Ghent University Academic Bibliography

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Your filters: cql: author="Radomirovic, Mirjana" or (type any "bookEditor journalEditor issueEditor" and editor="Rad...

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Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating

Mirjana Radomirovic, Simeon Minic, Dragana Stanic-Vucinic, Milan Nikolic, Sam Van Haute (UGent) , Andreja Rajkovic (UGent) and Tanja Cirkovic Velickovic (UGent)

(2022) FOOD HYDROCOLLOIDS. 123.
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Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying

Marija Perusko, Sami Ghnimi, Ana Simovic, Nikola Stevanovic (UGent) , Mirjana Radomirovic, Adem Gharsallaoui, Katarina Smiljanic, Sam Van Haute (UGent) , Dragana Stanic-Vucinic and Tanja Cirkovic Velickovic (UGent)

(2021) LWT-FOOD SCIENCE AND TECHNOLOGY. 143.
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Expression, purification and immunological characterization of recombinant nucleocapsid protein fragment from SARS-CoV-2

Teodora Djukic, Maja Mladenovic, Dragana Stanic-Vucinic, Jelena Radosavljevic, Katarina Smiljanic, Ljiljana Sabljic, Marija Devic, Danica Cujic, Tamara Vasovic, Ana Simovic, et al.

(2021) VIROLOGY. 557. p.15-22
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Fibrinogen increases resveratrol solubility and prevents it from oxidation

Nikola Gligorijevic, Mirjana Radomirovic, Andreja Rajkovic (UGent) , Olgica Nedic and Tanja Cirkovic Velickovic (UGent)

(2020) FOODS. 9(6).
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Stabilization of apo α-lactalbumin by binding of epigallocatechin-3-gallate : experimental and molecular dynamics study

Milica Radibratovic, Ayah Al-Hanish, Simeon Minic, Mirjana Radomirovic, Milos Milcic, Dragana Stanic-Vucinic and Tanja Cirkovic Velickovic (UGent)

(2019) FOOD CHEMISTRY. 278. p.388-395
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Characterization and effects of binding of food-derived bioactive phycocyanobilin to bovine serum albumin

Simeon Minic, Dragana Stanic-Vucinic, Mirjana Radomirovic, Milica Radibratovic, Milos Milcic, Milan Nikolic and Tanja Cirkovic Velickovic (UGent)

(2018) FOOD CHEMISTRY. 239. p.1090-1099
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Covalent binding of food-derived blue pigment phycocyanobilin to bovine β-lactoglobulin under physiological conditions

Simeon Minic, Mirjana Radomirovic, Nina Savkovic, Milica Radibratovic (UGent) , Jelena Mihailovic, Tamara Vasovic, Milan Nikolic, Milos Milcic (UGent) , Dragana Stanic-Vucinic and Tanja Cirkovic Velickovic (UGent)

(2018) FOOD CHEMISTRY. 269. p.43-52

Academic Bibliography

Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating

Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying

Expression, purification and immunological characterization of recombinant nucleocapsid protein fragment from SARS-CoV-2

Fibrinogen increases resveratrol solubility and prevents it from oxidation

Stabilization of apo α-lactalbumin by binding of epigallocatechin-3-gallate : experimental and molecular dynamics study

Characterization and effects of binding of food-derived bioactive phycocyanobilin to bovine serum albumin

Covalent binding of food-derived blue pigment phycocyanobilin to bovine β-lactoglobulin under physiological conditions

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