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Page 1
Effect of Ripening in Brine and in a Vacuum on Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potential of Reduced-Fat White Cheese.
Food Technol Biotechnol. 2021 Mar;59(1):44-55. doi: 10.17113/ftb.59.01.21.6891.
Food Technol Biotechnol. 2021.
PMID: 34084079
Free PMC article.
The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin.
Barac M, Pesic M, Zilic S, Smiljanic M, Sredovic Ignjatovic I, Vucic T, Kostic A, Milincic D.
Barac M, et al. Among authors: vucic t.
Foods. 2019 Apr 17;8(4):128. doi: 10.3390/foods8040128.
Foods. 2019.
PMID: 30999674
Free PMC article.
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The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses.
Barac M, Vucic T, Zilic S, Pesic M, Sokovic M, Petrovic J, Kostic A, Sredovic Ignjatovic I, Milincic D.
Barac M, et al. Among authors: vucic t.
Foods. 2019 Mar 12;8(3):94. doi: 10.3390/foods8030094.
Foods. 2019.
PMID: 30871005
Free PMC article.
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The effect of heat treatment and skimming on precipitate formation in caprine and bovine milks.
Miloradovic ZN, Kljajevic NV, Jovanovic ST, Vucic TR, Macej OD.
Miloradovic ZN, et al. Among authors: vucic tr.
J Dairy Res. 2015 Feb;82(1):22-8. doi: 10.1017/S0022029914000636. Epub 2014 Nov 19.
J Dairy Res. 2015.
PMID: 25406911
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