prof. dr Slaviša Stajić
| 441-3272 | |
| Termini ispita |
Svi ispiti Januarski 02.09.2025. u 10:00
Eventualne promene biće istaknute na oglasnoj tabli ispred Laboratorije za tehnologiju mesa |
|---|
| Naučna oblast | Tehnologija animalnih proizvoda |
|---|---|
| Datum izbora | 14. oktobar 2025. |
Predmeti
Bibliografija
Radovi u časopisima sa SCI liste
Food safety assessment of burger patties with added herbal plant material - The microbial status of Wild Garlic and Wild Garlic extracts as ingredients in burger patties
V. Kurćubić, S. Stajić, M. Dmitrić, N. Miletić, Food safety assessment of burger patties with added herbal plant material - The microbial status of Wild Garlic and Wild Garlic extracts as ingredients in burger patties, FLEISCHWIRTSCHAFT, Vol. 102, No. 11, pp. 73 - 78, Nov, 2022
| Autori | Vladimir Kurćubić, Slaviša Stajić, Marko Dmitrić i Nemanja Miletić |
|---|---|
| Godina | 2022 |
| Časopis | FLEISCHWIRTSCHAFT |
| Volumen | 102 |
| Broj | 11 |
| Strana od | 73 |
| Strana do | 78 |
Profile of volatile compounds in frankfurters from culled goat meat during cold storage
B. Pisinov, S. Ivanović, D. Živković, D. Vranić, S. Stajić, Profile of volatile compounds in frankfurters from culled goat meat during cold storage, JOURNAL OF FOOD PROCESSING AND PRESERVATION, Vol. 45, No. 5, pp. e15410 - e15410, 2021
| Autori | Boris Pisinov, Snežana Ivanović, Dušan Živković, Danijela Vranić i Slaviša Stajić |
|---|---|
| Godina | 2021 |
| DOI | https://doi.org/10.1111/jfpp.15410 |
| Časopis | JOURNAL OF FOOD PROCESSING AND PRESERVATION |
| Volumen | 45 |
| Broj | 5 |
| Strana od | e15410 |
| Strana do | e15410 |
Nutritional and sensory properties of frankfurters made of culled goat meat
B. Pisinov, V. Kurćubić, S. Stajić, Nutritional and sensory properties of frankfurters made of culled goat meat, FLEISCHWIRTSCHAFT, Vol. 101, No. 12, pp. 90 - 96, 2021
| Autori | Boris Pisinov, Vladimir Kurćubić i Slaviša Stajić |
|---|---|
| Godina | 2021 |
| Časopis | FLEISCHWIRTSCHAFT |
| Volumen | 101 |
| Broj | 12 |
| Strana od | 90 |
| Strana do | 96 |
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 i 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 |
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 i 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 |
The utilisation of grapeseed oil in improving the quality of dry fermented sausages
S. Stajić, D. Živković, V. Tomović, V. Nedović, M. Perunović, S. Lević, N. Kovjanić, N. Stanišić, The utilisation of grapeseed oil in improving the quality of dry fermented sausages, INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, Vol. 49, No. 11, pp. 2356 - 2363, 2014
| Autori | Slaviša Stajić, Dušan Živković, Vladimir Tomović, Viktor Nedović, Marija Perunović, Steva Lević, Nataša Kovjanić i Nikola Stanišić |
|---|---|
| Godina | 2014 |
| DOI | https://doi:10.1111/ijfs.12555 |
| Časopis | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
| Volumen | 49 |
| Broj | 11 |
| Strana od | 2356 |
| Strana do | 2363 |
Radovi u časopisima van SCI liste
Tomato Pomace Powder as a Functional Ingredient in Minced Meat Products—Influence on Technological and Sensory Properties of Traditional Serbian Minced Meat Product Ćevapi
S. Stajić, P. Skwarek, S. Đurđević, M. Karwowska, B. Pisinov, I. Tomašević, V. Kurćubić, Tomato Pomace Powder as a Functional Ingredient in Minced Meat Products—Influence on Technological and Sensory Properties of Traditional Serbian Minced Meat Product Ćevapi, Processes, Vol. 12, No. 7, pp. 1330 - 1330, 2024
| Autori | Slaviša Stajić, Patrycja Skwarek, Sanja Đurđević, Małgorzata Karwowska, Boris Pisinov, Igor Tomašević i Vladimir Kurćubić |
|---|---|
| Godina | 2024 |
| DOI | https:// doi.org/10.3390/pr12071330 |
| Časopis | Processes |
| Volumen | 12 |
| Broj | 7 |
| Strana od | 1330 |
| Strana do | 1330 |
Instrumental colour, texture and sensory properties of pljeskavica (traditional serbian meat product) affected by addition of freshly extracted Allium ursinum L.
S. Stajić, N. Stanišić, N. Miletić, M. Petković, V. Heinz, I. Tomašević, V. Kurćubić, Instrumental colour, texture and sensory properties of pljeskavica (traditional serbian meat product) affected by addition of freshly extracted Allium ursinum L., Journal of Microbiology, Biotechnology and Food Sciences, Vol. 14, No. 3, pp. e11040 - e11040, 2024
| Autori | Slaviša Stajić, Nikola Stanišić, Nemanja Miletić, Marko Petković, Volker Heinz, Igor Tomašević i Vladimir Kurćubić |
|---|---|
| Godina | 2024 |
| DOI | https://doi.org/10.55251/jmbfs.11040 |
| Časopis | Journal of Microbiology, Biotechnology and Food Sciences |
| Volumen | 14 |
| Broj | 3 |
| Strana od | e11040 |
| Strana do | e11040 |
Healthier Meat Products Are Fashionable - Consumers Love Fashion
V. Kurćubić, S. Stajić, N. Miletić, N. Stanišić, Healthier Meat Products Are Fashionable - Consumers Love Fashion, Applied Sciences, Vol. 12, No. 19, pp. 10129 - 10129, 2022
| Autori | Vladimir Kurćubić, Slaviša Stajić, Nemanja Miletić i Nikola Stanišić |
|---|---|
| Godina | 2022 |
| DOI | https://doi.org/10.3390/app121910129 |
| Časopis | Applied Sciences |
| Volumen | 12 |
| Broj | 19 |
| Strana od | 10129 |
| Strana do | 10129 |
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 i 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 i 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 |
Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations
S. Stajić, N. Stanišić, S. Lević, V. Tomović, S. Lilić, D. Vranić, M. Jokanović, D. Živković, Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations, Polish Journal of Food and Nutrition Sciences, Vol. 68, No. 4, pp. 367 - 375, 2018
| Autori | Slaviša Stajić, Nikola Stanišić, Steva Lević, Vladimir Tomović, Slobodan Lilić, Danijela Vranić, Marija Jokanović i Dušan Živković |
|---|---|
| Godina | 2018 |
| DOI | https://doi:10.1080/1828051X.2018.1443287 |
| Časopis | Polish Journal of Food and Nutrition Sciences |
| Volumen | 68 |
| Broj | 4 |
| Strana od | 367 |
| Strana do | 375 |