Autori: Solowiej Bartosz G
| Naslov | Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat (Article) |
| Autori | Djekic Ilija V Ilic Jovan G Solowiej Bartosz G Djekic Rastko I Tomasevic Igor B |
| Info | JOURNAL OF FOOD QUALITY, (2022), vol. 2022 br. , str. - |
| Projekat | Innovation Fund from the budget of the Government of the Republic of Serbia [5229]; Ministry of Education, Science and Technical Development through the "Competitiveness and Jobs Project |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol (Article) |
| Autori | Nastaj M Solowiej Bartosz G Stasiak DM Mleko S Terpilowski K Lyszczek RJ Tomasevic Igor B Tomczynska-Mleko M |
| Info | INTERNATIONAL DAIRY JOURNAL, (2022), vol. 134 br. , str. - |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen (Article) |
| Autori | Malecki Jan Tomasevic Igor B Solowiej Bartosz G |
| Info | JOURNAL OF FOOD QUALITY, (2022), vol. 2022 br. , str. - |
| Projekat | EUROHANSA Sp. z o. o; Ministry of Science and Higher Education grant in PolandMinistry of Science and Higher Education, Poland [0029/DW/2018] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese (Article) |
| Autori | Miocinovic Jelena B Miloradovic Zorana N Radovanovic Mira M Sredovic-Ignjatovic Ivana D Radulovic Ana Nastaj Maciej Solowiej Bartosz G Tomasevic Igor B |
| Info | FOODS, (2022), vol. 11 br. 3, str. - |
| Projekat | University of Belgrade-Faculty of Agriculture [451-03-9/2021-14/200116]; Ministry of Education, Science and Technological Development, Serbia [451-03-9/2021-14/200116] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective-Case Study with Grilled Pork Meat (Article) |
| Autori | Djekic Ilija V Ilic Jovan G Chen Jianshe Djekic Rastko I Solowiej Bartosz G Vujadinovic Dragan D Tomasevic Igor B |
| Info | APPLIED SCIENCES-BASEL, (2021), vol. 11 br. 21, str. - |
| Projekat | Government of the Republic of Serbia, Ministry of Education, Science and Technical Development; Proof of Concept project [5229] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Color assessment of the eggs using computer vision system and Minolta colorimeter (Article) |
| Autori | Milovanovic Bojana R Tomovic Vladimir M Djekic Ilija V Solowiej Bartosz G Lorenzo Jose Manuel Barba Francisco J Tomasevic Igor B |
| Info | JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, (2021), vol. 15 br. 6, str. 5097-5112 |
| Projekat | Ministry of Education, Science and Technological Development, Serbia |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Colour assessment of milk and milk products using computer vision system and colorimeter (Article) |
| Autori | Milovanovic Bojana R Tomovic Vladimir M Djekic Ilija V Miocinovic Jelena B Solowiej Bartosz G Lorenzo Jose Manuel Barba Francisco J Tomasevic Igor B |
| Info | INTERNATIONAL DAIRY JOURNAL, (2021), vol. 120 br. , str. - |
| Projekat | Ministry of Education, Science and Technological development of the Republic of Serbia; Science Fund of the Republic of Serbia |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | 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 (Article) |
| Autori | Szafranska Jagoda O Muszynski Siemowit Tomasevic Igor B Solowiej Bartosz G |
| Info | FOODS, (2021), vol. 10 br. 4, str. - |
| Projekat | University of Belgrade, Serbia [POWR.03.03.00-IP.08-00-P13/18, PPI/PRO/2019/1/00027/U/001] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | The Effect of Protein Source on the Physicochemical, Nutritional Properties and Microstructure of High-Protein Bars Intended for Physically Active People (Article) |
| Autori | Malecki Jan Tomasevic Igor B Djekic Ilija V Solowiej Bartosz G |
| Info | FOODS, (2020), vol. 9 br. 10, str. - |
| Projekat | Ministry of Science and Higher Education in PolandMinistry of Science and Higher Education, Poland [0029/DW/2018] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Consumers' perceptions, attitudes and perceived quality of game meat in ten European countries (Article) |
| Autori | Tomasevic Igor B Novakovic Sasa M Solowiej Bartosz G Zdolec Nevijo Skunca Dubravka Krocko Miroslav Nedomova Sarka Kolaj Rezear Aleksiev Georgi Djekic Ilija V |
| Info | MEAT SCIENCE, (2018), vol. 142 br. , str. 5-13 |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
