Hasil Pencarian - Miroljub BARAC

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  1. 1
    Whey proteins-Properties and Possibility of Application

    Whey proteins-Properties and Possibility of Application oleh Snežana Jovanović, Miroljub Barać, Ognjen Maćej

    Diterbitkan 2005-07-01
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  2. 2
    Nitrogen matter changes during ripening of semihard cheese based on milk protein coaggregates

    Nitrogen matter changes during ripening of semihard cheese based on milk protein coaggregates oleh Snežana Jovanović, Ognjen Maćej, Miroljub Barać, Tanja Vučić

    Diterbitkan 2007-10-01
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  3. 3
    Effects of high hidrostatic pressure on the viscosity of β-lactoglobulin solution

    Effects of high hidrostatic pressure on the viscosity of β-lactoglobulin solution oleh Snežana Jovanović, Danijela Marjanović, Albert Baars, Miroljub Barać

    Diterbitkan 2011-06-01
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  4. 4
    SDS-PAGE Analysis of Soluble Proteins in Reconstituted Milk Exposed to Different Heat Treatments

    SDS-PAGE Analysis of Soluble Proteins in Reconstituted Milk Exposed to Different Heat Treatments oleh Caslav Lacnjevac, Tanja Vucic, Ognjen Macej, Miroljub Barac, Snezana Jovanovic

    Diterbitkan 2007-03-01
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  5. 5
    Bijeli sirevi u salamuri kao potencijalni izvor bioaktivnih peptida

    Bijeli sirevi u salamuri kao potencijalni izvor bioaktivnih peptida oleh Miroljub Barać, Mirjana Pešić, Tanja Vučić, Milena Vasić, Milenko Smiljanić

    Diterbitkan 2017-02-01
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  6. 6
    Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes

    Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes oleh Miroljub Barać, Dragana Ignjatović-Micić, Dejan Dodig, Mirjana Pešić, Slađana Žilić

    Diterbitkan 2011-09-01
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  7. 7
    Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture

    Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus... oleh Edina Šertović, Zlatan Sarić, Miroljub Barać, Irena Barukčić, Aleksandar Kostić, Rajka Božanić

    Diterbitkan 2019-01-01
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  8. 8
    Common Cocklebur (<i>Xanthium strumarium</i>) Response to Nicosulfuron

    Common Cocklebur (<i>Xanthium strumarium</i>) Response to Nicosulfuron oleh Dragana BOZIC, Miroljub BARAC, Marija SARIC-KRSMANOVIC, Danijela PAVLOVIC, Christian RITZ, Sava VRBNICANIN

    Diterbitkan 2015-04-01
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  9. 9
    Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening

    Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening oleh Miroljub Barać, Milenko Smiljanić, Sladjana Žilić, Mirjana Pešić, Sladjana Stanojević, Milena Vasić, Tanja Vučić

    Diterbitkan 2016-07-01
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  10. 10
    Effects of the Acrylic Polyol Structure and the Selectivity of the Employed Catalyst on the Performance of Two-component Aqueous Polyurethane Coatings

    Effects of the Acrylic Polyol Structure and the Selectivity of the Employed Catalyst on the Performance of Two-component Aqueous Polyurethane Coatings oleh Miladin Gligoric, Miroljub Barac, Ljiljana Takic, Nikola Ristic, Jakov Stamenkovic, Caslav Lacnjevac, Suzana Cakic

    Diterbitkan 2007-03-01
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  11. 11
    Functional Properties of Pea (Pisum sativum, L.) Protein Isolates Modified with Chymosin

    Functional Properties of Pea (Pisum sativum, L.) Protein Isolates Modified with Chymosin oleh Nikola Ristić, Milica Pavlićević, Ognjen Maćej, Slađana Stanojević, Mirjana Pešić, Slavica Čabrilo, Miroljub Barać

    Diterbitkan 2011-11-01
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  12. 12
    The application of autochthonous lactic acid bacteria in white brined cheese production

    The application of autochthonous lactic acid bacteria in white brined cheese production oleh Zorica Radulović, Jelena Miočinović, Predrag Pudja, Miroljub Barać, Zorana Miloradović, Dušanka Paunović, Dragojlo Obradović

    Diterbitkan 2011-03-01
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  13. 13
    Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes

    Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes oleh Nikola Ristic, Miroljub Barac, Slavica Cabrilo, Mirjana Pesic, Sladjana Stanojevic, Sladjana Zilic, Ognjen Macej

    Diterbitkan 2010-12-01
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  14. 14
    Spectroscopic Characteristics of Highly Selective Manganese Catalysis in Acqueous Polyurethane Systems

    Spectroscopic Characteristics of Highly Selective Manganese Catalysis in Acqueous Polyurethane Systems oleh Miroljub Barac, Miladin Gligoric, Milos B. Rajkovic, Jakov Stamenkovic, Goran Nikolic, Caslav Lacnjevac, Suzana Cakic

    Diterbitkan 2006-11-01
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  15. 15
    Thermal Stability of Aqueous Polyurethanes Depending on the Applied Catalysts

    Thermal Stability of Aqueous Polyurethanes Depending on the Applied Catalysts oleh Miroljub Barac, Milos B. Rajkovic, Jakov Stamenkovic, Miladin Gligoric, Caslav Lacnjevac, Goran Nikolic, Suzana Cakic

    Diterbitkan 2006-11-01
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  16. 16
    Fatty acid profiles and mineral content of Serbian traditional white brined cheeses

    Fatty acid profiles and mineral content of Serbian traditional white brined cheeses oleh Miroljub Barać, Mirjana Kresojević, Bojana Špirović-Trifunović, Mirjana Pešić, Tanja Vučić, Aleksandar Kostić, Saša Despotović

    Diterbitkan 2018-01-01
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  17. 17
    Effect of Ripening in Brine and in a Vacuum on Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potential of Reduced-Fat White Cheese

    Effect of Ripening in Brine and in a Vacuum on Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potential of Reduced-Fat White Cheese oleh Miroljub Barać, Zlatan Sarić, Tanja Vučić, Ivana Sredović Ignjatović, Danijel Milinčić, Bojana Špirović Trifunović, Milenko Smiljanić

    Diterbitkan 2021-01-01
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  18. 18
    The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin

    The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin oleh Miroljub Barac, Mirjana Pesic, Sladjana Zilic, Milenko Smiljanic, Ivana Sredovic Ignjatovic, Tanja Vucic, Aleksandar Kostic, Danijel Milincic

    Diterbitkan 2019-04-01
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  19. 19
    The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses

    The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses oleh Tanja Vučić, Danijel Milinčić, Slađana Žilić, Ivana Ignjatović-Sredović, Zlatan Sarić, Olivera Ećim-Đurić, Aleksandar Kostić, Miroljub Barać

    Diterbitkan 2020-01-01
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  20. 20
    The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses

    The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses oleh Miroljub Barac, Tanja Vucic, Sladjana Zilic, Mirjana Pesic, Marina Sokovic, Jovana Petrovic, Aleksandar Kostic, Ivana Sredovic Ignjatovic, Danijel Milincic

    Diterbitkan 2019-03-01
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