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10th Central European Congress on Food: Proceedings of CE-Food 2020

1, 2022

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Effect of Ripening in Brine and in a Vacuum on Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potential of Reduced-Fat White Cheese

Food technology and biotechnology, 2021-01, Vol.59 (1), p.44-55

2021

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Protein, fatty acid, mineral profiles and antioxidant potential of Kupres cheese at different stage of ripening

Mljekarstvo, 2022-10, Vol.72 (4), p.189-200

Sarić, Zlatan

2022

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Determining the criteria for the "mountain product" label in Bosnia and Herzegovina by using an example of the most important indigenous cheeses

АГРОЗНАЊЕ, 2021-12, Vol.22 (4)

2021

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Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture

Food technology and biotechnology, 2019-10, Vol.57 (4), p.461-471

2019

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Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile

Food research international, 2020-11, Vol.137, p.109369-109369, Article 109369

2020

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Experimental production of heat-acid coagulating cheese with addition of prune

Acta Periodica Technologica, 2019 (50), p.105-112

2019

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Microbial Diversity of Traditional Livno Cheese from Bosnia and Herzegovina

Fermentation (Basel), 2023-12, Vol.9 (12), p.1006

2023

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Functional properties of cow's milk and soy drinks prepared by fermentation with probiotic and yoghurt bacteria

Ciência e tecnologia de alimentos, 2022, Vol.42

2022

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Quality and healthy aspects of Lider cheese at different stages of ripening

Mljekarstvo, 2024-07, Vol.74 (3), p.195-207

2024

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The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses

Mljekarstvo, 2020-09, Vol.70 (4), p.253-265

2020

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COLOR,TOTAL PHENOLS AND ANTIOXIDANT ACTIVITY OF HONEY FROM NORTHWESTERN BOSNIA AND HERZEGOVINA

Technologica acta (Tuzla. Online), 2023-10, Vol.16 (1), p.15-21

2023

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Proteolysis of Livanjski cheese during ripening

Journal of Central European agriculture, 2016-12, Vol.17 (4), p.1320-1330

2016

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10th Central European Congress on Food: Proceedings of CE-Food 2020

2022

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Microbiological aspects of the traditional Travnik/Vlašić cheese manufactured in Bosnia and Herzegovina

Journal of infection in developing countries, 2023-02, Vol.17 (2), p.236-240

2023

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Utjecaj zrenja u salamuri i pod vakuumom na udjele proteina, masnih kiselina i mineralnih tvari te antioksidacijski potencijal bijelog sira s manjim udjelom mliječne masti

Food Technology and Biotechnology, 2021-04, Vol.59 (1), p.44

2021

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Consumers’ preferences and composition of Livanjski cheese in relation to its sensory characteristics

Mljekarstvo, 2014-09, Vol.64 (3), p.170-177

Matić, Anto

2014

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Quality and categories of raw milk

ОДРЖИВИ РАЗВОЈ И УПРАВЉАЊЕ ПРИРОДНИМ РЕСУРСИМА РЕПУБЛИКЕ СРПСКЕ, 2022-06, Vol.4 (4)

2022

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Preferencije potrošača i sastav livanjskog sira u odnosu na njegova senzorska svojstva

Mljekarstvo, 2014-09, Vol.64 (3), p.170

2014

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Indigenous Cheeses in the Republic of Srpska

ОДРЖИВИ РАЗВОЈ И УПРАВЉАЊЕ ПРИРОДНИМ РЕСУРСИМА РЕПУБЛИКЕ СРПСКЕ, 2020-09, Vol.2 (2)

2020

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Fermentation of Cow’s Milk and Soy Milk Mixture with L. acidophilus Probiotic Bacteria with Yoghurt Culture

30th Scientific-Experts Conference of Agriculture and Food Industry, p.251-259

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Vlašić

The Oxford Companion to Cheese, 2016

1, 2016

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Livno

The Oxford Companion to Cheese, 2016

1, 2016

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Effect of chemical composition of sheep’s milk on the chemical composition of Livno and Travnik cheese

Mljekarstvo, 2011-06, Vol.61 (2), p.175-181

2011

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Tipični proizvodi kao predmet intelektualnog vlasništva kroz istorijski i geografski pregled

АГРОЗНАЊЕ, 2013-12, Vol.14 (3), p.397

2013

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10th Central European Congress on Food: Proceedings of CE-Food 2020

Effect of Ripening in Brine and in a Vacuum on Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potential of Reduced-Fat White Cheese

Protein, fatty acid, mineral profiles and antioxidant potential of Kupres cheese at different stage of ripening

Determining the criteria for the "mountain product" label in Bosnia and Herzegovina by using an example of the most important indigenous cheeses

Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture

Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile

Experimental production of heat-acid coagulating cheese with addition of prune

Microbial Diversity of Traditional Livno Cheese from Bosnia and Herzegovina

Functional properties of cow's milk and soy drinks prepared by fermentation with probiotic and yoghurt bacteria

Quality and healthy aspects of Lider cheese at different stages of ripening

The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses

COLOR,TOTAL PHENOLS AND ANTIOXIDANT ACTIVITY OF HONEY FROM NORTHWESTERN BOSNIA AND HERZEGOVINA

Proteolysis of Livanjski cheese during ripening

10th Central European Congress on Food: Proceedings of CE-Food 2020

Microbiological aspects of the traditional Travnik/Vlašić cheese manufactured in Bosnia and Herzegovina

Utjecaj zrenja u salamuri i pod vakuumom na udjele proteina, masnih kiselina i mineralnih tvari te antioksidacijski potencijal bijelog sira s manjim udjelom mliječne masti

Consumers’ preferences and composition of Livanjski cheese in relation to its sensory characteristics

Quality and categories of raw milk

Preferencije potrošača i sastav livanjskog sira u odnosu na njegova senzorska svojstva

Indigenous Cheeses in the Republic of Srpska

Fermentation of Cow’s Milk and Soy Milk Mixture with L. acidophilus Probiotic Bacteria with Yoghurt Culture

Vlašić

Livno

Effect of chemical composition of sheep’s milk on the chemical composition of Livno and Travnik cheese

Tipični proizvodi kao predmet intelektualnog vlasništva kroz istorijski i geografski pregled

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