Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics.
- Published in:
- Foods, 2024, v. 13, n. 4, p. 548, doi. 10.3390/foods13040548
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- Article
Works by Vukić, Dajana
Results: 12
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Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2274, doi. 10.1007/s13197-021-05241-y
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- Article
3
Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures.
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- Journal of Food Science & Technology, 2018, v. 55, n. 6, p. 2180, doi. 10.1007/s13197-018-3135-9
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- Article
4
Changes in textural parameters and microstructure of kombucha fresh cheese initiated by the addition of wild thyme.
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- Dairy / Mljekarstvo, 2025, v. 75, n. 1, p. 28, doi. 10.15567/mljekarstvo.2025.0103
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- Article
5
Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum.
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- Dairy / Mljekarstvo, 2021, v. 71, n. 4, p. 215, doi. 10.15567/mljekarstvo.2021.0401
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- Publication type:
- Article
6
Improving the texture and rheology of set and stirred kombucha fermented milk beverages by addition of transglutaminase.
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- Dairy / Mljekarstvo, 2021, v. 71, n. 3, p. 155, doi. 10.15567/mljekarstvo.2021.0301
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- Article
7
Chemical Analysis and Biological Potential of Cotton Lavender Ethanolic Extract (Santolina chamaecyparissus L., Asteraceae).
- Published in:
- Horticulturae, 2024, v. 10, n. 12, p. 1247, doi. 10.3390/horticulturae10121247
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- Article
8
The Effect of Thymus serpyllum L. and Its Preparations on Reduction of L. monocytogenes and S. aureus in Kombucha Fresh Cheese.
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- Processes, 2024, v. 12, n. 6, p. 1187, doi. 10.3390/pr12061187
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- Article
9
TEXTURAL CHARACTERISTICS AND COLOUR OF FRESH CHEESE OBTAINED BY KOMBUCHA INOCULUM.
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- Journal of Hygienic Engineering & Design, 2022, v. 38, p. 234
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- Publication type:
- Article
10
NEW FRESH CHEESE MADE WITH KOMBUCHA INOCULUM AS A NON-CONVENTIONAL STARTER CULTURE.
- Published in:
- Journal of Hygienic Engineering & Design, 2022, v. 38, p. 230
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- Publication type:
- Article
11
Kinetics of lactose fermentation in milk with kombucha starter.
- Published in:
- Journal of Food & Drug Analysis, 2018, v. 26, n. 4, p. 1229, doi. 10.1016/j.jfda.2018.02.002
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- Article
12
Kinetics of lactose fermentation in milk with kombucha starter.
- Published in:
- Journal of Food & Drug Analysis, 2018, v. 26, n. 2, p. 1, doi. 10.1016/j.jfda.2018.02.002
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- Publication type:
- Article