Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Tanja Žugić Petrović"'
Autor:
Milana Lazović, Vladimir Tomović, Ivana Vasiljević, Isidora Kecojević, Mila Tomović, Aleksandra Martinović, Tanja Žugić Petrović, Bojana Danilović, Dragan Vujadinović, Igor Tomašević, Milenko Smiljanić, Vesna Đorđević
Publikováno v:
Food Additives & Contaminants: Part B. 16:102-119
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5d7f77f656e551138bf9d4ae87f7cb2
https://doi.org/10.1080/19393210.2023.2169359
https://doi.org/10.1080/19393210.2023.2169359
Autor:
Milana, Lazović, Vladimir, Tomović, Ivana, Vasiljević, Isidora, Kecojević, Mila, Tomović, Aleksandra, Martinović, Tanja, Žugić Petrović, Bojana, Danilović, Dragan, Vujadinović, Igor, Tomašević, Milenko, Smiljanić, Vesna, Đorđević
Publikováno v:
Food Additives & Contaminants: Part B. 15:283-291
The European Commission has established legislation for toxic metals in certain foodstuffs in order to protect public health already in 1993. After several amendments, new maximum levels for cadmium and lead in certain foods were set as per 30 and 31
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::625125b1d3f53c17ad8e8859328c7eb3
https://doi.org/10.1080/19393210.2022.2106313
https://doi.org/10.1080/19393210.2022.2106313
Autor:
Predrag Ilic, Ljiljana R. Čomić, Katarina G. Mladenović, Tanja Žugić Petrović, Mirjana Ž. Grujović, Sunčica Kocić-Tanackov
Publikováno v:
Food Science and Technology, Issue: ahead, Published: 20 AUG 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e17121, Published: 20 AUG 2021
Food Science and Technology (2021)
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e17121, Published: 20 AUG 2021
Food Science and Technology (2021)
This research examined in vitro probiotic potential of Lactobacillus curvatus isolates from fermented sausage originating in Southeast Serbia which was prepared using traditional production techniques. Strains of L. curvatus were isolated and identif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed7584f5a394c628fff56ba4831398c8
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005040206&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005040206&lng=en&tlng=en
Autor:
Mirjana Ž. Grujović, Tanja Žugić Petrović, Predrag Ilic, Ljiljana R. Čomić, Katarina G. Mladenović, Sunčica Kocić-Tanackov
Publikováno v:
Biotechnology letters. 42(8)
The objectives of this research project were isolation, identification, and evaluation of the safety aspect and probiotics properties of 21 Enterococcus faecium strains isolated from sausages originated from southeastern Serbia. Analyzed E. faecium i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f1452fb858c80a53584ec7fa6ffefb5
https://pubmed.ncbi.nlm.nih.gov/32222865
https://pubmed.ncbi.nlm.nih.gov/32222865
Duvan chvarci: Product characterization and comparison between traditional and industrial production
Autor:
Vladimir Tomović, Sunčica Kocić-Tanackov, Tanja Žugić Petrović, Mirjana Ž. Grujović, Teresa Semedo-Lemsaddek, Katarina G. Mladenović
Publikováno v:
LWT. 154:112895
Research Areas: Food Science & Technology This research aimed to investigate and compare traditional products called “duvan chvarci” produced using pork meat and fat, originated from local households and industries. Physical and chemical analysis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47a22a3d25fa3e3aa880375e76effc69
https://doi.org/10.1016/j.lwt.2021.112895
https://doi.org/10.1016/j.lwt.2021.112895
Autor:
Tanja Žugić Petrović, Mirjana Ž. Muruzović, Olgica D. Stefanović, Katarina G. Mladenović, Ljiljana R. Čomić
Publikováno v:
Journal of Food Safety. 38
In this paper, the presence of enterobacteria in autochthonous cheese from Southeast Serbia (Sokobanja), made in the traditional way, was investigated. The samples from different households, was taken during the summer and the autumn. Chemical and ph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6199d1d655f87f434f0e6ab3b28c3e4
https://doi.org/10.1111/jfs.12387
https://doi.org/10.1111/jfs.12387
Escherichia coliidentification and isolation from traditional cheese produced in Southeastern Serbia
Publikováno v:
Journal of Food Safety. 38:e12477
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b9daf5256b87c6107814ca8fe02abf9
https://doi.org/10.1111/jfs.12477
https://doi.org/10.1111/jfs.12477