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Challenges and potential for detecting and quantifying titanium dioxide in food.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 9, p. 5031, doi. 10.1002/jsfa.13356
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- Article
Consumers' Perceptions about Edible Insects' Nutritional Value and Health Effects: Study Involving 14 Countries.
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- Animals (2076-2615), 2024, v. 14, n. 11, p. 1631, doi. 10.3390/ani14111631
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- Article
Microbiological Assessment of Dairy Products Produced by Small-Scale Dairy Producers in Serbia.
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- Foods, 2024, v. 13, n. 10, p. 1456, doi. 10.3390/foods13101456
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- Article
Evaluation of low sodium Kačkavalj cheese properties using 3D scanning, scanning electron microscopy and computer vision system.
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- International Journal of Dairy Technology, 2024, v. 77, n. 2, p. 586, doi. 10.1111/1471-0307.13046
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- Article
Confronting Views of Companies and Authorities on Food Safety Issues—A Cross-Country Survey.
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- Foods, 2024, v. 13, n. 5, p. 773, doi. 10.3390/foods13050773
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- Article
Quick Roadmap for Exposure Assessment of Contaminants in Food.
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- Standards (2305-6703), 2024, v. 4, n. 1, p. 25, doi. 10.3390/standards4010002
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- Article
Exposure Assessment of Young Adults to Pesticides That Have Effects on the Thyroid—A Contribution to "One Health".
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- Applied Sciences (2076-3417), 2024, v. 14, n. 2, p. 880, doi. 10.3390/app14020880
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- Article
Consumer Perception of Food Fraud in Serbia and Montenegro.
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- Foods, 2024, v. 13, n. 1, p. 53, doi. 10.3390/foods13010053
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- Article
Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century.
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- Food Engineering Reviews, 2023, v. 15, n. 4, p. 577, doi. 10.1007/s12393-023-09354-2
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- Article
Edible Insects: Perceptions of Marketing, Economic, and Social Aspects among Citizens of Different Countries.
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- Foods, 2023, v. 12, n. 23, p. 4229, doi. 10.3390/foods12234229
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- Article
CONSUMERS' PURCHASING HABITS AND FOOD POISONING RISK - A PORTUGUESE SURVEY.
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- Journal of Hygienic Engineering & Design, 2023, v. 45, p. 127
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- Article
Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak.
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- Journal of Food Quality, 2023, p. 1, doi. 10.1155/2023/9996340
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- Article
Sugars and Organic Acids in 25 Strawberry Cultivars: Qualitative and Quantitative Evaluation.
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- Plants (2223-7747), 2023, v. 12, n. 12, p. 2238, doi. 10.3390/plants12122238
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- Article
Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study.
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- Journal fuer Verbraucherschutz und Lebensmittelsicherheit, 2023, v. 18, n. 2, p. 133, doi. 10.1007/s00003-023-01424-1
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- Article
Beef and plant‐based burgers' mastication parameters depend on texture rather than on serving conditions.
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- Journal of Texture Studies, 2023, v. 54, n. 3, p. 440, doi. 10.1111/jtxs.12763
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- Article
"Zero Residue" Concept—Implementation and Certification Challenges.
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- Standards (2305-6703), 2023, v. 3, n. 2, p. 177, doi. 10.3390/standards3020014
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- Article
Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat.
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- Foods, 2023, v. 12, n. 10, p. 2070, doi. 10.3390/foods12102070
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- Article
Sustainable Ultrasound Assisted Extractions and Valorization of Coffee Silver Skin (CS).
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- Sustainability (2071-1050), 2023, v. 15, n. 10, p. 8198, doi. 10.3390/su15108198
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- Article
Consumer complaints associated with food quality.
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- Journal fuer Verbraucherschutz und Lebensmittelsicherheit, 2023, v. 18, n. 1, p. 57, doi. 10.1007/s00003-022-01402-z
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- Article
Emotions and Food Consumption: Emotional Eating Behavior in a European Population.
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- Foods, 2023, v. 12, n. 4, p. 872, doi. 10.3390/foods12040872
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- Article
Validation of the Scale Knowledge and Perceptions about Edible Insects through Structural Equation Modelling.
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- Sustainability (2071-1050), 2023, v. 15, n. 4, p. 2992, doi. 10.3390/su15042992
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- Article
Improving sustainability teaching by grouping and interrelating pedagogical approaches and sustainability competences: Evidence from 15 Worldwide Higher Education Institutions.
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- Sustainable Development, 2023, v. 31, n. 1, p. 349, doi. 10.1002/sd.2396
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- Article
Consumers’ attitudes toward refrigerated ready-to-eat meat and dairy foods.
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- Open Agriculture, 2023, v. 8, n. 1, p. 1, doi. 10.1515/opag-2022-0155
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- Article
Investigation of the Level of Knowledge in Different Countries about Edible Insects: Cluster Segmentation.
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- Sustainability (2071-1050), 2023, v. 15, n. 1, p. 450, doi. 10.3390/su15010450
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- Article
Exposure assessment in the Serbian population and occurrence of histamine and heavy metals in fish and seafood.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 12, p. 7517, doi. 10.1111/ijfs.15342
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- Article
How do sous‐vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.17142
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- Article
Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat.
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- Journal of Food Quality, 2022, p. 1, doi. 10.1155/2022/9176628
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- Article
Food Waste Originated Material as an Alternative Substrate Used for the Cultivation of Oyster Mushroom (Pleurotus ostreatus): A Review.
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- Sustainability (2071-1050), 2022, v. 14, n. 19, p. 12509, doi. 10.3390/su141912509
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- Article
Adopting sustainability competence‐based education in academic disciplines: Insights from 13 higher education institutions.
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- Sustainable Development, 2022, v. 30, n. 4, p. 620, doi. 10.1002/sd.2253
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- Article
An assessment of requirements in investments, new technologies, and infrastructures to achieve the SDGs.
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- Environmental Sciences Europe, 2022, v. 34, n. 1, p. 1, doi. 10.1186/s12302-022-00629-9
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- Article
Assessment of Environmental Impacts from Different Perspectives—Case Study of Egg Value Chain System in Serbia.
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- Foods, 2022, v. 11, n. 12, p. 1697, doi. 10.3390/foods11121697
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- Article
Digital Evaluation of Nitrite-Reduced "Kulen" Fermented Sausage Quality.
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- Journal of Food Quality, 2022, p. 1, doi. 10.1155/2022/2480746
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- Article
Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis.
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- Foods, 2022, v. 11, n. 8, p. 1090, doi. 10.3390/foods11081090
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- Article
Quality Multiverse of Beef and Pork Meat in a Single Score.
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- Foods, 2022, v. 11, n. 8, p. 1154, doi. 10.3390/foods11081154
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- Article
Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling.
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- Journal of Texture Studies, 2022, v. 53, n. 2, p. 174, doi. 10.1111/jtxs.12651
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- Article
The role of food systems in achieving the sustainable development goals: Environmental perspective.
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- Business Strategy & the Environment (John Wiley & Sons, Inc), 2022, v. 31, n. 3, p. 988, doi. 10.1002/bse.2930
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- Article
Extraction of phenolic compounds from oregano using high voltage electrical discharges–sustainable perspective.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 2, p. 1104, doi. 10.1111/ijfs.15476
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- Article
FOOD SAFETY IN PORTUGUESE COMPANIES IN COVID-19 PANDEMIC CONTEXT.
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- Journal of Hygienic Engineering & Design, 2022, v. 38, p. 32
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- Article
Toxic elements in eggs and egg‐based products: occurrence, exposure assessment and risk characterisation for the Serbian population.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6685, doi. 10.1111/ijfs.15366
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- Article
Color assessment of the eggs using computer vision system and Minolta colorimeter.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 6, p. 5097, doi. 10.1007/s11694-021-01085-4
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- Article
Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 21, p. 10459, doi. 10.3390/app112110459
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- Article
Handling climate change education at universities: an overview.
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- Environmental Sciences Europe, 2021, v. 33, n. 1, p. 1, doi. 10.1186/s12302-021-00552-5
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- Article
Role of the Food Supply Chain Stakeholders in Achieving UN SDGs.
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- Sustainability (2071-1050), 2021, v. 13, n. 16, p. 9095, doi. 10.3390/su13169095
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- Article
Ease of mastication index—Quantification of mastication effort using quality function deployment.
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- Journal of Texture Studies, 2021, v. 52, n. 4, p. 447, doi. 10.1111/jtxs.12621
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- Article
Review on characteristics of trained sensory panels in food science.
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- Journal of Texture Studies, 2021, v. 52, n. 4, p. 501, doi. 10.1111/jtxs.12616
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- Article
Effect of modified atmosphere packaging on selected functional characteristics of Agaricus bisporus.
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- European Food Research & Technology, 2021, v. 247, n. 4, p. 829, doi. 10.1007/s00217-020-03666-x
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- Article
Environmental Issues as Drivers for Food Choice: Study from a Multinational Framework.
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- Sustainability (2071-1050), 2021, v. 13, n. 5, p. 2869, doi. 10.3390/su13052869
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- Article
How do culinary methods affect quality and oral processing characteristics of pork ham?
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- Journal of Texture Studies, 2021, v. 52, n. 1, p. 36, doi. 10.1111/jtxs.12557
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- Article
Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 3, p. 960, doi. 10.1002/jsfa.10704
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- Article
Internet of Nonthermal Food Processing Technologies (IoNTP): Food Industry 4.0 and Sustainability.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 2, p. 686, doi. 10.3390/app11020686
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- Article