M. Bjelanovic

Yeast as a protein source during smoltification of Atlantic salmon (Salmo salar L.), enhances performance and modulates health

Christian Sahlmann, Brankica Djordjevic, Leidy Lagos et al. · Aquaculture · 2019 · 48 citations · Full text

Nutrition, Engineering, Atlantic Salmon +20

The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat

Vladana Grabež, M. Bjelanovic, Jens Rohloff et al. · Small Ruminant Research · 2019 · 38 citations · Full text

Sheep Meat, Flavoromics, Bitter Flavor +22

Lipid oxidation in minced beef meat with added Krebs cycle substrates to stabilise colour

Gu Yi, Vladana Grabež, M. Bjelanovic et al. · Food Chemistry · 2015 · 27 citations

Lipid Analysis, Biochemistry, Added Krebs Cycle +8

Production process and quality of two different dry-cured sheep hams from Western Balkan countries

S. Stojković, Vladana Grabež, M. Bjelanovic et al. · LWT · 2015 · 26 citations

Caprine, Animal Science, Animal Nutrition +10

Oxidation progress in an emulsion made from metmyoglobin and different triacylglycerols

Jon Volden, M. Bjelanovic, Gjermund Vogt et al. · Food Chemistry · 2011 · 19 citations

Biochemistry, Medicine, Methanol +5