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Upotreba začina u proizvodnji tradicionalnih sireva.
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- Dairy / Mljekarstvo, 2016, v. 66, n. 1, p. 12, doi. 10.15567/mljekarstvo.2016.0102
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- Article
Sirutka - sirovina za proizvodnju starter kultura za pekarstvo.
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- Dairy / Mljekarstvo, 2008, v. 58, n. 2, p. 117
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- Article
Voće i povrće kao biokatalizatori za dobivanje kiralnih spojeva.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2018, v. 13, n. 3/4, p. 70, doi. 10.31895/hcptbn.13.3-4.11
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- Article
Diversity of lactic acid bacteria on organic flours and application of isolates in sourdough fermentation.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2017, v. 12, n. 1/2, p. 44
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- Article
Mikrobiološka kvaliteta komercijalnog pekarskog kvasca na hrvatskom tržištu.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2015, v. 10, n. 3/4, p. 95
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- Article
S-adenosyl-L-methionine production by an ergosterol-deficient mutant of Scheffersomyces stipitis.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2013, v. 8, n. 1/2, p. 21
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- Article
Identification of phenolic and alcoholic compounds in wine spirits and their classification by use of multivariate analysis.
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- Journal of the Serbian Chemical Society, 2019, v. 84, n. 7, p. 663, doi. 10.2298/JSC190115020H
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- Article
SARS-CoV2 S Protein Features Potential Estrogen Binding Site.
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- Food Technology & Biotechnology, 2021, v. 59, n. 1, p. 24, doi. 10.17113/ftb.59.01.21.6820
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- Article
Lipid Composition of Sheffersomyces stipitis M12 Strain Grown on Glycerol as a Carbon Source.
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- Food Technology & Biotechnology, 2020, v. 58, n. 2, p. 203, doi. 10.17113/ftb.58.02.20.6540
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- Article
Properties and Fermentation Activity of Industrial Yeasts Saccharomyces cerevisiae, S. uvarum, Candida utilis and Kluyveromyces marxianus Exposed to AFB , OTA and ZEA.
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- Food Technology & Biotechnology, 2018, v. 56, n. 2, p. 208, doi. 10.17113/ftb.56.02.18.5582
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- Article
Zinc Binding by Lactic Acid Bacteria.
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- Food Technology & Biotechnology, 2009, v. 47, n. 4, p. 381
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- Article
Scientists from small countries on the hunt for scientometric figures - global indicators and local finances.
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- Croatian Medical Journal, 2024, v. 65, n. 2, p. 73, doi. 10.3325/cmj.2024.65.73
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- Article
Biological Evaluation and Conformational Preferences of Ferrocene Dipeptides with Hydrophobic Amino Acids.
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- Inorganics, 2023, v. 11, n. 1, p. 29, doi. 10.3390/inorganics11010029
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- Article
Alcoholic Fermentation as a Source of Congeners in Fruit Spirits.
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- Foods, 2023, v. 12, n. 10, p. 1951, doi. 10.3390/foods12101951
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- Article
Physicochemical and aromatic characterization of carob macerates produced by different maceration conditions.
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- Food Science & Nutrition, 2020, v. 8, n. 2, p. 942, doi. 10.1002/fsn3.1374
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- Article
ETHANOL PRODUCTION FROM CORN SEMOLINA BY BAKER'S AND WINE YEASTS.
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- Technologica Acta, 2011, v. 4, n. 1, p. 45
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- Article
Phenolic Compound Characterization and Biological Activities of Mistletoe (Viscum album L.) Ethanol Macerates Used in Herbal Spirit Production.
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- Beverages, 2024, v. 10, n. 2, p. 41, doi. 10.3390/beverages10020041
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- Article
Chemical Composition, Physical Properties, and Aroma Profile of Ethanol Macerates of Mistletoe (Viscum album).
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- Beverages, 2022, v. 8, n. 3, p. 46, doi. 10.3390/beverages8030046
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- Article
Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe.
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- Glasnik Zastite Bilja, 2021, v. 44, n. 6, p. 80, doi. 10.31727/gzb.44.6.9
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- Article
Characterisation of flavour compounds in Biska – a herbal spirit produced with mistletoe.
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- Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 143, doi. 10.1002/jib.526
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- Article
Characterization of Lactobacillus brevis L62 strain, highly tolerant to copper ions.
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- World Journal of Microbiology & Biotechnology, 2013, v. 29, n. 1, p. 75, doi. 10.1007/s11274-012-1160-9
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- Article
Interaction of lactic acid bacteria with metal ions: opportunities for improving food safety and quality.
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- World Journal of Microbiology & Biotechnology, 2012, v. 28, n. 9, p. 2771, doi. 10.1007/s11274-012-1094-2
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- Article