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Journal of Texture Studies|July 13, 2020
Can we understand food oral processing using Kano model? Case study with confectionery productsIlija Djekic, Jovan Ilic, Raquel P F Guiné, et al.Foods (Basel, Switzerland)|April 30, 2021
The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk FatJagoda O Szafrańska, Siemowit Muszyński, Igor Tomasevic, et al.Molecules (Basel, Switzerland)|June 25, 2020
Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat ProductsPatricia Gullón, Gonzalo Astray, Beatriz Gullón, et al.Meat Science|June 29, 2023
Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat productsRuixia Chen, Xiao-Chen Liu, Junyi Xiang, et al.Foods (Basel, Switzerland)|November 3, 2020
Potential of Propolis Extract as a Natural Antioxidant and Antimicrobial in Gelatin Films Applied to Rainbow Trout (Oncorhynchus mykiss) FilletsIlknur Ucak, Rowida Khalily, Celia Carrillo, et al.Food Additives & Contaminants. Part B, Surveillance|July 15, 2016
The aflatoxin M1 crisis in the Serbian dairy sector: the year afterJelena Miocinovic, Tanja Keskic, Zorana Miloradovic, et al.Food Additives & Contaminants. Part B, Surveillance|November 18, 2017
A decade of sulphite control in Serbian meat industry and the effect of HACCPIgor Tomasevic, Margarita Dodevska, Milan Simić, et al.Journal of Texture Studies|April 28, 2023
Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditionsJovan Ilic, Ilija Djekic, Igor Tomasevic, et al.Journal of Food Science|October 11, 2025
The Use of MALDI-TOF MS for Microbial Identification of Discolored Vacuum-Packaged BeefAlejandro Poveda, Johannes Krell, Volker Heinz, et al.Foods (Basel, Switzerland)|April 23, 2022
Quality Multiverse of Beef and Pork Meat in a Single ScoreSara Rajic, Stefan Simunovic, Vesna Djordjevic, et al.Pageof 8