Network


Latest external collaboration on country level. Dive into details by clicking on the dots.

Hotspot


Dive into the research topics where Milica Glisic is active.

Publication


Featured researches published by Milica Glisic.


International Journal of Food Microbiology | 2017

Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere

Marija Boskovic; Jasna Djordjevic; Jelena Ivanovic; Jelena Janjic; Nemanja Zdravkovic; Milica Glisic; Natasa Glamoclija; Branislav Baltić; Vesna Djordjevic; Milan Baltic

The antibacterial activity of thyme essential oil (TEO) was evaluated against four serovars of Salmonella (S. Enteritidis, S. Typhimurium, S. Montevideo and S. Infantis), experimentally inoculated (106CFU/g) in minced pork, which was treated with different concentrations of the TEO (0.3%, 0.6% and 0.9%) packaged under vacuum or MAP (30%O2/50%CO2/20% N2) and stored at 3±1°C for 15days. GC-MS analysis of the TEO was performed in order to determine composition, and the predominant constituent was thymol (50.48%), followed by p-cymene and linalool. The minimum inhibitory concentration was determined for each Salmonella serovar studied. Among the tested active compounds, thymol and carvacrol exhibited the greatest inhibitory effect followed by TEO, with minimum inhibitory concentrations of 320 to 640μg/ml. S. Enteritidis was the most sensitive serovar. During the storage period, Salmonella counts in pork were reduced by 1.69-4.05logCFU/g. The influence of TEO on Enterobacteriaceae, lactic acid bacteria and total viable count was determined in control mince with no added Salmonella. The most pronounced antibacterial effect was achieved by the combination MAP and 0.9% TEO. Although the antibacterial activities of all studied concentrations of TEO in pork were evident and significant (P<0.05), sensory analysis showed that 0.3% TEO was the most acceptable to trained panellists.


Polycyclic Aromatic Compounds | 2018

Content of Polycyclic Aromatic Hydrocarbons in Smoked Common Carp (Cyprinus Carpio) in Direct Conditions Using Different Filters vs Indirect Conditions

Jelena Babic; Suzana Vidaković; Marija Boskovic; Milica Glisic; Brankica Kartalović; Snežana Škaljac; Aleksandra Nikolić; Miroslav Ćirković; Vlado Teodorovic

Abstract In this study, the common carp fish were smoked in direct and indirect smoke chambers. Direct smokings in craft chamber were conducted in four ways: smoked without filter (Fo), with zeolite filter (Fz), filter with granular activated carbon (Fc) and gravel filter (Fg). The content of 16 different PAHs in smoked common carp was analyzed using GCMS method. Addition of zeolite, activated carbon and gravel filters significantly reduced PAH levels (P < 0.05). Levels of naphthalene, acenaphthylene, fluorine, phenanthrene and fluoranthene were reduced using zeolite, activated carbon and gravel filters by 42.14, 40.64, 42.5 (Naph), 49.81, 48.96, 48.96 (Acy), 32.71, 30.79, 26.15 (Fln), 28.79, 31.68, 18.34 (Phe) and 4.14, 3.87 and 1.12 (Flt) µg/kg, respectively. The addition of zeolite and activated carbon filters reduced amount of anthracene by 15.28 and 11.89 µg/kg and amount of pyrene by 1.25 and 0.6 µg/kg, while addition of gravel filters did not influence significantly these PAHs (P > 0.05). However all filters decreased acenaphthene, benz[a]anthracene and chrysene below detection limits. Zeolite was the most effective adsorbent for PAHs. All samples were under maximum limit of BaP (2 μg/kg) and PAH4 (12 μg/kg) set by European Commission Regulation 835/2011. Based on results in the present study it can be stated that common carp smoked in both direct and indirect conditions can be considered to be safe for consumption.


Procedia food science | 2015

Isoflavones - from Biotechnology to Functional Foods

Radmila Marković; Milan Baltic; Marija Pavlović; Milica Glisic; Stamen Radulović; Vesna Djordjevic; Dragan Šefer


Procedia food science | 2015

The Presence of Salmonella spp. in Belgrade Domestic Refrigerators

Jelena Janjic; Jelena Ivanovic; Natasa Glamoclija; Marija Boskovic; Tatjana Baltić; Milica Glisic; Milan Baltic


ВЕТЕРИНАРСКИ ЖУРНАЛ РЕПУБЛИКЕ СРПСКЕ | 2018

ZNAČAJ TRITIKALEA U ISHRANI ŽIVOTINJA

Natasa Glamoclija; Marija Starcevic; Jelena Ciric; Dragan Šefer; Milica Glisic; Milan Baltic; Radmila Marković; Marija Spasić; Đorđe Glamočlija


ВЕТЕРИНАРСКИ ЖУРНАЛ РЕПУБЛИКЕ СРПСКЕ | 2018

ISPITIVANJE MESNATOSTI TRUPOVA BROJLERA

Natasa Glamoclija; M. Dokmanović Starčević; J. Đorđević; Radmila Marković; Ž. M. Baltić; Milica Glisic; Marija Boskovic


ВЕТЕРИНАРСКИ ЖУРНАЛ РЕПУБЛИКЕ СРПСКЕ | 2018

ZNAČAJ INFORMISANJA POTROŠAČA PRI IZBORU NAMIRNICA

Ž. M. Baltić; Milica Glisic; Jelena Janjic; Radmila Marković; Marija Boskovic; Marija Dokmanovic; J. Đorđević


Scientific journal "Meat Technology" | 2018

Characterisation of Bosnia and Herzegovina Honeys According to Their Physico-Chemical Properties During 2016−2017

Jelena Ciric; Drago Sando; Danka Spiric; Jelena Janjic; Marija Boskovic; Milica Glisic; Milan Baltic


Scientific journal "Meat Technology" | 2018

Quality assesment of Srpska sausage from nine different manufacturers in Serbia

Vesna Djordjevic; Milica Glisic; Vlado Teodorovic; Milorad Mirilovic; Spomenka Djurić; Marija Boskovic; Milan Baltic


Kafkas Universitesi Veteriner Fakultesi Dergisi | 2018

Performances, Ileal and Cecal Microbial Populations and Histological Characteristics in Broilers Fed Diets Supplemented with Lignocellulose

Lazar Makivic; Milica Glisic; Marija Boskovic; Jasna Djordjevic; Radmila Marković; Milan Baltic; Dragan Šefer

Collaboration


Dive into the Milica Glisic's collaboration.

Top Co-Authors

Avatar
Top Co-Authors

Avatar
Top Co-Authors

Avatar
Top Co-Authors

Avatar
Top Co-Authors

Avatar
Top Co-Authors

Avatar
Top Co-Authors

Avatar
Top Co-Authors

Avatar
Top Co-Authors

Avatar
Top Co-Authors

Avatar
Researchain Logo
Decentralizing Knowledge