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Year | Number of Results |
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2019 | 2 |
2020 | 1 |
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Page 1
Valorisation of Whey and Buttermilk for Production of Functional Beverages - An Overview of Current Possibilities.
Food Technol Biotechnol. 2019 Dec;57(4):448-460. doi: 10.17113/ftb.57.04.19.6460.
Food Technol Biotechnol. 2019.
PMID: 32123507
Free PMC article.
Review.
The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt.
Barukčić I, Filipan K, Lisak Jakopović K, Božanić R, Blažić M, Repajić M.
Barukčić I, et al. Among authors: lisak jakopovic k.
Foods. 2022 Feb 26;11(5):701. doi: 10.3390/foods11050701.
Foods. 2022.
PMID: 35267334
Free PMC article.
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Evaluation of quality parameters and shelf life of fresh cheese packed under modified atmosphere.
Barukčić I, Ščetar M, Marasović I, Lisak Jakopović K, Galić K, Božanić R.
Barukčić I, et al. Among authors: lisak jakopovic k.
J Food Sci Technol. 2020 Jul;57(7):2722-2731. doi: 10.1007/s13197-020-04308-6. Epub 2020 Mar 3.
J Food Sci Technol. 2020.
PMID: 32549622
Free PMC article.
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Grape Skin Composting Process to Recycle Food Waste: Kinetics and Optimization.
Sokač Cvetnić T, Krog K, Lisak Jakopović K, Valinger D, Gajdoš Kljusurić J, Benković M, Jurina T, Jakovljević T, Radojčić Redovniković I, Jurinjak Tušek A.
Sokač Cvetnić T, et al. Among authors: lisak jakopovic k.
Foods. 2024 Mar 7;13(6):824. doi: 10.3390/foods13060824.
Foods. 2024.
PMID: 38540813
Free PMC article.
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Comparison of selective hydrolysis of α-lactalbumin by acid Protease A and Protease M as alternative to pepsin: potential for β-lactoglobulin purification in whey proteins.
Lisak Jakopović K, Cheison SC, Kulozik U, Božanić R.
Lisak Jakopović K, et al.
J Dairy Res. 2019 Feb;86(1):114-119. doi: 10.1017/S0022029919000086. Epub 2019 Feb 7.
J Dairy Res. 2019.
PMID: 30729897
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Production of Acid and Rennet-Coagulated Cheese Enriched by Olive (Olea europaea L.) Leaf Extract-Determining the Optimal Point of Supplementation and Its Effects on Curd Characteristics.
Zandona E, Vranković L, Pedisić S, Vukušić Pavičić T, Dobrinčić A, Marušić Radovčić N, Lisak Jakopović K, Blažić M, Barukčić Jurina I.
Zandona E, et al. Among authors: lisak jakopovic k.
Foods. 2024 Feb 18;13(4):616. doi: 10.3390/foods13040616.
Foods. 2024.
PMID: 38397592
Free PMC article.
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