Struktura i funkcija proteina mleka modifikovanih u Majarovoj reakciji

Doktorand: Peruško, Marija
Fakultet: Hemijski fakultet
Napomena: Rok za dostavljanje primedbi na doktorsku disertaciju je istekao.
Datum postavljanja na uvid javnosti: 14-10-2019
Datum odbrane: 02-12-2019
Objavljeni radovi:
[1]  M. Perusko, A. Al-Hanish, T. Cirkovic Velickovic, D. Stanic-Vucinic. Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction, Food Chemistry (2015) 177: 248 – 257, DOI:10.1016/j.foodchem.2015.01.042, ISSN:1613-4125, IF2015 = 4,052, Chemistry, Applied, 7/72 https://www.sciencedirect.com/science/article/pii/S0308814615000448
[2]  M. Perusko, M. van Roest, D. Stanic-Vucinic, P. J. Simons, R. H. H. Pieters, T. Cirkovic Velickovic, J. J. Smit. Glycation of the Major Milk Allergen β-Lactoglobulin Changes Its Allergenicity by Alterations in Cellular Uptake and Degradation, Molecular Nutrition and Food Research (2018) 62 (17): Art no. e1800341, DOI: 10.1002/mnfr.201800341, ISSN: 03088146, IF2018 = 5.151 Food Science and Technology, 5/133 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6174979/