| Isoflavone content and antioxidant properties of soybean seeds I Mujić, E Šertović, S Jokić, Z Sarić, V Alibabić, S Vidović, J Živković Croatian journal of food science and technology 3 (1), 16-20, 2011 | 86 | 2011 |
| Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile C Garofalo, I Ferrocino, A Reale, R Sabbatini, V Milanović, ... Food research international 137, 109369, 2020 | 50 | 2020 |
| Autohtoni mliječni proizvodi sa osnovama sirarstva S Bijeljac, Z Sarić Poljoprivredni fakultet, 2005 | 35 | 2005 |
| Physical, chemical, microbiological and sensory characteristics of a probiotic beverage produced from different mixtures of cow's milk and soy beverage by Lactobacillus … E Šertović, Z Sarić, M Barać, I Barukčić, A Kostić, R Božanić Food technology and biotechnology 57 (4), 461, 2019 | 25 | 2019 |
| Quality aspects of Travnicki cheese made from raw and pasteurised cow and goat milk. Z Saric, LPQQ Lüthi-Peng QiaoQian, Z Puhan | 24 | 2002 |
| Autohtoni sirevi Bosne i Hercegovine Z Sarić, S Bijeljac Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 53 (2 …, 2003 | 19 | 2003 |
| Proteolysis of Livanjski cheese during ripening S Kalit, A MATIĆ, K SALAJPAL, Z SARIĆ, M Tudor Kalit Journal of Central European Agriculture 17 (4), 1320-1330, 2016 | 16 | 2016 |
| Effect of soybean cultivars on the content of isoflavones in soymilk E Šertović, I Mujić, S Jokić, V Alibabić, Z Sarić Romanian Biotechnological Letters 17 (2), 7007, 2012 | 13 | 2012 |
| Consumers' preferences and composition of Livanjski cheese in relation to its sensory characteristics. A Matić, S Kalit, K Salajpal, S Ivanković, Z Sarić Mljekarstvo/Dairy 64 (3), 2014 | 10 | 2014 |
| Effect of ripening in brine and in a vacuum on protein, fatty acid and mineral profiles, and antioxidant potential of reduced-fat white cheese M Barać, Z Sarić, T Vučić, I Sredović Ignjatović, D Milinčić, ... Food Technology and Biotechnology 59 (1), 44-55, 2021 | 8 | 2021 |
| The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white-brined cheeses T Vučić, D Milinčić, S Žilić, I Sredović Ignjatović, Z Sarić, O Ećim-Đurić, ... Mljekarstvo 70 (4), 253-265, 2020 | 8 | 2020 |
| Utjecaj kemijskog sastava ovčjeg mlijeka na kemijski sastav Livanjskog i Travničkog sira A Hrković, A Hodžić, Z Sarić, M Hamamdžić, M Vegara, E Šaljić, ... Mljekarstvo 61 (2), 175-181, 2011 | 8 | 2011 |
| Autohtono sirarstvo u Bosni i Hercegovini-istorijski aspekt Z Sarić, S Bijeljac, T Dizdarević Biotehnologija u stočarstvu 24, 89-96, 2008 | 8 | 2008 |
| Consumers' preferences and composition of Livanjski cheese in relation to its sensory characteristics A Matic, S Kalit, K Salajpal, S Ivankovic, Z Saric Mljekarstvo 64 (3), 170-177, 2014 | 7 | 2014 |
| Autochthonous cheeses of Bosnia and Herzegovina Z Sarić, S Bijeljac Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 53 (2 …, 2003 | 6 | 2003 |
| Polymorphism of β-lactoglobulin in Pramenka sheep breed in Bosnia and Herzegovina. A Rustempašić, A Dokso, E Zečević, A Hodžić, A Hrković-Porobija, Z Sarić, ... JAPS: Journal of Animal & Plant Sciences 28 (1), 2018 | 5 | 2018 |
| Tehnologija mlijeka i mliječnih proizvoda II dio Z Sarić Poljoprivredni fakultet univerziteta u Sarajevu–Ekonomika prehrambene …, 2007 | 5 | 2007 |
| Tehnologija mlijeka i mliječnih proizvoda Z Sarić Poljoprivredni fakultet, Univerzitet u Sarajevu, 2007 | 5 | 2007 |
| Fermentation of Cow’s Milk and Soy Milk Mixture with L. acidophilus Probiotic Bacteria with Yoghurt Culture E Šertović, Z Sarić, R Božanić, M Barać, I Barukčić, A Kostić 30th Scientific-Experts Conference of Agriculture and Food Industry: Answers …, 2020 | 4 | 2020 |
| Physiological characterization of Dubska pramenka A Hrkovic-Porobija, A Hodzic, R Abrahamsen, Z Saric, C Crnkic, ... Food and Nutrition Sciences 8 (5), 465-473, 2017 | 4 | 2017 |
