The use of spectroscopic techniques and chemometric methods in milk technology

by Bojan Matijević, Marijana Blažić
Published 2008-05-01

Whey Utilization: Sustainable Uses and Environmental Approach

by Elizabeta Zandona, Marijana Blažić, Anet Režek Jambrak
Published 2021-01-01

QUALITY AND SHELF LIFE OF SKUTA WHEY CHEESE PACKED UNDER VACUUM AND MODIFIED ATMOSPHERE IN PRESENCE OR ABSENCE OF THE HEMP SEED POWDER

by ELIZABETA ZANDONA, IRENA PERKOVIĆ, KRUNOSLAV ALADIĆ, MARIJANA BLAŽIĆ
Published 2020-12-01

Production of whey protein as nutritional valuable foods

by SANDRA ZAVADLAV, ELIZABETA KRALJ, GORAN ŠARIĆ, MARIJANA BLAŽIĆ
Published 2018-01-01

The impact of traditional cheeses and whey on health

by Marijana Blažić, Kornelija Pavić, Sandra Zavadlav, Nina Marčac
Published 2017-01-01

Carbohydrates—Key Players in Tobacco Aroma Formation and Quality Determination

by Marija Banožić, Stela Jokić, Đurđica Ačkar, Marijana Blažić, Drago Šubarić
Published 2020-04-01

Green Extraction Methods for Active Compounds from Food Waste—Cocoa Bean Shell

by Nika Pavlović, Stela Jokić, Martina Jakovljević, Marijana Blažić, Maja Molnar
Published 2020-01-01

Impact of pumpkin seed oil and coffee treatment on the characteristics of semi-hard cheese

by ELIZABETA KRALJ, MARIJA AGIČIĆ, IRENA PERKOVIĆ, IVANA KOLIĆ, MARIJANA BLAŽIĆ
Published 2019-01-01

Influence of refrigeration and ageing time on textural characteristics of fresh meat

by D. Ježek, Marijana Blažić, B. Tripalo, M. Brnčić, T. Bosiljkov, Marina Šimunek, S. Karlović
Published 2009-01-01

Physicochemical and aromatic characterization of carob macerates produced by different maceration conditions

by Karla Hanousek Čiča, Jasna Mrvčić, Siniša Srečec, Katarina Filipan, Marijana Blažić, Damir Stanzer
Published 2020-02-01

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
Published 2012-01-01

Influence of probiotic cultures addition on the properties of semi-hard ewe’s cheese

by Blaženka Kos, Marijana Blažić, Carlos A. Zalazar, Susana Bernal, Carlos Meinardi, Bojan Matijević
Published 2011-12-01

Effect of screw configuration, moisture content and particle size of corn grits on properties of extrudates

by Mirela Planinić, Mariana Pavoković, Marijana Blažić, A. Jozinović, D. Šubarić, J. Babić, Đurđica Ačkar
Published 2012-01-01

High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese

by Zorana Miloradovic, Nikola Tomic, Nemanja Kljajevic, Steva Levic, Vladimir Pavlovic, Marijana Blazic, Jelena Miocinovic
Published 2021-05-01

Rheology and Microstructures of Rennet Gels From Differently Heated Goat Milk

by Zorana Miloradovic, Nemanja Kljajevic, Jelena Miocinovic, Steva Levic, Vladimir B. Pavlovic, Marijana Blažić, Predrag Pudja
Published 2020-03-01

Production of Bio-Functional Protein through Revalorization of Apricot Kernel Cake

by Jelena Čakarević, Senka Vidović, Jelena Vladić, Aleksandra Gavarić, Stela Jokić, Nika Pavlović, Marijana Blažić, Ljiljana Popović
Published 2019-08-01

Spray Drying of a Subcritical Extract Using <i>Marrubium vulgare</i> as a Method of Choice for Obtaining High Quality Powder

by Aleksandra Gavarić, Jelena Vladić, Rita Ambrus, Stela Jokić, Piroska Szabó-Révész, Milan Tomić, Marijana Blažić, Senka Vidović
Published 2019-10-01

Physical Properties of Chocolates Enriched with Untreated Cocoa Bean Shells and Cocoa Bean Shells Treated with High-Voltage Electrical Discharge

by Veronika Barišić, Jovana Petrović, Ivana Lončarević, Ivana Flanjak, Drago Šubarić, Jurislav Babić, Borislav Miličević, Kristina Doko, Marijana Blažić, Đurđica Ačkar
Published 2021-03-01

The Influence of Extruded Sugar Beet Pulp on Cookies’ Nutritional, Physical and Sensory Characteristics

by Sonja Simić, Jovana Petrović, Dušan Rakić, Biljana Pajin, Ivana Lončarević, Antun Jozinović, Aleksandar Fišteš, Sanja Nikolić, Marijana Blažić, Borislav Miličević
Published 2021-05-01

<i>Sous-Vide</i> as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products

by Sandra Zavadlav, Marijana Blažić, Franco Van de Velde, Charito Vignatti, Cecilia Fenoglio, Andrea M. Piagentini, María Elida Pirovani, Cristina M. Perotti, Danijela Bursać Kovačević, Predrag Putnik
Published 2020-10-01