Autori: Hovjecki Marina
| Naslov | Fortification of goat milk yogurt with goat whey protein concentrate - Effect on rheological, textural, sensory and microstructural properties (Article) |
| Autori | Hovjecki Marina  Radovanovic Mira M Miloradovic Zorana N Barukcic-Jurina Irena Mirkovic Milica M Sredovic-Ignjatovic Ivana D Miocinovic Jelena B
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| Info | FOOD BIOSCIENCE, (2023), vol. 56 br. , str. - |
| Projekat | Faculty of Agriculture, University of Belgrade [451-03-47/2023-01/200116]; Ministry of Education, Science and Technological Development of the Republic of Serbia |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: |
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| Naslov | Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market (Article) |
| Autori | Miloradovic Zorana N Hovjecki Marina Mirkovic Milica M Bajcetic Nikola D Sredovic-Ignjatovic Ivana D Satric Ana Smigic Nada V Maslovaric Marijana D Jovanovic Rade Miocinovic Jelena B
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| Info | FRONTIERS IN SUSTAINABLE FOOD SYSTEMS, (2023), vol. 7 br. , str. - |
| Projekat | Ministry of education, science and technological development of the Republic of Serbia [451-03-47/2023-01/200116] |
| Ispravka | Web of Science Članak Elečas Rang časopisa |
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| Naslov | Rheological Properties of Goat Milk Coagulation as Affected by Rennet Concentration, pH and Temperature (Article) |
| Autori | Hovjecki Marina Miloradovic Zorana N Barukcic Irena Blazic Marijana Miocinovic Jelena B
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| Info | FERMENTATION-BASEL, (2022), vol. 8 br. 6, str. - |
| Projekat | European Union from the European Regional Development Fund; Operational Programme Competitiveness and Cohesion 2014-2020 [KK.01.1.1.04.0096]; European Union from the European Structural and Investment Funds; University college Aspira; Operational Programme Competitiveness and Cohesion [KK.01.1.1.04.0096] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment (Article) |
| Autori | Radovanovic Mira M Hovjecki Marina Radulovic Ana Rac Vladislav A Miocinovic Jelena B Jovanovic Rade Pudja Predrag
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| Info | INTERNATIONAL DAIRY JOURNAL, (2021), vol. 121 br. , str. - |
| Projekat | Ministry of Education, Science and Technological Development, Serbia [451-03-68/2020-14/200116] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage (Article) |
| Autori | Hovjecki Marina Miloradovic Zorana N Mirkovic Nemanja L Radulovic Ana Pudja Predrag Miocinovic Jelena B
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| Info | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, (2021), vol. 101 br. 14, str. 5898-5906 |
| Projekat | Faculty of Agriculture, University of Belgrade [451-03-68/2020-14/200116]; Ministry of Education, Science and Technological Development of the Republic of Serbia [451-03-68/2020-14/200116] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts (Article) |
| Autori | Hovjecki Marina Miloradovic Zorana N Rac Vladislav A Pudja Predrag Miocinovic Jelena B
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| Info | JOURNAL OF TEXTURE STUDIES, (2020), vol. 51 br. 4, str. 680-687 |
| Projekat | Ministry of Education, Science and Technological development [46009] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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