Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS- PAGE system

Autor: Barać, Miroljub B.
Matična publikacija: Mljekarstvo (2013)

Whey proteins : properties and possibility of application

Autor: Jovanović, Snežana
Matična publikacija: Mljekarstvo (2005)

Effects of high hidrostatic pressure on the viscosity of β-lactoglobulin solution

Autor: Marjanović, Danijela
Matična publikacija: Mljekarstvo (2011)

Physical, chemical, microbiological and sensory characteristics of a probiotic beverage produced from different mixtures of cow's milk and soy beverage by Lactobacillus acidophilus...

Autor: Šertović, Edina, Sarić, Zlatan, Barać, Miroljub B., Barukčić, Irena, Kostić, Aleksandar, Božanić, Rajka
Matična publikacija: Food technology and biotechnology (2019)

Physical, chemical, microbiological and sensory characteristics of a probiotic beverage produced from different mixtures of cow's milk and soy beverage by Lactobacillus acidophilus...

Autor: Šertović, Edina, Sarić, Zlatan, Barać, Miroljub B., Barukčić, Irena, Kostić, Aleksandar, Božanić, Rajka
Matična publikacija: Food technology and biotechnology (Online) (2019)

White cheeses as a potential source of bioactive peptides

Autor: Barać, Miroljub B., Pešić, Mirjana B., Vučić, Tanja, prehrambena tehnologinja, Vasić, Milena, Smiljanić, Milenko, inženjer tehnologije
Matična publikacija: Mljekarstvo (2017)

Fatty acid profiles and mineral content of Serbian traditional white brined cheeses

Autor: Barać, Miroljub B., Kresojević, Mirjana, Špirović-Trifunović, Bojana, Pešić, Mirjana B., Vučić, Tanja, prehrambena tehnologinja, Kostić, Aleksandar Ž, Despotović, Saša
Matična publikacija: Mljekarstvo (2018)

Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage ripening

Autor: Barać, Miroljub B., Smiljanić, Milenko, inženjer tehnologije, Žilić, Slađana, Pešić, Mirjana B., Stanojević, Slađana, Vasić, Milena, Vučić, Tanja, prehrambena tehnologinja
Matična publikacija: Mljekarstvo (2016)

Promjene dušičnih tvari tijekom zrenja polutvrdog sira proizvedenog na temelju koagreata proteina mlijeka

Autor: Jovanović, Snežana
Matična publikacija: Mljekarstvo (2007)

Primary proteolysis of white brined cheese prepared from raw cow milk monitored by high-molarity Tris buffer SDS-PAGE system

Autor: Smiljanić, Milenko, inženjer tehnologije
Matična publikacija: Mljekarstvo (2014)

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

Autor: Vučić, Tanja, prehrambena tehnologinja, Milinčić, Danijel, Žilić, Slađana, Ignjatović-Sredović, Ivana, Sarić, Zlatan, Ećim-Đurić, Olivera, Kostić, Aleksandar Ž, Barać, Miroljub B.
Matična publikacija: Mljekarstvo.com (2020)

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

Autor: Vučić, Tanja, prehrambena tehnologinja, Milinčić, Danijel, Žilić, Slađana, Ignjatović-Sredović, Ivana, Sarić, Zlatan, Ećim-Đurić, Olivera, Kostić, Aleksandar B., Barać, Miroljub B.
Matična publikacija: Mljekarstvo (2020)

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

Autor: Radulović, Zorica
Matična publikacija: Mljekarstvo (2011)

The influence of the addition of polyacrylic hydrogel on the content of proteins, minerals and trace elements in milk protein solutions

Autor: Kostić, Aleksandar Ž
Matična publikacija: Food technology and biotechnology (2014)

Book 2 = Knj. 2.

Impresum 2011