Djurdjevic Sanja D,Tomasevic Igor B,Levic Steva M,Stanisic Nikola Z,Kurcubic Vladimir S,Stajic Slavisa B (2025) Exploring Chia Mucilage as a Potential Additive for Salt Reduction in Traditional Balkan Minced Meat Product Ćevap, FOOD TECHNOLOGY AND BIOTECHNOLOGY, vol. 63, br. 4, str. 502-510 (Article) 

Stamenic Tamara,Sobajic Sladjana S,Petricevic Maja,Delic Nikola,Dolasevic Slobodan,Stajic Slavisa B,Stanisic Nikola Z (2025) Inulin-Stabilised Vegetable Oil Emulsions as Fat Replacers in Chicken Frankfurters: Technological and Textural Evaluation, GELS, vol. 11, br. 11, str. - (Article) 

Stanisic Nikola Z,Cekic Bogdan A,Maksimovic Nevena,Petricevic Maja,Delic Nikola,Stajic Slavisa B,Keskic Tanja (2025) Carcass traits and meat quality in Balkan goats: A multivariate evaluation of crossbreeding and slaughter weight effects, CZECH JOURNAL OF ANIMAL SCIENCE, vol. 70, br. 10, str. 438-449 (Article) 

Sikimic Petar M,Vasilev Dragan,Vejnovic Branislav,Stajic Slavisa B,Stanisic Nikola Z,Cobanovic Nikola Dj,Grkovic Nevena N,Suvajdzic Branko D (2025) Cooked-Emulsified Rabbit Meat Sausages: a Potential Solution to Increase Rabbit Meat Consumption, JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, vol. , br. , str. - (Article; Early Access) 

Stanisic Nikola Z,Delic Nikola,Cekic Bogdan A,Stojiljkovic Nenad,Gogic Marija,Samolovac Ljiljana M,Stajic Slavisa B (2025) Current Processing Technologies and Challenges in Hybrid Meat Production, PROCESSES, vol. 13, br. 9, str. - (Review) 

Kurcubic Vladimir S,Munjic Matija D,Dmitric Marko P,Zivkovic Sasa,Stajic Slavisa B,Tomasevic Igor B (2025) Bacterial Antimicrobial Resistance in Meat Products-Current Concepts, FOODS, vol. 14, br. 16, str. - (Review) 

Stanisic Nikola Z,Kurcubic Vladimir S,Stajic Slavisa B,Tomasevic Ivana D,Tomasevic Igor B (2025) Integration of Dietary Fibre for Health Benefits, Improved Structure, and Nutritional Value of Meat Products and Plant-Based Meat Alternatives, FOODS, vol. 14, br. 12, str. - (Review) 

Kurcubic Vladimir S,Stanisic Nikola Z,Stajic Slavisa B,Dmitric Marko P,Zivkovic Sasa,Kurcubic Luka V,Zivkovic Vladimir I,Jakovljevic Vladimir Lj,Maskovic Pavle Z,Maskovic Jelena M (2024) Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development, FOODS, vol. 13, br. 24, str. - (Review) 

Stajic Slavisa B,Stanisic Nikola Z,Miletic Nemanja M,Petkovic Marko M,Heinz Volker,Tomasevic Igor B,Kurcubic Vladimir S (2024) Instrumental Colour, Texture and Sensory Properties of Pljeskavica (Traditional Serbian Meat Product) Affected by Addition of Freshly Extracted <I>Allium Ursinum</I> L., JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, vol. 14, br. 3, str. - (Article) 

Kurcubic Vladimir S,Djurovic Vesna M,Stajic Slavisa B,Dmitric Marko P,Zivkovic Sasa,Kurcubic Luka V,Maskovic Pavle Z,Maskovic Jelena M,Mitic Milan N,Zivkovic Vladimir I,Jakovljevic Vladimir Lj (2024) Multitarget Phytocomplex: Focus on Antibacterial Profiles of Grape Pomace and Sambucus ebulus L. Lyophilisates Against Extensively Drug-Resistant (XDR) Bacteria and In Vitro Antioxidative Power, ANTIBIOTICS-BASEL, vol. 13, br. 10, str. - (Article) 

Kurcubic Vladimir S,Stajic Slavisa B,Jakovljevic Vladimir Lj,Zivkovic Vladimir I,Stanisic Nikola Z,Maskovic Pavle Z,Matejic Vesna M,Kurcubic Luka V (2024) Contemporary Speculations and Insightful Thoughts on Buckwheat-A Functional Pseudocereal as a Smart Biologically Active Supplement, FOODS, vol. 13, br. 16, str. - (Review) 

Stajic Slavisa B,Skwarek Patrycja,Djurdjevic Sanja D,Karwowska Malgorzata,Pisinov Boris P,Tomasevic Igor B,Kurcubic Vladimir S (2024) Tomato Pomace Powder as a Functional Ingredient in Minced Meat Products-Influence on Technological and Sensory Properties of Traditional Serbian Minced Meat Product Ćevapi, PROCESSES, vol. 12, br. 7, str. - (Article) 

Kurcubic Vladimir S,Stajic Slavisa B,Miletic Nemanja M,Petkovic Marko M,Dmitric Marko P,Djurovic Vesna M,Heinz Volker,Tomasevic Igor B (2023) Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration, FOODS, vol. 12, br. 11, str. - (Article) 

Djekic Ilija V,Stajic Slavisa B,Udovicki Bozidar,Siladji Caba L,Djordjevic Vesna Z,Terjung Nino,Heinz Volker,Tomasevic Igor B (2023) Quality and Oral Processing Characteristics of Traditional Serbian Cevap Influenced by Game Meat, FOODS, vol. 12, br. 10, str. - (Article) 

Kurcubic Vladimir S,Stajic Slavisa B,Dmitric Marko P,Miletic Nemanja M (2022) Food safety assessment of burger patties with added herbal plant material The microbial status of Wild Garlic and Wild Garlic extracts as ingredients in burger patties, FLEISCHWIRTSCHAFT, vol. 102, br. 11, str. 73-78 (Article) 

Stajic Slavisa B,Tomasevic Igor B,Tomovic Vladimir M,Stanisic Nikola Z (2022) Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride, JOURNAL OF FOOD AND NUTRITION RESEARCH, vol. 61, br. 3, str. 277-285 (Article) 

Kurcubic Vladimir S,Stajic Slavisa B,Miletic Nemanja M,Stanisic Nikola Z (2022) Healthier Meat Products Are Fashionable-Consumers Love Fashion, APPLIED SCIENCES-BASEL, vol. 12, br. 19, str. - (Review) 

Tomovic Vladimir M,Jokanovic Marija R,Sojic Branislav V,Skaljac Snezana B,Tomovic Mila S,Tomasevic Igor B,Stajic Slavisa B,Martinovic Aleksandra B,Vujadinovic Dragan D,Vukic Milan (2022) BVL Reports on Foodborne Illness published, FLEISCHWIRTSCHAFT, vol. 102, br. 7, str. 86-86 (Editorial Material) 

Tomovic Vladimir M,Pezo Lato L,Jokanovic Marija R,Tomovic Mila S,Sojic Branislav V,Skaljac Snezana B,Martinovic Aleksandra B,Vujadinovic Dragan D,Vukic Milan,Tomasevic Igor B,Stajic Slavisa B (2022) Output prediction model for twelve primal and commercial cuts from pork carcasses, FLEISCHWIRTSCHAFT, vol. 102, br. 7, str. 78-86 (Article) 

Pisinov Boris P,Kurcubic Vladimir S,Stajic Slavisa B (2021) Nutritional and sensory properties of frankfurters made of culled goat meat, FLEISCHWIRTSCHAFT, vol. 101, br. 12, str. 90-96 (Article) 

Pisinov Boris P,Ivanovic Snezana D,Zivkovic Dusan M,Vranic Danijela V,Stajic Slavisa B (2021) Profile of volatile compounds in frankfurters from culled goat meat during cold storage, JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 45, br. 5, str. - (Article) 

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 (2020) Quality of dry-fermented sausages with backfat replacement, FLEISCHWIRTSCHAFT, vol. 100, br. 7, str. 74-81 (Article) 

Stajic Slavisa B,Kalusevic Ana M,Tomasevic Igor B,Rabrenovic Biljana B,Bozic Andjelija,Radovic Petar,Nedovic Viktor A,Zivkovic Dusan M (2020) Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder, POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, vol. 70, br. 2, str. 159-168 (Article) 

Stajic Slavisa B,Pisinov Boris P,Tomasevic Igor B,Djekic Ilija V,Colovic Dusica S,Ivanovic Snezana D,Zivkovic Dusan M (2020) Use of culled goat meat in frankfurter production - effect on sensory quality and technological properties, INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 55, br. 3, str. 1032-1045 (Article) 

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 (2019) Evaluation of poultry meat colour using computer vision system and colourimeter Is there a difference?, BRITISH FOOD JOURNAL, vol. 121, br. 5, str. 1078-1087 (Article) 

Despotovic Aleksandra R,Tomovic Vladimir M,Sevic Radoslav J,Jokanovic Marija R,Stanisic Nikola Z,Skaljac Snezana B,Sojic Branislav V,Hromis Nevena M,Stajic Slavisa B,Petrovic Jovana SL (2018) Meat quality traits of M. longissimus lumborum from White Mangalica and (Duroc x White Mangalica) x White Mangalica pigs reared under intensive conditions and slaughtered at about 180-kg live weight, ITALIAN JOURNAL OF ANIMAL SCIENCE, vol. 17, br. 4, str. 859-866 (Article) 

Despotovic Aleksandra R,Tomovic Vladimir M,Stanisic Nikola Z,Jokanovic Marija R,Sojic Branislav V,Skaljac Snezana B,Kocic-Tanackov Suncica D,Tomasevic Igor B,Stajic Slavisa B,Martinovic Aleksandra B,Hromis Nevena M (2018) Edible offal quality of Swallow-Belly Mangalica pigs reared under an intensive production system Investigations on pigs slaughtered at 100 kg live weight, FLEISCHWIRTSCHAFT, vol. 98, br. 12, str. 103-108 (Article) 

Stajic Slavisa B,Stanisic Nikola Z,Levic Steva M,Tomovic Vladimir M,Lilic Slobodan,Vranic Danijela V,Jokanovic Marija R,Zivkovic Dusan M (2018) Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations, POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, vol. 68, br. 4, str. 367-375 (Article) 

Stajic Slavisa B,Stanisic Nikola Z,Tomasevic Igor B,Djekic Ilija V,Ivanovic Nikola,Zivkovic Dusan M (2018) Use of linseed oil in improving the quality of chicken frankfurters, JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 42, br. 2, str. - (Article) 

Stajic Slavisa B,Stanisic Nikola Z,Tomovic Vladimir M,Petricevic Maja,Stanojkovic Aleksandar B,Radovic Cedomir,Gogic Marija (2017) Color- and Texture Changes during Storage at Sremska, a traditional Serbian Raw Sausage, FLEISCHWIRTSCHAFT, vol. 97, br. 8, str. 103-107 (Article) 

Stanisic Nikola Z,Parunovic Nenad,Stajic Slavisa B,Petrovic Milica D,Radovic Cedomir,Zivkovic Dusan M,Petricevic Maja (2016) Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage, ARCHIVES ANIMAL BREEDING, vol. 59, br. 1, str. 159-166 (Article) 

Tomasevic Igor B,Tomovic Vladimir M,Stajic Slavisa B,Jokanovic Marija R,Stanisic Nikola Z,Zivkovic Dusan M (2015) Impact of rapid Thawing on the Quality Characteristics of Pork Fillet Steaks, FLEISCHWIRTSCHAFT, vol. 95, br. 9, str. 121-124 (Article) 

Stajic Slavisa B,Zivkovic Dusan M,Tomovic Vladimir M,Nedovic Viktor A,Perunovic Marija,Kovjanic Natasa,Levic Steva M,Stanisic Nikola Z (2014) The utilisation of grapeseed oil in improving the quality of dry fermented sausages, INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 49, br. 11, str. 2356-2363 (Article) 

Stajic Slavisa B,Perunovic Marija,Stanisic Nikola Z,Zujovic Miroslav M,Zivkovic Dusan M (2013) Sucuk (Turkish-Style Dry-Fermented Sausage) Quality as An Influence of Recipe Formulation and Inoculation of Starter Cultures, JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 37, br. 5, str. 870-880 (Article) 

Zivkovic Dusan M,Sobajic Sladjana S,Perunovic Marija,Stajic Slavisa B (2013) Seasonal Variations in the Chemical Composition and Fatty Acid Composition of Selected Fish Species from the Danube River, ACTA ALIMENTARIA, vol. 42, br. 4, str. 473-480 (Article) 

Radulovic Zorica T,Zivkovic Dusan M,Mirkovic Nemanja L,Petrusic Milica M,Stajic Slavisa B,Perunovic Marija,Paunovic Dusanka (2011) Effect of probiotic bacteria on chemical composition and sensory quality of fermented sausages, 11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11), vol. 1, br. , str. 1516-1522 (Proceedings Paper) 

Stajic Slavisa B,Zivkovic Dusan M,Perunovic Marija,Sobajic Sladjana S,Vranic Danijela V (2011) Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds, 11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11), vol. 1, br. , str. 568-575 (Proceedings Paper)