@ARTICLE{
author={Hovjecki Marina R,Radovanovic Mira M,Levic Steva M,Keskic Tanja,Petricevic Maja,Nedovic Viktor A,Miocinovic Jelena B},
year={2025},
title={From waste to worth: almond cake flour as a functional ingredient in goat milk yogurt},
journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY},
volume={},
number={},
pages={-},
document_type={Article; Early Access},
} 

@ARTICLE{
author={Radovanovic Mira M,Hovjecki Marina R,Simunovic Stefan,Miocinovic Jelena B},
year={2025},
title={Detection of milk fat adulteration with margarine and palm oil in kajmak},
journal={MLJEKARSTVO},
volume={75},
number={2},
pages={91-101},
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={Stepic Stefan,Miocinovic Jelena B,Radovanovic Mira M,Hovjecki Marina R,Zivotic Ivan R,Kuveljic Jovana,Perisic Predrag I},
year={2024},
title={Influence of αs1-casein genetic variant in buffalo milk and rennet coagulation properties},
journal={MLJEKARSTVO},
volume={74},
number={3},
pages={219-229},
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={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={Radovanovic Mira M,Hovjecki Marina R,Radulovic Ana,Rac Vladislav A,Miocinovic Jelena B,Jovanovic Rade,Pudja Predrag},
year={2021},
title={Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment},
journal={INTERNATIONAL DAIRY JOURNAL},
volume={121},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Radovanovic Mira M,Nedeljkovic Aleksandar,Miocinovic Jelena B,Pavlovic Vladimir B,Pudja Predrag},
year={2020},
title={Microstructure of kajmak skin layer made during kajmak production},
journal={MLJEKARSTVO},
volume={70},
number={3},
pages={150-161},
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={Nedeljkovic Aleksandar,Roesch Petra,Popp Jurgen,Miocinovic Jelena B,Radovanovic Mira M,Pudja Predrag},
year={2016},
title={Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine},
journal={FOOD ANALYTICAL METHODS},
volume={9},
number={5},
pages={1315-1320},
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,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={Pudja Predrag,Djerovski Jelena B,Radovanovic Mira M},
year={2008},
title={An autochthonous Serbian product - Kajmak Characteristics and production procedures},
journal={DAIRY SCIENCE & TECHNOLOGY},
volume={88},
number={2},
pages={163-172},
document_type={Article},
}