Autori: Tomasevic Igor B
| 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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| Naslov | Quality perception throughout the table egg supply chain (Article) |
| Autori | Mitrovic Marija Tomasevic Igor B Djekic Ilija V
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| Info | BRITISH FOOD JOURNAL, (2022), vol. 124 br. 11, str. 3953-3973 |
| 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
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| 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 | Serbian, Croatian and Spanish consumers' beliefs towards artisan cheese (Article) |
| Autori | Miloradovic Zorana N Blazic Marijana Barukcic Irena Furnols Maria Smigic Nada V Tomasevic Igor B Miocinovic Jelena B
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| Info | BRITISH FOOD JOURNAL, (2022), vol. 124 br. 10, str. 3257-3273 |
| Projekat | Ministry of Education, Science and Technological Development, Serbia [451-03-9/2021-14/200116]; European Union from the European Structural and Investment Funds [KK.01.1.1 |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | The role of food systems in achieving the sustainable development goals: Environmental perspective (Article) |
| Autori | Rajic Sara Djordjevic Vesna Z Tomasevic Igor B Djekic Ilija V
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| Info | BUSINESS STRATEGY AND THE ENVIRONMENT, (2022), vol. 31 br. 3, str. 988-1001 |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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