Katarina Lisak Jakopović

Influence of high intensity ultrasound on microbial reduction, physico-chemical characteristics and fermentation of sweet whey

Irena Barukčić, Katarina Lisak Jakopović, Zoran Herceg et al. · Innovative Food Science & Emerging Technologies · 2014 · 105 citations

Sweet Whey, Food Fermentation, Microbial Reduction +9

Reduction in aflatoxin M1 concentration during production and storage of selected fermented milks

Irena Barukčić, Nina Bilandžić, Ksenija Markov et al. · International Journal of Dairy Technology · 2017 · 33 citations

Aflatoxin M1 Concentration, Food Contaminant, Food Processing Facilities +22

Evaluation of quality parameters and shelf life of fresh cheese packed under modified atmosphere

Irena Barukčić, Mario Ščetar, Iva Marasović et al. · Journal of Food Science and Technology · 2020 · 26 citations · Full text

Shelf Life, Food Spoilage, Quality Parameters +7

Physiological significance, structure and isolation of α-lactalbumin

Katarina Lisak Jakopović · Mljekarstvo/Mljekarstvo.com · 2016 · 24 citations · Full text

Nutrition, Inhibitory Activity, Lactation +15

Effect of storage time on the microbial, physicochemical and sensory characteristics of ovine whey‐based fruit beverages

Emilija Nedanovska, Katarina Lisak Jakopović, Davor Daniloski et al. · International Journal of Food Science & Technology · 2022 · 19 citations · Full text

Nutrition, Whey Beverages, Shelf Life +19