Danica Zarić

• Istraživanje i primena funkcionalnih sastojaka u cilju obogaćivanja proizvoda prehrambene industrije sa naroćitim osvrtom na konditorsku i mlečnu industriju; funkcionalne čokolade sa sojinim mlekom; čokolade sa probiotskim kulturama, istraživanje primene emulgatora - lecitina iz različitih izvora (sojino, repičino) i njihov uticaj na reološke, teksturalne i toplotne karakterisike na aplicirane konditorske proizvode; primeni bioaktivnih proteina i peptida surutke i mleka u čokoladne i brašnene konditorske proizvode.
• Research and application of functional ingredients for the purpose of enriching food products with particular reference to the confectionery and dairy industries; functional soy milk chocolate; chocolates with probiotic cultures, research into the application of emulsifier - lecithin from various sources (soybean, rapeseed) and their influence on rheological, textural and thermal characteristics on applied confectionery products; application of whey and milk bioactive proteins and peptides to chocolate and bakery confectionery.

1. Radujko, B. Pajin, Z. Šereš, J. Jurić, Zarić, E. Hartig (2009): The impact of the new generation of emulsifiers on crystallization and thermal properties of bakery fats for confectionery products, Uljarstvo, Vol 40 , 1-2 , 49-52
2. Zarić, B. Pajin, I. Radujko, E. Dimić (2009): Soy milk and protein in the human diet Uljarstvo, Vol 40, 1-2, 53-60
3. Zarić, B. Pajin, M. Rakin, Z. Šereš, Lj. Dokić, J. Tomić (2011): Effect of Soya Milk on Nutritive, Antioxidative, Reological and Textural Properties of Chocolate Produced in a Ball Mill, Hemijska industrija, 65 (5) 563–573. ISSN 0367-598X, Engineering, Chemical, IF (2011)=0.205.
4. М. Petković, B. Pajin, Ј. Тоmić, А. Тоrbica, Z. Šereš, Zarić, D. Šoronja- Simović, (2011) Textural and sensory properties of spreads with sucrose and maltitol, Hemijska industrija, 66 (3) 385-394. ISSN 0367-598X, Engineering, Chemical, IF (2011)=0.205.
5. Pajin, D. Zarić, Lj. Dokić, Z. Šereš, D. Šoronja-Simović, R. Omorjan, (2011): Influence of emulsifiers on optimization of processing parameters of refining milk chocolate in the ball mill, Acta periodica technologica 42, 101-110
6. Zarić, B. Pajin, I. Lončarević, Z. Šereš, Lj. Dokić, D. Šoronja-Simović (2012): The impact of manufacturing process on the content of hard triglycerides, hardness and thermal properties of milk chocolate, Hemijska industrija, 66 (5) 735–741. ISSN 0367-598X, Engineering, Chemical, IF (2012)=0.437.
7. Petkovic Marko, Pajin S. Biljana, Tomic M. Jelena, Torbica M. Aleksandra, Seres I. Zita, Zaric B. Danica, Soronja-Simovic M. Dragana (2012): Textural and sensory properties of spreads with sucrose and maltitol, Hemijska industrija, 66 (3) 385-394. (ISSN 0367-598X), Engineering, Chemical,  IF(2012)= 0.437.
8. Danica B. Zarić, Biljana S. Pajin, Ivana S. Lončarević, Z. Šereš, D.Šoronja Simović, (2012): The impact of manufacturing process on hardness and sensory properties of mil chocolate, Acta Periodica Technologica, 43, 139-148. Publisher: University of Novi Sad, Faculty of Technology. (ISSN: 1450-7188)
9. Pajin Biljana., Dokić P. Ljubica., Danica B. Zarić, Dragana M. Šoronja-Simović, Ivana S. Lončarević, Ivana R. Nikolić, (2013): Crystallization and rheological properties of soya milk chocolate produced in a ball mill, Journal of Food Engineering, 114, 70-74. Publisher: Elsevier LTD. (ISSN 0260-8774), Food Science & Technology, IF(2015)= 3.197.
10. Ivana S. Lončarević, Biljana S. Pajin, Radovan P. , Aleksandra M. Torbica, Danica B. Zarić, Jovana S. Maksimovic, Jaroslava V Švarc-Gajic (2013): The influence of lecithin from different sources on crystallization and physical properties of nontrans fat, Journal of Texture Studies, 44, 450-458. Pablisher: Springer-Verlag (ISSN 0022-4901), Food Science & Technology IF(2014) = 1.509.
11. Lončarević I., Pajin B., Dokić Lj., Zarić D., Omorjan R, Šereš Z., Šoronja Simović D. (2013): Quality cocoa cream products with sunflower lecithin, Uljarstvo, 44, 1, 27-33
12. Maja Lj. Bulatović, Tanja Ž. Krunić, Maja S. Vukašinović-Sekulić, Danica B. Zarić, Marica B. Rakin (2014). Quality attributes of a fermented whey-based beverage enriched with milk and a probiotic strain, RSC Advances, 4 (98), 55503–55510. (ISSN 2046-2069) (Chemistry, Multidisciplinary 33/157, IF (2014) = 3.840.)
13. Danica B. Zarić, Biljana S. Pajin, Ivana S. Lončarević, Jovana S. Petrović, Marijana Stamenković- Đoković M. (2015): Effects of the amount of soy milk on thermorheographic, thermal and textural properties of chocolate with soy milk, Acta Periodica Technologica, 46, 115-127. Publisher: University of Novi Sad, Faculty of Technology. (ISSN: 1450-7188)
14. Danica B. Zarić, Ivana S. Lončarević, Biljana S. Pajin, Jovana S. Petrović, Aleksandra M. Torbica (2016): Production of Chocolate with soy milk in a ball mill. In: Chocolate: Production, Consumption and Health Benefits'', Adrienne Fitzgerald (Ed.), Nova Science Publishers, New York, 41-77 (ISBN: 978-1-53610-447-9)
15. Maja Lj. Bulatović, Danica B. Zarić, Tanja Krunić, Milka Borić, Marica B.Rakin (2016): Production of the milk Chocolate with probiotic in a ball mill. Chocolate: Production, Consumption and Health Benefits, Ed. Emily Baker, Nova Science Publishers, New York, pp. 77-102 (ISBN: 978-1-53610-447-9).
16. Ivana S. Lončarević, Biljana S. Pajin, Jovana S. Petrović, Danica B. Zarić, Marija Sakač, Aleksandra M. Torbica, Lloyd M. David, Radovan P. Omorjan. (2016): The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream, Journal of Food Engineering, 171, 67-77. (ISSN: 0260-8774) Food Science & Technology, IF (2015)= 3.197.
17. Danica B. Zarić, Maja Lj. Bulatović, Marica B. Rakin, Tanja Ž. Krunić, Ivana S. Lončarević, Biljana S. Pajin (2016). Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill. RSC Advances, 6 (17), 13934 - 13941. Publisher Royal Soc Chemistry, Thomas Graham House science Park Milton RD Cambridge, England, Cambs, CBO,0WF (ISSN 2046-2069) Chemistry, Multidisciplinary 33/57, IF (2014) = 3.840.
18. Ivana S. Lončarević, Biljana S. Pajin, Marija Sakač, Danica B. Zarić, Marica B. Rakin, Jovana S. Petrović, Aleksandra M. Torbica (2016): Influence of rapeseed and sesame oil on crystallization and rheological properties of cocoa cream fat phase and quality of final product, Journal of Texture Studies, 47 (5) 432-442, Publiser: Blackwell Publising (ISSN 0022-4901), Food Science & Technology,  IF(2016)= 1.370.
19. Rakin Marica B., Bulatović Maja Lj., Zarić Danica B., Stamenković-Đoković Marijana M., Krunić Tanja Ž., Borić Milka M., Vukašinović-Sekulić Maja S. (2016). Quality of fermented whey beverage with milk, Chemical Industry, 70 (1) 91-98 (ISSN 0367-598) (IF (2016) = 0.459, Engineering, Chemical, 121/135).
20. Lončarević Ivana S., Fišteš Aleksandar Z., Rakić Dušan Z., Pajin Biljana S., Petrović Jovana S., Torbica Aleksandra M., Zarić Danica B. (2016). Optimization of the ball mill processing parameters in the fat filling production, Chemical Industry and Chemical Engineering Quarterly, Accepted 24.5.2016. (ISSN 2217-7434) DOI:10.2298/CICEQ151217031L, IF(2015)=0.739.
21. Lončarević I., Pajin B., Petrović J., Šarac V., Tomović V., Zarić D., Nikolovski Z (2016): Rapeseed lecithin as emulsifier in confectionery cream production, Uljarstvo, Vol. 47, 1, 47-55 Publisher: Univerzitet u Novom Sadu, Tehnološki fakultet; Naučni institut za ratarstvo i povrtarstvo. ISSN: 0351-9503
22. Jovana Petrović, Biljana Pajin, Zita Šereš, Ivana Lončarević, Aleksandar Fišteš, Drago Šubarić, Danica Zarić (2016), The effect of soy flour on cookie quality, International conference on Science and Technique based on applied and fundamental research, ICOSTAF’16 - 2 june 2016, Review of Faculty of Engineering (Analecta Technica Szegedinensia) - ISSN 1788-6392
23. Lončarević I., Pajin B., Petrović J., Šarac V., Tomović V., Zarić D., Nikolovski Z (2016): Rapeseed lecithin as emulsifier in confectionery cream production, Uljarstvo, Vol. 47, 1, 47-55 Publisher: Univerzitet u Novom Sadu, Tehnološki fakultet; Naučni institut za ratarstvo i povrtarstvo. ISSN: 0351-9503
24. Jovana Petrović, Biljana Pajin, Zita Šereš, Ivana Lončarević, Aleksandar Fišteš, Drago Šubarić, Danica Zarić (2016), The effect of soy flour on cookie quality, International conference on Science and Technique based on applied and fundamental research, ICOSTAF’16 - 2 june 2016, Review of Faculty of Engineering (Analecta Technica Szegedinensia) - ISSN 1788-6392.
25. Jovana Petrović, Ivana Lončarević, Ivana Nikolić Biljana Pajin, Danica Zarić, Aleksandra Torbica (2016), Influence of combined emulsifier on physical characteristics of fat filling, Croatian Journal of food science and technology, vol 9, No 87-81, doi 10.17508/CJFST.2017.9.2.01
26. Maja Bulatović, Danica Zarić, Marica Rakin, Tanja Krunić, Ivana Lončarević and Biljana Pajin (2017). Chocolate as a Carrier for Cocoa’s Functional Ingredients, The Diversified Benefits of Cocoa and Chocolate, 1st Edition, Ed. Bonifacia Zayas Espinal, Nova Science Publishers, New York, (ISBN: 978-1-53613-258-8).
27. Lončarević I., Pajin B., Torbica Tumbas Šaponjac V., Petrović J., Zarić D. (2017). Analysing the dependence between cocoa solids in chocolate and the content of polyphenols, minerals and dietary fiber The Diversified Benefits of Cocoa and Chocolate, 1st Edition, Ed. Bonifacia Zayas Espinal, Nova Science Publishers, New York, (ISBN: 978-1-53613-258-8).
28. Petrović J., Rakić D., Fišteš A., Pajin B., Lončarević I., Tomović V., Zarić D. (2017): Defated wheat germ application: Influence on properties of cookies with regard to its particle size and dough moisture content, Food Science and Technology International, 23(7), 597-607. Publisher: Sage Science Press (UK) Subsidiary of: Sage Publications, Inc. ISSN: 1082-0132 IF(2017)=370
29. Slavica Arsić, Maja Bulatović, Danica Zarić, Gordana Kokeza, Jonel Subić, Marica Rakin (2017) Functional fermented whey carrot beverage - qualitative, nutritive and techno-economic analysis. Romanian Biotechnological Letters, 23 (2) 13496-13504, Прихваћено за публиковање, (ISSN 1224-5984), IF (2015)=0.396,
30. Tanja Krunić, Marica Rakin, Maja Bulatovic and Danica Zaric (2018): The contribution of bioactive peptides of whey to quality of food products, Food Processing for Increased Quality and Consumption, 1st Edition, Eds. A. Grumezescu and Alina Maria Holban, Academic Press-Elsevier, February 28, 2018, pp. (ISBN 978-0-1281-1447-6).
31. Bulatović Maja, Embiriekah Salem, Zarić Danica, Vukašinović-Sekulić Maja and Rakin Marica (2018). Functional Properties of Dairy Protein Hydrolysates, In Protein Hydrolysates: Uses, Properties and Health Effects, 1st Edition, Ed. Sheri Sims, Nova Science Publishers, New York, pp. 107-129 (ISBN: 978-1-53614-898-5).
32. Embiriekah Salem, Bulatović Maja, Zarić Danica, Borić Milka and Rakin Marica (2018). Bioactive Potential of Whey Protein Hydrolysates, In Protein Hydrolysates: Uses, Properties and Health Effects, 1st Edition, Ed. Sheri Sims, Nova Science Publishers, New York, pp. 85-105 (ISBN: 978-1-53614-898-5).
33. Salem Embiriekah, Maja Bulatović, Milka Borić, Danica Zarić and Marica Rakin (2018). Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates, International Journal of Dairy Technology, 71 (1) 243-252, (ISSN 1471-0307), (IF (2017) = 1.225).
34. Zarić Danica, Embiriekah Salem, Lončarević Ivana, Pajin Biljana, Bulatović Maja and Rakin Marica (2018). Application of Whey Protein Hydrolysates in Confectionery Fat Filling, In Protein Hydrolysates: Uses, Properties and Health Effects, 1st Edition, Ed. Sheri Sims, Nova Science Publishers, New York, pp. 59-88 (ISBN: 978-1-53614-898-5).
35. Lončarević, B. Pajin, A. Fišteš, V. Tumbas Šaponjac, J. Petrović, P. Jovanović, J. Vulić, D. Zarić.,  (2018). Enrichment of white chocolate with blackberry juice encapsulate: Impact on physical properties, sensory characteristics and polyphenol content LWT - Food Science and Technology, (Lebensmittel – Wissenschaft und Technologie), 92 (1), 458-464. Elsevier Ltd, ISSN 0023-6438, Food Science & Technology, IF 2.329
36. Embiriekah, S., Bulatović, M., Gnjatović, M., Vukašinović-Sekulić, M., Krunić, T., Zarić, D., Rakin, M. (2018) Comparative analysis of functionality of spray dried whey protein hydrolysates obtained by enzymatic and microbial hydrolysis, Chemical Industry, 72 (5), 265-274, (ISSN 0367-598), (IF (2017) = 0.591).
37. Petrović J., Pajin B., Lončarević I., Tumbas-Šaponjac V., Ačkar Dj., Zarić D. (2018): Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough Food Science and Technology International, Publisher: Sage Science Press (UK) Subsidiary of: Sage Publications, Inc. ISSN: 1082-0132 IF(2017)=1.080. DOI: 10.1177/1082013218802027
38. Ivana Lončarević, Biljana Pajin, Jovana Petrović, Zoran Nikolovski, Danica Zarić, Petar Jovanović,Tamara Rutić (2018): Primena proteina poreklom iz soje, mleka i kolagena u kreiranju proteinski obogaćene čokolade, Uljarstvo, Vol 49, 1, 29-35 Publisher: Univerzitet u Novom Sadu, Tehnološki fakultet; Naučni institut za ratarstvo i povrtarstvo. ISSN: 0351-9503
39. Lončarević I, Pajin B., Petrović J., Zarić D., Tumbas Šaponjac V, Fišteš A., Jovanović P. (2019): The physical properties, polyphenol content and sensory characteristics of white chocolate enriched with black tea extract. Food in Health and Disease, scientific-professional journal of nutrition and dietetics, 8(2): 83-88.

Техничка решења

1. B Pajin, Zarić, I. Radujko, Lj. Dokić, M. Seres, D Šoronja Simović (2010): Laboratorijski postupak proizvodnje čokolade u kugličnom mlinu, Tehnološko rešenje, primenjeno u Jafa AD Crvenka,
2. Marica Rakin, Maja Vukašinović-Sekulić, Danica Zarić, Ljiljana Mojović, Maja Bulatović, Tanja Krunić, Ivan Zorić i Marijana Stamenković (2013). "Proizvodnja fermentisanog napitka od surutke i mleka", Tehničko rešenje realizovano u okviru Inovacionog projekta pod nazivom "Fermentisani napici na bazi surutke kao novi funkcionalni mlečni proizvodi", ev. broj 451-03-2372/2012-14/6 finansiranog od strane Ministarstva nauke i tehnološkog razvoja Republike Srbije i prihvaćeno od strane AD Imlek Beograd kao krajnjeg korisnika.
3. Marko Petković, Jovana Petrović, Biljana Pajin Zita Seres, Ivana Lončarević, Danica Zarić, Dragana Šoronja Simović (2014): Proizvodnja krem proizvoda sa maltitolom, Tehničko rešenje je rezultat istraživanja u periodu 2011-2014. godina u okviru tehnološkog projekta pod nazivom "Razvoj novih funkcionalnih konditorskih proizvoda na bazi uljarica", TR 31014, finansiranog od strane Ministarstva nauke i tehnološki razvoj Republike Srbije i prihvaćeno od strane PIONIR - Subotica. kao krajnjeg korisnika. Tehničko rešenje je odobreno na NN veću Tehnološkog fakulteta, Novom Sadu, na 61. sednici, održanoj 16.01.2015.
4. Danica Zarić, Biljana Pajin, Marica Rakin, Ljubica Dokić, Aleksandar Fišteš, Jelena Tomić, Ivana Lončarević i Maja Bulatović (2014). "Proizvodnja funkcionalnog proizvoda - Mlečna čokolada sa sojinim mlekom", Tehničko rešenje je rezultat istraživanja u periodu 2011-2014. godina u okviru Tehnološkog projekta pod nazivom "Razvoj novih funkcionalnih konditorskih proizvoda na bazi uljarica", TR 31014, finansiranog od strane Ministarstva nauke i tehnološki razvoj Republike Srbije i prihvaćeno od strane Eugen Chocolate d.o.o. kao krajnjeg korisnika. Tehničko rešenje je odobreno na NN veću Tehnološkog Fakulteta Novi Sad, na 61.sednici održanoj 16.01.2015.
5. Lončarević, I., Pajin B., Petrović, J, Zarić, D. (2014): Lecitin iz suncokreta i uljane repice kao emulgator u proizvodnji krem proizvoda. Tehničko rešenje je rezultat istraživanja u periodu 2011-2014. godina u okviru tehnološkog projekta pod nazivom "Razvoj novih funkcionalnih konditorskih proizvoda na bazi uljarica", TR 31014, finansiranog od strane Ministarstva nauke i tehnološkog razvoja Republike Srbije i prihvaćeno od strane Viktoriaoil - Šid kao krajnjeg korisnika. Tehničko rešenje je odobreno na NN veću tehnološkog fakulteta, Novom Sadu, na 6. sednici koja je održana 27.11.2015. godine.
6. Marica Rakin, Maja Vukašinović-Sekulić, Danica Zarić, Jagoda Jorga, ZoricaRadulović, Maja Bulatović, Tanja Krunić, Marija Gnjatović, Milka Borić, Radmila Vasilevska, Biljana Janaćković i Marijana Stamenković (2015). "Unapređenje funkcionalnih karakteristika fermentisanog napitka od surutke i mleka dodatkom bioaktivnih peptida", Tehničko rešenje realizovano u okviru Inovacionog projekta pod nazivom "Proizvodnja i primena bioaktivnih proteina i peptida surutke i mleka", ev. broj 451/03/2802/2013-16/176 finansiranog od strane Ministarstva nauke i tehnološkog razvoja Republike Srbije i prihvaćeno od strane AD Bimlek, Makedonija kao krajnjeg korisnika.Tehničko rešenje je odobreno na NN veću Tehnološko-metalurškog fakulteta u Beogradu.
7. Lončarević I., Pajin B., Fišteš A., Tumbas Šaponjac V., Jovanović P., Zarić D. (2018) "Bela čokolada obogaćena polifenolnim jedinjenjima iz bobičastog voća", odobreno na NN veću Tehnološkog fakulteta Novi Sad, Univerzitet u Novom Sadu. Korisnik tehničkog rešenja je Eugen Chocolate d.o.o.