Personal Information

Name: Vladimir
Middle Name: Milo
Surname: Tomovic


Address
Department of Food Preservation Engineering, Faculty of Technology Novi Sad, University of Novi Sad
Bulevar cara Lazara 1
21000 Novi Sad
Republic of Serbia

Tel: +381 21 485 3704
Mob: +381 63 8 113 974

E-mail: tomovic@uns.ac.rs

Fax: +381 21 450 413

Date of Bird: 14.04.1974.
Country of Birth: Montenegro
City of Birth: Bar
Gender: Male
Materila Status: Married to Mila, father of Maxim and Marco


Education

▪ Dates 2000-BSc, University of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, Serbia

▪ Dates 2002-MSc, University of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, Serbia

▪ Dates 2009-PhD, University of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, Serbia


Current Position Role and Responsibilities

Associate Professor of Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia
. To teach at undergraduate (BSc) and graduate (MSc and PhD) levels
. To supervise BSc, MSc and PhD theses
. To conduct research projects in the field of food science and
engineering
. To give consultancy on knowledge and technology transfer


Employment History

Dates 2000 - 2001
Position Senior Technical Associate Employer
University of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, Serbia

Dates 2001 - 2004
Position Assistant Trainee Employer
University of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, Serbia

Dates 2004 - 2010
Position
Assistant Employer
University of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, Serbia

Dates 2010 - 2015
Position
Assistant Professor Employer
University of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, Serbia

Dates 2015 - 2020
Associate Professor Employer
University of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, Serbia

Dates 2020
Position Full Professor
Employer University of Novi Sad, Faculty of Technology Novi Sad, Novi Sad, Serbia


Honors and Awards

Special Award of the Serbian Chemical Society for 2000 year


Teaching Experience

. Meat technology
. Meat processing technology
. Quality control in meat, dairy and ready meal technology
. Trends in modern meat technology
. Meat science
. Meat science and technology
. Meat processing operations
. Meat industry by-products technology
. Cold preservation of meat and meat products
. Emulsion-type meat products technology
. Fermented meat products technology
. Poultry technology
. Poultry, egg and fish science and technology
. Nutritive and sensory properties of food
. Standards for sensory evaluation of foods
. Aromas and their use in food production


Guest Professor

•University of Donja Gorica, Faculty of Food Technology, Food Safety and Ecology, Podgorica, Montenegro
•University of East Sarajevo, Faculty of Technology Zvornik, Zvornik, Bosnia and Herzegovina


Teaching Materials

Classbooks

. I. Tomaševic, V. Tomovic (2015). Obrada mesa. Poljoprivredni fakultet, Beograd, Srbija (Meat processing. Faculty of Agriculture, Belgrade, Serbia) (in serbian).


Workbook Exercises

. V. Tomovic, S. Tojagic (2014). Tehnološki proracuni i materijalni bilansi u tehnologiji mesa. Tehnološki fakultet Novi Sad, Novi Sad, Srbija (Calculations and material balance in meat technology. Faculty of Technology Novi Sad, Novi Sad, Serbia) (in serbian).


Teaching Visits Abroad

Dates October 2013
Place - Biotechnical faculty, University of Ljubljana, Slovenia, Serbien–Slovenia
Science & Technology Cooperation for Years 2012-2013


Thesis Supervised

BSc
Srdan Grujin, Dejan Bojanic, Miloš Polovina, Marko Ivkovic, Branko Grahovac, Bogoljub Valcic, Aleksandra Ðokic, Bojana Fituš, Bojana Stojanov, Uroš Spasojevic, Dejan Rastovac, Milko Šaric, Jelena Majkic, Anita Vakula, Olivera Baturan, Marko Jelic, Miljana Kuzman, Aleksandra Funduk, Milica Kljakic, Nikola Krickovic ...

MSc
Milena Šošo, Bogoljub Valcic, Dejan Rastovac, Anita Vakula, Marko Jelic, Dejan Vukicevic …

Specialist
Mihajlo Jovic …

PhD
Marija Jokanovic, Dubravka Škrobot, Radoslav Ševic, Jovo Savanovic …


Short-term Research

Dates April 2012
Place US Department of Agriculture, Washington, USA, and Iowa State University, Ames, USA, Training on Pork and Beef Retail Cuts

Dates May 2012
Place Sør-Trøndelag University College (HiST), Trondheim, Norway, The Norwegian Programme in Higher Education, Research and Development in the Western Balkans 2010-2014. The Agriculture Sector (HERD/Agriculture)

Dates October 2012
Place Ludwig Maximilian University, Munich, Germany, and Max Rubner-Institut, Kulmbach, Germany, Training school ''Imaging; Meat Quality; Classification'' - COST action FA1102

Dates October 2013
Place Biotechnical faculty, University of Ljubljana, Slovenia, Serbien–Slovenia Science & Technology Cooperation for Years 2012-2013

Dates September 2014
Place IRTA, Monells and Girona, Spain, ''Non-destructive on-line technologies to determine quality of meat and meat products: functioning principle and chemometric'' - COST action FA1102

Dates January 2018
Place Molecular Biotechnology Center, University of Torino, Italy, Workshops ''NMR Relaxometry and Related Methods'' - COST Action CA15209

Dates February 2018
Place Instituto Superior Técnico, University of Lisbon, Portugal, Training school ''NMR relaxometry for food and environmental applications'' - COST Action CA15209
Dates March 2019
Place Faculty of Agriculture, University of Belgrade, Belgrad, Serbia''Innovative Approaches for Pork Production with Entire Males'' – COST Action CA 15215


UNECE Specialized Section on Standardization of Meat
▪2014 (Invited Lecture, Case study: Beef meat standard – Serbia), ▪2015 (delegate), 2016 (delegate), 2017 (delegate), 2018 (delegate), Palais des Nations, Geneva, Switzerland
Dates March 2019
Place Faculty of Agriculture, University of Belgrade, Belgrad, Serbia
''Innovative Approaches for Pork Production with Entire Males'' – COST Action CA 15215



Editorial Board of Journals

Meat Technology, Founder and publisher: The Institute of Meat Hygiene and Technology, Belgrade, Serbia


Reviewer in International Scientific Journals

. Meat Science, Food Chemistry, Food Control, Food Research International, Food Additives and Contaminants, Journal of Agricultural and Food Chemistry, Journal of Food Processing and Preservation, Small Ruminant Research, Italian Journal of Animal Science, Animal Science Journal, Archives Animal Breeding, Annals of Animal Science, Journal of Food Quality, Journal of Integrative Agriculture, Acta Veterinaria

Committees Academic

. Management Committee Member, FA COST action FA1102: ''Optimising and standardising non-destructive imaging and spectroscopic methods to improve the determination of body composition and meat quality in farm animals'', 2011 - 2015

. Management Committee Member, COST action CA15112: ''Functional Annotation of Animal Genomes - European network (FAANG-Europe)'', 2016 - 2020

. Management Committee Member, COST Action CA15209: ''European Network on NMR Relaxometry'', 2016 - 2020


Professional

. Serbian Chemical Society (member)
. Society of the Food Engineers of Serbia (member)
• National Society of Processing and Energy in Agriculture (member)


 Scientific Meetings

. XIV International Symposium ''Feed Technology'' - XII International Symposium ''NODA 2010 - .... - Technology, quality and safety'', October, 19th - 21st, 2010, Novi Sad, Serbia

. International 58th Meat Industry Conference – MeatCon2015 – ''Meat Safety and Quality: Where it Goes?'', October 4th - 7th, 2015, Zlatibor, Serbia

. 59th International Meat Industry Conference –MEATCON2017- ''Better food – better life'', October 1 - 4, 2017, Zlatibor, Serbia

• VI International Congress ''Engineering, Environment and Materials in Processing Industry'', 11th - 13th March, 2019, Jahorina, Republic of Srpska, Bosnia and Hercegovina

• 60th International Meat Industry Conference (MEATCON2019) - ''SAFE FOOD FOR HEALTHY FUTURE'', September 22-25, 2019, Kopaonik, Serbia.

• 1st INTERNATIONAL CONFERENCE ON ADVANCED PRODUCTION AND PROCESSING – ICAPP, 10th - 11th October, 2019, Novi Sad, Serbia


International Projects

. FA COST action FA1102: ''Optimising and standardising non destructive imaging and spectroscopic methods to improve the determination of body composition and meat quality in farm animals'', supported by the EU RTD Framework Programme, 2011 - 2015 (MC member)

. Development of education and transfer of knowledge in area of food technology – EDUFOOD (multilateral cooperation), financed by Norwegian government, 2011 - 2015

. Effect of heat treatment temperature on protein structure and properties of pork meat, financed by Bosnia and Herzegovina government, 2011 (Project No: 19/6-020/961-230/10) (Uticaj temperature toplotne obrade na strukturu proteina i svojstva mesa svinja, finansiran od strane vlade Bosne i Hercegovine, 2011, Broj projekta: 19/6-020/961-230/10) (in serbian)

. Characterization of sensory and physicochemical attributes of protected traditional dry fermented meat products from Slovenia and Serbia, financed by Slovenian and Serbian government, 2012 - 2013 (Project No: 651-03-1251/2012-09/45) (Karakterizacija senzornih i fizickohemijskih atributa zašticenih tradicionalnih fermentisanih suvih proizvoda od mesa iz Slovenije i Srbije, finansiran od strane vlada Slovenije i Srbije, 2012 - 2013, Broj projekta: 651-03-1251/2012-09/45) (Project Leader)

. COST action CA15112: ''Functional Annotation of Animal Genomes European network (FAANG-Europe)'', supported by the EU Framework Programme Horizon 2020, 2016 - 2020 (MC member)

. COST Action CA15209: ''European Network on NMR Relaxometry'', supported by the EU Framework Programme Horizon 2020, 2016 - 2020 (MC member)

. Effect of substitution of inorganic salt with additives of natural origin on the quality and safety of sausages, 2016 (Project No: 19/6- 020/961-116/15) (Uticaj zamjene neorganskih soli dodacima prirodnog porijekla na kvalitet i bezbjednost kobasica, finansiran od strane Ministarstva nauke i tehnologije Republike Srpske, Bosna i Hercegovina, 2011, Broj projekta: 19/6-020/961-116/15) (in serbian)

. FISH-MeeTing (FMT): sustainable recovery and valorization of fish processing waste, financed by Montenegrin and Italian government, 2018 - 2020 (Project No: ME18MO03) (FISH-MeeTing (FMT): održivo iskorištenje i valorizacija otpada iz industrije prerade ribe, finansiran od strane vlada Crne Gore i Italije, 2018 - 2020, Broj projekta: ME18MO03) (Project Leader)

• Protein changes during freezing of food products, financed by Ministry for Scientific and Technological Development, Higher Education and Information Society, Republic of Srpska, Bosnia and Herzegovina, 2019 - 2020 (Project No: 19/6-020/961-108/18) (Promjene proteina u toku smrzavanja prehrambenih proizvoda, finansiran od strane Ministarstva za naučnotehnološki razvoj, visoko obrazovanje i informaciono društvo Republike Srpske, Bosna i Hercegovina, 2019 - 2020, Broj projekta: 19/6-020/961-108/18) (in serbian)

• Centre of excellence for digitalization of microbial food safety risk assessment and quality parameters for accurate food authenticity certification (Food Hub), financed by Ministry of Science of Montenegro, 2020 – 2022


National Projects

. Proizvodnja svinjske šunke u konzervi, 2002 - 2005 (Broj projekta: BTN.5.2.1.7101.B) (Production of cooked ham, 2002 - 2005, Project No: BTN.5.2.1.7101.B) (in serbian)

. Proizvodnja i priprema svinjskog mesa za veleprodaju, maloprodaju, industriju gotove hrane i preradu, 2005 - 2008 (Broj projekta: BTN- 351008.B) (Production and treatment of pork for wholesale, retail, ready-meal industry and processing, 2005 - 2008, Project No: BTN- 351008.B) (in serbian)

. Najbolje iz Vojvodine, 2005 - do sada, (Broj projekta: 103-17 00004/2004) (The best of Vojvodina, 2005 - Current, Project No: 103-17-00004/2004) (in serbian)

. Tehnologija proizvodnje hrane za životinje, bezbedne za životinje, ljude i okolinu, 2005 - 2010 (Broj projekta: 114-451 00568/2005) (Production technology of feed safe for animals, humans and environment, 2005 - 2010, Project No: 114-451-00568/2005) (in serbian)

. Definisanje kvaliteta backopetrovackog kulena radi zaštite geografske oznake porekla, 2005 - 2006 (Broj projekta: 114-451 03010/2005) (Defining quality of ''BACKOPETROVACKI KULEN'' for protection of geographical indication of origin, 2005 - 2006, Project No: 114-451-03010/2005) (in serbian)

. Razvoj tehnologije sušenja i fermentacije Petrovacke kobasice (Petrovská klobasá – oznaka geografskog porekla) u kontrolisanim uslovima, 2008 - 2010 (Broj projekta: TP-20037) (Development of drying and fermentation technology of Petrovska Sausage (Petrovská Klobása - geographical indications of origin) under controlled conditions, 2008 - 2010, Project No: TR20037) (in serbian)

. Definisanje parametara i kriterijuma za ocenu kvaliteta polutki svinja u cilju izrade predloga pravilnika o kvalitetu zaklanih svinja i kategorizaciji svinjskog mesa, 2008 - 2009 (Broj projekta: 404-02- 125/2008-09 (Defining parameters and criteria for pig carcasses grading in order to prepare the rulebook on quality of slaughtered pigs and pork categorization, 2008 - 2009, Project No: 404-02-125/2008-09) (in serbian)

. Razvoj tradicionalnih tehnologija proizvodnje fermentisanih suvih kobasica sa oznakom geografskog porekla u cilju dobijanja bezbednih proizvoda standardnog kvaliteta, 2011 - 2019 (Broj projekta: TP31032) (Development of traditional production of dry fermented sausages with protected designation of origin in order to obtain safe products of standard quality, 2011 - 2019, Project No: TR31032) (in serbian) (Project Leader)

. Poboljšanje kvaliteta mesa autohtonih i plemenitih rasa svinja odgajanih u Vojvodini za proizvodnju tradicionlanih fermentisanih suvih kobasica i suvomesnatih proizvoda, 2011 - 2015 (Broj projekta: 114-451-2091/2011) (Improvement of meat quality from indigenous and modern pig breeds produced in Vojvodina for the production of traditional dry fermented sausages and dry cured meat products, 2011 - 2015, Project No: 114-451-2091/2011) (in serbian (Project Leader)

. Razvoj novih proizvoda u tipu barenih kobasica od pileceg mesa sa dodatkom iznutrica, 2013 - 2014 (Broj projekta: 114-451- 6699/2011) (New products development in the type of cooked chicken sausages with offal addition, 2013 - 2014, Project No: 114-451-6699/2011) (in serbian) (Project Leader)

. Kvalitet i bezbednost tradicionalnih sušenih proizvoda od mesa sa podrucja Vojvodine, 2014 - 2015 (Broj projekta: 114-451- 1440/2014) (Quality and safety of traditional dry meat products from the area of Vojvodina, 2014 - 2015, Project No: 114-451-1440/2014) (in serbian)

. Razvoj proizvoda od mesa sa smanjenim sadržajem nitrita, 2016 - 2017 (Broj projekta: 142-451-3626/2016) (Development of meat products with reduced nitrite content, 2016 - 2017, Project No: 142-451-3626/2016) (in serbian)

. Upotreba zacinskog bilja iz Vojvodine u funkciji produženja održivosti toplotno obradenog mesa, 2017 – 2018 (Broj projekta: 142-451-3602/2017) (Usage of herbs from Vojvodina for prolonging the shelf life of cooked meat, 2017 - 2018, Project No: 142-451 3602/2017) (in serbian)


Monographs National Significance

. V. Tomovic (2012). Hladenje svinjskog mesa. Zadužbina Andrejevic Tehnološki fakultet, Beograd - Novi Sad, Srbija (The chilling of pork. Andrejevic Endowment - Faculty of Technology, Belgrade - Novi Sad, Serbia) (in serbian).


Book Chapters

. V. Tomovic, M. Jokanovic, M. Tomovic, B. Šojic, S. Škaljac, T. Tasic, P. Ikonic (2013). Cadmium Level in Red Meat and Edible Offal. In: M. Hasanuzzaman, M. Fujita (Eds.), Cadmium: Characteristics, Sources of Exposure, Health and Environmental Effects, pp 341-348, Nova Publishers, New York.

. Lj. Petrovic, T. Tasic, P. Ikonic, B. Šojic, S. Škaljac, B. Danilovic, M. Jokanovic, V. Tomovic, N. Džinic (2016). Quality Standardization of Traditional Dry Fermented Sausages: Case of Petrovská klobása. In: V. Nedovic, P. Raspor, J. Levic, V. Tumbas Šaponjac, G. V. Barbosa-Cánovas (Eds.), Emerging and Traditional Technologies for Safe, Healthy and Quality Food, pp 221-234, Springer International Publishing, Switzerland.

. V. Tomovic, M. Tomovic, B. Šojic, M. Jokanovic, S. Škaljac (2019). Macro- and micromineral contents in raw and cooked pork meat and pig edible offal. In: F.L. Moore (Eds.), Food and Beverage Consumption and Healt – Pork Consumption and Health, pp 1-43, Nova Science Publishers, Inc., New York.


New Product or Technology or Technical solutions

. Lj. Petrovic, N. Džinic, V. Tomovic, P. Ikonic, T. Tasic (2007). Registracija oznake geografskog porekla ''PETROVSKA KLOBASA'' kao IMENA POREKLA za suvomesnati proizvod - fermentisanu kobasicu, Rešenje broj: 9652/06 G-03/06, Zavod za intelektualnu svojinu, Srbija (Code of practice - Registered geographical indication Petrovská klobása - Protection of geographical indication of traditional fermented meat products. Intellectual Property Office, Republic of Serbia, Decision No. 9652/06 G-03/06) (in serbian)

. Lj. Petrovic, N. Džinic, V. Tomovic, V. Lazic, M. Jokanovic, T. Tasic, P. Ikonic, Lj. Šaric (2008). Nova tehnologija pakovanja mikrokonfekcioniranog svinjskog mesa u modifikovanoj atmosferi - MAP (New packaging technology of retail pork in modified atmosphere - MAP) (in serbian)

. Lj. Petrovic, V. Vidovic, N. Džinic, V. Tomovic, M. Jokanovic, T. Tasic, P. Ikonic (2008). Novi tehnološki postupak kategorizacije svinjskog mesa za preradu i predlog standarda (New technological procedure for categorisation of pork indended for processing and standard proposal) (in serbian)

. Lj. Petrovic, N. Džinic, V. Tomovic, A. Mandic, M. Jokanovic, T. Tasic, P. Ikonic, V. Jankovic (2008). Uslovi skladištenja klasiranog smrznutog svinjskog mesa za preradu (Storage conditions of classified frozen pork intended for processing) (in serbian)

. Lj. Petrovic, N. Džinic, V. Tomovic, M. Škrinjar, D. Pericin, M. Jokanovic, B. Šojic, S. Savatic, Ž. Vaštag, P. Ikonic, T. Tasic, V. Vidovic, V. Zekic, D. Savic, N. Jokovic, B. Danilovic, S. Veskovic Moracanin, V. Jankovic, D. Karan (2011). Model optimalne fermentacije, sušenja i zrenja bezbedne petrovacke kobasice vrhunskog kvaliteta u tradicionalnim uslovima proizvodnje (Optimal fermentation, drying and ripening model of safety and superior quality Petrovská klobasá in traditional production conditions) (in serbian)

. Lj. Petrovic, N. Džinic, V. Tomovic, V. Lazic, M. Jokanovic, T. Tasic, P. Ikonic, B. Šojic, S. Savatic, N. Krkic (2011). Nova tehnologija pakovanja Petrovacke kobasice (New packaging technology of Petrovská klobasá) (in serbian)

. D. Vasilev, M. Jovetic, D. Vranic, V. Tomovic, M. Jokanovic, N. Karabasil, N. Vasiljevic (2016). Funkcionalna fermentisana kobasica sa smanjenim sadržajem natrijuma i povecanim sadržajem kalcijuma i kalijuma "Probio-Ca" (Functional fermented sausage with reduced sodium content and enriched with calcium and potassium "Probio-Ca") (in serbian)

. D. Vasilev, M. Jovetic, V. Koricanac, V. Tomovic, M. Jokanovic, M. Dimitrijevic, N. Vasiljevic (2016). Funkcionalna fermentisana kobasica sa smanjenim sadržajem natrijuma i povecanim sadržajem kalijuma "Probio-K" (Functional fermented sausage with reduced sodium content and enriched with potassium "Probio-K") (in serbian)

. V. Tomovic, M. Jokanovic, M. Ivic, B. Šojic, S. Škaljac, T. Tasic, P. Ikonic, R Ševic (2017). Meso optimalnog kvaliteta za proizvodnju sušenih proizvoda dobijeno ukrštanjem autohtone plemenite rase svinja (in serbian).

• Lj. Petrović, N. Džinić, V. Lazić, N. Hromiš, B. Šojić, P. Ikonić, V. Tomović, S. Škaljac, M. Jokanović, T. Peulić, M. Ivić (2019). Primena aktivnih hitozanskih biofilmova – inovativna tehnologija za povećanje oksidativne stabilnosti fermentisanih suvih kobasica (in serbian).

Citations

549 (Source: Scopus)

h-index

14 (Source: Scopus)


Published Papers In the Leading International Journals

. V. Tomovic, Lj. Petrovic, N. Džinic (2008). Effects of rapid chilling of carcasses and time of deboning on weight loss and technological quality of pork semimembranosus muscle. Meat Science, 80, 4, 1188-1193.

. V. Tomovic, Lj. Petrovic, M. Tomovic, Ž. Kevrešan, N. Džinic (2011). Determination of mineral contents of semimembranosus muscle and liver from pure and crossbred pigs in Vojvodina (northern Serbia). Food Chemistry, 124, 1, 342-348.

. V. Tomovic, Lj. Petrovic, M. Tomovic, Ž. Kevrešan, M. Jokanovic, N. Džinic, A. Despotovic (2011). Cadmium levels of kidney from 10 different pig genetic lines in Vojvodina (northern Serbia). Food Chemistry, 129, 1, 100-103.

. T. Tasic, P. Ikonic, A. Mandic, M. Jokanovic, V. Tomovic, S. Savatic, Lj. Petrovic (2012). Biogenic amines content in traditional dry fermented sausage Petrovská klobása as possible indicator of good manufacturing practice. Food Control, 23, 1, 107-112.

. V. Tomovic, M. Jokanovic, Lj. Petrovic, M. Tomovic, T. Tasic, P. Ikonic, Z. Šumic, B. Šojic, S. Škaljac, M. Šošo (2013). Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. Semimembranosus. Meat Science, 93, 1, 46-52.

. N. Krkic, B. Šojic, V. Lazic, Lj. Petrovic, A. Mandic, I. Sedej, V. Tomovic (2013). Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása. Meat Science, 93, 3, 767-770.

. N. Krkic, B. Šojic, V. Lazic, Lj. Petrovic, A. Mandic, I. Sedej, V. Tomovic, N. Džinic (2013). Effect of chitosan-caraway coating on lipid oxidation of traditional dry fermented sausage. Food Control, 32, 2, 719-723.

. T. Tasic, Lj. Petrovic, P. Ikonic, V. Lazic, M. Jokanovic, N. Džinic, V. Tomovic, Lj. Šaric (2014). Effect of storage in a low oxygen gas atmosphere on colour and sensory properties of pork loins. Packaging Technology and Science, 27, 2, 129-139.

. V. Tomovic, B. Žlender, M. Jokanovic, M. Tomovic, B. Šojic, S. Škaljac, T. Tasic, P. Ikonic, M. Šošo, N. Hromiš (2014). Technological quality and composition of the M. semimembranosus and M. longissimus dorsi from Large White and Landrace Pigs. Agricultural and Food Science, 23, 1, 9-18.

. S. Škaljac, Lj. Petrovic, T. Tasic, P. Ikonic, M. Jokanovic, V. Tomovic, N. Džinic, B. Šojic, A. Tjapkin, B. Škrbic (2014). Influence of smoking in traditional and industrial conditions on polycyclic aromatic hydrocarbons content in dry fermented sausages (Petrovská klobása) from Serbia. Food Control, 40, 12-18.

. M. Dokmanovic, A. Velarde, V. Tomovic, N. Glamoclija, R. Markovic, J. Janjic, M. Baltic (2014). The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs. Meat Science, 98, 2, 220-226.

. T. Lukic, B. Basarin, B. Buggle, S. Markovic, V. Tomovic, J. Popov Raljic, I. Hrnjak, A. Timar-Gabor, U. Hambach, M. Gavrilov (2014). A joined rock magnetic and colorimetric perspective on the Late Pleistocene climate of Orlovat loess site (Northern Serbia). Quaternary International, 334-335, 179-188.

. S. Stajic, D. Živkovic, V. Tomovic, V. Nedovic, M. Perunovic, N. Kovjanic, S. Levic, N. Stanišic (2014). The utilisation of grapeseed oil in improving the quality of dry fermented sausages. International Journal of Food Science .nd Technology, 49, 11, 2356-2363.

. B. Šojic, V. Tomovic, S. Kocic-Tanackov, S. Škaljac, P. Ikonic, N. Džinic, N. Živkovic, M. Jokanovic, T. Tasic, S. Kravic (2015). Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage. Food Control, 54, 282-286.

. N. Hromiš, V. Lazic, S. Popovic, S. Markov, Ž. Vaštag, D. Šuput, S. Bulut, V. Tomovic (2016). Investigation of a product-specific active packaging material based on chitosan biofilm with spice oleoresin. Journal of Food and Nutrition Research, 55, 1, 78-88.

. P. Ikonic, M. Jokanovic, Lj. Petrovic, T. Tasic, S. Škaljac, B. Šojic, N. Džinic, V. Tomovic, J. Tomic, B. Danilovic, B. Ikonic (2016). 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, 19, 9, 1924-1937.

. V. Tomovic, M. Jokanovic, J. Švarc-Gajic, I. Vasiljevic, B. Šojic, S. Škaljac, I. Pihler, V. Simin, M. Krajinovic, M. Žujovic (2016). Physical characteristics and proximate and mineral composition of Saanen goat male kids meat from Vojvodina (Northern Serbia) as influenced by muscle. Small Ruminant Research, 145, 44-52.

. V. Tomovic, M. Jokanovic, M. Tomovic, M. Lazovic, B. Šojic, S. Škaljac, M. Ivic, S. Kocic-Tanackov, I. Tomaševic, A. Martinovic (2017). Cadmium and lead in female cattle livers and kidneys from Vojvodina, northern Serbia. Food Additives and Contaminants Part B: Surveillance, 10, 1, 39-43.

. V. Tomovic, M. Jokanovic, M. Tomovic, M. Lazovic, B. Šojic, S. Škaljac, M. Ivic, S. Kocic-Tanackov, I. Tomaševic, A. Martinovic (2017). Cadmium in liver and kidneys of domestic Balkan and Alpine dairy goat breeds from Montenegro and Serbia. Food Additives and Contaminants Part B: Surveillance, 10, 2, 137-142.

. S. Kocic-Tanackov, G. Dimic, Lj. Mojovic, J. Gvozdanovic-Varga, A. Djukic-Vukovic, V. Tomovic, B. Šojic, J. Pejin (2017). Antifungal activity of the onion (Allium cepa L.) essential oil against Aspergillus, Fusarium and Penicillium species isolated from food. Journal of Food Processing and Preservation, 41, 4: e13050.

. T. Polak, M. Lušnic Polak, V. Tomovic, B. Žlender, L. Demšar (2017). Characterisation of the kranjska klobasa, a traditional slovenian cooked, cured, and smoked sausage from coarse ground pork. Journal of Food Processing and Preservation, 41, 6: e13269.

. S. Škaljac, M. Jokanovic, V. Tomovic, M. Ivic, T. Tasic, P. Ikonic, B. Šojic, N. Džinic, Lj. Petrovic (2018). 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, 87, 158-162.

. B. Šojic, B. Pavlic, Z. Zekovic, V. Tomovic, P. Ikonic, S. Kocic Tanackov, N. Džinic (2018). The effect of essential oil and extract from sage (Salvia officinalis L.) herbal dust (food industry by product) on the oxidative and microbiological stability of fresh pork sausages. LWT - Food Science and Technology, 89, 749-755.

. D. Škunca, I. Tomaševic, I. Nastasijevic, V. Tomovic, I. Djekic (2018). Life cycle assessment of the chicken meat chain. Journal of Cleaner Production, 184, 440-450.

. S. Škaljac, Lj. Petrovic, M. Jokanovic, T. Tasic, M. Ivic, V. Tomovic, P. Ikonic, B. Šojic, N. Džinic, B. Škrbic (2018). 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, 21, 1, 667-673.

. S. Stajic, N. Stanišic, S. Levic, V. Tomovic, S. Lilic, D. Vranic, M. Jokanovic, D. Živkovic (2018). Physico-chemical characteristics and sensory quality of dry fermented sausages with flaxseed oil preparations. Polish Journal of Food and Nutrition Sciences, 68, 4, 367-375.

. A. Despotovic, V. Tomovic, R. Ševic, M. Jokanovic, N. Stanišic, S. Škaljac, B. Šojic, N. Hromiš, S. Stajic, J. Petrovic (2018). 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, 17,4, 859-866.

. I. Nikolic, Lj. Dokic, D. Rakic, V. Tomovic, N. Maravic, S. Vidosavljevic, Z. Šereš, D. Šoronja-Simovic (2018). The role of two types of continuous phases based on cellulose during textural, color, and sensory characterization of novel food spread with pumpkin seed flour. Journal of Food Processing and Preservation, 42, 8: e13684.

. I. Tomasevic, V. Tomovic, B. Milovanovic, J. Lorenzo, V. Ðordevic, N. Karabasil, I. Djekic (2019). Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties. Meat Science, 148, 5-12.

• B. Šojić, B. Pavlić, V. Tomović, P. Ikonić, Z. Zeković, S. Kocić-Tanackov, S. Đurović, S. Škaljac, M. Jokanović, M. Ivić (2019). 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, 287, 280-286.

• B. Šojić, B. Pavlić, P. Ikonić, V. Tomović, B. Ikonić, Z. Zeković, S. Kocić-Tanackov, M. Jokanovic, S. Škaljac, M. Ivić (2019). Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels. Meat Science, 157, 107879.

• D. Kučević, T. Papović, V. Tomović, M. Plavšić, I. Jajić, S. Krstović, D. Stanojević (2019). Influence of farm management for calves on growth performance and meat quality traits duration fattening of Simmental bulls and heifers. Animals, 9, 941.

• J. Leskovec, A. Levart, L. Perić, M. Stojčič, V. Tomović, T. Pirman, J. Salobir, Vida Rezar (2019). Antioxidative effects of supplementing linseed oil-enriched diets with α-tocopherol, ascorbic acid, selenium, or their combination on carcass and meat quality in broilers. Poultry Science, 98, 12, 6733-6741.

• S. Novakovic, I. Djekic, A. Klaus, J. Vunduk, V. Djordjevic, V. Tomović, B. Šojić, S. Koćić-Tanackov, J.M. Lorenzo, F.J. Barba, I. Tomasevic (2019). The effect of Cantharellus cibarius addition on quality characteristics of frankfurter during refrigerated storage. Foods, 8, 635.

• I. Tomasevic, V. Tomovic, P. Ikonic, J.M.L. Rodriguez, F.J. Barba, I. Djekic, I. Nastasijevic, S. Stajic, D. Zivkovic (2019). Evaluation of poultry meat colour using computer vision system and colourimeter - Is there a difference? British Food Journal, 121,5, 1078-1087.

• V. Grabež, M. Bjelanović, J. Rohloff, A. Martinović, P. Berg, V. Tomović, B. Rogić, B. Egelandsdal (2019). The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat. Small Ruminant Research, 18, 12-20.

• S. Kocić-Tanackov, G. Dimić, N. Đerić, Lj. Mojović, V. Tomović, B. Šojić, A. Đukić-Vuković, J. Pejin (2020). Growth control of molds isolated from smoked fermented sausages using basil and caraway essential oils, in vitro and in vivo. LWT - Food Science and Technology, 123, 109095.

[color=orange][b]International Journals[/b][/color]

. V. Tomovic, Lj. Petrovic, M. Tomovic, Ž. Kevrešan, M. Jokanovic, N. Džinic, A. Despotovic (2011). Cadmium concentrations in theliver of 10 different pig genetic lines from Vojvodina, Serbia. Food Additives and Contaminants Part B: Surveillance, 4, 3, 180-184.

. V. Tomovic, Lj. Petrovic, M. Jokanovic, M. Tomovic, T. Tasic, P. Ikonic, Z. Šumic (2011). Rapid chilling effect on the bacterial populations of pork carcasses. Romanian Biotechnological Letters, 16, 6, 6766-6775.

.M. Jokanovic, V. Tomovic, B. Šojic, S. Škaljac, T. Tasic, P. Ikonic, Ž.Kevrešan (2013). Cadmium in meat and edible offal of free-range reared Swallow-belly Mangulica pigs from Vojvodina (northern Serbia). Food Additives and Contaminants Part B: Surveillance, 6, 2, 98-102.

. D. Šuput, V. Lazic, Lj. Levic, N. Krkic, V. Tomovic, L. Pezo (2013). Characteristics of meat packaging materials and their environmental suitability assessment. Hemijska Industrija, 67, 4, 615-620.

. V. Tomovic, Lj. Petrovic, M. Jokanovic, M. Tomovic, Ž. Kevrešan, T. Tasic, P. Ikonic, B. Šojic, S. Škaljac, M. Šošo (2013). Mineral concentration of the kidney in ten different pig genetic lines from Vojvodina (northern Serbia). Acta Alimentaria, 42, 2, 198-207.

. B. Šojic, Lj. Petrovic, A. Mandic, I. Sedej, N. Džinic, V. Tomovic, M. Jokanovic, T. Tasic, S. Škaljac, P. Ikonic (2014). Lipid oxidative changes in tradititional dry fermented sausage Petrovská klobása during storage. Hemijska Industrija, 68, 1, 27 34.

. V. Tomovic, B. Žlender, M. Jokanovic, M. Tomovic, B. Šojic, S. Škaljac, Ž. Kevrešan, T. Tasic, P. Ikonic, M. Šošo (2014). Sensory, physical and chemical characteristics of meat from free-range reared Swallow-belly Mangulica pigs. Journal of Animal and Plant Sciences, 24, 3, 704-713.

. D. Vujadinovic, R. Grujic, V. Tomovic, A. Torbica (2014). Effects of temperature and method of heat treatment on myofibrillar proteins of pork. Chemical Industry and Chemical Engineering Quarterly, 20, 3, 407-415.

. D. Lukac, V. Vidovic, A. Stoisavljevic, N. Puvaca, N. Džinic, V. Tomovic (2015). Basic chemical composition of meat and carcass quality of fattening hybrids with different slaughter weight. Hemijska Industrija, 69, 2, 121-126.

. I. Tomaševic, V. Tomovic, S. Stajic, M. Jokanovic, N. Stanišic, D. Živkovic (2015). Auswirkungen des schnellen auftauens auf die qualitätsmerkmale von schweinefiletsteaks. Fleischwirtschaft, 9, 121-124. (Effects of fast thawing on the quality attributes of pork tenderloin steaks. Fleischwirtschaft, 9, 121-124, in german)

. V. Tomovic, D. Vujadinovic, R. Grujic, M. Jokanovic, Ž. Kevrešan, S. Škaljac, B. Šojic, T. Tasic, P. Ikonic, N. Hromiš (2015). Effect of endpoint internal temperature on mineral contents of boiled pork loin. Journal of Food Processing and Preservation, 39, 6, 1854 1858.

. D. Vasilev, M. Jovetic, D. Vranic, V. Tomovic, M. Jokanovic, M. Dimitrijevic, N. Karabasil, N. Vasiljevic (2016). Qualität und mirkoflora von funktionellen rohwürsten – Untersuchungen von würsten, die mit KCl und CaCl2 als kochsalz-ersatzstoffe hergestellt und mit dem probiotikum L. casei LC01 sowie einem präbiotikum angereichert worden sind. Fleischwirtschaft, 2, 96-102 (Quality and microflora of functional fermented sausages enriched with probiotic L. casei LC01 and prebiotic with KCl and CaCl2 as NaCl substitutes. Fleischwirtschaft, 2, 96-102, in german)

. V. Tomovic, B. Žlender, M. Jokanovic, M. Tomovic, B. Šojic, S. Škaljac, Ž. Kevrešan, T. Tasic, P. Ikonic, Ð. Okanovic (2016). Physical and chemical characteristics of edible offal from free range reared Swallow-Belly Mangalica pigs. Acta Alimentaria, 45, 2, 190-197.

. D. Lukac, V. Vidovic, N. Džinic, V. Tomovic (2016). Phenotypic and genetic analysis of carcass quality of different breeds' fatlings. Indian Journal of Animal Sciences, 86, 6, 706-709.

. V. Tomovic, M. Jokanovic, I. Pihler, J. Švarc-Gajic, I. Vasiljevic, S. Škaljac, B. Šojic, D. Živkovic, T. Lukic, A Despotovic, I. Tomaševic (2016). 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, 45, 1, 430-436.

. D. Jambrec, M. Sakac, P. Jovanov, A. Mišan, M. Pestoric, V. Tomovic, A. Mandic (2016). Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle. Chemical Industry & Chemical Engineering Quarterly, 22, 3, 319-326.

. V. Tomovic, R. Ševic, M. Jokanovic, B. Šojic, S. Škaljac, T. Tasic, P Ikonic, M. Lušnic Polak, T. Polak, L. Demšar (2016). 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. Archives Animal Breeding, 59, 401-415.

. D. Lukac, R. Ševic, V. Vidovic, N. Puvaca, V. Tomovic, N. Džinic (2016). Quantitative-genetic analysis of growth intensity of autochthonous breeds Mangalitsa pigs reared in traditional and modern systems. Thai Journal of Veterinary Medicine, 46, 3, 409 417.

. V. Tomovic, N. Stanišic, M. Jokanovic, Ž. Kevrešan, B. Šojic, S. Škaljac, I. Tomaševic, A. Martinovic, A. Despotovic, D. Šuput (2016). Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight. Hemijska Industrija, 70, 5, 557-564.

. V. Tomovic, D. Vujadinovic, R. Grujic, M. Jokanovic, Ž. Kevrešan, S. Škaljac, B. Šojic, D. Vasilev, S. Kocic-Tanackov, N. Hromiš (2016). Auswirkung der Endpunkttemperatur im Inneren auf den Mineralstoffgehalt von Schweinerückenbraten. Fleischwirtschaft, 12, 101-105. (Effect of endpoint internal temperature on mineral contents of roasted pork loin. Fleischwirtschaft, 12, 101-105, in german)

. V. Tomovic, K. Mastanjevic, D. Kovacevic, M. Jokanovic, Ž. Kevrešan, S. Škaljac, B. Šojic, D. Lukac, D. Škrobot, A. Despotovic (2016). 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, 27, 6, 39-42.

. R. Ševic, D. Lukac, V. Vidovic, N. Puvaca, B. Savic, D. Ljubojevic, V. Tomovic, N. Džinic (2017). Neki parametri nutritivnog kvaliteta mesa svinja rase Mangulica i Landras. Hemijska Industrija, 71, 2, 111-118. (Some parameters of nutritional quality of meat obtained from Mangalitsa and Landrace pig breeds. Hemijska Industrija, 71, 2, 111-118, in serbian)

. B. Šojic, V. Tomovic, M. Jokanovic, P. Ikonic, N. Džinic, S. Kocic-Tanackov, Lj. Popovic, T. Tasic, J. Savanovic, N. Živkovic Šojic (2017). Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages. Czech Journal of Food Science, 35, 3, 189-193.

. N. Hromiš, B. Šojic, V. Lazic, N. Džinic, A. Mandic, V. Tomovic, S. Kravic, S. Škaljac, S. Popovic, D. Šuput (2017). Effect of chitosan coating with the addition of caraway essential oil and beeswax on oxidative stability of Petrovská klobása sausage. Acta Alimentaria, 46, 3, 361-368.

. S. Stajic, N. Stanišic, V. Tomovic, M. Petricevic, A. Stanojkovic, C. Radovic, M. Gogic (2017). Farb- und Texturveränderungen während der Lagerung bei Sremska, einer traditionellen serbischen Rohwurst. Fleischwirtschaft, 8, 103-107 (Changes in colour and texture during storage of Sremska sausage, traditional Serbian dry-fermented sausage. Fleischwirtschaft, 8, 103-107, in german)

. S. Kocic-Tanackov, N. Blagojev, I. Suturovic, G. Dimic, J. Pejin, V. Tomovic, B. Šojic, J. Savanovic, S. Kravic, N. Karabasil (2017). Antibacterial activity essential oils against Escherichia coli, Salmonella enterica and Listeria monocytogenes. Journal of Food Safety and Food Quality (Archiv für Lebensmittelhygiene), 68, 88 95.

. N. Džinic, L. Pezo, N. Radic, B. Šojic, M. Jokanovic, V. Tomovic, S. Škaljac (2017). The effects of functional additives on quality characteristics of cooked sausages-mathematical approach. Romanian Biotechnological Letters, 22, 5, 12898-12906.

. J. Petrovic, D. Rakic, A. Fišteš, B. Pajin, I. Loncarevic, V. Tomovic, D. Zaric (2017). Defatted wheat germ application: Influence on cookies' properties with regard to its particle size and dough moisture content. Food Science and Technology International, 23, 7, 597-607.

. I. Djekic, D. Škunca, I. Nastasijevic, V. Tomovic, I. Tomaševic (2018). Transformation of quality aspects throughout the chicken meat supply chain. British Food Journal, 120, 5, 1132-1150.

. B. Suvajdžic, R. Petronijevic, V. Teodorovic, V. Tomovic, M. Dimitrijevic, N. Karabasil, D. Vasilev (2018). Qualität der Rohwurst Sremski Kulen. Fleischwirtschaft, 6, 93-99. (Quality of fermented sausage Sremski Kulen produced under traditional and industrial conditions in Serbia. Fleischwirtschaft, 6, 93-99, in german)

. A. Despotovic, V. Tomovic, N. Stanišic, M. Jokanovic, B. Šojic, S. Škaljac, S. Kocic-Tanackov, I. Tomaševic, S. Stajic, A. Martinovic, N. Hromiš (2018). Qualität essbarer innereien von Swallow-Belly Mangalica-schweinen aus intensivproduktion – untersuchungen an schweinen, die mit 100 kg lebendgewicht geschlachtet wurden. Fleischwirtschaft, 12, 103-108. (Edible offal quality of Swallow-Belly Mangalica pigs reared under an intensive production system – investigation on pigs slaughtered at 100 kg live weight. Fleischwirtschaft International, 5, 49-54, in german)

. I. Tomaševic, V. Tomovic, F.J. Barba, D. Vasilev, M. Jokanovic, B. Šojic, J.M. Lorenco, I. Djekic (2019). How the color of game meat should be measured – computer vision system vs. colorimeter. Fleischwirtschaft, 1, 85-89.

• V. Tomović, L. Pezo, M. Jokanović, M. Tomović, B. Šojić, S. Škaljac, D. Vujadinović, M. Ivić, I. Djekić, I. Tomašević (2019). 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, 13, 3, 2230-2240.

• B. Šojić, B. Pavlić, P. Ikonić, Z. Zeković, V. Tomović, N. Džinić, S. Kocić-Tanackov, S. Škaljac, M. Ivić, T. Peulić, M. Jokanović (2019). Ätherisches Salbei-Öl verbessert in Schweinswürsten die antioxidative und antimikrobielle Aktivität. Fleischwirtschaft, 12, 100-103. (Essential oil from sage herbal dust exhibits antioxidative and antimicrobial activity in cooked pork sausages. Fleischwirtschaft International, 6, 47-50, in-german)

In the Journal of National Significance

. R. Grujic, V. Tomovic (2000). Deklarisanje namirnica s osvrtom na pekarske i poslasticarske proizvode. Žito hleb, 27, 3, 85-92 (Labelling concerninig baked and confectionery goods. Journal for Cereal and Flour Technology, 27, 3, 85-92, in serbian)

. V. Tomovic, Lj. Petrovic, N. Džinic, D. Manojlovic, S. Timanovic, D. Vidaric, Nada Kurjakov (2003). Kvalitet polutki i mesa svinja trorasnih hibrida. Savremena poljoprivreda, 52, 3-4, 369-371 (Quality of carcass and meat of three-race pig hybrid. Contemporary Agriculture, 52, 3-4, 369-371, in serbian)

. N. Džinic, Lj. Petrovic, V. Tomovic, D. Manojlovic, S. Timanovic, S. Trišic-Ilic, J. Mrdanov (2003). Uticaj višerasnog ukrštanja i godišnjeg doba na kvalitet polutki i mesa svinja. Savremena poljoprivreda, 52, 3-4, 335-337 (Influence of multi-race crossing and season onquality of carcass and pork. Contemporary Agriculture, 52, 3-4, 335-337, in serbian)

. Lj. Petrovic, V. Tomovic, N. Džinic, D. Manojlovic (2003). Proizvodnja svinjskog mesa sa sertifikatom u Srbiji – stanje i perspektive. Glasnik hemicara i tehnologa Republike Srpske, 44, 39 55 (Pork production in Serbia with certification – status and perspectives. Gazette of Chemists, Technologists and Environmentalists of Republic of Srpska, 44, 39-55, in serbian)

. N. Džinic, Lj. Petrovic, V. Tomovic, D. Manojlovic, S. Timanovic, D. Vidaric, N. Kurjakov (2004). Ocena kvaliteta polutki i mesa svinja rasa Veliki Jorkšir i Švedski Landras. Biotehnologija u stocarstvu, 20, 1-2, 67-73 (Quality of carcass and meat of large Yorkshire and Swedish landrace pigs. Biotechnology in Animal Husbandry, 20, 1-2, 67-73, in serbian)

. V. Tomovic, Lj. Petrovic, N. Džinic, D. Manojlovic, S. Timanovic, D. Vidaric, N. Kurjakov, S. Trišic-Ilic (2005). Kvalitet i ucestalost pojavljivanja izmenjenog tehnološkog kvaliteta M. semimembranosus sa polutki svinja cetvorasnih hibrida. Veterinarski glasnik, 59, Dodatak 1-2, 229-235 (Quality and incidence of occurrence of altered technological quality of M. semimembranosus in carcass sides of four-breed hybrid pigs. Veterinarski glasnik, 59, Supplement 1-2, 229-235, in serbian)

. N. Vinokic, Lj. Petrovic, V. Lazic, N. Džinic, V. Tomovic (2006). Mechanical and barrier characteristics of colored edible collagen casings. Acta Periodica Technologica, 37, 59-68.

. N. Džinic, Lj. Petrovic, V. Tomovic, D. Manojlovic, S. Timanovic, D. Vidaric (2006). Uticaj dužine odmaranja u depou klanice na kvalitet M. semimembranosus sa polutki svinja dvorasnih hibrida. Tehnologija mesa, 47, 1-2, 20-26 (The influence of lairage time on the quality of M. semimembranosus from the halves of two-breed crosses. Meat Technology, 47, 1-2, 20-26, in serbian)

. N. Džinic, V. Tomovic, Lj. Petrovic, L. Peric (2006). Uticaj dodatka Se razlicitog porekla u hrani za pilice na kvalitet Mm. pectoralis. Tehnologija mesa, 47, 5-6, 199-203 (The effect of adding se of different origin into the chicken feed on the quality of Mm. pectoralis. Meat Technology, 47, 5-6, 199-203, in serbian)

. Ð. Okanovic, V. Zekic, Lj. Petrovic, V. Tomovic, N. Džinic (2006). Ekonomicnost proizvodnje svinjskog mesa u polutkama.Tehnologija mesa, 47, 5-6, 237-241 (Economic aspects of pork carcasses side production. Meat Technology, 47, 5-6, 237-241, in serbian)

. N. Džinic, Lj. Petrovic, V. Tomovic, D. Manojlovic, S. Timanovic, D. Vidaric (2006). Kvalitet polutki i M. semimembranosus dvorasnih i cetvororasnih hibrida svinja. Tehnologija mesa, 47, 5-6, 175-182 (Quality of carcasses and M. semimembranosus of two- and four- breed cross pigs. Meat Technology, 47, 5-6, 175-182, in serbian)

. N. Džinic, Lj. Petrovic, V. Tomovic, T. Tasic, S. Filipovic (2007). Effect of partial substitution of standard meal in chicken feed by rape seed on carcass and meat quality. Biotechnology in Animal Husbandry, 23, 5-6, 323-329.

. N. Džinic, V. Tomovic, Lj. Petrovic, T. Tasic, P. Ikonic, S. Filipovic (2007). Uticaj supstitucije dela standardnog obroka u ishrani pilica sacmom uljane repice na kvalitet mesa. Uljarstvo, 38, 1-2, 9-14 (Influence of substitution of a part of standard meal in chicken feed with rape seed meal on breast meat quality. Journal of Edible Oil Industry, 38, 1-2, 9-14, in serbian)

. N. Džinic, V. Tomovic, Lj. Petrovic, V. Stanacev, T. Tasic, P. Ikonic, S. Filipovic (2008). Uticaj ishrane brojlera sa razlicitim proizvodima od uljane repice na kvalitet trupa i mesa grudi pilica. Uljarstvo, 39, 1-2, 27-32 (Quality of carcasses and breast meat of chicks fed different rapeseed products. Journal of Edible Oil Industry, 39, 1-2, 27-32, in serbian)

. Ð. Okanovic, Lj. Petrovic, V. Zekic, B. Živkovic, N. Džinic, V. Tomovic, T. Tasic, P. Ikonic (2008). Importance of the quality of pigs carcass sides for economic efficiency in production and processing of pork. Biotechnology in Animal Husbandry, 24, 3-4, 129-137.

. Lj. Petrovic, V. Tomovic, N. Džinic, T. Tasic, P. Ikonic (2009). Parametri i kriterijumi za ocenu kvaliteta polutki i mesa svinja. Tehnologija mesa, 50, 1-2, 121-139 (Parameters and criteria for quality evaluation of pork carcass halves. Meat Technology, 50, 12, 121-139, in serbian)

. V. Tomovic, Lj. Petrovic, N. Džinic, P. Ikonic, Tatjana Tasic (2009). Effects of rapid chilling of carcasses and earlier deboning post-mortem on colour of pork semimembranosus muscle, Biotechnology in Animal Husbandry, 25, 5-6, 849-858.

. N. Džinic, Lj. Petrovic, V. Tomovic, M. Jokanovic (2009). Influence of seasons on pig halves and meat quality (M. longissimus dorsi) of three-race hybrids. Biotechnology in Animal Husbandry, 25, 5-6, 803-809.

. V. Tomovic, Lj. Petrovic, N. Džinic, P. Ikonic, T. Tasic (2009). Uticaj brzog hladenja polutki svinja i ranijeg otkoštavanja post mortem na sposobnost vezivanja vode M. semimembranosus. Tehnologija mesa, 50, 5-6, 304-315 (Effect of rapid chilling of pigs’ carcasses and earlier post-mortem deboning on water holding capacity of M. Semimembranosus. Meat Technology, 50, 5-6, 304-315, in serbian)

. D. Vasilev, I. Vukovic, V. Tomovic, M. Jokanovic, N. Vasiljevic, M. Milanovic-Stevanovic, M. Tubic (2009). Važnije fizicke, fizicko hemijske i senzorske osobine kvaliteta funkcionalnih fermentisanih kobasica. Tehnologija mesa, 50, 5-6, 342-350 (Some important physical, physico-chemical and sensory quality properties of functional fermented sausages. Meat Technology, 50, 5-6, 342-350, in serbian)

. N. Džinic, V. Tomovic, Lj. Petrovic, M. Jokanovic, S. Filipovic, T. Savkovic (2009). Kvalitet trupa i mesa grudi brojlera hranjenih razlicito obradenim kukuruznim stocnim brašnom. Glasnik hemicara i tehnologa Republike Srpske, 2, 127-130 (Carssas and breast meat quality of broilers feed with different corn products. Gazette of Chemists, Technologists and Environmentalists of Republic of Srpska, 2, 127-130, in serbian)

. V. Tomovic, Lj. Petrovic, N. Džinic (2009). Uticaj ubrzanog hladenja polutki svinja i ranijeg otkoštavanja post mortem na kalo hladenja, skracenje vremena proizvodnje svinjskog mesa i uštedu energije. Casopis za procesnu tehniku i energetiku u poljoprivredi - PTEP, 13, 4, 340-343 (The effect of accelerated chilling of pig carcasses and earlier deboning post mortem on chilling loss, shorter pork production and energy saving. Journal on Processing and Energy in Agriculture - PTEP, 13, 4, 340-343, in serbian)

. N. Džinic, Lj. Petrovic, M. Jokanovic, V. Tomovic, S. Sredanovic, J. Levic, S. Savatic (2009). Uticaj ishrane brojlera izoenergetskim smešama razlicitog nivoa i izvora proteina na kvalitet trupa i mesa. Uljarstvo, 40, 1-2, 29-35 (Effects of broiler isoenergetic diets, with different protein origin and content, on carcasses and meat quality. Journal of Edible Oil Industry, 40, 1-2, 29-35, in serbian)

. Lj. Petrovic, B. Šojic, A. Mandic, T. Tasic, N. Džinic, V. Tomovic, S. Ivanovic, S. Savatic (2009). Oksidativne promene na lipidima smrznutog svinjskog mesa tokom skladištenja. Uljarstvo, 40, 1-2, 43-48 (Oxidative changes in lipids in frozen pork meat during storage. Journal of Edible Oil Industry, 40, 1-2, 43-48, in serbian)

. P. Ikonic, Lj. Petrovic, T. Tasic, N. Džinic, M. Jokanovic, V. Tomovic (2010). Physicochemical, biochemical and sensory properties for the characterization of Petrovská Klobása (traditional fermented sausage). Acta Periodica Technologica, 41, 19-31.

. V. Tomovic, Lj. Petrovic, Ž. Kevrešan, N. Džinic, M. Jokanovic (2010). Determination of the nickel content in the semimembranosus muscle from pigs produced in Vojvodina. Acta Periodica Technologica, 41, 95-102.

. V. Tomovic, Lj. Petrovic, M. Tomovic, Ž. Kevrešan, N. Džinic, M. Jokanovic (2010). Content of manganese in M. semimembranosus, liver and kidney in commercial pigs produced in Vojvodina. Journal on Processing and Energy in Agriculture - PTEP, 14, 1, 11-14.

M. Jokanovic, Lj. Petrovic, P. Ikonic, V. Tomovic, N. Džinic, S. Savatic, T. Tasic (2010). Sensory properties of Petrovská klobása (dry-fermented sausage) ripened in traditional and industrial conditions. Journal on Processing and Energy in Agriculture - PTEP, 14, 3, 153-156.

. Lj. Petrovic, S. Ivanovic, B. Šojic, A. Mandic, T. Tasic, N. Džinic, V. Tomovic (2010). Uticaj vremena skladištenja na tok lipidne oksidacije u zamrznutom svinjskom mesu. Tehnologija mesa, 51, 1, 18-26 (The influence of storage time on lipids oxidation processes in frozen pork. Meat Technology, 51, 1, 18-26, in serbian)

. V. Tomovic, Lj. Petrovic, N. Džinic (2010). Uticaj ubrzanog hladenja polutki svinja i ranijeg otkoštavanja post-mortem na boju M. semimembranosus. Glasnik hemicara i tehnologa Republike Srpske, 3, 25-32 (Effects of accelerated chilling of carcasses and earlier deboning post-mortem on colour of pork semimembranosus muscle. Gazette of Chemists, Technologists and Environmentalists of Republic of Srpska, 3, 25-32, in serbian)

. N. Džinic, Lj. Petrovic, M. Jokanovic, V. Tomovic, V. Stanacev, V. Stanacev (2010). Efekat belog luka i neorganskog bakra u ishrani brojlera na nutritivni i tehnološki kvalitet mesa grudi. Uljarstvo, 41, 1-2, 13-18 (Effect of garlic and inorganic copper in broiler diet on nutritional and technological quality of breast meat. Journal of Edible Oil Industry, 41, 1-2, 13-18, in serbian)

. B. Šojic, Lj. Petrovic, T. Tasic, V. Tomovic, S. Savatic, P. Ikonic, M. Jokanovic, N. Džinic (2010). Oksidativne promene na lipidima petrovacke kobasice (petrovská klobása) tokom tradicionalne proizvodnje. Uljarstvo, 41, 1-2, 51-56 (Lipid ox idative changes in the Petrovacka sausage (Petrovská klobáse) during traditional production. Journal of Edible Oil Industry, 41, 1-2, 51-56, in serbian)

. V. Tomovic, Lj. Petrovic, M. Jokanovic, Ž. Kevrešan, N. Džinic, T. Tasic, P. Ikonic (2011). Nickel levels of liver from ten different pig genetic lines produced in Vojvodina. Biotechnology in Animal Husbandry, 27, 4, 1793-1799.

. N. Džinic, Ð. Okanovic, M. Jokanovic, T. Tasic, V. Tomovic, P. Ikonic, S. Filipovic (2011). Carcass and breast meat quality of broilers feed with extruded corn. Biotechnology in Animal Husbandry, 27, 4, 1697-1703.

. N. Džinic, Lj. Petrovic, V. Tomovic, M. Jokanovic, B. Šojic (2011) Influence of season on pig carcass and M. semimembranosus quality. Acta Periodica Technologica, 42, 23-31.

. M. Jokanovic, N. Džinic, V. Tomovic, S. Savatic, T. Tasic, P. Ikonic, B. Šojic (2011). Effect of ground paprika and its oleoresin on marinated chicken breast meat quality. Acta Periodica Technologica, 42, 55-62.

. B. Šojic, Lj. Petrovic, B. Pešovic, V. Tomovic, M. Jokanovic, N. Džinic, P. Salitrežic (2011). The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages. Acta Periodica Technologica, 42, 157-164.

. V. Tomovic, Lj. Petrovic, M. Tomovic, Ž. Kevrešan, N. Džinic, M. Jokanovic (2011). Determination of the nickel content in the kidney from pigs produced in Vojvodina. Gazette of Chemists, Technologists and Environmentalists of Republic of Srpska, 5, 51-55.

. Lj. Petrovic, N. Džinic, P. Ikonic, T. Tasic, V. Tomovic (2011). Quality and safety standardization of traditional fermented sausages. Meat Technology, 52, 2, 234-244.

. D. Živkovic, V. Tomovic, M. Perunovic, S. Stajic, N. Stanišic, N. Bogicevic (2011). Senzorna prihvatljivost sremske kobasice izradene od mesa svinja razlicite starosti. Tehnologija mesa, 52, 2, 252-261 (Sensory acceptability of “sremska” sausage made from meat of pigs of different ages. Meat Technology, 52, 2, 252-261, in serbian)

. V. Tomovic, Lj. Petrovic, N. Džinic, M. Jokanovic, T. Tasic, P. Ikonic, V. Lazic (2011). Sadržaj fosfora u Mm. semimembranosus, jetrama i bubrezima deset razlicitih genotipova svinja odgajanih u Vojvodini. Zbornik radova Tehnološkog fakulteta u Leskovcu, 20, 166-174 (Phosphorus content in Mm. Semimembranosus, livers and kidneys of ten different pig genetic lines from Vojvodina. Proceedings of the Faculty of Technology in Leskovac, 20, 166-174, in serbian)

. V. Zekic, V. Vidovic, Lj. Petrovic, V. Tomovic, D. Lukac (2011). Ekonomska obeležja tova svinja Mangulica. Agroekonomika, 51-52, 59 65 (Economic characteristics pig fattening Mangulitsa. Agrieconomica, 51-52, 59-65, in serbian)

. P. Ikonic, T. Tasic, Lj. Petrovic, M. Jokanovic, S. Savatic, V. Tomovic, N. Džinic, B. Šojic (2011). Effect of drying and ripening methods on proteolysis and biogenic amines formation in traditional dry-fermented sausage Petrovská klobása. Food & Feed Research, 38, 1, 1-8.

. V. Zekic, V. Tomovic, D. Milic, D. Lukac (2012). Comparison of economic characteristics of porkers of mangalitsa and yorkshire race. Economics of Agriculture, 59, 4, 649-656.

. Ð. Okanovic, N. Džinic, M. Jokanovic, V. Tomovic, S. Filipovic (2012). Uticaj upotrebe ekstrudiranog kukuruza u hrani za brojlere na prinos i kvalitet mesa. Veterinarski glasnik, 66, 5-6, 355-365 (Effect of use of extruded corn in broiler feed on yield and meat quality. Veterinarski glasnik, 66, 5-6, 355-365, in serbian)

. N. Džinic, Lj. Petrovic, M. Jokanovic, V. Tomovic, S. Filipovic, T. Tasic, P. Ikonic, Ð. Okanovic (2012). Kvalitet mesa grudi brojlera hranjenih ekstrudiranom sacmom uljane repice. Uljarstvo, 43, 1-2, 7-11 (Quality of breast meat of broilers fed with extruded rapeseed meal. Journal of Edible Oil Industry, 43, 1-2, 7-11, in serbian)

. N. Džinic, Ð. Okanovic, M. Jokanovic, V. Tomovic, D. Palic (2013). The influence of garlic powder in broiler feed on carcass and breast meat quality. Quality of Life, 4, 3-4, 55-61.

. D. Šuput, V. Lazic, Lj. Levic, L. Pezo, V. Tomovic, N. Hromiš (2013). Effect of specific packaging conditions on myoglobin and meat color. Food and Feed Research, 40, 1, 1-10.

. V. Zekic, V. Tomovic, D. Milic, V. Vidovic, D. Lukac (2013). Ekonomska obeležja proizvodnje svinja rase landras i mangulica. Letopis naucnih radova, 37, 1, 191-199 (Economic characteristics of landrace and mangulitsa breed production. Annales of Scientific Work, 37, 1, 191-199, in serbian)

. B. Šojic, Lj. Petrovic, N. Džinic, V. Tomovic, P. Ikonic, T. Tasic, S. Škaljac, M. Jokanovic (2013). Uticaj pakovanja i vremena skladištenja na oksidativne promene na lipidima u tradicionalnoj petrovackoj kobasici. Uljarstvo, 44, 1, 61-65 (The influence of packaging method and storage time on lipid oxidative changes in traditional petrovac sausage. Journal of Edible Oil Industry, 44, 1, 61-65, in serbian)

. R. Grujic, D. Vujadinovic, V. Tomovic (2013). Uticaj temperature i razlicitih postupaka toplotne obrade na promjenu boje i senzornih osobina mesa svinja. Journal of Engineering and Processing Management - An International Journal, 5, 1, 99-111 (Influence of temperature and different methods of thermal processing to color changes and sensory characteristics of pork meat. Journal of Engineering and Processing Management - An International Journal, 5, 1, 99-111, in serbian)

. V. Zekic, N. Tica, V. Tomovic, D. Milic (2013). Ekonomska obeležja proizvodnje biodizela iz otpadnih sirovina prehrambene industrije. Agroekonomika, 59-60, 27-33 (Economic characteristics of biodiesel production from waste raw materials of food industry. Agrieconomica, 59-60, 27-33, in serbian)

.B. Šojic, Lj. Petrovic, V. Tomovic, N. Džinic, A. Mandic, S. Škaljac, M.Jokanovic, P. Ikonic, T. Tasic, I. Sedej (2014). Effect of ripening conditions and storage time on oxidative and sensory stability of petrovská klobása sausage. International Journal of Biological, Veterinary, Agricultural and Food Engineering, 8, 5, 408-411.

. M. Jokanovic, V. Tomovic, M. Jovic, B. Šojic, S. Škaljac, T. Tasic, P. Ikonic (2014). Proximate composition and textural properties of cooked sausages formulated from mechanically deboned chicken meat with addition of chicken offal. International Journal of Biological, Veterinary, Agricultural and Food Engineering, 8, 5, 412-415.

. T. Tasic, P. Ikonic, Lj. Petrovic, M. Jokanovic, V. Tomovic, B. Šojic, S. Škaljac (2014). Formation of vasoactive amines in dry fermented sausage petrovská klobása during drying and ripening in traditional and industrial conditions. International Journal of Biological, Veterinary, Agricultural and Food Engineering, 8, 5, 416-419.

. V. Tomovic, B. Šojic, P. Ikonic, Lj. Petrovic, A. Mandic, N. Džinic, S. Škaljac, T. Tasic, M. Jokanovic (2014). Effect of pacing metods and storage time on oxidative stability of traditional fermented sausage. International Journal of Biological, Veterinary, Agricultural and Food Engineering, 8, 9, 935-938.

. M. Jokanovic, V. Tomovic, M. Jovic, S. Škaljac, B. Šojic, P. Ikonic, T. Tasic (2014). Proximate and mineral composition of chicken giblets from Vojvodina (northern Serbia). International Journal of Biological, Veterinary, Agricultural and Food Engineering, 8, 9, 939-942.

. P. Ikonic, T. Tasic, Lj. Petrovic, S. Škaljac, M. Jokanovic, V. Tomovic, B. Šojic, N. Džinic, A. Torbica, B. Ikonic (2014). Proteolysis in serbian traditional dry fermented sausage petrovská klobása as influenced by different ripening processes. International Journal of Biological,Veterinary, Agricultural and Food Engineering, 8, 9, 963-966.

. P. Ikonic, T. Tasic, Lj. Petrovic, B. Ikonic, V. Tomovic, N. Džinic, S.Škaljac, M. Jokanovic, B. Šojic (2014). Drying characteristics of traditional fermented sausage petrovská klobása - the effect of different ripening conditions and use of starter culture. Food and Research, 41, 1, 71-79.

. R. Grujic, D. Vujadinovic, V. Tomovic (2014). Heat tretment influence on rheological properties of pork meat. Journal of Hygienic Engineering and Design, 6, 63-68.

. V. Tomovic, M. Jokanovic, Ž. Kevrešan, S. Škaljac, B. Šojic, T. Tasic, P. Ikonic, M. Škrinjar, V. Lazic, M. Tomovic (2014) Physical characteristics and proximate and mineral composition of adipose tissue from free-range reared Swallow-belly Mangulica pigs from Vojvodina. Journal on Processing and Energy in Agriculture - PTEP, 18, 4, 187-190.

. D. Vujadinovic, R. Grujic, V. Tomovic, M. Vukic, M. Jokanovic(2014) Cook loss as a function of meat heat treatment and regime. Quality of Life, 5, 3-4, 81-86.

. V. Zekic, N. Tica, V. Tomovic, D. Milic (2014). Predvidanje ekonomskih parametara u svinjarstvu primenom simulacionih metoda. Letopis naucnih radova, 38, I, 125-135 (Prediction of economic parameters in pig production using simulation methods. Annales of Scientific Work, 38, I, 125-135, in serbian)

. V. Zekic, N. Tica, V. Tomovic, D. Milic (2014). Predvidanje ekonomskih parametara u svinjarstvu primenom simulacionih metoda. Letopis naucnih radova, 38, I, 125-135. (Prediction of economic parameters in pig production using simulation methods. Annales of Scientific Work, 38, I, 125-135, in serbian)

. V. Zekic, Natalija Džinic, N. Tica, V. Tomovic, D. Milic (2014). Ekonomska obeležja postrojenja za preradu mesa. Agroekonomika, 43, 63-64, 93-100. (Economic features of meat processing plants. Agrieconomica, 43, 63-64, 93-100, in serbian)

. M. Jokanovic, V. Tomovic, S. Škaljac, B. Šojic, T. Tasic, P. Ikonic, D. Živkovic, S. Stajic, B. Pajin, I. Loncarevic (2015). Colour and marbling of M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina. Journal on Processing and Energy in Agriculture, 19, 1, 48-51.

. V. Tomovic, M. Jokanovic, Ž. Kevrešan, S. Škaljac, B. Šojic, T. Tasic, P. Ikonic, D. Živkovic, S. Stajic, N. Hromiš (2015). Content of macrominerals in the M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina. Journal on Processing and Energy in Agriculture, 19, 1, 87-90.

. B. Šojic, N. Hromiš, Lj. Petrovic, V. Tomovic, A. Mandic, I. Sedej, N. Džinic, V. Lazic, S. Kravic, S. Škaljac (2015). Effect of packaging method and storage period on fatty acid profile and tbars value of traditional sausage (petrovskà klobàsa). Journal on Processing and Energy in Agriculture, 19, 1, 105-107.

. N. Hromiš, V. Lazic, D. Šuput, S. Popovic, V. Tomovic (2015). Improvement of water vapor barrier properties of chitosan-collagen laminated casings using beeswax. Analecta Technica Szegedinensia, 9, 1, 31-38.

. R. Grujic, D. Vujadinovic, V. Tomovic, M. Vukic (2015). Uticaj visine temperature i režima toplotne obrade na promijenu tehnoloških osobina mesa. Hrana u zdravlju i bolesti, 40, 1, 71-80. (Influence of temperature and heat treatment procedure on the change of technological properties of meat. Food in Health and Disease, 40, 1, 71-80, in serbian)

. I. Tomaševic, V. Tomovic, S. Stajic, M. Jokanovic, N. Stanišic, D. Živkovic (2015). Effects of anatomical location within pork tenderloins on the quality of fast thawed steaks. Meso, XVII, 5, 455-460.

. V. Zekic, N. Džinic, N. Tica, V. Tomovic, D. Milic (2015). Utvrdivanje cene koštanja tradicionalih proizvoda od mesa. Agroekonomika, 44, 67, 117-124. (Cost price determination for traditional meat products. Agrieconomica, 44, 67, 117-124, in serbian)

. N. Džinic, M. Ivic, M. Jokanovic, B. Šojic, N. Radic, V. Tomovic, S. Škaljac (2015). Odabrani parametri kvaliteta fino ustinjenih barenih kobasica u tipu viršle sa razlicitim dodacima. Uljarstvo, 46, 1, 65-71. (Selected parameters of quality of hot-dog-type sausages with various additives. Journal of Edible Oil Industry, 46, 1, 65-71, in serbian)

. N. Džinic, M. Ivic, M. Jokanovic, B. Šojic, S. Škaljac, V. Tomovic (2016). Chemical, color, texture and sensory properties of cajna kobasica, a dry fermented sausage. Quality of Life, 7, 1-2, 5-11.

. B. Šojic, V. Tomovic, N. Džinic, T. Tasic, S. Škaljac, P. Ikonic, M. Jokanovic (2016). Effect of hot and cold deboning meat on the lipid oxidation changes and sensory properties of the traditional sausage Petrovská klobása. Journal on Processing and Energy in Agriculture, 20, 1, 39-41.

. T. Tasic, P. Ikonic, Lj. Petrovic, A. Mandic, S. Škaljac, M. Jokanovic, V. Tomovic, B. Šojic, M. Ivic, N. Džinic (2016). Biogenic amines profile of serbian traditional sausage in relation to raw material and production conditions. Journal of Agricultural Science and Technology B, 6, 48-56.

. B. Šojic, N. Džinic, V. Tomovic, P. Ikonic, M. Jokanovic, S. Kravic, T. Tasic, S. Škaljac (2016). Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (petrovská klobása). Acta Periodica Technologica, 47, 75-81.

. D. Vujadinovic, V. Gojkovic, M. Vukic, V. Tomovic (2016). Risk analysis for the presence of sodium and phosphates salts in the model systems of organic cooked sausage. Journal of Hygienic Engineering and Design, 17, 34-42.

. I. Loncarevic, B. Pajin, J. Petrovic, V. Šarac, V. Tomovic, D. Zaric, Z. Nikolovski (2016). Lecitin iz uljane repice kao emulgator u proizvodnji mazivog krem proizvoda, Uljarstvo, 47, 1, 47-54 (Rapeseed lecithin as emulsifier in confectionery cream production, Journal of Edible Oil Industry, 47, 1, 47-54, in serbian)

. D. Vujadinovic, B. Golic, V. Tomovic, V. Gojkovic, M. Vukic, R. Grujic (2017). Antimicrobial activity of essential oils and fruits supplement in reduced nitrite salts condition. Matica Srpska Journal for Natural Sciences, 133, 251-260.

. I. Tomaševic, I. Ðekic, M. Acimovic, S. Stajic, V. Tomovic (2017). The quality difference between frankfurters seasoned with conventional and organic spices. Acta Periodica Technologica, 48, 275-284.

. M. Jokanovic, P. Ikonic, S. Škaljac, T. Tasic, V. Tomovic, B. Šojic, M. Ivic, Lj. Petrovic, N. Džinic (2017). Proteolysis and texture profile of traditional dry-fermented sausage as affected by primary processing method. Meat Technology, 58, 2, 103-109.

. M. Ivic, M. Jokanovic, N. Džinic, V. Tomovic, S. Škaljac, B. Šojic, T. Peulic, P. Ikonic (2017). The effect of freezing-thawing and marination time on cooked chicken breast meat quality. Archives of Veterinary Medicine, 10, 2, 33-44.

. N. Hromiš, B. Šojic, V. Lazic, S. Popovic, D. Šuput, S. Bulut, N. Džinic, V. Tomovic, M. Ivic (2018). Two-layer coating based on chitosan for dry fermented sausage preservation. Journal on Processing and Energy in Agriculture, 22, 1, 23-26.

• M. Mandra, R. Cvrk, V. Tomović, S. Čorbo, T. Brčina (2019). Investigating the effects of different types of fat on some sensory properties of chicken sausage during storage. Acta Scientific Nutritional Health, 3, 6, 122-128.

• V. Tomović, B. Šojić, M. Jokanović, S. Škaljac, M. Ivić, M. Tomović, I. Tomašević, S. Stajić, A. Martinović (2019). Mineral contents in pork and edible offal from indigenous pigs. Journal of Engineering & Processing Management, 11, 1, 66-72.

•B. Šojić, V. Tomović, N. Džinić, M. Jokanović, P. Ikonić, S. Škaljac, B. Pavlić (2019). Plant extracts as natural antioxidants in meat processing. Bulgarian Journal of Agricultural Science, 25 (Suppl. 1), 27-30.

• S. Škaljac, M. Jokanović, V. Tomović, T. Peulić, P. Ikonić, B. Šojić, M. Ivić, Lj. Petrović, J. Babić, N. Hromiš (2019). Uticaj dimljenja na formiranje boje i sadržaj policikličnih aromatičnih jedinjenja u tradicionalnoj fermentisanoj kobasici. Glasnik hemičara, tehnologa i ekologa Republike Srpske, 15, 25-32. (Impact of smoking on formation of colour and polycyclic aromatic hydrocarbons in traditional fermented sausage. Gazette of Chemists, Technologists and Environmentalists of Republic of Srpska, 15, 25-32, in serbian).


Papers at Scientific Conferences

International Importance

. R. Grujic, V. Tomovic (2001). Labeling of foodstaffs with attention to bakery and confectionery products, Proceedings 14th International Congress ''Cereal bread 2000'', 07-09. June, Novi Sad, Serbia, 189-192.

. V. Tomovic, Lj. Petrovic, D. Manojlovic, N. Džinic, S. Timanovic, J. Mrdanov, D. Vidaric (2001). Some parameters of nutritive value of pork of purebred and four-race hybrids, Proceedings 47th ICoMST ''Future of Meat'', 26-31. August, Krakow, Poland, Vol. II, 7-P2, 222-223.

.N. Džinic, Lj. Petrovic, D. Manojlovic, V. Tomovic, S. Timanovic, S. Trišic-Ilic, N. Kurjakov (2001). Carcass and pork quality of purebred and four-race hybrids, Proceedings 47th ICoMST ''Future of Meat'', 26-31. August, Krakow, Poland, Vol. I, 2-P19, 146-147.

. V. Tomovic, Lj. Petrovic, N. Džinic, D. Manojlovic, S. Timanovic, D. Vidaric (2004). Effect of lairage time on incidence of different quality of M. semimembranosus from pig halves of multi-race hybrids, Proceedings 50th ICoMST ''1st ... 50th'', 08-13. August, Helsinki, Finland, Vol. I, 285-288.

. N. Džinic, Lj. Petrovic, V. Tomovic, D. Manojlovic, S. Timanovic, S. Trišic-Ilic, N. Kurjakov (2004). Influence of seasons on incidence of different M. semimembranosus quality of pig halves of three-race hybrids, Proceedings 50th ICoMST ''1st ... 50th'', 08 13. August, Helsinki, Finland, Vol. I, 146-149.

. V. Tomovic, N. Džinic, Lj. Petrovic, L. Peric, D. Žikic (2006). The influence of source and level of Se in chicken feed on breast meat quality, Proceedings 52nd ICoMST ''Harnessing and Exploiting Global Opportunities'', 13-18. August, Dublin, Ireland, 95-96.

. V. Tomovic, Lj. Petrovic, N. Džinic, T. Tasic, P. Ikonic (2006). The effect of accelerated chilling of carcasses on pork semimembranosus muscle colour, Proceedings 52nd ICoMST ''Harnessing and Exploiting Global Opportunities'', 13-18. August, Dublin, Ireland, 597-598.

. Lj. Petrovic, N. Džinic, V. Tomovic, S. Timanovic, P. Ikonic, T. Tasic (2006). Quality of halves and meat of pigs obtained in different models of crossbreeding with large yorkshire, Proceedings 52nd ICoMST ''Harnessing and Exploiting Global Opportunities'', 13-18. August, Dublin, Ireland, 425-426.

. V. Lazic, Lj. Petrovic, J. Gvozdenovic, N. Džinic, T. Tasic, V. Tomovic, P. Ikonic (2007). Packaging materials and conditions for packing of fresh meat, Proceedings I International congress: Food technology, quality and safety - XI Symposium NODA 2007 ''Technology, quality and safety in pork production and meat processing'', 13-15. November, Novi Sad, Serbia, 58-65.

. T. Tasic, Lj. Petrovic, N. Džinic, P. Ikonic, V. Tomovic, V. Lazic, M. Jokanovic, M. Glumac (2007). Effects of time and temperature of storaging on sensory properties of pork packed in modified atmosphere (MAP), Proceedings I International congress: Food technology, quality and safety - XI Symposium NODA 2007 ''Technology, quality and safety in pork production and meat processing'', 13-15. November, Novi Sad, Serbia, 66-72.

. N. Džinic, Lj. Petrovic, V. Tomovic, D. Manojlovic, S. Timanovic, D. Vidaric, N. Kurjakov (2007). Quality of halves and pork of F1 descendents of tested Large Yorkshire rase boars, Proceedings I International congress: Food technology, quality and safety - XI Symposium NODA 2007 ''Technology, quality and safety in pork production and meat processing'', 13-15. November, Novi Sad, Serbia, 9-16.

. A. Mandic, Lj. Petrovic, T. Tasic, V. Tomovic, N. Džinic, P. Ikonic (2007). The effect of freezing and of storage time on oxidative changes of fats in pork meat classified into categories for processing, Proceedings I International congress: Food technology, quality and safety - XI Symposium NODA 2007 ''Technology, quality and safety in pork production and meat processing'', 13-15. November, Novi Sad, Serbia, 73-78.

. P. Ikonic, Lj. Petrovic, T. Tasic, N. Džinic, V. Tomovic (2007). Changes of physicochemical properties of Petrovská klobasá (Petrovac saussage) during its manufacture, Proceedings I International congress: Food technology, quality and safety - XI Symposium NODA 2007 ''Technology, quality and safety in pork production and meat processing'', 13-15. November, Novi Sad, Serbia, 142-158.

. N. Džinic, Lj. Petrovic, V. Tomovic, T. Tasic, S. Filipovic, V. Stanacev (2007). Quality of chicken Mm. pectoralis fed with different quantities of extruded crushed rape, Proceedings I International congress: Food technology, quality and safety - XI Symposium NODA 2007 ''Technology, quality and safety in pork production and meat processing'', 13-15. November, Novi Sad, Serbia, 217-223.

. N. Sovilj, M. Jokanovic, N. Džinic, V. Tomovic (2007). Effect of feed supplemented with garlic powder on nutritive and sensory quality of chicken breast meat, Proceedings IXth International Symposium ''Young people and multidisciplinary research'', 15-16. November, Timisoara, Romania, 202-206.

. J. Mihic, B. Pajin, D. Šubaric, Lj. Petrovic, V. Tomovic (2008). Cookies supplemented with chestnut flour, Summaries of lectures and posters: International conference on science and technique in the agri-food business (ICoSTAF2008), 5-6. November, Szeged, Hungary.

. V. Tomovic, Lj. Petrovic, N. Džinic, P. Ikonic, T. Tasic, M. Jokanovic (2009). Rapid chilling of carcasses and earlier deboning to improve WHC of pork semimembranosus muscle, Proceedings 55th ICoMST ''Meat - Muscle, Manufacturing and Meals'', 16-21. August, Copenhagen, Denmark, PE4.11, 477-480.

. Lj. Petrovic, M. Jokanovic, N. Vasic, N. Džinic, V. Tomovic, K. Markuš (2009). Characteristics of low-fat frankfurters with addition of alginate/glyceride functional mixture, Proceedings 55th ICoMST ''Meat - Muscle, Manufacturing and Meals'', 16-21. August, Copenhagen, Denmark, PE4.19, 514-517.

. M. Jokanovic, Lj. Petrovic, V. Tomovic, S. Savatic, T. Tasic, N. Džinic, P. Ikonic (2009). Changes of sensory properties during ripening of Petrovská klobása (traditional dry-fermented sausage), Proceedings 55th ICoMST ''Meat - Muscle, Manufacturing and Meals'', 16-21. August, Copenhagen, Denmark, PE4.95, 813-816.

. N. Džinic, Lj. Petrovic, T. Tasic, V. Tomovic, S. Savatic, P. Ikonic (2009). Influence of dietary mycotoxins adsorbents supplementation on quality of pork meat (M. Semimembranosus), Proceedings 55th ICoMST ''Meat - Muscle, Manufacturing and Meals'', 16-21. August, Copenhagen, Denmark, PE9.42, 1612-1615.

. N. Džinic, Lj. Petrovic, M. Jokanovic, V. Tomovic, V. Stanacev (2009). Effects of dietary garlic powder on growth performances and quality of poultry meat, Proceedings 1st Workshop ''Feed-to-Food'' – XIII International Feed Symposium ''Feed technology'', September, 29th – October, 1th, Novi Sad, Serbia, 322-326.

. N. Džinic, Lj. Petrovic, V. Tomovic, P. Ikonic, T. Tasic, S. Savatic (2009). Mycotoxins adsorbents in pork feed - effects on carcasses and meat quality, Proceedings 1st Workshop ''Feed-to Food'' – XIII International Feed Symposium ''Feed technology'', September, 29th – October, 1st, Novi Sad, Serbia, 327-333.

. N. Džinic, V. Tomovic, Lj. Petrovic, T. Tasic, M. Jokanovic, P. Ikonic (2010). Quality of carcass and breast meat of chickens fed with extruded products of rape seed, Proceedings 2nd Workshop ''Feed-to-Food'' FP7 REGPOT-3 - XIV International Symposium ''Feed Technology'', October, 19th - 21st, Novi Sad, Serbia, 439-446.

. Lj. Petrovic, S. Savatic, N. Džinic, P. Ikonic, V. Tomovic, T. Tasic, B. Šojic, M. Jokanovic (2010). Color changes of traditional fermented dry sausage (petrovská klobása) during smoking and drying under controlled conditional, Proceedings XIV International Symposium ''Feed Technology'' - XII International Symposium ''NODA 2010 - .... - Technology, quality and safety'', October, 19th - 21st, Novi Sad, Serbia, 117-124.

. M. Jokanovic, N. Džinic, Lj. Petrovic, P. Ikonic, T. Tasic, V. Tomovic, S. Savatic (2010). Changes of textural attributes during drying and ripening of traditional petrovská klobása produced from hot boned and cold meat, Proceedings XIV International Symposium ''Feed Technology'' - XII International Symposium ''NODA 2010 - .... - Technology, quality and safety'', October, 19th - 21st, Novi Sad, Serbia, 125-132.

. Lj. Petrovic, B. Šojic, T. Tasic, P. Ikonic, V. Tomovic, S. Savatic, M. Jokanovic, N. Džinic (2010). Lipid oxidative changes in the traditional petrovacka sausage (petrovská klobása) during drying and ripening in the household and industry, Proceedings XIV International Symposium ''Feed Technology'' - XII International Symposium ''NODA 2010 - .... - Technology, quality and safety'', October, 19th - 21st, Novi Sad, Serbia, 140-146.

. T. Tasic, Lj. Petrovic, P. Ikonic, A. Mandic, S. Savatic, M. Jokanovic, V. Tomovic (2010). Biogenic amines in traditional dry fermented sausage petrovská klobása dried in traditional room and industrial ripening chamber, Proceedings XIV International Symposium ''Feed Technology'' - XII International Symposium ''NODA 2010 - .... - Technology, quality and safety'', October, 19th - 21st, Novi Sad, Serbia, 148-154.

. V. Tomovic, Lj. Petrovic, M. Tomovic, Ž. Kevrešan, N. Džinic, M. Jokanovic (2010). Content of iron in M. semimembranosus, liver and kidney in pigs produced in Vojvodina, Proceedings XIV International Symposium ''Feed Technology'' - XII International Symposium ''NODA 2010 - .... - Technology, quality and safety'', October, 19th - 21st, Novi Sad, Serbia, 29-36. (Invited Lecture)

. Ð. Okanovic, S. Filipovic, N. Džinic, V. Tomovic, M. Jokanovic, P. Ikonic, T. Tasic (2011). Effect of extruded corn into the broiler feed on the production results and meat quality, Proceedings II International Congress ''Engineering, Ecology and Materials in the Processing Industry'', March, 09th - 11th, Jahorina, Bosnia and Herzegovina, 457-461.

. V. Tomovic, M. Jokanovic, S. Savatic, Lj. Petrovic, N. Džinic, T. Tasic, P. Ikonic (2011). Effect of the drying method on textural, colour and sensory attributes of Petrovská klobása (traditional dryfermented sausage), Proceedings 57th ICoMST ''Global challenges to production, processing and consumption of meat'', 07-12. August, Ghent, Belgium, P356, 1-4.

. V. Tomovic, Lj. Petrovic, T. Tasic, A. Mandic, M. Jokanovic, P. Ikonic, B. Šojic (2011). Differences in biogenic amines content of dry-fermented sausage Petrovská klobása produced in traditional manner from hot deboned and cold meat, Proceedings 57th ICoMST ''Global challenges to production, processing and consumption of meat'', 07-12. August, Ghent, Belgium, P452, 1-4.

. S. Savatic, Lj. Petrovic, M. Jokanovic, T. Tasic, P. Ikonic, N. Džinic, V. Tomovic, B. Šojic (2011). Effect of packaging on the colour of traditional dry fermented sausage (Petrovská klobása) during storage, Proceedings 2nd CEFSER (Center of Excellence in Food Safety and Emerging Risks) - WORKSHOP: Persistent organic pollutants in food and the environment; 26th Symposium on Recent Developments in Dairy Technology; BIOXEN seminar: Novel approaches for environmental protection, 08-10. September, Novi Sad, Serbia, 164-170.

. S. Savatic, Lj. Petrovic, M. Jokanovic, P. Ikonic, T. Tasic, V. Tomovic, B. Šojic, N. Džinic (2012). Effect of vacuum packaging on the colour of traditional dry fermented sausage (Petrovská klobása) during storage, Proceedings - supplement 6th Central European Congress on Food - CEFood2012, 23-26. May, Novi Sad, Serbia, 28-36.

. M. Jokanovic, V. Tomovic, Lj. Petrovic, M. Tomovic, Ž. Kevrešan, T. Tasic, P. Ikonic (2012). Iron contents in the longissimus dorsi and semimembranosus muscles for five purebred pigs from Vojvodina, Proceedings 6th Central European Congress on Food - CEFood2012, 23-26. May, Novi Sad, Serbia, 491-495.

. V. Tomovic, M. Jokanovic, Lj. Petrovic, M. Tomovic, Ž. Kevrešan, S. Škaljac, B. Šojic (2012). Cadmium contents in the liver and kidney for five purebred pigs from Vojvodina, Proceedings 6th Central European Congress on Food - CEFood2012, 23-26. May, Novi Sad, Serbia, 513-517.

. R. Grujic, D. Vujadinovic, G. Tadic, V. Tomovic (2012). One dimensional (fd) model of temperatures prediction in the center of pork meat sample during heat treatment, Proceedings 6th Central European Congress on Food - CEFood2012, 23-26. May, Novi Sad, Serbia, 719-725.

. S. Stajic, V. Tomovic, S. Levic, M. Perunovic, N. Bogicevic, V. Nedovic, D. Živkovic (2012). Possibilities for the use of plant oils in fermented sausages production, Proceedings 6th Central European Congress on Food - CEFood2012, 23-26. May, Novi Sad, Serbia, 756-762.

. B. Šojic, Lj. Petrovic, T. Tasic, P. Ikonic, V. Tomovic, S. Škaljac, Marija Jokanovic, N. Džinic (2012). Effect of packaging method and storage time on lipid peroxidation and fatty acid composition of serbian traditional petrovskà klobàsa sausage, Proceedings 6th Central European Congress on Food - CEFood2012, 23-26. May, Novi Sad, Serbia, 932-937.

. P. Ikonic, Lj. Petrovic, T. Tasic, S. Škaljac, B. Šojic, M. Jokanovic, V. Tomovic (2012). Hydrolysis of sarcoplasmic proteins during the ripening of traditional petrovská klobása sausage, Proceedings 6th Central European Congress on Food - CEFood2012, 23 26. May, Novi Sad, Serbia, 1343-1348.

. N. Džinic, Lj. Petrovic, M. Jokanovic, V. Tomovic, Ð. Okanovic, T. Tasic, P. Ikonic (2012). The influence of garlic powder and inorganic copper in chicken feed on breast meat quality, Proceedings 58th International Congress of Meat Science and Technology (ICoMST) ''The Healthy World of Meat'', 12-17th August, Montreal, Canada, DIETQUALP-99.

. M. Dokmanovic, M. Baltic, N. Karabasil, V. Tomovic, M. Todorovic (2012). Effect of lairage time on pork quality, Proceedings of the International Conference "Biological Food Safety & Quality", 4-5 October, Belgrade, Serbia, 146-148.

. M. Dokmanovic, N. Glamoclija, V. Tomovic, M. Todorovic, R. Markovic, S. Pantic, M. Baltic (2013). Influence of sex and castration on carcass and meat quality parameters in pigs, Proceedings international 57th meat industry conference meat and meat products - perspectives of sustainable production, June 10th - 12th, Belgrade, Serbia, 194-197.

. B. Šojic, Lj. Petrovic, T. Tasic, N. Džinic, V. Tomovic, P. Ikonic, S. Škaljac, M. Jokanovic (2013). The effect of drying conditions on lipolytic and oxidative changes in traditional dry fermented sausage petrovska klobasa during long storage time, Proceedings international 57th meat industry conference meat and meat products - perspectives of sustainable production, June 10th - 12th, Belgrade, Serbia, 207-210.

. M. Jokanovic, V. Tomovic, N. Džinic, Lj. Petrovic, S. Škaljac, P. Ikonic, T. Tasic, B. Šojic (2013). Texture Characteristics of Dry Fermented Sausage Petrovska Klobasa Dried in Traditional and Industrial Conditions, Proceedings international 57th meat industry conference meat and meat products - perspectives of sustainable production, June 10th - 12th, Belgrade, Serbia, 211-215.

. S. Škaljac, Lj. Petrovic, T. Tasic, P. Ikonic, M. Jokanovic, V. Tomovic, N. Džinic, B. Šojic, A. Tjapkin, B. Škrbic (2013). Influence of traditional smoking on content polycyclic aromatic hydrocarbons in dry fermented sausages with collagen and natural casings, Proceedings 59th International Congress of Meat Science and Technology (ICoMST) ''The Power of Meat in 21st Century'', 18-23 August, Izmir, Turkey, S6A-18.

. T. Tasic, S. Škaljac, P. Ikonic, Lj. Petrovic, V. Tomovic, A. Mandic, M. Jokanovic, B. Šojic, N. Džinic (2013). Formation of histamine, tryptamine, phenylethylamine and tyramine in petrovská klobása, produced from hot deboned and cold meat, during drying period, Proceedings 59th International Congress of Meat Science and Technology (ICoMST) ''The Power of Meat in 21st Century'', 18-23 August, Izmir, Turkey, S6A-19.

. P. Ikonic, T. Tasic, Lj. Petrovic, V. Tomovic, B. Ikonic, N. Džinic, B. Šojic, S. Škaljac, M. Jokanovic (2013). Drying characteristics of traditional dry-fermented sausage petrovská klobása as influenced by different environmental conditions, Proceedings 59th International Congress of Meat Science and Technology (ICoMST) ''The Power of Meat in 21st Century'', 18-23 August, Izmir, Turkey, S10A-63.

. B. Žlender, T. Polak, M. Skvarca, M. Lušnic Polak, Š. Može Bornšek, V. Tomovic, L. Demšar (2013). Premilinary study of characterization of slovenian protected dry meats using a chemometric approach, Proceedings 59th International Congress of Meat Science and Technology (ICoMST) ''The Power of Meat in 21st Century'', 18-23 August, Izmir, Turkey, S10B-5.

. V. Tomovic, M. Jokanovic, B. Šojic, S. Škaljac, T. Tasic, P. Ikonic (2013). Cadmium Levels in Meat, Proceedings international 57th meat industry conference meat and meat products - perspectives of sustainable production, June 10th - 12th, Belgrade, Serbia, 106 113. (Invited Lecture)

. V. Tomovic (2014). ''QUALITY MANAGEMENT – ROLE OF STANDARDS – Case study: Beef meat standard – Serbia'', UNECE Conference, ''Meat-Meet the Challenge'' Symposium, 29-30. September, Geneva, Switzerland. (Invited Lecture)

. B. Šojic, Lj. Petrovic, V. Tomovic, N. Džinic, S. Kravic, M. Jokanovic, P. Ikonic, T. Tasic, S. Škaljac, N. Hromiš (2014). The influence of vacuum packaging and storage on lipid oxidation in traditional petrovská klobása sausage, Proceedings II International Congress ''Food Technology, Quality and Safety'' (FoodTech Congress), 28-30. October, Novi Sad, Serbia, 18-22.

. M. Jokanovic, V. Tomovic, M. Jovic, B. Šojic, S. Škaljac, T. Tasic, P. Ikonic (2014). The influence of partial replacement of mechanically deboned chicken meat with chicken liver on proximate composition and colour of cooked sausages, Proceedings II International Congress ''Food Technology, Quality and Safety'' (FoodTech Congress), 28-30. October, Novi Sad, Serbia, 83-88.

. V. Tomovic, M. Jokanovic, T. Tasic, P. Ikonic, S. Škaljac, B. Šojic, M. Tomovic, A. Martinovic, S. Kocic-Tanackov, N. Hromiš (2014). Phosphorus contents in the longissimus dorsi and semimembranosus muscles for five purebred pigs from vojvodina (northern serbia), Proceedings II International Congress ''Food Technology, Quality and Safety'' (FoodTech Congress), 28-30. October, Novi Sad, Serbia, 117-121.

. S. Škaljac, M. Jokanovic, N. Džinic, Lj. Petrovic, V. Tomovic, T. Tasic, P. Ikonic, B. Šojic (2014). Meat quality and effect of drying conditions on color, textural and sensory attributes of petrovská klobása, Proceedings II International Congress ''Food Technology, Quality and Safety'' (FoodTech Congress), 28-30. October, Novi Sad, Serbia, 122-127.

. I. Loncarevic, B. Pajin, M. Sakac, J. Petrovic, V. Tomovic (2014). Sensory properties and shelf life of spreadable cream with soybean oil, Proceedings II International Congress ''Food Technology, Quality and Safety'' (FoodTech Congress), 28-30. October, Novi Sad, Serbia, 349-354.

. P. Ikonic, T. Tasic, Lj. Petrovic, S. Škaljac, M. Jokanovic, V. Tomovic, B. Šojic, N. Džinic (2015). The effect of starter culture on proteolytic changes in traditional fermented sausage petrovska klobasa, Proceedings of the IV International Congress ''Engineering, Environment and Materials in Processing Industry'', March 4th to March 6th, Jahorina, Bosnia and Herzegovina, 424-431.

. V. Tomovic, M. Jokanovic, Ž. Kevrešan, B. Šojic, S. Škaljac, T. Tasic, P. Ikonic, D. Živkovic, S. Stajic, I. Loncarevic (2015). Content of microminerals in the M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina, Proceedings of the IV International Congress ''Engineering, Environment and Materials in Processing Industry'', March 4th to March 6th, Jahorina, Bosnia and Herzegovina, 432-437.

. P. Ikonic, T. Tasic, Lj. Petrovic, S. Škaljac, M. Jokanovic, V. Tomovic, B. Šojic, N. Džinic (2015). The effect of starter culture on proteolytic changes in traditional fermented sausage petrovska klobasa, Proceedings IV International Congress ''Engineering, Ecology and Materials in the Processing Industry'', 04.03.-06.03, Jahorina, Bosnia and Herzegovina, 424-431.

. V. Tomovic, M. Jokanovic, Ž. Kevrešan, B. Šojic, S. Škaljac, T. Tasic, P. Ikonic, D. Živkovic, S. Stajic, I. Loncarevic (2015). Content of microminerals in the M. semimembranosus and M. longissimus thoracis et lumborum from pigs produced in Vojvodina, Proceedings IV International Congress ''Engineering, Ecology and Materials in the Processing Industry'', 04.03.-06.03, Jahorina, Bosnia and Herzegovina, 432-437.

. M. Jokanovic, P. Ikonic, T. Tasic, V. Tomovic, B. Šojic, S. Škaljac, N. Džinic, A. Novakovic (2015). Comparison of the texture profile characteristics of two serbian traditional dry fermented sausages, Proceedings IV International Congress ''Engineering, Ecology and Materials in the Processing Industry'', 04.03.-06.03, Jahorina, Bosnia and Herzegovina, 662-666.

. M. Jokanovic, V. Tomovic, S. Škaljac, B. Šojic, T. Tasic, P. Ikonic, D. Živkovic, S. Stajic, B. Pajin, I. Loncarevic (2015). Effect of bred and muscle type on colour and marbling of pork produced in Vojvodina, Proceedings Fourth international conference sustainable postharvest and food technologies INOPTEP 2015 and XXVII national conference processing and energy in agriculture PTEP 2015, April 19th-24th, Divcibare, Serbia, 81-85.

. B. Šojic, N. Hromiš, Lj. Petrovic, V. Tomovic, A. Mandic, I. Sedej, N. Džinic, V. Lazic, S. Kravic, S. Škaljac (2015). Effect of packaging method on tbars value and sensory properties of traditional sausage (petrovskà klobàsa), Proceedings Fourth international conference sustainable postharvest and food technologies INOPTEP 2015 and XXVII national conference processing and energy in agriculture PTEP 2015, April 19th-24th, Divcibare, Serbia, 230-235.

. V. Tomovic, M. Jokanovic, Ž. Kevrešan, S. Škaljac, B. Šojic, T. Tasic, P. Ikonic, D. Živkovic, S. Stajic, N. Hromiš (2015). Effect of bred and muscle type on macrominerals content of pork produced in Vojvodina, Proceedings Fourth international conference sustainable postharvest and food technologies INOPTEP 2015 and XXVII national conference processing and energy in agriculture PTEP 2015, April 19th-24th, Divcibare, Serbia, 274-279.

. N. Džinic, M Ivic, B. Sojic, M. Jokanovic, V. Tomovic, Dj. Okanovic, J.Popov Raljic (2015). Some quality parameters of dry fermented sausages (Cajna kobasica), The 58th International Meat Industry Conference (MeatCon2015), 4-7th October, Zlatibor, Serbia / Procedia Food Science, 5, 77-80.

. P. Ikonic, M. Jokanovic, T. Tasic, S. Skaljac, B. Sojic, V. Tomovic, N. Džinic, Lj. Petrovic (2015). The effect of different ripening conditions on proteolysis and texture of dry-fermented sausage Petrovská klobása, The 58th International Meat Industry Conference (MeatCon2015), 4-7th October, Zlatibor, Serbia /Procedia Food Science, 5, 97-100.

. B. Sojic, N. Džinic, V. Tomovic, M. Jokanovic, P. Ikonic, T. Tasic, S. Skaljac, B. Danilovic, M. Ivic (2015). Effect of the addition of Staphylococus xylosus on the oxidative stabilitty of traditional sausage (Petrovská klobása), The 58th International Meat Industry Conference (MeatCon2015), 4-7th October, Zlatibor, Serbia / Procedia Food Science, 5, 262-265.

. T. Tasic, P. Ikonic, M. Jokanovic, A. Mandic, V. Tomovic, B. Sojic, S. Skaljac (2015). Content of vasoactive amines in Sremski kulen and Sremska kobasica traditional dry fermented sausages from Vojvodina, The 58th International Meat Industry Conference (MeatCon2015), 4-7th October, Zlatibor, Serbia / Procedia Food Science, 5, 282-284.

. V. Tomovic, M. Jokanovic, I. Pihler, I. Vasiljevic, S. Skaljac, B. Sojic, I. Tomasevic, M. Tomovic, A. Martinovic, D. Lukac (2015). Cadmium levels of edible offal from Saanen goat male kids, The 58th International Meat Industry Conference (MeatCon2015), 4-7th October, Zlatibor, Serbia / Procedia Food Science, 5, 289-292.

. V. Tomovic, M. Jokanovic, B. Sojic, S. Skaljac, T. Tasic, P. Ikonic (2015). Minerals in pork meat and edible offal, The 58th International Meat Industry Conference (MeatCon2015), 4-7th October, Zlatibor, Serbia / Procedia Food Science, 5, 293-295 (Invited Lecture)

. V. Tomovic, M. Jokanovic, B. Šojic, S. Škaljac (2015). Mineral levels in edible offal from pig, Proceedings 4th International Congress - New perspectives and challenges of sustainable livestock production, 7-9 October, Belgrade, Serbia, 263-272. (Invited Lecture)

. N. Stanišic, A. Stanojkovic, V. Tomovic, M. Petricevic, V. Živkovic, M. Gogic, C. Radovic (2016). Textural and colour changes through the one year storage of dry fermented Sremska sausage manufactured with different pork fat levels. Proceedings Second International Symposium of Veterinary Medicine (ISVM2016), June 22 24, Belgrade, Serbia, 283-290.

. I. Tomaševic, S. Stajic, M. Acimovic, D. Škunca, V. Tomovic, I. Ðekic (2016). Garlic powder promotes lipid oxidation in frankfurters. Book of Abstracts, 62nd ICoMST - International Congress of Meat Science and Technology – Meat for Global Sustainability, August 14-19, Bangkok, Thailand.

. N. Hromiš, V. Lazic, S. Popovic, D. Šuput, S. Bulut, N. Džinic, B. Šojic, V. Tomovic (2016). Two layer chitosan-beeswax coating for application on artificial collagen casings, Proceedings FoodTech Congress, III International Congress ”Food Technology, Quality and Safety”, 25-27. October, Novi Sad, Serbia, 116-121.

. P. Ikonic, B. Šojic, T. Tasic, M. Jokanovic, V. Tomovic, S. Škaljac, A. Novakovic (2016). Comparison of selected physicochemical and sensory properties of traditional fermented sausages produced in Vojvodina (northern Serbia), Proceedings FoodTech Congress, III International Congress ”Food Technology, Quality and Safety”, 25-27. October, Novi Sad, Serbia, 290-295.

. M. Jokanovic, B. Ikonic, P. Ikonic, V. Tomovic, T. Tasic, S. Škaljac, B. Šojic, M. Ivic, N. Džinic (2016). Application of PCA method for textural properties of three serbian traditional dry fermented sausages, Proceedings FoodTech Congress, III International Congress ”Food Technology, Quality and Safety”, 25 27. October, Novi Sad, Serbia, 587-592.

. B. Šojic, N. Džinic, V. Tomovic, P. Ikonic, M. Jokanovic, T. Tasic, S. Škaljac, M. Ivic (2016). Effect of starter culture addition on oxidative stability of fermented sausage produced in traditional manner, Proceedings FoodTech Congress, III International Congress ”Food Technology, Quality and Safety”, 25-27. October, Novi Sad, Serbia, 688-671.

. B. Šojic, V. Tomovic, N. Džinic, J. Savanovic, D. Savanovic (2016). Effect of caraway essential oil on pork cooked sausage quality, Proceedings XI Conference of Chemists, Technologists and Environmentalists of Republic of Srpska, 18-19 November, Teslic, Bosnia and Herzegovina, 295-299.

. V. Tomovic, B. Šojic, N. Džinic, P. Ikonic, Z. Zekovic, B. Pavlic, S. Kocic-Tanackov, M. Jokanovic, T. Tasic, S. Škaljac, M. Ivic (2017). The effect of basil essential oil (Ocimum Basilicum L.) on the quality of cooked pork sausages, Proceedings V International Congress ''Engineering, Environment and Materials in Processing Industry'', March 15th-17th, Jahorina, Republic of Srpska, Bosnia and Hercegovina, 60-65. (Invited Lecture)

. M. Ivic, N. Džinic, S. Škaljac, M. Jokanovic, V. Tomovic, B. Šojic, T. Tasic, P. Ikonic (2017). Colour and sensory characteristics of traditional dry fermented sausage (Petrovská klobása) as affected by the starter culture, Proceedings V International Congress ''Engineering, Environment and Materials in Processing Industry'', March 15th-17th, Jahorina, Republic of Srpska, Bosnia and Hercegovina, 80-87.

. S. Škaljac, Lj. Petrovic, M. Jokanovic, V. Tomovic, M. Ivic, T. Tasic, P. Ikonic, B. Šojic, N. Džinic (2017). The influence of smoking on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausages (Petrovská klobása), Proceedings V International Congress ''Engineering, Environment and Materials in Processing Industry'', March 15th-17th, Jahorina, Republic of Srpska, Bosnia and Hercegovina, 136-144.

. M. Jokanovic, P. Ikonic, V. Tomovic, S. Škaljac, B. Šojic, T. Tasic, M. Ivic, N. Džinic (2017). Texture characteristics of serbian traditional dry fermented sausage as effected by production process, Proceedings V International Congress ''Engineering, Environment and Materials in Processing Industry'', March 15th 17th, Jahorina, Republic of Srpska, Bosnia and Hercegovina, 161-166.

. N. Hromiš, V. Lazic, S. Bulut, S. Popovic, D. Šuput, S. Markov, N. Džinic, V. Tomovic (2017). Influence of beeswax addition on antimicrobial activity of composite chitosan biofilms, Proceedings Fifth international conference sustainable postharvest and food technologies INOPTEP 2017 and XXIX national conference processing and energy in agriculture PTEP 2017, April 23rd – 28th, Vršac, Serbia, 138-143.

.V. Tomovic, M. Jokanovic, B. Šojic, S. Škaljac, M. Ivic (2017). Plants as natural antioxidants for meat products, 59th International Meat Industry Conference MEATCON2017, 1-4 October, Zlatibor, Serbia / IOP Conference Series: Earth and Environmental Science 85, 1-9. (Invited Lecture)

. S. Škaljac, Lj. Petrovic, M. Jokanovic, V. Tomovic, T. Tasic, M. Ivic, B. Šojic, P. Ikonic, N. Džinic (2017). The influence of smoking in traditional conditions on content of polycyclic aromatic hydrocarbons in Petrovská klobása, 59th International Meat Industry Conference MEATCON2017, 1-4 October, Zlatibor, Serbia / IOP Conference Series: Earth and Environmental Science 85, 1-5.

. B. Šojic, P. Ikonic, B. Pavlic, Z. Zekovic, V. Tomovic, S. Kocic Tanackov, N. Džinic, S. Škaljac, M. Ivic, M. Jokanovic, T. Tasic (2017). The effect of essential oil from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the microbiological stability of fresh pork sausages, 59th International Meat Industry Conference MEATCON2017, 1-4 October, Zlatibor, Serbia / IOP Conference Series: Earth and Environmental Science 85M.

.Ivic, V. Tomovic, R. Ševic, M. Jokanovic, S. Škaljac, N. Džinic, B. Šojic, T. Tasic, P. Ikonic (2017). 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, 59th International Meat Industry Conference MEATCON2017, 1-4 October, Zlatibor, Serbia / IOP Conference Series: Earth and Environmental Science 85, 1-5.

. M. Jokanovic, M. Ivic, B. Šojic, S. Škaljac, V. Tomovic, T. Peulic, P. Ikonic, N. Džinic (2018). Influence of vacuum packaging on sensory and lipid stability of precooked pork chops, Proceedings 4th International Congress ’’Food Technology, Quality and Safety’’, 23-25 October, Novi Sad, Serbia, 383-387.

. N. Cucevic, M. Jokanovic, P. Ikonic, S. Škaljac, M. Ivic, B. Šojic, T. Peulic, V. Tomovic (2018). Changes of physical characteristics of Sjenicki sudžuk during production in traditional conditions, Proceedings 4th International Congress ’’Food Technology, Quality and Safety’’, 23-25 October, Novi Sad, Serbia, 480-485.

• V. Tomović, B. Šojić, M. Jokanović, S. Škaljac, M. Ivić, M. Tomović, I. Tomašević, S. Stajić, A. Martinović (2019). Mineral contents in pork and edible offal from indigenous pigs, Proceedings VI International Congress ''Engineering, Environment and Materials in Processing Industry'', 11th-13th March, Jahorina, Republic of Srpska, Bosnia and Hercegovina, 30-38.

• M. Ivić, M. Jokanović, V. Tomović, B. Pavlić, S. Škaljac, B. Šojić, N. Džinić, T. Peulić, P. Ikonić (2019). Effect of marination process with addition of satureja montana extract on lipid oxidation in cooked pork chops, Proceedings VI International Congress ''Engineering, Environment and Materials in Processing Industry'', 11th-13th March, Jahorina, Republic of Srpska, Bosnia and Hercegovina, 186-191.

• D. Vujadinović, M. Beribaka, M. Vukić, V. Gojković, M. Ivanović, V. Tomović (2019). Natural agents and staphylococcus carnosus as an alternative for nitrites and their impact on sensory properties of cooked meat products, Proceedings VI International Congress ''Engineering, Environment and Materials in Processing Industry'', 11th-13th March, Jahorina, Republic of Srpska, Bosnia and Hercegovina, 201-211.

• M. Jokanović, S. Škaljac, V. Tomović, P. Ikonić, B. Šojić, T. Peulić, M. Ivić, N. Ćućević (2019). The effect of casing type and storage on texture characteristics of petrovská klobása sausage, Proceedings VI International Congress ''Engineering, Environment and Materials in Processing Industry'', 11th-13th March, Jahorina, Republic of Srpska, Bosnia and Hercegovina, 212-217.

• B. Milovanovic, I. Djekic, V. Djordjevic, V. Tomovic, F. Barba, I. Tomasevic, J. M. Lorenzo (2019). Pros and cons of using a computer vision system for colour evaluation of meat and meat products, The 60th International Meat Industry Conference MEATCON 2019 ''SAFE FOOD FOR HEALTHY FUTURE'', September 22–25, Kopaonik, Serbia, / IOP Conference Series: Earth and Environmental Science 333, 012008.

• M. Ivic, V. Tomovic, M. Jokanovic, S. Skaljac, B. Sojic (2019). The influence of cooking methods and juniper essential oil on lipid oxidation in pork chops, The 60th International Meat Industry Conference MEATCON 2019 ''SAFE FOOD FOR HEALTHY FUTURE'', September 22–25, Kopaonik, Serbia, / IOP Conference Series: Earth and Environmental Science 333, 012064.

• M. Jokanovic, N. Hromis, V. Tomovic, V. Lazic, S. Skaljac, B. Sojic, P. Ikonic, T. Peulic, M. Ivic (2019). Effect of biopolymer coating on texture characteristics of dry fermented sausage during storage, The 60th International Meat Industry Conference MEATCON 2019 ''SAFE FOOD FOR HEALTHY FUTURE'', September 22–25, Kopaonik, Serbia, / IOP Conference Series: Earth and Environmental Science 333, 012066.

• S. Skaljac, M. Jokanovic, V. Tomovic, M. Ivic, B. Sojic, P. Ikonic, T. Peulic (2019). Colour characteristics of vacuum packed fermented sausage during storage, The 60th International Meat Industry Conference MEATCON 2019 ''SAFE FOOD FOR HEALTHY FUTURE'', September 22–25, Kopaonik, Serbia, / IOP Conference Series: Earth and Environmental Science 333, 012101.

• B. Sojic, V. Tomovic, B. Pavlic, P. Ikonic, S. Skaljac, M. Jokanovic, M. Ivic (2019). The effect of winter savory (Satureja montana L.) extract on the quality of cooked pork sausages, The 60th International Meat Industry Conference MEATCON 2019 ''SAFE FOOD FOR HEALTHY FUTURE'', September 22–25, Kopaonik, Serbia, / IOP Conference Series: Earth and Environmental Science 333, 012103.

• V. Tomovic, M. Jokanovic, B. Sojic, S. Skaljac, M. Lazovic, I. Vasiljevic, I. Tomasevic, I. Nikolic, D. Vujadinovic, M. Tomovic (2019). Chromium content in the meat of male Saanen goat kids from Vojvodina (Northern Serbia), The 60th International Meat Industry Conference MEATCON 2019 ''SAFE FOOD FOR HEALTHY FUTURE'', September 22–25, Kopaonik, Serbia, / IOP Conference Series: Earth and Environmental Science 333, 012107.


National Importance

. N. Džinic, V. Tomovic, Lj. Petrovic, T. Tasic, M. Jokanovic, T. Savkovic (2007). Kvalitet mesa grudi brojlera hranjenih oplemenjenim i ekstrudiranim oplemenjenim kukuruznim stocnim brašnom, Zbornik radova, XII savetovanje o biotehnologiji, 02-03. Mart, Cacak, Srbija 183-188 (Breast meat quality of broilers fed enriched and extruded-enriched corn meal, Proceedings of the XII Symposium on Biotechnology, 02-03. March, Cacak, Serbia, 183-188, in serbian)

. T. Savkovic, S. Filipovic, M. Sakac, N. Džinic, V. Tomovic (2007). Ekstrudirano i oplemenjeno kukuruzno stocno brašno u ishrani brojlera i njegov uticaj na prinos mesa brojlera, Zbornik radova, XII savetovanje o biotehnologiji, 02-03. Mart, Cacak, Srbija, 195-200 (Extruded-enriched corn meal in broiler nutrition and its impact on the meat yield, Proceedings of the XII Symposium on Biotechnology, 02-03. March, Cacak, Serbia, 195-200, in serbian)

. N. Džinic, V. Tomovic, Lj. Petrovic, T. Tasic, P. Ikonic, S. Filipovic (2007). Uticaj ishrane brojlera sa sacmom uljane repice na prinos i kvalitet mesa grudi, Zbornik radova, 48. Savetovanje sa medunarodnim ucešcem ''Proizvodnja i prerada uljarica'', 11-16. 06, Herceg Novi, Crna Gora, 99-105 (Influence of feeding with rapeseed meal on the yield and quality of broiler breast meat, Proceedings of the 48th Production and Processing of Oilseeds, 11-16. 06., Herceg Novi, Montenegro, 99-105, in serbian)

. N. Džinic, V. Tomovic, Lj. Petrovic, V. Stanacev, S. Filipovic, T. Tasic, P. Ikonic (2008). Kvalitet trupa i mesa grudi brojlera hranjenih sa razlicitim proizvodima od uljane repice, Zbornik radova, 49. Savetovanje sa mudunarodnim ucešcem ''Proizvodnja i prerada uljarica'', 15-20. 06, Herceg Novi, Crna Gora, 123-129 (Quality of carcasses and breast meat of chicks fed with different rapeseed products, Proceedings of the 49th Production and Processing of Oilseeds, 15-20. 06., Herceg Novi, Montenegro, 123-129, in serbian)

. N. Džinic, Lj. Petrovic, M. Jokanovic, V. Tomovic, T. Tasic, P. Ikonic (2008). Uticaj dodatka belog luka i bakra u hrani za pilice na nutritivni i senzorni kvalitet mesa grudi, Zbornik radova, III Savjetovanje o proizvodnji i preradi hrane sa medunarodnim ucešcem ''agroTECH'', Avgust, Gradacac, Bosna i Hercegovina, 57-62 (Effect of feed supplemented with garlic powder and copper on nutritive and sensory quality of chicken breast meat, Proceedings of Third Conference about production and processing of food ''agroTECH'', August, Gradacac, Bosnia and Herzegovina, 57-62, in serbian)

. N. Džinic, Lj. Petrovic, V. Tomovic, M. Jokanovic, T. Tasic, S. Filipovic, V. Stanacev (2009). Kvalitet trupa i mesa pilica hranjenih sa razlicitim kolicinama ekstrudirane sacme uljane repice, Zbornik radova, XIV savetovanje o biotehnologiji, 27-28. Mart, Cacak, Srbija,317-323 (Quality of chicken carcass and breast meat fed with different portions of extruded rapeseed meal, Proceedings of the XIV Symposium on Biotechnology, 27-28. March, Cacak, Serbia, 317-323, in serbian)

. Lj. Petrovic, S. Ivanovic, A. Mandic, T. Tasic, N. Džinic, V. Tomovic, B. Šojic (2009). Uticaj smrzavanja na lipide svinjskog mesa, Zborni kradova, Jubilarno 50. Savetovanje sa medunarodnim ucešcem ''Proizvodnja i prerada uljarica'', 22-26. 06, Herceg Novi, Crna Gora, 243-250 (Effect of freezing on lipid in pork meat, Proceedings of the 50th Production and Processing of Oilseeds, 22-26. 06., Herceg Novi, Montenegro, 243-250, in serbian)

. N. Džinic, Lj. Petrovic, M. Jokanovic, V. Tomovic, S. Sredanovic, J. Levic (2009). Uticaj ishrane pilica izoenergetskih smešama na bazi proizvoda industrije ulja na kvalitet trupa i mesa, Zbornik radova, Jubilarno 50. Savetovanje sa medunarodnim ucešcem ''Proizvodnja i prerada uljarica'', 22-26. 06, Herceg Novi, Crna Gora, 251-258 (Influence of isoenergetic diets, based on sunflower products, on chickens carcasses and meat quality, Proceedings of the 50th Production and Processing of Oilseeds, 22-26. 06., Herceg Novi, Montenegro, 251-258, in serbian)

. V. Tomovic, Lj. Petrovic, M. Tomovic, Ž. Kevrešan, N. Džinic, M. Jokanovic (2010). Sadržaj nutritivnih elemenata u mesu, jetri i bubrezima svinja rase Veliki Jorkšir, Zbornik radova, XV savetovanje o biotehnologiji, 26-27. Mart, Cacak, Srbija, 765-769 (Contents of nutritional elements in meat, liver and kidney in Yorkshire pig genetic line, Proceedings of the XV Symposium on Biotechnology, 26-27. March, Cacak, Serbia, 765-769, in serbian)

. V. Tomovic, Lj. Petrovic, N. Džinic, M. Jokanovic (2010). Sadržaj nitrita u termicki netretiranim proizvodima od mesa, Zbornik radova, XV savetovanje o biotehnologiji, 26-27. Mart, Cacak, Srbija, 777-781 (Nitrites content in non-heat-treated meat products, Proceedings of the XV Symposium on Biotechnology, 26-27. March, Cacak, Serbia, 777-781, in serbian)

. Lj. Petrovic, N. Džinic, V. Tomovic, M. Jokanovic, S. Savatic , B. Šojic , P. Ikonic, T. Tasic (2010). Kvalitet kobasica u tipu kulena proizvedenih na tradicionalni nacin i u industrijskim uslovima, Zbornik radova, XV savetovanje o biotehnologiji, 26-27. Mart, Cacak, Srbija, 827-832 (Quality of fermented dry sausages (kulen) produced in traditional and industrial conditions, Proceedings of the XV Symposium on Biotechnology, 26-27. March, Cacak, Serbia, 827-832, in serbian)

. Lj. Petrovic, B. Šojic, T. Tasic, P. Ikonic, V. Tomovic, S. Savatic, M. Jokanovic, N. Džinic (2010). Oksidativne promene na lipidimatradicionalne Petrovacke kobasice (“Petrovske klobáse”) tokom sušenja i zrenja u domacinstvu, Zbornik radova, 51. Savetovanje sa medunarodnim ucešcem ''Proizvodnja i prerada uljarica'', 27.06.-02.07., Herceg Novi, Crna Gora, 257-263 (Lipid oxidative changes in the traditional Petrovacka sausage (“Petrovske klobáse”) during drying and ripening in the houshold, Production and Processing of Oilseeds - Proceedings of the 51th Oil Industry Conference, 27.06.-02.07., Herceg Novi, Montenegro, 257-263, in serbian)

. N. Džinic, Lj. Petrovic, M. Jokanovic, V. Tomovic, V. Stanacev, N. Miloševic, V. Stanacev (2010). Uticaj hrane za pilice obogacene belim lukom i bakrom na kvalitet trupa i mesa grudi, Zbornik radova, 51. Savetovanje sa medunarodnim ucešcem ''Proizvodnja i prerada uljarica'', 27.06.-02.07., Herceg Novi, Crna Gora, 273-279 (Effect of chicken feed supplemented with garlic powder and copper on carcass and breast meat quality, Production and Processing of Oilseeds - Proceedings of the 51th Oil Industry Conference, 27.06.-02.07., Herceg Novi, Montenegro, 273-279, in serbian)

. V. Tomovic, Lj. Petrovic, Natalija Džinic (2010). Uticaj razlicite brzine hladenja polutki svinja i razlicitog vremena otkoštavanja post mortem na sposobnost vezivanja vode M. semimembranosus, Zbornik radova, 2. Simpozijum ''Bezbednost i kvalitet namirnica animalnog porekla'', 11.-12. Novembar, Beograd, Srbija, 101-113 (Effect of different chilling rates of pig carcasses and different deboning times post mortem on water holding capacity of M. semimembranosus, Proceedings of the 2. Symposium ''Safety and quality of food of animal origin'', 11.-12. November, Belgrade, Serbia, 101-113, in serbian)

. V. Tomovic, M. Jokanovic, Lj. Petrovic, B. Šojic, S. Škaljac, N. Džinic, V. Lazic (2012). Sadržaj ukupne masti u mesu i iznutricama svinja lasaste Mangulice odgajanih u tradicionalnom slobodnom ispustu u Vojvodini, Zbornik radova, 53. Savetovanje industrije ulja sa medunarodnim ucešcem ''Proizvodnja i prerada uljarica'',03-08. 06., Herceg Novi, Crna Gora, 189-196 (Content of total fat in meat and offal from traditional free-range reared Swallow-belly Mangulica pigs from Vojvodina, Production and Processing of Oilseeds - Proceedings of the 53rd Oil Industry Conference, 03-08. 06., Herceg Novi, Montenegro, 189-196, in serbian)

. B. Pajin, I. Loncarevic, Z. Nikolovski, J. Petrovic, V. Tomovic, D. Šoronja-Simovic, D. Zaric (2013). Uticaj suncokretovog lecitina na senzorne osobine mazivog kakao-krem proizvoda, Zbornik radova, 54. Savetovanje industrije ulja sa medunarodnim ucešcem ''Proizvodnja i prerada uljarica'', 16-21. 06., Herceg Novi, Crna Gora, 145-152 (The influence of sunflower lecithin on sensory properties of cocoa spread cream, Production and Processing of Oilseeds - Proceedings of the 54th Oil Industry Conference, 16-21. 06., Herceg Novi, Montenegro, 145-152, in serbian)

. V. Tomovic, M. Jokanovic, Ž. Kevrešan, B. Šojic, S. Škaljac, T. Tasic, P. Ionic, M. Škrinjar, V. Lazic, Ð. Okanovic (2013). Sadržaj minerala u potkožnom masnom tkivu i salu svinja Lasaste Mangulice odgajanih u tradicionalnom slobodnom ispustu u Vojvodini, Zbornik radova, 54. Savetovanje industrije ulja sa medunarodnim ucešcem ''Proizvodnja i prerada uljarica'', 16-21. 06., Herceg Novi, Crna Gora, 197-203 (Mineral composition of lard and leaf fat from free range reared Swallow-belly Mangulica pigs from Vojvodina, Production and Processing of Oilseeds - Proceedings of the 54th Oil Industry Conference, 16-21. 06., Herceg Novi, Montenegro, 197-203, in serbian)

. I. Loncarevic, B. Pajin, V. Šarac, D. Trzin, V. Tomovic, J. Švarc-Gajic (2014). Sastav i karakteristike lecitina razlicitog porekla, Zbornik radova, 55. Savetovanje industrije ulja sa medunarodnim ucešcem ''Proizvodnja i prerada uljarica'', 15-20. 06., Herceg Novi, Crna Gora, 175-180 (Composition and characteristics of lecithins from different sources, Production and Processing of Oilseeds - Proceedings of the 55th Oil Industry Conference, 15-20. 06., Herceg Novi, Montenegro, 175-180, in serbian)

. V. Tomovic, M. Jokanovic, I. Pihler, V. Simin, B. Šojic, S. Škaljac, M. Krajinovic, M. Žujovic, T. Tasic, P. Ikonic (2014). Sadržaj ukupne masti u mesu i iznutricama muških jaradi Sanske rase koza odgajanih u Vojvodini, Zbornik radova, 55. Savetovanje industrije ulja sa medunarodnim ucešcem ''Proizvodnja i prerada uljarica'', 15-20. 06., Herceg Novi, Crna Gora, 259-267 (The total fat content of meat and offal from Sannen goat male kids reared in Vojvodina, Production and Processing of Oilseeds - Proceedings of the 55th Oil Industry Conference, 15-20. 06., Herceg Novi, Montenegro, 259-267, in serbian)

. V. Tomovic, M. Jokanovic, S. Škaljac, B. Šojic, T. Tasic, P. Ikonic, D. Živkovic, S. Stajic, B. Pajin, I. Loncarevic (2015). Hemijski sastav M. semimembranosus i M. longissimus thoracis et lumborum svinja pet cistih rasa odgajanih u Vojvodini, XX Savetovanje o biotehnologiji sa medunarodnim ucešcem, Zbornik radova, 13-14. Mart, Cacak, Srbija, 275-281 (Proximate composition of M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina, Proceedings of the XX Symposium on Biotechnology with International Participation, 13-14. March, Cacak, Serbia, 275-281, in serbian)

. V. Tomovic, M. Jokanovic, B. Šojic, S. Škaljac, T. Tasic, P. Ikonic, D. Živkovic, S. Stajic, B. Pajin, I. Loncarevic (2015). Hemijski sastav jetri i bubrega svinja pet cistih rasa odgajanih u Vojvodini, XX Savetovanje o biotehnologiji sa medunarodnim ucešcem, Zbornik radova, 13-14. Mart, Cacak, Srbija, 281-287 (Proximate composition of liver and kidney from five purebred pigs produced in Vojvodina, Proceedings of the XX Symposium on Biotechnology with International Participation, 13-14. March, Cacak, Serbia, 281-287, in serbian)

. V. Tomovic, N. Stanišic, M, Jokanovic, B. Šojic, S. Škaljac, M. Škrinjar, S. Kocic-Tanackov, V. Zekic, D. Lukac, V. Lazic (2015). Sadržaj ukupne masti u mesu i iznutricama svinja lasaste Mangulice odgajanih u intezivnom farmskom sistemu do telesne mase od 100 kg, Zbornik radova, 56. Savetovanje industrije ulja sa medunarodnim ucešcem ''Proizvodnja i prerada uljarica'', 21-26. Jun, Herceg Novi, Crna Gora, 287-293. (Content of total fat in meat and offal from Swallow-belly Mangulica pigs reared in intensive farming system to 100 kg live weight, Production and Processing of Oilseeds - Proceedings of the 56th Oil Industry Conference, 21-26. June, Herceg Novi, Montenegro, 287-293. in serbian)

. N. Džinic, M. Ivic, B. Šojic, M. Jokanovic, S. Škaljac, V. Tomovic, P. Ikonic, T. Tasic, Ð. Okanovic, D. Vasilev (2015). Neki parametri kvaliteta tradicionalnih fermentisanih kobasica, Zbornik radova, 56. Savetovanje industrije ulja sa medunarodnim ucešcem ''Proizvodnja i prerada uljarica'', 21-26. Jun, Herceg Novi, Crna Gora, 295-302. (Some parameters of the quality of traditional fermented sausages, Production and Processing of Oilseeds Proceedings of the 56th Oil Industry Conference, 21-26. June, Herceg Novi, Montenegro, 295-302. in serbian)

. S. Stajic, N. Stanišic, S. Novakovic, N. Kovjanic, V. Tomovic, M. Jokanovic, D. Živkovic (2016). Uticaj biljnih ulja na fizicko hemijska i senzorna svojstva suvih fermentisanih kobasica, XXI Savetovanje o biotehnologiji sa medunarodnim ucešcem, Zbornik radova 2, 11-12. Mart, Cacak, Srbija, 755-760. (The effect of plant oils on physicochemical and sensory properties of dry fermented sausages, Proceedings of the XXI Symposium on Biotechnology with International Participation, 11-12. March, Cacak, Serbia, 755-760. in serbian)

. I. Nikolic, Lj. Dokic, V. Tomovic, Z. Šereš, D. Šoronja-Simovic, N. Maravic (2016). Mogucnost iskorišcenja pogace uljane tikve golice, 57. Savetovanje industrije ulja sa medunarodnim ucešcem ''Proizvodnja i prerada uljarica'', 19-24. Jun, Herceg Novi, Crna Gora, 145-152. (The possibility of utilization of the hull-less pumpkin oil cake, Proceedings of the 57th Oil Industry Conference, 19-24. June, Herceg Novi, Montenegro, 145-152. in serbian)

. J. Petrovic, I. Loncarevic, B. Pajin, Z. Nikolovski, V. Tomovic, M. Sakac, D. Zaric (2016). Uticaj lecitina iz uljane repice na održivost krem proizvoda, 57. Savetovanje industrije ulja sa medunarodnim ucešcem ''Proizvodnja i prerada uljarica'', 19-24. Jun, Herceg Novi, Crna Gora, 179-185. (The impact of rapeseed lecithin on the shelf life of confectionery cream product, Proceedings of the 57th Oil Industry Conference, 19-24. June, Herceg Novi, Montenegro, 179-185. in serbian)

. V. Tomovic, R. Ševic, M. Jokanovic, B. Šojic, S. Škaljac, M. Ivic, T. Tasic, P. Ikonic, D. Lukac, A. Martinovic (2016). Uticaj starosti svinja na kvalitet mesa, 57. Savetovanje industrije ulja sa medunarodnim ucešcem ''Proizvodnja i prerada uljarica'', 19-24. Jun, Herceg Novi, Crna Gora, 205-211. (Effect of pig age on pork quality, Proceedings of the 57th Oil Industry Conference, 19-24. June, Herceg Novi, Montenegro, 205-211. in serbian)

. M. Ivic, B. Šojic, N. Džinic, M. Jokanovic, N. Radic, S. Škaljac, V. Tomovic (2016). Uticaj dodataka prirodnog porekla (prah celera i acerola trešnje) na održivost barenih kobasica u tipu viršle, 57. Savetovanje industrije ulja sa medunarodnim ucešcem ''Proizvodnja i prerada uljarica'', 19-24. Jun, Herceg Novi, Crna Gora, 225-233 (Effect of natural additives (celery and acerola cherry powder) on shelf life of cooked sausages (hot dogs), Proceedings of the 57th Oil Industry Conference, 19-24. June, Herceg Novi, Montenegro, 225 233. in serbian)

. V. Tomovic, R. Ševic, M. Jokanovic, S. Škaljac, B. Šojic, M. Ivic, T. Tasic, P. Ikonic, N. Hromiš, J. Petrovic (2017). Sadržaj ukupne masti i masno kiselinski sastav M. Longissiumus lumborum svinja Bele Mangulice i njenih meleza sa Durokom, Zbornik radova, 58. Savetovanje industrije ulja sa medunarodnim ucešcem ''Proizvodnja i prerada uljarica'', 18-23. Jun, Herceg Novi, Crna Gora, 291-300. (Total fat content and fatty acids composition of M. Longissimus lumborum from White Mangulica pigs and their crosses with Duroc, Proceedings of the 58th Oil Industry Conference, 18-23. June, Herceg Novi, Montenegro, 291-300. in serbian)

. N. Džinic, B. Šojic, V. Tomovic, M. Jokanovic, S. Škaljac, M. Ivic, T. Tasic, P. Ikonic (2017). Uticaj dodatka starter kulture na oksidativnu stabilnost tradicionalne fermentisane kobasice (Petrovská klobása), Zbornik radova, 58. Savetovanje industrije ulja sa medunarodnim ucešcem ''Proizvodnja i prerada uljarica'', 18-23. Jun, Herceg Novi, Crna Gora, 301-307. (Effect of starter culture addition on oxidative stability of fermented sausage (Petrovská klobása), Proceedings of the 58th Oil Industry Conference, 18-23. June, Herceg Novi, Montenegro, 301-307. in serbian)

. B. Šojic, N. Džinic, V. Tomovic, S. Kocic-Tanackov, P. Ikonic, M. Jokanovic, M. Ivic, S. Škaljac, Ð. Okanovic, T. Tasic (2017). Uticaj dodatka etarskog ulja kima na senzorski kvalitet barenih kobasica, Zbornik radova, 58. Savetovanje industrije ulja sa medunarodnim cešcem ''Proizvodnja i prerada uljarica'', 18-23. Jun, Herceg Novi, Crna Gora, 309-314. (Effect of caraway essential oil on sensory properties of cooked sausage), Proceedings of the 58th Oil Industry Conference, 18-23. June, Herceg Novi, Montenegro, 309 314. in serbian)

. D. Vujadinovic, R. Grujic, V. Tomovic, M. Vukic, D. Savanovic, V. Gojkovic (2017). Change in functional and sensory properties of organic sausages due to the replace of phosphate salts with natural textural modifiers, Proceedings 12th Symposium ''Novel Technologies and Economic Development'', October, 20-21, Leskovac, Serbia, 15-24.

. Lj. Petrovic, M. Jokanovic, B. Šojic, N. Džinic, V. Tomovic, S. Škaljac (2018). Znacaj proizvodnje i prerade mesa u revitalizaciji stocarstva Srbiji – Zahtevi i izazovi. Naucki skup „Kako oživeti i osnažiti naše stocarstvo“, Akademija inžinjerski nauka Srbije – AINS Odeljenje biotehnickih nauka, 30. Maj, Beograd, 63-86. (in serbian)

. V. Tomovic, R. Ševic, M. Jokanovic, B. Šojic, S. Škaljac, M. Ivic, N. Hromiš, I. Nikolic (2018). Masnokiselinski sastav mesa svinja cistih rasa Velika Bela i Bela Mangulica, Ztbornik radova, 59. Savetovanje industrije ulja sa medunarodnim ucešcem ''Proizvodnja i prerada uljarica'', 17-22. Jun, Herceg Novi, Crna Gora, 263-272. (Fatty acids composition of meat from purebred Large White and White Mangulica pigs, Proceedings of the 59th Oil Industry Conference, 17-22. June, Herceg Novi, Montenegro, 263-272. in serbian)

. B. Šojic, N. Džinic, B. Pavlic, S. Škaljac, V. Tomovic, M. Jokanovic, M. Ivic (2018). Antioksidativna aktivnost etarskog ulja korijandera u barenim kobasicama, 59. Savetovanje industrije ulja sa medunarodnim ucešcem ''Proizvodnja i prerada uljarica'', 17-22. Jun, Herceg Novi, Crna Gora, 273-277. (Antioxidant activity of coriandrum essential oil in cooked sausage, Proceedings of the 59th Oil Industry Conference, 17-22. June, Herceg Novi, Montenegro, 273-277. in serbian)

• V. Tomović, R. Šević, M. Jokanović, B. Šojić, S. Škaljac, M. Tomović, M. Ivić (2019). Masno kiselinski sastav mesa svinja čiste rase Velika Bela i meleza Bele Mangulice sa Durokom, 60. Savetovanje industrije ulja sa međunarodnim učešćem ''Proizvodnja i prerada uljarica'', 16-21. Jun, Herceg Novi, Crna Gora, 285-295. (Acids fatty composition of meat from purebred Large White and crossbred of White Mangulica with Durok pigs, Proceedings of the 60th Oil Industry Conference, 16-21. June, Herceg Novi, Montenegro, 285-295, in serbian)

• B. Šojić, N. Džinić, V. Tomović, S. Kocić-Tanackov, B. Pavlić, S. Škaljac, Marija Jokanović (2019). Antimikrobna aktivnost etarskog ulja korijandera u barenim kobasicama, 60. Savetovanje industrije ulja sa međunarodnim učešćem ''Proizvodnja i prerada uljarica'', 16-21. Jun, Herceg Novi, Crna Gora, 297-301. (Antimicrobial activity of coriander essential oil in cooked sausage, Proceedings of the 60th Oil Industry Conference, 16-21. June, Herceg Novi, Montenegro, 297-301, in serbian)

Abstracts at Scientific Conferences

International Importance

. N. Džinic, Lj. Petrovic, V. Tomovic, D. Manojlovic, S. Timanovic, D. Vidaric, N. Kurjakov (2003). Quality of carcass and meat of Large White and Swedish Landrace pigs, Biotechnology in Animal Husbandry, 7th International symposium ''Modern trends in livestock production'', 30. October, Beograd-Zemun, Serbia, Vol. 19, 5-6,500.

. V. Tomovic, Lj. Petrovic, N. Džinic, D. Manojlovic, S. Timanovic, S. Trišic-Ilic, J. Mrdanov (2003). Quality of carcass and meat of reciprocal hybrids obtained by breeding pigs races Large White and Swedish Landrace, Biotechnology in Animal Husbandry, 7th International symposium ''Modern trends in livestock production'', 30. October, Beograd-Zemun, Serbia, Vol. 19, 5-6, 503.

. N. Džinic, Lj. Petrovic, V. Tomovic, D. Manojlovic, S. Timanovic, D. Vidaric (2005). Effect of lairage time on the quality of M. semimembranosus from sides of two-breed crossed pigs, Interanional 53rd meat industry conference ''New integral aproach to meat and products safety'', 13-15. June, Vrnjacka banja, Serbia, I-13, 25 28.

. Lj. Petrovic, V. Tomovic, Ž. Kevrešan, N. Džinic, P. Ikonic, T. Tasic, N. Kurjakov (2005). The influence of the quality of M. semimembranosus from sides of multi-breed crossed pigs on properties of myofibrillar proteins determined by SDS PAG electrophoresis, Interanional 53rd meat industry conference ''New integral aproach to meat and products safety'', 13-15. June, Vrnjacka banja, Serbia, I-14, 29-31.

. V. Tomovic, Lj. Petrovic, N. Džinic, D. Manojlovic, S. Timanovic, S. Trišic-Ilic (2005). Meat yield in primal cuts and sides of pigs determined by partial dissection, Interanional 53rd meat industry conference ''New integral aproach to meat and products safety'', 13-15. June, Vrnjacka banja, Serbia, I-15, 31-34.

. N. Džinic, Lj. Petrovic, V. Tomovic, M. Jokanovic (2006). Texture - quality factor of finely ground cooked sausages, 7th international conference of food physicist, 30. June - 01. July, Senta, Serbia and Montenegro, 4.

. V. Tomovic, Lj. Petrovic, N. Džinic (2006). Determination of lean meat in pig carcasses in-vivo with Piglog 105 device, 7th international conference of food physicist, 30. June - 01. July, Senta, Serbia and Montenegro, 11.

. Lj. Petrovic, V. Tomovic, N. Džinic, P. Ikonic, T. Tasic, D. Vidaric, M. Vukic-Vranješ, J. Kusturin (2007). Influence of different origin Se in pig nutrition on technological and nutritive properties of M. semimembranosus, Interanional 54th meat industry conference ''Current trends in meat production and processing'', 18-20 June, Vrnjacka banja, Serbia, I-2, 17-18.

. Lj. Petrovic, T. Tasic, V. Tomovic, N. Džinic, P. Ikonic, J. Adamovic, N. Petrovic (2007). Influence of carcass quality on meat yield classified by categories for processing and defining of criteria for standardization, Interanional 54th meat industry conference ''Current trends in meat production and processing'', 18-20. June, Vrnjacka banja, Serbia, I-12, 36-37.

. Ð. Okanovic, Lj. Petrovic, N. Džinic, V. Tomovic, V. Zekic, N. Kurjakov (2007). The influence of pork carcass side quality on meat market economy, Interanional 54th meat industry conference ''Current trends in meat production and processing'', 18-20. June, Vrnjacka banja, Serbia, I-13, 38-39.

. Lj. Petrovic, V. Tomovic, N. Džinic, B. Pešovic, P. Salitrežic, B. Šojic, M. Jokanovic (2007). Nutritional and sensorial quality of cooked sausages made with addition of dietary fibers, Interanional 54th meat industry conference ''Current trends in meat production and processing'', 18-20. June, Vrnjacka banja, Serbia, II-12, 77 78.

. T. Tasic, Lj. Petrovic, P. Ikonic, V. Tomovic, N. Džinic, M. Jokanovic (2007). Effect of storage time and temperature on colour characteristics of pork packaged in map, 2nd International Congress on Food and Nutrition ''Food for future'', 24-26. October, Istanbul, Turkey, 66.

. V. Lazic, J. Gvozdenovic, Lj. Petrovic, N. Džinic, V. Tomovic (2007). Characteristics of packaging materials for meat packaging in modified atmosphere, 2nd International Congress on Food and Nutrition ''Food for future'', 24-26. October, Istanbul, Turkey, P288, 227.

. N. Džinic, Lj. Petrovic, M. Jokanovic, V. Tomovic, P. Ikonic, T. Tasic (2007). Physico-chemical and sensory properties of broiler meat (Mm. Pectoralis) fed diets containing corn products, 2nd
International Congress on Food and Nutrition ''Food for future'', 24-26. October, Istanbul, Turkey, P320, 242.

. P. Ikonic, Lj. Petrovic, N. Džinic, V. Tomovic, T. Tasic (2008). Characterisation of Petrovská klobása (traditional fermented sausage) during its manufacturing, Delegat manual, First european food congress, 4-9. November, Ljubljana, Slovenia, P002.

. Lj. Petrovic, B. Šojic, N. Džinic, V. Tomovic, P. Salitrežic, S. Savatic (2009). Technological and nutritional quality of cooked sausages produced with addition of omega 3-fatty acids, International 55th Meat Industry Conference ''Meat and meat products - Safety, quality and new technologies'', 15-17. June, Tara, Serbia, 31-32.

. Lj. Petrovic, N. Vasic, N. Džinic, M. Jokanovic, V. Tomovic, K. Markuš (2009). Effect of functional mixture alginate/glyceride addition on quality of cooked sausages, International 55th Meat Industry Conference ''Meat and meat products - Safety, quality and new technologies'', 15-17. June, Tara, Serbia, 33-34.

. Lj. Petrovic, P. Ikonic, M. Jokanovic, N. Džinic, V. Tomovic, T. Tasic (2009). Influence of quality of red pepper on colour of ''Petrovska klobása'' – Traditionally made dry fermented sausage, International 55th Meat Industry Conference ''Meat and meat products - Safety, quality and new technologies'', 15-17. June, Tara, Serbia, 62-63.

. Lj. Petrovic, T. Tasic, N. Džinic, V. Tomovic, P. Ikonic, T. Šakota (2009). Influence of carcass halves quality on meat yield of categories of meat designated for processing and determination of the criteria for standardisation, International 55th Meat Industry Conference ''Meat and meat products – Safety, quality and new technologies'', 15-17. June, Tara, Serbia, 124-125.

. V. Tomovic, Lj. Petrovic, N. Džinic (2009). Marbling of carcass pork meat of different percentage of meat, International 55th Meat Industry Conference ''Meat and meat products - Safety, quality and new technologies'', 15-17. June, Tara, Serbia, 126-127.

. V. Tomovic, Lj. Petrovic, N. Džinic, T. Tasic, P. Ikonic (2009). Influence of different chilling speed of pig carcass and different time of deboning post mortem on ability of M. semimembranosus to hold water, International 55th Meat Industry Conference ''Meat and meat products - Safety, quality and new technologies'', 15-17. June, Tara, Serbia, 130-131.

. V. Radovic, Ð. Okanovic, D. Karovic, N. Džinic, S. Filipovic, V. Tomovic (2010). Mycotoxin adsorbents in broilers feed – effects on yeald and meat quality, Book of Abstract, 17th International conference ''Krmiva 2010'', 7.-9. June, Opatija, Croatia, 105.

. D. Živkovic, V. Tomovic, M. Perunovic, S. Stajic, N. Stanišic, N. Bogicevic (2011). Sensory acceptability of sremska sausage made from the meat of pigs of various age, International 56th Meat Industry Conference ''Meat and meat products - Safety, culture, development, life quality'', 12-15. June, Tara, Serbia, 105-106.

. Lj. Petrovic, N. Džinic, P. Ikonic, T. Tasic, V. Tomovic (2011). Quality and safety standardization of traditional fermented sausages, International 56th Meat Industry Conference ''Meat and meat products - Safety, culture, development, life quality'', 12 15. June, Tara, Serbia, 108-109.

. S. Savatic, Lj. Petrovic, M. Jokanovic, T. Tasic, P. Ikonic, V. Tomovic, N. Džinic, B. Sojic (2011). Colour changes of Petrovská klobása during drying and ripening in traditional production, International 56th Meat Industry Conference ''Meat and meat products - Safety, culture, development, life quality'', 12-15. June, Tara, Serbia, 112-114.

. V. Tomovic, Lj. Petrovic, Ž. Kevrešan, N. Džinic, M. Jokanovic, T. Tasic, P. Ikonic (2011). Zinc contents of m. semimembranosus, livers and kidneys from ten different genetic lines of pigs produced in Vojvodina, International 56th Meat Industry Conference ''Meat and meat products - Safety, culture, development, life quality'', 12-15. June, Tara, Serbia, 163-165.

. N. Džinic, Lj. Petrovic, V. Tomovic, M. Jokanovic, B. Šojic (2011). The impact of the season on pig carcass and meat quality, 7th International congress of food technologist, biotechnologist and nutritionists, 20-23. September, Opatija, Croatia, 226.

. B. Šojic, Lj. Petrovic, B. Pešovic, V. Tomovic, M. Jokanovic, N. Džinic, P. Salitrežic (2011). The effect of inulin on the physico chemical and sensory characteristics of reduced-fat cooked sausages, 7th International congress of food technologist, biotechnologist and nutritionists, 20-23. September, Opatija, Croatia, 247.

. T. Tasic, M. Jokanovic, P. Ikonic, Lj. Petrovic, A. Mandic, S. Škaljac, V. Tomovic, B. Šojic (2012). Formation of biogenic amines during drying and ripening of traditional dry fermented sausagepetrovská klobása produced in province of Vojvodina (northern Serbia), Chemical Reactions in Foods VII, 14-16. November, Prague, Czech Republic, A-53, 141.

. M. Jokanovic, V. Tomovic, T. Tasic, Ž. Kevrešan, B. Šojic, S. Škaljac, P. Ikonic, Z. Šumic (2012). Zinc contents in the longissimus dorsi and semimembranosus muscles for five purebred pigs from vojvodina (northern Serbia), Chemical Reactions in Foods VII, 14-16. November, Prague, Czech Republic, C-88, 246.

. P. Ikonic, Lj. Petrovic, T. Tasic, B. Ikonic, V. Tomovic, N. Džinic, B. Šojic (2013). The influence of different thermo hygrometric conditions and starter culture addition on drying characteristics of petrovacka kobasica, a traditional dry fermented sausage, Third international conference sustainable postharvest and food technologies INOPTEP 2013 and XXV National conference processing and energy in agriculture PTEP 2013, April 21st-26th, Vrnjacka Banja, Serbia, 293.

. V. Tomovic, M. Jokanovica, Lj. Petrovic, N. Džinic, V. Lazica (2013). Content of microelements in the meat of modern purebred pigs reared in Vojvodina, The sixth scientific-technical meeting ''InterRegioSci 2013'', Book of Abstracts, 8. May, Novi Sad, Serbia, 15.

. V. Tomovic, M. Jokanovica, Lj. Petrovic, N. Džinic, V. Lazica (2013). Content of cadmium in the meat and edible offal of purebred pigs reared in Vojvodina, The sixth scientific-technical meeting ''InterRegioSci 2013'', Book of Abstracts, 8. May, Novi Sad, Serbia, 16.

. N. Džinic, Ð. Okanovic, V. Tomovic, M. Jokanovic, P. Ikonic, T. Tasic, B. Šojic, S. Škaljac (2013). The effect of feeding on broiler carcass and breast meat quality. 20th Jubilee International Conference KRMIVA 2013, Book of Absract, Krmiva 5-7. June, Opatija, Croatia, 73-74.

. P. Ikonic, T. Tasic, D. Colovic, V. Tomovic, A. Novakovic, Ð. Okanovic, J. Levic (2013). Fatty acid composition of meat and back fat from indigenous Swallow-Belly Mangulica pigs reared outdoors, The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Absract Book, October 24-26, Struga-Ohrid, Macedonia,
293.

. T. Radusin, B. Pilic, P. Ikonic, V. Tomovic, A. Novakovic, Lj. Šaric, T. Tasic (2014). Development of new pla/silica nano composites with potential use for packaging of fresh meat, International Conference ''Eco-sustainable Food Packaging Based on Polymer Nanomaterials'', Book of the Abstracts, 26-28 February, Rome, Italy, 79.

. I. Loncarevic, M. Sakac, B. Pajin, A. Mandic, A. Mišan, V. Tomovic (2014). Influence of sunflower lecithin on sensory properties, surface colour and shelf-life of cocoa spread cream, Proceedings of the 3rd International Conference on Food Digestion, Book of Abstracts, March 11-13, Wageningen, The Netherlands, 92.

. N. Hromiš, V. Lazic, D. Šuput, S. Popovic, V. Tomovic (2014). Improvement of water vapor barrier properties of chitosan-collagen laminated casings using beeswax, International Conference on Science and Technique Based on Applied and Fundamental Research - ICoSTAF’14, Book of Abstracts, 25. April, Szeged, Hungary, 42.

. V. Zekic, V. Tomovic, D. Lukac, D. Milic (2014). Economic characteristics of pig production Landrace and Mangulica in intensive farming sistems, The seventh scientific-technical meeting ''InterRegioSci 2014'', Book of Abstracts, 8. May, Novi Sad, Serbia, 15.

. V. Tomovic, V. Zekic, M. Jokanovic, N. Džinic, M. Škrinjar (2014). Physical characteristics and proximate and mineral composition of edible offal from free-range reared Swallow-belly Mangulica pigs from Vojvodina, The seventh scientific-technical meeting''InterRegioSci 2014'', Book of Abstracts, 8. May, Novi Sad, Serbia, 16.

. R. Grujic, D. Vujadinovic, V. Tomovic (2014). Heat treatment influence on rheological properties of pork meat, 7th Central European Congress on Food - ''Food Chain Integration'', Book of Abstracts, 21-24. May, Ohrid, Macedonia, 29.

. M. Jokanovic, V. Tomovic, Ž. Kevrešan, M. Tomovic, S. Škaljac, B. Šojic, T. Tasic, P. Ikonic, N. Hromiš, A. Martinovic (2014). Content of macro elements in the liver and kidney from five modern purebred pigs produced in Vojvodina (northern Serbia), 7th Central European Congress on Food - ''Food Chain Integration'', Book of Abstracts, 21-24. May, Ohrid, Macedonia, 68-69.

. V. Tomovic, M. Jokanovic, Ž. Kevrešan, M. Tomovic, S. Škaljac, B. Šojic, T. Tasic, P. Ikonic, N. Hromiš, A. Martinovic (2014). Content of micro elements in the liver and kidney from five modern purebred pigs produced in Vojvodina (northern Serbia), 7th Central European Congress on Food - ''Food Chain Integration'', Book of Abstracts, 21-24. May, Ohrid, Macedonia, 90.

. N. Džinic, Lj. Petrovic, S. Škaljac, V. Tomovic, M. Jokanovic, T. Tasic, P. Ikonic, B. Šojic, Ð. Okanovic (2014). Influence of inorganic and organic mycotoxins adsorbents in feed on quality of carcass and pork meat, 7th Central European Congress on Food ''Food Chain Integration'', Book of Abstracts, 21-24. May, Ohrid, Macedonia, 275.

. T. Lukic, B. Basarin, B. Buggle, S. Markovic, V. Tomovic, J. Popov Raljic, I. Hrnjak, A. Timar-Gabor, U. Hambach, M. Gavrilov, Ð. Vasiljevic, M. Vujicic, M. Tomic, B. Živaljevic, S. Petreš (2014). A joined rock magnetic and colorimetric perspective on the Late Pleistocene climate of Orlovat loess site (northern Serbia), The third Romanian-Bulgarian-Hungarian-Serbian Conference Geographical Research and Cross-Border Cooperation within the Lower Basin of the Danube, Abstract Book, 18-21st September, Srebrno jezero (Veliko Gradište), Serbia, 33-34.

. R. Grujic, D. Vujadinovic, V. Tomovic, M. Vukic (2014). Influence of temperature and heat treatment procedure on the change of technological properties of meat, Book of abstracts and papers of 7th International symposium ''With food to healt'', Tuzla - Trondheim - Osijek - Novi Sad - Štip, 16th October, Tuzla, Bosnia and Herzegovina, 33.

. V. Grabež, M. Bjelanovic, V. Tomovic, A. Martinovic, G. Vucic, B. Egelandsdal (2014). Gas chromatographic characterization of key volatile components in sheep adipose tissue, Abstract Book II International Congress ''Food Technology, Quality and Safety'' (FoodTech Congress), 28-30. October, Novi Sad, Serbia, 168.

. B. Šojic, N. Džinic, Lj. Petrovic, V. Tomovic, S. Škaljac, P. Ikonic, T. Tasic, M. Jokanovic (2014). The effect of modified atmosphere packaging on lipid oxidative changes in traditional fermented sausage (Petrovská Klobása), Abstract Book, 2nd International Congress on Food Technology, .he Association of Food Technology, Turkey and Ankara University, November 05-07, Kusadasi, Turkey, 323.

. T. Tasic, P. Ikonic, Lj. Petrovic, S. Škaljac, M. Jokanovic, V. Tomovic, B. Šojic, N. Džinic (2015). 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 Book of Abstracts IV International Congress ''Engineering, Environment and Materials in Processing Industry'', March 04.03.-06.03, Jahorina, Bosnia and Herzegovina, 224.

. N. Džinic, M. Ivic, B. Šojic, S. Škaljac, V. Tomovic, M. Jokanovic, P. Ikonic, T. Tasic, Ð. Okanovic (2015). Some quality parameters of industrial kulen from market of Vojvodina, First International Symposium of Veterinary Medicine – ISVM2015, Book of Abstracts, May 21-23, Vrdnik, Serbia, 56.

. P. Ikonic, D. Colovic, T. Tasic, Ð. Okanovic, V. Tomovic, N. Džinic, J. Levic (2015). Fatty acid composition of two skeletal muscles from native Serbian Swallow-Belly Mangulica pigs reared outdoors, First International Symposium of Veterinary Medicine – ISVM2015, Book of Abstracts, May 21-23, Vrdnik, Serbia, 59.

. T. Tasic, B. Šojic, P. Ikonic, M. Jokanovic, V. Tomovic, S. Škaljac, N. Džinic, B. Ikonic, Lj. Petrovic (2015). The effect of comercial starter culture addition on biogenic amines content in fermented sausage Petrovská klobása, Abstracts 12th European Nutrition Conference (FENS), October 20-23, Berlin, Germany, 530 531.

. T. Tasic, B. Šojic, N. Džinic, V. Tomovic, P. Ikonic, M. Jokanovic, S. Škaljac, M. Ivic (2015). Effect of an autochthonous starter culture on the oxidative stabilitty of traditional sausage (Petrovská klobása), Abstracts 12th European Nutrition Conference (FENS), October 20-23, Berlin, Germany, 531.

. V. Tomovic, M. Škrinjar, S. Kocic-Tanackov, V. Zekic, D. Lukac (2015). elationship between proximate composition and sensory quality of traditional dry fermented sausages made from meat of modern pigs reared under intensive production system and slaughtered at 150 kg live weight, The eighth scientific-technical meeting ''InterRegioSci 2016'', Book of Abstracts, 17. December, Novi Sad, Serbia, 117.

. V. Tomovic, M. Škrinjar, S. Kocic-Tanackov, V. Zekic, D. Lukac (2015). Protein, fat and minerals content of meat from Swallow Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight, The eighth scientific-technical meeting ''InterRegioSci 2016'', Book of Abstracts, 17. December, Novi Sad, Serbia, 118.

. T. Lukic, B. Basarin, B. Buggle, S. Markovic, V. Tomovic, J. Popov-Raljic, U. Hambach, M. Gavrilov, M. Milanovic, N. Tomic, M.Jovanovic, D. Sakulski, M. Zorn, B. Komac, K. Kalkan (2016). A joined rock magnetic and colorimetric perspective on the Middle Pleistocene climate recorded in Dukatar pedocomplex S5 – Titel loess plateau (North Serbia), "Loess2M- modelling & mapping", Abstract Book, Avgust 26-29, Novi Sad, Serbia, 21-22.

. S. Kocic-Tanackov, G. Dimic, Lj. Mojovic, A. Djukic-Vukovic, V. Tomovic, B. Šojic, J. Pejin (2016). Antifungal activity of the garlic (Allium sativum L.) essential oil against Aspergillus species isolated from food, Book of Abstracts, Natural resources, green technology and sustainable development-Green/2, 5th-7th October, Zagreb, Croatia, 70.

. N. Džinic, B. Šojic, V. Tomovic, P. Ikonic, M. Jokanovic, M. Ivic, Snežana Škaljac (2016). Effeect of starter culture addition on oxidative stability of traditional fermented sausage, Book of Abstracts, 16th International nutrition & diagnostics conference, October 3-6, Prague, Czech Republic, 100.

. B. Šojic, V. Tomovic, N. Džinic, S. Kocic-Tanackov, P. Ikonic, M. Jokanovic, T. Tasic, Ð. Okanovic, S. Škaljac, M. Ivic (2017). The effect of caraway essential oil on the microbial stability and sensory properties of cooked pork sausages, Abstracts, 48th International Symposium on Essentials Oils, 10-13 September, Pécs, Hungary, 57.

. B. Šojic, V. Tomovic, N. Džinic, S. Kocic-Tanackov, P. Ikonic, M. Jokanovic, T. Tasic, Ð. Okanovic, S. Škaljac, M. Ivic (2017). Antioxidant activity of sage essential oil in cooked pork sausages, Abstracts, 48th International Symposium on Essentials Oils, 10-13 September, Pécs, Hungary, 158.

. D. Vujadinovic, B. Golic, V. Tomovic, V. Gojkovic, M. Vukic. R. Grujic (2017). Antimicrobial activity of essential oils and fruits supplement in reduced nitrite salts condition, Book of Abstracts, The 6th International Scientific Meeting Mycology, Mycotoxicology, and Mycoses, September 27-29, Novi Sad, Serbia, 60.

. L. Peric, M. Ðukic Stojcic, V. Tomovic, S. Bjedov (2017). Sensory attributes of a breast meat of chickens raised in conventional or organic production, Book of Abstracts, 3rd International Conference Agrobiodiversity ’’Organic agriculture for agrobiodiversity preservation, 1st – 3rd June, Novi Sad, Serbia, 32.

. M. Ðukic Stojcic, L. Peric, V. Tomovic (2017). Chemical composition and meat color of organic and conventionaly raised chickens, Book of Abstracts, XVIIth European Symposium on the Quality of Eggs and Egg Products and XXIIIth European Symposium on the Quality of Poultry Meat ’’EGGMEAT 2017’’, 3-5th September, Edinburgh, Scotland, United Kingdom, 69-70 (MEAT_V_PO_2).

. Z. Zekovic, B. Šojic, V. Tomovic, P. Ikonic, B. Pavlic (2018). Application of winter savory extracts obtained by SFE and hydrodistillation as food preservatives, Book of Abstracts, 12th International Symposium on Supercritical Fluids, 22-25 April, Antibes-Juan-Les-Pins, France, 212.

. B. Šojic, B. Pavlic, Z. Zekovic, P. Ikonic, V. Tomovic, N. Džinic, S. Kocic-Tanackov, M. Jokanovic (2018). The effect of coriander essential oil on the oxidative stability of cooked pork sausages, Book of Abstracts, Facta Universitatis, Series: Physics, Chemistry and Technology, 16, 1 (Special Issue), 49th International Symposium on Essentials Oils, 13-16 September, Niš, Serbia, 61.

. B. Šojic, V. Tomovic, P. Ikonic, B. Pavlic, N. Džinic, N. Batorek-Lukac, I. Tomaševic (2018). Effect of essential oil addition on masking boar taint in fresh pork sausage, Book of Abstracts, 69th Annual Meeting of the European Federation of Animal Science – EAAP, 27th-31st August, Dubrovnik, Croatia, 238.

. B. Šojic, P. Ikonic, B. Pavlic, V. Tomovic, M. Jokanovic, S. Kocic-Tanackov, N. Džinic, S. Škaljac, M. Ivic, T. Peulic (2018). The effect of Satureja montana L. essential oil on the microbial stability of fresh pork sausages, Book of Abstracts, 9th International Congress of Food Technologists, Biotechnologists and Nutritionists, October 03-05, Zagreb, Croatia, 158.

. M. Ivic, M. Jokanovic, V. Tomovic, B. Šojic, N. Džinic, S. Škaljac, P. Ikonic, T. Peulic (2018). The effect of raw meat quality and marination on precooked chicken breast meat oxidative stability, Book of Abstracts, 9th International Congress of Food Technologists, Biotechnologists and Nutritionists, October 03-05, Zagreb, Croatia, 168.

. M. Ivic, M. Jokanovic, V. Tomovic, S. Kocic-Tanackov, S. Škaljac, N. Džinic, B. Šojic, T. Peulic, P. Ikonic (2018). Effect of vacuum packaging on microbiological quality of cooked pork during refrigerated storage, Book of Abstracts, Unifood Conference - 210th Anniversary, University of Belgrade, Octobre 5-6, Belgrade, Serbia, OHP11/FCHP11.

. S. Kocic-Tanackov, G. Dimic, N. Ðeric, Lj. Mojovic, J. Pejin, V. Tomovic, B. Šojic, A. Ðukic-Vukovic (2018). Effect of basil and caraway essential oils on macro- and micromorphological changes of moulds isolated from fermented sausages, Book of Abstracts, Unifood Conference - 210th Anniversary, University of Belgrade, Octobre 5-6, Belgrade, Serbia, OHP14/FCHP14.

. S. Škaljac, M. Jokanovic, B. Šojic, T. Peulic, P. Ikonic, V. Tomovic, M. Ivic, N. Džinic, Lj. Petrovic (2018). Effect of starter culture addition on colour characteristic of traditional dry fermented sausage (Petrovská klobása). Book of Abstracts, Unifood Conference - 210th Anniversary, University of Belgrade, Octobre 5-6, Belgrade, Serbia, OHP33/FCHP33.

. B. Šojic, B. Pavlic, V. Tomovic, P. Ikonic, N. Džinic, M. Jokanovic, S. Škaljac, M. Ivic (2018). The effects of coriander essential oil on the oxidative stability of cooked pork sausages. Book of Abstracts, Unifood Conference - 210th Anniversary, University of Belgrade, Octobre 5-6, Belgrade, Serbia, OHP34/FCHP34.

. B. Šojic, P. Ikonic, S. Škaljac, V. Tomovic, M. Candek-Potokar, M. Aluwe, M. Jokanovic, I. Tomaševic (2018). Effect of Caraway (Carum carvi L.) essential oil addition on masking boar taint in cooked pork sausages, 64th International Congress of Meat Science and Technology (ICoMST2018) ''Quality and Integrity for Global Consumers'', 12th-17th August, Melbourne, Australia, 1-2.

. B. Ikonic, B. Šojic, P. Ikonic, B. Pavlic, V. Tomovic, M. Jokanovic, S. Škaljac (2018). Cooked pork sausage processing with different levels of coriander essential oil and sodium nitrite - ANN modelling, Abstract Book 4th International Congress ’’Food Technology, Quality and Safety’’, 23-25 October, Novi Sad, Serbia, 169.

. B. Šojic, V. Tomovic, P. Ikonic, N. Džinic, S. Kocic-Tanackov, M. Jokanovic, M. Ivic, S. Škaljac (2018). Effect of hyssop essential oil on microbiological quality of cooked pork sausage, Abstract Book 4th International Congress ’’Food Technology, Quality and Safety’’, 23-25 October, Novi Sad, Serbia, 174.

. S. Škaljac, M. Jokanovic, P. Ikonic, T. Peulic, M. Ivic, B. Šojic, V. Tomovic, N. Džinic, Lj. Petrovic (2018). Polycyclic aromatic hydrocarbons in dry fermented sausages smoked in industrial conditions, Abstract Book 4th International Congress ’’Food Technology, Quality and Safety’’, 23-25 October, Novi Sad,Serbia, 175.

. I. Tomaševic, V. Tomovic, J. Lorenco, V. Ðordevic, N. Karabasil, I. Djekic (2018). Color measurements of meat and meat products, Abstract Book 4th International Congress ’’Food Technology, Quality and Safety’’, 23-25 October, Novi Sad, Serbia, 208.

. B. Šojic, B. Pavlic, V. Tomovic, N. Džinic, J. Savanovic, M. Jokanovic, S. Škaljac (2018). Effect of winter savory essential oil antioxidative activity of cooked pork sausage, The Book of Abstracts XII Conference of Chemists, Technologists and Environmentalists of Republic of Srpska, 02-03 November, Teslic, Bosnia and Herzegovina, 92.

. S. Škaljac, M. Jokanovic, V. Tomovic, M. Ivic, B. Šojic, N. Džinic, Lj. Setrovic (2018). Influence of drying in industrial conditions on the color characteristic of dry fermented sausages, The Book of Abstracts XII Conference of Chemists, Technologists and Environmentalists of Republic of Srpska, 02-03 November, Teslic, Bosnia and Herzegovina, 93.

. B. Šojic, V. Tomovic, P. Ikonic, B. Pavlic, N. Džinic, Z. Zekovic, T. Tasic, N. Batorek Lukac, I. Tomaševic, M. Ivic, S. Škaljac, M. Jokanovic (2018). Effect of essential oil addition on masking boar taint in fresh pork sausage, Advances in Animal Biosciences – Alternatives to Piglet Castration, Proceedings of meetings held by the Cost action CA15215 IPEMA, Innovative Approaches for Pork Production with Entire Males and Immunocastrates, Oeiras,Portugal, 8th February 2018, Dubrovnik, Croatia, 27th August 2018, s48.

• S. Škaljac, M. Jokanović, V. Tomović, T. Peulić, P. Ikonić, B. Šojić, M. Ivić, N. Džinić, Lj. Petrović (2019). Effect of storage period on content of polycyclic aromatic hydrocarbon in traditional dry fermented sausages, Proceedings VI International Congress ''Engineering, Environment and Materials in Processing Industry'', 11th-13th March, Jahorina, Republic of Srpska, Bosnia and Hercegovina, 39.

• M. Ivic, B. Šojic, V. Tomovic, B. Pavlic, S. Kocic Tanackov, M. Jokanovic, S. Škaljac (2019). Hyssop essential oil improves quality of cooked pork sausages, Book of Abstracts 50th International Symposium on Essential Oils (50 ISEO), September 9th – 12th, Vienna, Austria, 57.

• M. Ivic, B. Šojic, V. Tomovic, S. Kocic Tanackov, M. Jokanovic, S. Škaljac (2019). Ginger essential oil improves microbiological quality of cooked pork sausages, Book of Abstracts 50th International Symposium on Essential Oils (50 ISEO), September 9th – 12th, Vienna, Austria, 201.

• B. Šojić, V. Tomović, B. Pavlić, P. Ikonić, M. Jokanović, M. Ivić, S. Škaljac (2019). Ginger essential oil improves quality of cooked pork, Book of Abstracts 1st International Conference on Advanced Production and Processing – ICAPP, 10th and 11th October, Novi Sad, Serbia, 11.

• M. Ivić, V. Tomović, M. Jokanović, S. Škaljac, B. Šojić (2019). Effect of wild oregano essential oil on lipid oxidation in marinated pork chops, Book of Abstracts 1st International Conference on Advanced Production and Processing – ICAPP, 10th and 11th October, Novi Sad, Serbia, 12.

• V. Tomović, M. Jokanović, B. Šojić, S. Škaljac, M. Lazović, I. Vasiljević, I. Tomašević, I. Nikolić, D. Vujadinović, M. Tomović (2019). Lead content in the meat of Saanen goat male kids from Vojvodina (Northern Serbia), Book of Abstracts 1st International Conference on Advanced Production and Processing – ICAPP, 10th and 11th October, Novi Sad, Serbia, 15.

• S. Škaljac, M. Jokanović, V. Tomović, M. Ivić, B. Šojić, T. Peulić, P. Ikonić, N. Džinić, Lj. Petrović (2019). Effect of starter culture (Staphylococcus xylosus) on colour characteristics of dry fermented sausage, Book of Abstracts 1st International Conference on Advanced Production and Processing – ICAPP, 10th and 11th October, Novi Sad, Serbia, 20.

• M. Jokanović, V. Tomović, S. Škaljac, B. Šojić, P. Ikonić, T. Peulić, M. Ivić, N. Ćućević (2019). Texture characteristics of dry fermented sausage affected by dryig process conditions, Book of Abstracts 1st International Conference on Advanced Production and Processing – ICAPP, 10th and 11th October, Novi Sad, Serbia, 38.

• D. Vujadinović, M. Vukić, V. Tomović, A. Milidrag, M. Ivanović (2019). Microbiological stability of cooked sausages as function of replacement inorganic salts with natural additives, Book of Abstracts 1st International Conference on Advanced Production and Processing – ICAPP, 10th and 11th October, Novi Sad, Serbia, 117.

• D. Vujadinović, M. Vukić, M. Ivanović, V. Tomović, J. Tomić (2019). Influence of natural antioxidants on color and fat stability in system of nitrite low organic cooked sausages, Book of Abstracts of the 12th International Scientific and Professional Conference WITH FOOD TO HEALTH, October 24th – 25th, Osijek, Croatia, 86.

National Importance

. N. Džinic, Lj. Petrovic, V. Tomovic, D. Manojlovic, S. Timanovic, N. Kurjakov, D. Vidaric, S. Stanojevic (2001). Kvalitet trupova i mesa svinja rasa Veliki Jorkšir i Švedski Landras, 50. Jubilarno savetovanje industrije mesa sa medunarodnim ucešcem ''Kvalitet mesa i proizvoda od mesa'', 24-26. Oktobar, Arandelovac-Bukovicka Banja, Srbija, 10 (Carcass and meat quality of Large White and Swedish Landrace pigs, 50th Jubilee meat industry conference with international contribution ''Quality of meat and meat products'', 24-26. October, Arandelovac-Bukovicka Banja, Serbia, 10, in Serbia.

. V. Tomovic, Lj. Petrovic, N. Džinic, D. Manojlovic, J. Mrdanov, S. Timanovic, S. Trišic-Ilic, M. Panic (2001). Kvalitet trupa i mesa reciprocno ukrštenih svinja rasa Veliki Jorkšir i Švedski Landras, 50. Jubilarno savetovanje industrije mesa sa medunarodnim ucešcem ''Kvalitet mesa i proizvoda od mesa'', 24-26. Oktobar, Arandelovac-Bukovicka Banja, Srbija, 11 (Carcass and meat quality of reciprocally crossed Large White and Swedish Landrace pigs, 50th Jubilee meat industry conference with international contribution ''Quality of meat and meat products'', 24-26. October, Arandelovac Bukovicka Banja, Serbia, 11, in serbian)

. V. Tomovic, Lj. Petrovic, N. Džinic, D. Manojlovic, S. Timanovic, N. Kurjakov, S. Tršic-Ilic (2003). Kvalitet trupa i mesa cetvororasnih hibrida svinja, 52. Savetovanje industrije mesa sa medunarodnim ucešcem ''Postupci i metode u proizvodnji i kontroli mesa i proizvoda od mesa'', 15-17. Oktobar, Sokobanja, Srbija, 15 (Quality of carcasses and meat of four-breed crosses of swines, 52nd Meat industry conference with international participation ''Procedures and methods in production and control of meat and meat
products'', 15-17. October, Sokobanja, Serbia, 15, in serbian)

. N. Džinic, Lj. Petrovic, V. Tomovic, D. Manojlovic (2003). Kvalitet trupa i mesa dvorasnih i cetvororasnih hibrida svinja, Zbornik izvoda radova, VII Savjetovanje hemicara i tehnologa Republike Srpske, 06-07. Novembar, Banja Luka, Republika Srpska, Bosna i Hercegovina, 15 (Quality of carcasses and meat of two race and four-race crossbreds pigs, Book of Abstracts, VII Conference of chemists and technologists of Republic of Srpska, 06-07. November, Banja Luka, Republic of Srpska, Bosnia and Herzegovina, 15, in serbian)

. V. Tomovic, Lj. Petrovic, N. Džinic, D. Manojlovic, S. Timanovic, D. Vidaric, N. Kurjakov, S. Trišic-Ilic (2004). Ucestalost pojavljivanja razlicitog kvaliteta M. Semimembranosus sa polutki svinja cetvororasnih hibrida, Simpozijum: ''Veterinarstvo i stocarstvo u proizvodnji zdravstveno bezbedne hrane'', Zbornik kratkih sadržaja, 21-25. Jun, Herceg Novi, Crna Gora, 23 (The incidence of occurrence of different M. semimembranosus quality from four-breed pigs, Symposium: ''Veterinary and animal husbrandy in production of healthy safe food'', Proceeding abstracts, 21-25. June, Herceg Novi, Montenegro, 23, in serbian)

. Lj. Petrovic, V. Tomovic, N. Džinic, D. Manojlovic (2004). Ocena kvaliteta polutki svinja razlicitim metodama, Simpozijum: ''Veterinarstvo i stocarstvo u proizvodnji zdravstveno bezbedne hrane'', Zbornik kratkih sadržaja, 21-25. Jun, Herceg Novi, Crna Gora, 25 (Pig carcass grading using different methods, Symposium: ''Veterinary and animal husbrandy in production of healthy safe food'', Proceeding abstracts, 21-25. June, Herceg Novi, Montenegro, 25, in serbian)

. N. Džinic, Lj. Petrovic, V. Tomovic, D. Manojlovic (2004). Definisanje matematickog modela za utvrdivanje prinosa mesa u polutkama svinja metodom dve tacke, Simpozijum: ''Veterinarstvo i stocarstvo u proizvodnji zdravstveno bezbedne hrane'', Zbornik kratkih sadržaja, 21-25. Jun, Herceg Novi, Crna Gora, 28 (Definition of mathematical model for determination of meat yield in pig carcasses using two points method, Symposium: ''Veterinary and animal husbrandy in production of healthy safe food'', Proceeding abstracts, 21-25. June, Herceg Novi, Montenegro, 28, in serbian)

. N. Džinic, Lj. Petrovic, V. Tomovic, T. Tasic, S. Filipovic, V. Stanacev (2006). Prinos i kvalitet mesa grudi pilica hranjenih sa razlicitim nivoima ekstrudirane sacme uljane repice, Simpozijum: ''Stocarstvo, veterinarstvo i agroekonomija u tranzicionim procesima'', Zbornik kratkih sadržaja, 18-25. Jun, Herceg Novi, Crna Gora, 124 (Yield and quality of chicken breast feed with different levels of extruded rapeseed meal, Symposium: ''Animal husbrandy, veterinary and agroeconomy in transitional processes'', Proceeding abstracts, 18-25. June, Herceg Novi, Montenegro, 124, in serbian)

. Lj. Petrovic, V. Tomovic, N. Džinic, P. Ikonic, T. Tasic, S. Timanovic, M. Vukic-Vranješ, B. Pavlovic (2007). Uticaj Se razlicitog porekla u ishrani svinja na kvalitet polutki i tehnološki kvalitet proizvedenog mesa, Simpozijum: ''Veterinarska medicina, stocarstvo i ekonomika u proizvodnji zdravstveno bezbedne hrane'', Zbornik kratkih sadržaja, 24. Jun - 01. Jul, Herceg Novi, Crna Gora, 178 (The impact of different Se origin in pigs feeding on carcass meat yield and technological quality of meat, Symposium: ''Veterinary medicine, animal husbrandy and economy in the healthy and food safety production'', Proceeding abstracts, 24. June - 01. July, Herceg Novi, Montenegro, 178, in serbian)

. N. Džinic, Lj. Petrovic, V. Tomovic, T. Tasic, P. Ikonic, V. Stanacev (2008). Uticaj dodatka belog luka i bakra u hrani za pilice na kvalitet trupa, Simpozijum: ''Stocarstvo, veterinarska medicina i ekonomika u proizvodnji zdravstveno bezbedne hrane'', Zbornik kratkih sadržaja, 24-29. Jun, Herceg Novi, Crna Gora, 109 (Effect of feed supplemented with garlic and copper on chicken carcass quality, Symposium: ''Animal husbrandy, veterinary medicine and economy in the healthy and food safety production'', Proceeding abstracts, 24-29. June, Herceg Novi, Montenegro, 109, in serbian)

. Lj. Petrovic, N. Džinic, V. Tomovic, T. Tasic, P. Ikonic (2008). Uticaj dodatka adsorbenata mikotoksina u ishrani svinja na tehnološki kvalitet mesa, Simpozijum: ''Stocarstvo, veterinarska medicina i ekonomika u proizvodnji zdravstveno bezbedne hrane'', Zbornik kratkih sadržaja, 24-29. Jun, Herceg Novi, Crna Gora, 183 (Influence of feed supplemented with mycotoxin adsorbents on pork quality, Symposium: ''Animal husbrandy, veterinary medicine and economy in the healthy and food safety production'', Proceeding abstracts, 24-29. June, Herceg Novi, Montenegro, 183, in serbian)

. V. Tomovic, Lj. Petrovic, N. Džinic (2009). Uticaj ubrzanog hladenjapolutki svinja i ranijeg otkoštavanja post mortem na sposobnost vezivanja vode M. semimembranosus, Knjiga sažetaka, IV Savjetovanje o proizvodnji i preradi hrane sa medunarodnim ucešcem ''agroTECH'', 24. Septembar, Gradacac, Bosna i Hercegovina, 18-19 (The effect of accelerated chlling of pig carcasses and earlier deboning post mortem on water holding capacity of M. semimembranosus, Book of Abstracts of IV Conference about production and processing of food ''agroTECH'', 24. September, Gradacac, Bosnia and Herzegovina, 18-19, in serbian)

. Lj. Petrovic, N. Džinic, V. Tomovic, T. Tasic, S. Savatic, P. Ikonic, B. Šojic, M. Jokanovic (2010). Standardizacija kvaliteta tradicionalnih suvih kobasica sa oznakom geografskog porekla, IX Savjetovanje hemicara i tehnologa Republike Srpske, 12-13. Novembar, Banja Luka, Republika Srpska, Bosna i Hercegovina, 76-77 (Standardization quality of traditional dry fermented sausages with protected designation of origin, IX Conference of chemists and technologists of Republic of Srpska, 12-13. November, Banja Luka, Republic of Srpska, Bosnia and Herzegovina, 76-77, in serbian)

. V. Tomovic, Lj. Petrovic, M. Tomovic, Ž. Kevrešan, N. Džinic, M. Jokanovic (2010). Odredivanje sadržaja nikla u bubrezima svinja proizvedenih u Vojvodini, IX Savjetovanje hemicara i tehnologa Republike Srpske, 12-13. Novembar, Banja Luka, Republika Srpska, Bosna i Hercegovina, 87 (Determination of the nickel content in the kidney from pigs produced in Vojvodina, IX Conference of chemists and technologists of Republic of Srpska, 12-13. November, Banja Luka, Republic of Srpska, Bosnia and Herzegovina, 87, in serbian)

. V. Tomovic, M. Jokanovic, Ž. Kevrešan, S. Škaljac, B. Šojic, T. Tasic, P. Ikonic, M. Škrinjar, V. Lazic, M. Tomovic (2014). Fizicka svojstva I hemijski sastav masnih tkiva svinja lasaste mangulice odgajanih u ''free-range'' sistemu, XXVI nacionalna konferencija procesna tehnika i energetika u poljoprivredi - PTEP 2014, Zbornik izvoda, 6-11. April, Kladovo, Srbija, 137-138 (Physical properties and composition of fat tissues from free-range reared Swallow-Belly Mangulica pigs, XXVI national conference processing and energy in agriculture - PTEP 2014, Book of Abstracts, 6-11. April, Kladovo, Serbia, 137-138, in serbian)

. B. Šojic, P. Ikonic, B. Pavlic, V. Tomovic, M. Jokanovic, S. Kocic-Tanackov, S. Škaljac, N. Džinic (2018). Uticaj dodatka etarskog ulja korijandera na mikrobiološku stabilnost barenih kobasica, 55. Savetovanje Srpskog Hemijskog Društva, Kratki izvodi radova, 8-9. Juni, Novi Sad, Srbija, 71. (The effect of coriandrum essential oil on the microbial stability of cooked pork sausages, 55th Meeting of the Serbian Chemical Society, Book of Abstracts, 8 9. June, Novi Sad, Srbija, 71. in serbian)

• M. Ivić, M. Jokanović, V. Tomović, S. Škaljac, B. Šojić (2019). Inhibitory effect of origano essential oil on lipid oxidation in cooked pork chops, 13th Symposium on the Flora of Southeastern Serbia and Neighboring Regions, Book of Abstracts, Stara planina Mt. 20th-23th June, 140.

• B. Šojić, V. Tomović, B. Pavlić, Z. Zeković, M. Jokanović, S. Škaljac, M. Ivić (2019). Antioxidant activity of winter savory (Satureja montana L.) supercritical extract in cooked pork sausages, 13th Symposium on the Flora of Southeastern Serbia and Neighboring Regions, Book of Abstracts, Stara planina Mt. 20th-23th June, 141.