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Food Technology and Biotechnology|March 30, 2019
Isolation and Characterisation of L. plantarum O1 Producer of Plantaricin as Potential Starter Culture for the Biopreservation of Aquatic Food ProductsIva Čanak, Ksenija Markov, Ena Melvan, et al.
Foods (Basel, Switzerland)|June 2, 2021
Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of SmoothiesMarko Škegro, Predrag Putnik, Danijela Bursać Kovačević, et al.
Food Technology and Biotechnology|September 20, 2018
Properties and Fermentation Activity of Industrial Yeasts Saccharomyces cerevisiae, S. uvarum, Candida utilis and Kluyveromyces marxianus Exposed to AFB1, OTA and ZEAŽeljko Jakopović, Karla Hanousek Čiča, Jasna Mrvčić, et al.
Food Technology and Biotechnology|December 2, 2016
Microbiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin SacksJadranka Frece, Marija Vrdoljak, Mija Filipčić, et al.
Food Technology and Biotechnology|August 25, 2020
SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter CulturesDeni Kostelac, Marija Vrdoljak, Ksenija Markov, et al.
Arhiv Za Higijenu Rada I Toksikologiju|December 25, 2010
Biodegradation of olive mill wastewater by Trichosporon cutaneum and Geotrichum candidumTibela Landeka Sollner Dragičević, Marijana Zanoški Hren, Margareta Gmajnić, et al.
Antioxidants (Basel, Switzerland)|February 25, 2023
3D Printing of Functional Strawberry Snacks: Food Design, Texture, Antioxidant Bioactive Compounds, and Microbial StabilityAnica Bebek Markovinović, Predrag Putnik, Tomislav Bosiljkov, et al.
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