Researchers
Ivić, Maja
Results 1-20 of 94
| Issue Date | Title | Author(s) | Type | Мp-cat. |
|---|---|---|---|---|
| 2023 | Influence of traditional smoking on the content of polycyclic aromatic hydrocarbons in dry fermented beef sausage from Serbia![]() | Škaljac, Snežana | Article | 21aM21a |
| 2022 | Reduction of polycyclic aromatic hydrocarbons in traditional dry fermented sausages![]() | Škaljac, Snežana | Conference Paper | Mp. category will be shown later |
| 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 |
| 2020 | Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages![]() | Šojić, Branislav | Article | 21a+M21a+ |
| 2020 | Drying behaviour of dry-fermented sausage Sjenički sudžuk as affected by different environmental conditions![]() | Ikonić, Predrag | Conference Paper | Mp. category will be shown later |
| 2020 | Color Characteristics and Content of Polycyclic Aromatic Hydrocarbons of Traditional Dry Fermented Sausages Throughout Processing in Controlled Conditions![]() | Škaljac, Snežana | Article | 21M21 |
| 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 | 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 | Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties![]() | Šojić, Branislav | Article | 21aM21a |
| 2019 | The prediction of lean meat and subcutaneous fat with skin content in pork cuts on the carcass meatness and weight![]() | Tomović, Vladimir | Article | 22M22 |
| 2019 | Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels![]() | Šojić, Branislav | Article | 21M21 |
| 2019 | Ginger essential oil improves quality of cooked pork![]() | Šojić, Branislav | Conference Paper | Mp. category will be shown later |
| 2019 | Influence of marination process with addition of Satureja montana essential oil on lipid oxidation of cooked pork chops![]() | Ivić, Maja | Conference Paper | Mp. category will be shown later |
| 2019 | Effect of starter culture (Staphylococcus xylosus) on colour characteristics of dry fermented sausage![]() | Škaljac, Snežana | 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 |
| 2019 | Effect of wild oregano essential oil on lipid oxidation in marinated pork chops![]() | Ivić, Maja | Conference Paper | Mp. category will be shown later |
| 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 | 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 | The influence of cooking methods and juniper essential oil on lipid oxidation in pork chops![]() | Ivić, Maja | Conference Paper | Mp. category will be shown later |

