J. Ilić

发表

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.

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.

How do we eat meat–the role of structure, mechanics, oral processing, and sensory perception in designing meat analogs

J. Ilić, F. Oosterlinck, M. van den Berg, 2021, IOP Conference Series: Earth and Environmental Science.

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.

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.

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

Ilija Djekic, Igor Tomasevic, Jovan Ilic, 2021 .

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.

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.

Modelling solid food oral processing using quality function deployment

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

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

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

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.

Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions.

J. Ilić, I. Tomašević, F. Oosterlinck, 2023, Journal of texture studies.

Application of Statistical Indicators for Digital Image Analysis and Segmentation in Sorting of Agriculture Products

Emil Veg, Vojislav Simonovic, Ivana Marković, 2018, Tehnicki vjesnik - Technical Gazette.