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

Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese

por Ivanovic, Marina, Mirkovic, Nemanja, Mirkovic, Milica, Miocinovic, Jelena, Radulovic, Ana, Solevic Knudsen, Tatjana, Radulovic, Zorica
Publicado 2021

Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour

por Jovanović, Marina, Petrović, Marija, Miočinović, Jelena, Zlatanović, Snežana, Laličić Petronijević, Jovanka, Mitić-Ćulafić, Dragana, Gorjanović, Stanislava
Publicado 2020

What Is the Color of Milk and Dairy Products and How Is It Measured?

por Milovanovic, Bojana, Djekic, Ilija, Miocinovic, Jelena, Djordjevic, Vesna, Lorenzo, Jose M., Barba, Francisco J., Mörlein, Daniel, Tomasevic, Igor
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