The status and prospects for genetically modified food in Europe and Croatia

by Nada KNEEVIC, Jelena UGUM, Jadranka FRECE
Published 2013-03-01

Listeria monocytogenes and other contaminants in fresh cheese and cream from Zagreb city area domestic production

by Ksenija Markov, Jadranka Frece, Domagoj Čvek, Frane Delaš
Published 2009-09-01

Lactococcus lactis ssp. lactis as Potential Functional Starter Culture

by Jelena Cvrtila, Ivana Topić, Frane Delaš, Ksenija Markov, Jadranka Frece
Published 2014-01-01

The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen

by Krešimir Mastanjević, Dragan Kovačević, Jadranka Frece, Ksenija Markov, Jelka Pleadin
Published 2017-01-01

Aromatic compounds of cheese ripening in animal skin: An overview

by Marija VRDOLJAK, Nataša MIKULEC, Ksenija MARKOV, Samir KALIT, Jadranka FRECE
Published 2018-06-01

Synbiotic properties of Lactobacillus acidophilus M92

by Jagoda Šušković, Blaženka Kos, Jadranka Frece, Sunčica Beluhan, Srećko Matošić
Published 2003-04-01

Three New Lactobacillus plantarum Strains in the Probiotic Toolbox against Gut Pathogen Salmonella enterica Serotype Typhimurium

by Mia Potočnjak, Petra Pušić, Jadranka Frece, Maja Abram, Tamara Janković, Ivana Gobin
Published 2017-01-01

The use of spices in the production of traditional cheeses

by Renata Josipović, Ksenija Markov, Jadranka Frece, Damir Stanzer, Ante Cvitković, Jasna Mrvčić
Published 2016-01-01

Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices

by Zvonimira Medverec Knežević, Jadranka Frece, Ksenija Markov, Snježana Kazazić, Jasna Mrvčić, Renata Josipović
Published 2015-01-01

Annual variations of Fusarium mycotoxins in unprocessed maize, wheat and barley from Bosnia and Herzegovina

by Višnja Vasilj, Danijela Petrović, Jadranka Frece, Nada Vahčić, Suzana Jahić, Ksenija Markov, Jelka Pleadin
Published 2017-01-01

Production of fermented probiotic beverages from milk permeate enriched with whey retentate and identification of present lactic acid bacteria

by Jagoda Šušković, Slavko Kirin, Stjepan Mahnet, Jadranka Frece, Jasna Beganović, Josip Turk, Andreja Leboš Pavunc
Published 2009-03-01

Toxicogenic fungi and the occurrence of mycotoxins in traditional meat products

by MANUELA ZADRAVEC, KSENIJA MARKOV, JADRANKA FRECE, IRENA PERKOVIĆ, ŽELJKO JAKOPOVIĆ, TINA LEŠIĆ, MARIO MITAK, JELKA PLEADIN
Published 2019-01-01

Comparison of Sensory Properties, Shelf-Life and Microbiological Safety of Industrial Sausages Produced with Autochthonous and Commercial Starter Cultures

by Jadranka Frece, Dragan Kovačević, Snježana Kazazić, Jasna Mrvčić, Nada Vahčić, Damir Ježek, Mirjana Hruškar, Ivona Babić, Ksenija Markov
Published 2014-01-01

Aflatoxin M1 in raw milk and binding of aflatoxin by lactic acid bacteria

by Aflatoxin M1 in raw milk and binding of aflatoxin by lactic acid bacteria, Jadranka Frece, Domagoj Čvek, Nikolina Lovrić, Frane Delaš
Published 2010-12-01

Isolation and Characterisation of L. plantarum O1 Producer of Plantaricin as Potential Starter Culture for the Biopreservation of Aquatic Food Products

by Iva Čanak, Ksenija Markov, Ena Melvan, Antonio Starčević, Mattea Živković, Manuela Zadravec, Jelka Pleadin, Željko Jakopović, Deni Kostelac, Jadranka Frece
Published 2018-01-01

Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies

by Marko Škegro, Predrag Putnik, Danijela Bursać Kovačević, Ana Petra Kovač, Lidija Salkić, Iva Čanak, Jadranka Frece, Sandra Zavadlav, Damir Ježek
Published 2021-05-01

SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

by Deni Kostelac, Marija Vrdoljak, Ksenija Markov, Ivančica Delaš, Tjaša Jug, Jasenka Gajdoš Kljusurić, Željko Jakopović, Iva Čanak, Marko Jelić, Jadranka Frece
Published 2020-01-01

Properties and Fermentation Activity of Industrial Yeasts Saccharomyces cerevisiae, S. uvarum, Candida utilis and Kluyveromyces marxianus Exposed to AFB1, OTA and ZEA

by Željko Jakopović, Karla Hanousek Čiča, Jasna Mrvčić, Irina Pucić, Iva Čanak, Jadranka Frece, Jelka Pleadin, Damir Stanzer, Slaven Zjalić, Ksenija Markov
Published 2018-01-01

Microbiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin Sacks

by Marija Vrdoljak, Mija Filipčić, Marko Jelić, Iva Čanak, Željko Jakopović, Jelka Pleadin, Ivana Gobin, Tibela Landeka Dragičević, Ksenija Markov, Jadranka Frece
Published 2016-01-01