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1Academic Journal
المصدر: Carrillo, Celia Tomasevic, Igor B. Barba Orellana, Francisco José Kamiloglu, Senem 2023 Modern Analytical Techniques for Berry Authentication Chemosensors 11(9) 500
مصطلحات موضوعية: aliments biotecnologia, aliments anàlisi, UNESCO::CIENCIAS AGRARIAS
وصف الملف: application/pdf
Relation: Chemosensors, 2023, vol. 11(9), num. 500; https://hdl.handle.net/10550/91649; 162205
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2Academic Journal
المؤلفون: Kurćubić V., Stajić, Slaviša B, Miletic Nemanja, Petković, Marko, Dmitrić, Marko, Đurović, Vesna, Heinz, Volker, Tomasevic, Igor B
مصطلحات موضوعية: wild garlic, freshly squeezed extracts, burger, antioxidant, antimicrobial, technological properties, sensory quality
وصف الملف: application/pdf
Relation: Foods (Basel, Switzerland); https://scidar.kg.ac.rs/handle/123456789/19661
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3Academic Journal
المؤلفون: Kurćubić, Vladimir S., Raketić, Svetlana V., Mašković, Jelena M., Mašković, Pavle Z., Kurćubić, Luka V., Heinz, Volker, Tomasevic, Igor B.
المصدر: Plants (Basel, Switzerland) ; Plants (Basel, Switzerland)Plants (Basel)
مصطلحات موضوعية: antibacterial activity, disc diffusion method, Kitaibelia vitifolia, minimum inhibitory concentration, multidrug resistant bacteria
Relation: info:eu-repo/grantAgreement/MESTD/inst-2020/200088/RS//; http://www.ncbi.nlm.nih.gov/pubmed/37765400; http://aspace.agrif.bg.ac.rs/handle/123456789/6465; http://aspace.agrif.bg.ac.rs/bitstream/id/24906/Evaluation_of_Antimicrobial_pub_2023.pdf
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4Academic Journal
المؤلفون: Djekic, Ilija V., Ilic, Jovan G., Sołowiej, Bartosz G., Djekić, Rastko I., Tomasevic, Igor B.
المصدر: Journal of Food Quality
Relation: http://aspace.agrif.bg.ac.rs/handle/123456789/6215; http://aspace.agrif.bg.ac.rs/bitstream/id/24164/Application_of_Food_pub_2022.pdf
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5Electronic Resource
المؤلفون: Kurćubić, Vladimir S., Kurćubić, Vladimir S., Stajić, Slaviša B., Miletić, Nemanja M., Petković, Marko M., Dmitrić, Marko P., Đurović, Vesna M., Heinz, Volker, Tomasevic, Igor B.
المصدر: Foods; Foods
مصطلحات الفهرس: antimicrobial, antioxidant, burger, freshly squeezed extracts, sensory quality, technological properties, wild garlic, article
URL:
http://aspace.agrif.bg.ac.rs/handle/123456789/6381 http://aspace.agrif.bg.ac.rs/bitstream/id/24660/Techno-Functional_Properties_pub_2023.pdf
info:eu-repo/grantAgreement/MESTD/inst-2020/200088/RS -
6Academic Journal
المؤلفون: Ilić, Jovan G., Tomašević, Igor B., Đekic, Ilija V.
المصدر: Food and Feed Research (2019) 46(2):227-234 ; ISSN: 2217-5369
مصطلحات موضوعية: product development, solid foods oral processing flowchart, mathematical modelling of quality
وصف الملف: application/pdf; txt
Relation: info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/31034/RS//; http://scindeks.ceon.rs/article.aspx?artid=2217-53691902227I
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7Academic Journal
المؤلفون: Smigic, Nada, Djekic, Ilija, Tomašević, Igor B., Stanišić, Nikola, Nedeljković, Aleksandar, Luković, Verica, Miocinović, Jelena
المصدر: British Food Journal
مصطلحات موضوعية: Organic food, Conventional food, Pasteurized milk, Raw milk
Relation: http://r.istocar.bg.ac.rs/handle/123456789/587; Konv_99; http://r.istocar.bg.ac.rs//bitstream/id/1592/smigic-2017.pdf; 2-s2.0-85009822199; 000395590600013
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8Academic Journal
المؤلفون: Tomašević Igor B., Đekić Ilija V., Aćimović Milica G., Stajić Slaviša B., Tomović Vladimir M.
المصدر: Acta Periodica Technologica, Vol 2017, Iss 48, Pp 275-284 (2017)
مصطلحات موضوعية: spices, sausages, sensory evaluation, lipid oxidation, Technology (General), T1-995
Relation: https://doaj.org/toc/1450-7188; https://doaj.org/toc/2406-095X; https://doaj.org/article/45f0cbf09d194d3c8db045eac84a40a7
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9Academic Journal
المؤلفون: Tomović, Vladimir, Stanišić, Nikola, Jokanović, Marija R., Kevrešan, Žarko S., Sojic, Branislav V., Skaljac, Snezana B., Tomašević, Igor B., Martinović, Aleksandra B., Despotović, Aleksandra R., Suput, Danijela Z.
المصدر: Hemijska industrija
مصطلحات موضوعية: pigs, Swallow-Belly Mangulica, intensive production system, meat quality
Relation: Provincial Secretariat for Science and Technological Development, Autonomous Province of Vojvodina, Republic of Serbia [114-451-809/2015]; info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31032/RS//; http://r.istocar.bg.ac.rs/handle/123456789/499; http://r.istocar.bg.ac.rs//bitstream/id/2240/497.pdf; 2-s2.0-84995466820; 000388029800008
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10Academic Journal
المؤلفون: Tomović, Vladimir M., Jokanović, Marija R., Pihler, Ivan I., Švarc-Gajić, Jaroslava V., Vasiljević, Ivana M., Škaljac, Snežana B., Šojić, Branislav V., Živković, Dušan M., Lukić, Tin B., Despotović, Aleksandra R., Tomašević, Igor B.
المساهمون: Provincial Secretariat for Science and Technological Development, Autonomous Province of Vojvodina, Republic of Serbia, Ministry of Education, Science and Technological Development, Republic of Serbia
المصدر: Journal of Applied Animal Research ; volume 45, issue 1, page 430-436 ; ISSN 0971-2119 0974-1844
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11Academic Journal
المؤلفون: Nastaj, Maciej, Sołowiej, Bartosz G., Terpiłowski, Konrad, Kucia, Wiesław, Tomasevic, Igor B., Peréz-Huertas, Salvador
المصدر: Foods; Apr2023, Vol. 12 Issue 7, p1547, 15p
مصطلحات موضوعية: WHEY proteins, PHYSICALLY active people, ERYTHRITOL, RHEOLOGY, SURFACE properties, FLOUR
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12Academic Journal
المؤلفون: Stajić, Slaviša, Stanišić, Nikola, Tomašević, Igor B., Djekic, Ilija, Ivanović, Nikola, Živković, Dušan
المصدر: Journal of Food Processing and Preservation
Relation: http://r.istocar.bg.ac.rs/handle/123456789/547; Konv_115; 2-s2.0-85033211869; 000424261300100
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13Academic Journal
المؤلفون: Kljajevic, Nemanja V., Tomasevic, Igor B., Miloradovic, Zorana N., Nedeljkovic, Aleksandar, Miocinovic, Jelena B., Jovanovic, Snezana T.
المساهمون: Sebian Ministry of Education and Science
المصدر: Journal of Food Science and Technology ; volume 55, issue 1, page 299-303 ; ISSN 0022-1155 0975-8402
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14Academic Journal
المصدر: Fleischwirtschaft
Relation: http://r.istocar.bg.ac.rs/handle/123456789/482; Konv_85; 000378974800087
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15Academic Journal
المؤلفون: Tomašević, Igor B., Tomović, Vladimir, Stajić, Slaviša, Jokanović, Marija R., Stanišić, Nikola, Živković, Dušan
المصدر: Fleischwirtschaft
Relation: http://r.istocar.bg.ac.rs/handle/123456789/446; Konv_76; 000362925800032
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