The increasing popularity of real-time communication services has driven a rising interest in understanding the factors influencing the quality of experience (QoE). Many research activities aiming to accomplish this goal have addressed different influence factors (IFs), which may be classified into three categories, i.e., human IFs, context IFs, and system IFs. Although the importance of human IFs (HIFs) has been already emphasized, these factors have been considered to a limited extent, and due to lack of empirical evidence, they still remain not well understood. Therefore, this research has been motivated by the challenge to provide a deeper understanding of HIF's impact on QoE in the context of the real-time communication services. In order to accomplish this and verify the conclusions derived from related work, we have conducted two experimental studies which consider voice over internet protocol (VoIP) and unified communication (UC) services. Experimental results show no existence of impacts of selected HIFs on the user's overall QoE while using either VoIP or UC services. However, this highlights the need for further research on this topic due its importance for satisfying end user needs and expectations in the context of real-time communication services.

Application of sourdough starter in bread production becomes increasingly important, especially in the production of rye-based products because the rye flour dough requires more sourness during fermentation. Modern technology applied in bakery plants makes the application of sourdough easier in contrast to the bread production in the past, which were hours long preparations of dough and pre-fermented, indirect procedures up to the applications of emulsions and powders. This study focuses on the testing of the raw material quality, wheat flour and wholemeal rye flour. Chemical and rheological characteristics of flour mixtures with and without addition of sourdough starters together with recommended and reduced amounts of additives were rheologically and microbiologically tested. Implementation of sour dough in bread production is an alternative to various bakery additives, which in the technological development trend. Production of healthy food without chemical supplements (additives) may contribute to the improvement of nutritive value for these types of products. For the preparation of all samples, semi-white wheat flour Type -710 and wholemeal rye flour (70:30) respectively, were used. The starters used were: the emulsion and powder („Backaldrin“ Linz, Austria), Bas hell-light emulsion, liquid multi-component sour means and Anifarin powder hell-light, dry sour yeast. Five different samples were made: standard mixture without fermentation means, mixture with 5% emulsion – recommended dose, mixture with 2, 5% emulsion, mixture with 3% powder – recommended dose, mixture with 1, 5% powder. Chemical and rheological characteristics of flour samples were determined using standard methods. Microbiological analysis of flour mixtures were pursued in accordance with methods prescribed by the Regulations. Sourdough acted as an enhancer in the mixture with the rye and wheat flours. Addition of starters led to increased capacity of water absorption. Optimal use of semi-white and wholemeal rye flour as well as optimal use of starters can produce positive effects on technological, microbiological and sensory characteristics of finished products.

U ovom radu određivan je stupanj izmijesanosti dvokomponentne smjese praskastih materijala razlicite granulacije, mijesanih u razlicitim omjerima i pri optimalnom broju okretaja i idealnoj ispunjenosti laboratorijske mijesalici tipa „ Turbula“ te protok materijala pomocu „ Powder Flow Analyser“ kako bi se opisala homogenost mjesavine. Na homogenost mijesanog materijala utjecu karakteristike pojedine komponente, kao sto su velicina cestica i fizikalno kemijsko obilježje cestica a ono prvenstveno utjece na protok materijal. Tecnost prahova se cesto vrlo jednostavno definira kao sposobnost praha da se stavi u stanje tecenja. Bolja mjesavina postiže se ukoliko materijal ima karakteristike blago kohezivnog, zbog toga su rađeni pokusi koji definiraju tecenje praha kako bi se bolje i lakse objasnio proces mijesanja. Koristeni materijali bili su psenicno brasno tipa 400 u kombinaciji razlicitih omjera sa dvije sorte psenoraži. Zastupljenost psenoraži u ukupnoj smjesi bila je 20% odnosno 30%. Koristene sorte psenoraži bile su sorta Clerical i sorta Goran koje se razlikuje po kemijskom sastavu. Psenoraž je sadrži veliku kolicinu skroba pa se pretežno koristi u proizvodnji keksa, vafel proizvoda i skroba.

Tritikale (Triticoseceale Wittm.) posljednjih godina u Bosni i Hercegovini postaje sve znacajnija kultura. Njegovo zrno koristi se u ishrani ljudi i stoke, za prehrambenu industriju u proizvodnji vafla i keksa, te za proizvodnju alkohola. Zahvaljujuci visokom genetskom potencijalu rodnosti, tritikale u nasim uslovima daje vise prinose zrna nego ostala prava žita. Prema Saricu i Muminovicu (1998.), tritikale je u ogledima u planinskim podrucjima B&H dao mnogo visi prinos nego psenica i jecam. Tokom vegetacije 2003/04. i 2004/05. na dva lokaliteta u BiH ispitivane su proizvodne karakteristike dvije sorta tritikala: goran i clercal. Tokom ispitivanja proucavane su važnije agronomske osobine: vrijeme sjetve i nicanja, prezimljavanje, vrijeme klasanja i žetve, otpornost na važnije bolesti i stetocine, polijeganje, prinos, apsolutnu i hektolitarsku masu zrna. Takođe je nakon žetve utvrđen sadržaj bjelancevina i glutena. Na osnovu dvogodisnjih rezultata istraživanja, sorta goran je ostvarila za 14, 9% visi prinos od sorte clercal. Na lokalitetu Sarajevo sorta goran je imala prosjecan prinos 7, 32 t/ha, a na lokalitetu Tuzla 7, 24 t/ha, dok je sorta clercal u Sarajevu dala 6, 81, a u Tuzli 6, 09 t/ha. Obje sorte su pokazale zadovoljavajucu otpornost na bolesti, stetocine i polijeganje. Apsolutna masa zrna, kao znacajan element koji utjece na prinos, pokazala je znatnu razliku na dva lokaliteta. Kretala se kod clercala oko 38, 6 g, a kod sorte goran od 45, 6 g u Tuzli do 50, 2 g u Sarajevu. Hektolitarska masa se kretala u prosjeku obje sorte od 66, 2 kg u Tuzli do 73, 3 kg u Sarajevu. Sadržaj bjelancevina je bio prilicno nizak i kretao se od 7, 02% kod sorte clercal na lokalitetu Sarajevo, do 13, 32% kod sorte goran na lokalitetu Tuzla. Sadržaj vlažnog glutena je bio vrlo nizak, na lokalitetu Sarajevo kod sorte clercal u odnosu na lokalitet Tuzla. Razlog za nizak sadržaj glutena na lokalitetu Sarajevo u odnosu na lokalitet Tuzla je u slaboj nalivenosti zrna. Nenalivenost zrna je jedna od karakteristika tritikala kao i drugaciji sastav aminokiselina, sto su pokazale i vrijednosti za vlažni gluten. Kod mljevenja zrno u odnosu na brasno gubi 1% ukupne kolicine proteina u zrnu.

Cilj rada bio je procjeniti stabilnost i adaptabilnost prinosa zrna hibrida suncokreta u uvjetima deficita oborina. Pokusi su provedeni na tri lokaliteta (Osijek- istocna Slavonija, Karanac- Baranja i Fericanci- zapadna Slavonija) tijekom izrazito susne 2003. godine. Pokusi su se sastojali od 5 priznatih i 9 eksperimentalnih hibrida suncokreta Poljoprivrednog instituta Osijek. Analiza stabilnosti i adaptabilnosti izvrsena je prema agronomskom konceptu pomocu parametara: ekovalence, koeficijenta regresije i varijance odstupanja od regresije. Olio, OS-H-253 T i OS-H-101 D su hibridi koje odlikuje dobra stabilnost, te siroka opca adaptabilnost i mogu se preporuciti za uzgoj u aridnim uvjetima.