IBI: AH594; Miroslav Hadnađev***, naučni savetnik, Univerzitet u Novom Sadu, Naučni institut za prehrambene tehnologije; Polje: tehničko tehnološke i biotehničke nauke; Period: 2020-2024;
eNauka profil: rp11679; ORCID: 0000-0002-0055-5642;
WOS indikatori: NR = 80; TC = 2324; HIndex = 27;
eNauka WOS indikatori: NR = 79; TC = 2305; HIndex = 27 ;
Lista A broj bodova: 218.8430 (356) 8.4%; Lista B broj bodova: 1746.847 (356) 2.0%; 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 | 80 | 61 | 49 | 38 | 27 |
| Broj citata | 2324 | 1815 | |||
| Broj M bodova | 234.00 | 234 | 234.00 | 234 | |
| Normirani broj citata | 2234.39 | 1746.84 | |||
| Normirani broj M bodova rezultata kategorije M21a++M21a+M21+M22+M23+M24 | 218.84 | 218.84 | 218.84 | 218.84 | |
| 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. | AH594 | 2009 | E | PROCEEDINGS OF THE 5TH INTERNATIONAL CONGRESS FLOUR-BREAD '09 AND 7TH CROATION CONGRESS OF CEREAL TECHNOLOGISTS Vol. (): # 252 - 258 (7), (DOI: ) 2009WOS | 0 | 0 | 4 | 0 | 0.0000 | UNCERTAINTY OF DETERMINATION OF RHEOLOGICAL PROPERTIES OF WHEAT DOUGH BY THE ALVEOGRAPH METHOD | Pojic M, Hadnadev M, Dapcevic T, Mastilovic J | 2. | AH594 | 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 | 3. | AH594 | 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 | 4. | AH594 | 2010 | E | FOOD HYDROCOLLOIDS Vol. 24 (2-3): # 172 - 177 (6), (DOI: 10.1016/j.foodhyd.2009.09.002) MAR-MAY 2010WOS | 47 | 41 | 5 | 0 | 41.0000 | Rheological characterization of corn starch isolated by alkali method | Dokic L, Dapcevic T, Krstonosic V, Dokic P, Hadnadev M | 5. | AH594 | 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 | 6. | AH594 | 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 | 7. | AH594 | 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 | 8. | AH594 | 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 | 9. | AH594 | 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 | 10. | AH594 | 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 | 11. | AH594 | 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 | 12. | AH594 | 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 | 13. | AH594 | 2012 | E | JOURNAL OF THE SERBIAN CHEMICAL SOCIETY Vol. 77 (1): # 83 - 94 (12), (DOI: 10.2298/JSC100630150K) 2012WOS | 16 | 12 | 5 | 0 | 12.0000 | Influence of the sodium dodecyl sulphate (SDS) concentration on the disperse and rheological characteristics of oil-in-water emulsions stabilized by octenyl succinic anhydride modified starch-SDS mixtures | Krstonosic V, Dokic L, Nikolic I, Daptevic T, Hadnadev M | 14. | AH594 | 2013 | E | EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY Vol. 115 (3): # 313 - 321 (9), (DOI: 10.1002/ejlt.201100321) MAR 2013WOS | 97 | 70 | 4 | 0 | 70.0000 | Influence of oil phase concentration on droplet size distribution and stability of oil-in-water emulsions | Hadnadev T, Dokic P, Krstonosic V, Hadnadev M | 15. | AH594 | 2013 | E | EUROPEAN FOOD RESEARCH AND TECHNOLOGY Vol. 237 (3): # 299 - 307 (9), (DOI: 10.1007/s00217-013-1991-0) SEP 2013WOS | 15 | 13 | 3 | 0 | 13.0000 | Gelatinization properties of wheat flour as determined by empirical and fundamental rheometric method | Pojic M, Hadnadev M, Hadnadev T | 16. | AH594 | 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 | 17. | AH594 | 2013 | E | DENTAL MATERIALS Vol. 29 (9): # 929 - 934 (6), (DOI: 10.1016/j.dental.2013.06.005) SEP 2013WOS | 35 | 29 | 6 | 0 | 29.0000 | A model of the viscoelastic behavior of flowable resin composites prior to setting | Petrovic L, Zorica D, Stojanac I, Krstonosic V, Hadnadjev M, Atanackovic T | 18. | AH594 | 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 | 19. | AH594 | 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 | 20. | AH594 | 2013 | E | JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY Vol. 15 (): # 1381 - 1391 (11), (DOI: ) DEC 2013WOS | 11 | 9 | 4 | 0 | 9.0000 | Empirical and Fundamental Rheological Properties of Wheat Flour Dough as Affected by Different Climatic Conditions | Hadnadev M, Hadnadev T, Simurina O, Filipcev B | 21. | AH594 | 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 | 22. | AH594 | 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 | 23. | AH594 | 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 | 24. | AH594 | 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 | 25. | AH594 | 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 | 26. | AH594 | 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 | 27. | AH594 | 2015 | E | JOURNAL OF SURFACTANTS AND DETERGENTS Vol. 18 (3): # 505 - 516 (12), (DOI: 10.1007/s11743-015-1677-7) MAY 2015WOS | 28 | 26 | 5 | 0 | 26.0000 | Insight into the Interaction Between CarbopolA® 940 and Ionic/Nonionic Surfactant | Milanovic M, Krstonosic V, Dokic L, Hadnadev M, Hadnadev T | 28. | AH594 | 2015 | E | BIOCHEMICAL ENGINEERING JOURNAL Vol. 103 (): # 32 - 38 (7), (DOI: 10.1016/j.bej.2015.06.016) NOV 15 2015WOS | 27 | 26 | 7 | 0 | 26.0000 | Structural changes of Ca-alginate beads caused by immobilized yeast cell growth | Pajic-Lijakovic I, Levic S, Hadnadev M, Stevanovic-Dajic Z, Radosevic R, Nedovic V, Bugarski B | 29. | AH594 | 2015 | E | DENTAL MATERIALS Vol. 31 (8): # 1003 - 1009 (7), (DOI: 10.1016/j.dental.2015.05.009) AUG 2015WOS | 9 | 9 | 8 | 0 | 7.5000 | Viscoelastic properties of uncured resin composites: Dynamic oscillatory shear test and fractional derivative model | Petrovic L, Zorica D, Stojanac I, Krstonosic V, Hadnadjev M, Janev M, Premovic M, Atanackovic T | 30. | AH594 | 2015 | E | JOURNAL OF FOOD ENGINEERING Vol. 167 (): # 133 - 138 (6), (DOI: 10.1016/j.jfoodeng.2015.02.002) DEC 2015WOS | 28 | 26 | 5 | 0 | 26.0000 | Functionality of OSA starch stabilized emulsions as fat replacers in cookies | Hadnadev T, Hadnadev M, Pojic M, Rakita S, Krstonosic V | 31. | AH594 | 2015 | E | JOURNAL OF FOOD QUALITY Vol. 38 (6): # 431 - 440 (10), (DOI: 10.1111/jfq.12159) DEC 2015WOS | 79 | 69 | 5 | 0 | 69.0000 | BREAD SUPPLEMENTATION WITH HEMP SEED CAKE: A BY-PRODUCT OF HEMP OIL PROCESSING | Pojic M, Dapcevic H, Hadnadev M, Rakita S, Brlek T | 32. | AH594 | 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 | 33. | AH594 | 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 | 34. | AH594 | 2016 | E | DAIRY SCIENCE & TECHNOLOGY Vol. 96 (2): # 227 - 241 (15), (DOI: 10.1007/s13594-015-0261-2) MAR 2016WOS | 12 | 11 | 7 | 0 | 11.0000 | Characterization of extra-hard cheese produced from donkeys' and caprine milk mixture | Saric L, Saric B, Mandic A, Hadnadev M, Gubic J, Milovanovic I, Tomic J | 35. | AH594 | 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 | 36. | AH594 | 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 | 37. | AH594 | 2018 | E | SUSTAINABLE RECOVERY AND REUTILIZATION OF CEREAL PROCESSING BY-PRODUCTS Vol. (): # 27 - 61 (35), (DOI: 10.1016/B978-0-08-102162-0.00002-2) 2018WOS | 25 | 21 | 3 | 0 | 21.0000 | The healthy components of cereal by-products and their functional properties | Dapcevic-Hadnadev T, Hadnadev M, Pojic M | 38. | AH594 | 2018 | E | BIOPOLYMERS FOR FOOD DESIGN Vol. 20 (): # 279 - 311 (33), (DOI: 10.1016/B978-0-12-811449-0.00009-8) 2018WOS | 5 | 5 | 3 | 0 | 5.0000 | Functionality of Starch Derivatives in Bakery and Confectionery Products | Hadnadev M, Dapcevic-Hadnadev T, Dokic L | 39. | AH594 | 2018 | E | CARBOHYDRATE POLYMERS Vol. 200 (): # 15 - 24 (10), (DOI: 10.1016/j.carbpol.2018.07.033) NOV 15 2018WOS | 102 | 79 | 9 | 0 | 56.4286 | Alginate/soy protein system for essential oil encapsulation with intestinal delivery | Volic M, Pajic-Lijakovic I, Djordjevic V, Knezevic-Jugovic Z, Pecinar I, Stevanovic-Dajic Z, Veljovic D, Hadnadjev M, Bugarski B | 40. | AH594 | 2018 | E | FOOD HYDROCOLLOIDS Vol. 79 (): # 526 - 533 (8), (DOI: 10.1016/j.foodhyd.2017.12.015) JUN 2018WOS | 171 | 134 | 7 | 0 | 134.0000 | Hempseed meal protein isolates prepared by different isolation techniques. Part I. physicochemical properties | Hadnadev M, Dapcevic-Hadnadev T, Lazaridou A, Moschakis T, Michaelidou A, Popovic S, Biliaderis C | 41. | AH594 | 2018 | E | FOOD HYDROCOLLOIDS Vol. 81 (): # 481 - 489 (9), (DOI: 10.1016/j.foodhyd.2018.03.022) AUG 2018WOS | 42 | 36 | 5 | 0 | 36.0000 | Hempseed meal protein isolates prepared by different isolation techniques. Part II. gelation properties at different ionic strengths | Dapcevic-Hadnadev T, Hadnadev M, Lazaridou A, Moschakis T, Biliaderis C | 42. | AH594 | 2018 | E | JOURNAL OF FOOD PROCESSING AND PRESERVATION Vol. 42 (12): #e13848 - (9), (DOI: 10.1111/jfpp.13848) DEC 2018WOS | 17 | 13 | 6 | 0 | 13.0000 | Impact of different sugar and cocoa powder particle sizes on crystallization of fat used for the production of confectionery products: Particle size distribution influences fat crystallization | Kalic M, Krstonosic V, Hadnadev M, Gregersen S, Ljeskovic N, Wiking L | 43. | AH594 | 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 | 44. | AH594 | 2019 | E | STARCH-STARKE Vol. 71 (9-10): #1800225 - (7), (DOI: 10.1002/star.201800225) SEP 2019WOS | 2 | 1 | 5 | 0 | 1.0000 | Molecular and Supra-Molecular Structural Ordering of Wheat Starch-OSA Modified Waxy Maize Starch Mixtures During Storage | Hadnadev M, Dapcevic-Hadnadev T, Pajic-Lijakovic I, Mastilovic J, Bugarski B | 45. | AH594 | 2019 | E | FOOD HYDROCOLLOIDS Vol. 89 (): # 912 - 920 (9), (DOI: 10.1016/j.foodhyd.2018.12.002) APR 2019WOS | 58 | 45 | 6 | 0 | 45.0000 | Emulsifying properties of hemp proteins: Effect of isolation technique | Dapcevic-Hadnadev T, Dizdar M, Pojic M, Krstonosic V, Zychowski L, Hadnadev M | 46. | AH594 | 2019 | E | JOURNAL OF STORED PRODUCTS RESEARCH Vol. 82 (): # 91 - 97 (7), (DOI: 10.1016/j.jspr.2019.05.003) JUN 2019WOS | 8 | 7 | 7 | 0 | 7.0000 | Impact of diatomaceous earth application on the rheological properties of wheat, triticale and rye flour dough | Perisic V, Perisic V, Hadnadev M, Dekic V, Dapcevic-Hadnadev T, Vukovic S, Vukajlovic F | 47. | AH594 | 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 | 48. | AH594 | 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 | 49. | AH594 | 2020 | M22 | E | Article | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS Vol. 602 (): #125045 - (11), (DOI: 10.1016/j.colsurfa.2020.125045) OCT 5 2020WOS | 48 | 34 | 5 | 5.0000 | 34.0000 | Physico-chemical characterization of protein stabilized oil-in-water emulsions | Krstonosic V, Kalic M, Dapcevic-Hadnadev T, Loncarevic I, Hadnadev M | 50. | AH594 | 2021 | M21a | E | Article | JOURNAL OF STORED PRODUCTS RESEARCH Vol. 90 (): #101750 - (7), (DOI: 10.1016/j.jspr.2020.101750) JAN 2021WOS | 6 | 4 | 7 | 12.0000 | 4.0000 | The influence of Rhyzopertha dominica (F.) on the technological quality of cereal grains treated with diatomaceous earth | Perisic V, Vukovic S, Perisic V, Lukovic K, Vukajlovic F, Hadnadev M, Dapcevic-Hadnadev T | 51. | AH594 | 2021 | M21 | E | Article | CHEMICAL ENGINEERING RESEARCH & DESIGN Vol. 166 (): # 18 - 28 (11), (DOI: 10.1016/j.cherd.2020.11.027) FEB 2021WOS | 4 | 3 | 8 | 6.6667 | 2.5000 | Experimental and computational study of the two-fluid nozzle spreading characteristics | Pezo M, Pezo L, Dragojlovic D, Colovic R, Colovic D, Vidosavljevic S, Hadnadev M, Duragic O | 52. | AH594 | 2021 | M21 | E | Article | JOURNAL OF CEREAL SCIENCE Vol. 97 (): #103150 - (9), (DOI: 10.1016/j.jcs.2020.103150) JAN 2021WOS | 9 | 5 | 4 | 8.0000 | 5.0000 | Small deformation rheological behaviour of wheat gluten - octenyl succinyl modified corn starches mixtures | Dapcevic-Hadnadev T, Hadnadev M, Dokic L, Krstonosic V | 53. | AH594 | 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 | 54. | AH594 | 2021 | M22 | E | Article | COLLOID AND POLYMER SCIENCE Vol. 299 (1): # 11 - 23 (13), (DOI: 10.1007/s00396-020-04763-9) JAN 2021WOS | 43 | 29 | 4 | 5.0000 | 29.0000 | Swelling kinetics and rheological behaviour of microwave synthesized poly(acrylamide-co-acrylic acid) hydrogels | Erceg T, Dapcevic-Hadnadev T, Hadnadev M, Ristic I | 55. | AH594 | 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 | 56. | AH594 | 2021 | M23 | E | Article | MATERIALE PLASTICE Vol. 58 (2): # 80 - 90 (11), (DOI: 10.37358/MP.21.2.5480) JUN 2021WOS | 2 | 2 | 7 | 3.0000 | 2.0000 | Mechanical and Rheological Properties of Flowable Resin Composites Modified with Low Addition of Hydrophilic and Hydrophobic TiO2 Nanoparticles | Sarcev B, Zlatanovic D, Hadnadjev M, Pilic B, Sarcev I, Markovic D, Balos S | 57. | AH594 | 2022 | M21a | E | Article | JOURNAL OF POLYMERS AND THE ENVIRONMENT Vol. 30 (9): # 3737 - 3760 (24), (DOI: 10.1007/s10924-022-02473-7) SEP 2022WOS | 8 | 5 | 6 | 12.0000 | 5.0000 | Synthesis and Characterization of Chitosan-Acrylic Acid Based Hydrogels and Investigation the Properties of Bilayered Design with Incorporated Alginate Beads | Erceg T, Brakus G, Stupar A, Cvetinov M, Hadnadev M, Ristic I | 58. | AH594 | 2022 | M21a | E | Article | ANIMALS Vol. 12 (17): #2234 - (15), (DOI: 10.3390/ani12172234) SEP 2022WOS | 7 | 5 | 7 | 12.0000 | 5.0000 | Physicochemical Changes of Heat-Treated Corn Grain Used in Ruminant Nutrition | Kokic B, Dokic L, Pezo L, Jovanovic R, Spasevski N, Kojic J, Hadnadev M | 59. | AH594 | 2022 | M21a | E | Article | GELS Vol. 8 (12): #774 - (12), (DOI: 10.3390/gels8120774) DEC 2022WOS | 14 | 4 | 6 | 12.0000 | 4.0000 | Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies | Tomic J, Skrobot D, Dapcevic-Hadnadev T, Maravic N, Rakita S, Hadnadev M | 60. | AH594 | 2022 | M21 | E | Article | FOOD TECHNOLOGY AND BIOTECHNOLOGY Vol. 60 (4): # 488 - 498 (11), (DOI: 10.17113/ftb.60.04.22.7655) OCT-DEC 2022WOS | 7 | 2 | 7 | 8.0000 | 2.0000 | Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties | Tomic J, Skrobot D, Popovic L, Dapcevic-Hadnadev T, Cakarevic J, Maravic N, Hadnadev M | 61. | AH594 | 2022 | M21 | E | Article | FOODS Vol. 11 (14): #1992 - (15), (DOI: 10.3390/foods11141992) JUL 2022WOS | 12 | 10 | 6 | 8.0000 | 10.0000 | Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake | Maravic N, Skrobot D, Dapcevic-Hadnadev T, Pajin B, Tomic J, Hadnadev M | 62. | AH594 | 2022 | M21 | E | Article | FOODS Vol. 11 (23): #3927 - (13), (DOI: 10.3390/foods11233927) DEC 2022WOS | 8 | 6 | 7 | 8.0000 | 6.0000 | Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread | Skrobot D, Dapcevic-Hadnadev T, Tomic J, Maravic N, Popovic N, Jovanov P, Hadnadev M | 63. | AH594 | 2022 | M21 | E | Article | FOODS Vol. 11 (24): #3985 - (13), (DOI: 10.3390/foods11243985) DEC 2022WOS | 20 | 11 | 7 | 8.0000 | 11.0000 | Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread | Dapcevic-Hadnadev T, Stupar A, Stevanovic D, Skrobot D, Maravic N, Tomic J, Hadnadev M | 64. | AH594 | 2022 | M22 | E | Article | JOURNAL OF FOOD PROCESSING AND PRESERVATION Vol. 46 (10): #e15873 - (7), (DOI: 10.1111/jfpp.15873) OCT 2022WOS | 9 | 6 | 4 | 5.0000 | 6.0000 | Rheological behavior of emmer, spelt and khorasan flours | Hadnadev M, Tomic J, Skrobot D, Dapcevic-Hadnadev T | 65. | AH594 | 2022 | M23 | E | Article | MATERIALE PLASTICE Vol. 59 (2): # 174 - 182 (9), (DOI: 10.37358/MP.22.2.5596) JUN 2022WOS | 1 | 1 | 9 | 2.1429 | 0.7143 | The Influence of Temperature on Rheological Properties of Three Root Canal Sealers | Cvjeticanin M, Zorica D, Krstonosic V, Hadnadjev M, Stojanac I, Ramic B, Drobac M, Petrovic L, Atanackovic T | 66. | AH594 | 2022 | M24 | E | Review | DISCOVER FOOD Vol. 2 (1): #11 - (14), (DOI: 10.1007/s44187-022-00012-w) MAR 2 2022WOS | 20 | 11 | 5 | 0 | 11.0000 | Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours | Dapcevic-Hadnadev T, Tomic J, Skrobot D, Saric B, Hadnadev M | 67. | AH594 | 2023 | M21a | E | Article | FOOD CHEMISTRY-X Vol. 17 (): #100583 - (9), (DOI: 10.1016/j.fochx.2023.100583) MAR 30 2023WOS | 33 | 20 | 7 | 12.0000 | 20.0000 | Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix | Hadnadev M, Kalic M, Krstonos V, Jovanovic-Ljeskovic N, Erceg T, Skrobot D, Dapcevic-Hadnadev T | 68. | AH594 | 2023 | M21a | E | Article | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES Vol. 87 (): #103419 - (10), (DOI: 10.1016/j.ifset.2023.103419) JUL 2023WOS | 11 | 5 | 9 | 8.5714 | 3.5714 | Sustainable snack products: Impact of protein- and fiber-rich ingredients addition on nutritive, textural, physical, pasting and color properties of extrudates | Delic J, Ikonic P, Jokanovic M, Peulic T, Ikonic B, Banjac V, Vidosavljevic S, Stojkov V, Hadnadev M | 69. | AH594 | 2023 | M21a | E | Article | LWT-FOOD SCIENCE AND TECHNOLOGY Vol. 175 (): #114482 - (10), (DOI: 10.1016/j.lwt.2023.114482) FEB 1 2023WOS | 20 | 10 | 7 | 12.0000 | 10.0000 | Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties | Tomic J, Dapcevic-Hadnade T, Skrobot D, Maravic N, Popovic N, Stevanovic D, Hadnadev M | 70. | AH594 | 2024 | M21a+ | E | Article | FOOD HYDROCOLLOIDS Vol. 147 (): #109300 - (13), (DOI: 10.1016/j.foodhyd.2023.109300) FEB 2024WOS | 41 | 16 | 6 | 20.0000 | 16.0000 | Advancing dysphagia-oriented multi-ingredient meal development: Optimising hydrocolloid incorporation in 3D printed nutritious meals | Konomou S, Hadnadev M, Gioxari A, Abosede O, Soe S, Stratakos A | 71. | AH594 | 2024 | M21a | E | Article | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES Vol. 277 (): #134053 - (17), (DOI: 10.1016/j.ijbiomac.2024.134053) OCT 2024WOS | 7 | 1 | 8 | 10.0000 | 0.8333 | Preparation and characterization of carboxymethylated pullulan/butyric acid-modified chitosan active sustainable bi-layer coatings intended for packaging of cheese slices | Erceg T, Acimovic M, Sovljanski O, Loncar B, Tomic A, Pavlovic M, Vukic V, Hadnadev M | 72. | AH594 | 2024 | M21a | E | Article | PHARMACEUTICS Vol. 16 (5): #578 - (22), (DOI: 10.3390/pharmaceutics16050578) MAY 2024WOS | 3 | 1 | 6 | 12.0000 | 1.0000 | Characterization of Oil-in-Water Emulsions Prepared with Triblock Copolymer Poloxamer 407 and Low-Molecular-Mass Surfactant Mixtures as Carriers of Grape Pomace Waste Polyphenols | Krstonosic V, Sazdanic D, Cirin D, Nikolic I, Hadnadev M, Krstonosic M | 73. | AH594 | 2024 | M21 | E | Article | PHARMACEUTICAL DEVELOPMENT AND TECHNOLOGY Vol. 29 (9): # 1033 - 1041 (9), (DOI: 10.1080/10837450.2024.2414938) OCT 20 2024WOS | 3 | 0 | 8 | 6.6667 | 0.0000 | Studies on allantoin topical formulations: in vitro drug release studies and rheological characteristics | Elezovic A, Elezovic A, Hadnadev M, Dzemat A, Hrncic E, Imamovic B, Becic E, Krstonosic V | 74. | AH594 | 2024 | M21 | E | Article | FOODS Vol. 13 (21): #3363 - (20), (DOI: 10.3390/foods13213363) NOV 2024WOS | 4 | 0 | 7 | 8.0000 | 0.0000 | Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation | Maravic N, Pajin B, Hadnadev M, Dapcevic-Hadnadev T, Pestoric M, Skrobot D, Tomic J | 75. | AH594 | 2025 | E | JOURNAL OF POLYMERS AND THE ENVIRONMENT Vol. 33 (6): # 2875 - 2885 (11), (DOI: 10.1007/s10924-025-03567-8) JUN 2025WOS | 1 | 0 | 8 | 0 | 0.0000 | Synthesis of Organogels Loaded with Biginelli Twins Derived from Vanillin: Antioxidative Potential for Wound and Skin Protection | Jankovic N, Milovic E, Simovic A, Balos S, Ignjatovic N, Cvetinov M, Hadnadjev M, Milivojevic D | 76. | AH594 | 2025 | E | APPLIED FOOD RESEARCH Vol. 5 (2): #101354 - (12), (DOI: 10.1016/j.afres.2025.101354) DEC 2025WOS | 0 | 0 | 9 | 0 | 0.0000 | Technological quality and resilience to environmental stress of Serbian old wheat local landraces and locally adapted varieties | Maravic N, Radic B, Tomic J, Mandic A, Pojic M, Hadnadev M, Dapcevic-Hadnadev T, Misan A, Mikic S | 77. | AH594 | 2025 | E | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES Vol. 306 (): #141500 - (15), (DOI: 10.1016/j.ijbiomac.2025.141500) MAY 2025WOS | 3 | 0 | 7 | 0 | 0.0000 | Synergistic effects of bilayer edible coatings: Protein-based and cocoa butter/linseed oil formulation for enhanced food preservation | Erceg T, Rackov S, Terek P, Sovljanski O, Suput D, Travicic V, Hadnadev M | 78. | AH594 | 2025 | E | FOODS Vol. 14 (4): #613 - (16), (DOI: 10.3390/foods14040613) FEB 2025WOS | 0 | 0 | 6 | 0 | 0.0000 | Exploring the Sensory Odor Profile of Sourdough Starter from Ancient Whole-Wheat Flours in the Development of Cookies with Enhanced Quality | Skrobot D, Maravic N, Hadnadev M, Dapcevic-Hadnadev T, Pestoric M, Tomic J | 79. | AH594 | 2025 | E | FOODS Vol. 14 (4): #697 - (15), (DOI: 10.3390/foods14040697) FEB 2025WOS | 4 | 0 | 7 | 0 | 0.0000 | Implementation of Plum Skin as a Structuring Agent in Plum Spread | Bajic A, Cvetkovic B, Mastilovic J, Hadnadev M, Djordjevic M, Djordjevic M, Filipcev B | 80. | AH594 | 2025 | E | FOODS Vol. 14 (22): #3841 - (21), (DOI: 10.3390/foods14223841) NOV 10 2025WOS | 0 | 0 | 8 | 0 | 0.0000 | Rapeseed Protein Isolate as a Sustainable Alternative to Soy Protein: A Case Study on Chicken Pates | Ikonic P, Zupanjac M, Dermanovic B, Hadnadev M, Pestoric M, Saric L, Maravic N, Saric B |
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27. 04. 2026.; 00:10:43; 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).