Nedjeljko Karabasil - Concepedia

Author

Nedjeljko Karabasil

Also Known As

Brankica Lakićević, Karabasil N., Karabasil Nedjeljko, N Karabasil, N. KARABASIL, N. Karabasil, Nedjeljko KARABASIL, Nedjeljko KARABASİL, Nedjeljko Karabasil, Neđeljko KARABASIL

153

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

University of Belgrade Institut za higijenu i tehnologiju mesa University of Novi Sad Scientific Veterinary Institute "Novi Sad"University of Liverpool

About

Nedjeljko Karabasil is an author at University of Belgrade specializing in health sciences, food safety, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	14	538
2	Medicine	10	10	237
3	Public Health	7	7	173
4	Education	3	3	76
5	Engineering	1	1	126

Nedjeljko Karabasil

Publications

922

Citations

H-Index

Page 1

	Year	Citations
Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties Igor Tomašević, Vladimir Tomović, Bojana Milovanović, Meat Science Traditional ColorimeterMeat PackagingComputer Vision SystemFood AuthenticationFood Analysis	2018	152
Safety Aspects of Nanotechnology Applications in Food Packaging Mirjana Dimitrijević, Nedjeljko Karabasil, Marija Bošković, Procedia Food Science Food PackagingEngineeringFood-contact MaterialsFood ContaminantNanotoxicology	2015	126
Potential for the Spread of Escherichia coli O157, Salmonella, and Campylobacter in the Lairage Environment at Abattoirs Alison Small, Christopher A. Reid, S.M. Avery, Journal of Food Protection Microbial ContaminationLairage EnvironmentFoodborne IllnessCampylobacter InfectionsEnvironmental Microbiology	2002	84
The effects of season on health, welfare, and carcass and meat quality of slaughter pigs Nikola Čobanović, Silvana Stajković, Bojan Blagojević, International Journal of Biometeorology NutritionAnimal NutritionAnimal ScienceAgricultural EconomicsAnimal Welfare	2020	44
Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere Jasna Djordjević, Marija Bošković, M Starčević, Brazilian Journal of Microbiology	2018	43
The Safety and Quality of Sous Vide Food Nataša Kilibarda, Ivana Brdar, Branislav Baltić, Meat Technology Food PackagingModern Food IndustryFood PreservationFood Processing FacilitiesSous Vide Food	2018	43
Identifying Physiological Stress Biomarkers for Prediction of Pork Quality Variation Nikola Čobanović, Sanja Stanković, Mirjana Dimitrijević, Animals NutritionFood AnalysisCreatine KinaseMeat QualityBody Composition	2020	39
Effects of various pre-slaughter conditions on pig carcasses and meat quality in a low-input slaughter facility Nikola Čobanović, Marija Bošković, Dragan Vasilev, South African Journal of Animal Science NutritionAgricultural EconomicsMeat QualityBody CompositionMeat Quality Parameters	2016	34
Molecular characterization of Listeria monocytogenes isolates from a small-scale meat processor in Montenegro, 2011–2014 Ivana Zuber, Brankica Lakićević, Ariane Pietzka, Food Microbiology Molecular CharacterizationMicrobial ContaminationMolecular EpidemiologyFoodborne PathogensFoodborne Illness	2018	30
Association of the severity of lung lesions with carcass and meat quality in slaughter pigs Nedjeljko Karabasil, Nikola Čobanović, Ivana Vučićević, Acta Veterinaria Hungarica	2017	28

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