Publikationen in Zusammenarbeit mit Forschern von University of Belgrade (8)

2023

  1. Sensory quality, oxidative stability, textural and fatty acid profile of nitrite-reduced kulen fermented sausage during ripening

    Meat Technology, Vol. 64, Núm. 2, pp. 212-217

2021

  1. Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways

    Meat Science, Vol. 181

2020

  1. Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté

    LWT, Vol. 125

  2. Natural antioxidants from seeds and their application in meat products

    Antioxidants, Vol. 9, Núm. 9, pp. 1-22

  3. Physicochemical composition and nutritional properties of deer burger enhanced with healthier oils

    Foods, Vol. 9, Núm. 5

  4. Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products

    Molecules, Vol. 25, Núm. 12

2019

  1. Goose, Duck and Garganey

    More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet (Springer International Publishing), pp. 313-345

2018

  1. Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata

    Food Research International, Vol. 112, pp. 400-411