Autori: Tomasevic Igor B
| Naslov | Effect of NaCl partial replacement by KCl, Ca-ascorbate, and spent hen meat hydrolysate on the physicochemical properties and quality of Cantonese sausage (Article; Early Access) |
| Autori | Chen Ruixia Xiang Junyi Liu Xiao Chen Yao Xianqi Tomasevic Igor B Wang Wei Sun Weizheng |
| Info | JOURNAL OF FOOD SCIENCE, (2024), vol. br. , str. - |
| Projekat | National Natural Science Foundation of China [32172257]; Ministry of Science and Technology of the People's Republic of China [DL2022163005L]; Guangdong Basic and Applied Basic Research Foundation [2023A1515110575]; China Postdoctoral Science Foundation [2024M750952]; Science and Technology Program of Qingyuan [2022KJJH018, 2021SJXM032]; Technology Innovation Project of Shandong Province [202361500370]; The 111 Project [B17018] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: |
| Naslov | Impact of Four Different Chlorella vulgaris Strains on the Properties of Durum Wheat Semolina Pasta (Article) |
| Autori | Baune Marie Christin Lickert Thomas Schilling Frank Bindrich Ute Tomasevic Igor B Heinz Volker Smetana Sergiy Terjung Nino |
| Info | APPLIED SCIENCES-BASEL, (2024), vol. 14 br. 19, str. - |
| Projekat | European Union's Horizon 2020 research and innovation programme; [862980] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Effect of green tea or black tea extract on lipid and protein oxidation in Cantonese sausage (Article; Early Access) |
| Autori | Xu Weibing Nie Chunlin Li Zhicheng Qiu Shuxian Xiang Junyi Zhou Yongqiang Tomasevic Igor B Sun Weizheng |
| Info | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, (2024), vol. br. , str. - |
| Projekat | Science and Technology Program of Guangzhou; Science and Technology Program of Qingyuan [2022KJJH018, 2021SJXM032]; Corporate Commissioning Programme (LIKOFU (H)) [31-C-2020-026]; [202206070052] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: |
| Naslov | Changes in the structural, aggregation behavior and gel properties of pork myofibrillar protein induced by theaflavins (Article) |
| Autori | Nie Chunlin Xiang Junyi Zheng Jiabao Yao Xianqi Wang Wei Tomasevic Igor B Sun Weizheng |
| Info | FOOD RESEARCH INTERNATIONAL, (2024), vol. 196 br. , str. - |
| Projekat | National Natural Science Foundation of China [32172257]; Science and Technology Program of Qingyuan [2022KJJH018, 2021SJXM032]; Technology Innovation Project of Shandong Province [202361500370]; A 111 Project [B17018] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Proximate Analysis and Techno-Functional Properties of Berberis aristata Root Powder: Implications for Food Industry Applications (Article) |
| Autori | Awari Ankita Kumar Mukul Kaushik Deepika Amarowicz Ryszard Proestos Charalampos Wahab Rizwan Khan Mohammad Rizwan Tomasevic Igor B Oz Emel Oz Fatih |
| Info | FOODS, (2024), vol. 13 br. 17, str. - |
| Projekat | Lovely Professional University (India); Shoolini University (India); Polish Academy of Sciences (Poland); National and Kapodistrian University of Athens (Greece); King Saud University (Riyadh, Saudi Arabia) [RSP2024R138]; University of Belgrade (Serbia); German Institute of Food Technologies (Germany); Ataturk University (Turkiye) |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Meat Color, Marbling, and the Evaluation of Defects in Beef and Pork at the Point of Purchase (Article) |
| Autori | Simunovic Sara Tomasevic Igor B Djordjevic Vesna Z Baltic Tatjana Simunovic Stefan Ciric Jelena Djekic Ilija V |
| Info | APPLIED SCIENCES-BASEL, (2024), vol. 14 br. 15, str. - |
| Projekat | Ministry of Science, Technological Development, and Innovation of the Republic of Serbia [451-03-66/2024-03/200050] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Tomato Pomace Powder as a Functional Ingredient in Minced Meat Products-Influence on Technological and Sensory Properties of Traditional Serbian Minced Meat Product Ćevapi (Article) |
| Autori | Stajic Slavisa B Skwarek Patrycja Djurdjevic Sanja D Karwowska Malgorzata Pisinov Boris P Tomasevic Igor B Kurcubic Vladimir S |
| Info | PROCESSES, (2024), vol. 12 br. 7, str. - |
| Projekat | Ministry of Science, Technological Development and Innovation of The Republic of Serbia [451-03-65/2024-03/200116, 451-03-66/2024-03/200088] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Structure, Microbiology and Sensorial Evaluation of Bologna-Style Sausages in a Kilohertz Ohmic Heating Process (Article) |
| Autori | Joeres Eike Ristic Dusan Tomasevic Igor B Smetana Sergiy Heinz Volker Terjung Nino |
| Info | APPLIED SCIENCES-BASEL, (2024), vol. 14 br. 13, str. - |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Effects of whey proteins and erythritol combination on the physical and quality characteristics of untempered, high-protein white chocolates without the saccharose addition (Article) |
| Autori | Nastaj M Solowiej BG Terpilowski K Kucia W Tomasevic Igor B Podkoscielna J |
| Info | INTERNATIONAL DAIRY JOURNAL, (2024), vol. 157 br. , str. - |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
| Naslov | Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance (Article) |
| Autori | Kurcubic Vladimir S Levic Steva M Pavlovic Vlada Mihailovic Ruzica Nikolic Aleksandra Lukic Mirjana S Jovanovic Jelena Danilovic Bojana R Milinkovic Mira Oz Fatih Heinz Volker Tomasevic Igor B |
| Info | FOODS, (2024), vol. 13 br. 9, str. - |
| Projekat | MINISTRY OF SCIENCE, TECHNOLOGICAL DEVELOPMENT AND INNOVATION OF THE REPUBLIC OF SERBIA |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
