Dušan Stevanović

Publication Activity (10 Years)

Years Active: 2022-2024
Publications (10 Years): 6

Top Topics

Listeria Monocytogenes

Top Venues

Foods (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Nikola Popović, Katarina Veljović, Dušan Radojević, Emilija Brdarić, Dušan Stevanović, Milica Živković, Milan Kojić
Insight into the Probiogenomic Potential of Enterococcus faecium BGPAS1-3 and Application of a Potent Thermostable Bacteriocin. Foods (Basel, Switzerland) 13 (16) (2024)
Nikola Popović, Katarina Veljović, Dušan Radojević, Emilija Brdarić, Dušan Stevanović, Milica Živković, Milan Kojić
Insight into the Probiogenomic Potential of Enterococcus faecium BGPAS1-3 and Application of a Potent Thermostable Bacteriocin. Foods (Basel, Switzerland) 13 (16) (2024)
Nikola Popović, Dušan Stevanović, Dušan Radojević, Katarina Veljović, Jelena Đokić, Nataša Golić, Amarela Terzić-Vidojević
Insight into the Postbiotic Potential of the Autochthonous Bacteriocin-Producing Enterococcus faecium BGZLM1-5 in the Reduction in the Abundance of Listeria monocytogenes ATCC19111 in a Milk Model. Microorganisms 11 (12) (2023)
Nikola Popović, Dušan Stevanović, Dušan Radojević, Katarina Veljović, Jelena Đokić, Nataša Golić, Amarela Terzić-Vidojević
Insight into the Postbiotic Potential of the Autochthonous Bacteriocin-Producing Enterococcus faecium BGZLM1-5 in the Reduction in the Abundance of Listeria monocytogenes ATCC19111 in a Milk Model. Microorganisms 11 (12) (2023)
Tamara Dapčević-Hadnađev, Alena Stupar, Dušan Stevanović, Dubravka Škrobot, Nikola Maravić, Jelena Tomić, Miroslav S Hadnađev
Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread. Foods (Basel, Switzerland) 11 (24) (2022)
Tamara Dapčević-Hadnađev, Alena Stupar, Dušan Stevanović, Dubravka Škrobot, Nikola Maravić, Jelena Tomić, Miroslav S Hadnađev
Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread. Foods (Basel, Switzerland) 11 (24) (2022)