@ARTICLE{
author={Matijasevic Danka M,Kljajevic Nemanja V,Malesevic Milka J,Gardijan Lazar Dj,Stanovcic Stefan,Jovcic Branko U,Novovic Katarina D},
year={2026},
title={Heating-season dynamics of the airborne microbiome, resistome and mobilome in Belgrade, Serbia},
journal={ENVIRONMENT INTERNATIONAL},
volume={208},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Kljajevic Nemanja V,Miloradovic Zorana N,Miocinovic Jelena B,Pavlovic Vladimir B,Tomic Nikola S,Jovanovic Snezana T},
year={2025},
title={Can frozen stored curd be used for making caprine white brined cheese?},
journal={MLJEKARSTVO},
volume={75},
number={3},
pages={187-193},
document_type={Article},
} 

@ARTICLE{
author={Miloradovic Zorana N,Kovacevic Jovana,Miocionovic Jelena,Djekic Ilija V,Kljajevic Nemanja V,Smigic Nada V},
year={2024},
title={E-commerce readiness and training needs of small-scale dairy processors in Serbia: Understanding barriers and knowledge gaps},
journal={HELIYON},
volume={10},
number={6},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Kljajevic Nemanja V,Miloradovic Zorana N,Miocinovic Jelena B,Pavlovic Vladimir B,Tomic Nikola S,Jovanovic Snezana T},
year={2024},
title={Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen-stored caprine milk},
journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY},
volume={77},
number={2},
pages={313-323},
document_type={Article},
} 

@ARTICLE{
author={Miloradovic Zorana N,Tomic Nikola S,Kljajevic Nemanja V,Levic Steva M,Pavlovic Vladimir B,Blazic Marijana,Miocinovic Jelena B},
year={2021},
title={High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese},
journal={FOODS},
volume={10},
number={5},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Miloradovic Zorana N,Kljajevic Nemanja V,Miocinovic Jelena B,Levic Steva M,Pavlovic Vladimir B,Blazic Marijana,Pudja Predrag},
year={2020},
title={Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk},
journal={FOODS},
volume={9},
number={3},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Miloradovic Zorana N,Miocinovic Jelena B,Kljajevic Nemanja V,Tomasevic Igor B,Pudja Predrag},
year={2018},
title={The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows' and goats' Quark-type cheeses},
journal={SMALL RUMINANT RESEARCH},
volume={169},
number={},
pages={154-159},
document_type={Article},
} 

@ARTICLE{
author={Miloradovic Zorana N,Smigic Nada V,Djekic Ilija V,Tomasevic Igor B,Kljajevic Nemanja V,Nedeljkovic Aleksandar,Miocinovic Jelena B},
year={2018},
title={The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics},
journal={INTERNATIONAL DAIRY JOURNAL},
volume={79},
number={},
pages={24-32},
document_type={Article},
} 

@ARTICLE{
author={Kljajevic Nemanja V,Tomasevic Igor B,Miloradovic Zorana N,Nedeljkovic Aleksandar,Miocinovic Jelena B,Jovanovic Snezana T},
year={2018},
title={Seasonal variations of Saanen goat milk composition and the impact of climatic conditions},
journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE},
volume={55},
number={1},
pages={299-303},
document_type={Article},
} 

@ARTICLE{
author={Kljajevic Nemanja V,Miloradovic Zorana N,Miocinovic Jelena B,Jovanovic Snezana T},
year={2017},
title={Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics},
journal={MLJEKARSTVO},
volume={67},
number={2},
pages={130-137},
document_type={Article},
} 

@ARTICLE{
author={Miloradovic Zorana N,Kljajevic Nemanja V,Miocinovic Jelena B,Tomic Nikola S,Smiljanic Jasmina,Macej Ognjen D},
year={2017},
title={High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening},
journal={INTERNATIONAL DAIRY JOURNAL},
volume={68},
number={},
pages={1-8},
document_type={Article},
} 

@ARTICLE{
author={Miloradovic Zorana N,Macej Ognjen D,Kljajevic Nemanja V,Jovanovic Snezana T,Vucic Tanja R,Zdravkovic Igor R},
year={2016},
title={The effect of heat treatment of caprine milk on the composition of cheese whey},
journal={INTERNATIONAL DAIRY JOURNAL},
volume={58},
number={},
pages={39-42},
document_type={Article; Proceedings Paper},
} 

@ARTICLE{
author={Kljajevic Nemanja V,Jovanovic Snezana T,Miloradovic Zorana N,Macej Ognjen D,Vucic Tanja R,Zdravkovic Igor R},
year={2016},
title={Influence of the frozen storage period on the coagulation properties of caprine milk},
journal={INTERNATIONAL DAIRY JOURNAL},
volume={58},
number={},
pages={36-38},
document_type={Article; Proceedings Paper},
} 

@ARTICLE{
author={Miloradovic Zorana N,Kljajevic Nemanja V,Jovanovic Snezana T,Vucic Tanja R,Macej Ognjen D},
year={2015},
title={The effect of heat treatment and skimming on precipitate formation in caprine and bovine milks},
journal={JOURNAL OF DAIRY RESEARCH},
volume={82},
number={1},
pages={22-28},
document_type={Article},
}