Marija Jokanović - Search Results

Year	Number of Results
2012	1
2013	1
2016	1
2017	2
2019	2
2020	3
2021	2
2022	1
2024	1

1

Physico-chemical and microbiological changes during the cabbage hybrid bravo heads fermentation: Salt, temperature and starter culture influence.

Drašković Berger M, Vakula A, Tepić Horecki A, Peulić T, Jokanović M, Kocić-Tanackov S, Rakić D, Pavlić B, Blagojev N, Rakić I, Šumić Z. Drašković Berger M, et al. Among authors: jokanovic m. Food Sci Technol Int. 2022 Oct;28(7):570-579. doi: 10.1177/10820132211036308. Epub 2021 Sep 25. Food Sci Technol Int. 2022. PMID: 34565206

2

Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages.

Ikonić P, Peulić T, Jokanović M, Šojić B, Škaljac S, Popović S, Šarić L, Novaković A, Tomović V, Vasilev D. Ikonić P, et al. Among authors: jokanovic m. J Food Sci Technol. 2021 Aug;58(8):3215-3222. doi: 10.1007/s13197-020-04825-4. Epub 2020 Sep 30. J Food Sci Technol. 2021. PMID: 34294984 Free PMC article.

3

Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages.

Šojić B, Pavlić B, Tomović V, Kocić-Tanackov S, Đurović S, Zeković Z, Belović M, Torbica A, Jokanović M, Urumović N, Vujadinović D, Ivić M, Škaljac S. Šojić B, et al. Among authors: jokanovic m. Food Chem. 2020 Nov 15;330:127202. doi: 10.1016/j.foodchem.2020.127202. Epub 2020 Jun 4. Food Chem. 2020. PMID: 32531637

4

Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels.

Šojić B, Pavlić B, Ikonić P, Tomović V, Ikonić B, Zeković Z, Kocić-Tanackov S, Jokanović M, Škaljac S, Ivić M. Šojić B, et al. Among authors: jokanovic m. Meat Sci. 2019 Nov;157:107879. doi: 10.1016/j.meatsci.2019.107879. Epub 2019 Jun 28. Meat Sci. 2019. PMID: 31284236

5

New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages.

Tomović V, Šojić B, Savanović J, Kocić-Tanackov S, Pavlić B, Jokanović M, Đorđević V, Parunović N, Martinović A, Vujadinović D. Tomović V, et al. Among authors: jokanovic m. Foods. 2020 Aug 6;9(8):1066. doi: 10.3390/foods9081066. Foods. 2020. PMID: 32781611 Free PMC article.

6

Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.) - Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages.

Šojić B, Pavlić B, Tomović V, Ikonić P, Zeković Z, Kocić-Tanackov S, Đurović S, Škaljac S, Jokanović M, Ivić M. Šojić B, et al. Among authors: jokanovic m. Food Chem. 2019 Jul 30;287:280-286. doi: 10.1016/j.foodchem.2018.12.137. Epub 2019 Feb 28. Food Chem. 2019. PMID: 30857701

7

Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus.

Tomović VM, Jokanović MR, Petrović LS, Tomović MS, Tasić TA, Ikonić PM, Sumić ZM, Sojić BV, Skaljac SB, Sošo MM. Tomović VM, et al. Among authors: jokanovic mr. Meat Sci. 2013 Jan;93(1):46-52. doi: 10.1016/j.meatsci.2012.07.015. Epub 2012 Aug 4. Meat Sci. 2013. PMID: 22910801

8

Cadmium and lead in female cattle livers and kidneys from Vojvodina, northern Serbia.

Tomović V, Jokanović M, Tomović M, Lazović M, Šojić B, Škaljac S, Ivić M, Koćić-Tanackov S, Tomašević I, Martinović A. Tomović V, et al. Among authors: jokanovic m. Food Addit Contam Part B Surveill. 2017 Mar;10(1):39-43. doi: 10.1080/19393210.2016.1245216. Epub 2016 Oct 18. Food Addit Contam Part B Surveill. 2017. PMID: 27753294

9

Cadmium in liver and kidneys of domestic Balkan and Alpine dairy goat breeds from Montenegro and Serbia.

Tomović V, Jokanović M, Tomović M, Lazović M, Šojić B, Škaljac S, Ivić M, Kocić-Tanackov S, Tomašević I, Martinović A. Tomović V, et al. Among authors: jokanovic m. Food Addit Contam Part B Surveill. 2017 Jun;10(2):137-142. doi: 10.1080/19393210.2017.1282987. Epub 2017 Jan 25. Food Addit Contam Part B Surveill. 2017. PMID: 28093040

10

Effects of Dill (Anethum graveolens) Essential Oil and Lipid Extracts as Novel Antioxidants and Antimicrobial Agents on the Quality of Beef Burger.

Mujović M, Šojić B, Peulić T, Kocić-Tanackov S, Ikonić P, Božović D, Teslić N, Županjac M, Novaković S, Jokanović M, Škaljac S, Pavlić B. Mujović M, et al. Among authors: jokanovic m. Foods. 2024 Mar 15;13(6):896. doi: 10.3390/foods13060896. Foods. 2024. PMID: 38540886 Free PMC article.

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