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In silico identification of milk antihypertensive di- and tripeptides involved in angiotensin I–converting enzyme inhibitory activity

Nutrition research (New York, N.Y.), 2017-10, Vol.46, p.22-30

2017

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Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum

Mljekarstvo, 2021-10, Vol.71 (4), p.215-225

Bjekić, Maja

2021

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Effect of Kombucha Starter Culture on the Gelation Process, Microstructure and Rheological Properties during Milk Fermentation

Journal of texture studies, 2014-08, Vol.45 (4), p.261-273

2014

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The Effect of Transglutaminase on Rheology and Texture of Fermented Milk Products

Journal of texture studies, 2013-04, Vol.44 (2), p.160-168

2013

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The application of kombucha inoculum as an innovative starter culture in fresh cheese production

Food science & technology, 2021-11, Vol.151, p.112142, Article 112142

2021

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Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations

Journal of food science and technology, 2022-06, Vol.59 (6), p.2274-2283

2022

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Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics

Foods, 2024-02, Vol.13 (4), p.548

2024

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Antimicrobial potential of kombucha fresh cheese with the addition of sage ( L.) and its preparations

Food & function, 2023-04, Vol.14 (7), p.3348-3356

2023

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Comparison of the nutritional quality and the fat globule size after six months of lactation of donkey and human milk

Mljekarstvo, 2023-06, Vol.73 (3), p.175-186

Lazarević, Jasmina

2023

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Fortification of fresh kombucha cheese with wild thyme (Thymus serpyllum L.) herbal dust and its influence on antioxidant activity

Food bioscience, 2023-12, Vol.56, p.103161, Article 103161

2023

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Improving the texture and rheology of set and stirred kombucha fermented milk beverages by addition of transglutaminase

Mljekarstvo, 2021, Vol.71 (3), p.155-164

Iličić, Mirela

2021

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The Effect of Thymus serpyllum L. and Its Preparations on Reduction of L. monocytogenes and S. aureus in Kombucha Fresh Cheese

Processes, 2024-06, Vol.12 (6), p.1187

2024

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Assessment of nutritional quality of cheeses and cheese analogues on the market of the Republic of Serbia

Acta Periodica Technologica, 2022 (53), p.100-108

2022

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Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures

Journal of food science and technology, 2018-06, Vol.55 (6), p.2180-2188

2018

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Effect of Transglutaminase on Texture and Flow Properties of Stirred Probiotic Yoghurt during Storage

Journal of texture studies, 2014-02, Vol.45 (1), p.13-19

2014

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The analysis of industrial produced autochthonous type of kajmak

Acta Periodica Technologica, 2022 (53), p.167-175

2022

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Kinetics of lactose fermentation in milk with kombucha starter

Journal of food and drug analysis, 2018-10, Vol.26 (4), p.1229-1234

2018

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Kinetics of saccharose fermentation by Kombucha

Chemical Industry and Chemical Engineering Quarterly, 2014, Vol.20 (3), p.345-352

2014

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Comparison characteristics of fresh cheese made with kombucha inoculum and traditional starter

Acta Periodica Technologica, 2019 (50), p.86-92

2019

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The effect of non-conventional starter culture on lipid nutritional quality of fermented dairy products

Acta Periodica Technologica, 2019 (50), p.324-331

2019

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Effects of selected factors on rheological and textural properties of probiotic yoghurt

Mljekarstvo, 2011-03, Vol.61 (1), p.92-101

2011

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Content of sugar, organic acids and ethanol in fermented milk beverages obtained with different types of kombucha inoculum

Acta Periodica Technologica, 2017 (48), p.109-116

2017

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Improvement of physicochemical and rheological properties of kombucha fermented milk products by addition of transglutaminase and whey protein concentrate

Acta Periodica Technologica, 2016 (47), p.11-18

2016

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Comparative Molecular Modeling and Docking Analysis of β-galactosidase Enzymes from Commercially Important Starter Cultures Used in the Dairy Industry

Food biotechnology, 2015-07, Vol.29 (3), p.248-262

2015

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Homology modelling and docking analysis of L-lactate dehydrogenase from Streptococcus thermopilus

Acta Periodica Technologica, 2016 (47), p.241-248

2016

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In silico identification of milk antihypertensive di- and tripeptides involved in angiotensin I–converting enzyme inhibitory activity

Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum

Effect of Kombucha Starter Culture on the Gelation Process, Microstructure and Rheological Properties during Milk Fermentation

The Effect of Transglutaminase on Rheology and Texture of Fermented Milk Products

The application of kombucha inoculum as an innovative starter culture in fresh cheese production

Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations

Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics

Antimicrobial potential of kombucha fresh cheese with the addition of sage ( L.) and its preparations

Comparison of the nutritional quality and the fat globule size after six months of lactation of donkey and human milk

Fortification of fresh kombucha cheese with wild thyme (Thymus serpyllum L.) herbal dust and its influence on antioxidant activity

Improving the texture and rheology of set and stirred kombucha fermented milk beverages by addition of transglutaminase

The Effect of Thymus serpyllum L. and Its Preparations on Reduction of L. monocytogenes and S. aureus in Kombucha Fresh Cheese

Assessment of nutritional quality of cheeses and cheese analogues on the market of the Republic of Serbia

Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures

Effect of Transglutaminase on Texture and Flow Properties of Stirred Probiotic Yoghurt during Storage

The analysis of industrial produced autochthonous type of kajmak

Kinetics of lactose fermentation in milk with kombucha starter

Kinetics of saccharose fermentation by Kombucha

Comparison characteristics of fresh cheese made with kombucha inoculum and traditional starter

The effect of non-conventional starter culture on lipid nutritional quality of fermented dairy products

Effects of selected factors on rheological and textural properties of probiotic yoghurt

Content of sugar, organic acids and ethanol in fermented milk beverages obtained with different types of kombucha inoculum

Improvement of physicochemical and rheological properties of kombucha fermented milk products by addition of transglutaminase and whey protein concentrate

Comparative Molecular Modeling and Docking Analysis of β-galactosidase Enzymes from Commercially Important Starter Cultures Used in the Dairy Industry

Homology modelling and docking analysis of L-lactate dehydrogenase from Streptococcus thermopilus

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