IBI: AD322; Aleksandra Torbica***, naučni savetnik, Univerzitet u Novom Sadu, Naučni institut za prehrambene tehnologije; Polje: tehničko tehnološke i biotehničke nauke; Period: 2020-2024;
eNauka profil: rp11255; ORCID: 0000-0002-9627-1598;
WOS indikatori: NR = 104; TC = 2081; HIndex = 25;
eNauka WOS indikatori: NR = 105; TC = 2065; HIndex = 26 ;
Lista A broj bodova: 225.1524 (356) 6.7%; Lista B broj bodova: 1606.8211 (356) 3.1%; Lista C broj bodova: 0.000 (0) nan%; Lista A broj bodova kolaboracije: 0.000 (0) nan%; Lista B broj bodova kolaboracije: 0.000 (0) nan%;
Statistika svih rezultata
| Statistika | Ukupno | 2013-2024 | 2015-2024 | 2018-2024 | 2020-2024 |
|---|---|---|---|---|---|
| Broj rezultata | 104 | 75 | 52 | 30 | 21 |
| Broj citata | 2081 | 1664 | |||
| Broj M bodova | 243.00 | 243 | 243.00 | 243 | |
| Normirani broj citata | 2006.23 | 1606.82 | |||
| Normirani broj M bodova rezultata kategorije M21a++M21a+M21+M22+M23+M24 | 225.15 | 225.15 | 225.15 | 225.15 | |
| Normirani broj M bodova rezultata kategorije M11+M12+M13+M14+M41 | 0.00 | 0.00 | 0.00 | 0.00 | |
| Normirani broj M bodova rezultata kategorije M11+M12+M13+M14+M41+M42 | 0.00 | 0.00 | 0.00 | 0.00 | |
| Normirani broj M bodova rezultata kategorije M51 | 0.00 | 0.00 | 0.00 | 0.00 | |
| Normirani broj M bodova rezultata kategorije M43+M44 | 0.00 | 0.00 | 0.00 | 0.00 |
Statistika rezultata nastalih u medunarodnim kolaboracijama
| Statistika | Ukupno | 2013-2024 | 2015-2024 | 2018-2024 | 2020-2024 |
|---|---|---|---|---|---|
| Broj rezultata sa 20 i više autora | 0 | 0 | 0 | 0 | 0 |
| Broj citata rezultata sa 20 i više autora | 0 | 0 | |||
| Broj M bodova rezultata M21a++M21a+M21+M22+M23 sa 20 i više autora | 0.00 | 0 | 0.00 | 0 | |
| Normirani broj citata rezultata sa 20 i više autora | 0.00 | 0.00 | |||
| Normirani broj M bodova rezultata M21a++M21a+M21+M22+M23 sa 20 i više autora | 0.00 | 0.00 |
Rezultati
| RB | IBI | Godina | Kat | Tip | Vrsta | Referenca | TC | TCP | BA | NBB | NTC | Naslov | Autori | 1. | AD322 | 2003 | E | FLOUR - BREAD '03 Vol. (): # 299 - 305 (7), (DOI: ) 2003WOS | 0 | 0 | 6 | 0 | 0.0000 | Tea cookies supplemented with medicinal herbs | Psodorov D, Simurina O, Torbica A, Mastilovic J, Bodroza-Solarov M, Filipcev B | 2. | AD322 | 2003 | E | FLOUR - BREAD '03 Vol. (): # 306 - 313 (8), (DOI: ) 2003WOS | 0 | 0 | 4 | 0 | 0.0000 | Functional characteristics of flours from some wheat varieties in production of tea cookies | Torbica A, Filipcev B, Zivancev D, Mastilovic J | 3. | AD322 | 2006 | E | EUROPEAN FOOD RESEARCH AND TECHNOLOGY Vol. 222 (3-4): # 385 - 391 (7), (DOI: 10.1007/s00217-005-0118-7) FEB 2006WOS | 36 | 24 | 3 | 0 | 24.0000 | The advantages of solid fat content determination in cocoa butter and cocoa butter equivalents by the Karlshamns method | Torbica A, Jovanovic O, Pajin B | 4. | AD322 | 2006 | E | PROCEEDINGS OF THE 3RD INTERNATIONAL CONGRESS FLOUR - BREAD '05 AND 5TH CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS Vol. (): # 41 - + (3), (DOI: ) 2006WOS | 0 | 0 | 4 | 0 | 0.0000 | Quality of domestic and approved foreign durum wheat varieties | Saric M, Torbica A, Mastilovic J, Menkovska M | 5. | AD322 | 2007 | E | FOOD RESEARCH INTERNATIONAL Vol. 40 (8): # 1038 - 1045 (8), (DOI: 10.1016/j.foodres.2007.05.009) 2007WOS | 51 | 29 | 4 | 0 | 29.0000 | The influence of changes in gluten complex structure on technological quality of wheat (Triticum aestivum L.) | Torbica A, Antov M, Mastilovic J, Knezevic D | 6. | AD322 | 2009 | E | PROCEEDINGS OF THE 5TH INTERNATIONAL CONGRESS FLOUR-BREAD '09 AND 7TH CROATION CONGRESS OF CEREAL TECHNOLOGISTS Vol. (): # 39 - 44 (6), (DOI: ) 2009WOS | 1 | 0 | 5 | 0 | 0.0000 | DEVELOPMENT OF NOVEL APPROACHES FOR MICRO- AND MACRO METHODS BASED EVALUATION OF WHEAT VARIETIES | Mastilovic J, Torbica A, Zivancev D, Pojic M, Radusin T | 7. | AD322 | 2009 | E | PROCEEDINGS OF THE 5TH INTERNATIONAL CONGRESS FLOUR-BREAD '09 AND 7TH CROATION CONGRESS OF CEREAL TECHNOLOGISTS Vol. (): # 539 - 543 (5), (DOI: ) 2009WOS | 0 | 0 | 3 | 0 | 0.0000 | FUNCTIONAL CHARACTERISTICS OF THE GLUTEN FREE PRODUCTS BASED ON BUCKWHEAT/RICE FLOUR MIXTURES | Torbica A, Hadnadev M, Sakac M | 8. | AD322 | 2010 | E | FOOD HYDROCOLLOIDS Vol. 24 (6-7): # 626 - 632 (7), (DOI: 10.1016/j.foodhyd.2010.03.004) AUG-OCT 2010WOS | 226 | 175 | 3 | 0 | 175.0000 | Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour | Torbica A, Hadnadev M, Dapcevic T | 9. | AD322 | 2010 | E | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY Vol. 58 (13): # 7980 - 7985 (6), (DOI: 10.1021/jf100830m) JUL 14 2010WOS | 28 | 15 | 5 | 0 | 15.0000 | Advantages of the Lab-on-a-Chip Method in the Determination of the Kunitz Trypsin Inhibitor in Soybean Varieties | Torbica A, Zivancev D, Nikolic Z, Dordevic V, Nikolovski B | 10. | AD322 | 2011 | E | JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY Vol. 88 (7): # 937 - 947 (11), (DOI: 10.1007/s11746-011-1763-6) JUL 2011WOS | 7 | 5 | 3 | 0 | 5.0000 | Influence of Soft Cocoa Butter Equivalents on Color and Other Physical Attributes of Chocolate | Torbica A, Pajin B, Omorjan R | 11. | AD322 | 2011 | E | FOOD RESEARCH INTERNATIONAL Vol. 44 (9): # 2806 - 2813 (8), (DOI: 10.1016/j.foodres.2011.06.026) NOV 2011WOS | 93 | 81 | 4 | 0 | 81.0000 | Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours | Sakac M, Torbica A, Sedej I, Hadnadev M | 12. | AD322 | 2011 | E | 11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11) Vol. 1 (): # 62 - 67 (6), (DOI: 10.1016/j.profoo.2011.09.011) 2011WOS | 10 | 9 | 6 | 0 | 9.0000 | Rheological properties of maltodextrin based fat - reduced confectionery spread systems | Hadnadev M, Hadnadev T, Torbica A, Dokic L, Pajin B, Krstonosic V | 13. | AD322 | 2011 | E | 11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11) Vol. 1 (): # 328 - 334 (7), (DOI: 10.1016/j.profoo.2011.09.051) 2011WOS | 59 | 51 | 3 | 0 | 51.0000 | Rheological properties of wheat flour substitutes/alternative crops assessed by Mixolab | Hadnadev T, Torbica A, Hadnadev M | 14. | AD322 | 2011 | E | 11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11) Vol. 1 (): # 1628 - 1632 (5), (DOI: 10.1016/j.profoo.2011.09.240) 2011WOS | 5 | 5 | 3 | 0 | 5.0000 | Possibility of using durum wheat flour as an improvement agent in bread making process | Torbica A, Hadnadev M, Hadnadev T | 15. | AD322 | 2011 | E | JOURNAL OF TEXTURE STUDIES Vol. 42 (5): # 404 - 411 (8), (DOI: 10.1111/j.1745-4603.2011.00302.x) OCT 2011WOS | 21 | 13 | 5 | 0 | 13.0000 | THE IMPACT OF MALTODEXTRIN-BASED FAT MIMETICS ON RHEOLOGICAL AND TEXTURAL CHARACTERISTICS OF EDIBLE VEGETABLE FAT | Hadnadev M, Dokic L, Hadnadev T, Pajin B, Krstonosic V | 16. | AD322 | 2011 | E | GENETIKA-BELGRADE Vol. 43 (3): # 527 - 536 (10), (DOI: 10.2298/GENSR1103527D) 2011WOS | 2 | 1 | 5 | 0 | 1.0000 | SIMILARITY OF CULTIVARS OF WHEAT (Triticum durum) ON THE BASIS OF COMPOSITION OF GLIADIN ALLELES | Djukic N, Knezevic D, Horvat D, Zivancev D, Torbica A | 17. | AD322 | 2012 | E | FOOD RESEARCH INTERNATIONAL Vol. 48 (1): # 277 - 283 (7), (DOI: 10.1016/j.foodres.2012.05.001) AUG 2012WOS | 107 | 94 | 3 | 0 | 94.0000 | Rice and buckwheat flour characterisation and its relation to cookie quality | Torbica A, Hadnadev M, Hadnadev T | 18. | AD322 | 2012 | E | INTERNATIONAL DAIRY JOURNAL Vol. 25 (2): # 142 - 146 (5), (DOI: 10.1016/j.idairyj.2012.03.007) AUG 2012WOS | 48 | 38 | 7 | 0 | 38.0000 | Antibacterial properties of Domestic Balkan donkeys' milk | Saric L, Saric B, Mandic A, Torbica A, Tomic J, Cvetkovic D, Okanovic D | 19. | AD322 | 2012 | E | JOURNAL OF FOOD COMPOSITION AND ANALYSIS Vol. 28 (2): # 75 - 80 (6), (DOI: 10.1016/j.jfca.2012.08.005) DEC 2012WOS | 30 | 22 | 4 | 0 | 22.0000 | Legumes seed storage proteins characterization by SDS-PAGE and Lab-on-a-Chip electrophoresis | Nikolic Z, Dordevic V, Torbica A, Mikic A | 20. | AD322 | 2012 | E | HEMIJSKA INDUSTRIJA Vol. 66 (3): # 385 - 394 (10), (DOI: 10.2298/HEMIND110902094P) MAY-JUN 2012WOS | 4 | 2 | 7 | 0 | 2.0000 | TEXTURAL AND SENSORY PROPERTIES OF SPREADS WITH SUCROSE AND MALTITOL | Petkovic M, Pajin B, Tomic J, Torbica A, Seres Z, Zaric D, Simovic D | 21. | AD322 | 2013 | E | JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY Vol. 90 (8): # 1157 - 1165 (9), (DOI: 10.1007/s11746-013-2257-5) AUG 2013WOS | 45 | 38 | 6 | 0 | 38.0000 | Antioxidative and Functional Properties of Pumpkin Oil Cake Globulin Hydrolysates | Popovic L, Pericin D, Vastag Z, Popovic S, Krimer V, Torbica A | 22. | AD322 | 2013 | E | FOOD AND BIOPROCESS TECHNOLOGY Vol. 6 (7): # 1770 - 1781 (12), (DOI: 10.1007/s11947-012-0841-6) JUL 2013WOS | 55 | 51 | 3 | 0 | 51.0000 | Influence of Buckwheat Flour and Carboxymethyl Cellulose on Rheological Behaviour and Baking Performance of Gluten-Free Cookie Dough | Hadnadev T, Torbica A, Hadnadev M | 23. | AD322 | 2013 | E | FOOD HYDROCOLLOIDS Vol. 33 (2): # 376 - 383 (8), (DOI: 10.1016/j.foodhyd.2013.04.008) DEC 2013WOS | 19 | 18 | 6 | 0 | 18.0000 | Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems | Hadnadev T, Pajic-Lijakovic I, Hadnadev M, Mastilovic J, Torbica A, Bugarski B | 24. | AD322 | 2013 | E | JOURNAL OF CEREAL SCIENCE Vol. 58 (3): # 495 - 501 (7), (DOI: 10.1016/j.jcs.2013.09.012) NOV 2013WOS | 25 | 17 | 8 | 0 | 14.1667 | Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality | Tomic J, Pojic M, Torbica A, Rakita S, Zivancev D, Hajnal E, Hadnadev T, Hadnadev M | 25. | AD322 | 2013 | E | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY Vol. 61 (38): # 9125 - 9130 (6), (DOI: 10.1021/jf400424a) SEP 25 2013WOS | 13 | 12 | 4 | 0 | 12.0000 | Effect of Different Ripening Conditions on Pigments of Pepper for Paprika Production at Green Stage of Maturity | Kevresan Z, Mastilovic J, Mandic A, Torbica A | 26. | AD322 | 2013 | E | JOURNAL OF TEXTURE STUDIES Vol. 44 (6): # 450 - 458 (9), (DOI: 10.1111/jtxs.12033) DEC 2013WOS | 12 | 12 | 7 | 0 | 12.0000 | THE INFLUENCE OF LECITHIN FROM DIFFERENT SOURCES ON CRYSTALLIZATION AND PHYSICAL PROPERTIES OF NONTRANS FAT | Loncarevic I, Pajin B, Omorjan R, Torbica A, Zaric D, Maksimovic J, Gajic J | 27. | AD322 | 2013 | E | CEREAL RESEARCH COMMUNICATIONS Vol. 41 (1): # 133 - 140 (8), (DOI: 10.1556/CRC.2012.0021) MAR 2013WOS | 9 | 9 | 7 | 0 | 9.0000 | Characterization of Bread Wheat Cultivars (Triticum aestivum L.) by Glutenin Proteins | Horvat D, Dukic N, Magdic D, Mastilovic J, Simic G, Torbica A, Zivancev D | 28. | AD322 | 2013 | E | CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY Vol. 19 (2): # 221 - 229 (9), (DOI: 10.2298/CICEQ120320056C) APR-JUN 2013WOS | 0 | 0 | 7 | 0 | 0.0000 | ELECTROPHORESIS AS A METHOD FOR CHARACTERIZATION OF PROTEIN CHANGES IN MAIZE AFTER PELLETING PROCESS | Colovic R, Torbica A, Ivanov D, Tomic J, Vukmirovic D, Levic J, Levic L | 29. | AD322 | 2013 | E | CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY Vol. 19 (4): # 553 - 561 (9), (DOI: 10.2298/CICEQ120517090Z) OCT-DEC 2013WOS | 5 | 3 | 5 | 0 | 3.0000 | LAB-ON-A-CHIP METHOD UNCERTAINTIES IN DETERMINATION OF HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS | Zivancev D, Nikolovski B, Torbica A, Mastilovic J, Dukic N | 30. | AD322 | 2014 | E | JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY Vol. 91 (1): # 39 - 48 (10), (DOI: 10.1007/s11746-013-2357-2) JAN 2014WOS | 14 | 11 | 5 | 0 | 11.0000 | Physical Properties of Chocolate with Addition of Cocoa Butter Equivalent of Moderate Hardness | Torbica A, Pajin B, Omorjan R, Loncarevic I, Tomic J | 31. | AD322 | 2014 | E | FOOD AND BIOPROCESS TECHNOLOGY Vol. 7 (1): # 235 - 247 (13), (DOI: 10.1007/s11947-013-1083-y) JAN 2014WOS | 31 | 28 | 5 | 0 | 28.0000 | Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize Starches | Hadnadev T, Dokic L, Hadnadev M, Pojic M, Torbica A | 32. | AD322 | 2014 | E | FOOD CHEMISTRY Vol. 150 (): # 166 - 173 (8), (DOI: 10.1016/j.foodchem.2013.10.128) MAY 1 2014WOS | 14 | 13 | 4 | 0 | 13.0000 | Determination of free sulphydryl groups in wheat gluten under the influence of different time and temperature of incubation: Method validation | Rakita S, Pojic M, Tomic J, Torbica A | 33. | AD322 | 2014 | E | FOOD CHEMISTRY Vol. 164 (): # 158 - 165 (8), (DOI: 10.1016/j.foodchem.2014.05.054) DEC 1 2014WOS | 22 | 15 | 8 | 0 | 12.5000 | Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality | Hajnal E, Tomic J, Torbica A, Rakita S, Pojic M, Zivancev D, Hadnadev M, Hadnadev T | 34. | AD322 | 2014 | E | LWT-FOOD SCIENCE AND TECHNOLOGY Vol. 59 (1): # 495 - 503 (9), (DOI: 10.1016/j.lwt.2014.04.044) NOV 2014WOS | 20 | 18 | 7 | 0 | 18.0000 | Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems | Hadnadev M, Hadnadev T, Dokic L, Pajin B, Torbica A, Saric L, Ikonic P | 35. | AD322 | 2014 | E | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Vol. 49 (12): # 2685 - 2691 (7), (DOI: 10.1111/ijfs.12601) DEC 2014WOS | 2 | 2 | 5 | 0 | 2.0000 | Prediction of traditionally utilised wheat dough technological quality parameters from Mixolab values: development and evaluation of regression models | Mastilovic J, Kevresan Z, Torbica A, Hajnal E, Zivancev D | 36. | AD322 | 2014 | E | JOURNAL OF TEXTURE STUDIES Vol. 45 (4): # 261 - 273 (13), (DOI: 10.1111/jtxs.12071) AUG 2014WOS | 17 | 15 | 7 | 0 | 15.0000 | THE EFFECT OF KOMBUCHA STARTER CULTURE ON THE GELATION PROCESS, MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES DURING MILK FERMENTATION | Vukic V, Hrnjez D, Kanuric K, Milanovic S, Ilicic M, Torbica A, Tomic J | 37. | AD322 | 2014 | E | SCIENTIFIC WORLD JOURNAL Vol. (): #148025 - (6), (DOI: 10.1155/2014/148025) 2014WOS | 5 | 5 | 4 | 0 | 5.0000 | Effects of Wheat Bug (Eurygaster spp. and Aelia spp.) Infestation in Preharvest Period on Wheat Technological Quality and Gluten Composition | Torbica A, Mastilovic J, Pojic M, Kevresan Z | 38. | AD322 | 2014 | E | CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY Vol. 20 (3): # 407 - 415 (9), (DOI: 10.2298/CICEQ121011023V) JUL-SEP 2014WOS | 10 | 9 | 4 | 0 | 9.0000 | EFFECTS OF TEMPERATURE AND METHOD OF HEAT TREATMENT ON MYOFIBRILLAR PROTEINS OF PORK | Vujadinovic D, Grujic R, Tomovic V, Torbica A | 39. | AD322 | 2014 | E | HEMIJSKA INDUSTRIJA Vol. 68 (1): # 99 - 106 (8), (DOI: 10.2298/HEMIND130124033D) JAN-FEB 2014WOS | 13 | 13 | 6 | 0 | 13.0000 | Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides | Hadnadev T, Dokic L, Pojic M, Hadnadev M, Torbica A, Rakita S | 40. | AD322 | 2014 | E | HEMIJSKA INDUSTRIJA Vol. 68 (3): # 321 - 329 (9), (DOI: 10.2298/HEMIND130313057M) MAY-JUN 2014WOS | 1 | 1 | 8 | 0 | 0.8333 | Analysis of interrelations between wheat protein fractions composition and its technological quality by combined multivariate and univariate statistics | Mastilovic J, Horvat D, Zivancev D, Torbica A, Kevresan Z, Dukic N, Magdic D, Simic G | 41. | AD322 | 2014 | E | QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS Vol. 6 (1): # 61 - 71 (11), (DOI: 10.3920/QAS2012.0204) MAR 2014WOS | 0 | 0 | 6 | 0 | 0.0000 | Application of multicriteria analysis for assessment of wheat quality in trade and processing | Mastilovic J, Mijailovic S, Kevresan Z, Maric A, Torbica A, Hajnal E | 42. | AD322 | 2014 | E | AGRO FOOD INDUSTRY HI-TECH Vol. 25 (2): # 70 - 73 (4), (DOI: ) MAR-APR 2014WOS | 10 | 9 | 7 | 0 | 9.0000 | Nutritive aspects of fermented dairy products obtained by kombucha application Protein profile in fermented dairy products | Hrnjez D, Vukic V, Milanovic S, Ilicic M, Kanuric K, Torbica A, Tomic J | 43. | AD322 | 2014 | E | AGRO FOOD INDUSTRY HI-TECH Vol. 25 (5): # 30 - 34 (5), (DOI: ) SEP-OCT 2014WOS | 9 | 8 | 7 | 0 | 8.0000 | Antibacterial activity of donkey milk against Salmonella | Saric L, Saric B, Mandic A, Tomic J, Torbica A, Nedeljkovic N, Ikonic B | 44. | AD322 | 2015 | E | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE Vol. 95 (3): # 569 - 575 (7), (DOI: 10.1002/jsfa.6782) FEB 2015WOS | 16 | 14 | 7 | 0 | 14.0000 | Changes in the rheological properties of wheat dough during short-term storage of wheat | Hadnadev M, Hadnadev T, Pojic M, Torbica A, Tomic J, Rakita S, Hajnal E | 45. | AD322 | 2015 | E | FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT Vol. 32 (3): # 361 - 370 (10), (DOI: 10.1080/19440049.2015.1007533) MAR 4 2015WOS | 27 | 25 | 6 | 0 | 25.0000 | Alternaria toxins in wheat from the Autonomous Province of Vojvodina, Serbia: a preliminary survey | Hajnal E, Orcic D, Torbica A, Kos J, Mastilovic J, Skrinjar M | 46. | AD322 | 2015 | E | JOURNAL OF CHEMISTRY Vol. 2015 (): #430328 - (9), (DOI: 10.1155/2015/430328) 2015WOS | 8 | 8 | 7 | 0 | 8.0000 | Benefits and Limitations of Lab-on-a-Chip Method over Reversed-Phase High-Performance Liquid Chromatography Method in Gluten Proteins Evaluation | Zivancev D, Horvat D, Torbica A, Belovic M, Simic G, Magdic D, Dukic N | 47. | AD322 | 2015 | E | MLJEKARSTVO Vol. 65 (3): # 168 - 176 (9), (DOI: 10.15567/mljekarstvo.2015.0303) JUL-SEP 2015WOS | 10 | 9 | 7 | 0 | 9.0000 | Comparison of the protein and fatty acid fraction of Balkan donkey and human milk | Gubic J, Milovanovic I, Ilicic M, Tomic J, Torbica A, Saric L, Ilic N | 48. | AD322 | 2015 | E | FOOD TECHNOLOGY AND BIOTECHNOLOGY Vol. 53 (1): # 38 - 47 (10), (DOI: 10.17113/ftb.53.01.15.3633) JAN-MAR 2015WOS | 43 | 39 | 10 | 0 | 24.3750 | Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies | Sakac M, Pestoric M, Misan A, Nedeljkovic N, Jambrec D, Jovanov P, Banjac V, Torbica A, Hadnadev M, Mandic A | 49. | AD322 | 2015 | E | JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY Vol. 17 (4): # 805 - 816 (12), (DOI: ) JUL-AUG 2015WOS | 13 | 12 | 7 | 0 | 12.0000 | Albumins Characterization in Relation to Rheological Properties and Enzymatic Activity of Wheat Flour Dough | Tomic J, Torbica A, Popovic L, Strelec I, Vastag Z, Pojic M, Rakita S | 50. | AD322 | 2016 | E | FOOD AND BIOPROCESS TECHNOLOGY Vol. 9 (8): # 1287 - 1305 (19), (DOI: 10.1007/s11947-016-1713-2) AUG 2016WOS | 16 | 14 | 12 | 0 | 7.0000 | Overall and Local Bread Expansion, Mechanical Properties, and Molecular Structure During Bread Baking: Effect of Emulsifying Starches | Pojic M, Musse M, Rondeau C, Hadnadev M, Grenier D, Mariette F, Cambert M, Diascorn Y, Quellec S, Torbica A, Hadnadev T, Lucas T | 51. | AD322 | 2016 | E | FOOD AND BIOPRODUCTS PROCESSING Vol. 98 (): # 299 - 309 (11), (DOI: 10.1016/j.fbp.2016.02.007) APR 2016WOS | 52 | 50 | 7 | 0 | 50.0000 | Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace | Torbica A, Belovic M, Mastilovic J, Kevresan Z, Pestoric M, Skrobot D, Dapcevic H | 52. | AD322 | 2016 | E | FOOD CHEMISTRY Vol. 199 (): # 565 - 572 (8), (DOI: 10.1016/j.foodchem.2015.12.031) MAY 15 2016WOS | 20 | 19 | 5 | 0 | 19.0000 | Wheat breadmaking properties in dependance on wheat enzymes status and climate conditions | Tomic J, Torbica A, Popovic L, Hristov N, Nikolovski B | 53. | AD322 | 2016 | E | FOOD HYDROCOLLOIDS Vol. 61 (): # 617 - 624 (8), (DOI: 10.1016/j.foodhyd.2016.06.021) DEC 2016WOS | 19 | 18 | 5 | 0 | 18.0000 | The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions | Belovic M, Pajic-Lijakovic I, Torbica A, Mastilovic J, Pecinar I | 54. | AD322 | 2016 | E | JOURNAL OF CEREAL SCIENCE Vol. 69 (): # 344 - 350 (7), (DOI: 10.1016/j.jcs.2016.04.012) MAY 2016WOS | 20 | 15 | 6 | 0 | 15.0000 | Utilization of Mixolab for assessment of durum wheat quality dependent on climatic factors | Torbica A, Draskovic M, Tomic J, Dodig D, Boskovic J, Zecevic V | 55. | AD322 | 2016 | E | JOURNAL OF FOOD ENGINEERING Vol. 171 (): # 67 - 77 (11), (DOI: 10.1016/j.jfoodeng.2015.10.001) FEB 2016WOS | 25 | 23 | 8 | 0 | 19.1667 | The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream | Loncarevic I, Pajin B, Petrovic J, Zaric D, Sakac M, Torbica A, Lloyd D, Omorjan R | 56. | AD322 | 2016 | E | INTERNATIONAL JOURNAL OF FOOD PROPERTIES Vol. 19 (5): # 1029 - 1043 (15), (DOI: 10.1080/10942912.2015.1052881) 2016WOS | 15 | 12 | 7 | 0 | 12.0000 | Solid Fat Content, Pre-Crystallization Conditions, and Sensory Quality of Chocolate with Addition of Cocoa Butter Analogues | Torbica A, Jambrec D, Tomic J, Pajin B, Petrovic J, Kravic S, Loncarevic I | 57. | AD322 | 2016 | E | CEREAL CHEMISTRY Vol. 93 (1): # 90 - 99 (10), (DOI: 10.1094/CCHEM-05-15-0101-R) JAN-FEB 2016WOS | 5 | 5 | 7 | 0 | 5.0000 | Effect of Climate Change on Wheat Quality and HMW Glutenin Subunit Composition in the Pannonian Plain | Zivancev D, Torbica A, Tomic J, Hajnal E, Belovic M, Mastilovic J, Kevresan Z | 58. | AD322 | 2016 | E | JOURNAL OF TEXTURE STUDIES Vol. 47 (5): # 432 - 442 (11), (DOI: 10.1111/jtxs.12179) OCT 2016WOS | 6 | 6 | 7 | 0 | 6.0000 | Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product | Loncarevic I, Pajin B, Sakac M, Zaric D, Rakin M, Petrovic J, Torbica A | 59. | AD322 | 2016 | E | CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY Vol. 22 (1): # 9 - 15 (7), (DOI: 10.2298/CICEQ150105013G) JAN-MAR 2016WOS | 16 | 14 | 7 | 0 | 14.0000 | CHARACTERIZATION OF SEVERAL MILK PROTEINS IN DOMESTIC BALKAN DONKEY BREED DURING LACTATION, USING LAB-ON-A-CHIP CAPILLARY ELECTROPHORESIS | Gubic J, Tomic J, Torbica A, Ilicic M, Tasic T, Saric L, Popovic S | 60. | AD322 | 2017 | E | JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY Vol. 94 (10): # 1245 - 1251 (7), (DOI: 10.1007/s11746-017-3041-8) OCT 2017WOS | 10 | 7 | 6 | 0 | 7.0000 | Biologically Active Digests from Pumpkin Oil Cake Protein: Effect of Cross-linking by Transglutaminase | Popovic L, Stolic Z, Cakarevic J, Torbica A, Tomic J, Sijacki M | 61. | AD322 | 2017 | E | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE Vol. 54 (3): # 579 - 590 (12), (DOI: 10.1007/s13197-016-2435-1) MAR 2017WOS | 5 | 4 | 5 | 0 | 4.0000 | Optimization of additive content and their combination to improve the quality of pure barley bread | Pojic M, Hadnadev T, Hadnadev M, Rakita S, Torbica A | 62. | AD322 | 2017 | E | FOOD CHEMISTRY Vol. 237 (): # 1226 - 1233 (8), (DOI: 10.1016/j.foodchem.2017.06.045) DEC 15 2017WOS | 49 | 44 | 4 | 0 | 44.0000 | Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace | Belovic M, Torbica A, Pajic-Lijakovic I, Mastilovic J | 63. | AD322 | 2017 | E | ACTA ALIMENTARIA Vol. 46 (2): # 137 - 144 (8), (DOI: 10.1556/066.2016.0003) JUN 2017WOS | 6 | 6 | 8 | 0 | 5.0000 | PREDICTION OF THE GENETIC SIMILARITY OF WHEAT AND WHEAT QUALITY BY REVERSED-PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY AND LAB-ON-CHIP METHODS | Torbica A, Horvat D, Zivancev D, Belovic M, Simic G, Magdic D, Dukic N, Dvojkovic K | 64. | AD322 | 2017 | E | CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY Vol. 23 (2): # 197 - 206 (10), (DOI: 10.2298/CICEQ151217031L) APR-JUN 2017WOS | 4 | 3 | 7 | 0 | 3.0000 | OPTIMIZATION OF THE BALL MILL PROCESSING PARAMETERS IN THE FAT FILLING PRODUCTION | Loncarevic I, Fistes A, Rakic D, Pajin B, Petrovic J, Torbica A, Zaric D | 65. | AD322 | 2017 | E | CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY Vol. 23 (4): # 473 - 481 (9), (DOI: 10.2298/CICEQ160707001S) OCT-DEC 2017WOS | 6 | 3 | 5 | 0 | 3.0000 | MELTING AND CRYSTALLIZATION DSC PROFILES OF DIFFERENT TYPES OF MEAT | Savanovic D, Grujic R, Rakita S, Torbica A, Bozickovic R | 66. | AD322 | 2018 | E | FOOD BIOSCIENCE Vol. 26 (): # 193 - 199 (7), (DOI: 10.1016/j.fbio.2018.10.013) DEC 2018WOS | 21 | 19 | 6 | 0 | 19.0000 | Tomato pomace powder as a raw material for ketchup production | Belovic M, Torbica A, Lijakovic I, Tomic J, Loncarevic I, Petrovic J | 67. | AD322 | 2018 | E | JOURNAL OF TEXTURE STUDIES Vol. 49 (3): # 339 - 347 (9), (DOI: 10.1111/jtxs.12308) JUN 2018WOS | 29 | 26 | 5 | 0 | 26.0000 | Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test | Rakita S, Dokic L, Hadnadev T, Hadnadev M, Torbica A | 68. | AD322 | 2018 | E | JOURNAL OF FOOD QUALITY Vol. (): #5187841 - (9), (DOI: 10.1155/2018/5187841) 2018WOS | 2 | 2 | 5 | 0 | 2.0000 | Biochemical Quality Indicators and Enzymatic Activity of Wheat Flour from the Aspect of Climatic Conditions | Tomic J, Torbica A, Belovic M, Popovic L, Knezevic N | 69. | AD322 | 2018 | E | GENETIKA-BELGRADE Vol. 50 (1): # 85 - 93 (9), (DOI: 10.2298/GENSR1801085S) 2018WOS | 14 | 13 | 5 | 0 | 13.0000 | THE INFLUENCE OF WHEAT GENOTYPE AND ENVIRONMENTAL FACTORS ON GLUTEN INDEX AND THE POSSIBILITY OF ITS USE AS BREAD QUALITY PREDICTOR | Sekularac A, Torbica A, Zivancev D, Tomic J, Knezevic D | 70. | AD322 | 2019 | E | FOOD CHEMISTRY Vol. 282 (): # 134 - 140 (7), (DOI: 10.1016/j.foodchem.2018.12.113) JUN 2019WOS | 64 | 56 | 3 | 0 | 56.0000 | Novel breads of non-wheat flours | Torbica A, Belovic M, Tomic J | 71. | AD322 | 2019 | E | JOURNAL OF CEREAL SCIENCE Vol. 89 (): #102812 - (8), (DOI: 10.1016/j.jcs.2019.102812) SEP 2019WOS | 28 | 23 | 4 | 0 | 23.0000 | Quality prediction of bread made from composite flours using different parameters of empirical rheology | Torbica A, Blazek K, Belovic M, Hajnal E | 72. | AD322 | 2019 | E | JOURNAL OF PLANT PHYSIOLOGY Vol. 240 (): #153015 - (8), (DOI: 10.1016/j.jplph.2019.153015) SEP 2019WOS | 14 | 10 | 6 | 0 | 10.0000 | Expression of protein synthesis elongation factors in winter wheat and oat in response to heat stress | Djukic N, Knezevic D, Pantelic D, Zivancev D, Torbica A, Markovic S | 73. | AD322 | 2019 | E | LWT-FOOD SCIENCE AND TECHNOLOGY Vol. 114 (): #108414 - (8), (DOI: 10.1016/j.lwt.2019.108414) NOV 2019WOS | 47 | 39 | 5 | 0 | 39.0000 | Sensory and physico-chemical properties of wholegrain wheat bread prepared with selected food by-products | Torbica A, Skrobot D, Hajnal E, Belovic M, Zhang N | 74. | AD322 | 2019 | E | JOURNAL OF FOOD PROCESSING AND PRESERVATION Vol. 43 (11): #e14172 - (8), (DOI: 10.1111/jfpp.14172) NOV 2019WOS | 2 | 0 | 9 | 0 | 0.0000 | Prediction of commercial spaghetti quality based on sensory and physicochemical data | Pestoric M, Mastilovic J, Pezo L, Belovic M, Skrobot D, Simurina O, Filipcev B, Pojic M, Torbica A | 75. | AD322 | 2020 | M21a+ | E | Article | FOOD CHEMISTRY Vol. 330 (): #127202 - (8), (DOI: 10.1016/j.foodchem.2020.127202) NOV 15 2020WOS | 52 | 40 | 13 | 12.5000 | 25.0000 | Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages | Sojic B, Pavlic B, Tomovic V, Kocic-Tanackov S, Durovic S, Zekovic Z, Belovic M, Torbica A, Jokanovic M, Uromovic N, Vujadinovic D, Ivic M, Skaljac S | 76. | AD322 | 2020 | M21a | E | Article | LWT-FOOD SCIENCE AND TECHNOLOGY Vol. 118 (): #108852 - (8), (DOI: 10.1016/j.lwt.2019.108852) JAN 2020WOS | 42 | 32 | 3 | 12.0000 | 32.0000 | Effect of non-gluten proteins and transglutaminase on dough rheological properties and quality of bread based on millet (Panicum miliaceum) flour | Tomic J, Torbica A, Belovic M | 77. | AD322 | 2020 | M23 | E | Article | CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY Vol. 26 (1): # 1 - 7 (7), (DOI: 10.2298/CICEQ181004019Z) JAN-MAR 2020WOS | 2 | 2 | 7 | 3.0000 | 2.0000 | THE EFFECTS OF WHEAT CULTIVARS ON THE PRODUCTION OF DIFFERENT TYPES OF WHEAT FLOURS OF PRECISELY DEFINED MAGNESIUM CONTENT | Zivancev D, Jockovic B, Mladenov N, Torbica A, Belovic M, Mijic B, Ninkov J | 78. | AD322 | 2021 | M21a+ | E | Article | FOOD CHEMISTRY Vol. 334 (): #127523 - (8), (DOI: 10.1016/j.foodchem.2020.127523) JAN 1 2021WOS | 45 | 31 | 4 | 20.0000 | 31.0000 | Heat and hydrothermal treatments of non-wheat flours | Torbica A, Belovic M, Popovic L, Cakarevic J | 79. | AD322 | 2021 | M21a+ | E | Article | FOOD CHEMISTRY Vol. 365 (): #130491 - (8), (DOI: 10.1016/j.foodchem.2021.130491) DEC 15 2021WOS | 26 | 17 | 7 | 20.0000 | 17.0000 | Acrylamide and 5-hydroxymethylfurfural in thermally treated non-wheat flours and respective breads | Ciesarová Z, Kukurová K, Torbica A, Belovic M, Horváthová J, Dasko L, Jelemenská V | 80. | AD322 | 2021 | M21a | E | Article | PLANT PHYSIOLOGY AND BIOCHEMISTRY Vol. 166 (): # 572 - 581 (10), (DOI: 10.1016/j.plaphy.2021.06.035) SEP 2021WOS | 11 | 7 | 6 | 12.0000 | 7.0000 | Correlation of elongation factor 1A accumulation with photosynthetic pigment content and yield in winter wheat varieties under heat stress conditions | Markovic S, Zivancev D, Horvat D, Torbica A, Jovankic J, Djukic N | 81. | AD322 | 2021 | M21 | E | Article | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE Vol. 58 (1): # - (12), (DOI: 10.1007/s13197-020-04544-w) JAN 2021WOS | 24 | 19 | 6 | 8.0000 | 19.0000 | Comparative study of nutritional and technological quality aspects of minor cereals | Torbica A, Belovic M, Popovic L, Cakarevic J, Jovicic M, Pavlicevic J | 82. | AD322 | 2021 | M21 | E | Article | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Vol. 56 (6): # 3099 - 3110 (12), (DOI: 10.1111/ijfs.14953) JUN 2021WOS | 4 | 3 | 9 | 5.7143 | 2.1429 | Distribution of iron, zinc and manganese in milling streams of common Serbian wheat cultivars: Preliminary survey | Zivancev D, Ninkov J, Jockovic B, Momcilovic V, Torbica A, Mirosavljevic M, Belovic M, Acin V, Ilin S | 83. | AD322 | 2021 | M21 | E | Article | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Vol. 56 (7): # 3400 - 3408 (9), (DOI: 10.1111/ijfs.14964) JUL 2021WOS | 18 | 15 | 6 | 8.0000 | 15.0000 | Pumpkin oil cake protein as a new carrier for encapsulation incorporated in food matrix: Effect of processing, storage and in vitro digestion on bioactivity | Cakarevic J, Torbica A, Belovic M, Tomic J, Sedlar T, Popovic L | 84. | AD322 | 2021 | M22 | E | Article | MLJEKARSTVO Vol. 71 (4): # 215 - 225 (11), (DOI: 10.15567/mljekarstvo.2021.0401) OCT 2021WOS | 8 | 6 | 11 | 2.7778 | 3.3333 | Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum | Bjekic M, Ilicic M, Vukic V, Vukic D, Kanuric K, Pavlic B, Zekovic Z, Popovic L, Torbica A, Tomic J, Degenek J | 85. | AD322 | 2022 | M21a+ | E | Article | TRENDS IN FOOD SCIENCE & TECHNOLOGY Vol. 129 (): # 194 - 209 (16), (DOI: 10.1016/j.tifs.2022.09.018) NOV 2022WOS | 24 | 12 | 5 | 20.0000 | 12.0000 | Biotechnological tools for cereal and pseudocereal dietary fibre modification in the bakery products creation - Advantages, disadvantages and challenges | Torbica A, Radosavljevic M, Belovic M, Tamilselvan T, Prabhasankar P | 86. | AD322 | 2022 | M21a+ | E | Review | CARBOHYDRATE POLYMERS Vol. 290 (): # - (20), (DOI: 10.1016/j.carbpol.2022.119470) AUG 15 2022WOS | 41 | 29 | 5 | 20.0000 | 29.0000 | Overview of nature, frequency and technological role of dietary fibre from cereals and pseudocereals from grain to bread | Torbica A, Radosavljevic M, Belovic M, Djukic N, Markovic S | 87. | AD322 | 2022 | M21 | E | Article | ITALIAN JOURNAL OF AGRONOMY Vol. 17 (1): #1911 - (10), (DOI: 10.4081/ija.2021.1911) 2022WOS | 3 | 2 | 7 | 8.0000 | 2.0000 | Variation in quality traits of newly developed Serbian wheat cultivars under different environmental conditions of Pannonian plain | Zivancev D, Mirosavljevic M, Acin V, Momcilovic V, Mikic S, Torbica A, Jockovic B | 88. | AD322 | 2023 | M21a+ | E | Article | FOOD HYDROCOLLOIDS Vol. 140 (): #108591 - (11), (DOI: 10.1016/j.foodhyd.2023.108591) JUL 2023WOS | 22 | 8 | 7 | 20.0000 | 8.0000 | Insight in changes in starch and proteins molecular structure of non-wheat cereal flours influenced by roasting and extrusion treatments | Torbica A, Pecinar I, Levic S, Belovic M, Jovicic M, Stevanovic Z, Nedovic V | 89. | AD322 | 2023 | M21a | E | Article | AGRONOMY-BASEL Vol. 13 (6): #1551 - (12), (DOI: 10.3390/agronomy13061551) JUN 2023WOS | 13 | 9 | 4 | 12.0000 | 9.0000 | Effect of Climatic Conditions on Wheat Starch Granule Size Distribution, Gelatinization and Flour Pasting Properties | Rakita S, Torbica A, Pezo L, Nikolic I | 90. | AD322 | 2023 | M21 | E | Article | FOODS Vol. 12 (13): #2468 - (16), (DOI: 10.3390/foods12132468) JUL 2023WOS | 19 | 8 | 11 | 4.4444 | 4.4444 | Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum) | Lucic M, Potkonjak N, Ignjatovic I, Levic S, Dajic-Stevanovic Z, Kolasinac S, Belovic M, Torbica A, Zlatanovic I, Pavlovic V, Onjia A | 91. | AD322 | 2023 | M21 | E | Article | FOODS Vol. 12 (17): #3170 - (18), (DOI: 10.3390/foods12173170) SEP 2023WOS | 5 | 1 | 7 | 8.0000 | 1.0000 | Asparaginase Treatment of Sea Buckthorn Berries as an Effective Tool for Acrylamide Reduction in Nutritionally Enriched Wholegrain Wheat, Rye and Triticale Biscuits | Ciesarová Z, Kukurová K, Jelemenská V, Horváthová J, Kubincová J, Belovic M, Torbica A | 92. | AD322 | 2023 | M21 | E | Article | NUTRIENTS Vol. 15 (21): #4693 - (17), (DOI: 10.3390/nu15214693) NOV 2023WOS | 3 | 1 | 5 | 8.0000 | 1.0000 | FODMAPs-Unknowns for Consumers: First Survey in Serbia | Torbica A, Vujasinovic V, Radosavljevic M, Radivojevic G, Milovanovic I | 93. | AD322 | 2023 | M21 | E | Article | PLANTS-BASEL Vol. 12 (6): #1211 - (18), (DOI: 10.3390/plants12061211) MAR 2023WOS | 13 | 11 | 9 | 5.7143 | 7.8571 | New Biological and Chemical Insights into Optimization of Chamomile Extracts by Using Artificial Neural Network (ANN) Model | Kljakic A, Radosavljevic M, Zengin G, Yan L, Gasic U, Kojic P, Torbica A, Belovic M, Zekovic Z | 94. | AD322 | 2023 | M23 | E | Article | JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES Vol. 13 (1): # - (5), (DOI: 10.55251/jmbfs.9942) AUG-SEP 2023WOS | 0 | 0 | 6 | 3.0000 | 0.0000 | THE IMPACT OF ASPARAGINASE ON TEXTURAL PROPERTIES OF WHOLEGRAIN CEREAL BISCUITS ENRICHED WITH SEA BUCKTHORN POMACE | Kukurová K, Rerková L, Belovic M, Perovic L, Torbica A, Ciesarová Z | 95. | AD322 | 2024 | M21a | E | Review | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES Vol. 269 (): #131668 - (8), (DOI: 10.1016/j.ijbiomac.2024.131668) JUN 2024WOS | 7 | 1 | 4 | 12.0000 | 1.0000 | Production, modification and degradation of fructans and fructooligosacharides by enzymes originated from plants | Radosavljevic M, Belovic M, Kljakic A, Torbica A | 96. | AD322 | 2025 | E | CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS Vol. 10 (): #100772 - (14), (DOI: 10.1016/j.carpta.2025.100772) JUN 2025WOS | 0 | 0 | 7 | 0 | 0.0000 | Profile and content of fermentable oligo-, di-, monosaccharides, and polyols (FODMAP) compounds in wheat and rye wholegrain foods | Torbica A, Miljic U, Todoric O, Belovic M, Erceg T, Miljic M, Radosavljevic M | 97. | AD322 | 2025 | E | FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL Vol. 31 (7): # 638 - 648 (11), (DOI: 10.1177/10820132241240329) OCT 2025WOS | 3 | 1 | 6 | 0 | 1.0000 | Technological properties, shelf life and consumers' acceptance of high-fibre cookies prepared with juice processing by-products | Belovic M, Torbica A, Vujasinovic V, Radivojevic G, Perovic L, Bokic J | 98. | AD322 | 2025 | E | JOURNAL OF THE SERBIAN CHEMICAL SOCIETY Vol. 90 (2): # 175 - 186 (12), (DOI: 10.2298/JSC241105096M) 2025WOS | 0 | 0 | 7 | 0 | 0.0000 | The effects of silver nanoparticles synthesized with an aqueous extract of Agrimonia eupatoria L. on winter wheat and barley varieties | Minic D, Markovic K, Kesic A, Grujovic M, Markovic S, Torbica A, Djukic N | 99. | AD322 | 2025 | E | FRONTIERS IN NUTRITION Vol. 12 (): #1648775 - (17), (DOI: 10.3389/fnut.2025.1648775) AUG 29 2025WOS | 1 | 0 | 13 | 0 | 0.0000 | Characterization of fermented foods: bone health | Tamang J, Agahi F, Yilmaz B, Künili I, Mardon J, Bulmus-Tuccar T, Torbica A, Nedelkoska D, Kütt M, Malagón-Rojas J, Parada M, Mayo B, Frias J | 100. | AD322 | 2025 | E | FRONTIERS IN NUTRITION Vol. 12 (): #1660505 - (19), (DOI: 10.3389/fnut.2025.1660505) SEP 30 2025WOS | 0 | 0 | 18 | 0 | 0.0000 | Impact of yogurt consumption on bone health markers in adults with or without osteoporosis: a systematic review and meta-analysis | Mayo B, Malagón-Rojas J, Agahi F, Frias J, Künili I, Kütt M, Mardon J, Nedelkoska D, Parada M, Torbica A, Bulmus-Tüccar T, Yilmaz B, Bär C, Harsa H, Chassard C, Pracer S, Vergères G, Tamang J | 101. | AD322 | 2025 | E | FOODS Vol. 14 (2): #304 - (18), (DOI: 10.3390/foods14020304) JAN 2025WOS | 1 | 0 | 7 | 0 | 0.0000 | Successful Strategy in Creating Low-FODMAP Wholegrain Bread-Simple and Global | Torbica A, Vujasinovic V, Miljic U, Radivojevic G, Filipcev B, Miljic M, Radosavljevic M | 102. | AD322 | 2025 | E | FOODS Vol. 14 (4): #582 - (15), (DOI: 10.3390/foods14040582) FEB 2025WOS | 1 | 0 | 7 | 0 | 0.0000 | Biotechnological Tools for the Production of Low-FODMAP Wholegrain Wheat and Rye Cookies and Crackers | Torbica A, Filipcev B, Vujasinovic V, Miljic U, Radivojevic G, Miljic M, Radosavljevic M | 103. | AD322 | 2025 | E | FOODS Vol. 14 (4): #667 - (14), (DOI: 10.3390/foods14040667) FEB 2025WOS | 2 | 0 | 3 | 0 | 0.0000 | FODMAP Profile of Wholegrain Pasta | Torbica A, Miljic M, Radosavljevic M | 104. | AD322 | 2025 | E | GELS Vol. 11 (12): #1011 - (20), (DOI: 10.3390/gels11121011) DEC 16 2025WOS | 0 | 0 | 9 | 0 | 0.0000 | The Influence of Synthesis Parameters on the Properties of Dextran-Based Hydrogels for Colon-Targeted Antitumor Drug Delivery Part I: Room Temperature Synthesis of Dextran/Inulin Hydrogels for Colon-Targeted Antitumor Drug Delivery | Erceg T, Radosavljevic M, Miljic M, Kljakic A, Balos S, Spoljaric K, Coric I, Glavas-Obrovac L, Torbica A |
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27. 04. 2026.; 00:07:12; Trajanje procesiranja: 0.028 s
Legenda:
RB - redni broj rezultata
IBI - identifikacioni broj istraživača
Godina - godina u kojoj je rezultat publikovan (isključivo sa kompletnom paginacijom)
Kat - kategorija rezulata
Tip - tip rezultata (teorijski, simulacioni ili eksperimentalni)
Vrsta - vrsta rezultata
Referenca - referenca rezultata (bez autora i naslova rezultata) sa direktnim linkom na rezultat (ako ima DOI broj), sa linkom na zapis u eNauci ili WOS
TC - ukupan broj citata rezulata na dan 31. 1. 2026. godine
TCP - ukupan broj citata rezultata u periodu 2015-2024
BA - broj autora na rezultatu
NBB - normirani broj bodova rezultata
NTC - normirani broj citata rezultata u periodu 2015-2024
Naslov - naslov rezultata
Autori - spisak svih autora ili najviše prvih 30 autora
Primer:
Primer normiranja broja M poena i broja citata ostvarenih na jednom rezultatu: eksperimentalni rad sa 11 autora u časopisu kategorije M21a+ koji je publikovan 2020. godine, citiran je 65 puta, od čega 55 puta u periodu 2015-2024. godine.
Normirani broj M poena koje istraživač ostvaruje na rezultatu je 20/(1+0.2*(11-10))=16.6667 a normirani broj citata je 55/(1+0.2*(11-10))=45.8333.
Ukupan broj ostaverinih bodova utvrđuje se na naznačenom periodu za sabiranje normiranih M poena svakog istraživača i u periodu za određivanje ukupnog broja normiranih citata (2015-2024).