380 results on '"Barać, Miroljub"'
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2. Fermentation of Cow’s Milk and Soy Milk Mixture with L. acidophilus Probiotic Bacteria with Yoghurt Culture
3. Content and Nutritional Value of Selected Biogenic Elements in Monofloral Sunflower Bee-Collected Pollen from Serbia
4. Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen
5. Quality and healthy aspects of Lider cheese at different stages of ripening.
6. Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value
7. Fermentation of Cow’s Milk and Soy Milk Mixture with L. acidophilus Probiotic Bacteria with Yoghurt Culture
8. Content and Nutritional Value of Selected Biogenic Elements in Monofloral Sunflower Bee-Collected Pollen from Serbia
9. Heat-Induced Casein–Whey Protein Interactions in Caprine Milk: Whether Are Similar to Bovine Milk?
10. Distribution of β-amylase and lipoxygenase in soy protein products obtained during tofu production
11. PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY
12. IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS
13. The influence of soybean genotypes and HTC processing method on trypsin inhibitor activity of soymilk
14. Techno-functional properties of pea (Pisum sativum) protein isolates: A review
15. THE EFFECT OF PARTIAL PROTEOLYSIS ON TECHNO - FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF MODIFIED SOY PROTEIN ISOLATES
16. Mineral and nutritional assessments of soybean, buckwheat, spelt, and maize grains grown conventionally and organically
17. Mineral and nutritional assessments of soybean, buckwheat, spelt, and maize grains grown conventionally and organically
18. Proteinski, masno-kiselinski i mineralni profili te antioksidacijski kapacitet Kupreškog sira u različitim fazama zrenja
19. Protein composition in tofu of corrected quality
20. Protein and fatty acid profiles of Kajmak ripened at two different temperatures
21. Functional properties of cow's milk and soy drinks prepared by fermentation with probiotic and yoghurt bacteria
22. The effect of in vitro digestion on antioxidant, ACE-inhibitory and antimicrobial potentials of traditional Serbian white-brined cheeses
23. The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin
24. Characterization of alkali-modified soy protein concentrate
25. Biologically active components of soybeans and soy protein products: A review
26. Influence of curd particles drying temperature on the composition of curd made of milk in which co aggregates were formed
27. Influence of various coagulation factors on chemical composition of sera gained by centrifugation from casein gel
28. Soy protein modification: A review
29. The effect of autoclaving on soluble protein composition and trypsin inhibitor activity of cracked soybeans
30. Cholesterol content in meat of some Cyprinidae
31. The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough
32. Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties
33. Energy value and bioactive proteins of inulin‐enriched tofu produced by hydrothermal process with chymosin‐pepsin rennet
34. [The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]
35. Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties
36. Supplementary data for the article: Milinčić, D. D.; Kostić, A. Ž.; Gašić, U. M.; Lević, S.; Stanojević, S. P.; Barać, M. B.; Tešić, Ž. L.; Nedović, V.; Pešić, M. B. Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties. Biomolecules 2021, 11 (7), 965. https://doi.org/10.3390/biom11070965.
37. Supplementary data for the article: Milinčić, D. D.; Stanisavljević, N. S.; Kostić, A. Ž.; Soković Bajić, S.; Kojić, M. O.; Gašić, U. M.; Barać, M. B.; Stanojević, S. P.; Lj Tešić, Ž.; Pešić, M. B. Phenolic Compounds and Biopotential of Grape Pomace Extracts from Prokupac Red Grape Variety. LWT 2021, 138, 110739. https://doi.org/10.1016/j.lwt.2020.110739.
38. Supplementary data for the article: Kostić, A. Ž.; Milinčić, D. D.; Stanisavljević, N. S.; Gašić, U. M.; Lević, S.; Kojić, M. O.; Lj. Tešić, Ž.; Nedović, V.; Barać, M. B.; Pešić, M. B. Polyphenol Bioaccessibility and Antioxidant Properties of in Vitro Digested Spray-Dried Thermally-Treated Skimmed Goat Milk Enriched with Pollen. Food Chemistry 2021, 351. https://doi.org/10.1016/j.foodchem.2021.129310.
39. Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety
40. Supplementary data for article: Kostić, A. Ž.; Milinčić, D. D.; Stanisavljević, N. S.; Gašić, U. M.; Lević, S.; Kojić, M. O.; Lj. Tešić, Ž.; Nedović, V.; Barać, M. B.; Pešić, M. B. Polyphenol Bioaccessibility and Antioxidant Properties of in Vitro Digested Spray-Dried Thermally-Treated Skimmed Goat Milk Enriched with Pollen. Food Chemistry 2021, 351. https://doi.org/10.1016/j.foodchem.2021.129310.
41. Energy value and bioactive proteins of inulin-enriched tofuproduced by hydrothermal process with chymosin-pepsin rennet
42. Comparison of sugars, lipids and phenolics content in the grains of organically and conventionally grown soybean in Serbia
43. About the mode of incorporation of silanol-terminated polysiloxanes into butylene terephthalate- b-dimethylsiloxane copolymers
44. Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety
45. Comparison of sugars, lipids and phenolics content in the grains of organically and conventionally grown soybean in Serbia
46. Trypsin inhibitor content and activity of soaking water whey as waste in soy milk processing
47. Fatty acid profiles and mineral content of Serbian traditional white brined cheeses
48. Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value
49. Content and nutritional value of selected biogenic elements in monofloral sunflower bee-collected pollen from Serbia
50. Fermentation of cow’s milk and soy milk mixture with L. acidophilus probiotic bacteria with yoghurt culture
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