Researchers



Results 21-40 of 94
Issue DateTitleAuthor(s)TypeМp-cat.
2019Inhibitory effect of origano essential oil on lipid oxidation in cooked pork chopsIvić, Maja ; Jokanović, Marija  ; Tomović, Vladimir  ; Škaljac, Snežana  ; Šojić, Branislav  Conference Paper
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2019Effect of starter culture (Staphylococcus xylosus) on colour characteristics of dry fermented sausageŠkaljac, Snežana  ; Jokanović, Marija  ; Tomović, Vladimir  ; Ivić, Maja ; Šojić, Branislav  ; Peulić, Tatjana  ; Ikonić, Predrag  ; Džinić, Natalija ; Petrović, Ljiljana Conference Paper
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2019Influence of marination process with addition of Satureja montana essential oil on lipid oxidation of cooked pork chopsIvić, Maja ; Jokanović, Marija  ; Tomović, Vladimir  ; Pavlić, Branimir  ; Škaljac, Snežana  ; Šojić, Branislav  Conference Paper
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2019Colour characteristics of vacuum packed fermented sausage during storageŠkaljac, Snežana  ; Jokanović, Marija  ; Tomović, Vladimir  ; Ivić, Maja ; Šojić, Branislav  ; Ikonić, Predrag  ; Peulić, Tatjana  Conference Paper
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2019Effect of marination process with addition of satureja montana extract on lipid oxidation in cooked pork chopsIvić, Maja ; Jokanović, Marija  ; Tomović, Vladimir  ; Pavlić, Branimir  ; Škaljac, Snežana  ; Šojić, Branislav  ; Džinić, Natalija ; Peulić, Tatjana  ; Ikonić, Predrag  Conference Paper
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2019Effect of biopolymer coating on texture characteristics of dry fermented sausage during storageJokanović, Marija  ; Hromiš, Nevena  ; Tomović, Vladimir  ; Lazic, Vera ; Škaljac, Snežana  ; Šojić, Branislav  ; Ikonić, Predrag  ; Peulić, Tatjana  ; Ivić, Maja Conference Paper
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2019Inhibition of Salmonella enteritidis growth and storage stability in chicken meat treated with basil and rosemary essential oils alone or in combinationStojanović Radić, Zorica  ; Pejčić, Milica; Jokanović, Marija  ; Ivić, Maja ; Šojić, Branislav  ; Škaljac, Snežana  Conference Paper
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2019Masno kiselinski sastav mesa svinja čiste rase Velika Bela i meleza Bele Mangulice sa DurokomTomović, Vladimir  ; Šević, Radoslav; Jokanović, Marija  ; Šojić, Branislav  ; Škaljac, Snežana  ; Tomović, Mila; Ivić, Maja Conference Paper
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2019Essential oil from sage herbal dust makes progress antioxidative and antimicrobial activity in cooked pork sausagesŠojić, Branislav  ; Pavlić, Branimir  ; Ikonić, Predrag  ; Zeković, Zoran  ; Tomović, Vladimir  ; Džinić, Natalija ; Kocić Tanackov, Sunčica  ; Škaljac, Snežana  ; Ivić, Maja ; Peulić, Tatjana  ;
Jokanović, Marija  ;
Article
23M23
2019Effect of ginger essential oil on microbiological quality of cooked pork sausagesŠojić, Branislav  ; Tomović, Vladimir  ; Kocić Tanackov, Sunčica  ; Pavlić, Branimir  ; Jokanović, Marija  ; Ivić, Maja ; Škaljac, Snežana  Conference Paper
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2019The effect of casing type and storage on texture characteristics of Petrovská klobása sausageJokanović, Marija R.  ; Škaljac, Snežana B.  ; Tomović, Vladimir M.  ; Ikonić, Predrag M.  ; Šojić, Branislav V.  ; Peulić, Tatjana M.  ; Ivić, Maja Đ. ; Nedim ĆućevićConference Paper
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2019Evolution of amino acids and biogenic amines in traditional dry-fermented sausage Sjenicki sudzuk during processingIkonić, Predrag  ; Jokanović, Marija  ; Peulić, Tatjana  ; Ćućević, Nedim; Tomičić, Zorica  ; Škaljac, Snežana  ; Ivić, Maja Conference Paper
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2019Uticaj dimljenja na formiranje boje i sadržaj policikličnih aromatičnih jedinjenja u tradicionalnoj fermentisanoj kobasiciŠkaljac, Snežana  ; Jokanović, Marija  ; Tomović, Vladimir  ; Peulić, Tatjana  ; Ikonić, Predrag  ; Šojić, Branislav  ; Ivić, Maja ; Petrović,Ljiljana ; Vranešević, Jelena  ; Hromiš, Nevena  Article
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2019Ginger essential oil improves quality of cooked porkŠojić, Branislav  ; Tomović, Vladimir  ; Pavlić, Branimir  ; Ikonić, Predrag  ; Jokanović, Marija  ; Ivić, Maja ; Škaljac, Snežana  Conference Paper
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2019Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levelsŠojić, Branislav  ; Pavlić, Branimir  ; Ikonić, Predrag  ; Tomović, Vladimir  ; Ikonić, Bojana  ; Zeković, Zoran  ; Kocić-Tanackov, Sunčica  ; Jokanović, Marija  ; Škaljac, Snežana  ; Ivić, Maja Article
21M21
2019The prediction of lean meat and subcutaneous fat with skin content in pork cuts on the carcass meatness and weightTomović, Vladimir  ; Pezo, Lato  ; Jokanović, Marija  ; Tomović, Mila; Šojić, Branislav  ; Škaljac, Snežana  ; Vujadinović, Dragan; Ivić, Maja ; Đekić, Ilija  ; Tomašević, Igor  Article
22M22
2019The influence of cooking methods and juniper essential oil on lipid oxidation in pork chopsIvić, Maja ; Tomović, Vladimir  ; Jokanović, Marija  ; Škaljac, Snežana  ; Šojić, Branislav  Conference Paper
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2019Quality of meat products from the Serbian market in terms of protein contentDelić, Jovana  ; Peulić, Tatjana  ; Ikonić, Predrag  ; Jokanović, Marija  ; Škaljac, Snežana  ; Ivić, Maja ; Mastilović, Jasna  Conference Paper
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2019Texture characteristics of dry fermented sausage affected by dryig process conditionsJokanović, Marija  ; Tomović, Vladimir  ; Škaljac, Snežana  ; Šojić, Branislav  ; Ikonić, Predrag  ; Peulić, Tatjana  ; Ivić, Maja ; Ćućević, NedimConference Paper
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2018The effect of Satureja Montana L. essential oil on the microbial stability of fresh pork sausagesŠojić, Branislav V.  ; Ikonić, Predrag M.  ; Pavlić, Branimir  ; Tomović, Vladimir M.  ; Jokanović, Marija R.  ; Kocić-Tanackov, Sunčica D.  ; Škaljac, Snežana B.  ; Ivić, Maja Đ. ; Tasić, Tatjana M.  Conference Paper
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