Objavljeni radovi:
[1]
Bulatović, M., Rakin, M., Vukašinović-Sekulić, M., Mojović, Lj., Krunić, T.: Effect of nutrient supplements on growth and viability of Lactobacillus johnsonii NRRL B-2178 in whey, International Dairy Journal, vol. 34, no. 1, 2014, pp. 109-115, (ISSN: 0958-6946) (IF(2013) = 2.297)
[2]
Bulatović, M., Krunić, T., Vukašinović-Sekulić, M., Zarić, D., Rakin, M.: Quality attributes of a fermented whey-based beverage enriched with milk and a probiotic strain, RSC Advances, vol. 4, no. 98, 2014, pp. 55503–55510, (ISSN 2046-2069) (IF(2014) = 3.840)
[3]
Zaric, D.B., Bulatovic, M.L., Rakin M.B., Krunic, T.Z., Loncarevic, I.S., Pajin, B.S.: Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mil., RSC Advances, vol. 6, 2016, pp. 13934-13941. (ISSN 2046-2069) (IF (2014) = 3.840)
[4]
Krunić, T.Z., Bulatović, M.L., Obradović, N.S., Vukašinović-Sekulić, M.S., Rakin, M.B., 2016a. Effect of immobilisation materials on viability and fermentation activity of dairy starter culture in whey-based substrate, Journal of the Science of Food and Agriculture, vol. 96, 2016, pp. 1723–1729. (ISSN 0022-5142) (IF (2016) = 2.463)
[5]
Obradovic, N.S., Krunic, T.Z., Trifkovic, K.T., Bulatovic, M.Lj., Rakin, M.P., Rakin, M.B., Bugarski, B.M.: Influence of chitosan coating on mechanical stability of biopolymer carriers with probiotic starter culture in fermented whey beverages, International Journal of Polymer Science, 2015, Article ID 732858, 8 pages, DOI:10.1155/2015/732858. (IF (2013) = 1.322)
[6]
Rakin, M., Bulatovic, M., Zaric, D., Stamenkovic-Đokovic, M., Krunic, T., Boric, M., Vukašinovic-Sekulic M.: Quality of fermented whey beverage with milk, Hemijska industrija, vol. 70, no. 1, 2016, pp. 91-98. (ISSN 0367-598) (IF (2015) = 0.437)
[7]
Krunic, T.Z., Obradovic, N.S., Bulatovic, M.L., Vukašinovic-Sekulic, M.S.,Trifkovic, K., Rakin, M.B.: Impact of carrier material on fermentative activity of encapsulated yoghurt culture in whey based substrate, Hemijska industrija, OnLine-First (00), 2016, 16-16. DOI:10.2298/HEMIND150717016K, (ISSN 0367-598) (IF (2015) = 0.437)
[8]
Bulatović, M., Krunić, T., Obradović, N., Vukašinović-Sekulić, M., Zarić, D., Rakin, M.: Influence of fruit juice addition on quality of fermented whey-based beverage, 2nd International "Food Technology,Quality and Safety" Congress, October 28-30, Institute of Food Technology in Novi Sad (FINS), University of Novi Sad, Novi Sad, Serbia, 2014, pp. 303-308, Proceedings - CD edition (ISBN 978-86-7994-043-8)
[9]
Krunić, T., Bulatovic, M., Obradović, N., Vukašinović-Sekulić, M., Mojovic, LJ., Rakin, M.: Fermentative activity and viability of immobilized probiotic starter culture ABY-6 in whey based substrates. 2nd International "Food Technology, Quality and Safety" Congress, October 28-30, Institute of Food Technology in Novi Sad (FINS), University of Novi Sad, Novi Sad, Serbia, 2014, pp. 297-302, Proceedings - CD edition (ISBN 978-86-7994-043-8)
[10]
Krunić, T., Arsić, S., Bulatović, M., Vukašinović Sekulić, M., Rakin, M.: Recent trends in whey utilization – Production of bioactive peptides, 7th International Scientific and Expert Conference of the International TEAM Society, Faculty of Mechanical Engineering, University of Belgrade, October 15-16, 2015, Belgrade, Serbia, 2015, pp. 382-385, Proceedings, (ISBN 978-86-7083-877-2)
[11]
Krunić, T., Bulatovic, M., Boric M., Rakin, M.: Improvement of bioactivity and technological properties of whey protein, 3th International "Food Technology, Quality and Safety" Congress, October 25-27, Institute of Food Technology in Novi Sad (FINS), University of Novi Sad, Novi Sad, Serbia, 2016, pp. 254-260, Proceedings - CD edition (ISBN 978-86-7994-050-6)
[12]
Bulatović, M., Rakin, M., Vukašinović-Sekulić, M., Mojović, Lj., Krunić, T. : Uticaj različitih dodataka na probiotski karakter fermentisanog napitka na bazi surutke, Savremene tehnologije, vol. 2, no. 2, 2013, pp. 50-53, (IF = 0.018) (ISSN: 2217-9720)
[13]
Obradovic, N.S., Krunic, T.Z., Damnjanovic, I.D., Vukasinovic-Sekulic, M.S., Rakin, M.B., Rakin, M.P., Bugarski, B.M.: Influence of Whey Proteins Addition on Mechanical Stability of Biopolymer Beads with Immobilized Probiotics, Tehnika,Novi Materijali, 2015, pp. 397-400, (ISSN 0040-2176)
[14]
Rakin, M., Vukašinović-Sekulić, M., Zarić,D., Jorga, J., Radulović, Z., Bulatović, M., Krunić, T., Gnjatović, M., Borić, M., Vasilevska, R., Janaćković B., Stamenković, M.: "Unapređenje funkcionalnih karakteristika fermentisanog napitka od surutke i mleka dodatkom bioaktivnih peptida", Tehničko rešenje realizovano u okviru Inovacionog projekta pod nazivom "Proizvodnja i primena bioaktivnih proteina i peptida surutke i mleka", ev. broj 451/03/2802/2013-16/176 finansiranog od strane Ministarstva nauke i tehnološkog razvoja Republike Srbije i prihvaćeno od strane AD Bimlek, Makedonija kao krajnjeg korisnika. Beograd 2015
[15]
Rakin, M., Vukašinović-Sekulić, M., Zarić,D., Mojović, Lj., Bulatović, M., Krunić, T., Zorić, I., Stamenković, M.: "Proizvodnja fermentisanog napitka od surutke i mleka", Tehničko rešenje realizovano u okviru Inovacionog projekta pod nazivom "Fermentisani napici na bazi surutke kao novi funkcionalni mlečni proizvodi", ev. broj 451-03-2372-IP Tip 1/85 finansiranog od strane Ministarstva nauke i tehnološkog razvoja Republike Srbije i prihvaćeno od strane AD Imlek Beograd kao krajnjeg korisnika, Beograd, 2013
