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Year | Number of Results |
---|---|
2019 | 2 |
2021 | 1 |
2022 | 2 |
2023 | 1 |
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6 results
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Page 1
Surface functional groups and degree of carbonization of selected chars from different processes and feedstock.
PLoS One. 2022 Nov 17;17(11):e0277365. doi: 10.1371/journal.pone.0277365. eCollection 2022.
PLoS One. 2022.
PMID: 36395095
Free PMC article.
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.
Item in Clipboard
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.
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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.
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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.
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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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