Concepedia

Author

Predrag Ikonić

University of Novi SadORCID

Also Known As

Ikonic, P., Ikonic, Predrag, Ikonić, Predrag M., P Ikonic, P Ikonić, P. Ikonic, P. Ikonić, P. M. Ikonić, P.M. Ikonic, P.M. Ikonić

127

Publications

1.4K

Citations

20

H-Index

66

Concepts

All Affiliations

University of Novi SadUniversity of LjubljanaInstitute of General and Physical ChemistryScientific Veterinary Institute "Novi Sad"University of Nis
PI

About

Predrag Ikonić is an author at University of Novi Sad specializing in health sciences, food safety, and food quality.

Top Concepts

#ConceptH-IndexPublicationsCitations

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Health Sciences

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Medicine

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Engineering

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4

Business

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Education

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Predrag Ikonić

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37

Publications

1.2K

Citations

20

H-Index

YearCitations

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

Branislav Šojić, Branimir Pavlić, Predrag Ikonić,

Meat Science

2019

99

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

Branislav Šojić, Branimir Pavlić, Zoran Zeković,

LWT

2017

91

Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage

Branislav Šojić, Vladimir Tomović, Sunčica Kocić‐Tanackov,

Food Control

2015

82

Influence of smoking in traditional and industrial conditions on polycyclic aromatic hydrocarbons content in dry fermented sausages (Petrovská klobása) from Serbia

Snežana Škaljac, Ljiljana Petrović, Tatjana Tasić,

Food Control

2013

81

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

Branislav Šojić, Branimir Pavlić, Vladimir Tomović,

Food Chemistry

2019

66

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

Vladimir Tomović, Marija Jokanović, Ljiljana Petrović,

Meat Science

2012

60

Proximate composition, cholesterol concentration and lipid oxidation of meat from chickens fed dietary spice addition (Allium sativum, Piper nigrum, Capsicum annuum)

Nikola Puvača, Lj. Kostadinović, Sanja Popović,

Animal Production Science

2015

59

Biogenic amines content in traditional dry fermented sausage Petrovská klobása as possible indicator of good manufacturing practice

Tatjana Tasić, Predrag Ikonić, Anamarija Mandić,

Food Control

2011

59

Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage “Petrovská klobása”

Snežana Škaljac, Marija Jokanović, Vladimir Tomović,

LWT

2017

57

Proteolysis and biogenic amines formation during the ripening of Petrovská klobása, traditional dry-fermented sausage from Northern Serbia

Predrag Ikonić, Tatjana Tasić, Ljiljana Petrović,

Food Control

2012

55

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