Predrag Ikonić

University of Novi Sad

H指数:20

被引数:1,438

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

Developing vegan spreads with fish-like sensory attributes through co-creation

通过协同创造开发具有鱼类感官特性的素食涂抹酱

Future Foods

IF8.2

2026-08-010

OAAI

Influence of Selected Plant-Derived Essential Oils on the Physicochemical, Sensory, and Oxidative Stability of Fava Bean-Based Spread During Refrigerated Storage

选定的植物源精油对冷藏期间蚕豆基涂抹酱的理化性质、感官特性和氧化稳定性的影响

Processes

IF2.8

2026-05-280

Basil as a Green Alternative to Synthetic Additives in Clean Label Gilthead Sea Bream Patties

罗勒作为清洁标签金头鲷饼中合成添加剂的绿色替代品

Foods

IF5.1

2026-01-060

OAAI

Rapeseed Protein Isolate as a Sustainable Alternative to Soy Protein: A Case Study on Chicken Pâtés

菜籽蛋白分离物作为大豆蛋白的可持续替代品：鸡肉酱案例分析

Foods 2025, Vol. 14, Page 3841

IF5.1

2025-11-100

OAAI

Next-generation spreads: Emerging trends and innovation

下一代价差：新兴趋势与创新

Future Foods

IF8.2

2025-10-290

OAAI

Geographical origin authentication of honey produced in the region of Rtanj Mountain (Serbia)

在Rtanj Mountain (塞尔维亚) 地区生产的蜂蜜的地理来源认证

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2024-05-011

PRE

Content of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Meat Products from North Serbia (Vojvodina)

FERMENTATION-BASEL

IF3.3

2024-02-082

Fennel (Foeniculum vulgare) essential oil and supercritical fluid extracts as novel antioxidants and antimicrobial agents in beef burger processing

FOOD BIOSCIENCE

IF5.9

2023-12-015

PRE

Consumer Attitudes and Preferences towards Traditional Food Products in Vojvodina

伏伊伏丁那的消费者对传统食品的态度和偏好

SUSTAINABILITY

IF3.3

2023-08-162

Influence of traditional smoking on the content of polycyclic aromatic hydrocarbons in dry fermented beef sausage from Serbia

FOOD CONTROL

IF6.3

2023-08-014

PRE

Sustainable snack products: Impact of protein- and fiber-rich ingredients addition on nutritive, textural, physical, pasting and color properties of extrudates

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2023-07-016

PRE

Antibacterial Activity of Selected Essential Oils against Foodborne Pathogens and Their Application in Fresh Turkey Sausages

精选精油对食源性病原体的抗菌活性及其在新鲜火鸡香肠中的应用

ANTIBIOTICS-BASEL

IF4.6

2023-01-166

Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenicki sudzuk

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2023-01-014

PRE

Essential oil and supercritical extracts of winter savory (Satureja montana L.) as antioxidants in precooked pork chops during chilled storage

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-12-0121

PREAI

Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels

MEAT SCIENCE

IF6.1

2019-11-0177

PREAI

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

Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.) - Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages

FOOD CHEMISTRY

IF9.8

2019-07-0149

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

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 sausages

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-03-0169

PREAI

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

Predrag Ikonić

个人简介

教育背景

工作经历

荣誉奖项

研究方向