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Fermented Meat Products: Health Aspects

Zdolec, Nevijo

1, 2016

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Application of Autochthonous Lactobacillus Strains as Biopreservatives to Control Fungal Spoilage in Caciotta Cheese

BioMed research international, 2018-01, Vol.2018 (2018), p.1-10

2018

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Functions of the C2H2 Transcription Factor Gene thmea1 in Trichoderma harzianum under Copper Stress Based on Transcriptome Analysis

BioMed research international, 2018-01, Vol.2018 (2018), p.1-10

2018

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Consumers' perceptions, attitudes and perceived quality of game meat in ten European countries

Meat science, 2018-08, Vol.142, p.5-13

2018

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Study of Microbiological Safety in the Food Chain

Zdolec, Nevijo

2022

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Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen

Toxins, 2021-11, Vol.13 (11), p.798

2021

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Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses

Foods, 2022-07, Vol.11 (14), p.2110

2022

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Antimicrobial Properties of Basil (Ocimum basilicum L.), Sage (Salvia officinalis L.), Lavender (Lavandula officinalis L.), Immortelle (Helichrysum italicum (Roth) G. Don), and Savory (Satureja montana L.) and Their Application in Hard Cheese Production

Hygiene (Basel, Switzerland), 2024-03, Vol.4 (2), p.135-145

2024

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Prevalence and Persistence of Multidrug-Resistant Yersinia enterocolitica 4/O:3 in Tonsils of Slaughter Pigs from Different Housing Systems in Croatia

Foods, 2022-05, Vol.11 (10), p.1459

2022

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Introduction to Special Issue: Study of Microbiological Safety in the Food Chain

Processes, 2022-01, Vol.10 (1), p.149

Zdolec, Nevijo

2022

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Implementation of Novel Autochthonous Microencapsulated Strains of Lactiplantibacillus plantarum, Lactococcus lactis, and Lamb’s Rennet in the Production of Traditional “Paški Sir” Cheese

Fermentation (Basel), 2023-05, Vol.9 (5), p.441

2023

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Microbiological Quality of Soft, Semi-Hard and Hard Cheeses During the Shelf-Life

Macedonian veterinary review, 2016-03, Vol.39 (1), p.59-64

2016

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Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

BioMed research international, 2018-01, Vol.2018 (2018), p.1-18

2018

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The investigation of suitability of raw milk consumption from vending machines in Croatia

Journal of Central European agriculture, 2019-01, Vol.20 (4), p.1076-1088

2019

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Tracing of Listeria monocytogenes Contamination Routes in Fermented Sausage Production Chain by Pulsed-Field Gel Electrophoresis Typing

Foods, 2018-12, Vol.7 (12), p.198

2018

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Antimicrobial resistance of coagulase-negative staphylococci and lactic acid bacteria from industrially produced dairy products

Mljekarstvo, 2013-03, Vol.63 (1), p.30-35

2013

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Influence of ripening time on the amount of certain biogenic amines in rind and core of cow milk Livno cheese

Mljekarstvo, 2014-09, Vol.64 (3), p.159-169

Marijan, Antonela

2014

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Antimicrobial Resistance of Coagulase-Negative Staphylococci Isolated from Spontaneously Fermented Sausages

Food technology and biotechnology, 2013-04, Vol.51 (2), p.240-240

2013

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Utjecaj bakteriocina enterokoka na odabrane uzročnike bolesti prenosivih hranom

Veterinarska stanica, 2020-04, Vol.51 (2), p.139-143

2020

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Meat Safety from Farm to Slaughter—Risk-Based Control of Yersinia enterocolitica and Toxoplasma gondii

Processes, 2021, Vol.9 (5), p.815

2021

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Relevance of Meat Juice Seroprevalence and Presence of IYersinia enterocolitica/I and ISalmonella/I spp. in Pig Tonsils for Risk Management at Slaughter

Processes, 2023-07, Vol.11 (8)

2023

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Risk based meat safety assurance system – An introduction to key concepts for future training of official veterinarians

Food control, 2023-04, Vol.146, p.109552, Article 109552

2023

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Unprocessed milk as a source of multidrug-resistant Staphylococcus aureus strains

Acta veterinaria Brno, 2021, Vol.90 (3), p.357-363

2021

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Relevance of Meat Juice Seroprevalence and Presence of Yersinia enterocolitica and Salmonella spp. in Pig Tonsils for Risk Management at Slaughter

Processes, 2023-08, Vol.11 (8), p.2234

2023

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Providing Antimicrobial Properties to Cardboard Food Packaging by Coating with ZnO, TiO2, and SiO2—Water-Based Varnish Nanocomposites

Processes, 2022-11, Vol.10 (11), p.2285

2022

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Fermented Meat Products: Health Aspects

Application of Autochthonous Lactobacillus Strains as Biopreservatives to Control Fungal Spoilage in Caciotta Cheese

Functions of the C2H2 Transcription Factor Gene thmea1 in Trichoderma harzianum under Copper Stress Based on Transcriptome Analysis

Consumers' perceptions, attitudes and perceived quality of game meat in ten European countries

Study of Microbiological Safety in the Food Chain

Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen

Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses

Antimicrobial Properties of Basil (Ocimum basilicum L.), Sage (Salvia officinalis L.), Lavender (Lavandula officinalis L.), Immortelle (Helichrysum italicum (Roth) G. Don), and Savory (Satureja montana L.) and Their Application in Hard Cheese Production

Prevalence and Persistence of Multidrug-Resistant Yersinia enterocolitica 4/O:3 in Tonsils of Slaughter Pigs from Different Housing Systems in Croatia

Introduction to Special Issue: Study of Microbiological Safety in the Food Chain

Implementation of Novel Autochthonous Microencapsulated Strains of Lactiplantibacillus plantarum, Lactococcus lactis, and Lamb’s Rennet in the Production of Traditional “Paški Sir” Cheese

Microbiological Quality of Soft, Semi-Hard and Hard Cheeses During the Shelf-Life

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

The investigation of suitability of raw milk consumption from vending machines in Croatia

Tracing of Listeria monocytogenes Contamination Routes in Fermented Sausage Production Chain by Pulsed-Field Gel Electrophoresis Typing

Antimicrobial resistance of coagulase-negative staphylococci and lactic acid bacteria from industrially produced dairy products

Influence of ripening time on the amount of certain biogenic amines in rind and core of cow milk Livno cheese

Antimicrobial Resistance of Coagulase-Negative Staphylococci Isolated from Spontaneously Fermented Sausages

Utjecaj bakteriocina enterokoka na odabrane uzročnike bolesti prenosivih hranom

Meat Safety from Farm to Slaughter—Risk-Based Control of Yersinia enterocolitica and Toxoplasma gondii

Relevance of Meat Juice Seroprevalence and Presence of IYersinia enterocolitica/I and ISalmonella/I spp. in Pig Tonsils for Risk Management at Slaughter

Risk based meat safety assurance system – An introduction to key concepts for future training of official veterinarians

Unprocessed milk as a source of multidrug-resistant Staphylococcus aureus strains

Relevance of Meat Juice Seroprevalence and Presence of Yersinia enterocolitica and Salmonella spp. in Pig Tonsils for Risk Management at Slaughter

Providing Antimicrobial Properties to Cardboard Food Packaging by Coating with ZnO, TiO2, and SiO2—Water-Based Varnish Nanocomposites

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