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Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics.
Compr Rev Food Sci Food Saf. 2022 Mar;21(2):1537-1567. doi: 10.1111/1541-4337.12897. Epub 2022 Jan 13.
Compr Rev Food Sci Food Saf. 2022.
PMID: 35029033
Review.
Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics.
Mladenović KG, Grujović MŽ, Kocić-Tanackov SD, Bulut S, Iličić M, Degenek J, Semedo-Lemsaddek T.
Mladenović KG, et al. Among authors: kocic tanackov sd.
Microorganisms. 2021 Dec 31;10(1):90. doi: 10.3390/microorganisms10010090.
Microorganisms. 2021.
PMID: 35056539
Free PMC article.
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Assessment of safety aspect and probiotic potential of autochthonous Enterococcus faecium strains isolated from spontaneous fermented sausage.
Žugić Petrović TD, Ilić PD, Grujović MŽ, Mladenović KG, Kocić-Tanackov SD, Čomić LR.
Žugić Petrović TD, et al. Among authors: kocic tanackov sd.
Biotechnol Lett. 2020 Aug;42(8):1513-1525. doi: 10.1007/s10529-020-02874-5. Epub 2020 Mar 28.
Biotechnol Lett. 2020.
PMID: 32222865
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Occurrence of aflatoxin M1 in human milk samples in Vojvodina, Serbia: Estimation of average daily intake by babies.
Radonić JR, Kocić Tanackov SD, Mihajlović IJ, Grujić ZS, Vojinović Miloradov MB, Škrinjar MM, Turk Sekulić MM.
Radonić JR, et al. Among authors: kocic tanackov sd.
J Environ Sci Health B. 2017 Jan 2;52(1):59-63. doi: 10.1080/03601234.2016.1229454. Epub 2016 Oct 11.
J Environ Sci Health B. 2017.
PMID: 27726497
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