Pezo Lato

82PUBLICATIONS
196CO-AUTHORS
Food packaging, preservation and processingHorticultural crop protection (incl. pests, diseases and weeds)Agricultural systems analysis and modellingSurface water quality processes and contaminated sediment assessmentFood chemistry and food sensory science
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Publications (82)

|Sep 15, 2026
The Effect of Addition of Different Amounts of Chitosan Powder to the Batter and Chitosan Coating of Tea Sausage (Dry-Fermented Sausage) on the Physico-Chemical, Sensory and Microbiological Quality.

|Sep 15, 2026
Antibiofilm Activity of Essential Oils Against Escherichia coli on Lettuce Leaf Surfaces.

|Jul 28, 2026
Weather-Related Variations of Mycotoxins in Maize: A 2024 Study from AP Vojvodina (Serbia) and the Republic of Srpska (Bosnia and Herzegovina).

|Jun 26, 2026
Culture-Based Assessment of Presumptive Resistant Bacterial Taxa in the Urban Danube River near Novi Sad: Environmental Associations Revealed by Machine Learning.

|Jun 12, 2026
Technological, Functional, and Sensory Evaluation of Sorghum Extruded Snacks Enriched with Chokeberry Pomace.

|May 27, 2026
Ready-to-Use or Ready-to-Adapt: Can the Self-Healing Potential of Bacillus licheniformis Be Modified?

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Frequent Collaborators

17 joint publications

Olja Šovljanski

16 joint publications

Biljana Lončar

14 joint publications

Vanja Travičić

11 joint publications

Milica Aćimović