Zobrazeno 1 - 10
of 117
pro vyhledávání: '"D, Kocić"'
Autor:
Katarina G. Mladenović, Mirjana Ž. Grujović, Sunčica D. Kocić-Tanackov, Sandra Bulut, Mirela Iličić, Jovana Degenek, Teresa Semedo-Lemsaddek
Publikováno v:
Microorganisms, Vol 10, Iss 1, p 90 (2021)
This research project aimed to investigate the physico-chemical, sensory, hygienic and safety characteristics of raw goat milk, whey, brine and traditional goat cheese during the ripening period of 28 days. Physico-chemical parameters included the de
Externí odkaz:
https://doaj.org/article/7b61b5c2c45240948e040b6495f1a1f4
Autor:
Mirjana Ž. Grujović, Katarina G. Mladenović, Teresa Semedo‐Lemsaddek, Marta Laranjo, Olgica D. Stefanović, Sunčica D. Kocić‐Tanackov
Publikováno v:
Comprehensive reviews in food science and food safetyREFERENCES. 21(2)
Traditional fermented foods are a significant source of starter and/or non-starter lactic acid bacteria (nsLAB). Moreover, these microorganisms are also known for their role as probiotics. The potential of nsLAB is huge; however, there are still chal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a1deb3e5d94f8393dc3d4b5ea0ab211
https://pubmed.ncbi.nlm.nih.gov/35029033
https://pubmed.ncbi.nlm.nih.gov/35029033
Akademický článek
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Autor:
K G, Mladenović, M Ž, Grujović, M, Kiš, S, Furmeg, V Jaki, Tkalec, O D, Stefanović, S D, Kocić-Tanackov
Publikováno v:
Applied microbiology and biotechnologyReferences. 105(23)
There has been a growing interest in traditional dairy (such as raw milk cheeses) and meat products, in recent years. However, these products are suitable and nutrient medium and may be easily contaminated by microorganisms such as Enterobacteriaceae
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b42534f0636b817e20f9986bb16489cb
https://pubmed.ncbi.nlm.nih.gov/34731280
https://pubmed.ncbi.nlm.nih.gov/34731280
Autor:
Budimir S. Ilić, Branislava D. Kocić, Vojislav M. Ćirić, Olga G. Cvetković, Dragoljub L. Miladinović
Publikováno v:
The Scientific World Journal, Vol 2014 (2014)
The chemical composition and antibacterial activity of Thymus glabrescens Willd. (Lamiaceae) essential oil were examined, as well as the association between it and chloramphenicol. The antibacterial activities of geraniol and thymol, the main constit
Externí odkaz:
https://doaj.org/article/05de32a74c3b434f9fd04ee896a5726a
Autor:
M Marija Skrinjar, Ivana Mihajlović, Sunčica D Kocić Tanackov, Zorica Grujic, Mirjana Vojinović Miloradov, Jelena Radonić, Maja Turk Sekulic
Publikováno v:
Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes. 52(1)
The objectives of the study were to determine the aflatoxin M1 content in human milk samples in Vojvodina, Serbia, and to assess the risk of infants' exposure to aflatoxins food contamination. The growth of Aspergillus flavus and production of aflato
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::173264cc19322f34f722b7c6c2315fe8
https://pubmed.ncbi.nlm.nih.gov/27726497
https://pubmed.ncbi.nlm.nih.gov/27726497
Autor:
Dragoljub L, Miladinović, Budimir S, Ilić, Branislava D, Kocić, Marija S, Marković, Ljiljana C, Miladinović
Publikováno v:
Natural product communications. 11(6)
The chemical composition and antibacterial activity of Dittrichia graveolens (L.) Greuter essential oil were examined. Gas chromatography and gas chromatography/mass spectrometry were used to analyze the chemical composition of the essential oil. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::63bf577a69d936afd94efbebda224ec5
https://pubmed.ncbi.nlm.nih.gov/27534137
https://pubmed.ncbi.nlm.nih.gov/27534137
Akademický článek
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Publikováno v:
Natural product communications. 10(6)
The chemical composition and antibacterial activity of Nepeta nuda (Lamiaceae) essential oil were examined, as well as the association between it and standard antibiotics: tetracycline and streptomycin. The antibacterial activities of 1,8-cineole, th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::c82a39b82bf27533777ce73ef53bcbb7
https://pubmed.ncbi.nlm.nih.gov/26197552
https://pubmed.ncbi.nlm.nih.gov/26197552
Autor:
Radić, Bojana Đ., Kos, Jovana J., Tanackov, Sunčica D. Kocić, Hajnal, Elizabet P. Janić, Mandić, Anamarija I.
Publikováno v:
Food & Feed Research; 2019, Vol. 46 Issue 2, p149-159, 11p