The authors investigate the external solvency of three Balkan countries, two of which are socalled late transition countries (Bosnia and Herzegovina and Serbia), while Bulgaria is a country that has completed the transition and become a member of the European Union since 2007. Two indicators of external solvency are analysed: External debt/g...

By Danijela Despotović, Srđan Milicević, Vladimir Nedić, Slobodan Cvetanović

 It is known that the three basic elements of information security are protection against confidentiality, integrity and availability of information. The ISO/IEC 27001 standard helps companies protect information in any form. The new version of the ISO/IEC 27001:2022 standard follows new trends in IT and introduces new security controls. Infor...

By Ljilja Šikman, Danica Savanović, Tihomir Latinović, Aleksandar Gaćina

 This study aimed to evaluate the effectiveness of natural casing treatment with aqueous or ethanol extract of the blackthorn fruits (Prunus spinosa L.) on fatty acids content of vacuumpacked Kranjska sausages. Three experimental groups of sausages were produced: CS - a conventional sausage filled in a natural casing; WS - a sausage filled in...

By Ana Velemir, Snježana Mandić, Danica Savanović, Vanja Jokanović

 This study aimed to examine the influence of adding selected spices on the physicochemical properties of fresh cream cheese. Six different samples of fresh cream cheese were produced in the milk processing plant (mini cheese factory). The first sample was marked as a control, without the addition of spices, and the other five were produced wi...

By Danica Savanović, Ana Velemir, Jovo Savanović, Aleksandar Savić, Danka Babić

 Breast cancer is one of the most common malignancies, and one of the leading causes of cancer-related death among women. This research aimed to explain emotional distress based on self-empowerment skills and interpersonal interactions in breast cancer patients using the explainable multilayer perceptron classification model. The participants ...

By Marija Blagojević, Hojjatollah Farahani, Manijeh Firoozi, Danijela Milošević

 The job design of health organizations is one of the ways to provide motivation and job satisfaction, which are key determinants of the quality of health care. In this context, the research of social, motivational and contextual factors of job design is most often performed. However, results often show that there are differences in the percep...

By Danijela Nešić, Marko Slavković, Nikola Jerkan

 Milk and dairy products, especially cheeses, are a good source of minerals that play an important role in maintaining health. Minerals are necessary for biological processes and normal growth and development of the organism. Various spices have been used for centuries to improve the taste of food. The aim of this study was to examine the infl...

By Danica Savanović, Ana Velemir, Aleksandar Savić, Jovo Savanović, Jelena Sekulić

 Cheese is one of the oldest foodstuff. Cheese consumption is constantly increasing. There are a large number of different cheeses on the market and they represent the cultural and traditional mirror of the country in which they are produced. They can be produced in industrial plants as well as in households. The aim of this work was to produc...

By Danica Savanović, Ana Velemir, Jovo Savanović, Aleksandar Savić, Tanja Smiljić

 This study shows the use of regression algorithms in predicting the ideal weight of children during the process of haemodialysis. The data regarding height and weight for calculating the BMI (Body Mass Index) are collected at the University Children’s Hospital Tirsova in Belgrade. In addition, bioimpedance, haematocrit and blood pressur...

By Marija Blagojević, Danijela Milošević, Katarina Mitrović, Mirjana Kostić, Dušan Paripović, Nataša Gojgić

 Milk fat is a very important ingredient in milk and plays a significant role in cheese production. The aim of this study was to examine the effect of fat content in milk on the quality characteristics of produced fresh cheese. For the purposes of this work, three cheese samples from milk with different fat content (1.5%, 2.8% and 3.2%) were p...

By Danica Savanović, Ana Velemir, Jovo Savanović, Bojana Dmitrović