IBI: BA744; Milica Pojić***, naučni savetnik, Univerzitet u Novom Sadu, Naučni institut za prehrambene tehnologije; Polje: tehničko tehnološke i biotehničke nauke; Period: 2020-2024;
eNauka profil: rp08695; ORCID: 0000-0002-0559-6806;
WOS indikatori: NR = 69; TC = 1794; HIndex = 22;
eNauka WOS indikatori: NR = 67; TC = 1756; HIndex = 21 ;
Lista A broj bodova: 254.3316 (356) 4.5%; Lista B broj bodova: 1247.4421 (356) 5.9%; Lista C broj bodova: 0.000 (0) nan%; Lista A broj bodova kolaboracije: 2.22149 (373) 39.9%; Lista B broj bodova kolaboracije: 0.56285 (373) 76.4%;
Statistika svih rezultata
| Statistika | Ukupno | 2013-2024 | 2015-2024 | 2018-2024 | 2020-2024 |
|---|---|---|---|---|---|
| Broj rezultata | 69 | 50 | 40 | 31 | 23 |
| Broj citata | 1794 | 1323 | |||
| Broj M bodova | 292.00 | 292 | 292.00 | 292 | |
| Normirani broj citata | 1679.02 | 1247.44 | |||
| Normirani broj M bodova rezultata kategorije M21a++M21a+M21+M22+M23+M24 | 254.33 | 254.33 | 254.33 | 254.33 | |
| 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 | 1 | 1 | 1 | 1 |
| Broj citata rezultata sa 20 i više autora | 2 | 2 | |||
| Broj M bodova rezultata M21a++M21a+M21+M22+M23 sa 20 i više autora | 8.00 | 8 | 8.00 | 8 | |
| Normirani broj citata rezultata sa 20 i više autora | 0.56 | 0.56 | |||
| Normirani broj M bodova rezultata M21a++M21a+M21+M22+M23 sa 20 i više autora | 2.22 | 2.22 |
Rezultati
| RB | IBI | Godina | Kat | Tip | Vrsta | Referenca | TC | TCP | BA | NBB | NTC | Naslov | Autori | 1. | BA744 | 2003 | E | FLOUR - BREAD '03 Vol. (): # 179 - 188 (10), (DOI: ) 2003WOS | 1 | 0 | 3 | 0 | 0.0000 | Technological quality of flour mill streams and its significance for end-use flour production | Pojic M, Mastilovic J, Psodorov D | 2. | BA744 | 2006 | E | PROCEEDINGS OF THE 3RD INTERNATIONAL CONGRESS FLOUR - BREAD '05 AND 5TH CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS Vol. (): # 85 - + (3), (DOI: ) 2006WOS | 1 | 0 | 2 | 0 | 0.0000 | The standardization of NIRT infratec 1241 instruments in the Serbian network | Pojic M, Mastilovi J | 3. | BA744 | 2008 | E | PROCEEDINGS OF THE 4TH INTERNATIONAL CONGRESS ON FLOUR - BREAD '07 Vol. (): # 404 - 410 (7), (DOI: ) 2008WOS | 0 | 0 | 5 | 0 | 0.0000 | Objective evaluation of spaghetti color | Pestoric M, Mastilovic J, Sakac M, Pojic M, Sedej I | 4. | BA744 | 2009 | E | JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS Vol. 67 (3): # 166 - 169 (4), (DOI: 10.1094/ASBCJ-2009-0515-01) 2009WOS | 3 | 0 | 4 | 0 | 0.0000 | A Comparative Study of Two Analytical Methods for Fat Content Determination in Brewer's Grits | Pojic M, Mastilovic J, Pestoric M, Dakovic S | 5. | BA744 | 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 | 6. | BA744 | 2009 | E | PROCEEDINGS OF THE 5TH INTERNATIONAL CONGRESS FLOUR-BREAD '09 AND 7TH CROATION CONGRESS OF CEREAL TECHNOLOGISTS Vol. (): # 39 - 44 (6), (DOI: ) 2009WOS | 1 | 0 | 5 | 0 | 0.0000 | DEVELOPMENT OF NOVEL APPROACHES FOR MICRO- AND MACRO METHODS BASED EVALUATION OF WHEAT VARIETIES | Mastilovic J, Torbica A, Zivancev D, Pojic M, Radusin T | 7. | BA744 | 2009 | E | PROCEEDINGS OF THE 5TH INTERNATIONAL CONGRESS FLOUR-BREAD '09 AND 7TH CROATION CONGRESS OF CEREAL TECHNOLOGISTS Vol. (): # 402 - 408 (7), (DOI: ) 2009WOS | 0 | 0 | 7 | 0 | 0.0000 | CONSUMERS' PERCEPTION OF TRADITIONAL BREAD | Pestoric M, Pojic M, Mastilovic J, Simurina O, Zivkovic J, Filipcev B, Sarovic J | 8. | BA744 | 2009 | E | PROCEEDINGS OF THE 5TH INTERNATIONAL CONGRESS FLOUR-BREAD '09 AND 7TH CROATION CONGRESS OF CEREAL TECHNOLOGISTS Vol. (): # 532 - 538 (7), (DOI: ) 2009WOS | 0 | 0 | 7 | 0 | 0.0000 | EVALUATION OF BROWN BREAD QUALITY BY SENSORY METHOD | Pestoric M, Pojic M, Sakac M, Mastilovic J, Simurina O, Filipcev B, Sedej I | 9. | BA744 | 2010 | E | FOOD CHEMISTRY Vol. 123 (3): # 800 - 805 (6), (DOI: 10.1016/j.foodchem.2010.05.013) DEC 1 2010WOS | 26 | 16 | 4 | 0 | 16.0000 | The development of near-infrared spectroscopy (NIRS) calibration for prediction of ash content in legumes on the basis of two different reference methods | Pojic M, Mastilovic J, Palic D, Pestoric M | 10. | BA744 | 2012 | E | FOOD CHEMISTRY Vol. 134 (3): # 1699 - 1705 (7), (DOI: 10.1016/j.foodchem.2012.03.104) OCT 1 2012WOS | 10 | 7 | 3 | 0 | 7.0000 | Robustness of the near infrared spectroscopy method determined using univariate and multivariate approach | Pojic M, Mastilovic J, Majcen N | 11. | BA744 | 2012 | E | INTERNATIONAL JOURNAL OF FOOD PROPERTIES Vol. 15 (4): # 748 - 757 (10), (DOI: 10.1080/10942912.2010.501466) 2012WOS | 1 | 1 | 7 | 0 | 1.0000 | SELECTION OF OPTIMAL SENSORY PROPERTIES FOR THE RECOGNITION OF WHOLEMEAL BREAD | Pestoric M, Pojic M, Sakac M, Mastilovic J, Simurina O, Filipcev B, Zivancev J | 12. | BA744 | 2012 | E | INFRARED SPECTROSCOPY - LIFE AND BIOMEDICAL SCIENCES Vol. (): # 167 - 184 (18), (DOI: ) 2012WOS | 15 | 12 | 3 | 0 | 12.0000 | The Application of Near Infrared Spectroscopy in Wheat Quality Control | Pojic M, Mastilovic J, Majcen N | 13. | BA744 | 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. | BA744 | 2013 | E | FOOD AND BIOPROCESS TECHNOLOGY Vol. 6 (2): # 330 - 352 (23), (DOI: 10.1007/s11947-012-0917-3) FEB 2013WOS | 64 | 47 | 2 | 0 | 47.0000 | Near Infrared Spectroscopy-Advanced Analytical Tool in Wheat Breeding, Trade, and Processing | Pojic M, Mastilovic J | 15. | BA744 | 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 | 16. | BA744 | 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 | 17. | BA744 | 2014 | E | FOOD AND BIOPROCESS TECHNOLOGY Vol. 7 (5): # 1298 - 1309 (12), (DOI: 10.1007/s11947-013-1133-5) MAY 2014WOS | 17 | 16 | 3 | 0 | 16.0000 | Chemometric Approach to Characterization of Flour Mill Streams: Chemical and Rheological Properties | Pojic M, Spasojevic N, Atlas M | 18. | BA744 | 2014 | E | FOOD CHEMISTRY Vol. 150 (): # 166 - 173 (8), (DOI: 10.1016/j.foodchem.2013.10.128) MAY 1 2014WOS | 14 | 13 | 4 | 0 | 13.0000 | Determination of free sulphydryl groups in wheat gluten under the influence of different time and temperature of incubation: Method validation | Rakita S, Pojic M, Tomic J, Torbica A | 19. | BA744 | 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. | BA744 | 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 | 21. | BA744 | 2014 | E | SCIENTIFIC WORLD JOURNAL Vol. (): #148025 - (6), (DOI: 10.1155/2014/148025) 2014WOS | 5 | 5 | 4 | 0 | 5.0000 | Effects of Wheat Bug (Eurygaster spp. and Aelia spp.) Infestation in Preharvest Period on Wheat Technological Quality and Gluten Composition | Torbica A, Mastilovic J, Pojic M, Kevresan Z | 22. | BA744 | 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 | 23. | BA744 | 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 | 24. | BA744 | 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 | 25. | BA744 | 2015 | E | TALANTA Vol. 131 (): # 236 - 242 (7), (DOI: 10.1016/j.talanta.2014.07.059) JAN 2015WOS | 6 | 5 | 3 | 0 | 5.0000 | Chemometric optimization of the robustness of the near infrared spectroscopic method in wheat quality control | Pojic M, Rakic D, Lazic Z | 26. | BA744 | 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 | 27. | BA744 | 2015 | E | JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY Vol. 17 (4): # 805 - 816 (12), (DOI: ) JUL-AUG 2015WOS | 13 | 12 | 7 | 0 | 12.0000 | Albumins Characterization in Relation to Rheological Properties and Enzymatic Activity of Wheat Flour Dough | Tomic J, Torbica A, Popovic L, Strelec I, Vastag Z, Pojic M, Rakita S | 28. | BA744 | 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 | 29. | BA744 | 2016 | E | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE Vol. 53 (2): # 1140 - 1150 (11), (DOI: 10.1007/s13197-015-2128-1) FEB 2016WOS | 42 | 31 | 7 | 0 | 31.0000 | Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookies | Saric B, Misan A, Mandic A, Nedeljkovic N, Pojic M, Pestoric M, Dilas S | 30. | BA744 | 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 | 31. | BA744 | 2017 | E | JOURNAL OF FUNCTIONAL FOODS Vol. 36 (): # 186 - 194 (9), (DOI: 10.1016/j.jff.2017.06.056) SEP 2017WOS | 17 | 15 | 10 | 0 | 9.3750 | Buckwheat - enriched instant porridge improves lipid profile and reduces inflammation in participants with mild to moderate hypercholesterolemia | Misan A, Petelin A, Stubelj M, Mandic A, Simurina O, Pojic M, Milovanovic I, Jakus T, Filipcev B, Praznikar Z | 32. | BA744 | 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 | 33. | BA744 | 2018 | E | TRENDS IN FOOD SCIENCE & TECHNOLOGY Vol. 75 (): # 93 - 104 (12), (DOI: 10.1016/j.tifs.2018.03.010) MAY 2018WOS | 314 | 248 | 3 | 0 | 248.0000 | Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin | Pojic M, Misan A, Tiwari B | 34. | BA744 | 2018 | E | BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE Vol. 18 (): #300 - (14), (DOI: 10.1186/s12906-018-2366-7) NOV 12 2018WOS | 36 | 31 | 12 | 0 | 15.5000 | Meripilus giganteus ethanolic extract exhibits pro-apoptotic and anti-proliferative effects in leukemic cell lines | Lenzi M, Cocchi V, Novakovic A, Karaman M, Sakac M, Mandic A, Pojic M, Barbalace M, Angeloni C, Hrelia P, Malaguti M, Hrelia S | 35. | BA744 | 2019 | E | APPLIED PHYSICS A-MATERIALS SCIENCE & PROCESSING Vol. 125 (8): #576 - (7), (DOI: 10.1007/s00339-019-2881-5) AUG 2019WOS | 8 | 5 | 5 | 0 | 5.0000 | Mechanical properties of edible biofilm as a substrate for printed electronics | Stojanovic G, Pojic M, Kojic S, Misan A, Vasiljevic D | 36. | BA744 | 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 | 37. | BA744 | 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 | 38. | BA744 | 2019 | E | JOURNAL OF FOOD PROCESSING AND PRESERVATION Vol. 43 (11): #e14219 - (9), (DOI: 10.1111/jfpp.14219) NOV 2019WOS | 1 | 1 | 8 | 0 | 0.8333 | Artificial neural network modeling and optimization of wheat starch suspension microfiltration using twisted tape as a turbulence promoter | Ikonic B, Bera O, Pavlicevic J, Kojic P, Jokic A, Ikonic P, Pojic M, Saranovic Z | 39. | BA744 | 2019 | E | FOODS Vol. 8 (8): #301 - (9), (DOI: 10.3390/foods8080301) AUG 2019WOS | 27 | 17 | 7 | 0 | 17.0000 | Scientific Challenges in Performing Life-Cycle Assessment in the Food Supply Chain | Djekic I, Pojic M, Tonda A, Putnik P, Kovacevic D, Rezek-Jambrak A, Tomasevic I | 40. | BA744 | 2020 | M21a+ | E | Review | CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION Vol. 60 (15): # 2564 - 2592 (29), (DOI: 10.1080/10408398.2019.1650717) AUG 21 2020WOS | 236 | 185 | 7 | 20.0000 | 185.0000 | The perspectives of natural deep eutectic solvents in agri-food sector | Mrsan A, Nadpal J, Stupar A, Pojic M, Mandic A, Verpoorte R, Choi Y | 41. | BA744 | 2021 | M21a+ | E | Article | ULTRASONICS SONOCHEMISTRY Vol. 79 (): #105761 - (7), (DOI: 10.1016/j.ultsonch.2021.105761) NOV 2021WOS | 53 | 32 | 9 | 20.0000 | 32.0000 | Kinetic modelling of ultrasound-assisted extraction of phenolics from cereal brans | Milicevic N, Kojic P, Sakac M, Misan A, Kojic J, Perussello C, Banjac V, Pojic M, Tiwari B | 42. | BA744 | 2021 | M21a | E | Article | LWT-FOOD SCIENCE AND TECHNOLOGY Vol. 151 (): #112156 - (9), (DOI: 10.1016/j.lwt.2021.112156) NOV 2021WOS | 42 | 29 | 5 | 12.0000 | 29.0000 | Psyllium as an improver in gluten-free breads: Effect on volume, crumb texture, moisture binding and staling kinetics | Fjljpcev B, Pojic M, Simurina O, Misan A, Mandic A | 43. | BA744 | 2021 | M21 | E | Review | FOODS Vol. 10 (1): #82 - (18), (DOI: 10.3390/foods10010082) JAN 2021WOS | 2 | 2 | 20 | 2.2222 | 0.5556 | Modelling Processes and Products in the Cereal Chain | Carvalho O, Charalambides M, Djekic I, Athanassiou C, Bakalis S, Benedito J, Briffaz A, Castañé C, Della V, de S, Erdogdu F, Feyissa A, Kavallieratos N, Koulouris A, Pojic M, Raymundo A, Riudavets J, Sarghini F, Trematerra P, Tonda A | 44. | BA744 | 2021 | M21 | E | Book Chapter | EUTECTIC SOLVENTS AND STRESS IN PLANTS Vol. 97 (): # 333 - 359 (27), (DOI: 10.1016/bs.abr.2020.09.010) 2021WOS | 18 | 11 | 2 | 0 | 11.0000 | Applications of NADES in stabilizing food and protecting food compounds against oxidation | Misan A, Pojic M | 45. | BA744 | 2022 | M21a+ | E | Article | FOOD CHEMISTRY Vol. 385 (): #132595 - (8), (DOI: 10.1016/j.foodchem.2022.132595) AUG 15 2022WOS | 15 | 14 | 10 | 20.0000 | 14.0000 | Bioaccessibility and uptake by Caco-2 cells of carotenoids from cereal-based products enriched with butternut squash (Cucurbita moschata L.) | Rosul M, Deric N, Misan A, Pojic M, Simurina O, Halimi C, Nowicki M, Cvetkovic B, Mandic A, Reboul E | 46. | BA744 | 2022 | M21a+ | E | Article | ANTIOXIDANTS Vol. 11 (2): #254 - (19), (DOI: 10.3390/antiox11020254) FEB 2022WOS | 34 | 23 | 11 | 16.6667 | 19.1667 | Simultaneous Hydrolysis of Ellagitannins and Extraction of Ellagic Acid from Defatted Raspberry Seeds Using Natural Deep Eutectic Solvents (NADES) | Teslic N, Santos F, Oliveira F, Stupar A, Pojic M, Mandic A, Pavlic B, Kljakic A, Duarte A, Paiva A, Misan A | 47. | BA744 | 2022 | M21 | E | Article | INTERNATIONAL JOURNAL OF FOOD PROPERTIES Vol. 25 (1): # 2073 - 2088 (16), (DOI: 10.1080/10942912.2022.2120001) DEC 31 2022WOS | 8 | 6 | 8 | 6.6667 | 5.0000 | Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species | Healy L, Zhu X, Pojic M, Poojary M, Curtin J, Tiwari U, Sullivan C, Tiwari B | 48. | BA744 | 2022 | M21 | E | Article | IEEE SENSORS JOURNAL Vol. 22 (16): # 15698 - 15705 (8), (DOI: 10.1109/JSEN.2022.3188388) AUG 15 2022WOS | 8 | 5 | 4 | 8.0000 | 5.0000 | Detecting Freshness of Fruit and Vegetable Without and With Edible Protein-Based Foil | Kojic T, Simic M, Pojic M, Stojanovic G | 49. | BA744 | 2022 | M21 | E | Article | FOODS Vol. 11 (7): #961 - (24), (DOI: 10.3390/foods11070961) APR 2022WOS | 17 | 8 | 10 | 5.0000 | 5.0000 | Communicating Function and Co-Creating Healthy Food: Designing a Functional Food Product Together with Consumers | Vrgovic P, Pojic M, Teslic N, Mandic A, Kljakic A, Pavlic B, Stupar A, Pestoric M, Skrobot D, Misan A | 50. | BA744 | 2022 | M21 | E | Article | MOLECULES Vol. 27 (5): #1508 - (20), (DOI: 10.3390/molecules27051508) MAR 2022WOS | 66 | 41 | 10 | 5.0000 | 25.6250 | Natural Deep Eutectic Solvent (NADES) Extraction Improves Polyphenol Yield and Antioxidant Activity of Wild Thyme (Thymus serpyllum L.) Extracts | Pavlic B, Mrkonjic Z, Teslic N, Kljakic A, Pojic M, Mandic A, Stupar A, Santos F, Duarte A, Misan A | 51. | BA744 | 2022 | M21 | E | Article | WATER Vol. 14 (6): #860 - (15), (DOI: 10.3390/w14060860) MAR 2022WOS | 8 | 6 | 11 | 4.4444 | 3.3333 | Sugar Beet Processing Wastewater Treatment by Microalgae through Biosorption | Khakimova N, Maravic N, Davidovic P, Blagojevic D, Becelic-Tomin M, Simeunovic J, Pesic V, Seres Z, Mandic A, Pojic M, Misan A | 52. | BA744 | 2022 | M21 | E | Review | SENSORS Vol. 22 (21): #8377 - (24), (DOI: 10.3390/s22218377) NOV 2022WOS | 47 | 30 | 8 | 6.6667 | 25.0000 | Toward Better Food Security Using Concepts from Industry 5.0 | Guruswamy S, Pojic M, Subramanian J, Mastilovic J, Sarang S, Subbanagounder A, Stojanovic G, Jeoti V | 53. | BA744 | 2023 | M21a+ | E | Article | INDUSTRIAL CROPS AND PRODUCTS Vol. 193 (): #116167 - (30), (DOI: 10.1016/j.indcrop.2022.116167) MAR 2023WOS | 29 | 15 | 12 | 14.2857 | 10.7143 | Sustainable raw materials for efficient valorization and recovery of bioactive compounds | Pavlic B, Acimovic M, Sknepnek A, Miletic D, Mrkonjic Z, Kljakic A, Jerkovic J, Misan A, Pojic M, Stupar A, Zekovic Z, Teslic N | 54. | BA744 | 2023 | M21 | E | Article | FOODS Vol. 12 (24): #4376 - (19), (DOI: 10.3390/foods12244376) DEC 2023WOS | 13 | 8 | 9 | 5.7143 | 5.7143 | Wild Garlic (Allium ursinum) Preparations in the Design of Novel Functional Pasta | Filipcev B, Kojic J, Miljanic J, Simurina O, Stupar A, Skrobot D, Travicic V, Pojic M, King J | 55. | BA744 | 2023 | M21 | E | Review | BIOMOLECULES Vol. 13 (2): #386 - (30), (DOI: 10.3390/biom13020386) FEB 2023WOS | 48 | 29 | 7 | 8.0000 | 29.0000 | Biomolecules from Macroalgae-Nutritional Profile and Bioactives for Novel Food Product Development | Healy L, Zhu X, Pojic M, Sullivan C, Tiwari U, Curtin J, Tiwari B | 56. | BA744 | 2024 | M21a+ | E | Article | FOOD CHEMISTRY-X Vol. 22 (): #101290 - (10), (DOI: 10.1016/j.fochx.2024.101290) JUN 30 2024WOS | 13 | 2 | 8 | 20.0000 | 2.0000 | Eco-Friendly Extraction: A green approach to maximizing bioactive extraction from pumpkin (Curcubita moschata L.) | Matic M, Stupar A, Pezo L, Ilic N, Misan A, Teslic N, Pojic M, Mandic A | 57. | BA744 | 2024 | M21a+ | E | Article | INDUSTRIAL CROPS AND PRODUCTS Vol. 222 (): #119617 - (8), (DOI: 10.1016/j.indcrop.2024.119617) DEC 15 2024WOS | 9 | 0 | 8 | 20.0000 | 0.0000 | Natural deep eutectic solvents for efficient recovery of bioactive compounds from by-product of industrial hemp processing: Pretreatment, modeling and optimization | Pojic M, Teslic N, Banjac V, Mrkonjic Z, Stupar A, Mandic A, Misan A, Pavlic B | 58. | BA744 | 2024 | M21a+ | E | Article | ANTIOXIDANTS Vol. 13 (1): #97 - (14), (DOI: 10.3390/antiox13010097) JAN 2024WOS | 2 | 2 | 6 | 20.0000 | 2.0000 | PhInd-Database on Polyphenol Content in Agri-Food By-Products and Waste: Features of the Database | Teslic N, Pojic M, Stupar A, Mandic A, Pavlic B, Misan A | 59. | BA744 | 2024 | M21a+ | E | Review | FOOD CHEMISTRY Vol. 458 (): #140474 - (13), (DOI: 10.1016/j.foodchem.2024.140474) NOV 15 2024WOS | 5 | 2 | 6 | 20.0000 | 2.0000 | PhInd database - Polyphenol content in Agri-food by-products and trends in extraction technologies: A critical review | Teslic N, Pojic M, Stupar A, Mandic A, Misan A, Pavlic B | 60. | BA744 | 2024 | M21a | E | Article | MICROCHEMICAL JOURNAL Vol. 200 (): #110284 - (14), (DOI: 10.1016/j.microc.2024.110284) MAY 2024WOS | 18 | 6 | 11 | 6.6667 | 3.3333 | Use of natural deep eutectic solvent (NADES) as a green extraction of antioxidant polyphenols from strawberry tree fruit ( Arbutus unedo L.): An optimization study | Milosevic S, Markovinovic A, Teslic N, Misan A, Pojic M, Karaconji I, Jurica K, Lasic D, Putnik P, Kovacevic D, Pavlic B | 61. | BA744 | 2024 | M21 | E | Article | JOURNAL OF FOOD SCIENCE Vol. 89 (6): # 3347 - 3368 (22), (DOI: 10.1111/1750-3841.17089) JUN 2024WOS | 3 | 0 | 6 | 8.0000 | 0.0000 | Structure-function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breads | Rashed M, Pojic M, Mcdonagh C, Gallagher E, Frias J, Pathania S | 62. | BA744 | 2024 | M21 | E | Article | MOLECULES Vol. 29 (12): #2766 - (19), (DOI: 10.3390/molecules29122766) JUN 2024WOS | 7 | 1 | 10 | 5.0000 | 0.6250 | Valorization of Sour Cherry Kernels: Extraction of Polyphenols Using Natural Deep Eutectic Solvents (NADESs) | Bozovic D, Dimic I, Teslic N, Misan A, Pojic M, Stupar A, Mandic A, Milosevic S, Zekovic Z, Pavlic B | 63. | BA744 | 2025 | E | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE Vol. 62 (6): # 1184 - 1192 (9), (DOI: 10.1007/s13197-024-06159-x) JUN 2025WOS | 0 | 0 | 6 | 0 | 0.0000 | Preparation of petha from pointed gourd (Trichosanthes dioica) mediated by osmotic dehydration and its characterization | Singh K, Kumari M, Chauhan A, Singh S, Pojic M, Prakash S | 64. | BA744 | 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 | 65. | BA744 | 2025 | E | FOOD CHEMISTRY Vol. 483 (): #144347 - (13), (DOI: 10.1016/j.foodchem.2025.144347) AUG 15 2025WOS | 1 | 0 | 8 | 0 | 0.0000 | Osborne fractionation and techno-functional properties of Faba bean flours from eight varieties grown under a temperate maritime climate | Sengar A, Alves S, Pojic M, Tiwari B, Tomicic Z, Banjac V, Tiwari U, Pathania S | 66. | BA744 | 2025 | E | FUTURE FOODS Vol. 12 (): #100821 - (19), (DOI: 10.1016/j.fufo.2025.100821) DEC 2025WOS | 0 | 0 | 4 | 0 | 0.0000 | Next-generation spreads: Emerging trends and innovation | Zupanjac M, Ubiparip D, Ikonic P, Pojic M | 67. | BA744 | 2025 | E | INDUSTRIAL CROPS AND PRODUCTS Vol. 233 (): #121420 - (14), (DOI: 10.1016/j.indcrop.2025.121420) OCT 1 2025WOS | 1 | 0 | 9 | 0 | 0.0000 | Enhancing bioactive compound extraction from hemp sprouts: Synergistic effects of NADES and ultrasound | Ilic N, Stupar A, Matic M, Deric M, Misan A, Pojic M, Teslic N, Brunet J, Mandic A | 68. | BA744 | 2025 | E | WASTE MANAGEMENT Vol. 201 (): #114790 - (13), (DOI: 10.1016/j.wasman.2025.114790) JUN 15 2025WOS | 4 | 0 | 5 | 0 | 0.0000 | Cereal processing by-products and wastewater for sustainable protein extraction | Sharma N, Bhardwaj A, Esua O, Pojic M, Tiwari B | 69. | BA744 | 2025 | E | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Vol. 60 (1): #vvae101 - (18), (DOI: 10.1093/ijfood/vvae101) JAN 2025WOS | 4 | 0 | 5 | 0 | 0.0000 | Dough rheology properties as affected by the inclusion of oat drink residue flour: a multivariate analysis approach | Rashed M, Gallagher E, Frias J, Pojic M, Pathania S |
|---|
27. 04. 2026.; 00:07:26; Trajanje procesiranja: 0.033 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).