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Autori: Tomasevic Igor B

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Naslov Effect of green tea or black tea extract on lipid and protein oxidation in Cantonese sausage (Article; Early Access)
Autori Xu Weibing Nie Chunlin Li Zhicheng Qiu Shuxian Xiang Junyi Zhou Yongqiang Tomasevic Igor B  Sun Weizheng 
Info JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, (2024), vol. br. , str. -
Projekat Science and Technology Program of Guangzhou; Science and Technology Program of Qingyuan [2022KJJH018, 2021SJXM032]; Corporate Commissioning Programme (LIKOFU (H)) [31-C-2020-026]; [202206070052]
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Naslov Changes in the structural, aggregation behavior and gel properties of pork myofibrillar protein induced by theaflavins (Article)
Autori Nie Chunlin Xiang Junyi Zheng Jiabao Yao Xianqi Wang Wei Tomasevic Igor B  Sun Weizheng 
Info FOOD RESEARCH INTERNATIONAL, (2024), vol. 196 br. , str. -
Projekat National Natural Science Foundation of China [32172257]; Science and Technology Program of Qingyuan [2022KJJH018, 2021SJXM032]; Technology Innovation Project of Shandong Province [202361500370]; A 111 Project [B17018]
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Naslov Proximate Analysis and Techno-Functional Properties of Berberis aristata Root Powder: Implications for Food Industry Applications (Article)
Autori Awari Ankita Kumar Mukul Kaushik Deepika Amarowicz Ryszard Proestos Charalampos Wahab Rizwan Khan Mohammad Rizwan Tomasevic Igor B  Oz Emel Oz Fatih 
Info FOODS, (2024), vol. 13 br. 17, str. -
Projekat Lovely Professional University (India); Shoolini University (India); Polish Academy of Sciences (Poland); National and Kapodistrian University of Athens (Greece); King Saud University (Riyadh, Saudi Arabia) [RSP2024R138]; University of Belgrade (Serbia); German Institute of Food Technologies (Germany); Ataturk University (Turkiye)
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Naslov Meat Color, Marbling, and the Evaluation of Defects in Beef and Pork at the Point of Purchase (Article)
Autori Simunovic Sara  Tomasevic Igor B  Djordjevic Vesna Z Baltic Tatjana  Simunovic Stefan Ciric Jelena  Djekic Ilija V  
Info APPLIED SCIENCES-BASEL, (2024), vol. 14 br. 15, str. -
Projekat Ministry of Science, Technological Development, and Innovation of the Republic of Serbia [451-03-66/2024-03/200050]
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Naslov Tomato Pomace Powder as a Functional Ingredient in Minced Meat Products-Influence on Technological and Sensory Properties of Traditional Serbian Minced Meat Product Ćevapi (Article)
Autori Stajic Slavisa B  Skwarek Patrycja Djurdjevic Sanja D Karwowska Malgorzata Pisinov Boris P  Tomasevic Igor B  Kurcubic Vladimir S  
Info PROCESSES, (2024), vol. 12 br. 7, str. -
Projekat Ministry of Science, Technological Development and Innovation of The Republic of Serbia [451-03-65/2024-03/200116, 451-03-66/2024-03/200088]
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Naslov Structure, Microbiology and Sensorial Evaluation of Bologna-Style Sausages in a Kilohertz Ohmic Heating Process (Article)
Autori Joeres Eike Ristic Dusan Tomasevic Igor B  Smetana Sergiy Heinz Volker Terjung Nino 
Info APPLIED SCIENCES-BASEL, (2024), vol. 14 br. 13, str. -
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Naslov Effects of whey proteins and erythritol combination on the physical and quality characteristics of untempered, high-protein white chocolates without the saccharose addition (Article)
Autori Nastaj M Solowiej BG Terpilowski K Kucia W Tomasevic Igor B  Podkoscielna J 
Info INTERNATIONAL DAIRY JOURNAL, (2024), vol. 157 br. , str. -
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Naslov Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance (Article)
Autori Kurcubic Vladimir S  Levic Steva M  Pavlovic Vlada Mihailovic Ruzica Nikolic Aleksandra Lukic Mirjana S Jovanovic Jelena Danilovic Bojana R  Milinkovic Mira  Oz Fatih Heinz Volker Tomasevic Igor B  
Info FOODS, (2024), vol. 13 br. 9, str. -
Projekat MINISTRY OF SCIENCE, TECHNOLOGICAL DEVELOPMENT AND INNOVATION OF THE REPUBLIC OF SERBIA
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Naslov Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability (Article)
Autori Shi Haibo Zhang Mengxin Liu Xiao Chen Yao Xianqi Wang Wei Zheng Jiabao Tomasevic Igor B  Sun Weizheng 
Info FOOD HYDROCOLLOIDS, (2024), vol. 153 br. , str. -
Projekat National Natural Science Foundation of China [32172257]; Ministry of Science and Technology of the People's Republic of China [DL2022163005L]; Science and Technology Program of Qingyuan [2022KJJH018]; Postdoctoral Innovative Talent Support Program [BX20230130]; The 111 Project [B17018]
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Naslov Micro- and Macroalgae in Meat Products (Review)
Autori Siladji Caba L  Djordjevic Vesna Z Babic-Milijasevic Jelena A Heinz Volker Terjung Nino Sun Weizheng Tomasevic Igor B  
Info FOODS, (2024), vol. 13 br. 6, str. -
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