Pretraga
Rezultati
Changes in the Bioactive Compounds of Fermented Cabbage Heads Induced by the Addition of Citric and Ascorbic Acid
[2026]
Savić, Marina; Vujičić, Milana; Pezo, Lato Living Cultures in a Glass: The Health Promise of Probiotic Bacteria in Kombucha
[2025]
Budimac, Tara; Ranitović, Aleksandra Chia Seed Mucilage as a Functional Ingredient to Improve Quality of Goat Milk Yoghurt: Effects on Rheology, Texture, Microstructure and Sensory Properties
[2024]
Hovjecki, Marina R Cheese Fermented with Human-Derived Limosilactobacillusreuteri DSM 17938 and Mushroom Powders: A NovelPsychobiotic Food with Enhanced Bioactivity andSensory Acceptability
[2023]
Jovanović, Marina Simultaneous Saccharification and Fermentation of Wheat Starch for Bioethanol Production
[2025]
Vučurović, Vesna Enhancing Kefir with Raspberry Pomace: Storage-Dependent Changes in Quality and Stability
[2025]
Stamenković Stojanović, Sandra Functional Fortification of Tibicos with Lemon Catnip (Nepeta cataria var. citriodora) Hydrolate: Fermentation Kinetics, Health-Promoting Potentials and Sensory Evaluation
[2025]
Tomić, Ana Microbial Dynamics and Quality Evolution in the Spontaneous Fermentation of the Traditional Meat Product Sjenica Sheep Stelja
[2025]
Žugić Petrović, Tanja; Tomović, Vladimir Impact of Commercial Inactive Yeast Derivatives on Antiradical Properties, Volatile and Sensorial Profiles of Grašac Wines
[2023]
Sandra Stamenković Stojanović Filteri
Po tipu
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