Autori: Miocinovic Jelena B
Naslov | Seasonal variations of Saanen goat milk composition and the impact of climatic conditions (Article) |
Autori | Kljajevic Nemanja V ![]() ![]() ![]() ![]() |
Info | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, (2018), vol. 55 br. 1, str. 299-303 |
Projekat | Serbian Ministry of Education and Science [III 46009] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese (Article) |
Autori | Radulovic Zorica T Miocinovic Jelena B ![]() ![]() ![]() |
Info | ANIMAL SCIENCE JOURNAL, (2017), vol. 88 br. 11, str. 1849-1854 |
Projekat | Ministry of Science and Development of Republic of Serbia [046010, 046009]; [FP7-REGPOT-0212-2013-I AREA 316004] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Feasibility of discrimination of dairy creams and cream-like analogues using Raman spectroscopy and chemometric analysis (Article) |
Autori | Nedeljkovic Aleksandar Tomasevic Igor B ![]() ![]() |
Info | FOOD CHEMISTRY, (2017), vol. 232 br. , str. 487-492 |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective (Article) |
Autori | Tomic Nikola S ![]() ![]() ![]() ![]() ![]() ![]() |
Info | LWT-FOOD SCIENCE AND TECHNOLOGY, (2017), vol. 80 br. , str. 59-66 |
Projekat | Serbian Ministry of Education, Science and Technological Development [ON 172048, 451-03-2082-Tip 1/75] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics (Article) |
Autori | Kljajevic Nemanja V ![]() ![]() ![]() |
Info | MLJEKARSTVO, (2017), vol. 67 br. 2, str. 130-137 |
Projekat | Serbian Ministry of Education and Science [III 46009] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening (Article) |
Autori | Miloradovic Zorana N ![]() ![]() ![]() ![]() |
Info | INTERNATIONAL DAIRY JOURNAL, (2017), vol. 68 br. , str. 1-8 |
Projekat | Ministry of Education, Science and Technological Development of Republic of Serbia Grant III [46009] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Organic and conventional milk - insight on potential differences (Article) |
Autori | Smigic Nada V ![]() ![]() ![]() ![]() ![]() |
Info | BRITISH FOOD JOURNAL, (2017), vol. 119 br. 2, str. 366-376 |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | The aflatoxin M1 crisis in the Serbian dairy sector: the year after (Article) |
Autori | Miocinovic Jelena B ![]() ![]() ![]() |
Info | FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE, (2017), vol. 10 br. 1, str. 1-4 |
Projekat | Ministry of Education, Science and Technological development of the Republic of Serbia; AREA project - EU [316004]; [46009] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Traditional and Emerging Technologies for Autochthonous Lactic Acid Bacteria Application (Proceedings Paper) |
Autori | Radulovic Zorica T Miocinovic Jelena B ![]() ![]() ![]() |
Info | EMERGING AND TRADITIONAL TECHNOLOGIES FOR SAFE, HEALTHY AND QUALITY FOOD, (2016), vol. br. , str. 237-256 |
Ispravka | Web of Science Članak Elečas Citati: Web of Science Scopus |
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Naslov | Rheological and textural properties of goat and cow milk set type yoghurts (Article; Proceedings Paper) |
Autori | Miocinovic Jelena B ![]() ![]() |
Info | INTERNATIONAL DAIRY JOURNAL, (2016), vol. 58 br. , str. 43-45 |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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