@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={Ilicic Mirela D,Degenek Jovana,Vukic Vladimir R,Dokic Ljubica P,Kanuric Katarina G,Popovic Rade I,Vukic Dajana V},
year={2025},
title={Transglutaminase Effects on Texture and Flow Behaviour of Fermented Milk During Storage Using Concentrated Kombucha Inoculum},
journal={PROCESSES},
volume={13},
number={11},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Degenek Jovana,Kanuric Katarina G,Ilicic Mirela D,Vukic Vladimir R,Vukic Dajana V,Mrkonjic Zivan M,Pavlic Branimir M,Zekovic Zoran P,Kocic-Tanackov Suncica D,Bulut Sandra N},
year={2025},
title={Changes in textural parameters and microstructure of kombucha fresh cheese initiated by the addition of wild thyme},
journal={MLJEKARSTVO},
volume={75},
number={1},
pages={28-40},
document_type={Article},
} 

@ARTICLE{
author={Vukic Vladimir R,Degenek Jovana,Kanuric Katarina G,Vukic Dajana V,Pavlic Branimir M,Ilicic Mirela D,Kocic-Tanackov Suncica D,Mrkonjic Zivan M,Bulut Sandra N,Zekovic Zoran P},
year={2024},
title={The Effect of Thymus serpyllum L. and Its Preparations on Reduction of L. monocytogenes and <i>S. aureus</i> in Kombucha Fresh Cheese},
journal={PROCESSES},
volume={12},
number={6},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Loncar Biljana Lj,Pezo Lato L,Ilicic Mirela D,Kanuric Katarina G,Vukic Dajana V,Degenek Jovana,Vukic Vladimir R},
year={2024},
title={Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics},
journal={FOODS},
volume={13},
number={4},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Degenek Jovana,Kanuric Katarina G,Ilicic Mirela D,Vukic Dajana V,Mrkonjic Zivan M,Pavlic Branimir M,Zekovic Zoran P,Vukic Vladimir R},
year={2023},
title={Fortification of fresh kombucha cheese with wild thyme (Thymus serpyllum L.) herbal dust and its influence on antioxidant activity},
journal={FOOD BIOSCIENCE},
volume={56},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Mladenovic Katarina G,Grujovic Mirjana Z,Kocic-Tanackov Suncica D,Bulut Sandra N,Ilicic Mirela D,Degenek Jovana,Semedo-Lemsaddek Teresa},
year={2022},
title={Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics},
journal={MICROORGANISMS},
volume={10},
number={1},
pages={-},
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},
}