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Tomašević, Igor

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Results 1-20 of 293
Issue DateTitleAuthor(s)TypeМp-cat.
2026Public perceptions of lab-grown muscle cells as food in Italy, Germany, Serbia, and HungarySzendro, Katalin; Zotte, Antonella Dalle; Tomasevic, Igor  ; Csonka, Arnold; Toth, KatalinArticle
21M21
2026Sodium substitutes synergizing with dietary fiber: Effect on the textural sensory, digestive, and storage properties of emulsified sausagesNie, Chunlin; Zhong, Huiting; Shi, Haibo; Yao, Xianqi; Wang, Wei; Tomasevic, Igor B  ; Zheng, Jiabao; Sun, WeizhengArticle
21a+M21a+
2026Reduction of NaCl in oxidized myofi brillar protein by substitution with chloride salts: underlining the gel changes and gastric digestive propertiesShi, Haibo; Zhang, Ruyi; Zheng, Jiabao; Yao, Xianqi; Wang, Wei; Liu, Xiaochen; Tomasevic, Igor  ; Sun, WeizhengArticle
21a+M21a+
2026Application of ultra-low temperature double spiral quick chilling to pre-rigor pork muscle: Rate-dependent effects on quality, protein oxidation, and proteolysisAn, Zhenhong; Ma, Chao; Tomasevic, Igor  ; Xing, Lujuan; Zhang, WangangArticle
21aM21a
2026Reduction of NaCl in oxidized myofibrillar protein by substitution with chloridsalts: underlining the gel changes and gastric digestive propertiesShi, Haibo; Zhang, Ruyi; Zheng, Jiabao; Yao, Xianqi; Wang, Wei; Liu, Xiaochen; Tomašević, Igor  ; Sun, WeizhengArticle
21a+M21a+
2026A comparative analysis of volatile organic compound profiles and detection methodologies across beef, sheep, goat, pig, camel, donkey, horse and alpaca meatsMaggiolino, Aristide; Forte, Lucrezia; Hopkins, David L; Tomasevic, Igor B  ; De, Palo PasqualeArticle
21aM21a
2026Applications of Analytical Chemistry in Food ScienceIammarino, Marco; Zianni, Rosalia; Mentana, Annalisa; Tomasevic, Igor  Article
21M21
2026From rumen to milk: Dietary polyphenols in dairy cows-A critical reviewForte, Lucrezia; Parabita, Nives; Santoro, Marta; Longobardi, Francesco; Natrella, Giuseppe; Quinones, John; Ponnampalam, Eric N; Tomasevic, Igor B  ; Maggiolino, AristideReviews
21M21
2025Exploring Chia Mucilage as a Potential Additive for Salt Reduction in Traditional Balkan Minced Meat Product ĆevapDjurdjevic, Sanja; Tomasevic, Igor B  ; Levic, Steva; Stanisic, Nikola Z  ; Kurcubic, Vladimir  ; Stajic, Slavisa B  Article
22M22
2025Artichoke bracts silage in the finishing diet of beef steers: Meat quality during dry agingForte, Lucrezia; Natrella, Giuseppe; Seccia, Alessia; De, Palo Pasquale; Tomasevic, Igor B  ; De, Angelis Davide; Ceci, Edmondo; Hopkins, David L; Maggiolino, AristideArticle
21aM21a
2025Myofibrillar protein gel incorporated with soybean dietary fiber and sodium substitutes: Synergetic effect on gel properties and in vitro gastric digestionNie, Chunlin; Zhong, Huiting; Shi, Haibo; Tomasevic, Igor B  ; Zheng, Jiabao; Sun, WeizhengArticle
21a+M21a+
2025Integration of Dietary Fibre for Health Benefits, Improved Structure, and Nutritional Value of Meat Products and Plant-Based Meat AlternativesStanišić, Nikola  ; Kurćubić, Vladimir S.  ; Stajić, Slaviša B.  ; Tomašević, Ivana D.  ; Tomašević, Igor  Article
21M21
2025Pleurotus ostreatus cultivation for more sustainable soybean and sunflower seed waste managementDoroski-Petkovic, Ana G; Klaus, Anita S  ; Vunduk, Jovana D  ; Cvetkovic, Stefana  ; Nikolic, Biljana  ; Rabrenovic, Biljana B  ; Tomasevic, Igor  ; Djekic, Ilija V  Article
21aM21a
2025Mechanical properties, oral processing, and dynamic sensory perception of commercial plant-based burgersIlic, Jovan ; Oosterlinck, Filip; Tomasevic, Igor  ; Van, den Berg Marco; Djekic, Ilija  Article
22M22
2025THE UTILIZATION OF TEXTURED PEA PROTEIN IN THE PRODUCTION OF MINCED MEAT PRODUCTSĐurđević, Sanja  ; Tomašević, Igor  ; Stanišić, Nikola  ; Stajić, Slaviša  ; Živković, Dušan  Conference Paper
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2025Effects of NaCl partially substituted with KCl or MgCl2 on the properties, oral mastication, in vitro gastric digestion, and pepsin diffusion of myofibrillar protein gelShi, Haibo; Zhang, Ruyi; Zheng, Jiabao; Yao, Xianqi; Wang, Wei; Tomašević, Igor B  ; Sun, WeizhengArticle
21a+M21a+
2025Exploring Chia Mucilage as a Potential Additive for Salt Reduction in Traditional Balkan Minced Meat Product “Ćevap”Đurđević, Sanja  ; Tomašević, Igor  ; Lević, Steva  ; Stanišić, Nikola  ; Kurćubić, Vladimir  ; Stajić, Slaviša  Article
22M22
2025The Feasibility of Artificial Intelligence and Raman Spectroscopy for Determining the Authenticity of Minced MeatNedeljković, Aleksandar; Maggiolino, Aristide; Rocchetti, Gabriele; Sun, Weizheng; Heinz, Volker; Tomašević, Ivana D  ; Đorđević, Vesna  ; Tomašević, Igor  Article
21M21
2025How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation processShi, Haibo; Li, Yongjie; Zheng, Jiabao; Yao, Xianqi; Wang, Wei; Tomasevic, Igor B  ; Sun, WeizhengArticle
21aM21a
2025Bacterial Antimicrobial Resistance in Meat Products—Current ConceptsKurćubić, Vladimir  ; Munjić, Matija  ; Dmitrić, Marko; Živković, Saša; Stajić, Slaviša  ; Tomašević, Igor  Article
21M21