Miocinovic J - Search Results

1

What Is the Color of Milk and Dairy Products and How Is It Measured?

Milovanovic B, Djekic I, Miocinovic J, Djordjevic V, Lorenzo JM, Barba FJ, Mörlein D, Tomasevic I. Milovanovic B, et al. Among authors: miocinovic j. Foods. 2020 Nov 8;9(11):1629. doi: 10.3390/foods9111629. Foods. 2020. PMID: 33171601 Free PMC article. Review.

2

The aflatoxin M1 crisis in the Serbian dairy sector: the year after.

Miocinovic J, Keskic T, Miloradovic Z, Kos A, Tomasevic I, Pudja P. Miocinovic J, et al. Food Addit Contam Part B Surveill. 2017 Mar;10(1):1-4. doi: 10.1080/19393210.2016.1210243. Epub 2016 Oct 11. Food Addit Contam Part B Surveill. 2017. PMID: 27412578

3

Feasibility of discrimination of dairy creams and cream-like analogues using Raman spectroscopy and chemometric analysis.

Nedeljkovic A, Tomasevic I, Miocinovic J, Pudja P. Nedeljkovic A, et al. Among authors: miocinovic j. Food Chem. 2017 Oct 1;232:487-492. doi: 10.1016/j.foodchem.2017.03.165. Epub 2017 Apr 3. Food Chem. 2017. PMID: 28490101

4

Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties.

Miocinovic J, Tomic N, Dojnov B, Tomasevic I, Stojanovic S, Djekic I, Vujcic Z. Miocinovic J, et al. J Sci Food Agric. 2018 Mar;98(4):1291-1299. doi: 10.1002/jsfa.8592. Epub 2017 Sep 25. J Sci Food Agric. 2018. PMID: 28758215

5

Seasonal variations of Saanen goat milk composition and the impact of climatic conditions.

Kljajevic NV, Tomasevic IB, Miloradovic ZN, Nedeljkovic A, Miocinovic JB, Jovanovic ST. Kljajevic NV, et al. J Food Sci Technol. 2018 Jan;55(1):299-303. doi: 10.1007/s13197-017-2938-4. Epub 2017 Oct 26. J Food Sci Technol. 2018. PMID: 29358822 Free PMC article.

6

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: miocinovic j. Foods. 2020 Mar 4;9(3):283. doi: 10.3390/foods9030283. Foods. 2020. PMID: 32143313 Free PMC article.

7

Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour.

Jovanović M, Petrović M, Miočinović J, Zlatanović S, Laličić Petronijević J, Mitić-Ćulafić D, Gorjanović S. Jovanović M, et al. Among authors: miocinovic j. Foods. 2020 Jun 10;9(6):763. doi: 10.3390/foods9060763. Foods. 2020. PMID: 32531907 Free PMC article.

8

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: miocinovic j. Foods. 2021 May 18;10(5):1116. doi: 10.3390/foods10051116. Foods. 2021. PMID: 34070165 Free PMC article.

9

Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1-4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese.

Ivanovic M, Mirkovic N, Mirkovic M, Miocinovic J, Radulovic A, Solevic Knudsen T, Radulovic Z. Ivanovic M, et al. Among authors: miocinovic j. Foods. 2021 Jun 22;10(7):1448. doi: 10.3390/foods10071448. Foods. 2021. PMID: 34206521 Free PMC article.

10

Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese.

Miocinovic J, Miloradovic Z, Radovanovic M, Sredovic Ignjatovic I, Radulovic A, Nastaj M, Sołowiej BG, Tomasevic I. Miocinovic J, et al. Foods. 2022 Jan 27;11(3):374. doi: 10.3390/foods11030374. Foods. 2022. PMID: 35159522 Free PMC article.

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