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Foods (Basel, Switzerland)|May 27, 2026
Critical Knowledge Gaps for Shellfish Allergies: Insights from Global Market Presence and Trade of ShellfishDragana Stanic-Vucinic, Mirjana Radomirovic, Xuli Wu, et al.Journal of the Science of Food and Agriculture|June 22, 2010
Insights into proteolytic processing of the major peanut allergen Ara h 2 by endogenous peanut proteasesJelena Radosavljevic, Dragana Dobrijevic, Milka Jadranin, et al.Food Chemistry|May 9, 2015
Complexes of green tea polyphenol, epigalocatechin-3-gallate, and 2S albumins of peanutJelena Vesic, Ivan Stambolic, Danijela Apostolovic, et al.Plos One|December 14, 2016
Stabilization of Human Serum Albumin by the Binding of Phycocyanobilin, a Bioactive Chromophore of Blue-Green Alga Spirulina: Molecular Dynamics and Experimental StudyMilica Radibratovic, Simeon Minic, Dragana Stanic-Vucinic, et al.Eupa Open Proteomics|June 15, 2018
Lysine acetylation of major Chlamydia trachomatis antigensJelena Mihailovic, Aleksandra Inic-Kanada, Katarina Smiljanic, et al.Scientific Reports|July 8, 2021
Life cycle assessment of edible insects (Protaetia brevitarsis seulensis larvae) as a future protein and fat sourceAmin Nikkhah, Sam Van Haute, Vesna Jovanovic, et al.Food Chemistry|September 7, 2017
Characterization and effects of binding of food-derived bioactive phycocyanobilin to bovine serum albuminSimeon Minic, Dragana Stanic-Vucinic, Mirjana Radomirovic, et al.Journal of Proteomics|April 17, 2016
Digestion by pepsin releases biologically active chromopeptides from C-phycocyanin, a blue-colored biliprotein of microalga SpirulinaSimeon L Minic, Dragana Stanic-Vucinic, Jelena Mihailovic, et al.Food Chemistry|December 1, 2012
Binding affinity between dietary polyphenols and β-lactoglobulin negatively correlates with the protein susceptibility to digestion and total antioxidant activity of complexes formedMarija Stojadinovic, Jelena Radosavljevic, Jana Ognjenovic, et al.Food Chemistry|May 12, 2017
Antioxidative capacity and binding affinity of the complex of green tea catechin and beta-lactoglobulin glycated by the Maillard reactionMarija Perusko, Ayah Al-Hanish, Jelena Mihailovic, et al.Pageof 7