| How do culinary methods affect quality and oral processing characteristics of pork ham? I Djekic, J Ilic, JM Lorenzo, I Tomasevic Journal of Texture Studies 52 (1), 36-44, 2021 | 35 | 2021 |
| Can we understand food oral processing using Kano model? Case study with confectionery products I Djekic, J Ilic, RPF Guiné, I Tomasevic Journal of Texture Studies 51 (6), 861-869, 2020 | 20 | 2020 |
| Influence of boiling, steaming, and sous-vide on oral processing parameters of celeriac (Apium graveolens var. rapaceum) J Ilic, I Tomasevic, I Djekic International Journal of Gastronomy and Food Science 23, 100308, 2021 | 18 | 2021 |
| Materials properties, oral processing, and sensory analysis of eating meat and meat analogs J Ilić, I Djekic, I Tomasevic, F Oosterlinck, MA van den Berg Annual Review of Food Science and Technology 13, 193-215, 2022 | 16 | 2022 |
| Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat I Djekic, I Bozickovic, V Djordjevic, S Smetana, N Terjung, J Ilic, A Doroski, ... Journal of the Science of Food and Agriculture 101 (3), 960-969, 2021 | 15 | 2021 |
| Analysis of pungency sensation effects from an oral processing, sensorial and emotions detection perspective—case study with grilled pork meat I Djekic, J Ilić, J Chen, R Djekic, BG Sołowiej, D Vujadinović, I Tomasevic Applied Sciences 11 (21), 10459, 2021 | 14 | 2021 |
| Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham J Ilic, I Tomasevic, I Djekic Meat Science 188, 108805, 2022 | 11 | 2022 |
| Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception J Ilic, I Tomasevic, I Djekic International Journal of Gastronomy and Food Science 25, 100401, 2021 | 11 | 2021 |
| Ease of mastication index—Quantification of mastication effort using quality function deployment J Ilic, I Tomasevic, I Djekic Journal of Texture Studies 52 (4), 447-460, 2021 | 10 | 2021 |
| Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide J Ilic, I Tomasevic, I Djekic International Journal of Gastronomy and Food Science 28, 100549, 2022 | 7 | 2022 |
| Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling J Ilic, I Tomasevic, I Djekic Journal of Texture Studies 53 (2), 174-184, 2022 | 7 | 2022 |
| Application of food mechanics and oral processing in modelling first bite of grilled meat IV Djekic, JG Ilic, BG Sołowiej, RI Djekić, IB Tomasevic Journal of Food Quality 2022, 2022 | 5 | 2022 |
| Modelling solid food oral processing using quality function deployment JG Ilić, IB Tomašević, IV Djekic | 4* | |
| How do we eat meat–the role of structure, mechanics, oral processing, and sensory perception in designing meat analogs J Ilic, M Van Den Berg, F Oosterlinck IOP Conference Series: Earth and Environmental Science 854 (1), 012036, 2021 | 3 | 2021 |
| Effect of the direction of m. psoas major fibres on the results of tensile test-can we model meat as a material? J Ilic, M Charalambides, I Tomasevic, D Bikos, JD Wood, I Djekic IOP Conference Series: Earth and Environmental Science 333 (1), 012063, 2019 | 3 | 2019 |
| Use of engineering tools in modelling first bite–case study with grilled pork meat R Djekic, J Ilic, I Tomasevic, I Djekic IOP Conference Series: Earth and Environmental Science 854 (1), 012022, 2021 | 2 | 2021 |
| Beef and plant‐based burgers' mastication parameters depend on texture rather than on serving conditions J Ilic, I Djekic, I Tomasevic, M van den Berg, F Oosterlinck Journal of Texture Studies 54 (3), 440-445, 2023 | 1 | 2023 |
| The origins of chewiness in plant-based burgers J Ilic, I Djekic, I Tomasevic, M van den Berg, F Oosterlinck Science Talks 6, 100189, 2023 | 1 | 2023 |
| Uticaj različitih kulinarskih metoda na parametre oralnog procesiranja hrane J Ilić Универзитет у Београду, 2023 | | 2023 |
| The influence of different cooking treatments on vegetables’ bolus properties J Ilic, I Tomasevic, I Djekic International Journal of Food Sciences and Nutrition 74 (2), 209-218, 2023 | | 2023 |
