High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese

por Miloradovic, Zorana, Tomic, Nikola, Kljajevic, Nemanja, Levic, Steva, Pavlovic, Vladimir, Blazic, Marijana, Miocinovic, Jelena
Publicado 2021

Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk

por Miloradovic, Zorana, Kljajevic, Nemanja, Miocinovic, Jelena, Levic, Steva, Pavlovic, Vladimir B., Blažić, Marijana, Pudja, Predrag
Publicado 2020

Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese

por Miocinovic, Jelena, Miloradovic, Zorana, Radovanovic, Mira, Sredovic Ignjatovic, Ivana, Radulovic, Ana, Nastaj, Maciej, Sołowiej, Bartosz G., Tomasevic, Igor
Publicado 2022

Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study

por Smigic, Nada, Ozilgen, Sibel, Gómez-López, Vicente M., Osés, Sandra María, Miloradovic, Zorana, Aleksic, Biljana, Miocinovic, Jelena, Smole Možina, Sonja, Kunčič, Ajda, Guiné, Raquel, Gonçalves, João Carlos, Trafialek, Joanna, Czarniecka-Skubina, Ewa, Goel, Gunjan, Blazic, Marijana, Herljevic, Dora, Nikolić, Aleksandra, Mujčinović, Alen, Djekic, Ilija
Publicado 2023