Publicacións en colaboración con investigadores/as de University of Belgrade (47)

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. Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods

    Food Chemistry, Vol. 383

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

    Journal of Food Quality, Vol. 2022

  3. 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

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

    Applied Sciences (Switzerland), Vol. 12, Núm. 11

  5. Functional fermented meat products with probiotics—A review

    Journal of Applied Microbiology, Vol. 133, Núm. 1, pp. 91-103

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

    Applied Sciences (Switzerland), Vol. 12, Núm. 14

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

    Foods, Vol. 11, Núm. 8

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

    Microorganisms, Vol. 10, Núm. 4

2021

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

    Journal of Food Science and Technology, Vol. 58, Núm. 10, pp. 3993-4001

  2. 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

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

    International Dairy Journal, Vol. 120

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

    Food Control, Vol. 122

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

    Meat Science, Vol. 181

  6. High pressure densities and derived thermodynamic properties of deep eutectic solvents with menthol and saturated fatty acids

    Journal of Chemical Thermodynamics, Vol. 162

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

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

  8. Preservation of meat products with natural antioxidants from rosemary

    IOP Conference Series: Earth and Environmental Science

  9. Pulsed Electric Fields in Sustainable Food

    Sustainable Production Technology in Food (Elsevier), pp. 125-144

  10. Recent advances in meat color research

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

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

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