Autori: Tomasevic Igor B
| Naslov | Reduction of NaCl in oxidized myofi brillar protein by substitution with chloride salts: underlining the gel changes and gastric digestive properties (Article) |
| Autori | Shi Haibo Zhang Ruyi Zheng Jiabao Yao Xianqi Wang Wei Liu Xiaochen Tomasevic Igor B Sun Weizheng |
| Info | FOOD SCIENCE AND HUMAN WELLNESS, (2026), vol. 15 br. 1, str. - |
| Projekat | National Natural Science Foundation of China [32172257]; Ministry of Science and Technology of the People's Republic of China [DL2022163005L]; Science and Technology Program of Qingyuan [2022KJJH018]; Postdoctoral Innovative Talent Support Program [BX20230130]; The 111 Project [B17018] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science |
| Naslov | Public perceptions of lab-grown muscle cells as food in Italy, Germany, Serbia, and Hungary (Article) |
| Autori | Szendro Katalin Zotte Antonella Dalle Tomasevic Igor B Csonka Arnold Toth Katalin |
| Info | DISCOVER FOOD, (2026), vol. 6 br. 1, str. - |
| Projekat | Hungarian University of Agriculture and Life Sciences |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | From rumen to milk: Dietary polyphenols in dairy cows-A critical review (Review) |
| Autori | Forte Lucrezia Parabita Nives Santoro Marta Longobardi Francesco Natrella Giuseppe Quinones John Ponnampalam Eric N Tomasevic Igor B Maggiolino Aristide |
| Info | VETERINARY AND ANIMAL SCIENCE, (2026), vol. 31 br. , str. - |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Sodium substitutes synergizing with dietary fiber: Effect on the textural sensory, digestive, and storage properties of emulsified sausages (Article) |
| Autori | Nie Chunlin Zhong Huiting Shi Haibo Yao Xianqi Wang Wei Tomasevic Igor B Zheng Jiabao Sun Weizheng |
| Info | FOOD CHEMISTRY, (2026), vol. 500 br. , str. - |
| Projekat | National Natural Science Foundation of China [32172257, 32402178]; National Postdoctora National Natural Science Foundation of China l Program for Innovative Talents [BX20230130]; GuangDong Basic and Applied Basic Research Foundation [2023A1515110600, 2024A1515012638]; Science and Technology Program of Qingyuan [2022KJJH018]; Ministry of Science and Technology of the People's Republic of China [DL2022163005L]; The 111 Project [B17018] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | A comparative analysis of volatile organic compound profiles and detection methodologies across beef, sheep, goat, pig, camel, donkey, horse and alpaca meats (Article) |
| Autori | Maggiolino Aristide Forte Lucrezia Hopkins David L Tomasevic Igor B De Palo Pasquale |
| Info | MEAT SCIENCE, (2026), vol. 232 br. , str. - |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: |
| Naslov | Exploring Chia Mucilage as a Potential Additive for Salt Reduction in Traditional Balkan Minced Meat Product Ćevap (Article) |
| Autori | Djurdjevic Sanja D Tomasevic Igor B Levic Steva M Stanisic Nikola Z Kurcubic Vladimir S Stajic Slavisa B |
| Info | FOOD TECHNOLOGY AND BIOTECHNOLOGY, (2025), vol. 63 br. 4, str. 502-510 |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | The Feasibility of Artificial Intelligence and Raman Spectroscopy for Determining the Authenticity of Minced Meat (Article) |
| Autori | Nedeljkovic Aleksandar Maggiolino Aristide Rocchetti Gabriele Sun Weizheng Heinz Volker Tomasevic Ivana D Djordjevic Vesna Z Tomasevic Igor B |
| Info | FOODS, (2025), vol. 14 br. 17, str. - |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Bacterial Antimicrobial Resistance in Meat Products-Current Concepts (Review) |
| Autori | Kurcubic Vladimir S Munjic Matija D Dmitric Marko P Zivkovic Sasa Stajic Slavisa B Tomasevic Igor B |
| Info | FOODS, (2025), vol. 14 br. 16, str. - |
| Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia; [451-03-137/2025-03/200088]; [451-03-137/2025-03/200116] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Myofibrillar protein gel incorporated with soybean dietary fiber and sodium substitutes: Synergetic effect on gel properties and in vitro gastric digestion (Article) |
| Autori | Nie Chunlin Zhong Huiting Shi Haibo Tomasevic Igor B Zheng Jiabao Sun Weizheng |
| Info | FOOD CHEMISTRY, (2025), vol. 492 br. , str. - |
| Projekat | National Natural Science Foundation of China [32172257]; National Postdoctoral Program for Innovative Talent [BX20230130]; Basic and Applied Basic Research Foundation of Guangdong Province [2023A1515110600, 2024A1515012638]; Science and Technology Program of Qingyuan [2022KJJH018]; Ministry of Science and Technology of the People's Republic of China [DL2022163005L]; The 111 Project [B17018] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Artichoke bracts silage in the finishing diet of beef steers: Meat quality during dry aging (Article) |
| Autori | Forte Lucrezia Natrella Giuseppe Seccia Alessia De Palo Pasquale Tomasevic Igor B De Angelis Davide Ceci Edmondo Hopkins David L Maggiolino Aristide |
| Info | MEAT SCIENCE, (2025), vol. 228 br. , str. - |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
