- Звање:Ванредни професор
- Катедра: Прехрамбене технологије
- Година дипломирања и институција: Технолошки факултет Универзитета у Источном Сарајеву, 1998
- Година магистратуре и институција: Технолошки факултет Универзитета у Источном Сарајеву, 2005
- Година доктората и институција: Технолошки факултет Универзитета у Источном Сарајеву, 2015
- Mail: milenko.smilјanic@tfzv.ues.rs.ba
Интереси и истраживања:
[1] Barać M., Smiljanić M., Pešić M., Stanojević S., Jovanović S., Maćej O. (2013). Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS- PAGE system. Mljekarstvo, 63 (3), 122-131.
[2] Smiljanić M., Pešić M., Stanojević S., Barać M. (2014). Primary proteolysis of white brined cheese prepared from raw cow milk monitored by high- molarity Tris buffer SDS- PAGE system. Mljekarstvo, 64 (2), 102-110.
[3] Barac M., Pesic M., Zilic S., Smiljanic M., Stanojevic S., Vasic M., Despotovic S., Vucic T. & Kostic A. (2016). Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening. International Journal of Food Science and Technology 2016, 51 (5), 1140-1149.
[4] Barać M., Smiljanić M., Žilić S., Pesić M., Stanojević S., Vasić M., Vučić T. (2016). Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening. Mljekarstvo, 66 (3), 187-197.
[5] Barać M., Pešić M., Vučić T., Vasić M., Smiljanić M. (2017). White cheeses as a potential source of bioactive peptides. Mljekarstvo, 67 (1), 3-16.
[1] Barać M., Smiljanić M., Pešić M., Stanojević S., Jovanović S., Maćej O. (2013). Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS- PAGE system. Mljekarstvo, 63 (3), 122-131.
[2] Smiljanić M., Pešić M., Stanojević S., Barać M. (2014). Primary proteolysis of white brined cheese prepared from raw cow milk monitored by high- molarity Tris buffer SDS- PAGE system. Mljekarstvo, 64 (2), 102-110.
[3] Barac M., Pesic M., Zilic S., Smiljanic M., Stanojevic S., Vasic M., Despotovic S., Vucic T. & Kostic A. (2016). Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening. International Journal of Food Science and Technology 2016, 51 (5), 1140-1149.
[4] Barać M., Smiljanić M., Žilić S., Pesić M., Stanojević S., Vasić M., Vučić T. (2016). Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening. Mljekarstvo, 66 (3), 187-197.
[5] Barać M., Pešić M., Vučić T., Vasić M., Smiljanić M. (2017). White cheeses as a potential source of bioactive peptides. Mljekarstvo, 67 (1), 3-16.
