Katarina Kanurić

The biological activity of fermented dairy products obtained by kombucha and conventional starter cultures during storage

Dajana Hrnjez, Ž. Vaštag, S. Milanović et al. · Journal of Functional Foods · 2014 · 61 citations · Full text

Biological Activity, Food Fermentation, In Vitro Fermentation +8

Kinetics of saccharose fermentation by Kombucha

Eva Lončar, Katarina Kanurić, Radomir Malbaša et al. · Chemical Industry and Chemical Engineering Quarterly · 2013 · 52 citations · Full text

Food Fermentation, Bioenergy, Biochemistry +11

In silico identification of milk antihypertensive di- and tripeptides involved in angiotensin I–converting enzyme inhibitory activity

Vladimir Vukić, Dajana Vukić, Spasenija Milanović et al. · Nutrition Research · 2017 · 35 citations · Full text

Hypertension, Biochemistry, Medicine +8

Kinetics of lactose fermentation in milk with kombucha starter

Katarina Kanurić, Spasenija Milanović, Bojana Ikonić et al. · Journal of Food and Drug Analysis · 2018 · 35 citations · Full text

Lactose Fermentation, Engineering, Milk Fermentation +16

The Effect of Transglutaminase on Rheology and Texture of Fermented Milk Products

Mirela Iličić, Spasenija Milanović, Marijana Carić et al. · Journal of Texture Studies · 2013 · 34 citations

Biomanufacturing, Food Fermentation, In Vitro Fermentation +15