Autori: Tomasevic Igor B
| Naslov | Advanced Analysis Techniques of Food Contaminants and Risk Assessment-Editorial (Article) |
| Autori | Iammarino Marco Palermo Carmen Tomasevic Igor B 
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| 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 | 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
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| 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 | 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
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| Info | MEAT SCIENCE, (2022), vol. 188 br. , str. - |
| Projekat | German Federal Ministry of Edu-cation and Research [01PL16061] |
| 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
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| 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 | 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
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| 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 | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| 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
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| 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 | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| 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
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| 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 | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products (Article) |
| Autori | Khubber Sucheta Marti-Quijal Francisco J Tomasevic Igor B Remize Fabienne Barba Francisco J
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| Info | CURRENT OPINION IN FOOD SCIENCE, (2022), vol. 43 br. , str. 189-198 |
| Projekat | EU CommissionEuropean CommissionEuropean Commission Joint Research Centre; BBI-JU [790956] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen (Article) |
| Autori | Malecki Jan Tomasevic Igor B Solowiej Bartosz G
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| Info | JOURNAL OF FOOD QUALITY, (2022), vol. 2022 br. , str. - |
| Projekat | EUROHANSA Sp. z o. o; Ministry of Science and Higher Education grant in PolandMinistry of Science and Higher Education, Poland [0029/DW/2018] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese (Article) |
| Autori | Miocinovic Jelena B Miloradovic Zorana N Radovanovic Mira M Sredovic-Ignjatovic Ivana D Radulovic Ana Nastaj Maciej Solowiej Bartosz G Tomasevic Igor B
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| Info | FOODS, (2022), vol. 11 br. 3, str. - |
| Projekat | University of Belgrade-Faculty of Agriculture [451-03-9/2021-14/200116]; Ministry of Education, Science and Technological Development, Serbia [451-03-9/2021-14/200116] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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