- Звање:Доцент
- Катедра: Прехрамбене технологије
- Година дипломирања и институција: Универзитет у Бањој Луци, Медицински факултет Бања Лука, одсјек фармација, 2013.
- Година магистратуре и институција: Универзитет у Бањој Луци, Медицински факултет Бања Лука, одсјек фармација, 2013.
- Година доктората и институција: Универзитет у Источном Сарајеву, Технолошки факултет Зворник, 2020.
- Mail: vesna.gojkovic@tfzv.ues.rs.ba
Интереси и истраживања:
[1] Marjanović-Balaban, Ž., Gojković Cvjetković, V., Grujić, R. (2021). Gliadin proteins from wheat flour: the optimal determination conditions by ELISA. Foods and Raw Materials, 9(2), 364-370.
[2] Gojković Cvjetković, V., Marjanović-Balaban, Ž., Vujadinović, D., Vukić, M., Rajić, D. (2022). Investigation of the effect of cold atmospheric plasma on gliadins and glutenins extracted from wheat flour samples. Journal of Food Processing and Preservation. 46(10), DOI:10.1111/jfpp.15789.
[3] Rajić, D., Spasojević, Lj., Gojković Cvjetković, V., Bučko, S., Fraj, J., Milinković Budinčić, J., Petrović, L., Pilić, B., Sharipova, A., Babayev, A., Aidarova, A., Katona, J. (2022). Zein–resin composite nanoparticles with coencapsulated carvacrol. Journal of Food Processing and Preservation, 46(10), DOI: 10.1111/jfpp.15741.
[4] Gojković Cvjetković, VS, Škuletić, DM, Marjanović-Balaban, ŽR, Vujadinović, DP, Rajić, DZ, Tomović, VM. (2024). Gliadin proteins in muffins with quinoa flour. Food processing: Techniques and Technologies, 54(1), 82-92.
[5]Gojković Cvjetković, V., Škuletić, D., Marjanović-Balaban, Ž., Rajić, D., Vukić, M., Smiljanić, M., Vujadinović, D. (2025). Analysis of gluten protein after replacing some of the wheat flour with amaranth flour in muffins. Engineering Proceedings, 99, 3. https//doi.org/10.3390/engproc2025099003. 1-7.
[1] Marjanović-Balaban, Ž., Gojković Cvjetković, V., Grujić, R. (2021). Gliadin proteins from wheat flour: the optimal determination conditions by ELISA. Foods and Raw Materials, 9(2), 364-370.
[2] Gojković Cvjetković, V., Marjanović-Balaban, Ž., Vujadinović, D., Vukić, M., Rajić, D. (2022). Investigation of the effect of cold atmospheric plasma on gliadins and glutenins extracted from wheat flour samples. Journal of Food Processing and Preservation. 46(10), DOI:10.1111/jfpp.15789.
[3] Rajić, D., Spasojević, Lj., Gojković Cvjetković, V., Bučko, S., Fraj, J., Milinković Budinčić, J., Petrović, L., Pilić, B., Sharipova, A., Babayev, A., Aidarova, A., Katona, J. (2022). Zein–resin composite nanoparticles with coencapsulated carvacrol. Journal of Food Processing and Preservation, 46(10), DOI: 10.1111/jfpp.15741.
[4] Gojković Cvjetković, VS, Škuletić, DM, Marjanović-Balaban, ŽR, Vujadinović, DP, Rajić, DZ, Tomović, VM. (2024). Gliadin proteins in muffins with quinoa flour. Food processing: Techniques and Technologies, 54(1), 82-92.
[5]Gojković Cvjetković, V., Škuletić, D., Marjanović-Balaban, Ž., Rajić, D., Vukić, M., Smiljanić, M., Vujadinović, D. (2025). Analysis of gluten protein after replacing some of the wheat flour with amaranth flour in muffins. Engineering Proceedings, 99, 3. https//doi.org/10.3390/engproc2025099003. 1-7.
