All Stories

  1. Chemometric approach to texture profile analysis of kombucha fermented milk products

    Article • Journal of Food Science and Technology, November 2014, Springer Science + Business Media

    Dr Jasmina S Vitas

  2. A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus

    Article • Comprehensive Reviews in Food Science and Food Safety, June 2014, Wiley

    Dr Jasmina S Vitas

  3. Direct chronopotentiometric method for ascorbic acid determination in fermented milk products

    Article • Journal of Food Composition and Analysis, November 2013, Elsevier

    Dr Jasmina S Vitas

  4. The antioxidant activity of kombucha fermented milk products with stinging nettle and winter savory

    Article • Chemical Industry and Chemical Engineering Quarterly, January 2013, National Library of Serbia

    Dr Jasmina S Vitas

  5. Physical and textural characteristics of fermented milk products obtained by kombucha inoculums with herbal teas

    Article • Acta periodica technologica, January 2012, National Library of Serbia

    Dr Jasmina S Vitas

  6. Influence of starter cultures on the antioxidant activity of kombucha beverage

    Article • Food Chemistry, August 2011, Elsevier

    Dr Jasmina S Vitas

  7. Influence of fermentation temperature on the content of fatty acids in low energy milk-based kombucha products

    Article • Acta periodica technologica, January 2011, National Library of Serbia

    Dr Jasmina S Vitas