All Stories

  1. DRY-FERMENTED SASUAGES WITH IMPROVED FATTY ACID PROFILE – NUTRITIONAL VS. SENSORY QUALITY

    Article • January 2026, University Library in Kragujevac

    Dr Slaviša Stajić

  2. POTENTIALS AND LIMITATIONS OF THE USE OF RAGWEED (AMBROSIA ARTEMISIIFOLIA L.): A REVIEW

    Article • January 2026, University Library in Kragujevac

    Dr Slaviša Stajić

  3. SIDERITIS SPP.: POTENTIAL ANTIOXIDANT AND PRESERVATIVE FOR HEALTHIER/FUNCTIONAL FOOD

    Article • January 2026, University Library in Kragujevac

    Dr Slaviša Stajić

  4. FROM RESEARCH TO INNOVATION: HYBRID MEAT PRODUCTS

    Article • January 2026, University Library in Kragujevac

    Dr Slaviša Stajić

  5. Carcass traits and meat quality in Balkan goats: A multivariate evaluation of crossbreeding and slaughter weight effects

    Article • Czech Journal of Animal Science, October 2025, Czech Academy of Agricultural Sciences

    Dr Slaviša Stajić

  6. Inulin-Stabilised Vegetable Oil Emulsions as Fat Replacers in Chicken Frankfurters: Technological and Textural Evaluation

    Article • Gels, October 2025, MDPI AG

    Dr Slaviša Stajić

  7. Current Processing Technologies and Challenges in Hybrid Meat Production

    Article • Processes, September 2025, MDPI AG

    Dr Slaviša Stajić

  8. Exploring Chia Mucilage as a Potential Additive for Salt Reduction in Traditional Balkan Minced Meat Product “Ćevap”

    Article • Food Technology and Biotechnology, August 2025, Food Technology and Biotechnology Journal

    Dr Slaviša Stajić, Professor Igor Tomasevic

  9. Bacterial Antimicrobial Resistance in Meat Products—Current Concepts

    Article • Foods, August 2025, MDPI AG

    Dr Slaviša Stajić, Professor Igor Tomasevic

  10. Integration of Dietary Fibre for Health Benefits, Improved Structure, and Nutritional Value of Meat Products and Plant-Based Meat Alternatives

    Article • Foods, June 2025, MDPI AG

    Dr Slaviša Stajić, Professor Igor Tomasevic

  11. THE UTILIZATION OF TEXTURED PEA PROTEIN IN THE PRODUCTION OF MINCED MEAT PRODUCTS

    Article • January 2025, University Library in Kragujevac

    Dr Slaviša Stajić, Professor Igor Tomasevic

  12. Fortification with natural plant-based additives in cheese production: Sustainable concepts

    Article • January 2025, Centre for Evaluation in Education and Science (CEON/CEES)

    Dr Slaviša Stajić

  13. Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development

    Article • Foods, December 2024, MDPI AG

    Dr Slaviša Stajić

  14. INSTRUMENTAL COLOUR, TEXTURE AND SENSORY PROPERTIES OF PLJESKAVICA (TRADITIONAL SERBIAN MEAT PRODUCT) AFFECTED BY ADDITION OF FRESHLY EXTRACTED Allium ursinum L.

    Article • Journal of Microbiology Biotechnology and Food Sciences, November 2024, Slovak University of Agriculture in Nitra

    Dr Slaviša Stajić

  15. Multitarget Phytocomplex: Focus on Antibacterial Profiles of Grape Pomace and Sambucus ebulus L. Lyophilisates Against Extensively Drug-Resistant (XDR) Bacteria and In Vitro Antioxidative Power

    Article • Antibiotics, October 2024, MDPI AG

    Dr Slaviša Stajić

  16. Leftover and weed, joint efforts to preserve health: Joke or reality?

    Article • Future Postharvest and Food, September 2024, Wiley

    Dr Slaviša Stajić

  17. Contemporary Speculations and Insightful Thoughts on Buckwheat—A Functional Pseudocereal as a Smart Biologically Active Supplement

    Article • Foods, August 2024, MDPI AG

    Dr Slaviša Stajić

  18. Tomato Pomace Powder as a Functional Ingredient in Minced Meat Products—Influence on Technological and Sensory Properties of Traditional Serbian Minced Meat Product Ćevapi

    Article • Processes, June 2024, MDPI AG

    Dr Slaviša Stajić, Professor Igor Tomasevic

  19. CHALLENGES OF THE NEW PRODUCT-LABELING SYSTEM IN THE MEAT INDUSTRY

    Article • January 2024, University Library in Kragujevac

    Dr Slaviša Stajić

  20. Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration

    Article • Foods, May 2023, MDPI AG

    Dr Slaviša Stajić, Professor Igor Tomasevic

  21. Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat

    Article • Foods, May 2023, MDPI AG

    Dr Slaviša Stajić, Professor Igor Tomasevic

  22. INSIGHTFUL APPLICATION OF HERBAL EXTRACTS IN THE PREVENTION AND TREATMENT OF ANIMAL DISEASES AND IMPROVEMENT OF MEAT QUALITY AND SAFETY

    Article • March 2023, University Library in Kragujevac

    Dr Slaviša Stajić

  23. Nutritional evaluation of cooked sausages in the market of the Republic of Serbia using the Nutri-Score methodology

    Article • Biotechnology in Animal Husbandry, January 2023, National Library of Serbia

    Dr Slaviša Stajić

  24. Healthier Meat Products Are Fashionable—Consumers Love Fashion

    Article • Applied Sciences, October 2022, MDPI AG

    Dr Slaviša Stajić

  25. Profile of volatile compounds in frankfurters from culled goat meat during cold storage

    Article • Journal of Food Processing and Preservation, February 2021, Wiley

    Dr Slaviša Stajić

  26. Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder

    Article • Polish Journal of Food and Nutrition Sciences, March 2020, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

    Dr Slaviša Stajić, Professor Igor Tomasevic

  27. MINERAL CONTENTS IN PORK AND EDIBLE OFFAL FROM INDIGENOUS PIGS

    Article • JOURNAL OF ENGINEERING & PROCESSING MANAGEMENT, November 2019, National and University Library of the Republic of Srpska

    Dr Slaviša Stajić

  28. Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties

    Article • International Journal of Food Science & Technology, September 2019, Wiley

    Dr Slaviša Stajić, Professor Igor Tomasevic

  29. Evaluation of poultry meat colour using computer vision system and colourimeter

    Article • British Food Journal, April 2019, Emerald

    Professor Igor Tomasevic, Dr Slaviša Stajić

  30. Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations

    Article • Polish Journal of Food and Nutrition Sciences, December 2018, De Gruyter

    Dr Slaviša Stajić

  31. Meat quality traits of M. longissimus lumborum from White Mangalica and (Duroc × White Mangalica) × White Mangalica pigs reared under intensive conditions and slaughtered at about 180-kg live weight

    Article • Italian Journal of Animal Science, May 2018, Taylor & Francis

    Dr Slaviša Stajić

  32. Cholesterol content and fatty acid profile of broiler meat as affected by diet with extruded flaxseed

    Article • Journal of Central European Agriculture, January 2018, Journal of Central European Agriculture

    Dr Slaviša Stajić

  33. Use of linseed oil in improving the quality of chicken frankfurters

    Article • Journal of Food Processing and Preservation, October 2017, Wiley

    Professor Igor Tomasevic, Dr Slaviša Stajić

  34. Effect of extruded flaxseed enriched diet on physico-chemical and sensory characteristics of broiler meat

    Article • Biotechnology in Animal Husbandry, January 2017, National Library of Serbia

    Dr Slaviša Stajić

  35. The quality difference between frankfurters seasoned with conventional and organic spices

    Article • Acta periodica technologica, January 2017, National Library of Serbia

    Dr Slaviša Stajić, Professor Igor Tomasevic

  36. Differences in meat colour between free-range Swallow Belly Mangalitsa and commercially reared Swedish Landrace pigs during 6 days of vacuum storage

    Article • Archives Animal Breeding, April 2016, Copernicus GmbH

    Dr Slaviša Stajić

  37. The utilisation of grapeseed oil in improving the quality of dry fermented sausages

    Article • International Journal of Food Science & Technology, May 2014, Wiley

    Dr Slaviša Stajić

  38. Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage

    Article • Biotechnology in Animal Husbandry, January 2014, National Library of Serbia

    Dr Slaviša Stajić

  39. Nutritive characteristics of selected fish species from the Danube river

    Article • Acta Alimentaria, December 2013, Akademiai Kiado

    Dr Slaviša Stajić

  40. The effect of gender and breed on some properties of pig meat

    Article • Biotechnology in Animal Husbandry, January 2013, National Library of Serbia

    Dr Slaviša Stajić

  41. SUCUK (TURKISH-STYLE DRY-FERMENTED SAUSAGE) QUALITY AS AN INFLUENCE OF RECIPE FORMULATION AND INOCULATION OF STARTER CULTURES

    Article • Journal of Food Processing and Preservation, April 2012, Wiley

    Dr Slaviša Stajić

  42. Chemical, sensory and microbiological characteristics of Sremska sausage (traditional dry-fermented Serbian sausage) as affected by pig breed

    Article • AFRICAN JOURNAL OF BIOTECHNOLOGY, February 2012, Academic Journals

    Dr Slaviša Stajić

  43. Changes of physical-chemical properties of beef during 14 days of chilling

    Article • Biotechnology in Animal Husbandry, January 2012, National Library of Serbia

    Dr Slaviša Stajić

  44. Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds

    Article • Procedia Food Science, January 2011, Elsevier

    Dr Slaviša Stajić

  45. Effect of probiotic bacteria on chemical composition and sensory quality of fermented sausages

    Article • Procedia Food Science, January 2011, Elsevier

    Dr Slaviša Stajić

  46. Properties and composition of carcass of domestic spotted young cattle of two preslaughter weights

    Article • Biotechnology in Animal Husbandry, January 2011, National Library of Serbia

    Dr Slaviša Stajić

  47. Possibilities for the use of goat meat in the production of traditional sucuk

    Article • Biotechnology in Animal Husbandry, January 2011, National Library of Serbia

    Dr Slaviša Stajić