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The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen.

Food technology and biotechnology

Mastanjević K, Kovačević D, Frece J, Markov K, Pleadin J.
PMID: 28559735
Food Technol Biotechnol. 2017 Mar;55(1):67-76. doi: 10.17113/ftb.55.01.17.4688.

In this study, the effect of an isolated and well-characterised autochthonous starter culture, glucose and maltodextrin (

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Mastanjević K, Kovačević D, Frece J, et al. The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen. Food Technol Biotechnol. 2017;55(1):67-76doi: 10.17113/ftb.55.01.17.4688.
Mastanjević, K., Kovačević, D., Frece, J., Markov, K., & Pleadin, J. (2017). The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen. Food technology and biotechnology, 55(1), 67-76. https://doi.org/10.17113/ftb.55.01.17.4688
Mastanjević, Krešimir, et al. "The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen." Food technology and biotechnology vol. 55,1 (2017): 67-76. doi: https://doi.org/10.17113/ftb.55.01.17.4688
Mastanjević K, Kovačević D, Frece J, Markov K, Pleadin J. The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen. Food Technol Biotechnol. 2017 Mar;55(1):67-76. doi: 10.17113/ftb.55.01.17.4688. PMID: 28559735; PMCID: PMC5434378.
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Properties and Fermentation Activity of Industrial Yeasts .

Food technology and biotechnology

Jakopović Ž, Hanousek Čiča K, Mrvčić J, Pucić I, Čanak I, Frece J, Pleadin J, Stanzer D, Zjalić S, Markov K.
PMID: 30228795
Food Technol Biotechnol. 2018 Jun;56(2):208-217. doi: 10.17113/ftb.56.02.18.5582.

In this paper the effect of aflatoxin B

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Jakopović Ž, Hanousek Čiča K, Mrvčić J, et al. Properties and Fermentation Activity of Industrial Yeasts . Food Technol Biotechnol. 2018;56(2):208-217doi: 10.17113/ftb.56.02.18.5582.
Jakopović, �. �., Hanousek Čiča, K., Mrvčić, J., Pucić, I., Čanak, I., Frece, J., Pleadin, J., Stanzer, D., Zjalić, S., & Markov, K. (2018). Properties and Fermentation Activity of Industrial Yeasts . Food technology and biotechnology, 56(2), 208-217. https://doi.org/10.17113/ftb.56.02.18.5582
Jakopović, Željko, et al. "Properties and Fermentation Activity of Industrial Yeasts ." Food technology and biotechnology vol. 56,2 (2018): 208-217. doi: https://doi.org/10.17113/ftb.56.02.18.5582
Jakopović Ž, Hanousek Čiča K, Mrvčić J, Pucić I, Čanak I, Frece J, Pleadin J, Stanzer D, Zjalić S, Markov K. Properties and Fermentation Activity of Industrial Yeasts . Food Technol Biotechnol. 2018 Jun;56(2):208-217. doi: 10.17113/ftb.56.02.18.5582. PMID: 30228795; PMCID: PMC6117994.
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Hydrodynamic Heat Transport Regime in Bismuth: A Theoretical Viewpoint.

Physical review letters

Markov M, Sjakste J, Barbarino G, Fugallo G, Paulatto L, Lazzeri M, Mauri F, Vast N.
PMID: 29542969
Phys Rev Lett. 2018 Feb 16;120(7):075901. doi: 10.1103/PhysRevLett.120.075901.

Bismuth is one of the rare materials in which second sound has been experimentally observed. Our exact calculations of thermal transport with the Boltzmann equation predict the occurrence of this Poiseuille phonon flow between ≈1.5 and ≈3.5  K, in...

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Markov M, Sjakste J, Barbarino G, et al. Hydrodynamic Heat Transport Regime in Bismuth: A Theoretical Viewpoint. Phys Rev Lett. 2018;120(7):075901doi: 10.1103/PhysRevLett.120.075901.
Markov, M., Sjakste, J., Barbarino, G., Fugallo, G., Paulatto, L., Lazzeri, M., Mauri, F., & Vast, N. (2018). Hydrodynamic Heat Transport Regime in Bismuth: A Theoretical Viewpoint. Physical review letters, 120(7), 075901. https://doi.org/10.1103/PhysRevLett.120.075901
Markov, Maxime, et al. "Hydrodynamic Heat Transport Regime in Bismuth: A Theoretical Viewpoint." Physical review letters vol. 120,7 (2018): 075901. doi: https://doi.org/10.1103/PhysRevLett.120.075901
Markov M, Sjakste J, Barbarino G, Fugallo G, Paulatto L, Lazzeri M, Mauri F, Vast N. Hydrodynamic Heat Transport Regime in Bismuth: A Theoretical Viewpoint. Phys Rev Lett. 2018 Feb 16;120(7):075901. doi: 10.1103/PhysRevLett.120.075901. PMID: 29542969.
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Psoas Minor Muscle: A Cadaveric Morphometric Study.

Cureus

Dragieva P, Zaharieva M, Kozhuharov Y, Markov K, Stoyanov GS.
PMID: 29888151
Cureus. 2018 Apr 08;10(4):e2447. doi: 10.7759/cureus.2447.

Introduction The psoas muscle group is part of the posterior abdominal wall and is comprised of long muscles - major, minor, and tertius. Out of those, only the psoas major muscle is an obligatory muscle present in all individuals....

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Dragieva P, Zaharieva M, Kozhuharov Y, et al. Psoas Minor Muscle: A Cadaveric Morphometric Study. Cureus. 2018;10(4):e2447doi: 10.7759/cureus.2447.
Dragieva, P., Zaharieva, M., Kozhuharov, Y., Markov, K., & Stoyanov, G. S. (2018). Psoas Minor Muscle: A Cadaveric Morphometric Study. Cureus, 10(4), e2447. https://doi.org/10.7759/cureus.2447
Dragieva, Pamela, et al. "Psoas Minor Muscle: A Cadaveric Morphometric Study." Cureus vol. 10,4 (2018): e2447. doi: https://doi.org/10.7759/cureus.2447
Dragieva P, Zaharieva M, Kozhuharov Y, Markov K, Stoyanov GS. Psoas Minor Muscle: A Cadaveric Morphometric Study. Cureus. 2018 Apr 08;10(4):e2447. doi: 10.7759/cureus.2447. PMID: 29888151; PMCID: PMC5991928.
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Microbiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin Sacks.

Food technology and biotechnology

Frece J, Vrdoljak M, Filipčić M, Jelić M, Čanak I, Jakopović Ž, Pleadin J, Gobin I, Dragičević TL, Markov K.
PMID: 27904402
Food Technol Biotechnol. 2016 Jun;54(2):129-134. doi: 10.17113/ftb.54.02.16.4418.

As in the traditional production of cheese in lambskin sacks raw cow's or sheep's milk is mostly used, the purpose of this study is to see how the production affects the microbiological quality of the cheese. To do that,...

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Frece J, Vrdoljak M, Filipčić M, et al. Microbiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin Sacks. Food Technol Biotechnol. 2016;54(2):129-134doi: 10.17113/ftb.54.02.16.4418.
Frece, J., Vrdoljak, M., Filipčić, M., Jelić, M., Čanak, I., Jakopović, �. �., Pleadin, J., Gobin, I., Dragičević, T. L., & Markov, K. (2016). Microbiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin Sacks. Food technology and biotechnology, 54(2), 129-134. https://doi.org/10.17113/ftb.54.02.16.4418
Frece, Jadranka, et al. "Microbiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin Sacks." Food technology and biotechnology vol. 54,2 (2016): 129-134. doi: https://doi.org/10.17113/ftb.54.02.16.4418
Frece J, Vrdoljak M, Filipčić M, Jelić M, Čanak I, Jakopović Ž, Pleadin J, Gobin I, Dragičević TL, Markov K. Microbiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin Sacks. Food Technol Biotechnol. 2016 Jun;54(2):129-134. doi: 10.17113/ftb.54.02.16.4418. PMID: 27904402; PMCID: PMC5105612.
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[Exercise therapy in myocardial infarctions].

Klinicheskaia meditsina

KAREVA TP, MARKOV AM.
PMID: 13152976
Klin Med (Mosk). 1954 Jan;32(1):42-52.

No abstract available.

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KAREVA TP, MARKOV AM. Lechebnaia gimnastika pri infarktakh miokarda. [Exercise therapy in myocardial infarctions]. Klin Med (Mosk). 1954;32(1):42-52
KAREVA, T. P., & MARKOV, A. M. (1954). Lechebnaia gimnastika pri infarktakh miokarda. [Exercise therapy in myocardial infarctions]. Klinicheskaia meditsina, 32(1), 42-52.
KAREVA, T P, and MARKOV, A M. "Lechebnaia gimnastika pri infarktakh miokarda." [Exercise therapy in myocardial infarctions]. Klinicheskaia meditsina vol. 32,1 (1954): 42-52.
KAREVA TP, MARKOV AM. Lechebnaia gimnastika pri infarktakh miokarda. [Exercise therapy in myocardial infarctions]. Klin Med (Mosk). 1954 Jan;32(1):42-52. Undetermined. PMID: 13152976.
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Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices.

Food technology and biotechnology

Josipović R, Knežević ZM, Frece J, Markov K, Kazazić S, Mrvčić J.
PMID: 27904380
Food Technol Biotechnol. 2015 Dec;53(4):454-462. doi: 10.17113/ftb.53.04.15.4029.

The study focuses on developing novel cottage cheese containing spices with acceptable sensory properties, increased biological value and extended shelf life. Thirty types of cheese with added fresh or dried parsley, dill, pepper, garlic and rosemary were produced. Characterisation...

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Josipović R, Knežević ZM, Frece J, et al. Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices. Food Technol Biotechnol. 2015;53(4):454-462doi: 10.17113/ftb.53.04.15.4029.
Josipović, R., Knežević, Z. M., Frece, J., Markov, K., Kazazić, S., & Mrvčić, J. (2015). Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices. Food technology and biotechnology, 53(4), 454-462. https://doi.org/10.17113/ftb.53.04.15.4029
Josipović, Renata, et al. "Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices." Food technology and biotechnology vol. 53,4 (2015): 454-462. doi: https://doi.org/10.17113/ftb.53.04.15.4029
Josipović R, Knežević ZM, Frece J, Markov K, Kazazić S, Mrvčić J. Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices. Food Technol Biotechnol. 2015 Dec;53(4):454-462. doi: 10.17113/ftb.53.04.15.4029. PMID: 27904380; PMCID: PMC5079175.
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Learning from the COVID-19 pandemic to combat climate change: comparing drivers of individual action in global crises.

Journal of environmental studies and sciences

Meijers MHC, Scholz C, Torfadóttir RH, Wonneberger A, Markov M.
PMID: 34900513
J Environ Stud Sci. 2021 Dec 06;1-11. doi: 10.1007/s13412-021-00727-9. Epub 2021 Dec 06.

The COVID-19 pandemic and climate change are two global crises that require collective action. Yet, the inertia typically associated with behavior change to limit climate change stands in contrast to the speed associated with behavior change to stop the...

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Meijers MHC, Scholz C, Torfadóttir RH, et al. Learning from the COVID-19 pandemic to combat climate change: comparing drivers of individual action in global crises. J Environ Stud Sci. 2021;1-11doi: 10.1007/s13412-021-00727-9.
Meijers, M. H. C., Scholz, C., Torfadóttir, R. H., Wonneberger, A., & Markov, M. (2021). Learning from the COVID-19 pandemic to combat climate change: comparing drivers of individual action in global crises. Journal of environmental studies and sciences, 1-11. https://doi.org/10.1007/s13412-021-00727-9
Meijers, Marijn H C, et al. "Learning from the COVID-19 pandemic to combat climate change: comparing drivers of individual action in global crises." Journal of environmental studies and sciences vol. (2021): 1-11. doi: https://doi.org/10.1007/s13412-021-00727-9
Meijers MHC, Scholz C, Torfadóttir RH, Wonneberger A, Markov M. Learning from the COVID-19 pandemic to combat climate change: comparing drivers of individual action in global crises. J Environ Stud Sci. 2021 Dec 06;1-11. doi: 10.1007/s13412-021-00727-9. Epub 2021 Dec 06. PMID: 34900513; PMCID: PMC8646344.
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[No title available]

Food technology and biotechnology

Frece J, Cvrtila J, Topić I, Delaš F, Markov K.
PMID: 27904322
Food Technol Biotechnol. 2014 Dec;52(4):489-494. doi: 10.17113/ftb.52.04.14.3794.

The aim of this study is to identify and characterise potential autochthonous functional starter cultures in homemade horsemeat sausage. The dominant microflora in the samples of horsemeat sausage were lactic acid bacteria (LAB), followed by micrococci. Among the LAB,

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Frece J, Cvrtila J, Topić I, et al. . Food Technol Biotechnol. 2014;52(4):489-494doi: 10.17113/ftb.52.04.14.3794.
Frece, J., Cvrtila, J., Topić, I., Delaš, F., & Markov, K. (2014). . Food technology and biotechnology, 52(4), 489-494. https://doi.org/10.17113/ftb.52.04.14.3794
Frece, Jadranka, et al. "." Food technology and biotechnology vol. 52,4 (2014): 489-494. doi: https://doi.org/10.17113/ftb.52.04.14.3794
Frece J, Cvrtila J, Topić I, Delaš F, Markov K. . Food Technol Biotechnol. 2014 Dec;52(4):489-494. doi: 10.17113/ftb.52.04.14.3794. PMID: 27904322; PMCID: PMC5079153.
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Closed-loop optimization of fast-charging protocols for batteries with machine learning.

Nature

Attia PM, Grover A, Jin N, Severson KA, Markov TM, Liao YH, Chen MH, Cheong B, Perkins N, Yang Z, Herring PK, Aykol M, Harris SJ, Braatz RD, Ermon S, Chueh WC, Hwang GJ, Li KC, Lai CL.
PMID: 32076218
Nature. 2020 Feb;578(7795):397-402. doi: 10.1038/s41586-020-1994-5. Epub 2020 Feb 19.

Simultaneously optimizing many design parameters in time-consuming experiments causes bottlenecks in a broad range of scientific and engineering disciplines

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Attia PM, Grover A, Jin N, et al. Closed-loop optimization of fast-charging protocols for batteries with machine learning. Nature. 2020;578(7795):397-402doi: 10.1038/s41586-020-1994-5.
Attia, P. M., Grover, A., Jin, N., Severson, K. A., Markov, T. M., Liao, Y. H., Chen, M. H., Cheong, B., Perkins, N., Yang, Z., Herring, P. K., Aykol, M., Harris, S. J., Braatz, R. D., Ermon, S., Chueh, W. C., Hwang, G. J., Li, K. C., & Lai, C. L. (2020). Closed-loop optimization of fast-charging protocols for batteries with machine learning. Nature, 578(7795), 397-402. https://doi.org/10.1038/s41586-020-1994-5
Attia, Peter M, et al. "Closed-loop optimization of fast-charging protocols for batteries with machine learning." Nature vol. 578,7795 (2020): 397-402. doi: https://doi.org/10.1038/s41586-020-1994-5
Attia PM, Grover A, Jin N, Severson KA, Markov TM, Liao YH, Chen MH, Cheong B, Perkins N, Yang Z, Herring PK, Aykol M, Harris SJ, Braatz RD, Ermon S, Chueh WC, Hwang GJ, Li KC, Lai CL. Closed-loop optimization of fast-charging protocols for batteries with machine learning. Nature. 2020 Feb;578(7795):397-402. doi: 10.1038/s41586-020-1994-5. Epub 2020 Feb 19. PMID: 32076218.
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Semi-metals as potential thermoelectric materials.

Scientific reports

Markov M, Hu X, Liu HC, Liu N, Poon SJ, Esfarjani K, Zebarjadi M.
PMID: 29959341
Sci Rep. 2018 Jun 29;8(1):9876. doi: 10.1038/s41598-018-28043-3.

The best thermoelectric materials are believed to be heavily doped semiconductors. The presence of a band gap is assumed to be essential to achieve large thermoelectric power factor and figure of merit. In this work, we propose semi-metals with...

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Markov M, Hu X, Liu HC, et al. Semi-metals as potential thermoelectric materials. Sci Rep. 2018;8(1):9876doi: 10.1038/s41598-018-28043-3.
Markov, M., Hu, X., Liu, H. C., Liu, N., Poon, S. J., Esfarjani, K., & Zebarjadi, M. (2018). Semi-metals as potential thermoelectric materials. Scientific reports, 8(1), 9876. https://doi.org/10.1038/s41598-018-28043-3
Markov, Maxime, et al. "Semi-metals as potential thermoelectric materials." Scientific reports vol. 8,1 (2018): 9876. doi: https://doi.org/10.1038/s41598-018-28043-3
Markov M, Hu X, Liu HC, Liu N, Poon SJ, Esfarjani K, Zebarjadi M. Semi-metals as potential thermoelectric materials. Sci Rep. 2018 Jun 29;8(1):9876. doi: 10.1038/s41598-018-28043-3. PMID: 29959341; PMCID: PMC6026171.
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SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures.

Food technology and biotechnology

Kostelac D, Vrdoljak M, Markov K, Delaš I, Jug T, Gajdoš Kljusurić J, Jakopović Ž, Čanak I, Jelić M, Frece J.
PMID: 32831565
Food Technol Biotechnol. 2020 Jun;58(2):128-137. doi: 10.17113/ftb.58.02.20.6439.

RESEARCH BACKGROUND: Cheese in a sack is a traditional cheese produced in Croatia. Types of cheese with similar production technology are made in other countries but chemical and microbiological composition varies between regions. Traditionally, cheese in a sack is...

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Kostelac D, Vrdoljak M, Markov K, et al. SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures. Food Technol Biotechnol. 2020;58(2):128-137doi: 10.17113/ftb.58.02.20.6439.
Kostelac, D., Vrdoljak, M., Markov, K., Delaš, I., Jug, T., Gajdoš Kljusurić, J., Jakopović, �. �., Čanak, I., Jelić, M., & Frece, J. (2020). SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures. Food technology and biotechnology, 58(2), 128-137. https://doi.org/10.17113/ftb.58.02.20.6439
Kostelac, Deni, et al. "SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures." Food technology and biotechnology vol. 58,2 (2020): 128-137. doi: https://doi.org/10.17113/ftb.58.02.20.6439
Kostelac D, Vrdoljak M, Markov K, Delaš I, Jug T, Gajdoš Kljusurić J, Jakopović Ž, Čanak I, Jelić M, Frece J. SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures. Food Technol Biotechnol. 2020 Jun;58(2):128-137. doi: 10.17113/ftb.58.02.20.6439. PMID: 32831565; PMCID: PMC7416124.
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Showing 1 to 12 of 16 entries