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Autori: Ilic Jovan G

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Naslov Mechanical properties, oral processing, and dynamic sensory perception of commercial plant-based burgers (Article; Early Access)
Autori Ilic Jovan G  Oosterlinck Filip Tomasevic Igor B  Van den Berg Marco A Djekic Ilija V  
Info JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, (2025), vol. br. , str. -
Ispravka Web of Science   Članak   Elečas   Rang časopisa   Citati:
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Naslov Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions (Article)
Autori Ilic Jovan G  Djekic Ilija V  Tomasevic Igor B  Van den Berg Marco A Oosterlinck Filip 
Info JOURNAL OF TEXTURE STUDIES, (2023), vol. 54 br. 3, str. 440-445
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Naslov The influence of different cooking treatments on vegetables' bolus properties (Article)
Autori Ilic Jovan G  Tomasevic Igor B  Djekic Ilija V  
Info INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, (2023), vol. 74 br. 2, str. 209-218
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]
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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 Web of Science   Članak   Elečas   Rang časopisa   Citati: Web of Science   Scopus  
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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 Web of Science   Članak   Elečas   Rang časopisa   Citati: Web of Science   Scopus  
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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 Web of Science   Članak   Elečas   Rang časopisa   Citati: Web of Science   Scopus  
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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 Web of Science   Članak   Elečas   Rang časopisa   Citati: Web of Science   Scopus  
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Naslov Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling (Article)
Autori Ilic Jovan G  Tomasevic Igor B  Djekic Ilija V  
Info JOURNAL OF TEXTURE STUDIES, (2022), vol. 53 br. 2, str. 174-184
Projekat Ministarstvo Prosvete, Nauke i Tehnoloskog Razvoja [5229]
Ispravka Web of Science   Članak   Elečas   Rang časopisa   Citati: Web of Science   Scopus  
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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 Web of Science   Članak   Elečas   Rang časopisa   Citati: Web of Science   Scopus  
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Naslov Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception (Article)
Autori Ilic Jovan G  Tomasevic Igor B  Djekic Ilija V  
Info INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, (2021), vol. 25 br. , str. -
Projekat Innovation Fund from the Government of the Republic of Serbia, Ministry of Education, Science and Technical Development through the 'Competitiveness and Jobs Project' [5229]
Ispravka Web of Science   Članak   Elečas   Rang časopisa   Citati: Web of Science   Scopus  
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