Predrag Ikonić

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 et al. · Meat Science · 2019 · 99 citations

Coriander Essential Oil, Different Nitrite Levels, Cooked Pork Sausages +5

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 et al. · LWT · 2017 · 91 citations

Food Chemistry, Herbal Dust, Allergy +10

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 et al. · Food Control · 2015 · 82 citations

Myristica Fragrans, Food Analysis, Essential Oil +8

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 et al. · Food Control · 2013 · 81 citations

Meat Packaging, Petrovská Klobása, Food Analysis +4

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 et al. · Food Chemistry · 2019 · 66 citations

Food Chemistry, Winter Savory, Satureja Montana L. +8