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New guidelines for prediction of antioxidant activity of Lactuca sativa L. varieties based on phytochemicals content and multivariate chemometrics
[2018]
Jevrić, Lidija Process Optimization of Chanterelle (Cantharellus cibarius) Mushrooms Vacuum Drying
[2017]
Šumić, Zdravko How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?
[2022]
Doroški, Ana Use of linseed oil in improving the quality of chicken frankfurters
[2018]
Stajić, Slaviša Two years study of Aspergillus metabolites prevalence in maize from the Republic of Serbia
[2022]
Kos, Jovana Effects of ripening stage and postharvest treatment on apricot (Prunus armeniaca L.) cv. NS4 delivered to the consumers
[2022]
Mastilović, Jasna Valorization of red raspberry (Rubus idaeus L.) seeds as a source of health beneficial compounds: Extraction by different methods
[2020]
Marić, Boško Challenges related to the application of high and low trans margarine in puff pastry production
[2017]
Šoronja-Simović, Dragana Preservation of hemp flour using high‐energy ionizing radiation: The effect of gamma radiation on aflatoxin inactivation, microbiological properties, and nutritional values [2021]
Vujčić, IvicaCharacterization of lactic acid bacteria isolated from traditionally made Serbian Cheese and evaluation of their antagonistic potential against Enterobacteriaceae [2018]
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