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  1. Applications of Analytical Chemistry in Food Science

    Article • Applied Sciences, June 2026, MDPI AG

    Professor Igor Tomasevic, Dr Marco Iammarino

  2. Public perceptions of lab-grown muscle cells as food in Italy, Germany, Serbia, and Hungary

    Article • Discover Food, January 2026, Springer Science + Business Media

    Professor Igor Tomasevic

  3. The Feasibility of Artificial Intelligence and Raman Spectroscopy for Determining the Authenticity of Minced Meat

    Article • Foods, September 2025, MDPI AG

    Professor Igor Tomasevic

  4. 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

  5. Bacterial Antimicrobial Resistance in Meat Products—Current Concepts

    Article • Foods, August 2025, MDPI AG

    Dr Slaviša Stajić, Professor Igor Tomasevic

  6. 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

  7. 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

  8. The Effects of Dry Ageing Period and Subsequent Culinary Methods on the Oral Processing Parameters of Beef

    Article • Meat Technology, January 2025, Faculty of Philology, University of Belgrade

    Professor Igor Tomasevic

  9. Aroma Evolution in Aged Horse Meat: Dry vs. Vacuum Aging

    Article • Meat Technology, January 2025, Faculty of Philology, University of Belgrade

    Professor Igor Tomasevic

  10. Influence of Algal Incorporation on Sensory and Physicochemical Attributes of Caseless Sausage—Ćevap (CSC)

    Article • Foods, December 2024, MDPI AG

    Professor Igor Tomasevic

  11. Effects of high‐pressure and CaCl2 pretreatments on the salt taste‐enhancing activity of hydrolysate derived from spent hen meat

    Article • Journal of the Science of Food and Agriculture, December 2024, Wiley

    Professor Igor Tomasevic

  12. Effect of NaCl replacement by other salt mixtures on myofibrillar proteins: Underlining protein structure, gel formation, and chewing properties

    Article • Journal of Food Science, October 2024, Wiley

    Professor Igor Tomasevic

  13. Effect of NaCl partial replacement by KCl, Ca‐ascorbate, and spent hen meat hydrolysate on the physicochemical properties and quality of Cantonese sausage

    Article • Journal of Food Science, October 2024, Wiley

    Professor Igor Tomasevic

  14. Effect of green tea or black tea extract on lipid and protein oxidation in Cantonese sausage

    Article • Journal of the Science of Food and Agriculture, October 2024, Wiley

    Professor Igor Tomasevic

  15. Impact of Four Different Chlorella vulgaris Strains on the Properties of Durum Wheat Semolina Pasta

    Article • Applied Sciences, September 2024, MDPI AG

    Professor Igor Tomasevic

  16. Proximate Analysis and Techno-Functional Properties of Berberis aristata Root Powder: Implications for Food Industry Applications

    Article • Foods, September 2024, MDPI AG

    Professor Igor Tomasevic, Dr Charalampos Proestos

  17. Meat Color, Marbling, and the Evaluation of Defects in Beef and Pork at the Point of Purchase

    Article • Applied Sciences, August 2024, MDPI AG

    Professor Igor Tomasevic

  18. Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability

    Article • Food Hydrocolloids, August 2024, Elsevier

    Professor Igor Tomasevic

  19. 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

  20. Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance

    Article • Foods, April 2024, MDPI AG

    Professor Igor Tomasevic

  21. Influence of Transport Distance, Animal Weight, and Muscle Position on the Quality Factors of Meat of Young Bulls during the Summer Months

    Article • Applied Sciences, April 2024, MDPI AG

    Professor Igor Tomasevic

  22. Investigation of the peptides with calcium chelating capacity in hydrolysate derived from spent hen meat

    Article • Journal of Food Science, March 2024, Wiley

    Professor Igor Tomasevic

  23. Micro- and Macroalgae in Meat Products

    Article • Foods, March 2024, MDPI AG

    Professor Igor Tomasevic

  24. Confronting Views of Companies and Authorities on Food Safety Issues—A Cross-Country Survey

    Article • Foods, March 2024, MDPI AG

    Professor Igor Tomasevic

  25. Evaluation of low sodium Kačkavalj cheese properties using 3D scanning, scanning electron microscopy and computer vision system

    Article • International Journal of Dairy Technology, January 2024, Wiley

    Professor Igor Tomasevic

  26. The influence of protein oxidation on structure, pepsin diffusion, and in vitro gastric digestion of SPI emulsion

    Article • Food Chemistry, December 2023, Elsevier

    Professor Igor Tomasevic

  27. A review on the relation between grinding process and quality of ground meat

    Article • Meat Science, November 2023, Elsevier

    Professor Igor Tomasevic

  28. Modern Analytical Techniques for Berry Authentication

    Article • Chemosensors, September 2023, MDPI AG

    Professor Igor Tomasevic

  29. Evaluation of Antimicrobial Activity of Kitaibelia vitifolia Extract against Proven Antibiotic-Susceptible and Multidrug-Resistant (MDR) Strains of Bacteria of Clinical Origin

    Article • Plants, September 2023, MDPI AG

    Professor Igor Tomasevic

  30. Pulsed electric fields and meat processing: latest updates

    Article • Italian Journal of Animal Science, August 2023, Taylor & Francis

    Professor Igor Tomasevic

  31. Eurasian consumers' food safety beliefs and trust issues in the age of COVID‐19: evidence from an online survey in 15 countries

    Article • Journal of the Science of Food and Agriculture, July 2023, Wiley

    Maria Papageorgiou, Professor Igor Tomasevic

  32. A review on microbiota: relation with diseases and nutrients role

    Article • International Journal of Food Science & Technology, June 2023, Oxford University Press (OUP)

    Professor Igor Tomasevic, Dr Charalampos Proestos

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

    Article • Foods, May 2023, MDPI AG

    Dr Slaviša Stajić, Professor Igor Tomasevic

  34. 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

  35. Beef and plant‐based burgers' mastication parameters depend on texture rather than on serving conditions

    Article • Journal of Texture Studies, April 2023, Wiley

    Professor Igor Tomasevic

  36. The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athletes, and Physically Active People

    Article • Foods, April 2023, MDPI AG

    Professor Igor Tomasevic

  37. Exploring the Potential Medicinal Benefits of Ganoderma lucidum: From Metabolic Disorders to Coronavirus Infections

    Article • Foods, April 2023, MDPI AG

    Professor Igor Tomasevic, Dr Charalampos Proestos, Professor A. M. Abd El-Aty

  38. White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality

    Article • Meat Science, April 2023, Elsevier

    Professor Igor Tomasevic

  39. Intrinsic and Extrinsic Factors Affecting the Color of Fresh Beef Meat—Comprehensive Review

    Article • Applied Sciences, March 2023, MDPI AG

    Professor Igor Tomasevic

  40. Effect of Different Cooking Treatments on the Residual Level of Nitrite and Nitrate in Processed Meat Products and Margin of Safety (MoS) Assessment

    Article • Foods, February 2023, MDPI AG

    Dr Marco Iammarino, Professor Igor Tomasevic

  41. Effect of Frozen to Fresh Meat Ratio in Minced Pork on Its Quality

    Article • Applied Sciences, February 2023, MDPI AG

    Professor Igor Tomasevic

  42. Cadmium, lead, mercury and arsenic in fresh vegetables and vegetable products intended for human consumption in the Republic of Serbia, 2015–2017

    Article • Food Additives and Contaminants Part B, February 2023, Taylor & Francis

    Professor Igor Tomasevic

  43. Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot ‘Ironed’ Sausage”

    Article • Foods, February 2023, MDPI AG

    Professor Igor Tomasevic

  44. The influence of different cooking treatments on vegetables’ bolus properties

    Article • International Journal of Food Sciences and Nutrition, February 2023, Taylor & Francis

    Professor Igor Tomasevic

  45. Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk

    Article • Journal of Food Composition and Analysis, January 2023, Elsevier

    Professor Igor Tomasevic

  46. Special Issue “New Challenges in Improving the Quality and Safety of Meat Products”

    Article • Applied Sciences, December 2022, MDPI AG

    Professor Igor Tomasevic

  47. Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol

    Article • International Dairy Journal, November 2022, Elsevier

    Professor Igor Tomasevic

  48. Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat

    Article • Journal of Food Quality, October 2022, Wiley

    Professor Igor Tomasevic

  49. How do sous‐vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms ( Pleurotus ostreatus )?

    Article • Journal of Food Processing and Preservation, September 2022, Wiley

    Professor Igor Tomasevic

  50. Cadmium, lead, mercury, and arsenic in fresh fruits and fruit products intended for human consumption in the Republic of Serbia, 2015–2017

    Article • Food Additives and Contaminants Part B, August 2022, Taylor & Francis

    Professor Igor Tomasevic

  51. Meat 4.0: Principles and Applications of Industry 4.0 Technologies in the Meat Industry

    Article • Applied Sciences, July 2022, MDPI AG

    Professor Igor Tomasevic

  52. Functional fermented meat products with probiotics—A review

    Article • Journal of Applied Microbiology, July 2022, Oxford University Press (OUP)

    Professor Igor Tomasevic, Dr Rubén Domínguez

  53. Assessment of Environmental Impacts from Different Perspectives—Case Study of Egg Value Chain System in Serbia

    Article • Foods, June 2022, MDPI AG

    Professor Igor Tomasevic

  54. Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality

    Article • Journal of Food Quality, June 2022, Wiley

    Professor Igor Tomasevic

  55. Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide

    Article • International Journal of Gastronomy and Food Science, June 2022, Elsevier

    Professor Igor Tomasevic

  56. Human perception of color differences using computer vision system measurements of raw pork loin

    Article • Meat Science, June 2022, Elsevier

    Professor Igor Tomasevic

  57. Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham

    Article • Meat Science, June 2022, Elsevier

    Professor Igor Tomasevic

  58. Functional and Clean Label Dry Fermented Meat Products: Phytochemicals, Bioactive Peptides, and Conjugated Linoleic Acid

    Article • Applied Sciences, May 2022, MDPI AG

    Professor Igor Tomasevic

  59. Advanced Analysis Techniques of Food Contaminants and Risk Assessment—Editorial

    Article • Applied Sciences, May 2022, MDPI AG

    Dr Marco Iammarino, Professor Igor Tomasevic

  60. The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge

    Article • Microorganisms, April 2022, MDPI AG

    Professor Fatih OZOGUL, Professor Igor Tomasevic

  61. Quality Multiverse of Beef and Pork Meat in a Single Score

    Article • Foods, April 2022, MDPI AG

    Professor Igor Tomasevic

  62. Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis

    Article • Foods, April 2022, MDPI AG

    Professor Igor Tomasevic

  63. Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat Analogs

    Article • Annual Review of Food Science and Technology, March 2022, Annual Reviews

    Professor Igor Tomasevic

  64. Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products

    Article • Current Opinion in Food Science, February 2022, Elsevier

    Professor Igor Tomasevic

  65. The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen

    Article • Journal of Food Quality, January 2022, Wiley

    Professor Igor Tomasevic

  66. Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese

    Article • Foods, January 2022, MDPI AG

    Professor Igor Tomasevic

  67. Color measurement of animal source foods

    Article • Theory and practice of meat processing, January 2022, The Gorbatov's All-Russian Meat Research Institute

    Professor Igor Tomasevic

  68. Analysis and Comparison of Environmental Impacts of Nonthermal Food Technologies

    Article • January 2022, Springer Science + Business Media

    Professor Igor Tomasevic

  69. Quality perception throughout the table egg supply chain

    Article • British Food Journal, December 2021, Emerald

    Professor Igor Tomasevic

  70. Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling

    Article • Journal of Texture Studies, December 2021, Wiley

    Professor Igor Tomasevic

  71. Bee pollen powder as a functional ingredient in frankfurters

    Article • Meat Science, December 2021, Elsevier

    Dr Aleksandar Ž. Kostić, Professor Igor Tomasevic

  72. Serbian, Croatian and Spanish consumers' beliefs towards artisan cheese

    Article • British Food Journal, November 2021, Emerald

    Professor Igor Tomasevic

  73. Green Coating Polymers in Meat Preservation

    Article • Coatings, November 2021, MDPI AG

    Mohammed Gagaoua, Professor Igor Tomasevic

  74. Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat

    Article • Applied Sciences, November 2021, MDPI AG

    Professor Igor Tomasevic

  75. Sustainability-oriented food companies

    Article • Business Strategy and the Environment, November 2021, Wiley

    Sara Rajic, Professor Igor Tomasevic

  76. Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways

    Article • Meat Science, November 2021, Elsevier

    Mohammed Gagaoua, Professor Igor Tomasevic

  77. Exposure assessment to essential elements through the consumption of canned fish in Serbia

    Article • Theory and practice of meat processing, October 2021, The Gorbatov's All-Russian Meat Research Institute

    Professor Igor Tomasevic

  78. Combined effects of weather conditions, transportation time and loading density on carcass damages and meat quality of market-weight pigs

    Article • Archives Animal Breeding, October 2021, Copernicus GmbH

    Professor Igor Tomasevic

  79. Toxic elements in eggs and egg‐based products: occurrence, exposure assessment and risk characterisation for the Serbian population

    Article • International Journal of Food Science & Technology, October 2021, Oxford University Press (OUP)

    Professor Igor Tomasevic

  80. Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception

    Article • International Journal of Gastronomy and Food Science, October 2021, Elsevier

    Professor Igor Tomasevic

  81. 3D printing as novel tool for fruit-based functional food production

    Article • Current Opinion in Food Science, October 2021, Elsevier

    Professor Igor Tomasevic

  82. Recent advances in meat color research

    Article • Current Opinion in Food Science, October 2021, Elsevier

    Professor Igor Tomasevic

  83. Exposure assessment in the Serbian population and occurrence of histamine and heavy metals in fish and seafood

    Article • International Journal of Food Science & Technology, September 2021, Wiley

    Dr Marco Iammarino, Professor Igor Tomasevic

  84. Preliminary Test of the Reduction Capacity for the Intestinal Adsorption of Skatole and Indole in Weaning Piglets by Pure and Coated Charcoal

    Article • Animals, September 2021, MDPI AG

    Professor Igor Tomasevic

  85. Colour assessment of milk and milk products using computer vision system and colorimeter

    Article • International Dairy Journal, September 2021, Elsevier

    Professor Igor Tomasevic

  86. Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder

    Article • Theory and practice of meat processing, July 2021, The Gorbatov's All-Russian Meat Research Institute

    Dr Aleksandar Ž. Kostić, Professor Igor Tomasevic

  87. Color assessment of the eggs using computer vision system and Minolta colorimeter

    Article • Journal of Food Measurement & Characterization, July 2021, Springer Science + Business Media

    Professor Igor Tomasevic

  88. Ease of mastication index—Quantification of mastication effort using quality function deployment

    Article • Journal of Texture Studies, July 2021, Wiley

    Professor Igor Tomasevic

  89. Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review

    Article • Fermentation, July 2021, MDPI AG

    Professor Igor Tomasevic

  90. Review on characteristics of trained sensory panels in food science

    Article • Journal of Texture Studies, June 2021, Wiley

    Mohammed Gagaoua, Professor Igor Tomasevic

  91. Alternatives to Piglet Castration: From Issues to Solutions

    Article • Animals, April 2021, MDPI AG

    Professor Igor Tomasevic

  92. The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat

    Article • Foods, April 2021, MDPI AG

    Professor Igor Tomasevic

  93. Covid-19 pandemic effects on food safety - Multi-country survey study

    Article • Food Control, April 2021, Elsevier

    Maria Papageorgiou, Dr. Urška Vrabič Brodnjak, Professor Igor Tomasevic

  94. Influence of boiling, steaming, and sous-vide on oral processing parameters of celeriac (Apium graveolens var. rapaceum)

    Article • International Journal of Gastronomy and Food Science, April 2021, Elsevier

    Professor Igor Tomasevic

  95. Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus

    Article • European Food Research and Technology, February 2021, Springer Science + Business Media

    Professor Igor Tomasevic

  96. Functional and Bioactive Properties of Peptides Derived from Marine Side Streams

    Article • Marine Drugs, January 2021, MDPI AG

    Jesus Simal-Gandara, Professor Igor Tomasevic

  97. Erratum: Aluwé, M. et al. Exploratory Survey on European Consumer and Stakeholder Attitudes towards Alternatives for Surgical Castration of Piglets. Animals 2020, 10, 1758

    Article • Animals, December 2020, MDPI AG

    Professor Igor Tomasevic

  98. The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approach

    Article • Journal of Food Processing and Preservation, December 2020, Wiley

    Professor Igor Tomasevic

  99. What Is the Color of Milk and Dairy Products and How Is It Measured?

    Article • Foods, November 2020, MDPI AG

    Professor Igor Tomasevic

  100. Characterisation of changes in physicochemical, textural and microbiological properties of Njeguška sausage during ripening

    Article • Journal of Food Science and Technology, November 2020, Springer Science + Business Media

    Professor Igor Tomasevic

  101. Potential of Propolis Extract as a Natural Antioxidant and Antimicrobial in Gelatin Films Applied to Rainbow Trout (Oncorhynchus mykiss) Fillets

    Article • Foods, November 2020, MDPI AG

    Professor Igor Tomasevic

  102. Validation of novel food safety climate components and assessment of their indicators in Central and Eastern European food industry

    Article • Food Control, November 2020, Elsevier

    Professor Igor Tomasevic

  103. Aflatoxins in Milk and Dairy Products: Occurrence and Exposure Assessment for the Serbian Population

    Article • Applied Sciences, October 2020, MDPI AG

    Dr Marco Iammarino, Professor Igor Tomasevic

  104. The Effect of Protein Source on the Physicochemical, Nutritional Properties and Microstructure of High-Protein Bars Intended for Physically Active People

    Article • Foods, October 2020, MDPI AG

    Professor Igor Tomasevic

  105. Exploratory Survey on European Consumer and Stakeholder Attitudes towards Alternatives for Surgical Castration of Piglets

    Article • Animals, September 2020, MDPI AG

    Professor Igor Tomasevic

  106. The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations

    Article • Animals, September 2020, MDPI AG

    Professor Igor Tomasevic

  107. Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat

    Article • Journal of the Science of Food and Agriculture, September 2020, Wiley

    Professor Igor Tomasevic

  108. How do culinary methods affect quality and oral processing characteristics of pork ham?

    Article • Journal of Texture Studies, September 2020, Wiley

    Professor Igor Tomasevic

  109. Natural Antioxidants from Seeds and Their Application in Meat Products

    Article • Antioxidants, September 2020, MDPI AG

    Professor Igor Tomasevic, Dr Rubén Domínguez

  110. Can we understand food oral processing using Kano model? Case study with confectionery products

    Article • Journal of Texture Studies, August 2020, Wiley

    Professor Igor Tomasevic

  111. Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread

    Article • LWT, August 2020, Elsevier

    Dr Lato L Pezo, Professor Igor Tomasevic

  112. Comprehensive insight into the food safety climate in Central and Eastern Europe

    Article • Food Control, August 2020, Elsevier

    Professor Igor Tomasevic

  113. Attitudes and Beliefs of Eastern European Consumers Towards Animal Welfare

    Article • Animals, July 2020, MDPI AG

    Professor Igor Tomasevic, Marjeta Čandek Potokar

  114. Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach

    Article • Journal of the Science of Food and Agriculture, July 2020, Wiley

    Professor Igor Tomasevic

  115. Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products

    Article • Molecules, June 2020, MDPI AG

    Professor Igor Tomasevic

  116. Application of porcini mushroom ( Boletus edulis ) to improve the quality of frankfurters

    Article • Journal of Food Processing and Preservation, June 2020, Wiley

    Professor Igor Tomasevic

  117. Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils

    Article • Foods, May 2020, MDPI AG

    Professor Igor Tomasevic, Dr Rubén Domínguez

  118. Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté

    Article • LWT, May 2020, Elsevier

    Professor Igor Tomasevic, Dr Rubén Domínguez

  119. Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)

    Article • Foods, April 2020, MDPI AG

    Professor Igor Tomasevic, Dr Rubén Domínguez

  120. Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk

    Article • Foods, March 2020, MDPI AG

    Professor Igor Tomasevic

  121. 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

  122. Attitudes and beliefs of Eastern European consumers towards piglet castration and meat from castrated pigs

    Article • Meat Science, February 2020, Elsevier

    Marjeta Čandek Potokar, Professor Igor Tomasevic

  123. The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage

    Article • Foods, December 2019, MDPI AG

    Professor Igor Tomasevic

  124. Main environmental impacts associated with production and consumption of milk and yogurt in Serbia – Monte Carlo approach

    Article • The Science of The Total Environment, December 2019, Elsevier

    Professor Igor Tomasevic

  125. Cross-European initial survey on the use of mathematical models in food industry

    Article • Journal of Food Engineering, November 2019, Elsevier

    Dr. Urška Vrabič Brodnjak, Professor Igor Tomasevic

  126. The nitrite content in domestic and foreign cooked sausages from the Serbian market

    Article • IOP Conference Series Earth and Environmental Science, October 2019, Institute of Physics Publishing

    Professor Igor Tomasevic

  127. Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts

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

    Professor Igor Tomasevic

  128. Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina

    Article • Waste Management & Research The Journal for a Sustainable Circular Economy, September 2019, SAGE Publications

    Professor Igor Tomasevic

  129. 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

  130. Application of pulsed electric fields in meat and fish processing industries: An overview

    Article • Food Research International, September 2019, Elsevier

    Professor Igor Tomasevic

  131. An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products

    Article • IOP Conference Series Earth and Environmental Science, September 2019, Institute of Physics Publishing

    Professor Igor Tomasevic

  132. Changes in chemical attributes during ripening of traditional fermented sausage, “Pirot ironed”

    Article • IOP Conference Series Earth and Environmental Science, September 2019, Institute of Physics Publishing

    Professor Igor Tomasevic

  133. Chromium content in the meat of male Saanen goat kids from Vojvodina (Northern Serbia)

    Article • IOP Conference Series Earth and Environmental Science, September 2019, Institute of Physics Publishing

    Professor Igor Tomasevic

  134. Effect of the direction of m. psoas major fibres on the results of tensile test - can we model meat as a material?

    Article • IOP Conference Series Earth and Environmental Science, September 2019, Institute of Physics Publishing

    Professor Igor Tomasevic

  135. Food safety and environmental risks based on meat and dairy consumption surveys

    Article • IOP Conference Series Earth and Environmental Science, September 2019, Institute of Physics Publishing

    Professor Igor Tomasevic

  136. Pros and cons of using a computer vision system for color evaluation of meat and meat products

    Article • IOP Conference Series Earth and Environmental Science, September 2019, Institute of Physics Publishing

    Professor Igor Tomasevic

  137. Sustainability of animal origin food waste in Serbia

    Article • IOP Conference Series Earth and Environmental Science, September 2019, Institute of Physics Publishing

    Professor Igor Tomasevic

  138. The feasibility of pulsed light processing in the meat industry

    Article • IOP Conference Series Earth and Environmental Science, September 2019, Institute of Physics Publishing

    Professor Igor Tomasevic

  139. Household food waste in Serbia – Attitudes, quantities and global warming potential

    Article • Journal of Cleaner Production, August 2019, Elsevier

    Professor Igor Tomasevic

  140. Scientific Challenges in Performing Life-Cycle Assessment in the Food Supply Chain

    Article • Foods, August 2019, MDPI AG

    Professor Igor Tomasevic

  141. The prediction of lean meat and subcutaneous fat with skin content in pork cuts on the carcass meatness and weight

    Article • Journal of Food Measurement & Characterization, May 2019, Springer Science + Business Media

    Professor Igor Tomasevic, Dr Lato L Pezo

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

    Article • British Food Journal, April 2019, Emerald

    Professor Igor Tomasevic, Dr Slaviša Stajić

  143. Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages

    Article • LWT, April 2019, Elsevier

    Professor Igor Tomasevic

  144. Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

    Article • Food Analytical Methods, March 2019, Springer Science + Business Media

    Dr Rubén Domínguez, Professor Igor Tomasevic

  145. Application of non-invasive technologies in dry-cured ham: An overview

    Article • Trends in Food Science & Technology, February 2019, Elsevier

    Professor Igor Tomasevic

  146. A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

    Article • Journal of the Science of Food and Agriculture, January 2019, Wiley

    Professor Igor Tomasevic

  147. Antibacterial effect of Juniperus communis and Satureja montana essential oils against Listeria monocytogenes in vitro and in wine marinated beef

    Article • Food Control, January 2019, Elsevier

    Professor Igor Tomasevic, dr Tatjana Lj. Marković

  148. Modelling solid food oral processing using quality function deployment

    Article • Food and Feed Research, January 2019, Centre for Evaluation in Education and Science (CEON/CEES)

    Professor Igor Tomasevic

  149. Production of Traditional Meat Products in Small and Micro Establishments in Serbia: Current Status and Future Perspectives

    Article • Acta veterinaria, December 2018, De Gruyter

    Professor Igor Tomasevic

  150. The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows’ and goats’ Quark-type cheeses

    Article • Small Ruminant Research, December 2018, Elsevier

    Professor Igor Tomasevic

  151. Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties

    Article • Meat Science, September 2018, Elsevier

    Professor Igor Tomasevic

  152. Consumers' perceptions, attitudes and perceived quality of game meat in ten European countries

    Article • Meat Science, August 2018, Elsevier

    Professor Igor Tomasevic

  153. The effect of nisin and storage temperature on the quality parameters of processed cheese

    Article • Mljekarstvo, June 2018, Croatian Dairy Journal

    Professor Igor Tomasevic

  154. Challenging the difference between white and brown Agaricus bisporus mushrooms

    Article • British Food Journal, June 2018, Emerald

    Professor Igor Tomasevic

  155. Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum , Fucus vesiculosus and Bifurcaria bifurcata

    Article • Food Research International, June 2018, Elsevier

    Professor Igor Tomasevic

  156. Effect of gender on breast and thigh turkey meat quality

    Article • British Poultry Science, May 2018, Taylor & Francis

    Dr Rubén Domínguez, Professor Igor Tomasevic

  157. Transformation of quality aspects throughout the chicken meat supply chain

    Article • British Food Journal, May 2018, Emerald

    Professor Igor Tomasevic

  158. Life cycle assessment of the chicken meat chain

    Article • Journal of Cleaner Production, May 2018, Elsevier

    Professor Igor Tomasevic

  159. The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics

    Article • International Dairy Journal, April 2018, Elsevier

    Professor Igor Tomasevic

  160. Transportation sustainability index in dairy industry – Fuzzy logic approach

    Article • Journal of Cleaner Production, April 2018, Elsevier

    Professor Igor Tomasevic

  161. A decade of sulphite control in Serbian meat industry and the effect of HACCP

    Article • Food Additives and Contaminants Part B, December 2017, Taylor & Francis

    Professor Igor Tomasevic, Dr Milan MS Simic

  162. The use and control of nitrites in Serbian meat industry and the influence of mandatory HACCP implementation

    Article • Meat Science, December 2017, Elsevier

    Professor Igor Tomasevic, Dr Milan MS Simic

  163. 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

  164. Seasonal variations of Saanen goat milk composition and the impact of climatic conditions

    Article • Journal of Food Science and Technology, October 2017, Springer Science + Business Media

    Professor Igor Tomasevic

  165. Feasibility of discrimination of dairy creams and cream-like analogues using Raman spectroscopy and chemometric analysis

    Article • Food Chemistry, October 2017, Elsevier

    Professor Igor Tomasevic

  166. Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties

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

    Professor Igor Tomasevic

  167. Technological aspects of horse meat products – A review

    Article • Food Research International, September 2017, Elsevier

    Professor Igor Tomasevic

  168. A comparison between Warner-Bratzler shear force measurement and texture profile analysis of meat and meat products: a review

    Article • IOP Conference Series Earth and Environmental Science, September 2017, Institute of Physics Publishing

    Professor Igor Tomasevic

  169. Attitudes of Serbian food technology students towards surgical and immunocastration of boars and their sensitivity to androstenone and skatole

    Article • IOP Conference Series Earth and Environmental Science, September 2017, Institute of Physics Publishing

    Professor Igor Tomasevic, Marjeta Čandek Potokar

  170. Environmental footprints in the meat chain

    Article • IOP Conference Series Earth and Environmental Science, September 2017, Institute of Physics Publishing

    Professor Igor Tomasevic

  171. Safety in Serbian animal source food industry and the impact of hazard analysis and critical control points: A review

    Article • IOP Conference Series Earth and Environmental Science, September 2017, Institute of Physics Publishing

    Professor Igor Tomasevic

  172. Consumer-perceived quality characteristics of chicken meat and chicken meat products in Southeast Europe

    Article • British Food Journal, July 2017, Emerald

    Professor Igor Tomasevic

  173. Enrichment of yoghurt with insoluble dietary fiber from triticale – A sensory perspective

    Article • LWT, July 2017, Elsevier

    Professor Igor Tomasevic

  174. Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese

    Article • Animal Science Journal, June 2017, Wiley

    Professor Igor Tomasevic

  175. Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello

    Article • LWT, May 2017, Elsevier

    Professor Igor Tomasevic

  176. High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening

    Article • International Dairy Journal, May 2017, Elsevier

    Professor Igor Tomasevic

  177. Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics

    Article • Mljekarstvo, April 2017, Croatian Dairy Journal

    Professor Igor Tomasevic

  178. The effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical quality

    Article • Food Control, March 2017, Elsevier

    Professor Igor Tomasevic

  179. Should we pay more for organic milk?

    Article • British Food Journal, February 2017, Emerald

    Professor Igor Tomasevic

  180. Cadmium in liver and kidneys of domestic Balkan and Alpine dairy goat breeds from Montenegro and Serbia

    Article • Food Additives and Contaminants Part B, January 2017, Taylor & Francis

    Professor Igor Tomasevic

  181. 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

  182. Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere

    Article • Journal of the Science of Food and Agriculture, December 2016, Wiley

    Professor Igor Tomasevic

  183. Microbial profile of food contact surfaces in foodservice establishments

    Article • British Food Journal, November 2016, Emerald

    Professor Igor Tomasevic

  184. Cadmium and lead in female cattle livers and kidneys from Vojvodina, northern Serbia

    Article • Food Additives and Contaminants Part B, October 2016, Taylor & Francis

    Professor Igor Tomasevic

  185. The aflatoxin M1 crisis in the Serbian dairy sector: the year after

    Article • Food Additives and Contaminants Part B, October 2016, Taylor & Francis

    Professor Igor Tomasevic

  186. Environmental impacts of the meat chain – Current status and future perspectives

    Article • Trends in Food Science & Technology, August 2016, Elsevier

    Professor Igor Tomasevic

  187. Relationships among hygiene indicators in take-away foodservice establishments and the impact of climatic conditions

    Article • Journal of Applied Microbiology, July 2016, Wiley

    Professor Igor Tomasevic

  188. Ultimate pH, colour characteristics and proximate and mineral composition of edible organs, glands and kidney fat from Saanen goat male kids

    Article • Journal of Applied Animal Research, July 2016, Taylor & Francis

    Professor Igor Tomasevic

  189. Rheological and textural properties of goat and cow milk set type yoghurts

    Article • International Dairy Journal, July 2016, Elsevier

    Professor Igor Tomasevic

  190. Hygiene assessment of Serbian meat establishments using different scoring systems

    Article • Food Control, April 2016, Elsevier

    Professor Igor Tomasevic

  191. The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia

    Article • Meat Science, April 2016, Elsevier

    Professor Igor Tomasevic

  192. Effects of HACCP on process hygiene in different types of Serbian food establishments

    Article • Food Control, February 2016, Elsevier

    Professor Igor Tomasevic

  193. Evaluation of food safety management systems in Serbian dairy industry

    Article • Mljekarstvo, January 2016, Croatian Dairy Journal

    Professor Igor Tomasevic

  194. The level of food safety knowledge among meat handlers

    Article • British Food Journal, January 2016, Emerald

    Professor Igor Tomasevic

  195. Assessment of environmental practices in Serbian meat companies

    Article • Journal of Cleaner Production, January 2016, Elsevier

    Professor Igor Tomasevic

  196. Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight

    Article • Hemijska industrija, January 2016, National Library of Serbia

    Professor Igor Tomasevic

  197. Traditional and Emerging Technologies for Autochthonous Lactic Acid Bacteria Application

    Article • December 2015, Springer Science + Business Media

    Professor Igor Tomasevic

  198. Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses

    Article • Journal of Dairy Science, November 2015, American Dairy Science Association

    Professor Igor Tomasevic

  199. Two year survey on the occurrence and seasonal variation of aflatoxin M1 in milk and milk products in Serbia

    Article • Food Control, October 2015, Elsevier

    Professor Igor Tomasevic

  200. Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine

    Article • Food Analytical Methods, September 2015, Springer Science + Business Media

    Professor Igor Tomasevic

  201. One approach in using multivariate statistical process control in analyzing cheese quality

    Article • Mljekarstvo, April 2015, Croatian Dairy Journal

    Professor Igor Tomasevic

  202. Intense light pulses upset the sensory quality of meat products

    Article • Tehnologija mesa, January 2015, Centre for Evaluation in Education and Science (CEON/CEES)

    Professor Igor Tomasevic

  203. The Sensory Quality of Meat, Game, Poultry, Seafood and Meat Products as Affected by Intense Light Pulses: A Systematic Review

    Article • Procedia Food Science, January 2015, Elsevier

    Professor Igor Tomasevic

  204. Environmental Performance of the Poultry Meat Chain – LCA Approach

    Article • Procedia Food Science, January 2015, Elsevier

    Professor Igor Tomasevic

  205. Cadmium Levels of Edible Offal from Saanen Goat Male Kids

    Article • Procedia Food Science, January 2015, Elsevier

    Professor Igor Tomasevic

  206. Environmental life-cycle assessment of various dairy products

    Article • Journal of Cleaner Production, April 2014, Elsevier

    Professor Igor Tomasevic

  207. Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria

    Article • Archives of Biological Sciences, January 2014, National Library of Serbia

    Professor Igor Tomasevic

  208. The application of autochthonous potential of probiotic lactobacillus plantarum 564 in fish oil fortified yoghurt production

    Article • Archives of Biological Sciences, January 2014, National Library of Serbia

    Professor Igor Tomasevic

  209. Types of food control and application of seven basic quality tools in certified food companies in Serbia

    Article • Quality Assurance and Safety of Crops & Foods, December 2013, Wageningen Academic Publishers

    Professor Igor Tomasevic

  210. Serbian meat industry: A survey on food safety management systems implementation

    Article • Food Control, July 2013, Elsevier

    Professor Igor Tomasevic

  211. A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration

    Article • Food Science and Technology International, June 2013, SAGE Publications

    Professor Igor Tomasevic

  212. Quality management effects in certified Serbian companies producing food of animal origin

    Article • Total Quality Management & Business Excellence, April 2013, Taylor & Francis

    Professor Igor Tomasevic

  213. Implication of food safety measures on microbiological quality of raw and pasteurized milk

    Article • Food Control, June 2012, Elsevier

    Professor Igor Tomasevic

  214. Quality and food safety issues revealed in certified food companies in three Western Balkans countries

    Article • Food Control, November 2011, Elsevier

    Professor Igor Tomasevic

  215. Improved Solvent Extraction Procedure and High-Performance Liquid Chromatography–Evaporative Light-Scattering Detector Method for Analysis of Polar Lipids from Dairy Materials

    Article • Journal of Agricultural and Food Chemistry, October 2011, American Chemical Society (ACS)

    Professor Igor Tomasevic

  216. Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife

    Article • Journal of Food Engineering, October 2010, Elsevier

    Professor Igor Tomasevic

  217. UZICE BEEF PRSHUTA: INFLUENCE OF DIFFERENT SALTING PROCESSES ON SENSORY PROPERTIES

    Article • Journal of Muscle Foods, July 2008, Wiley

    Professor Igor Tomasevic