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Aleksandra Martinovic
Aleksandra Martinovic
Norwegian University of Life Sciences
Chemistry
Food science
Lactic acid
Indigenous
Biotechnology
3
Papers
35
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Application of indigenous strains of lactic acid bacteria for semi‐industrial production of autochthonous Montenegrin Njeguši cheese
2018
International Journal of Dairy Technology
Aleksandra Martinovic
Judith Narvhus
Roger K. Abrahamsen
Hilde Marit Østlie
Siv Skeie
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Growth of adjunct Lactobacillus casei in Cheddar cheese differing in milk fat globule membrane components
2013
International Dairy Journal
Aleksandra Martinovic
Kim Marius Moe
Ehab Romeih
Bashir Aideh
Finn K. Vogensen
Hilde Marit Østlie
Siv Skeie
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Citations (21)
Dynamics of starter, adjunct non-starter lactic acid bacteria and propionic acid bacteria in low-fat and full-fat Dutch-type cheese
2013
International Dairy Journal
Davide Porcellato
Hilde Marit Østlie
Mona Elise Brede
Aleksandra Martinovic
Siv Skeie
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Citations (13)
1