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University of Novi Sad

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被引数:972

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Spent coffee grounds-derived carbon material as an effective adsorbent for removing multiple contaminants from wastewater: A comprehensive kinetic, isotherm, and thermodynamic study

JOURNAL OF WATER PROCESS ENGINEERING

IF6.7

2024-06-017

PRE

How meat quality and sensory perception is influenced by feeding poultry plant extracts

饲喂家禽植物提取物如何影响肉质和感官知觉

WORLDS POULTRY SCIENCE JOURNAL

IF3.5

2019-09-2313

PREAI

Influence of collagen and natural casings on the polycyclic aromatic hydrocarbons in traditional dry fermented sausage (Petrovska klobasa) from Serbia

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2018-05-0711

OAAI

Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage Petrovska klobasa

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-01-0145

PREAI

Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage Petrovska klobasa

发酵剂添加和加工方法对传统干发酵香肠Petrovska klobasa蛋白水解和质构的影响

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2016-05-2620

PREAI

Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage

IF6.3

2015-08-0164

PREAI

Decontamination of incoming beef trimmings with hot lactic acid solution to improve microbial safety of resulting dry fermented sausages - A pilot study

IF6.3

2015-08-0116

PREAI

The optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines content and microbiological profile)

IF9.8

2015-02-0117

PREAI

Influence of smoking in traditional and industrial conditions on polycyclic aromatic hydrocarbons content in dry fermented sausages (Petrovska klobasa) from Serbia

IF6.3

2014-06-0167

PREAI

Proteolysis and biogenic amines formation during the ripening of Petrovska klobasa, traditional dry-fermented sausage from Northern Serbia

IF6.3

2013-03-0159

PREAI

Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus

IF6.1

2013-01-0155

PRE

Biogenic amines content in traditional dry fermented sausage Petrovska klobasa as possible indicator of good manufacturing practice

IF6.3

2012-01-0169

PREAI