Dajana Hrnjez

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

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

The Effect of Kombucha Starter Culture on the Gelation Process, Microstructure and Rheological Properties during Milk Fermentation

Vladimir Vukić, Dajana Hrnjez, Katarina Kanurić et al. · Journal of Texture Studies · 2014 · 20 citations

Engineering, Food Biophysics, Kombucha Starter Culture +19

Volatile compounds of functional dairy products

Mirela Iličić, Spasenija Milanović, Marijana Carić et al. · Acta periodica technologica · 2012 · 19 citations · Full text

Food Chemistry, Probiotic Fresh Cheese, Volatile Compounds +12

The effect of fermentation temperature on the functional dairy product quality

Katarina Kanurić, Dajana Hrnjez, Marjan Ranogajec et al. · Acta periodica technologica · 2011 · 18 citations · Full text

Nutrition, Shelf Life, Fermentation Temperature +17