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Temperature Profile for Glacial Ice at the South Pole: Implications for Life in a Nearby Subglacial Lake

Proceedings of the National Academy of Sciences - PNAS, 2002-06, Vol.99 (12), p.7844-7847

2002

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Muon energy reconstruction in the Antarctic muon and neutrino detector array (AMANDA)

Miocinovic, Predrag

2001

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Feasibility of discrimination of dairy creams and cream-like analogues using Raman spectroscopy and chemometric analysis

Food chemistry, 2017-10, Vol.232, p.487-492

2017

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Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts

Journal of texture studies, 2020-08, Vol.51 (4), p.680-687

2020

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The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows’ and goats’ Quark-type cheeses

Small ruminant research, 2018-12, Vol.169, p.154-159

2018

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Rheological and textural properties of goat's milk set‐type yoghurt as affected by heat treatment, transglutaminase addition and storage

Journal of the science of food and agriculture, 2021-11, Vol.101 (14), p.5898-5906

2021

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Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment

International dairy journal, 2021-10, Vol.121, p.105122, Article 105122

2021

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Microstructure of kajmak skin layer made during kajmak production

Mljekarstvo, 2020-01, Vol.70 (3), p.150-161

2020

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Level of Adoption of Hygiene Practices in Small-Scale Dairy Plants in Serbia

Foods, 2024-08, Vol.13 (15), p.2470

2024

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Rheology and Microstructures of Rennet Gels From Differently Heated Goat Milk

Foods, 2020-03, Vol.9 (3), p.283

2020

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Influence of αs1-casein genetic variant in buffalo milk and rennet coagulation properties

Mljekarstvo, 2024-07, Vol.74 (3), p.219-229

2024

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The aflatoxin M1 crisis in the Serbian dairy sector: the year after

Food additives & contaminants Part B, Surveillance communications, 2017-03, Vol.10 (1), p.1-4

2017

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Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine

Food analytical methods, 2016-05, Vol.9 (5), p.1315-1320

2016

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A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration

Food science and technology international, 2014-09, Vol.20 (6), p.441-451

2014

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The application of autochthonous lactic acid bacteria in white brined cheese production

Mljekarstvo, 2011-03, Vol.61 (1), p.15-25

2011

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Development of low fat UF cheese technology

Mljekarstvo, 2011-03, Vol.61 (1), p.33-44

2011

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Mikrostruktura pokožica dobivenih tijekom proizvodnje kajmaka

Mljekarstvo, 2020-06, Vol.70 (3), p.150

2020

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Utjecaj autohtonih bakterija mliječne kiseline na proteolizu, mikrostrukturu i senzorska svojstva niskomasnih UF sireva tijekom zrenja

Mljekarstvo, 2012-06, Vol.62 (2), p.126

2012

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Primjena autohtonih bakterija mliječne kiseline u proizvodnji bijelih sireva u salamuri

Mljekarstvo, 2011-03, Vol.61 (1), p.15

2011

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Razvoj tehnologije niskomasnih sireva od ultrafiltriranog (UF) mlijeka

Mljekarstvo, 2011-03, Vol.61 (1), p.33

2011

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Temperature Profile for Glacial Ice at the South Pole: Implications for Life in a Nearby Subglacial Lake

Muon energy reconstruction in the Antarctic muon and neutrino detector array (AMANDA)

Feasibility of discrimination of dairy creams and cream-like analogues using Raman spectroscopy and chemometric analysis

Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts

The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows’ and goats’ Quark-type cheeses

Rheological and textural properties of goat's milk set‐type yoghurt as affected by heat treatment, transglutaminase addition and storage

Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment

Microstructure of kajmak skin layer made during kajmak production

Level of Adoption of Hygiene Practices in Small-Scale Dairy Plants in Serbia

Rheology and Microstructures of Rennet Gels From Differently Heated Goat Milk

Influence of αs1-casein genetic variant in buffalo milk and rennet coagulation properties

The aflatoxin M1 crisis in the Serbian dairy sector: the year after

Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine

A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration

The application of autochthonous lactic acid bacteria in white brined cheese production

Development of low fat UF cheese technology

Mikrostruktura pokožica dobivenih tijekom proizvodnje kajmaka

Utjecaj autohtonih bakterija mliječne kiseline na proteolizu, mikrostrukturu i senzorska svojstva niskomasnih UF sireva tijekom zrenja

Primjena autohtonih bakterija mliječne kiseline u proizvodnji bijelih sireva u salamuri

Razvoj tehnologije niskomasnih sireva od ultrafiltriranog (UF) mlijeka

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