A combined approach in characterization of an effective w/o hand cream: the influence of emollient on textural, sensorial and in vivo skin performance
Lukic, M., Jaksic, I., Krstonosic, V., Cekic, N., Savic, S.
Published in International journal of cosmetic science (01.04.2012)
Published in International journal of cosmetic science (01.04.2012)
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Journal Article
Towards satisfying performance of an O/W cosmetic emulsion: screening of reformulation factors on textural and rheological properties using general experimental design
Filipovic, M., Lukic, M., Djordjevic, S., Krstonosic, V., Pantelic, I., Vuleta, G., Savic, S.
Published in International journal of cosmetic science (01.10.2017)
Published in International journal of cosmetic science (01.10.2017)
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Journal Article
Effect of the oregano essential oil on the lipid peroxidation in the corn oil
Bozin, B, Krstonosic, V., Medicinski fakultet, Novi Sad (Serbia). Zavod za farmaciju, Mimica-Dukic, N, Simin, N, Jovin, E., Prirodno-matematicki fakultet, Novi Sad (Serbia). Departman za hemiju
Published in Arhiv za farmaciju (2006)
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Published in Arhiv za farmaciju (2006)
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The advantage of the sunflower lecithin as emulsifier at low energy food spread
Dokić, Lj., Tehnološki fakultet, Novi Sad (Serbia), Nikolić, I., Tehnološki fakultet, Novi Sad (Serbia), Miranović, N., Tehnološki fakultet, Novi Sad (Serbia), Šoronja-Simović, D., Tehnološki fakultet, Novi Sad (Serbia), Krstonošić, V., Medicinski fakultet, Novi Sad (Serbia)
Year of Publication 2012
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Year of Publication 2012
Conference Proceeding
Sensory evaluation of low-energy confectionary fat fillings
Dokić, Lj., Tehnološki fakultet, Novi Sad (Serbia), Miranović, N., Tehnološki fakultet, Novi Sad (Serbia), Hadnađev, M., Institut za prehrambene tehnologije, Novi Sad (Serbia), Nikolić, I., Tehnološki fakultet, Novi Sad (Serbia), Krstonošić, V., Medicinski fakultet, Novi Sad (Serbia), Šereš, Z., Tehnološki fakultet, Novi Sad (Serbia)
Year of Publication 2012
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Year of Publication 2012
Conference Proceeding
An approach in numerical evaluation of thixotropy
Dapčević, T., Institute for Food Technology, Novi Sad (Serbia), Dokić, P., Institute for Food Technology, Novi Sad (Serbia), Hadnađev, M., Institute for Food Technology, Novi Sad (Serbia), Krstonošić, V., Faculty of Medicine, Novi Sad (Serbia)
Published in Food Processing, Quality and Safety (Serbia) (2008)
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Published in Food Processing, Quality and Safety (Serbia) (2008)
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