J
Jelena Miocinovic
Researcher at University of Belgrade
Publications - 63
Citations - 979
Jelena Miocinovic is an academic researcher from University of Belgrade. The author has contributed to research in topics: Chemistry & Medicine. The author has an hindex of 14, co-authored 52 publications receiving 650 citations. Previous affiliations of Jelena Miocinovic include Ghent University.
Papers
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Journal ArticleDOI
Environmental life-cycle assessment of various dairy products
TL;DR: In this paper, the authors assess the environmental performance of the production of six types of dairy products/pasteurized and ultra-high temperature (UHT) milk, yoghurt, cream, butter and cheese from seven dairy plants of different capacities processing 36% of raw milk in Serbia.
Journal ArticleDOI
Two year survey on the occurrence and seasonal variation of aflatoxin M1 in milk and milk products in Serbia
Igor Tomasevic,Jelena Petrovic,Milica Jovetic,Smiljana Raicevic,Milica Milojević,Jelena Miocinovic +5 more
TL;DR: Seasonal variation of AFM1 concentrations in heat treated milk samples followed the trend observed in raw milk, which has dropped down by 10 fold since 2013, while the fraction of raw milk samples exceeding the EU MRL has decreased from 62.3% to 11.5%.
Book ChapterDOI
Pasta-Filata Cheeses
Giuseppe Licitra,Zorica Radulovic,Jelena Miocinovic,İrem Uzunsoy,Barbaros Özer,Thomas Bintsis,Efstathios Alichanidis,Karol Herian,Paul Jelen +8 more
Journal ArticleDOI
Enrichment of yoghurt with insoluble dietary fiber from triticale – A sensory perspective
Nikola Tomic,Biljana Dojnov,Jelena Miocinovic,Igor Tomasevic,Nada Smigic,Ilija Djekic,Zoran Vujčić +6 more
TL;DR: In this article, the authors evaluated the sensory characteristics and consumer acceptance of low-fat unsweetened yoghurt, with insoluble triticale, wheat or oat fibers.
Journal ArticleDOI
Rheological and textural properties of goat and cow milk set type yoghurts
Jelena Miocinovic,Zorana Miloradovic,M. Josipovic,Aleksandar Nedeljkovic,Mira Radovanović,Predrag Pudja +5 more
TL;DR: In this paper, the rheological and textural properties of gels and yoghurts were analysed using dynamic low amplitude oscillatory rheology and back extrusion texture analysis.