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Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics.
Microorganisms. 2021 Dec 31;10(1):90. doi: 10.3390/microorganisms10010090.
Microorganisms. 2021.
PMID: 35056539
Free PMC article.
Kinetics of lactose fermentation in milk with kombucha starter.
Kanurić KG, Milanović SD, Ikonić BB, Lončar ES, Iličić MD, Vukić VR, Vukić DV.
Kanurić KG, et al. Among authors: ilicic md.
J Food Drug Anal. 2018 Oct;26(4):1229-1234. doi: 10.1016/j.jfda.2018.02.002. Epub 2018 Mar 14.
J Food Drug Anal. 2018.
PMID: 30249321
Free PMC article.
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Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations.
Vukić D, Pavlić B, Vukić V, Iličić M, Kanurić K, Bjekić M, Zeković Z.
Vukić D, et al. Among authors: ilicic m.
J Food Sci Technol. 2022 Jun;59(6):2274-2283. doi: 10.1007/s13197-021-05241-y. Epub 2021 Aug 19.
J Food Sci Technol. 2022.
PMID: 35602436
Free PMC article.
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Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics.
Lončar B, Pezo L, Iličić M, Kanurić K, Vukić D, Degenek J, Vukić V.
Lončar B, et al. Among authors: ilicic m.
Foods. 2024 Feb 10;13(4):548. doi: 10.3390/foods13040548.
Foods. 2024.
PMID: 38397525
Free PMC article.
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In silico identification of milk antihypertensive di- and tripeptides involved in angiotensin I-converting enzyme inhibitory activity.
Vukic VR, Vukic DV, Milanovic SD, Ilicic MD, Kanuric KG, Johnson MS.
Vukic VR, et al. Among authors: ilicic md.
Nutr Res. 2017 Oct;46:22-30. doi: 10.1016/j.nutres.2017.07.009. Epub 2017 Jul 28.
Nutr Res. 2017.
PMID: 29173648
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Antimicrobial potential of kombucha fresh cheese with the addition of sage (Salvia officinalis L.) and its preparations.
Vukić V, Vukić D, Pavlić B, Iličić M, Kocić-Tanackov S, Kanurić K, Bjekić M, Zeković Z.
Vukić V, et al. Among authors: ilicic m.
Food Funct. 2023 Apr 3;14(7):3348-3356. doi: 10.1039/d2fo01774a.
Food Funct. 2023.
PMID: 36942549
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Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures.
Vukić DV, Vukić VR, Milanović SD, Ilicić MD, Kanurić KG.
Vukić DV, et al. Among authors: ilicic md.
J Food Sci Technol. 2018 Jun;55(6):2180-2188. doi: 10.1007/s13197-018-3135-9. Epub 2018 Mar 27.
J Food Sci Technol. 2018.
PMID: 29892119
Free PMC article.
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