Zorica Radulović

Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk and dark chocolates during storage for 180 days

Jovanka Laličić-Petronijević, Jovanka Popov‐Raljić, D. Obradović et al. · Journal of Functional Foods · 2015 · 80 citations · Full text

Probiotic, Shelf Life, Food Fermentation +9

The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria

Milica Mirković, Sanja Seratlić, Kieran N. Kilcawley et al. · Sensors · 2018 · 52 citations · Full text

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

Sanja Seratlić, Zorana Miloradović, Zorica Radulović et al. · International Journal of Dairy Technology · 2011 · 29 citations

Microbial Inactivation, Cheese Varieties, Penicillium Roqueforti Moulds +17

Lactococcus lactis LMG2081 Produces Two Bacteriocins, a Nonlantibiotic and a Novel Lantibiotic

Nemanja Mirković, Natalija Polović, Goran Vukotić et al. · Applied and Environmental Microbiology · 2016 · 28 citations · Full text

Characterization of autochthonous Lactobacillus paracasei strains on potential probiotic ability

Zorica Radulović, Tanja Petrović, Viktor Nedović et al. · TechnoRep (University of Belgrade – Faculty of Technology and Metallurgy) · 2010 · 25 citations · Full text