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

    Article • Antioxidants, September 2020, MDPI AG

    Professor Igor Tomasevic

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

    Article • Animals, July 2020, MDPI AG

    Professor Igor Tomasevic

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

    Article • Molecules, June 2020, MDPI AG

    Professor Igor Tomasevic

  4. 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

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

    Article • Foods, May 2020, MDPI AG

    Professor Igor Tomasevic

  6. 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

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

    Article • Foods, March 2020, MDPI AG

    Professor Igor Tomasevic

  8. 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

  9. 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

  10. 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

  11. 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

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

    Article • Food Research International, September 2019, Elsevier

    Professor Igor Tomasevic

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

    Article • Journal of Cleaner Production, August 2019, Elsevier

    Professor Igor Tomasevic

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

    Article • Foods, August 2019, MDPI AG

    Professor Igor Tomasevic

  15. 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

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

    Article • British Food Journal, April 2019, Emerald

    Professor Igor Tomasevic, Dr Slaviša Stajić

  17. 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

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

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

    Professor Igor Tomasevic

  19. 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

  20. 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

  21. 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

  22. 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

  23. 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

  24. 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

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

    Article • Meat Science, August 2018, Elsevier

    Professor Igor Tomasevic

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

    Article • Mljekarstvo, June 2018, Croatian Dairy Journal

    Professor Igor Tomasevic

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

    Article • British Food Journal, June 2018, Emerald

    Professor Igor Tomasevic

  28. 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

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

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

    Dr Rubén Domínguez, Professor Igor Tomasevic

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

    Article • British Food Journal, May 2018, Emerald

    Professor Igor Tomasevic

  31. Life cycle assessment of the chicken meat chain

    Article • Journal of Cleaner Production, May 2018, Elsevier

    Professor Igor Tomasevic

  32. 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

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

    Article • Journal of Cleaner Production, April 2018, Elsevier

    Professor Igor Tomasevic

  34. 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

  35. 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

  36. 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

  37. 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

  38. 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

  39. 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

  40. Technological aspects of horse meat products – A review

    Article • Food Research International, September 2017, Elsevier

    Professor Igor Tomasevic

  41. 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

  42. 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

  43. Environmental footprints in the meat chain

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

    Professor Igor Tomasevic

  44. 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

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

    Article • British Food Journal, July 2017, Emerald

    Professor Igor Tomasevic

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

    Article • LWT, July 2017, Elsevier

    Professor Igor Tomasevic

  47. 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

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

    Article • LWT, May 2017, Elsevier

    Professor Igor Tomasevic

  49. 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

  50. 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

  51. 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

  52. Should we pay more for organic milk?

    Article • British Food Journal, February 2017, Emerald

    Professor Igor Tomasevic

  53. 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

  54. 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

  55. 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

  56. Microbial profile of food contact surfaces in foodservice establishments

    Article • British Food Journal, November 2016, Emerald

    Professor Igor Tomasevic

  57. 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

  58. 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

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

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

    Professor Igor Tomasevic

  60. 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

  61. 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

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

    Article • International Dairy Journal, July 2016, Elsevier

    Professor Igor Tomasevic

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

    Article • Food Control, April 2016, Elsevier

    Professor Igor Tomasevic

  64. 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

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

    Article • Food Control, February 2016, Elsevier

    Professor Igor Tomasevic

  66. The level of food safety knowledge among meat handlers

    Article • British Food Journal, January 2016, Emerald

    Professor Igor Tomasevic

  67. Assessment of environmental practices in Serbian meat companies

    Article • Journal of Cleaner Production, January 2016, Elsevier

    Professor Igor Tomasevic

  68. 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

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

    Article • December 2015, Springer Science + Business Media

    Professor Igor Tomasevic

  70. 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

  71. 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

  72. 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

  73. 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

  74. 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

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

    Article • Procedia Food Science, January 2015, Elsevier

    Professor Igor Tomasevic

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

    Article • Procedia Food Science, January 2015, Elsevier

    Professor Igor Tomasevic

  77. Environmental life-cycle assessment of various dairy products

    Article • Journal of Cleaner Production, April 2014, Elsevier

    Professor Igor Tomasevic

  78. 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

  79. 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

  80. 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

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

    Article • Food Control, July 2013, Elsevier

    Professor Igor Tomasevic

  82. 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

  83. 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

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

    Article • Food Control, June 2012, Elsevier

    Professor Igor Tomasevic

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

    Article • Food Control, November 2011, Elsevier

    Professor Igor Tomasevic

  86. 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

  87. 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

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

    Article • Journal of Muscle Foods, July 2008, Wiley

    Professor Igor Tomasevic