@ARTICLE{
author={Ilic Jovan G,Oosterlinck Filip,Tomasevic Igor B,Van den Berg Marco A,Djekic Ilija V},
year={2025},
title={Mechanical properties, oral processing, and dynamic sensory perception of commercial plant-based burgers},
journal={JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION},
volume={},
number={},
pages={-},
document_type={Article; Early Access},
} 

@ARTICLE{
author={Ilic Jovan G,Djekic Ilija V,Tomasevic Igor B,Van den Berg Marco A,Oosterlinck Filip},
year={2023},
title={Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions},
journal={JOURNAL OF TEXTURE STUDIES},
volume={54},
number={3},
pages={440-445},
document_type={Article},
} 

@ARTICLE{
author={Ilic Jovan G,Tomasevic Igor B,Djekic Ilija V},
year={2023},
title={The influence of different cooking treatments on vegetables' bolus properties},
journal={INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION},
volume={74},
number={2},
pages={209-218},
document_type={Article},
} 

@ARTICLE{
author={Djekic Ilija V,Ilic Jovan G,Solowiej Bartosz G,Djekic Rastko I,Tomasevic Igor B},
year={2022},
title={Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat},
journal={JOURNAL OF FOOD QUALITY},
volume={2022},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Ilic Jovan G,Tomasevic Igor B,Djekic Ilija V},
year={2022},
title={Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide},
journal={INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE},
volume={28},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Ilic Jovan G,Tomasevic Igor B,Djekic Ilija V},
year={2022},
title={Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham},
journal={MEAT SCIENCE},
volume={188},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Ilic Jovan G,Djekic Ilija V,Tomasevic Igor B,Oosterlinck Filip,Van den Berg Marco A},
year={2022},
title={Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat Analogs},
journal={ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY},
volume={13},
number={},
pages={193-215},
document_type={Review},
} 

@ARTICLE{
author={Ilic Jovan G,Tomasevic Igor B,Djekic Ilija V},
year={2022},
title={Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling},
journal={JOURNAL OF TEXTURE STUDIES},
volume={53},
number={2},
pages={174-184},
document_type={Article},
} 

@ARTICLE{
author={Djekic Ilija V,Ilic Jovan G,Chen Jianshe,Djekic Rastko I,Solowiej Bartosz G,Vujadinovic Dragan D,Tomasevic Igor B},
year={2021},
title={Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective-Case Study with Grilled Pork Meat},
journal={APPLIED SCIENCES-BASEL},
volume={11},
number={21},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Ilic Jovan G,Tomasevic Igor B,Djekic Ilija V},
year={2021},
title={Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception},
journal={INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE},
volume={25},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Ilic Jovan G,Tomasevic Igor B,Djekic Ilija V},
year={2021},
title={Ease of mastication index-Quantification of mastication effort using quality function deployment},
journal={JOURNAL OF TEXTURE STUDIES},
volume={52},
number={4},
pages={447-460},
document_type={Article},
} 

@ARTICLE{
author={Ilic Jovan G,Tomasevic Igor B,Djekic Ilija V},
year={2021},
title={Influence of boiling, steaming, and sous-vide on oral processing parameters of celeriac (Apium graveolens var. rapaceum)},
journal={INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE},
volume={23},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Djekic Ilija V,Bozickovic Ivana,Djordjevic Vesna Z,Smetana Sergiy,Terjung Nino,Ilic Jovan G,Doroski Ana G,Tomasevic Igor B},
year={2021},
title={Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat},
journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
volume={101},
number={3},
pages={960-969},
document_type={Article},
} 

@ARTICLE{
author={Djekic Ilija V,Ilic Jovan G,Lorenzo Jose Manuel,Tomasevic Igor B},
year={2021},
title={How do culinary methods affect quality and oral processing characteristics of pork ham?},
journal={JOURNAL OF TEXTURE STUDIES},
volume={52},
number={1},
pages={36-44},
document_type={Article},
} 

@ARTICLE{
author={Djekic Ilija V,Ilic Jovan G,Guine Raquel PF,Tomasevic Igor B},
year={2020},
title={Can we understand food oral processing using Kano model? Case study with confectionery products},
journal={JOURNAL OF TEXTURE STUDIES},
volume={51},
number={6},
pages={861-869},
document_type={Article},
} 

@ARTICLE{
author={Ilic Jovan G,Charalambides M,Tomasevic Igor B,Bikos D,Wood JD,Djekic Ilija V},
year={2019},
title={Effect of the direction of m. psoas major fibres on the results of tensile test - can we model meat as a material?},
journal={60TH INTERNATIONAL MEAT INDUSTRY CONFERENCE MEATCON2019},
volume={333},
number={},
pages={-},
document_type={Proceedings Paper},
}