@ARTICLE{
author={Smigic Nada V,...,Miloradovic Zorana N,Aleksic Biljana,Miocinovic Jelena B,...,Djekic Ilija V},
year={2026},
title={Food labelling in focus: a transnational analysis of chilled ready-to-eat products in the EU, the Western Balkans and Turkey},
journal={INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION},
volume={},
number={},
pages={-},
document_type={Article; Early Access},
} 

@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={Satric Ana,Mirkovic Milica M,Mirkovic Nemanja L,Miloradovic Zorana N,Miocinovic Jelena B},
year={2025},
title={Assesment of antimicrobial, antioxidant and ACE-inhibitory activities of reduced sodium chloride Kačkavalj cheese},
journal={MLJEKARSTVO},
volume={75},
number={3},
pages={133-145},
document_type={Article},
} 

@ARTICLE{
author={Hovjecki Marina R,Radovanovic Mira M,Levic Steva M,Mirkovic Milica M,Peric Ivana,Miloradovic Zorana N,Barukcic-Jurina Irena,Miocinovic Jelena B},
year={2024},
title={Chia Seed Mucilage as a Functional Ingredient to Improve Quality of Goat Milk Yoghurt: Effects on Rheology, Texture, Microstructure and Sensory Properties},
journal={FERMENTATION-BASEL},
volume={10},
number={8},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Djekic Ilija V,Smigic Nada V,Miloradovic Zorana N,Aleksic Biljana,Maslovaric Marijana D,Jovanovic Rade,Tolimir Natasa V,Pudja Predrag,Miocinovic Jelena B},
year={2024},
title={Level of Adoption of Hygiene Practices in Small-Scale Dairy Plants in Serbia},
journal={FOODS},
volume={13},
number={15},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Aleksic Biljana,Udovicki Bozidar,Kovacevic Jovana,Miloradovic Zorana N,Djekic Ilija V,Miocinovic Jelena B,Tomic Nikola S,Smigic Nada V},
year={2024},
title={Microbiological Assessment of Dairy Products Produced by Small-Scale Dairy Producers in Serbia},
journal={FOODS},
volume={13},
number={10},
pages={-},
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={Hovjecki Marina R,Radovanovic Mira M,Miloradovic Zorana N,Barukcic-Jurina Irena,Mirkovic Milica M,Sredovic-Ignjatovic Ivana D,Miocinovic Jelena B},
year={2023},
title={Fortification of goat milk yogurt with goat whey protein concentrate - Effect on rheological, textural, sensory and microstructural properties},
journal={FOOD BIOSCIENCE},
volume={56},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Aleksic Biljana,Djekic Ilija V,Smigic Nada V,Miloradovic Zorana N,Tomic Nikola S,Miocinovic Jelena B},
year={2023},
title={Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak},
journal={JOURNAL OF FOOD QUALITY},
volume={2023},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Radulovic Zorica T,Paunovic Dusanka,Miocinovic Jelena B,Satric Ana,Miloradovic Zorana N,Mirkovic Milica M,Mirkovic Nemanja L},
year={2023},
title={The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese},
journal={FOOD BIOSCIENCE},
volume={55},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Miloradovic Zorana N,Hovjecki Marina R,Mirkovic Milica M,Bajcetic Nikola D,Sredovic-Ignjatovic Ivana D,Satric Ana,Smigic Nada V,Maslovaric Marijana D,Jovanovic Rade,Miocinovic Jelena B},
year={2023},
title={Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market},
journal={FRONTIERS IN SUSTAINABLE FOOD SYSTEMS},
volume={7},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Smigic Nada V,...,Miloradovic Zorana N,Aleksic Biljana,Miocinovic Jelena B,...,Djekic Ilija V},
year={2023},
title={Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study},
journal={JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY},
volume={18},
number={2},
pages={133-146},
document_type={Article},
} 

@ARTICLE{
author={Aleksic Biljana,Djekic Ilija V,Miocinovic Jelena B,Miloradovic Zorana N,Savic-Radovanovic Radoslava,Zdravkovic Nemanja M,Smigic Nada V},
year={2023},
title={The hygienic assessment of dairy products? selling places at open markets},
journal={FOOD CONTROL},
volume={148},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Satric Ana,Miloradovic Zorana N,Mirkovic Milica M,Mirkovic Nemanja L,Miocinovic Jelena B},
year={2023},
title={Quality characteristics of `Pasta-Filata' Serbian Kackavalj cheese and regulatory compliance assessment},
journal={MLJEKARSTVO},
volume={73},
number={1},
pages={38-49},
document_type={Article},
} 

@ARTICLE{
author={Jokanovic Olga,Markovic Bozidarka,Mirecki Slavko,Veljic Miljan,Miloradovic Zorana N,Radulovic Ana,Miocinovic Jelena B},
year={2022},
title={Composition and a-tocopherol content of Njeguski-type cheese made from cow, ewe and goat milk},
journal={INTERNATIONAL DAIRY JOURNAL},
volume={134},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Djekic Ilija V,...,Miloradovic Zorana N,Miocinovic Jelena B,Aleksic Biljana,...,Smigic Nada V},
year={2022},
title={How do consumers perceive food safety risks? - Results from a multi-country survey},
journal={FOOD CONTROL},
volume={142},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Hovjecki Marina R,Miloradovic Zorana N,Barukcic Irena,Blazic Marijana,Miocinovic Jelena B},
year={2022},
title={Rheological Properties of Goat Milk Coagulation as Affected by Rennet Concentration, pH and Temperature},
journal={FERMENTATION-BASEL},
volume={8},
number={6},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Aleksic Biljana,Djekic Ilija V,Miocinovic Jelena B,Miloradovic Zorana N,Memisi Nurgin,Smigic Nada V},
year={2022},
title={The application of Failure Mode Effects Analysis in the long supply chain-A case study of ultra filtrated milk cheese},
journal={FOOD CONTROL},
volume={138},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Miocinovic Jelena B,Miloradovic Zorana N,Radovanovic Mira M,Sredovic-Ignjatovic Ivana D,Radulovic Ana,Nastaj Maciej,Solowiej Bartosz G,Tomasevic Igor B},
year={2022},
title={Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese},
journal={FOODS},
volume={11},
number={3},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Miloradovic Zorana N,Blazic Marijana,Barukcic Irena,Furnols Maria,Smigic Nada V,Tomasevic Igor B,Miocinovic Jelena B},
year={2022},
title={Serbian, Croatian and Spanish consumers' beliefs towards artisan cheese},
journal={BRITISH FOOD JOURNAL},
volume={124},
number={10},
pages={3257-3273},
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={Hovjecki Marina R,Miloradovic Zorana N,Mirkovic Nemanja L,Radulovic Ana,Pudja Predrag,Miocinovic Jelena B},
year={2021},
title={Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage},
journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
volume={101},
number={14},
pages={5898-5906},
document_type={Article},
} 

@ARTICLE{
author={Hovjecki Marina R,Miloradovic Zorana N,Rac Vladislav A,Pudja Predrag,Miocinovic Jelena B},
year={2020},
title={Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts},
journal={JOURNAL OF TEXTURE STUDIES},
volume={51},
number={4},
pages={680-687},
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={Mirkovic Nemanja L,Kulas Jelena B,Miloradovic Zorana N,Miljkovic Marija S,Tucovic Dina,Miocinovic Jelena B,Jovcic Branko U,Mirkov Ivana I,Kojic Milan O},
year={2020},
title={Lactolisterin BU-producer Lactococcus lactis subsp. lactis BGBU1-4: Biocontrol of Listeria monocytogenes and Staphylocococcus aureus in fresh soft cheese and effect on immunological response of rats},
journal={FOOD CONTROL},
volume={111},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Djekic Ilija V,Miloradovic Zorana N,Djekic Sofija,Tomasevic Igor B},
year={2019},
title={Household food waste in Serbia - Attitudes, quantities and global warming potential},
journal={JOURNAL OF CLEANER PRODUCTION},
volume={229},
number={},
pages={44-52},
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={Miocinovic Jelena B,Keskic Tanja,Miloradovic Zorana N,Kos Andrea,Tomasevic Igor B,Pudja Predrag},
year={2017},
title={The aflatoxin M1 crisis in the Serbian dairy sector: the year after},
journal={FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE},
volume={10},
number={1},
pages={1-4},
document_type={Article},
} 

@ARTICLE{
author={Miocinovic Jelena B,Miloradovic Zorana N,Josipovic M,Nedeljkovic Aleksandar,Radovanovic Mira M,Pudja Predrag},
year={2016},
title={Rheological and textural properties of goat and cow milk set type yoghurts},
journal={INTERNATIONAL DAIRY JOURNAL},
volume={58},
number={},
pages={43-45},
document_type={Article; Proceedings Paper},
} 

@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},
} 

@ARTICLE{
author={Miocinovic Jelena B,Radulovic Zorica T,Paunovic Dusanka,Miloradovic Zorana N,Trpkovic Goran,Radovanovic Mira M,Pudja Predrag},
year={2014},
title={Properties of Low-Fat Ultra-Filtered Cheeses Produced with Probiotic Bacteria},
journal={ARCHIVES OF BIOLOGICAL SCIENCES},
volume={66},
number={1},
pages={65-73},
document_type={Article},
} 

@ARTICLE{
author={Miocinovic Jelena B,Radulovic Zorica T,Miloradovic Zorana N,Trpkovic Goran,Pesic-Mikulec Dragana,Pavlovic Vladimir B,Pudja Predrag},
year={2012},
title={Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening},
journal={MLJEKARSTVO},
volume={62},
number={2},
pages={126-135},
document_type={Article},
} 

@ARTICLE{
author={Seratlic Sanja V,Miloradovic Zorana N,Radulovic Zorica T,Macej Ognjen D},
year={2011},
title={The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening},
journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY},
volume={64},
number={3},
pages={408-416},
document_type={Article},
} 

@ARTICLE{
author={Miocinovic Jelena B,Pudja Predrag,Radulovic Zorica T,Pavlovic Vladimir B,Miloradovic Zorana N,Radovanovic Mira M,Paunovic Dusanka},
year={2011},
title={Development of low fat UF cheese technology},
journal={MLJEKARSTVO},
volume={61},
number={1},
pages={33-44},
document_type={Article},
} 

@ARTICLE{
author={Radulovic Zorica T,Miocinovic Jelena B,Pudja Predrag,Barac Miroljub B,Miloradovic Zorana N,Paunovic Dusanka,Obradovic Dragojlo B},
year={2011},
title={The application of autochthonous lactic acid bacteria in white brined cheese production},
journal={MLJEKARSTVO},
volume={61},
number={1},
pages={15-25},
document_type={Article},
}