| 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 | 94 | 2014 |
| Proteolysis and biogenic amines formation during the ripening of Petrovská klobása, traditional dry-fermented sausage from Northern Serbia P Ikonić, T Tasić, L Petrović, S Škaljac, M Jokanović, A Mandić, B Ikonić Food Control 30 (1), 69-75, 2013 | 83 | 2013 |
| Proximate composition, cholesterol concentration and lipid oxidation of meat from chickens fed dietary spice addition (Allium sativum, Piper nigrum, Capsicum annuum) N Puvača, L Kostadinović, S Popović, J Lević, D Ljubojević, V Tufarelli, ... Animal Production Science 56 (11), 1920-1927, 2015 | 74 | 2015 |
| Biogenic amines content in traditional dry fermented sausage Petrovská klobása as possible indicator of good manufacturing practice T Tasić, P Ikonić, A Mandić, M Jokanović, V Tomović, S Savatić, L Petrović Food Control 23 (1), 107-112, 2012 | 74 | 2012 |
| 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 | 72 | 2013 |
| 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 | 64 | 2018 |
| Technological quality and composition of the M. semimembranosus and M. longissimus dorsi from Large White and Landrace Pigs VM Tomovic, BA Zlender, MR Jokanović, MS Tomovic, BV Sojic, ... Agricultural and Food Science 23 (1), 9-18, 2014 | 61 | 2014 |
| Biogenic amines content in traditional dry fermented sausage Petrovská klobása as possible indicator of good manufacturing practice T Tasic, P Ikonic, A Mandic, M Jokanovic, V Tomovic, S Savatic, L Petrovic Food Control 23 (1), 107-112, 2012 | 49 | 2012 |
| Physicochemical, biochemical and sensory properties for the characterization of Petrovská klobása (traditional fermented sausage) PM Ikonić, LS Petrović, TA Tasić, NR Džinić, MR Jokanović, VM Tomović Acta periodica technologica, 19-31, 2010 | 45 | 2010 |
| Sudden death: Neurogenic causes, prediction and prevention N Japundžić-Žigon, O Šarenac, M Lozić, M Vasić, T Tasić, D Bajić, ... European journal of preventive cardiology 25 (1), 29-39, 2018 | 43 | 2018 |
| Heart rate dynamics in doxorubicin-induced cardiomyopathy T Lončar-Turukalo, M Vasić, T Tasić, G Mijatović, S Glumac, D Bajić, ... Physiological measurement 36 (4), 727, 2015 | 42 | 2015 |
| GLP1R attenuates sympathetic response to high glucose via carotid body inhibition AG Pauza, P Thakkar, T Tasic, I Felippe, P Bishop, MP Greenwood, ... Circulation research 130 (5), 694-707, 2022 | 40 | 2022 |
| Minerals in pork meat and edible offal V Tomovic, M Jokanovic, B Sojic, S Skaljac, T Tasic, P Ikonic Procedia food science 5, 293-295, 2015 | 39 | 2015 |
| 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 |
| 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 | 35 | 2017 |
| How meat quality and sensory perception is influenced by feeding poultry plant extracts N Džinić, N Puvača, T Tasić, P Ikonić, Đ Okanović World's poultry science journal 71 (4), 673-682, 2015 | 31 | 2015 |
| Quality traits of longissimus lumborum muscle from White Mangalica, Duroc White Mangalica and Large White pigs reared under intensive conditions and … VM Tomović, R Šević, M Jokanović, B Šojić, S Škaljac, T Tasić, P Ikonić, ... Archives Animal Breeding 59 (3), 401-415, 2016 | 29 | 2016 |
| The optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines content and microbiological profile) BR Cvetković, LL Pezo, T Tasić, L Šarić, Ž Kevrešan, J Mastilović Food chemistry 168, 471-477, 2015 | 28 | 2015 |
| Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage Petrovská klobása P Ikonić, M Jokanović, L Petrović, T Tasić, S Škaljac, B Šojić, N Džinić, ... International journal of food properties 19 (9), 1924-1937, 2016 | 27 | 2016 |
