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professor Igor Tomašević

full professor
Katedra za tehnologiju animalnih proizvoda
441-3152
Scientific Area
Promotion Date November 17, 2021

Subjects

O-MH-20-OTMS - Osnove tehnologije mesa
O-TA-20-TMS1 - Tehnologija mesa 1
O-TA-20-TMS2 - Tehnologija mesa 2
O-TA-20-OBMS - Meat Processing
O-TA-20-SAP - Senzorna analiza animalnih proizvoda
M-MH-20-SPI - Sirovine u prehrambenoj industriji
M-PI-20-NMES - Nauka o mesu
M-PI-20-SPI - Sirovine u prehrambenoj industriji
M-PI-20-TTMS - Tehnologija mesa
M-HH-20-SPI - Sirovine u prehrambenoj industriji
D-TH-20-DD1NIR - Doktorska disertacija 1 NIR
D-TH-20-TKAP - Odabrana poglavlja iz tehnologije i kvaliteta proizvoda animalnog porekla
D-TH-20-TSAP - Tehnoloska svojstva sirovina animalnog porekla
O-AE-14-OPT - Osnovi prehrambene tehnologije
O-MH-14-NH - Nova hrana
O-MH-14-OTMS - Osnovi tehnologije mesa
O-TA-14-NH - Nova hrana
O-TA-14-OBMS-13 - Obrada mesa
O-TA-14-TPMS-13 - Tehnologija pratecih proizvoda u industriji mesa
O-UB-14-OTMS - Osnovi tehnologije mesa
M-MH-14-TTMS - Trendovi u tehnologiji mesa
M-PI-14-NMES - Nauka o mesu
M-PI-14-TTMS - Trendovi u tehnologiji mesa
M-UB-14-TTMS - Trendovi u tehnologiji mesa
M-HH-14-NMES - Nauka o mesu
M-HH-14-TTMS - Trendovi u tehnologiji mesa
D-TH-14-DDI2-13 - Doktorska disertacija 2. deo
D-TH-14-DDI3-13 - Doktorska disertacija 3. deo
D-TH-14-DDI4-13 - Doktorska disertacija 4. deo
D-TH-14-DDI6-13 - Doktorska disertacija 6. deo
D-TH-14-POM - Odabrana poglavlja iz nauke o mesu
D-TH-14-SIR1-13 - Studijski istrazivacki rad 1
D-TH-14-SIR2-13 - Studijski istrazivacki rad 2
D-TH-14-SIR3-13 - Studijski istrazivacki rad 3
D-TH-14-SIR4-13 - Studijski istrazivacki rad 4
D-TH-14-TME-13 - odabrana poglavlja iz tehnologije mesa

Bibliography

Papers in journals with SCI list

Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese

J. Miočinović, Z. Miloradović, M. Radovanović, I. Sredović-Ignjatović, A. Radulović, M. Nastaj, B. Solowiej, I. Tomašević, Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese, Foods, Vol. 11, No. 3, pp. 374 - 386, 2022

Autori Jelena Miočinović, Zorana Miloradović, Mira Radovanović, Ivana Sredović Ignjatović, Ana Radulović, Maciej Nastaj, Bartosz Solowiej, and Igor Tomašević
Godina 2022
DOI https://doi.org/10.3390/foods11030374
Časopis Foods
Volumen 11
Broj 3
Strana od 374
Strana do 386

Quality Multiverse of Beef and Pork Meat in a Single Score

S. Rajic, S. Simunovic, V. Djordjevic, M. Raseta, I. Tomasevic, I. Djekic, Quality Multiverse of Beef and Pork Meat in a Single Score, Foods, Vol. 11, No. 8, pp. 1154 - 1154, 2022

Autori Sara Rajic, Stefan Simunovic, Vesna Djordjevic, Mladen Raseta, Igor Tomašević, and Ilija Đekić
Godina 2022
DOI https://doi.org/10.3390/foods11081154
Časopis Foods
Volumen 11
Broj 8
Strana od 1154
Strana do 1154

Colour assessment of milk and milk products using computer vision system and colorimeter

B. Milovanović, J. Miočinović, V. Tomović, I. Djekic, B. Solowiej, L. Jose Manuel, B. Francisco, I. Tomašević, Colour assessment of milk and milk products using computer vision system and colorimeter, INTERNATIONAL DAIRY JOURNAL, Vol. 120, pp. 105084 - 105094, 2021

Autori Bojana Milovanović, Jelena Miočinović, Vladimir Tomović, Ilija Đekić, Bartosz Solowiej, Lorenzo Jose Manuel Jose Manuel, Barba Francisco, and Igor Tomašević
Godina 2021
DOI https://doi.org/10.1016/j.idairyj.2021.105084
Časopis INTERNATIONAL DAIRY JOURNAL
Volumen 120
Strana od 105084
Strana do 105094

Serbian, Croatian and Spanish consumers' beliefs towards artisan cheese

Z. Miloradović, M. Blažić, I. Barukčić, M. Furnols, N. Šmigić, I. Tomašević, J. Miočinović, Serbian, Croatian and Spanish consumers' beliefs towards artisan cheese, BRITISH FOOD JOURNAL, pp. 1 - 17, 2021

Autori Zorana Miloradović, Marijana Blažić, Irena Barukčić, Maria Furnols, Nada Šmigić, Igor Tomašević, and Jelena Miočinović
Godina 2021
DOI https://doi.org/10.1108/BFJ-04-2021-0409
Časopis BRITISH FOOD JOURNAL
Strana od 1
Strana do 17

Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus

J. Vunduk, M. Kozarski, I. Djekic, I. Tomašević, A. Klaus, Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus, EUROPEAN FOOD RESEARCH AND TECHNOLOGY, Vol. 247, pp. 829 - 838, 2021

Autori Jovana Vunduk, Maja Kozarski, Ilija Đekić, Igor Tomašević, and Anita Klaus
Godina 2021
Časopis EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volumen 247
Strana od 829
Strana do 838

Use of culled goat meat in frankfurter production – Effect on sensory quality and technological properties

S. Stajić, B. Pisinov, I. Tomašević, I. Đekić, D. Čolović, S. Ivanović, D. Živković, Use of culled goat meat in frankfurter production – Effect on sensory quality and technological properties, INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, Vol. 55, pp. 1032 - 1045, 2020

Autori Slaviša Stajić, Boris Pisinov, Igor Tomašević, Ilija Đekić, Dušica Čolović, Snežana Ivanović, and Dušan Živković
Godina 2020
DOI 10.1111/ijfs.14346
Časopis INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volumen 55
Strana od 1032
Strana do 1045

What Is the Color of Milk and Dairy Products and How Is It Measured?

B. Milovanović, I. Djekic, J. Miočinović, V. Đorđević, L. Jose Manuel, B. Francisko, D. Morlein, I. Tomašević, What Is the Color of Milk and Dairy Products and How Is It Measured?, Foods, Vol. 9, No. 11, pp. 1629 - 1639, 2020

Autori Bojana Milovanović, Ilija Đekić, Jelena Miočinović, Vesna Đorđević, Lorenzo Jose Manuel, Barba Francisko, Daniel Morlein, and Igor Tomašević
Godina 2020
DOI https://doi.org/10.3390/foods9111629
Časopis Foods
Volumen 9
Broj 11
Strana od 1629
Strana do 1639

The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows' and goats' Quark-type cheeses

Z. Miloradović, J. Miočinović, N. Kljajević, I. Tomašević, P. Puđa, The influence of milk heat treatment on composition, texture, colour and sensory characteristics of cows' and goats' Quark-type cheeses, SMALL RUMINANT RESEARCH, Vol. 169, pp. 154 - 159, 2018

Autori Zorana Miloradović, Jelena Miočinović, Nemanja Kljajević, Igor Tomašević, and Predrag Puđa
Godina 2018
DOI https://doi.org/10.1016/j.smallrumres.2018.09.012
Časopis SMALL RUMINANT RESEARCH
Volumen 169
Strana od 154
Strana do 159

Use of linseed oil in improving the quality of chicken frankfurters

S. Stajić, N. Stanišić, I. Tomašević, I. Đekić, N. Ivanović, D. Živković, Use of linseed oil in improving the quality of chicken frankfurters, JOURNAL OF FOOD PROCESSING AND PRESERVATION, Vol. 42, No. 0, pp. e13529 - e13529, 2018

Autori Slaviša Stajić, Nikola Stanišić, Igor Tomašević, Ilija Đekić, Nikola Ivanović, and Dušan Živković
Godina 2018
DOI https://doi:10.1111/jfpp.13529
Časopis JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volumen 42
Broj 0
Strana od e13529
Strana do e13529

Seasonal variations of Saanen goat milk composition and the impact of climatic conditions

N. Kljajević, I. Tomašević, Z. Miloradović, A. Nedeljković, J. Miočinović, S. Jovanović, Seasonal variations of Saanen goat milk composition and the impact of climatic conditions, JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, Vol. 55, No. 1, pp. 299 - 303, 2018

Autori Nemanja Kajević, Igor Tomašević, Zorana Miloradović, Aleksandar Nedeljković, Jelena Miočinović, and Snežana Jovanović
Godina 2018
Časopis JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volumen 55
Broj 1
Strana od 299
Strana do 303

Papers in journals outside the SCI list

Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride

S. Stajić, I. Tomašević, V. Tomović, N. Stanišić, Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride, JOURNAL OF FOOD AND NUTRITION RESEARCH, Vol. 61, No. 3, pp. 277 - 285, 2022

Autori Slaviša Stajić, Igor Tomašević, Vladimir Tomović, and Nikola Stanišić
Godina 2022
Časopis JOURNAL OF FOOD AND NUTRITION RESEARCH
Volumen 61
Broj 3
Strana od 277
Strana do 285

Technological properties of model system beef emulsions with encapsulated pumpkinseed oil and shell powder

S. Stajić, A. Kalušević, I. Tomašević, B. Rabrenović, A. Božić, P. Radović, V. Nedović, D. Živković, Technological properties of model system beef emulsions with encapsulated pumpkinseed oil and shell powder, Polish Journal of Food and Nutrition Sciences, Vol. 70, No. 2, pp. 159 - 168, 2020

Autori Slaviša Stajić, Ana Kalušević, Igor Tomašević, Biljana Rabrenović, Anđelija Božić, Petar Radović, Viktor Nedović, and Dušan Živković
Godina 2020
DOI https://doi.org/10.31883/pjfns/118008
Časopis Polish Journal of Food and Nutrition Sciences
Volumen 70
Broj 2
Strana od 159
Strana do 168