Masking strategies to avoid the boar taint in meat products by Županjac Miloš, Šojić Branislav, Ikonić Predrag

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Blueberry juice encapsulated on maltodextrin: The impact on the properties of white chocolate by Lončarević Ivana, Stožinić Milica, Pajin Biljana, Nikolić Ivana, Petrović Jovana, Šojić Branislav, Zarić Danica

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Effects of hot and cold meat deboning on the lipid oxidation changes and sensory properties of the traditional sausage: Petrovská klobasá by Šojić Branislav, Tomović Vladimir, Džinić Natalija, Tasić Tatjana, Škaljac Snežana, Ikonić Predrag, Jokanović Marija

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Influence of season on pig carcass and M. semimembranosus quality by Džinić Natalija R., Petrović Ljiljana S., Tomović Vladimir M., Jokanović Marija R., Šojić Branislav V.

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Two-layer coating based on chitosan for dry fermented sausage preservation by Hromiš Nevena, Šojić Branislav, Lazić Vera, Popović Senka, Šuput Danijela, Bulut Sandra, Džinić Natalija, Tomović Vladimir, Ivić Maja

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Towards reproducibility of traditional fermented sausages: Texture profile analyses and modelling by Jokanović Marija, Ikonić Bojana, Ikonić Predrag, Tomović Vladimir, Peulić Tatjana, Šojić Branislav, Škaljac Snežana, Ivić Maja, Ivetić Jelena

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Storage time effect on inoculated, osmodehydrated chicken meat-microbiological and chemical characteristics by Filipović Vladimir S., Filipović Ivana B., Markov Siniša L., Tomović Vladimi M., Šojić Branislav V., Filipović Jelena S., Pezo Lato L.

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The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages by Šojić Branislav V., Petrović Ljiljana S., Pešović Biljana M., Tomović Vladimir M., Jokanović Marija R., Džinić Natalija R., Salitrežić Pavle P.

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Physical characteristics and proximate and mineral composition of adipose tissue from free-range reared Swallow-belly Mangulica pigs from Vojvodina by Tomović Vladimir, Jokanović Marija, Kevrešan Žarko, Škaljac Snežana, Šojić Branislav, Tasić Tatjana, Ikonic Predrag, Škrinjar Marija, Lazić Vera, Tomović Mila

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Colour and marbling of M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina by Jokanović Marija, Tomović Vladimir, Škaljac Snežana, Šojić Branislav, Tasić Tatjana, Ikonić Predrag, Živković Dušan, Stajić Slaviša, Pajin Biljana, Lončarević Ivana

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Effect of chitosan-caraway coating on color stability and lipid oxidation of traditional dry fermented sausage by Hromiš Nevena M., Šojić Branislav V., Škaljac Snežana B., Lazić Vera L., Džinić Natalija R., Šuput Danijela Z., Popović Senka Z.

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Effect of ground paprika and its oleoresin on marinated chicken breast meat quality by Jokanović Marija R., Džinić Natalija R., Tomović Vladimir M., Savatić Snežana B., Tasić Tatjana A., Ikonić Predrag M., Šojić Branislav V.

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Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása) by Šojić Branislav V., Džinić Natalija R., Tomović Vladimir M., Ikonić Predrag M., Jokanović Marija R., Kravić Snežana Ž., Tasić Tatjana A., Škaljac Snežana B.

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Drying characteristics of traditional fermented sausage Petrovská klobása: The effect of different ripening conditions and use of starter culture by Ikonić Predrag M., Tasić Tatjana A., Petrović Ljiljana S., Ikonić Bojana B., Tomović Vladimir M., Džinić Natalija R., Škaljac Snežana B., Jokanović Marija R., Šojić Branislav V.

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Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight by Tomović Vladimir M., Stanišić Nikola Z., Jokanović Marija R., Kevrešan Žarko S., Šojić Branislav V., Škaljac Snežana B., Tomašević Igor B., Martinović Aleksandra B., Despotović Aleksandra R., Šuput Danijela Z.

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Lipid oxidative changes in traditional dry fermented sausage Petrovská klobása during storage by Šojić Branislav V., Petrović Ljiljana S., Mandić Anamarija I., Sedej Ivana J., Džinić Natalija R., Tomović Vladimir M., Jokanović Marija R., Tasić Tatjana A., Škaljac Snežana B., Ikonić Predrag M.

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