Autori: Dzinic Natalija R
Naslov | Essential oil from sage herbal dust makes progress antioxidative and antimicrobial activity in cooked pork sausages (Article) |
Autori | Sojic Branislav V Pavlic Branimir M ![]() ![]() ![]() ![]() ![]() ![]() |
Info | FLEISCHWIRTSCHAFT, (2019), vol. 99 br. 12, str. 100-103 |
Ispravka | Web of Science Elečas Rang časopisa Citati: Web of Science |
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Naslov | Optimisation of egg yolk colour using natural colourants (Article) |
Autori | Spasevski Nedeljka J Puvaca Nikola M ![]() ![]() ![]() ![]() ![]() ![]() |
Info | EUROPEAN POULTRY SCIENCE, (2018), vol. 82 br. , str. - |
Projekat | Ministry of Education, Science and Technological Development, Republic of Serbia [III 46012] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Influence of processing conditions on the lactic acid bacteria population of a traditional sausage (Article) |
Autori | Danilovic Bojana R ![]() ![]() |
Info | ROMANIAN BIOTECHNOLOGICAL LETTERS, (2018), vol. 23 br. 3, str. 13661-13668 |
Projekat | Ministry of Education and Science of the Republic of Serbia [31032] |
Ispravka | Web of Science Elečas Rang časopisa Citati: Web of Science |
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Naslov | Influence of collagen and natural casings on the polycyclic aromatic hydrocarbons in traditional dry fermented sausage (Petrovska klobasa) from Serbia (Article) |
Autori | Skaljac Snezana B Petrovic Ljiljana S Jokanovic Marija R ![]() ![]() ![]() ![]() ![]() |
Info | INTERNATIONAL JOURNAL OF FOOD PROPERTIES, (2018), vol. 21 br. 1, str. 667-673 |
Projekat | Ministry of Education, Science and Technology, Republic of Serbia [TR31032, ON172050] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | The effect of essential oil and extract from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages (Article) |
Autori | Sojic Branislav V Pavlic Branimir M ![]() ![]() ![]() |
Info | LWT-FOOD SCIENCE AND TECHNOLOGY, (2018), vol. 89 br. , str. 749-755 |
Projekat | Provincial secretariat for higher education and scientific research, Autonomous Province of Vojvodina, the Republic of Serbia [142-451-3626/2016-01]; Ministry of Education, Science and Technological Development of the Republic of Serbia [TR31032] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage "Petrovska klobasa" (Article) |
Autori | Skaljac Snezana B Jokanovic Marija R ![]() ![]() ![]() ![]() |
Info | LWT-FOOD SCIENCE AND TECHNOLOGY, (2018), vol. 87 br. , str. 158-162 |
Projekat | Ministry of Education, Science and Technology, Republic of Serbia [TR31032] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | The effects of functional additives on quality characteristics of cooked sausages-mathematical approach (Article) |
Autori | Dzinic Natalija R Pezo Lato L ![]() ![]() |
Info | ROMANIAN BIOTECHNOLOGICAL LETTERS, (2017), vol. 22 br. 5, str. 12898-12906 |
Ispravka | Web of Science Elečas Rang časopisa Citati: Web of Science |
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Naslov | Comparison of models for genetic analysis of traits from performance test of gilts using restricted maximum likelihood (Article) |
Autori | Lukac Dragomir R Miscevic Branislav ![]() ![]() ![]() |
Info | ROMANIAN BIOTECHNOLOGICAL LETTERS, (2017), vol. 22 br. 4, str. 12802-12811 |
Projekat | Ministry of Science and Technological Development, Republic of Serbia [TR31032] |
Ispravka | Web of Science Elečas Rang časopisa Citati: Web of Science |
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Naslov | Effect of Chitosan Coating with the Addition of Caraway Essential Oil and Beeswax on Oxidative Stability of Petrovska Klobasa Sausage (Article) |
Autori | Hromis Nevena M Sojic Branislav V Lazic Vera L Dzinic Natalija R Mandic Anamarija I Tomovic Vladimir M Kravic Snezana Z ![]() ![]() ![]() |
Info | ACTA ALIMENTARIA, (2017), vol. 46 br. 3, str. 361-368 |
Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia [TR31032]; Provincial secretariat for higher education and scientific research, Autonomous Province of Vojvodina, Republic of Serbia [142-451-3626/2016-01] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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Naslov | Antioxidant Activity of Juniperus communis L. Essential Oil in Cooked Pork Sausages (Article) |
Autori | Sojic Branislav V Tomovic Vladimir M Jokanovic Marija R ![]() ![]() ![]() ![]() ![]() ![]() |
Info | CZECH JOURNAL OF FOOD SCIENCES, (2017), vol. 35 br. 3, str. 189-193 |
Projekat | Provincial Secretariat for Higher Education and Scientific Research, Autonomous Province of Vojvodina, the Republic of Serbia [142-451-3626/2016-01] |
Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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