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Vladimir Tomović

Observed names: Tomovic, Vladimir, Tomović, Vladimir, Tomović, Vladimir M., V TOMOVIC, V Tomovic, V Tomović, V. Tomović, V. M. Tomović, V. Tomovic, V. Tomović, V.M. Tomovic, V.M. Tomović, Vladimi Tomovic, Vladimir M Tomović, Vladimir M. Tomovic, Vladimir M. Tomović, Vladimir Milo Tomovic, Vladimir Tomovic
ORCID: 0000-0001-5055-1781
Observed ORCID: 0000-0001-5055-1781
OpenAlex ID: A5064031707
Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties
2018 · Igor Tomasevic, Vladimir Tomovic, et al. · Meat Science · 161
Life cycle assessment of the chicken meat chain
2018 · Dubravka Skunca, Igor Tomasevic, et al. · Journal of Cleaner Production · 124
Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels
2019 · Branislav Šojić, Branimir Pavlić, et al. · Meat Science · 104
The effect of essential oil and extract from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages
2017 · Branislav Šojić, Branimir Pavlić, et al. · LWT · 92
The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs
2014 · M. Dokmanović, A. Velarde, et al. · Meat Science · 89
Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage
2015 · Branislav Šojić, Vladimir Tomović, et al. · Food Control · 83
Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties
2020 · Branislav Šojić, Vladimir Tomović, et al. · LWT · 81
Influence of smoking in traditional and industrial conditions on polycyclic aromatic hydrocarbons content in dry fermented sausages (Petrovská klobása) from Serbia
2013 · Snežana Škaljac, Ljiljana Petrović, et al. · Food Control · 80
Determination of mineral contents of semimembranosus muscle and liver from pure and crossbred pigs in Vojvodina (northern Serbia)
2010 · Vladimir M. Tomović, Ljiljana S. Petrović, et al. · Food Chemistry · 73
Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages
2020 · Branislav Šojić, Branimir Pavlić, et al. · Food Chemistry · 69
Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.) – Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages
2019 · Branislav Šojić, Branimir Pavlić, et al. · Food Chemistry · 68
New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages
2020 · Vladimir Tomović, Branislav Šojić, et al. · Foods · 64
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Colour assessment of milk and milk products using computer vision system and colorimeter
2021 · Bojana Milovanovic, Vladimir Tomovic, et al. · International Dairy Journal · 63
Biogenic amines content in traditional dry fermented sausage Petrovská klobása as possible indicator of good manufacturing practice
2011 · Tatjana Tasić, Predrag Ikonić, et al. · Food Control · 60
Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus
2012 · Vladimir M. Tomović, Marija R. Jokanović, et al. · Meat Science · 59
Antioxidative effects of supplementing linseed oil-enriched diets with α-tocopherol, ascorbic acid, selenium, or their combination on carcass and meat quality in broilers
2019 · J. Leskovec, A. Levart, et al. · Poultry Science · 57
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Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage “Petrovská klobása”
2017 · Snežana Škaljac, Marija Jokanović, et al. · LWT · 57
Isolation, Bioactive Potential, and Application of Essential Oils and Terpenoid-Rich Extracts as Effective Antioxidant and Antimicrobial Agents in Meat and Meat Products
2023 · Branislav Šojić, Sanja Milošević, et al. · Molecules · 46
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Evaluation of poultry meat colour using computer vision system and colourimeter
2019 · Igor Tomasevic, Vladimir Tomovic, et al. · British Food Journal · 45
The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat
2019 · Vladana Grabež, Milena Bjelanović, et al. · Small Ruminant Research · 42
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Technological quality and composition of the M. semimembranosus and M. longissimus dorsi from Large White and Landrace Pigs
2014 · Vladimir Milo Tomovic, Bozidar Anton Zlender, et al. · Agricultural and Food Science · 42
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Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása
2012 · Nevena Krkić, Branislav Šojić, et al. · Meat Science · 42
Effects of rapid chilling of carcasses and time of deboning on weight loss and technological quality of pork semimembranosus muscle
2008 · Vladimir M. Tomović, Ljiljana S. Petrović, et al. · Meat Science · 42
A joined rock magnetic and colorimetric perspective on the Late Pleistocene climate of Orlovat loess site (Northern Serbia)
2014 · Tin Lukić, Biljana Basarin, et al. · Quaternary International · 41
Sage (Salvia officinalis L.) Essential Oil as a Potential Replacement for Sodium Nitrite in Dry Fermented Sausages
2021 · Branislav Šojić, Vladimir Tomović, et al. · Processes · 39
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Works count: 205
Citation count: 2,797
H-index: 30
I10-index: 61
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