Autori: Tomasevic Igor B
| Naslov | Exposure assessment of the Serbian population to additives in meat products (Article) |
| Autori | Petrovic Jelena Djekic Ilija V Mitrovic Marija Tomasevic Igor B |
| Info | FLEISCHWIRTSCHAFT, (2022), vol. 102 br. 6, str. 74-82 |
| Ispravka | ISI/Web of Science Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide (Article) |
| Autori | Ilic Jovan G Tomasevic Igor B Djekic Ilija V |
| Info | INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, (2022), vol. 28 br. , str. - |
| Projekat | Innovation Fund from the budget of the 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 | Functional and Clean Label Dry Fermented Meat Products: Phytochemicals, Bioactive Peptides, and Conjugated Linoleic Acid (Review) |
| Autori | Karwowska Malgorzata Munekata Paulo ES Lorenzo Jose Manuel Tomasevic Igor B |
| Info | APPLIED SCIENCES-BASEL, (2022), vol. 12 br. 11, str. - |
| Projekat | CYTED [119RT0568]; GAIN (Axencia Galega de Innovacion) [IN607A2019/01]; Ministry of Science and Innovation (MCIN, Spain) [IJC2020-043358-I] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Advanced Analysis Techniques of Food Contaminants and Risk Assessment-Editorial (Article) |
| Autori | Iammarino Marco Palermo Carmen Tomasevic Igor B |
| Info | APPLIED SCIENCES-BASEL, (2022), vol. 12 br. 10, str. - |
| Projekat | Ministero della Salute (Rome, Italy) [GR-2013-02358862, IZS PB 08/20 RC] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham (Article) |
| Autori | Ilic Jovan G Tomasevic Igor B Djekic Ilija V |
| Info | MEAT SCIENCE, (2022), vol. 188 br. , str. - |
| Projekat | "Design of artificial masticator for modelling food oral processing" - 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" [PoC 5229] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Human perception of color differences using computer vision system measurements of raw pork loin (Article) |
| Autori | Altmann Brianne A Gertheiss Jan Tomasevic Igor B Engelkes Christina Glaesener Thibaud Meyer Jule Schaefer Alina Wiesen Richard Moerlein Daniel |
| Info | MEAT SCIENCE, (2022), vol. 188 br. , str. - |
| Projekat | German Federal Ministry of Edu-cation and Research [01PL16061] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat Analogs (Review) |
| Autori | Ilic Jovan G Djekic Ilija V Tomasevic Igor B Oosterlinck Filip Van den Berg Marco A |
| Info | ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, (2022), vol. 13 br. , str. 193-215 |
| Projekat | EIT FOOD RIS Fellowship |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Quality Multiverse of Beef and Pork Meat in a Single Score (Review) |
| Autori | Rajic Sara Simunovic Stefan Djordjevic Vesna Z Raseta Mladen P Tomasevic Igor B Djekic Ilija V |
| Info | FOODS, (2022), vol. 11 br. 8, str. - |
| Projekat | Ministry of Education, Science and Technological Development of the Republic of SerbiaMinistry of Education, Science & Technological Development, Serbia [451-03-9/2021-14/200050] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge (Review) |
| Autori | Yilmaz Birsen Bangar Sneh Punia Echegaray Noemi Suri Shweta Tomasevic Igor B Manuel Lorenzo Jose Melekoglu Ebru Rocha Joao Miguel Ozogul Fatih |
| Info | MICROORGANISMS, (2022), vol. 10 br. 4, str. - |
| Projekat | PRIMA program under project BioProMedFood [2019-SECTION2-4, 1467]; European UnionEuropean Commission; Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [N-UPAG 119N492]; COST ActionEuropean Cooperation in Science and Technology (COST) [18101]; health promoting, sensorial perception and consumers' behaviour"; COST (European Cooperation in Science and Technology)European Cooperation in Science and Technology (COST); COST is a funding agency for research and innovation networks [LA/P/0045/2020 (ALiCE), UIDB/00511/2020-UIDP/00511/2020]; national funds through FCT/MCTES (PIDDAC)Portuguese Foundation for Science and Technology [PTDC/EQU-EQU/28101/2017-SAFEGOAL-Safer]; FEDER funds through COMPETE2020-Programa Operacional Competitividade e Internacionalizacao (POCI); national funds (PIDDAC) through FCT/MCTESPortuguese Foundation for Science and Technology |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis (Article) |
| Autori | Simunovic Stefan Djordjevic Vesna Z Raseta Mladen P Lukic Mirjana S Lorenzo Jose Manuel Djekic Ilija V Tomasevic Igor B |
| Info | FOODS, (2022), vol. 11 br. 8, str. - |
| Projekat | Ministry of Education, Science and Technological Development of the Republic of SerbiaMinistry of Education, Science & Technological Development, Serbia [451-03-9/2021-14/200050] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
