| 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 | 43 | 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 (1), 193-215, 2022 | 35 | 2022 |
| 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 | 27 | 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 | 23 | 2021 |
| 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 | 17 | 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 | 16 | 2022 |
| 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 | 16 | 2021 |
| 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 | 15 | 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 | 14 | 2022 |
| 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 | 11 | 2021 |
| 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 | 9 | 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 (1), 9176628, 2022 | 9 | 2022 |
| 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 | 5 | 2023 |
| Modelling solid food oral processing using quality function deployment JG Ilić, IB Tomašević, IV Djekic | 4* | |
| 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 | 3 | 2023 |
| 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 |
| The textural and sensory properties of plant-based meat J Ilic, M van den Berg, F Oosterlinck Handbook of Plant-Based Meat Analogs, 331-346, 2024 | 2 | 2024 |
| 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 |
| Mechanical properties, oral processing, and dynamic sensory perception of commercial plant-based burgers J Ilic, F Oosterlinck, I Tomasevic, M van den Berg, I Djekic Journal of Food Measurement and Characterization, 1-11, 2025 | | 2025 |
