Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics by Biljana Lončar, Lato Pezo, Mirela Iličić, Katarina Kanurić, Dajana Vukić, Jovana Degenek, Vladimir Vukić

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Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics by Katarina G. Mladenović, Mirjana Ž. Grujović, Sunčica D. Kocić-Tanackov, Sandra Bulut, Mirela Iličić, Jovana Degenek, Teresa Semedo-Lemsaddek

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Changes in textural parameters and microstructure of kombucha fresh cheese initiated by the addition of wild thyme by Jovana Degenek, Katarina Kanurić, Mirela Iličić, Vladimir Vukić, Dajana Vukić, Živan Mrkonjić, Branimir Pavlić, Zoran Zeković, Sunčica Kocić-Tanackov, Sandra Bulut

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Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum by Maja Bjekić, Mirela Iličić, Vladimir Vukić, Dajana Vukić, Katarina Kanurić, Branimir Pavlić, Zoran Zeković, Ljiljana Popović, Aleksandra Torbica, Jelena Tomić, Jovana Degenek

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