Prezime:	Ikonić
Ime:	Predrag
APVNT broj:	2470
Organizacija:	Naučni institut za prehrambene tehnologije u Novom Sadu

Produkcija - zbirni rezultati
Oznaka	Naziv kriterijuma produkcije	Broj	Poena
		352	779.00
M13	Monografska studija/poglavlje u knjizi M11 ili rad u tematskom zborniku vodećeg međunarodnog značaja Monografska studija/poglavlje u knjizi M11 ili rad u tematskom zborniku vodećeg međunarodnog značaja Tomović V., Jokanović M., Tomović M., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P.: Cadmium Level in Red Meat and Edible Offal. In: M. Hasanuzzaman and M. Fujita (Eds.), Cadmium: Characteristics, Sources of Exposure, Health and Environmental Effects, New York, Nova Publisher, 2013, str. 341-348 Petrović Lj., Peulić T., Ikonić P., Šojić B., Škaljac (Savatić) S., Danilović B., Danilović B., Jokanović M., Tomović V., Džinić N.: Quality Standardization of Traditional Dry Fermented Sausages: Case of Petrovská klobása., New York, Springer, 2016, ISBN 978-3-319-24038-1	2	10.00
M21	Rad u vodećem međunarodnom časopisu kategorije M21 Rad u vodećem međunarodnom časopisu kategorije M21 Peulić T., Ikonić P., Mandić A., Jokanović M., Tomović V., Škaljac (Savatić) S., Petrović Lj.: Biogenic amines content in traditional dry fermented sausage Petrovská klobása as possible indicator of good manufacturing practice, Food Control, 2012, Vol. 23, No. 1, pp. 107-112, ISSN 0956-7135 Ikonić P., Peulić T., Petrović Lj., Škaljac (Savatić) S., Jokanović M., Mandić A., Ikonić (Prodanić) B.: Proteolysis and biogenic amines formation during the ripening of Petrovská klobása, traditional dry-fermented sausage from Northern Serbia, Food Control, 2013, Vol. 30, pp. 69-75, ISSN 0956-7135 Tomović V., Jokanović M., Petrović Lj., Tomović M., Peulić T., Ikonić P., Šumić Z., Šojić B., Škaljac (Savatić) S., Šošo M.: Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. Semimembranosus, Meat Science, 2013, Vol. 93, pp. 46-52, ISSN 0309-1740 Tomović V., Žlender B., Jokanović M., Tomović M., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P., Šošo M., Hromiš (Krkić) N.: Technological quality and composition of the M. semimembranosus and M. longissimus dorsi from Large White and Landrace Pigs, Agricultural and Food Science, 2014, Vol. 23, pp. 9-18, ISSN 1459-6067 Peulić T., Petrović Lj., Ikonić P., Lazić V., Jokanović M., Džinić N., Tomović V., Šarić Lj.: Effect of storage in a low oxygen gas atmosphere on colour and sensory properties of pork loins, Packaging Technology and Science, 2014, Vol. 27, pp. 129-139, ISSN 0894-3214 Hadnađev M., Dapčević Hadnađev T., Dokić Lj., Pajin B., Torbica A., Šarić Lj., Ikonić P.: Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems, LWT-Food Science and Technology, 2014, Vol. 59, No. 1, pp. 495-503, ISSN 0023-6438 Škaljac (Savatić) S., Petrović Lj., Peulić T., Ikonić P., Jokanović M., Tomović V., Džinić N., Šojić B., Tjapkin A., Škrbić B.: Influence of smoking in traditional and industrial conditions on polycyclic aromatic hydrocarbons content in dry fermented sausages (Petrovská klobása) from Serbia, Food Control, 2014, Vol. 40, No. 1, pp. 12-18, ISSN 0956-7135 Ikonić (Prodanić) B., Takači A., Zavargo Z., Šereš Z., Šaranović Ž., Ikonić P.: Fuzzy Modeling of the Permeate Flux Decline during Microfiltration of Starch Suspensions, Chemical Engineering and Technology, 2014, Vol. 37, No. 4, pp. 709-716, ISSN 1521-4125 Šojić B., Tomović V., Kocić-Tanackov S., Škaljac (Savatić) S., Ikonić P., Džinić N., Živković Šojić N., Jokanović M., Peulić T., Kravić S.: Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage, Food Control, 2015, Vol. 54, pp. 282-286, ISSN 0956-7135 Blagojević B., Antić D., Adžić B., Peulić T., Ikonić P., Bunčić S.: Decontamination of incoming beef trimmings with hot lactic acid solution to improve microbiological safety of resulting dry fermented sausages – a pilot study, Food Control, 2015, Vol. 54, pp. 144-149, ISSN 0956-7135 Puvača N., Kostadinović Lj., Popović S., Lević J., Ljubojević Pelić D., Tufarelli V., Jovanović R., Peulić T., Ikonić P., Lukač D.: Proximate composition, cholesterol content and lipid oxidation of meat from chickens fed dietary spice addition (Allium sativum, Piper nigrum, Capsicum annuum) (http://dx.doi.org/10.1071/AN15115), Animal Production Science, 2016, Vol. 56, No. 11, pp. 1920-1927, ISSN 1836-0939 Šojić B., Pavlić B., Zeković Z., Tomović V., Ikonić P., Kocić-Tanackov S., Džinić N.: 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, doi.org/10.1016/j.lwt.2017.11.055, LWT-Food Science and Technology, 2017, ISSN 0023-6438 Škaljac (Savatić) S., Jokanović M., Tomović V., Ivić M., Peulić T., Ikonić P., Šojić B., Džinić N., Petrović Lj.: Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage “Petrovská klobása”, LWT-Food Science and Technology, 2018, Vol. 87, pp. 158-162, ISSN 0023-6438 Šojić B., Pavlić B., Ikonić P., Tomović V., Ikonić (Prodanić) B., Zeković Z., Kocić-Tanackov S., Jokanović M., Škaljac (Savatić) S., Ivić M.: Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels, Meat Science, 2019, Vol. 157, ISSN 0309-1740 Jokanović M., Ivić M., Škaljac (Savatić) S., Tomović V., Pavlić B., Šojić B., Zeković Z., Peulić T., Ikonić P.: 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, 2020, Vol. 134, ISSN 0023-6438 Škaljac (Savatić) S., Jokanović M., Tomović V., Šojić B., Ikonić P., Peulić T., Ivić M., Vranešević (Babić) J., Kartalović B.: Color Characteristics and Content of Polycyclic Aromatic Hydrocarbons of Traditional Dry Fermented Sausages Throughout Processing in Controlled Conditions , Polycyclic Aromatic Compounds, 2020, pp. 1-7, ISSN 1040-6638, UDK: doi.org/10.1080/10406638.2020. 1853183 Ikonić P., Jokanović M., Ćućević N., Peulić T., Šarić Lj., Tomičić Z., Škaljac (Savatić) S., Delić J., Lakićević B., Tomašević I.: Effect of Different Ripening Conditions on Amino Acids and Biogenic Amines Evolution in Sjenički sudžuk, Journal of Food Composition and Analysis, 2023, Vol. 115, No. 105009, pp. 1-8, ISSN 0889-1575 Šojić B., Ikonić P., Kocić-Tanackov S., Peulić T., Teslić N., Županjac M., Lončarević I., Zeković Z., Vidosavljević M., Vidaković S., Pavlić B.: Antibacterial Activity of Selected Essential Oils Against Foodborne Pathogens and Their Application in Fresh Turkey Sausages, Antibiotics, 2023, Vol. 12, ISSN 2079-6382 Kalenjuk Pivarski B., Novaković (Tekić) D., Šmugović S., Banjac M., Novaković A., Mutavdžić B., Ivanović V., Tešanović D., Đerčan B., Ikonić P., Petrović M., Ilić Udovičić D., Vasić Popović A., Marić A.: Factors Affecting the Consumption of Traditional Food in Tourism—Perceptions of the Management Sector of Catering Facilities, Foods, 2023, Vol. 12, No. 12, ISSN 2304-8158 Delić J., Ikonić P., Jokanović M., Peulić T., Ikonić (Prodanić) B., Banjac V., Vidosavljević S., Stojkov V., Hadnađev M.: Sustainable snack products: Impact of protein- and fiber-rich ingredients addition on nutritive, textural, physical, pasting and color properties of extrudates, Innovative Food Science and Emerging Technologies, 2023, ISSN 1466-8564 Mujović M., Šojić B., Bojana D., Kocić-Tanackov S., Ikonić P., Saša Đ., Vojvodić (Milošević) S., Bulut S., Đorđević N., Savanović J., Pavlić B.: Fennel (Foeniculum vulgare) essential oil and supercritical fluid extracts as novel antioxidants and antimicrobial agents in beef burger processing, Food Bioscience, 2023, Vol. 56, No. 103283, ISSN 2212-4292 Škaljac (Savatić) S., Jokanović M., Tomović V., Kartalović B., Ikonić P., Ćućević N., Vranešević (Babić) J., Ivić M., Šojić B., Peulić T.: Influence of traditional smoking on the content of polycyclic aromatic hydrocarbons in dry fermented beef sausage from Serbia , Food Control, 2023, Vol. 150, ISSN 0956-7135 Sakač M., Novaković A., Ikonić P., Peulić T., Škrobot (Jambrec) D., Radišić P., Šikoparija B., Jovanov P., Maravić N., Marić A.: Geographical origin authentication of honey produced in the region of Rtanj Mountain (Serbia), Journal of Food Composition and Analysis, 2024, Vol. 129, No. 106088, ISSN 0889-1575 Mujović M., Šojić B., Peulić T., Kocić-Tanackov S., Ikonić P., Božović D., Teslić N., Županjac M., Novaković S., Jokanović M., Škaljac (Savatić) S., Pavlić B.: Effects of Dill (Anethum graveolens) Essential Oil and Lipid Extracts as Novel Antioxidants and Antimicrobial Agents on the Quality of Beef Burger, Foods, 2024, Vol. 13, No. 6, ISSN 2304-8158 Škaljac (Savatić) S., Jokanović M., Peulić T., Vranešević (Babić) J., Kartalović B., Tomović V., Ikonić P., Šojić B.: Content of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Meat Products from North Serbia (Vojvodina), Fermentation, 2024, Vol. 10, No. 104, ISSN 2311-5637 Vidosavljević M., Šojić B., Peulić T., Ikonić P., Lazarević (Gubić) J., Rakita S., Vasić Vidak M., Tomičić Z., Čabarkapa I.: From Invasive Species to Sustainable Nutrition: Safety, Nutritional, and Consumer Perception Study on Faxonius limosus in Serbia, Foods, 2025, Vol. 14, No. 14, 2523, pp. 1-26, ISSN 2304-8158	26	210.00
M21a	Rad u vodećem međunarodnom časopisu kategorije M21a Rad u vodećem međunarodnom časopisu kategorije M21a Portanguen S., Ikonić P., Clerjon S., Kondjoyan A.: Mechanisms of Crust Development at the Surface of Beef Meat Subjected to Hot Air: An Experimental Study, Food and Bioprocess Technology, 2014, Vol. 7, No. 11, pp. 3308-3318, ISSN 1935-5130, UDK: DOI 10.1007/s11947-014-1321-y Kondjoyan A., Chevolleau S., Portanguen S., Molina J., Ikonić P., Clerjon S., Debrauwer L.: Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder, Food Chemistry, 2016, Vol. 213, pp. 641-646, ISSN 0308-8146 Šojić B., Pavlić B., Tomović V., Ikonić P., Zeković Z., Kocić-Tanackov S., Đurović S., Škaljac (Savatić) S., Jokanović M., Ivić M.: 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, 2019, Vol. 287, pp. 280-286, ISSN 0308-8146	3	36.00
M22	Rad u međunarodnom časopisu kategorije M22 Rad u međunarodnom časopisu kategorije M22 Jokanović M., Tomović V., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P., Kevrešan Ž.: Cadmium concentration in meat and edible offal of free-range reared Swallow-belly Mangulica pigs from Vojvodina (northern Serbia), Food Additives and Contaminants: Part B Surveillance, 2013, Vol. 6, pp. 98-102, ISSN 1939-3210 Tomović V., Vujadinović D., Grujić R., Jokanović M., Kevrešan Ž., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P., Hromiš (Krkić) N.: Effect of end-point internal temperature on mineral contents of boiled pork loin, Journal of Food Processing and Preservation, 2015, Vol. 39, No. 6, pp. 1854-1858, ISSN 0145-8892 Džinić N., Puvača N., Peulić T., Ikonić P., Okanović Đ.: HOW MEAT QUALITY AND SENSORY PERCEPTION IS INFLUENCED BY FEEDING POULTRY PLANT EXTRACTS, Worlds Poultry Science Journal, 2015, Vol. 71, No. 4, pp. 673-682, ISSN 0043-9339, UDK: DOI: 10.1017/S0043933915002378 Čolović (Ivanov) D., Čolović R., Lević J., Ikonić P., Vukmirović Đ.: Linseed-Sunflower Meal Co-extrudate as a Functional Additive for Animal Feed – extrusion Optimization, Journal of Agricultural Science and Technology, 2016, Vol. 18, pp. 1761-1722, ISSN 1680-7073 Ikonić P., Jokanović M., Petrović Lj., Peulić T., Škaljac (Savatić) S., Šojić B., Džinić N., Tomović V., Tomić (Mihić) J., Danilović B., Ikonić (Prodanić) B.: Effect of starter culture addition and processing method on proteolysis and texture profile of traditional dry-fermented sausage Petrovská klobása. , International Journal of Food Properties, 2016, Vol. 19, No. 9, pp. 1924-1937, ISSN 1094-2912 Škaljac (Savatić) S., Petrović Lj., Jokanović M., Peulić T., Ivić M., Tomović V., Ikonić P., Šojić B., Džinić N., Škrbić B.: Influence of collagen and natural casings on the polycyclic aromatic hydrocarbons in traditional dry fermented sausage (Petrovská klobása) from Serbia, International Journal of Food Properties, 2018, Vol. 21, No. 1, pp. 667-673, ISSN 1094-2912 Ikonić (Prodanić) B., Bera O., Pavličević J., Kojić P., Jokić A., Ikonić P., Pojić M., Šaranović Ž.: Artificial neural network modeling and optimization of wheat starch suspension microfiltration using twisted tape as a turbulence promoter, Journal of Food Processing and Preservation, 2019, Vol. 43, No. 11, ISSN 0145-8892 Tomašević I., Tomović V., Ikonić P., Lorenzo J., Barba F., Đekić I., Nastasijević I., Stajić S., Živković D.: Evaluation of poultry meat colour using computer vision system and colourimeter: Is there a difference, British Food Journal, 2019, Vol. 121, No. 5, pp. 1078-1087, ISSN 0007-070X Ikonić P., Peulić T., Jokanović M., Šojić B., Škaljac (Savatić) S., Popović S., Šarić Lj., Novaković A., Tomović V., Vasilev D.: Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages, Journal of Food Science and Technology - Mysore, 2021, Vol. 58, pp. 3215-3222, ISSN 0022-1155 Peulić T., Marić A., Maravić N., Novaković A., Kalenjuk Pivarski B., Čabarkapa I., Lazarević (Gubić) J., Šmugović S., Ikonić P.: Consumer Attitudes and Preferences towards Traditional Food Products in Vojvodina, Sustainability, 2023, Vol. 15, ISSN 2071-1050 Škaljac (Savatić) S., Jokanović M., Peulić T., Vranešević (Babić) J., Kartalović B., Tomović V., Ikonić P., Šojić B.: Content of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Meat Products from North Serbia (Vojvodina), Fermentation, 2024, Vol. 10, No. 2, ISSN 2311-5637	11	55.00
M23	Rad u međunarodnom časopisu kategorije M23 Rad u međunarodnom časopisu kategorije M23 Tomović V., Petrović Lj., Jokanović M., Tomović M., Peulić T., Ikonić P., Šumić Z.: Rapid chilling effect on the bacterial populations of pork carcasses, Romanian Biotechnological Letters, 2011, Vol. 16, No. 6, pp. 6766-6775, ISSN 1224-5984 Ikonić P., Petrović Lj., Peulić T., Jokanović M., Škaljac (Savatić) S., Ikonić (Prodanić) B., Džinić N.: The effect of processing method on drying kinetics of petrovská klobása, an artisan fermented sausage, Chemical Industry & Chemical Engineering Quarterly / CI&CEQ, 2012, Vol. 18, No. 2, pp. 163-169, ISSN 1451-9372 Šojić B., Petrović Lj., Mandić A., Sedej I., Džinić N., Tomović V., Jokanović M., Peulić T., Škaljac (Savatić) S., Ikonić P.: Lipid oxidative changes in tradititional dry fermented sausage Petrovská klobása during storage, Hemijska industrija, 2013, ISSN 0367-598X Tomović V., Petrović Lj., Jokanović M., Tomović M., Kevrešan Ž., Peulić T., Ikonić P., Šojić B., Škaljac (Savatić) S., Šošo M.: Mineral concentration of the kidney in ten different pig genetic lines from vojvodina (northern Serbia), Acta Alimentaria, 2013, Vol. 42, pp. 198-207, ISSN 0139-3006 Tomović V., Žlender B., Jokanović M., Tomović M., Šojić B., Škaljac (Savatić) S., Kevrešan Ž., Peulić T., Ikonić P., Šošo M.: Sensory, physical and chemical characteristics of meat from free-range reared Swallow-belly Mangulica pigs, Journal of Animal and Plant Sciences, 2014, Vol. 24, No. 3, pp. 704-713, ISSN 2071-7024 Lakićević B., Bunčić O., Katić V., Lepšanović Z., Petrović Lj., Janković V., Ikonić P.: Detection of Listeria spp. during production and ripening of Petrovská klobása, Acta Veterinaria, Beograd, 2014, Vol. 64, No. 3, pp. 367-377, ISSN 0567-8315, UDK: 637.523.065:579.86(497.11) Tomović V., Šević R., Jokanović M., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P., Lušnic Polak M., Polak T., Demšar L.: Quality traits of longissimus lumborum muscle from White Mangalica, Duroc xWhite Mangalica and Large White pigs reared under intensive conditions and slaughtered at 150 kg live weight: a comparative study, Archiv fur tierzucht-Archives of animal breeding, 2016, Vol. 59, pp. 401-415, ISSN 0003-9438 Tomović V., Žlender B., Jokanović M., Tomović M., Šojić B., Škaljac (Savatić) S., Kevrešan Ž., Peulić T., Ikonić P., Okanović Đ.: Physical and chemical characteristics of edible offal from free-range reared Swallow-Belly Mangulica pigs, Acta Alimentaria, 2016, Vol. 45, No. 2, pp. 190-197, ISSN 0139-3006, UDK: DOI:10.1556/AAlim.2015.0007 Popović S., Čolović (Ivanov) D., Ikonić P., Peulić T., Kostadinović Lj., Lević J.: Influence of Temperature Regime in Gas Chromatography on Polyunsaturated Fatty Acid Determination in Petrovská klobasá, Romanian Biotechnological Letters, 2017, Vol. 22, No. 4, pp. 12812-12820, ISSN 1224-5984 Šojić B., Tomović V., Jokanović M., Ikonić P., Džinić N., Kocić-Tanackov S., Popović Lj., Peulić T., Savanović J., Živković Šojić N.: Antioxidant Activity of Juniperus communis L. Essential Oil in Cooked Pork Sausages, Czech Journal of Food Sciences, 2017, Vol. 35, No. 3, pp. 189-193, ISSN 1212-1800 Šojić B., Pavlić B., Ikonić P., Zeković Z., Tomović V., Džinić N., Kocić-Tanackov S., Škaljac (Savatić) S., Ivić M., Peulić T., Jokanović M.: Ätherisches Salbei-Öl verbessert in Schweinswürsten die antioxidative und antimikrobielle Aktivität, Fleischwirtschaft, 2019, Vol. 12, No. 6, pp. 100-103, ISSN 0015-363X Delić J., Ikonić P., Čolović R., Peulić T., Jokanović M., Banjac V., Rakita S.: Mechanically deboned poultry meat and brewer’s processing by-product as promising ingredients for nutritionally valuable extruded snacks, Emirates Journal of Food and Agriculture, 2020, Vol. 32, No. 6, pp. 453-460, ISSN 2079-052X Šojić B., Tomović V., Ikonić P., Danilović B., Škaljac (Savatić) S., Jokanović M., Ikonić (Prodanić) B.: Autochthonous starter cultures improve the quality of traditional dry-fermented sausage, Fleischwirtschaft, 2021, Vol. 8, pp. 98-103, ISSN 0015-363X Šojić B., Pavlić B., Tomović V., Ikonić P., Peulić T., Vidaković S., Gnip A., Županjac M., Savanović D., Škaljac (Savatić) S., Jokanović M.: Antioxidant potential of essential oils in fresh turkey sausages, Fleischwirtschaft, 2023, Vol. 103, pp. 90-94, ISSN 0015-363X	14	42.00
M24	Rad u vodećem nacionalnom časopisu kategorije M24 Rad u vodećem nacionalnom časopisu kategorije M24 Ikonić P., Petrović Lj., Peulić T., Džinić N., Jokanović M., Tomović V.: Physicochemical, biochemical and sensory properties for the characterisation of Petrovska klobasa (tradicional fermented sausage), Acta Periodica Technologica, 2010, Vol. 41, pp. 19-31, ISSN 1450-7188 Jokanović M., Džinić N., Tomović V., Škaljac (Savatić) S., Peulić T., Ikonić P., Šojić B.: Effect of ground paprika and its oleoresin on marinated chicken breast meat quality, Acta Periodica Technologica, 2011, No. 42, pp. 55-62, ISSN 1450-7188 Okanović Đ., Džinić N., Filipović S., Peulić T., Karović D., Karović D., Radović V., Radović V., Ikonić P.: THE EFFECTS OF MINERAL ADSORBENTS ADDED TO BROILERS DIET ON BREAST MEAT QUALITY, Acta Periodica Technologica, 2013, Vol. 44, pp. 95-102, ISSN 1450-7188, UDK: 636.5.084:637.54'65 Šojić B., Džinić N., Tomović V., Ikonić P., Jokanović M., Kravić S., Peulić T., Škaljac (Savatić) S.: EFFECT OF STARTER CULTURE ADDITION ON FATTY ACID PROFILE, OXIDATIVE AND SENSORY STABILITY OF TRADITIONAL FERMENTED SAUSAGE (PETROVSKÁ KLOBÁSA), Acta Periodica Technologica, 2016, Vol. 47, No. 47, pp. 75-81, ISSN 1450-7188 Jokanović M., Ikonić P., Škaljac (Savatić) S., Peulić T., Tomović V., Šojić B., Ivić M., Petrović Lj., Džinić N.: Proteolysis and texture profile of traditional dry-fermented sausage as affected by primary processing method, Meat Technology, 2017, Vol. 58, No. 2, pp. 103-109, ISSN 2466-4812, UDK: 637.523.056 Novaković A., Radusin T., Stupar A., Ikonić P.: PLA FILMS LOADED WITH Achillea millefolium - IN VITRO ANTIBACTERIAL EFFECTS, Food and Feed Research, 2018, Vol. 45, No. 1, pp. 45-52, ISSN 2217-5660, UDK: 621.798.1 Peulić T., Ikonić P., Jokanović M., Delić J., Lazarević (Gubić) J., Škaljac (Savatić) S., Mastilović J.: Sodium chloride and nitrite contents in canned meat in pieces from the Serbian market., Food and Feed Research, 2020, Vol. 49, pp. 169-174, ISSN 2217-5660 Peulić T., Ikonić P., Delić J., Kalenjuk Pivarski B., Maravić N., Marić A., Novaković A.: Consumer Attitudes and Preferences Toward Traditional Meat Products in the Autonomous Province of Vojvodina, Meat Technology, 2023, Vol. 64, No. 2, pp. 480-484, ISSN 2466-4812 Županjac M., Ikonić P., Šojić B., Đermanović B.: Physicochemical and sensory properties of pork liver pâté formulated with sunflower oleogel as fat substituent, Meat Technology, 2023, Vol. 64, No. 2, pp. 416-421, ISSN 2466-4812	9	27.00
M31	Plenarno ili uvodno predavanje po pozivu sa međunarodnog skupa štampano u celini (neophodno pozivno pismo i program) Plenarno ili uvodno predavanje po pozivu sa međunarodnog skupa štampano u celini (neophodno pozivno pismo i program) Tomović V., Jokanović M., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P.: Cadmium Levels in Meat, 56. International meat industry conference, Tara, 12-15 June, 2011, pp. 106-113 Tomović V., Jokanović M., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P.: Minerals in pork meat and edible offal, 1. International Meat Industry Conference (MeatCon2015), Zlatibor, 4-7 October, 2015, pp. 293-295 Tomović V., Šojić B., Džinić N., Ikonić P., Zeković Z., Pavlić B., Kocić-Tanackov S., Jokanović M., Peulić T., Škaljac (Savatić) S., Ivić M.: The effect of basil essential oil (Ocimun Basilicum L.) on the quality of cooked pork sausages, 5. International Congress Engineering, Environment and Materials in Processing Industry, Jahorina, 15-17 March, 2017, pp. 60-65, UDK: UDK:665.6:637.523 Jokanović M., Ivić M., Šojić B., Škaljac (Savatić) S., Tomović V., Peulić T., Ikonić P., Džinić N.: Influence of vacuum packaging on sensory and lipid stability of precooked pork chops, 4. IV INTERNATIONAL CONGRESS "FOOD TECHNOLOGY, QUALITY AND SAFETY", Novi Sad: University of Novi Sad Institute of Food Technology, 23-25 October, 2018, pp. 383-387, ISBN 978-86-7994-056-8 Šojić B., Pavlić B., Mujović M., Ikonić P., Škaljac (Savatić) S.: Essential oils as emerging ingredients in processing of minced meat products, 62. International meat industry conference, Kopaonik: Institute of Meat Hygiene and Technology — Belgrade, Serbia, 1-4 October, 2023, UDK: UDK: 637.5.052	5	17.50
M33	Saopštenje sa međunarodnog skupa štampano u celini Saopštenje sa međunarodnog skupa štampano u celini Tomović V., Petrović Lj., Džinić N., Peulić T., Ikonić P.: The effect of accelerated chilling of carcasses on pork semimembranosus muscle colour, 52. 52nd International Congress of Meat Science and Technology, Dablin, 2006, pp. 597-598 Petrović Lj., Džinić N., Tomović V., Timanović S., Ikonić P., Peulić T.: Quality of halves and meat of pigs obtained in different models of crossbreeding with large yorkshire, 52. 52nd International Congress of Meat Science and Technology, Dablin, 2006, pp. 425-426 Lazić V., Petrović Lj., Gvozdenović J., Džinić N., Peulić T., Tomović V., Ikonić P.: Packaging materials and conditions for packing of fresh meat , 11. Međunarodni kongres Tehnologija, kvalitet i bezbednost hrane, Novi Sad, 1 January, 2010, pp. 58-65, ISBN 978-86-7994-008-7 ***Autori: Mandić, A., Petrović, Lj., Tasić,T., Tomović V., Džinić, N., Ikonić,P. Naziv: The effect of freezing and of storage time on oxidative changes of fats in pork meat classified into categories for processing Naziv skupa: Proceeding of the I International Congress, Food Technology, Quality and Safety, XI Symposium NODA, - Nisu povezani autori**greska** ***Autori: Ikonić, P., Petrović, Lj., Tasić, T., Džinić, N., Tomović, V. Naziv: Changes of physicochemical properties of Petrovská klobasá (Petrovac saussage) during its manufacture Naziv skupa: I International Congress, Food Technology, Quality and Safety, XI Symposium NODA - Nisu povezani autori**greska** Peulić T., Petrović Lj., Džinić N., Ikonić P., Tomović V., Lazić V., Jokanović M., Glumac M.: Effects of time and temperature of storaging on sensory properties of pork packed in modified atmosphere (MAP), 1. International Congress „Food Technology, Quality and Safety“, I Symposium of Biotechnology and Food Microbiology, Novi Sad, 13-15 November, 2007, pp. 66-72 Mandić A., Petrović Lj., Peulić T., Tomović V., Džinić N., Ikonić P.: The effect of freezing and of storage time on oxidative changes of fats in pork meat classified into categories for processing, 1. International Congress Food Technology, Quality and Safety, Novi Sad: Institute for Food Technology, 13-15 November, 2007, pp. 73-78, ISBN 978-86-7994-009-4, UDK: 637.5'64(082) Ikonić P., Petrović Lj., Peulić T., Džinić N., Tomović V.: Changes of physicochemical properties of Petrovská klobasá (Petrovac saussage) during its manufacture, 1. International Congress Food Technology, Quality and Safety, Novi Sad: Institute for Food Technology, 13-15 November, 2007, pp. 142-149, ISBN 978-86-7994-009-4, UDK: 637.5'64(082) Džinić N., Petrović Lj., Tomović V., Ikonić P., Peulić T., Škaljac (Savatić) S.: Mycotoxins adsorbents in pork feed – effects on carcasses and meat quality, 1. 1st Workshop Feed-to-food FP7 REGPOT-3, XIII International Feed Technology Symposium, Novi Sad, 29 October, 2009, pp. 327-333 Jokanović M., Petrović Lj., Tomović V., Škaljac (Savatić) S., Peulić T., Džinić N., Ikonić P.: Changes of sensory properties during ripening of Petrovská klobása (traditional dry-fermented sausage), 55. International Congress of Meat Science and Technology, Copenhagen, 16-21 August, 2009, pp. 813-816 Džinić N., Petrović Lj., Peulić T., Tomović V., Škaljac (Savatić) S., Ikonić P.: Influence of dietary mycotoxins adsorbents supplementation on quality of pork meat (M. Semimembranosus), 55. International Congress of Meat Science and Technology, Copenhagen, 16-21 August, 2009, pp. 1612-1615 Radović V., Karović D., Okanović Đ., Filipović S., Lazarević (Gubić) J., Peulić T., Ikonić P.: The effect of mineral adsorbens added to diets, on the production parametars of broilers, 1. 1st Workshop Feed-to-food FP7 REGPOT-3, XIII International Feed Technology Symposium, Novi Sad, 29 October, 2009, pp. 270-274 Tomović V., Petrović Lj., Džinić N., Ikonić P., Peulić T., Jokanović M.: Rapid chilling of carcasses and earlier deboning to improve WHC of pork semimembranosus muscle, 55. International Congress of Meat Science and Technology, Copenhagen, 16-21 August, 2009, pp. 514-517 Ristić M., Okanović Đ., Peulić T., Kormanjoš Š., Ikonić P.: EVALUATION OF BLOOD AS A BY-PRODUCT OF MEAT INDUSTRY , 13. Internacional Eco-Conference, Novi Sad: Ecological Movement of the City of Novi, 23-26 September, 2009, pp. 203-210, ISBN 978-8683177-37-0, UDK: 502.22:711.4(082) Radović V., Karović D., Okanović Đ., Filipović S., Lazarević (Gubić) J., Peulić T., Ikonić P.: THE EFFECT OF MINERAL ADSORBENTS ADDED TO DIETS, ON THE PRODUCTION PARAMETERS OF BROILERS , 13. Feed technology ,quality and safety, Novi Sad: Institut for Food Technology , 1 January, 2010, pp. 270-274, ISBN 978-86-7994-011-7 , UDK: 636.084/087(082) Ristić M., Peulić T., Kormanjoš Š., Okanović Đ., Ikonić P.: Evaluation of blood as by-product of meat industry, 13. Internacional Eco-Conference, Novi Sad: Ekological Movement of Novi Sad, 23-26 September, 2009, pp. 203-210, UDK: 502.22:711.4(082) Džinić N., Tomović V., Petrović Lj., Peulić T., Jokanović M., Ikonić P.: Quality of carcass and breast meat of chickens fed with products of rape seed, 2. Workshop FEDD-TO-FOOD FP/REGPOT-3 [i]XIV International Symposium Feed Technology, Novi Sad, 19-20 October, 2010, pp. 439-447 Jokanović M., Džinić N., Petrović Lj., Ikonić P., Peulić T., Tomović V., Škaljac (Savatić) S.: Changes of textural attributes during and ripening of traditional Petrovska Klobasa produced frokm hot boned and cold meat, 2. Workshop FEDD-TO-FOOD FP/REGPOT-3 [i]XIV International Symposium Feed Technology, Novi Sad, 19-20 October, 2010, pp. 125-133 Petrović Lj., Šojić B., Peulić T., Ikonić P., Tomović V., Škaljac (Savatić) S., Jokanović M., Džinić N.: Lipid oxidative changesa in the traditional Petrovačka sausage (Petrovska Klobasa) during drying and ripening in the household and industry, 2. Workshop FEDD-TO-FOOD FP/REGPOT-3 [i]XIV International Symposium Feed Technology, Novi Sad, 19-20 October, 2010, pp. 140-147 Peulić T., Petrović Lj., Ikonić P., Mandić A., Škaljac (Savatić) S., Jokanović M., Tomović V.: Biogenic amines in traditional dry fermented sausage Petrovská klobása dried in traditional room and industrial ripening chamber, 2. Workshop FEDD-TO-FOOD FP/REGPOT-3 [i]XIV International Symposium Feed Technology, Novi Sad, 19-20 October, 2010, pp. 148-154 Ikonić P., Petrović Lj., Peulić T., Jokanović M., Škaljac (Savatić) S., Džinić N., Ikonić (Prodanić) B.: Draying kinetics of Petrovská klobasá ripened in traditional and industrial conditions, 14. XIV International Symposium "FEED TECHNOLOGY" i XII International Symposium NODA, Novi Sad, 19-21 October, 2010, pp. 107-116 Petrović Lj., Škaljac (Savatić) S., Džinić N., Ikonić P., Tomović V., Peulić T., Šojić B., Jokanović M.: Color changesa of traditional fermented dry sausage (Petrovska Klobasa) during smoking and drying under controlled conditions, 2. Workshop FEDD-TO-FOOD FP/REGPOT-3 [i]XIV International Symposium Feed Technology, Novi Sad, 19-20 October, 2010, pp. 117-125 Petrović Lj., Šojić B., Peulić T., Škaljac (Savatić) S., Tomović V., Ikonić P., Jokanović M., Džinić N.: Lipid oxidative changes in the traditional Petrovacka sausage (Petrovská klobása) during drying and ripening in the household and industry, 14. XIV International Symposium "FEED TECHNOLOGY" i XII International Symposium NODA, Novi Sad, 19-21 October, 2010, pp. 140-146 Okanović Đ., Filipović S., Džinić N., Tomović V., Jokanović M., Ikonić P., Peulić T.: Effect of extruded corn into the broiler feed on the production results and meat quality, 2. Engineering, Ecology and materials in the processing industry, Jahorina, 9-11 March, 2011, pp. 457-461 Tomović V., Jokanović M., Škaljac (Savatić) S., Petrović Lj., Džinić N., Peulić T., Ikonić P.: Effect of the drying method on textural, colour and sensory attributes of Petrovská klobása (traditional dryfermented sausage), 57. International Congress of Meat Science and Technology, Ghent, 7-12 August, 2011 Tomović V., Petrović Lj., Peulić T., Mandić A., Jokanović M., Ikonić P., Šojić B.: Differences in biogenic amines content of dry-fermented sausage Petrovská klobása produced in traditional manner from hot deboned and cold meat, 57. International Congress of Meat Science and Technology, Ghent, 7-12 August, 2011, pp. 1-4 Škaljac (Savatić) S., Petrović Lj., Jokanović M., Peulić T., Ikonić P., Džinić N., Tomović V., Šojić B.: Effect of packaging on the colour of traditional dry fermented sausage (Petrovská klobása) during storage, 1. 2nd CEFSER Workshop “Persistent organic pollutants in food and environment".26th Symposium on Recent Developments in Dairy Technology.BIOXEN seminar “Novel approaches for environmental protection", Novi Sad, 8-10 September, 2011, pp. 164-170 Pestorić M., Mišan A., Škrobot (Jambrec) D., Mandić A., Psodorov Đ., Ikonić P.: Sensory and instrumental evaluation of quality attributes of cookies enriched with medicinal plant mixture, 6. Central European Congress on Food (CEFood), Novi Sad: Institute of Food Technology, 23-26 May, 2012, pp. 1163-1169, ISBN 978-86-7994-027-8 Džinić N., Okanović Đ., Ikonić P., Peulić T., Lazarević (Gubić) J., Sredanović S., Milić D., Milić D.: THE EFFECT OF BROKEN CORN INCLUSION IN BROILER NUTRITION ON CARCASS QUALITY, 6. Central European Congress on Food, Novi Sad, 23-26 May, 2012, pp. 1635-1638, ISBN 978-86-7994-027-8, UDK: 338.439.4 (048.3) 663/664 (048.3) Džinić N., Petrović Lj., Jokanović M., Tomović V., Okanović Đ., Peulić T., Ikonić P.: THE INFLUENCE OF GARLIC POWDER AND INORGANIC COPPER IN CHICKEN FEED ON BREAST MEAT QUALITY, 58. International Congress of Meat Science and Technology, Montreal: ICoMST, 12-17 August, 2012, pp. 1-4 Peulić T., Ikonić P., Okanović Đ., Džinić N., Lazarević (Gubić) J., Milić D., Vukić M., Vukić M.: THE INFLUENCE OF PHYTOGENIC ADDITIVES AND ORGANIC ACIDS DIETARY INCLUSION ON BROILER CARCASS COMPOSITION AND MEAT YIELD , 15. International Feed Technology Symposium "Feed-to-food" / Cost feed for health joint Workshop, Novi Sad: FINS, 3-5 October, 2012, pp. 334-339, ISBN 978-86-7994-032-2 , UDK: 663/664(082) 338.439.4(082) Jokanović M., Tomović V., Petrović Lj., Tomović M., Kevrešan Ž., Peulić T., Ikonić P.: Iron contents in the longissimus dorsi and semimembranosus muscles for five purebred pigs from Vojvodina, 6. Central European Congress on Food (CEFood), Novi Sad, 23-26 May, 2012, pp. 491-495 Šojić B., Petrović Lj., Peulić T., Ikonić P., Tomović V., Škaljac (Savatić) S., Jokanović M., Džinić N.: Effect of packaging method and storage time on lipid peroxidation and fatty acid composition of serbian traditional petrovskà klobàsa sausage, 6. Central European Congress on Food (CEFood), Novi Sad, 23-26 May, 2012, pp. 932-937 Ikonić P., Petrović Lj., Peulić T., Škaljac (Savatić) S., Šojić B., Jokanović M., Tomović V.: Hydrolysis of sarcoplasmic proteins during the ripening of traditional petrovská klobása sausage, 6. Central European Congress on Food (CEFood), Novi Sad, 23-26 May, 2012, pp. 1343-1348 Peulić T., Petrović Lj., Ikonić P., Škaljac (Savatić) S., Jokanović M., Šojić B., Džinić N.: Biogenic amines content as an indicator for theestimation of good manufacturing practice during Petrovská klobása production, 6. Central European Congress on Food (CEFood), Novi Sad, 23-26 May, 2012, pp. 1349-1354 Petrović Lj., Šojić B., Peulić T., Džinić N., Škaljac (Savatić) S., Jokanović M., Ikonić P.: The effect of packaging method on lipid oxidation of traditional dry fermented sausage (Petrovská klobása), 58. International Congress of Meat Science and Technology, Montreal, 12-17 August, 2012, pp. 1-4 Blagojević B., Antić D., Adzic B., Peulić T., Ikonić P., Bunčić S.: Decontamination of beef raw material to improve safety of raw-fermented sausages, 1. Biological Food Safety & Quality (BFSQ) - Proceedings of the International Conference, Belgrade: Poljoprivredni fakultet Novi Sad, 4 October, 2012, pp. 81-83, ISBN 978-86-7520-264-6 Škaljac (Savatić) S., Petrović Lj., Jokanović M., Ikonić P., Peulić T., Tomović V., Šojić B., Džinić N.: Effect of vacuum packaging on the colour of traditional dry fermented sausage (Petrovská klobása) during storage, 6. Central European Congress on Food (CEFood), Novi Sad, 23-26 May, 2012, pp. 28-36 Škaljac (Savatić) S., Petrović Lj., Peulić T., Ikonić P., Jokanović M., Tomović V., Džinić N., Šojić B., Tjapkin A., Škrbić B.: Influence of traditional smoking on content of polycyclic aromatic hydrocarbons in dry fermented sausages with collagen and natural casings, 59. International Congress of Meat Science and Technology, Izmir, 18-23 August, 2013, pp. 1-5 Okanović Đ., Čolović R., Milić D., Vukelić N., Zekić V., Peulić T., Ikonić P.: THE IMPACT OF PHYTOGENIC ADDITIVES ADDED INTO DIET ON ECONOMIC RESULTS OF BROILERS PRODUCTION , 10. International Symposium Modern Trends in Livestock Production, Beograd: Institute for Animal Husbandry, Beograd, 2-4 October, 2013, pp. 769-776, ISBN 978-86-82431-69-5 Peulić T., Ikonić P., Lazarević (Gubić) J., Džinić N., Okanović Đ., Lević J., Sredanović S.: EFFECT OF INCLUSION OF PHYTOGENIC ADDITIVES, ORGANIC ACIDS AND PROBIOTICS IN BROILER DIET ON CHEMICAL COMPOSITON AND MEAT QUALITY, 59. International Congress of Meat Science and Technology, Izmir: ICoMST, 18-23 August, 2013 Ikonić P., Peulić T., Petrović Lj., Tomović V., Ikonić (Prodanić) B., Džinić N., Šojić B., Škaljac (Savatić) S., Jokanović M.: Drying characteristics of traditional dry-fermented sausage Petrovská klobása as influenced by different environmental conditions, 59. International Congress of Meat Science and Technology, Izmir, 18-23 August, 2013 Peulić T., Škaljac (Savatić) S., Ikonić P., Petrović Lj., Tomović V., Mandić A., Jokanović M., Šojić B., Džinić N.: Formation of histamine, tryptamine, phenylethylamine and tyramine in Petrovská klobása, produced from hot deboned and cold meat, during drying period, 59. International Congress of Meat Science and Technology, Izmir, 18-23 August, 2013 Šojić B., Petrović Lj., Peulić T., Džinić N., Tomović V., Ikonić P., Škaljac (Savatić) S., Jokanović M.: The effect of drying conditions on lipolytic and oxidative changes in traditional dry fermented sausage petrovska klobasa during long storage time, 56. International meat industry conference, Tara, 12-15 June, 2011, pp. 207-210 Jokanović M., Tomović V., Džinić N., Petrović Lj., Škaljac (Savatić) S., Ikonić P., Peulić T., Šojić B.: Texture Characteristics of Dry Fermented Sausage Petrovska Klobasa Dried in Traditional and Industrial Conditions, 56. International meat industry conference, Tara, 12-15 June, 2011, pp. 211-215 Šimurina O., Filipčev B., Plavšić D., Ikonić P., Šoronja-Simović D., Pestorić M., Škrobot (Jambrec) D.: Analysis of the impact of the amount of spontaneously fermented spelt dough, baker's yeast and ascorbic acid on some characteristics of spelt sourdough bread, 2. II International Congress Food Technology, Quality and Safety, Novi Sad: Naučni institut za prehrambene tehnologije, 28-30 October, 2014, pp. 616-621 Ikonić P., Peulić T., Petrović Lj., Škaljac (Savatić) S., Jokanović M., Tomović V., Šojić B., Džinić N., Torbica A., Ikonić (Prodanić) B.: Proteolysis in serbian traditional dry fermented sausage Petrovská klobása as influenced by different ripening processes, 16. International Conference on Biological and Biomedical Engineering ICBBE, Rim, 18-19 September, 2014, pp. 1010-1013, ISBN EISSN 1307-6892 Tomović V., Šojić B., Ikonić P., Petrović Lj., Mandić A., Džinić N., Škaljac (Savatić) S., Peulić T., Jokanović M.: Effect of packaging methods and storage time on oxidative stability of traditional fermented sausage, 16. International Conference on Biological and Biomedical Engineering ICBBE, Rim: Waset, 18-19 September, 2014, pp. 889-892 Jokanović M., Tomović V., Jović M., Škaljac (Savatić) S., Šojić B., Ikonić P., Peulić T.: Proximate and Mineral Composition of Chicken Giblets from Vojvodina (Northern Serbia), 16. International Conference on Biological and Biomedical Engineering ICBBE, Rim: Waset, 18-19 September, 2014, pp. 893-896 Šojić B., Petrović Lj., Tomović V., Džinić N., Mandić A., Škaljac (Savatić) S., Jokanović M., Ikonić P., Peulić T., Sedej I.: Effect of ripening conditions and storage time on oxidative and sensory stability of Petrovská Klobása sausage, 0. ICFE International Conference on Food and Environment, International Science Conference, World Academy of Science, Engineering and Technology (WASET), Florence, 8-9 May, 2014, pp. 408-411 Peulić T., Ikonić P., Petrović Lj., Jokanović M., Tomović V., Šojić B., Škaljac (Savatić) S.: Formation of vasoactive amines in dry fermented sausage Petrovská klobása during drying and ripening in traditional and industrial conditions, 0. ICFE International Conference on Food and Environment, International Science Conference, World Academy of Science, Engineering and Technology (WASET), Florence, 8-9 May, 2014, pp. 416-419 Jokanović M., Tomović V., Jović M., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P.: Proximate composition and textural properties of cooked sausages formulated from mechanically deboned chicken meat with addition of chicken offal, 0. ICFE International Conference on Food and Environment, International Science Conference, World Academy of Science, Engineering and Technology (WASET), Florence, 8-9 May, 2014, pp. 412-415 Šojić B., Tomović V., Džinić N., Kravić S., Jokanović M., Ikonić P., Peulić T., Škaljac (Savatić) S., Hromiš (Krkić) N.: The influence of vacuum packaging and storage on lipid oxidation in traditional Petrovská klobása sausage, 2. II International Congress Food Technology, Quality and Safety, Novi Sad, 28-30 October, 2014, pp. 18-22, ISBN 978-86-7994-043-8 Jokanović M., Tomović V., Jović M., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P.: The influence of partial replacement of mechanically deboned chicken meat with chicken liver on proximate composition and colour of cooked sausages, 2. II International Congress Food Technology, Quality and Safety, Novi Sad, 28-30 October, 2014, pp. 83-88 Tomović V., Jokanović M., Peulić T., Ikonić P., Škaljac (Savatić) S., Šojić B., Tomović M., Martinović A., Kocić-Tanackov S., Hromiš (Krkić) N.: Phosphorus contents in the longissimus dorsi and semimembranosus muscles for five purebred pigs from vojvodina (northern serbia), 2. II International Congress Food Technology, Quality and Safety, Novi Sad, 28-30 October, 2014, pp. 117-121 Škaljac (Savatić) S., Jokanović M., Džinić N., Petrović Lj., Tomović V., Peulić T., Ikonić P., Šojić B.: Meat quality and effect of drying conditions on color, textural and sensory attributes of petrovská klobása, 2. II International Congress Food Technology, Quality and Safety, Novi Sad, 28-30 October, 2014, pp. 122-127 Okanović Đ., Zekić V., Čolović R., Ikonić P., Peulić T.: THE IMPACT OF INCLUSION OF ORGANIC ACIDS AND PHYTOGENIC ADDITIVES INTO DIET ON ECONOMIC RESULTS OF BROILERS PRODUCTION., 16. XVI International Symposium Feed Technology, Novi Sad: Institute of Food Technology in Novi Sad (FINS), 28-30 October, 2014, pp. 235-239, ISBN ISBN 978-86-7994-044, UDK: UDK 636.084/.087(082) Ikonić P., Čolović (Ivanov) D., Peulić T., Okanović Đ., Džinić N., Lazarević (Gubić) J., Lević J.: FATTY ACID COMPOSITION AND MEAT QUALITY TRAITS OF BROILER CHICKENS FED A DIET FORMULATED WITH FLAXSEED CO-EXTRUDATES, 16. XVI International Symposium Feed Technology, Novi Sad: Naučni institut za prehrambene tehnologije, Univerzitet u Novom Sadu, 28-30 October, 2014, pp. 38-43, UDK: 978-86-7994-044-5 Peulić T., Ikonić P., Jovanović R., Jovanović R., Čolović (Ivanov) D., Kostadinović Lj., Džinić N., Lazarević (Gubić) J.: THE INFLUENCE OF PIG DIET ENRICHED WITH n-3 POLYUNSATURATED FATTY ACID ON FATTY ACID COMPOSITION IN MEAT, 16. XVI International Symposium Feed Technology, Novi Sad: Naučni institut za prehrambene tehnologije, Univerzitet u Novom Sadu, 28-30 October, 2014, pp. 222-227, UDK: 978-86-7994-044-5 Tomović V., Jokanović M., Kevrešan Ž., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P., Živković D., Lončarević I.: Content of microminerals in the M. semimembranosus and M. longissimus thoracisetlumborum from pigs produced in vojvodina, 4. Engineering, Ecology and materials in the processing industry, Jahorina: Tehnološki fakultet Zvornik, 4-6 March, 2015, pp. 432-437 Ikonić P., Peulić T., Petrović Lj., Škaljac (Savatić) S., Jokanović M., Tomović V., Šojić B., Džinić N.: The effect of starter culture on proteolytic changes in traditional fermented sausage petrovská klobása, 4. Engineering, Ecology and materials in the processing industry, Jahorina: Tehnološki fakultet Zvornik, 4-6 March, 2015, pp. 424-431 Jokanović M., Ikonić P., Peulić T., Tomović V., Šojić B., Škaljac (Savatić) S., Džinić N., Novaković A.: Comparison of the texture profile characteristics of two serbian traditional dry fermented sausages, 4. Engineering, Ecology and materials in the processing industry, Jahorina: Tehnološki fakultet Zvornik, 4-6 March, 2015, pp. 662-665 Popović S., Čolović (Ivanov) D., Ikonić P., Peulić T., Kostadinović Lj.: A comparative study on the fatty acid profile of three Serbian traditional dry-fermented sausages, 4. 4th International Congress "New Perspective and Challenges of Sustainable Livestock Production", Beograd: Institute for Animal Husbandry, Belgrade, 7-9 October, 2015, pp. 623-629, ISBN 978-86-82431-71-8 Jokanović M., Tomović V., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P., Živković D., Stajić S., Pajin B., Lončarević I.: Effect of bred and muscle type on colour and marbling of pork produced in Vojvodina, 4. 4. MEĐUNARODNA KONFERENCIJA - INOPTEP 2015, Divčibare, 19-24 April, 2015, pp. 81-85 Tomović V., Jokanović M., Kevrešan Ž., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P., Živković D., Stajić S., Hromiš (Krkić) N.: Effect of bred and muscle type on macrominerals content of pork produced in Vojvodina, 4. 4. MEĐUNARODNA KONFERENCIJA - INOPTEP 2015, Divčibare, 19-24 April, 2015, pp. 274-279 Ikonić P., Jokanović M., Peulić T., Škaljac (Savatić) S., Šojić B., Tomović V., Džinić N., Petrović Lj.: The effect of different ripening conditions on proteolysis and texture of dry-fermented sausage Petrovská klobása, 1. International Meat Industry Conference (MeatCon2015), Zlatibor, 4-7 October, 2015, pp. 97-100 Šojić B., Džinić N., Tomović V., Jokanović M., Ikonić P., Peulić T., Škaljac (Savatić) S., Danilović B., Ivić M.: Effect of the addition of Staphylococus xylosus on the oxidative stabilitty of traditional sausage (Petrovská klobása), 1. International Meat Industry Conference (MeatCon2015), Zlatibor, 4-7 October, 2015, pp. 262-265 Peulić T., Ikonić P., Jokanović M., Mandić A., Tomović V., Šojić B., Škaljac (Savatić) S.: Content of vasoactive amines in Sremski kulen and Sremska kobasica traditional dry fermented sausages from Vojvodina, 1. International Meat Industry Conference (MeatCon2015), Zlatibor, 4-7 October, 2015, pp. 282-284 Jokanović M., Ikonić (Prodanić) B., Ikonić P., Tomović V., Peulić T., Škaljac (Savatić) S., Šojić B., Ivić M., Džinić N.: Application of PCA method for textural properties of three Serbian traditional dry fermented sausages , 3. International Congress “Food Technology, Quality and Safety” and XVII International Symposium “Feed Technology”, Novi Sad: Institute of Food Technology, University of Novi Sad, 25-27 October, 2016, pp. 587-592, ISBN 978-86-7994-050-6 Kormanjoš Š., Popović S., Ristić M., Okanović Đ., Peulić T., Ikonić P., Šojić B.: NUTRITIONAL VALUE OF “FISH WEED ” FROM THE NATURAL PONDS, 3. International Congress “Food Technology, Quality and Safety” and XVII International Symposium “Feed Technology”, Novi Sad: Institute of Food Technology in Novi Sad (FINS), 25-27 October, 2016, pp. 64-67, ISBN 978-86-7994-051-3, UDK: 663.084/.087(082) 614.31(048.3) Ikonić P., Šojić B., Peulić T., Jokanović M., Tomović V., Škaljac (Savatić) S., Novaković A.: Comparison of selected physicochemical and sensory properties of traditional fermented sausages produced in Vojvodina (northern Serbia), 3. International Congress Food Technology, Quality and Safety, Novi Sad, 25-27 October, 2016, pp. 290-295 Šojić B., Džinić N., Tomović V., Ikonić P., Jokanović M., Peulić T., Škaljac (Savatić) S., Ivić M.: Effect of starter culture addition on oxidative stability of fermented sausage produced in traditional manner, 3. International Congress Food Technology, Quality and Safety, Novi Sad, 25-27 October, 2016, pp. 668-671 Ivić M., Džinić N., Škaljac (Savatić) S., Jokanović M., Tomović V., Šojić B., Peulić T., Ikonić P.: Colour and sensory characteristics of traditional dry fermented sausage (Petrovská klobása) as affected by the starter culture, 5. International Congress Engineering, Environment and Materials in Processing Industry, Jahorina, 15-17 March, 2017, pp. 80-87 Škaljac (Savatić) S., Petrović Lj., Jokanović M., Tomović V., Ivić M., Peulić T., Ikonić P., Šojić B., Džinić N.: The influence of smoking on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausages (Petrovská klobása), 5. International Congress Engineering, Environment and Materials in Processing Industry, Jahorina, 15-17 March, 2017, pp. 136-144 Jokanović M., Ikonić P., Tomović V., Škaljac (Savatić) S., Šojić B., Peulić T., Ivić M., Džinić N.: Texture characteristics of serbian traditional dry fermented sausage as effected by production process, 5. International Congress Engineering, Environment and Materials in Processing Industry, Jahorina, 15-17 March, 2017, pp. 161-166 Ivić M., Tomović V., Šević R., Jokanović M., Škaljac (Savatić) S., Džinić N., Šojić B., Peulić T., Ikonić P.: Carcass quality traits of three different pig genotypes, White Mangulica, Duroc × White Mangulica and Large White pigs, reared under intensive conditions and slaughtered at 150 kg live weight, IOP Conference Series: Earth and Environmental Science, 2017, Vol. 85, ISSN 1755-1307, 59. International meat industry conference, Zlatibor: IOP Publishing Ltd., 1-4 October, 2017, ISBN ISSN: 1755-1307 Škaljac (Savatić) S., Petrović Lj., Jokanović M., Tomović V., Peulić T., Ivić M., Šojić B., Ikonić P., Džinić N.: The influence of smoking in traditional conditions on content of polycyclic aromatic hydrocarbons in Petrovská klobása, br rada 012046, IOP Conference Series: Earth and Environmental Science, 2017, Vol. 85, ISSN 1755-1307, 59. International meat industry conference, Zlatibor: IOP Publishing Ltd., 1-4 October, 2017, ISBN ISSN: 1755-1307 Šojić B., Ikonić P., Pavlić B., Zeković Z., Tomović V., Kocić-Tanackov S., Džinić N., Škaljac (Savatić) S., Ivić M., Jokanović M., Peulić T.: The effect of essential oil from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the microbiological stability of fresh pork sausages, br rada 012055, IOP Conference Series: Earth and Environmental Science, 2017, Vol. 85, ISSN 1755-1307, 59. International meat industry conference, Zlatibor: IOP Publishing Ltd., 1-4 October, 2017, ISBN ISSN: 1755-1307 Okanović Đ., Peulić T., Kormanjoš Š., Ikonić P., Šojić B., Pelić M., Ristić M.: Investigation of grass carp by-products from a fish farm in Vojvodina, 59. International meat industry conference, Zlatibor, 1-4 October, 2017, pp. 1-5 Puvača N., Kostadinović Lj., Popović S., Peulić T., Ikonić P., Đuragić O., Čabarkapa I., Ljubojević Pelić D., Prodanović R., Bošković J.: Dietary allicin (diallyl-thiosulfinate) influence on chicken meat quality, cholesterol concentration, lipid oxidation and blood lipid profile, 18. XVIII International Symposium "Feed Technology", Novi Sad: Institute of Food Technology, 23-25 October, 2018, pp. 88-96, ISBN 978-86-7994-057-5, UDK: 663/664:658.562(082)(0.034.4); 614.31(082)(0.034.4) Ćućević N., Jokanović M., Ikonić P., Škaljac (Savatić) S., Ivić M., Šojić B., Peulić T., Tomović V.: Changes of physical characteristics of sjenički sudžuk during production in traditional conditions, 4. IV INTERNATIONAL CONGRESS "FOOD TECHNOLOGY, QUALITY AND SAFETY", Novi Sad: University of Novi Sad Institute of Food Technology, 23-25 October, 2018, pp. 480-485, ISBN 978-86-7994-056-8 Delić J., Ikonić P., Čolović R., Peulić T., Banjac V., Rakita S., Jokanović M.: The effect of brewer’s spent grain addition on physico-chemical properties of extruded meat snacks, 4. IV INTERNATIONAL CONGRESS "FOOD TECHNOLOGY, QUALITY AND SAFETY", Novi Sad: University of Novi Sad, Institute of Food Technology, 23-25 October, 2018, pp. 218-223, ISBN 978-86-7994-056-8 Ikonić (Prodanić) B., Pavličević J., Bera O., Jokić A., Ikonić P., Kojić P., Pojić M.: Optimization of the wheat starch suspensions microfiltration process using twisted tape as turbulence promoter, 4. International Congress Food Technology, Quality and Safety, Novi Sad, 23-25 October, 2018, pp. 199-205 Šojić B., Ikonić P., Škaljac (Savatić) S., Tomović V., Candek-Potokar M., Aluwe M., Jokanović M., Tomašević I.: Effect of Caraway (Carum carvi L.) essential oil addition on masking boar taint in cooked pork sausages, 64. International Congress of Meat Science and Technology, Melbourne, 12-17 August, 2018, pp. 1-2 Ivić M., Jokanović M., Tomović V., Pavlić B., Škaljac (Savatić) S., Šojić B., Džinić N., Peulić T., Ikonić P.: Effect of marination process with addition of Satureja montana extract on lipid oxidation in cooked pork chops, 6. International Congress on Engineering, Environment and Materials in Processing Industry, Jahorina, 11-13 March, 2019, pp. 186-191, UDK: 665.5:637.5 Jokanović M., Škaljac (Savatić) S., Tomović V., Ikonić P., Šojić B., Peulić T., Ivić M., Ćućević N.: The effect of casing type and storage on texture characteristics of Petrovská klobása sausage, 6. International Congress on Engineering, Environment and Materials in Processing Industry, Jahorina, 11-13 March, 2019, pp. 212-217, UDK: 637.523 Ikonić P., Jokanović M., Peulić T., Ćućević N., Tomičić Z., Škaljac (Savatić) S., Ivić M.: Evolution of amino acids and biogenic amines in traditional dry-fermented sausage Sjenički sudžuk during processing, 60. International meat industry conference, Kopaonik: IOP Publishing, 22-25 September, 2019 Delić J., Peulić T., Ikonić P., Jokanović M., Škaljac (Savatić) S., Ivić M., Mastilović J.: Quality of meat products from the Serbian market in terms of protein content, 60. International meat industry conference, Kopaonik: IOP Publishing, 22-25 September, 2019 Jokanović M., Hromiš (Krkić) N., Tomović V., Lazić V., Škaljac (Savatić) S., Šojić B., Ikonić P., Peulić T., Ivić M.: Effect of biopolymer coating on texture characteristics of dry fermented sausage during storage, 60. International meat industry conference, Kopaonik: IOP Publishing, 22-25 September, 2019 Škaljac (Savatić) S., Jokanović M., Tomović V., Ivić M., Šojić B., Ikonić P., Peulić T.: Colour characteristics of vacuum packed fermented sausage during storage, 60. International meat industry conference, Kopaonik: IOP Publishing, 22-25 September, 2019 Šojić B., Tomović V., Pavlić B., Ikonić P., Škaljac (Savatić) S., Jokanović M., Ivić M.: The effect of winter savory (Satureja montana L.) extract on the quality of cooked pork sausages, 60. International meat industry conference, Kopaonik: IOP Publishing, 22-25 September, 2019 Delić J., Ikonić P., Jokanović M., Banjac V., Peulić T., Ikonić (Prodanić) B., Vidosavljević S., Stojkov V.: Textural properties of extruded snack products formulated with deboned poultry meat and brewer's spent grain, 61. International Meat Industry Conference(MEATCON), Zlatibor, 26-29 September, 2021 Jokanović M., Ivić M., Škaljac (Savatić) S., Tomović V., Šojić B., Pavlić B., Ikonić P., Peulić T., Delić J.: Wild thyme (Thymus serpyllum L.) supercritical extract as antioxidant in precooked pork chops during chilled storage, 61. International Meat Industry Conference(MEATCON), Zlatibor: IOP Publishing, 26-29 September, 2021 Ikonić P., Peulić T., Jokanović M., Delić J., Škaljac (Savatić) S., Šojić B., Šarić Lj.: Effect of commercial starter culture on physicochemical properties and biogenic amine formation in traditional dry-fermented beef sausage, 62. International meat industry conference, Kopaonik, 1-4 October, 2023, pp. 63-68 Mujović M., Šojić B., Pavlić B., Ikonić P., Škaljac (Savatić) S., Bursać Kovačević D.: Fennel (Foeniculum vulgare) extracts as potential antioxidants in beef burgers, 62. International meat industry conference, Kopaonik, 1-4 October, 2023, pp. 289-292 Škrobot (Jambrec) D., Pojić M., Tomić (Mihić) J., Ikonić P., Županjac M., Banjac V.: Potential use of fava bean (Vicia faba L.) in creation of plant based spreads, 8. International Conference Sustainable Postharvest and Food Technologies –INOPTEP, Palić: National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 23-28 April, 2023, pp. 20-25, ISBN 978-86-7520-589-0	96	96.00
M34	Saopštenje sa međunarodnog skupa štampano u izvodu Saopštenje sa međunarodnog skupa štampano u izvodu Petrović Lj., Tomović V., Kevrešan Ž., Džinić N., Ikonić P., Peulić T., Kurjakov N.: The influence of the quality of M. semimembranosus from sides of multi-breed crossed pigs on properties of myofibrillar proteins determined by SDS PAG electrophoresis, 53. International meat industry conference, Vrnjačka Banja, 13-15 June, 2005, pp. 29-31 Petrović Lj., Peulić T., Tomović V., Džinić N., Ikonić P., Adamović J., Petrović N.: Influence of carcass quality on meat yield classified by categories for processing and defining of criteria for standardization, 54. International meat industry conference, Vranjska banja, 18-20 June, 2007, pp. 36-37 Petrović Lj., Tomović V., Džinić N., Ikonić P., Peulić T., Vidarić D., Vukić-Vranješ M., Kusturin J.: Influence of different origin Se in pig nutrition on technological and nutritive properties of M. semimembranosus, 54. International meat industry conference, Vranjska banja, 18-20 June, 2007, pp. 17-18 Peulić T., Petrović Lj., Ikonić P., Tomović V., Džinić N., Jokanović M.: Effect of storage time and temperature on colour characteristics of pork packaged in MAP , 2. International Congress on Food and Nutrition, Istanbul, 24-26 October, 2007, pp. 66-66 Džinić N., Petrović Lj., Jokanović M., Tomović V., Ikonić P., Peulić T.: Physico-chemical and sensory properties of broiler meat (Mm. Pectoralis) fed diets containing corn products , 2. International Congress on Food and Nutrition, Istanbul, 24-26 October, 2007, pp. 242-242 Peulić T., Petrović Lj., Ikonić P., Tomović V., Džinić N., Jokanović M.: Effect of storage time and temperature on colour characteristics of pork packaged in map, 2. International Congress on Food and Nutrition, Istambul, 24-26 October, 2007, pp. 66-66 Džinić N., Petrović Lj., Jokanović M., Tomović V., Ikonić P., Peulić T.: Physico-chemical and sensory properties of broiler meat (Mm. Pectoralis) fed diets containing corn products , 2. International Congress on Food and Nutrition, Istambul, 24-26 October, 2007, pp. 242-242 Džinić N., Petrović Lj., Jokanović M., Tomović V., Peulić T., Ikonić P.: Uticaj dodatka belog luka i bakra u hrani za piliće na nutritivni i senzorni kvalitet mesa grudi, 3. Savjetovanje o proizvodnji i preradi hrane agroTech, Gradačac: Tehnološki fakultet Univerziteta u Tuzli, 2008, ISBN 978-9958-9118-1-1, UDK: 631:664):338.43 (063) (082) Okanović Đ., Ristić M., Kormanjoš Š., Sakač M., Ikonić P.: CHARACTERISTICS OF POULTRY SLAUGHTERING BY-PRODUCTS AS THE PRODUCTION INTENDED FOR ANIMAL FEED , 1. Simpozijum "Stočarstvo, veterinarska medicina i ekonomika u proizvodnji zdravstvene bezbedne hrane", Herceg Novi: Poljoprivredni fakultet, Univerzitet Novi Sad, 22-29 June, 2008, pp. 107-107, ISBN 86-7520-079-X, UDK: 636(082)(048.3) 636.09(082)(048.3) Ikonić P., Petrović Lj., Džinić N., Tomović V., Peulić T.: Characterisation of Petrovská klobása (traditional fermented sausage) during its manufacturing, 1. European Food Congress, Ljubljana, 4-9 November, 2008, pp. 2-2 Ristić M., Kormanjoš Š., Peulić T., Okanović Đ., Ikonić P.: POSSIBILITIES OF UTILISATION OF ANIMAL BLOOD AS BY-PRODUCT OF MEAT INDUSTRY, 1. Simpozijum "Stočarstvo, veterinarska medicina i ekonomika u proizvodnji zdravstvene bezbedne hrane", Herceg Novi: Poljoprivredni fakultet, Univerzitet Novi Sad, 22-29 June, 2008, pp. 190-190, ISBN 86-7520-079-X, UDK: 636(082)(048.3) 636.09(082)(048.3) Lazić V., Hromiš (Krkić) N., Petrović Lj., Peulić T., Ikonić P., Škaljac (Savatić) S., Šojić B.: Characteristics of packaging materials for packaging of fermented sausages in vacuum and in modified atmosphere, 55. International meat industry conference, Tara, 14 July, 2009, pp. 39-39 Petrović Lj., Peulić T., Džinić N., Tomović V., Ikonić P., Šakota T.: Influence of carcass halves quality on meat yield of categories of meat designated for processing and determination of the criteria for standardisation, 55. International meat industry conference, Tara, 14 July, 2009, pp. 124-125 Tomović V., Petrović Lj., Džinić N., Peulić T., Ikonić P.: Influence of different chilling speed of pig carcass and different time of deboning post mortem on ability of M. semimembranosus to hold water, 55. International meat industry conference, Tara, 14 July, 2009, pp. 130-131 Petrović Lj., Ikonić P., Jokanović M., Džinić N., Tomović V., Peulić T.: Influence of quality of red pepper on colour of ''Petrovska klobása'' – Traditionally made dry fermented sausage, 55. International meat industry conference, Tara, 14 July, 2009, pp. 62-63 Okanović Đ., Ilić N., Čolović (Ivanov) D., Palić D., Drobnjaković R., Vukčević Č., Ikonić P.: THE IMPACT OF EXTRUDED LINSEED USAGE ON ECONOMIC RESULTS OF FATLING PRODUCTION, 2. Simpozium "Stočarstvo, veterinarska medicina i ekonomika u ruralnom razvoju i proizvodnji zdravstveno bezbedne hrane", Divčibare: Poljoprivredni fakultet, Univerzitet u Novom Sadu, 20-27 June, 2010, pp. 107-107, ISBN 978-86-7520-189-3 , UDK: 636(082)(048.3) 636.09(082)(048.3) Lazarević (Gubić) J., Petrović Lj., Peulić T., Plavšić D., Ikonić P.: Investigation of Safalada sensory properties present on market, 2. Workshop FEDD-TO-FOOD FP/REGPOT-3 [i]XIV International Symposium Feed Technology, Novi Sad, 19-20 October, 2010, pp. 155-156 Okanović Đ., Ilić N., Čolović (Ivanov) D., Palić D., Drobnjaković R., Vukčević Č., Ikonić P.: INFLUENCE OF LINSEED ENRICHED DIET ON OMEGA-3 FATTY ACIDS CONTENT IN PIG MEAT, 17. KRMIVA, Opatija: Krmiva d.o.o., Zagreb, 7-9 June, 2010, pp. 38-38, ISBN 1847-2370 Škrbić B., Petrović Lj., Đurišić-Mladenović N., Škaljac (Savatić) S., Tjapkin A., Jokanović M., Orčić S., Peulić T., Ikonić P.: Polycyclic aromatic hydrocarbons in dry fermented sausages (Petrovská Klobása) filled in different casings, 12. DKMT Conference on Food, Environment and Health, Novi Sad, 14-15 September, 2010 Petrović Lj., Džinić N., Ikonić P., Peulić T., Tomović V.: Quality and safety standardization of traditional fermented sausages, 56. International meat industry conference, Tara, 12-15 June, 2011, pp. 108-109 Mastilović J., Kevrešan Ž., Ikonić P., Peulić T., Janić Hajnal E., Novaković A., Radusin T.: RISK ASSESSMENT IN FOOD PRODUCTION CHAIN:PART3-MEAT AND MEAT PRODUCTS, 1. 2nd CEFSER Workshop “Persistent organic pollutants in food and environment".26th Symposium on Recent Developments in Dairy Technology.BIOXEN seminar “Novel approaches for environmental protection", Novi Sad: Tehnološki fakultet u Novom Sadu, 8-10 September, 2011, pp. 43-43, ISBN 978-86-80-995-93-9 Radović V., Okanović Đ., Karović D., Džinić N., Tomović V., Jokanović M., Ikonić P., Peulić T.: THE EFFECT OF MINERAL ADSORBENTS ADDITION TO THE BROILER FEED ON THE QUALITY OF Mm. pectoralis, 18. KRMIVA, Opatija: Krmiva d.o.o., Zagreb, 8-10 June, 2011, pp. 102-103, ISBN 1847-2370 Škaljac (Savatić) S., Petrović Lj., Jokanović M., Peulić T., Ikonić P., Tomović V., Džinić N., Šojić B.: Colour changes of Petrovská klobása during drying and ripening in traditional production, 56. International meat industry conference, Tara, 12-15 June, 2011, pp. 112-114 Tomović V., Petrović Lj., Kevrešan Ž., Džinić N., Jokanović M., Peulić T., Ikonić P.: Zinc contents of m. semimembranosus, livers and kidneys from ten different genetic lines of pigs produced in Vojvodina, 56. International meat industry conference, Tara, 12-15 June, 2011, pp. 163-165 Radusin T., Janić Hajnal E., Novaković A., Kevrešan Ž., Mastilović J., Ikonić P.: Identification and analysis potential of regional characteristic non-food products in rural regions of Serbia, 17. Međunarodno naučno-stručno savjetovanje agronoma Republike Srpske, Trebinje, 19-22 March, 2012 Peulić T., Ikonić P., Džinić N., Okanović Đ., Čolović (Ivanov) D., Čolović R., Popović M.: Broken wheat inclusion into the broiler chickens diet - the effect on carcass composition and meat yield, 19. KRMIVA, Opatija: Krmiva d.o.o. Zagreb, 30-1 May, 2012, ISBN ISSN 1847-2370 Okanović Đ., Karović D., Karović D., Filipović S., Radović V., Radović V., Peulić T., Džinić N., Ikonić P.: THE INFLUENCE OF MINERAL ADSORBENTS ADDED TO DIETS ON THE PRODUCTION PARAMETERS OF BROILERS, 5. International Symposium Of Livestock Production, Skoplje: Institute of Animal Science, 5-7 September, 2012, pp. 74-74, ISBN 978-9989-9688-8-4 , UDK: 636(063)(048.3) Petrović Lj., Peulić T., Ikonić P., Šojić B., Škaljac (Savatić) S., Danilović B., Jokanović M.: Quality standardization of traditional dry fermented sausages - case of Petrovská klobása, 6. Central European Congress on Food (CEFood), Novi Sad, 23-26 May, 2012 Peulić T., Jokanović M., Ikonić P., Petrović Lj., Mandić A., Škaljac (Savatić) S., Tomović V., Šojić B.: Formation of biogenic amines during drying and ripening of traditional dry fermented sausage Petrovská klobása produced in province of Vojvodina (northern Serbia), 7. Chemical Reactions in Foods, Prag, 14-16 November, 2012 Jokanović M., Tomović V., Peulić T., Kevrešan Ž., Šojić B., Škaljac (Savatić) S., Ikonić P., Šumić Z.: Zinc contents in the longissimus dorsi and semimembranosus muscles for five purebred pigs from Vojvodina (northern Serbia), 7. Chemical Reactions in Foods, Prag, 14-16 November, 2012 Okanović Đ., Karović D., Karović D., Radović V., Radović V., Peulić T., Džinić N., Filipović S., Ikonić P.: THE INFLUENCE OF MINERAL ADSORBENTS ADDED TO BROILER DIET ON MEAT QUALITY, 3. International congress engineering, materials and management in the processing industry, Jahorina: Tehnološki fakultet u Zvorniku, Univerzitet Istočno Sarajevo, 4-6 April, 2013, pp. 122-123, ISBN ISBN 978-99955-81-09 Džinić N., Okanović Đ., Tomović V., Jokanović M., Ikonić P., Peulić T., Šojić B., Škaljac (Savatić) S.: THE EFFECT OF FEEDING ON BROILER CARCASS AND BREAST MEAT QUALITY, 20. KRMIVA, Opatija: Krmiva, D.O.O. Zagreb, 5-7 June, 2013, pp. 73-74, ISBN ISSN 1847-2370 ***Novaković A., Mastilović J., Ikonić P., Tar D., Bernardoni P., Radusin T.: Traceability system as a proof of origin of Zlatar cheese- Nije povezan skup**greska** Ikonić P., Petrović Lj., Peulić T., Ikonić (Prodanić) B., Tomović V., Džinić N., Šojić B.: The influence of different thermo-hygrometric conditions and starter culture addition on drying characteristics of Petrovačka kobasica, a traditional dry-fermented sausage, 3. International conference Sustainable Postharvest And Food Technologies – INOPTEP 2011, Vrnjačka Banja, 21-26 April, 2013, pp. 293-293 ***Ikonić P., Peulić T., Čolović (Ivanov) D., Tomović V., Novaković A., Okanović Đ., Lević J.: FATTY ACID COMPOSITION OF MEAT AND BACKFAT FROM INDIGENOUS SWALLOW-BELLY MANGULICA PIGS REARED OUTDOORS The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, - Nije povezan skup**greska** Šojić B., Džinić N., Petrović Lj., Tomović V., Škaljac (Savatić) S., Ikonić P., Peulić T., Jokanović M.: The effect of modified atmosphere packaging on lipid oxidative changes in traditional fermented sausage (Petrovská Klobása), 2. International Congress on Food Technology, Kusadasi, 5-7 November, 2014, pp. 323-323 Okanović Đ., Čolović R., Peulić T., Zekić V., Ikonić P.: THE IMPACT OF PROBIOTICS ADDITIVES ADDED INTO DIET ON ECONOMIC RESULTS OF BROILERS PRODUCTION, 7. Cefood - Central European Congress on Food, Ohrid: European Federation of Food Science and Technology (EFFoST) and International Union of Food Science and Technology (IUFoST), 21-24 May, 2014, ISBN 978-608-4565-05-5 , UDK: 614.31(062)(048.3) 664 (062)(048.3) 608.3:664 (062)(048.3) Džinić N., Okanović Đ., Ikonić P., Peulić T., Lazarević (Gubić) J., Škaljac (Savatić) S., Jokanović M., Šojić B.: THE INFLUENCE OF PHYTOGENIC ADDITIVE ADDITION IN BROILERS DIET ON CARCASS AND BREAST MEAT QUALITY, 7. Cefood - Central European Congress on Food, Ohrid: European Federation of Food Science and Technology (EFFoST) and International Union of Food Science and Technology (IUFoST), 21-24 May, 2014, ISBN 978-608-4565-05-5 , UDK: 614.31(062)(048.3) 664 (062)(048.3) 608.3:664 (062)(048.3) Džinić N., Petrović Lj., Škaljac (Savatić) S., Tomović V., Jokanović M., Peulić T., Ikonić P., Šojić B., Okanović Đ.: INFLUENCE OF INORGANIC AND ORGANIC MYCOTOXINS ADSORBENTS IN FEED ON QUALITY OF CARCASS AND PORK, 7. Cefood - Central European Congress on Food, Ohrid: European Federation of Food Science and Technology (EFFoST) and International Union of Food Science and Technology (IUFoST), 21-24 May, 2014, ISBN 978-608-4565-05-5 , UDK: 614.31(062)(048.3) 664 (062)(048.3) 608.3:664 (062)(048.3) Jokanović M., Tomović V., Kevrešan Ž., Tomović M., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P., Hromiš (Krkić) N., Martinović A.: Content of macro elements in the liver and kidney from five modern purebred pigs produced in Vojvodina (northern Serbia), 7. Central European Congress on Food (CEFood), Ohrid, 21-24 May, 2014, pp. 68-69 Tomović V., Jokanović M., Kevrešan Ž., Tomović M., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P., Hromiš (Krkić) N., Martinović A.: Content of micro elements in the liver and kidney from five modern purebred pigs produced in Vojvodina (northern Serbia), 7. Central European Congress on Food (CEFood), Ohrid, 21-24 May, 2014, pp. 90-90 Peulić T., Ikonić P., Petrović Lj., Škaljac (Savatić) S., Jokanović M., Tomović V., Šojić B., Džinić N.: Content of biogenic amines at the end of drying and ripening of petrovska klobasa produced in traditional and industrial conditions from hot deboned and cold meat, 4. International Congress Engineering, Environment and Materials in Processing Industry, Jahorina, 4-6 March, 2015, pp. 224-224 Ikonić P., Čolović (Ivanov) D., Peulić T., Okanović Đ., Tomović V., Džinić N., Lević J.: FATY ACID COMPOSITION OF TWO SKELETAL MUSCLES FROM NATIVE SWALLOW-BELLY MANGULICA PIGS REARED OUTDOORS. , 1. International Symposium on Veterinary Medicine 2015 (ISVM), Vrdnik: Scientific veterinary institute „Novi Sad“, 21-23 May, 2015, pp. 59-59, ISBN 978-86-82871-37-8 , UDK: 619(082)(048.3) Džinić N., Ivić M., Šojić B., Škaljac (Savatić) S., Tomović V., Jokanović M., Ikonić P., Peulić T., Okanović Đ.: SOME QUALITY PARAMETERS OF INDUSTRIAL KULEN FROM MARKET OF VOJVODINA , 1. International Symposium on Veterinary Medicine 2015 (ISVM), Vrdnik: Scientific veterinary institute „Novi Sad“, 21-23 May, 2015, pp. 56-56, ISBN 978-86-82871-37-8 , UDK: 619(082)(048.3) Peulić T., Šojić B., Ikonić P., Jokanović M., Tomović V., Škaljac (Savatić) S., Džinić N., Ikonić (Prodanić) B., Petrović Lj.: The effect of comercial starter culture addition on biogenic amines content in fermented sausage Petrovská klobása, 12. European Nutrition Conference, Berlin, 20-23 October, 2015, pp. 530-531, ISBN e-ISBN 978–3–318–056 Peulić T., Šojić B., Džinić N., Tomović V., Ikonić P., Jokanović M., Škaljac (Savatić) S., Ivić M.: Effect of an autochthonous starter culture on the oxidative stabilitty of traditional sausage (Petrovská klobása), 12. European Nutrition Conference, Berlin, 20-23 October, 2015, pp. 531-531, ISBN e-ISBN 978–3–318–056 Džinić N., Šojić B., Tomović V., Ikonić P., Jokanović M., Ivić M., Škaljac (Savatić) S.: Effect of starter culture addition on oxidative stability of traditional fermented sausage, 16. International Nutrition and Diagnostics Conference, Prague: Radanal, Ltd., 3-6 October, 2016, pp. 100-100, ISBN 978-80-7560-016-5 Kormanjoš Š., Okanović Đ., Peulić T., Ikonić P., Šojić B., Pelić M., Popović S., Ristić M.: INVESTIGATION OF QUANTITY AND CHEMICAL CHARACTERISTICS OF CARP BY-PRODUCTS , 63. International scientific Conference “Food science, Engineering and Technologies, Plovdiv: University of Food Technologies Plovdiv, 21-22 October, 2016, pp. 142-143 Peulić T., Ikonić P., Lazarević (Gubić) J., Okanović Đ., Džinić N., Čolović R., Lević J.: THE INFLUENCE OF BROILER DIET FORMULATED WITH BROKEN CORN ON MEAT YIELD AND TECHNOLOGICAL BREAST MEAT QUALITY., 3. International Congress “Food Technology, Quality and Safety” and XVII International Symposium “Feed Technology”, Novi Sad: Institute of Food Technology in Novi Sad (FINS). , 25-27 October, 2016, pp. 296-296, ISBN 978-86-7994-049-0 , UDK: 663/664:658.562(048.3), 614.31(048.3) Rakita S., Vukmirović Đ., Čolović R., Ikonić P., Kormanjoš Š., Kokić B., Lević J.: Physical properties of eggs of laying hen’s diet enriched with omega-3 fatty acids, paprika and marigold, 23. 23. Međunarodno savjetovanje KRMIVA 2016, Opatija: Krmiva d.o.o. Zagreb i Udruga proizvođača, tehnologa i nutricionista stočne hrane Republike Hrvatske, 1-3 June, 2016, pp. 11-12, ISBN 1847-2370 Okanović Đ., Ristić M., Kormanjoš Š., Peulić T., Ikonić P., Šojić B., Pelić M.: Characteristics of Grass carp by-products, 5. International congress engineering, materials and management in the processing industry, Jahorina: Tehnološki fakultet u Zvorniku, Univerzitet Istočno Sarajevo, 15-17 March, 2017, pp. 373-373, ISBN 978-99955-81-22-0, UDK: 66.02-9(082)(0.034.02) 54(082)(0.034.02) 502/504(082)(0.034.02) Okanović Đ., Ristić M., Kormanjoš Š., Peulić T., Ikonić P., Šojić B., Pelić M.: Characteristics of Bighead carp (Aristichtus nobilis) by-products, 24. International Conference Krmiva, Opatija: Krmiva d.o.o. Zagreb, Hrvatska, 31-2 May, 2017, pp. 50-50, ISBN 1847-2370 Šojić B., Tomović V., Džinić N., Kocić-Tanackov S., Ikonić P., Jokanović M., Peulić T., Okanović Đ., Škaljac (Savatić) S., Ivić M.: The effect of caraway essential oil on microbial stability and sensory properties of cooked pork sausages, Natural volatiles & essential oils, 2017, Vol. 4, No. 3, pp. 57-57, ISSN 2148-9637, 48. International Symposium on Essential Oils, Pecs: Badebio Ltd., 10-13 September, 2017, pp. 57-57, ISBN 2148-9637 Šojić B., Tomović V., Džinić N., Kocić-Tanackov S., Ikonić P., Jokanović M., Peulić T., Okanović Đ., Škaljac (Savatić) S., Ivić M.: Antioxidant activity of sage essential oil in cooked pork sausages, Natural volatiles & essential oils, 2017, Vol. 4, No. 3, pp. 158-158, ISSN 2148-9637, 48. International Symposium on Essential Oils, Pecs: Badebio Ltd., 10-13 September, 2017, pp. 158-158, ISBN 2148-9637 Novaković A., Šojić B., Peulić T., Ikonić P., Radusin T., Stupar A., Ilić N.: Wild growing mushroom Macrolepiota procera (Scop.) Singer: study of chemical composition, biological activities and influence on microbial stability of cooked sausages, 4. IV INTERNATIONAL CONGRESS "FOOD TECHNOLOGY, QUALITY AND SAFETY", Novi Sad, 23-25 October, 2018, pp. 63-63, ISBN 978-86-7994-054-4 Novaković A., Radusin T., Stupar A., Ikonić P.: Active food packaging film based on PLA and Allium ursinum plant extract fr packaging of fresh meat products, 4. IV INTERNATIONAL CONGRESS "FOOD TECHNOLOGY, QUALITY AND SAFETY", Novi Sad, 23-25 October, 2018, pp. 196-196, ISBN 978-86-7994-054-4 Šojić B., Tomović V., Ikonić P., Džinić N., Kocić-Tanackov S., Jokanović M., Ivić M., Škaljac (Savatić) S.: Effect of hyssop essential oil on microbiological quality of cooked pork sausage, 4. IV INTERNATIONAL CONGRESS "FOOD TECHNOLOGY, QUALITY AND SAFETY", Novi Sad: University of Novi Sad Institute of Food Technology, 23-25 October, 2018, pp. 174-174, ISBN 978-86-7994-054-4 Škaljac (Savatić) S., Jokanović M., Ikonić P., Peulić T., Ivić M., Šojić B., Tomović V., Džinić N., Petrović Lj.: Polycyclic aromatic hydrocarbons in dry fermented sausages smoked in industrial conditions, 4. IV INTERNATIONAL CONGRESS "FOOD TECHNOLOGY, QUALITY AND SAFETY", Novi Sad: University of Novi Sad Institute of Food Technology, 23-25 October, 2018, pp. 175-175, ISBN 978-86-7994-056-8 Šojić B., Ikonić P., Pavlić B., Tomović V., Jokanović M., Kocić-Tanackov S., Džinić N., Škaljac (Savatić) S., Ivić M., Peulić T.: The effect of Satureja montana L. essential oil on the microbial stability of fresh pork sausages, 9. International Congress of Food Technologists, Biotechnologists and Nutritionists, Zagreb: Croatian Society of Food Technologists, Biotechnologists and Nutritionists, 3-5 October, 2018, pp. 158-158, ISBN 978-953-99725-7-6 Ivić M., Jokanović M., Tomović V., Šojić B., Džinić N., Škaljac (Savatić) S., Ikonić P., Peulić T.: The effect of raw meat quality and marination on precooked chicken breast meat oxidative stability, 9. International Congress of Food Technologists, Biotechnologists and Nutritionists, Zagreb: Croatian Society of Food Technologists, Biotechnologists and Nutritionists, 3-5 October, 2018, pp. 168-168, ISBN 978-953-99725-7-6 Šojić B., Pavlić B., Zeković Z., Ikonić P., Tomović V., Džinić N., Kocić-Tanackov S., Jokanović M.: The effect of coriander essential oil on the oxidative stability of cooked pork sausages, Facta Universitatis, Series: Physics, Chemistry and Technology, 2018, ISSN 0354-4656, 49. International Symposium on Essential Oils, Niš, 13-16 September, 2018 Ikonić (Prodanić) B., Šojić B., Ikonić P., Pavlić B., Tomović V., Jokanović M., Škaljac (Savatić) S.: Cooked pork sausage processing with different levels of coriander essential oil and sodium nitrite – ANN modelling, 4. IV INTERNATIONAL CONGRESS "FOOD TECHNOLOGY, QUALITY AND SAFETY", Novi Sad, 23-25 October, 2018 Zeković Z., Šojić B., Tomović V., Ikonić P., Pavlić B.: Application of winter savory extracts obtained by SFE and hydrodistillation as food preservatives, 12. International Symposium on Supercritical Fluids, Antib, 22-25 April, 2018 Rakita S., Spasevski N., Čolović (Ivanov) D., Banjac V., Ikonić P., Popović S., Đuragić O.: Effect of storage on fatty acid profile in camelina and hemp seed based co-extrudates supplemented with vitamin E, 25. KRMIVA, Opatija, 6-8 June, 2018, pp. 109-110 Puvača N., Kostadinović Lj., Popović S., Peulić T., Ikonić P., Đuragić O., Čabarkapa I., Ljubojević Pelić D., Prodanović R., Bošković J.: Dietary allicin (diallyl-thiosulfinate) influence on chicken meat quality, cholesterol concentration, lipid oxidation and blood lipid profile, 18. International Symposium Feed Technology, Novi Sad: Institute of food technology, 2018, pp. 88-88, ISBN 978-86-7994-055-1 Šojić B., Tomović V., Pavlić B., Ikonić P., Jokanović M., Ivić M., Škaljac (Savatić) S.: Ginger essential oil improves quality of cooked pork, 1. International Conference on Advanced Production and Processing, Novi Sad: University of Novi Sad, Faculty of Technology Novi Sad, 10-11 October, 2019, pp. 11-11, ISBN 978-86-6253-102-5 Škaljac (Savatić) S., Jokanović M., Tomović V., Ivić M., Šojić B., Peulić T., Ikonić P., Džinić N., Petrović Lj.: Effect of starter culture (Staphylococcus xylosus) addition on colour characteristics of dry fermented sausage , 1. International Conference on Advanced Production and Processing, Novi Sad: University of Novi Sad, Faculty of Technology Novi Sad, 10-11 October, 2019, pp. 20-20, ISBN 978-86-6253-102 Jokanović M., Tomović V., Škaljac (Savatić) S., Šojić B., Ikonić P., Peulić T., Ivić M., Ćućević N.: Texture characteristics of dry fermented sausage affected by drying process conditions , 1. International Conference on Advanced Production and Processing, Novi Sad: University of Novi Sad, Faculty of Technology Novi Sad, 10-11 October, 2019, pp. 38-38, ISBN 978-86-6253-102-5 Delić J., Ikonić P., Jokanović M., Peulić T., Banjac V., Čolović R., Vidosavljević S.: Physical and nutritional properties of extruded snacks with brewer’s processing by-product addition, 1. International Conference on Advanced Production and Processing, Novi Sad, 10-11 October, 2019, ISBN 978-86-6253-102-5 Škrobot (Jambrec) D., Tomić (Mihić) J., Ikonić P., Dapčević Hadnađev T., Stupar A., Hadnađev M., Delić J.: Novel rapid sensory profiling method as a tool for differentiation between traditional and commercial dry fermented sausages, 1. International Conference on Advanced Production and Processing, Novi Sad: Tehnološki fakultet, 10-11 October, 2019, pp. 122-123 Ikonić P., Peulić T., Jokanović M., Šojić B., Škaljac (Savatić) S., Novaković A., Delić J.: Processing capacities, quality and safety of traditional dry-fermented sausages from Vojvodina (Northern Serbia), 4. IV INTERNATIONAL CONGRESS "FOOD TECHNOLOGY, QUALITY AND SAFETY", Novi Sad, 23-25 October, 2018, pp. 213-213 Škaljac (Savatić) S., Jokanović M., Tomović V., Peulić T., Ikonić P., Šojić B., Ivić M., Džinić N., Petrović Lj.: Effect of storage period on content of polycyclic aromatic hydrocarbon in traditional dry fermented sausages, 6. International Congress on Engineering, Environment and Materials in Processing Industry, Jahorina, 11-13 March, 2019, pp. 39-39 Šarić Lj., Šarić (rođ. Beljkaš) B., Hadnađev M., Mandić A., Lazarević (Gubić) J., Karabasil N., Ikonić P.: Extra-hard cheese produced from donkeys’ and caprine milk mixture: nutritional profile and microbiological quality, 6. International Conference Sustainable Postharvest and Food Technologies INOPTEP and National Conference Processing and Energy in Agriculture PTEP, Kladovo: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, Trg Dositeja Obradovića 8, 7-12 April, 2019, ISBN 978-86-7520-458-9 Ikonić P., Jokanović M., Ćućević N., Škaljac (Savatić) S., Ivić M., Delić J., Ikonić (Prodanić) B.: Drying behaviour og dry-fermented sausage Sjenički sudžuk as affected by different environmental conditions, 32. PROCESNA TEHNIKA I ENERGETIKA U POLJOPRIVREDI - PTEP, Krupanj, 30-4 August, 2020, pp. 19-19 Ikonić P., Jokanović M., Peulić T., Delić J., Ćućević N., Škaljac (Savatić) S., Ikonić (Prodanić) B.: Formation of tyramine and histamine in Sjenički sudžuk as influenced by different processing conditions, 7. SEVENTH INTERNATIONAL CONFERENCE SUSTAINABLE POSTHARVEST AND FOOD TECHNOLOGIES INOPTEP 2021 and XXXIII NATIONAL CONFERENCE PROCESSING AND ENERGY IN AGRICULTURE PTEP 2021, Vršac, 18-23 April, 2021 Peulić T., Ikonić P., Jokanović M., Delić J., Lazarević (Gubić) J., Novaković A., Mastilović J.: Nitrite content in meat products from Serbian retail market, 7. SEVENTH INTERNATIONAL CONFERENCE SUSTAINABLE POSTHARVEST AND FOOD TECHNOLOGIES INOPTEP 2021 and XXXIII NATIONAL CONFERENCE PROCESSING AND ENERGY IN AGRICULTURE PTEP 2021, Vršac, 18-23 April, 2021 Novaković A., Ikonić P., Šojić B., Peulić T., Lazarević (Gubić) J., Delić J., Sakač M.: Laetiporus sulphureus: study on chemical composition, biological activities and influence on oxidative and microbial stability of cooked sausage, 7. SEVENTH INTERNATIONAL CONFERENCE SUSTAINABLE POSTHARVEST AND FOOD TECHNOLOGIES INOPTEP 2021 and XXXIII NATIONAL CONFERENCE PROCESSING AND ENERGY IN AGRICULTURE PTEP 2021, Vršac, 18-23 April, 2021 Ikonić P., Peulić T., Novaković A., Lazarević (Gubić) J., Delić J., Maravić N., Marić A.: Certification mark TAS(Q) as a distinctive sign of high quality traditional food products, 2. International Conference of Advanced Production and Processing, ICAPP, Novi Sad, 20-22 October, 2022 Čabarkapa I., Ikonić P., Čolović R., Tomičić Z., Đuragić O.: Biofilm Forming Bacteria in Meat Processing Facilities, 7. International Food Safety Congress, Istanbul, 3-4 November, 2022, pp. 49-50 Škaljac (Savatić) S., Kartalović B., Jokanović M., Tomović V., Ikonić P., Ćućević N., Vranešević (Babić) J., Ivić M., Šojić B., Peulić T.: Reduction of polycyclic aromatic hydrocarbons in traditional dry fermented sausages., 2. International Conference on Advanced Production and Processing, Novi Sad: Faculty of Technology, 20-22 October, 2022, pp. 69-69, ISBN 978-86-6253-160-5 Tomičić Z., Čabarkapa I., Šarić Lj., Ikonić P., Todorić O., Dđomba M., Tomičić R.: Bactericidal effectiveness of active chlorine solution with essential oils, 8. International Congress “Engineering, Environment and Materials in Process Industry“, Jahorina, 20-23 March, 2023, pp. 51-51 Jovanov P., Sakač M., Novaković A., Ikonić P., Peulić T., Škrobot (Jambrec) D., Marić A.: Honey from the region of Rtanj mountain, 8. International Conference Sustainable Postharvest and Food Technologies –INOPTEP, Palić, 23-28 April, 2023, pp. 55-56, ISBN 978-86-7520-581-4 Delić J., Ikonić P., Jokanović M., Ćućević N., Šojić B., Škaljac (Savatić) S., Peulić T., Ćućević N., Ćućević N.: Proximate composition of Sjenički sudžuk as affected by alternative ripening conditions., 8. International Conference Sustainable Postharvest and Food Technologies –INOPTEP, Palić, 23-28 April, 2023, pp. 52-53, ISBN 978-86-7520-581-4 Delić J., Ikonić P., Jokanović M., Škrobot (Jambrec) D., Peulić T., Banjac V., Škaljac (Savatić) S.: Sensory analysis of nutritionally improved corn-based snack product with addition of protein-and fiber-rich ingredients, 1. BIOCHEMICAL ENGINEERING & BIOTECHNOLOGY For Young Scientists, Beograd, 7-8 December, 2023, pp. 76-76, ISBN 978-86-7401-389-2 Tomić (Mihić) J., Škrobot (Jambrec) D., Pojić M., Tomičić Z., Ikonić P., Županjac M., Banjac V., Dapčević Hadnađev T., Mandić A.: Amino acid and sensory profile of faba bean and lupin based spreads, 1. CROPDIVA International Symposium Agrobiodiversity along the value chain, Ghent, 4-6 December, 2023, pp. 23-23 Sakač M., Ikonić P., Peulić T., Novaković A., Marić A., Jovanov P., Škrobot (Jambrec) D.: Characterization of honey from the region of Rtanj mountain, 5. International Congress Food Technology, Quality and Safety, Novi Sad, 16-18 October, 2024, pp. 248-248, ISBN 978-86-7994-063-6 Peulić T., Marić A., Ikonić P., Čabarkapa I., Maravić N., Lazarević (Gubić) J., Novaković A.: Traditional milk products in the Autonomous province of Vojvodina: consumer attitudes and preferences, 5. International Congress Food Technology, Quality and Safety, Novi Sad, 16-18 October, 2024, pp. 252-252, ISBN 978-86-7994-063-6 Tomičić Z., Čabarkapa I., Lazarević (Gubić) J., Rakita S., Peulić T., Delić J., Županjac M., Ikonić P.: The influence of heat treatment on the composition of amino acids and fatty acids in the meat of the invasive crayfish, 5. International Congress Food Technology, Quality and Safety, Novi Sad, 16-18 October, 2024, pp. 124-124, ISBN 978-86-7994-063-6 Županjac M., Ikonić P., Šojić B., Pestorić M., Šarić (rođ. Beljkaš) B., Đermanović B., Maravić N.: A sensory perspective on sunflower oleogel and basil essential oil in liver pâté formulations, 5. International Congress Food Technology, Quality and Safety, Novi Sad, 16-18 October, 2024 Pestorić M., Ubiparip Samek D., Maravić N., Peulić T., Ikonić P., Županjac M., Delić J.: Sensory analysis of frozen raspberry varieties, 5. International Congress Food Technology, Quality and Safety, Novi Sad, 16-18 October, 2024 Županjac M., Ubiparip Samek D., Pojić M., Ikonić P., Pestorić M., Kovač R.: Co-creation of spreads from alternative ingredients: a collaborative approach involving industry, consumers and academia, 1. International Congress "Food Technology, Quality and Safety – FoodTech 2024", Novi Sad: Institute of Food Technology in Novi Sad, 15 October, 2024, ISBN 978-86-7994-063-6 Jokanović M., Škaljac (Savatić) S., Tomović V., Šojić B., Ikonić P., Peulić T., Ikonić (Prodanić) B.: Comparison of differente tests for texture characteristics asessment of dry fermented sausages, 2. International Conference of Advanced Production and Processing, ICAPP, Novi Sad, 20-22 October, 2022, pp. 81-81	92	46.00
M51	Rad u vodećem nacionalnom časopisu kategorije M51 Rad u vodećem nacionalnom časopisu kategorije M51 Okanović Đ., Petrović Lj., Zekić V., Živković B., Džinić N., Tomović V., Peulić T., Ikonić P.: THE IMPORTANCE OF THE QUALITY OF PIG CARCASS SIDES FOR ECONOMICAL EFFICIENCY IN PRODUCTION AND PROCESSING OF PORK, Biotechnology in Animal Husbandry, 2008, Vol. 24, No. 3-4, pp. 129-137, ISSN 1450-9156, UDK: 637.5 Tomović V., Petrović Lj., Džinić N., Ikonić P., Peulić T.: Effects of rapid chilling of carcasses and earlier deboning post-mortem on colour of pork semimembranosus muscle, Biotechnology in Animal Husbandry, 2009, Vol. 25, No. 5-6, pp. 849-858, ISSN 1450-9156 Tomović V., Petrović Lj., Džinić N., Ikonić P., Peulić T.: Утицај брзог хлађења полутки свиња и ранијег откоштавања пост мортем на способност везивања воде M. Semimembranosus, Tehnologija mesa, 2009, Vol. 50, No. 5-6, pp. 304-315, ISSN 0494-9846 Okanović Đ., Ristić M., Popović M., Peulić T., Ikonić P., Lazarević (Gubić) J.: CHEMICAL CHARACTERISTICS OF CATTLE SLAUGHTERING BY-PRODUCTS FOR TECHNICAL PROCESSING, Biotechnology in Animal Husbandry, 2009, No. 5-6, pp. 785-790, ISSN 1450-9156, UDK: 637.51 Petrović Lj., Tomović V., Džinić N., Peulić T., Ikonić P.: Parametri i kriterijumi za ocenu kvaliteta polutki i mesa svinja, Tehnologija mesa, 2009, Vol. 50, No. 1-2, pp. 121-139, ISSN 0494-9846 Okanović Đ., Ilić N., Čolović (Ivanov) D., Palić D., Ikonić P., Drobnjaković R., Vukčević Č.: INFLUENCE OF LINSEED ENRICHED DIET ON OMEGA-3 FATTY ACIDS CONTENT IN PIG MEAT, Krmiva, 2010, Vol. 52, No. 4, pp. 189-194, ISSN 0023-4850, UDK: 636.084/636.087(497.13)(05) Džinić N., Okanović Đ., Jokanović M., Peulić T., Tomović V., Ikonić P., Filipović S.: Carssas and breast meat quality of broilers feed with extruded corn, Biotechnology in Animal Husbandry, 2011, Vol. 27, No. 4, pp. 1697-1703, ISSN 1450-9156, UDK: 637.05 Tomović V., Petrović Lj., Jokanović M., Kevrešan Ž., Džinić N., Peulić T., Ikonić P.: Nickel levels of liver from ten different pig genetic lines produced in Vojvodina, Biotechnology in Animal Husbandry, 2011, Vol. 27, No. 4, pp. 1793-1799, ISSN 1450-9156 Vukić Vraneš M., Tolimir N., Vukmirović Đ., Čolović R., Stanaćev V., Ikonić P., Pavkov S.: Effect of phytogenic additives on performance, morphology and caecal microflora of broiler chickens, Biotechnology in Animal Husbandry, 2013, Vol. 29, No. 2, pp. 311-319, ISSN 1450-9156, UDK: 636.087'652 Okanović Đ., Čolović R., Peulić T., Zekić V., Ikonić P.: THE IMPACT OF PROBIOTICS ADDITIVES ADDED INTO DIET ON ECONOMIC RESULTS OF BROILERS PRODUCTION, Journal of Hygienic Engineering and Design, 2014, Vol. 7, pp. 148-151, ISSN 1857-8489, UDK: 636.52/.58.087.8 Ikonić P., Peulić T., Petrović Lj., Ikonić (Prodanić) B., Tomović V., Džinić N., Škaljac (Savatić) S., Jokanović M., Šojić B.: Drying characteristics of traditional fermented sausage petrovská klobása - the effect of different ripening conditions and use of starter culture, Food and Feed Research, 2014, pp. 71-79, ISSN 2217-5660 Tomović V., Jokanović M., Kevrešan Ž., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P., Škrinjar M., Lazić V., Tomović M.: Physical characteristics and proximate and mineral composition of adipose tissue from free-range reared Swallow-belly Mangulica pigs from Vojvodina, Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP, 2014, Vol. 18, No. 4, pp. 187-190, ISSN 1450-5029 Ikonić P., Čolović (Ivanov) D., Peulić T., Okanović Đ., Lazarević (Gubić) J., Popović S., Lević J.: Effect of linseed co-extrudates addition into a broiler chickens diet on fatty acid composition of leg meat (ISSN online: 2344-4592), Archiva Zootechnica, 2015, Vol. 18, No. 2, pp. 35-43, ISSN 1016-4855 Jokanović M., Tomović V., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P., Živković D., Stajić S., Pajin B., Lončarević I.: Colour and marbling of M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina, Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP, 2015, Vol. 19, No. 1, pp. 48-51, ISSN 1450-5029 Tomović V., Jokanović M., Kevrešan Ž., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P., Živković D., Stajić S., Hromiš (Krkić) N.: Content of macrominerals in the M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina, Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP, 2015, Vol. 19, No. 1, pp. 87-90, ISSN 1450-5029 Šojić B., Tomović V., Džinić N., Peulić T., Škaljac (Savatić) S., Ikonić P., Jokanović M.: Effect of hot and cold deboning meat on the lipid oxidation changes and sensory properties of the traditional sausage (Petrovská klobása), Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP, 2016, Vol. 20, No. 1, pp. 39-41, ISSN 1450-5029 Peulić T., Ikonić P., Petrović Lj., Mandić A., Škaljac (Savatić) S., Jokanović M., Tomović V., Šojić B., Ivić M., Džinić N.: Biogenic amines profile of serbian traditional sausage in relation to raw material and production conditions, Journal of Agricultural Science and Technology B, 2016, Vol. 6, pp. 48-56, ISSN 2161-6264 Rakita S., Spasevski N., Čolović (Ivanov) D., Popović S., Ikonić P., Čolović R., Lević J.: The influence of laying hens’ diet enriched with omega-3 fatty acids, paprika and marigold on physical properties of eggs, Journal on Processing and Energy in Agriculture, 2016, Vol. 20, No. 2, pp. 58-62, ISSN 1821-4487, UDK: 582.741.004 Spasevski N., Čolović (Ivanov) D., Rakita S., Ikonić P., Đuragić O., Banjac V., Vukmirović Đ.: Fatty acid composition and β-carotene content in egg yolk of laying hens fed with linseed, paprika and marigold, Contemporary Agriculture, 2016, Vol. 65, No. 1-2, pp. 15-22, ISSN 0350-1205, UDK: 572.023:636.5 Okanović Đ., Kormanjoš Š., Ristić M., Peulić T., Rakita S., Ikonić P., Šojić B., Pelić M.: Examination of fresh water carp by-products, Scientific Works of University of Food Technologies 2016, 2016, Vol. 63, No. 1, pp. 51-58, ISSN 1314-7102 Okanović Đ., Ristić M., Kormanjoš Š., Peulić T., Ikonić P., Šojić B., Pelić M.: INVESTIGATION OF QUANTITY AND CHEMICAL CHARACTERISTICS OF BIGHEAD CARP (Aristichthys nobilis) BY-PRODUCTS, Arhiv veterinarske medicine, 2017, Vol. 10, No. 2, pp. 3-12, ISSN 1820-9955, UDK: 639.21:597.551.2 Ivić M., Jokanović M., Džinić N., Tomović V., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P.: The effect of freezing-thawing and marination time on cooked chicken breast meat quality, Arhiv veterinarske medicine, 2017, Vol. 10, No. 2, pp. 33-44, ISSN 1820-9955, UDK: 619 Šojić B., Pavlić B., Ikonić P., Zeković Z., Tomović V., Džinić N., Kocić-Tanackov S., Škaljac (Savatić) S., Ivić M., Peulić T., Jokanović M.: Essential oil from sage herbal dust exhibits antioxidative and antimicrobial activity in cooked pork sausages, Fleischwirtschaft international, 2018, Vol. 6, pp. 47-50, ISSN 0179-2415 Šojić B., Tomović V., Džinić N., Jokanović M., Ikonić P., Škaljac (Savatić) S., Pavlić B.: Plant extracts as natural antioxidants in meat processing, Bulgarian Journal of Agricultural Science, 2019, Vol. 25, pp. 27-30, ISSN 1310-0351 Škaljac (Savatić) S., Jokanović M., Tomović V., Peulić T., Ikonić P., Šojić B., Ivić M., Petrović Lj., Vranešević (Babić) J., Hromiš (Krkić) N.: Uticaj dimljenja na formiranje boje i sadržaj policikličnih aromatičnih jedinjenja u tradicionalnoj fermentisanoj kobasic (Impact of smoking on formation of colour and polycyclic aromatic hydrocarbons in traditional fermented sausage), Glasnik hemičara, tehnologa i ekologa Republike Srpske, 2019, Vol. 15, pp. 25-32, ISSN 2232-755X Županjac M., Šojić B., Ikonić P.: Masking strategies to avoid the boar taint in meat products, Journal on Processing and Energy in Agriculture, 2023, Vol. 26, pp. 101-105, ISSN 1821-4487	26	52.00
M52	Rad u nacionalnom časopisu kategorije M52 Rad u nacionalnom časopisu kategorije M52 Džinić N., Tomović V., Petrović Lj., Peulić T., Ikonić P., Filipović S.: Uticaj supstitucije dela standardnog obroka u ishrani pilića sačmom uljane repice na kvalitet mesa, Uljarstvo- Journal of edible oil industry, 2008, Vol. 38, No. 1-2, pp. 9-14, ISSN 0351-9503, UDK: 633.85+664.3 Lazić V., Hromiš (Krkić) N., Petrović Lj., Peulić T., Ikonić P., Škaljac (Savatić) S., Šojić B.: Svojstva ambalažnih materijala za pakovanje fermentisanih kobasica pod vakuumom i u modifikovanoj atmosferi, Tehnologija mesa, 2010, Vol. 51, No. 1, pp. 95-100, ISSN 0494-9846, UDK: 664.9:614.31:6375.5(05) Jokanović M., Petrović Lj., Ikonić P., Tomović V., Džinić N., Škaljac (Savatić) S., Peulić T.: Sensory properties of Petrovska klobasa (dry fermented sausage) ripened in traditional and industrial conditions, Časopis za procesnu tehniku i energetiku u poljoprivredi PTEP, 2010, Vol. 14, No. 3, pp. 153-156, ISSN 1450-5029 Tomović V., Petrović Lj., Džinić N., Jokanović M., Peulić T., Ikonić P., Lazić V.: Sadržaj fosfora u Mm. semimembranosus, jetrama i bubrezima deset različitih genotipova svinja odgajanih u Vojvodini, Zbornik radova, Tehnološki fakultet, Leskovac, 2011, Vol. 20, pp. 166-174, ISSN 0352-6542 Ikonić P., Peulić T., Petrović Lj., Jokanović M., Škaljac (Savatić) S., Tomović V., Džinić N., Šojić B.: Effect of drying and ripening methods on proteolysis and biogenic amines formation in traditional dry-fermented sausage Petrovská klobása, Food and Feed Research, 2011, Vol. 38, No. 1, pp. 1-8, ISSN 2217-5660 Petrović Lj., Džinić N., Ikonić P., Peulić T., Tomović V.: Quality and safety standardization of traditional fermented sausages, Tehnologija mesa, 2011, Vol. 52, No. 2, pp. 234-244, ISSN 0494-9846 Džinić N., Petrović Lj., Jokanović M., Tomović V., Filipović S., Peulić T., Ikonić P., Okanović Đ.: KVALITET MESA GRUDI BROJLERA HRANJENIH EKSTRUDIRANOM SAČMOM ULJANE REPICE, Uljarstvo- Journal of edible oil industry, 2012, Vol. 43, No. 1-2, pp. 7-11, ISSN 0351-9503, UDK: 633.85+664.3 664.3 Šojić B., Petrović Lj., Džinić N., Tomović V., Ikonić P., Peulić T., Škaljac (Savatić) S., Jokanović M.: Uticaj pakovanja i vremena skladištenja na oksidativne promene na lipidima u tradicionalnoj petrovačkoj kobasici, Uljarstvo- Journal of edible oil industry, 2013, Vol. 44, No. 1, pp. 61-65, ISSN 0351-9503	8	12.00
M53	Rad u nacionalnom časopisu kategorije M53 Rad u nacionalnom časopisu kategorije M53 Džinić N., Tomović V., Petrović Lj., Stanaćev V., Peulić T., Ikonić P., Filipović S.: Uticaj ishrane brojlera sa različitim proizvodima od uljane repice na kvalitet trupa i mesa grudi pilića, Uljarstvo- Journal of edible oil industry, 2008, Vol. 39, No. 1-2, pp. 27-32, ISSN 0351-9503 Zekić V., Petrović Lj., Tica N., Ikonić P., Milić D., Šojić B.: Ekonomska obeležja proizvodnje svinjskog mesa za izradu sušene fermentisane kobasice (Petrovačka kobasica), Agroekonomika, 2009, Vol. 43, No. 43-44, pp. 40-46, ISSN 0350-5928, UDK: 338.43 Šojić B., Petrović Lj., Peulić T., Tomović V., Škaljac (Savatić) S., Ikonić P., Jokanović M., Džinić N.: Oksidativne promene na lipidima Petrovačke kobasice (Petrovská klobása) tokom tradicionalne proizvodnje, Uljarstvo- Journal of edible oil industry, 2010, Vol. 41, No. 1-2, pp. 51-56, ISSN 0351-9503 Popović S., Puvača N., Peulić T., Ikonić P., Spasevski N., Kostadinović Lj., Đuragić O.: The usefulness of dietary essential oils mixture supplementation on quality aspect of poultry meat, Journal of Agronomy, Technology and Engineering Management, 2019, Vol. 2, No. 6, pp. 335-343, ISSN 2620-1755 Peulić T., Ikonić P., Delić J., Lazarević (Gubić) J., Mastilović J.: Monitoring of sodium chloride (salt) content in chicken and pork hot dogs from Serbian market , Journal of Agronomy, Technology and Engineering Management, 2019, No. 2, pp. 263-267, ISSN 2620-1755 Puvača N., Ljubojević Pelić D., Popović S., Ikonić P., Đuragić O., Peulić T., Lević J.: Evaluation of broiler chickens lipid profile influenced by dietary chili pepper addition, Journal of Agronomy, Technology and Engineering Management, 2019, Vol. 2, No. 5, pp. 318-324, ISSN 2620-1755 Škaljac (Savatić) S., Jokanović M., Tomović V., Peulić T., Ikonić P., Šojić B., Ivić M., Petrović Lj., Vranešević (Babić) J., Hromiš (Krkić) N.: Uticaj dimljenja na formiranje boje i sadržaj policiklicnih aromaticnih jedinjenja u tradicionalnoj fermentisanoj kobasici, Glasnik hemicara, tehnologa i ekologa Republike Srpske, 2019, pp. 25-32, ISSN 2232-755X, UDK: 637.523.7:664.85.037.5	7	7.00
M63	Saopštenje sa skupa nacionalnog značaja štampano u celini Saopštenje sa skupa nacionalnog značaja štampano u celini Džinić N., Tomović V., Petrović Lj., Peulić T., Ikonić P., Filipović S.: Uticaj ishrane brojlera sa sačmom uljane repice na prinos i kvalitet mesa grudi, 48. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 11-16 Jun, 2007, pp. 99-105 Džinić N., Petrović Lj., Jokanović M., Tomović V., Peulić T., Ikonić P.: Uticaj dodatka belog luka i bakra u hrani za piliće na nutritivni i senzorni kvalitet mesa grudi, 3. Savjetovanje o proizvodnji i preradi hrane agroTech, Gradačac, 2008, pp. 57-62 Okanović Đ., Ristić M., Peulić T., Ikonić P.: TEHNOLOGIJA NEŠKODLJIVOG UKLANJANJA OTPADAKA ŽIVOTINJSKOG POREKLA , 13. Savetovanje o biotehnologiji, Čačak: Agronomski fakultet u Čačku, 1 Januar, 2010, pp. 581-587 Džinić N., Tomović V., Petrović Lj., Stanaćev V., Filipović S., Peulić T., Ikonić P.: Kvalitet trupa i mesa grudi brojlera hranjenih sa različitim proizvodima od uljane repice, 49. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 2008, pp. 123-129 Karović D., Radović V., Okanović Đ., Džinić N., Ikonić P., Peulić T., Lazarević (Gubić) J.: UTICAJ DODATKA ADSORBENATA MIKOTOKSINA U HRANU ZA BROJLERE NA KVALITET SPOREDNIH PROIZVODA, 15. Savetovanje o biotehnologiji, Čačak: Agronomski fakultet u Čačku, Univerzitet u Kragujevcu, 26-27 Mart, 2010, pp. 511-516, ISBN 978-86-87611-13-9, UDK: 63(082) 60(082) Karović D., Radović V., Okanović Đ., Džinić N., Ikonić P., Peulić T., Lazarević (Gubić) J.: The effects of mineral adsorbens added to diets for broilers on the quality of by-products, 15. Savetovanje o biotehnologiji, Čačak, 26-27 Mart, 2010, pp. 511-517 Šojić B., Jokanović M., Petrović Lj., Peulić T., Ikonić P., Tomović V., Škaljac (Savatić) S., Džinić N.: Oksidativne promene na lipidima tradicionalne Petrovačke kobasice (“Petrovske klobáse”) tokom sušenja i zrenja u domaćinstvu, 51. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 26-2 Jun, 2010, pp. 257-263 Tomović V., Jokanović M., Kevrešan Ž., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P., Škrinjar M., Lazić V., Okanović Đ.: Sadržaj minerala u potkožnom masnom tkivu i salu svinja lasaste mangulice odgajanih u tradicionalnom slobodnom ispustu u Vojvodini, 54. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Tehnološki fakultet u Novom Sadu, 16-21 Jun, 2013, pp. 197-203, ISBN 978-86-6253-022-6, UDK: 633.85(082) 665.3(082) Tomović V., Jokanović M., Pihler I., Simin V., Šojić B., Škaljac (Savatić) S., Krajinović M., Žujović M., Peulić T., Ikonić P.: Sadržaj ukupne masti u mesu i iznutricama muških jaradi Sanske rase koza odgajanih u Vojvodini, 55. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 15-20 Jun, 2014, pp. 259-267 Tomović V., Jokanović M., Škaljac (Savatić) S., Šojić B., Peulić T., Ikonić P., Živković D., Stajić S., Pajin B., Lončarević I.: Hemijski sastav M. semimembranosus i M. longissimus thoracis et lumborum svinja pet čistih rasa odgajanih u Vojvodini, 20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13-14 Mart, 2015, pp. 275-281 Tomović V., Jokanović M., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P., Živković D., Stajić S., Pajin B., Lončarević I.: Hemijski sastav jetri i bubrega svinja pet čistih rasa odgajanih u Vojvodini, 20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13-14 Mart, 2015, pp. 281-287 Džinić N., Ivić M., Šojić B., Škaljac (Savatić) S., Jokanović M., Tomović V., Ikonić P., Peulić T., Okanović Đ.: NEKI PARAMETRI KVALITETA TRADICIONALNIH FERMENTISANIH KOBASICA, 56. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi: Tehnološki fakultet Novi Sad, Univerzitet u Novom Sadu, 21-26 Jun, 2015, pp. 295-302, ISBN 978-86-6253-046-2, UDK: 633.85(082) 665.3(082) Džinić N., Jokanović M., Ikonić P., Peulić T., Lević J., Okanović Đ., Ivić M., Popov-Raljić J.: Uticaj dodatog sojinog i lanenog ulja u hrani za brojlere na pojedina svojstva kvaliteta mesa (Effect of soybean and linseed oil addition in broiler nutrition on some meat quality parameters), 57. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet uNovom Sadu, Tehnološki fakultet, Novi Sad; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO ,,Industrijsko bilje", Novi Sad, 19-24 Jun, 2016, pp. 213-223, ISBN 978-86-6253-061-5 Tomović V., Šević R., Jokanović M., Šojić B., Škaljac (Savatić) S., Ivić M., Peulić T., Ikonić P., Lukač D., Martinović A.: Uticaj starosti svinja na kvalitet mesa (Effect of pig age on pork quality), 57. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Univerzitet u Novom Sadu, Tehnološki fakultet, Novi Sad; Institut za ratarstvo i povrtarstvo, Novi Sad; DOO ,,Industrijsko bilje", Novi Sad, 19-24 Jun, 2016, pp. 205-211, ISBN 978-86-6253-061-5 Kormanjoš Š., Okanović Đ., Peulić T., Ikonić P., Šojić B., Pelić M., Popović S., Ristić M.: INVESTIGATION OF QUANTITY AND CHEMICAL CHARACTERISTICS OF CARP BY-PRODUCTS, 63. International scientific Conference “Food science, Engineering and Technologies, Plovdiv: University of Food Technologies Plovdiv, 21-22 Oktobar, 2016 Tomović V., Šević R., Jokanović M., Škaljac (Savatić) S., Šojić B., Ivić M., Peulić T., Ikonić P., Hromiš (Krkić) N., Petrović J.: Sadržaj ukupne masti i masno kiselinski sastav M. Longissimus lumborum svinje bele mangulice i njenih meleza sa durokom, 58. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 18-23 Jun, 2017, pp. 291-300 Džinić N., Šojić B., Tomović V., Jokanović M., Škaljac (Savatić) S., Ivić M., Peulić T., Ikonić P.: Uticaj dodatka starter kulture na oksidativnu stabilnost tradicionalne fermenisane kobasice (Petrovská klobása), 58. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 18-23 Jun, 2017, pp. 301-307 Šojić B., Džinić N., Tomović V., Kocić-Tanackov S., Ikonić P., Jokanović M., Ivić M., Škaljac (Savatić) S., Okanović Đ., Peulić T.: Uticaj dodatka etarskog ulja kima na senzorski kvalitet barenih kobasica, 58. Savetovanje Proizvodnja i prerada uljarica, Herceg Novi, 18-23 Jun, 2017, pp. 309-314	18	18.00
M64	Saopštenje sa skupa nacionalnog značaja štampano u izvodu Saopštenje sa skupa nacionalnog značaja štampano u izvodu Petrović Lj., Tomović V., Džinić N., Ikonić P., Peulić T., Timanović S., Vukić-Vranješ M., Pavlović B.: Uticaj Se različitog porekla u ishrani svinja na kvalitet polutki i tehnološki kvalitet proizvedenog mesa, 1. Simpozijuma Veterinarska medicina, stočarstvo i ekonomika u proizvodnji zdravstveno bezbedne hrane, Herceg Novi, 24-1 Jun, 2007, pp. 178-178 Peulić T., Ristić M., Okanović Đ., Ikonić P.: SAKUPLJANJE I PRERADA KRVI – NAŠA I ISKUSTVA U SVETU , 3. Naučno-stručni skup "InterRegioSci 2008", Novi Sad: Pokrajinski sekretarijat za nauku i tehnološki razvoj, 15 April, 2008, pp. 42-42 Džinić N., Petrović Lj., Tomović V., Peulić T., Ikonić P., Stanaćev V.: Uticaj dodatka belog luka i bakra u hrani za piliće na kvalitet trupa, 1. Simpozijum "Stočarstvo, veterinarstvo i ekonomika u proizvodnji zdravstveno bezbedne hrane" sa međunarodnim učešćem, Herceg Novi, 22-29 Jun, 2008, pp. 109-109 Petrović Lj., Džinić N., Tomović V., Peulić T., Ikonić P.: Uticaj dodatka adsorbenata mikotoksina u ishrani svinja na tehnološki kvalitet mesa, 1. Simpozijum "Stočarstvo, veterinarstvo i ekonomika u proizvodnji zdravstveno bezbedne hrane" sa međunarodnim učešćem, Herceg Novi, 22-29 Jun, 2008, pp. 183-183 Okanović Đ., Ristić M., Peulić T., Ikonić P.: ORGANIZACIJA SAKUPLJANJA I PRERADE NEJESTIVIH PROIZVODA KLANJA ŽIVOTINJA , 4. Četvrti naučno-stručni skup »InterRegioSci 2009«, Novi Sad: Pokrajinski sekretarijat za nauku i tehnološki razvoj, 21 April, 2009, pp. 42-42 Peulić T., Ristić M., Okanović Đ., Ikonić P.: MOGUĆNOST ISKORIŠĆENJA SPOREDNIH PROIZVODA KLANJA ŽIVINE U APV , 4. Četvrti naučno-stručni skup »InterRegioSci 2009«, Novi Sad: Pokrajinski sekretarijat za nauku i tehnološki razvoj, 21 April, 2009, pp. 43-43 Petrović Lj., Džinić N., Tomović V., Peulić T., Škaljac (Savatić) S., Ikonić P., Šojić B., Jokanović M.: Standardizacija kvaliteta tradicionalnih suvih kobasica sa oznakom geografskog porekla, 9. Savjetovanje hemičara i tehnologija Republike Srpske, Banja Luka, 12-13 Novembar, 2010, pp. 76-77 Novaković A., Radusin T., Stupar A., Torbica A., Tomić (Mihić) J., Belović M., Ikonić P.: Determination of antimicrobial activity of pla films loaded with Allium ursinum extract , 30. PROCESNA TEHNIKA I ENERGETIKA U POLJOPRIVREDI - PTEP, Brzeće, 15-20 April, 2018, pp. 79-79, ISBN 978-86-7520-428-2 Ikonić P., Čolović R., Delić J., Banjac V., Rakita S., Peulić T., Jokanović M.: PHYSICO-CHEMICAL PROPERTIES OF AN EXTRUDED CORN MEAL SNACKS WITH MECHANICALLY DEBONED POULTRY MEAT, 6. International Conference Sustainable Postharvest and Food Technologies INOPTEP and National Conference Processing and Energy in Agriculture PTEP, Kladovo: National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 7-12 April, 2019, pp. 72-74, ISBN 978-86-7520-458-9 ***Škrobot (Jambrec) D., Tomić (Mihić) J., Bajić (Jakšić) A., Ubiparip Samek D., Stupar A., Delić J., Ikonić P.: Sensory and instrumental analysis in new products development of local foods: traditional vs novel goat cheeses- Nije povezan skup**greska** Marić A., Jovanov P., Sakač M., Novaković A., Maravić N., Radović R., Ikonić P.: Procena kvaliteta meda sa područja Rtanjskih planina, 34. PROCESNA TEHNIKA I ENERGETIKA U POLJOPRIVREDI - PTEP, Sokobanja, 3-8 April, 2022, pp. 45-46 Peulić T., Ikonić P., Delić J., Čabarkapa I., Maravić N., Lazarević (Gubić) J., Marić A.: Stavovi i preferencije potrošača prema tradicionalnim proizvodima u Autonomnoj Pokrajini Vojvodini sa apekta konzumiranja meda, 36. PROCESNA TEHNIKA I ENERGETIKA U POLJOPRIVREDI - PTEP, Tara, 15-18 April, 2024, ISBN 978-86-7520-607-1 Tomić (Mihić) J., Pojić M., Županjac M., Ikonić P., Banjac V., Mandić A., Dapčević Hadnađev T.: Karakterizacija biljnog namaza od oljuštenog boba (Vicia faba L.), 36. Nacionalna konferencija sa međunarodnim učešćem „Procesna tehnika i energetika u poljoprivredi - PTEP 2024“, Tara, 15-18 April, 2024, pp. 56-56	13	6.50
M71	Odbranjena doktorska disertacija Odbranjena doktorska disertacija Ikonić P.: Razvoj procesa sušenja i zrenja tradicionalne fermentisane kobasice (Petrovská klobása) u kontrolisanim uslovima, Novi Sad, Tehnološki fakultet u Novom Sadu, 2013, str. 1-258, UDK: 637.523 : 664.921 (043.3)	1	6.00
M81	Novo tehničko rešenje primenjeno na međunarodnom nivou Novo tehničko rešenje primenjeno na međunarodnom nivou Tomović V., Jokanović M., Ivić M., Šojić B., Škaljac (Savatić) S., Peulić T., Ikonić P., Šević R.: Meso optimalnog kvaliteta za proizvodnju sušenih proizvoda dobijeno ukrštanjem autohtone i plemenite rase svinja; Korisnik: Protein d.o.o., Bobota, Republika Hrvatska i Univerexport, Novi Sad, 2017	1	12.00
M82	Novo tehničko rešenje primenjeno na nacionalnom nivou Novo tehničko rešenje primenjeno na nacionalnom nivou Čabarkapa I., Tomičić Z., Tomičić R., Ikonić P., Đuragić O., Čolović (Ivanov) D., Čolović R.: Uređaj za ispitivanje efikasnosti redukcije biofilma ERB -1 Istraživanje savremenih biotehnoloških postupaka u proizvodnji hrane za životinje u cilju povećanja konkurentnosti, kvaliteta i bezbednosti hrane III46012;Primena novih i konvencionalnih postupaka za uklanjanje najčešćih kontaminenata, mikotoksina i salmonela, u cilju proizvodnje zdravstveno bezbedne hrane za životinje na području AP Vojvodine; Impuls Hemija DOO, Novi Sad, 2018 Čabarkapa I., Tomičić Z., Tomičić R., Ikonić P., Đuragić O., Čolović (Ivanov) D., Čolović R.: Uređaj za ispitivanje efikasnosti redukcije biofilma ERB-1, 2018 Popović S., Puvača N., Ikonić P., Lazarević (Gubić) J., Rakita S., Čolović R., Đuragić O.: FitoSupplement - dodatak hrani za brojlerske piliće na bazi mešavine etarskih ulja, 2019 Tomičić Z., Čabarkapa I., Puvača N., Ikonić P., Đuragić O., Tomičić R.: PHYTO-Cl Preparat na bazi aktivnog hlora i etarskih ulja za prevenciju i suzbijanje bakterijskog rasta, 2019 Spasevski N., Ikonić P., Puvača N., Pezo L., Banjac V., Čolović R., Rakita S., Đuragić O.: Novi proizvod – „NaturColor jaje”, 2019 Delić J., Ikonić P., Čolović R., Peulić T., Banjac V., Vidosavljević S., Jokanović M., Jovanov P.: Snek proizvod sa povećanim sadržajem proteina dobijen od nusproizvoda industrije piva i mehanički separisanog mesa, 2020 Šarić (rođ. Beljkaš) B., Kojić (Brkljača) J., Teslić N., Šarić Lj., Đermanović B., Ikonić P., Čabarkapa I.: Termostabilni voćni nadev od tropa višnje. Novi proizvod je prihvaćen i koristi se u "Nutri Sweet", Novi Sad, 2023 Marić A., Jovanov P., Sakač M., Pezo L., Ikonić P.: Power of Honey-Moć meda. Nova metoda je prihvaćena i koristi se u Pčelarskom gazdinstvu Batinić, Lazarevo, 2024 Šojić B., Pavlić B., Mujović M., Peulić T., Ikonić P., Škaljac (Savatić) S., Danilović B.: Нови додаци у индустрији меса: липофилни екстракти коморача као природни антиоксиданси у полупроизводима од уситњеног меса, 2024 Tomić (Mihić) J., Pojić M., Županjac M., Ikonić P., Banjac V., Mandić A., Dapčević Hadnađev T.: Tehnološki postupak proizvodnje namaza od oljuštenog boba, 2024	10	80.00
M83	Novo laboratorijsko postrojenje, novo eksperimentalno postrojenje, novi tehnološki postupak Novo laboratorijsko postrojenje, novo eksperimentalno postrojenje, novi tehnološki postupak Petrović Lj., Džinić N., Tomović V., Lazić V., Jokanović M., Peulić T., Ikonić P., Šarić Lj.: Nova tehnologija pakovanja mikrokonfekcioniranog svinjskog mesa u modifikovanoj atmosferi (MAP), 2008 Petrović Lj., Vidović V., Džinić N., Tomović V., Jokanović M., Peulić T., Ikonić P.: Novi tehnološki postupak kategorizacije svinjskog mesa za preradu i predlog standarda , 2008 Petrović Lj., Džinić N., Tomović V., Mandić A., Jokanović M., Peulić T., Ikonić P., Janković V.: Uslovi skaldištenja smrznutog klasiranog svinjskog mesa za preradu , 2008 Petrović Lj., Džinić N., Tomović V., Škrinjar M., Peričin D., Jokanović M., Šojić B., Škaljac (Savatić) S., Stolić (Vaštag) Ž., Ikonić P., Peulić T., Vidović V., Zekić V., Savić D., Joković N., Danilović B., Vesković Moračanin S., Janković V., Karan D.: Model optimalne fermentacije, sušenja i zrenja bezbedne petrovačke kobasice vrhunskog kvaliteta u tradicionalnim uslovima proizvodnje, 2011 Petrović Lj., Džinić N., Tomović V., Lazić V., Jokanović M., Peulić T., Ikonić P., Šojić B., Škaljac (Savatić) S., Hromiš (Krkić) N.: Nova tehnologija pakovanja Petrovačke kobasice , 2011	5	20.00
M84	Poboljšano tehničko rešenje na nacionalnom nivou Poboljšano tehničko rešenje na nacionalnom nivou Jovanović R., Jovanović R., Lević J., Milić D., Vukmirović Đ., Čolović R., Sredanović S., Đuragić O., Čolović (Ivanov) D., Džinić N., Peulić T., Ikonić P., Kostadinović Lj., Popović S., Lazarević (Gubić) J.: Svinjsko meso sa povećanim sadržajem omega-3 masnih kiselina (funkcionalna hrana), 2013 Spasevski N., Čolović (Ivanov) D., Rakita S., Popović S., Peulić T., Ikonić P., Đuragić O., Kokić B.: Funkcionalno jaje sa dodatom vrednošću –„jaje-NutriPlus“, 2016 Popović S., Puvača N., Ikonić P., Peulić T., Lazarević (Gubić) J., Kokić B., Banjac V.: OmegaMeat - Funkcionalna hrana. Poboljšan proizvod, 2019 Petrović Lj., Džinić N., Lazić V., Hromiš (Krkić) N., Šojić B., Ikonić P., Tomović V., Škaljac (Savatić) S., Jokanović M., Peulić T., Ivić M.: Примена активних хитозанских биофилмова – иновативна технологија за повећање оксидативне стабилности ферментисаних сувих кобасица , 2019	4	12.00
M92	Priznat patent u Republici Srbiji Priznat patent u Republici Srbiji Petrović Lj., Džinić N., Tomović V., Ikonić P., Peulić T.: PETROVSKA KLOBASA (PETROVAČKA KOBASICA) - Geografska oznaka, IME POREKLA , Zavod za intelektualnu svojinu Republike Srbije, 2007	1	14.00