Nada Smigic
Nada Smigic
Assosiate professor, University of Belgrade, Faculty of Agriculture
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Chlorine dioxide for minimally processed produce preservation: a review
VM Gómez-López, A Rajkovic, P Ragaert, N Smigic, F Devlieghere
Trends in Food Science & Technology 20 (1), 17-26, 2009
Contemporary strategies in combating microbial contamination in food chain
A Rajkovic, N Smigic, F Devlieghere
International Journal of Food Microbiology 141, S29-S42, 2010
Implication of food safety measures on microbiological quality of raw and pasteurized milk
N Smigic, I Djekic, I Tomasevic, J Miocinovic, R Gvozdenovic
Food Control 25 (2), 728-731, 2012
Environmental life-cycle assessment of various dairy products
I Djekic, J Miocinovic, I Tomasevic, N Smigic, N Tomic
Journal of cleaner production 68, 64-72, 2014
The level of food safety knowledge in food establishments in three European countries
N Smigic, I Djekic, ML Martins, A Rocha, N Sidiropoulou, EP Kalogianni
Food Control 63, 187-194, 2016
Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157: H7 on the surface of a meat slicing knife
A Rajkovic, I Tomasevic, N Smigic, M Uyttendaele, R Radovanovic, ...
Journal of Food Engineering 100 (3), 446-451, 2010
Serbian meat industry: A survey on food safety management systems implementation
I Tomašević, N Šmigić, I Đekić, V Zarić, N Tomić, A Rajković
Food Control 32 (1), 25-30, 2013
Resistance of Listeria monocytogenes, Escherichia coli O157: H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments
A Rajkovic, N Smigic, M Uyttendaele, H Medic, L De Zutter, F Devlieghere
Food microbiology 26 (8), 889-895, 2009
Food hygiene practices in different food establishments
I Djekic, N Smigic, EP Kalogianni, A Rocha, L Zamioudi, R Pacheco
Food Control 39, 34-40, 2014
Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer
A Rajkovic, N Tomic, N Smigic, M Uyttendaele, P Ragaert, F Devlieghere
International journal of food microbiology 140 (2-3), 201-206, 2010
Treatment of Escherichia coli O157: H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of …
N Smigic, A Rajkovic, E Antal, H Medic, B Lipnicka, M Uyttendaele, ...
Food microbiology 26 (6), 629-637, 2009
Activation of auxin signalling counteracts photorespiratory H2O2‐dependent cell death
P Kerchev, P Mühlenbock, J Denecker, K Morreel, FA Hoeberichts, ...
Plant, cell & environment 38 (2), 253-265, 2015
Quality management effects in certified Serbian companies producing food of animal origin
I Djekic, N Tomic, N Smigic, I Tomasevic, R Radovanovic, A Rajkovic
Total Quality Management & Business Excellence 25 (3-4), 383-396, 2014
Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple–Quality index approach
I Djekic, N Tomic, S Bourdoux, S Spilimbergo, N Smigic, B Udovicki, ...
Lwt 94, 64-72, 2018
Legislation, standards and diagnostics as a backbone of food safety assurance in Serbia
N Smigic, A Rajkovic, I Djekic, N Tomic
British Food Journal, 2015
Intracellular pH as an indicator of viability and resuscitation of Campylobacter jejuni after decontamination with lactic acid
N Smigic, A Rajkovic, DS Nielsen, H Siegumfeldt, M Uyttendaele, ...
International journal of food microbiology 135 (2), 136-143, 2009
Performance of a growth–no growth model for Listeria monocytogenes developed for mayonnaise-based salads: influence of strain variability, food matrix, inoculation level, and …
A Vermeulen, N Smigic, A Rajkovic, K Gysemans, K Bernaerts, ...
Journal of food protection 70 (9), 2118-2126, 2007
Environmental management effects in certified Serbian food companies
I Djekic, A Rajkovic, N Tomic, N Smigic, R Radovanovic
Journal of Cleaner Production 76, 196-199, 2014
The level of food safety knowledge among meat handlers
N Smigic, D Antic, B Blagojevic, I Tomasevic, I Djekic
British Food Journal, 2016
Toxin producing Bacillus cereus persist in ready-to-reheat spaghetti Bolognese mainly in vegetative state
A Rajkovic, M Kljajic, N Smigic, F Devlieghere, M Uyttendaele
International journal of food microbiology 167 (2), 236-243, 2013
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