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Items: 7

1.

Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review.

Kostić AŽ, Milinčić DD, Petrović TS, Krnjaja VS, Stanojević SP, Barać MB, Tešić ŽL, Pešić MB.

Toxins (Basel). 2019 Jan 24;11(2). pii: E64. doi: 10.3390/toxins11020064. Review.

2.

Phytochemical Analysis and Total Antioxidant Capacity of Rhizome, Above-Ground Vegetative Parts and Flower of Three Iris Species.

Kostić AŽ, Gašić UM, Pešić MB, Stanojević SP, Barać MB, Mačukanović-Jocić MP, Avramov SN, Tešić ŽL.

Chem Biodivers. 2019 Mar;16(3):e1800565. doi: 10.1002/cbdv.201800565. Epub 2019 Feb 28.

PMID:
30609204
3.

Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean.

Barac MB, Pesic MB, Stanojevic SP, Kostic AZ, Bivolarevic V.

J Food Sci Technol. 2015 May;52(5):2779-87. doi: 10.1007/s13197-014-1298-6. Epub 2014 Mar 5.

4.

Mineral elements, lipoxygenase activity, and antioxidant capacity of okara as a byproduct in hydrothermal processing of soy milk.

Stanojevic SP, Barac MB, Pesic MB, Zilic SM, Kresovic MM, Vucelic-Radovic BV.

J Agric Food Chem. 2014 Sep 10;62(36):9017-23. doi: 10.1021/jf501800s. Epub 2014 Aug 28.

PMID:
25167333
5.

Bioactive proteins and energy value of okara as a byproduct in hydrothermal processing of soy milk.

Stanojevic SP, Barac MB, Pesic MB, Jankovic VS, Vucelic-Radovic BV.

J Agric Food Chem. 2013 Sep 25;61(38):9210-9. doi: 10.1021/jf4012196. Epub 2013 Sep 10.

PMID:
23978042
6.

Composition of proteins in okara as a byproduct in hydrothermal processing of soy milk.

Stanojevic SP, Barac MB, Pesic MB, Vucelic-Radovic BV.

J Agric Food Chem. 2012 Sep 12;60(36):9221-8. doi: 10.1021/jf3004459. Epub 2012 Aug 28.

PMID:
22906059
7.

Assessment of soy genotype and processing method on quality of soybean tofu.

Stanojevic SP, Barac MB, Pesic MB, Vucelic-Radovic BV.

J Agric Food Chem. 2011 Jul 13;59(13):7368-76. doi: 10.1021/jf2006672. Epub 2011 Jun 7.

PMID:
21627319

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