Browsing Brage NMBU by Author "Martinovic, Aleksandra"
Now showing items 1-5 of 5
-
Diversity and functional aspects of cheese ripening bacteria
Martinovic, Aleksandra (PhD Thesis;2017:16, Doctoral thesis, 2016)Cheese traits can be seen in the context of metabolic activity of lactic acid bacteria (LAB) and their impact is important to obtain cheeses with specific characteristics. Accurate identification and characterisation of ... -
Dynamics of starter, adjunct non-starter lactic acid bacteria and propionic acid bacteria in low-fat and full-fat Dutch-type cheese
Porcellato, Davide; Østlie, Hilde Marit; Brede, Mona Elise; Martinovic, Aleksandra; Skeie, Siv Borghild (Journal article; Peer reviewed, 2013)The microbial dynamics of Dutch-type cheeses differing in starter (commercial DL starter or single strain of Lactococcus lactis ssp. cremoris), adjunct (Lactobacillus or Propionibacterium) and fat contents (10% or 28% fat) ... -
Effects of different production systems on carcass and meat quality of sheep and lamb from Western Balkan and Norway
Bjelanovic, Milena; Grabez, Vladana; Vucic, Goran; Martinovic, Aleksandra; Lima, Lene Ruud; Markovic, Bozidarka; Egelandsdal, Bjørg (Journal article; Peer reviewed, 2015) -
The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat
Grabez, Vladana; Bjelanovic, Milena; Rohloff, Jens; Martinovic, Aleksandra; Berg, Per; Tomovic, Vladimir; Rogic, Biljana; Egelandsdal, Bjørg (Peer reviewed; Journal article, 2019)The aim of this study was to use a flavoromics approach to identify key compounds responsible for sensory flavor of lamb and sheep meat. The investigation was confined to volatile compounds from adipose tissue and metabolites ... -
The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat
Grabez, Vladana; Bjelanovic, Milena; Rohloff, Jens; Martinovic, Aleksandra; Berg, Per; Tomovic, Vladimir; Rogic, Biljana; Egelandsdal, Bjørg (Journal article; Peer reviewed, 2019)