TY  - JOUR
AU  - Tomasevic, Igor
AU  - Hambardzumyan, Garegin
AU  - Marmaryan, Gayane
AU  - Nikolic, Aleksandra
AU  - Mujcinovic, Alen
AU  - Sun, Weizheng
AU  - Liu, Xiao-Chen
AU  - Bursać Kovačević, Danijela
AU  - Markovinović, Anica Bebek
AU  - Terjung, Nino
AU  - Heinz, Volker
AU  - Papageorgiou, Maria
AU  - Skendi, Adriana
AU  - Goel, Gunjan
AU  - Raghav, Mamta
AU  - Dalle Zotte, Antonella
AU  - Nakov, Dimitar
AU  - Velkoska, Valentina
AU  - Sołowiej, Bartosz G.
AU  - Semenova, Anastasia A.
AU  - Kuznetsova, Oksana A.
AU  - Krocko, Miroslav
AU  - Duckova, Viera
AU  - Lorenzo, Jose M.
AU  - Echegaray, Noemi
AU  - Oz, Emel
AU  - Oz, Fatih
AU  - Djekic, Ilija
UR  - https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.12815
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6402
AB  - BACKGROUND This investigation provides an important insight into Eurasian consumers' food safety beliefs and trust issues influenced by the COVID-19 pandemic. An online survey was conducted in 15 European and Asian countries involving more than 4000 consumers. RESULTS It has confirmed that different socioeconomic characteristics, cultural aspects and education levels shape food safety perceptions within Eurasian countries. The COVID-19 pandemic influenced their beliefs and trust in food safety, which is relatively low on average. However, it is significantly higher for European consumers (especially European Union ones) compared to their Asian counterparts. Both Asian and European respondents agreed that food fraud and climate changes represent a food safety issue. However, European consumers were less concerned regarding the food safety of genetically modified foods and meat and dairy analogs/hybrids. Asian consumers were, to a greater extent, worried about the risk of getting COVID-19 from food, restaurants, food retail establishments and home food deliveries. CONCLUSION Eurasian consumers have put their greatest extent of trust, when food safety assurance is concerned, into food scientists and food producers holding a food safety certificate. Broadly, they are uncertain to what extent their federal governments and food inspectors are competent, able and efficient in ensuring food safety. Higher education of Eurasian consumers was followed by increased food safety confidence in all parts of the food chain. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
T2  - Journal of the Science of Food and Agriculture
T2  - Journal of the Science of Food and Agriculture
T1  - Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries
IS  - n/a
VL  - n/a
DO  - 10.1002/jsfa.12815
ER  - 

@article{
author = "Tomasevic, Igor and Hambardzumyan, Garegin and Marmaryan, Gayane and Nikolic, Aleksandra and Mujcinovic, Alen and Sun, Weizheng and Liu, Xiao-Chen and Bursać Kovačević, Danijela and Markovinović, Anica Bebek and Terjung, Nino and Heinz, Volker and Papageorgiou, Maria and Skendi, Adriana and Goel, Gunjan and Raghav, Mamta and Dalle Zotte, Antonella and Nakov, Dimitar and Velkoska, Valentina and Sołowiej, Bartosz G. and Semenova, Anastasia A. and Kuznetsova, Oksana A. and Krocko, Miroslav and Duckova, Viera and Lorenzo, Jose M. and Echegaray, Noemi and Oz, Emel and Oz, Fatih and Djekic, Ilija",
abstract = "BACKGROUND This investigation provides an important insight into Eurasian consumers' food safety beliefs and trust issues influenced by the COVID-19 pandemic. An online survey was conducted in 15 European and Asian countries involving more than 4000 consumers. RESULTS It has confirmed that different socioeconomic characteristics, cultural aspects and education levels shape food safety perceptions within Eurasian countries. The COVID-19 pandemic influenced their beliefs and trust in food safety, which is relatively low on average. However, it is significantly higher for European consumers (especially European Union ones) compared to their Asian counterparts. Both Asian and European respondents agreed that food fraud and climate changes represent a food safety issue. However, European consumers were less concerned regarding the food safety of genetically modified foods and meat and dairy analogs/hybrids. Asian consumers were, to a greater extent, worried about the risk of getting COVID-19 from food, restaurants, food retail establishments and home food deliveries. CONCLUSION Eurasian consumers have put their greatest extent of trust, when food safety assurance is concerned, into food scientists and food producers holding a food safety certificate. Broadly, they are uncertain to what extent their federal governments and food inspectors are competent, able and efficient in ensuring food safety. Higher education of Eurasian consumers was followed by increased food safety confidence in all parts of the food chain. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.",
journal = "Journal of the Science of Food and Agriculture, Journal of the Science of Food and Agriculture",
title = "Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries",
number = "n/a",
volume = "n/a",
doi = "10.1002/jsfa.12815"
}

Tomasevic, I., Hambardzumyan, G., Marmaryan, G., Nikolic, A., Mujcinovic, A., Sun, W., Liu, X., Bursać Kovačević, D., Markovinović, A. B., Terjung, N., Heinz, V., Papageorgiou, M., Skendi, A., Goel, G., Raghav, M., Dalle Zotte, A., Nakov, D., Velkoska, V., Sołowiej, B. G., Semenova, A. A., Kuznetsova, O. A., Krocko, M., Duckova, V., Lorenzo, J. M., Echegaray, N., Oz, E., Oz, F.,& Djekic, I..Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries. in Journal of the Science of Food and Agriculture, n/a(n/a).
https://doi.org/10.1002/jsfa.12815

Tomasevic I, Hambardzumyan G, Marmaryan G, Nikolic A, Mujcinovic A, Sun W, Liu X, Bursać Kovačević D, Markovinović AB, Terjung N, Heinz V, Papageorgiou M, Skendi A, Goel G, Raghav M, Dalle Zotte A, Nakov D, Velkoska V, Sołowiej BG, Semenova AA, Kuznetsova OA, Krocko M, Duckova V, Lorenzo JM, Echegaray N, Oz E, Oz F, Djekic I. Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries. in Journal of the Science of Food and Agriculture.n/a(n/a).
doi:10.1002/jsfa.12815 .

Tomasevic, Igor, Hambardzumyan, Garegin, Marmaryan, Gayane, Nikolic, Aleksandra, Mujcinovic, Alen, Sun, Weizheng, Liu, Xiao-Chen, Bursać Kovačević, Danijela, Markovinović, Anica Bebek, Terjung, Nino, Heinz, Volker, Papageorgiou, Maria, Skendi, Adriana, Goel, Gunjan, Raghav, Mamta, Dalle Zotte, Antonella, Nakov, Dimitar, Velkoska, Valentina, Sołowiej, Bartosz G., Semenova, Anastasia A., Kuznetsova, Oksana A., Krocko, Miroslav, Duckova, Viera, Lorenzo, Jose M., Echegaray, Noemi, Oz, Emel, Oz, Fatih, Djekic, Ilija, "Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries" in Journal of the Science of Food and Agriculture, n/a, no. n/a,
https://doi.org/10.1002/jsfa.12815 . .

TY  - JOUR
AU  - Oz, Emel
AU  - Şimşek, Ayşegül
AU  - Şimşek, Melih
AU  - Tuncer, Nihal
AU  - Bayrak, Muharrem
AU  - Çadırcı, Kenan
AU  - Brennan, Charles
AU  - Kumar, Mukul
AU  - Proestos, Charalampos
AU  - Brennan, Margaret
AU  - Elobeid, Tahra
AU  - Zeng, Maomao
AU  - Tomasevic, Igor
AU  - Ekiz, Elif
AU  - Oz, Fatih
UR  - https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.16530
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6376
AB  - Microbiota plays an essential role in human development and body homeostasis. Individual and environmental variables influence the diversity of microbiota, which performs crucial biochemical activities in the human body and influences health status and disease in later years. Many diseases in adulthood may be prevented or treated if the relationship between the microbiome, nutrition, especially the immune system, and growth and development could be fully understood. For a healthy gut microbiota, the diet-related changes in the core microbiota must be long-lasting, achieving permanence in microbiota change. This process is possible by maintaining a sustainable diet and adhering to this diet for a long time. Therefore, this study reviewed the relationship between nutrition, microbiota, and various life-threatening diseases.
T2  - International Journal of Food Science & Technology
T2  - International Journal of Food Science & Technology
T1  - A review on microbiota: relation with diseases and nutrients role
IS  - n/a
VL  - n/a
DO  - 10.1111/ijfs.16530
ER  - 

@article{
author = "Oz, Emel and Şimşek, Ayşegül and Şimşek, Melih and Tuncer, Nihal and Bayrak, Muharrem and Çadırcı, Kenan and Brennan, Charles and Kumar, Mukul and Proestos, Charalampos and Brennan, Margaret and Elobeid, Tahra and Zeng, Maomao and Tomasevic, Igor and Ekiz, Elif and Oz, Fatih",
abstract = "Microbiota plays an essential role in human development and body homeostasis. Individual and environmental variables influence the diversity of microbiota, which performs crucial biochemical activities in the human body and influences health status and disease in later years. Many diseases in adulthood may be prevented or treated if the relationship between the microbiome, nutrition, especially the immune system, and growth and development could be fully understood. For a healthy gut microbiota, the diet-related changes in the core microbiota must be long-lasting, achieving permanence in microbiota change. This process is possible by maintaining a sustainable diet and adhering to this diet for a long time. Therefore, this study reviewed the relationship between nutrition, microbiota, and various life-threatening diseases.",
journal = "International Journal of Food Science & Technology, International Journal of Food Science & Technology",
title = "A review on microbiota: relation with diseases and nutrients role",
number = "n/a",
volume = "n/a",
doi = "10.1111/ijfs.16530"
}

Oz, E., Şimşek, A., Şimşek, M., Tuncer, N., Bayrak, M., Çadırcı, K., Brennan, C., Kumar, M., Proestos, C., Brennan, M., Elobeid, T., Zeng, M., Tomasevic, I., Ekiz, E.,& Oz, F..A review on microbiota: relation with diseases and nutrients role. in International Journal of Food Science & Technology, n/a(n/a).
https://doi.org/10.1111/ijfs.16530

Oz E, Şimşek A, Şimşek M, Tuncer N, Bayrak M, Çadırcı K, Brennan C, Kumar M, Proestos C, Brennan M, Elobeid T, Zeng M, Tomasevic I, Ekiz E, Oz F. A review on microbiota: relation with diseases and nutrients role. in International Journal of Food Science & Technology.n/a(n/a).
doi:10.1111/ijfs.16530 .

Oz, Emel, Şimşek, Ayşegül, Şimşek, Melih, Tuncer, Nihal, Bayrak, Muharrem, Çadırcı, Kenan, Brennan, Charles, Kumar, Mukul, Proestos, Charalampos, Brennan, Margaret, Elobeid, Tahra, Zeng, Maomao, Tomasevic, Igor, Ekiz, Elif, Oz, Fatih, "A review on microbiota: relation with diseases and nutrients role" in International Journal of Food Science & Technology, n/a, no. n/a,
https://doi.org/10.1111/ijfs.16530 . .

TY  - JOUR
UR  - https://www.vup.sk/en//index.php?mainID=2&navID=34&version=2&volume=0&article=2279
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6193
AB  - The aim of this research was to examine the possibility of phosphate replacement in all-beef model system emulsions
containing 0.3 % of phosphate (CON) with 0.3 % and 0.6 % of dietary fibre of various plant origin, namely, wheat
(treatments WH3, WH6), maize (CN3, CN6), pea (PA3, PA6) and potato (PT3, PT6). The pH values of all treatments
were similar (6.12–6.27) and corresponded to emulsified-type meat products. Phosphate replacement by fibre led to
higher cooking loss (CL) values, from 1.29 (CN6) to 2.43 (PT6) times, not significantly only in CN6 and PA6. Increment
in the fibre content led to a significantly lower CL only in the case of maize fibre. On the other hand, all treatments with
dietary fibre had significantly lower fluid release under pressure compared to control, while the influence of different
fibre types and increase in fibre content was not observed. WH6, CN3, CN6 and PA3 had significantly higher lightness,
while all treatments, except for WH6 and PA6, had significantly higher redness. Yellow tones were similar within all
treatments. Texture parameters were affected by phosphate replacement with dietary fibres, as hardness and chewiness
were higher, while springiness and cohesiveness were lower. No effect of the type of fibre or its level was observed.
T1  - Dietary fibre as phosphate replacement in all-beef model system
emulsions with reduced content of sodium chloride
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6193
ER  - 

@article{
abstract = "The aim of this research was to examine the possibility of phosphate replacement in all-beef model system emulsions
containing 0.3 % of phosphate (CON) with 0.3 % and 0.6 % of dietary fibre of various plant origin, namely, wheat
(treatments WH3, WH6), maize (CN3, CN6), pea (PA3, PA6) and potato (PT3, PT6). The pH values of all treatments
were similar (6.12–6.27) and corresponded to emulsified-type meat products. Phosphate replacement by fibre led to
higher cooking loss (CL) values, from 1.29 (CN6) to 2.43 (PT6) times, not significantly only in CN6 and PA6. Increment
in the fibre content led to a significantly lower CL only in the case of maize fibre. On the other hand, all treatments with
dietary fibre had significantly lower fluid release under pressure compared to control, while the influence of different
fibre types and increase in fibre content was not observed. WH6, CN3, CN6 and PA3 had significantly higher lightness,
while all treatments, except for WH6 and PA6, had significantly higher redness. Yellow tones were similar within all
treatments. Texture parameters were affected by phosphate replacement with dietary fibres, as hardness and chewiness
were higher, while springiness and cohesiveness were lower. No effect of the type of fibre or its level was observed.",
title = "Dietary fibre as phosphate replacement in all-beef model system
emulsions with reduced content of sodium chloride",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6193"
}

Dietary fibre as phosphate replacement in all-beef model system
emulsions with reduced content of sodium chloride. .
https://hdl.handle.net/21.15107/rcub_agrospace_6193

Dietary fibre as phosphate replacement in all-beef model system
emulsions with reduced content of sodium chloride..
https://hdl.handle.net/21.15107/rcub_agrospace_6193 .

"Dietary fibre as phosphate replacement in all-beef model system
emulsions with reduced content of sodium chloride",
https://hdl.handle.net/21.15107/rcub_agrospace_6193 .

TY  - JOUR
AU  - Kurćubić, Vladimir S.
AU  - Raketić, Svetlana V.
AU  - Mašković, Jelena M.
AU  - Mašković, Pavle Z.
AU  - Kurćubić, Luka V.
AU  - Heinz, Volker
AU  - Tomasevic, Igor B.
PY  - 2023
UR  - http://www.ncbi.nlm.nih.gov/pubmed/37765400
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6465
AB  - The goal of the present research was to screen the antimicrobial activity of an ethanolic extract of Kitaibelia vitifolia against 30 multidrug-resistant (MDR) bacterial strains isolated from healthcare-associated infections. Minimum inhibitory concentrations (MICs) of the samples against the tested bacteria were determined using the microdilution method. MDR bacterial strains were characterized using standard biochemical tests and the commercial identification systems API 20 NE and API 20 E as: Klebsiella spp. (18 isolates-I); methicillin-resistant Staphylococcus aureus (MRSA)-3; Acinetobacter spp.-3; Pseudomonas aeruginosa-5; vancomycin-resistant Enterococcus (VRE)-1. The sensitivity of isolated bacterial strains was determined using the disc diffusion method against 25 commonly used antibiotics. The highest level of sensitivity to K. vitifolia extract was confirmed in 88.89% of Klebsiella spp. isolates, E. coli ATCC 25922, two strains of MRSA (1726, 1063), Acinetobacter spp. strain 1578, and VRE strain 30, like Enterococcus faecalis ATCC 29212 (MIC =< 2.44 μg/mL). The lowest sensitivity was exhibited by 75.00% of Acinetobacter spp. (strains 1577 and 6401), where the highest values for MICs were noted (1250 μg/mL). The results indicate that the extract of K. vitifolia could be a possible source for creating new, efficient, and effective natural medicines for combat against MDR strains of bacteria.
T2  - Plants (Basel, Switzerland)
T2  - Plants (Basel, Switzerland)Plants (Basel)
T1  - Evaluation of Antimicrobial Activity of Kitaibelia vitifolia Extract against Proven Antibiotic-Susceptible and Multidrug-Resistant (MDR) Strains of Bacteria of Clinical Origin
IS  - 18
SP  - 3236
VL  - 12
DO  - 10.3390/plants12183236
ER  - 

@article{
author = "Kurćubić, Vladimir S. and Raketić, Svetlana V. and Mašković, Jelena M. and Mašković, Pavle Z. and Kurćubić, Luka V. and Heinz, Volker and Tomasevic, Igor B.",
year = "2023",
abstract = "The goal of the present research was to screen the antimicrobial activity of an ethanolic extract of Kitaibelia vitifolia against 30 multidrug-resistant (MDR) bacterial strains isolated from healthcare-associated infections. Minimum inhibitory concentrations (MICs) of the samples against the tested bacteria were determined using the microdilution method. MDR bacterial strains were characterized using standard biochemical tests and the commercial identification systems API 20 NE and API 20 E as: Klebsiella spp. (18 isolates-I); methicillin-resistant Staphylococcus aureus (MRSA)-3; Acinetobacter spp.-3; Pseudomonas aeruginosa-5; vancomycin-resistant Enterococcus (VRE)-1. The sensitivity of isolated bacterial strains was determined using the disc diffusion method against 25 commonly used antibiotics. The highest level of sensitivity to K. vitifolia extract was confirmed in 88.89% of Klebsiella spp. isolates, E. coli ATCC 25922, two strains of MRSA (1726, 1063), Acinetobacter spp. strain 1578, and VRE strain 30, like Enterococcus faecalis ATCC 29212 (MIC =< 2.44 μg/mL). The lowest sensitivity was exhibited by 75.00% of Acinetobacter spp. (strains 1577 and 6401), where the highest values for MICs were noted (1250 μg/mL). The results indicate that the extract of K. vitifolia could be a possible source for creating new, efficient, and effective natural medicines for combat against MDR strains of bacteria.",
journal = "Plants (Basel, Switzerland), Plants (Basel, Switzerland)Plants (Basel)",
title = "Evaluation of Antimicrobial Activity of Kitaibelia vitifolia Extract against Proven Antibiotic-Susceptible and Multidrug-Resistant (MDR) Strains of Bacteria of Clinical Origin",
number = "18",
pages = "3236",
volume = "12",
doi = "10.3390/plants12183236"
}

Kurćubić, V. S., Raketić, S. V., Mašković, J. M., Mašković, P. Z., Kurćubić, L. V., Heinz, V.,& Tomasevic, I. B.. (2023). Evaluation of Antimicrobial Activity of Kitaibelia vitifolia Extract against Proven Antibiotic-Susceptible and Multidrug-Resistant (MDR) Strains of Bacteria of Clinical Origin. in Plants (Basel, Switzerland), 12(18), 3236.
https://doi.org/10.3390/plants12183236

Kurćubić VS, Raketić SV, Mašković JM, Mašković PZ, Kurćubić LV, Heinz V, Tomasevic IB. Evaluation of Antimicrobial Activity of Kitaibelia vitifolia Extract against Proven Antibiotic-Susceptible and Multidrug-Resistant (MDR) Strains of Bacteria of Clinical Origin. in Plants (Basel, Switzerland). 2023;12(18):3236.
doi:10.3390/plants12183236 .

Kurćubić, Vladimir S., Raketić, Svetlana V., Mašković, Jelena M., Mašković, Pavle Z., Kurćubić, Luka V., Heinz, Volker, Tomasevic, Igor B., "Evaluation of Antimicrobial Activity of Kitaibelia vitifolia Extract against Proven Antibiotic-Susceptible and Multidrug-Resistant (MDR) Strains of Bacteria of Clinical Origin" in Plants (Basel, Switzerland), 12, no. 18 (2023):3236,
https://doi.org/10.3390/plants12183236 . .

TY  - JOUR
AU  - Carrillo, Celia
AU  - Tomasevic, Igor B.
AU  - Barba, Francisco J.
AU  - Kamiloglu, Senem
PY  - 2023
UR  - https://www.mdpi.com/2227-9040/11/9/500
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6460
AB  - The health-related properties attributed to berries and the subsequent interest awakened within the market of functional foods mean that these small fruits may be potential targets for food fraud. In this review, studies on berry authentication through modern analytical techniques are discussed in detail. Most of the studies reported to date are related to chemical approaches, mainly chromatographic techniques. Other chemical (NMR, NIR, and Raman spectroscopy), biomolecular, and isotopic methods have also delivered promising results in the field of berry authentication, although there is still limited information available in this respect. Despite the potential of the methods described in the present review, to date, there is no universal one. Therefore, combinations of different approaches in order to complement each other are increasingly used (e.g., HPTLC and mass spectrometry; Raman and IR spectroscopies; biomolecular and analytical techniques…). Considering that adulteration practices are increasingly evolving, continuous research in the field of food authentication is needed, especially in the case of berries, since there are still some berry species that have not yet been included in any authentication study.
T2  - Chemosensors
T2  - Chemosensors
T1  - Modern Analytical Techniques for Berry Authentication
IS  - 9
SP  - 500
VL  - 11
DO  - 10.3390/chemosensors11090500
ER  - 

@article{
author = "Carrillo, Celia and Tomasevic, Igor B. and Barba, Francisco J. and Kamiloglu, Senem",
year = "2023",
abstract = "The health-related properties attributed to berries and the subsequent interest awakened within the market of functional foods mean that these small fruits may be potential targets for food fraud. In this review, studies on berry authentication through modern analytical techniques are discussed in detail. Most of the studies reported to date are related to chemical approaches, mainly chromatographic techniques. Other chemical (NMR, NIR, and Raman spectroscopy), biomolecular, and isotopic methods have also delivered promising results in the field of berry authentication, although there is still limited information available in this respect. Despite the potential of the methods described in the present review, to date, there is no universal one. Therefore, combinations of different approaches in order to complement each other are increasingly used (e.g., HPTLC and mass spectrometry; Raman and IR spectroscopies; biomolecular and analytical techniques…). Considering that adulteration practices are increasingly evolving, continuous research in the field of food authentication is needed, especially in the case of berries, since there are still some berry species that have not yet been included in any authentication study.",
journal = "Chemosensors, Chemosensors",
title = "Modern Analytical Techniques for Berry Authentication",
number = "9",
pages = "500",
volume = "11",
doi = "10.3390/chemosensors11090500"
}

Carrillo, C., Tomasevic, I. B., Barba, F. J.,& Kamiloglu, S.. (2023). Modern Analytical Techniques for Berry Authentication. in Chemosensors, 11(9), 500.
https://doi.org/10.3390/chemosensors11090500

Carrillo C, Tomasevic IB, Barba FJ, Kamiloglu S. Modern Analytical Techniques for Berry Authentication. in Chemosensors. 2023;11(9):500.
doi:10.3390/chemosensors11090500 .

Carrillo, Celia, Tomasevic, Igor B., Barba, Francisco J., Kamiloglu, Senem, "Modern Analytical Techniques for Berry Authentication" in Chemosensors, 11, no. 9 (2023):500,
https://doi.org/10.3390/chemosensors11090500 . .

TY  - JOUR
AU  - Chen, Ruixia
AU  - Liu, Xiao-Chen
AU  - Xiang, Junyi
AU  - Sun, Weizheng
AU  - Tomasevic, Igor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6380
AB  - A long-term high-sodium diet has been reported to increase the incidence of cardiovascular diseases and other diseases, including osteoporosis, gastric cancer, stomach cancer, and kidney stones. Meat products contain high NaCl content and contribute to approximately 20% of the total sodium intake, so reducing its sodium content has always been the critical focus of industries and researchers. Salty and saltiness-enhancing peptides (SSEP) are a potential salt substitute that exhibits a salt taste or saltiness-enhancing activity. The partial replacement of NaCl by SSEP in low-sodium meat products has been a technological challenge. This review discussed the salt taste transduction mechanism of SSEP. The current studies about preparing SSEP based on different protein sources were summarized. Further, the effects of SSEP combined with other chloride salts, such as KCl and CaCl2, on the sensory properties of meat products were summarized. Finally, the challenges associated with applying the peptide to low-sodium meat products were discussed, focusing on the efficient preparation method and the effect of meat product processing methods and matrices on the efficacy of SSEP. © 2023 Elsevier Ltd
T2  - Meat Science
T2  - Meat Science
T1  - Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products
VL  - 204
DO  - 10.1016/j.meatsci.2023.109261
ER  - 

@article{
author = "Chen, Ruixia and Liu, Xiao-Chen and Xiang, Junyi and Sun, Weizheng and Tomasevic, Igor",
year = "2023",
abstract = "A long-term high-sodium diet has been reported to increase the incidence of cardiovascular diseases and other diseases, including osteoporosis, gastric cancer, stomach cancer, and kidney stones. Meat products contain high NaCl content and contribute to approximately 20% of the total sodium intake, so reducing its sodium content has always been the critical focus of industries and researchers. Salty and saltiness-enhancing peptides (SSEP) are a potential salt substitute that exhibits a salt taste or saltiness-enhancing activity. The partial replacement of NaCl by SSEP in low-sodium meat products has been a technological challenge. This review discussed the salt taste transduction mechanism of SSEP. The current studies about preparing SSEP based on different protein sources were summarized. Further, the effects of SSEP combined with other chloride salts, such as KCl and CaCl2, on the sensory properties of meat products were summarized. Finally, the challenges associated with applying the peptide to low-sodium meat products were discussed, focusing on the efficient preparation method and the effect of meat product processing methods and matrices on the efficacy of SSEP. © 2023 Elsevier Ltd",
journal = "Meat Science, Meat Science",
title = "Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products",
volume = "204",
doi = "10.1016/j.meatsci.2023.109261"
}

Chen, R., Liu, X., Xiang, J., Sun, W.,& Tomasevic, I.. (2023). Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products. in Meat Science, 204.
https://doi.org/10.1016/j.meatsci.2023.109261

Chen R, Liu X, Xiang J, Sun W, Tomasevic I. Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products. in Meat Science. 2023;204.
doi:10.1016/j.meatsci.2023.109261 .

Chen, Ruixia, Liu, Xiao-Chen, Xiang, Junyi, Sun, Weizheng, Tomasevic, Igor, "Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products" in Meat Science, 204 (2023),
https://doi.org/10.1016/j.meatsci.2023.109261 . .

TY  - JOUR
AU  - Ilic, Jovan
AU  - Djekic, Ilija
AU  - Tomasevic, Igor
AU  - van den Berg, Marco
AU  - Oosterlinck, Filip
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6345
AB  - Previous studies dealing with plant-based meat analogs confirmed the potential of oral processing methods to identify options for improving those products. Knowing that sensory perception can be influenced by adding condiments, this short communication aimed to investigate the texture and oral processing of four plant-based burger analogs and a beef burger when consumed in portions or as part of model meals with buns and sides. Texture profile analysis indicated that beef burgers and analog E were the toughest. Two analogs (B and S) showed textures close to beef, while one (analog D) displayed significantly lower values for hardness, toughness, cohesiveness, and springiness. The instrumental data was only partly reflected in the mastication parameters. Adaptations in mastication behavior were expected, but differences between the plant-based analogs were smaller than anticipated, although clear differences were observed for consumption time, number of chews and number of swallows. On the whole, mastication patterns concurred within different consumption scenarios (portions, model burgers), and significant correlations with instrumental texture were obtained. © 2023 Wiley Periodicals LLC.
T2  - Journal of Texture Studies
T2  - Journal of Texture Studies
T1  - Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions
DO  - 10.1111/jtxs.12763
ER  - 

@article{
author = "Ilic, Jovan and Djekic, Ilija and Tomasevic, Igor and van den Berg, Marco and Oosterlinck, Filip",
year = "2023",
abstract = "Previous studies dealing with plant-based meat analogs confirmed the potential of oral processing methods to identify options for improving those products. Knowing that sensory perception can be influenced by adding condiments, this short communication aimed to investigate the texture and oral processing of four plant-based burger analogs and a beef burger when consumed in portions or as part of model meals with buns and sides. Texture profile analysis indicated that beef burgers and analog E were the toughest. Two analogs (B and S) showed textures close to beef, while one (analog D) displayed significantly lower values for hardness, toughness, cohesiveness, and springiness. The instrumental data was only partly reflected in the mastication parameters. Adaptations in mastication behavior were expected, but differences between the plant-based analogs were smaller than anticipated, although clear differences were observed for consumption time, number of chews and number of swallows. On the whole, mastication patterns concurred within different consumption scenarios (portions, model burgers), and significant correlations with instrumental texture were obtained. © 2023 Wiley Periodicals LLC.",
journal = "Journal of Texture Studies, Journal of Texture Studies",
title = "Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions",
doi = "10.1111/jtxs.12763"
}

Ilic, J., Djekic, I., Tomasevic, I., van den Berg, M.,& Oosterlinck, F.. (2023). Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions. in Journal of Texture Studies.
https://doi.org/10.1111/jtxs.12763

Ilic J, Djekic I, Tomasevic I, van den Berg M, Oosterlinck F. Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions. in Journal of Texture Studies. 2023;.
doi:10.1111/jtxs.12763 .

Ilic, Jovan, Djekic, Ilija, Tomasevic, Igor, van den Berg, Marco, Oosterlinck, Filip, "Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions" in Journal of Texture Studies (2023),
https://doi.org/10.1111/jtxs.12763 . .

TY  - JOUR
AU  - Ikonić, Predrag
AU  - Jokanović, Marija
AU  - Ćućević, Nedim
AU  - Peulić, Tatjana
AU  - Šarić, Ljubiša
AU  - Tomičić, Zorica
AU  - Škaljac, Snežana
AU  - Delić, Jovana
AU  - Lakićević, Brankica
AU  - Tomašević, Igor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6218
AB  - The aim of this study was to determine the influence of alternative ripening (thermo-hygrometric) conditions in the summer production season (batch S) on changes in free amino acids (FAA) and biogenic amines (BA) content in dry-fermented sausage Sjenički sudžuk, compared to traditional production during winter (batch W) in small/micro processing plant. Consequently to important proteolytic changes, both in batch W and especially in batch S, the concentration of total FAA increased (P < 0.05) over time, being 600 mg/100 g dm and 844 mg/100 g dm, respectively. By the end of ripening, the total concentration of six analyzed BA reached 399 mg/kg and even 2468 mg/kg in batches W and S, respectively. Predominant amines in batch W were putrescine and tyramine, and in batch S were cadaverine and putrescine. The concentration of these amines increased significantly (P < 0.05) throughout ripening within each of the observed periods of the year. Regarding histamine, the registered concentration was very low in samples of batch W (9.69 mg/kg), while the sausages of batch S were characterized by a much higher concentration of this harmful compound (333 mg/kg). In respect of this finding, the summertime production of Sjenički sudžuk in small/micro processing plants should be avoided until necessary manufacturing process modifications are implemented. © 2022 Elsevier Inc.
T2  - Journal of Food Composition and Analysis
T2  - Journal of Food Composition and Analysis
T1  - Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk
VL  - 115
DO  - 10.1016/j.jfca.2022.105009
ER  - 

@article{
author = "Ikonić, Predrag and Jokanović, Marija and Ćućević, Nedim and Peulić, Tatjana and Šarić, Ljubiša and Tomičić, Zorica and Škaljac, Snežana and Delić, Jovana and Lakićević, Brankica and Tomašević, Igor",
year = "2023",
abstract = "The aim of this study was to determine the influence of alternative ripening (thermo-hygrometric) conditions in the summer production season (batch S) on changes in free amino acids (FAA) and biogenic amines (BA) content in dry-fermented sausage Sjenički sudžuk, compared to traditional production during winter (batch W) in small/micro processing plant. Consequently to important proteolytic changes, both in batch W and especially in batch S, the concentration of total FAA increased (P < 0.05) over time, being 600 mg/100 g dm and 844 mg/100 g dm, respectively. By the end of ripening, the total concentration of six analyzed BA reached 399 mg/kg and even 2468 mg/kg in batches W and S, respectively. Predominant amines in batch W were putrescine and tyramine, and in batch S were cadaverine and putrescine. The concentration of these amines increased significantly (P < 0.05) throughout ripening within each of the observed periods of the year. Regarding histamine, the registered concentration was very low in samples of batch W (9.69 mg/kg), while the sausages of batch S were characterized by a much higher concentration of this harmful compound (333 mg/kg). In respect of this finding, the summertime production of Sjenički sudžuk in small/micro processing plants should be avoided until necessary manufacturing process modifications are implemented. © 2022 Elsevier Inc.",
journal = "Journal of Food Composition and Analysis, Journal of Food Composition and Analysis",
title = "Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk",
volume = "115",
doi = "10.1016/j.jfca.2022.105009"
}

Ikonić, P., Jokanović, M., Ćućević, N., Peulić, T., Šarić, L., Tomičić, Z., Škaljac, S., Delić, J., Lakićević, B.,& Tomašević, I.. (2023). Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk. in Journal of Food Composition and Analysis, 115.
https://doi.org/10.1016/j.jfca.2022.105009

Ikonić P, Jokanović M, Ćućević N, Peulić T, Šarić L, Tomičić Z, Škaljac S, Delić J, Lakićević B, Tomašević I. Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk. in Journal of Food Composition and Analysis. 2023;115.
doi:10.1016/j.jfca.2022.105009 .

Ikonić, Predrag, Jokanović, Marija, Ćućević, Nedim, Peulić, Tatjana, Šarić, Ljubiša, Tomičić, Zorica, Škaljac, Snežana, Delić, Jovana, Lakićević, Brankica, Tomašević, Igor, "Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk" in Journal of Food Composition and Analysis, 115 (2023),
https://doi.org/10.1016/j.jfca.2022.105009 . .

TY  - JOUR
AU  - Kurćubić, Vladimir S.
AU  - Stajić, Slaviša B.
AU  - Miletić, Nemanja M.
AU  - Petković, Marko M.
AU  - Dmitrić, Marko P.
AU  - Đurović, Vesna M.
AU  - Heinz, Volker
AU  - Tomasevic, Igor B.
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6381
AB  - The aim of this research was to examine the chemical properties of freshly squeezed wild garlic extract (FSWGE) and its use as an additive in burgers (BU). Technological and sensory properties of such fortified burgers (BU) were determined. LC-MS/MS analyses identified thirty-eight volatile BAC. Allicin prevalence (11.375 mg/mL) is the key parameter determining the amount of FSWGE added in raw BU (PS-I 1.32 mL/kg, PS-II 4.40 mL/kg, and PS-III 8.79 mL/kg). Minimum inhibitory concentrations (MIC) and minimum bactericidal concentration (MBC) values of the FSWGE and evaporated FSWGE (EWGE) were determined against the six microorganisms using a microdilution method. The data indicated that using FSWGE can result in a reduced risk of Serratia marcescens (MIC = 50 mg/mL; MBC = 60 mg/mL), Listeria monocytogenes (MIC = MBC = 90 mg/mL), Escherichia coli and Staphylococcus aureus (MIC = 90 mg/mL; MBC ≥ 100 mg/mL), and Salmonella enteritidis and Enterococcus faecium (MIC = 100 mg/mL; MBC > 100 mg/mL) in BU. Changes in antioxidant (AOX) capacity were followed during cold storage (up to 10 days) and freezing (90 days). It was shown that PS-III had the highest level of AOX capacity during the entire period of cold storage, revealing 8.79 mL FSWGE/kg BU as the most suitable effective concentration. Adding FSWGE did not negatively affect the technological and physico-chemical properties during both cold and freeze storage. Regarding sensory evaluation, modified BU received mostly higher scores compared to control. The results of this study have demonstrated the great potential of wild garlic extract usage in the creation of safe products with prolonged shelf life. © 2023 by the authors.
T2  - Foods
T2  - Foods
T1  - Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration
IS  - 11
VL  - 12
DO  - 10.3390/foods12112100
ER  - 

@article{
author = "Kurćubić, Vladimir S. and Stajić, Slaviša B. and Miletić, Nemanja M. and Petković, Marko M. and Dmitrić, Marko P. and Đurović, Vesna M. and Heinz, Volker and Tomasevic, Igor B.",
year = "2023",
abstract = "The aim of this research was to examine the chemical properties of freshly squeezed wild garlic extract (FSWGE) and its use as an additive in burgers (BU). Technological and sensory properties of such fortified burgers (BU) were determined. LC-MS/MS analyses identified thirty-eight volatile BAC. Allicin prevalence (11.375 mg/mL) is the key parameter determining the amount of FSWGE added in raw BU (PS-I 1.32 mL/kg, PS-II 4.40 mL/kg, and PS-III 8.79 mL/kg). Minimum inhibitory concentrations (MIC) and minimum bactericidal concentration (MBC) values of the FSWGE and evaporated FSWGE (EWGE) were determined against the six microorganisms using a microdilution method. The data indicated that using FSWGE can result in a reduced risk of Serratia marcescens (MIC = 50 mg/mL; MBC = 60 mg/mL), Listeria monocytogenes (MIC = MBC = 90 mg/mL), Escherichia coli and Staphylococcus aureus (MIC = 90 mg/mL; MBC ≥ 100 mg/mL), and Salmonella enteritidis and Enterococcus faecium (MIC = 100 mg/mL; MBC > 100 mg/mL) in BU. Changes in antioxidant (AOX) capacity were followed during cold storage (up to 10 days) and freezing (90 days). It was shown that PS-III had the highest level of AOX capacity during the entire period of cold storage, revealing 8.79 mL FSWGE/kg BU as the most suitable effective concentration. Adding FSWGE did not negatively affect the technological and physico-chemical properties during both cold and freeze storage. Regarding sensory evaluation, modified BU received mostly higher scores compared to control. The results of this study have demonstrated the great potential of wild garlic extract usage in the creation of safe products with prolonged shelf life. © 2023 by the authors.",
journal = "Foods, Foods",
title = "Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration",
number = "11",
volume = "12",
doi = "10.3390/foods12112100"
}

Kurćubić, V. S., Stajić, S. B., Miletić, N. M., Petković, M. M., Dmitrić, M. P., Đurović, V. M., Heinz, V.,& Tomasevic, I. B.. (2023). Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration. in Foods, 12(11).
https://doi.org/10.3390/foods12112100

Kurćubić VS, Stajić SB, Miletić NM, Petković MM, Dmitrić MP, Đurović VM, Heinz V, Tomasevic IB. Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration. in Foods. 2023;12(11).
doi:10.3390/foods12112100 .

Kurćubić, Vladimir S., Stajić, Slaviša B., Miletić, Nemanja M., Petković, Marko M., Dmitrić, Marko P., Đurović, Vesna M., Heinz, Volker, Tomasevic, Igor B., "Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration" in Foods, 12, no. 11 (2023),
https://doi.org/10.3390/foods12112100 . .

TY  - JOUR
AU  - Djekic, Ilija
AU  - Stajic, Slavisa
AU  - Udovicki, Bozidar
AU  - Siladji, Caba
AU  - Djordjevic, Vesna
AU  - Terjung, Nino
AU  - Heinz, Volker
AU  - Tomasevic, Igor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6359
AB  - This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based “ćevap” with conventional pork-meat-based samples. Research comprised of color analysis, evaluation of textural components, testing degree of difference, temporal dominance of sensations, calculation of main oral processing attributes, and examination of particle size distribution. The results show that oral processing attributes are similar in between samples and concur with results of the pork-based sample. This confirms the working hypothesis that it is possible to make game-meat-based “ćevap” fully comparable with conventional pork meat products. In parallel, color and flavor characteristics are influenced by the type of game meat in the sample. Most of the dominant sensory attributes that occurred during mastication were game meat flavor and juiciness. © 2023 by the authors.
T2  - Foods
T2  - Foods
T1  - Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat
IS  - 10
VL  - 12
DO  - 10.3390/foods12102070
ER  - 

@article{
author = "Djekic, Ilija and Stajic, Slavisa and Udovicki, Bozidar and Siladji, Caba and Djordjevic, Vesna and Terjung, Nino and Heinz, Volker and Tomasevic, Igor",
year = "2023",
abstract = "This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based “ćevap” with conventional pork-meat-based samples. Research comprised of color analysis, evaluation of textural components, testing degree of difference, temporal dominance of sensations, calculation of main oral processing attributes, and examination of particle size distribution. The results show that oral processing attributes are similar in between samples and concur with results of the pork-based sample. This confirms the working hypothesis that it is possible to make game-meat-based “ćevap” fully comparable with conventional pork meat products. In parallel, color and flavor characteristics are influenced by the type of game meat in the sample. Most of the dominant sensory attributes that occurred during mastication were game meat flavor and juiciness. © 2023 by the authors.",
journal = "Foods, Foods",
title = "Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat",
number = "10",
volume = "12",
doi = "10.3390/foods12102070"
}

Djekic, I., Stajic, S., Udovicki, B., Siladji, C., Djordjevic, V., Terjung, N., Heinz, V.,& Tomasevic, I.. (2023). Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat. in Foods, 12(10).
https://doi.org/10.3390/foods12102070

Djekic I, Stajic S, Udovicki B, Siladji C, Djordjevic V, Terjung N, Heinz V, Tomasevic I. Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat. in Foods. 2023;12(10).
doi:10.3390/foods12102070 .

Djekic, Ilija, Stajic, Slavisa, Udovicki, Bozidar, Siladji, Caba, Djordjevic, Vesna, Terjung, Nino, Heinz, Volker, Tomasevic, Igor, "Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat" in Foods, 12, no. 10 (2023),
https://doi.org/10.3390/foods12102070 . .

TY  - JOUR
AU  - Ekiz, Elif
AU  - Oz, Emel
AU  - Abd El-Aty, A.M.
AU  - Proestos, Charalampos
AU  - Brennan, Charles
AU  - Zeng, Maomao
AU  - Tomasevic, Igor
AU  - Elobeid, Tahra
AU  - Çadırcı, Kenan
AU  - Bayrak, Muharrem
AU  - Oz, Fatih
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6331
AB  - Ganoderma lucidum is a medicinal mushroom that has been traditionally used in Chinese medicine for centuries. It has been found to have a wide range of medicinal properties, including antioxidant, anti-inflammatory, and immune-boosting effects. Recent research has focused on the potential benefits of G. lucidum in treating metabolic disorders such as diabetes and obesity, as well as its possible role in preventing and treating infections caused by the coronavirus. Triterpenoids are a major group of bioactive compounds found in G. lucidum, and they have a range of biological activities, including anti-inflammatory and antioxidant properties. These compounds have been found to improve insulin sensitivity and lower blood sugar levels in animal models of diabetes. Additionally, G. lucidum polysaccharides have been found to reduce bodyweight and improve glucose metabolism in animal models of obesity. These polysaccharides can also help to increase the activity of certain white blood cells, which play a critical role in the body’s immune response. For coronavirus, some in vitro studies have shown that G. lucidum polysaccharides and triterpenoids have the potential to inhibit coronavirus infection; however, these results have not been validated through clinical trials. Therefore, it would be premature to draw any definitive conclusions about the effectiveness of G. lucidum in preventing or treating coronavirus infections in humans. © 2023 by the authors.
T2  - Foods
T2  - Foods
T1  - Exploring the Potential Medicinal Benefits of Ganoderma lucidum: From Metabolic Disorders to Coronavirus Infections
IS  - 7
VL  - 12
DO  - 10.3390/foods12071512
ER  - 

@article{
author = "Ekiz, Elif and Oz, Emel and Abd El-Aty, A.M. and Proestos, Charalampos and Brennan, Charles and Zeng, Maomao and Tomasevic, Igor and Elobeid, Tahra and Çadırcı, Kenan and Bayrak, Muharrem and Oz, Fatih",
year = "2023",
abstract = "Ganoderma lucidum is a medicinal mushroom that has been traditionally used in Chinese medicine for centuries. It has been found to have a wide range of medicinal properties, including antioxidant, anti-inflammatory, and immune-boosting effects. Recent research has focused on the potential benefits of G. lucidum in treating metabolic disorders such as diabetes and obesity, as well as its possible role in preventing and treating infections caused by the coronavirus. Triterpenoids are a major group of bioactive compounds found in G. lucidum, and they have a range of biological activities, including anti-inflammatory and antioxidant properties. These compounds have been found to improve insulin sensitivity and lower blood sugar levels in animal models of diabetes. Additionally, G. lucidum polysaccharides have been found to reduce bodyweight and improve glucose metabolism in animal models of obesity. These polysaccharides can also help to increase the activity of certain white blood cells, which play a critical role in the body’s immune response. For coronavirus, some in vitro studies have shown that G. lucidum polysaccharides and triterpenoids have the potential to inhibit coronavirus infection; however, these results have not been validated through clinical trials. Therefore, it would be premature to draw any definitive conclusions about the effectiveness of G. lucidum in preventing or treating coronavirus infections in humans. © 2023 by the authors.",
journal = "Foods, Foods",
title = "Exploring the Potential Medicinal Benefits of Ganoderma lucidum: From Metabolic Disorders to Coronavirus Infections",
number = "7",
volume = "12",
doi = "10.3390/foods12071512"
}

Ekiz, E., Oz, E., Abd El-Aty, A.M., Proestos, C., Brennan, C., Zeng, M., Tomasevic, I., Elobeid, T., Çadırcı, K., Bayrak, M.,& Oz, F.. (2023). Exploring the Potential Medicinal Benefits of Ganoderma lucidum: From Metabolic Disorders to Coronavirus Infections. in Foods, 12(7).
https://doi.org/10.3390/foods12071512

Ekiz E, Oz E, Abd El-Aty A, Proestos C, Brennan C, Zeng M, Tomasevic I, Elobeid T, Çadırcı K, Bayrak M, Oz F. Exploring the Potential Medicinal Benefits of Ganoderma lucidum: From Metabolic Disorders to Coronavirus Infections. in Foods. 2023;12(7).
doi:10.3390/foods12071512 .

Ekiz, Elif, Oz, Emel, Abd El-Aty, A.M., Proestos, Charalampos, Brennan, Charles, Zeng, Maomao, Tomasevic, Igor, Elobeid, Tahra, Çadırcı, Kenan, Bayrak, Muharrem, Oz, Fatih, "Exploring the Potential Medicinal Benefits of Ganoderma lucidum: From Metabolic Disorders to Coronavirus Infections" in Foods, 12, no. 7 (2023),
https://doi.org/10.3390/foods12071512 . .

TY  - JOUR
AU  - Bogdanović, Svetlana
AU  - Stanković, Slaviša
AU  - Berić, Tanja
AU  - Tomasevic, Igor
AU  - Heinz, Volker
AU  - Terjung, Nino
AU  - Dimkić, Ivica
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6288
AB  - “Pirot ‘ironed’ sausage“ (Pis) is a traditional, fermented sausage, made from different types of meat (beef and chevon), without additives or starter cultures. The physical–chemical properties (pH, water activity, fats, moisture, and protein contents) were examined in the initial meat batter stuffing and during ripening. Total bacterial diversity was examined at different time points using both culturable (traditional) and non-culturable (NGS sequencing) approaches. During the ripening, a decrease in pH value, aw, and moisture content was observed, as well as an increase in protein and fat content. At least a two-fold significant decrease was noted for colorimetric values during the ripening period. The dominance of Proteobacteria and Firmicutes was observed in the non-culturable approach in all studied samples. During the ripening process, an increase in Firmicutes (from 33.5% to 63.5%) with a decrease in Proteobacteria (from 65.4% to 22.3%) was observed. The bacterial genera that were dominant throughout the ripening process were Lactobacillus, Photobacterium, Leuconostoc, Weissella, and Lactococcus, while Carnobacterium, Brochothrix, and Acinetobacter were found also, but in negligible abundance. Among the culturable bacteria, Latilactobacillus sakei (Lactobacillus sakei) and Leuconostoc mesenteoides were present in all stages of ripening. © 2023 by the authors.
T2  - Foods
T2  - Foods
T1  - Bacteriobiota and Chemical Changes during the Ripening of
Traditional Fermented “Pirot ‘Ironed’ Sausage”
IS  - 3
VL  - 12
DO  - 10.3390/foods12030664
ER  - 

@article{
author = "Bogdanović, Svetlana and Stanković, Slaviša and Berić, Tanja and Tomasevic, Igor and Heinz, Volker and Terjung, Nino and Dimkić, Ivica",
year = "2023",
abstract = "“Pirot ‘ironed’ sausage“ (Pis) is a traditional, fermented sausage, made from different types of meat (beef and chevon), without additives or starter cultures. The physical–chemical properties (pH, water activity, fats, moisture, and protein contents) were examined in the initial meat batter stuffing and during ripening. Total bacterial diversity was examined at different time points using both culturable (traditional) and non-culturable (NGS sequencing) approaches. During the ripening, a decrease in pH value, aw, and moisture content was observed, as well as an increase in protein and fat content. At least a two-fold significant decrease was noted for colorimetric values during the ripening period. The dominance of Proteobacteria and Firmicutes was observed in the non-culturable approach in all studied samples. During the ripening process, an increase in Firmicutes (from 33.5% to 63.5%) with a decrease in Proteobacteria (from 65.4% to 22.3%) was observed. The bacterial genera that were dominant throughout the ripening process were Lactobacillus, Photobacterium, Leuconostoc, Weissella, and Lactococcus, while Carnobacterium, Brochothrix, and Acinetobacter were found also, but in negligible abundance. Among the culturable bacteria, Latilactobacillus sakei (Lactobacillus sakei) and Leuconostoc mesenteoides were present in all stages of ripening. © 2023 by the authors.",
journal = "Foods, Foods",
title = "Bacteriobiota and Chemical Changes during the Ripening of
Traditional Fermented “Pirot ‘Ironed’ Sausage”",
number = "3",
volume = "12",
doi = "10.3390/foods12030664"
}

Bogdanović, S., Stanković, S., Berić, T., Tomasevic, I., Heinz, V., Terjung, N.,& Dimkić, I.. (2023). Bacteriobiota and Chemical Changes during the Ripening of
Traditional Fermented “Pirot ‘Ironed’ Sausage”. in Foods, 12(3).
https://doi.org/10.3390/foods12030664

Bogdanović S, Stanković S, Berić T, Tomasevic I, Heinz V, Terjung N, Dimkić I. Bacteriobiota and Chemical Changes during the Ripening of
Traditional Fermented “Pirot ‘Ironed’ Sausage”. in Foods. 2023;12(3).
doi:10.3390/foods12030664 .

Bogdanović, Svetlana, Stanković, Slaviša, Berić, Tanja, Tomasevic, Igor, Heinz, Volker, Terjung, Nino, Dimkić, Ivica, "Bacteriobiota and Chemical Changes during the Ripening of
Traditional Fermented “Pirot ‘Ironed’ Sausage”" in Foods, 12, no. 3 (2023),
https://doi.org/10.3390/foods12030664 . .

TY  - JOUR
AU  - Tomasevic, Igor
AU  - Heinz, Volker
AU  - Djekic, Ilija
AU  - Terjung, Nino
PY  - 2023
UR  - https://doi.org/10.1080/1828051X.2023.2206834
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6418
AB  - Pulsed electric fields (PEF) is a non-thermal technology that is still looking for implementation on a larger scale by the meat industry. Its sustainability dimension, which is much improved by lowering energy consumption and shortening treatment times compared to conventional technologies, may tip the scale for successfully shifting the PEF technology readiness level to industrial application. This review provides an overview of the latest knowledge, and in the last three years, on using PEF processing in meat to enhance its functionality, nutrition, texture, colour and sensory quality. PEF treatment could improve meat’s protein digestibility and solubility while having no negative impact on its nutritional value. However, controversial indications regarding PEF’s effect on meat cooking loss are reported. Colour changes of meat after PEF treatment are directly proportional to the extent of total specific energy inputs used in the processing, while the effect of PEF on meat sensory properties is yet to be discovered. Since the ability of PEF to achieve its desired goals is dependent on many different factors, including the type of meat, electric field strength, number and duration of electric pulses, and others, more studies are needed to fully understand specific conditions that can be dependably applied in the meat industry.Highlightspulsed electric fields improve functional quality of meatpulsed electric fields do not negatively affect nutritional quality of meatpulsed electric fields sustainability research in meat industry is hugely missing
T2  - Italian Journal of Animal Science
T2  - Italian Journal of Animal Science
T1  - Pulsed electric fields and meat processing: latest updates
EP  - 866
IS  - 1
SP  - 857
VL  - 22
DO  - 10.1080/1828051X.2023.2206834
ER  - 

@article{
author = "Tomasevic, Igor and Heinz, Volker and Djekic, Ilija and Terjung, Nino",
year = "2023",
abstract = "Pulsed electric fields (PEF) is a non-thermal technology that is still looking for implementation on a larger scale by the meat industry. Its sustainability dimension, which is much improved by lowering energy consumption and shortening treatment times compared to conventional technologies, may tip the scale for successfully shifting the PEF technology readiness level to industrial application. This review provides an overview of the latest knowledge, and in the last three years, on using PEF processing in meat to enhance its functionality, nutrition, texture, colour and sensory quality. PEF treatment could improve meat’s protein digestibility and solubility while having no negative impact on its nutritional value. However, controversial indications regarding PEF’s effect on meat cooking loss are reported. Colour changes of meat after PEF treatment are directly proportional to the extent of total specific energy inputs used in the processing, while the effect of PEF on meat sensory properties is yet to be discovered. Since the ability of PEF to achieve its desired goals is dependent on many different factors, including the type of meat, electric field strength, number and duration of electric pulses, and others, more studies are needed to fully understand specific conditions that can be dependably applied in the meat industry.Highlightspulsed electric fields improve functional quality of meatpulsed electric fields do not negatively affect nutritional quality of meatpulsed electric fields sustainability research in meat industry is hugely missing",
journal = "Italian Journal of Animal Science, Italian Journal of Animal Science",
title = "Pulsed electric fields and meat processing: latest updates",
pages = "866-857",
number = "1",
volume = "22",
doi = "10.1080/1828051X.2023.2206834"
}

Tomasevic, I., Heinz, V., Djekic, I.,& Terjung, N.. (2023). Pulsed electric fields and meat processing: latest updates. in Italian Journal of Animal Science, 22(1), 857-866.
https://doi.org/10.1080/1828051X.2023.2206834

Tomasevic I, Heinz V, Djekic I, Terjung N. Pulsed electric fields and meat processing: latest updates. in Italian Journal of Animal Science. 2023;22(1):857-866.
doi:10.1080/1828051X.2023.2206834 .

Tomasevic, Igor, Heinz, Volker, Djekic, Ilija, Terjung, Nino, "Pulsed electric fields and meat processing: latest updates" in Italian Journal of Animal Science, 22, no. 1 (2023):857-866,
https://doi.org/10.1080/1828051X.2023.2206834 . .

TY  - JOUR
AU  - Miočinović, Jelena
AU  - Miloradović, Zorana
AU  - Radovanović, Mira
AU  - Sredović Ignjatović, Ivana
AU  - Radulović, Ana
AU  - Nastaj, Maciej
AU  - Sołowiej, Bartosz G.
AU  - Tomašević, Igor
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6008
AB  - Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of NaCl, three quarters of NaCl and all NaCl replaced with KCl (Na50, Na25 and Na0, respectively). Basic composition, proteolysis and texture profile parameters were monitored during 60 days of ripening. At the end of ripening, an acceptance test was conducted by untrained consumers (N = 46). According to the cluster analysis based on hedonic scores, three clusters emerged: male consumers (47.8%), agreeable consumers (30.4%) and highly educated female consumers (21.8%). Both partial and a total salt replacement had no effect on the course of proteolytical changes, the texture and basic composition during ripening. Female consumers did not accept any level of salt substitution, while male consumers showed dislike only for the Na0 cheese. Almost 80% of all consumers liked moderately-to-very-much the Na25 cheese variant. It implies that it is worth considering the production of cheese with 50–75% of NaCl replaced with KCl. The addition of natural flavoring and clear labeling of the sodium reduction should accompany the salt replacement strategy.
PB  - MDPI
T2  - Foods
T1  - Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese
IS  - 3
SP  - 374
VL  - 11
DO  - 10.3390/foods11030374
ER  - 

@article{
author = "Miočinović, Jelena and Miloradović, Zorana and Radovanović, Mira and Sredović Ignjatović, Ivana and Radulović, Ana and Nastaj, Maciej and Sołowiej, Bartosz G. and Tomašević, Igor",
year = "2022",
abstract = "Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of NaCl, three quarters of NaCl and all NaCl replaced with KCl (Na50, Na25 and Na0, respectively). Basic composition, proteolysis and texture profile parameters were monitored during 60 days of ripening. At the end of ripening, an acceptance test was conducted by untrained consumers (N = 46). According to the cluster analysis based on hedonic scores, three clusters emerged: male consumers (47.8%), agreeable consumers (30.4%) and highly educated female consumers (21.8%). Both partial and a total salt replacement had no effect on the course of proteolytical changes, the texture and basic composition during ripening. Female consumers did not accept any level of salt substitution, while male consumers showed dislike only for the Na0 cheese. Almost 80% of all consumers liked moderately-to-very-much the Na25 cheese variant. It implies that it is worth considering the production of cheese with 50–75% of NaCl replaced with KCl. The addition of natural flavoring and clear labeling of the sodium reduction should accompany the salt replacement strategy.",
publisher = "MDPI",
journal = "Foods",
title = "Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese",
number = "3",
pages = "374",
volume = "11",
doi = "10.3390/foods11030374"
}

Miočinović, J., Miloradović, Z., Radovanović, M., Sredović Ignjatović, I., Radulović, A., Nastaj, M., Sołowiej, B. G.,& Tomašević, I.. (2022). Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese. in Foods
MDPI., 11(3), 374.
https://doi.org/10.3390/foods11030374

Miočinović J, Miloradović Z, Radovanović M, Sredović Ignjatović I, Radulović A, Nastaj M, Sołowiej BG, Tomašević I. Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese. in Foods. 2022;11(3):374.
doi:10.3390/foods11030374 .

Miočinović, Jelena, Miloradović, Zorana, Radovanović, Mira, Sredović Ignjatović, Ivana, Radulović, Ana, Nastaj, Maciej, Sołowiej, Bartosz G., Tomašević, Igor, "Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese" in Foods, 11, no. 3 (2022):374,
https://doi.org/10.3390/foods11030374 . .

TY  - JOUR
AU  - Rajic, Sara
AU  - Simunović, Stefan
AU  - Đorđevic, Vesna
AU  - Rašeta, Mladen
AU  - Tomašević, Igor
AU  - Đekić, Ilija
PY  - 2022
UR  - http://www.ncbi.nlm.nih.gov/pubmed/35454739
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6079
AB  - The rationale behind this review is the potential of developing a single score tool for meat quality evaluation based on visual and sensorial assessments of fresh meat. Based on the known sensory wheel concept, the first step was to create quality wheels capturing most common intrinsic and extrinsic quality cues of pork and beef outlined in the latest scientific papers. This resulted in identifying meat color, sensory characteristics and fat content as the most important intrinsic quality cues of fresh beef and pork. Furthermore, the highest number of studies showed the importance of price, certification logos and brand for beef quality evaluation. According to recent articles, price, breed, animal welfare and a veterinary certificate are the most important extrinsic attributes for pork consumers. The second step was to develop a single-score tool named the "Meat quality index". It has been developed in line with published approaches of different total quality index concepts used in the food sector, providing insights into its application in the meat sector. As a result, this review proposes a unique approach in using quality index application, through the consumer's preferences aspect of fresh meat.
PB  - MDPI
T2  - Foods
T1  - Quality Multiverse of Beef and Pork Meat in a Single Score
EP  - 
IS  - 8
SP  - 1154
VL  - 11
DO  - 10.3390/foods11081154
ER  - 

@article{
author = "Rajic, Sara and Simunović, Stefan and Đorđevic, Vesna and Rašeta, Mladen and Tomašević, Igor and Đekić, Ilija",
year = "2022",
abstract = "The rationale behind this review is the potential of developing a single score tool for meat quality evaluation based on visual and sensorial assessments of fresh meat. Based on the known sensory wheel concept, the first step was to create quality wheels capturing most common intrinsic and extrinsic quality cues of pork and beef outlined in the latest scientific papers. This resulted in identifying meat color, sensory characteristics and fat content as the most important intrinsic quality cues of fresh beef and pork. Furthermore, the highest number of studies showed the importance of price, certification logos and brand for beef quality evaluation. According to recent articles, price, breed, animal welfare and a veterinary certificate are the most important extrinsic attributes for pork consumers. The second step was to develop a single-score tool named the "Meat quality index". It has been developed in line with published approaches of different total quality index concepts used in the food sector, providing insights into its application in the meat sector. As a result, this review proposes a unique approach in using quality index application, through the consumer's preferences aspect of fresh meat.",
publisher = "MDPI",
journal = "Foods",
title = "Quality Multiverse of Beef and Pork Meat in a Single Score",
pages = "-1154",
number = "8",
volume = "11",
doi = "10.3390/foods11081154"
}

Rajic, S., Simunović, S., Đorđevic, V., Rašeta, M., Tomašević, I.,& Đekić, I.. (2022). Quality Multiverse of Beef and Pork Meat in a Single Score. in Foods
MDPI., 11(8), 1154-.
https://doi.org/10.3390/foods11081154

Rajic S, Simunović S, Đorđevic V, Rašeta M, Tomašević I, Đekić I. Quality Multiverse of Beef and Pork Meat in a Single Score. in Foods. 2022;11(8):1154-.
doi:10.3390/foods11081154 .

Rajic, Sara, Simunović, Stefan, Đorđevic, Vesna, Rašeta, Mladen, Tomašević, Igor, Đekić, Ilija, "Quality Multiverse of Beef and Pork Meat in a Single Score" in Foods, 11, no. 8 (2022):1154-,
https://doi.org/10.3390/foods11081154 . .

TY  - JOUR
AU  - Simunović, Stefan
AU  - Đorđević, Vesna Ž.
AU  - Rašeta, Mladen
AU  - Lukić, Mirjana
AU  - Lorenzo, José M.
AU  - Đekić, Ilija
AU  - Tomašević, Igor
PY  - 2022
UR  - https://www.mdpi.com/2304-8158/11/8/1090
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6078
AB  - The main objective of this paper was to investigate the effect of fat reduction on different quality traits of tea sausage. This study also aimed to deploy the following digital methods of analysis: three-dimensional (3D) laser imaging, computer vision system and oral processing. Three batches of tea sausage with different amounts of pork back fat were manufactured: control (25%), medium fat (17.5%) and low fat (10%). Samples for the analyses were taken on the production day and after 7, 14, 21, 28 and 35 days of ripening. The fat level significantly influenced shrinkage, texture, pH, aw, moisture and ash contents, peroxide value, acid number, number of chewing strokes, consumption time, eating rate and fat intake rate. Oxidative stability, colour and microbiological parameters were not affected by fat reduction. The results of the sensory analysis showed that the fat level can be reduced to 17.5% without negatively affecting the quality and sensory properties of the product. The ripening time of the fat-reduced tea sausage should be reduced to 28 days. A strong correlation between shrinkage and weight loss suggests the possibility of using 3D laser imaging in predicting weight loss and moisture content of dry sausages.
T2  - Foods
T1  - Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis
IS  - 8
SP  - 1090
VL  - 11
DO  - 10.3390/foods11081090
ER  - 

@article{
author = "Simunović, Stefan and Đorđević, Vesna Ž. and Rašeta, Mladen and Lukić, Mirjana and Lorenzo, José M. and Đekić, Ilija and Tomašević, Igor",
year = "2022",
abstract = "The main objective of this paper was to investigate the effect of fat reduction on different quality traits of tea sausage. This study also aimed to deploy the following digital methods of analysis: three-dimensional (3D) laser imaging, computer vision system and oral processing. Three batches of tea sausage with different amounts of pork back fat were manufactured: control (25%), medium fat (17.5%) and low fat (10%). Samples for the analyses were taken on the production day and after 7, 14, 21, 28 and 35 days of ripening. The fat level significantly influenced shrinkage, texture, pH, aw, moisture and ash contents, peroxide value, acid number, number of chewing strokes, consumption time, eating rate and fat intake rate. Oxidative stability, colour and microbiological parameters were not affected by fat reduction. The results of the sensory analysis showed that the fat level can be reduced to 17.5% without negatively affecting the quality and sensory properties of the product. The ripening time of the fat-reduced tea sausage should be reduced to 28 days. A strong correlation between shrinkage and weight loss suggests the possibility of using 3D laser imaging in predicting weight loss and moisture content of dry sausages.",
journal = "Foods",
title = "Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis",
number = "8",
pages = "1090",
volume = "11",
doi = "10.3390/foods11081090"
}

Simunović, S., Đorđević, V. Ž., Rašeta, M., Lukić, M., Lorenzo, J. M., Đekić, I.,& Tomašević, I.. (2022). Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis. in Foods, 11(8), 1090.
https://doi.org/10.3390/foods11081090

Simunović S, Đorđević VŽ, Rašeta M, Lukić M, Lorenzo JM, Đekić I, Tomašević I. Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis. in Foods. 2022;11(8):1090.
doi:10.3390/foods11081090 .

Simunović, Stefan, Đorđević, Vesna Ž., Rašeta, Mladen, Lukić, Mirjana, Lorenzo, José M., Đekić, Ilija, Tomašević, Igor, "Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis" in Foods, 11, no. 8 (2022):1090,
https://doi.org/10.3390/foods11081090 . .

TY  - JOUR
AU  - Yilmaz, Birsen
AU  - Bangar, Sneh Punia
AU  - Echegaray, Noemi
AU  - Suri, Shweta
AU  - Tomašević, Igor
AU  - Lorenzo, José M.
AU  - Melekoglu, Ebru
AU  - Rocha, João Miguel
AU  - Ozogul, Fatih
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6071
AB  - One of the most varied species of lactic acid bacteria is Lactiplantibacillus plantarum (Lb. plantarum), formerly known as Lactobacillus plantarum. It is one of the most common species of bacteria found in foods, probiotics, dairy products, and beverages. Studies related to genomic mapping and gene locations of Lb. plantarum have shown the novel findings of its new strains along with their non-pathogenic or non-antibiotic resistance genes. Safe strains obtained with new technologies are a pioneer in the development of new probiotics and starter cultures for the food industry. However, the safety of Lb. plantarum strains and their bacteriocins should also be confirmed with in vivo studies before being employed as food additives. Many of the Lb. plantarum strains and their bacteriocins are generally safe in terms of antibiotic resistance genes. Thus, they provide a great opportunity for improving the nutritional composition, shelf life, antioxidant activity, flavour properties and antimicrobial activities in the food industry. Moreover, since some Lb. plantarum strains have the ability to reduce undesirable compounds such as aflatoxins, they have potential use in maintaining food safety and preventing food spoilage. This review emphasizes the impacts of Lb. plantarum strains on fermented foods, along with novel approaches to their genomic mapping and safety aspects.
PB  - MDPI
T2  - Microorganisms
T1  - The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge
IS  - 4
SP  - 826
VL  - 10
DO  - 10.3390/microorganisms10040826
ER  - 

@article{
author = "Yilmaz, Birsen and Bangar, Sneh Punia and Echegaray, Noemi and Suri, Shweta and Tomašević, Igor and Lorenzo, José M. and Melekoglu, Ebru and Rocha, João Miguel and Ozogul, Fatih",
year = "2022",
abstract = "One of the most varied species of lactic acid bacteria is Lactiplantibacillus plantarum (Lb. plantarum), formerly known as Lactobacillus plantarum. It is one of the most common species of bacteria found in foods, probiotics, dairy products, and beverages. Studies related to genomic mapping and gene locations of Lb. plantarum have shown the novel findings of its new strains along with their non-pathogenic or non-antibiotic resistance genes. Safe strains obtained with new technologies are a pioneer in the development of new probiotics and starter cultures for the food industry. However, the safety of Lb. plantarum strains and their bacteriocins should also be confirmed with in vivo studies before being employed as food additives. Many of the Lb. plantarum strains and their bacteriocins are generally safe in terms of antibiotic resistance genes. Thus, they provide a great opportunity for improving the nutritional composition, shelf life, antioxidant activity, flavour properties and antimicrobial activities in the food industry. Moreover, since some Lb. plantarum strains have the ability to reduce undesirable compounds such as aflatoxins, they have potential use in maintaining food safety and preventing food spoilage. This review emphasizes the impacts of Lb. plantarum strains on fermented foods, along with novel approaches to their genomic mapping and safety aspects.",
publisher = "MDPI",
journal = "Microorganisms",
title = "The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge",
number = "4",
pages = "826",
volume = "10",
doi = "10.3390/microorganisms10040826"
}

Yilmaz, B., Bangar, S. P., Echegaray, N., Suri, S., Tomašević, I., Lorenzo, J. M., Melekoglu, E., Rocha, J. M.,& Ozogul, F.. (2022). The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge. in Microorganisms
MDPI., 10(4), 826.
https://doi.org/10.3390/microorganisms10040826

Yilmaz B, Bangar SP, Echegaray N, Suri S, Tomašević I, Lorenzo JM, Melekoglu E, Rocha JM, Ozogul F. The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge. in Microorganisms. 2022;10(4):826.
doi:10.3390/microorganisms10040826 .

Yilmaz, Birsen, Bangar, Sneh Punia, Echegaray, Noemi, Suri, Shweta, Tomašević, Igor, Lorenzo, José M., Melekoglu, Ebru, Rocha, João Miguel, Ozogul, Fatih, "The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge" in Microorganisms, 10, no. 4 (2022):826,
https://doi.org/10.3390/microorganisms10040826 . .

TY  - JOUR
AU  - Ilić, Jovan
AU  - Tomašević, Igor
AU  - Đekić, Ilija
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6047
AB  - The literature suggests that wild boar meat structure is unique among pork meats, being less juicy and tender. However, a deeper analysis of wild boar meat consumption from the oral processing and sensory perception perspectives is lacking. This research reports on how boiling, grilling, and sous-vide cooking methods affect wild boar ham color, texture, mastication, bolus formation, and dynamic sensory perception.

The examined cooking methods produced steaks of different colors, where the sous-vide was lighter and redder on cross-section. Meat having higher redness had lower hardness and chewiness. That was also further observed for oral processing, where the sous-vide and grilled meat demanded less effort for mastication, absorbed less saliva, and produced boluses with fewer and bigger particles than did the boiled meat. In contrast, boiling led to higher cooking loss, which further affected bolus formation, with more saliva needed. Regarding sensory perception, boiled meat was firm and fibrous compared to grilled and sous-vide meats that were juicier.
PB  - Elsevier
T2  - Meat Science
T1  - Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham
SP  - 108805
VL  - 188
DO  - 10.1016/j.meatsci.2022.108805.
ER  - 

@article{
author = "Ilić, Jovan and Tomašević, Igor and Đekić, Ilija",
year = "2022",
abstract = "The literature suggests that wild boar meat structure is unique among pork meats, being less juicy and tender. However, a deeper analysis of wild boar meat consumption from the oral processing and sensory perception perspectives is lacking. This research reports on how boiling, grilling, and sous-vide cooking methods affect wild boar ham color, texture, mastication, bolus formation, and dynamic sensory perception.

The examined cooking methods produced steaks of different colors, where the sous-vide was lighter and redder on cross-section. Meat having higher redness had lower hardness and chewiness. That was also further observed for oral processing, where the sous-vide and grilled meat demanded less effort for mastication, absorbed less saliva, and produced boluses with fewer and bigger particles than did the boiled meat. In contrast, boiling led to higher cooking loss, which further affected bolus formation, with more saliva needed. Regarding sensory perception, boiled meat was firm and fibrous compared to grilled and sous-vide meats that were juicier.",
publisher = "Elsevier",
journal = "Meat Science",
title = "Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham",
pages = "108805",
volume = "188",
doi = "10.1016/j.meatsci.2022.108805."
}

Ilić, J., Tomašević, I.,& Đekić, I.. (2022). Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham. in Meat Science
Elsevier., 188, 108805.
https://doi.org/10.1016/j.meatsci.2022.108805.

Ilić J, Tomašević I, Đekić I. Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham. in Meat Science. 2022;188:108805.
doi:10.1016/j.meatsci.2022.108805. .

Ilić, Jovan, Tomašević, Igor, Đekić, Ilija, "Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham" in Meat Science, 188 (2022):108805,
https://doi.org/10.1016/j.meatsci.2022.108805. . .

TY  - JOUR
AU  - Altmann, Brianne A.
AU  - Gertheiss, Jan
AU  - Tomašević, Igor
AU  - Engelkes, Christina
AU  - Glaesener, Thibaud
AU  - Meyer, Jule
AU  - Schäfera, Alina
AU  - Wiesena, Richard
AU  - Mörleina, Daniel
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6043
AB  - In the food industry, product color plays an important role in influencing consumer choices. Yet, there remains little research on the human ability to perceive differences in product color; therefore, preference testing is subjective rather than based on quantitative colors. Using a de-centralized computer-aided systematic discrimination testing method, we ascertain consumers' ability to discern between systematically varied colors. As a case study, the colors represent the color variability of fresh pork as measured by a computer vision system. Our results indicate that a total color difference (ΔE) of approximately 1 is discriminable by consumers. Furthermore, we ascertain that a change in color along the b*-axis (yellowness) in CIELAB color space is most discernable, followed by the a*-axis (redness) and then the L*-axis (lightness). As developed, our web-based discrimination testing approach allows for large scale evaluation of human color perception, while these quantitative findings on meat color discrimination are of value for future research on consumer preferences of meat color and beyond.
PB  - Elsevier Ltd
T2  - Meat Science
T1  - Human perception of color differences using computer vision system measurements of raw pork loin
SP  - 108766
VL  - 188
DO  - 10.1016/j.meatsci.2022.108766
ER  - 

@article{
author = "Altmann, Brianne A. and Gertheiss, Jan and Tomašević, Igor and Engelkes, Christina and Glaesener, Thibaud and Meyer, Jule and Schäfera, Alina and Wiesena, Richard and Mörleina, Daniel",
year = "2022",
abstract = "In the food industry, product color plays an important role in influencing consumer choices. Yet, there remains little research on the human ability to perceive differences in product color; therefore, preference testing is subjective rather than based on quantitative colors. Using a de-centralized computer-aided systematic discrimination testing method, we ascertain consumers' ability to discern between systematically varied colors. As a case study, the colors represent the color variability of fresh pork as measured by a computer vision system. Our results indicate that a total color difference (ΔE) of approximately 1 is discriminable by consumers. Furthermore, we ascertain that a change in color along the b*-axis (yellowness) in CIELAB color space is most discernable, followed by the a*-axis (redness) and then the L*-axis (lightness). As developed, our web-based discrimination testing approach allows for large scale evaluation of human color perception, while these quantitative findings on meat color discrimination are of value for future research on consumer preferences of meat color and beyond.",
publisher = "Elsevier Ltd",
journal = "Meat Science",
title = "Human perception of color differences using computer vision system measurements of raw pork loin",
pages = "108766",
volume = "188",
doi = "10.1016/j.meatsci.2022.108766"
}

Altmann, B. A., Gertheiss, J., Tomašević, I., Engelkes, C., Glaesener, T., Meyer, J., Schäfera, A., Wiesena, R.,& Mörleina, D.. (2022). Human perception of color differences using computer vision system measurements of raw pork loin. in Meat Science
Elsevier Ltd., 188, 108766.
https://doi.org/10.1016/j.meatsci.2022.108766

Altmann BA, Gertheiss J, Tomašević I, Engelkes C, Glaesener T, Meyer J, Schäfera A, Wiesena R, Mörleina D. Human perception of color differences using computer vision system measurements of raw pork loin. in Meat Science. 2022;188:108766.
doi:10.1016/j.meatsci.2022.108766 .

Altmann, Brianne A., Gertheiss, Jan, Tomašević, Igor, Engelkes, Christina, Glaesener, Thibaud, Meyer, Jule, Schäfera, Alina, Wiesena, Richard, Mörleina, Daniel, "Human perception of color differences using computer vision system measurements of raw pork loin" in Meat Science, 188 (2022):108766,
https://doi.org/10.1016/j.meatsci.2022.108766 . .

TY  - JOUR
AU  - Małeck, Jan
AU  - Tomašević, Igor
AU  - Sołowiej, Bartosz G.
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6016
AB  - Most often, high-protein bars consist of a protein preparation in the form of a loose powder, stuck together with a syrup mixture, ensuring a stable mass. According to the legal regulations in force, at least 20% of the energy value must come from protein for the product to be called high-protein. The objective of this study was to evaluate the impact of different syrup sources (oligofructose, maltitol, tapioca fiber, and chickpea-maize fiber) on rheology, water activity, color, and nutritional and sensorial properties of high-protein bars. Texture has changed depending on the type of syrup used. A significant increase of the hardness parameter referring to the control sample was noted for bars containing chickpea-maize liquid fiber in chocolate (311.65 N), with low adhesiveness simultaneously (54.71 N). Samples without chocolate made with the use of oligofructose syrup had apparently higher dynamic viscosities than other bars (226.67 mPas · g/cm3). The water activity of all tested bars indicated the high stability of samples over time (<0.80), except for samples without chocolate made of PM syrup. The color of the tested bars was from light cream to Earth yellow. Bars obtained with tapioca liquid fiber had the lowest nutritional value. Results presented in this study suggest that selecting the correct type of syrup may significantly influence the functional properties of high-protein bars.
PB  - Hindawi Limited
T2  - Journal of Food Quality
T1  - The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen
SP  - 2317676
VL  - 2022
DO  - 10.1155/2022/2317676
ER  - 

@article{
author = "Małeck, Jan and Tomašević, Igor and Sołowiej, Bartosz G.",
year = "2022",
abstract = "Most often, high-protein bars consist of a protein preparation in the form of a loose powder, stuck together with a syrup mixture, ensuring a stable mass. According to the legal regulations in force, at least 20% of the energy value must come from protein for the product to be called high-protein. The objective of this study was to evaluate the impact of different syrup sources (oligofructose, maltitol, tapioca fiber, and chickpea-maize fiber) on rheology, water activity, color, and nutritional and sensorial properties of high-protein bars. Texture has changed depending on the type of syrup used. A significant increase of the hardness parameter referring to the control sample was noted for bars containing chickpea-maize liquid fiber in chocolate (311.65 N), with low adhesiveness simultaneously (54.71 N). Samples without chocolate made with the use of oligofructose syrup had apparently higher dynamic viscosities than other bars (226.67 mPas · g/cm3). The water activity of all tested bars indicated the high stability of samples over time (<0.80), except for samples without chocolate made of PM syrup. The color of the tested bars was from light cream to Earth yellow. Bars obtained with tapioca liquid fiber had the lowest nutritional value. Results presented in this study suggest that selecting the correct type of syrup may significantly influence the functional properties of high-protein bars.",
publisher = "Hindawi Limited",
journal = "Journal of Food Quality",
title = "The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen",
pages = "2317676",
volume = "2022",
doi = "10.1155/2022/2317676"
}

Małeck, J., Tomašević, I.,& Sołowiej, B. G.. (2022). The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen. in Journal of Food Quality
Hindawi Limited., 2022, 2317676.
https://doi.org/10.1155/2022/2317676

Małeck J, Tomašević I, Sołowiej BG. The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen. in Journal of Food Quality. 2022;2022:2317676.
doi:10.1155/2022/2317676 .

Małeck, Jan, Tomašević, Igor, Sołowiej, Bartosz G., "The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen" in Journal of Food Quality, 2022 (2022):2317676,
https://doi.org/10.1155/2022/2317676 . .

TY  - JOUR
AU  - Mitrović, Marija
AU  - Tomašević, Igor
AU  - Đekić, Ilija
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6249
AB  - This research on eggs from one of the largest producers on the Serbian market shows variations in the most important internal and external quality characteristics in relation to freshness (expressed in Haugh Units (HUs)) and weight class (S, M, L, XL). In parallel, sensory evaluation was conducted (for the two most common culinary methods of preparation) in order to determine whether consumers notice differences in quality when consuming scrambled eggs and how panellists perceive boiled eggs. Knowing that HUs are a scientific-based quality dimension, as opposed to weight classes that are consumer-based and associated with size of eggs, the authors have introduced a new total quality index elevating the perspective of HUs. © 2022 Meat Technology. All rights reserved.
T2  - Meat Technology
T2  - Meat Technology
T1  - Are egg classes enough, or do we need an egg quality index?
EP  - 141
IS  - 2
SP  - 134
VL  - 63
DO  - 10.18485/meattech.2022.63.2.7
ER  - 

@article{
author = "Mitrović, Marija and Tomašević, Igor and Đekić, Ilija",
year = "2022",
abstract = "This research on eggs from one of the largest producers on the Serbian market shows variations in the most important internal and external quality characteristics in relation to freshness (expressed in Haugh Units (HUs)) and weight class (S, M, L, XL). In parallel, sensory evaluation was conducted (for the two most common culinary methods of preparation) in order to determine whether consumers notice differences in quality when consuming scrambled eggs and how panellists perceive boiled eggs. Knowing that HUs are a scientific-based quality dimension, as opposed to weight classes that are consumer-based and associated with size of eggs, the authors have introduced a new total quality index elevating the perspective of HUs. © 2022 Meat Technology. All rights reserved.",
journal = "Meat Technology, Meat Technology",
title = "Are egg classes enough, or do we need an egg quality index?",
pages = "141-134",
number = "2",
volume = "63",
doi = "10.18485/meattech.2022.63.2.7"
}

Mitrović, M., Tomašević, I.,& Đekić, I.. (2022). Are egg classes enough, or do we need an egg quality index?. in Meat Technology, 63(2), 134-141.
https://doi.org/10.18485/meattech.2022.63.2.7

Mitrović M, Tomašević I, Đekić I. Are egg classes enough, or do we need an egg quality index?. in Meat Technology. 2022;63(2):134-141.
doi:10.18485/meattech.2022.63.2.7 .

Mitrović, Marija, Tomašević, Igor, Đekić, Ilija, "Are egg classes enough, or do we need an egg quality index?" in Meat Technology, 63, no. 2 (2022):134-141,
https://doi.org/10.18485/meattech.2022.63.2.7 . .

TY  - JOUR
AU  - Djekic, Ilija V.
AU  - Ilic, Jovan G.
AU  - Sołowiej, Bartosz G.
AU  - Djekić, Rastko I.
AU  - Tomasevic, Igor B.
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6215
AB  - This study analyzed the potential of modelling meat mastication by using pork and poultry meat as food with different physical properties under different grilling temperatures. For the purpose of modelling oral processing, temporal dominance of sensations and finite element methods were employed. A panel with ten subjects was trained and used for oral processing analysis and temporal dominance of sensations revealing in-mouth sensations and mastication characteristics. In parallel, the second aim was to evaluate the mechanical properties of the samples and explore the potential of simulating the first bite using the finite element method. Based on the textural parameters, a 3D model of grilled meat was created and a first-bite simulation was performed. A higher level of differences was observed comparing the number of chews for pork meat compared to poultry meat. The chewing rate showed a statistical difference with values in the range of 1.31 chews/s to 1.46 chews/s for pork meat and between 1.36 chews/s and 1.42 chews/s for poultry meat. Firmness was the predominant sensory attribute recognized by panelists at the beginning of mastication, which confirmed our approach used for first-bite modelling. Simulation results show the growth of internal stress following the jaw's path. Presented models demonstrate that the highest values are around teeth pressure and lead to a conclusion that upon biting, the meat structure will suffer irreversible damage dividing the grilled meat into two pieces, as it happens during the first bite. The main conclusion of this study is that by combining results from oral processing and testing of mechanical properties of the grilled products, it is possible to simulate the first bite. © 2022 Ilija V. Djekic et al.
T2  - Journal of Food Quality
T2  - Journal of Food Quality
T1  - Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat
VL  - 2022
DO  - 10.1155/2022/9176628
ER  - 

@article{
author = "Djekic, Ilija V. and Ilic, Jovan G. and Sołowiej, Bartosz G. and Djekić, Rastko I. and Tomasevic, Igor B.",
year = "2022",
abstract = "This study analyzed the potential of modelling meat mastication by using pork and poultry meat as food with different physical properties under different grilling temperatures. For the purpose of modelling oral processing, temporal dominance of sensations and finite element methods were employed. A panel with ten subjects was trained and used for oral processing analysis and temporal dominance of sensations revealing in-mouth sensations and mastication characteristics. In parallel, the second aim was to evaluate the mechanical properties of the samples and explore the potential of simulating the first bite using the finite element method. Based on the textural parameters, a 3D model of grilled meat was created and a first-bite simulation was performed. A higher level of differences was observed comparing the number of chews for pork meat compared to poultry meat. The chewing rate showed a statistical difference with values in the range of 1.31 chews/s to 1.46 chews/s for pork meat and between 1.36 chews/s and 1.42 chews/s for poultry meat. Firmness was the predominant sensory attribute recognized by panelists at the beginning of mastication, which confirmed our approach used for first-bite modelling. Simulation results show the growth of internal stress following the jaw's path. Presented models demonstrate that the highest values are around teeth pressure and lead to a conclusion that upon biting, the meat structure will suffer irreversible damage dividing the grilled meat into two pieces, as it happens during the first bite. The main conclusion of this study is that by combining results from oral processing and testing of mechanical properties of the grilled products, it is possible to simulate the first bite. © 2022 Ilija V. Djekic et al.",
journal = "Journal of Food Quality, Journal of Food Quality",
title = "Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat",
volume = "2022",
doi = "10.1155/2022/9176628"
}

Djekic, I. V., Ilic, J. G., Sołowiej, B. G., Djekić, R. I.,& Tomasevic, I. B.. (2022). Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat. in Journal of Food Quality, 2022.
https://doi.org/10.1155/2022/9176628

Djekic IV, Ilic JG, Sołowiej BG, Djekić RI, Tomasevic IB. Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat. in Journal of Food Quality. 2022;2022.
doi:10.1155/2022/9176628 .

Djekic, Ilija V., Ilic, Jovan G., Sołowiej, Bartosz G., Djekić, Rastko I., Tomasevic, Igor B., "Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat" in Journal of Food Quality, 2022 (2022),
https://doi.org/10.1155/2022/9176628 . .

TY  - JOUR
AU  - Doroški, Ana
AU  - Klaus, Anita
AU  - Nikolić, Biljana
AU  - Tomasevic, Igor
AU  - Lazić, Vesna
AU  - Vunduk, Jovana
AU  - Djekic, Ilija
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6189
AB  - Sensory and physical properties of organic oyster mushrooms (Pleurotus ostreatus) prepared by the sous-vide culinary method (50–90°C, 10′) were investigated and compared with the cooking method (80°C, 30–60′) to analyze the effects of different temperature and time regimes. To promote organic oyster mushroom's nutritional benefits and improve its taste, oregano and thyme were added in different percentages, and mushrooms were exposed to sous-vide treatments at 60°C for 20′ and 30′. Sensory evaluation was focused on testing spices intensity, likeability, and recognizability with principal component analysis employed. While the likeability scores and color changes were higher for those with higher thyme content in the mixture, the antibacterial results showed the highest effect of oregano, proving certain positive effects and emphasizing the research's importance. As an added value of the research, the mixture concentrations of sous-vide vacuumed pouches containing spices and mushrooms, that is, sous-vide pure juice extracts were analyzed for the first time for antibacterial activity. The research highlights the sensory improvement of mushrooms using the convenient treatment and adding selected spices, altogether multiplying their health benefits by preserving beneficial compounds. Novelty impact statement: Sous-vide culinary method, as an innovative choice in the world of gastronomy, gives the possibility to adjust treatment conditions and enables control of changes associated with the physical properties of mushrooms. Concerning the importance of living a healthy lifestyle, the fact that this method provides the ability to preserve bioactive compounds in well-known healthy foods, such as mushrooms, widens the additional importance of its application. The research highlights the sensory improvement of mushrooms using convenient heat treatment and adding selected spices generally used in traditional and world-known cuisine and altogether multiply their health benefits by preserving beneficial compounds. © 2022 Wiley Periodicals LLC.
T2  - Journal of Food Processing and Preservation
T2  - Journal of Food Processing and Preservation
T1  - How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?
DO  - 10.1111/jfpp.17142
ER  - 

@article{
author = "Doroški, Ana and Klaus, Anita and Nikolić, Biljana and Tomasevic, Igor and Lazić, Vesna and Vunduk, Jovana and Djekic, Ilija",
year = "2022",
abstract = "Sensory and physical properties of organic oyster mushrooms (Pleurotus ostreatus) prepared by the sous-vide culinary method (50–90°C, 10′) were investigated and compared with the cooking method (80°C, 30–60′) to analyze the effects of different temperature and time regimes. To promote organic oyster mushroom's nutritional benefits and improve its taste, oregano and thyme were added in different percentages, and mushrooms were exposed to sous-vide treatments at 60°C for 20′ and 30′. Sensory evaluation was focused on testing spices intensity, likeability, and recognizability with principal component analysis employed. While the likeability scores and color changes were higher for those with higher thyme content in the mixture, the antibacterial results showed the highest effect of oregano, proving certain positive effects and emphasizing the research's importance. As an added value of the research, the mixture concentrations of sous-vide vacuumed pouches containing spices and mushrooms, that is, sous-vide pure juice extracts were analyzed for the first time for antibacterial activity. The research highlights the sensory improvement of mushrooms using the convenient treatment and adding selected spices, altogether multiplying their health benefits by preserving beneficial compounds. Novelty impact statement: Sous-vide culinary method, as an innovative choice in the world of gastronomy, gives the possibility to adjust treatment conditions and enables control of changes associated with the physical properties of mushrooms. Concerning the importance of living a healthy lifestyle, the fact that this method provides the ability to preserve bioactive compounds in well-known healthy foods, such as mushrooms, widens the additional importance of its application. The research highlights the sensory improvement of mushrooms using convenient heat treatment and adding selected spices generally used in traditional and world-known cuisine and altogether multiply their health benefits by preserving beneficial compounds. © 2022 Wiley Periodicals LLC.",
journal = "Journal of Food Processing and Preservation, Journal of Food Processing and Preservation",
title = "How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?",
doi = "10.1111/jfpp.17142"
}

Doroški, A., Klaus, A., Nikolić, B., Tomasevic, I., Lazić, V., Vunduk, J.,& Djekic, I.. (2022). How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?. in Journal of Food Processing and Preservation.
https://doi.org/10.1111/jfpp.17142

Doroški A, Klaus A, Nikolić B, Tomasevic I, Lazić V, Vunduk J, Djekic I. How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?. in Journal of Food Processing and Preservation. 2022;.
doi:10.1111/jfpp.17142 .

Doroški, Ana, Klaus, Anita, Nikolić, Biljana, Tomasevic, Igor, Lazić, Vesna, Vunduk, Jovana, Djekic, Ilija, "How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?" in Journal of Food Processing and Preservation (2022),
https://doi.org/10.1111/jfpp.17142 . .

TY  - JOUR
AU  - Nastaj, M.
AU  - Sołowiej, B. G.
AU  - Stasiak, D. M.
AU  - Mleko, S.
AU  - Terpiłowski, K.
AU  - Łyszczek, R. J.
AU  - Tomasevic, I. B.
AU  - Tomczyńska-Mleko, M.
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6144
AB  - The aim of this study was to determine the effect of whey protein isolate (WPI) and erythritol on physicochemical properties of untempered high-protein (16%, 20% and 24% of protein), sugar-free dark chocolates intended for athletes and diabetics. Surface properties were determined from contact angles, roughness and colour analysis. Melting characteristics were evaluated by Turbiscan. Water activity and viscosity were also tested. Higher WPI concentrations produced more hydrophobic surfaces of the samples and slightly increased their surface roughness. Increased whey protein addition improved shelf life, mechanical properties of chocolates and their resistance to melting; however, it had a minor effect on colour coordinates. Confocal microscopy proved the differences in the microstructure, samples with the highest WPI addition demonstrated more packed and denser structure. Application of WPI and erythritol induced an anti-blooming effect, which enabled skipping of tempering operation, and thus contributing to lower chocolate production costs and their improved nutritional profile.
T2  - International Dairy Journal
T2  - International Dairy JournalInternational Dairy Journal
T1  - Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol
SP  - 105450
VL  - 134
DO  - 10.1016/j.idairyj.2022.105450
ER  - 

@article{
author = "Nastaj, M. and Sołowiej, B. G. and Stasiak, D. M. and Mleko, S. and Terpiłowski, K. and Łyszczek, R. J. and Tomasevic, I. B. and Tomczyńska-Mleko, M.",
year = "2022",
abstract = "The aim of this study was to determine the effect of whey protein isolate (WPI) and erythritol on physicochemical properties of untempered high-protein (16%, 20% and 24% of protein), sugar-free dark chocolates intended for athletes and diabetics. Surface properties were determined from contact angles, roughness and colour analysis. Melting characteristics were evaluated by Turbiscan. Water activity and viscosity were also tested. Higher WPI concentrations produced more hydrophobic surfaces of the samples and slightly increased their surface roughness. Increased whey protein addition improved shelf life, mechanical properties of chocolates and their resistance to melting; however, it had a minor effect on colour coordinates. Confocal microscopy proved the differences in the microstructure, samples with the highest WPI addition demonstrated more packed and denser structure. Application of WPI and erythritol induced an anti-blooming effect, which enabled skipping of tempering operation, and thus contributing to lower chocolate production costs and their improved nutritional profile.",
journal = "International Dairy Journal, International Dairy JournalInternational Dairy Journal",
title = "Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol",
pages = "105450",
volume = "134",
doi = "10.1016/j.idairyj.2022.105450"
}

Nastaj, M., Sołowiej, B. G., Stasiak, D. M., Mleko, S., Terpiłowski, K., Łyszczek, R. J., Tomasevic, I. B.,& Tomczyńska-Mleko, M.. (2022). Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol. in International Dairy Journal, 134, 105450.
https://doi.org/10.1016/j.idairyj.2022.105450

Nastaj M, Sołowiej BG, Stasiak DM, Mleko S, Terpiłowski K, Łyszczek RJ, Tomasevic IB, Tomczyńska-Mleko M. Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol. in International Dairy Journal. 2022;134:105450.
doi:10.1016/j.idairyj.2022.105450 .

Nastaj, M., Sołowiej, B. G., Stasiak, D. M., Mleko, S., Terpiłowski, K., Łyszczek, R. J., Tomasevic, I. B., Tomczyńska-Mleko, M., "Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol" in International Dairy Journal, 134 (2022):105450,
https://doi.org/10.1016/j.idairyj.2022.105450 . .

TY  - JOUR
AU  - Simunovic, Stefan
AU  - Đorđević, Vesna Ž
AU  - Lakićević, Brankica
AU  - Đekic, Ilija
AU  - Lorenzo, Jose M.
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
PY  - 2022
UR  - https://www.hindawi.com/journals/jfq/2022/2480746/
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6119
AB  - This study aimed to evaluate nitrite reduction impact on geometry, colour, chemical, microbiological, and sensory traits of dry sausage (kulen) traditionally prepared with red hot paprika powder. Three batches of kulen with different nitrite levels were produced and assessed: N110 (control with 110 mg/kg of sodium nitrite), N55 (55 mg/kg of sodium nitrite), and NF (without sodium nitrite). Samples for the analyses were taken on production day, after 8, 16, 24, 32, and 40 days of ripening and after 50 and 100 days of storage. Four novel digital methods for quality assessment were deployed such as computer vision system (CVS), three-dimensional (3D) laser imaging, oral processing, and temporal dominance of sensations (TDS). Reduction and removal of nitrites from the formulation of kulen did not result in significant () differences in lightness (), redness (), and yellowness () of the sausage surface, meat, and fat parts that were measured independently by means CVS. Sausages produced by 50% nitrite reduction (N55) showed no significant () differences in terms of geometrical, chemical, colour, microbiological, and oral processing parameters compared with the control (N110) batch. On the other hand, the complete removal of nitrites from kulen formulation negatively affected biogenic amine levels and oral processing properties of the product. Nitrite reduction showed no significant effect on TDS curves among the batches. The results of this study indicate that nitrite content in traditional kulen can be reduced by 50% (55 mg/kg of sodium nitrite) without adversely affecting the various quality properties of the product.
T2  - Journal of Food Quality
T2  - Journal of Food Quality
T1  - Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality
SP  - e2480746
VL  - 2022
DO  - 10.1155/2022/2480746
ER  - 

@article{
author = "Simunovic, Stefan and Đorđević, Vesna Ž and Lakićević, Brankica and Đekic, Ilija and Lorenzo, Jose M. and Barba, Francisco J. and Tomašević, Igor",
year = "2022",
abstract = "This study aimed to evaluate nitrite reduction impact on geometry, colour, chemical, microbiological, and sensory traits of dry sausage (kulen) traditionally prepared with red hot paprika powder. Three batches of kulen with different nitrite levels were produced and assessed: N110 (control with 110 mg/kg of sodium nitrite), N55 (55 mg/kg of sodium nitrite), and NF (without sodium nitrite). Samples for the analyses were taken on production day, after 8, 16, 24, 32, and 40 days of ripening and after 50 and 100 days of storage. Four novel digital methods for quality assessment were deployed such as computer vision system (CVS), three-dimensional (3D) laser imaging, oral processing, and temporal dominance of sensations (TDS). Reduction and removal of nitrites from the formulation of kulen did not result in significant () differences in lightness (), redness (), and yellowness () of the sausage surface, meat, and fat parts that were measured independently by means CVS. Sausages produced by 50% nitrite reduction (N55) showed no significant () differences in terms of geometrical, chemical, colour, microbiological, and oral processing parameters compared with the control (N110) batch. On the other hand, the complete removal of nitrites from kulen formulation negatively affected biogenic amine levels and oral processing properties of the product. Nitrite reduction showed no significant effect on TDS curves among the batches. The results of this study indicate that nitrite content in traditional kulen can be reduced by 50% (55 mg/kg of sodium nitrite) without adversely affecting the various quality properties of the product.",
journal = "Journal of Food Quality, Journal of Food Quality",
title = "Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality",
pages = "e2480746",
volume = "2022",
doi = "10.1155/2022/2480746"
}

Simunovic, S., Đorđević, V. Ž., Lakićević, B., Đekic, I., Lorenzo, J. M., Barba, F. J.,& Tomašević, I.. (2022). Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality. in Journal of Food Quality, 2022, e2480746.
https://doi.org/10.1155/2022/2480746

Simunovic S, Đorđević VŽ, Lakićević B, Đekic I, Lorenzo JM, Barba FJ, Tomašević I. Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality. in Journal of Food Quality. 2022;2022:e2480746.
doi:10.1155/2022/2480746 .

Simunovic, Stefan, Đorđević, Vesna Ž, Lakićević, Brankica, Đekic, Ilija, Lorenzo, Jose M., Barba, Francisco J., Tomašević, Igor, "Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality" in Journal of Food Quality, 2022 (2022):e2480746,
https://doi.org/10.1155/2022/2480746 . .