I. Djekić

发表

Comprehensive insight into the food safety climate in Central and Eastern Europe

Anastasia A. Semenova, I. Tomasevic, D. Kovačević, 2020 .

Review on environmental models in the food chain - Current status and future perspectives

A. Jambrak, I. Djekić, R. Thomopoulos, 2018 .

Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat

B. Sołowiej, I. Djekić, Jianshe Chen, 2021, Applied Sciences.

How do culinary methods affect quality and oral processing characteristics of pork ham?

I. Tomasevic, I. Djekić, J. Lorenzo, 2020, Journal of texture studies.

Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham.

I. Djekić, J. Ilić, I. Tomašević, 2022, Meat science.

Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception

I. Tomasevic, I. Djekić, J. Ilić, 2021 .

Ease of mastication index - quantification of mastication effort using quality function deployment.

I. Djekić, J. Ilić, I. Tomašević, 2021, Journal of texture studies.

Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple – Quality index approach

A. Rajković, I. Djekić, S. Bourdoux, 2018, LWT.

Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere.

I. Tomasevic, I. Djekić, Jovana Vunduk, 2017, Journal of the science of food and agriculture.

Legislation, standards and diagnostics as a backbone of food safety assurance in Serbia

A. Rajković, I. Djekić, N. Tomić, 2015 .

Environmental management effects in certified Serbian food companies

A. Rajković, I. Djekić, N. Tomić, 2014 .

Environmental life-cycle assessment of various dairy products

I. Tomasevic, I. Djekić, N. Tomić, 2014 .

Life cycle assessment of the chicken meat chain

Ilija Djekic, Igor Tomasevic, Dubravka Skunca, 2018 .

Lean Manufacturing Effects in a Serbian Confectionery Company – Case Study

I. Djekić, D. Živanović, S. Dragojlovic, 2014 .

Improving the confectionery industry supply chain through second party audits

I. Djekić, Z. Miloradović, S. Dragojlovic, 2016 .

Quality management effects in certified Serbian companies producing food of animal origin

A. Rajković, I. Tomasevic, I. Djekić, 2014 .

Types of food control and application of seven basic quality tools in certified food companies in Serbia

I. Tomasevic, I. Djekić, R. Radovanovic, 2013 .

Impact of Novel Nonthermal Processing on Food Quality: Sustainability, Modelling, and Negative Aspects

I. Djekić, F. Donsì, A. Režek Jambrak, 2019, Journal of Food Quality.

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Ilija Djekic, Larysa Paniwnyk, I. Djekić, 2018, Journal of Food Quality.

Validation of novel food safety climate components and assessment of their indicators in Central and Eastern European food industry

Anastasia A. Semenova, I. Tomasevic, D. Kovačević, 2020 .

The performance of food safety management systems in the raspberries chain

L. Jacxsens, A. Rajković, M. Uyttendaele, 2017 .

The level of food safety knowledge among meat handlers

I. Tomasevic, I. Djekić, N. Smigic, 2016 .

The level of food safety knowledge in food establishments in three European countries

I. Djekić, N. Smigic, E. Kalogianni, 2016 .

Modelling Processes and Products in the Cereal Chain

A. Koulouris, F. Sarghini, S. Bakalis, 2021, Foods.

The role of food systems in achieving the sustainable development goals: Environmental perspective

I. Djekić, I. Tomašević, V. Đorđević, 2021, Business Strategy and the Environment.

Environmental Issues as Drivers for Food Choice: Study from a Multinational Framework

R. Guiné, I. Djekić, Manuela Ferreira, 2021, Sustainability.

Use of engineering tools in modelling first bite–case study with grilled pork meat

I. Djekić, J. Ilić, R. Djekic, 2021, IOP Conference Series: Earth and Environmental Science.

The feasibility of pulsed light processing in the meat industry

I. Tomasevic, I. Djekić, J. Lorenzo, 2019, IOP Conference Series: Earth and Environmental Science.

Transportation sustainability index in dairy industry – Fuzzy logic approach

I. Tomasevic, I. Djekić, N. Smigic, 2018 .

Challenging the difference between white and brown Agaricus bisporus mushrooms

I. Tomasevic, I. Djekić, Jovana Vunduk, 2018, British Food Journal.

Environmental Indicators in the Meat Chain

I. Tomasevic, I. Djekić, I. Djekic, 2018, Environmental Footprints and Eco-design of Products and Processes.

Environmental Impact of Meat Industry – Current Status and Future Perspectives

I. Djekić, I. Djekic, 2015 .

Main environmental impacts associated with production and consumption of milk and yogurt in Serbia - Monte Carlo approach.

I. Tomasevic, I. Djekić, J. Petrović, 2019, The Science of the total environment.

Consumer-perceived quality characteristics of chicken meat and chicken meat products in Southeast Europe

N. Zdolec, I. Tomasevic, I. Djekić, 2017 .

Food labels – status and consumers’ attitude on the Serbian food market

I. Djekić, N. Smigic, I. Djekic, 2016 .

One approach in using multivariate statistical process control in analyzing cheese quality

I. Tomasevic, I. Djekić, N. Smigic, 2015 .

Attitudes and beliefs of Eastern European meat consumers–a review

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

Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina

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

Does the university curriculum impact the level of students' food safety knowledge?

I. Djekić, N. Smigic, Tijana Lazarov, 2020 .

How do consumers perceive food safety risks? – Results from a multi-country survey

João Carlos Gonçalves, S. M. Osés, R. Guiné, 2022, Food Control.

Quality Dimensions of Intellectual Capital in Serbian Fruit Industry

I. Djekić, N. Tomić, B. Dimitrijević, 2017 .

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.

Assessment of Environmental Impacts from Different Perspectives—Case Study of Egg Value Chain System in Serbia

I. Djekić, I. Tomašević, Marija Mitrovic, 2022, Foods.

Quality perception throughout the table egg supply chain

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

Quality perception throughout the apple fruit chain

I. Djekić, D. Radivojevic, J. Milivojevic, 2019, Journal of Food Measurement and Characterization.

Hygienic design of a unit for supercritical fluid drying – case study

A. Rajković, I. Djekić, G. Hofland, 2018, British Food Journal.

Transformation of quality aspects throughout the chicken meat supply chain

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

Evaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment

A. Rajković, I. Djekić, N. Tomić, 2021, Food Control.

Food safety knowledge among cadets of Military Academy in Republic of Serbia

I. Djekić, N. Smigic, Sladjana Jovanovic, 2021, Acta Periodica Technologica.

The prediction of lean meat and subcutaneous fat with skin content in pork cuts on the carcass meatness and weight

I. Djekić, V. Tomović, D. Vujadinović, 2019, Journal of Food Measurement and Characterization.

How the food industry experiences and perceives food fraud

A. Rajković, A. Jambrak, I. Djekić, 2018, Quality Assurance and Safety of Crops & Foods.

Effects of 1-methylcyclopropene and diphenylamine on changes in sensory properties of ‘Granny Smith’ apples during postharvest storage

I. Djekić, N. Tomić, N. Smigic, 2016 .

Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder

I. Djekić, I. Tomašević, A. Kostić, 2021, Theory and practice of meat processing.