Researchers
Škaljac, Snežana
Results 21-40 of 256
| Issue Date | Title | Author(s) | Type | Мp-cat. |
|---|---|---|---|---|
| 2023 | Essential oils as emerging ingredients in processing of minced meat products![]() | Šojić, Branislav | Article | 24M24 |
| 2023 | Analysis of traditional Serbian meat products Aldehydes in dry-cured pork and beef and dry-fermented sausages![]() | Đorđevic, Vesna | Article | 23M23 |
| 2023 | Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk![]() | Ikonić, Predrag | Article | 21M21 |
| 2022 | Arsenic in female cattle livers and kidneys from Vojvodina, northern Serbia![]() | Đorđević, Vesna | Conference Paper | Mp. category will be shown later |
| 2022 | PAHs originating from traditional smokehouses and their effect on environment and human health![]() | Vranešević, Jelena | Conference Paper | Mp. category will be shown later |
| 2022 | Comparison of different tests for texture characteristics asessment of dry fermented sausages![]() | Jokanović, Marija | Conference Paper | Mp. category will be shown later |
| 2022 | Output prediction model for twelve primal and commercial cuts from pork carcasses![]() | Tomović, Vladimir | Article | 23M23 |
| 2022 | Changes in Biogenic Amines Content During Processing of Traditional Sausage Sjenički sudžuk![]() | Delić, Jovana | Conference Paper | Mp. category will be shown later |
| 2022 | The effect of wild thyme extracts on quality and shelf-life of cooked sausages Possibilities for the application of thyme extract as an antioxidant in sausage manufacturing![]() | Šojic, Branislav | Article | 23M23 |
| 2022 | Reduction of polycyclic aromatic hydrocarbons in traditional dry fermented sausages![]() | Škaljac, Snežana | Conference Paper | Mp. category will be shown later |
| 2022 | Reduction of Polycyclic Aromatic Hydrocarbons to Improve Safety of Traditional (Homemade) Smoked Dry-cured Pork Loin![]() | Vranešević, Jelena | Article | 21M21 |
| 2021 | Wild thyme (Thymus serpyllum L.) supercritical extract as antioxidant in precooked pork chops during chilled storage![]() | Jokanović, Marija | Conference Paper | Mp. category will be shown later |
| 2021 | Autochthonous starter cultures improve the quality of traditional dry-fermented sausage![]() | Šojić, Branislav | Article | 23M23 |
| 2021 | Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages![]() | Ikonić, Predrag | Article | 21M21 |
| 2020 | Towards Reproducibility of Traditional Fermented Sausages: Texture Profile Analyses and Modelling![]() | Jokanović, Marija | Article | 23M23 |
| 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 | Sodium chloride and nitrite contents in canned meat in pieces from the Serbian market![]() | Peulić, Tatjana | Article | 24M24 |
| 2020 | Promene fizičkohemijskih karakteristika Sjeničkog sudžuka tokom letnje proizvodnje u tradicionalnim uslovima![]() | Ćućević, Nedim; Jokanović, Marija | Conference Paper | Mp. category will be shown later |
| 2020 | Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties![]() | Šojić, Branislav | 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+ |
