| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An Assessment on the Risk of Hypodermosis Introduction into Switzerland Via Imported Game
|
Wanda, Sabine
|
|
2015
|
5 |
C |
p. 320-323
4 p.
|
artikel
|
| 2 |
Anisakis Infection and Allergy in Humans
|
Ivanovic, Jelena
|
|
2015
|
5 |
C |
p. 101-104
4 p.
|
artikel
|
| 3 |
Antimicrobial Activity of Thyme (Tymus vulgaris) and Oregano (Origanum vulgare) Essential Oils against Some Food-borne Microorganisms
|
Boskovic, Marija
|
|
2015
|
5 |
C |
p. 18-21
4 p.
|
artikel
|
| 4 |
Biological Meat Safety: Challenges Today and the Day After Tomorrow
|
Buncic, Sava
|
|
2015
|
5 |
C |
p. 26-29
4 p.
|
artikel
|
| 5 |
Cadmium Levels of Edible Offal from Saanen Goat Male Kids
|
Tomovic, Vladimir
|
|
2015
|
5 |
C |
p. 289-292
4 p.
|
artikel
|
| 6 |
Characteristics of Enterotoxigenic Coagulase Positive Staphylococci Isolated from Bovine Milk in Cases of Subclinical Mastitis
|
Rajic-Savic, Natasa
|
|
2015
|
5 |
C |
p. 250-253
4 p.
|
artikel
|
| 7 |
Chemical Composition and Cholesterol Content in M. Longissimus Dorsi from Free-range Reared Swallow-belly Mangalitsa: The Effect of Gender
|
Vranic, Danijela
|
|
2015
|
5 |
C |
p. 316-319
4 p.
|
artikel
|
| 8 |
Cholesterol Content and Fatty Acids Composition of Mangalitsa Pork Meat
|
Parunovic, Nenad
|
|
2015
|
5 |
C |
p. 215-218
4 p.
|
artikel
|
| 9 |
CIP Cleaning Processes in the Dairy Industry
|
Memisi, Nurgin
|
|
2015
|
5 |
C |
p. 184-186
3 p.
|
artikel
|
| 10 |
Comparison of Bacteriological Status During Ripening of Traditional Fermented Sausages Filled into Different Diameter Artificial Casings
|
Pecanac, Biljana
|
|
2015
|
5 |
C |
p. 223-226
4 p.
|
artikel
|
| 11 |
Comparison of Essential Metals in Different Pork Meat Cuts from the Serbian Market
|
Nikolic, Dragica
|
|
2015
|
5 |
C |
p. 211-214
4 p.
|
artikel
|
| 12 |
Comparison of two Analytical Methods (ELISA and LC-MS/MS) for Determination of Aflatoxin B1 in Corn and Aflatoxin M1 in Milk
|
Stefanovic, Srdjan
|
|
2015
|
5 |
C |
p. 270-273
4 p.
|
artikel
|
| 13 |
Contamination Routes of S. Infantis in Food Chain of Broiler Meat Production and it's Significance for Public Health
|
Raseta, Mladen
|
|
2015
|
5 |
C |
p. 254-257
4 p.
|
artikel
|
| 14 |
Content of Vasoactive Amines in Sremski Kulen and Sremska Kobasica Traditional Dry Fermented Sausages From Vojvodina
|
Tasic, Tatjana
|
|
2015
|
5 |
C |
p. 282-284
3 p.
|
artikel
|
| 15 |
Contents List
|
|
|
2015
|
5 |
C |
p. iii-v
nvt p.
|
artikel
|
| 16 |
Control of Food Animals in Their Chains: Tools to Detect Unwanted Substances and Factors
|
Fries, Reinhard
|
|
2015
|
5 |
C |
p. 81-84
4 p.
|
artikel
|
| 17 |
Convergence on EU and USA Food Safety Regulation Approach, Regarding Foodborne Outbreaks
|
Spiric, Danka
|
|
2015
|
5 |
C |
p. 266-269
4 p.
|
artikel
|
| 18 |
Detection and Identification of S. Carnosus in Starter Cultures Using Real Time PCR and Subsequent HRM Analysis of Amplification Products
|
Chernukha, Irina M.
|
|
2015
|
5 |
C |
p. 38-41
4 p.
|
artikel
|
| 19 |
Distribution of Mercury in Three Marine Fish Species
|
Djinovic-Stojanovic, Jasna
|
|
2015
|
5 |
C |
p. 65-68
4 p.
|
artikel
|
| 20 |
Distribution of Niclosamide Residues in Meat and Internal Organs of Common Carp
|
Cirkovic, Miroslav
|
|
2015
|
5 |
C |
p. 54-56
3 p.
|
artikel
|
| 21 |
Editorial
|
Fries, Reinhard
|
|
2015
|
5 |
C |
p. 1-
1 p.
|
artikel
|
| 22 |
Effect of Conjugated Linoleic Acids in Pig Nutrition on Quality of Meat
|
Ivanovic, Jelena
|
|
2015
|
5 |
C |
p. 105-108
4 p.
|
artikel
|
| 23 |
Effect of Modified Atmosphere Pakaging on the Shelf-life of Common Carp (Cyprinus carpio) Steaks
|
Babic, Jelena
|
|
2015
|
5 |
C |
p. 2-5
4 p.
|
artikel
|
| 24 |
Effect of the Addition of Staphylococus Xylosus on the Oxidative Stabilitty of Traditional Sausage (Petrovská Klobása)
|
Sojic, Branislav
|
|
2015
|
5 |
C |
p. 262-265
4 p.
|
artikel
|
| 25 |
Effect of Vacuum and Modified Atmosphere on Enterobacteriaceae Count Determined in Rainbow Trout (Oncorhynchus Mykiss) and Carp (Cyprinus Carpio) Steaks
|
Milijasevic, Milan
|
|
2015
|
5 |
C |
p. 195-198
4 p.
|
artikel
|
| 26 |
Effects of Different Gas Compositions on the Color Estimations of MAP Packaged Pork Chops
|
Lukic, Mirjana
|
|
2015
|
5 |
C |
p. 168-171
4 p.
|
artikel
|
| 27 |
Environmental Impact of Meat Industry – Current Status and Future Perspectives
|
Djekic, Ilija
|
|
2015
|
5 |
C |
p. 61-64
4 p.
|
artikel
|
| 28 |
Environmental Performance of the Poultry Meat Chain – LCA Approach
|
Skunca, Dubravka
|
|
2015
|
5 |
C |
p. 258-261
4 p.
|
artikel
|
| 29 |
Epizootiology and Control Measures for Salmonella in Pigs
|
Vidic, Branka
|
|
2015
|
5 |
C |
p. 312-315
4 p.
|
artikel
|
| 30 |
European Food Poisoning Outbreaks Involving Meat and Meat-based Products
|
Hennekinne, Jacques-Antoine
|
|
2015
|
5 |
C |
p. 93-96
4 p.
|
artikel
|
| 31 |
Fermented Sausage Casings
|
Djordjevic, Jasna
|
|
2015
|
5 |
C |
p. 69-72
4 p.
|
artikel
|
| 32 |
Food Hygiene – Flexibility in Traditional and Small Meat Establishments
|
Karabasil, Nedjeljko
|
|
2015
|
5 |
C |
p. 140-143
4 p.
|
artikel
|
| 33 |
Food Safety – Flexible Approaches to Production and Official Controls
|
Radakovic, Milorad
|
|
2015
|
5 |
C |
p. 247-249
3 p.
|
artikel
|
| 34 |
Growth of Listeria Monocytogenes in Traditional Austrian Meat Jelly Products
|
Paulsen, Peter
|
|
2015
|
5 |
C |
p. 219-222
4 p.
|
artikel
|
| 35 |
Hazard Analysis and Risk Assessment in Meat Production Practice in Russian Federation
|
Chernukha, Irina
|
|
2015
|
5 |
C |
p. 42-45
4 p.
|
artikel
|
| 36 |
HPLC-MS/MS-Detection of Caseins and Whey Proteins in Meat Products
|
Jira, Wolfgang
|
|
2015
|
5 |
C |
p. 129-132
4 p.
|
artikel
|
| 37 |
Identification of Biomarkers of Horse Muscle Tissue Using Proteomic Strategy
|
Chernukha, Irina
|
|
2015
|
5 |
C |
p. 46-49
4 p.
|
artikel
|
| 38 |
Identification of Lactic Acid Bacteria Isolated from Serbian Traditional Fermented Sausages Sremski and Lemeski Kulen
|
Vasilev, Dragan
|
|
2015
|
5 |
C |
p. 300-303
4 p.
|
artikel
|
| 39 |
Immunocastration of Male Pigs – Situation Today
|
Zamaratskaia, Galia
|
|
2015
|
5 |
C |
p. 324-327
4 p.
|
artikel
|
| 40 |
Isoflavones - from Biotechnology to Functional Foods
|
Markovic, Radmila
|
|
2015
|
5 |
C |
p. 176-179
4 p.
|
artikel
|
| 41 |
Meat by-product is a Source of Tissue-specific Bioactive Proteins and Peptides against Cardio-vascular Diseases
|
Chernukha, Irina M.
|
|
2015
|
5 |
C |
p. 50-53
4 p.
|
artikel
|
| 42 |
Meat Production and Consumption: Environmental Consequences
|
Petrovic, Zoran
|
|
2015
|
5 |
C |
p. 235-238
4 p.
|
artikel
|
| 43 |
Meat Safety in the Climate Change Context
|
Nastasijevic, Ivan
|
|
2015
|
5 |
C |
p. 203-206
4 p.
|
artikel
|
| 44 |
Methods for Determination of Dioxins and Dioxin-like Compounds – A Brief Review of Recent Advances
|
Petronijevic, Radivoj
|
|
2015
|
5 |
C |
p. 227-230
4 p.
|
artikel
|
| 45 |
Microbiological and Chemical Evaluation of Dried Smoked Meat Product
|
Plavsic, Dragana
|
|
2015
|
5 |
C |
p. 239-242
4 p.
|
artikel
|
| 46 |
Microbiological Profile of Petrovská Klobása Made from Warm Meat in the Traditional Way Depending on the Method of Packaging
|
Jankovic, Vesna
|
|
2015
|
5 |
C |
p. 117-120
4 p.
|
artikel
|
| 47 |
Minerals in Pork Meat and Edible Offal
|
Tomovic, Vladimir
|
|
2015
|
5 |
C |
p. 293-295
3 p.
|
artikel
|
| 48 |
Molecular Characterization of Lactic Acid Bacteria in Levačka Sausage
|
Borovic, Branka
|
|
2015
|
5 |
C |
p. 14-17
4 p.
|
artikel
|
| 49 |
Mycotoxin Contamination of the Food Supply Chain - Implications for One Health Programme
|
Milicevic, Dragan
|
|
2015
|
5 |
C |
p. 187-190
4 p.
|
artikel
|
| 50 |
Mycotoxins as One of the Foodborne Risks Most Susceptible to Climatic Change
|
Nesic, Ksenija
|
|
2015
|
5 |
C |
p. 207-210
4 p.
|
artikel
|
| 51 |
Nanotechnology and Food: Brief Overview of the Current Scenario
|
Gallocchio, Federica
|
|
2015
|
5 |
C |
p. 85-88
4 p.
|
artikel
|
| 52 |
New Trends Towards More Effective Food Safety Control
|
Steinhauserova, Iva
|
|
2015
|
5 |
C |
p. 274-277
4 p.
|
artikel
|
| 53 |
Non-dioxin like polychlorinated biphenyls in mackerel (Scomber scombrus) available on the Serbian market
|
Jankovic, Sasa
|
|
2015
|
5 |
C |
p. 113-116
4 p.
|
artikel
|
| 54 |
Occurrence of Listeria Monocytogenes in a Serbian Salmon and Seafood Processing Line During 2013
|
Lakicevic, Brankica
|
|
2015
|
5 |
C |
p. 156-159
4 p.
|
artikel
|
| 55 |
Physicochemical and Functional Properties of Chicken Meat
|
Milicevic, Dragan
|
|
2015
|
5 |
C |
p. 191-194
4 p.
|
artikel
|
| 56 |
Polycyclic Aromatic Hydrocarbons in Smoked Ham
|
Kartalovic, Brankica
|
|
2015
|
5 |
C |
p. 144-147
4 p.
|
artikel
|
| 57 |
Potential Parasitic Hazards for Humans in Fish Meat
|
Ljubojevic, Dragana
|
|
2015
|
5 |
C |
p. 172-175
4 p.
|
artikel
|
| 58 |
Probiotic Fermented Sausages: Myth or Reality?
|
Jofré, Anna
|
|
2015
|
5 |
C |
p. 133-136
4 p.
|
artikel
|
| 59 |
Production of Biogenic Amines by Lactic Acid Bacteria Isolated from Uzicka Sausages
|
Moracanin, Slavica Veskovic
|
|
2015
|
5 |
C |
p. 308-311
4 p.
|
artikel
|
| 60 |
Raising Entire Males or Immunocastrates – Outlook on Meat Quality
|
Candek-Potokar, Marjeta
|
|
2015
|
5 |
C |
p. 30-33
4 p.
|
artikel
|
| 61 |
Reducing Sodium Chloride Content in Meat Burgers by Adding Potassium Chloride and Onion
|
Lilic, Slobodan
|
|
2015
|
5 |
C |
p. 164-167
4 p.
|
artikel
|
| 62 |
Reducing the Sodium Chloride Content in Chicken Pate by Using Potassium and Ammonium Chloride
|
Lazic, Ivana Brankovic
|
|
2015
|
5 |
C |
p. 22-25
4 p.
|
artikel
|
| 63 |
Reduction of Boar Taint Compounds in Kraski prsut through Dry-curing Process
|
Candek-Potokar, Marjeta
|
|
2015
|
5 |
C |
p. 34-37
4 p.
|
artikel
|
| 64 |
Residue Control in the European Union, the Present and Future Challenges: Experiences From the Netherlands
|
Sterk, Saskia S.
|
|
2015
|
5 |
C |
p. 278-281
4 p.
|
artikel
|
| 65 |
Safety Aspects of Nanotechnology Applications in Food Packaging
|
Dimitrijevic, Mirjana
|
|
2015
|
5 |
C |
p. 57-60
4 p.
|
artikel
|
| 66 |
Sensory and Microbiological Parameters of Stored Wild Boar Meat
|
Borilova, Gabriela
|
|
2015
|
5 |
C |
p. 10-13
4 p.
|
artikel
|
| 67 |
Some Quality Parameters of Dry Fermented Sausages (Čajna kobasica)
|
Dzinic, Natalija
|
|
2015
|
5 |
C |
p. 77-80
4 p.
|
artikel
|
| 68 |
Sources of Listeria Monocytogenes Contamination in Retail Establishments
|
Lakicevic, Brankica
|
|
2015
|
5 |
C |
p. 160-163
4 p.
|
artikel
|
| 69 |
Soybean and Gluten in Meat Products - Consumer Protection Strategy
|
Jankovic, Vesna
|
|
2015
|
5 |
C |
p. 121-124
4 p.
|
artikel
|
| 70 |
Soybean Products as a Phosphorus Source in Meat Products
|
Jovanovic, Ivanka
|
|
2015
|
5 |
C |
p. 137-139
3 p.
|
artikel
|
| 71 |
Spread of Antibiotic Resistant Bacteria from Food of Animal Origin to Humans and Vice Versa
|
Kirbis, Andrej
|
|
2015
|
5 |
C |
p. 148-151
4 p.
|
artikel
|
| 72 |
The Attitudes and Habits of Serbian Schoolchildren to Consumption of Fish
|
Djordjevic, Vesna
|
|
2015
|
5 |
C |
p. 73-76
4 p.
|
artikel
|
| 73 |
The Change in Antimicrobial Resistance Profile of Meat Chain-associated Salmonella in Serbia
|
Petrovic, Jelena
|
|
2015
|
5 |
C |
p. 231-234
4 p.
|
artikel
|
| 74 |
The Effect of Breed Line and Age on Measurements of pH-value as Meat Quality Parameter in Breast Muscles (m. Pectoralis Major) of Broiler Chickens
|
Glamoclija, Natasa
|
|
2015
|
5 |
C |
p. 89-92
4 p.
|
artikel
|
| 75 |
The Effect of Different Ripening Conditions on Proteolysis and Texture of Dry-fermented Sausage Petrovská klobása
|
Ikonic, Predrag
|
|
2015
|
5 |
C |
p. 97-100
4 p.
|
artikel
|
| 76 |
The Investigation of the Presence of Clostridium Botulinum Spores in Honey in Serbia
|
Matovic, Kazimir
|
|
2015
|
5 |
C |
p. 180-183
4 p.
|
artikel
|
| 77 |
The Microbiological Status of Carcasses from Wild Boar in Serbia
|
Mirceta, Jovan
|
|
2015
|
5 |
C |
p. 199-202
4 p.
|
artikel
|
| 78 |
The Microbiological Status of Carcasses of Goats Slaughtered in an Inadequate Facility
|
Ivanovic, Snezana
|
|
2015
|
5 |
C |
p. 109-112
4 p.
|
artikel
|
| 79 |
The Presence of Salmonella spp. in Belgrade Domestic Refrigerators
|
Janjic, Jelena
|
|
2015
|
5 |
C |
p. 125-128
4 p.
|
artikel
|
| 80 |
The Sensory Quality of Meat, Game, Poultry, Seafood and Meat Products as Affected by Intense Light Pulses: A Systematic Review
|
Tomasevic, Igor
|
|
2015
|
5 |
C |
p. 285-288
4 p.
|
artikel
|
| 81 |
Total Phosphorus Content in Technologically Unprocessed Meat
|
Prica, Nadezda
|
|
2015
|
5 |
C |
p. 243-246
4 p.
|
artikel
|
| 82 |
Total Phosphorus Content in Various Types of Cooked Sausages from the Serbian Market
|
Koricanac, Vladimir
|
|
2015
|
5 |
C |
p. 152-155
4 p.
|
artikel
|
| 83 |
Transmission of Common Foodborne Viruses by Meat Products
|
Velebit, Branko
|
|
2015
|
5 |
C |
p. 304-307
4 p.
|
artikel
|
| 84 |
When Man Met Meat: Meat in Human Nutrition from Ancient Times till Today
|
Baltic, Milan Z.
|
|
2015
|
5 |
C |
p. 6-9
4 p.
|
artikel
|
| 85 |
Why HACCP Might Sometimes Become Weak or Even Fail
|
Toropilová, Júlia
|
|
2015
|
5 |
C |
p. 296-299
4 p.
|
artikel
|
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