@ARTICLE{
author={Djekic Ilija V,Tomic Nikola S,Bourdoux Simeon,Spilimbergo Sara,Smigic Nada V,Udovicki Bozidar,Hofland Gerard,Devlieghere Frank,Rajkovic Andreja N},
year={2018},
title={Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach},
journal={LWT-FOOD SCIENCE AND TECHNOLOGY},
volume={94},
number={},
pages={64-72},
document_type={Article},
} 

@ARTICLE{
author={Rajkovic Andreja N,Tomasevic Igor B,De Meulenaer Bruno,Devlieghere Frank},
year={2017},
title={The effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical quality},
journal={FOOD CONTROL},
volume={73},
number={},
pages={829-837},
document_type={Article},
} 

@ARTICLE{
author={Rajkovic Andreja N,Kljajic Milica,Smigic Nada V,Devlieghere Frank,Uyttendaele Mieke},
year={2013},
title={Toxin producing Bacillus cereus persist in ready-to-reheat spaghetti Bolognese mainly in vegetative state},
journal={INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
volume={167},
number={2},
pages={236-243},
document_type={Article},
} 

@ARTICLE{
author={Smigic Nada V,Rajkovic Andreja N,Arneborg Nils,Siegumfeldt Henrik,Devlieghere Frank,Nielsen Dennis Sandris},
year={2012},
title={Analysis of Intracellular pH in Escherichia coli O157:H7 to Determine the Effect of Chlorine Dioxide Decontamination},
journal={FOOD ANALYTICAL METHODS},
volume={5},
number={3},
pages={327-331},
document_type={Article},
} 

@ARTICLE{
author={Rajkovic Andreja N,Smigic Nada V,Devlieghere Frank},
year={2011},
title={Growth of Escherichia coli O157:H7 and Listeria monocytogenes with prior resistance to intense pulsed light and lactic acid},
journal={FOOD MICROBIOLOGY},
volume={28},
number={5},
pages={869-872},
document_type={Article},
} 

@ARTICLE{
author={Smigic Nada V,Rajkovic Andreja N,Arneborg Nils,Siegumfeldt Henrik,Devlieghere Frank,Sandris-Nielsen Dennis},
year={2011},
title={Intracellular pH in Campylobacter jejuni When Treated with Aqueous Chlorine Dioxide},
journal={FOODBORNE PATHOGENS AND DISEASE},
volume={8},
number={2},
pages={325-328},
document_type={Article},
} 

@ARTICLE{
author={Rajkovic Andreja N,Tomasevic Igor B,Smigic Nada V,Uyttendaele Mieke,Radovanovic Radomir S,Devlieghere Frank},
year={2010},
title={Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife},
journal={JOURNAL OF FOOD ENGINEERING},
volume={100},
number={3},
pages={446-451},
document_type={Article},
} 

@ARTICLE{
author={Rajkovic Andreja N,Tomic Nikola S,Smigic Nada V,Uyttendaele Mieke,Ragaert Peter,Devlieghere Frank},
year={2010},
title={Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer},
journal={INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
volume={140},
number={2-3},
pages={201-206},
document_type={Article},
}