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Research outputs
Sensory evaluation of baked Rainbow trout (Oncorhynchus mykiss) fed different non-conventional protein sources. [2023]
Marjanović, StefanBy-products from the processing of herbs as sources of antioxidants
[2023]
Mladenović, Mihailo Nanofiltration as a tool for high-yield purification of dietary oligosaccharides
[2023]
Veljković, Milica Possibility of biodegradation of cotton membrane containing TEMPO radical and citric acid
[2023]
Knežević, Nataša New life of waste material: immobilized horseradish peroxidase for degradation of antraquinone dye
[2023]
Nedeljkov, Tanja; Svetozarević Arsović, Milica Determining the potential of submerged fermentation on wheat bran for production of xylanase
[2023]
Gazikalović, Ivana Plasmolyzed Yeast Cells as a Potential Wall Material for Probiotic Bacteria
[2023]
Todorović, Ana B. Novel Cu/Ag-enzyme biohybrids as artificial metalloenzyme
[2023]
Ortega-Nieto, Clara; Losada-Gracia, Noelia; Vukoičić, Ana Edible flowers of marigold (Calendula officinalis L.) as functional food [2023]
Vuković, SandraUltrasound Induced Functionalization of Soy Protein Concentrate
[2023]
Šekuljica, Nataša Filteri
Po tipu
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