Prezime:	Škaljac (Savatić)
Ime:	Snežana
APVNT broj:	3975
Organizacija:	Tehnološki fakultet u Novom Sadu

Produkcija - zbirni rezultati
Oznaka	Naziv kriterijuma produkcije	Broj	Poena
		253	550.90
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 Tomović V., Tomović M., Šojić B., Jokanović M., Škaljac (Savatić) S.: Macro- and micromineral contents in raw and cooked pork meat and pig edible offal, New York, Nova Science Publishers, 2019, str. 1-43	3	18.00
M21	Rad u vrhunskom međunarodnom časopisu Rad u vrhunskom međunarodnom časopisu 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 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 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 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 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 Šojić B., Tomović V., Kocić-Tanackov S., Bursać D., Putnik P., Mrkonjić Ž., Đurović S., Jokanović M., Ivić M., Škaljac (Savatić) S., Pavlić B.: Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties, LWT-Food Science and Technology, 2020, Vol. 130, ISSN 0023-6438 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 Vranešević (Babić) J., Vidaković Knežević S., Bošković M., Člišić M., Kartalović B., Škaljac (Savatić) S., Nikolić A., Vlada T.: Content of polycyclic aromatic hydrocarbons in smoked common carp (Cyprinus carpio) in direct conditions using different filters vs indirect conditions, Polycyclic Aromatic Compounds, 2020, Vol. 40, No. 3, pp. 889-897, ISSN 1040-6638 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 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 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	16	128.00
M21a	Rad u međunarodnom časopisu izuzetnih vrednosti Rad u međunarodnom časopisu izuzetnih vrednosti Stojanović Radić Z., Pejčić M., Joković N., Jokanović M., Ivić M., Šojić B., Škaljac (Savatić) S., Stojanović P., Mihajilov Krstev T.: Inhibition of Salmonella Enteritidis growth and storage stability in chicken meat treated with basil and rosemary essential oils alone or in combination, Food Control, 2018, Vol. 90, pp. 332-343, ISSN 0956-7135 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 Šojić B., Pavlić B., Tomović V., Kocić-Tanackov S., Đurović S., Zeković Z., Belović M., Torbica A., Jokanović M., Uromović N., Vujadinović D., Ivić M., Škaljac (Savatić) S.: Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages, Food Chemistry, 2020, Vol. 300, ISSN 0308-8146	3	30.00
M22	Rad u istaknutom međunarodnom časopisu Rad u istaknutom međunarodnom časopisu 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 Tomović V., Jokanović M., Tomović M., Lazović M., Šojić B., Škaljac (Savatić) S., Ivić M., Kocić-Tanackov S., Tomašević I., Martinović A.: Cadmium and lead concentrations in female cattle livers and kidneys from the Vojvodina, northern Serbia., Food Additives and Contaminants: Part B Surveillance, 2016, ISSN 1939-3210, UDK: DOI: 10.1080/19393210.2016.1245216 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 Tomović V., Jokanović M., Švarc-Gajić J., Vasiljević I., Šojić B., Škaljac (Savatić) S., Pihler I., Simin V., Krajinović M., Žujović M.: Physical characteristics and proximate and mineral composition ofSaanen goat male kids meat from Vojvodina (Northern Serbia) asinfluenced by muscle, Small Ruminant Research, 2016, Vol. 145, pp. 44-52, ISSN 0921-4488 Tomović V., Jokanović M., Tomović M., Lazović M., Šojić B., Škaljac (Savatić) S., Ivić M., Kocić-Tanackov S., Tomašević I., Martinović A.: Cadmium in liver and kidneys of domestic Balkan and Alpine dairy goat breeds from Montenegro and Serbia, Food Additives and Contaminants: Part B Surveillance, 2017, Vol. 10, No. 2, pp. 137-142, ISSN 1939-3210 Škaljac (Savatić) S., Vranešević (Babić) J., Kartalović B., Škaljac (Savatić) S., Vidaković Knežević S., Ljubojević Pelić D., Petrović J., Ćirković M., Teodorović V.: Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions, Food Additives and Contaminants: Part B Surveillance, 2018, Vol. 11, No. 3, pp. 208-213, ISSN 1939-3210 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 Despotović A., Tomović V., Šević R., Jokanović M., Stanišić N., Škaljac (Savatić) S., Šojić B., Hromiš (Krkić) N., Stajić S., Petrović J.: Meat quality traits of M. longissimus lumborum from White Mangalica and (Duroc x White Mangalica) x White Mangalica pigs reared under intensive conditions and slaughtered at about 180-kg live weight, Italian Journal of Animal Science, 2018, Vol. 17, No. 4, pp. 859-866, ISSN 1594-4077 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 Vranešević (Babić) J., Kartalović B., Vidaković Knežević S., Škaljac (Savatić) S., Jokanović M.: Reduction of Polycyclic Aromatic Hydrocarbons to Improve Safety of Traditional (Homemade) Smoked Dry-cured Pork Loin, Polycyclic Aromatic Compounds, 2022, ISSN 1040-6638 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	12	60.00
M23	Rad u međunarodnom časopisu Rad u međunarodnom časopisu Hromiš (Krkić) N., Lazić V., Škaljac (Savatić) S., Šojić B., Petrović Lj., Šuput (rođ. Pejić) D.: Application of chitosan coating with oregano essential oil on dry fermented sausage, Journal of Food and Nutrition Research, 2012, Vol. 51, No. 1, pp. 60-68, ISSN 1336-8672 Škrinjar M., Blagojev (Nemet) N., Petrović Lj., Stanivuković (Šošo) V., Vesković-Moračanin S., Škaljac (Savatić) S.: Diversity of moulds on the "Petrovska klobasa" raw materials, casings and the processing unit enviroment, Romanian Biotechnological Letters, 2012, Vol. 17, No. 6, pp. 7726-7736, 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 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 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 Škrbić B., Đurišić-Mladenović N., Mačvanin N., Tjapkin A., Škaljac (Savatić) S.: Polycyclic aromatic hydrocarbons in smoked dry fermented sausages with protected designation of origin (Petrovská klobása) from Serbia, Macedonian Journal of Chemistry and Chemical Engineering, 2014, Vol. 33, pp. 227-236, ISSN 1857-5552 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 Tomović V., Stanišić N., Jokanović M., Kevrešan Ž., Šojić B., Škaljac (Savatić) S., Tomašević I., Martinović A., Despotović A., Šuput (rođ. Pejić) D.: Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight, Hemijska industrija, 2016, Vol. 75, No. 5, pp. 557-564, ISSN 0367-598X 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., Mastanjević K., Kovačević D., Jokanović M., Kevrešan Ž., Škaljac (Savatić) S., Šojić B., Lukač D., Škrobot (Jambrec) D., Despotović A.: Proximate and mineral composition and cadmium content of main anatomical parts and offal from semi-outdoor reared Black Slavonian pigs, Agro Food Industry Hi-Tech, 2016, Vol. 27, pp. 39-42, ISSN 1722-6996 Tomović V., Jokanović M., Pihler I., Švarc-Gajić J., Vasiljević I., Škaljac (Savatić) S., Šojić B., Živković D., Lukić T., Despotović A., Tomašević I.: Ultimate pH, colour characteristics and proximate and mineral composition of edible organs, glands and kidney fat from Saanen goat male kids., Journal of Applied Animal Research, 2016, Vol. 45, No. 1, pp. 430-436, ISSN 0971-2119 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 Tomović V., Vujadinović D., Grujić R., Jokanović M., Kevrešan Ž., Škaljac (Savatić) S., Šojić B., Vasilev D., Kocić-Tanackov S., Hromiš (Krkić) N.: Auswirkung der Endpunkttemperatur im Inneren auf den Mineralstoffgehalt von Schweinerückenbraten (Effect of endpoint internal temperature on mineral contents of roasted pork loin), Fleischwirtschaft, 2016, Vol. 12, pp. 101-105, ISSN 0015-363X Hromiš (Krkić) N., Šojić B., Lazić V., Džinić N., Mandić A., Tomović V., Kravić S., Škaljac (Savatić) S., Popović S., Šuput (rođ. Pejić) D.: Effect of Chitosan Coating with the Addition of Caraway Essential Oil and Beeswax on Oxidative Stability of Petrovska Klobasa Sausage, Acta Alimentaria, 2017, Vol. 46, No. 3, pp. 361-368, ISSN 0139-3006 Džinić N., Pezo L., Radić N., Šojić B., Jokanović M., Tomović V., Škaljac (Savatić) S.: The effects of functional additives on quality characteristics of cooked sausages-mathematical approach, Romanian Biotechnological Letters, 2017, Vol. 22, No. 5, pp. 12898-12906, ISSN 1224-5984 Despotović A., Tomović V., Stanišić N., Jokanović M., Šojić B., Škaljac (Savatić) S., Kocić-Tanackov S., Tomašević I., Stajić S., Martinović A., Hromiš (Krkić) N.: Edible offal quality of Swallowbelly Mangalica pigs reared under an intensive production system, Fleischwirtschaft, 2018, Vol. 12, pp. 103-108, ISSN 0015-363X Tomović V., Pezo L., Jokanović M., Tomović M., Šojić B., Škaljac (Savatić) S., Vujadinović D., Ivić M., Đekić I., Tomašević I.: The prediction of lean meat and subcutaneous fat with skin content in pork cuts on the carcass meatness and weight, Journal of Food Measurement and Characterization, 2019, Vol. 13, No. 3, pp. 2230-2240, ISSN 2193-4126 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 Jokanović M., Ikonić (Prodanić) B., Ikonić P., Tomović V., Peulić T., Šojić B., Škaljac (Savatić) S., Ivić M., Ivetić J.: Towards reproducibility of traditional fermented sausages: texture profile analyses and modelling , Chemical Industry & Chemical Engineering Quarterly / CI&CEQ, 2020, Vol. 26, No. 1, pp. 79-87, ISSN 1451-9372 Šojić B., Pavlić B., Tomović V., Kocić-Tanackov S., Zeković Z., Škaljac (Savatić) S., Jokanović M.: Supercritical fluid extract of winter savory - Investigations as partial sodium nitrite replacement in cooked pork sausages, Fleischwirtschaft, 2020, Vol. 11, pp. 92-95, ISSN 0015-363X Tomović V., Pezo L., Jokanović M., Tomović M., Šojić B., Škaljac (Savatić) S., Martinović A., Vujadinović D., Vukić M., Đekić I., Tomašević I.: The prediction of intermuscular fat and bone content on pork cuts, Fleischwirtschaft, 2020, Vol. 9, pp. 99-104, ISSN 0015-363X 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., Danilović B., Lončarević I., Petrović J., Mujović M., Pajić D., Škaljac (Savatić) S., Jokanović M.: The effect of wild thyme extracts on quality and shelf-life of cooked sausages - Possibilities for the application of thyme extract as an antioxidant in sausage manufacturing, Fleischwirtschaft, 2022, Vol. 102, No. 5, pp. 82-87, ISSN 0015-363X Tomović V., Jokanović M., Pezo L., Tomović M., Šojić B., Škaljac (Savatić) S., Martinović A., Vujadinović D., Vukić M., Tomašević I., Stajić S.: Output prediction model for twelve primal and commercial cuts from pork carcasses, Fleischwirtschaft, 2022, Vol. 102, No. 7, pp. 82-87, ISSN 0015-363X Tomović V., Šojić B., Mandić A., Jokanović M., Škaljac (Savatić) S., Martinović A., Đorđević V., Vujadinović D., Tomašević I., Vasilev D., Nikolić I., Smiljanić M.: Analysis of traditional Serbian meat products Aldehydes in dry-cured pork and beef and dry-fermented sausages, Fleischwirtschaft, 2023, Vol. 103, No. 10, pp. 98-104, 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	26	78.00
M24	Rad u časopisu međunarodnog značaja verifikovanog posebnom odlukom Rad u časopisu međunarodnog značaja verifikovanog posebnom odlukom 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 Popović S., Hromiš (Krkić) N., Šojić B., Škaljac (Savatić) S., Lazić V., Džinić N., Šuput (rođ. Pejić) D.: Effect of chitosan-caraway coating on color stability, lipid oxidation of traditional dry fermented sausage, Acta Periodica Technologica, 2013, ISSN 1450-7188 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 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 Vranešević (Babić) J., Vidaković Knežević S., Kartalović B., Škaljac (Savatić) S., Plavša N., Mastanjević K., Novakov N.: Polycyclic aromatic hydrocarbons as a limiting parameters of traditional production of dry-cured meat products, Food and Feed Research, 2024, Vol. 51, No. 1, pp. 109-118, ISSN 2217-5660 Vranešević (Babić) J., Vidaković Knežević S., Kartalović B., Škaljac (Savatić) S., Plavša N., Mastanjević K., Novakov N.: Review of polycyclic aromatic hydrocarbons (PAHs) in smoked animal origin food; A Serbian perspective, Arhiv veterinarske medicine, 2024, Vol. 17, No. 1, pp. 19-30, ISSN 1820-9955 Milić (Vakula) A., Tepić Horecki A., Škaljac (Savatić) S., Šumić Z., Cvetković B., Pavlić B., Jokanović M.: INVESTIGATION OF THE ANTIOXIDANT PROPERTIES OF SPENT COFFEE GROUNDS EXTRACTS, Food and Feed Research, 2024, ISSN 2217-5660	8	24.00
M31	Predavanje po pozivu sa međunarodnog skupa štampano u celini Predavanje po pozivu sa međunarodnog skupa štampano u celini 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., Jokanović M., Šojić B., Škaljac (Savatić) S.: Mineral levels in edible offal from pig, 4. 4th International Congress "New Perspective and Challenges of Sustainable Livestock Production", Beograd, 7-9 October, 2015, pp. 263-272 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 Tomović V., Jokanović M., Šojić B., Škaljac (Savatić) S., Ivić M.: Plants as natural antioxidants for meat products, 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 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 Tomović V., Šojić B., Jokanović M., Škaljac (Savatić) S., Pavlić B.: Aplication of essential oil and supercritical fluid extracts in meat processing, 60. International meat industry conference, Kopaonik, 22-25 September, 2019, pp. 1-5 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	8	24.00
M33	Saopštenje sa međunarodnog skupa štampano u celini Saopštenje sa međunarodnog skupa štampano u celini 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 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 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 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., 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 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 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 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 Tomović V., Jokanović M., Petrović Lj., Tomović M., Kevrešan Ž., Škaljac (Savatić) S., Šojić B.: Cadmium contents in the liver and kidney for five purebred pigs from Vojvodina, 6. Central European Congress on Food (CEFood), Novi Sad, 23-26 May, 2012, pp. 513-517 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 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 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 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 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 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 Janković V., Petrović Lj., Džinić N., Lakićević B., Škaljac (Savatić) S., Šojić B., Jokanović M.: House flora in processing units during production process of Petrovská Klobása, 2. II International Congress Food Technology, Quality and Safety, Novi Sad, 28-30 October, 2014, pp. 602-605 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 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., 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 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 Šojić B., Hromiš (Krkić) N., Petrović Lj., Tomović V., Mandić A., Sedej I., Džinić N., Lazić V., Kravić S., Škaljac (Savatić) S.: Effect of packaging method on tbars value and sensory properties of traditional sausage (petrovskà klobàsa), 4. 4. MEĐUNARODNA KONFERENCIJA - INOPTEP 2015, Divčibare, 19-24 April, 2015, pp. 230-235 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 Tomović V., Jokanović M., Pihler I., Vasiljević I., Škaljac (Savatić) S., Šojić B., Tomašević I., Tomović M., Martinović A., Lukač D.: Cadmium levels of edible offal from Saanen goat male kids, 1. International Meat Industry Conference (MeatCon2015), Zlatibor, 4-7 October, 2015, pp. 289-292 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 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., 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 Vranešević (Babić) J., Vidaković Knežević S., Škaljac (Savatić) S., Kartalović B., Ljubojević Pelić D., Ćirković M., Teodorović V., Teodorović V.: Factors affecting elimination of polycyclic aromatic hydrocarbons from traditional smoked common carp meat, IOP Conference Series: Earth and Environmental Science, 2017, Vol. 85, ISSN 1755-1307, 59. International meat industry conference, Zlatibor, 1-4 October, 2017 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 Kurćubić V., Džinić N., Jokanović M., Ivić M., Šojić B., Radić N., Škaljac (Savatić) S.: The effect of the addition of a functional alginate-based compound on the sensory properties, texture and colour of the hot dogs, 4. IV INTERNATIONAL CONGRESS "FOOD TECHNOLOGY, QUALITY AND SAFETY", Novi Sad: University of Novi Sad Institute of Food Technology, 23-25 October, 2018, pp. 356-362, ISBN 978-86-7994-056-8 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 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 Tomović V., Šojić B., Jokanović M., Škaljac (Savatić) S., Ivić M., Tomović M., Tomašević I., Stajić S., Martinović A.: Mineral contents in pork and edible offal from indigenous pigs, 6. International Congress on Engineering, Environment and Materials in Processing Industry, Jahorina, 11-13 March, 2019, pp. 30-38, UDK: 637.64:546.3 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 Ivić M., Tomović V., Jokanović M., Škaljac (Savatić) S., Šojić B.: The influence of cooking methods and juniper essential oil on lipid oxidation in pork chops, 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 Tomović V., Jokanović M., Šojić B., Škaljac (Savatić) S., Lazović M., Vasiljević I., Tomašević I., Vujadinović D., Tomović M.: Chromium content in the meat of male Saanen goat kids from Vojvodina (Northern Serbia), 60. International meat industry conference, Kopaonik, 22-25 September, 2019 Tomović V., Jokanović M., Tomović M., Šojić B., Lazović M., Vasiljević I., Škaljac (Savatić) S., Martinović A., Vujadinović D., Vukić M.: Mercury in female cattle livers and kidneys from Vojvodina, northern Serbia, 61. International Meat Industry Conference(MEATCON), Zlatibor: IOP Publishing, 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 Vranešević (Babić) J., Vidaković Knežević S., Novaković A., Pavlović A., Škaljac (Savatić) S., Kureljušić J., Vasilev D.: Microbiological parameters and sensory characteristics of sliced meat products packaged in modified atmosphere throughout the shelf life., 62. International meat industry conference, Kopaonik, 1-4 October, 2023, pp. 360-364, UDK: 637.521.058	70	70.00
M34	Saopštenje sa međunarodnog skupa štampano u izvodu Saopštenje sa međunarodnog skupa štampano u izvodu 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 Džinić N., Jokanović M., Vasić N., Markuš K., Škaljac (Savatić) S., Šojić B.: Usage of carrageen in production of ready - meal with restructured minced meat, 55. International meat industry conference, Tara, 14 July, 2009, pp. 143-144 Petrović Lj., Šojić B., Džinić N., Tomović V., Salitrežić P., Škaljac (Savatić) S.: Technological and nutritional quality of cooked sausages produced with addition of omega 3-fatty acids, 55. International meat industry conference, Tara, 14 July, 2009, pp. 31-32 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 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 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 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 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 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 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 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 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) 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 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 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 Škaljac (Savatić) S., Jokanović M., Tomović V., Ivić M., Šojić B., Džinić N., Petrović Lj.: Influence of drying in industrial conditions on the color characteristics of dry fermented sausages, 12. Conference of Chemists, Technologists and Environmentalists of Republic of Srpska, Banja Vrućica: University in Banja Luka, Faculty of Technology, 2-3 November, 2018, pp. 93-93, ISBN 978-99938-54-72-2 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 Šojić B., Pavlić B., Tomović V., Džinić N., Savanović J., Jokanović M., Škaljac (Savatić) S.: Effect of winter savory essential oil on antioxidative activity of cooked pork sausage, 12. International Conference of Chemists, Technologists and Ecologists of the Republic of Srpska, Teslić, 2-3 November, 2018 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 Ivić M., Jokanović M., Tomović V., Škaljac (Savatić) S., Šojić B.: Inhibitory effect of origano essential oil on lipid oxidation in cooked pork chops, 13. Symposium on the Flora of Southeastern Serbia and Neighbouring Regions, Stara planina: Department of Biology and Ecology, Faculty of Sciences and Mathematics, University of Niš; Institute for Nature Conservation of Serbia, 20-23 June, 2019, pp. 125-125 Šojić B., Tomović V., Pavlić B., Zeković Z., Jokanović M., Škaljac (Savatić) S., Ivić M.: Antioxidant activity of winter savory (Satureja montanaL.) supercritical extract in cooked pork sausages, 13. Symposium on the Flora of Southeastern Serbia and Neighbouring Regions, Stara planina: Department of Biology and Ecology, Faculty of Sciences and Mathematics, University of Niš; Institute for Nature Conservation of Serbia, 20-23 June, 2019, pp. 128-128 Ivić M., Šojić B., Tomović V., Pavlić B., Kocić-Tanackov S., Jokanović M., Škaljac (Savatić) S.: Hyssop essential oil improves quality of cooked pork sausages, 50. International Symposium on Essential Oils, Beč, 9-12 September, 2019, pp. 57-57 Ivić M., Šojić B., Tomović V., Kocić-Tanackov S., Jokanović M., Škaljac (Savatić) S.: Ginger essential oil improves microbiological quality of cooked pork sausages, 50. International Symposium on Essential Oils, Beč, 9-12 September, 2019, pp. 201-201 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 Ivić M., Tomović V., Jokanović M., Škaljac (Savatić) S., Šojić B.: Effect of wild oregano essential oil on lipid oxidation in marinated pork chops , 1. International Conference on Advanced Production and Processing, Novi Sad: University of Novi Sad, Faculty of Technology Novi Sad, 10-11 October, 2019, pp. 12-12, 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 Stojanović Radić Z., Pejčić M., Jokanović M., Ivić M., Šojić B., Škaljac (Savatić) S.: Inhibition of Salmonella enteritidis growth and storage stability in chicken meat treated with basil and rosemary essential oils alone or in combination , 1. International Conference on Advanced Production and Processing, Novi Sad: University of Novi Sad, Faculty of Technology Novi Sad, 10-11 October, 2019, pp. 107-107, ISBN 978-86-6253-102-5 Ivić M., Jokanović M., Tomović V., Pavlić B., Škaljac (Savatić) S., Šojić B.: Influence of marination process with addition of satureja montana essential oil on lipid oxidation of cooked pork chops, 13. Novel Technologies and Economic Development, Leskovac: Faculty of Technology, Leskovac, 18-19 October, 2019, pp. 41-41, ISBN 978-86-89429-35-0 Šojić B., Tomović V., Kocić-Tanackov S., Pavlić B., Jokanović M., Ivić M., Škaljac (Savatić) S.: Effect of ginger essential oil on microbiological quality of cooked pork sausages, 13. Novel Technologies and Economic Development, Leskovac: Faculty of Technology, Leskovac, 18-19 October, 2019, pp. 42-42, ISBN 978-86-89429-35-0 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 Vranešević (Babić) J., Kartalović B., Novakov N., Škaljac (Savatić) S., Vidaković Knežević S., Pelić M., Ljubojević Pelić D.: PAHs originating from traditional smokehouses and their effect on environment and human health., 1. TwiNSol-CECs Workshop, Novi Sad: Faculty of Technology, 20-21 October, 2022, pp. 40-40, ISBN 978-86-6253-161-2 Škaljac (Savatić) S., Jokanović M., Tomović V., Kartalović B., Vranešević (Babić) J., Ikonić P., Ćućević N., Peulić T., Šojić B., Ivić M.: 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 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 Tomović V., Škaljac (Savatić) S., Jokanović M.: Polycyclic aromatic hydrocarbons in smoked (grilled) meat and meat products, 8. International Congress “Engineering, Environment and Materials in Process Industry“, Jahorina, 20-23 March, 2023, pp. 84-84 Tomović V., Škaljac (Savatić) S., Vujadinović D., Jokanović M.: Cadmium and lead in the meat and edible offal – Maximum levels according to new European Union Regulations, 8. International Congress “Engineering, Environment and Materials in Process Industry“, Jahorina, 20-23 March, 2023 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 Cvetković B., Perović (Peić T.) L., Kojić (Brkljača) J., Škaljac (Savatić) S., Milić (Vakula) A., Jokanović M., Odžaković B.: The influence of the spent coffee grounds extract on walnut paste shelf life and composition, 3. COAST International Conference on Advances in Science and Technology, Herceg Novi, 29-1 May, 2024, pp. 19-19, ISBN ISBN 978-9940-611-07 Hromiš (Krkić) N., Popović S., Šuput (rođ. Pejić) D., Jokanović M., Škaljac (Savatić) S., Milić (Vakula) A.: Possibility of using new biopolymer/polyethylene bilayer film for packing coffee, 1. International Conference on Science, Technology, Engineering and Economy-ICOSTEE, Segedin: University of Szeged Faculty of Engineering , 31 May, 2024, pp. 64-64, ISBN 978-963-306-986-8 Škaljac (Savatić) S., Jokanović M., Vranešević (Babić) J., Kartalović B., Tomović V., Šojić B., Ikonić P., Peulić T.: The influence of filter on the content of polycyclic aromatic hydrocarbons in sausage from traditional smoking, 5. International Congress Food Technology, Quality and Safety, Novi Sad: Institute of Food Technology, 16-18 October, 2024, pp. 239-239, 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	54	27.00
M51	Rad u vodećem časopisu nacionalnog značaja Rad u vodećem časopisu nacionalnog značaja 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 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., Hromiš (Krkić) N., Petrović Lj., Tomović V., Mandić A., Sedej I., Džinić N., Lazić V., Kravić S., Škaljac (Savatić) S.: Effect of packaging method and storage period on fatty acid profile and TBARS value of traditional sausage (Petrovská klobása) , Journal on Processing and Energy in Agriculture, 2015, Vol. 19, No. 2, pp. 105-107, ISSN 1821-4487 Tomović V., Jokanović M., Pihler I., Vasiljević I., Škaljac (Savatić) S., Šojić B., Tomašević I., Tomović M., Martinović A., Lukač D.: Cadmium levels of edible offal from Saanen goat male kids, Procedia Food Science, 2015, Vol. 5, pp. 289-292, ISSN 2211-601X Janković V., Petrović Lj., Džinić N., Lakićević B., Šarić Lj., Škaljac (Savatić) S., Šojić B., Jokanović M.: Mikrobiološki ekosistem malih proizvodnih jedinica tokom proizvodnog ciklusa Petrovačke kobasice., Tehnologija mesa, 2015, Vol. 55, No. 2, pp. 123-129, ISSN 0494-9846 Džinić N., Ivić M., Jokanović M., Šojić B., Škaljac (Savatić) S., Tomović V.: CHEMICAL, COLOR, TEXTURE AND SENSORY PROPERTIES OF ČAJNA KOBASICA, A DRY FERMENTED SAUSAGE, Quality of Life, 2016, Vol. 7, No. 1-2, pp. 5-11, ISSN 1986-602X, UDK: 637.523.035.05 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 Okanović Đ., Doncheva T., Peulić T., Šojić B., Škaljac (Savatić) S., Džinić N.: THE IMPACT OF REPLACING BACKFAT WITH MICROCRYSTALLINE CELLULOSE GEL ON PHYSICO-CHEMICAL AND SENSORY QUALITY OF FRANKFURTER, Quality of Life, 2016, Vol. 7, No. 3-4, pp. 69-72, ISSN 1986-602X, UDK: 661.728.7.094.941 DOI: 10.7251/QOL1603086O 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 Tomović V., Šojić B., Jokanović M., Škaljac (Savatić) S., Ivić M., Tomović M., Tomašević I., Stajić S., Martinović A.: Minerals contents in pork and edible offal from indigenous pigs, Journal of Engineering & Processing Management, 2019, Vol. 11, pp. 66-72, ISSN 1840-4774 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 Vranešević (Babić) J., Vidaković Knežević S., Kartalović B., Škaljac (Savatić) S., Plavša N., Mastanjević K., Novakov N.: Review of polycyclic aromatic hydrocarbons (pahs)in smoked animal origin food: a serbian perspective = Pregled sadržaja policikličnih aromatičnih ugljovodonika u dimljenim proizvodima životinjskog porekla: perspektiva u Srbiji., Arhiv veterinarske medicine, 2024, Vol. 17, No. 1, pp. 19-30, ISSN 1820-9955	17	34.00
M52	Rad u časopisu nacionalnog značaja Rad u časopisu nacionalnog značaja 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 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) 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 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 Džinić N., Ivić M., Jokanović M., Šojić B., Radić N., Tomović V., Škaljac (Savatić) S.: Odabrani parametri kvaliteta fino usitnjenih barenih kobasica u tipu viršle sa različitim dodacima, Uljarstvo- Journal of edible oil industry, 2015, Vol. 46, No. 1, pp. 65-71, ISSN 0351-9503, UDK: 633.85+664.3	5	7.50
M53	Rad u naučnom časopisu Rad u naučnom časopisu Džinić N., Petrović Lj., Jokanović M., Tomović V., Sredanović S., Lević J., Škaljac (Savatić) S.: Uticaj ishrane brojlera izoenergetskim smešama različitog nivoa i izvora proteina na kvalitet trupa i mesa, Uljarstvo- Journal of edible oil industry, 2009, Vol. 40, No. 1-2, pp. 29-35, ISSN 0351-9503 Petrović Lj., Šojić B., Mandić A., Peulić T., Džinić N., Tomović V., Ivanović S., Škaljac (Savatić) S.: Oksidativne promene na lipidima smrznutog svinjskog mesa tokom skladištenja, Uljarstvo- Journal of edible oil industry, 2009, Vol. 40, No. 1-2, pp. 43-48, ISSN 0351-9503 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 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	4	4.00
M63	Saopštenje sa skupa nacionalnog značaja štampano u celini Saopštenje sa skupa nacionalnog značaja štampano u celini Petrović Lj., Džinić N., Tomović V., Jokanović M., Škaljac (Savatić) S., Šojić B.: Kvalitet kobasica u tipu kulena proizvedenih na tradicionalni način i u industrijskim uslovima, 15. Savetovanje o biotehnologiji, Čačak, 26-27 Mart, 2010, pp. 827-832 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., Petrović Lj., Šojić B., Škaljac (Savatić) S., Džinić N., Lazić V.: Sadržaj ukupne masti u mesu i iznutricama svinja lasaste Mangulice odgajanih u tradicionalnom slobodnom ispustu u Vojvodini, 52. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 5-10 Jun, 2011, pp. 189-196 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 Tomović V., Stanišić N., Jokanović M., Šojić B., Škaljac (Savatić) S., Škrinjar M., Kocić-Tanackov S., Zekić V., Lukač D., Lazić V.: Sadržaj ukupne masti u mesu i iznutricama svinja lasaste mangulice odgajanih u intenzivnom farmskom sistemu do telesne mase od 100 kg , 56. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi: Tehnološki fakultet u Novom Sadu, 21-26 Jun, 2015, pp. 287-293, ISBN 978-86-6253-022-6 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) Ivić M., Šojić B., Džinić N., Jokanović M., Radić N., Škaljac (Savatić) S., Tomović V.: Uticaj dodataka prirodnog porekla (prah celera i acerola trešnje) na održivost barenih kobasica u tipu viršle (Effect of natural additives (celery and acerola cherry powder) on shelf life of cooked sausages-hotdogs , 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. 225-233, 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 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 Tomović V., Šević R., Jokanović M., Šojić B., Škaljac (Savatić) S., Ivić M., Hromiš (Krkić) N., Nikolić I.: Masnokiselinski sastav mesa svinja čistih rasa Velika Bela i Bela Mangulica, 59. Savetovanje 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, 17-22 Jun, 2018, pp. 263-272, ISBN 978-86-6253-085-1 Šojić B., Džinić N., Pavlić B., Škaljac (Savatić) S., Tomović V., Jokanović M., Ivić M.: Antioksidativna aktivnost etarskog ulja korijandera u barenim kobasicama, 59. Savetovanje 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, 17-22 Jun, 2018, pp. 273-277, ISBN 978-86-6253-085-1 Tomović V., Šević R., Jokanović M., Šojić B., Škaljac (Savatić) S., Tomović M., Ivić M.: Masno kiselinski sastav mesa čiste rase velika bela i meleza bele mangulice sa durkom, 60. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 16-21 Jun, 2019, pp. 285-291 Škaljac (Savatić) S.: Antioksidativna aktivnost etarskog ulja u barenim kobasicama, 60. Savetovanje industrije ulja-Proizvodnja i prerada uljarica, Herceg Novi, 16-21 Jun, 2019, pp. 297-301	18	9.00
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