COMPUTER VISION SYSTEM FOR COLOR MEASUREMENTS OF MEAT AND MEAT PRODUCTS: A REVIEW by Igor B. Tomasevic

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Modern Analytical Techniques for Berry Authentication by Celia Carrillo, Igor B. Tomasevic, Francisco J. Barba, Senem Kamiloglu

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Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat by Ilija V. Djekic, Jovan G. Ilic, Bartosz G. Sołowiej, Rastko I. Djekić, Igor B. Tomasevic

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The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athlete... by Maciej Nastaj, Bartosz G. Sołowiej, Konrad Terpiłowski, Wiesław Kucia, Igor B. Tomasevic, Salvador Peréz-Huertas

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Evaluation of Antimicrobial Activity of <i>Kitaibelia vitifolia</i> Extract against Proven Antibiotic-Susceptible and Multidrug-Resistant (MDR) Strains of Bacteria of Clinical Orig... by Vladimir S. Kurćubić, Svetlana V. Raketić, Jelena M. Mašković, Pavle Z. Mašković, Luka V. Kurćubić, Volker Heinz, Igor B. Tomasevic

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Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration by Vladimir S. Kurćubić, Slaviša B. Stajić, Nemanja M. Miletić, Marko M. Petković, Marko P. Dmitrić, Vesna M. Đurović, Volker Heinz, Igor B. Tomasevic

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