TY  - JOUR
AU  - Miloradovic, Zorana
AU  - Hovjecki, Marina
AU  - Mirkovic, Milica
AU  - Bajcetic, Nikola
AU  - Sredovic Ignjatovic, Ivana
AU  - Satric, Ana
AU  - Smigic, Nada
AU  - Maslovaric, Marijana
AU  - Jovanovic, Rade
AU  - Miocinovic, Jelena
UR  - https://www.scopus.com/record/display.uri?eid=2-s2.0-85161175104&origin=SingleRecordEmailAlert&dgcid=raven_sc_search_en_us_email&txGid=e8e3fd1165d80b4f781cb48d38828be9
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6371
AB  - Two groups of market samples were collected: four samples of whey produced in
small scale facilities, and four samples produced in large scale dairy factories. The
additional two groups: acid (a) and sweet whey(s) were collected in laboratory
from cheeses produced from differently heated goat milk (A—65°C/30 min,
B—80°C/5 min and C—90°C/5 min). Gross composition (dry matter content, fat
content, protein content), pH, protein, mineral composition and microbial counts
were determined. Obtained results for laboratory and market whey samples
were analyzed by two-way and one-way ANOVA, respectively. Visualization
of quantitative relationships within market and laboratory whey samples has
been done by principal component analysis (PCA). Comparison of the protein
composition of market samples with those from the laboratory suggested that the
majority of goat whey from the market originated from milk heated between 65
and 80°C. While heat treatment of milk affected protein composition, coagulation
type determined mineral composition of whey. The amount of Ca content was
almost four times higher, while the amount of Zn is more than 15 times higher
in acid than in sweet goat whey. The lack of influence of heat treatment on the
Ca and Mg content in whey has been detected. Such behavior is the opposite of
cow milk behavior, in which with the subsequent increase in heating temperature,
the amount of soluble Ca and Mg decreases. For all analyzed samples, dry matter
content was in agreement with the legally required minimum level (5.5%). Although
legal requirements for safety and quality of small scale dairy products are more
flexible than that of the large counterparts, there was not a single characteristic
that differed significantly between small scale and large scale market goat whey.
T2  - Front. Sustain. Food Syst. 7:1171734
T1  - Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market
DO  - 10.3389/fsufs.2023.1171734
ER  - 

@article{
author = "Miloradovic, Zorana and Hovjecki, Marina and Mirkovic, Milica and Bajcetic, Nikola and Sredovic Ignjatovic, Ivana and Satric, Ana and Smigic, Nada and Maslovaric, Marijana and Jovanovic, Rade and Miocinovic, Jelena",
abstract = "Two groups of market samples were collected: four samples of whey produced in
small scale facilities, and four samples produced in large scale dairy factories. The
additional two groups: acid (a) and sweet whey(s) were collected in laboratory
from cheeses produced from differently heated goat milk (A—65°C/30 min,
B—80°C/5 min and C—90°C/5 min). Gross composition (dry matter content, fat
content, protein content), pH, protein, mineral composition and microbial counts
were determined. Obtained results for laboratory and market whey samples
were analyzed by two-way and one-way ANOVA, respectively. Visualization
of quantitative relationships within market and laboratory whey samples has
been done by principal component analysis (PCA). Comparison of the protein
composition of market samples with those from the laboratory suggested that the
majority of goat whey from the market originated from milk heated between 65
and 80°C. While heat treatment of milk affected protein composition, coagulation
type determined mineral composition of whey. The amount of Ca content was
almost four times higher, while the amount of Zn is more than 15 times higher
in acid than in sweet goat whey. The lack of influence of heat treatment on the
Ca and Mg content in whey has been detected. Such behavior is the opposite of
cow milk behavior, in which with the subsequent increase in heating temperature,
the amount of soluble Ca and Mg decreases. For all analyzed samples, dry matter
content was in agreement with the legally required minimum level (5.5%). Although
legal requirements for safety and quality of small scale dairy products are more
flexible than that of the large counterparts, there was not a single characteristic
that differed significantly between small scale and large scale market goat whey.",
journal = "Front. Sustain. Food Syst. 7:1171734",
title = "Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market",
doi = "10.3389/fsufs.2023.1171734"
}

Miloradovic, Z., Hovjecki, M., Mirkovic, M., Bajcetic, N., Sredovic Ignjatovic, I., Satric, A., Smigic, N., Maslovaric, M., Jovanovic, R.,& Miocinovic, J..Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market. in Front. Sustain. Food Syst. 7:1171734.
https://doi.org/10.3389/fsufs.2023.1171734

Miloradovic Z, Hovjecki M, Mirkovic M, Bajcetic N, Sredovic Ignjatovic I, Satric A, Smigic N, Maslovaric M, Jovanovic R, Miocinovic J. Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market. in Front. Sustain. Food Syst. 7:1171734..
doi:10.3389/fsufs.2023.1171734 .

Miloradovic, Zorana, Hovjecki, Marina, Mirkovic, Milica, Bajcetic, Nikola, Sredovic Ignjatovic, Ivana, Satric, Ana, Smigic, Nada, Maslovaric, Marijana, Jovanovic, Rade, Miocinovic, Jelena, "Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market" in Front. Sustain. Food Syst. 7:1171734,
https://doi.org/10.3389/fsufs.2023.1171734 . .

TY  - JOUR
AU  - Aleksic, Biljana
AU  - Djekic, Ilija
AU  - Smigic, Nada
AU  - Miloradovic, Zorana
AU  - Tomic, Nikola
AU  - Miocinovic, Jelena
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6483
AB  - Kajmak, a traditional Serbian dairy product, is a top, crust layer of milk containing a high amount of aggregated milk fat and proteins, formed during long cooling of boiled milk. Due to variations in production technologies, environmental conditions, and the composition of raw milk which varies from region to region, the quality of kajmak produced traditionally in households is very inconsistent. Attempts to produce kajmak in the industry environment (dairy plants) turned out to be highly challenging in terms of achieving a uniform quality and safety of the product. In order to have a deeper insight into the quality of kajmak produced by the traditional manufacture and the industry, the main objective of the study was to investigate sensorial, physicochemical, and textural properties of kajmak produced in households and dairy plants and distributed through open markets and retail stores, respectively. A total of 36 samples of kajmak were analyzed for thirteen quality characteristics. The results obtained showed a high variability in kajmak quality. The study applied a mathematical calculation of a single total quality index (TQI) that makes all quality attributes comparable. Based on the obtained results, it was determined that kajmak produced in households had a better TQI, which leads to the conclusion that in terms of kajmak quality, the traditional production method is still superior to the industrial one. The correlation between the examined quality characteristics was investigated using Pearson's bivariate correlation analysis and principal component analysis (PCA). By applying PCA, four principal components highlighting the most important quality characteristics were extracted. The results of the study suggest that further research on the quality of this valuable dairy product, as well as government support and investment in the small scale dairy sector, could be beneficial. © 2023 Biljana Aleksic et al.
T2  - Journal of Food Quality
T2  - Journal of Food Quality
T1  - Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak
VL  - 2023
DO  - 10.1155/2023/9996340
ER  - 

@article{
author = "Aleksic, Biljana and Djekic, Ilija and Smigic, Nada and Miloradovic, Zorana and Tomic, Nikola and Miocinovic, Jelena",
year = "2023",
abstract = "Kajmak, a traditional Serbian dairy product, is a top, crust layer of milk containing a high amount of aggregated milk fat and proteins, formed during long cooling of boiled milk. Due to variations in production technologies, environmental conditions, and the composition of raw milk which varies from region to region, the quality of kajmak produced traditionally in households is very inconsistent. Attempts to produce kajmak in the industry environment (dairy plants) turned out to be highly challenging in terms of achieving a uniform quality and safety of the product. In order to have a deeper insight into the quality of kajmak produced by the traditional manufacture and the industry, the main objective of the study was to investigate sensorial, physicochemical, and textural properties of kajmak produced in households and dairy plants and distributed through open markets and retail stores, respectively. A total of 36 samples of kajmak were analyzed for thirteen quality characteristics. The results obtained showed a high variability in kajmak quality. The study applied a mathematical calculation of a single total quality index (TQI) that makes all quality attributes comparable. Based on the obtained results, it was determined that kajmak produced in households had a better TQI, which leads to the conclusion that in terms of kajmak quality, the traditional production method is still superior to the industrial one. The correlation between the examined quality characteristics was investigated using Pearson's bivariate correlation analysis and principal component analysis (PCA). By applying PCA, four principal components highlighting the most important quality characteristics were extracted. The results of the study suggest that further research on the quality of this valuable dairy product, as well as government support and investment in the small scale dairy sector, could be beneficial. © 2023 Biljana Aleksic et al.",
journal = "Journal of Food Quality, Journal of Food Quality",
title = "Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak",
volume = "2023",
doi = "10.1155/2023/9996340"
}

Aleksic, B., Djekic, I., Smigic, N., Miloradovic, Z., Tomic, N.,& Miocinovic, J.. (2023). Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak. in Journal of Food Quality, 2023.
https://doi.org/10.1155/2023/9996340

Aleksic B, Djekic I, Smigic N, Miloradovic Z, Tomic N, Miocinovic J. Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak. in Journal of Food Quality. 2023;2023.
doi:10.1155/2023/9996340 .

Aleksic, Biljana, Djekic, Ilija, Smigic, Nada, Miloradovic, Zorana, Tomic, Nikola, Miocinovic, Jelena, "Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak" in Journal of Food Quality, 2023 (2023),
https://doi.org/10.1155/2023/9996340 . .

TY  - JOUR
AU  - Udovicki, Bozidar
AU  - Keskic, Tanja
AU  - Aleksic, Biljana
AU  - Smigic, Nada
AU  - Rajkovic, Andreja
PY  - 2023
UR  - http://www.ncbi.nlm.nih.gov/pubmed/37343714
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6407
AB  - Considering the genotoxic and cancerogenic nature of aflatoxin M1 (AFM1), its presence in milk and dairy products may pose health risks for consumers. The chronic exposure was calculated using a two-dimensional (second order) Monte Carlo model. Results of 13 722 milk and dairy product samples analysed in the 2015-2022 period were used. Milk and dairy products intake information was collected with a Food Frequency Questionnaire (FFQ) validated by a 24-h recall-based method. Risk characterization was done by calculation of the Margin of Exposure (MOE) and by calculation of AFM1 induced number of hepatocellular carcinoma (HCC) cases. Mean AFM1 Estimated Daily Intake (EDI) was highest in children at 0.336 (CI: 0.294-0.385) ng kg-1 bw day-1, followed by adolescents with 0.183 (CI: 0.164-0.204), then adult females with 0.161 (CI: 0.146-0.179) and finally adult males with lowest EDI of 0.126 (CI: 0.115-0.139) ng kg-1 bw day-1. MOE values based on mean EDI for all population groups were above risk associated threshold and the number of possible HCC cases was in the range of 0.0002-0.0021 cases per year for 105 individuals. The results suggest low health risks due to AFM1 exposure for the whole population. Still, this risk is not non-existent, especially for children as they have a higher ratio of the population exposed to risk associated AFM1 levels, with MOE values below risk indicating threshold starting at 77.5th percentile.
T2  - Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association
T2  - Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research AssociationFood Chem Toxicol
T1  - Second order probabilistic assessment of chronic dietary exposure to aflatoxin M1 in Serbia
SP  - 113906
VL  - 178
DO  - 10.1016/j.fct.2023.113906
ER  - 

@article{
author = "Udovicki, Bozidar and Keskic, Tanja and Aleksic, Biljana and Smigic, Nada and Rajkovic, Andreja",
year = "2023",
abstract = "Considering the genotoxic and cancerogenic nature of aflatoxin M1 (AFM1), its presence in milk and dairy products may pose health risks for consumers. The chronic exposure was calculated using a two-dimensional (second order) Monte Carlo model. Results of 13 722 milk and dairy product samples analysed in the 2015-2022 period were used. Milk and dairy products intake information was collected with a Food Frequency Questionnaire (FFQ) validated by a 24-h recall-based method. Risk characterization was done by calculation of the Margin of Exposure (MOE) and by calculation of AFM1 induced number of hepatocellular carcinoma (HCC) cases. Mean AFM1 Estimated Daily Intake (EDI) was highest in children at 0.336 (CI: 0.294-0.385) ng kg-1 bw day-1, followed by adolescents with 0.183 (CI: 0.164-0.204), then adult females with 0.161 (CI: 0.146-0.179) and finally adult males with lowest EDI of 0.126 (CI: 0.115-0.139) ng kg-1 bw day-1. MOE values based on mean EDI for all population groups were above risk associated threshold and the number of possible HCC cases was in the range of 0.0002-0.0021 cases per year for 105 individuals. The results suggest low health risks due to AFM1 exposure for the whole population. Still, this risk is not non-existent, especially for children as they have a higher ratio of the population exposed to risk associated AFM1 levels, with MOE values below risk indicating threshold starting at 77.5th percentile.",
journal = "Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association, Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research AssociationFood Chem Toxicol",
title = "Second order probabilistic assessment of chronic dietary exposure to aflatoxin M1 in Serbia",
pages = "113906",
volume = "178",
doi = "10.1016/j.fct.2023.113906"
}

Udovicki, B., Keskic, T., Aleksic, B., Smigic, N.,& Rajkovic, A.. (2023). Second order probabilistic assessment of chronic dietary exposure to aflatoxin M1 in Serbia. in Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association, 178, 113906.
https://doi.org/10.1016/j.fct.2023.113906

Udovicki B, Keskic T, Aleksic B, Smigic N, Rajkovic A. Second order probabilistic assessment of chronic dietary exposure to aflatoxin M1 in Serbia. in Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association. 2023;178:113906.
doi:10.1016/j.fct.2023.113906 .

Udovicki, Bozidar, Keskic, Tanja, Aleksic, Biljana, Smigic, Nada, Rajkovic, Andreja, "Second order probabilistic assessment of chronic dietary exposure to aflatoxin M1 in Serbia" in Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association, 178 (2023):113906,
https://doi.org/10.1016/j.fct.2023.113906 . .

TY  - JOUR
AU  - Smigic, Nada
AU  - Ozilgen, Sibel
AU  - Gómez-López, Vicente M.
AU  - Osés, Sandra M.
AU  - Miloradovic, Zorana
AU  - Aleksic, Biljana
AU  - Miocinovic, Jelena
AU  - Smole Možina, Sonja
AU  - Kunčič, Ajda
AU  - Guiné, Raquel
AU  - Gonçalves, João Carlos
AU  - Trafialek, Joanna
AU  - Czarniecka-Skubina, Ewa
AU  - Goel, Gunjan
AU  - Blazic, Marijana
AU  - Herljevic, Dora
AU  - Nikolić, Aleksandra
AU  - Mujčinović, Alen
AU  - Djekic, Ilija
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6313
AB  - Understanding consumers’ behavior and their handling of high-risk foods at home is essential for reducing the number of foodborne illnesses. This study shows the results of a cross-national analysis of consumers’ perception from nine countries, and the identification of customers’ clusters and its characteristics in order to understand customers’ behavior, and to build safe chilled ready-to-eat (RTE) foods prevention strategies. The cluster analysis resulted in two clusters: (1) “Precautious consumers” characterized by the orientation towards pre-packed RTE foods, with consumers mainly coming from Bosnia and Herzegovina, India, Poland, Portugal, Spain, and Turkey. Their attitudes and self-reported practices may be categorized as less risky in terms of food-borne illnesses connected with the consumption of RTE foods; (2) “Unconcerned consumers” preferred cutting and slicing RTE foods freshly at the point of purchase, usually sold at the delicatessen department in a supermarket or at open markets. Those consumers mostly came from Croatia, Serbia and Slovenia and their attitudes and self-reported practices were riskier. These results allow a better understating of what characterizes consumers of RTE foods in different countries. © 2023, Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL).
T2  - Journal fur Verbraucherschutz und Lebensmittelsicherheit
T2  - Journal fur Verbraucherschutz und Lebensmittelsicherheit
T1  - Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study
DO  - 10.1007/s00003-023-01424-1
ER  - 

@article{
author = "Smigic, Nada and Ozilgen, Sibel and Gómez-López, Vicente M. and Osés, Sandra M. and Miloradovic, Zorana and Aleksic, Biljana and Miocinovic, Jelena and Smole Možina, Sonja and Kunčič, Ajda and Guiné, Raquel and Gonçalves, João Carlos and Trafialek, Joanna and Czarniecka-Skubina, Ewa and Goel, Gunjan and Blazic, Marijana and Herljevic, Dora and Nikolić, Aleksandra and Mujčinović, Alen and Djekic, Ilija",
year = "2023",
abstract = "Understanding consumers’ behavior and their handling of high-risk foods at home is essential for reducing the number of foodborne illnesses. This study shows the results of a cross-national analysis of consumers’ perception from nine countries, and the identification of customers’ clusters and its characteristics in order to understand customers’ behavior, and to build safe chilled ready-to-eat (RTE) foods prevention strategies. The cluster analysis resulted in two clusters: (1) “Precautious consumers” characterized by the orientation towards pre-packed RTE foods, with consumers mainly coming from Bosnia and Herzegovina, India, Poland, Portugal, Spain, and Turkey. Their attitudes and self-reported practices may be categorized as less risky in terms of food-borne illnesses connected with the consumption of RTE foods; (2) “Unconcerned consumers” preferred cutting and slicing RTE foods freshly at the point of purchase, usually sold at the delicatessen department in a supermarket or at open markets. Those consumers mostly came from Croatia, Serbia and Slovenia and their attitudes and self-reported practices were riskier. These results allow a better understating of what characterizes consumers of RTE foods in different countries. © 2023, Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL).",
journal = "Journal fur Verbraucherschutz und Lebensmittelsicherheit, Journal fur Verbraucherschutz und Lebensmittelsicherheit",
title = "Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study",
doi = "10.1007/s00003-023-01424-1"
}

Smigic, N., Ozilgen, S., Gómez-López, V. M., Osés, S. M., Miloradovic, Z., Aleksic, B., Miocinovic, J., Smole Možina, S., Kunčič, A., Guiné, R., Gonçalves, J. C., Trafialek, J., Czarniecka-Skubina, E., Goel, G., Blazic, M., Herljevic, D., Nikolić, A., Mujčinović, A.,& Djekic, I.. (2023). Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study. in Journal fur Verbraucherschutz und Lebensmittelsicherheit.
https://doi.org/10.1007/s00003-023-01424-1

Smigic N, Ozilgen S, Gómez-López VM, Osés SM, Miloradovic Z, Aleksic B, Miocinovic J, Smole Možina S, Kunčič A, Guiné R, Gonçalves JC, Trafialek J, Czarniecka-Skubina E, Goel G, Blazic M, Herljevic D, Nikolić A, Mujčinović A, Djekic I. Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study. in Journal fur Verbraucherschutz und Lebensmittelsicherheit. 2023;.
doi:10.1007/s00003-023-01424-1 .

Smigic, Nada, Ozilgen, Sibel, Gómez-López, Vicente M., Osés, Sandra M., Miloradovic, Zorana, Aleksic, Biljana, Miocinovic, Jelena, Smole Možina, Sonja, Kunčič, Ajda, Guiné, Raquel, Gonçalves, João Carlos, Trafialek, Joanna, Czarniecka-Skubina, Ewa, Goel, Gunjan, Blazic, Marijana, Herljevic, Dora, Nikolić, Aleksandra, Mujčinović, Alen, Djekic, Ilija, "Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study" in Journal fur Verbraucherschutz und Lebensmittelsicherheit (2023),
https://doi.org/10.1007/s00003-023-01424-1 . .

TY  - JOUR
AU  - Aleksic, Biljana
AU  - Djekic, Ilija
AU  - Miocinovic, Jelena
AU  - Miloradovic, Zorana
AU  - Savic – Radovanovic, Radoslava
AU  - Zdravkovic, Nemanja
AU  - Smigic, Nada
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6261
AB  - Small scale dairy producers, who are often also the sellers of dairy products, are the ones responsible for ensuring food safety conditions all throughout the food distribution chain. Food contamination may appear in any part of the food chain including sale, due to cross-contamination that can occur caused by wide varieties of food offered at open markets, improper food handling, contaminated equipment, and poor personal hygiene. An observational study was conducted to determine the hygienic conditions of artisan dairy products' selling places at open markets. In addition, dairy products' sellers were interviewed to obtain complementary data regarding hygiene conditions at the households, as well as during transportation and sale at the open market. The research included 293 selling places and 279 dairy products’ sellers from 43 open markets located in different parts of the Republic of Serbia. Based on a total hygiene assessment score (HAS) calculated for each selling place, acceptable, marginal acceptable and unacceptable group of selling places were identified. A two-step cluster analysis was performed to identify a group of potentially more risky selling places, and resulted in two identified clusters. The differences between hygiene conditions among clusters were mainly influenced by their position at the open market. The establishment and maintenance of a cold chain needs to be improved as one of the most important prerequisites of food safety, especially for those selling places located at an open place. The obtained results suggest the need for additional training and raising awareness of small dairy producers regarding the importance of hygiene during production, distribution and sale of dairy products. © 2023 Elsevier Ltd
T2  - Food Control
T2  - Food Control
T1  - The hygienic assessment of dairy products’ selling places at open markets
VL  - 148
DO  - 10.1016/j.foodcont.2023.109628
ER  - 

@article{
author = "Aleksic, Biljana and Djekic, Ilija and Miocinovic, Jelena and Miloradovic, Zorana and Savic – Radovanovic, Radoslava and Zdravkovic, Nemanja and Smigic, Nada",
year = "2023",
abstract = "Small scale dairy producers, who are often also the sellers of dairy products, are the ones responsible for ensuring food safety conditions all throughout the food distribution chain. Food contamination may appear in any part of the food chain including sale, due to cross-contamination that can occur caused by wide varieties of food offered at open markets, improper food handling, contaminated equipment, and poor personal hygiene. An observational study was conducted to determine the hygienic conditions of artisan dairy products' selling places at open markets. In addition, dairy products' sellers were interviewed to obtain complementary data regarding hygiene conditions at the households, as well as during transportation and sale at the open market. The research included 293 selling places and 279 dairy products’ sellers from 43 open markets located in different parts of the Republic of Serbia. Based on a total hygiene assessment score (HAS) calculated for each selling place, acceptable, marginal acceptable and unacceptable group of selling places were identified. A two-step cluster analysis was performed to identify a group of potentially more risky selling places, and resulted in two identified clusters. The differences between hygiene conditions among clusters were mainly influenced by their position at the open market. The establishment and maintenance of a cold chain needs to be improved as one of the most important prerequisites of food safety, especially for those selling places located at an open place. The obtained results suggest the need for additional training and raising awareness of small dairy producers regarding the importance of hygiene during production, distribution and sale of dairy products. © 2023 Elsevier Ltd",
journal = "Food Control, Food Control",
title = "The hygienic assessment of dairy products’ selling places at open markets",
volume = "148",
doi = "10.1016/j.foodcont.2023.109628"
}

Aleksic, B., Djekic, I., Miocinovic, J., Miloradovic, Z., Savic – Radovanovic, R., Zdravkovic, N.,& Smigic, N.. (2023). The hygienic assessment of dairy products’ selling places at open markets. in Food Control, 148.
https://doi.org/10.1016/j.foodcont.2023.109628

Aleksic B, Djekic I, Miocinovic J, Miloradovic Z, Savic – Radovanovic R, Zdravkovic N, Smigic N. The hygienic assessment of dairy products’ selling places at open markets. in Food Control. 2023;148.
doi:10.1016/j.foodcont.2023.109628 .

Aleksic, Biljana, Djekic, Ilija, Miocinovic, Jelena, Miloradovic, Zorana, Savic – Radovanovic, Radoslava, Zdravkovic, Nemanja, Smigic, Nada, "The hygienic assessment of dairy products’ selling places at open markets" in Food Control, 148 (2023),
https://doi.org/10.1016/j.foodcont.2023.109628 . .

TY  - JOUR
AU  - Gonçalves, João Carlos
AU  - Guiné, Raquel P.F.
AU  - Djekic, Ilija
AU  - Smigic, Nada
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6318
AB  - The constant variation of people's lifestyle has been linked to changes in people's eating habits. The consumption of ready-to-eat (RTE) food products, such as fresh vegetables, salads, dairy, pre-cooked meat, or pre-cooked meals, has increased in all western countries. This study aims at characterization of the Portuguese consumers' attitude toward chilled RTE meat and dairy foods consumption. The study was performed using a questionnaire survey disclosed through an internet platform. The sample consisted of 350 individuals, who voluntarily answered the questionnaire. The survey included questions to characterize the Portuguese purchase and food safety attitudes related to dairy and meat RTE food products. The questionnaire also included questions for the sociodemographic characterization of the sample involved. According to the results, it is not clear to the customers as which is the safer refrigerated RTE food selling format, pre-packed or foods on request. The participants consider refrigerated RTE dairy and meat food products safer when purchased at the delicatessen department in the supermarket than those purchased at open markets or bazaars. With respect to the customers' habits, they usually purchase RTE dairy or meat food products mainly from the supermarket, and in pre-packed format. Globally, the results reveal that Portuguese consumers are conscious and follow assertive attitudes toward food safety, contributing to maintain the refrigerated food chain, even when they take the product home. © 2023 the author(s), published by De Gruyter.
T2  - Open Agriculture
T2  - Open Agriculture
T1  - Consumers’ attitudes toward refrigerated
ready-to-eat meat and dairy foods
IS  - 1
VL  - 8
DO  - 10.1515/opag-2022-0155
ER  - 

@article{
author = "Gonçalves, João Carlos and Guiné, Raquel P.F. and Djekic, Ilija and Smigic, Nada",
year = "2023",
abstract = "The constant variation of people's lifestyle has been linked to changes in people's eating habits. The consumption of ready-to-eat (RTE) food products, such as fresh vegetables, salads, dairy, pre-cooked meat, or pre-cooked meals, has increased in all western countries. This study aims at characterization of the Portuguese consumers' attitude toward chilled RTE meat and dairy foods consumption. The study was performed using a questionnaire survey disclosed through an internet platform. The sample consisted of 350 individuals, who voluntarily answered the questionnaire. The survey included questions to characterize the Portuguese purchase and food safety attitudes related to dairy and meat RTE food products. The questionnaire also included questions for the sociodemographic characterization of the sample involved. According to the results, it is not clear to the customers as which is the safer refrigerated RTE food selling format, pre-packed or foods on request. The participants consider refrigerated RTE dairy and meat food products safer when purchased at the delicatessen department in the supermarket than those purchased at open markets or bazaars. With respect to the customers' habits, they usually purchase RTE dairy or meat food products mainly from the supermarket, and in pre-packed format. Globally, the results reveal that Portuguese consumers are conscious and follow assertive attitudes toward food safety, contributing to maintain the refrigerated food chain, even when they take the product home. © 2023 the author(s), published by De Gruyter.",
journal = "Open Agriculture, Open Agriculture",
title = "Consumers’ attitudes toward refrigerated
ready-to-eat meat and dairy foods",
number = "1",
volume = "8",
doi = "10.1515/opag-2022-0155"
}

Gonçalves, J. C., Guiné, R. P.F., Djekic, I.,& Smigic, N.. (2023). Consumers’ attitudes toward refrigerated
ready-to-eat meat and dairy foods. in Open Agriculture, 8(1).
https://doi.org/10.1515/opag-2022-0155

Gonçalves JC, Guiné RP, Djekic I, Smigic N. Consumers’ attitudes toward refrigerated
ready-to-eat meat and dairy foods. in Open Agriculture. 2023;8(1).
doi:10.1515/opag-2022-0155 .

Gonçalves, João Carlos, Guiné, Raquel P.F., Djekic, Ilija, Smigic, Nada, "Consumers’ attitudes toward refrigerated
ready-to-eat meat and dairy foods" in Open Agriculture, 8, no. 1 (2023),
https://doi.org/10.1515/opag-2022-0155 . .

TY  - JOUR
AU  - Udovički, Božidar
AU  - Stanković, Slavica
AU  - Tomić, Nikola
AU  - Đekić, Ilija
AU  - Šmigić, Nada
AU  - Špirović Trifunović, Bojana
AU  - Milićević, Dragan
AU  - Rajković, Andreja
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5975
AB  - This study investigated the effectiveness of the ultraviolet irradiation of the C region (UV–C) for the decontamination of Aspergillus flavus and aflatoxin B1 (AFB1) on artificially inoculated maize and peanut using innovative decontamination equipment that supports vibrations to achieve semi-fluidization of the grain/kernel material and getting equal irradiation of all surfaces of irradiated foods. UV irradiation is a non-thermal alternative to thermal processes commonly used in food processing with a well-known effect on AFB1 degradation. Samples of maize and peanut were exposed to UV-C irradiation with a total dose in the range of 1080–8370 mJ/cm2. Analysis by Tracker and ImageJ software confirmed the even distribution of irradiation on all surfaces during the entire duration of exposure. The highest reduction of A. flavus count was observed after ten days of incubation and irradiation treatment delivering a dose of 8370 mJ/cm2 achieving A. flavus count reduction of 4.4 log CFU/g in maize and 3.1 log CFU/g in peanut. Depending on the treatment, AFB1 reduction level in maize ranged from 17 to 43% and in peanut ranged from 14 to 51%. Sensory and physical testing of the peanut samples showed only minimal changes in the evaluated characteristics caused by different levels of the UV-C treatment. Presented results demonstrate a potential for the use of the presented approach as an effective reduction strategy for both A. flavus and AFB1 in maize and peanut.
PB  - Elsevier Ltd
T2  - Food Control
T1  - Evaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment
VL  - 134
DO  - 10.1016/j.foodcont.2021.108691
ER  - 

@article{
author = "Udovički, Božidar and Stanković, Slavica and Tomić, Nikola and Đekić, Ilija and Šmigić, Nada and Špirović Trifunović, Bojana and Milićević, Dragan and Rajković, Andreja",
year = "2022",
abstract = "This study investigated the effectiveness of the ultraviolet irradiation of the C region (UV–C) for the decontamination of Aspergillus flavus and aflatoxin B1 (AFB1) on artificially inoculated maize and peanut using innovative decontamination equipment that supports vibrations to achieve semi-fluidization of the grain/kernel material and getting equal irradiation of all surfaces of irradiated foods. UV irradiation is a non-thermal alternative to thermal processes commonly used in food processing with a well-known effect on AFB1 degradation. Samples of maize and peanut were exposed to UV-C irradiation with a total dose in the range of 1080–8370 mJ/cm2. Analysis by Tracker and ImageJ software confirmed the even distribution of irradiation on all surfaces during the entire duration of exposure. The highest reduction of A. flavus count was observed after ten days of incubation and irradiation treatment delivering a dose of 8370 mJ/cm2 achieving A. flavus count reduction of 4.4 log CFU/g in maize and 3.1 log CFU/g in peanut. Depending on the treatment, AFB1 reduction level in maize ranged from 17 to 43% and in peanut ranged from 14 to 51%. Sensory and physical testing of the peanut samples showed only minimal changes in the evaluated characteristics caused by different levels of the UV-C treatment. Presented results demonstrate a potential for the use of the presented approach as an effective reduction strategy for both A. flavus and AFB1 in maize and peanut.",
publisher = "Elsevier Ltd",
journal = "Food Control",
title = "Evaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment",
volume = "134",
doi = "10.1016/j.foodcont.2021.108691"
}

Udovički, B., Stanković, S., Tomić, N., Đekić, I., Šmigić, N., Špirović Trifunović, B., Milićević, D.,& Rajković, A.. (2022). Evaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment. in Food Control
Elsevier Ltd., 134.
https://doi.org/10.1016/j.foodcont.2021.108691

Udovički B, Stanković S, Tomić N, Đekić I, Šmigić N, Špirović Trifunović B, Milićević D, Rajković A. Evaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment. in Food Control. 2022;134.
doi:10.1016/j.foodcont.2021.108691 .

Udovički, Božidar, Stanković, Slavica, Tomić, Nikola, Đekić, Ilija, Šmigić, Nada, Špirović Trifunović, Bojana, Milićević, Dragan, Rajković, Andreja, "Evaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment" in Food Control, 134 (2022),
https://doi.org/10.1016/j.foodcont.2021.108691 . .

TY  - JOUR
AU  - Šmigić, Nada
AU  - Tomić, Nikola
AU  - Udovički, Božidar
AU  - Đekić, Ilija
AU  - Rajković, Andreja
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6010
AB  - Within this study, food safety management systems for wheat and maize, and derived white wheat flour and maize flour, have been evaluated, considering different prevention and practical intervention measures to be applied during storage and processing. For this purpose, through an operational flow chart, authors have performed mycotoxin-hazard analysis in the pre- and post-harvest phases and applied Food Safety Objective (FSO) and Performance Objective (PO) concept. Mycotoxin-hazard and analysis of control measures in the pre-harvest operations indicated that the most important practices at pre-harvest level for the control of mycotoxins in wheat/maize chain may include: (i) land preparation, such as tillage, cover crop and crop rotation, (ii) planting and antifungal mulch treatment, application of botanical extracts and intercropping, (iii) application of fungal biocontrol agents to reduce aflatoxins and (iv) application of fungal and bacterial biocontrol agents. For the post-harvest operations one Critical Control Point (CCP) and five Control Points (CPs) have been determined. The CCP includes an intervention measure that can be applied during storage, such as the application of treatments with volatile bioactive compounds, cold plasma, ozonisation or UV treatment. The results of FSO/PO analysis applied to wheat/maize chain revealed that FSO (the maximum level of mycotoxins in final food products given in European legislation) could be reached by combining conventional production steps such as cleaning and milling with different intervention strategies. For all strategies presented here, application on actual food production site must take into account local specificities and its interaction with climatic conditions.
PB  - Elsevier Ltd
T2  - Food Control
T1  - Prevention and practical strategies to control mycotoxins in the wheat and maize chain
SP  - 108855
VL  - 136
DO  - 10.1016/j.foodcont.2022.108855
ER  - 

@article{
author = "Šmigić, Nada and Tomić, Nikola and Udovički, Božidar and Đekić, Ilija and Rajković, Andreja",
year = "2022",
abstract = "Within this study, food safety management systems for wheat and maize, and derived white wheat flour and maize flour, have been evaluated, considering different prevention and practical intervention measures to be applied during storage and processing. For this purpose, through an operational flow chart, authors have performed mycotoxin-hazard analysis in the pre- and post-harvest phases and applied Food Safety Objective (FSO) and Performance Objective (PO) concept. Mycotoxin-hazard and analysis of control measures in the pre-harvest operations indicated that the most important practices at pre-harvest level for the control of mycotoxins in wheat/maize chain may include: (i) land preparation, such as tillage, cover crop and crop rotation, (ii) planting and antifungal mulch treatment, application of botanical extracts and intercropping, (iii) application of fungal biocontrol agents to reduce aflatoxins and (iv) application of fungal and bacterial biocontrol agents. For the post-harvest operations one Critical Control Point (CCP) and five Control Points (CPs) have been determined. The CCP includes an intervention measure that can be applied during storage, such as the application of treatments with volatile bioactive compounds, cold plasma, ozonisation or UV treatment. The results of FSO/PO analysis applied to wheat/maize chain revealed that FSO (the maximum level of mycotoxins in final food products given in European legislation) could be reached by combining conventional production steps such as cleaning and milling with different intervention strategies. For all strategies presented here, application on actual food production site must take into account local specificities and its interaction with climatic conditions.",
publisher = "Elsevier Ltd",
journal = "Food Control",
title = "Prevention and practical strategies to control mycotoxins in the wheat and maize chain",
pages = "108855",
volume = "136",
doi = "10.1016/j.foodcont.2022.108855"
}

Šmigić, N., Tomić, N., Udovički, B., Đekić, I.,& Rajković, A.. (2022). Prevention and practical strategies to control mycotoxins in the wheat and maize chain. in Food Control
Elsevier Ltd., 136, 108855.
https://doi.org/10.1016/j.foodcont.2022.108855

Šmigić N, Tomić N, Udovički B, Đekić I, Rajković A. Prevention and practical strategies to control mycotoxins in the wheat and maize chain. in Food Control. 2022;136:108855.
doi:10.1016/j.foodcont.2022.108855 .

Šmigić, Nada, Tomić, Nikola, Udovički, Božidar, Đekić, Ilija, Rajković, Andreja, "Prevention and practical strategies to control mycotoxins in the wheat and maize chain" in Food Control, 136 (2022):108855,
https://doi.org/10.1016/j.foodcont.2022.108855 . .

TY  - JOUR
AU  - Jovanović, Jelena
AU  - Đekić, Ilija
AU  - Šmigić, Nada
AU  - Tomić, Nikola
AU  - Rajković, Andreja
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6012
AB  - Worldwide, epidemiological data indicate that households are the most commonly reported setting related to foodborne outbreaks. Improper domestic food handling, cooking and storing represent critical steps in assuring the food safety. With the aim to evaluate consumers food safety knowledge, practices, and temperature distribution among household refrigerators we conducted a study among 120 households in Belgrade (Republic of Serbia). In examined households, the individuals responsible for food purchasing and storage at their homes, showed significant gaps in food safety knowledge. Temperature distributions within the refrigerators and the variability between households were of major concern. The vast majority of refrigerators (82.5%) operated at temperatures above 5 °C. Households with children showed significantly higher average temperatures (p < 0.05). Similarly, refrigerators older than ten years were operating at higher temperatures (p < 0.05). Moreover, the hygienic status of a subset of 42 household refrigerators was assessed by total viable counts (TVC), total coliform counts (TCC) and total yeast and mould count. TVC screening showed results of up to 8.4 log10 CFU/cm2, indicating unsatisfactory hygienic status of internal refrigerator surfaces. These findings underpin the need for improving hygienic practices and raising the awareness of consumers towards the maintenance of cold chain during food storage at home.
PB  - Elsevier Ltd
T2  - Food Control
T1  - Temperature profile and hygiene in household refrigerators in Belgrade, Serbia and their relation to consumers food safety knowledge and characteristics of the refrigerators
SP  - 108813
VL  - 136
DO  - 10.1016/j.foodcont.2022.108813
ER  - 

@article{
author = "Jovanović, Jelena and Đekić, Ilija and Šmigić, Nada and Tomić, Nikola and Rajković, Andreja",
year = "2022",
abstract = "Worldwide, epidemiological data indicate that households are the most commonly reported setting related to foodborne outbreaks. Improper domestic food handling, cooking and storing represent critical steps in assuring the food safety. With the aim to evaluate consumers food safety knowledge, practices, and temperature distribution among household refrigerators we conducted a study among 120 households in Belgrade (Republic of Serbia). In examined households, the individuals responsible for food purchasing and storage at their homes, showed significant gaps in food safety knowledge. Temperature distributions within the refrigerators and the variability between households were of major concern. The vast majority of refrigerators (82.5%) operated at temperatures above 5 °C. Households with children showed significantly higher average temperatures (p < 0.05). Similarly, refrigerators older than ten years were operating at higher temperatures (p < 0.05). Moreover, the hygienic status of a subset of 42 household refrigerators was assessed by total viable counts (TVC), total coliform counts (TCC) and total yeast and mould count. TVC screening showed results of up to 8.4 log10 CFU/cm2, indicating unsatisfactory hygienic status of internal refrigerator surfaces. These findings underpin the need for improving hygienic practices and raising the awareness of consumers towards the maintenance of cold chain during food storage at home.",
publisher = "Elsevier Ltd",
journal = "Food Control",
title = "Temperature profile and hygiene in household refrigerators in Belgrade, Serbia and their relation to consumers food safety knowledge and characteristics of the refrigerators",
pages = "108813",
volume = "136",
doi = "10.1016/j.foodcont.2022.108813"
}

Jovanović, J., Đekić, I., Šmigić, N., Tomić, N.,& Rajković, A.. (2022). Temperature profile and hygiene in household refrigerators in Belgrade, Serbia and their relation to consumers food safety knowledge and characteristics of the refrigerators. in Food Control
Elsevier Ltd., 136, 108813.
https://doi.org/10.1016/j.foodcont.2022.108813

Jovanović J, Đekić I, Šmigić N, Tomić N, Rajković A. Temperature profile and hygiene in household refrigerators in Belgrade, Serbia and their relation to consumers food safety knowledge and characteristics of the refrigerators. in Food Control. 2022;136:108813.
doi:10.1016/j.foodcont.2022.108813 .

Jovanović, Jelena, Đekić, Ilija, Šmigić, Nada, Tomić, Nikola, Rajković, Andreja, "Temperature profile and hygiene in household refrigerators in Belgrade, Serbia and their relation to consumers food safety knowledge and characteristics of the refrigerators" in Food Control, 136 (2022):108813,
https://doi.org/10.1016/j.foodcont.2022.108813 . .

TY  - JOUR
AU  - Aleksić, Biljana
AU  - Đekić, Ilija
AU  - Miočinović, Jelena
AU  - Miloradović, Zorana
AU  - Memisi, Nurgin
AU  - Šmigić, Nada
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6084
AB  - A long food supply chain is a complex food path from producer to consumer in which multiple participants are involved, and in which various failures for both food safety and food quality can be identified. The purpose of this study was to apply the Failure Mode Effects Analysis (FMEA) technique to analyze various aspects of industrial production of cheeses produced from ultra-filtered milk (UF cheeses). Data were obtained from three dairy farms, three big dairy companies, and three trade organizations located in Serbia. Risk Priority Numbers (RPN) were calculated to rank the risk of failures identified at each production step. The obtained results showed that the greatest risks are related to the production at the dairy farms as well as the reception of raw milk at dairy processing plants, being failures that are not noticed at the primary production step. They have been covered by dairies implemented HACCP based food safety management system, which significantly reduces the risk level. The applied FMEA methodology indicates the importance of preventive food safety measures within the whole chain. Also the role of the state in improving the quality of raw milk should be emphasized. The results of this study can be used to improve the status of dairy farms in terms of animal health and welfare, but also for the identification and assessment of most common failures at dairy processing plants, and transportation and cold storage phase during retail.
PB  - Elsevier Ltd
T2  - Food Control
T1  - The application of Failure Mode Effects Analysis in the long supply chain – A case study of ultra filtrated milk cheese
SP  - 109057
VL  - 138
DO  - 10.1016/j.foodcont.2022.109057
ER  - 

@article{
author = "Aleksić, Biljana and Đekić, Ilija and Miočinović, Jelena and Miloradović, Zorana and Memisi, Nurgin and Šmigić, Nada",
year = "2022",
abstract = "A long food supply chain is a complex food path from producer to consumer in which multiple participants are involved, and in which various failures for both food safety and food quality can be identified. The purpose of this study was to apply the Failure Mode Effects Analysis (FMEA) technique to analyze various aspects of industrial production of cheeses produced from ultra-filtered milk (UF cheeses). Data were obtained from three dairy farms, three big dairy companies, and three trade organizations located in Serbia. Risk Priority Numbers (RPN) were calculated to rank the risk of failures identified at each production step. The obtained results showed that the greatest risks are related to the production at the dairy farms as well as the reception of raw milk at dairy processing plants, being failures that are not noticed at the primary production step. They have been covered by dairies implemented HACCP based food safety management system, which significantly reduces the risk level. The applied FMEA methodology indicates the importance of preventive food safety measures within the whole chain. Also the role of the state in improving the quality of raw milk should be emphasized. The results of this study can be used to improve the status of dairy farms in terms of animal health and welfare, but also for the identification and assessment of most common failures at dairy processing plants, and transportation and cold storage phase during retail.",
publisher = "Elsevier Ltd",
journal = "Food Control",
title = "The application of Failure Mode Effects Analysis in the long supply chain – A case study of ultra filtrated milk cheese",
pages = "109057",
volume = "138",
doi = "10.1016/j.foodcont.2022.109057"
}

Aleksić, B., Đekić, I., Miočinović, J., Miloradović, Z., Memisi, N.,& Šmigić, N.. (2022). The application of Failure Mode Effects Analysis in the long supply chain – A case study of ultra filtrated milk cheese. in Food Control
Elsevier Ltd., 138, 109057.
https://doi.org/10.1016/j.foodcont.2022.109057

Aleksić B, Đekić I, Miočinović J, Miloradović Z, Memisi N, Šmigić N. The application of Failure Mode Effects Analysis in the long supply chain – A case study of ultra filtrated milk cheese. in Food Control. 2022;138:109057.
doi:10.1016/j.foodcont.2022.109057 .

Aleksić, Biljana, Đekić, Ilija, Miočinović, Jelena, Miloradović, Zorana, Memisi, Nurgin, Šmigić, Nada, "The application of Failure Mode Effects Analysis in the long supply chain – A case study of ultra filtrated milk cheese" in Food Control, 138 (2022):109057,
https://doi.org/10.1016/j.foodcont.2022.109057 . .

TY  - JOUR
AU  - Djekic, Ilija
AU  - Dimitrijevic, Bojan
AU  - Smigic, Nada
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6246
AB  - Consumers in many countries express increased expectations associated with food quality. When their satisfaction is not achieved, they may raise a complaint. The main aim of this study was to analyze the overall perception of food quality and complaints associated with poor food quality. In parallel, this study categorized food quality and complaint attributes based on a Kano model. Finally, this research also examined food properties that are key contributors to consumer complaints as well as complaint resolution actions in handling complaints. To perform this research, a field survey was conducted with 844 interviewees from the Republic of Serbia. Food products perceived to be of the highest quality were spices, cereals, and confectioneries, opposed to meat and ready-to-eat meals scoring lowest. Food odor is recognized as a perfect dissatisfaction attribute (associated with food spoilage). A cluster analysis revealed two clusters dependent on age and education of the respondents. The ‘demanding consumers’ are not satisfied with taste, odor, color, and physical appearance of purchased food, opposed to the ‘tolerant consumers’ with no quality issues. The majority of respondents expects some compensation in case of complaints associated with poor quality but didn’t raise any oral or written complaints lately. In case of complaints, a perfect resolution action is product replacement. This survey revealed that taste and odor are highly ranked reasons for complaints, that the younger population is more tolerant to low quality and that the type of food is in correlation with complaints and perception of food quality. © 2022, Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL).
T2  - Journal fur Verbraucherschutz und Lebensmittelsicherheit
T2  - Journal fur Verbraucherschutz und Lebensmittelsicherheit
T1  - Consumer complaints associated with food quality
DO  - 10.1007/s00003-022-01402-z
ER  - 

@article{
author = "Djekic, Ilija and Dimitrijevic, Bojan and Smigic, Nada",
year = "2022",
abstract = "Consumers in many countries express increased expectations associated with food quality. When their satisfaction is not achieved, they may raise a complaint. The main aim of this study was to analyze the overall perception of food quality and complaints associated with poor food quality. In parallel, this study categorized food quality and complaint attributes based on a Kano model. Finally, this research also examined food properties that are key contributors to consumer complaints as well as complaint resolution actions in handling complaints. To perform this research, a field survey was conducted with 844 interviewees from the Republic of Serbia. Food products perceived to be of the highest quality were spices, cereals, and confectioneries, opposed to meat and ready-to-eat meals scoring lowest. Food odor is recognized as a perfect dissatisfaction attribute (associated with food spoilage). A cluster analysis revealed two clusters dependent on age and education of the respondents. The ‘demanding consumers’ are not satisfied with taste, odor, color, and physical appearance of purchased food, opposed to the ‘tolerant consumers’ with no quality issues. The majority of respondents expects some compensation in case of complaints associated with poor quality but didn’t raise any oral or written complaints lately. In case of complaints, a perfect resolution action is product replacement. This survey revealed that taste and odor are highly ranked reasons for complaints, that the younger population is more tolerant to low quality and that the type of food is in correlation with complaints and perception of food quality. © 2022, Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL).",
journal = "Journal fur Verbraucherschutz und Lebensmittelsicherheit, Journal fur Verbraucherschutz und Lebensmittelsicherheit",
title = "Consumer complaints associated with food quality",
doi = "10.1007/s00003-022-01402-z"
}

Djekic, I., Dimitrijevic, B.,& Smigic, N.. (2022). Consumer complaints associated with food quality. in Journal fur Verbraucherschutz und Lebensmittelsicherheit.
https://doi.org/10.1007/s00003-022-01402-z

Djekic I, Dimitrijevic B, Smigic N. Consumer complaints associated with food quality. in Journal fur Verbraucherschutz und Lebensmittelsicherheit. 2022;.
doi:10.1007/s00003-022-01402-z .

Djekic, Ilija, Dimitrijevic, Bojan, Smigic, Nada, "Consumer complaints associated with food quality" in Journal fur Verbraucherschutz und Lebensmittelsicherheit (2022),
https://doi.org/10.1007/s00003-022-01402-z . .

Smigic, N., Djekic, I.,& ­Režek ­Jambrak, A.. (2022). Overview of Legislation Across the Globe, Diagnostics and Standards Which Provide a Legal and Regulatory Framework in Which NTP Is Used Worldwide. in Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals
Springer International Publishing., 493-509.
https://hdl.handle.net/21.15107/rcub_agrospace_6195

Smigic N, Djekic I, ­Režek ­Jambrak A. Overview of Legislation Across the Globe, Diagnostics and Standards Which Provide a Legal and Regulatory Framework in Which NTP Is Used Worldwide. in Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals. 2022;:493-509.
https://hdl.handle.net/21.15107/rcub_agrospace_6195 .

Smigic, Nada, Djekic, Ilija, ­Režek ­Jambrak, Anet, "Overview of Legislation Across the Globe, Diagnostics and Standards Which Provide a Legal and Regulatory Framework in Which NTP Is Used Worldwide" in Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals (2022):493-509,
https://hdl.handle.net/21.15107/rcub_agrospace_6195 .

TY  - JOUR
AU  - Šmigić, Nada
AU  - Jovanović, Slađana
AU  - Đekić, Ilija
AU  - Nikolić, Srboljub
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6022
AB  - The purpose of this study was to evaluate the level of food safety knowledge among cadets of Military Academy in the Republic of Serbia. For that purpose, a structured, self-administrative questionnaire was designed and used to assess the level of food handling practices and food safety knowledge.
In total, 120 cadets were involved in the study. For each participating cadet, the food handling practice score (FHPS) and food safety knowledge score (FSKS) was calculated by dividing the sum of correct answers by the total number of correct responses. Additionally, knowledge gaps were identified
for each question.
 Our results indicated that on the average FHPS among Serbian cadets was 44.5%, while FSKS
was 50.5%. Female cadets showed better scores compared to males, although this was not statistically significant. Better FHPS scores were determined among cadets living with parents (48.7%),
compared to cadets living with roommates (43.6%, p≤0.05), while an opposite was determined for
FSKS. In total, 95.8% of cadets apply good practice of hand hygiene before preparing food, 90.8% of
them knew that is not safe to consume food when the shelf-life is expired, and 89.2% knew that the
opened sterilized milk should not be stored outside the refrigerator. Also, 91.7% of cadets knew that
content of blown can is not safe for the consumption. Almost 64.2% of all cadets could successfully
make association between meat and Trichinella, while merely 27.5% of them knew that Escherichia
coli O157 is the most important pathogen for raw minced meat, and only 13.3% of cadets knew that
Listeria monocytogenes is associated with ready-to-eat meat products. Finally, only 10% of cadets
knew that Campylobacter is food-borne pathogen mostly associated with raw and undercooked
chicken meat. Also, our cadets were not aware that color, smell or appearance of food would not give
any indication of food contamination, as only 6.7% of cadets knew this. Results obtained in this study
pointed out some food safety areas which need further improvement via educational program, but
also via media and internet courses, material or short clips.
PB  - Faculty of Technology, Novi Sad
T2  - Acta Periodica Technologica
T1  - Food safety knowledge among cadets of Military Academy in Republic of Serbia
EP  - 171
IS  - 52
SP  - 159
DO  - 10.2298/APT2152159S
ER  - 

@article{
author = "Šmigić, Nada and Jovanović, Slađana and Đekić, Ilija and Nikolić, Srboljub",
year = "2021",
abstract = "The purpose of this study was to evaluate the level of food safety knowledge among cadets of Military Academy in the Republic of Serbia. For that purpose, a structured, self-administrative questionnaire was designed and used to assess the level of food handling practices and food safety knowledge.
In total, 120 cadets were involved in the study. For each participating cadet, the food handling practice score (FHPS) and food safety knowledge score (FSKS) was calculated by dividing the sum of correct answers by the total number of correct responses. Additionally, knowledge gaps were identified
for each question.
 Our results indicated that on the average FHPS among Serbian cadets was 44.5%, while FSKS
was 50.5%. Female cadets showed better scores compared to males, although this was not statistically significant. Better FHPS scores were determined among cadets living with parents (48.7%),
compared to cadets living with roommates (43.6%, p≤0.05), while an opposite was determined for
FSKS. In total, 95.8% of cadets apply good practice of hand hygiene before preparing food, 90.8% of
them knew that is not safe to consume food when the shelf-life is expired, and 89.2% knew that the
opened sterilized milk should not be stored outside the refrigerator. Also, 91.7% of cadets knew that
content of blown can is not safe for the consumption. Almost 64.2% of all cadets could successfully
make association between meat and Trichinella, while merely 27.5% of them knew that Escherichia
coli O157 is the most important pathogen for raw minced meat, and only 13.3% of cadets knew that
Listeria monocytogenes is associated with ready-to-eat meat products. Finally, only 10% of cadets
knew that Campylobacter is food-borne pathogen mostly associated with raw and undercooked
chicken meat. Also, our cadets were not aware that color, smell or appearance of food would not give
any indication of food contamination, as only 6.7% of cadets knew this. Results obtained in this study
pointed out some food safety areas which need further improvement via educational program, but
also via media and internet courses, material or short clips.",
publisher = "Faculty of Technology, Novi Sad",
journal = "Acta Periodica Technologica",
title = "Food safety knowledge among cadets of Military Academy in Republic of Serbia",
pages = "171-159",
number = "52",
doi = "10.2298/APT2152159S"
}

Šmigić, N., Jovanović, S., Đekić, I.,& Nikolić, S.. (2021). Food safety knowledge among cadets of Military Academy in Republic of Serbia. in Acta Periodica Technologica
Faculty of Technology, Novi Sad.(52), 159-171.
https://doi.org/10.2298/APT2152159S

Šmigić N, Jovanović S, Đekić I, Nikolić S. Food safety knowledge among cadets of Military Academy in Republic of Serbia. in Acta Periodica Technologica. 2021;(52):159-171.
doi:10.2298/APT2152159S .

Šmigić, Nada, Jovanović, Slađana, Đekić, Ilija, Nikolić, Srboljub, "Food safety knowledge among cadets of Military Academy in Republic of Serbia" in Acta Periodica Technologica, no. 52 (2021):159-171,
https://doi.org/10.2298/APT2152159S . .

TY  - JOUR
AU  - Monteiro, Silvia
AU  - Šmigić, Nada
AU  - Rajković, Andreja
AU  - Santos, Ricardo
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5246
AB  - Fresh fruits are a potential source of many different pathogens, including bacteria, enteric viruses and protozoa that may pose serious health risks. The consumption of raspberries has been widely associated with large foodborne outbreaks and because of the low concentration at which most of these pathogens are found, sensitive and accurate detection methods are required. Methods that would allow for an accurate and sensitive simultaneous elution and concentration of the different classes of pathogens would decrease the time for analysis, the costs associated and the expertise necessary. In this study we explored the use of polyethylene glycol (PEG) secondary concentration to simultaneously concentrate bacteria, enteric viruses and protozoa from raspberries. PEG secondary concentration showed good recovery rates for all the organisms tested. This work indicates that PEG secondary concentration followed by quantitative (Reverse Transcription) Polymerase Chain Reaction (q(RT)PCR) may be a relevant alternative to standardized methods for the simultaneous concentration of bacteria, enteric viruses and protozoa.
PB  - Oxford Univ Press, Oxford
T2  - FEMS Microbiology Letters
T1  - Efficiency of PEG secondary concentration and PCR for the simultaneous concentration and quantification of foodborne bacteria, viruses and protozoa
IS  - 10
VL  - 367
DO  - 10.1093/femsle/fnaa085
ER  - 

@article{
author = "Monteiro, Silvia and Šmigić, Nada and Rajković, Andreja and Santos, Ricardo",
year = "2020",
abstract = "Fresh fruits are a potential source of many different pathogens, including bacteria, enteric viruses and protozoa that may pose serious health risks. The consumption of raspberries has been widely associated with large foodborne outbreaks and because of the low concentration at which most of these pathogens are found, sensitive and accurate detection methods are required. Methods that would allow for an accurate and sensitive simultaneous elution and concentration of the different classes of pathogens would decrease the time for analysis, the costs associated and the expertise necessary. In this study we explored the use of polyethylene glycol (PEG) secondary concentration to simultaneously concentrate bacteria, enteric viruses and protozoa from raspberries. PEG secondary concentration showed good recovery rates for all the organisms tested. This work indicates that PEG secondary concentration followed by quantitative (Reverse Transcription) Polymerase Chain Reaction (q(RT)PCR) may be a relevant alternative to standardized methods for the simultaneous concentration of bacteria, enteric viruses and protozoa.",
publisher = "Oxford Univ Press, Oxford",
journal = "FEMS Microbiology Letters",
title = "Efficiency of PEG secondary concentration and PCR for the simultaneous concentration and quantification of foodborne bacteria, viruses and protozoa",
number = "10",
volume = "367",
doi = "10.1093/femsle/fnaa085"
}

Monteiro, S., Šmigić, N., Rajković, A.,& Santos, R.. (2020). Efficiency of PEG secondary concentration and PCR for the simultaneous concentration and quantification of foodborne bacteria, viruses and protozoa. in FEMS Microbiology Letters
Oxford Univ Press, Oxford., 367(10).
https://doi.org/10.1093/femsle/fnaa085

Monteiro S, Šmigić N, Rajković A, Santos R. Efficiency of PEG secondary concentration and PCR for the simultaneous concentration and quantification of foodborne bacteria, viruses and protozoa. in FEMS Microbiology Letters. 2020;367(10).
doi:10.1093/femsle/fnaa085 .

Monteiro, Silvia, Šmigić, Nada, Rajković, Andreja, Santos, Ricardo, "Efficiency of PEG secondary concentration and PCR for the simultaneous concentration and quantification of foodborne bacteria, viruses and protozoa" in FEMS Microbiology Letters, 367, no. 10 (2020),
https://doi.org/10.1093/femsle/fnaa085 . .

TY  - JOUR
AU  - Tomić, Nikola
AU  - Đekić, Ilija
AU  - Hofland, Gerard
AU  - Šmigić, Nada
AU  - Udovički, Božidar
AU  - Rajković, Andreja
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5292
AB  - The aim of this study was to compare the sensory quality and acceptance of dried ready-to-eat beetroot snacks as a result of different drying methods applied: supercritical CO2-drying (scCO(2)-drying), frying, and freeze-drying. Descriptive sensory analysis, quality rating (10 assessors), and consumer acceptance testing (n= 102) were performed. Mean overall quality scores within the range of "very good" quality were found only in non-precooked scCO(2)-dried samples which were characterized by typical magenta color, low level of shape and surface deformations, pronounced brittleness and crispiness, and good rehydration during mastication. The other samples were in the range of "good" quality. The pre-cooking step before scCO(2)-drying negatively influenced the sensory quality parameters, particularly appearance. Around 60% of tested consumers showed a preference for the fried and non-precooked scCO(2)-dried samples. The drivers of liking were mostly related to the characteristics of the product, which was salted, fried, and crispy, with an oily and overburnt flavor, i.e., the product most similar to commercial potato chips products. Freeze-drying had a negative effect primarily on appearance and flavor. According to the sensory evaluation conducted, direct scCO(2)-drying without a pre-cooking step showed itself as a promising alternative drying technology in the production of dried beetroot snacks.
PB  - MDPI, BASEL
T2  - Foods
T1  - Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot
IS  - 9
VL  - 9
DO  - 10.3390/foods9091201
ER  - 

@article{
author = "Tomić, Nikola and Đekić, Ilija and Hofland, Gerard and Šmigić, Nada and Udovički, Božidar and Rajković, Andreja",
year = "2020",
abstract = "The aim of this study was to compare the sensory quality and acceptance of dried ready-to-eat beetroot snacks as a result of different drying methods applied: supercritical CO2-drying (scCO(2)-drying), frying, and freeze-drying. Descriptive sensory analysis, quality rating (10 assessors), and consumer acceptance testing (n= 102) were performed. Mean overall quality scores within the range of "very good" quality were found only in non-precooked scCO(2)-dried samples which were characterized by typical magenta color, low level of shape and surface deformations, pronounced brittleness and crispiness, and good rehydration during mastication. The other samples were in the range of "good" quality. The pre-cooking step before scCO(2)-drying negatively influenced the sensory quality parameters, particularly appearance. Around 60% of tested consumers showed a preference for the fried and non-precooked scCO(2)-dried samples. The drivers of liking were mostly related to the characteristics of the product, which was salted, fried, and crispy, with an oily and overburnt flavor, i.e., the product most similar to commercial potato chips products. Freeze-drying had a negative effect primarily on appearance and flavor. According to the sensory evaluation conducted, direct scCO(2)-drying without a pre-cooking step showed itself as a promising alternative drying technology in the production of dried beetroot snacks.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot",
number = "9",
volume = "9",
doi = "10.3390/foods9091201"
}

Tomić, N., Đekić, I., Hofland, G., Šmigić, N., Udovički, B.,& Rajković, A.. (2020). Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot. in Foods
MDPI, BASEL., 9(9).
https://doi.org/10.3390/foods9091201

Tomić N, Đekić I, Hofland G, Šmigić N, Udovički B, Rajković A. Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot. in Foods. 2020;9(9).
doi:10.3390/foods9091201 .

Tomić, Nikola, Đekić, Ilija, Hofland, Gerard, Šmigić, Nada, Udovički, Božidar, Rajković, Andreja, "Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot" in Foods, 9, no. 9 (2020),
https://doi.org/10.3390/foods9091201 . .

TY  - JOUR
AU  - Machado-Moreira, Bernardino
AU  - Monteiro, Silvia
AU  - Santos, Ricardo
AU  - Martinez-Murcia, Antonio
AU  - Rajković, Andreja
AU  - Šmigić, Nada
AU  - Richards, Karl G.
AU  - Abram, Florence
AU  - Burgess, Catherine M.
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5356
AB  - There is increasing interest in methodologies for the simultaneous concentration and detection of multiple targets in individual samples. The aim of this study was to investigate the potential presence of E. coli DNA in beef extract powder used as part of a procedure to concentrate water samples for the simultaneous detection of bacteria, viruses and protozoa. DNA from E. coli was detected in five out of six beef extract lots tested, demonstrating the limitations of its inclusion when being used in assays that will be used for the detection of E. coli in water samples. Further work is required to clarify if this phenomenon also occurs for other microorganisms of interest in water.
PB  - Elsevier, Amsterdam
T2  - Journal of Microbiological Methods
T1  - Impact of beef extract used for sample concentration on the detection of Escherichia coli DNA in water samples via qPCR
VL  - 168
DO  - 10.1016/j.mimet.2019.105786
ER  - 

@article{
author = "Machado-Moreira, Bernardino and Monteiro, Silvia and Santos, Ricardo and Martinez-Murcia, Antonio and Rajković, Andreja and Šmigić, Nada and Richards, Karl G. and Abram, Florence and Burgess, Catherine M.",
year = "2020",
abstract = "There is increasing interest in methodologies for the simultaneous concentration and detection of multiple targets in individual samples. The aim of this study was to investigate the potential presence of E. coli DNA in beef extract powder used as part of a procedure to concentrate water samples for the simultaneous detection of bacteria, viruses and protozoa. DNA from E. coli was detected in five out of six beef extract lots tested, demonstrating the limitations of its inclusion when being used in assays that will be used for the detection of E. coli in water samples. Further work is required to clarify if this phenomenon also occurs for other microorganisms of interest in water.",
publisher = "Elsevier, Amsterdam",
journal = "Journal of Microbiological Methods",
title = "Impact of beef extract used for sample concentration on the detection of Escherichia coli DNA in water samples via qPCR",
volume = "168",
doi = "10.1016/j.mimet.2019.105786"
}

Machado-Moreira, B., Monteiro, S., Santos, R., Martinez-Murcia, A., Rajković, A., Šmigić, N., Richards, K. G., Abram, F.,& Burgess, C. M.. (2020). Impact of beef extract used for sample concentration on the detection of Escherichia coli DNA in water samples via qPCR. in Journal of Microbiological Methods
Elsevier, Amsterdam., 168.
https://doi.org/10.1016/j.mimet.2019.105786

Machado-Moreira B, Monteiro S, Santos R, Martinez-Murcia A, Rajković A, Šmigić N, Richards KG, Abram F, Burgess CM. Impact of beef extract used for sample concentration on the detection of Escherichia coli DNA in water samples via qPCR. in Journal of Microbiological Methods. 2020;168.
doi:10.1016/j.mimet.2019.105786 .

Machado-Moreira, Bernardino, Monteiro, Silvia, Santos, Ricardo, Martinez-Murcia, Antonio, Rajković, Andreja, Šmigić, Nada, Richards, Karl G., Abram, Florence, Burgess, Catherine M., "Impact of beef extract used for sample concentration on the detection of Escherichia coli DNA in water samples via qPCR" in Journal of Microbiological Methods, 168 (2020),
https://doi.org/10.1016/j.mimet.2019.105786 . .

TY  - JOUR
AU  - Gunnarsdottir, Maria J.
AU  - Gardarsson, Sigurdur M.
AU  - Figueras, Maria J.
AU  - Puigdomenech, Claudia
AU  - Juarez, Ruben
AU  - Saucedo, Gemma
AU  - Jose Arnedo, M.
AU  - Santos, Ricardo
AU  - Monteiro, Silvia
AU  - Avery, Lisa
AU  - Pagaling, Eulyn
AU  - Allan, Richard
AU  - Abel, Claire
AU  - Eglitis, Janis
AU  - Hambsch, Beate
AU  - Huegler, Michael
AU  - Rajković, Andreja
AU  - Šmigić, Nada
AU  - Udovički, Božidar
AU  - Albrechtsen, Hans-Jorgen
AU  - Lopez-Aviles, Alma
AU  - Hunter, Paul
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5360
AB  - Drinking water quality has been regulated in most European countries for nearly two decades by the drinking water directive 98/83/EC. The directive is now under revision with the goal of meeting stricter demands for safe water for all citizens, as safe water has been recognized as a human right by the United Nations. An important change to the directive is the implementation of a risk-based approach in all regulated water supplies. The European Union Framework Seventh Programme Aquavalens project has developed several new detection technologies for pathogens and indicators and tested them in water supplies in seven European countries. One of the tasks of the project was to evaluate the impact of these new techniques on water safety and on water safety management. Data were collected on risk factors to water safety for five large supplies in Denmark, Germany, Spain and the UK, and for fifteen small water supplies in Scotland, Portugal and Serbia, via a questionnaire aiming to ascertain risk factors and the stage of implementation of Water Safety Plans, and via site-specific surveys known as Sanitary Site Inspection. Samples we re collected from the water supplies from all stages of water production to delivery. Pathogens were detected in around 23% of the 470 samples tested. Fecal contamination was high in raw water and even in treated water at the small supplies. Old infrastructure was considered a challenge at all the water supplies. The results showed that some of the technique, if implemented as part of the water safety management, can detect rapidly the most common waterborne pathogens and fecal pollution indicators and therefore have a great early warning potential; can improve water safety for the consumer; can validate whether mitigation methods are working as intended; and can confirm the quality of the water at source and at the tap.
PB  - Elsevier, Amsterdam
T2  - Science of the Total Environment
T1  - Water safety plan enhancements with improved drinking water quality detection techniques
VL  - 698
DO  - 10.1016/j.scitotenv.2019.134185
ER  - 

@article{
author = "Gunnarsdottir, Maria J. and Gardarsson, Sigurdur M. and Figueras, Maria J. and Puigdomenech, Claudia and Juarez, Ruben and Saucedo, Gemma and Jose Arnedo, M. and Santos, Ricardo and Monteiro, Silvia and Avery, Lisa and Pagaling, Eulyn and Allan, Richard and Abel, Claire and Eglitis, Janis and Hambsch, Beate and Huegler, Michael and Rajković, Andreja and Šmigić, Nada and Udovički, Božidar and Albrechtsen, Hans-Jorgen and Lopez-Aviles, Alma and Hunter, Paul",
year = "2020",
abstract = "Drinking water quality has been regulated in most European countries for nearly two decades by the drinking water directive 98/83/EC. The directive is now under revision with the goal of meeting stricter demands for safe water for all citizens, as safe water has been recognized as a human right by the United Nations. An important change to the directive is the implementation of a risk-based approach in all regulated water supplies. The European Union Framework Seventh Programme Aquavalens project has developed several new detection technologies for pathogens and indicators and tested them in water supplies in seven European countries. One of the tasks of the project was to evaluate the impact of these new techniques on water safety and on water safety management. Data were collected on risk factors to water safety for five large supplies in Denmark, Germany, Spain and the UK, and for fifteen small water supplies in Scotland, Portugal and Serbia, via a questionnaire aiming to ascertain risk factors and the stage of implementation of Water Safety Plans, and via site-specific surveys known as Sanitary Site Inspection. Samples we re collected from the water supplies from all stages of water production to delivery. Pathogens were detected in around 23% of the 470 samples tested. Fecal contamination was high in raw water and even in treated water at the small supplies. Old infrastructure was considered a challenge at all the water supplies. The results showed that some of the technique, if implemented as part of the water safety management, can detect rapidly the most common waterborne pathogens and fecal pollution indicators and therefore have a great early warning potential; can improve water safety for the consumer; can validate whether mitigation methods are working as intended; and can confirm the quality of the water at source and at the tap.",
publisher = "Elsevier, Amsterdam",
journal = "Science of the Total Environment",
title = "Water safety plan enhancements with improved drinking water quality detection techniques",
volume = "698",
doi = "10.1016/j.scitotenv.2019.134185"
}

Gunnarsdottir, M. J., Gardarsson, S. M., Figueras, M. J., Puigdomenech, C., Juarez, R., Saucedo, G., Jose Arnedo, M., Santos, R., Monteiro, S., Avery, L., Pagaling, E., Allan, R., Abel, C., Eglitis, J., Hambsch, B., Huegler, M., Rajković, A., Šmigić, N., Udovički, B., Albrechtsen, H., Lopez-Aviles, A.,& Hunter, P.. (2020). Water safety plan enhancements with improved drinking water quality detection techniques. in Science of the Total Environment
Elsevier, Amsterdam., 698.
https://doi.org/10.1016/j.scitotenv.2019.134185

Gunnarsdottir MJ, Gardarsson SM, Figueras MJ, Puigdomenech C, Juarez R, Saucedo G, Jose Arnedo M, Santos R, Monteiro S, Avery L, Pagaling E, Allan R, Abel C, Eglitis J, Hambsch B, Huegler M, Rajković A, Šmigić N, Udovički B, Albrechtsen H, Lopez-Aviles A, Hunter P. Water safety plan enhancements with improved drinking water quality detection techniques. in Science of the Total Environment. 2020;698.
doi:10.1016/j.scitotenv.2019.134185 .

Gunnarsdottir, Maria J., Gardarsson, Sigurdur M., Figueras, Maria J., Puigdomenech, Claudia, Juarez, Ruben, Saucedo, Gemma, Jose Arnedo, M., Santos, Ricardo, Monteiro, Silvia, Avery, Lisa, Pagaling, Eulyn, Allan, Richard, Abel, Claire, Eglitis, Janis, Hambsch, Beate, Huegler, Michael, Rajković, Andreja, Šmigić, Nada, Udovički, Božidar, Albrechtsen, Hans-Jorgen, Lopez-Aviles, Alma, Hunter, Paul, "Water safety plan enhancements with improved drinking water quality detection techniques" in Science of the Total Environment, 698 (2020),
https://doi.org/10.1016/j.scitotenv.2019.134185 . .

TY  - JOUR
AU  - Šmigić, Nada
AU  - Lazarov, Tijana
AU  - Đekić, Ilija
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5310
AB  - Purpose The purpose of this study was to evaluate food handling practices and food safety knowledge among undergraduate students in the Republic of Serbia. It was also to determine whether the university curriculum influences the food safety outcome among participating students. Design/methodology/approach A structured, self-administrative questionnaire was designed and used to assess the level of food handling practices and food safety knowledge among undergraduate students in the Republic of Serbia. In total, 240 students were involved in this study. For each participating student, the food handling practice score (FHPS) and food safety knowledge score (FSKS) was calculated by dividing the sum of correct answers by the total number of correct responses. Additionally, knowledge gaps among students of food/health related and non-food/health related faculties were identified. Findings The average FHPS for all students was 46%, while the average FSKS was 56%. Both FHPS and FSKS scores were significantly associated with the education, and students of food/health related faculties (Food Technology, Veterinary Medicine and Medicine) obtained better scores compared to students of non-food/health related faculties (Faculty of Agriculture, Economics and Faculty of Philology). Only 12.5% of all students and only 3.3% of non-food/health related students knew that food contaminated with food poisoning bacteria cannot be recognized by visual, olfactory or taste checks. The results indicated that 95% of students apply good practice of hand hygiene before preparing food, while only 52.5% of all students declared that they wash their hands for at least 20 s. Originality/value This is the first research aimed to investigate the food handling practices and food safety knowledge among undergraduate students in this part of Europe. Identifying knowledge gaps can help identifying at-risk populations and knowledge-based interventions. Also, novelty of this research was the connection between students' knowledge and curriculum of different food/health related faculties.
PB  - Emerald Group Publishing Ltd, Bingley
T2  - British Food Journal
T1  - Does the university curriculum impact the level of students' food safety knowledge?
DO  - 10.1108/BFJ-06-2020-0485
ER  - 

@article{
author = "Šmigić, Nada and Lazarov, Tijana and Đekić, Ilija",
year = "2020",
abstract = "Purpose The purpose of this study was to evaluate food handling practices and food safety knowledge among undergraduate students in the Republic of Serbia. It was also to determine whether the university curriculum influences the food safety outcome among participating students. Design/methodology/approach A structured, self-administrative questionnaire was designed and used to assess the level of food handling practices and food safety knowledge among undergraduate students in the Republic of Serbia. In total, 240 students were involved in this study. For each participating student, the food handling practice score (FHPS) and food safety knowledge score (FSKS) was calculated by dividing the sum of correct answers by the total number of correct responses. Additionally, knowledge gaps among students of food/health related and non-food/health related faculties were identified. Findings The average FHPS for all students was 46%, while the average FSKS was 56%. Both FHPS and FSKS scores were significantly associated with the education, and students of food/health related faculties (Food Technology, Veterinary Medicine and Medicine) obtained better scores compared to students of non-food/health related faculties (Faculty of Agriculture, Economics and Faculty of Philology). Only 12.5% of all students and only 3.3% of non-food/health related students knew that food contaminated with food poisoning bacteria cannot be recognized by visual, olfactory or taste checks. The results indicated that 95% of students apply good practice of hand hygiene before preparing food, while only 52.5% of all students declared that they wash their hands for at least 20 s. Originality/value This is the first research aimed to investigate the food handling practices and food safety knowledge among undergraduate students in this part of Europe. Identifying knowledge gaps can help identifying at-risk populations and knowledge-based interventions. Also, novelty of this research was the connection between students' knowledge and curriculum of different food/health related faculties.",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "British Food Journal",
title = "Does the university curriculum impact the level of students' food safety knowledge?",
doi = "10.1108/BFJ-06-2020-0485"
}

Šmigić, N., Lazarov, T.,& Đekić, I.. (2020). Does the university curriculum impact the level of students' food safety knowledge?. in British Food Journal
Emerald Group Publishing Ltd, Bingley..
https://doi.org/10.1108/BFJ-06-2020-0485

Šmigić N, Lazarov T, Đekić I. Does the university curriculum impact the level of students' food safety knowledge?. in British Food Journal. 2020;.
doi:10.1108/BFJ-06-2020-0485 .

Šmigić, Nada, Lazarov, Tijana, Đekić, Ilija, "Does the university curriculum impact the level of students' food safety knowledge?" in British Food Journal (2020),
https://doi.org/10.1108/BFJ-06-2020-0485 . .

TY  - JOUR
AU  - Šmigić, Nada
AU  - Đekić, Ilija
AU  - Tomić, Nikola
AU  - Udovički, Božidar
AU  - Rajković, Andreja
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5077
AB  - Purpose Supercritical carbon dioxide (sc-CO2) is a promising novel treatment that might be used in the food industry, such as sc-CO2 pasteurisation and sc-CO2 drying. Before sc-CO2 treated foodstuffs may be introduced to European market, they have to be authorised according to novel food regulation. Therefore, the purpose of this paper is to give an overview of available literature data on sc-CO2 treated fruits and vegetables, which might be used for novel food authorisation. Design/methodology/approach The paper is based on literature data available via Science Direct, EBSCO and Wiley concerning sc-CO2 pasteurisation and drying of fruits/vegetables. Studies performed on animal foodstuffs were manually excluded, while articles related to novel foods and legislation were included in the study. Findings Database search resulted 34 articles related to microbiological and compositional/nutritional changes in sc-CO2 treated foods. Obtained data indicated that sc-CO2 pasteurisation is effective in inactivating microorganisms in liquids, while no general conclusion on the microbiological quality of sc-CO2 pasteurised solid foods or sc-CO2 dried foods could be made. Available literature data showed that sc-CO2 pasteurisation did not result in significant compositional/nutritional changes in liquids, while for sc-CO2 pasteurised solid foods or sc-CO2 dried foods, one is not able to make common conclusions due to insufficient research data. Therefore, additional research and case-by-case study for each treated food have to be prepared. Originality/value This study is original to the extent that it brought together available information on sc-CO2 pasteurised and dried foods, needed the novel food application.
PB  - Emerald Group Publishing Ltd, Bingley
T2  - British Food Journal
T1  - The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods
EP  - 834
IS  - 3
SP  - 815
VL  - 121
DO  - 10.1108/BFJ-03-2018-0168
ER  - 

@article{
author = "Šmigić, Nada and Đekić, Ilija and Tomić, Nikola and Udovički, Božidar and Rajković, Andreja",
year = "2019",
abstract = "Purpose Supercritical carbon dioxide (sc-CO2) is a promising novel treatment that might be used in the food industry, such as sc-CO2 pasteurisation and sc-CO2 drying. Before sc-CO2 treated foodstuffs may be introduced to European market, they have to be authorised according to novel food regulation. Therefore, the purpose of this paper is to give an overview of available literature data on sc-CO2 treated fruits and vegetables, which might be used for novel food authorisation. Design/methodology/approach The paper is based on literature data available via Science Direct, EBSCO and Wiley concerning sc-CO2 pasteurisation and drying of fruits/vegetables. Studies performed on animal foodstuffs were manually excluded, while articles related to novel foods and legislation were included in the study. Findings Database search resulted 34 articles related to microbiological and compositional/nutritional changes in sc-CO2 treated foods. Obtained data indicated that sc-CO2 pasteurisation is effective in inactivating microorganisms in liquids, while no general conclusion on the microbiological quality of sc-CO2 pasteurised solid foods or sc-CO2 dried foods could be made. Available literature data showed that sc-CO2 pasteurisation did not result in significant compositional/nutritional changes in liquids, while for sc-CO2 pasteurised solid foods or sc-CO2 dried foods, one is not able to make common conclusions due to insufficient research data. Therefore, additional research and case-by-case study for each treated food have to be prepared. Originality/value This study is original to the extent that it brought together available information on sc-CO2 pasteurised and dried foods, needed the novel food application.",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "British Food Journal",
title = "The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods",
pages = "834-815",
number = "3",
volume = "121",
doi = "10.1108/BFJ-03-2018-0168"
}

Šmigić, N., Đekić, I., Tomić, N., Udovički, B.,& Rajković, A.. (2019). The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods. in British Food Journal
Emerald Group Publishing Ltd, Bingley., 121(3), 815-834.
https://doi.org/10.1108/BFJ-03-2018-0168

Šmigić N, Đekić I, Tomić N, Udovički B, Rajković A. The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods. in British Food Journal. 2019;121(3):815-834.
doi:10.1108/BFJ-03-2018-0168 .

Šmigić, Nada, Đekić, Ilija, Tomić, Nikola, Udovički, Božidar, Rajković, Andreja, "The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods" in British Food Journal, 121, no. 3 (2019):815-834,
https://doi.org/10.1108/BFJ-03-2018-0168 . .

TY  - JOUR
AU  - Tomić, Nikola
AU  - Đekić, Ilija
AU  - Zambon, Alessandro
AU  - Spilimbergo, Sara
AU  - Bourdoux, Simeon
AU  - Holtze, Emma
AU  - Hofland, Gerard
AU  - Sut, Stefania
AU  - Dall'Acqua, Stefano
AU  - Šmigić, Nada
AU  - Udovički, Božidar
AU  - Rajković, Andreja
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5102
AB  - The aim of this study was to analyze the stability of sensory properties and secondary metabolites in supercritical-CO2 (scCO(2)) dried 'Elstar' apple cuts/snacks during twelve months of storage at 'room' temperature. Air-drying and freeze-drying were used as reference methods. ScCO2-dried apple packed in aluminum-polyethylene bags under nitrogen gas retained a high sensory and nutritional quality, and acceptance level until the end of the observed period. The overall acceptance scores of these apples after 6 and 12 months of storage remained in the range of neutral consumer attitude "neither like nor dislike". Packaging under nitrogen gas preserved the content of flavonols ( >= 0.14 g/kg), dihydrochalcones ( >= 0.10 g/kg), hydroxycinnamic acids ( >= 0.18 g/kg), triterpenes ( >= 5.72 g/kg), and proanthocyanidins ( >= 0.08 g/kg) in dried apple irrespective of the drying method applied. The comparison with the conventional drying processes demonstrated that scCO(2)-drying represents a promising alternative technology for the production of dried apple snacks. The study was assisted by the evaluation of consumer attitudes towards dried fruit and drying technologies. Freeze-drying, air-drying and scCO(2)-drying were recognized by the tested consumers as trustful drying-processes, with expressed interests in buying scCO(2)-dried products if the technology was scientifically proven as excellent in preserving nutrients, color and taste of food products.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage
EP  - 141
SP  - 132
VL  - 110
DO  - 10.1016/j.lwt.2019.04.083
ER  - 

@article{
author = "Tomić, Nikola and Đekić, Ilija and Zambon, Alessandro and Spilimbergo, Sara and Bourdoux, Simeon and Holtze, Emma and Hofland, Gerard and Sut, Stefania and Dall'Acqua, Stefano and Šmigić, Nada and Udovički, Božidar and Rajković, Andreja",
year = "2019",
abstract = "The aim of this study was to analyze the stability of sensory properties and secondary metabolites in supercritical-CO2 (scCO(2)) dried 'Elstar' apple cuts/snacks during twelve months of storage at 'room' temperature. Air-drying and freeze-drying were used as reference methods. ScCO2-dried apple packed in aluminum-polyethylene bags under nitrogen gas retained a high sensory and nutritional quality, and acceptance level until the end of the observed period. The overall acceptance scores of these apples after 6 and 12 months of storage remained in the range of neutral consumer attitude "neither like nor dislike". Packaging under nitrogen gas preserved the content of flavonols ( >= 0.14 g/kg), dihydrochalcones ( >= 0.10 g/kg), hydroxycinnamic acids ( >= 0.18 g/kg), triterpenes ( >= 5.72 g/kg), and proanthocyanidins ( >= 0.08 g/kg) in dried apple irrespective of the drying method applied. The comparison with the conventional drying processes demonstrated that scCO(2)-drying represents a promising alternative technology for the production of dried apple snacks. The study was assisted by the evaluation of consumer attitudes towards dried fruit and drying technologies. Freeze-drying, air-drying and scCO(2)-drying were recognized by the tested consumers as trustful drying-processes, with expressed interests in buying scCO(2)-dried products if the technology was scientifically proven as excellent in preserving nutrients, color and taste of food products.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage",
pages = "141-132",
volume = "110",
doi = "10.1016/j.lwt.2019.04.083"
}

Tomić, N., Đekić, I., Zambon, A., Spilimbergo, S., Bourdoux, S., Holtze, E., Hofland, G., Sut, S., Dall'Acqua, S., Šmigić, N., Udovički, B.,& Rajković, A.. (2019). Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage. in LWT-Food Science and Technology
Elsevier Science Bv, Amsterdam., 110, 132-141.
https://doi.org/10.1016/j.lwt.2019.04.083

Tomić N, Đekić I, Zambon A, Spilimbergo S, Bourdoux S, Holtze E, Hofland G, Sut S, Dall'Acqua S, Šmigić N, Udovički B, Rajković A. Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage. in LWT-Food Science and Technology. 2019;110:132-141.
doi:10.1016/j.lwt.2019.04.083 .

Tomić, Nikola, Đekić, Ilija, Zambon, Alessandro, Spilimbergo, Sara, Bourdoux, Simeon, Holtze, Emma, Hofland, Gerard, Sut, Stefania, Dall'Acqua, Stefano, Šmigić, Nada, Udovički, Božidar, Rajković, Andreja, "Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage" in LWT-Food Science and Technology, 110 (2019):132-141,
https://doi.org/10.1016/j.lwt.2019.04.083 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Tomić, Nikola
AU  - Šmigić, Nada
AU  - Udovički, Božidar
AU  - Hofland, Gerard
AU  - Rajković, Andreja
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4664
AB  - Purpose The purpose of this paper is to evaluate the hygienic design of a scalable unit for supercritical carbon dioxide drying of food. Design/methodology/approach For the purpose of this study, a checklist has been developed, covering requirements from sanitary standards and industry-tailored guidelines. Beyond hygienic design, failure mode and effects analysis of the results were performed to assess the potential food safety risks that may arise from failures to hygienic design requirements. Findings The overall score of the hygienic design was 46 percent. This kind of evaluation revealed two types of nonconformities. The first type was related to inadequate sanitary procedures. The second type was associated to design failures. Research limitations/implications The highest risk was designated to problems related to cleaning and sanitation followed by risks associated with the formation of dead zones and biofilms. Practical implications This study provides valuable insight to engineers and food technologists on hygienic design issues. Originality/value Application of a similar methodology was used for evaluating hygienic design of other non-thermal food technologies.
PB  - Emerald Group Publishing Ltd, Bingley
T2  - British Food Journal
T1  - Hygienic design of a unit for supercritical fluid drying - case study
EP  - 2165
IS  - 9
SP  - 2155
VL  - 120
DO  - 10.1108/BFJ-01-2018-0052
ER  - 

@article{
author = "Djekić, Ilija and Tomić, Nikola and Šmigić, Nada and Udovički, Božidar and Hofland, Gerard and Rajković, Andreja",
year = "2018",
abstract = "Purpose The purpose of this paper is to evaluate the hygienic design of a scalable unit for supercritical carbon dioxide drying of food. Design/methodology/approach For the purpose of this study, a checklist has been developed, covering requirements from sanitary standards and industry-tailored guidelines. Beyond hygienic design, failure mode and effects analysis of the results were performed to assess the potential food safety risks that may arise from failures to hygienic design requirements. Findings The overall score of the hygienic design was 46 percent. This kind of evaluation revealed two types of nonconformities. The first type was related to inadequate sanitary procedures. The second type was associated to design failures. Research limitations/implications The highest risk was designated to problems related to cleaning and sanitation followed by risks associated with the formation of dead zones and biofilms. Practical implications This study provides valuable insight to engineers and food technologists on hygienic design issues. Originality/value Application of a similar methodology was used for evaluating hygienic design of other non-thermal food technologies.",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "British Food Journal",
title = "Hygienic design of a unit for supercritical fluid drying - case study",
pages = "2165-2155",
number = "9",
volume = "120",
doi = "10.1108/BFJ-01-2018-0052"
}

Djekić, I., Tomić, N., Šmigić, N., Udovički, B., Hofland, G.,& Rajković, A.. (2018). Hygienic design of a unit for supercritical fluid drying - case study. in British Food Journal
Emerald Group Publishing Ltd, Bingley., 120(9), 2155-2165.
https://doi.org/10.1108/BFJ-01-2018-0052

Djekić I, Tomić N, Šmigić N, Udovički B, Hofland G, Rajković A. Hygienic design of a unit for supercritical fluid drying - case study. in British Food Journal. 2018;120(9):2155-2165.
doi:10.1108/BFJ-01-2018-0052 .

Djekić, Ilija, Tomić, Nikola, Šmigić, Nada, Udovički, Božidar, Hofland, Gerard, Rajković, Andreja, "Hygienic design of a unit for supercritical fluid drying - case study" in British Food Journal, 120, no. 9 (2018):2155-2165,
https://doi.org/10.1108/BFJ-01-2018-0052 . .

TY  - JOUR
AU  - Šmigić, Nada
AU  - Miočinović, Jelena
AU  - Tomić, Jovana
AU  - Tomašević, Igor
AU  - Rajković, Andreja
AU  - Djekić, Ilija
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4772
AB  - The aim of this study was to evaluate the effect of nisin and storage temperature on the microbiological, physico-chemical and sensory properties of processed cheese. Processed cheese samples were prepared without and with 12.5 ppm nisin, stored at different temperatures (4, 8 and 20 degrees C). Research covered microbiological, physico-chemical and sensorial analysis of the samples. In processed cheese samples prepared without nisin, aerobic colony count (ACC) significantly increased over the experimental period, while in nisin supplemented samples no significant increase was determined. At lower storage temperature (4 degrees C), the effectiveness of nisin was more pronounced. Yeast and moulds (YM) and psychrotrophic colony count (PCC) were below the limit of quantification over the entire experimental period. Also, no significant changes in pH values and textural characteristics (firmness and stickiness) were determined. Sensory analyses confirmed that processed cheese samples became whiter and less yellow, compared to fresh samples. The viscosity of all samples decreased over the experimental period, which was in line with the results of baking stability. The obtained results confirmed the potential of using this type of processed cheese in baking industry.
PB  - Croatian Dairy Union, Zagreb
T2  - Mljekarstvo
T1  - The effect of nisin and storage temperature on the quality parameters of processed cheese
EP  - 191
IS  - 3
SP  - 182
VL  - 68
DO  - 10.15567/mljekarstvo.2018.0303
ER  - 

@article{
author = "Šmigić, Nada and Miočinović, Jelena and Tomić, Jovana and Tomašević, Igor and Rajković, Andreja and Djekić, Ilija",
year = "2018",
abstract = "The aim of this study was to evaluate the effect of nisin and storage temperature on the microbiological, physico-chemical and sensory properties of processed cheese. Processed cheese samples were prepared without and with 12.5 ppm nisin, stored at different temperatures (4, 8 and 20 degrees C). Research covered microbiological, physico-chemical and sensorial analysis of the samples. In processed cheese samples prepared without nisin, aerobic colony count (ACC) significantly increased over the experimental period, while in nisin supplemented samples no significant increase was determined. At lower storage temperature (4 degrees C), the effectiveness of nisin was more pronounced. Yeast and moulds (YM) and psychrotrophic colony count (PCC) were below the limit of quantification over the entire experimental period. Also, no significant changes in pH values and textural characteristics (firmness and stickiness) were determined. Sensory analyses confirmed that processed cheese samples became whiter and less yellow, compared to fresh samples. The viscosity of all samples decreased over the experimental period, which was in line with the results of baking stability. The obtained results confirmed the potential of using this type of processed cheese in baking industry.",
publisher = "Croatian Dairy Union, Zagreb",
journal = "Mljekarstvo",
title = "The effect of nisin and storage temperature on the quality parameters of processed cheese",
pages = "191-182",
number = "3",
volume = "68",
doi = "10.15567/mljekarstvo.2018.0303"
}

Šmigić, N., Miočinović, J., Tomić, J., Tomašević, I., Rajković, A.,& Djekić, I.. (2018). The effect of nisin and storage temperature on the quality parameters of processed cheese. in Mljekarstvo
Croatian Dairy Union, Zagreb., 68(3), 182-191.
https://doi.org/10.15567/mljekarstvo.2018.0303

Šmigić N, Miočinović J, Tomić J, Tomašević I, Rajković A, Djekić I. The effect of nisin and storage temperature on the quality parameters of processed cheese. in Mljekarstvo. 2018;68(3):182-191.
doi:10.15567/mljekarstvo.2018.0303 .

Šmigić, Nada, Miočinović, Jelena, Tomić, Jovana, Tomašević, Igor, Rajković, Andreja, Djekić, Ilija, "The effect of nisin and storage temperature on the quality parameters of processed cheese" in Mljekarstvo, 68, no. 3 (2018):182-191,
https://doi.org/10.15567/mljekarstvo.2018.0303 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Tomić, Nikola
AU  - Bourdoux, Simeon
AU  - Spilimbergo, Sara
AU  - Šmigić, Nada
AU  - Udovički, Božidar
AU  - Hofland, Gerard
AU  - Devlieghere, Frank
AU  - Rajković, Andreja
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4795
AB  - The aim of this study was to develop a quality index and examine the effects of drying apples using three technologies (supercritical CO2 drying, air drying and freeze drying) during a period of six months in ambient conditions. Based on nine quality parameters (textural, colour and sensory properties), a mathematical model for calculating a single total quality index (TQI) of dried apples packed in different types of packaging in normal and modified atmosphere has been introduced. At the beginning of the study, apples dried in supercritical CO2 had the best scores. After six months, samples dried in supercritical CO2 and freeze dried apples, both packed in polyethylene coated aluminium with 100% N-2, scored similarly. The six month shelf-life research revealed that measurable changes occur during the second half of the shelf-life when it is possible to clearly distinguish differences in the overall quality index of different dried apple slices.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach
EP  - 72
SP  - 64
VL  - 94
DO  - 10.1016/j.lwt.2018.04.029
ER  - 

@article{
author = "Djekić, Ilija and Tomić, Nikola and Bourdoux, Simeon and Spilimbergo, Sara and Šmigić, Nada and Udovički, Božidar and Hofland, Gerard and Devlieghere, Frank and Rajković, Andreja",
year = "2018",
abstract = "The aim of this study was to develop a quality index and examine the effects of drying apples using three technologies (supercritical CO2 drying, air drying and freeze drying) during a period of six months in ambient conditions. Based on nine quality parameters (textural, colour and sensory properties), a mathematical model for calculating a single total quality index (TQI) of dried apples packed in different types of packaging in normal and modified atmosphere has been introduced. At the beginning of the study, apples dried in supercritical CO2 had the best scores. After six months, samples dried in supercritical CO2 and freeze dried apples, both packed in polyethylene coated aluminium with 100% N-2, scored similarly. The six month shelf-life research revealed that measurable changes occur during the second half of the shelf-life when it is possible to clearly distinguish differences in the overall quality index of different dried apple slices.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach",
pages = "72-64",
volume = "94",
doi = "10.1016/j.lwt.2018.04.029"
}

Djekić, I., Tomić, N., Bourdoux, S., Spilimbergo, S., Šmigić, N., Udovički, B., Hofland, G., Devlieghere, F.,& Rajković, A.. (2018). Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach. in LWT-Food Science and Technology
Elsevier Science Bv, Amsterdam., 94, 64-72.
https://doi.org/10.1016/j.lwt.2018.04.029

Djekić I, Tomić N, Bourdoux S, Spilimbergo S, Šmigić N, Udovički B, Hofland G, Devlieghere F, Rajković A. Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach. in LWT-Food Science and Technology. 2018;94:64-72.
doi:10.1016/j.lwt.2018.04.029 .

Djekić, Ilija, Tomić, Nikola, Bourdoux, Simeon, Spilimbergo, Sara, Šmigić, Nada, Udovički, Božidar, Hofland, Gerard, Devlieghere, Frank, Rajković, Andreja, "Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach" in LWT-Food Science and Technology, 94 (2018):64-72,
https://doi.org/10.1016/j.lwt.2018.04.029 . .

TY  - JOUR
AU  - Miloradović, Zorana
AU  - Šmigić, Nada
AU  - Djekić, Ilija
AU  - Tomašević, Igor
AU  - Kljajević, Nemanja
AU  - Nedeljković, Aleksandar
AU  - Miočinović, Jelena
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4751
AB  - Goat white brined cheese was ripened at 13-15 degrees C for 10 days in 6% and 3% (w/v) NaCl brine, and stored refrigerated under modified atmosphere (MAP; 60% CO2 and 40% N-2) or vacuum for 40 days. Cheeses stored in brine were taken as control samples. Salt reduction lowered consumer acceptability of cheeses, with 3% NaCl MAP cheese having the lowest score for overall quality. It also changed texture profile of cheese, mainly by increasing its cohesiveness. The MAP packaging inhibited the growth of psychrotrophic bacteria and yeasts/moulds over the period of examination. The brine-stored cheeses had decreased dry matter and total protein content and their ripening index was significantly lower in comparison with vacuum and MAP stored cheeses. According to the patterns of electrophoresis, packaging had no notable effect on proteolysis. Regardless of the factors applied, the colour of cheese remained visually unchanged.
PB  - Elsevier Sci Ltd, Oxford
T2  - International Dairy Journal
T1  - The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics
EP  - 32
SP  - 24
VL  - 79
DO  - 10.1016/j.idairyj.2017.11.010
ER  - 

@article{
author = "Miloradović, Zorana and Šmigić, Nada and Djekić, Ilija and Tomašević, Igor and Kljajević, Nemanja and Nedeljković, Aleksandar and Miočinović, Jelena",
year = "2018",
abstract = "Goat white brined cheese was ripened at 13-15 degrees C for 10 days in 6% and 3% (w/v) NaCl brine, and stored refrigerated under modified atmosphere (MAP; 60% CO2 and 40% N-2) or vacuum for 40 days. Cheeses stored in brine were taken as control samples. Salt reduction lowered consumer acceptability of cheeses, with 3% NaCl MAP cheese having the lowest score for overall quality. It also changed texture profile of cheese, mainly by increasing its cohesiveness. The MAP packaging inhibited the growth of psychrotrophic bacteria and yeasts/moulds over the period of examination. The brine-stored cheeses had decreased dry matter and total protein content and their ripening index was significantly lower in comparison with vacuum and MAP stored cheeses. According to the patterns of electrophoresis, packaging had no notable effect on proteolysis. Regardless of the factors applied, the colour of cheese remained visually unchanged.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "International Dairy Journal",
title = "The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics",
pages = "32-24",
volume = "79",
doi = "10.1016/j.idairyj.2017.11.010"
}

Miloradović, Z., Šmigić, N., Djekić, I., Tomašević, I., Kljajević, N., Nedeljković, A.,& Miočinović, J.. (2018). The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics. in International Dairy Journal
Elsevier Sci Ltd, Oxford., 79, 24-32.
https://doi.org/10.1016/j.idairyj.2017.11.010

Miloradović Z, Šmigić N, Djekić I, Tomašević I, Kljajević N, Nedeljković A, Miočinović J. The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics. in International Dairy Journal. 2018;79:24-32.
doi:10.1016/j.idairyj.2017.11.010 .

Miloradović, Zorana, Šmigić, Nada, Djekić, Ilija, Tomašević, Igor, Kljajević, Nemanja, Nedeljković, Aleksandar, Miočinović, Jelena, "The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics" in International Dairy Journal, 79 (2018):24-32,
https://doi.org/10.1016/j.idairyj.2017.11.010 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Šmigić, Nada
AU  - Glavan, Ruzica
AU  - Miočinović, Jelena
AU  - Tomašević, Igor
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4756
AB  - Sustainability has become a concern in transportation of food. This paper provides an analysis of transportation sustainability performance using fuzzy logic. Recognizing the lack of evidence for claiming that "local food" is more sustainable, the challenge before transportation was how to evaluate two opposed dairy distribution systems - local and cross-country. The proposed model presented in this paper compromises four criteria resource depletion, climate impact, economy and society with a total of 13 indicators into one transportation sustainability index. The model was validated for two dairy products from data presented by four dairy plants representing 32% of total raw milk processed annually in Serbia. The novelty of this approach lies in identifying economic and social factors applicable to local and big dairy companies. Findings suggest that big dairy plants with a developed distribution system, joint with social and economic indicators have better results in terms of transportation sustainability. As a conclusion, ideas hidden behind term "localism" in food systems in relation to transportation impacts may need to be reconsidered. The results indicate that this model is capable of assessing transportation sustainability and has practical relevance in the food dairy sector. The strength of this approach is its practical applicability and the ability for researchers to deploy this model to other food sectors.
PB  - Elsevier Sci Ltd, Oxford
T2  - Journal of Cleaner Production
T1  - Transportation sustainability index in dairy industry - Fuzzy logic approach
EP  - 115
SP  - 107
VL  - 180
DO  - 10.1016/j.jclepro.2018.01.185
ER  - 

@article{
author = "Djekić, Ilija and Šmigić, Nada and Glavan, Ruzica and Miočinović, Jelena and Tomašević, Igor",
year = "2018",
abstract = "Sustainability has become a concern in transportation of food. This paper provides an analysis of transportation sustainability performance using fuzzy logic. Recognizing the lack of evidence for claiming that "local food" is more sustainable, the challenge before transportation was how to evaluate two opposed dairy distribution systems - local and cross-country. The proposed model presented in this paper compromises four criteria resource depletion, climate impact, economy and society with a total of 13 indicators into one transportation sustainability index. The model was validated for two dairy products from data presented by four dairy plants representing 32% of total raw milk processed annually in Serbia. The novelty of this approach lies in identifying economic and social factors applicable to local and big dairy companies. Findings suggest that big dairy plants with a developed distribution system, joint with social and economic indicators have better results in terms of transportation sustainability. As a conclusion, ideas hidden behind term "localism" in food systems in relation to transportation impacts may need to be reconsidered. The results indicate that this model is capable of assessing transportation sustainability and has practical relevance in the food dairy sector. The strength of this approach is its practical applicability and the ability for researchers to deploy this model to other food sectors.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Cleaner Production",
title = "Transportation sustainability index in dairy industry - Fuzzy logic approach",
pages = "115-107",
volume = "180",
doi = "10.1016/j.jclepro.2018.01.185"
}

Djekić, I., Šmigić, N., Glavan, R., Miočinović, J.,& Tomašević, I.. (2018). Transportation sustainability index in dairy industry - Fuzzy logic approach. in Journal of Cleaner Production
Elsevier Sci Ltd, Oxford., 180, 107-115.
https://doi.org/10.1016/j.jclepro.2018.01.185

Djekić I, Šmigić N, Glavan R, Miočinović J, Tomašević I. Transportation sustainability index in dairy industry - Fuzzy logic approach. in Journal of Cleaner Production. 2018;180:107-115.
doi:10.1016/j.jclepro.2018.01.185 .

Djekić, Ilija, Šmigić, Nada, Glavan, Ruzica, Miočinović, Jelena, Tomašević, Igor, "Transportation sustainability index in dairy industry - Fuzzy logic approach" in Journal of Cleaner Production, 180 (2018):107-115,
https://doi.org/10.1016/j.jclepro.2018.01.185 . .