Publications by authors named "Predrag Ikonic"

Claim this Profile
R
Rapeseed Protein Isolate as a Sustainable Alternative to Soy Protein: A Case Study on Chicken Pâtés.
Predrag Ikonić, Miloš Županjac, Branislava Đermanović, Miroslav Hadnađev, Mladenka Pestorić

Foods· November 2025

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
F
From Forest to Fork: Antioxidant and Antimicrobial Potential of (Bull.) Murrill in Cooked Sausages.
Aleksandra Novaković, Maja Karaman, Branislav Šojić, Predrag Ikonić, Tatjana Peulić

Microorganisms· August 2025

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
F
From Invasive Species to Sustainable Nutrition: Safety, Nutritional, and Consumer Perception Study on in Serbia.
Milica Vidosavljević, Branislav Šojić, Tatjana Peulić, Predrag Ikonić, Jasmina Lazarević

Foods· July 2025

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
E
Effects of Dill () Essential Oil and Lipid Extracts as Novel Antioxidants and Antimicrobial Agents on the Quality of Beef Burger.
Milo Mujović, Branislav Šojić, Tatjana Peulić, Sunčica Kocić-Tanackov, Predrag Ikonić

Foods· March 2024

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
F
Factors Affecting the Consumption of Traditional Food in Tourism-Perceptions of the Management Sector of Catering Facilities.
Bojana Kalenjuk Pivarski, Dragana Tekić, Stefan Šmugović, Maja Banjac, Aleksandra Novaković

Foods· June 2023

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
A
Antibacterial Activity of Selected Essential Oils against Foodborne Pathogens and Their Application in Fresh Turkey Sausages.
Branislav Šojić, Predrag Ikonić, Sunčica Kocić-Tanackov, Tatjana Peulić, Nemanja Teslić

Antibiotics (Basel)· January 2023

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
E
Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages.
Predrag Ikonić, Tatjana Peulić, Marija Jokanović, Branislav Šojić, Snežana Škaljac

J Food Sci Technol· August 2021

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
C
Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels.
Branislav Šojić, Branimir Pavlić, Predrag Ikonić, Vladimir Tomović, Bojana Ikonić

Meat Sci· November 2019

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
E
Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.) - Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages.
Branislav Šojić, Branimir Pavlić, Vladimir Tomović, Predrag Ikonić, Zoran Zeković

Food Chem· July 2019

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
R
Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder.
Alain Kondjoyan, Sylvie Chevolleau, Stéphane Portanguen, Jérôme Molina, Predrag Ikonic

Food Chem· December 2016

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
S
Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus.
Vladimir M Tomović, Marija R Jokanović, Ljiljana S Petrović, Mila S Tomović, Tatjana A Tasić

Meat Sci· January 2013

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis