Researchers
Tomović, Vladimir
Results 61-80 of 422
| Issue Date | Title | Author(s) | Type | Мp-cat. |
|---|---|---|---|---|
| 2020 | Antioxidant activity of mushrooms in vitro and in frankfurters![]() | Novaković, Saša; Đekic, Ilija | Article | 51M51 |
| 2020 | Essential oil and supercritical extracts of winter savory (Satureja montana L.) as antioxidants in precooked pork chops during chilled storage![]() | Jokanović, Marija | Article | 21aM21a |
| 2020 | Supercritical fluid extract of winter savory – Investigations as partial sodium nitrite replacement in cooked pork sausages![]() | Šojić, Branislav | Article | 23M23 |
| 2020 | Growth control of molds isolated from smoked fermented sausages using basil and caraway essential oils, in vitro and in vivo![]() | Kocić-Tanackov, Sunčica | Article | 21aM21a |
| 2020 | Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages![]() | Šojić, Branislav | Article | 21a+M21a+ |
| 2020 | Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters![]() | Novaković, Saša; Đekić, Ilija | Article | 22M22 |
| 2020 | Color Characteristics and Content of Polycyclic Aromatic Hydrocarbons of Traditional Dry Fermented Sausages Throughout Processing in Controlled Conditions![]() | Škaljac, Snežana | Article | 21M21 |
| 2019 | Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties![]() | Tomašević, Igor | Article | 21M21 |
| 2019 | How the color of game meat should be measured![]() | Tomašević, Igor | Article | 23M23 |
| 2019 | Effect of marination process with addition of satureja montana extract on lipid oxidation in cooked pork chops![]() | Ivić, Maja | Conference Paper | Mp. category will be shown later |
| 2019 | The effect of casing type and storage on texture characteristics of Petrovská klobása sausage![]() | Jokanović, Marija R. | Conference Paper | Mp. category will be shown later |
| 2019 | Effect of ginger essential oil on microbiological quality of cooked pork sausages![]() | Šojić, Branislav | Conference Paper | Mp. category will be shown later |
| 2019 | Chromium content in the meat of male Saanen goat kids from Vojvodina (Northern Serbia)![]() | Tomović, Vladimir | Conference Paper | Mp. category will be shown later |
| 2019 | Hyssop essential oil improves quality of cooked pork sausages![]() | Ivić, Maja | Conference Paper | Mp. category will be shown later |
| 2019 | Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.) – Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages![]() | Šojić, Branislav | Article | 21a+M21a+ |
| 2019 | Effect of storage period on content of polycyclic aromatic hydrocarbon in traditional dry fermented sausages![]() | Škaljac, Snežana B. | Conference Paper | Mp. category will be shown later |
| 2019 | Plant extracts as natural antioxidants in meat processing![]() | Šojić, Branislav | Article | Mp. category will be shown later |
| 2019 | Primena aktivnih hitozanskih biofilmova – inovativna tehnologija za povećanje oksidativne stabilnosti fermentisanih suvih kobasica![]() | Petrović, Ljiljana | Technical reports | 84 MNO za biotehnologiju i poljoprivredu (18.04.2019.)M84 |
| 2019 | Inhibitory effect of origano essential oil on lipid oxidation in cooked pork chops![]() | Ivić, Maja | Conference Paper | Mp. category will be shown later |
| 2019 | Ginger essential oil improves microbiological quality of cooked pork sausages![]() | Ivić, Maja | Conference Paper | Mp. category will be shown later |

