Comparation of instrumental and sensory methods in fermented milk beverages texture quality analysis by Jovica Hardi, Vedran Slačanac, Mato Vlainić

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Inhibitory effect of goat and cow milk fermented with Bifidobacterium longum bb-46 on growth of uropathogenic Candida albicans by Vedran Slačanac, Jovica Hardi, Hrvoje Pavlović, Mato Vlainić, Mirela Lučan

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Alteration of fatty acids content during cow's and goat's milk fermentation with ABT-2 culture by Vedran Slačanac, Jovica Hardi, Hrvoje Pavlović, Mato Vlainić, Mirela Lučan

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Predictive modeling of Bifidobacterium animalis subsp. lactis Bb-12 growth in cow’s, goat’s and soy milk by Vedran Slačanac, Mirela Lučan, Jovica Hardi, Kristina Habschied, Vinko Krstanović, Goran Gagula

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Rheological and thermophysical properties of model compounds for ice-cream with reduced fat and sugar by Drago Šubarić, Jurislav Babić, Đurđica Ačkar, Borislav Miličević, Mirela Kopjar, Vedran Slačanac

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Prevention of urogenital infections by oral administration of probiotic lactobacilli by Vedran Slačanac, Jovica Hardi, Mirela Lučan, Rajka Božanić, Sabina Galić, Daliborka Koceva-Komlenić

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Inhibitory effect of honey-sweetened goat and cow milk fermented with Bifidobacterium lactis Bb-12 on the growth of Listeria monocytogenes by Mirela Lučan, Vedran Slačanac, Jovica Hardi, Krešimir Mastanjević, Jurislav Babić, Vinko Krstanović, Marko Jukić

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Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese by Mirela Lučan, Jasmina Ranilović, Vedran Slačanac, Tanja Cvetković, Ljiljana Primorac, Davorka Gajari, Helena Tomić Obrdalj, Marko Jukić, Jasmina Lukinac Čačić

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