Publicacións en colaboración con investigadores/as de University of Belgrade (63)

2024

  1. Combined Effect of Biological and Organic Fertilizers on Agrobiochemical Traits of Corn (Zea mays L.) under Wastewater Irrigation

    Plants, Vol. 13, Núm. 10

  2. Methodological Breakdown of Potato Peel’s Influence on Starch Digestibility, In Vitro Glycemic Response and Pasting Properties of Potato

    American Journal of Potato Research, Vol. 101, Núm. 1, pp. 65-75

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

  2. Fatty acids in seed oil of wild and cultivated rosehip (Rosa canina L.) from different locations in Serbia

    Industrial Crops and Products, Vol. 191

  3. Phytochemicals in medicine and food (5-ISPMF, 2021)

    Phytochemistry Reviews

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. Comparative study on the phenolic composition and in vitro bioactivity of medicinal and aromatic plants from the Lamiaceae family

    Food Research International, Vol. 161

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

    Journal of Food Quality, Vol. 2022

  4. 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

  5. From Tradition to Health: Chemical and Bioactive Characterization of Five Traditional Plants

    Molecules, Vol. 27, Núm. 19

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

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

  7. Functional fermented meat products with probiotics—A review

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

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

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

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

    Foods, Vol. 11, Núm. 8

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

    Microorganisms, Vol. 10, Núm. 4

2021

  1. Algae as a source of bioactive compounds to prevent the development of type 2 diabetes mellitus

    Current Medicinal Chemistry, Vol. 28, Núm. 23, pp. 4592-4615

  2. 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

  3. 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

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

    International Dairy Journal, Vol. 120

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

    Food Control, Vol. 122