IBI: BE666; Jelena Vujetić***, naučni saradnik, Univerzitet u Novom Sadu, Naučni institut za prehrambene tehnologije; Polje: tehničko tehnološke i biotehničke nauke; Period: 2018-2024;
eNauka profil: rp01936; ORCID: 0000-0002-8446-1722;
WOS indikatori: NR = 17; TC = 423; HIndex = 10;
eNauka WOS indikatori: NR = 8; TC = 53; HIndex = 4 ;
Lista A broj bodova: 117.5822 (390) 5.6%; Lista B broj bodova: 305.3311 (390) 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 | 17 | 16 | 16 | 14 | 12 |
| Broj citata | 423 | 314 | |||
| Broj M bodova | 124.00 | 124 | 120.75 | 111 | |
| Normirani broj citata | 411.33 | 305.33 | |||
| Normirani broj M bodova rezultata kategorije M21a++M21a+M21+M22+M23+M24 | 120.50 | 120.50 | 117.58 | 108.83 | |
| 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. | BE666 | 2016 | E | FOOD CHEMISTRY Vol. 203 (): # 465 - 475 (11), (DOI: 10.1016/j.foodchem.2016.02.109) JUL 15 2016WOS | 127 | 112 | 6 | 0 | 112.0000 | Modeling and optimization of red currants vacuum drying process by response surface methodology (RSM) | Sumic Z, Vakula A, Tepic A, Cakarevic J, Vitas J, Pavlic B | 2. | BE666 | 2017 | E | JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY Vol. 94 (10): # 1245 - 1251 (7), (DOI: 10.1007/s11746-017-3041-8) OCT 2017WOS | 10 | 7 | 6 | 0 | 7.0000 | Biologically Active Digests from Pumpkin Oil Cake Protein: Effect of Cross-linking by Transglutaminase | Popovic L, Stolic Z, Cakarevic J, Torbica A, Tomic J, Sijacki M | 3. | BE666 | 2019 | M21 | E | Article | FOODS Vol. 8 (8): #318 - (12), (DOI: 10.3390/foods8080318) AUG 2019WOS | 24 | 18 | 8 | 5.0000 | 15.0000 | Production of Bio-Functional Protein through Revalorization of Apricot Kernel Cake | Cakarevic J, Vidovic S, Vladic J, Gavaric A, Jokic S, Pavlovic N, Blazic M, Popovic L | 4. | BE666 | 2019 | M22 | E | Article | ACTA CHIMICA SLOVENICA Vol. 66 (2): # 473 - 483 (11), (DOI: 10.17344/acsi.2019.5011) 2019WOS | 15 | 14 | 7 | 3.7500 | 14.0000 | Subcritical Water for Recovery of Polyphenols from Comfrey Root and Biological Activities of Extracts | Vladic J, Nastic N, Stanojkovic T, Zizak Z, Cakarevic J, Popovic L, Vidovic S | 5. | BE666 | 2020 | M22 | E | Article | JOURNAL OF MICROENCAPSULATION Vol. 37 (2): # 121 - 133 (13), (DOI: 10.1080/02652048.2019.1705408) FEB 17 2020WOS | 38 | 30 | 8 | 4.1667 | 25.0000 | Encapsulation of beetroot juice: a study on the application of pumpkin oil cake protein as new carrier agent | Cakarevic J, Seregelj V, Saponjac V, Cetkovic G, Brunet J, Popovic S, Kostic M, Popovic L | 6. | BE666 | 2020 | M23 | E | Article | CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY Vol. 26 (2): # 157 - 170 (14), (DOI: 10.2298/CICEQ190708034V) 2020WOS | 37 | 28 | 5 | 3.0000 | 28.0000 | KOMBUCHA FERMENTATION OF SIX MEDICINAL HERBS: CHEMICAL PROFILE AND BIOLOGICAL ACTIVITY | Vitas J, Vukmanovic S, Cakarevic J, Popovic L, Malbasa R | 7. | BE666 | 2021 | M21a+ | E | Article | FOOD CHEMISTRY Vol. 334 (): #127523 - (8), (DOI: 10.1016/j.foodchem.2020.127523) JAN 1 2021WOS | 45 | 31 | 4 | 20.0000 | 31.0000 | Heat and hydrothermal treatments of non-wheat flours | Torbica A, Belovic M, Popovic L, Cakarevic J | 8. | BE666 | 2021 | M21 | E | Article | PLANT FOODS FOR HUMAN NUTRITION Vol. 76 (1): # 31 - 36 (6), (DOI: 10.1007/s11130-020-00870-8) MAR 2021WOS | 44 | 30 | 4 | 8.0000 | 30.0000 | Vegetable By-Products as New Sources of Functional Proteins | Sedlar T, Cakarevic J, Tomic J, Popovic L | 9. | BE666 | 2021 | M21 | E | Article | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE Vol. 58 (1): # - (12), (DOI: 10.1007/s13197-020-04544-w) JAN 2021WOS | 24 | 19 | 6 | 8.0000 | 19.0000 | Comparative study of nutritional and technological quality aspects of minor cereals | Torbica A, Belovic M, Popovic L, Cakarevic J, Jovicic M, Pavlicevic J | 10. | BE666 | 2021 | M21 | E | Article | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Vol. 56 (7): # 3400 - 3408 (9), (DOI: 10.1111/ijfs.14964) JUL 2021WOS | 18 | 15 | 6 | 8.0000 | 15.0000 | Pumpkin oil cake protein as a new carrier for encapsulation incorporated in food matrix: Effect of processing, storage and in vitro digestion on bioactivity | Cakarevic J, Torbica A, Belovic M, Tomic J, Sedlar T, Popovic L | 11. | BE666 | 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 | 12. | BE666 | 2022 | M21 | E | Article | ANTIBIOTICS-BASEL Vol. 11 (11): #1475 - (18), (DOI: 10.3390/antibiotics11111475) NOV 2022WOS | 5 | 4 | 8 | 6.6667 | 3.3333 | The Application of Ultrasonic Waves and Microwaves to Improve Antihyperglycaemic and Antimicrobial Activities of Marrubium vulgare Extracts | Gavaric A, Vladic J, Vujetic J, Radnovic D, Volaric A, Zivkovic J, Savikin K, Vidovic S | 13. | BE666 | 2024 | M21a+ | E | Article | FOOD CHEMISTRY Vol. 449 (): #139228 - (12), (DOI: 10.1016/j.foodchem.2024.139228) AUG 15 2024WOS | 15 | 2 | 8 | 20.0000 | 2.0000 | How do in vitro digestion and cell metabolism affect the biological activity and phenolic profile of grape juice and wine | Sarac D, Tremmel M, Vujetic J, Torovic L, Orcic D, Popovic L, Mimica-Dukic N, Lesjak M | 14. | BE666 | 2024 | M21a | E | Review | ANIMALS Vol. 14 (4): #539 - (19), (DOI: 10.3390/ani14040539) FEB 2024WOS | 8 | 2 | 3 | 12.0000 | 2.0000 | Impact of Using Oilseed Industry Byproducts Rich in Linoleic and Alpha-Linolenic Acid in Ruminant Nutrition on Milk Production and Milk Fatty Acid Profile | Kokic B, Rakita S, Vujetic J | 15. | BE666 | 2024 | M21 | E | Article | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Vol. 59 (9): # 6183 - 6193 (11), (DOI: 10.1111/ijfs.17353) SEP 2024WOS | 3 | 0 | 7 | 8.0000 | 0.0000 | Plum protein isolate-caffeic acid conjugate as bioactive emulsifier: functional properties and bioavailability | Vujetic J, Fraj J, Budincic J, Popovic S, Dordevic T, Stolic Z, Popovic L | 16. | BE666 | 2024 | M23 | E | Article | MAYDICA Vol. 67 (1): #M8 - (6), (DOI: ) 2024WOS | 0 | 0 | 5 | 3.0000 | 0.0000 | Model prediction of ruminal dry matter digestibility of serbian maize genotypes | Milasinovic-Seremesi M, Duragic O, Pezo L, Srdic J, Vujetic J | 17. | BE666 | 2025 | E | FOODS Vol. 14 (10): #1762 - (23), (DOI: 10.3390/foods14101762) MAY 16 2025WOS | 3 | 0 | 8 | 0 | 0.0000 | Optimization of Protein Extraction from Rapeseed Oil Cake by Dephenolization Process for Scale-Up Application Using Artificial Neural Networks | Dermanovc B, Vujetic J, Sedlar T, Dragojlovic D, Popovic L, Kojic P, Jovanov P, Saric B |
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27. 04. 2026.; 00:08:20; Trajanje procesiranja: 0.016 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).