Autori: Ilic Jovan G
| Naslov | Ease of mastication index-Quantification of mastication effort using quality function deployment (Article) |
| Autori | Ilic Jovan G Tomasevic Igor B Djekic Ilija V |
| Info | JOURNAL OF TEXTURE STUDIES, (2021), vol. 52 br. 4, str. 447-460 |
| Projekat | Government of the Republic of Serbia, Ministry of Education, Science and Technical Development [PoC 5229] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Influence of boiling, steaming, and sous-vide on oral processing parameters of celeriac (Apium graveolens var. rapaceum) (Article) |
| Autori | Ilic Jovan G Tomasevic Igor B Djekic Ilija V |
| Info | INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, (2021), vol. 23 br. , str. - |
| Projekat | Innovation Fund from the budget of the Government of the Republic of Serbia, Ministry of Education, Science and Technical Development through the `Competitiveness and Jobs Project' [5229] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat (Article) |
| Autori | Djekic Ilija V Bozickovic Ivana Djordjevic Vesna Z Smetana Sergiy Terjung Nino Ilic Jovan G Doroski Ana G Tomasevic Igor B |
| Info | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, (2021), vol. 101 br. 3, str. 960-969 |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | How do culinary methods affect quality and oral processing characteristics of pork ham? (Article) |
| Autori | Djekic Ilija V Ilic Jovan G Lorenzo Jose Manuel Tomasevic Igor B |
| Info | JOURNAL OF TEXTURE STUDIES, (2021), vol. 52 br. 1, str. 36-44 |
| Projekat | Government of the Republic of Serbia, Ministry of Education, Science and Technical Development [5229] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Can we understand food oral processing using Kano model? Case study with confectionery products (Article) |
| Autori | Djekic Ilija V Ilic Jovan G Guine Raquel PF Tomasevic Igor B |
| Info | JOURNAL OF TEXTURE STUDIES, (2020), vol. 51 br. 6, str. 861-869 |
| Projekat | Ministry of Education, Science and Technical Development, Serbia; Polytechnic Institute of Viseu, Portugal |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
