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

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Primary proteolysis of white brined cheese prepared from raw cow milk monitored by high-molarity Tris buffer SDS-PAGE system by Milenko Smiljanić, Mirjana B. Pesic, Sladjana P. Stanojevic, Miroljub B. Barać

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

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Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS- PAGE system by Milenko Smiljanić, Mirjana B. Pešić, Miroljub B. Barać, Sladjana P. Stanojević, Snežana T. Jovanović, Ognjen D. Maćej

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

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

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