Snežana Škaljac - Concepedia

Author

Snežana Škaljac

University of Novi Sad ORCID

Also Known As

S Skaljac, S Škaljac, S. Škaljac, Snezana Skaljac, Snežana Škaljac

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

University of Novi Sad University of Belgrade Scientific Veterinary Institute "Novi Sad"Institute of General and Physical Chemistry University of Ljubljana

SŠ

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	14	14	679
2	Medicine	4	4	123
3	Public Health	2	2	54
4	Engineering	1	1	55
5	Allergy	1	1	15

Snežana Škaljac

Publications

888

Citations

H-Index

Page 1

	Year	Citations
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 Coriander Essential OilDifferent Nitrite LevelsCooked Pork SausagesFood QualityFood Additive	2019	99
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 Myristica FragransFood AnalysisEssential OilFood PreservationFood Engineering	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 Meat PackagingPetrovská KlobásaFood AnalysisIndustrial ConditionsFood Quality	2013	81
Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties Branislav Šojić, Vladimir Tomović, Sunčica Kocić‐Tanackov, LWT	2020	78
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 Food ChemistryWinter SavorySatureja Montana L.Food AnalysisFresh Pork Sausages	2019	66
Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages Branislav Šojić, Branimir Pavlić, Vladimir Tomović, Food Chemistry Food ChemistryCooked Pork SausagesFood SafetyTomato Pomace ExtractHealth Sciences	2020	63
Inhibition of Salmonella Enteritidis growth and storage stability in chicken meat treated with basil and rosemary essential oils alone or in combination Zorica Stojanović‐Radić, Milica Pejčić, Nataša Joković, Food Control Microbial ContaminationMedicineFoodborne IllnessPoultry DiseaseFood Microbiology	2018	60
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 Food ChemistryFood AnalysisIndustrial ConditionsPolycyclic Aromatic HydrocarbonsPolycyclic Aromatic Hydrocarbon	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 Petrovská KlobásaEngineeringFood FermentationBiogenic Amines FormationBiotechnology	2012	55
Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions Jelena Babić, Brankica Kartalović, Snežana Škaljac, Food Additives and Contaminants Part B Common Carp MeatFood ContaminantChemical ContaminantFood ToxicologyEnvironmental Chemistry	2018	33

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