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CONTRIBUTION TO THE KNOWLEDGE ABOUT THE PRESENCE AND ROLE OF ENTEROBACTER GERGOVIAE IN SENSORY CHARACTERISTICS OF DAIRY PRODUCTS.
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- Archives of Veterinary Medicine / Arhiv Veterinarske Medicine, 2020, v. 13, n. 1, p. 101, doi. 10.46784/e-avm.v13i1.104
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Traditionally made red wines produced from an autochthonous grapevine variety as a source of biologically active compounds and their antioxidant potential.
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- Journal of Food & Nutrition Research, 2020, v. 59, n. 4, p. 301
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Extracts of Agrimonia eupatoria L. as sources of biologically active compounds and evaluation of their antioxidant, antimicrobial, and antibiofilm activities.
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- Journal of Food & Drug Analysis, 2016, v. 24, n. 3, p. 539, doi. 10.1016/j.jfda.2016.02.007
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Grape stalks as a source of antioxidant and antimicrobial substances and their potential application.
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- Botanica Serbica, 2022, v. 46, n. 2, p. 179, doi. 10.2298/BOTSERB2202179R
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In vitro evaluation of antimicrobial potential and ability of biofilm formation of autochthonous Lactobacillus spp. and Lactococcus spp. isolated from traditionally made cheese from Southeastern Serbia.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 11, p. N.PAG, doi. 10.1111/jfpp.13776
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Characterization of lactic acid bacteria isolated from traditionally made Serbian Cheese and evaluation of their antagonistic potential against Enterobacteriaceae.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 4, p. 1, doi. 10.1111/jfpp.13577
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- Article
Assessment of safety aspect and probiotic potential of autochthonous Enterococcus faecium strains isolated from spontaneous fermented sausage.
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- Biotechnology Letters, 2020, v. 42, n. 8, p. 1513, doi. 10.1007/s10529-020-02874-5
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Autochthonous lactic acid bacteria—presentation of potential probiotics application.
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- Biotechnology Letters, 2019, v. 41, n. 11, p. 1319, doi. 10.1007/s10529-019-02729-8
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- Article
Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics.
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- Microorganisms, 2022, v. 10, n. 1, p. 90, doi. 10.3390/microorganisms10010090
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- Article
EFFECT OF WATER ACTIVITY ON THE RADIAL GROWTH OF FUNGI ISOLATED FROM DRY-CURED SHEEP HAM, IN VITRO (SERBIA).
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- Matica Srpska Journal for Natural Sciences, 2018, n. 134, p. 65, doi. 10.2298/ZMSPN1834065Z
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TOLERANCE OF AUTOCHTHONOUS LACTIC ACID BACTERIA TO DIFFERENT PROCESSING CONDITIONS IN VITRO.
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- Food & Feed Research, 2020, v. 47, n. 2, p. 119, doi. 10.5937/ffr47-29426
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- Article
Escherichia coli identification and isolation from traditional cheese produced in Southeastern Serbia.
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- Journal of Food Safety, 2018, v. 38, n. 4, p. 1, doi. 10.1111/jfs.12477
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- Article
Isolation and identification of Enterobacteriaceae from traditional Serbian cheese and their physiological characteristics.
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- Journal of Food Safety, 2018, v. 38, n. 1, p. 1, doi. 10.1111/jfs.12387
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- Article
Antimicrobial, antioxidant and DNA-binding studies of palladium(II) complexes with different chelate ligands containing nitrogen donor atoms.
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- Journal of the Serbian Chemical Society, 2018, v. 83, n. 11, p. 1229, doi. 10.2298/JSC180507071R
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- Article
Ecological parameters which control the in vitro development and growth of Klebsiella isolates from traditional Serbian cheese.
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- Journal of Food Safety & Food Quality / Archiv für Lebensmittelhygiene, 2022, v. 71, n. 1, p. 25, doi. 10.2376/0003-925X-73-25
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The hydrophobicity of enterobacteria and their co-aggregation with Enterococcus faecalis isolated from Serbian cheese.
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- Bioscience of Microbiota, Food & Health, 2020, v. 39, n. 4, p. 227, doi. 10.12938/bmfh.2020-004
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Detection of enzymes produced by lactic acid bacteria isolated from traditionally made Serbian cheese and their role in the formation of its specific flavor.
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- Acta Agriculturae Serbica, 2020, v. 25, n. 50, p. 165, doi. 10.5937/AASer2050165G
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- Article
BROTH DEPENDING PRODUCTION OF EXTRACELLULAR ENZYMES BY ENTEROBACTERIA ISOLATED FROM DAIRY FOOD (SERBIAN CHEESE).
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- Kragujevac Journal of Science, 2020, v. 42, p. 123, doi. 10.5937/kgjsci2042123m
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- Article
THE ABILITY TO USE SUGARS AND SUGAR SUBSTITUTES AS PREBIOTICS BY SERBIAN AUTOCHTHONOUS LACTIC ACID BACTERIA.
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- Kragujevac Journal of Science, 2020, v. 42, p. 113, doi. 10.5937/kgjsci2042113g
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- Article
IN VITRO EVALUATION OF ANTIMICROBIAL AND ANTIBIOFILM ACTIVITY OF OLEUM HYPERICI: AN ORIGINAL PRODUCT FROM GOČ MOUNTAIN (SERBIA).
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- Kragujevac Journal of Science, 2019, n. 41, p. 97, doi. 10.5937/kgjsci1941097g
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- Article
THE INFLUENCE OF ENVIRONMENTAL FACTORS ON THE PLANKTONIC GROWTH AND BIOFILM FORMATION OF Escherichia coli.
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- Kragujevac Journal of Science, 2018, n. 40, p. 205, doi. 10.5937/kgjsci1840205m
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- Article
Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1537, doi. 10.1111/1541-4337.12897
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- Article