1.Antioxidant activity of Juniperus communis L . essential oil in cooked pork sausages

作　　者：Branislav Šojić ;Vladimir Tomović ;Marija Jokanović 等

出　　处：Czech Journal of Food Sciences. 2017 ;35(3):189-193.doi:10.17221/210/2016-CJFS

出版社：Czech Academy of Agricultural Sciences

文章 ID：197685220

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2.New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages

作　　者：Vladimir Tomović ;Branislav Šojić ;Jovo Savanović 等

出　　处：Foods. 2020 ;9(8):1066-1082.doi:10.3390/foods9081066

出版社：MDPI Publishing

文章 ID：257043872

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3.The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage

作　　者：Sasa Novakovic ;Ilija Djekic ;Anita Klaus 等

出　　处：Foods. 2019 ;8(12):635-646.doi:10.3390/foods8120635

出版社：MDPI Publishing

文章 ID：257044798

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4.Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices

作　　者：Predrag Putnik ;Branimir Pavlić ;Branislav Šojić 等

出　　处：Foods. 2020 ;9(6):699-734.doi:10.3390/foods9060699

出版社：MDPI Publishing

文章 ID：257045410

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5.Assessment of Chitosan Coating Enriched with Free and Nanoencapsulated Satureja montana L. Essential Oil as a Novel Tool for Beef Preservation

作　　者：Natalija Đorđević ;Ivana Karabegović ;Dragoljub Cvetković 等

出　　处：Foods. 2022 ;11(18).doi:10.3390/foods11182733

出版社：MDPI Publishing

文章 ID：1039390902

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	Branislav Šojić	5篇
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