TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Žilić, Slađana
AU  - Smiljanić, Milenko
AU  - Sredović Ignjatović, Ivana
AU  - Vučić, Tanja
AU  - Kostić, Aleksandar
AU  - Milinčić, Danijel
PY  - 2019
UR  - http://rik.mrizp.rs/handle/123456789/765
AB  - We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.
PB  - Basel : MDPI
T2  - Foods
T1  - The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin
VL  - 8
IS  - 4
SP  - 128
DO  - 10.3390/foods8040128
ER  - 

@article{
author = "Barać, Miroljub and Pešić, Mirjana and Žilić, Slađana and Smiljanić, Milenko and Sredović Ignjatović, Ivana and Vučić, Tanja and Kostić, Aleksandar and Milinčić, Danijel",
year = "2019",
abstract = "We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.",
publisher = "Basel : MDPI",
journal = "Foods",
title = "The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin",
volume = "8",
number = "4",
pages = "128",
doi = "10.3390/foods8040128"
}

Barać, M., Pešić, M., Žilić, S., Smiljanić, M., Sredović Ignjatović, I., Vučić, T., Kostić, A.,& Milinčić, D.. (2019). The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. in Foods
Basel : MDPI., 8(4), 128.
https://doi.org/10.3390/foods8040128

Barać M, Pešić M, Žilić S, Smiljanić M, Sredović Ignjatović I, Vučić T, Kostić A, Milinčić D. The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. in Foods. 2019;8(4):128.
doi:10.3390/foods8040128 .

Barać, Miroljub, Pešić, Mirjana, Žilić, Slađana, Smiljanić, Milenko, Sredović Ignjatović, Ivana, Vučić, Tanja, Kostić, Aleksandar, Milinčić, Danijel, "The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin" in Foods, 8, no. 4 (2019):128,
https://doi.org/10.3390/foods8040128 . .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Vučić, Tanja
AU  - Žilić, Slađana
AU  - Pešić, Mirjana
AU  - Soković, Marina
AU  - Petrović, Jovana
AU  - Kostić, Aleksandar
AU  - Sredović Ignjatović, Ivana
AU  - Milinčić, Danijel
PY  - 2019
UR  - http://rik.mrizp.rs/handle/123456789/766
AB  - This study deals with the effect ofin vitrodigestion on the functional potential of traditionalSerbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelatingproperties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobialactivities of traditional Serbian white-brined cheeses before and afterin vitrodigestion were assayed.The traditional cheeses had different antioxidant properties as well as different ACE-inhibitoryactivities.In vitrodigestion improved the total antioxidant capacity (8.42–58.56 times) and thereducing power (by 17.90–99.30%) of investigated cheeses, whereas their chelating ability was slightlyimproved or unaffected after digestion.In vitrodigestion reduced the ACE-inhibitory potentialof water-soluble protein fractions, and digested water-insoluble fractions were the major sourceof ACE-inhibitory peptides.  The digestates did not exhibit any antibacterial potential, whereasthey showed moderate antifungal potential toward selected micromycetes.  The best antifungalpotential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point toa significant functionality of traditional white-brined cheeses.
PB  - Basel : MDPI
T2  - Foods
T1  - The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses
VL  - 8
IS  - 3
SP  - 94
DO  - 10.3390/foods8030094
ER  - 

@article{
author = "Barać, Miroljub and Vučić, Tanja and Žilić, Slađana and Pešić, Mirjana and Soković, Marina and Petrović, Jovana and Kostić, Aleksandar and Sredović Ignjatović, Ivana and Milinčić, Danijel",
year = "2019",
abstract = "This study deals with the effect ofin vitrodigestion on the functional potential of traditionalSerbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelatingproperties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobialactivities of traditional Serbian white-brined cheeses before and afterin vitrodigestion were assayed.The traditional cheeses had different antioxidant properties as well as different ACE-inhibitoryactivities.In vitrodigestion improved the total antioxidant capacity (8.42–58.56 times) and thereducing power (by 17.90–99.30%) of investigated cheeses, whereas their chelating ability was slightlyimproved or unaffected after digestion.In vitrodigestion reduced the ACE-inhibitory potentialof water-soluble protein fractions, and digested water-insoluble fractions were the major sourceof ACE-inhibitory peptides.  The digestates did not exhibit any antibacterial potential, whereasthey showed moderate antifungal potential toward selected micromycetes.  The best antifungalpotential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point toa significant functionality of traditional white-brined cheeses.",
publisher = "Basel : MDPI",
journal = "Foods",
title = "The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses",
volume = "8",
number = "3",
pages = "94",
doi = "10.3390/foods8030094"
}

Barać, M., Vučić, T., Žilić, S., Pešić, M., Soković, M., Petrović, J., Kostić, A., Sredović Ignjatović, I.,& Milinčić, D.. (2019). The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses. in Foods
Basel : MDPI., 8(3), 94.
https://doi.org/10.3390/foods8030094

Barać M, Vučić T, Žilić S, Pešić M, Soković M, Petrović J, Kostić A, Sredović Ignjatović I, Milinčić D. The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses. in Foods. 2019;8(3):94.
doi:10.3390/foods8030094 .

Barać, Miroljub, Vučić, Tanja, Žilić, Slađana, Pešić, Mirjana, Soković, Marina, Petrović, Jovana, Kostić, Aleksandar, Sredović Ignjatović, Ivana, Milinčić, Danijel, "The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses" in Foods, 8, no. 3 (2019):94,
https://doi.org/10.3390/foods8030094 . .

TY  - JOUR
AU  - Kolašinac, Stefan M.
AU  - Lekić, Slavoljub
AU  - Golijan, Jelena
AU  - Petrović, Tanja
AU  - Todorović, Goran
AU  - Kostić, Aleksandar
PY  - 2018
UR  - http://rik.mrizp.rs/handle/123456789/724
AB  - The aim of this work was to determine elements composition and bioaccumulation process in ripe tomato fruits influenced by zinc feeding of plants which was applied in three different doses. Macro- and microelement content in growing soil, seeds, and fruits was determined by ICP-OES method. Health risk assessment was calculated according to the presence of some toxic elements. It was found that predominant macroelements were phosphorus, potassium, calcium, and magnesium followed by other ten determined elements. The presence of five potentially toxic elements (cadmium, chromium, lead, nickel, and strontium) in seed and fruits was detected. Bioaccumulation differences (especially in case of potassium) for some elements in seed and fruit were established. In both cases, calcium and lead were the only elements with antagonistic effect towards zinc feeding process. Health risk assessment has shown that acute risk is low for all toxic elements (according to acute hazard quotient (HQ) calculation) except for cadmium in fruit seed, where it can be characterized as moderate. Long-term hazard quotient calculation showed moderate risk in the case of lead (fruit skin and seed) and low values for other toxic elements. Since the most part of toxic elements was accumulated in tomato fruit skin and seed, peeling of fruits can significantly reduce health risk.
PB  - Springer, Dordrecht
T2  - Environmental Monitoring and Assessment
T1  - Bioaccumulation process and health risk assessment of toxic elements in tomato fruit grown under Zn nutrition treatment
VL  - 190
IS  - 9
DO  - 10.1007/s10661-018-6886-x
ER  - 

@article{
author = "Kolašinac, Stefan M. and Lekić, Slavoljub and Golijan, Jelena and Petrović, Tanja and Todorović, Goran and Kostić, Aleksandar",
year = "2018",
abstract = "The aim of this work was to determine elements composition and bioaccumulation process in ripe tomato fruits influenced by zinc feeding of plants which was applied in three different doses. Macro- and microelement content in growing soil, seeds, and fruits was determined by ICP-OES method. Health risk assessment was calculated according to the presence of some toxic elements. It was found that predominant macroelements were phosphorus, potassium, calcium, and magnesium followed by other ten determined elements. The presence of five potentially toxic elements (cadmium, chromium, lead, nickel, and strontium) in seed and fruits was detected. Bioaccumulation differences (especially in case of potassium) for some elements in seed and fruit were established. In both cases, calcium and lead were the only elements with antagonistic effect towards zinc feeding process. Health risk assessment has shown that acute risk is low for all toxic elements (according to acute hazard quotient (HQ) calculation) except for cadmium in fruit seed, where it can be characterized as moderate. Long-term hazard quotient calculation showed moderate risk in the case of lead (fruit skin and seed) and low values for other toxic elements. Since the most part of toxic elements was accumulated in tomato fruit skin and seed, peeling of fruits can significantly reduce health risk.",
publisher = "Springer, Dordrecht",
journal = "Environmental Monitoring and Assessment",
title = "Bioaccumulation process and health risk assessment of toxic elements in tomato fruit grown under Zn nutrition treatment",
volume = "190",
number = "9",
doi = "10.1007/s10661-018-6886-x"
}

Kolašinac, S. M., Lekić, S., Golijan, J., Petrović, T., Todorović, G.,& Kostić, A.. (2018). Bioaccumulation process and health risk assessment of toxic elements in tomato fruit grown under Zn nutrition treatment. in Environmental Monitoring and Assessment
Springer, Dordrecht., 190(9).
https://doi.org/10.1007/s10661-018-6886-x

Kolašinac SM, Lekić S, Golijan J, Petrović T, Todorović G, Kostić A. Bioaccumulation process and health risk assessment of toxic elements in tomato fruit grown under Zn nutrition treatment. in Environmental Monitoring and Assessment. 2018;190(9).
doi:10.1007/s10661-018-6886-x .

Kolašinac, Stefan M., Lekić, Slavoljub, Golijan, Jelena, Petrović, Tanja, Todorović, Goran, Kostić, Aleksandar, "Bioaccumulation process and health risk assessment of toxic elements in tomato fruit grown under Zn nutrition treatment" in Environmental Monitoring and Assessment, 190, no. 9 (2018),
https://doi.org/10.1007/s10661-018-6886-x . .

TY  - JOUR
AU  - Kolašinac, Stefan M.
AU  - Lekić, Slavoljub
AU  - Golijan, Jelena
AU  - Bosnić, Predrag
AU  - Petrović, Tanja
AU  - Todorović, Goran
AU  - Kostić, Aleksandar
PY  - 2018
UR  - http://rik.mrizp.rs/handle/123456789/698
AB  - The original version of this article unfortunately contained a mistake in the author group, affiliation and funding information sections as well as the omitted acknowledgment section.
PB  - Springer, Dordrecht
T2  - Environmental Monitoring and Assessment
T1  - Bioaccumulation process and health risk assessment of toxic elements in tomato fruit grown under Zn nutrition treatment (vol 190, 508, 2018)
VL  - 190
IS  - 11
DO  - 10.1007/s10661-018-7047-y
ER  - 

@article{
author = "Kolašinac, Stefan M. and Lekić, Slavoljub and Golijan, Jelena and Bosnić, Predrag and Petrović, Tanja and Todorović, Goran and Kostić, Aleksandar",
year = "2018",
abstract = "The original version of this article unfortunately contained a mistake in the author group, affiliation and funding information sections as well as the omitted acknowledgment section.",
publisher = "Springer, Dordrecht",
journal = "Environmental Monitoring and Assessment",
title = "Bioaccumulation process and health risk assessment of toxic elements in tomato fruit grown under Zn nutrition treatment (vol 190, 508, 2018)",
volume = "190",
number = "11",
doi = "10.1007/s10661-018-7047-y"
}

Kolašinac, S. M., Lekić, S., Golijan, J., Bosnić, P., Petrović, T., Todorović, G.,& Kostić, A.. (2018). Bioaccumulation process and health risk assessment of toxic elements in tomato fruit grown under Zn nutrition treatment (vol 190, 508, 2018). in Environmental Monitoring and Assessment
Springer, Dordrecht., 190(11).
https://doi.org/10.1007/s10661-018-7047-y

Kolašinac SM, Lekić S, Golijan J, Bosnić P, Petrović T, Todorović G, Kostić A. Bioaccumulation process and health risk assessment of toxic elements in tomato fruit grown under Zn nutrition treatment (vol 190, 508, 2018). in Environmental Monitoring and Assessment. 2018;190(11).
doi:10.1007/s10661-018-7047-y .

Kolašinac, Stefan M., Lekić, Slavoljub, Golijan, Jelena, Bosnić, Predrag, Petrović, Tanja, Todorović, Goran, Kostić, Aleksandar, "Bioaccumulation process and health risk assessment of toxic elements in tomato fruit grown under Zn nutrition treatment (vol 190, 508, 2018)" in Environmental Monitoring and Assessment, 190, no. 11 (2018),
https://doi.org/10.1007/s10661-018-7047-y . .

TY  - JOUR
AU  - Kostić, Aleksandar
AU  - Barać, Miroljub
AU  - Kaluđerović, Lazar M.
AU  - Dojcinović, Biljana P.
AU  - Babić, Vojka
AU  - Macukanovic-Jocić, Marina P.
PY  - 2017
UR  - http://rik.mrizp.rs/handle/123456789/689
AB  - BACKGROUNDBee pollen has already proved to be a good supplement rich in iron and zinc. Studies on the application of flower pollen in the food industry and medicine have begun. Bearing in mind the prevalence of maize as a crop culture, its pollen will be easily available. The mineral composition of pollen of seven Serbian maize hybrids was analyzed in order to establish its nutritional value and the benefits of its implementation in the human diet using the inductively coupled plasma method. RESULTSThe presence of twenty four different macro- (nine) and micronutrients (fifteen) was detected. The most common minerals were phosphorus and potassium, while arsenic, cobalt, lead, nickel and molybdenum were found in some samples. CONCLUSIONComparing the results obtained with recommended or tolerable dietary intake references for adults, it was found that maize pollen can be used as a very good source of zinc, iron, chromium and manganese for humans. With regard to selenium content, pollen samples proved to be moderately good source of this important micronutrient. Contents of some elements (Fe, Zn, Mn, Cr, Se, Al and V) showed significant differences depending on hybrid type. In some samples increased concentrations of aluminum and vanadium were recorded, which may pose a potential problem due to their toxicity. (c) 2016 Society of Chemical Industry
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids - is there any potential nutritional value?
VL  - 97
IS  - 9
SP  - 2803
EP  - 2809
DO  - 10.1002/jsfa.8108
ER  - 

@article{
author = "Kostić, Aleksandar and Barać, Miroljub and Kaluđerović, Lazar M. and Dojcinović, Biljana P. and Babić, Vojka and Macukanovic-Jocić, Marina P.",
year = "2017",
abstract = "BACKGROUNDBee pollen has already proved to be a good supplement rich in iron and zinc. Studies on the application of flower pollen in the food industry and medicine have begun. Bearing in mind the prevalence of maize as a crop culture, its pollen will be easily available. The mineral composition of pollen of seven Serbian maize hybrids was analyzed in order to establish its nutritional value and the benefits of its implementation in the human diet using the inductively coupled plasma method. RESULTSThe presence of twenty four different macro- (nine) and micronutrients (fifteen) was detected. The most common minerals were phosphorus and potassium, while arsenic, cobalt, lead, nickel and molybdenum were found in some samples. CONCLUSIONComparing the results obtained with recommended or tolerable dietary intake references for adults, it was found that maize pollen can be used as a very good source of zinc, iron, chromium and manganese for humans. With regard to selenium content, pollen samples proved to be moderately good source of this important micronutrient. Contents of some elements (Fe, Zn, Mn, Cr, Se, Al and V) showed significant differences depending on hybrid type. In some samples increased concentrations of aluminum and vanadium were recorded, which may pose a potential problem due to their toxicity. (c) 2016 Society of Chemical Industry",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids - is there any potential nutritional value?",
volume = "97",
number = "9",
pages = "2803-2809",
doi = "10.1002/jsfa.8108"
}

Kostić, A., Barać, M., Kaluđerović, L. M., Dojcinović, B. P., Babić, V.,& Macukanovic-Jocić, M. P.. (2017). Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids - is there any potential nutritional value?. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 97(9), 2803-2809.
https://doi.org/10.1002/jsfa.8108

Kostić A, Barać M, Kaluđerović LM, Dojcinović BP, Babić V, Macukanovic-Jocić MP. Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids - is there any potential nutritional value?. in Journal of the Science of Food and Agriculture. 2017;97(9):2803-2809.
doi:10.1002/jsfa.8108 .

Kostić, Aleksandar, Barać, Miroljub, Kaluđerović, Lazar M., Dojcinović, Biljana P., Babić, Vojka, Macukanovic-Jocić, Marina P., "Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids - is there any potential nutritional value?" in Journal of the Science of Food and Agriculture, 97, no. 9 (2017):2803-2809,
https://doi.org/10.1002/jsfa.8108 . .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Stanojević, Slađana
AU  - Vasić, Milena
AU  - Despotović, Sasa
AU  - Vučić, Tanja
AU  - Kostić, Aleksandar
AU  - Žilić, Slađana
AU  - Smiljanić, Milenko
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/654
AB  - This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively low level of soluble nitrogen (50days ripened cheese had 15.32g/100g of water-soluble nitrogen, 8.1g/100g of TCA-soluble nitrogen and 2.69g/100g of PTA-SN), intensive proteolysis of (s2)-CN during initial 10days of ripening (up to 50.70% of initial content) and its much slower degradation through further 40days, slow but continual decrease of -CN content (up to 85.14% of residual content) and high level of proteolytic products tightly bounded into gel network. Total antioxidant capacity of water-soluble and water-insoluble fractions increased after cheese ripening. These findings could be useful for better understanding and control over the production of white brined goat cheese as highly valuable functional product.
PB  - Wiley-Blackwell, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening
VL  - 51
IS  - 5
SP  - 1140
EP  - 1149
DO  - 10.1111/ijfs.13091
ER  - 

@article{
author = "Barać, Miroljub and Pešić, Mirjana and Stanojević, Slađana and Vasić, Milena and Despotović, Sasa and Vučić, Tanja and Kostić, Aleksandar and Žilić, Slađana and Smiljanić, Milenko",
year = "2016",
abstract = "This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively low level of soluble nitrogen (50days ripened cheese had 15.32g/100g of water-soluble nitrogen, 8.1g/100g of TCA-soluble nitrogen and 2.69g/100g of PTA-SN), intensive proteolysis of (s2)-CN during initial 10days of ripening (up to 50.70% of initial content) and its much slower degradation through further 40days, slow but continual decrease of -CN content (up to 85.14% of residual content) and high level of proteolytic products tightly bounded into gel network. Total antioxidant capacity of water-soluble and water-insoluble fractions increased after cheese ripening. These findings could be useful for better understanding and control over the production of white brined goat cheese as highly valuable functional product.",
publisher = "Wiley-Blackwell, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening",
volume = "51",
number = "5",
pages = "1140-1149",
doi = "10.1111/ijfs.13091"
}

Barać, M., Pešić, M., Stanojević, S., Vasić, M., Despotović, S., Vučić, T., Kostić, A., Žilić, S.,& Smiljanić, M.. (2016). Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening. in International Journal of Food Science and Technology
Wiley-Blackwell, Hoboken., 51(5), 1140-1149.
https://doi.org/10.1111/ijfs.13091

Barać M, Pešić M, Stanojević S, Vasić M, Despotović S, Vučić T, Kostić A, Žilić S, Smiljanić M. Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening. in International Journal of Food Science and Technology. 2016;51(5):1140-1149.
doi:10.1111/ijfs.13091 .

Barać, Miroljub, Pešić, Mirjana, Stanojević, Slađana, Vasić, Milena, Despotović, Sasa, Vučić, Tanja, Kostić, Aleksandar, Žilić, Slađana, Smiljanić, Milenko, "Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening" in International Journal of Food Science and Technology, 51, no. 5 (2016):1140-1149,
https://doi.org/10.1111/ijfs.13091 . .