Autori: Semedo-Lemsaddek Teresa
| Naslov | Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese (Article) |
| Autori | Grujovic Mirjana Z  Markovic Katarina G Morais Susana Semedo-Lemsaddek Teresa
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| Info | FOODS, (2024), vol. 13 br. 13, str. - |
| Projekat | Ministry of Science, Technological Development, and Innovation of the Republic of Serbia [451-03-66/2024-03/200378]; COST Action [18113, CA18113- 45768]; FCT-Fundacao para a Ciencia e Tecnologia IP Portugal [UIDB/00276/2020, LA/P/0059/2020-AL4ANIMALS, PTDC/OCE-ETA/1785/2020] |
| Ispravka | Web of Science Članak Elečas Rang časopisa |
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| Naslov | Colicins and Microcins Produced by Enterobacteriaceae: Characterization, Mode of Action, and Putative Applications (Review) |
| Autori | Markovic Katarina G Grujovic Mirjana Z Koracevic Maja G Nikodijevic Danijela D Milutinovic Milena G Semedo-Lemsaddek Teresa Djilas Milan D
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| Info | INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH, (2022), vol. 19 br. 18, str. - |
| Projekat | Serbian Ministry of Education, Science and Technological Development [451-03-68/2022-14/200378]; CIISA-Centro de Investigacao Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinaria, Universidade de Lisboa and Laboratorio Associado para Ciencia Animal e Veterinaria (AL4AnimalS) [UIDB/00276/2020, LA/P/0059/2020-AL4ANIMALS]; FCT-Fundacao para a Ciencia e Tecnologia IP; FCT [DL57/2016/CP1438/CT0004] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics (Article) |
| Autori | Mladenovic Katarina G Grujovic Mirjana Z Kocic-Tanackov Suncica D Bulut Sandra N Ilicic Mirela D Degenek Jovana Semedo-Lemsaddek Teresa
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| Info | MICROORGANISMS, (2022), vol. 10 br. 1, str. - |
| Projekat | Ministry of Education, Science and Technological Development, Serbia [451-03-9/2021-14/200378]; FCT-Fundacao para a Ciencia e a TecnologiaPortuguese Foundation for Science and |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics (Review) |
| Autori | Grujovic Mirjana Z Mladenovic Katarina G Semedo-Lemsaddek Teresa Laranjo Marta Stefanovic Olgica D Kocic-Tanackov Suncica D
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| Info | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, (2022), vol. 21 br. 2, str. 1537-1567 |
| Projekat | Ministarstvo Prosvete, Nauke i TehnoloskogRazvoja [451-03-9/2021-14/200122]; Fundacao para a Ciencia e aTecnologiaPortuguese Foundation for Science and TechnologyEuropean Commission [DL57/2016/CP1438/CT0004, UIDB/05183/2020] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Duvan chvarci: Product characterization and comparison between traditional and industrial production (Article) |
| Autori | Grujovic Mirjana Z Zugic-Petrovic Tanja D Mladenovic Katarina G Tomovic Vladimir M Kocic-Tanackov Suncica D Semedo-Lemsaddek Teresa
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| Info | LWT-FOOD SCIENCE AND TECHNOLOGY, (2022), vol. 154 br. , str. - |
| Projekat | Ministry of Education, Science and Technological Development, Serbia [451-03-9/2021-14/200122]; Portuguese national funds through FCT Fundacao para a Ciencia e a Tecnologi |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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