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Dr.sc. Šimun Zamberlin
Dr.sc. Šimun Zamberlin
Stručni savjetnik/Znanstveni suradnik, Agronomski fakultet Sveučilišta u Zagrebu
Verified email at agr.hr - Homepage
Title
Cited by
Cited by
Year
Psychrotrophic bacteria and their negative effects on milk and dairy products quality
D Samaržija, Š Zamberlin, T Pogačić
Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 62 (2), 77-95, 2012
1722012
Mineral elements in milk and dairy products
Š Zamberlin, N Antunac, J Havranek, D Samaržija
Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 62 (2 …, 2012
1702012
Microbiota of kefir grains
T Pogačić, S Šinko, Š Zamberlin, D Samaržija
Mljekarstvo 63 (1), 3-14, 2013
1002013
Methods for culture-independent identification of lactic acid bacteria in dairy products.
T Pogačić, N Kelava, Š Zamberlin, I Dolenčić-Špehar, D Samaržija
Food Technology & Biotechnology 48 (1), 2010
342010
Probiotic bacteria in prevention and treatment of diarrhea
D Samaržija, M Tudor, T Prtilo, I Dolenčić Špehar, Š Zamberlin, ...
Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 59 (1), 28-32, 2009
312009
The effect of non-standard heat treatment of sheep’s milk on physico-chemical properties, sensory characteristics, and the bacterial viability of classical and probiotic yogurt
Š Zamberlin, D Samaržija
Food chemistry 225, 62-68, 2017
222017
Psychrotrophic bacteria and milk and dairy products quality
D Samardžija, Š Zamberlin, T Pogačić
Mljekarsivo 62 (2), 77-95, 2012
82012
The investigation of suitability of raw milk consumption from vending machines in Croatia
N Mikulec, J Špoljarić, Š Zamberlin, M Krga, B Radeljević, D Plavljanić, ...
Journal of Central European Agriculture 20 (4), 1076-1088, 2019
72019
Probiotic bacterium Lactobacillus rhamnosus: beneficial and a dverse effects on human health
S Zamberlin, ID Spehar, N Kelava, D Samarzija
Milchwissenschaft 67 (1), 30-33, 2012
72012
Viskoznost tekućeg jogurta tijekom pohrane
Š Zamberlin, D Samaržija, P Mamula, J Havranek, M Pecina, T Pogačić
Mljekarstvo 57 (3), 209-218, 2007
72007
Viscosity of stirred yoghurt during storage
Š Zamberlin, D Samaržija, P Mamula, J Havranek, M Pecina, T Pogačić
Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 57 (3 …, 2007
62007
Influence of yoghurt cultures on some chemical parameters of sheep's milk yoghurt during storage
Š Zamberlin, B MIOČ, D SAMARŽIJA
Proceedings. 46th Croatian and 6th International Symposium on Agriculture …, 2011
52011
The effect of heat treatment of ovine milk on the compositional and sensory properties of set yoghurt
Š ZAMBERLIN, T POGAČIĆ, S Mahnet, Ž GOLEM, J Havranek, ...
International journal of dairy technology 63 (4), 587-592, 2010
52010
Mineralni sastav mlijeka I mliječnih proizvoda
Š Zamberlin, N Antunac, J Havranek, D Samaržija
Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 62 (2 …, 2012
42012
Probiotičke bakterije u prevenciji i terapiji dijareje.
D Samaržija, M Tudor, T Prtilo, ID Špehar, S Zamberlin, J Havranek
Mljekarstvo/Dairy 59 (1), 2009
42009
Antimicrobial activity of bacteriocins of Lactic Acid Bacteria on Listeria monocytogenes, Staphylococcus aureus and Clostridium tyrobutyricum in cheese production.
ID Špehar, DB Ljoljić, Z Petanjek, Š Zamberlin, MT Kalit, D Samaržija
Mljekarstvo/Dairy 70 (3), 2020
32020
Mikrobni sastav kefirnih zrna
T Pogačić, S Šinko, Š Zamberlin, D Samaržija
Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 63 (1), 3-14, 2013
32013
Psihrotrofne bakterije i njihovi negativni utjecaji na kvalitetu mlijeka i mliječnih proizvoda.
D Samaržija, Š Zamberlin, T Pogačić
Mljekarstvo/Dairy 62 (2), 2012
32012
Osiguranje kvalitete rezultata analiza analitičkih mljekarskih laboratorija
Š Zamberlin, N Antunac, D Samaržija, I Horvat, N Mikulec, Z Kuliš
Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 55 (2 …, 2005
32005
Kontrola kvalitete mlijeka iz mljekomata u cilju povećanja konkurentnosti proizvođača mlijeka
N Mikulec, B Radeljević, Š Zamberlin, J Špoljarić, I Kesić Horvat, M Krga, ...
U 42, 73-74, 2016
22016
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