@ARTICLE{
author={Suranska Hana|,Raspor Peter|,Uroic Ksenija|,Golic Natasa E|0000-0001-7419-9743,Kos Blazenka|,Mihajlovic Sanja B|0000-0002-6347-0312,Begovic Jelena M|0000-0001-9599-3815,Suskovic Jagoda|,Topisirovic Ljubisa M|,Cadez Neza|},
year={2016},
title={Characterisation of the yeast and mould biota in traditional white pickled cheeses by culture-dependent and independent molecular techniques},
journal={FOLIA MICROBIOLOGICA},
volume={61},
number={6},
pages={455-463},
document_type={Article},
} 

@ARTICLE{
author={Terzic-Vidojevic Amarela I|,Tonkovic Katarina|,Pavunc Andreja Lebos|,Beganovic Jasna|,Strahinic Ivana D|,Kojic Milan O|0000-0001-5645-750X,Veljovic Katarina B|0000-0002-3987-9046,Golic Natasa E|0000-0001-7419-9743,Kos Blazenka|,Cadez Neza|,Gregurek Ljerka|,Suskovic Jagoda|,Raspor Peter|,Topisirovic Ljubisa M|},
year={2015},
title={Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses},
journal={LWT-FOOD SCIENCE AND TECHNOLOGY},
volume={63},
number={1},
pages={298-306},
document_type={Article},
} 

@ARTICLE{
author={Uroic Ksenija|,Nikolic Milica J|0000-0002-1090-1887,Kos Blazenka|,Pavunc Andreja Lebos|,Beganovic Jasna|,Lukic Jovanka M|0000-0002-4959-2057,Jovcic Branko U|0000-0002-9500-3786,Filipic Brankica V|0000-0002-5747-9468,Miljkovic Marija S|,Golic Natasa E|0000-0001-7419-9743,Topisirovic Ljubisa M|,Cadez Neza|,Raspor Peter|,Suskovic Jagoda|},
year={2014},
title={Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese},
journal={FOOD TECHNOLOGY AND BIOTECHNOLOGY},
volume={52},
number={2},
pages={232-241},
document_type={Article},
} 

@ARTICLE{
author={Golic Natasa E|0000-0001-7419-9743,Cadez Neza|,Terzic-Vidojevic Amarela I|,Suranska Hana|,Beganovic Jasna|,Lozo Jelena M|0000-0001-9888-5270,Kos Blazenka|,Suskovic Jagoda|,Raspor Peter|,Topisirovic Ljubisa M|},
year={2013},
title={Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia},
journal={INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
volume={166},
number={2},
pages={294-300},
document_type={Article},
}