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Foods (Basel, Switzerland)|August 28, 2025
Bacterial Antimicrobial Resistance in Meat Products-Current ConceptsVladimir S Kurćubić, Matija D Munjić, Marko P Dmitrić, et al.Foods (Basel, Switzerland)|April 9, 2020
Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)Sol Zamuz, Laura Purriños, Igor Tomasevic, et al.Journal of the Science of Food and Agriculture|August 5, 2020
Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meatIlija Djekic, Ivana Bozickovic, Vesna Djordjevic, et al.Meat Science|July 12, 2021
Bee pollen powder as a functional ingredient in frankfurtersSaša Novaković, Ilija Djekic, Mirjana Pešić, et al.Marine Drugs|February 12, 2021
Functional and Bioactive Properties of Peptides Derived from Marine Side StreamsIlknur Ucak, Maliha Afreen, Domenico Montesano, et al.Journal of Food Science and Technology|September 2, 2021
Characterisation of changes in physicochemical, textural and microbiological properties of Njeguška sausage during ripeningStefan Simunovic, Vesna Đorđević, Francisco J Barba, et al.Foods (Basel, Switzerland)|August 4, 2019
Scientific Challenges in Performing Life-Cycle Assessment in the Food Supply ChainIlija Djekic, Milica Pojić, Alberto Tonda, et al.Waste Management & Research : the Journal of the International Solid Wastes and Public Cleansing Association, ISWA|September 13, 2019
Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and HerzegovinaIlija Djekic, Sabina Operta, Nermina Djulancic, et al.Foods (Basel, Switzerland)|May 27, 2023
Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game MeatIlija Djekic, Slavisa Stajic, Bozidar Udovicki, et al.Food Chemistry|December 10, 2025
Sodium substitutes synergizing with dietary fiber: Effect on the textural, sensory, digestive, and storage properties of emulsified sausagesChunlin Nie, Huiting Zhong, Haibo Shi, et al.Pageof 8