Lactococcus lactis ssp. lactis as Potential Functional Starter Culture by Jadranka Frece, Jelena Cvrtila, Ivana Topić, Frane Delaš, Ksenija Markov

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Lactic Acid Bacteria of Marine Origin as a Tool for Successful Shellfish Farming and Adaptation to Climate Change Conditions by Iva Čanak, Deni Kostelac, Željko Jakopović, Ksenija Markov, Jadranka Frece

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The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen by Krešimir Mastanjević, Dragan Kovačević, Jadranka Frece, Ksenija Markov, Jelka Pleadin

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Three New Lactobacillus plantarum Strains in the Probiotic Toolbox against Gut Pathogen Salmonella enterica Serotype Typhimurium by Mia Potočnjak, Petra Pušić, Jadranka Frece, Maja Abram, Tamara Janković, Ivana Gobin

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Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices by Renata Josipović, Zvonimira Medverec Knežević, Jadranka Frece, Ksenija Markov, Snježana Kazazić, Jasna Mrvčić

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Commercial Quality, Biological Indices and Biochemical Composition of Queen Scallop <i>Aequipecten opercularis</i> in Culture by Ines Kovačić, Ante Žunec, Mauro Matešković, Petra Burić, Neven Iveša, Mauro Štifanić, Jadranka Frece

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The Application of Probiotic Bacteria from Strawberry (<i>Fragaria ananassa</i> × Duch.) in the Fermentation of Strawberry Tree Fruit (<i>Arbutus unedo</i> L.) Extract by Deni Kostelac, Filip Dolenec, Anica Bebek Markovinović, Ksenija Markov, Danijela Bursać Kovačević, Jadranka Frece

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Ocean Acidification and Sea Temperature Rise Affect the Queen Scallop <i>Aequipecten opercularis</i> (Linnaeus, 1758) in Captivity by Ines Kovačić, Petra Burić, Neven Iveša, Anamarija Panić, Valentina Kolić, Ante Žunec, Jadranka Frece, Mauro Štifanić

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Effects of the Autochthonous Probiotic Bacteria <i>Lactobacillus plantarum</i> B and <i>Lactococcus lactis</i> Subsp. <i>lactis</i> S1 on the Proteolysis of Croatian Cheese Ripened... by Marija Vrdoljak, Milna Tudor Kalit, Iva Dolenčić Špehar, Biljana Radeljević, Marko Jelić, Sandra Mandinić, Jadranka Frece, Samir Kalit

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Comparison of Sensory Properties, Shelf-Life and Microbiological Safety of Industrial Sausages Produced with Autochthonous and Commercial Starter Cultures by Jadranka Frece, Dragan Kovačević, Snježana Kazazić, Jasna Mrvčić, Nada Vahčić, Damir Ježek, Mirjana Hruškar, Ivona Babić, Ksenija Markov

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The Effect of <i>Lactiplantibacillus plantarum</i> I-Enriched Diet on the Phenolic Content and Antioxidant Capacity of Queen Scallop (<i>Aequipecten opercularis</i> Linnaeus, 1758)... by Ines Kovačić, Petra Burić, Ante Žunec, Josipa Bilić, Anamarija Prgić, Iva Čanak, Neven Iveša, Mauro Štifanić, Jadranka Frece

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<i>Lactiplantibacillus plantarum</i> I Induces Gonad Growth in the Queen Scallop <i>Aequipecten opercularis</i> (Linnaeus, 1758) under Conditions of Climate Change by Ines Kovačić, Petra Burić, Iva Čanak, Ante Žunec, Anamarija Panić, Valentina Kolić, Neven Iveša, Jadranka Frece, Mauro Štifanić

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A Predictive Assessment of Ochratoxin A’s Effects on Oxidative Stress Parameters and the Fermentation Ability of Yeasts Using Neural Networks by Željko Jakopović, Davor Valinger, Karla Hanousek Čiča, Jasna Mrvčić, Ana-Marija Domijan, Iva Čanak, Deni Kostelac, Jadranka Frece, Ksenija Markov

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Study of the Impact of <i>Lactiplantibacillus plantarum</i> I on the Health Status of Queen Scallop <i>Aequipecten opercularis</i> by Iva Čanak, Ines Kovačić, Ante Žunec, Željko Jakopović, Deni Kostelac, Ksenija Markov, Mauro Štifanić, Petra Burić, Neven Iveša, Jadranka Frece

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Isolation and Characterisation of L. plantarum O1 Producer of Plantaricin as Potential Starter Culture for the Biopreservation of Aquatic Food Products by Iva Čanak, Ksenija Markov, Ena Melvan, Antonio Starčević, Mattea Živković, Manuela Zadravec, Jelka Pleadin, Željko Jakopović, Deni Kostelac, Jadranka Frece

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Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies by Marko Škegro, Predrag Putnik, Danijela Bursać Kovačević, Ana Petra Kovač, Lidija Salkić, Iva Čanak, Jadranka Frece, Sandra Zavadlav, Damir Ježek

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Microbiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin Sacks by Jadranka Frece, Marija Vrdoljak, Mija Filipčić, Marko Jelić, Iva Čanak, Željko Jakopović, Jelka Pleadin, Ivana Gobin, Tibela Landeka Dragičević, Ksenija Markov

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SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures by Deni Kostelac, Marija Vrdoljak, Ksenija Markov, Ivančica Delaš, Tjaša Jug, Jasenka Gajdoš Kljusurić, Željko Jakopović, Iva Čanak, Marko Jelić, Jadranka Frece

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Properties and Fermentation Activity of Industrial Yeasts Saccharomyces cerevisiae, S. uvarum, Candida utilis and Kluyveromyces marxianus Exposed to AFB1, OTA and ZEA by Željko Jakopović, Karla Hanousek Čiča, Jasna Mrvčić, Irina Pucić, Iva Čanak, Jadranka Frece, Jelka Pleadin, Damir Stanzer, Slaven Zjalić, Ksenija Markov

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3D Printing of Functional Strawberry Snacks: Food Design, Texture, Antioxidant Bioactive Compounds, and Microbial Stability by Anica Bebek Markovinović, Predrag Putnik, Tomislav Bosiljkov, Deni Kostelac, Jadranka Frece, Ksenija Markov, Adrijana Žigolić, Jelena Kaurinović, Branimir Pavlić, Boris Duralija, Sandra Zavadlav, Danijela Bursać Kovačević

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