IBI: AG629; Miona Belović***, viši naučni saradnik, Univerzitet u Novom Sadu, Naučni institut za prehrambene tehnologije; Polje: tehničko tehnološke i biotehničke nauke; Period: 2020-2024;
eNauka profil: rp01034; ORCID: 0000-0002-1547-9072;
WOS indikatori: NR = 56; TC = 1194; HIndex = 19;
eNauka WOS indikatori: NR = 57; TC = 1194; HIndex = 19 ;
Lista A broj bodova: 231.3711 (346) 3.2%; Lista B broj bodova: 884.946 (346) 1.7%; 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 | 56 | 51 | 50 | 33 | 24 |
| Broj citata | 1194 | 929 | |||
| Broj M bodova | 256.00 | 256 | 256.00 | 256 | |
| Normirani broj citata | 1127.91 | 884.94 | |||
| Normirani broj M bodova rezultata kategorije M21a++M21a+M21+M22+M23+M24 | 231.37 | 231.37 | 231.37 | 231.37 | |
| 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 | 1 | 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. | AG629 | 2014 | E | AGRO FOOD INDUSTRY HI-TECH Vol. 25 (5): # 19 - 22 (4), (DOI: ) SEP-OCT 2014WOS | 4 | 4 | 7 | 0 | 4.0000 | Sensory and instrumental properties of cookies enriched with "vitalplant" - extract | Pestoric M, Misan A, Simurina O, Jambrec D, Belovic M, Gubic J, Nedeljkovic N | 2. | AG629 | 2015 | E | FOOD PACKAGING AND SHELF LIFE Vol. 5 (): # 63 - 67 (5), (DOI: 10.1016/j.fpsl.2015.06.002) SEP 2015WOS | 9 | 9 | 4 | 0 | 9.0000 | The influence of hot air treatment and UV irradiation on the quality of two tomato varieties after storage | Belovic M, Kevresan Z, Pestoric M, Mastilovic J | 3. | AG629 | 2015 | E | INTERNATIONAL JOURNAL OF FOOD PROPERTIES Vol. 18 (12): # 2699 - 2712 (14), (DOI: 10.1080/10942912.2015.1004586) DEC 2 2015WOS | 10 | 10 | 7 | 0 | 10.0000 | Relationship of Physicochemical Characteristics with Sensory Profile of Cookies Enriched with Medicinal Herbs | Pestoric M, Simurina O, Filipcev B, Jambrec D, Belovic M, Misan A, Nedeljkovic N | 4. | AG629 | 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 | 5. | AG629 | 2015 | E | CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY Vol. 21 (3): # 391 - 397 (7), (DOI: 10.2298/CICEQ140416041V) JUL-SEP 2015WOS | 12 | 11 | 7 | 0 | 11.0000 | THE FERMENTATION KINETICS AND PHYSICOCHEMICAL PROPERTIES OF SPECIAL BEER WITH ADDITION OF PROKUPAC GRAPE VARIETY | Veljovic M, Despotovic S, Stojanovic M, Pecic S, Vukosavljevic P, Belovic M, Leskosek-Cukalovic I | 6. | AG629 | 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 | 7. | AG629 | 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 | 8. | AG629 | 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 | 9. | AG629 | 2016 | E | JOURNAL OF FOOD PROCESSING AND PRESERVATION Vol. 40 (6): # 1229 - 1237 (9), (DOI: 10.1111/jfpp.12707) DEC 2016WOS | 20 | 19 | 7 | 0 | 19.0000 | Tomato (Solanum Lycopersicum L.) Processing Main Product (Juice) and By-Product (Pomace) Bioactivity Potential Measured as Antioxidant Activity and Angiotensin-Converting Enzyme Inhibition | Belovic M, Gironés-Vilaplana A, Moreno D, Milovanovic I, Novakovic A, Karaman M, Ilic N | 10. | AG629 | 2016 | E | CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY Vol. 22 (2): # 181 - 189 (9), (DOI: 10.2298/CICEQ150426033P) APR-JUN 2016WOS | 12 | 8 | 7 | 0 | 8.0000 | THE INFLUENCE OF EXTRACTION PARAMETERS ON PHYSICOCHEMICAL PROPERTIES OF SPECIAL GRAIN BRANDIES WITH Ganoderma lucidum | Pecic S, Nikicevic N, Veljovic M, Jadranin M, Tesevic V, Belovic M, Niksic M | 11. | AG629 | 2016 | E | HEMIJSKA INDUSTRIJA Vol. 70 (3): # 257 - 264 (8), (DOI: 10.2298/HEMIND141114031J) MAY-JUN 2016WOS | 2 | 2 | 7 | 0 | 2.0000 | Visual, instrumental, mycological and mycotoxicological characterization of wheat inoculated with and protected against Alternaria spp. | Hajnal E, Belovic M, Plavsic D, Mastilovic J, Bagi F, Budakov D, Kos J | 12. | AG629 | 2016 | E | HEMIJSKA INDUSTRIJA Vol. 70 (2): # 113 - 122 (10), (DOI: 10.2298/HEMIND141229017N) MAR-APR 2016WOS | 6 | 5 | 7 | 0 | 5.0000 | Edible mycorrhizal species Lactarius controversus Pers. 1800 as a source of antioxidant and cytotoxic agents | Novakovic A, Karaman M, Milovanovic I, Belovic M, Raseta M, Radusin T, Ilic N | 13. | AG629 | 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 | 14. | AG629 | 2017 | E | JOURNAL OF MICROENCAPSULATION Vol. 34 (5): # 475 - 487 (13), (DOI: 10.1080/02652048.2017.1354939) 2017WOS | 53 | 43 | 10 | 0 | 26.8750 | Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder | Kalusevic A, Levic S, Calija B, Pantic M, Belovic M, Pavlovic V, Bugarski B, Milic J, Zilic S, Nedovic V | 15. | AG629 | 2017 | E | INTERNATIONAL JOURNAL OF FOOD PROPERTIES Vol. 20 (2): # 350 - 361 (12), (DOI: 10.1080/10942912.2016.1160922) 2017WOS | 13 | 11 | 7 | 0 | 11.0000 | Sensory profile and preference mapping of cookies enriched with medicinal herbs | Pestoric M, Skrobot D, Zigon U, Simurina O, Filipcev B, Belovic M, Misan A | 16. | AG629 | 2017 | E | JOURNAL OF FOOD PROCESSING AND PRESERVATION Vol. 41 (5): #e13141 - (11), (DOI: 10.1111/jfpp.13141) OCT 2017WOS | 6 | 3 | 9 | 0 | 2.1429 | Evaluation of Mineral Profile, Texture, Sensory and Structural Characteristics of Old Pepper Landraces | Ilic Z, Kevresan Z, Mastilovic J, Zoric L, Tomsik A, Belovic M, Pestoric M, Karanovic D, Lukovic J | 17. | AG629 | 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 | 18. | AG629 | 2017 | E | ACTA SCIENTIARUM POLONORUM-HORTORUM CULTUS Vol. 16 (5): # 63 - 75 (13), (DOI: 10.24326/asphc.2017.5.7) 2017WOS | 0 | 0 | 7 | 0 | 0.0000 | NUTRIENTS CONTENT AND TEXTURE CHANGES AS EFFECT OF HARVEST TIME, POSTHARVEST TREATMENTS AND STORAGE CONDITION OF CARROT | Ilic Z, Sunic L, Milenkovic L, Pestoric M, Belovic M, Kevresan Z, Mastilovic J | 19. | AG629 | 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 | 20. | AG629 | 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 | 21. | AG629 | 2019 | E | PLANT FOODS FOR HUMAN NUTRITION Vol. 74 (1): # 122 - 127 (6), (DOI: 10.1007/s11130-019-0714-5) MAR 2019WOS | 32 | 27 | 6 | 0 | 27.0000 | Comparison of Polyphenol-Enriched Tomato Juice and Standard Tomato Juice for Cardiovascular Benefits in Subjects with Stage 1 Hypertension: a Randomized Controlled Study | Michalicková D, Belovic M, Ilic N, Kotur-Stevuljevic J, Slanar O, Sobajic S | 22. | AG629 | 2019 | E | FOOD CHEMISTRY Vol. 274 (): # 872 - 885 (14), (DOI: 10.1016/j.foodchem.2018.09.047) FEB 15 2019WOS | 279 | 220 | 5 | 0 | 220.0000 | Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages | Baenas N, Belovic M, Ilic N, Moreno D, García-Viguera C | 23. | AG629 | 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 | 24. | AG629 | 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 | 25. | AG629 | 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 | 26. | AG629 | 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 | 27. | AG629 | 2019 | E | FOOD TECHNOLOGY AND BIOTECHNOLOGY Vol. 57 (3): # 408 - 417 (10), (DOI: 10.17113/ftb.57.03.19.6106) JUL-SEP 2019WOS | 14 | 10 | 7 | 0 | 10.0000 | Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract | Veljovic S, Tomic N, Belovic M, Nikicevic N, Vukosavljevic P, Niksic M, Tesevic V | 28. | AG629 | 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 | 29. | AG629 | 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 | 30. | AG629 | 2020 | M21 | E | Article | FOOD BIOPHYSICS Vol. 15 (1): # 18 - 31 (14), (DOI: 10.1007/s11483-019-09598-8) MAR 2020WOS | 8 | 7 | 6 | 8.0000 | 7.0000 | Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions | Obradovic N, Pajic-Lijakovic I, Krunic T, Belovic M, Rakin M, Bugarski B | 31. | AG629 | 2020 | M21 | E | Article | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Vol. 55 (4): # 1559 - 1571 (13), (DOI: 10.1111/ijfs.14382) APR 2020WOS | 2 | 2 | 6 | 8.0000 | 2.0000 | Chemical, rheological and sensory characteristics of sweet spreads made from by-products of soya bean and maize | Zilic S, Simic M, Belovic M, Skrobot D, Srdic J, Peric V | 32. | AG629 | 2020 | M22 | E | Article | BIOPROCESS AND BIOSYSTEMS ENGINEERING Vol. 43 (2): # 315 - 322 (8), (DOI: 10.1007/s00449-019-02228-0) FEB 2020WOS | 18 | 16 | 7 | 5.0000 | 16.0000 | Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid | Radosavljevic M, Levic S, Belovic M, Pejin J, Djukic-Vukovic A, Mojovic L, Nedovic V | 33. | AG629 | 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 | 34. | AG629 | 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 | 35. | AG629 | 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 | 36. | AG629 | 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 | 37. | AG629 | 2021 | M21 | E | Article | PROCESS BIOCHEMISTRY Vol. 100 (): # 149 - 160 (12), (DOI: 10.1016/j.procbio.2020.10.006) JAN 2021WOS | 12 | 10 | 7 | 8.0000 | 10.0000 | Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid | Radosavljevic M, Levic S, Belovic M, Pejin J, Djukic-Vukovic A, Mojovic L, Nedovic V | 38. | AG629 | 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 | 39. | AG629 | 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 | 40. | AG629 | 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 | 41. | AG629 | 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 | 42. | AG629 | 2022 | M21 | E | Article | FOODS Vol. 11 (3): #475 - (13), (DOI: 10.3390/foods11030475) FEB 2022WOS | 12 | 10 | 9 | 5.7143 | 7.1429 | Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine | Kojic J, Belovic M, Krulj J, Pezo L, Teslic N, Kojic P, Tukuljac L, Seregelj V, Ilic N | 43. | AG629 | 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 | 44. | AG629 | 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 | 45. | AG629 | 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 | 46. | AG629 | 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 | 47. | AG629 | 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 | 48. | AG629 | 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 | 49. | AG629 | 2024 | M21 | E | Article | FOODS Vol. 13 (14): #2291 - (17), (DOI: 10.3390/foods13142291) JUL 2024WOS | 11 | 1 | 10 | 5.0000 | 0.6250 | Assessing Antioxidant Properties, Phenolic Compound Profiles, Organic Acids, and Sugars in Conventional Apple Cultivars (Malus domestica): A Chemometric Approach | Cvetkovic B, Bajic A, Belovic M, Pezo L, Dragojlovic D, Simurina O, Djordjevic M, Korntheuer K, Philipp C, Eder R | 50. | AG629 | 2024 | M21 | E | Article | FOODS Vol. 13 (19): #3021 - (17), (DOI: 10.3390/foods13193021) OCT 2024WOS | 7 | 0 | 9 | 5.7143 | 0.0000 | Rheological Properties and Sensory Profile of Yoghurt Produced with Novel Combination of Probiotic Cultures | Ilic N, Belovic M, Memisi N, Pestoric M, Skrobot D, Pezo L, Jevtic-Mucibabic R, Sanz Y, Brouzes J | 51. | AG629 | 2024 | M22 | E | Article | JOURNAL OF THE SERBIAN CHEMICAL SOCIETY Vol. 89 (1): # 13 - 27 (15), (DOI: 10.2298/JSC230517043S) 2024WOS | 2 | 1 | 9 | 3.5714 | 0.7143 | Antioxidant activity according to bioactive compounds content in dried pumpkin waste | Stajcic S, Pezo L, Cetkovic G, Canadanovic-brunet J, Mandic A, Saponjac V, Vulic J, Travicic V, Belovic M | 52. | AG629 | 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 | 53. | AG629 | 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 | 54. | AG629 | 2025 | E | FRONTIERS IN NUTRITION Vol. 12 (): #1650633 - (35), (DOI: 10.3389/fnut.2025.1650633) NOV 13 2025WOS | 0 | 0 | 20 | 0 | 0.0000 | A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps | Humblot C, Alvanoudi P, Alves E, Assunçao R, Belovic M, Bulmus-Tuccar T, Chassard C, Derrien M, Karagöz M, Karakaya S, Laranjo M, Mantzouridou F, Rosado C, Pracer S, Saar H, Tap J, Treven P, Vergères G, Pertziger E, Savary-Auzeloux I | 55. | AG629 | 2025 | E | FOODS Vol. 14 (20): #3539 - (21), (DOI: 10.3390/foods14203539) OCT 17 2025WOS | 0 | 0 | 8 | 0 | 0.0000 | Development of Spirulina-Enriched Fruit and Vegetable Juices: Nutritional Enhancement, Antioxidant Potential, and Sensory Challenges | Cvetkovic B, Belovic M, Pezo L, Lazarevic J, Radivojevic G, Penic M, Simurina O, Bajic A | 56. | AG629 | 2025 | E | JOURNAL OF FOOD AND NUTRITION RESEARCH Vol. 64 (1): # 50 - 60 (11), (DOI: ) 2025WOS | 0 | 0 | 8 | 0 | 0.0000 | The effect of thermal treatments on nutritional composition, bioactive compounds and texture of orange-fleshed sweet potato and pumpkin | Cvetkovic B, Simurina O, Ilic N, Matic M, Mitrovic J, Djordjevic M, Belovic M, Filipcev B |
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27. 04. 2026.; 00:09:41; Trajanje procesiranja: 0.031 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).