Publicacions en què col·labora amb Ilija Djekic (20)

2023

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

    Journal of the Science of Food and Agriculture, Vol. 103, Núm. 15, pp. 7362-7373

2022

  1. Digital Evaluation of Nitrite-Reduced "kulen" Fermented Sausage Quality

    Journal of Food Quality, Vol. 2022

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

    International Journal of Food Science and Technology, Vol. 57, Núm. 12, pp. 7517-7527

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

    Foods, Vol. 11, Núm. 8

2021

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

    Journal of Food Measurement and Characterization, Vol. 15, Núm. 6, pp. 5097-5112

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

    International Dairy Journal, Vol. 120

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

    Food Control, Vol. 122

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

    Journal of Texture Studies, Vol. 52, Núm. 1, pp. 36-44

  5. Recent advances in meat color research

    Current Opinion in Food Science, Vol. 41, pp. 81-87

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

    Journal of Texture Studies, Vol. 52, Núm. 4, pp. 501-509

2020

  1. Aflatoxins in milk and dairy products: Occurrence and exposure assessment for the serbian population

    Applied Sciences (Switzerland), Vol. 10, Núm. 21, pp. 1-17

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

    Journal of Food Processing and Preservation, Vol. 44, Núm. 8

  3. What is the color of milk and dairy products and how is it measured?

    Foods, Vol. 9, Núm. 11

2019

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

    IOP Conference Series: Earth and Environmental Science

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

    Meat Science, Vol. 148, pp. 5-12

  3. Evaluation of poultry meat colour using computer vision system and colourimeter: Is there a difference?

    British Food Journal, Vol. 121, Núm. 5, pp. 1078-1087

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

    IOP Conference Series: Earth and Environmental Science

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

    Waste Management and Research, Vol. 37, Núm. 12, pp. 1250-1260

  6. The effect of Cantharellus cibarius addition on quality characteristics of frankfurter during refrigerated storage

    Foods, Vol. 8, Núm. 12

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

    IOP Conference Series: Earth and Environmental Science