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Research outputs
The garlic (A. sativum L.) extracts food grade W1/O/W2 emulsions prepared by homogenization and stirred cell membrane emulsification
[2017]
Bajac, Jelena Cross-European initial survey on the use of mathematical models in food industry [2019]
Djekić, IlijaKinetic models for alkali and detergent cleaning of ceramic tubular membrane fouled with whey proteins
[2009]
Popović, Svetlana Encapsulated horseradish (Armoracia rusticana L.) root juice: Physicochemical characterization and the effects of its addition on the oxidative stability and quality of mayonnaise
[2024]
Marković, Jovana M. Development of a microwave-assisted extraction for the analysis of phenolic compounds from Rosmarinus officinalis
[2013]
Švarc-Gajić, Jaroslava Numerical modelling of temperature fluctuations of chilled and superchilled cod fillets packaged in expanded polystyrene boxes stored on pallets under dynamic temperature conditions [2012]
Margeirsson, Björn; Pálsson, Halldór; Gospavić, RadovanA kinetic study of the release of vanillin encapsulated in Carnauba wax microcapsules [2012]
Stojaković, Đorđe; Bugarski, BrankoEncapsulation of resveratrol into Ca-alginate submicron particles
[2015]
Istenić, Katja; Balanč, Bojana D. Tailoring functional properties of gum Arabic and partially hydrolyzed guar gum-based delivery systems for phenylethanoid glycosides from Mountain Germander (Teucrium montanum L.) [2026]
Mandura Jarić, Ana; Haramustek, Laura; Šeremet, Danijela; Vojvodić Cebin, Aleksandra; Petrović, PredragEvaluation of solubility of pumpkin seed globulins by response surface method. [2008]
Pericin Draginja; Radulovic Lj; Trivic Svetlana; Dimic EtelkaФилтери
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