IBI: AG334; Marijana Sakač***, naučni savetnik, Univerzitet u Novom Sadu, Naučni institut za prehrambene tehnologije; Polje: tehničko tehnološke i biotehničke nauke; Period: 2020-2024;
eNauka profil: rp09800; ORCID: 0000-0003-2093-2238;
WOS indikatori: NR = 77; TC = 1909; HIndex = 25;
eNauka WOS indikatori: NR = 82; TC = 1912; HIndex = 25 ;
Lista A broj bodova: 101.77130 (356) 36.5%; Lista B broj bodova: 1449.8214 (356) 3.9%; 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 | 77 | 42 | 36 | 19 | 12 |
| Broj citata | 1909 | 1552 | |||
| Broj M bodova | 117.00 | 117 | 117.00 | 117 | |
| Normirani broj citata | 1784.98 | 1449.82 | |||
| Normirani broj M bodova rezultata kategorije M21a++M21a+M21+M22+M23+M24 | 101.77 | 101.77 | 101.77 | 101.77 | |
| 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. | AG334 | 1995 | E | ZEITSCHRIFT FUR KRISTALLOGRAPHIE Vol. 210 (10): # 785 - 786 (2), (DOI: 10.1524/zkri.1995.210.10.785) 1995WOS | 0 | 0 | 5 | 0 | 0.0000 | CRYSTAL-STRUCTURE OF 3,17-BETA-DIPROPIONOXY-9-ALPHA-HYDROXYESTRA-1,3,5(10)-TRIENE-6-ONE, C24H30O6 | ARGAY G, KALMAN A, RIBAR B, SAKAC M, MILJKOVIC D | 2. | AG334 | 1996 | E | ACTA ALIMENTARIA Vol. 25 (2): # 163 - 169 (7), (DOI: ) JUN 1996WOS | 4 | 1 | 3 | 0 | 1.0000 | Effects of microwave heating on the chemico-nutritional value of soybeans | Sakac M, Ristic M, Levic J | 3. | AG334 | 1997 | E | ACTA VETERINARIA-BEOGRAD Vol. 47 (1): # 33 - 40 (8), (DOI: ) 1997WOS | 0 | 0 | 6 | 0 | 0.0000 | Waste gases arising in rendering plants for animal and fish waste | Ristic M, Filipovic S, Radenkovic B, Sakac M, Kormanjos S, Curcic R | 4. | AG334 | 1999 | E | ACTA VETERINARIA-BEOGRAD Vol. 49 (1): # 57 - 64 (8), (DOI: ) 1999WOS | 1 | 0 | 6 | 0 | 0.0000 | Protein meal obtained from small fish by extrusion | Ristic M, Brana R, Filipovic S, Marijana S, Veselina R, Dordevic M | 5. | AG334 | 2006 | E | PROCEEDINGS OF THE 3RD INTERNATIONAL CONGRESS FLOUR - BREAD '05 AND 5TH CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS Vol. (): # 208 - + (3), (DOI: ) 2006WOS | 0 | 0 | 3 | 0 | 0.0000 | Optimization of muesli composition based on nutritional aspects of the product | Sedej I, Mastilovic J, Sakac M | 6. | AG334 | 2008 | E | PROCEEDINGS OF THE 4TH INTERNATIONAL CONGRESS ON FLOUR - BREAD '07 Vol. (): # 201 - 208 (8), (DOI: ) 2008WOS | 0 | 0 | 5 | 0 | 0.0000 | Chelating activities on Fe2+ of ethanolic extracts of various wheat products | Sakac M, Mlsan A, Medlc D, Sedej I, Pestorlc M | 7. | AG334 | 2008 | E | PROCEEDINGS OF THE 4TH INTERNATIONAL CONGRESS ON FLOUR - BREAD '07 Vol. (): # 388 - + (4), (DOI: ) 2008WOS | 1 | 0 | 4 | 0 | 0.0000 | Antioxidative properties of wheat flour and sugar-beet fibers | Sakac M, Seres Z, Gyura J, Medic D | 8. | AG334 | 2008 | E | PROCEEDINGS OF THE 4TH INTERNATIONAL CONGRESS ON FLOUR - BREAD '07 Vol. (): # 404 - 410 (7), (DOI: ) 2008WOS | 0 | 0 | 5 | 0 | 0.0000 | Objective evaluation of spaghetti color | Pestoric M, Mastilovic J, Sakac M, Pojic M, Sedej I | 9. | AG334 | 2009 | E | ENVIRONMENTAL, HEALTH AND HUMANITY ISSUES IN THE DOWN DANUBIAN REGION: MULTIDISCIPLINARY APPROACHES Vol. (): # 165 - 171 (7), (DOI: 10.1142/9789812834409_0018) 2009WOS | 3 | 0 | 7 | 0 | 0.0000 | EVALUATION OF ANTIOXIDANT ACTIVITY OF MEDICAL PLANT EXTRACTS AND THEIR APPLICATION IN BISCUITS | Misan A, Simurina O, Psodorov D, Sakac M, Sedej I, Mandic A, Kevresan Z | 10. | AG334 | 2009 | E | PROCEEDINGS OF THE 5TH INTERNATIONAL CONGRESS FLOUR-BREAD '09 AND 7TH CROATION CONGRESS OF CEREAL TECHNOLOGISTS Vol. (): # 326 - 333 (8), (DOI: ) 2009WOS | 0 | 0 | 4 | 0 | 0.0000 | EVALUATION OF ANTIOXIDANT ACTIVITY OF BUCKWHEAT FLOUR EXTRACTS | Sedej I, Sakac M, Misan A, Mandic A | 11. | AG334 | 2009 | E | PROCEEDINGS OF THE 5TH INTERNATIONAL CONGRESS FLOUR-BREAD '09 AND 7TH CROATION CONGRESS OF CEREAL TECHNOLOGISTS Vol. (): # 532 - 538 (7), (DOI: ) 2009WOS | 0 | 0 | 7 | 0 | 0.0000 | EVALUATION OF BROWN BREAD QUALITY BY SENSORY METHOD | Pestoric M, Pojic M, Sakac M, Mastilovic J, Simurina O, Filipcev B, Sedej I | 12. | AG334 | 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 | 13. | AG334 | 2009 | E | PROCEEDINGS OF THE 5TH INTERNATIONAL CONGRESS FLOUR-BREAD '09 AND 7TH CROATION CONGRESS OF CEREAL TECHNOLOGISTS Vol. (): # 76 - 83 (8), (DOI: ) 2009WOS | 2 | 2 | 5 | 0 | 2.0000 | ANTIOXIDANT ACTIVITY OF COOKIES SUPPLEMENTED WITH SUGARBEET DIETARY FIBRE | Sakac M, Gyura J, Misan A, Seres Z, Pajin B | 14. | AG334 | 2009 | E | PROCEEDINGS OF THE 5TH INTERNATIONAL CONGRESS FLOUR-BREAD '09 AND 7TH CROATION CONGRESS OF CEREAL TECHNOLOGISTS Vol. (): # 84 - 91 (8), (DOI: ) 2009WOS | 0 | 0 | 7 | 0 | 0.0000 | COOKIES PRODUCED FROM WHOLEGRAIN BUCKWHEAT FLOUR | Simurina O, Sedej I, Sakac M, Filipcev B, Pestoric M, Bodroza-Solarov M, Hadnadev M | 15. | AG334 | 2009 | E | ZUCKERINDUSTRIE Vol. 134 (6): # 418 - 425 (8), (DOI: ) JUN 2009WOS | 9 | 5 | 4 | 0 | 5.0000 | Antioxidant properties of sugarbeet fibers | Sakac M, Gyura J, Misan A, Seres Z | 16. | AG334 | 2009 | E | ZUCKERINDUSTRIE Vol. 134 (9): # 593 - 600 (8), (DOI: ) SEP 2009WOS | 4 | 2 | 4 | 0 | 2.0000 | Physico-chemical characteristics of filler additives from sugarbeet for application in the production of bread and cookies | Gyura J, Seres Z, Sakac M, Misan A | 17. | AG334 | 2010 | E | CEREAL CHEMISTRY Vol. 87 (5): # 387 - 392 (6), (DOI: 10.1094/CCHEM-02-10-0018) SEP-OCT 2010WOS | 25 | 20 | 5 | 0 | 20.0000 | Comparison of Antioxidant Components and Activity of Buckwheat and Wheat Flours | Sedej I, Mandic A, Sakac M, Misan A, Tumbas V | 18. | AG334 | 2010 | E | DIETARY FIBRE: NEW FRONTIERS FOR FOOD AND HEALTH Vol. (): # 441 - 455 (15), (DOI: ) 2010WOS | 1 | 1 | 5 | 0 | 1.0000 | Antioxidant properties of cookies supplemented with sugar beet dietary fibre | Sakac M, Gyura J, Misan A, Seres Z, Pajin B | 19. | AG334 | 2010 | E | FOOD TECHNOLOGY AND BIOTECHNOLOGY Vol. 48 (4): # 524 - 529 (6), (DOI: ) OCT-DEC 2010WOS | 12 | 7 | 5 | 0 | 7.0000 | Antioxidant Activity of Phytic Acid in Lipid Model System | Sakac M, Canadanovic-Brunet J, Misan A, Tumbas V, Medic D | 20. | AG334 | 2010 | E | SUGAR BEET CROPS: GROWTH, FERTILIZATION & YIELD Vol. (): # 43 - 83 (41), (DOI: ) 2010WOS | 2 | 1 | 6 | 0 | 1.0000 | PRODUCTION OF DIETARY FIBER FROM SUGAR BEET CROPS FOR APPLICATION IN FOOD INDUSTRY | Gyura J, Seres Z, Sakac M, Pajin B, Simovic D, Jokic A | 21. | AG334 | 2011 | E | EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY Vol. 113 (2): # 262 - 268 (7), (DOI: 10.1002/ejlt.201000293) FEB 2011WOS | 23 | 19 | 6 | 0 | 19.0000 | Physicochemical and textural properties of puff pastry margarines | Pajin B, Soronja-Simovic D, Seres Z, Gyura J, Radujko I, Sakac M | 22. | AG334 | 2011 | E | FOOD CHEMISTRY Vol. 125 (1): # 164 - 170 (7), (DOI: 10.1016/j.foodchem.2010.08.055) MAR 1 2011WOS | 53 | 39 | 7 | 0 | 39.0000 | Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation | Filipcev B, Simurina O, Sakac M, Sedej I, Jovanov P, Pestoric M, Bodroza-Solarov M | 23. | AG334 | 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 | 24. | AG334 | 2011 | E | JOURNAL OF CEREAL SCIENCE Vol. 54 (3): # 347 - 353 (7), (DOI: 10.1016/j.jcs.2011.07.001) NOV 2011WOS | 54 | 39 | 6 | 0 | 39.0000 | Assessment of antioxidant activity and rheological properties of wheat and buckwheat milling fractions | Sedej I, Sakac M, Mandic A, Misan A, Tumbas V, Hadnadev M | 25. | AG334 | 2011 | E | LWT-FOOD SCIENCE AND TECHNOLOGY Vol. 44 (3): # 650 - 655 (6), (DOI: 10.1016/j.lwt.2010.08.017) APR 2011WOS | 28 | 20 | 3 | 0 | 20.0000 | Effect of buckwheat flour addition to wheat flour on acylglycerols and fatty acids composition and rheology properties | Nikolic N, Sakac M, Mastilovic J | 26. | AG334 | 2011 | E | LWT-FOOD SCIENCE AND TECHNOLOGY Vol. 44 (3): # 694 - 699 (6), (DOI: 10.1016/j.lwt.2010.11.010) APR 2011WOS | 90 | 68 | 7 | 0 | 68.0000 | Quality assessment of gluten-free crackers based on buckwheat flour | Sedej I, Sakac M, Mandic A, Misan A, Pestoric M, Simurina O, Canadanovic-Brunet J | 27. | AG334 | 2011 | E | JOURNAL OF FOOD SCIENCE Vol. 76 (9): # C1239 - C1244 (6), (DOI: 10.1111/j.1750-3841.2011.02400.x) NOV-DEC 2011WOS | 36 | 27 | 7 | 0 | 27.0000 | Antioxidant Activity of Medicinal Plant Extracts in Cookies | Misan A, Mimica-Dukic N, Sakac M, Mandic A, Sedej I, Simurina O, Tumbas V | 28. | AG334 | 2011 | E | CENTRAL EUROPEAN JOURNAL OF CHEMISTRY Vol. 9 (1): # 133 - 142 (10), (DOI: 10.2478/s11532-010-0126-8) FEB 2011WOS | 104 | 78 | 6 | 0 | 78.0000 | Development of a rapid resolution HPLC method for the separation and determination of 17 phenolic compounds in crude plant extracts | Misan A, Mimica-Dukic N, Mandic A, Sakac M, Milovanovic I, Sedej I | 29. | AG334 | 2011 | E | ZUCKERINDUSTRIE Vol. 136 (3): # 151 - 157 (7), (DOI: ) MAR 2011WOS | 6 | 4 | 6 | 0 | 4.0000 | Antioxidant activity of cookies supplemented with sugarbeet dietary fiber | Sakac M, Gyura J, Misan A, Seres Z, Pajin B, Soronja-Simovic D | 30. | AG334 | 2012 | E | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE Vol. 92 (14): # 2800 - 2810 (11), (DOI: 10.1002/jsfa.5590) NOV 2012WOS | 43 | 30 | 10 | 0 | 18.7500 | Health-promoting phytochemicals of Italian common wheat varieties grown under low-input agricultural management | Di S, Marotti I, Bosi S, Bregola V, Carretero A, Sedej I, Mandic A, Sakac M, Benedettelli S, Dinelli G | 31. | AG334 | 2012 | E | INTERNATIONAL JOURNAL OF FOOD PROPERTIES Vol. 15 (4): # 748 - 757 (10), (DOI: 10.1080/10942912.2010.501466) 2012WOS | 1 | 1 | 7 | 0 | 1.0000 | SELECTION OF OPTIMAL SENSORY PROPERTIES FOR THE RECOGNITION OF WHOLEMEAL BREAD | Pestoric M, Pojic M, Sakac M, Mastilovic J, Simurina O, Filipcev B, Zivancev J | 32. | AG334 | 2012 | E | BRITISH FOOD JOURNAL Vol. 114 (6-7): # 868 - 879 (12), (DOI: 10.1108/00070701211234381) 2012WOS | 1 | 1 | 6 | 0 | 1.0000 | Influence of low-melting milk fat fraction on crystallization and physical properties of chocolate | Pajin B, Radujko I, Seres Z, Simovic D, Gyura J, Sakac M | 33. | AG334 | 2012 | E | JOURNAL OF FOOD SCIENCE Vol. 77 (9): # C954 - C959 (6), (DOI: 10.1111/j.1750-3841.2012.02867.x) SEP 2012WOS | 82 | 68 | 6 | 0 | 68.0000 | Buckwheat (Fagopyrum esculentum Moench) Grain and Fractions: Antioxidant Compounds and Activities | Sedej I, Sakac M, Mandic A, Misan A, Tumbas V, Canadanovic-Brunet J | 34. | AG334 | 2013 | E | FOOD ANALYTICAL METHODS Vol. 6 (1): # 61 - 68 (8), (DOI: 10.1007/s12161-012-9415-5) FEB 2013WOS | 25 | 20 | 4 | 0 | 20.0000 | Static Headspace Gas Chromatographic Method for Aldehyde Determination in Crackers | Mandic A, Sedej I, Sakac M, Misan A | 35. | AG334 | 2013 | E | TALANTA Vol. 111 (): # 125 - 133 (9), (DOI: 10.1016/j.talanta.2013.02.059) JUL 15 2013WOS | 121 | 103 | 7 | 0 | 103.0000 | Multi-residue method for determination of selected neonicotinoid insecticides in honey using optimized dispersive liquid-liquid microextraction combined with liquid chromatography-tandem mass spectrometry | Jovanov P, Guzsvány V, Franko M, Lazic S, Sakac M, Saric B, Banjac V | 36. | AG334 | 2013 | E | HEMIJSKA INDUSTRIJA Vol. 67 (2): # 269 - 275 (7), (DOI: 10.2298/HEMIND120412067B) MAR-APR 2013WOS | 3 | 3 | 7 | 0 | 3.0000 | THE INFLUENCE OF EXTRACTION PARAMETERS ON THE QUALITY OF DRIED SUGAR BEET PULP | Bogdanovic B, Seres Z, Gyura J, Sakac M, Simovic-Soronja D, Misan A, Pajin B | 37. | AG334 | 2014 | E | FOOD RESEARCH INTERNATIONAL Vol. 55 (): # 11 - 19 (9), (DOI: 10.1016/j.foodres.2013.10.031) JAN 2014WOS | 80 | 76 | 7 | 0 | 76.0000 | Development of multiresidue DLLME and QuEChERS based LC-MS/MS method for determination of selected neonicotinoid insecticides in honey liqueur | Jovanov P, Guzsvány V, Franko M, Lazic S, Sakac M, Milovanovic I, Nedeljkovic N | 38. | AG334 | 2014 | E | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY Vol. 62 (51): # 12436 - 12442 (7), (DOI: 10.1021/jf5044426) DEC 24 2014WOS | 126 | 105 | 7 | 0 | 105.0000 | Characterization of Byproducts Originating from Hemp Oil Processing | Pojic M, Misan A, Sakac M, Hadnadev T, Saric B, Milovanovic I, Hadnadev M | 39. | AG334 | 2014 | E | CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY Vol. 20 (1): # 135 - 142 (8), (DOI: 10.2298/CICEQ120801125N) JAN-MAR 2014WOS | 9 | 8 | 8 | 0 | 6.6667 | RHEOLOGICAL PROPERTIES AND MINERAL CONTENT OF BUCKWHEAT ENRICHED WHOLEGRAIN WHEAT PASTA | Nedeljkovic N, Sakac M, Mandic A, Psodorov D, Jambrec D, Pestoric M, Sedej I, Hadnadev T | 40. | AG334 | 2015 | E | JOURNAL OF CEREAL SCIENCE Vol. 66 (): # 1 - 9 (9), (DOI: 10.1016/j.jcs.2015.09.004) NOV 2015WOS | 22 | 19 | 5 | 0 | 19.0000 | Effect of autoclaving and cooking on phenolic compounds in buckwheat-enriched whole wheat tagliatelle | Jambrec D, Sakac M, Misan A, Mandic A, Pestoric M | 41. | AG334 | 2015 | E | JOURNAL OF FOOD COMPOSITION AND ANALYSIS Vol. 40 (): # 106 - 113 (8), (DOI: 10.1016/j.jfca.2014.12.021) JUN 2015WOS | 81 | 78 | 7 | 0 | 78.0000 | Development of HPLC-DAD method for determination of neonicotinoids in honey | Jovanov P, Guzsvány V, Lazic S, Franko M, Sakac M, Saric L, Kos J | 42. | AG334 | 2015 | E | LWT-FOOD SCIENCE AND TECHNOLOGY Vol. 63 (1): # 556 - 561 (6), (DOI: 10.1016/j.lwt.2015.03.023) SEP 2015WOS | 37 | 35 | 11 | 0 | 19.4444 | Quality of buckwheat-enriched wheat bread and its antihyperlipidemic effect in statin treated patients | Stokic E, Mandic A, Sakac M, Misan A, Pestoric M, Simurina O, Jambrec D, Jovanov P, Nedeljkovic N, Milovanovic I, Sedej I | 43. | AG334 | 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 | 44. | AG334 | 2015 | E | HEMIJSKA INDUSTRIJA Vol. 69 (5): # 469 - 483 (15), (DOI: 10.2298/HEMIND140220062S) SEP-OCT 2015WOS | 1 | 1 | 4 | 0 | 1.0000 | ANTIOXIDANT PROPERTIES OF BUCKWHEAT FLOURS AND THEIR CONTRIBUTION TO FUNCTIONALITY OF BAKERY, PASTA AND CONFECTIONARY PRODUCTS | Sakac M, Sedej L, Mandic A, Misan A | 45. | AG334 | 2016 | E | PHYTOTHERAPY RESEARCH Vol. 30 (5): # 855 - 860 (6), (DOI: 10.1002/ptr.5598) MAY 2016WOS | 3 | 3 | 12 | 0 | 1.5000 | Antioxidant and Physicochemical Properties of Hydrogen Peroxide-Treated Sugar Beet Dietary Fibre | Misan A, Sakac M, Medic D, Tadic V, Markovic G, Gyura J, Pagano E, Izzo A, Borrelli F, Saric B, Milovanovic I, Milic N | 46. | AG334 | 2016 | E | JOURNAL OF CEREAL SCIENCE Vol. 69 (): # 336 - 343 (8), (DOI: 10.1016/j.jcs.2016.04.008) MAY 2016WOS | 30 | 27 | 10 | 0 | 16.8750 | Shelf-life prediction of gluten-free rice-buckwheat cookies | Sakac M, Pestoric M, Mandic A, Misan A, Nedeljkovic N, Jambrec D, Jovanov P, Lazic V, Pezo L, Sedej I | 47. | AG334 | 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 | 48. | AG334 | 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 | 49. | AG334 | 2016 | E | CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY Vol. 22 (3): # 319 - 326 (8), (DOI: 10.2298/CICEQ150709046J) JUL-SEP 2016WOS | 8 | 7 | 7 | 0 | 7.0000 | EFFECT OF PROCESSING AND COOKING ON MINERAL AND PHYTIC ACID CONTENT OF BUCKWHEAT-ENRICHED TAGLIATELLE | Jambrec D, Sakac M, Jovanov P, Misan A, Pestoric M, Tomovic V, Mandic A | 50. | AG334 | 2017 | E | JOURNAL OF CEREAL SCIENCE Vol. 77 (): # 172 - 179 (8), (DOI: 10.1016/j.jcs.2017.08.013) SEP 2017WOS | 9 | 8 | 8 | 0 | 6.6667 | Physicochemical characteristics as the markers in predicting the self-life of gluten-free cookies | Pestoric M, Sakac M, Pezo L, Skrobot D, Nedeljkovic N, Jovanov P, Simurina O, Mandic A | 51. | AG334 | 2017 | E | LWT-FOOD SCIENCE AND TECHNOLOGY Vol. 86 (): # 377 - 384 (8), (DOI: 10.1016/j.lwt.2017.08.004) DEC 2017WOS | 15 | 14 | 7 | 0 | 14.0000 | Partial replacement of fat with oat and wheat bran gels: Optimization study based on rheological and textural properties | Nedeljkovic N, Hadnadev M, Hadnadev T, Saric B, Pezo L, Sakac M, Pajin B | 52. | AG334 | 2017 | E | JOURNAL OF SUPERCRITICAL FLUIDS Vol. 128 (): # 79 - 88 (10), (DOI: 10.1016/j.supflu.2017.05.012) OCT 2017WOS | 56 | 53 | 8 | 0 | 44.1667 | Subcritical water extraction of wild garlic (Allium ursinum L.) and process optimization by response surface methodology | Tomsik A, Pavlic B, Vladic J, Cindric M, Jovanov P, Sakac M, Mandic A, Vidovic S | 53. | AG334 | 2017 | E | CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY Vol. 23 (1): # 39 - 47 (9), (DOI: 10.2298/CICEQ150704004M) JAN-MAR 2017WOS | 1 | 1 | 8 | 0 | 0.8333 | PHENOLIC PROFILE AND ANTIOXIDANT PROPERTIES OF DRIED BUCKWHEAT LEAF AND FLOWER EXTRACTS | Misan A, Saric B, Milovanovic I, Jovanov P, Sedej I, Tadic V, Mandic A, Sakac M | 54. | AG334 | 2017 | E | HEMIJSKA INDUSTRIJA Vol. 71 (1): # 61 - 67 (7), (DOI: 10.2298/HEMIND150922018F) 2017WOS | 5 | 5 | 8 | 0 | 4.1667 | Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend | Filipcev B, Nedeljkovic N, Simurina O, Sakac M, Pestoric M, Jambrec D, Saric B, Jovanov P | 55. | AG334 | 2017 | E | JOURNAL OF THE SERBIAN CHEMICAL SOCIETY Vol. 82 (12): # 1343 - 1355 (13), (DOI: 10.2298/JSC170421074S) 2017WOS | 3 | 2 | 7 | 0 | 2.0000 | Application of the SHS-GC-FID method and HPLC-DAD method in the prediction of the shelf-life of gluten-free cookies | Sakac M, Pezo L, Jovanov P, Nedeljkovic N, Mandic A, Pestoric M, Misan A | 56. | AG334 | 2017 | E | MOLECULES Vol. 22 (8): #1256 - (18), (DOI: 10.3390/molecules22081256) AUG 2017WOS | 39 | 37 | 6 | 0 | 37.0000 | Phenolic Compounds Contained in Little-known Wild Fruits as Antiadhesive Agents Against the Beverage-Spoiling Bacteria Asaia spp. | Antolak H, Czyzowska A, Sakac M, Misan A, Duragic O, Kregiel D | 57. | AG334 | 2018 | E | ANALYTICA CHIMICA ACTA Vol. 1028 (): # 96 - 103 (8), (DOI: 10.1016/j.aca.2018.03.038) OCT 22 2018WOS | 16 | 11 | 7 | 0 | 11.0000 | Hydrophilic interaction chromatography coupled to tandem mass spectrometry as a method for simultaneous determination of guanidinoacetate and creatine | Jovanov P, Vranes M, Sakac M, Gadzuric S, Panic J, Maric A, Ostojic S | 58. | AG334 | 2018 | E | BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE Vol. 18 (): #300 - (14), (DOI: 10.1186/s12906-018-2366-7) NOV 12 2018WOS | 36 | 31 | 12 | 0 | 15.5000 | Meripilus giganteus ethanolic extract exhibits pro-apoptotic and anti-proliferative effects in leukemic cell lines | Lenzi M, Cocchi V, Novakovic A, Karaman M, Sakac M, Mandic A, Pojic M, Barbalace M, Angeloni C, Hrelia P, Malaguti M, Hrelia S | 59. | AG334 | 2019 | E | FOOD CHEMISTRY Vol. 276 (): # 15 - 21 (7), (DOI: 10.1016/j.foodchem.2018.09.149) MAR 15 2019WOS | 83 | 72 | 7 | 0 | 72.0000 | Physicochemical properties and mineral content of honey samples from Vojvodina (Republic of Serbia) | Sakac M, Jovanov P, Maric A, Pezo L, Kevresan Z, Novakovic A, Nedeljkovic N | 60. | AG334 | 2019 | E | JOURNAL OF TEXTURE STUDIES Vol. 50 (2): # 124 - 130 (7), (DOI: 10.1111/jtxs.12374) APR 2019WOS | 53 | 43 | 7 | 0 | 43.0000 | Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties | Saric B, Dapcevic-Hadnadev T, Hadnadev M, Sakac M, Mandic A, Misan A, Skrobot D | 61. | AG334 | 2019 | E | JOURNAL OF THE INTERNATIONAL SOCIETY OF SPORTS NUTRITION Vol. 16 (): #27 - (9), (DOI: 10.1186/s12970-019-0294-7) JUL 4 2019WOS | 86 | 72 | 7 | 0 | 72.0000 | Prevalence, knowledge and attitudes towards using sports supplements among young athletes | Jovanov P, Dordic V, Obradovic B, Barak O, Pezo L, Maric A, Sakac M | 62. | AG334 | 2019 | E | CZECH JOURNAL OF FOOD SCIENCES Vol. 37 (4): # 285 - 291 (7), (DOI: 10.17221/324/2017-CJFS) 2019WOS | 5 | 4 | 7 | 0 | 4.0000 | Hydroxymethylfurfural content and colour parameters of cookies with defatted wheat germ | Sakac M, Jovanov P, Petrovic J, Pezo L, Fistes A, Loncarevic I, Pajin B | 63. | AG334 | 2019 | E | PERIODICA POLYTECHNICA-CHEMICAL ENGINEERING Vol. 63 (4): # 609 - 617 (9), (DOI: 10.3311/PPch.13155) 2019WOS | 4 | 4 | 8 | 0 | 3.3333 | Physicochemical Changes of the Gluten-Free Rice-Buckwheat Cookies during Storage - Artificial Neural Network Model | Pestoric M, Sakac M, Pezo L, Skrobot D, Nedeljkovic N, Jovanov P, Filipcev B, Mandic A | 64. | AG334 | 2020 | M21 | E | Article | JOURNAL OF CEREAL SCIENCE Vol. 95 (): #103056 - (8), (DOI: 10.1016/j.jcs.2020.103056) SEP 2020WOS | 41 | 30 | 8 | 6.6667 | 25.0000 | Physico-chemical properties of low-fat cookies containing wheat and oat bran gels as fat replacers | Milicevic N, Sakac M, Hadnadev M, Skrobot D, Saric B, Hadnadev T, Jovanov P, Pezo L | 65. | AG334 | 2021 | M21a+ | E | Article | ULTRASONICS SONOCHEMISTRY Vol. 79 (): #105761 - (7), (DOI: 10.1016/j.ultsonch.2021.105761) NOV 2021WOS | 53 | 32 | 9 | 20.0000 | 32.0000 | Kinetic modelling of ultrasound-assisted extraction of phenolics from cereal brans | Milicevic N, Kojic P, Sakac M, Misan A, Kojic J, Perussello C, Banjac V, Pojic M, Tiwari B | 66. | AG334 | 2021 | M21 | E | Article | FOODS Vol. 10 (11): #2628 - (12), (DOI: 10.3390/foods10112628) NOV 2021WOS | 21 | 13 | 10 | 5.0000 | 8.1250 | High-Protein Bar as a Meal Replacement in Elite Sports Nutrition: A Pilot Study | Jovanov P, Sakac M, Jurdana M, Praznikar Z, Kenig S, Hadnadev M, Jakus T, Petelin A, Skrobot D, Maric A | 67. | AG334 | 2021 | M22 | E | Article | RSC ADVANCES Vol. 11 (20): # 12434 - 12441 (8), (DOI: 10.1039/d0ra10887a) APR 6 2021WOS | 17 | 13 | 10 | 3.1250 | 8.1250 | A comprehensive study of parameters correlated with honey health benefits | Maric A, Jovanov P, Sakac M, Novakovic A, Hadnadev M, Pezo L, Mandic A, Milicevic N, Durovic A, Gadzuric S | 68. | AG334 | 2021 | M22 | E | Article | ANALYTICAL LETTERS Vol. 54 (7): # 1224 - 1232 (9), (DOI: 10.1080/00032719.2020.1798454) JUL 30 2021WOS | 11 | 8 | 8 | 4.1667 | 6.6667 | Rapid Determination of the Primary Alkaloids in Illicit Heroin by High-Performance Liquid Chromatography with Tandem Mass Spectrometry (HPLC-MS/MS) | Jovanov P, Petrin-Milicevic M, Radosavljevic-Stevanovic N, Vranes M, Belic S, Sakac M, Nikolov J, Gadzuric S | 69. | AG334 | 2022 | M21a+ | E | Article | ANTIOXIDANTS Vol. 11 (6): #1120 - (14), (DOI: 10.3390/antiox11061120) JUN 2022WOS | 24 | 17 | 8 | 20.0000 | 17.0000 | Antioxidative, Antibacterial and Antiproliferative Properties of Honey Types from the Western Balkans | Sakac M, Jovanov P, Maric A, Cetojevic-Simin D, Novakovic A, Plavsic D, Skrobot D, Kovac R | 70. | AG334 | 2022 | M21a | E | Article | LWT-FOOD SCIENCE AND TECHNOLOGY Vol. 153 (): #112528 - (8), (DOI: 10.1016/j.lwt.2021.112528) JAN 2022WOS | 16 | 13 | 6 | 12.0000 | 13.0000 | Insights into sensory and hedonic perception of wholegrain buckwheat enriched pasta | Skrobot D, Pezo L, Tomic J, Pestoric M, Sakac M, Mandic A | 71. | AG334 | 2023 | M21 | E | Article | RSC ADVANCES Vol. 13 (46): # 32714 - 32721 (8), (DOI: 10.1039/d3ra06077b) OCT 31 2023WOS | 1 | 1 | 8 | 6.6667 | 0.8333 | Application of biodegradable cholinium ionic liquids for the extraction of 5-hydroxymethylfurfural (HMF) from honey | Maric A, Jovanov P, Gadzuric S, Trtic-Petrovic T, Sakac M, Tot A, Bertic M, Vranes M | 72. | AG334 | 2023 | M23 | E | Article | CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY Vol. 29 (3): # 179 - 187 (9), (DOI: 10.2298/CICEQ211222025M) JUL-SEP 2023WOS | 1 | 0 | 9 | 2.1429 | 0.0000 | SOYBEAN BRAN AS THE FAT REPLACER IN GLUTEN-FREE COOKIE FORMULATION: PHYSICOCHEMICAL PROPERTIES AND SENSORY PROFILES | Milicevic N, Sakac M, Saric B, Skrobot D, Filipcev B, Simurina O, Jovanov P, Pestoric M, Maric A | 73. | AG334 | 2024 | M21a | E | Article | AGRICULTURE-BASEL Vol. 14 (12): #2117 - (17), (DOI: 10.3390/agriculture14122117) DEC 2024WOS | 1 | 0 | 7 | 12.0000 | 0.0000 | Functional Properties of Rapeseed Honey Enriched with Lyophilized Fruits | Maric A, Sakac M, Jovanov P, Dermanovic B, Teslic N, Plavsic D, Jakimov D | 74. | AG334 | 2024 | M21 | E | Article | JOURNAL OF FOOD COMPOSITION AND ANALYSIS Vol. 129 (): #106088 - (10), (DOI: 10.1016/j.jfca.2024.106088) MAY 2024WOS | 3 | 1 | 10 | 5.0000 | 0.6250 | Geographical origin authentication of honey produced in the region of Rtanj Mountain (Serbia) | Sakac M, Novakovic A, Ikonic P, Peulic T, Skrobot D, Radisic P, Sikoparija B, Jovanov P, Maravic N, Maric A | 75. | AG334 | 2024 | M21 | E | Article | SUSTAINABILITY Vol. 16 (15): #6702 - (17), (DOI: 10.3390/su16156702) AUG 2024WOS | 2 | 0 | 10 | 5.0000 | 0.0000 | Advancing Sustainable Nutrition: Enhancing Physical and Nutritional Qualities of Cookies with Apple Pomace Extrudates | Petrovic J, Rakic D, Pajin B, Loncarevic I, Jozinovic A, Soronja-Simovic D, Nikolic I, Zahorec J, Kocic-Tanackov S, Sakac M | 76. | AG334 | 2025 | E | CURRENT RESEARCH IN FOOD SCIENCE Vol. 10 (): #101075 - (14), (DOI: 10.1016/j.crfs.2025.101075) 2025WOS | 7 | 0 | 8 | 0 | 0.0000 | Impact of alkaline and deep eutectic solvent extraction on rapeseed protein isolates characteristics and in vitro digestibility | Dermanovic B, Maric A, Sakac M, Tomic D, Dragojlovic D, Popovic L, Saric B, Jovanov P | 77. | AG334 | 2025 | E | LWT-FOOD SCIENCE AND TECHNOLOGY Vol. 222 (): #117671 - (7), (DOI: 10.1016/j.lwt.2025.117671) APR 15 2025WOS | 2 | 0 | 7 | 0 | 0.0000 | Characterisation of fibre-rich ingredients obtained from defatted cold-pressed rapeseed cake after protein extraction | Sakac M, Maric A, Dermanovic B, Tomic D, Dragojlc D, Saric B, Jovanov P |
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27. 04. 2026.; 00:08:19; Trajanje procesiranja: 0.035 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).