Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen‐stored caprine milk von Kljajevic, Nemanja V., Miloradovic, Zorana N., Miocinovic, Jelena B., Pavlovic, Vladimir B., Tomic, Nikola S., Jovanovic, Snezana T.

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Seasonal variations of Saanen goat milk composition and the impact of climatic conditions von Kljajevic, Nemanja V., Tomasevic, Igor B., Miloradovic, Zorana N., Nedeljkovic, Aleksandar, Miocinovic, Jelena B., Jovanovic, Snezana T.

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Effect of Limited Hydrolysis on Traditional Soy Protein Concentrate von Barac, Miroljub B., Jovanovic, Snezana T., Stanojevic, Sladjana P., Pesic, Mirjana B.

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The effect of heat treatment and skimming on precipitate formation in caprine and bovine milks von Miloradovic, Zorana N, Kljajevic, Nemanja V, Jovanovic, Snezana T, Vucic, Tanja R, Macej, Ognjen D

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Influence of the frozen storage period on the coagulation properties of caprine milk von Kljajevic, Nemanja V., Jovanovic, Snezana T., Miloradovic, Zorana N., Macej, Ognjen D., Vucic, Tanja R., Zdravkovic, Igor R.

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The effect of heat treatment of caprine milk on the composition of cheese whey von Miloradovic, Zorana N., Macej, Ognjen D., Kljajevic, Nemanja V., Jovanovic, Snezana T., Vucic, Tanja R., Zdravkovic, Igor R.

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Risk factors for bloodstream infections due to carbapenem-resistant Enterobacterales: a nested case-control-control study von Zhou, Hongyu, Buetti, Niccolò, Pérez-Galera, Salvador, Bravo-Ferrer, Jose, Gutiérrez-Gutiérrez, Belén, Paniagua-García, María, Feifel, Jan, Sauser, Julien, Kostyanev, Tomi, Canton, Rafael, Tan, Lionel K, Basoulis, Dimitris, Pintado, Vicente, Roilides, Emmanuel, Dragovac, Gorana, Torre-Cisneros, Julian, Mediç, Deana, Akova, Murat, Goossens, Herman, Bonten, Marc, Harbarth, Stephan, Rodriguez-Baño, Jesus, De Kraker, Marlieke E A

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Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics von Kljajevic, Nemanja V.

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Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS- PAGE system von Milenko Smiljanić, Mirjana B. Pešić, Miroljub B. Barać, Sladjana P. Stanojević, Snežana T. Jovanović, Ognjen D. Maćej

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Viruses and Viral Infections in Developing Countries von Snežana Jovanović-Ćupić, Muhammad Abubakar, Ayşe Emel Önal, Muhammad Kashif Saleemi, Ana Božović, Milena Krajnovic

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Teksturalne i fizikalno-kemijske karakteristike bijelih kozjih sireva u salamuri od smrznutog mlijeka i gruša. Primjena kvadratnog I - odstupanja von Kljajevic, Nemanja V., Miloradovic, Zorana N., Miocinovic, Jelena B., Jovanovic, Snezana T.

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Influence of various coagulation factors on chemical composition of sera gained by centrifugation from casein gel von Jovanovic, Snezana, Macej, Ognjen, Barac, Miroljub

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Influence of curd particles drying temperature on the composition of curd made of milk in which co aggregates were formed von Jovanovic, Snezana, Macej, Ognjen, Barac, Miroljub

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Influence of curd particles washing on the composition of curd made of milk in which co aggregates were formed von Jovanovic, Snezana, Macej, Ognjen, Denin-Djurdjevic, Jelena

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Influence of selected factors on induced syneresis von Jovanovic, Snezana, Macej, Ognjen, Denin-Djurdjevic, Jelena

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Influence of selected factors on the viscosity of set style yogurt and acid casein gel at constant speed of spindle rotation von Fetahagic, Safet, Denin-Djurdjevic, Jelena, Jovanovic, Snezana, Macej, Ognjen

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The influence of high temperatures on milk proteins von Macej, Ognjen, Jovanovic, Snezana, Djurdjevic-Denin, Jelena

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The influence of dry matter, applied heat treatment and storage period on the viscosity of stirred yoghurt von Denin-Djurdjevic, J, Macej, O, Jovanovic, S. (Faculty of Agriculture, Belgrade - Zemun (Serbia and Montenegro). Department of Food Technology and Biochemistry)

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The influence of various factors on milk clotting time von Jovanovic, S, Macej, O, Denin-Djurdjevic, J. (Faculty of Agriculture, Belgrade - Zemun (Yugoslavia). Department of Food Technology and Biochemistry)

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Viscosity of set-style yoghurt as influenced by heat treatment of milk and added demineralized whey powder von Denin-Djurdjevic, J, Macej, O, Jovanovic, S. (Faculty of Agriculture, Belgrade - Zemun (Yugoslavia). Department of Food Technology and Biochemistry)

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