Ivana Sredovic Ignjatovic - Search Results

Year	Number of Results
2019	2
2021	1
2022	2
2023	1

1

Surface functional groups and degree of carbonization of selected chars from different processes and feedstock.

Ilić M, Haegel FH, Lolić A, Nedić Z, Tosti T, Ignjatović IS, Linden A, Jablonowski ND, Hartmann H. Ilić M, et al. Among authors: ignjatovic is. PLoS One. 2022 Nov 17;17(11):e0277365. doi: 10.1371/journal.pone.0277365. eCollection 2022. PLoS One. 2022. PMID: 36395095 Free PMC article.

2

Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese.

Miocinovic J, Miloradovic Z, Radovanovic M, Sredovic Ignjatovic I, Radulovic A, Nastaj M, Sołowiej BG, Tomasevic I. Miocinovic J, et al. Among authors: sredovic ignjatovic i. Foods. 2022 Jan 27;11(3):374. doi: 10.3390/foods11030374. Foods. 2022. PMID: 35159522 Free PMC article.

3

Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum).

Lučić M, Potkonjak N, Sredović Ignjatović I, Lević S, Dajić-Stevanović Z, Kolašinac S, Belović M, Torbica A, Zlatanović I, Pavlović V, Onjia A. Lučić M, et al. Among authors: sredovic ignjatovic i. Foods. 2023 Jun 23;12(13):2468. doi: 10.3390/foods12132468. Foods. 2023. PMID: 37444206 Free PMC article.

4

The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses.

Barac M, Vucic T, Zilic S, Pesic M, Sokovic M, Petrovic J, Kostic A, Sredovic Ignjatovic I, Milincic D. Barac M, et al. Among authors: sredovic ignjatovic i. Foods. 2019 Mar 12;8(3):94. doi: 10.3390/foods8030094. Foods. 2019. PMID: 30871005 Free PMC article.

5

The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin.

Barac M, Pesic M, Zilic S, Smiljanic M, Sredovic Ignjatovic I, Vucic T, Kostic A, Milincic D. Barac M, et al. Among authors: sredovic ignjatovic i. Foods. 2019 Apr 17;8(4):128. doi: 10.3390/foods8040128. Foods. 2019. PMID: 30999674 Free PMC article.

6

Effect of Ripening in Brine and in a Vacuum on Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potential of Reduced-Fat White Cheese.

Barać M, Sarić Z, Vučić T, Sredović Ignjatović I, Milinčić D, Špirović Trifunović B, Smiljanić M. Barać M, et al. Among authors: sredovic ignjatovic i. Food Technol Biotechnol. 2021 Mar;59(1):44-55. doi: 10.17113/ftb.59.01.21.6891. Food Technol Biotechnol. 2021. PMID: 34084079 Free PMC article.

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