Article • Foods, April 2022, MDPI AG

    Dr Lato L Pezo

  67. Solid biofuels properties of Miscanthus X giganteus cultivated on contaminated soil after phytoremediation process

    Article • April 2022, Elsevier

    Dr Lato L Pezo

  68. Chemical Composition, Antioxidant, and Antimicrobial Activity of Dracocephalum moldavica L. Essential Oil and Hydrolate

    Article • Plants, March 2022, MDPI AG

    Dr Lato L Pezo

  69. Antibacterial activity of donkey’s milk against clinical isolate of Klebsiella pneumoniae

    Article • Mljekarstvo, March 2022, Croatian Dairy Journal

    Dr Lato L Pezo

  70. Weather Conditions Influence on Lavandin Essential Oil and Hydrolate Quality

    Article • Horticulturae, March 2022, MDPI AG

    Dr Lato L Pezo

  71. Influence of the mowing and drying on the quality of the peppermint (Mentha x piperita L.) essential oil: Chemical profile, thermal properties, and biological activity

    Article • Industrial Crops and Products, March 2022, Elsevier

    Saša Đurović, Dr Lato L Pezo

  72. Recovery of biologically active compounds from stinging nettle leaves part I: Supercritical carbon dioxide extraction

    Article • Food Chemistry, March 2022, Elsevier

    Saša Đurović, Dr Lato L Pezo

  73. The effect of various extraction techniques on the quality of sage (Salvia officinalis L.) essential oil, expressed by chemical composition, thermal properties and biological activity

    Article • Food Chemistry X, March 2022, Elsevier

    Saša Đurović, Dr Lato L Pezo

  74. Comparative Study of the Essential Oil and Hydrosol Composition of Sweet Wormwood ( Artemisia annua L.) from Serbia

    Article • Chemistry & Biodiversity, February 2022, Wiley

    Dr Lato L Pezo

  75. Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine

    Article • Foods, February 2022, MDPI AG

    Dr Lato L Pezo

  76. Effects of extrusion process on Fusarium and Alternaria mycotoxins in whole grain triticale flour

    Article • LWT, February 2022, Elsevier

    Dr Lato L Pezo

  77. Novel polyurethane network/organoclay nanocomposites: Microstructure and physicochemical properties

    Article • Progress in Organic Coatings, February 2022, Elsevier

    Dr Lato L Pezo

  78. Monitoring of the Wines’ Quality by Gas Chromatography: HSS-GC/FID Method Development, Validation, Verification, for Analysis of Volatile Compounds

    Article • Fermentation, January 2022, MDPI AG

    Saša Đurović, Dr Lato L Pezo

  79. Volatile Compounds of Nepeta nuda L. from Rtanj Mountain (Serbia)

    Article • Horticulturae, January 2022, MDPI AG

    Dr Lato L Pezo

  80. Insights into sensory and hedonic perception of wholegrain buckwheat enriched pasta

    Article • LWT, January 2022, Elsevier

    Dr Lato L Pezo

  81. Acceptability of bread supplemented with yeast extract to consumers

    Article • Acta agriculturae Serbica, January 2022, Centre for Evaluation in Education and Science (CEON/CEES)

    Dr Lato L Pezo

  82. An artificial neural network as a tool for kombucha fermentation improvement

    Article • Chemical Industry and Chemical Engineering Quarterly, January 2022, National Library of Serbia

    Dr Lato L Pezo

  83. Correspondence analysis of fruit and vegetable waste among consumers in Vojvodina

    Article • Food and Feed Research, January 2022, Centre for Evaluation in Education and Science (CEON/CEES)

    Dr Lato L Pezo

  84. Correspondence analysis of fruit and vegetable waste among consumers in Vojvodina

    Article • Food and Feed Research, January 2022, Centre for Evaluation in Education and Science (CEON/CEES)

    Dr Lato L Pezo

  85. Diversity of amino acids composition in cereals

    Article • Food and Feed Research, January 2022, Centre for Evaluation in Education and Science (CEON/CEES)

    Dr Lato L Pezo

  86. Diversity of amino acids composition in cereals

    Article • Food and Feed Research, January 2022, Centre for Evaluation in Education and Science (CEON/CEES)

    Dr Lato L Pezo

  87. Modeling fruit and vegetable consumption in Serbia

    Article • Food and Feed Research, January 2022, Centre for Evaluation in Education and Science (CEON/CEES)

    Dr Lato L Pezo

  88. Modeling fruit and vegetable consumption in Serbia

    Article • Food and Feed Research, January 2022, Centre for Evaluation in Education and Science (CEON/CEES)

    Dr Lato L Pezo

  89. Nanocomposites made from thermoplastic linear poly(urethane-siloxane) and organoclay: Composition impact on the properties

    Article • Journal of the Serbian Chemical Society, January 2022, National Library of Serbia

    Dr Lato L Pezo

  90. Numerical study of the hydrodynamics and mass transfer in the external loop airlift reactor

    Article • Chemical Industry and Chemical Engineering Quarterly, January 2022, National Library of Serbia

    Dr Lato L Pezo

  91. Storage time effect on inoculated, osmodehydrated chicken meat-microbiological and chemical characteristics

    Article • Chemical Industry and Chemical Engineering Quarterly, January 2022, National Library of Serbia

    Dr Lato L Pezo

  92. Yield and Quality Prediction of Winter Rapeseed—Artificial Neural Network and Random Forest Models

    Article • Agronomy, December 2021, MDPI AG

    Dr Lato L Pezo

  93. Inulin Determination by an Improved HPLC-ELSD Method

    Article • Food Analytical Methods, December 2021, Springer Science + Business Media

    Dr Lato L Pezo

  94. Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools

    Article • Flavour and Fragrance Journal, November 2021, Wiley

    Dr Lato L Pezo

  95. Experimental and Discrete Element Model Investigation of Limestone Aggregate Blending Process in Vertical Static and/or Conveyor Mixer for Application in the Concrete Mixture

    Article • Processes, November 2021, MDPI AG

    Dr Lato L Pezo

  96. In vitro antioxidant, antihyperglycemic, anti-inflammatory, and antimicrobial activity of Satureja kitaibelii Wierzb. ex Heuff. subcritical water extract

    Article • Industrial Crops and Products, October 2021, Elsevier

    Dr Lato L Pezo

  97. Artificial neural network prediction of microbiological quality of beef minced meat processed for fast-food meals

    Article • IOP Conference Series Earth and Environmental Science, October 2021, Institute of Physics Publishing

    Dr Lato L Pezo

  98. A Validation Model for Prediction of Kovats Retention Indices of Compounds Isolated from Origanum spp. and Thymus spp. Essential Oils

    Article • Journal of the Mexican Chemical Society, September 2021, Sociedad Quimica de Mexico, A.C.

    Dr Lato L Pezo

  99. Two years study of Aspergillus metabolites prevalence in maize from the Republic of Serbia

    Article • Journal of Food Processing and Preservation, September 2021, Hindawi Publishing Corporation

    Dr Lato L Pezo

  100. Comprehensive Profiling of Microbiologically Induced CaCO3 Precipitation by Ureolytic Bacillus Isolates from Alkaline Soils

    Article • Microorganisms, August 2021, MDPI AG

    Dr Lato L Pezo

  101. Presence of Alternaria toxins in maize from Republic of Serbia during 2016–2017

    Article • Journal of Food Processing and Preservation, August 2021, Hindawi Publishing Corporation

    Dr Lato L Pezo

  102. Contribution of bacterial cells as nucleation centers in microbiologically induced CaCO 3 precipitation—A mathematical modeling approach

    Article • Journal of Basic Microbiology, August 2021, Wiley

    Dr Lato L Pezo

  103. Recovery of β-carotene from pumpkin using switchable natural deep eutectic solvents

    Article • Ultrasonics Sonochemistry, August 2021, Elsevier

    Dr Lato L Pezo

  104. Weather Conditions Influence on Hyssop Essential Oil Quality

    Article • Processes, July 2021, MDPI AG

    Dr Lato L Pezo

  105. Supercritical Fluid Extraction Kinetics of Cherry Seed Oil: Kinetics Modeling and ANN Optimization

    Article • Foods, June 2021, MDPI AG

    Dr Lato L Pezo

  106. Helichrysum italicum (Roth) G. Don Essential Oil from Serbia: Chemical Composition, Classification and Biological Activity—May It Be a Suitable New Crop for Serbia?

    Article • Agronomy, June 2021, MDPI AG

    Dr Lato L Pezo

  107. Invasive Plant Species Biomass—Evaluation of Functional Value

    Article • Molecules, June 2021, MDPI AG

    Dr Lato L Pezo

  108. The characterization and pollution status of the surface sediment in the Boka Kotorska Bay, Montenegro

    Article • Environmental Science and Pollution Research, May 2021, Springer Science + Business Media

    Dr Lato L Pezo

  109. Recovery of biologically active compounds from stinging nettle leaves part I: supercritical fluid extraction

    Article • May 2021, Research Square

    Dr Lato L Pezo

  110. Prediction of mechanical extraction oil yield of new sunflower hybrids: artificial neural network model

    Article • Journal of the Science of Food and Agriculture, April 2021, Wiley

    Dr Lato L Pezo

  111. Spatial and temporal distribution of pollution indices in marine surface sediments—a chemometric approach

    Article • Environmental Science and Pollution Research, April 2021, Springer Science + Business Media

    Dr Lato L Pezo

  112. Modelling of corn kernel pre-treatment, drying and processing for ethanol production using artificial neural networks

    Article • Industrial Crops and Products, April 2021, Elsevier

    Dr Lato L Pezo

  113. Chemical Characterization of Marrubium vulgare Volatiles from Serbia

    Article • Plants, March 2021, MDPI AG

    Dr Lato L Pezo

  114. Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil

    Article • Grasas y Aceites, March 2021, Departmento de Publicaciones del CSIC

    Dr Lato L Pezo

  115. New concept of fortified yogurt formulation with encapsulated carrot waste extract

    Article • LWT, March 2021, Elsevier

    Dr Lato L Pezo

  116. Experimental and computational study of the two-fluid nozzle spreading characteristics

    Article • Chemical Engineering Research and Design, February 2021, Elsevier

    Dr Lato L Pezo

  117. Mathematical model, numerical simulation and optimization of rotating valve feeder in animal feed production

    Article • Animal Feed Science and Technology, February 2021, Elsevier

    Dr Lato L Pezo

  118. A comprehensive study of parameters correlated with honey health benefits

    Article • RSC Advances, January 2021, Royal Society of Chemistry

    Dr Lato L Pezo

  119. Achillea clypeolata Sibth. & Sm. essential oil composition and QSRR model for predicting retention indices

    Article • Journal of the Serbian Chemical Society, January 2021, National Library of Serbia

    Dr Lato L Pezo

  120. An artificial neural network-based prediction model for utilization of coal ash in production of fired clay bricks: A review

    Article • Science of Sintering, January 2021, National Library of Serbia

    Dr Lato L Pezo

  121. Artificial neural network model in predicting the quality of fresh tomato genotypes

    Article • Food and Feed Research, January 2021, Centre for Evaluation in Education and Science (CEON/CEES)

    Dr Lato L Pezo

  122. Assessment of efficiency of rare earth elements recovery from lignite coal combustion ash via five-stage extraction

    Article • Science of Sintering, January 2021, National Library of Serbia

    Dr Lato L Pezo

  123. Chamomile essential oil quality after postharvest separation treatments

    Article • Ratarstvo i povrtarstvo, January 2021, Centre for Evaluation in Education and Science (CEON/CEES)

    Dr Lato L Pezo

  124. Exploring consumer preferences and factors associated with vegetable consumption

    Article • Food and Feed Research, January 2021, Centre for Evaluation in Education and Science (CEON/CEES)

    Dr Lato L Pezo

  125. Extraction kinetics modeling of amaranth seed oil supercritical fluid extraction

    Article • Journal on Processing and Energy in Agriculture, January 2021, Centre for Evaluation in Education and Science (CEON/CEES)

    Dr Lato L Pezo

  126. Impact of variability in protein content of sunflower meal on the extrusion process and physical quality of the extruded salmonid feed

    Article • Journal of Food Process Engineering, January 2021, Wiley

    Dr Lato L Pezo

  127. Mathematical modeling for genomic selection in Serbian dairy cattle

    Article • Genetika, January 2021, National Library of Serbia

    Dr Lato L Pezo

  128. Modelling of extrusion process for evaluation of spelt wholegrain snack expansion

    Article • Journal on Processing and Energy in Agriculture, January 2021, Centre for Evaluation in Education and Science (CEON/CEES)

    Dr Lato L Pezo

  129. Operating parameter optimization of cell surface hydrophobicity test for ureolytic bacteria

    Article • Journal of the Serbian Chemical Society, January 2021, National Library of Serbia

    Dr Lato L Pezo

  130. Shelf life stability of osmodehydrated white cabbage: PCA analysis

    Article • Journal on Processing and Energy in Agriculture, January 2021, Centre for Evaluation in Education and Science (CEON/CEES)

    Dr Lato L Pezo

  131. The effects of solution type temperature and time on antioxidant capacity of osmotically dried celery leaves

    Article • Thermal Science, January 2021, National Library of Serbia

    Dr Lato L Pezo

  132. The quantitative structure-retention relationship of the GC-MS profile of yarrow essential oil

    Article • Acta periodica technologica, January 2021, National Library of Serbia

    Dr Lato L Pezo

  133. Which Is a More Reliable Bioindicator—Mussels or Seagrass? A Case Study of the Toxic Metal Pollution in the Seawater of Boka Kotorska Bay, Adriatic Sea

    Article • January 2021, Springer Science + Business Media

    Dr Lato L Pezo

  134. Identification of biomarkers in hydrosoluble extracts from spelt and wheat cultivated in different production systems

    Article • Journal of the Science of Food and Agriculture, December 2020, Wiley

    Dr Lato L Pezo

  135. Chemical Characterization and Antibacterial Activity of Essential Oil of Medicinal Plants from Eastern Serbia

    Article • Molecules, November 2020, MDPI AG

    Dr Lato L Pezo

  136. Molecular Identification and Characterisation of Aspergillus Flavus Isolates Originating from Serbian Wheat Grains

    Article • Acta Alimentaria, November 2020, Akademiai Kiado

    Dr Lato L Pezo

  137. QSRR Model for predicting retention indices of Satureja kitaibelii Wierzb. ex Heuff. essential oil composition

    Article • Industrial Crops and Products, October 2020, Elsevier

    Dr Lato L Pezo

  138. Prediction model based on artificial neural network for pyrophyllite mechano-chemical activation as an integral step in production of cement binders

    Article • Construction and Building Materials, October 2020, Elsevier

    Dr Lato L Pezo

  139. Blending performance of the coupled Ross static mixer and vertical feed mixer - Discrete element model approach

    Article • Powder Technology, September 2020, Elsevier

    Dr Lato L Pezo

  140. Physico-chemical properties of low-fat cookies containing wheat and oat bran gels as fat replacers

    Article • Journal of Cereal Science, September 2020, Elsevier

    Dr Lato L Pezo

  141. Vacuum drying of sweet cherry: Artificial neural networks approach in process optimization

    Article • Journal of Food Processing and Preservation, August 2020, Hindawi Publishing Corporation

    Dr Lato L Pezo, Dr Mirjana Ljubojević

  142. INFLUENCE OF EXTRUDED CAMELINA SEED AND NATURAL COLOURANTS ADDITION IN LAYING HENS DIET ON EGGS YOLK COLOUR AND FATTY ACID COMPOSITION

    Article • The Journal of Animal and Plant Sciences, August 2020, Pakistan Agricultural Scientists Forum

    Dr Lato L Pezo

  143. Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread

    Article • LWT, August 2020, Elsevier

    Dr Lato L Pezo

  144. Application of lyophilized plum pomace as a functional ingredient in a plum spread: Optimizing texture, colour and phenol antioxidants by ANN modelling

    Article • LWT, August 2020, Elsevier

    Dr Lato L Pezo

  145. QSRR Model for Predicting Retention Indices of Geraniol Chemotype of Thymus serpyllum Essential Oil

    Article • Journal of Essential Oil Bearing Plants, May 2020, Taylor & Francis

    Dr Lato L Pezo

  146. Optimization of adobe clay bricks based on the raw material properties (mathematical analysis)

    Article • Construction and Building Materials, May 2020, Elsevier

    Dr Lato L Pezo

  147. Supercritical fluid extraction of raspberry seed oil: Experiments and modelling

    Article • The Journal of Supercritical Fluids, March 2020, Elsevier

    Dr Lato L Pezo

  148. Preliminary Survey of Alternaria Toxins Reduction during Fermentation of Whole Wheat Dough

    Article • Microorganisms, February 2020, MDPI AG

    Dr Lato L Pezo

  149. Quantification and determination of household food waste and its relation to sociodemographic characteristics in Croatia

    Article • Waste Management, February 2020, Elsevier

    Dr Lato L Pezo

  150. Chemical structure and antifungal activity of mint essential oil components

    Article • Journal of the Serbian Chemical Society, January 2020, National Library of Serbia

    Dr Lato L Pezo

  151. Efficiency investigation of the use of pyrophyllite in ensiling maize plant

    Article • Food and Feed Research, January 2020, Centre for Evaluation in Education and Science (CEON/CEES)

    Dr Lato L Pezo

  152. Essential oil profile of Origanum vulgare subsp. vulgare native population from Rtanj via chemometrics tools

    Article • Chemia Naissensis, January 2020, University Library in Kragujevac

    Dr Lato L Pezo

  153. Improvement and modification of energy-dispersive X-ray fluorescence method for the determination of metal elements in cement leachates: A chemometric approach

    Article • Journal of the Serbian Chemical Society, January 2020, National Library of Serbia

    Dr Lato L Pezo

  154. Prediction of denitrification capacity of alkalotolerant bacterial isolates from soil - an artificial neural network model

    Article • Journal of the Serbian Chemical Society, January 2020, National Library of Serbia

    Dr Lato L Pezo

  155. Prediction of the GC-MS retention time for terpenoids detected in sage (Salvia officinalis L.) essential oil using QSRR approach

    Article • Journal of the Serbian Chemical Society, January 2020, National Library of Serbia

    Dr Lato L Pezo

  156. Serbian aromatized wine “Bermet”: Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity

    Article • Journal of the Serbian Chemical Society, January 2020, National Library of Serbia

    Dr Lato L Pezo

  157. The effect of osmotic dehydration and starch coating on the microbiological stability of apples

    Article • Journal on Processing and Energy in Agriculture, January 2020, Centre for Evaluation in Education and Science (CEON/CEES)

    Dr Lato L Pezo

  158. The rheological properties of wheat dough containing zeolite residue

    Article • Chemical Industry and Chemical Engineering Quarterly, January 2020, National Library of Serbia

    Dr Lato L Pezo

  159. Effect of Atmospheric Cold Plasma Treatments on Reduction of Alternaria Toxins Content in Wheat Flour

    Article • Toxins, December 2019, MDPI AG

    Milan Vukić, Dr Lato L Pezo

  160. Temperature and pH growth profile prediction of newly isolated bacterial strains from alkaline soils

    Article • Journal of the Science of Food and Agriculture, December 2019, Wiley

    Dr Lato L Pezo

  161. A contribution to the estimation of berry fruits quality

    Article • Scientia Horticulturae, December 2019, Elsevier

    Dr Lato L Pezo

  162. Validation of energy-dispersive X-ray fluorescence procedure for determination of major and trace elements present in the cement based composites

    Article • Spectrochimica Acta Part B Atomic Spectroscopy, December 2019, Elsevier

    Dr Lato L Pezo

  163. Survival of Wild Strains of Lactobacilli During Kombucha Fermentation and Their Contribution to Functional Characteristics of Beverage

    Article • Polish Journal of Food and Nutrition Sciences, November 2019, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

    Dr Lato L Pezo

  164. Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers

    Article • Journal of Food Measurement & Characterization, October 2019, Springer Science + Business Media

    Dr Lato L Pezo

  165. Essential oils of coriander and sage: Investigation of chemical profile, thermal properties and QSRR analysis

    Article • Industrial Crops and Products, October 2019, Elsevier

    Dr Lato L Pezo, Saša Đurović

  166. Hydroxymethylfurfural content and colour parameters of cookies with defatted wheat germ

    Article • Czech Journal of Food Sciences, August 2019, Czech Academy of Agricultural Sciences

    Dr Lato L Pezo

  167. Prediction of commercial spaghetti quality based on sensory and physicochemical data

    Article • Journal of Food Processing and Preservation, August 2019, Wiley

    Dr Lato L Pezo

  168. The effects of the osmotic dehydration parameters on reduction of selected microorganisms on chicken meat

    Article • Journal of Food Processing and Preservation, August 2019, Wiley

    Dr Lato L Pezo

  169. Predictive model for municipal waste generation using artificial neural networks—Case study City of Zagreb, Croatia

    Article • International Journal of Energy Research, July 2019, Wiley

    Dr Lato L Pezo

  170. Prevalence, knowledge and attitudes towards using sports supplements among young athletes

    Article • Journal of the International Society of Sports Nutrition, July 2019, Springer Science + Business Media

    Dr Lato L Pezo

  171. Comparison between Organic and Conventional Spelt and Wheatgrass juice

    Article • Periodica Polytechnica Chemical Engineering, June 2019, Periodica Polytechnica Budapest University of Technology and Economics

    Dr Lato L Pezo

  172. The prediction of lean meat and subcutaneous fat with skin content in pork cuts on the carcass meatness and weight

    Article • Journal of Food Measurement & Characterization, May 2019, Springer Science + Business Media

    Professor Igor Tomasevic, Dr Lato L Pezo

  173. Chemical Composition and Amino Acid Content in Different Genotypes of Wheat Flour

    Article • Periodica Polytechnica Chemical Engineering, May 2019, Periodica Polytechnica Budapest University of Technology and Economics

    Dr Lato L Pezo

  174. The effects of osmotic dehydration of white cabbage on polyphenols and mineral content

    Article • LWT, May 2019, Elsevier

    Dr Lato L Pezo

  175. Physicochemical Changes of the Gluten-Free Rice-Buckwheat Cookies during Storage – Artificial Neural Network Model

    Article • Periodica Polytechnica Chemical Engineering, April 2019, Periodica Polytechnica Budapest University of Technology and Economics

    Dr Lato L Pezo

  176. Anti-biofilm activities of essential oils rich in carvacrol and thymol against Salmonella Enteritidis

    Article • Biofouling, March 2019, Taylor & Francis

    Dr Lato L Pezo

  177. The effect of storage temperature and water activity on aflatoxin B 1 accumulation in hull‐less and hulled spelt grains

    Article • Journal of the Science of Food and Agriculture, February 2019, Wiley

    Dr Lato L Pezo

  178. A business model in agricultural production in Serbia, developing towards sustainability

    Article • Ekonomika poljoprivrede, January 2019, Centre for Evaluation in Education and Science (CEON/CEES)

    Dr Lato L Pezo

  179. Thermal and mechanical behavior of composite mortars containing natural sorptive clays and fly ash

    Article • Science of Sintering, January 2019, National Library of Serbia

    Dr Lato L Pezo

  180. Free amino acid profiles of honey samples from Vojvodina (Republic of Serbia)

    Article • Food and Feed Research, January 2019, Centre for Evaluation in Education and Science (CEON/CEES)

    Dr Lato L Pezo

  181. Natural additives in functional egg production

    Article • Food and Feed Research, January 2019, Centre for Evaluation in Education and Science (CEON/CEES)

    Dr Lato L Pezo

  182. Novel approach for determination of potentially toxic elements via ICP-OES in aqueous solutions of building materials with industrial byproduct addition

    Article • Science of Sintering, January 2019, National Library of Serbia

    Dr Aleksandra R Milosavljevic, Dr Lato L Pezo

  183. Application of soybean oil and glycerol in animal feed production, ANN model

    Article • Acta periodica technologica, January 2019, National Library of Serbia

    Dr Lato L Pezo

  184. Serum Concentration of Hepcidin as an Indicator of Iron Reserves in Children

    Article • Journal of Medical Biochemistry, December 2018, De Gruyter

    Dr Lato L Pezo

  185. Antioxidant Capacity of Nettle Leaves During Osmotic Treatment

    Article • Periodica Polytechnica Chemical Engineering, November 2018, Periodica Polytechnica Budapest University of Technology and Economics

    Dr Lato L Pezo

  186. Multiobjective process optimization for betaine enriched spelt flour based extrudates

    Article • Journal of Food Process Engineering, November 2018, Wiley

    Dr Lato L Pezo

  187. Physicochemical properties and mineral content of honey samples from Vojvodina (Republic of Serbia)

    Article • Food Chemistry, September 2018, Elsevier

    Dr Lato L Pezo

  188. Optimisation of egg yolk colour using natural colourants

    Article • European Poultry Science (EPS), September 2018, Verlag Eugen Ulmer

    Dr Lato L Pezo

  189. Antioxidant Activity of Selected Polyphenolics in Yeast Cells: The Case Study of Montenegrin Merlot Wine

    Article • Molecules, August 2018, MDPI AG

    Dr Lato L Pezo

  190. The impacts of seawater physicochemical parameters and sediment metal contents on trace metal concentrations in mussels—a chemometric approach

    Article • Environmental Science and Pollution Research, August 2018, Springer Science + Business Media

    Dr Lato L Pezo

  191. The effect of alternations in mineral additives (zeolite, bentonite, fly ash) on physico-chemical behavior of Portland cement based binders

    Article • Construction and Building Materials, August 2018, Elsevier

    Dr Lato L Pezo

  192. Discrete element model of particle transport and premixing action in modified screw conveyors

    Article • Powder Technology, August 2018, Elsevier

    Dr Lato L Pezo

  193. CaO&CaSO4 and CaO&Al2(SO4)3 as Pectin Precipitants–Model of Overlapping Diffuse Layers

    Article • Periodica Polytechnica Chemical Engineering, July 2018, Periodica Polytechnica Budapest University of Technology and Economics

    Dr Lato L Pezo

  194. Serum magnesium level in the first trimester of pregnancy as a predictor of pre-eclampsia – a pilot study

    Article • Hypertension in Pregnancy, July 2018, Taylor & Francis

    Dr Lato L Pezo

  195. The joint mixing action of the static pre-mixer and the rotating drum mixer – Discrete element method approach

    Article • Advanced Powder Technology, July 2018, Elsevier

    Dr Lato L Pezo

  196. Applying multi-criteria analysis for preliminary assessment of the properties of alginate immobilized Myriophyllum spicatum in lake water samples

    Article • Water Research, May 2018, Elsevier

    Dr Aleksandar Ž. Kostić, Dr Lato L Pezo

  197. Occurrence of aflatoxin B1 in Triticum species inoculated with Aspergillus flavus

    Article • World Mycotoxin Journal, April 2018, Wageningen Academic Publishers

    Dr Lato L Pezo

  198. Levels of toxic elements in canned fish from the Serbian markets and their health risks assessment

    Article • Journal of Food Composition and Analysis, April 2018, Elsevier

    Dr Lato L Pezo

  199. Canned sea fish marketed in Serbia: their zinc, copper, and iron levels and contribution to the dietary intake

    Article • Archives of Industrial Hygiene and Toxicology, March 2018, De Gruyter

    Dr Lato L Pezo

  200. Comprehensive approach to the influence of frequently used secondary raw materials on clay bricks quality using mathematical modeling (a systematic review)

    Article • Ceramics International, February 2018, Elsevier

    Dr Lato L Pezo

  201. Wheat variety grading by score analysis application

    Article • Journal on Processing and Energy in Agriculture, January 2018, Centre for Evaluation in Education and Science (CEON/CEES)

    Dr Lato L Pezo

  202. Discriminating cereal and pseudocereal species using a binary system of GC/MS data: A pattern recognition approach

    Article • Journal of the Serbian Chemical Society, January 2018, National Library of Serbia

    Dr Lato L Pezo

  203. Serum Concentration of Hepcidin as an Indicator of Iron Reserves in Children

    Article • January 2018, De Gruyter

    Dr Lato L Pezo

  204. The biometrics techniques for the assessment of the degree of adoption of toxic and essential elements

    Article • Zastita materijala, January 2018, Centre for Evaluation in Education and Science (CEON/CEES)

    Dr Lato L Pezo

  205. Analysis of spelt variability (Triticum spelta L.) grown in different conditions of Serbia by organic conditions

    Article • Genetika, January 2018, National Library of Serbia

    Dr Lato L Pezo

  206. Detoxification of linseed-sunflower meal co-extrudate: Process prediction

    Article • Food and Feed Research, January 2018, Centre for Evaluation in Education and Science (CEON/CEES)

    Dr Lato L Pezo

  207. Thermal, ceramic and technological properties of clays used in production of roofing tiles - principal component analysis

    Article • Science of Sintering, January 2018, National Library of Serbia

    Dr Lato L Pezo

  208. Partial replacement of fat with oat and wheat bran gels: Optimization study based on rheological and textural properties

    Article • LWT, December 2017, Elsevier

    Dr Lato L Pezo

  209. Nutrient Composition of Three Mangulica Pork Cuts from Serbia

    Article • Biological Trace Element Research, November 2017, Springer Science + Business Media

    Dr Lato L Pezo

  210. Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition

    Article • Journal of Functional Foods, November 2017, Elsevier

    Dr Lato L Pezo

  211. Analysis of betaine levels in cereals, pseudocereals and their products

    Article • Journal of Functional Foods, October 2017, Elsevier

    Dr Lato L Pezo

  212. The study of thermal behavior of montmorillonite and hydromica brick clays in predicting tunnel kiln firing curve

    Article • Construction and Building Materials, September 2017, Elsevier

    Dr Lato L Pezo

  213. Physicochemical characteristics as the markers in predicting the self-life of gluten-free cookies

    Article • Journal of Cereal Science, August 2017, Elsevier

    Dr Lato L Pezo

  214. Aflatoxins contamination of maize in Serbia: the impact of weather conditions in 2015

    Article • Food Additives & Contaminants Part A, July 2017, Taylor & Francis

    Dr Lato L Pezo

  215. Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach

    Article • Journal of Food Science and Technology, June 2017, Springer Science + Business Media

    Dr Lato L Pezo

  216. Zinc and magnesium in different types of meat and meat products from the Serbian market

    Article • Journal of Food Composition and Analysis, June 2017, Elsevier

    Dr Lato L Pezo

  217. The effect of mechano-chemical activation and surface treatment of limestone filler on the properties of construction composites

    Article • Composites Part B Engineering, May 2017, Elsevier

    Dr Lato L Pezo

  218. Mineral composition and toxic element levels of muscle, liver and kidney of intensive (Swedish Landrace) and extensive (Mangulica) pigs from Serbia

    Article • Food Additives & Contaminants Part A, April 2017, Taylor & Francis

    Dr Lato L Pezo

  219. Influence of apple pomace inclusion on the process of animal feed pelleting

    Article • Food Additives & Contaminants Part A, March 2017, Taylor & Francis

    Dr Lato L Pezo

  220. Optimization of the classification process in the zigzag air classifier for obtaining a high protein sunflower meal – Chemometric and CFD approach

    Article • Advanced Powder Technology, March 2017, Elsevier

    Dr Lato L Pezo

  221. Optimization of bentonite clay mechano-chemical activation using artificial neural network modeling

    Article • Ceramics International, February 2017, Elsevier

    Dr Lato L Pezo

  222. Chemometric assessment of mechano-chemically activated zeolites for application in the construction composites

    Article • Composites Part B Engineering, January 2017, Elsevier

    Dr Lato L Pezo

  223. The possibility to increase antioxidant activity of celery root during osmotic treatment

    Article • Journal of the Serbian Chemical Society, January 2017, National Library of Serbia

    Dr Lato L Pezo

  224. Importance of on-time decision making in energy sector based on perspectives: Case study new Stavalj project

    Article • Thermal Science, January 2017, National Library of Serbia

    Dr Lato L Pezo

  225. The application of SHS-GC-FID method for volatile saturated aldehydes and HPLC-DAD method for malondialdehyde determination in shelf-life prediction of gluten-free cookies

    Article • Journal of the Serbian Chemical Society, January 2017, National Library of Serbia

    Dr Lato L Pezo

  226. Chemometric analysis of alternations in coal ash quality induced by application of different mechano-chemical processing parameters

    Article • Science of Sintering, January 2017, National Library of Serbia

    Dr Lato L Pezo

  227. Conductometric method for determining water stability and nutrient leaching of extruded fish feed

    Article • Acta periodica technologica, January 2017, National Library of Serbia

    Dr Lato L Pezo

  228. Improving the nutritive characteristics of corn flakes enriched with functional components

    Article • Hemijska industrija, January 2017, National Library of Serbia

    Dr Lato L Pezo

  229. The chemometric study of limestone physico-chemical properties and thermal behavior for application in construction composites

    Article • Science of Sintering, January 2017, National Library of Serbia

    Dr Lato L Pezo

  230. Calcium-dependent antibacterial activity of donkey’s milk against Salmonella

    Article • Annals of Microbiology, December 2016, Springer Science + Business Media

    Dr Lato L Pezo

  231. Possibility of Alternaria toxins reduction by extrusion processing of whole wheat flour

    Article • Food Chemistry, December 2016, Elsevier

    Dr Lato L Pezo

  232. Application of Organic and Inorganic Wastes in Clay Brick Production: A Chemometric Approach

    Article • August 2016, Wiley

    Dr Lato L Pezo

  233. Elemental analysis of mussels and possible health risks arising from their consumption as a food: The case of Boka Kotorska Bay, Adriatic Sea

    Article • Ecotoxicology and Environmental Safety, August 2016, Elsevier

    Dr Lato L Pezo

  234. Selected heavy metal biosorption by compost of Myriophyllum spicatum —A chemometric approach

    Article • Ecological Engineering, August 2016, Elsevier

    Dr Lato L Pezo

  235. Chemical speciation of metals in unpolluted soils of different types: Correlation with soil characteristics and an ANN modelling approach

    Article • Journal of Geochemical Exploration, June 2016, Elsevier

    Dr Lato L Pezo

  236. Clinical Features of Ocular Sarcoidosis in Patients with Biopsy-proven Pulmonary Sarcoidosis in Serbia

    Article • Ocular Immunology and Inflammation, May 2016, Taylor & Francis

    Dr Lato L Pezo

  237. Nutritional characteristics of seeds of eighteen linseed (Linum humille Mill.) cultivars from Serbia

    Article • Zemdirbyste-Agriculture, May 2016, Lithuanian Research Centre for Agriculture and Forestry

    Dr Lato L Pezo

  238. DEM/CFD approach for modeling granular flow in the revolving static mixer

    Article • Chemical Engineering Research and Design, May 2016, Elsevier

    Dr Lato L Pezo

  239. Shelf-life prediction of gluten-free rice-buckwheat cookies

    Article • Journal of Cereal Science, May 2016, Elsevier

    Dr Lato L Pezo

  240. Optimization of drying through analytical modeling: clays as bonding agents in refractory materials

    Article • Ceramics International, April 2016, Elsevier

    Dr Lato L Pezo

  241. The geochemistry model of the surface sediment determined by using ED-XRF technique: a case study of the Boka Kotorska bay, Adriatic Sea

    Article • Environmental Science and Pollution Research, March 2016, Springer Science + Business Media

    Dr Lato L Pezo

  242. Structural characterisation of starch based edible films with essential oil addition

    Article • Analecta Technica Szegedinensia, January 2016, University of Szeged

    Dr Lato L Pezo

  243. Antioxidant Capacity Determination of Complex Samples and Individual Phenolics - Multilateral Approach

    Article • Combinatorial Chemistry & High Throughput Screening, January 2016, Bentham Science Publishers

    Dr Lato L Pezo

  244. Extraction methods of Amaranthus sp. grain oil isolation

    Article • Journal of the Science of Food and Agriculture, January 2016, Wiley

    Dr Lato L Pezo

  245. Granular flow in static mixers by coupled DEM/CFD approach

    Article • Hemijska industrija, January 2016, National Library of Serbia

    Dr Lato L Pezo

  246. Determination of essential and toxic elements in products of milling wheat

    Article • Hemijska industrija, January 2016, National Library of Serbia

    Dr Lato L Pezo

  247. The effects of glycerol and guar-xanthan mixture on mechanical and barrier properties of starch based edible films - chemometric analysis

    Article • Hemijska industrija, January 2016, National Library of Serbia

    Dr Lato L Pezo

  248. The quality analyses of olive cake fuel pellets - mathematical approach

    Article • Hemijska industrija, January 2016, National Library of Serbia

    Dr Lato L Pezo

  249. Effect of Chocolate Storage on Total Phenolics, Flavan-3-Ols, Proanthocyanidins, Oxidative Stability and Antioxidant Capacity

    Article • Food Technology and Biotechnology, January 2016, Food Technology and Biotechnology Journal

    Dr Lato L Pezo

  250. Ultrasound and shacking-assisted water-leaching of anions and cations from fly ash

    Article • Journal of the Serbian Chemical Society, January 2016, National Library of Serbia

    Dr Lato L Pezo

  251. Physical and sensory properties of corn flakes with added dry residue of wild oregano distillation

    Article • Journal of the Serbian Chemical Society, January 2016, National Library of Serbia

    Dr Lato L Pezo

  252. Characterization of Starch Edible Films with Different Essential Oils Addition

    Article • Polish Journal of Food and Nutrition Sciences, January 2016, De Gruyter

    Dr Lato L Pezo

  253. DEM analysis of particle transport in static mixers

    Article • Termotehnika, January 2016, Centre for Evaluation in Education and Science (CEON/CEES)

    Dr Lato L Pezo

  254. Effects of sunflower meal quality on the technical parameters of the pelleting process and pellet quality

    Article • Biosystems Engineering, December 2015, Elsevier

    Dr Lato L Pezo

  255. Biometric approach in selecting plants for phytoaccumulation of uranium

    Article • International Journal of Phytoremediation, November 2015, Taylor & Francis

    Dr Lato L Pezo

  256. Analytical modeling of activation procedure applied in α-alumina thermo-mechanical synthesis

    Article • Ceramics International, November 2015, Elsevier

    Dr Lato L Pezo

  257. Factor space differentiation of brick clays according to mineral content: Prediction of final brick product quality

    Article • Applied Clay Science, October 2015, Elsevier

    Dr Lato L Pezo

  258. Thermal behavior of raspberry and blackberry seed flours and oils

    Article • Thermochimica Acta, October 2015, Elsevier

    Dr Lato L Pezo

  259. The effects of ω-3 fatty acids and inulin addition to spelt pasta quality

    Article • LWT, September 2015, Elsevier

    Dr Vladimir S Filipovic, Dr Lato L Pezo

  260. Modified screw conveyor-mixers – Discrete element modeling approach

    Article • Advanced Powder Technology, September 2015, Elsevier

    Dr Lato L Pezo

  261. Effects of mechanical activation on the parameters of talc quality for ceramics production – Chemometric approach

    Article • Composites Part B Engineering, September 2015, Elsevier

    Dr Lato L Pezo

  262. Chemometric analysis of the influence of mechanical activation on the mica quality parameters

    Article • Ceramics International, August 2015, Elsevier

    Dr Lato L Pezo

  263. The main factors influencing canine demodicosis treatment outcome and determination of optimal therapy

    Article • Zeitschrift für Parasitenkunde Parasitology Research, May 2015, Springer Science + Business Media

    Dr Lato L Pezo

  264. Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk and dark chocolates during storage for 180 days

    Article • Journal of Functional Foods, May 2015, Elsevier

    Dr Lato L Pezo

  265. Mathematical approach to application of industrial wastes in clay brick production—Part II: Optimization

    Article • Ceramics International, April 2015, Elsevier

    Dr Lato L Pezo

  266. Mathematical approach to application of industrial wastes in clay brick production – Part I: Testing and analysis

    Article • Ceramics International, April 2015, Elsevier

    Dr Lato L Pezo

  267. Artificial fly ash based aggregates properties influence on lightweight concrete performances

    Article • Ceramics International, March 2015, Elsevier

    Dr Lato L Pezo

  268. The optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines content and microbiological profile)

    Article • Food Chemistry, February 2015, Elsevier

    Dr Lato L Pezo

  269. Kinetics of blackberry and raspberry seed oils oxidation by DSC

    Article • Thermochimica Acta, February 2015, Elsevier

    Dr Lato L Pezo

  270. Quality of spelt pasta enriched with eggs and identification of eggs using 13C MAS NMR spectroscopy

    Article • Hemijska industrija, January 2015, National Library of Serbia

    Dr Vladimir S Filipovic, Dr Lato L Pezo

  271. Effects of temperature and immersion time on diffusion of moisture and minerals during rehydration of osmotically treated pork meat cubes

    Article • Hemijska industrija, January 2015, National Library of Serbia

    Dr Vladimir S Filipovic, Dr Lato L Pezo

  272. Evaluation of water, sucrose and minerals effective diffusivities during osmotic treatment of pork in sugar beet molasses

    Article • Hemijska industrija, January 2015, National Library of Serbia

    Dr Vladimir S Filipovic, Dr Lato L Pezo

  273. Usefulness of ANN-based model for copper removal from aqueous solutions using agro industrial waste materials

    Article • Chemical Industry and Chemical Engineering Quarterly, January 2015, National Library of Serbia

    Dr Lato L Pezo

  274. The content of essential and toxic elements in wheat bran and flour

    Article • Hemijska industrija, January 2015, National Library of Serbia

    Dr Lato L Pezo

  275. Discrete element modelling of screw conveyor-mixers

    Article • Hemijska industrija, January 2015, National Library of Serbia

    Dr Lato L Pezo

  276. Chemometric Approach for Mechanical Properties Prediction during the Electromagnetic Casting Process

    Article • MATERIALS TRANSACTIONS, January 2015, Japan Institute of Metals

    Dr Lato L Pezo

  277. Use of different statistical approaches in prediction of metabolizable energy of diets for broilers

    Article • Food and Feed Research, January 2015, Centre for Evaluation in Education and Science (CEON/CEES)

    Dr Lato L Pezo

  278. Spelt pasta with inulin as a functional food

    Article • Acta periodica technologica, January 2015, National Library of Serbia

    Dr Lato L Pezo

  279. Application of Peleg model on mass transfer kinetics during osmotic dehydratation of pear cubes in sucrose solution

    Article • Chemical Industry and Chemical Engineering Quarterly, January 2015, National Library of Serbia

    Dr Lato L Pezo

  280. CaSO4 and cationic polyelectrolyte as possible pectin precipitants in sugar beet juice clarification

    Article • Hemijska industrija, January 2015, National Library of Serbia

    Dr Lato L Pezo

  281. Can the origin of some metals in the seagrass Posidonia oceanica be determined by the indexes of metals pollutions?

    Article • Environmental Science and Pollution Research, December 2014, Springer Science + Business Media

    Dr Lato L Pezo

  282. Optimization of process parameters to obtain NH4-clinoptilolite as a supplement to ecological fertilizer

    Article • Clay Minerals, December 2014, Mineralogical Society

    Dr Lato L Pezo

  283. Correction to Utilization of Phosphate Rock from Lisina for Direct Application: Release of Plant Nutrients in the Exchange-Fertilizer Mixtures

    Article • Journal of Agricultural and Food Chemistry, November 2014, American Chemical Society (ACS)

    Dr Lato L Pezo

  284. DEM/CFD analysis of granular flow in static mixers

    Article • Powder Technology, November 2014, Elsevier

    Dr Lato L Pezo

  285. Utilization of Phosphate Rock from Lisina for Direct Application: Release of Plant Nutrients in the Exchange-Fertilizer Mixtures

    Article • Journal of Agricultural and Food Chemistry, October 2014, American Chemical Society (ACS)

    Dr Lato L Pezo

  286. A chemometric approach to study the effects of motorway proximity on microelements content in wheat and soil

    Article • International Journal of Environmental Science and Technology, October 2014, Springer Science + Business Media

    Dr Lato L Pezo

  287. Prediction and Optimization of Heavy Clay Products Quality

    Article • August 2014, Wiley

    Dr Lato L Pezo

  288. ANN model of brick properties using LPNORM calculation of minerals content

    Article • Ceramics International, August 2014, Elsevier

    Dr Lato L Pezo

  289. Modeling Counter-Current Osmotic Dehydration Process of Pork Meat in Molasses

    Article • Journal of Food Process Engineering, July 2014, Wiley

    Dr Vladimir S Filipovic, Dr Lato L Pezo

  290. Osmotic Treatment of Fish in Two Different Solutions-Artificial Neural Network Model

    Article • Journal of Food Processing and Preservation, May 2014, Wiley

    Dr Lato L Pezo

  291. Optimization of Spelt Pasta Composition, Regarding Inulin Hpx Content and Eggs Quantity

    Article • Journal of Food and Nutrition Research, May 2014, Science and Education Publishing Co., Ltd.

    Dr Vladimir S Filipovic, Dr Lato L Pezo

  292. Characterization of the liposoluble fraction of common wheat (Triticum aestivum ) and spelt (T. aestivum ssp. spelta ) flours using multivariate analysis

    Article • Journal of the Science of Food and Agriculture, April 2014, Wiley

    Dr Lato L Pezo

  293. Thermal and mineralogical characterization of loess heavy clays for potential use in brick industry

    Article • Thermochimica Acta, March 2014, Elsevier

    Dr Lato L Pezo

  294. Chemometric approach for prediction of uranium pathways in the soil

    Article • Radiochimica Acta, January 2014, De Gruyter

    Dr Lato L Pezo

  295. Analysis of trace elements in surface sediments, mussels, seagrass and seawater along the southeastern Adriatic coast – a chemometric approach

    Article • Pure and Applied Chemistry, January 2014, De Gruyter

    Dr Lato L Pezo

  296. The effect of quantity of added eggs on whole meal pasta quality

    Article • Acta periodica technologica, January 2014, National Library of Serbia

    Dr Lato L Pezo, Dr Vladimir S Filipovic

  297. Osmotic dehydration of fish: principal component analysis

    Article • Acta periodica technologica, January 2014, National Library of Serbia

    Dr Lato L Pezo, Dr Vladimir S Filipovic

  298. Optimisation of mass transfer kinetics during osmotic dehydration of pork meat cubes in complex osmotic solution

    Article • Chemical Industry and Chemical Engineering Quarterly, January 2014, National Library of Serbia

    Dr Lato L Pezo, Dr Vladimir S Filipovic

  299. Surface characterization, hemo- and cytocompatibility of segmented poly(dimethylsiloxane)-based polyurethanes

    Article • Hemijska industrija, January 2014, National Library of Serbia

    Dr Lato L Pezo

  300. Pasta enriched with dietary fiber

    Article • Hrana i ishrana, January 2014, Centre for Evaluation in Education and Science (CEON/CEES)

    Dr Lato L Pezo

  301. Chemometric approach for assessing the quality of olive cake pellets

    Article • Fuel Processing Technology, December 2013, Elsevier

    Dr Lato L Pezo

  302. Sensitivity analysis of mathematical models for final product properties: Link to DTG curve

    Article • Ceramics International, August 2013, Elsevier

    Dr Lato L Pezo

  303. Surface and thermomechanical characterization of polyurethane networks based on poly(dimethylsiloxane) and hyperbranched polyester

    Article • eXPRESS Polymer Letters, July 2013, Department of Polymer Engineering, Scientific Society of Mechanical Engineering

    Dr Lato L Pezo

  304. Optimization of Osmotic Dehydration of Apples in Sugar Beet Molasses

    Article • Journal of Food Processing and Preservation, June 2013, Wiley

    Dr Lato L Pezo

  305. Comparative analysis of antioxidant activity of honey of different floral sources using recently developed polarographic and various spectrophotometric assays

    Article • Journal of Food Composition and Analysis, May 2013, Elsevier

    Dr Lato L Pezo

  306. Optimization of the production process through response surface method: Bricks made of loess

    Article • Ceramics International, April 2013, Elsevier

    Dr Lato L Pezo

  307. What to expect from heavy clay?

    Article • Ceramics International, March 2013, Elsevier

    Dr Lato L Pezo

  308. Prediction and fuzzy synthetic optimization of process parameters in heavy clay brick production

    Article • Ceramics International, March 2013, Elsevier

    Dr Lato L Pezo

  309. Serbian heavy clays behavior: Application in rough ceramics

    Article • Hemijska industrija, January 2013, National Library of Serbia

    Dr Lato L Pezo

  310. Osmotic dehydration of pork meat cubes: Response surface method analysis

    Article • Acta periodica technologica, January 2013, National Library of Serbia

    Dr Lato L Pezo, Dr Vladimir S Filipovic

  311. Characteristics of meat packaging materials and their environmental suitability assessment

    Article • Hemijska industrija, January 2013, National Library of Serbia

    Dr Lato L Pezo

  312. Artificial neural network model of pork meat cubes osmotic dehydratation

    Article • Hemijska industrija, January 2013, National Library of Serbia

    Dr Lato L Pezo, Dr Vladimir S Filipovic

  313. Antioxidant activity of propolis extracts from Serbia: A polarographic approach

    Article • Food and Chemical Toxicology, October 2012, Elsevier

    Dr Lato L Pezo

  314. Antioxidant Capacity of Teas and Herbal Infusions: Polarographic Assessment

    Article • Journal of Agricultural and Food Chemistry, September 2012, American Chemical Society (ACS)

    Dr Lato L Pezo

  315. Mathematical approach to assessing spelt cultivars (Triticum aestivumsubsp. spelt) for pasta making

    Article • International Journal of Food Science & Technology, September 2012, Wiley

    Dr Lato L Pezo, Dr Vladimir S Filipovic

  316. Response surface method as a tool for heavy clay firing process optimization: Roofing tiles

    Article • Processing and Application of Ceramics, January 2012, National Library of Serbia

    Dr Lato L Pezo

  317. Optimization of the osmotic dehydration of carrot cubes in sugar beet molasses

    Article • Thermal Science, January 2012, National Library of Serbia

    Dr Lato L Pezo, Dr Vladimir S Filipovic

  318. Application of Peleg model to study mass transfer during osmotic dehydration of apple in sugar beet molasses

    Article • Acta periodica technologica, January 2011, National Library of Serbia

    Dr Lato L Pezo

  319. Removal of mineral oil and wastewater pollutants using hard coal

    Article • Chemical Industry and Chemical Engineering Quarterly, January 2009, National Library of Serbia

    Dr Lato L Pezo

  320. White filler production plant "Alusil", Zvornik

    Article • Hemijska industrija, January 2003, National Library of Serbia

    Dr Lato L Pezo

  321. Wet water glass production plant

    Article • Hemijska industrija, January 2003, National Library of Serbia

    Dr Lato L Pezo

  322. Wet hydrate dissolution plant

    Article • Hemijska industrija, January 2003, National Library of Serbia

    Dr Lato L Pezo

  323. Powder detergents production plant

    Article • Hemijska industrija, January 2003, National Library of Serbia

    Dr Lato L Pezo

  324. Increasing the capacity of an evaporation unit

    Article • Hemijska industrija, January 2003, National Library of Serbia

    Dr Lato L Pezo

  325. Granulated zeolite plant "Alusil", Zvornik

    Article • Hemijska industrija, January 2003, National Library of Serbia

    Dr Lato L Pezo

  326. Dry alcohol production plant

    Article • Hemijska industrija, January 2003, National Library of Serbia

    Dr Lato L Pezo

  327. Detergent zeolite filtration plant

    Article • Hemijska industrija, January 2003, National Library of Serbia

    Dr Lato L Pezo

  328. Detergent zeolite complex "Ceosil", Tallinn, Estonia

    Article • Hemijska industrija, January 2003, National Library of Serbia

    Dr Lato L Pezo

  329. Detergent zeolite complex "Alusil", Zvornik

    Article • Hemijska industrija, January 2003, National Library of Serbia

    Dr Lato L Pezo

  330. Copolymer production plant

    Article • Hemijska industrija, January 2003, National Library of Serbia

    Dr Lato L Pezo