@ARTICLE{
author={Carrillo Celia,Tomasevic Igor B,Barba Francisco J,Kamiloglu Senem},
year={2023},
title={Modern Analytical Techniques for Berry Authentication},
journal={CHEMOSENSORS},
volume={11},
number={9},
pages={-},
document_type={Review},
} 

@ARTICLE{
author={Simunovic Stefan,Djordjevic Vesna Z,Lakicevic Brankica Z,Djekic Ilija V,Lorenzo Jose Manuel,Barba Francisco J,Tomasevic Igor B},
year={2022},
title={Digital Evaluation of Nitrite-Reduced "Kulen" Fermented Sausage Quality},
journal={JOURNAL OF FOOD QUALITY},
volume={2022},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Khubber Sucheta,Marti-Quijal Francisco J,Tomasevic Igor B,Remize Fabienne,Barba Francisco J},
year={2022},
title={Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products},
journal={CURRENT OPINION IN FOOD SCIENCE},
volume={43},
number={},
pages={189-198},
document_type={Article},
} 

@ARTICLE{
author={Marti-Quijal Francisco J,Khubber Sucheta,Remize Fabienne,Tomasevic Igor B,Rosello-Soto Elena,Barba Francisco J},
year={2021},
title={Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review},
journal={FERMENTATION-BASEL},
volume={7},
number={3},
pages={-},
document_type={Review},
} 

@ARTICLE{
author={Milovanovic Bojana R,Tomovic Vladimir M,Djekic Ilija V,Solowiej Bartosz G,Lorenzo Jose Manuel,Barba Francisco J,Tomasevic Igor B},
year={2021},
title={Color assessment of the eggs using computer vision system and Minolta colorimeter},
journal={JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION},
volume={15},
number={6},
pages={5097-5112},
document_type={Article},
} 

@ARTICLE{
author={Milovanovic Bojana R,Tomovic Vladimir M,Djekic Ilija V,Miocinovic Jelena B,Solowiej Bartosz G,Lorenzo Jose Manuel,Barba Francisco J,Tomasevic Igor B},
year={2021},
title={Colour assessment of milk and milk products using computer vision system and colorimeter},
journal={INTERNATIONAL DAIRY JOURNAL},
volume={120},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Novakovic Sasa M,Djekic Ilija V,Klaus Anita S,Vunduk Jovana D,Djordjevic Vesna Z,Tomovic Vladimir M,Kocic-Tanackov Suncica D,Lorenzo Jose Manuel,Barba Francisco J,Tomasevic Igor B},
year={2021},
title={The potential of horn of plenty mushroom (Craterellus cornucopioides)},
journal={FLEISCHWIRTSCHAFT},
volume={101},
number={3},
pages={100-106},
document_type={Article},
} 

@ARTICLE{
author={Ucak Ilknur,Afreen Maliha,Montesano Domenico,Carrillo Celia,Tomasevic Igor B,Simal-Gandara Jesus,Barba Francisco J},
year={2021},
title={Functional and Bioactive Properties of Peptides Derived from Marine Side Streams},
journal={MARINE DRUGS},
volume={19},
number={2},
pages={-},
document_type={Review},
} 

@ARTICLE{
author={Simunovic Stefan,Djordjevic Vesna Z,Barba Francisco J,Lorenzo Jose Manuel,Raseta Mladen P,Jankovic Sasa D,Tomasevic Igor B},
year={2021},
title={Characterisation of changes in physicochemical, textural and microbiological properties of Njeguska sausage during ripening},
journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE},
volume={58},
number={10},
pages={3993-4001},
document_type={Article},
} 

@ARTICLE{
author={Milovanovic Bojana R,Djekic Ilija V,Miocinovic Jelena B,Djordjevic Vesna Z,Lorenzo Jose Manuel,Barba Francisco J,Morlein Daniel,Tomasevic Igor B},
year={2020},
title={What Is the Color of Milk and Dairy Products and How Is It Measured?},
journal={FOODS},
volume={9},
number={11},
pages={-},
document_type={Review},
} 

@ARTICLE{
author={Ucak Ilknur,Khalily Rowida,Carrillo Celia,Tomasevic Igor B,Barba Francisco J},
year={2020},
title={Potential of Propolis Extract as a Natural Antioxidant and Antimicrobial in Gelatin Films Applied to Rainbow Trout (Oncorhynchus mykiss) Fillets},
journal={FOODS},
volume={9},
number={11},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Stajic Slavisa B,Tomasevic Igor B,Stanisic Nikola Z,Tomovic Vladimir M,Lilic Slobodan,Vranic Danijela V,Barba Francisco J,Lorenzo Jose Manuel,Zivkovic Dusan M},
year={2020},
title={Quality of dry-fermented sausages with backfat replacement},
journal={FLEISCHWIRTSCHAFT},
volume={100},
number={7},
pages={74-81},
document_type={Article},
} 

@ARTICLE{
author={Rocchetti Gabriele,Pateiro Mirian,Campagnol Paulo CB,Barba Francisco J,Tomasevic Igor B,Montesano Domenico,Lucini Luigi,Lorenzo Jose Manuel},
year={2020},
title={Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach},
journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
volume={100},
number={13},
pages={4968-4977},
document_type={Article},
} 

@ARTICLE{
author={Novakovic Sasa M,Djekic Ilija V,Klaus Anita S,Vunduk Jovana D,Djordjevic Vesna Z,Tomovic Vladimir M,Kocic-Tanackov Suncica D,Lorenzo Jose Manuel,Barba Francisco J,Tomasevic Igor B},
year={2020},
title={Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters},
journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION},
volume={44},
number={8},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Zamuz Sol,Purrinos Laura,Tomasevic Igor B,Dominguez Ruben,Brncic Mladen,Barba Francisco J,Lorenzo Jose Manuel},
year={2020},
title={Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)},
journal={FOODS},
volume={9},
number={4},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Vargas-Ramella Marcio,Pateiro Mirian,Barba Francisco J,Franco Daniel,Campagnol Paulo CB,Munekata Paulo ES,Tomasevic Igor B,Dominguez Ruben,Lorenzo Jose Manuel},
year={2020},
title={Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pate},
journal={LWT-FOOD SCIENCE AND TECHNOLOGY},
volume={125},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Rocchetti Gabriele,Barba Francisco J,Lorenzo Jose Manuel,Munekata Paulo ES,Bernardo Letizia,Tomasevic Igor B,Pateiro Mirian,Lucini Luigi},
year={2020},
title={Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts},
journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
volume={55},
number={3},
pages={1002-1009},
document_type={Article},
} 

@ARTICLE{
author={Novakovic Sasa M,Djekic Ilija V,Vunduk Jovana D,Klaus Anita S,Lorenzo Jose Manuel,Barba Francisco J,Tomasevic Igor B},
year={2019},
title={An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products},
journal={60TH INTERNATIONAL MEAT INDUSTRY CONFERENCE MEATCON2019},
volume={333},
number={},
pages={-},
document_type={Proceedings Paper},
} 

@ARTICLE{
author={Tomasevic Igor B,Djekic Ilija V,Novakovic Sasa M,Barba Francisco J,Lorenzo Jose Manuel},
year={2019},
title={The feasibility of pulsed light processing in the meat industry},
journal={60TH INTERNATIONAL MEAT INDUSTRY CONFERENCE MEATCON2019},
volume={333},
number={},
pages={-},
document_type={Proceedings Paper},
} 

@ARTICLE{
author={Milovanovic Bojana R,Djekic Ilija V,Djordjevic Vesna Z,Tomovic Vladimir M,Barba Francisco J,Tomasevic Igor B,Lorenzo Jose Manuel},
year={2019},
title={Pros and cons of using a computer vision system for color evaluation of meat and meat products},
journal={60TH INTERNATIONAL MEAT INDUSTRY CONFERENCE MEATCON2019},
volume={333},
number={},
pages={-},
document_type={Proceedings Paper},
} 

@ARTICLE{
author={Novakovic Sasa M,Djekic Ilija V,Klaus Anita S,Vunduk Jovana D,Djordjevic Vesna Z,Tomovic Vladimir M,Sojic Branislav V,Kocic-Tanackov Suncica D,Lorenzo Jose Manuel,Barba Francisco J,Tomasevic Igor B},
year={2019},
title={The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage},
journal={FOODS},
volume={8},
number={12},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Djekic Ilija V,Operta Sabina,Djulancic Nermina,Lorenzo Jose Manuel,Barba Francisco J,Djordjevic Vesna Z,Tomasevic Igor B},
year={2019},
title={Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina},
journal={WASTE MANAGEMENT & RESEARCH},
volume={37},
number={12},
pages={1250-1260},
document_type={Article},
} 

@ARTICLE{
author={Tomasevic Igor B,Tomovic Vladimir M,Ikonic Predrag M,Lorenzo Jose Manuel,Barba Francisco J,Djekic Ilija V,Nastasijevic Ivan,Stajic Slavisa B,Zivkovic Dusan M},
year={2019},
title={Evaluation of poultry meat colour using computer vision system and colourimeter Is there a difference?},
journal={BRITISH FOOD JOURNAL},
volume={121},
number={5},
pages={1078-1087},
document_type={Article},
} 

@ARTICLE{
author={Gomez Belen,Munekata Paulo ES,Gavahian Mohsen,Barba Francisco J,Marti-Quijal Francisco J,Bolumar Tomas,Bastianello Campagnol Paulo Cezar,Tomasevic Igor B,Lorenzo Jose Manuel},
year={2019},
title={Application of pulsed electric fields in meat and fish processing industries: An overview},
journal={FOOD RESEARCH INTERNATIONAL},
volume={123},
number={},
pages={95-105},
document_type={Review},
} 

@ARTICLE{
author={Marti-Quijal Francisco J,Zamuz Sol,Tomasevic Igor B,Gomez Belen,Rocchetti Gabriele,Lucini Luigi,Remize Fabienne,Barba Francisco J,Manuel Lorenzo Jose},
year={2019},
title={Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages},
journal={LWT-FOOD SCIENCE AND TECHNOLOGY},
volume={110},
number={},
pages={316-323},
document_type={Article},
} 

@ARTICLE{
author={Dominguez Ruben,Purrinos Laura,Perez-Santaescolastica Cristina,Pateiro Mirian,Barba Francisco J,Tomasevic Igor B,Bastianello Campagnol Paulo Cesar,Lorenzo Jose Manuel},
year={2019},
title={Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique},
journal={FOOD ANALYTICAL METHODS},
volume={12},
number={6},
pages={1263-1284},
document_type={Article},
} 

@ARTICLE{
author={Marti-Quijal Francisco J,Zamuz Sol,Tomasevic Igor B,Rocchetti Gabriele,Lucini Luigi,Marszalek Krystian,Barba Francisco J,Lorenzo Jose Manuel},
year={2019},
title={A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers},
journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
volume={99},
number={7},
pages={3672-3680},
document_type={Article},
} 

@ARTICLE{
author={Perez-Santaescolastica Cristina,Fraeye Ilse,Barba Francisco J,Gomez Belen,Tomasevic Igor B,Romero Alberto,Moreno Andres,Toldra Fidel,Lorenzo Jose Manuel},
year={2019},
title={Application of non-invasive technologies in dry-cured ham: An overview},
journal={TRENDS IN FOOD SCIENCE & TECHNOLOGY},
volume={86},
number={},
pages={360-374},
document_type={Review},
} 

@ARTICLE{
author={Tomasevic Igor B,Tomovic Vladimir M,Barba Francisco J,Vasilev Dragan,Jokanovic Marija R,Sojic Branislav V,Lorenzo Jose Manuel,Djekic Ilija V},
year={2019},
title={How the color of game meat should be measured},
journal={FLEISCHWIRTSCHAFT},
volume={99},
number={1},
pages={85-89},
document_type={Article},
} 

@ARTICLE{
author={Agregan Ruben,Franco Daniel,Carballo Javier,Tomasevic Igor B,Barba Francisco J,Gomez Belen,Muchenje Voster,Lorenzo Jose Manuel},
year={2018},
title={Shelf life study of healthy pork liver pate with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata},
journal={FOOD RESEARCH INTERNATIONAL},
volume={112},
number={},
pages={400-411},
document_type={Article},
} 

@ARTICLE{
author={Gabric Domagoj,Barba Francisco J,Roohinejad Shahin,Gharibzahedi Seyed Mohammad Taghi,Radojcin Milivoj T,Putnik Predrag,Bursac-Kovacevic Danijela},
year={2018},
title={Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review},
journal={JOURNAL OF FOOD PROCESS ENGINEERING},
volume={41},
number={1},
pages={-},
document_type={Review},
} 

@ARTICLE{
author={Lorenzo Jose Manuel,Munekata Paulo ES,Bastianello Campagnol Paulo Cezar,Zhu Zhenzhou,Alpas Hami,Barba Francisco J,Tomasevic Igor B},
year={2017},
title={Technological aspects of horse meat products - A review},
journal={FOOD RESEARCH INTERNATIONAL},
volume={102},
number={},
pages={176-183},
document_type={Review},
}