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  - Ljubičić, Marija
AU  - Matek Sarić, Marijana
AU  - Klarin, Ivo
AU  - Rumbak, Ivana
AU  - Colić Barić, Irena
AU  - Ranilović, Jasmina
AU  - Dželalija, Boris
AU  - Sarić, Ana
AU  - Nakić, Dario
AU  - Djekic, Ilija
AU  - Korzeniowska, Małgorzata
AU  - Bartkiene, Elena
AU  - Papageorgiou, Maria
AU  - Tarcea, Monica
AU  - Černelič-Bizjak, Maša
AU  - Klava, Dace
AU  - Szűcs, Viktória
AU  - Vittadini, Elena
AU  - Bolhuis, Dieuwerke
AU  - Guiné, Raquel P. F.
PY  - 2023
UR  - https://www.mdpi.com/2304-8158/12/4/872
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6306
AB  - Emotion can reflect in the perception of food consumption. An increase in food intake during emotional and psychological conditions may have a negative impact on human health. The aim of this cross-sectional study was to determine the associations between food consumption, emotional eating behavior, and emotional conditions such as stress, depression, loneliness, boredom eating, maintaining vigilance and alertness, and emotional food consolation. We used a Motivations for Food Choices Questionnaire (Eating Motivations, EATMOT) to determine the emotional aspects of food consumption in 9052 respondents living in 12 European countries between October 2017 and March 2018. Ordinal linear regression was used to identify the associations between the emotional eating behavior and emotional conditions such as stress, depression, loneliness, emotional consolation, and reasons to improve physical and psychological conditions. The regression models confirmed the associations between food consumption, emotional conditions, and emotional eating behavior. Associations were found between the emotional eating behavior and stress (odds ratio (OR) = 1.30, 95% confidence interval (CI) = 1.07–1.60, p = 0.010), depressive mood (OR = 1.41, 95% CI = 1.40–1.43, p < 0.001), loneliness (OR = 1.60, 95% CI = 1.58–1.62, p < 0.001), boredom (OR = 1.37, 95% CI = 1.36–1.39, p < 0.001), and emotional consolation (OR = 1.55, 95% CI = 1.54–1.57, p < 0.001). Emotional eating was associated with an effort to improve physical and psychological conditions, such as controlling body weight (OR = 1.11, 95% CI = 1.10–1.12, p < 0.001), keeping awake and alert (OR = 1.19, 95% CI = 1.19–1.20, p < 0.001) and consumption to feel good (OR = 1.22, 95% CI = 1.21–1.22, p < 0.001). In conclusion, emotions might provoke emotional eating behavior. The appropriate way to handle stress, depression, or other emotional states is important in conditions of being emotionally overwhelmed. The public should be educated on how to handle different emotional states. The focus should be moved somehow from emotional eating and the consumption of unhealthy food to healthy lifestyle practices, including regular exercise and healthy eating habits. Thus, it is necessary to halt these negative health effects on human health through public health programs.
T2  - Foods
T2  - Foods
T1  - Emotions and Food Consumption: Emotional Eating Behavior in a European Population
IS  - 4
SP  - 872
VL  - 12
DO  - 10.3390/foods12040872
ER  - 

@article{
author = "Ljubičić, Marija and Matek Sarić, Marijana and Klarin, Ivo and Rumbak, Ivana and Colić Barić, Irena and Ranilović, Jasmina and Dželalija, Boris and Sarić, Ana and Nakić, Dario and Djekic, Ilija and Korzeniowska, Małgorzata and Bartkiene, Elena and Papageorgiou, Maria and Tarcea, Monica and Černelič-Bizjak, Maša and Klava, Dace and Szűcs, Viktória and Vittadini, Elena and Bolhuis, Dieuwerke and Guiné, Raquel P. F.",
year = "2023",
abstract = "Emotion can reflect in the perception of food consumption. An increase in food intake during emotional and psychological conditions may have a negative impact on human health. The aim of this cross-sectional study was to determine the associations between food consumption, emotional eating behavior, and emotional conditions such as stress, depression, loneliness, boredom eating, maintaining vigilance and alertness, and emotional food consolation. We used a Motivations for Food Choices Questionnaire (Eating Motivations, EATMOT) to determine the emotional aspects of food consumption in 9052 respondents living in 12 European countries between October 2017 and March 2018. Ordinal linear regression was used to identify the associations between the emotional eating behavior and emotional conditions such as stress, depression, loneliness, emotional consolation, and reasons to improve physical and psychological conditions. The regression models confirmed the associations between food consumption, emotional conditions, and emotional eating behavior. Associations were found between the emotional eating behavior and stress (odds ratio (OR) = 1.30, 95% confidence interval (CI) = 1.07–1.60, p = 0.010), depressive mood (OR = 1.41, 95% CI = 1.40–1.43, p < 0.001), loneliness (OR = 1.60, 95% CI = 1.58–1.62, p < 0.001), boredom (OR = 1.37, 95% CI = 1.36–1.39, p < 0.001), and emotional consolation (OR = 1.55, 95% CI = 1.54–1.57, p < 0.001). Emotional eating was associated with an effort to improve physical and psychological conditions, such as controlling body weight (OR = 1.11, 95% CI = 1.10–1.12, p < 0.001), keeping awake and alert (OR = 1.19, 95% CI = 1.19–1.20, p < 0.001) and consumption to feel good (OR = 1.22, 95% CI = 1.21–1.22, p < 0.001). In conclusion, emotions might provoke emotional eating behavior. The appropriate way to handle stress, depression, or other emotional states is important in conditions of being emotionally overwhelmed. The public should be educated on how to handle different emotional states. The focus should be moved somehow from emotional eating and the consumption of unhealthy food to healthy lifestyle practices, including regular exercise and healthy eating habits. Thus, it is necessary to halt these negative health effects on human health through public health programs.",
journal = "Foods, Foods",
title = "Emotions and Food Consumption: Emotional Eating Behavior in a European Population",
number = "4",
pages = "872",
volume = "12",
doi = "10.3390/foods12040872"
}

Ljubičić, M., Matek Sarić, M., Klarin, I., Rumbak, I., Colić Barić, I., Ranilović, J., Dželalija, B., Sarić, A., Nakić, D., Djekic, I., Korzeniowska, M., Bartkiene, E., Papageorgiou, M., Tarcea, M., Černelič-Bizjak, M., Klava, D., Szűcs, V., Vittadini, E., Bolhuis, D.,& Guiné, R. P. F.. (2023). Emotions and Food Consumption: Emotional Eating Behavior in a European Population. in Foods, 12(4), 872.
https://doi.org/10.3390/foods12040872

Ljubičić M, Matek Sarić M, Klarin I, Rumbak I, Colić Barić I, Ranilović J, Dželalija B, Sarić A, Nakić D, Djekic I, Korzeniowska M, Bartkiene E, Papageorgiou M, Tarcea M, Černelič-Bizjak M, Klava D, Szűcs V, Vittadini E, Bolhuis D, Guiné RPF. Emotions and Food Consumption: Emotional Eating Behavior in a European Population. in Foods. 2023;12(4):872.
doi:10.3390/foods12040872 .

Ljubičić, Marija, Matek Sarić, Marijana, Klarin, Ivo, Rumbak, Ivana, Colić Barić, Irena, Ranilović, Jasmina, Dželalija, Boris, Sarić, Ana, Nakić, Dario, Djekic, Ilija, Korzeniowska, Małgorzata, Bartkiene, Elena, Papageorgiou, Maria, Tarcea, Monica, Černelič-Bizjak, Maša, Klava, Dace, Szűcs, Viktória, Vittadini, Elena, Bolhuis, Dieuwerke, Guiné, Raquel P. F., "Emotions and Food Consumption: Emotional Eating Behavior in a European Population" in Foods, 12, no. 4 (2023):872,
https://doi.org/10.3390/foods12040872 . .

TY  - JOUR
AU  - Milosavljević, Dragica
AU  - Maksimović, Vuk
AU  - Milivojević, Jasminka
AU  - Djekić, Ilija
AU  - Wolf, Bianca
AU  - Zuber, Jan
AU  - Vogt, Carla
AU  - Dragišić Maksimović, Jelena
PY  - 2023
UR  - http://www.ncbi.nlm.nih.gov/pubmed/37375864
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6393
AB  - (1) The nutritional quality of strawberry (Fragaria × ananassa Duch) fruits, among others, is largely maintained by the presence of soluble sugars and organic acids. As the primary products of photosynthesis, they are energy depots in plants, necessary for the construction of cell constituents, but also serve as precursors of aromatic compounds and signaling molecules. (2) In this study, fruits of 25 strawberry cultivars were qualitatively and quantitatively characterized concerning individual sugars and organic acids by HPLC, FT-ICR-MS, and MS imaging analysis. In addition, the total quality index (TQI), as a novel mathematical model, was used to compare all individual parameters evaluated to obtain a quantitative single score, as an indicator of overall fruit quality. (3) Regardless of a large number of cultivars and monitored parameters that were studded, several cultivars stood out in terms of selected primary metabolites, such as 'Rumba', 'Jeny', and 'Sandra', while the latter had the best TQI score. (4) Intercultivar variations in sugars and organic acids profiles, along with other bioactive compounds, should be considered for selection of promising cultivars with improved naturally occurring nutraceutical traits. Besides the search for a pleasant taste, increased awareness of healthy nutrition resulted in heightening consumer demand for high-quality fruit.
T2  - Plants (Basel, Switzerland)
T2  - Plants (Basel, Switzerland)Plants (Basel)
T1  - Sugars and Organic Acids in 25 Strawberry Cultivars: Qualitative and Quantitative Evaluation
IS  - 12
SP  - 2238
VL  - 12
DO  - 10.3390/plants12122238
ER  - 

@article{
author = "Milosavljević, Dragica and Maksimović, Vuk and Milivojević, Jasminka and Djekić, Ilija and Wolf, Bianca and Zuber, Jan and Vogt, Carla and Dragišić Maksimović, Jelena",
year = "2023",
abstract = "(1) The nutritional quality of strawberry (Fragaria × ananassa Duch) fruits, among others, is largely maintained by the presence of soluble sugars and organic acids. As the primary products of photosynthesis, they are energy depots in plants, necessary for the construction of cell constituents, but also serve as precursors of aromatic compounds and signaling molecules. (2) In this study, fruits of 25 strawberry cultivars were qualitatively and quantitatively characterized concerning individual sugars and organic acids by HPLC, FT-ICR-MS, and MS imaging analysis. In addition, the total quality index (TQI), as a novel mathematical model, was used to compare all individual parameters evaluated to obtain a quantitative single score, as an indicator of overall fruit quality. (3) Regardless of a large number of cultivars and monitored parameters that were studded, several cultivars stood out in terms of selected primary metabolites, such as 'Rumba', 'Jeny', and 'Sandra', while the latter had the best TQI score. (4) Intercultivar variations in sugars and organic acids profiles, along with other bioactive compounds, should be considered for selection of promising cultivars with improved naturally occurring nutraceutical traits. Besides the search for a pleasant taste, increased awareness of healthy nutrition resulted in heightening consumer demand for high-quality fruit.",
journal = "Plants (Basel, Switzerland), Plants (Basel, Switzerland)Plants (Basel)",
title = "Sugars and Organic Acids in 25 Strawberry Cultivars: Qualitative and Quantitative Evaluation",
number = "12",
pages = "2238",
volume = "12",
doi = "10.3390/plants12122238"
}

Milosavljević, D., Maksimović, V., Milivojević, J., Djekić, I., Wolf, B., Zuber, J., Vogt, C.,& Dragišić Maksimović, J.. (2023). Sugars and Organic Acids in 25 Strawberry Cultivars: Qualitative and Quantitative Evaluation. in Plants (Basel, Switzerland), 12(12), 2238.
https://doi.org/10.3390/plants12122238

Milosavljević D, Maksimović V, Milivojević J, Djekić I, Wolf B, Zuber J, Vogt C, Dragišić Maksimović J. Sugars and Organic Acids in 25 Strawberry Cultivars: Qualitative and Quantitative Evaluation. in Plants (Basel, Switzerland). 2023;12(12):2238.
doi:10.3390/plants12122238 .

Milosavljević, Dragica, Maksimović, Vuk, Milivojević, Jasminka, Djekić, Ilija, Wolf, Bianca, Zuber, Jan, Vogt, Carla, Dragišić Maksimović, Jelena, "Sugars and Organic Acids in 25 Strawberry Cultivars: Qualitative and Quantitative Evaluation" in Plants (Basel, Switzerland), 12, no. 12 (2023):2238,
https://doi.org/10.3390/plants12122238 . .

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

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

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

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

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

TY  - JOUR
AU  - Cvetković, Stefana
AU  - Tenji, Dina
AU  - Mitić-Ćulafić, Dragana
AU  - Vuletić, Stefana
AU  - Ganić, Tea
AU  - Djekić, Ilija
AU  - Nikolić, Biljana
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6377
AB  - As a foodborne pathogen, Listeria monocytogenes could be commonly found in the food processing facilities, where forms biofilm on various food contact surfaces. Therefore, the control of L. monocytogenes biofilm formation is of key importance for improving food safety. The aim of this work was to examine the ability of yellow gentian root and leaf extracts to inhibit biofilm formation of L. monocytogenes strains at commonly used 37 °C and at ambient temperature associated with food processing plants (18 °C), on both polystyrene and stainless steel. Crystal violet staining assay revealed strong potential of the extracts to prevent biofilm formation on polystyrene at 37 °C (up to 90% inhibition), and on both surfaces at 18 °C (up to 78.1% and 62.9% on polystyrene and stainless steel, respectively). Antibiofilm effect could be ascribed to extracts’ ability to reduce the production of exopolysaccharides and to suppress swimming motility. Finally, qRT-PCR demonstrated no activity against quorum sensing, but up-regulation of the genes (flaA, sigB) involved in biofilm formation, most likely as a response to stressful conditions. Results obtained suggest yellow gentian extracts as potent antibiofilm agents, but further analyses are needed to determine the underlie mechanism and to validate the efficiency and safety in commercial environment. © 2023 Elsevier Ltd
T2  - Food Bioscience
T2  - Food Bioscience
T1  - Potential of yellow gentian aqueous-ethanolic extracts to prevent Listeria monocytogenes biofilm formation on selected food contact surfaces
VL  - 54
DO  - 10.1016/j.fbio.2023.102857
ER  - 

@article{
author = "Cvetković, Stefana and Tenji, Dina and Mitić-Ćulafić, Dragana and Vuletić, Stefana and Ganić, Tea and Djekić, Ilija and Nikolić, Biljana",
year = "2023",
abstract = "As a foodborne pathogen, Listeria monocytogenes could be commonly found in the food processing facilities, where forms biofilm on various food contact surfaces. Therefore, the control of L. monocytogenes biofilm formation is of key importance for improving food safety. The aim of this work was to examine the ability of yellow gentian root and leaf extracts to inhibit biofilm formation of L. monocytogenes strains at commonly used 37 °C and at ambient temperature associated with food processing plants (18 °C), on both polystyrene and stainless steel. Crystal violet staining assay revealed strong potential of the extracts to prevent biofilm formation on polystyrene at 37 °C (up to 90% inhibition), and on both surfaces at 18 °C (up to 78.1% and 62.9% on polystyrene and stainless steel, respectively). Antibiofilm effect could be ascribed to extracts’ ability to reduce the production of exopolysaccharides and to suppress swimming motility. Finally, qRT-PCR demonstrated no activity against quorum sensing, but up-regulation of the genes (flaA, sigB) involved in biofilm formation, most likely as a response to stressful conditions. Results obtained suggest yellow gentian extracts as potent antibiofilm agents, but further analyses are needed to determine the underlie mechanism and to validate the efficiency and safety in commercial environment. © 2023 Elsevier Ltd",
journal = "Food Bioscience, Food Bioscience",
title = "Potential of yellow gentian aqueous-ethanolic extracts to prevent Listeria monocytogenes biofilm formation on selected food contact surfaces",
volume = "54",
doi = "10.1016/j.fbio.2023.102857"
}

Cvetković, S., Tenji, D., Mitić-Ćulafić, D., Vuletić, S., Ganić, T., Djekić, I.,& Nikolić, B.. (2023). Potential of yellow gentian aqueous-ethanolic extracts to prevent Listeria monocytogenes biofilm formation on selected food contact surfaces. in Food Bioscience, 54.
https://doi.org/10.1016/j.fbio.2023.102857

Cvetković S, Tenji D, Mitić-Ćulafić D, Vuletić S, Ganić T, Djekić I, Nikolić B. Potential of yellow gentian aqueous-ethanolic extracts to prevent Listeria monocytogenes biofilm formation on selected food contact surfaces. in Food Bioscience. 2023;54.
doi:10.1016/j.fbio.2023.102857 .

Cvetković, Stefana, Tenji, Dina, Mitić-Ćulafić, Dragana, Vuletić, Stefana, Ganić, Tea, Djekić, Ilija, Nikolić, Biljana, "Potential of yellow gentian aqueous-ethanolic extracts to prevent Listeria monocytogenes biofilm formation on selected food contact surfaces" in Food Bioscience, 54 (2023),
https://doi.org/10.1016/j.fbio.2023.102857 . .

TY  - JOUR
AU  - Biondić Fučkar, Vedran
AU  - Nutrizio, Marinela
AU  - Grudenić, Anamarija
AU  - Djekić, Ilija
AU  - Režek Jambrak, A.
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6358
AB  - The Sustainable Development Goals (SDG) encourage the efficient use of sustainable technologies. Ultrasound-assisted extraction (UAE) is one of the extraction process techniques, which are also directed towards sustainability as a goal. Coffee silver skin (CS), being a healthy raw material as well as a waste, could be utilized in the manufacturing process of new dietary products. The goal of this research was to isolate proteins and polyphenols from CS using UAE and to employ spectrophotometry to determine the yields. Three parts of the research were conducted: ultrasonic extraction, the optimization of UAE conditions for the isolation of proteins and polyphenols from CS, and the analysis of the amino acid extract obtained with the optimal use of UAE. According to the results, it was reported that the highest yields of total polyphenols isolated from the CS using UAE were obtained by applying an amplitude of 75% and a time interval of 9 min. The optimal parameters of UAE, when considering the proportions of total polyphenols and proteins, are an amplitude of 100% and a time of 9 min. The most abundant amino acids in isolated proteins (Asp, Glu, Pro, Gly, and Ala) were defined as well. Based on the use of energy, it was obvious that UAE is a promising technology. This concurs with the proposed practice that when non-thermal technologies are analyzed from an environmental point of view, the first common denominator is the use of electricity to run the equipment, in relation to resource depletion. As expected, CS poses a great waste to be recycled, being a nutritionally rich raw material with great potential. Quantitative consideration on the environmentally friendly applicability of CS in mass production should be carried out to validate the entire process of developing a new product from both economic and environmental aspects. © 2023 by the authors.
T2  - Sustainability (Switzerland)
T2  - Sustainability (Switzerland)
T1  - Sustainable Ultrasound Assisted Extractions and Valorization of Coffee Silver Skin (CS)
IS  - 10
VL  - 15
DO  - 10.3390/su15108198
ER  - 

@article{
author = "Biondić Fučkar, Vedran and Nutrizio, Marinela and Grudenić, Anamarija and Djekić, Ilija and Režek Jambrak, A.",
year = "2023",
abstract = "The Sustainable Development Goals (SDG) encourage the efficient use of sustainable technologies. Ultrasound-assisted extraction (UAE) is one of the extraction process techniques, which are also directed towards sustainability as a goal. Coffee silver skin (CS), being a healthy raw material as well as a waste, could be utilized in the manufacturing process of new dietary products. The goal of this research was to isolate proteins and polyphenols from CS using UAE and to employ spectrophotometry to determine the yields. Three parts of the research were conducted: ultrasonic extraction, the optimization of UAE conditions for the isolation of proteins and polyphenols from CS, and the analysis of the amino acid extract obtained with the optimal use of UAE. According to the results, it was reported that the highest yields of total polyphenols isolated from the CS using UAE were obtained by applying an amplitude of 75% and a time interval of 9 min. The optimal parameters of UAE, when considering the proportions of total polyphenols and proteins, are an amplitude of 100% and a time of 9 min. The most abundant amino acids in isolated proteins (Asp, Glu, Pro, Gly, and Ala) were defined as well. Based on the use of energy, it was obvious that UAE is a promising technology. This concurs with the proposed practice that when non-thermal technologies are analyzed from an environmental point of view, the first common denominator is the use of electricity to run the equipment, in relation to resource depletion. As expected, CS poses a great waste to be recycled, being a nutritionally rich raw material with great potential. Quantitative consideration on the environmentally friendly applicability of CS in mass production should be carried out to validate the entire process of developing a new product from both economic and environmental aspects. © 2023 by the authors.",
journal = "Sustainability (Switzerland), Sustainability (Switzerland)",
title = "Sustainable Ultrasound Assisted Extractions and Valorization of Coffee Silver Skin (CS)",
number = "10",
volume = "15",
doi = "10.3390/su15108198"
}

Biondić Fučkar, V., Nutrizio, M., Grudenić, A., Djekić, I.,& Režek Jambrak, A.. (2023). Sustainable Ultrasound Assisted Extractions and Valorization of Coffee Silver Skin (CS). in Sustainability (Switzerland), 15(10).
https://doi.org/10.3390/su15108198

Biondić Fučkar V, Nutrizio M, Grudenić A, Djekić I, Režek Jambrak A. Sustainable Ultrasound Assisted Extractions and Valorization of Coffee Silver Skin (CS). in Sustainability (Switzerland). 2023;15(10).
doi:10.3390/su15108198 .

Biondić Fučkar, Vedran, Nutrizio, Marinela, Grudenić, Anamarija, Djekić, Ilija, Režek Jambrak, A., "Sustainable Ultrasound Assisted Extractions and Valorization of Coffee Silver Skin (CS)" in Sustainability (Switzerland), 15, no. 10 (2023),
https://doi.org/10.3390/su15108198 . .

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

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

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

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

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

TY  - JOUR
AU  - Leal Filho, Walter
AU  - Nagy, Gustavo J.
AU  - Setti, Andréia Faraoni Freitas
AU  - Sharifi, Ayyoob
AU  - Donkor, Felix Kwabena
AU  - Batista, Karina
AU  - Djekic, Ilija
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6268
AB  - Land as a whole, and soil, in particular, plays a critical function in the climate system. The various types of land use, especially agriculture and forestry, account for nearly a quarter of the greenhouse gas emissions. On the other hand, the world's soil is under pressure from many factors, including climate change and land use change. Increases in temperature, prolonged drought and floods put pressure on the soil. In order to contribute to a better understanding of these interactions, we conducted a review combining a narrative-focused approach, selecting examples worldwide, and a bibliometric analysis (VosViewer software). This review reports on a study that analyses how climate change and land use change may negatively influence soil biodiversity and related services. It also outlines some of the actions needed to increase the resilience of soil biodiversity in the context of a changing climate. Some key findings are: 1) Well-managed soils are critical for resilient production systems. 2) Integrated agricultural production systems have gained prominence as climate-resilient production systems. 3) Agricultural zoning may be a valuable tool in integrated systems to minimise the effects of climate change. However, it is vital to continuously monitor environmental variations so producers can be more prepared for climate change and extreme events. Finally, adequate water management is essential for soil functioning under climate change aggravating water scarcity. An intersectoral approach between critical sectors facilitates comprehensive water management. © 2023 Elsevier B.V.
T2  - Science of the Total Environment
T2  - Science of the Total Environment
T1  - Handling the impacts of climate change on soil biodiversity
VL  - 869
DO  - 10.1016/j.scitotenv.2023.161671
ER  - 

@article{
author = "Leal Filho, Walter and Nagy, Gustavo J. and Setti, Andréia Faraoni Freitas and Sharifi, Ayyoob and Donkor, Felix Kwabena and Batista, Karina and Djekic, Ilija",
year = "2023",
abstract = "Land as a whole, and soil, in particular, plays a critical function in the climate system. The various types of land use, especially agriculture and forestry, account for nearly a quarter of the greenhouse gas emissions. On the other hand, the world's soil is under pressure from many factors, including climate change and land use change. Increases in temperature, prolonged drought and floods put pressure on the soil. In order to contribute to a better understanding of these interactions, we conducted a review combining a narrative-focused approach, selecting examples worldwide, and a bibliometric analysis (VosViewer software). This review reports on a study that analyses how climate change and land use change may negatively influence soil biodiversity and related services. It also outlines some of the actions needed to increase the resilience of soil biodiversity in the context of a changing climate. Some key findings are: 1) Well-managed soils are critical for resilient production systems. 2) Integrated agricultural production systems have gained prominence as climate-resilient production systems. 3) Agricultural zoning may be a valuable tool in integrated systems to minimise the effects of climate change. However, it is vital to continuously monitor environmental variations so producers can be more prepared for climate change and extreme events. Finally, adequate water management is essential for soil functioning under climate change aggravating water scarcity. An intersectoral approach between critical sectors facilitates comprehensive water management. © 2023 Elsevier B.V.",
journal = "Science of the Total Environment, Science of the Total Environment",
title = "Handling the impacts of climate change on soil biodiversity",
volume = "869",
doi = "10.1016/j.scitotenv.2023.161671"
}

Leal Filho, W., Nagy, G. J., Setti, A. F. F., Sharifi, A., Donkor, F. K., Batista, K.,& Djekic, I.. (2023). Handling the impacts of climate change on soil biodiversity. in Science of the Total Environment, 869.
https://doi.org/10.1016/j.scitotenv.2023.161671

Leal Filho W, Nagy GJ, Setti AFF, Sharifi A, Donkor FK, Batista K, Djekic I. Handling the impacts of climate change on soil biodiversity. in Science of the Total Environment. 2023;869.
doi:10.1016/j.scitotenv.2023.161671 .

Leal Filho, Walter, Nagy, Gustavo J., Setti, Andréia Faraoni Freitas, Sharifi, Ayyoob, Donkor, Felix Kwabena, Batista, Karina, Djekic, Ilija, "Handling the impacts of climate change on soil biodiversity" in Science of the Total Environment, 869 (2023),
https://doi.org/10.1016/j.scitotenv.2023.161671 . .

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Sakao, Tomohiko
AU  - Desha, Cheryl
AU  - Djekic, Ilija
AU  - Favi, Claudio
AU  - Olayide, Olawale E.
AU  - Ziolo, Magdalena
AU  - Kantola, Jussi
AU  - Muñoz-Torres, María J.
AU  - Tortato, Ubiratã
AU  - Segalas, Jordi
AU  - Urbaniec, Krzysztof
AU  - Santibanez-González, Ernesto D.R.
AU  - Renzi, Maria F.
AU  - Seuring, Stefan
AU  - Lozano, Rodrigo
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6356
T2  - Frontiers in Sustainability
T2  - Frontiers in Sustainability
T1  - Scoping good papers for organizations' sustainability in management and engineering research
VL  - 4
DO  - 10.3389/frsus.2023.1148499
ER  - 

@article{
author = "Sakao, Tomohiko and Desha, Cheryl and Djekic, Ilija and Favi, Claudio and Olayide, Olawale E. and Ziolo, Magdalena and Kantola, Jussi and Muñoz-Torres, María J. and Tortato, Ubiratã and Segalas, Jordi and Urbaniec, Krzysztof and Santibanez-González, Ernesto D.R. and Renzi, Maria F. and Seuring, Stefan and Lozano, Rodrigo",
year = "2023",
journal = "Frontiers in Sustainability, Frontiers in Sustainability",
title = "Scoping good papers for organizations' sustainability in management and engineering research",
volume = "4",
doi = "10.3389/frsus.2023.1148499"
}

Sakao, T., Desha, C., Djekic, I., Favi, C., Olayide, O. E., Ziolo, M., Kantola, J., Muñoz-Torres, M. J., Tortato, U., Segalas, J., Urbaniec, K., Santibanez-González, E. D.R., Renzi, M. F., Seuring, S.,& Lozano, R.. (2023). Scoping good papers for organizations' sustainability in management and engineering research. in Frontiers in Sustainability, 4.
https://doi.org/10.3389/frsus.2023.1148499

Sakao T, Desha C, Djekic I, Favi C, Olayide OE, Ziolo M, Kantola J, Muñoz-Torres MJ, Tortato U, Segalas J, Urbaniec K, Santibanez-González ED, Renzi MF, Seuring S, Lozano R. Scoping good papers for organizations' sustainability in management and engineering research. in Frontiers in Sustainability. 2023;4.
doi:10.3389/frsus.2023.1148499 .

Sakao, Tomohiko, Desha, Cheryl, Djekic, Ilija, Favi, Claudio, Olayide, Olawale E., Ziolo, Magdalena, Kantola, Jussi, Muñoz-Torres, María J., Tortato, Ubiratã, Segalas, Jordi, Urbaniec, Krzysztof, Santibanez-González, Ernesto D.R., Renzi, Maria F., Seuring, Stefan, Lozano, Rodrigo, "Scoping good papers for organizations' sustainability in management and engineering research" in Frontiers in Sustainability, 4 (2023),
https://doi.org/10.3389/frsus.2023.1148499 . .

TY  - JOUR
AU  - Glavič, Peter
AU  - Gregory-Smith, Diana
AU  - Murmura, Federica
AU  - Olayide, Olawale Emmanuel
AU  - Djekic, Ilija
PY  - 2023
UR  - https://www.frontiersin.org/articles/10.3389/frsus.2023.1237154
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6401
T2  - Frontiers in Sustainability
T2  - Frontiers in Sustainability
T1  - Editorial: Organizational and consumption perspectives on sustainable food culture
VL  - 4
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6401
ER  - 

@article{
author = "Glavič, Peter and Gregory-Smith, Diana and Murmura, Federica and Olayide, Olawale Emmanuel and Djekic, Ilija",
year = "2023",
journal = "Frontiers in Sustainability, Frontiers in Sustainability",
title = "Editorial: Organizational and consumption perspectives on sustainable food culture",
volume = "4",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6401"
}

Glavič, P., Gregory-Smith, D., Murmura, F., Olayide, O. E.,& Djekic, I.. (2023). Editorial: Organizational and consumption perspectives on sustainable food culture. in Frontiers in Sustainability, 4.
https://hdl.handle.net/21.15107/rcub_agrospace_6401

Glavič P, Gregory-Smith D, Murmura F, Olayide OE, Djekic I. Editorial: Organizational and consumption perspectives on sustainable food culture. in Frontiers in Sustainability. 2023;4.
https://hdl.handle.net/21.15107/rcub_agrospace_6401 .

Glavič, Peter, Gregory-Smith, Diana, Murmura, Federica, Olayide, Olawale Emmanuel, Djekic, Ilija, "Editorial: Organizational and consumption perspectives on sustainable food culture" in Frontiers in Sustainability, 4 (2023),
https://hdl.handle.net/21.15107/rcub_agrospace_6401 .

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  - Djekić, Ilija
AU  - Velebit, Branko
AU  - Pavlić, Branimir
AU  - Putnik, Predrag
AU  - Šojić Merkulov, Daniela
AU  - Bebek Markovinović, Anica
AU  - Bursać Kovačević, Danijela
PY  - 2023
UR  - https://link.springer.com/article/10.1007/s12393-023-09354-2
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6458
AB  - The demand for high quality foods has steadily increased as response to market pressures and to other factors. The concept of food quality (FQ) gradually evolved to address changes in consumer perceptions and due to available technological advances. Evolution followed from FQ 1.0 (defective foods removal) over FQ 2.0 (prevention-based quality assurance), FQ 3.0 (total quality management; TQM), and finally the upcoming concept of FQ 4.0 that is focused on advanced technologies (Internet of Things, Big Data, artificial intelligence, etc.) for improving traceability, food safety, and quality assurance. This evolution from FQ 1.0 up to 4.0 followed perfection of conventional/advanced methods and the expansion of their scope to include the reductions of waste/pollution. This manuscript provides background and brief overview for current and traditional concepts of FQ with consumers in focus while mentioning techniques that are traditionally used for FQ assessments. Also, it describes migration toward FQ 4.0 and how it compares with traditional FQ, while considering products, processes, systems, and sustainable (nano)technologies for improvements of manufacturing and waste reductions. Such information is useful for practical guides for stakeholders in food chain (e.g., food managers, technologists, and consultants). Findings implied importance for developing the area within the “FQ 4.0 triangle,” whose three edges are “food science,” “quality assurance,” and “industry 4.0 (that has the tools/technologies to support this industrial concept).” This area has numerous opportunities for various applications in food sector and for gathering knowledge, currently needed in the food industry. Including data on the suitability of advanced technologies for food manufacturing (e.g., 3D printing), their association with quality/safety, reduction of waste/contaminants, all in order to reach sustainable food production.
T2  - Food Engineering Reviews
T2  - Food Engineering ReviewsFood Eng Rev
T1  - Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century
EP  - 32
SP  - 1
DO  - 10.1007/s12393-023-09354-2
ER  - 

@article{
author = "Djekić, Ilija and Velebit, Branko and Pavlić, Branimir and Putnik, Predrag and Šojić Merkulov, Daniela and Bebek Markovinović, Anica and Bursać Kovačević, Danijela",
year = "2023",
abstract = "The demand for high quality foods has steadily increased as response to market pressures and to other factors. The concept of food quality (FQ) gradually evolved to address changes in consumer perceptions and due to available technological advances. Evolution followed from FQ 1.0 (defective foods removal) over FQ 2.0 (prevention-based quality assurance), FQ 3.0 (total quality management; TQM), and finally the upcoming concept of FQ 4.0 that is focused on advanced technologies (Internet of Things, Big Data, artificial intelligence, etc.) for improving traceability, food safety, and quality assurance. This evolution from FQ 1.0 up to 4.0 followed perfection of conventional/advanced methods and the expansion of their scope to include the reductions of waste/pollution. This manuscript provides background and brief overview for current and traditional concepts of FQ with consumers in focus while mentioning techniques that are traditionally used for FQ assessments. Also, it describes migration toward FQ 4.0 and how it compares with traditional FQ, while considering products, processes, systems, and sustainable (nano)technologies for improvements of manufacturing and waste reductions. Such information is useful for practical guides for stakeholders in food chain (e.g., food managers, technologists, and consultants). Findings implied importance for developing the area within the “FQ 4.0 triangle,” whose three edges are “food science,” “quality assurance,” and “industry 4.0 (that has the tools/technologies to support this industrial concept).” This area has numerous opportunities for various applications in food sector and for gathering knowledge, currently needed in the food industry. Including data on the suitability of advanced technologies for food manufacturing (e.g., 3D printing), their association with quality/safety, reduction of waste/contaminants, all in order to reach sustainable food production.",
journal = "Food Engineering Reviews, Food Engineering ReviewsFood Eng Rev",
title = "Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century",
pages = "32-1",
doi = "10.1007/s12393-023-09354-2"
}

Djekić, I., Velebit, B., Pavlić, B., Putnik, P., Šojić Merkulov, D., Bebek Markovinović, A.,& Bursać Kovačević, D.. (2023). Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century. in Food Engineering Reviews, 1-32.
https://doi.org/10.1007/s12393-023-09354-2

Djekić I, Velebit B, Pavlić B, Putnik P, Šojić Merkulov D, Bebek Markovinović A, Bursać Kovačević D. Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century. in Food Engineering Reviews. 2023;:1-32.
doi:10.1007/s12393-023-09354-2 .

Djekić, Ilija, Velebit, Branko, Pavlić, Branimir, Putnik, Predrag, Šojić Merkulov, Daniela, Bebek Markovinović, Anica, Bursać Kovačević, Danijela, "Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century" in Food Engineering Reviews (2023):1-32,
https://doi.org/10.1007/s12393-023-09354-2 . .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Dragišić Maksimović, Jelena
AU  - Milivojević, Jasminka
AU  - Đekić, Ilija
AU  - Radivojević, Dragan
AU  - Veberič, Robert
AU  - Mikulič Petkovšek, Maja
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6083
AB  - The influences of two storage conditions (regular atmosphere-RA and modified-atmosphere packaging-MAP) and different storage time on fruit textural parameters, chemical composition, and total quality index (TQI) of two blueberry cultivars were investigated. Freshly harvested fruit of mid and late season cultivars (‘Bluecrop’ and ‘Liberty’, respectively) were placed in plastic punnets, packed into low-density polyethylene bags of 25 µm thickness with two perforations of 3 mm and stored at 2 °C and 90% relative humidity for 30 days, either in RA or in MAP. Changes in gas composition inside the package and fruit quality characteristics were analyzed at 10-day intervals during storage: 0, 10, 20, and 30 days. ‘Liberty’ was dominant over ‘Bluecrop’ in terms of hardness (428 g and 296 g, respectively), as well as individual and total sugars (100 and 76 g·kg–1, respectively), organic acids (19 and 12 g·kg–1, respectively) and most subclasses of phenolic compounds (anthocyanins, flavonols, and hydroxycinnamic acids). In addition, a novel mathematical index of TQI was introduced to compare all evaluated parameters in order to obtain a quantitative single score, as an indicator of overall fruit quality. ‘Liberty’ had the better TQI score in RA, whereas ‘Bluecrop’ behaved better in MAP. Accordingly, for longer storage of blueberry fruit MAP should not be assumed to be uniformly helpful, since the effect of storage duration in the specific type of atmosphere substantially depends on the proper cultivar selection.
PB  - Academic Press Inc.
T2  - Journal of Food Composition and Analysis
T1  - Changes in quality characteristics of fresh blueberries: Combined effect of cultivar and storage conditions
SP  - 104597
VL  - 111
DO  - 10.1016/j.jfca.2022.104597
ER  - 

@article{
author = "Dragišić Maksimović, Jelena and Milivojević, Jasminka and Đekić, Ilija and Radivojević, Dragan and Veberič, Robert and Mikulič Petkovšek, Maja",
year = "2022",
abstract = "The influences of two storage conditions (regular atmosphere-RA and modified-atmosphere packaging-MAP) and different storage time on fruit textural parameters, chemical composition, and total quality index (TQI) of two blueberry cultivars were investigated. Freshly harvested fruit of mid and late season cultivars (‘Bluecrop’ and ‘Liberty’, respectively) were placed in plastic punnets, packed into low-density polyethylene bags of 25 µm thickness with two perforations of 3 mm and stored at 2 °C and 90% relative humidity for 30 days, either in RA or in MAP. Changes in gas composition inside the package and fruit quality characteristics were analyzed at 10-day intervals during storage: 0, 10, 20, and 30 days. ‘Liberty’ was dominant over ‘Bluecrop’ in terms of hardness (428 g and 296 g, respectively), as well as individual and total sugars (100 and 76 g·kg–1, respectively), organic acids (19 and 12 g·kg–1, respectively) and most subclasses of phenolic compounds (anthocyanins, flavonols, and hydroxycinnamic acids). In addition, a novel mathematical index of TQI was introduced to compare all evaluated parameters in order to obtain a quantitative single score, as an indicator of overall fruit quality. ‘Liberty’ had the better TQI score in RA, whereas ‘Bluecrop’ behaved better in MAP. Accordingly, for longer storage of blueberry fruit MAP should not be assumed to be uniformly helpful, since the effect of storage duration in the specific type of atmosphere substantially depends on the proper cultivar selection.",
publisher = "Academic Press Inc.",
journal = "Journal of Food Composition and Analysis",
title = "Changes in quality characteristics of fresh blueberries: Combined effect of cultivar and storage conditions",
pages = "104597",
volume = "111",
doi = "10.1016/j.jfca.2022.104597"
}

Dragišić Maksimović, J., Milivojević, J., Đekić, I., Radivojević, D., Veberič, R.,& Mikulič Petkovšek, M.. (2022). Changes in quality characteristics of fresh blueberries: Combined effect of cultivar and storage conditions. in Journal of Food Composition and Analysis
Academic Press Inc.., 111, 104597.
https://doi.org/10.1016/j.jfca.2022.104597

Dragišić Maksimović J, Milivojević J, Đekić I, Radivojević D, Veberič R, Mikulič Petkovšek M. Changes in quality characteristics of fresh blueberries: Combined effect of cultivar and storage conditions. in Journal of Food Composition and Analysis. 2022;111:104597.
doi:10.1016/j.jfca.2022.104597 .

Dragišić Maksimović, Jelena, Milivojević, Jasminka, Đekić, Ilija, Radivojević, Dragan, Veberič, Robert, Mikulič Petkovšek, Maja, "Changes in quality characteristics of fresh blueberries: Combined effect of cultivar and storage conditions" in Journal of Food Composition and Analysis, 111 (2022):104597,
https://doi.org/10.1016/j.jfca.2022.104597 . .

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  - 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  - 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 . .