Specifične inovacije i tehnološka rješenja - osnaživanje apsorpcionog kapaciteta kroz umrežavanje akademske, istraživačke zajednice i kompanija u cilju unaprijeđenja apsorpcionog kapaciteta.
04.09.2026
Springer Science and Business Media LLC
Full event interpretation with machine-learning-based particle-flow reconstruction in the CMS detector
Abstract The particle-flow (PF) algorithm constructs a global description of each particle collision by producing a comprehensive list of final-state particles, and is central to event reconstruction in the CMS experiment at the CERN LHC. The existing PF implementation relies on physics-motivated heuristics and assumptions that can be replaced by machine-learning (ML) models trained directly on simulated data and naturally suited to modern graphics processing...
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04.09.2026
American Physical Society (APS)
Highly boosted dielectron identification in proton-proton collisions at s = 13     TeV
A new technique is developed to identify dielectrons ( e + e − ) with Lorentz boost γ...
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04.09.2026
American Physical Society (APS)
Search for Associated Production of a Higgs Boson and Two Vector Bosons via Vector-Boson Scattering at s = 13     TeV
A search for Higgs boson ( H ) production in association with two vector bosons ( V = W , Z ) via vector-boson scattering (VBS) is presented using proton-proton collision data collected...
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02.09.2026
MDPI AG
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
The effect of chitosan addition at amounts of 0, 0.25 and 0.50% and chitosan coating on pH, instrumental surface and cut cross-section colour (L*—lightness, a*—redness, b*—yellowness, h—hue angle, C*—chroma-saturation index and λ—dominant wavelength) and texture (hardness, springiness, cohesiveness and chewiness) parameters, and overall sensory and microbiological (TPC—total plate count and LAB—lactic acid bacteria) quality of dry-fermented sausages (tea sausage) were investigated. The addition...
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01.09.2026
MDPI AG
The Relationship Between Green Innovations and Perceived Sustainable Competitiveness of Tourism Destinations: The Mediating Role of Perceived Gastronomic Authenticity
Green innovations represent an important factor in the sustainable development and competitiveness of gastronomic tourism destinations. This study aims to examine the relationship between green innovations and the perceived sustainable competitiveness of gastronomic tourism destinations, while analyzing the mediating role of perceived gastronomic authenticity. The research was conducted on a sample of 245 stakeholders involved in the organization and implementation of five major gastronomic festivals...
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Novosti
17.04.2025
EmpowerHR4Inno: Razvijanje naprednih modela i digitalnih alata za upravljanje...
Članica užeg tima, dr Bojana Mališić je još jednom istakla važnost i ostvarene rezultate na projektu EmpowerHR4Inno
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17.04.2025
Istraživački radovi studenata VATEL UDG na temu inovacija u hotelijerstvu...
Studenti treće godine VATEL programa na Univerzitetu Donja Gorica, u okviru predmeta Human Resource Management (HRM), imali su priliku da se kroz istraživački zadatak bave savremenim izazovima i praksama u oblasti hotelijerstva.
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12.03.2025
Projektni tim EmpowerHR4Inno objavio rad u jednom od najprestižnijih časopisa,...
Istraživački tim doc. dr Sandra Tinaj, dr Bojana Mališić, mr Lidija Lukovac, mr Jovana Popović i doc. dr Božidar Vlačić sa Catolica Univerziteta iz Portugala, objavili su naučni rad kao jedan od rezultata ovog projekta.
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