I. Tomasevic

I. Tomasevic, I. Djekić, J. Lorenzo, 2019, Waste management & research : the journal of the International Solid Wastes and Public Cleansing Association, ISWA.

Authenticity assessment of cooked emulsified sausages using Raman spectroscopy ans chemometrics

I. Tomasevic, N. Stanisic, Aleksandar Nedeljković, 2016 .

Technological aspects of horse meat products - A review.

I. Tomasevic, P. E. Munekata, J. Lorenzo, 2017, Food research international.

Exposure assessment in the Serbian population and occurrence of histamine and heavy metals in fish and seafood

I. Tomasevic, I. Djekić, J. Lorenzo, 2021, International Journal of Food Science & Technology.

Quality perception throughout the table egg supply chain

I. Tomasevic, I. Djekić, Marija Mitrovic, 2021, British Food Journal.

Transformation of quality aspects throughout the chicken meat supply chain

I. Tomasevic, I. Djekić, V. Tomović, 2018 .

Cadmium in liver and kidneys of domestic Balkan and Alpine dairy goat breeds from Montenegro and Serbia

I. Tomasevic, A. Martinovic, V. Tomović, 2017, Food additives & contaminants. Part B, Surveillance.

A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers.

I. Tomasevic, J. Lorenzo, F. Barba, 2019, Journal of the science of food and agriculture.

Potential of Propolis Extract as a Natural Antioxidant and Antimicrobial in Gelatin Films Applied to Rainbow Trout (Oncorhynchus mykiss) Fillets

I. Tomasevic, F. Barba, C. Carrillo, 2020, Foods.

Effect of the direction of m. psoas major fibres on the results of tensile test - can we model meat as a material?

M. Charalambides, I. Tomasevic, J. Ilić, 2019, IOP Conference Series: Earth and Environmental Science.

Exposure assessment to essential elements through the consumption of canned fish in Serbia

I. Tomasevic, D. Vujadinović, M. Jovetic, 2021, Theory and practice of meat processing.

Evaluation of poultry meat colour using computer vision system and colourimeter

I. Tomasevic, F. Barba, V. Tomović, 2019, British Food Journal.

Two year survey on the occurrence and seasonal variation of aflatoxin M1 in milk and milk products in Serbia

I. Tomasevic, S. Raičević, J. Miočinović, 2015 .

The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge

I. Tomasevic, Birsen Yılmaz, F. Ozogul, 2022, Microorganisms.

Functional and Bioactive Properties of Peptides Derived from Marine Side Streams

J. Simal-Gándara, I. Tomasevic, F. Barba, 2021, Marine drugs.

Functional fermented meat products with probiotics—A review

I. Tomasevic, J. Lorenzo, M. Pateiro, 2021, Journal of applied microbiology.

The effect of nisin and storage temperature on the quality parameters of processed cheese

A. Rajković, I. Tomasevic, N. Smigic, 2018, Mljekarstvo.

The quality difference between frankfurters seasoned with conventional and organic spices

I. Tomasevic, V. Djekić, M. Tomovic, 2017 .

The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat

I. Tomasevic, B. Sołowiej, S. Muszyński, 2021, Foods.

Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread

B. Rabrenović, I. Tomasevic, L. Pezo, 2020 .

Modelling relationships between raw milk quality parameters and climatic conditions - the case study of a 3-years survey in Serbia

I. Tomasevic, N. Smigic, I. Djekic, 2020 .

Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat

I. Tomasevic, B. Sołowiej, J. Ilić, 2022, Journal of Food Quality.

The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations

M. Font-i-Furnols, I. Tomasevic, M. Garrido, 2020, Animals : an open access journal from MDPI.

Environmental impacts of the meat chain – Current status and future perspectives

Ilija Djekic, Igor Tomasevic, I. Tomasevic, 2016 .

Attitudes and Beliefs of Eastern European Consumers Towards Animal Welfare

M. Stoica, M. Čandek-Potokar, M. Font-i-Furnols, 2020, Animals : an open access journal from MDPI.

Household food waste in Serbia – Attitudes, quantities and global warming potential

I. Tomasevic, Z. Miloradović, I. Djekic, 2019, Journal of Cleaner Production.

Application of pulsed electric fields in meat and fish processing industries: An overview.

Igor Tomasevic, Mohsen Gavahian, Francisco J Barba, 2019, Food research international.

Consumers' perceptions, attitudes and perceived quality of game meat in ten European countries.

N. Zdolec, I. Tomasevic, B. Sołowiej, 2018, Meat science.

Cadmium and lead in female cattle livers and kidneys from Vojvodina, northern Serbia

I. Tomasevic, A. Martinovic, V. Tomović, 2017, Food additives & contaminants. Part B, Surveillance.

Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products

I. Tomasevic, J. Lorenzo, G. Astray, 2020, Molecules.

Enrichment of yoghurt with insoluble dietary fiber from triticale – A sensory perspective

I. Tomasevic, Z. Vujčić, N. Tomić, 2017 .

Ultimate pH, colour characteristics and proximate and mineral composition of edible organs, glands and kidney fat from Saanen goat male kids

I. Tomasevic, V. Tomović, T. Lukić, 2017 .

Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello

Predrag Pudja, Ilija Djekic, Igor Tomasevic, 2017 .

Antioxidant Activity of Mushrooms in vitro and in Frankfurters

I. Tomasevic, V. Tomović, Jovana Vunduk, 2020 .

Antibacterial effect of Juniperus communis and Satureja montana essential oils against Listeria monocytogenes in vitro and in wine marinated beef

I. Tomasevic, B. Nikolić, D. Mitić-Ćulafić, 2019, Food Control.

Functional and Clean Label Dry Fermented Meat Products: Phytochemicals, Bioactive Peptides, and Conjugated Linoleic Acid

I. Tomasevic, J. Lorenzo, M. Karwowska, 2022, Applied Sciences.

Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté

I. Tomasevic, J. Lorenzo, F. Barba, 2020 .

Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder

B. Rabrenović, I. Tomasevic, V. Nedović, 2020 .

Organic and conventional milk – insight on potential differences

I. Tomasevic, N. Smigic, J. Miočinović, 2017 .

Goose, Duck and Garganey

I. Tomasevic, P. E. Munekata, J. Lorenzo, 2019, More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet.

The aflatoxin M1 crisis in the Serbian dairy sector: the year after

I. Tomasevic, P. Pudja, Z. Miloradović, 2017, Food additives & contaminants. Part B, Surveillance.

Serbian meat industry: A survey on food safety management systems implementation

Igor Tomasevic, Nada Smigic, Andreja Rajkovic, 2013 .

Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot ‘Ironed’ Sausage”

I. Tomasevic, V. Heinz, I. Dimkić, 2023, Foods.

Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties

I. Tomasevic, D. Čolović, S. Stajić, 2020, International Journal of Food Science & Technology.

Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages

I. Tomasevic, J. Lorenzo, F. Barba, 2019, LWT.

Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties.

I. Tomasevic, Z. Vujčić, N. Tomić, 2018, Journal of the science of food and agriculture.

The Effect of Protein Source on the Physicochemical, Nutritional Properties and Microstructure of High-Protein Bars Intended for Physically Active People

I. Tomasevic, B. Sołowiej, I. Djekic, 2020, Foods.

Influence of boiling, steaming, and sous-vide on oral processing parameters of celeriac (Apium graveolens var. rapaceum)

Ilija Djekic, Igor Tomasevic, Jovan Ilic, 2021 .

Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts

I. Tomasevic, J. Lorenzo, F. Barba, 2020, International Journal of Food Science & Technology.

What Is the Color of Milk and Dairy Products and How Is It Measured?

I. Tomasevic, J. Lorenzo, F. Barba, 2020, Foods.

A decade of sulphite control in Serbian meat industry and the effect of HACCP

Ilija Djekic, Igor Tomasevic, Margarita Dodevska, 2018, Food additives & contaminants. Part B, Surveillance.

Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling.

I. Tomasevic, J. Ilić, I. Djekic, 2021, Journal of texture studies.

Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus

I. Tomasevic, Jovana Vunduk, M. Kozarski, 2021, European Food Research and Technology.

Aflatoxins in Milk and Dairy Products: Occurrence and Exposure Assessment for the Serbian Population

I. Tomasevic, J. Lorenzo, M. Iammarino, 2020, Applied Sciences.

Food safety and environmental risks based on meat and dairy consumption surveys

I. Tomasevic, I. Tomašević, J. Petrović, 2019, IOP Conference Series: Earth and Environmental Science.

Seasonal variations of Saanen goat milk composition and the impact of climatic conditions

I. Tomasevic, Z. Miloradović, J. Miočinović, 2017, Journal of Food Science and Technology.

Covid-19 pandemic effects on food safety - Multi-country survey study

Anastasia A. Semenova, R. Guiné, N. Knežević, 2020, Food Control.

Application of non-invasive technologies in dry-cured ham: An overview

Fidel Toldrá, Igor Tomasevic, Francisco J. Barba, 2019, Trends in Food Science & Technology.

Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat.

I. Tomasevic, J. Ilić, S. Smetana, 2020, Journal of the science of food and agriculture.

Scientific Challenges in Performing Life-Cycle Assessment in the Food Supply Chain

Ilija Djekic, Igor Tomasevic, Predrag Putnik, 2019, Foods.

Modelling solid food oral processing using quality function deployment

G Jovan Ilić, B Igor Tomašević, V Ilija Đekic, 2019, Food and Feed Research.

Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight

I. Tomasevic, S. Kevresan, Z. Stanisic, 2016 .

The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen

I. Tomasevic, B. Sołowiej, J. Malecki, 2022, Journal of Food Quality.

Assessment of environmental practices in Serbian meat companies

Bojan Blagojevic, Dragan Antic, Ilija Djekic, 2016 .

Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties.

Ilija Djekic, Igor Tomasevic, Nedjeljko Karabasil, 2019, Meat science.

The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia.

I. Tomasevic, A. Anđelković, J. Kuzmanović, 2016, Meat science.

Production of Traditional Meat Products in Small and Micro Establishments in Serbia: Current Status and Future Perspectives

I. Tomasevic, N. Karabasil, M. Dimitrijević, 2018, Acta Veterinaria.

Safety in Serbian animal source food industry and the impact of hazard analysis and critical control points: A review

Igor Tomasevic, I Đekić, I. Tomasevic, 2017 .

The use and control of nitrites in Serbian meat industry and the influence of mandatory HACCP implementation.

I. Tomasevic, S. Raičević, V. Matovic, 2017, Meat science.

Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

I. Tomasevic, J. Lorenzo, F. Barba, 2019, Food Analytical Methods.

Recent advances in meat color research

Ilija Djekic, Igor Tomasevic, Nino Terjung, 2021 .

Color measurement of animal source foods

I. Tomasevic, V. Tomović, D. Vujadinović, 2022, Theory and practice of meat processing.

Colour assessment of milk and milk products using computer vision system and colorimeter

Ilija Djekic, Igor Tomasevic, Francisco J. Barba, 2021 .

Serbian, Croatian and Spanish consumers' beliefs towards artisan cheese

M. Font i Furnols, I. Tomasevic, M. Blažić, 2021, British Food Journal.

The influence of different cooking treatments on vegetables' bolus properties.

I. Tomasevic, J. Ilić, I. Djekic, 2023, International journal of food sciences and nutrition.

Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata.

I. Tomasevic, J. Lorenzo, F. Barba, 2018, Food research international.

Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils

I. Tomasevic, J. Lorenzo, M. Pateiro, 2020, Foods.

Physicochemical properties of meat from Mangalitsa pig breed

I. Tomasevic, Č. Radović, D. Živković, 2015 .

Effect of Different Cooking Treatments on the Residual Level of Nitrite and Nitrate in Processed Meat Products and Margin of Safety (MoS) Assessment

I. Tomasevic, M. Iammarino, V. Nardelli, 2023, Foods.

Hygiene assessment of Serbian meat establishments using different scoring systems

I. Tomasevic, N. Smigic, Z. Petrović, 2016 .

Quality and food safety issues revealed in certified food companies in three Western Balkans countries

Ilija Djekic, Igor Tomasevic, Radomir Radovanovic, 2011 .

Review on characteristics of trained sensory panels in food science.

I. Tomasevic, J. Lorenzo, M. Gagaoua, 2021, Journal of texture studies.

Cadmium, lead, mercury and arsenic in fresh vegetables and vegetable products intended for human consumption in the Republic of Serbia, 2015–2017

I. Tomasevic, A. Martinovic, V. Tomović, 2023, Food additives & contaminants. Part B, Surveillance.

Cadmium, lead, mercury, and arsenic in fresh fruits and fruit products intended for human consumption in the Republic of Serbia, 2015–2017

I. Tomasevic, A. Martinovic, V. Tomović, 2022, Food additives & contaminants. Part B, Surveillance.

Feasibility of discrimination of dairy creams and cream-like analogues using Raman spectroscopy and chemometric analysis.

I. Tomasevic, P. Pudja, J. Miočinović, 2017, Food chemistry.

Microbial profile of food contact surfaces in foodservice establishments

I. Tomasevic, A. Andjelković, J. Kuzmanović, 2016 .

The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows’ and goats’ Quark-type cheeses

I. Tomasevic, P. Pudja, Z. Miloradović, 2018, Small Ruminant Research.

Exploring the Potential Medicinal Benefits of Ganoderma lucidum: From Metabolic Disorders to Coronavirus Infections

I. Tomasevic, Maomao Zeng, F. Oz, 2023, Foods.

Combined effects of weather conditions, transportation time and loading density on carcass damages and meat quality of market-weight pigs

I. Tomasevic, N. Karabasil, S. Novaković, 2021, Archives animal breeding.

Exploratory Survey on European Consumer and Stakeholder Attitudes towards Alternatives for Surgical Castration of Piglets

Anastasia A. Semenova, M. Font i Furnols, I. Tomasevic, 2020, Animals : an open access journal from MDPI.

Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways.

B. Picard, P. Purslow, I. Tomasevic, 2021, Meat science.

The nitrite content in domestic and foreign cooked sausages from the Serbian market

I. Tomasevic, T. Baltić, J. Ćirić, 2019, IOP Conference Series: Earth and Environmental Science.

Can we understand food oral processing using Kano model? Case study with confectionery products.

R. Guiné, I. Tomasevic, J. Ilić, 2020, Journal of texture studies.

Effects of HACCP on process hygiene in different types of Serbian food establishments

I. Tomasevic, A. Anđelković, J. Kuzmanović, 2016 .

Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat

I. Tomasevic, S. Stajić, N. Terjung, 2023, Foods.

Relationships among hygiene indicators in take‐away foodservice establishments and the impact of climatic conditions

I. Tomasevic, A. Anđelković, J. Kuzmanović, 2016, Journal of applied microbiology.

The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athletes, and Physically Active People

I. Tomasevic, B. Sołowiej, M. Nastaj, 2023, Foods.

Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol

I. Tomasevic, B. Sołowiej, M. Nastaj, 2022, International Dairy Journal.

Attitudes and beliefs of Eastern European consumers towards piglet castration and meat from castrated pigs.

M. Čandek-Potokar, M. Font-i-Furnols, I. Tomasevic, 2020, Meat science.

Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese

I. Tomasevic, B. Sołowiej, Z. Miloradović, 2022, Foods.

The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage

I. Tomasevic, J. Lorenzo, F. Barba, 2019, Foods.

“UZICE BEEF PRSHUTA”: INFLUENCE OF DIFFERENT SALTING PROCESSES ON SENSORY PROPERTIES

A. Rajković, I. Tomasevic, N. Tomić, 2008 .

The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics

I. Tomasevic, N. Smigic, Z. Miloradović, 2018 .

A review on microbiota: relation with diseases and nutrients role

I. Tomasevic, Maomao Zeng, M. Brennan, 2023, International Journal of Food Science & Technology.

Effect of Frozen to Fresh Meat Ratio in Minced Pork on Its Quality

I. Tomasevic, J. Weiss, M. Gibis, 2023, Applied Sciences.

Estimation of fat cover of bovine carcases by means of computer vision system (CVS)

I. Tomasevic, V. Tomović, D. Vujadinović, 2021, IOP Conference Series: Earth and Environmental Science.

Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata.

I. Tomasevic, J. Lorenzo, F. Barba, 2018, Food research international.

Preservation of meat products with natural antioxidants from rosemary

I. Tomasevic, J. Lorenzo, M. Pateiro, 2021, IOP Conference Series: Earth and Environment.

Micro- and Macroalgae in Meat Products

I. Tomasevic, Weizheng Sun, Volker Heinz, 2024, Foods.