| Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties I Tomasevic, V Tomovic, B Milovanovic, J Lorenzo, V Đorđević, ... Meat science 148, 5-12, 2019 | 164 | 2019 |
| The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs M Dokmanović, A Velarde, V Tomović, N Glamočlija, R Marković, J Janjić, ... Meat science 98 (2), 220-226, 2014 | 122 | 2014 |
| Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels B Šojić, B Pavlić, P Ikonić, V Tomović, B Ikonić, Z Zeković, ... Meat science 157, 107879, 2019 | 108 | 2019 |
| 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 … B Šojić, B Pavlić, Z Zeković, V Tomović, P Ikonić, S Kocić-Tanackov, ... LWT 89, 749-755, 2018 | 105 | 2018 |
| Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage B Šojić, V Tomović, S Kocić-Tanackov, S Škaljac, P Ikonić, N Džinić, ... Food Control 54, 282-286, 2015 | 104 | 2015 |
| Influence of smoking in traditional and industrial conditions on polycyclic aromatic hydrocarbons content in dry fermented sausages (Petrovská klobása) from Serbia S Škaljac, L Petrović, T Tasić, P Ikonić, M Jokanović, V Tomović, N Džinić, ... Food Control 40, 12-18, 2014 | 99 | 2014 |
| Determination of mineral contents of semimembranosus muscle and liver from pure and crossbred pigs in Vojvodina (northern Serbia) VM Tomović, LS Petrović, MS Tomović, ŽS Kevrešan, NR Džinić Food Chemistry 124 (1), 342-348, 2011 | 96 | 2011 |
| Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus VM Tomović, MR Jokanović, LS Petrović, MS Tomović, TA Tasić, ... Meat Science 93 (1), 46-52, 2013 | 77 | 2013 |
| Biogenic amines content in traditional dry fermented sausage Petrovská klobása as possible indicator of good manufacturing practice T Tasić, P Ikonić, A Mandić, M Jokanović, V Tomović, S Savatić, L Petrović Food Control 23 (1), 107-112, 2012 | 75 | 2012 |
| Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage “Petrovská klobása” S Škaljac, M Jokanović, V Tomović, M Ivić, T Tasić, P Ikonić, B Šojić, ... Lwt 87, 158-162, 2018 | 71 | 2018 |
| Effects of rapid chilling of carcasses and time of deboning on weight loss and technological quality of pork semimembranosus muscle VM Tomović, LS Petrović, NR Džinić Meat Science 80 (4), 1188-1193, 2008 | 70 | 2008 |
| Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties B Šojić, V Tomović, S Kocić-Tanackov, DB Kovačević, P Putnik, Ž Mrkonjić, ... Lwt 130, 109661, 2020 | 69 | 2020 |
| Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.)–Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages B Šojić, B Pavlić, V Tomović, P Ikonić, Z Zeković, S Kocić-Tanackov, ... Food Chemistry 287, 280-286, 2019 | 69 | 2019 |
| Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása N Krkić, B Šojić, V Lazić, L Petrović, A Mandić, I Sedej, V Tomović Meat science 93 (3), 767-770, 2013 | 69 | 2013 |
| Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages B Šojić, B Pavlić, V Tomović, S Kocić-Tanackov, S Đurović, Z Zeković, ... Food Chemistry 330, 127202, 2020 | 65 | 2020 |
| Antioxidative effects of supplementing linseed oil-enriched diets with α-tocopherol, ascorbic acid, selenium, or their combination on carcass and meat quality in broilers J Leskovec, A Levart, L Perić, MĐ Stojčić, V Tomović, T Pirman, J Salobir, ... Poultry Science 98 (12), 6733-6741, 2019 | 62 | 2019 |
| New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages V Tomović, B Šojić, J Savanović, S Kocić-Tanackov, B Pavlić, ... Foods 9 (8), 1066, 2020 | 60 | 2020 |
| The utilisation of grapeseed oil in improving the quality of dry fermented sausages S Stajić, D Živković, V Tomović, V Nedović, M Perunović, N Kovjanić, ... International journal of food science & technology 49 (11), 2356-2363, 2014 | 50 | 2014 |
| Effect of chitosan–caraway coating on lipid oxidation of traditional dry fermented sausage N Krkić, B Šojić, V Lazić, L Petrović, A Mandić, I Sedej, V Tomović, ... Food Control 32 (2), 719-723, 2013 | 46 | 2013 |
| Physicochemical, biochemical and sensory properties for the characterization of Petrovská klobása (traditional fermented sausage) PM Ikonić, LS Petrović, TA Tasić, NR Džinić, MR Jokanović, VM Tomović Acta periodica technologica, 19-31, 2010 | 46 | 2010 |