Antimicrobial resistance of coagulase-negative staphylococci and lactic acid bacteria from industrially produced dairy products by Nevijo Zdolec, Vesna Dobranić, Goran Zdolec, Dražen Đuričić

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Residual contaminants in milk by Nevijo Zdolec, Mirza Hadžiosmanović, Lidija Kozačinski, Željka Cvrtila, Ivana Filipović

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The inhibitory activity of Lactic acid bacteria isolated from fresh cow cheese by Nevijo Zdolec, Sanja Lazić, Lidija Kozačinski, Mirza Hadžiosmanović, Ivana Filipović

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Quality of Trappist cheese from Croatian dairy plant by Anđela Merćep, Nevijo Zdolec, Željka Cvrtila Fleck, Ivana Filipović, Bela Njari, Mario Mitak, Lidija Kozačinski

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Influence of ripening time on the amount of certain biogenic amines in rind and core of cow milk Livno cheese by Antonela Marijan, Petar Džaja, Tanja Bogdanović, Ines Škoko, Željko Cvetnić, Vesna Dobranić, Nevijo Zdolec, Edin Šatrović, Krešimir Severin

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Simultaneous Encapsulation of Probiotic Bacteria (<i>Lactococcus lactis</i>, and <i>Lactiplantibacillus plantarum</i>) in Calcium Alginate Hydrogels by Marko Vinceković, Luna Maslov Bandić, Fabijan Oštarić, Marta Kiš, Nevijo Zdolec, Ivan Marić, Suzana Šegota, Hana Zelić, Nataša Mikulec

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Effects of innovative technology of “Paški sir” production on its aroma profile by Marko Vinceković, Slaven Jurić, Luna Maslov Bandić, Irina Tanuwidjaja, Fabijan Oštarić, Dario Domović, Marta Kiš, Nevijo Zdolec, Snježana Kazazić, Nataša Mikulec

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