Blažić M - Search Results

1

Physicochemical and aromatic characterization of carob macerates produced by different maceration conditions.

Hanousek Čiča K, Mrvčić J, Srečec S, Filipan K, Blažić M, Stanzer D. Hanousek Čiča K, et al. Among authors: blazic m. Food Sci Nutr. 2020 Jan 9;8(2):942-954. doi: 10.1002/fsn3.1374. eCollection 2020 Feb. Food Sci Nutr. 2020. PMID: 32148803 Free PMC article.

2

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: blazic m. Foods. 2022 Feb 26;11(5):701. doi: 10.3390/foods11050701. Foods. 2022. PMID: 35267334 Free PMC article.

3

Carbohydrates-Key Players in Tobacco Aroma Formation and Quality Determination.

Banožić M, Jokić S, Ačkar Đ, Blažić M, Šubarić D. Banožić M, et al. Among authors: blazic m. Molecules. 2020 Apr 9;25(7):1734. doi: 10.3390/molecules25071734. Molecules. 2020. PMID: 32283792 Free PMC article. Review.

4

Whey Utilization: Sustainable Uses and Environmental Approach.

Zandona E, Blažić M, Režek Jambrak A. Zandona E, et al. Among authors: blazic m. Food Technol Biotechnol. 2021 Jun;59(2):147-161. doi: 10.17113/ftb.59.02.21.6968. Food Technol Biotechnol. 2021. PMID: 34316276 Free PMC article.

5

Green Extraction Methods for Active Compounds from Food Waste-Cocoa Bean Shell.

Pavlović N, Jokić S, Jakovljević M, Blažić M, Molnar M. Pavlović N, et al. Among authors: blazic m. Foods. 2020 Jan 30;9(2):140. doi: 10.3390/foods9020140. Foods. 2020. PMID: 32019261 Free PMC article.

6

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: blazic m. Foods. 2024 Feb 18;13(4):616. doi: 10.3390/foods13040616. Foods. 2024. PMID: 38397592 Free PMC article.

7

Production of Bio-Functional Protein through Revalorization of Apricot Kernel Cake.

Čakarević J, Vidović S, Vladić J, Gavarić A, Jokić S, Pavlović N, Blažić M, Popović L. Čakarević J, et al. Among authors: blazic m. Foods. 2019 Aug 6;8(8):318. doi: 10.3390/foods8080318. Foods. 2019. PMID: 31390766 Free PMC article.

8

Rheology and Microstructures of Rennet Gels From Differently Heated Goat Milk.

Miloradovic Z, Kljajevic N, Miocinovic J, Levic S, Pavlovic VB, Blažić M, Pudja P. Miloradovic Z, et al. Among authors: blazic m. Foods. 2020 Mar 4;9(3):283. doi: 10.3390/foods9030283. Foods. 2020. PMID: 32143313 Free PMC article.

9

Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products.

Zavadlav S, Blažić M, Van de Velde F, Vignatti C, Fenoglio C, Piagentini AM, Pirovani ME, Perotti CM, Bursać Kovačević D, Putnik P. Zavadlav S, et al. Among authors: blazic m. Foods. 2020 Oct 25;9(11):1537. doi: 10.3390/foods9111537. Foods. 2020. PMID: 33113877 Free PMC article. Review.

10

High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese.

Miloradovic Z, Tomic N, Kljajevic N, Levic S, Pavlovic V, Blazic M, Miocinovic J. Miloradovic Z, et al. Among authors: blazic m. Foods. 2021 May 18;10(5):1116. doi: 10.3390/foods10051116. Foods. 2021. PMID: 34070165 Free PMC article.

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