Advanced Analysis Techniques of Food Contaminants and Risk Assessment—Editorial by Marco Iammarino, Carmen Palermo, Igor Tomasevic

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Assessment of Environmental Impacts from Different Perspectives—Case Study of Egg Value Chain System in Serbia by Marija Mitrovic, Igor Tomasevic, Ilija Djekic

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Special Issue “New Challenges in Improving the Quality and Safety of Meat Products” by Małgorzata Karwowska, Jose M. Lorenzo, Igor Tomasevic

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The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen by Jan Małecki, Igor Tomasevic, Bartosz G. Sołowiej

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Effect of Different Cooking Treatments on the Residual Level of Nitrite and Nitrate in Processed Meat Products and Margin of Safety (MoS) Assessment by Marco Iammarino, Giovanna Berardi, Igor Tomasevic, Valeria Nardelli

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Pulsed electric fields and meat processing: latest updates by Igor Tomasevic, Volker Heinz, Ilija Djekic, Nino Terjung

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The Effect of Protein Source on the Physicochemical, Nutritional Properties and Microstructure of High-Protein Bars Intended for Physically Active People by Jan Małecki, Igor Tomasevic, Ilija Djekic, Bartosz G. Sołowiej

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Alternatives to Piglet Castration: From Issues to Solutions by Ulrike Weiler, Maria Font-i-Furnols, Igor Tomasevič, Michel Bonneau

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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 by Jagoda O. Szafrańska, Siemowit Muszyński, Igor Tomasevic, Bartosz G. Sołowiej

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Modelling relationships between raw milk quality parameters and climatic conditions - the case study of a 3-years survey in Serbia by Ilija Djekic, Jelena Miočionović, Marija Bojčevski, Nada Šmigić, Igor Tomašević

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Functional and Clean Label Dry Fermented Meat Products: Phytochemicals, Bioactive Peptides, and Conjugated Linoleic Acid by Małgorzata Karwowska, Paulo E. S. Munekata, Jose M. Lorenzo, Igor Tomasevic

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Potential of Propolis Extract as a Natural Antioxidant and Antimicrobial in Gelatin Films Applied to Rainbow Trout (<i>Oncorhynchus mykiss</i>) Fillets by Ilknur Ucak, Rowida Khalily, Celia Carrillo, Igor Tomasevic, Francisco J. Barba

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Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products by Patricia Gullón, Gonzalo Astray, Beatriz Gullón, Igor Tomasevic, José M. Lorenzo

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The effect of nisin and storage temperature on the quality parameters of processed cheese by Nada Smigic, Jelena Miocinovic, Jovana Tomic, Igor Tomasevic, Andreja Rajkovic, Ilija Djekic

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One approach in using multivariate statistical process control in analyzing cheese quality by Ilija Djekic, Jelena Miocinovic, Boris Pisinov, Snezana Ivanovic, Nada Smigic, Igor Tomasevic

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Quality Multiverse of Beef and Pork Meat in a Single Score by Sara Rajic, Stefan Simunovic, Vesna Djordjevic, Mladen Raseta, Igor Tomasevic, Ilija Djekic

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Structure, Microbiology and Sensorial Evaluation of Bologna-Style Sausages in a Kilohertz Ohmic Heating Process by Eike Joeres, Dusan Ristic, Igor Tomasevic, Sergiy Smetana, Volker Heinz, Nino Terjung

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Intrinsic and Extrinsic Factors Affecting the Color of Fresh Beef Meat—Comprehensive Review by Alejandro Poveda-Arteaga, Johannes Krell, Monika Gibis, Volker Heinz, Nino Terjung, Igor Tomasevic

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Influence of Algal Incorporation on Sensory and Physicochemical Attributes of Caseless Sausage—Ćevap (CSC) by Caba Siladji, Vesna Djordjevic, Branka Borovic, Volker Heinz, Nino Terjung, Nenad Katanic, Igor Tomasevic

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Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot ‘Ironed’ Sausage” by Svetlana Bogdanović, Slaviša Stanković, Tanja Berić, Igor Tomasevic, Volker Heinz, Nino Terjung, Ivica Dimkić

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