K. Kanuric

发表

The effect of fermentation temperature on the functional dairy product quality

K. Kanuric, Dajana Hrnjez, M. Ranogajec, 2011 .

In silico identification of milk antihypertensive di- and tripeptides involved in angiotensin I-converting enzyme inhibitory activity.

Mark S. Johnson, K. Kanuric, S. Milanovic, 2017, Nutrition research.

The Effect of Kombucha Starter Culture on the Gelation Process, Microstructure and Rheological Properties during Milk Fermentation

A. Torbica, J. Tomić, K. Kanuric, 2014 .

CORRELATION OF THE MICROSTRUCTURE WITH VISCOSITY AND TEXTURAL PROPERTIES DURING MILK FERMENTATION BY KOMBUCHA INOCULUM

K. Kanuric, Dajana Hrnjez, M. Ranogajec, 2014 .

The application of kombucha inoculum as an innovative starter culture in fresh cheese production

B. Pavlić, K. Kanuric, Mirela Iličić, 2021 .

The effect of non-conventional starter culture on lipid nutritional quality of fermented dairy products

K. Kanuric, S. Milanovic, Mirela Iličić, 2019, Acta Periodica Technologica.

VOLATILE COMPOUNDS OF FUNCTIONAL DAIRY PRODUCTS

K. Kanuric, Dajana Hrnjez, M. Ranogajec, 2012 .

Novel Fermented Dairy Products

K. Kanuric, Dajana Hrnjez, S. Milanovic, 2016 .

Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures

K. Kanuric, S. Milanovic, Mirela Iličić, 2018, Journal of Food Science and Technology.

Effect of Transglutaminase on Texture and Flow Properties of Stirred Probiotic Yoghurt during Storage

K. Kanuric, S. Milanovic, Mirela Iličić, 2014 .

The biological activity of fermented dairy products obtained by kombucha and conventional starter cultures during storage

Ž. Vaštag, L. Popović, K. Kanuric, 2014 .

Prediction of Active Residues of β-galactosidase from Bacteroides thetaiotaomicron

Vladimir Vukic, Dajana Hrnjez, Spasenija Milanovic, 2014, PACBB.

Application of common packaging materials in the probiotic fresh cheese production.

K. Kanuric, Mirela Iličić, M. Caric, 2016 .

Kinetics of lactose fermentation in milk with kombucha starter

K. Kanuric, S. Milanovic, Mirela Iličić, 2018, Journal of food and drug analysis.

Growth and viability of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in traditional yoghurt enriched by honey and whey protein concentrate.

K. Kanuric, S. Milanovic, V. Vukić, 2015, Iranian journal of veterinary research.

Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations

B. Pavlić, K. Kanuric, Mirela Iličić, 2021, Journal of Food Science and Technology.

Comparative Molecular Modeling and Docking Analysis of β-galactosidase Enzymes from Commercially Important Starter Cultures Used in the Dairy Industry

E. Petri, K. Kanuric, Dajana Hrnjez, 2015 .

NUTRITIVE AND FUNCTIONAL CHARACTERISTICS OF KOMBUCHA FERMENTED MILK BEVERAGE

K. Kanuric, Dajana Hrnjez, M. Ranogajec, 2022 .

Assessment of nutritional quality of cheeses and cheese analogues on the market of the Republic of Serbia

K. Kanuric, V. Vukić, Dajana V. Vukić, 2022, Acta Periodica Technologica.

The Effect of Transglutaminase on Rheology and Texture of Fermented Milk Products

K. Kanuric, Dajana Hrnjez, M. Ranogajec, 2013 .

Utjecaj odabranih čimbenika na reološka i teksturalna svojstva probiotičkog jogurta

K. Kanuric, M. Ranogajec, S. Milanovic, 2011 .