IBI: AT416; Slađana Žilić***, naučni savetnik, Institut za kukuruz 'Zemun Polje' u Beogradu; Polje: tehničko tehnološke i biotehničke nauke; Period: 2020-2024;
eNauka profil: rp03644; ORCID: 0000-0001-8299-9185;
WOS indikatori: NR = 63; TC = 2385; HIndex = 24;
eNauka WOS indikatori: NR = 63; TC = 2387; HIndex = 24 ;
Lista A broj bodova: 144.2170 (356) 19.7%; Lista B broj bodova: 1871.565 (356) 1.4%; 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 | 43 | 34 | 22 | 17 |
| Broj citata | 2385 | 1936 | |||
| Broj M bodova | 158.00 | 158 | 158.00 | 158 | |
| Normirani broj citata | 2296.67 | 1871.56 | |||
| Normirani broj M bodova rezultata kategorije M21a++M21a+M21+M22+M23+M24 | 144.21 | 144.21 | 144.21 | 144.21 | |
| 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. | AT416 | 2006 | E | CENTRAL EUROPEAN JOURNAL OF BIOLOGY Vol. 1 (4): # 572 - 583 (12), (DOI: 10.2478/s11535-006-0039-x) DEC 2006WOS | 33 | 21 | 4 | 0 | 21.0000 | Heat processing of soybean kernel and its effect on lysine availability and protein solubility | Zilic S, Bozovic I, Savic S, Sobajic S | 2. | AT416 | 2009 | E | GENETIKA-BELGRADE Vol. 41 (2): # 137 - 144 (8), (DOI: 10.2298/GENSR0902137P) 2009WOS | 13 | 6 | 7 | 0 | 6.0000 | THE EFFECTS OF NITROGEN ON PROTEIN, OIL AND TRYPSIN INHIBITOR CONTENT OF SOYBEAN | Peric V, Srebric M, Jankuloski L, Jankulovska M, Zilic S, Kandic V, Drinic S | 3. | AT416 | 2009 | E | GENETIKA-BELGRADE Vol. 41 (3): # 297 - 308 (12), (DOI: 10.2298/GENSR0903297Z) 2009WOS | 5 | 1 | 7 | 0 | 1.0000 | CHEMICAL COMPOSITIONS AS QUALITY PARAMETERS OF ZP SOYBEAN AND WHEAT GENOTYPES | Zilic S, Sukalovic V, Srebric M, Dodig D, Maksimovic M, Drinic S, Crevar M | 4. | AT416 | 2009 | E | CZECH JOURNAL OF FOOD SCIENCES Vol. 27 (): # S241 - S241 (1), (DOI: ) 2009WOS | 0 | 0 | 5 | 0 | 0.0000 | Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour | Zilic S, Hadzitaskovis-Sukalovic V, Milasinovic M, Terzic D, Maksimovic M | 5. | AT416 | 2010 | E | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Vol. 45 (7): # 1360 - 1367 (8), (DOI: 10.1111/j.1365-2621.2010.02251.x) JUL 2010WOS | 22 | 13 | 6 | 0 | 13.0000 | Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities | Zilic S, Dodig D, Sukalovic V, Maksimovic M, Saratlic G, Skrbic B | 6. | AT416 | 2010 | E | INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES Vol. 11 (12): # 4974 - 4991 (18), (DOI: 10.3390/ijms11124973) DEC 2010WOS | 284 | 234 | 7 | 0 | 234.0000 | Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes | Barac M, Cabrilo S, Pesic M, Stanojevic S, Zilic S, Macej O, Ristic N | 7. | AT416 | 2010 | E | FOOD TECHNOLOGY AND BIOTECHNOLOGY Vol. 48 (2): # 198 - 206 (9), (DOI: ) APR-JUN 2010WOS | 17 | 10 | 6 | 0 | 10.0000 | Effect of Micronisation on the Composition and Properties of the Flour from White, Yellow and Red Maize | Zilic S, Sukalovic V, Milasinovic M, Ignjatovic-Micic D, Maksimovic M, Semencenko V | 8. | AT416 | 2011 | E | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE Vol. 91 (1): # 60 - 67 (8), (DOI: 10.1002/jsfa.4148) JAN 2011WOS | 23 | 15 | 6 | 0 | 15.0000 | Characterization of proteins from kernel of different soybean varieties | Zilic S, Barac M, Pesic M, Drinic S, Ignjatovic-Micic D, Srebric M | 9. | AT416 | 2011 | E | JOURNAL OF CEREAL SCIENCE Vol. 54 (3): # 417 - 424 (8), (DOI: 10.1016/j.jcs.2011.08.006) NOV 2011WOS | 127 | 100 | 6 | 0 | 100.0000 | Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants | Zilic S, Sukalovic V, Dodig D, Maksimovic V, Maksimovic M, Basic Z | 10. | AT416 | 2011 | E | GENETIKA-BELGRADE Vol. 43 (2): # 381 - 395 (15), (DOI: 10.2298/GENSR1102381Z) 2011WOS | 14 | 13 | 7 | 0 | 13.0000 | SMALL GRAIN CEREALS COMPARED FOR DIETARY FIBRE AND PROTEIN CONTENTS | Zilic S, Dodig D, Seremesic M, Kandic V, Kostadinovic M, Prodanovic S, Savic D | 11. | AT416 | 2011 | E | GENETIKA-BELGRADE Vol. 43 (3): # 503 - 516 (14), (DOI: 10.2298/GENSR1103503Z) 2011WOS | 9 | 8 | 7 | 0 | 8.0000 | GENETIC VARIABILITY OF ALBUMIN-GLOBULIN CONTENT, AND LIPOXYGENASE, PEROXIDASE ACTIVITIES AMONG BREAD AND DURUM WHEAT GENOTYPES | Zilic S, Barac M, Pesic M, Sukalovic V, Dodig D, Drinic S, Jankovic M | 12. | AT416 | 2011 | E | INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES Vol. 12 (9): # 5878 - 5894 (17), (DOI: 10.3390/ijms12095878) SEP 2011WOS | 156 | 130 | 5 | 0 | 130.0000 | Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes | Zilic S, Barac M, Pesic M, Dodig D, Ignjatovic-Micic D | 13. | AT416 | 2011 | E | SPANISH JOURNAL OF AGRICULTURAL RESEARCH Vol. 9 (1): # 230 - 241 (12), (DOI: ) MAR 2011WOS | 36 | 24 | 5 | 0 | 24.0000 | Grain characteristics and composition of maize specialty hybrids | Zilic S, Milasinovic M, Terzic D, Barac M, Ignjatovic-Micic D | 14. | AT416 | 2012 | E | FOOD RESEARCH INTERNATIONAL Vol. 49 (1): # 1 - 6 (6), (DOI: 10.1016/j.foodres.2012.06.031) NOV 2012WOS | 61 | 45 | 5 | 0 | 45.0000 | Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins | Zilic S, Akillioglu G, Serpen A, Barac M, Gökmen V | 15. | AT416 | 2012 | E | JOURNAL OF CEREAL SCIENCE Vol. 56 (3): # 652 - 658 (7), (DOI: 10.1016/j.jcs.2012.07.014) NOV 2012WOS | 138 | 122 | 5 | 0 | 122.0000 | Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour | Zilic S, Serpen A, Akillioglu G, Jankovic M, Gökmen V | 16. | AT416 | 2012 | E | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY Vol. 60 (5): # 1224 - 1231 (8), (DOI: 10.1021/jf204367z) FEB 8 2012WOS | 275 | 226 | 5 | 0 | 226.0000 | Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels | Zilic S, Serpen A, Akillioglu G, Gökmen V, Vancetovic J | 17. | AT416 | 2012 | E | INTERNATIONAL JOURNAL OF FOOD ENGINEERING Vol. 8 (4): #14 - (17), (DOI: 10.1515/1556-3758.2521) 2012WOS | 9 | 7 | 3 | 0 | 7.0000 | Thermal Inactivation of Soybean Bioactive Proteins | Zilic S, Bozovic I, Sukalovic V | 18. | AT416 | 2012 | E | GENETIKA-BELGRADE Vol. 44 (1): # 13 - 23 (11), (DOI: 10.2298/GENSR1201013D) 2012WOS | 3 | 2 | 11 | 0 | 1.1111 | ROLE OF GENETIC RESOURCES FROM DIFFERENT GEGRAPHIC AND CLIMATIC REGIONS IN SIMULTANEOUS BREEDING FOR HIGH QUALITY PROTEIN MAIZE (HQPM) AND STRESS TOLERANCE | Denic M, Ignjatovic M, Stankovic G, Markovic K, Zilic S, Lazic J, Chauque P, Fato P, Senete C, Mariote D, Haag W | 19. | AT416 | 2013 | E | EUROPEAN FOOD RESEARCH AND TECHNOLOGY Vol. 237 (3): # 409 - 418 (10), (DOI: 10.1007/s00217-013-2005-y) SEP 2013WOS | 34 | 31 | 5 | 0 | 31.0000 | Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean | Zilic S, Akillioglu H, Serpen A, Peric V, Gökmen V | 20. | AT416 | 2013 | E | JOURNAL OF CEREAL SCIENCE Vol. 58 (1): # 1 - 7 (7), (DOI: 10.1016/j.jcs.2013.05.003) JUL 2013WOS | 63 | 49 | 6 | 0 | 49.0000 | Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour | Zilic S, Mogol B, Akillioglu G, Serpen A, Babic M, Gökmen V | 21. | AT416 | 2013 | E | GENETIKA-BELGRADE Vol. 45 (1): # 87 - 100 (14), (DOI: 10.2298/GENSR1301087Z) 2013WOS | 5 | 5 | 5 | 0 | 5.0000 | SOLUBLE FREE PHENOLIC COMPOUND CONTENTS AND ANTIOXIDANT CAPACITY OF BREAD AND DURUM WHEAT GENOTYPES | Zilic S, Hadzi-Taskovic S, Dodig D, Maksimovic V, Kandic V | 22. | AT416 | 2013 | E | ROMANIAN AGRICULTURAL RESEARCH Vol. 30 (): # 125 - 134 (10), (DOI: ) 2013WOS | 9 | 8 | 7 | 0 | 8.0000 | GENOTYPIC AND ENVIRONMENTAL VARIATION OF BREAD AND DURUM WHEAT PROTEINS AND ANTIOXIDANT COMPOUNDS | Sukalovic V, Dodig D, Zilic S, Basic Z, Kandic V, Delic N, Miritescu M | 23. | AT416 | 2014 | E | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE Vol. 94 (1): # 45 - 51 (7), (DOI: 10.1002/jsfa.6210) JAN 15 2014WOS | 62 | 58 | 6 | 0 | 58.0000 | Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean | Zilic S, Mogol B, Akillioglu G, Serpen A, Delic N, Gökmen V | 24. | AT416 | 2014 | E | JOURNAL OF FUNCTIONAL FOODS Vol. 10 (): # 65 - 74 (10), (DOI: 10.1016/j.jff.2014.05.007) SEP 2014WOS | 49 | 45 | 4 | 0 | 45.0000 | Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen | Zilic S, Vancetavic J, Jankovic M, Maksimovic V | 25. | AT416 | 2014 | E | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY Vol. 62 (36): # 9017 - 9023 (7), (DOI: 10.1021/jf501800s) SEP 10 2014WOS | 24 | 24 | 6 | 0 | 24.0000 | Mineral Elements, Lipoxygenase Activity, and Antioxidant Capacity of Okara as a Byproduct in Hydrothermal Processing of Soy Milk | Stanojevic S, Barac M, Pesic M, Zilic S, Kresovic M, Vucelic-Radovic B | 26. | AT416 | 2014 | E | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Vol. 49 (4): # 1040 - 1047 (8), (DOI: 10.1111/ijfs.12397) APR 2014WOS | 86 | 76 | 6 | 0 | 76.0000 | Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour? | Zilic S, Basic Z, Sukalovic V, Maksimovic V, Jankovic M, Filipovic M | 27. | AT416 | 2014 | E | SPANISH JOURNAL OF AGRICULTURAL RESEARCH Vol. 12 (2): # 467 - 476 (10), (DOI: 10.5424/sjar/2014122-5222) JUN 2014WOS | 11 | 11 | 4 | 0 | 11.0000 | Simulating of Top-Cross system for enhancement of antioxidants in maize grain | Vancetovic J, Zilic S, Bozinovic S, Ignjatovic-Micic D | 28. | AT416 | 2015 | E | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Vol. 50 (10): # 2236 - 2245 (10), (DOI: 10.1111/ijfs.12894) OCT 2015WOS | 9 | 8 | 6 | 0 | 8.0000 | The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough | Jankovic M, Barac M, Pesic M, Dodig D, Kandic V, Zilic S | 29. | AT416 | 2015 | E | CHILEAN JOURNAL OF AGRICULTURAL RESEARCH Vol. 75 (2): # 139 - 146 (8), (DOI: 10.4067/S0718-58392015000200001) APR-JUN 2015WOS | 22 | 21 | 8 | 0 | 17.5000 | Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate | Brankovic G, Dragicevic V, Dodig D, Zoric M, Knezevic D, Zilic S, Dencic S, Surlan G | 30. | AT416 | 2015 | E | JOURNAL OF FOOD AND NUTRITION RESEARCH Vol. 54 (2): # 155 - 164 (10), (DOI: ) 2015WOS | 18 | 17 | 6 | 0 | 17.0000 | Effects of alkaline cooking and sprouting on bioactive compounds, their bioavailability and relation to antioxidant capacity of maize flour | Zilic S, Delic N, Basic Z, Ignjatovic-Micic D, Jankovic M, Vancetovic J | 31. | AT416 | 2016 | E | EUROPEAN FOOD RESEARCH AND TECHNOLOGY Vol. 242 (1): # 51 - 60 (10), (DOI: 10.1007/s00217-015-2517-8) JAN 2016WOS | 48 | 45 | 6 | 0 | 45.0000 | Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars | Kocadagli T, Zilic S, Tas N, Vancetovic J, Dodig D, Gökmen V | 32. | AT416 | 2016 | E | JOURNAL OF CEREAL SCIENCE Vol. 69 (): # 363 - 370 (8), (DOI: 10.1016/j.jcs.2016.05.003) MAY 2016WOS | 64 | 60 | 5 | 0 | 60.0000 | Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs | Zilic S, Jankovic M, Basic Z, Vancetovic J, Maksimovic V | 33. | AT416 | 2016 | E | LWT-FOOD SCIENCE AND TECHNOLOGY Vol. 65 (): # 597 - 603 (7), (DOI: 10.1016/j.lwt.2015.08.057) JAN 2016WOS | 106 | 98 | 4 | 0 | 98.0000 | Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour | Zilic S, Kocadagli T, Vancetovic J, Gökmen V | 34. | AT416 | 2016 | E | FOOD & FUNCTION Vol. 7 (10): # 4323 - 4331 (9), (DOI: 10.1039/c6fo01095d) 2016WOS | 18 | 15 | 6 | 0 | 15.0000 | Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour | Zilic S, Jankovic M, Barac M, Pesic M, Konic-Ristic A, Sukalovic V | 35. | AT416 | 2016 | E | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Vol. 51 (5): # 1140 - 1149 (10), (DOI: 10.1111/ijfs.13091) MAY 2016WOS | 33 | 27 | 9 | 0 | 19.2857 | Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening | Barac M, Pesic M, Zilic S, Smiljanic M, Stanojevic S, Vasic M, Despotovic S, Vucic T, Kostic A | 36. | AT416 | 2016 | E | MLJEKARSTVO Vol. 66 (3): # 187 - 197 (11), (DOI: 10.15567/mljekarstvo.2016.0303) JUL 2016WOS | 18 | 17 | 7 | 0 | 17.0000 | Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening | Barac M, Smiljanic M, Zilic S, Pesic M, Stanojevic S, Vasic M, Vucic T | 37. | AT416 | 2016 | E | GENETIKA-BELGRADE Vol. 48 (3): # 867 - 880 (14), (DOI: 10.2298/GENSR1603867B) 2016WOS | 2 | 2 | 6 | 0 | 2.0000 | EXPECTED GENETIC ADVANCE AND STABILITY OF PHYTIC ACID AND ANTIOXIDANTS CONTENT IN BREAD AND DURUM WHEAT | Brankovic G, Dragicevic V, Zilic S, Knezevic D, Duric N, Dodig D | 38. | AT416 | 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 | 39. | AT416 | 2017 | E | FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT Vol. 34 (5): # 705 - 713 (9), (DOI: 10.1080/19440049.2017.1290281) 2017WOS | 43 | 34 | 7 | 0 | 34.0000 | Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods | Zilic S, Dodig D, Basic Z, Vancetovic J, Titan P, Duric N, Tolimir N | 40. | AT416 | 2018 | E | POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES Vol. 68 (4): # 299 - 308 (10), (DOI: 10.2478/pjfns-2018-0002) DEC 2018WOS | 17 | 14 | 6 | 0 | 14.0000 | Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties | Simic M, Zilic S, Simuruna O, Filipcev B, Skrobot D, Vancetovic J | 41. | AT416 | 2018 | E | ROMANIAN BIOTECHNOLOGICAL LETTERS Vol. 23 (2): # 13457 - 13465 (9), (DOI: ) MAR-APR 2018WOS | 10 | 9 | 9 | 0 | 6.4286 | Correlation-Regression Analysis of Morphological-Production Traits of Wheat Varieties | Djuric N, Prodanovic S, Brankovic G, Djekic V, Cvijanovic G, Zilic S, Dragicevic V, Zecevic V, Dozet G | 42. | AT416 | 2019 | E | POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES Vol. 69 (2): # 137 - 146 (10), (DOI: 10.31883/pjfns-2019-105100) 2019WOS | 21 | 20 | 7 | 0 | 20.0000 | Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives | Zilic S, Dodig D, Vancetovic J, Grcic N, Peric V, Titan P, Maksimovic V | 43. | AT416 | 2019 | E | FOODS Vol. 8 (3): #94 - (18), (DOI: 10.3390/foods8030094) MAR 12 2019WOS | 23 | 18 | 9 | 0 | 12.8571 | The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses | Barac M, Vucic T, Zilic S, Pesic M, Sokovic M, Petrovic J, Kostic A, Ignjatovic I, Milincic D | 44. | AT416 | 2019 | E | FOODS Vol. 8 (4): #128 - (14), (DOI: 10.3390/foods8040128) APR 2019WOS | 19 | 15 | 8 | 0 | 12.5000 | The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin | Barac M, Pesic M, Zilic S, Smiljanic M, Ignjatovic I, Vucic T, Kostic A, Milincic D | 45. | AT416 | 2020 | M21a+ | E | Article | FOOD RESEARCH INTERNATIONAL Vol. 132 (): #109109 - (9), (DOI: 10.1016/j.foodres.2020.109109) JUN 2020WOS | 70 | 55 | 5 | 20.0000 | 55.0000 | Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions | Zilic S, Aktag I, Dodig D, Filipovic M, Gökmen V | 46. | AT416 | 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 | 47. | AT416 | 2020 | M22 | E | Article | MLJEKARSTVO Vol. 70 (4): # 253 - 265 (13), (DOI: 10.15567/mljekarstvo.2020.0403) SEP 2020WOS | 6 | 5 | 8 | 4.1667 | 4.1667 | The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses | Vucic T, Milincic D, Zilic S, Ignjatovic-Sredovic I, Saric Z, Ecim-Duric O, Kostic A, Barac M | 48. | AT416 | 2021 | M21a+ | E | Article | FOOD RESEARCH INTERNATIONAL Vol. 144 (): #110352 - (10), (DOI: 10.1016/j.foodres.2021.110352) JUN 2021WOS | 48 | 35 | 4 | 20.0000 | 35.0000 | Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals | Zilic S, Aktag I, Dodig D, Gökmen V | 49. | AT416 | 2021 | M22 | E | Article | GENETIKA-BELGRADE Vol. 53 (3): # 1311 - 1320 (10), (DOI: 10.2298/GENSR2103311N) 2021WOS | 2 | 1 | 7 | 5.0000 | 1.0000 | THE OCCURRENCE OF MYCOTOXINS IN SWEET MAIZE HYBRIDS | Nikolic M, Srdic J, Savic I, Zilic S, Stevanovic M, Kandic V, Stankovic S | 50. | AT416 | 2022 | M21a | E | Review | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY Vol. 70 (14): # 4165 - 4181 (17), (DOI: 10.1021/acs.jafc.1c07249) APR 13 2022WOS | 36 | 23 | 8 | 10.0000 | 19.1667 | Acrylamide in Corn-Based Thermally Processed Foods: A Review | Zilic S, Nikolic V, Mogol B, Hamzalioglu A, Tas N, Kocadagli T, Simic M, Gökmen V | 51. | AT416 | 2022 | M21a | E | Review | FRONTIERS IN NUTRITION Vol. 8 (): #683399 - (17), (DOI: 10.3389/fnut.2021.683399) JAN 7 2022WOS | 72 | 48 | 11 | 6.6667 | 26.6667 | Traditional Foods From Maize (Zea mays L.) in Europe | Revilla P, Alves M, Andelkovic V, Balconi C, Dinis I, Mendes-Moreira P, Redaelli R, de G, Patto M, Zilic S, Malvar R | 52. | AT416 | 2022 | M22 | E | Article | JOURNAL OF FOOD PROCESSING AND PRESERVATION Vol. 46 (10): #e15805 - (10), (DOI: 10.1111/jfpp.15805) OCT 2022WOS | 16 | 9 | 7 | 5.0000 | 9.0000 | Pasting properties and the baking functionality of whole-grain wheat flour with different amylose and dietary fibers content | Nikolic V, Simic M, Kandic V, Dodevska M, Titan P, Dodig D, Zilic S | 53. | AT416 | 2023 | M21 | E | Article | FOODS Vol. 12 (9): #1870 - (18), (DOI: 10.3390/foods12091870) APR 30 2023WOS | 18 | 8 | 7 | 8.0000 | 8.0000 | Microencapsulates of Blue Maize Polyphenolics as a Promising Ingredient in the Food and Pharmaceutical Industry: Characterization, Antioxidant Properties, and In Vitro-Simulated Digestion | Nikolic N, Zilic S, Simic M, Nikolic V, Zivkovic J, Markovic S, Savikin K | 54. | AT416 | 2023 | M21 | E | Article | PLANTS-BASEL Vol. 12 (9): #1812 - (16), (DOI: 10.3390/plants12091812) APR 28 2023WOS | 1 | 1 | 7 | 8.0000 | 1.0000 | Effect of Anthocyanin-Enriched Brine on Nutritional, Functional and Sensory Properties of Pickled Baby Corn | Simic M, Nikolic V, Skrobot D, Srdic J, Peric V, Despotovic S, Zilic S | 55. | AT416 | 2023 | M21 | E | Article | CHILEAN JOURNAL OF AGRICULTURAL RESEARCH Vol. 83 (1): # 146 - 158 (13), (DOI: 10.4067/S0718-58392023000200146) JAN-FEB 2023WOS | 2 | 0 | 7 | 8.0000 | 0.0000 | Spelt wheat (Triticum spelta) and common bread wheat compared for nutritional contents and functional-technological properties | Kandic V, Nikolic V, Simic M, Zilic S, Stevanovic M, Mandic D, Dodig D | 56. | AT416 | 2023 | M21 | E | Proceedings Paper | FOOD TECHNOLOGY AND BIOTECHNOLOGY Vol. 61 (3): # 302 - 311 (10), (DOI: 10.17113/ftb.61.03.23.8016) JUL-SEP 2023WOS | 3 | 0 | 5 | 8.0000 | 0.0000 | Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Contents | Nikolic V, Zilic S, Simic M, Kandic V, Titan P | 57. | AT416 | 2023 | M23 | E | Article | JOURNAL OF FOOD AND NUTRITION RESEARCH Vol. 62 (3): # 245 - 253 (9), (DOI: ) 2023WOS | 4 | 2 | 6 | 3.0000 | 2.0000 | Influence of particle size distribution on in vitro digestibility and nutritional quality of differently coloured wholegrain maize flours | Nikolic V, Simic M, Zilic S, Vasic M, Milovanovic D, Sark B | 58. | AT416 | 2024 | M21a | E | Article | AGRICULTURE-BASEL Vol. 14 (12): #2122 - (17), (DOI: 10.3390/agriculture14122122) DEC 2024WOS | 2 | 0 | 8 | 10.0000 | 0.0000 | Elite Maize Lines Having Variability in Quality Parameters-A Valuable Starting Material for Grain Quality-Oriented Breeding Programs | Babic V, Nikolic V, Babic M, Kravic N, Pavlov J, Zilic S, Camdzija Z, Filipovic M | 59. | AT416 | 2024 | M21 | E | Article | JOURNAL OF FOOD COMPOSITION AND ANALYSIS Vol. 135 (): #106652 - (8), (DOI: 10.1016/j.jfca.2024.106652) NOV 2024WOS | 4 | 0 | 8 | 6.6667 | 0.0000 | Assessment of acrylamide content in corn-based snack products marketed in Serbia | Zilic S, Saric B, Mogol B, Kravic N, Hamzalioglu A, Simic M, Nikolic V, Gökmen V | 60. | AT416 | 2024 | M21 | E | Article | FOODS Vol. 13 (20): #3314 - (19), (DOI: 10.3390/foods13203314) OCT 2024WOS | 2 | 0 | 6 | 8.0000 | 0.0000 | Changes in Nutritional and Techno-Functional Properties of Whole Grain Maize Flours Induced by Dry-Heat Treatment | Simic M, Nikolic V, Saric B, Milovanovic D, Kostadinovic M, Zilic S | 61. | AT416 | 2024 | M21 | E | Article | FOODS Vol. 13 (23): #3853 - (22), (DOI: 10.3390/foods13233853) DEC 2024WOS | 5 | 0 | 9 | 5.7143 | 0.0000 | Characterization and Potential Food Applications of Oat Flour and Husks from Differently Colored Genotypes as Novel Nutritional Sources of Bioactive Compounds | Nikolic V, Zilic S, Simic M, Savikin K, Stevic T, Zivkovic J, Saric B, Milovanovic D, Raftery V | 62. | AT416 | 2025 | E | INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES Vol. 26 (24): #12124 - (37), (DOI: 10.3390/ijms262412124) DEC 17 2025WOS | 0 | 0 | 9 | 0 | 0.0000 | Natural Ageing-Related Alterations of Biological Markers in Maize Seeds Under Ex-Situ Conservation | Kravic N, Zilic S, Vukadinovic J, Petrovic T, Milivojevic M, Srdic J, Simic M, Drinic S, Andjelkovic V | 63. | AT416 | 2025 | E | PLANTS-BASEL Vol. 14 (10): #1504 - (21), (DOI: 10.3390/plants14101504) MAY 16 2025WOS | 0 | 0 | 5 | 0 | 0.0000 | Sugar and Free Amino Acid Contents in Winter Wheat Flour Under Fusarium Head Blight Treatment and Natural Infection | Spanic V, Saric B, Budimir K, Duvnjak J, Zilic S |
|---|
27. 04. 2026.; 00:06:44; Trajanje procesiranja: 0.027 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).