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1 . Academic Journal
Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability
저자
by
Shi, Haibo
;
Zhang, Mengxin
;
Liu, Xiao-Chen
;
Yao, Xianqi
;
Wang, Wei
, et al.
소스
In
Food Hydrocolloids
August 2024 153
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7 . Academic Journal
The influence of protein oxidation on structure, pepsin diffusion, and in vitro gastric digestion of SPI emulsion
저자
by
Zhao, Jie
;
Wang, Shuaiqian
;
Jiang, Diandian
;
Chen, Chong
;
Tang, Jie
, et al.
소스
In
Food Chemistry
1 December 2023 428
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7 . Academic Journal
Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products
저자
by
Chen, Ruixia
;
Liu, Xiao-Chen
;
Xiang, Junyi
;
Sun, Weizheng
;
Tomasevic, Igor
.
소스
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Meat Science
October 2023 204
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7 . Academic Journal
Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk
저자
by
Ikonić, Predrag
;
Jokanović, Marija
;
Ćućević, Nedim
;
Peulić, Tatjana
;
Šarić, Ljubiša
, et al.
소스
In
Journal of Food Composition and Analysis
January 2023 115
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7 . Academic Journal
A review on the relation between grinding process and quality of ground meat
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by
Berger, Lisa M.
;
Witte, Franziska
;
Tomasevic, Igor
;
Heinz, Volker
;
Weiss, Jochen
, et al.
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Meat Science
August 2023
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7 . Academic Journal
Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide
저자
by
Ilic, Jovan
;
Tomasevic, Igor
;
Djekic, Ilija
.
소스
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International Journal of Gastronomy and Food Science
June 2022 28
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5 . Academic Journal
3D printing as novel tool for fruit-based functional food production
저자
by
Tomašević, Igor
;
Putnik, Predrag
;
Valjak, Filip
;
Pavlić, Branimir
;
Šojić, Branislav
, et al.
소스
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Current Opinion in Food Science
October 2021 41:138-145
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7 . Academic Journal
Recent advances in meat color research
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by
Tomasevic, Igor
;
Djekic, Ilija
;
Font-i-Furnols, Maria
;
Terjung, Nino
;
Lorenzo, Jose M
.
소스
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Current Opinion in Food Science
October 2021 41:81-87
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7 . Academic Journal
Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception
저자
by
Ilic, Jovan
;
Tomasevic, Igor
;
Djekic, Ilija
.
소스
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International Journal of Gastronomy and Food Science
October 2021 25
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5 . Academic Journal
Colour assessment of milk and milk products using computer vision system and colorimeter
저자
by
Milovanovic, Bojana
;
Tomovic, Vladimir
;
Djekic, Ilija
;
Miocinovic, Jelena
;
Solowiej, Bartosz G.
, et al.
소스
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International Dairy Journal
September 2021 120
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