IBI: AM165; Tamara Dapčević-Hadnađev***, naučni savetnik, Univerzitet u Novom Sadu, Naučni institut za prehrambene tehnologije; Polje: tehničko tehnološke i biotehničke nauke; Period: 2018-2024;
eNauka profil: rp02645; ORCID: 0000-0001-6222-2889;
WOS indikatori: NR = 63; TC = 2094; HIndex = 25;
eNauka WOS indikatori: NR = 62; TC = 2073; HIndex = 25 ;
Lista A broj bodova: 209.9236 (356) 10.1%; Lista B broj bodova: 1629.3310 (356) 2.8%; 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 | 63 | 49 | 37 | 27 | 18 |
| Broj citata | 2094 | 1648 | |||
| Broj M bodova | 232.00 | 232 | 211.25 | 149 | |
| Normirani broj citata | 2069.83 | 1629.33 | |||
| Normirani broj M bodova rezultata kategorije M21a++M21a+M21+M22+M23+M24 | 230.67 | 230.67 | 209.92 | 147.67 | |
| 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. | AM165 | 2008 | E | COLLOIDS FOR NANO- AND BIOTECHNOLOGY Vol. 135 (): # 48 - + (3), (DOI: 10.1007/2882_2008_116) 2008WOS | 46 | 40 | 4 | 0 | 40.0000 | Colloid Characteristics and Emulsifying Properties of OSA Starches | Dokic P, Dokic L, Dapcevic T, Krstonosic V | 2. | AM165 | 2009 | E | FOOD HYDROCOLLOIDS Vol. 23 (8): # 2212 - 2218 (7), (DOI: 10.1016/j.foodhyd.2009.05.003) DEC 2009WOS | 102 | 64 | 4 | 0 | 64.0000 | Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate | Krstonosic V, Dokic L, Dokic P, Dapcevic T | 3. | AM165 | 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 | 4. | AM165 | 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. | AM165 | 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. | AM165 | 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 | 7. | AM165 | 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 | 8. | AM165 | 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 | 9. | AM165 | 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 | 10. | AM165 | 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 | 11. | AM165 | 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 | 12. | AM165 | 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 | 13. | AM165 | 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 | 14. | AM165 | 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 | 15. | AM165 | 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 | 16. | AM165 | 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 | 17. | AM165 | 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 | 18. | AM165 | 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 | 19. | AM165 | 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 | 20. | AM165 | 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 | 21. | AM165 | 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 | 22. | AM165 | 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 | 23. | AM165 | 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 | 24. | AM165 | 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 | 25. | AM165 | 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 | 26. | AM165 | 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 | 27. | AM165 | 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 | 28. | AM165 | 2015 | E | JOURNAL OF TEXTURE STUDIES Vol. 46 (5): # 353 - 364 (12), (DOI: 10.1111/jtxs.12135) OCT 2015WOS | 13 | 12 | 6 | 0 | 12.0000 | Effect of Liquid (Native) and Dry Molasses Originating from Sugar Beet on Physical and Textural Properties of Gluten-Free Biscuit and Biscuit Dough | Filipcev B, Simurina O, Hadnadev T, Jevtic-Mucibabic R, Filipovic V, Loncar B | 29. | AM165 | 2015 | E | BRAZILIAN JOURNAL OF POULTRY SCIENCE Vol. 17 (1): # 25 - 30 (6), (DOI: 10.1590/1516-635x170125-30) JAN-MAR 2015WOS | 28 | 25 | 4 | 0 | 25.0000 | Performance and Some Intestinal Functions of Broilers Fed Diets with Different Inclusion Levels of Sunflower Meal and Supplemented or Not with Enzymes | Horvatovic M, Glamocic D, Zikic D, Dapcevic H | 30. | AM165 | 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 | 31. | AM165 | 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 | 32. | AM165 | 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 | 33. | AM165 | 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 | 34. | AM165 | 2018 | M21a+ | E | Article | FOOD HYDROCOLLOIDS Vol. 79 (): # 526 - 533 (8), (DOI: 10.1016/j.foodhyd.2017.12.015) JUN 2018WOS | 171 | 134 | 7 | 15.0000 | 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 | 35. | AM165 | 2018 | M21a+ | E | Article | FOOD HYDROCOLLOIDS Vol. 81 (): # 481 - 489 (9), (DOI: 10.1016/j.foodhyd.2018.03.022) AUG 2018WOS | 42 | 36 | 5 | 15.0000 | 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 | 36. | AM165 | 2018 | M22 | E | Article | JOURNAL OF TEXTURE STUDIES Vol. 49 (3): # 339 - 347 (9), (DOI: 10.1111/jtxs.12308) JUN 2018WOS | 29 | 26 | 5 | 3.7500 | 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 | 37. | AM165 | 2018 | M24 | E | Book Chapter | 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. | AM165 | 2018 | M24 | E | Book Chapter | 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. | AM165 | 2019 | M21a+ | E | Article | FOOD HYDROCOLLOIDS Vol. 89 (): # 912 - 920 (9), (DOI: 10.1016/j.foodhyd.2018.12.002) APR 2019WOS | 58 | 45 | 6 | 15.0000 | 45.0000 | Emulsifying properties of hemp proteins: Effect of isolation technique | Dapcevic-Hadnadev T, Dizdar M, Pojic M, Krstonosic V, Zychowski L, Hadnadev M | 40. | AM165 | 2019 | M21 | E | Article | JOURNAL OF STORED PRODUCTS RESEARCH Vol. 82 (): # 91 - 97 (7), (DOI: 10.1016/j.jspr.2019.05.003) JUN 2019WOS | 8 | 7 | 7 | 6.0000 | 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 | 41. | AM165 | 2019 | M22 | E | Article | STARCH-STARKE Vol. 71 (9-10): #1800225 - (7), (DOI: 10.1002/star.201800225) SEP 2019WOS | 2 | 1 | 5 | 3.7500 | 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 | 42. | AM165 | 2019 | M22 | E | Article | JOURNAL OF TEXTURE STUDIES Vol. 50 (2): # 124 - 130 (7), (DOI: 10.1111/jtxs.12374) APR 2019WOS | 53 | 43 | 7 | 3.7500 | 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 | 43. | AM165 | 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 | 44. | AM165 | 2020 | M22 | E | Article | POLYMER BULLETIN Vol. 77 (4): # 2089 - 2110 (22), (DOI: 10.1007/s00289-019-02840-w) APR 2020WOS | 37 | 25 | 6 | 5.0000 | 25.0000 | The properties of conventionally and microwave synthesized poly(acrylamide-co-acrylic acid) hydrogels | Erceg T, Cakic S, Cvetinov M, Dapcevic-Hadnadev T, Budinski-Simendic J, Ristic I | 45. | AM165 | 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 | 46. | AM165 | 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 | 47. | AM165 | 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 | 48. | AM165 | 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 | 49. | AM165 | 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 | 50. | AM165 | 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 | 51. | AM165 | 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 | 52. | AM165 | 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 | 53. | AM165 | 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 | 54. | AM165 | 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 | 55. | AM165 | 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 | 56. | AM165 | 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 | 57. | AM165 | 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 | 58. | AM165 | 2024 | M21a+ | E | Review | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY Vol. 23 (4): #e13393 - (36), (DOI: 10.1111/1541-4337.13393) JUN 21 2024WOS | 3 | 0 | 6 | 20.0000 | 0.0000 | Definition, detection, and tracking of nanowaste in foods: Challenges and perspectives | Çiçek S, Yilmaz M, Hadnadev T, Tadesse E, Kulawik P, Ozogul F | 59. | AM165 | 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 | 60. | AM165 | 2024 | M22 | E | Article | JOURNAL OF FOOD PROTECTION Vol. 87 (11): #100371 - (8), (DOI: 10.1016/j.jfp.2024.100371) NOV 2024WOS | 5 | 0 | 6 | 5.0000 | 0.0000 | Generic Food Safety Assessment: A Framework to Evaluate Food Safety Hazards Emerging from Change(s) in the Primary Production System - A Case Study Involving Intercropping | Safitri R, van A, Müller-Maatsch J, Vogelgsang S, Dapcevic-Hadnadev T, de N | 61. | AM165 | 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 | 62. | AM165 | 2025 | E | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY Vol. 24 (5): #e70280 - (35), (DOI: 10.1111/1541-4337.70280) SEP 9 2025WOS | 0 | 0 | 9 | 0 | 0.0000 | Recent Developments Towards Sustainable Solutions in Electrospun Active Packaging Systems for Various Foods | Yildiz E, Sumnu G, Khwaldia K, Rathod N, Centobelli P, Kulawik P, Kaddour A, Dapcevic-Hadnadev T, Ozogul F | 63. | AM165 | 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 |
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27. 04. 2026.; 00:05:09; Trajanje procesiranja: 0.029 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).