| The effect of essential oil and extract from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork … B Šojić, B Pavlić, Z Zeković, V Tomović, P Ikonić, S Kocić-Tanackov, ... LWT 89, 749-755, 2018 | 99 | 2018 |
| Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage B Šojić, V Tomović, S Kocić-Tanackov, S Škaljac, P Ikonić, N Džinić, ... Food Control 54, 282-286, 2015 | 99 | 2015 |
| Influence of smoking in traditional and industrial conditions on polycyclic aromatic hydrocarbons content in dry fermented sausages (Petrovská klobása) from Serbia S Škaljac, L Petrović, T Tasić, P Ikonić, M Jokanović, V Tomović, N Džinić, ... Food Control 40, 12-18, 2014 | 97 | 2014 |
| Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels B Šojić, B Pavlić, P Ikonić, V Tomović, B Ikonić, Z Zeković, ... Meat science 157, 107879, 2019 | 93 | 2019 |
| 3D printing as novel tool for fruit-based functional food production I Tomašević, P Putnik, F Valjak, B Pavlić, B Šojić, AB Markovinović, ... Current opinion in food science 41, 138-145, 2021 | 89 | 2021 |
| Innovative hurdle technologies for the preservation of functional fruit juices P Putnik, B Pavlić, B Šojić, S Zavadlav, I Žuntar, L Kao, D Kitonić, ... Foods 9 (6), 699, 2020 | 81 | 2020 |
| Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus VM Tomović, MR Jokanović, LS Petrović, MS Tomović, TA Tasić, ... Meat Science 93 (1), 46-52, 2013 | 75 | 2013 |
| Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása N Krkić, B Šojić, V Lazić, L Petrović, A Mandić, I Sedej, V Tomović Meat science 93 (3), 767-770, 2013 | 68 | 2013 |
| Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.)–Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages B Šojić, B Pavlić, V Tomović, P Ikonić, Z Zeković, S Kocić-Tanackov, ... Food Chemistry 287, 280-286, 2019 | 67 | 2019 |
| Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage “Petrovská klobása” S Škaljac, M Jokanović, V Tomović, M Ivić, T Tasić, P Ikonić, B Šojić, ... Lwt 87, 158-162, 2018 | 67 | 2018 |
| Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties B Šojić, V Tomović, S Kocić-Tanackov, DB Kovačević, P Putnik, Ž Mrkonjić, ... Lwt 130, 109661, 2020 | 62 | 2020 |
| Inhibition of Salmonella Enteritidis growth and storage stability in chicken meat treated with basil and rosemary essential oils alone or in combination Z Stojanović-Radić, M Pejčić, N Joković, M Jokanović, M Ivić, B Šojić, ... Food Control 90, 332-343, 2018 | 61 | 2018 |
| Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages B Šojić, B Pavlić, V Tomović, S Kocić-Tanackov, S Đurović, Z Zeković, ... Food Chemistry 330, 127202, 2020 | 59 | 2020 |
| Innovative and conventional valorizations of grape seeds from winery by-products as sustainable source of lipophilic antioxidants I Dimić, N Teslić, P Putnik, D Bursać Kovačević, Z Zeković, B Šojić, ... Antioxidants 9 (7), 568, 2020 | 57 | 2020 |
| New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages V Tomović, B Šojić, J Savanović, S Kocić-Tanackov, B Pavlić, ... Foods 9 (8), 1066, 2020 | 52 | 2020 |
| Effect of chitosan–caraway coating on lipid oxidation of traditional dry fermented sausage N Krkić, B Šojić, V Lazić, L Petrović, A Mandić, I Sedej, V Tomović, ... Food Control 32 (2), 719-723, 2013 | 45 | 2013 |
| Antifungal Activity of the Onion (Allium cepa L.) Essential Oil Against Aspergillus, Fusarium and Penicillium Species Isolated from Food S Kocić‐Tanackov, G Dimić, L Mojović, J Gvozdanović‐Varga, ... Journal of Food Processing and Preservation 41 (4), e13050, 2017 | 39 | 2017 |
| Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages Food Microbiology and Safety B Šojić, V Tomović, M Jokanović, P Ikonić, N Džinić, S Kocić-Tanackov, ... Czech Journal of Food Sciences 35 (3), 2017 | 39 | 2017 |
| Lipid oxidative changes in traditional dry fermented sausage Petrovská klobása during storage BV Šojić, LS Petrović, AI Mandić, IJ Sedej, NR Džinić, VM Tomović, ... Hemijska industrija 68 (1), 27-34, 2014 | 38 | 2014 |
| Application of chitosan coating with oregano essential oil on dry fermented sausage D Šuput, L Petrović, B Šojić, S Savatić, V Lazić, N Krkić Journal of Food and Nutrition Research 51 (1), 60-68, 2012 | 38 | 2012 |