@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={Nastaj M,Solowiej Bartosz G,Stasiak DM,Mleko S,Terpilowski K,Lyszczek RJ,Tomasevic Igor B,Tomczynska-Mleko M},
year={2022},
title={Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol},
journal={INTERNATIONAL DAIRY JOURNAL},
volume={134},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Malecki Jan,Tomasevic Igor B,Solowiej Bartosz G},
year={2022},
title={The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen},
journal={JOURNAL OF FOOD QUALITY},
volume={2022},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Miocinovic Jelena B,Miloradovic Zorana N,Radovanovic Mira M,Sredovic-Ignjatovic Ivana D,Radulovic Ana,Nastaj Maciej,Solowiej Bartosz G,Tomasevic Igor B},
year={2022},
title={Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese},
journal={FOODS},
volume={11},
number={3},
pages={-},
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={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={Szafranska Jagoda O,Muszynski Siemowit,Tomasevic Igor B,Solowiej Bartosz G},
year={2021},
title={The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat},
journal={FOODS},
volume={10},
number={4},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Malecki Jan,Tomasevic Igor B,Djekic Ilija V,Solowiej Bartosz G},
year={2020},
title={The Effect of Protein Source on the Physicochemical, Nutritional Properties and Microstructure of High-Protein Bars Intended for Physically Active People},
journal={FOODS},
volume={9},
number={10},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Tomasevic Igor B,Novakovic Sasa M,Solowiej Bartosz G,Zdolec Nevijo,Skunca Dubravka,Krocko Miroslav,Nedomova Sarka,Kolaj Rezear,Aleksiev Georgi,Djekic Ilija V},
year={2018},
title={Consumers' perceptions, attitudes and perceived quality of game meat in ten European countries},
journal={MEAT SCIENCE},
volume={142},
number={},
pages={5-13},
document_type={Article},
}