Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage B Šojić, V Tomović, S Kocić-Tanackov, S Škaljac, P Ikonić, N Džinić, ...
Food Control 54, 282-286, 2015
100 2015 Influence of smoking in traditional and industrial conditions on polycyclic aromatic hydrocarbons content in dry fermented sausages (Petrovská klobása) from Serbia S Škaljac, L Petrović, T Tasić, P Ikonić, M Jokanović, V Tomović, N Džinić, ...
Food Control 40, 12-18, 2014
94 2014 Proteolysis and biogenic amines formation during the ripening of Petrovská klobása, traditional dry-fermented sausage from Northern Serbia P Ikonić, T Tasić, L Petrović, S Škaljac, M Jokanović, A Mandić, B Ikonić
Food Control 30 (1), 69-75, 2013
83 2013 Proximate composition, cholesterol concentration and lipid oxidation of meat from chickens fed dietary spice addition (Allium sativum, Piper nigrum, Capsicum annuum) N Puvača, L Kostadinović, S Popović, J Lević, D Ljubojević, V Tufarelli, ...
Animal Production Science 56 (11), 1920-1927, 2015
74 2015 Biogenic amines content in traditional dry fermented sausage Petrovská klobása as possible indicator of good manufacturing practice T Tasić, P Ikonić, A Mandić, M Jokanović, V Tomović, S Savatić, L Petrović
Food Control 23 (1), 107-112, 2012
74 2012 Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus VM Tomović, MR Jokanović, LS Petrović, MS Tomović, TA Tasić, ...
Meat Science 93 (1), 46-52, 2013
72 2013 Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage “Petrovská klobása” S Škaljac, M Jokanović, V Tomović, M Ivić, T Tasić, P Ikonić, B Šojić, ...
Lwt 87, 158-162, 2018
64 2018 Technological quality and composition of the M. semimembranosus and M. longissimus dorsi from Large White and Landrace Pigs VM Tomovic, BA Zlender, MR Jokanović, MS Tomovic, BV Sojic, ...
Agricultural and Food Science 23 (1), 9-18, 2014
61 2014 Biogenic amines content in traditional dry fermented sausage Petrovská klobása as possible indicator of good manufacturing practice T Tasic, P Ikonic, A Mandic, M Jokanovic, V Tomovic, S Savatic, L Petrovic
Food Control 23 (1), 107-112, 2012
49 2012 Physicochemical, biochemical and sensory properties for the characterization of Petrovská klobása (traditional fermented sausage) PM Ikonić, LS Petrović, TA Tasić, NR Džinić, MR Jokanović, VM Tomović
Acta periodica technologica, 19-31, 2010
45 2010 Sudden death: Neurogenic causes, prediction and prevention N Japundžić-Žigon, O Šarenac, M Lozić, M Vasić, T Tasić, D Bajić, ...
European journal of preventive cardiology 25 (1), 29-39, 2018
43 2018 Heart rate dynamics in doxorubicin-induced cardiomyopathy T Lončar-Turukalo, M Vasić, T Tasić, G Mijatović, S Glumac, D Bajić, ...
Physiological measurement 36 (4), 727, 2015
42 2015 GLP1R attenuates sympathetic response to high glucose via carotid body inhibition AG Pauza, P Thakkar, T Tasic, I Felippe, P Bishop, MP Greenwood, ...
Circulation research 130 (5), 694-707, 2022
39 2022 Minerals in pork meat and edible offal V Tomovic, M Jokanovic, B Sojic, S Skaljac, T Tasic, P Ikonic
Procedia food science 5, 293-295, 2015
39 2015 Lipid oxidative changes in traditional dry fermented sausage Petrovská klobása during storage BV Šojić, LS Petrović, AI Mandić, IJ Sedej, NR Džinić, VM Tomović, ...
Hemijska industrija 68 (1), 27-34, 2014
38 2014 Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages Food Microbiology and Safety B Šojić, V Tomović, M Jokanović, P Ikonić, N Džinić, S Kocić-Tanackov, ...
Czech Journal of Food Sciences 35 (3), 2017
35 2017 How meat quality and sensory perception is influenced by feeding poultry plant extracts N Džinić, N Puvača, T Tasić, P Ikonić, Đ Okanović
World's poultry science journal 71 (4), 673-682, 2015
32 2015 Quality traits of longissimus lumborum muscle from White Mangalica, Duroc White Mangalica and Large White pigs reared under intensive conditions and … VM Tomović, R Šević, M Jokanović, B Šojić, S Škaljac, T Tasić, P Ikonić, ...
Archives Animal Breeding 59 (3), 401-415, 2016
29 2016 The optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines content and microbiological profile) BR Cvetković, LL Pezo, T Tasić, L Šarić, Ž Kevrešan, J Mastilović
Food chemistry 168, 471-477, 2015
28 2015 Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage Petrovská klobása P Ikonić, M Jokanović, L Petrović, T Tasić, S Škaljac, B Šojić, N Džinić, ...
International journal of food properties 19 (9), 1924-1937, 2016
27 2016