@ARTICLE{
author={Vukic Dajana V,Degenek Jovana,Ilicic Mirela D,Bjekic Maja,Kanuric Katarina G,Pavlic Branimir M,Zekovic Zoran P,Vukic Vladimir R},
year={2026},
title={Enhancing the Quality and Stability of Fresh Cheese with Sage Through Antioxidant and Sensory Improvements},
journal={PROCESSES},
volume={14},
number={6},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Vukic Vladimir R,Vukic Dajana V,Pavlic Branimir M,Ilicic Mirela D,Kocic-Tanackov Suncica D,Kanuric Katarina G,Bjekic Maja,Zekovic Zoran P},
year={2023},
title={Antimicrobial potential of kombucha fresh cheese with the addition of sage (Salvia officinalis L.) and its preparations},
journal={FOOD & FUNCTION},
volume={14},
number={7},
pages={3348-3356},
document_type={Article},
} 

@ARTICLE{
author={Vukic Dajana V,Pavlic Branimir M,Vukic Vladimir R,Ilicic Mirela D,Kanuric Katarina G,Bjekic Maja,Zekovic Zoran P},
year={2022},
title={Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations},
journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE},
volume={59},
number={6},
pages={2274-2283},
document_type={Article},
} 

@ARTICLE{
author={Bjekic Maja,Ilicic Mirela D,Vukic Vladimir R,Vukic Dajana V,Kanuric Katarina G,Pavlic Branimir M,Zekovic Zoran P,Popovic Ljiljana M,Torbica Aleksandra M,Tomic Jelena MI,Degenek Jovana},
year={2021},
title={Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum},
journal={MLJEKARSTVO},
volume={71},
number={4},
pages={215-225},
document_type={Article},
} 

@ARTICLE{
author={Vukic Vladimir R,Ilicic Mirela D,Vukic Dajana V,Kocic-Tanackov Suncica D,Pavlic Branimir M,Bjekic Maja,Kanuric Katarina G,Degenek Jovana,Zekovic Zoran P},
year={2021},
title={The application of kombucha inoculum as an innovative starter culture in fresh cheese production},
journal={LWT-FOOD SCIENCE AND TECHNOLOGY},
volume={151},
number={},
pages={-},
document_type={Article},
}