Fatty acid composition of human milk and infant formulas by Ivančica Delaš, Tanja Kaćunko, Jasna Beganović, Frane Delaš

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Characterization and Application of Autochthonous Starter Cultures for Fresh Cheese Production by Andreja Leboš Pavunc, Blaženka Kos, Ksenija Uroić, Marijana Blažić, Jagoda Šušković, Jasna Beganović

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Antimicrobial Activity – The Most Important Property of Probiotic and Starter Lactic Acid Bacteria by Blaženka Kos, Jasna Beganović, Andreja Leboš Pavunc, Ksenija Habjanič, Srećko Matošić, Jagoda Šušković

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Antibiotic susceptibility and antimicrobial activity of autochthonous starter cultures as safety parameters for fresh cheese production by Dora Bučan, Ksenija Uroić, Jasna Beganović, Blaženka Kos, Andreja Leboš Pavunc, Jagoda Šušković

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Production of fermented probiotic beverages from milk permeate enriched with whey retentate and identification of present lactic acid bacteria by Jagoda Šušković, Slavko Kirin, Stjepan Mahnet, Jadranka Frece, Jasna Beganović, Josip Turk, Andreja Leboš Pavunc

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Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese by Ksenija Uroić, Milica Nikolić, Andreja Leboš Pavunc, Jasna Beganović, Jovanka Lukić, Branko Jovčić, Brankica Filipić, Marija Miljković, Nataša Golić, Ljubiša Topisirović, Neža Čadež, Peter Raspor, Jagoda Šušković, Blaženka Kos

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