The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge
2022 · Microorganisms · 172 citations
https://doi.org/10.3390/microorganisms10040826
I
Igor Tomašević
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Igor Tomašević is an academic researcher from German Institute of Food Technologies. The author has contributed to research in topics: Meat and Animal Product Quality & Advanced Chemical Sensor Technologies & Animal Nutrition and Physiology. The author has an h-index of 48, co-authored 250 publications.
ORCID: 0000-0002-1611-2264Papers by this author
worksDark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways
2021 · Meat Science · 71 citations
https://doi.org/10.1016/j.meatsci.2021.108611
Attitudes and beliefs of Eastern European consumers towards piglet castration and meat from castrated pigs
2019 · Meat Science · 38 citations
https://doi.org/10.1016/j.meatsci.2019.107965
Main environmental impacts associated with production and consumption of milk and yogurt in Serbia – Monte Carlo approach
2019 · The Science of The Total Environment · 25 citations
https://doi.org/10.1016/j.scitotenv.2019.133917
Environmental Performance of the Poultry Meat Chain – LCA Approach
2015 · Procedia Food Science · 21 citations
https://doi.org/10.1016/j.profoo.2015.09.074
Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties
2019 · International Journal of Food Science & Technology · 13 citations
https://doi.org/10.1111/ijfs.14346
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