THE USE OF LOCAL INGREDIENTS IN SHAPING TOURIST EXPERIENCE: THE CASE OF ALLIUM URSINUM AND REVISIT INTENTION IN RURAL DESTINATIONS OF SERBIA СтатьяGajić Tamara, Veljović Sonja P., Petrović Marko D., Blešić Ivana, Radovanović Milan M., Malinović Milićević Slavica, Milanović Pešić Ana, Issakov Yerlan, Khamitova Dariga M.Foods. Том 14. 2025. 1527 с.
CHEMICAL CHARACTERISTIC AND SENSORY EVALUATION OF BISCUIT PREPARED FROM WHEAT AND ALEPPO PINE SEEDS FLOUR СтатьяSaadoudi M., Lekbir A., Aidat O., Zidani S., Ferhat R., Kucher D.E., Shiyapov T.I., Rebouh N.Y.Foods. Том 13. 2024.
SWEET-TASTING NATURAL PROTEINS BRAZZEIN AND MONELLIN: SAFE SUGAR SUBSTITUTES FOR THE FOOD INDUSTRY СтатьяNovik T.S., Koveshnikova E.I., Kotlobay A.A., Sycheva L.P., Kurochkina K.G., Averina O.A., Belopolskaya M.V., Sergiev P.V., Dontsova O.A., Lazarev V.N., Maev I.V., Kostyaeva M.G., Eremeev A.V., Chukina S.I., Lagarkova M.A.Foods. Том 12. 2023.