All Stories

  1. Heavy metal contamination, microbiological spoilage and biogenic amine content in sushi available on the Polish market

    Article • Journal of the Science of Food and Agriculture, December 2017, Wiley

    Dani Dordevic

  2. Salt microspheres and potassium chloride usage for sodium reduction: Case study with sushi

    Article • Food Science and Technology International, July 2017, SAGE Publications

    Dani Dordevic

  3. Factors influencing sushi meal as representative of non-traditional meal: Consumption among Czech consumers

    Article • Acta Alimentaria, March 2017, Akademiai Kiado

    Dani Dordevic

  4. Variability of selected physicochemical characteristics of defrosted whiteleg shrimps (Litopenaeus vannamei) after culinary processing

    Article • Acta Alimentaria, December 2016, Akademiai Kiado

    Dani Dordevic

  5. Freshness indicators of defrosted fillets ofLepidocybium flavobrunneumin vacuum skin packaging/VSP packaging during cold storage

    Article • Acta Alimentaria, September 2016, Akademiai Kiado

    Dani Dordevic

  6. Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products

    Article • Czech Journal of Food Sciences, June 2016, Czech Academy of Agricultural Sciences

    Dani Dordevic

  7. Estimation of amino acids profile and escolar fish consumption risks due to biogenic amines content fluctuations in vacuum skin packaging/VSP during cold storage

    Article • LWT, March 2016, Elsevier

    Dani Dordevic