@ARTICLE{
author={Stevanovic Dusan M,Radojevic Dusan D,Terzic-Vidojevic Amarela I,Tomic Jelena MI,Dapcevic-Hadnadjev Tamara,Hadnadjev Miroslav S,Popovic Nikola},
year={2026},
title={The novel autochthonous probiotic strain Lactobacillus brevis BGZLS30-24 improves the functional characteristics of Khorasan wheat sourdough bread},
journal={APPLIED FOOD RESEARCH},
volume={6},
number={1},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Popovic Nikola,Veljovic Katarina B,Radojevic Dusan D,Brdaric Emilija Z,Stevanovic Dusan M,Zivkovic Milica J,Kojic Milan O},
year={2024},
title={Insight into the Probiogenomic Potential of Enterococcus faecium BGPAS1-3 and Application of a Potent Thermostable Bacteriocin},
journal={FOODS},
volume={13},
number={16},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Popovic Nikola,Stevanovic Dusan M,Radojevic Dusan D,Veljovic Katarina B,Djokic Jelena M,Golic Natasa E,Terzic-Vidojevic Amarela I,Drago Lorenzo},
year={2023},
title={Insight into the Postbiotic Potential of the Autochthonous Bacteriocin-Producing <i>Enterococcus faecium</i> BGZLM1-5 in the Reduction in the Abundance of <i>Listeria monocytogenes</i> ATCC19111 in a Milk Model},
journal={MICROORGANISMS},
volume={11},
number={12},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Tomic Jelena MI,Dapcevic-Hadnadjev Tamara,Skrobot Dubravka,Maravic Nikola,Popovic Nikola,Stevanovic Dusan M,Hadnadjev Miroslav S},
year={2023},
title={Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties},
journal={LWT-FOOD SCIENCE AND TECHNOLOGY},
volume={175},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Dapcevic-Hadnadjev Tamara,Stupar Alena,Stevanovic Dusan M,Skrobot Dubravka,Maravic Nikola R,Tomic Jelena MI,Hadnadjev Miroslav S},
year={2022},
title={Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread},
journal={FOODS},
volume={11},
number={24},
pages={-},
document_type={Article},
} 

