| Artificial neural network model of pork meat cubes osmotic dehydratation LL Pezo, BL Ćurčić, VS Filipović, MR Nićetin, GB Koprivica, ... Hemijska industrija 67 (3), 465-475, 2013 | 96 | 2013 |
| Mass transfer and microbiological profile of pork meat dehydrated in two different osmotic solutions VS Filipović, BL Ćurčić, MR Nićetin, DV Plavšić, GB Koprivica, ... Hemijska industrija 66 (5), 743-748, 2012 | 68 | 2012 |
| Optimization of the osmotic dehydration of carrot cubes in sugar beet molasses NM Mišljenović, GB Koprivica, LL Pezo, LB Lević, BL Ćurčić, VS Filipović, ... Thermal Science 16 (1), 43-52, 2012 | 47 | 2012 |
| Optimisation of mass transfer kinetics during osmotic dehydration of pork meat cubes in complex osmotic solution V Filipović, L Lević, B Ćurčić, M Nićetin, L Pezo, N Mišljenović Chemical Industry and Chemical Engineering Quarterly 20 (3), 305-314, 2014 | 37 | 2014 |
| Osmotic treatment of fish in two different solutions‐artificial neural network model BL Ćurčić, LL Pezo, VS Filipović, MR Nićetin, V Knežević Journal of food processing and preservation 39 (6), 671-680, 2015 | 30 | 2015 |
| The effects of technological parameters on chicken meat osmotic dehydration process efficiency I Filipović, B Ćurčić, V Filipović, M Nićetin, J Filipović, V Knežević Journal of Food Processing and Preservation 41 (1), e13116, 2017 | 21 | 2017 |
| Antioxidant capacity of nettle leaves during osmotic treatment V Knežević, L Pezo, B Lončar, V Filipović, M Nićetin, S Gorjanović, ... Periodica Polytechnica-Chemical Engineering 63 (3), 491-498, 2019 | 20 | 2019 |
| Modeling counter‐current osmotic dehydration process of pork meat in molasses V Filipović, B Lončar, M Nićetin, V Knežević, I Filipović, L Pezo Journal of Food Process Engineering 37 (5), 533-542, 2014 | 20 | 2014 |
| Aluminium and calcium ions binding to pectin in sugar beet juice: Model of electrical double layer TA Kuljanin, LR Jevrić, BL Ćurčić, MR Nićetin, VS Filipović, JP Grbić Hemijska industrija 68 (1), 89-97, 2014 | 18 | 2014 |
| Addition of combinedly dehydrated peach to the cookies—Technological quality testing and optimization V Filipović, B Lončar, J Filipović, M Nićetin, V Knežević, V Šeregelj, ... Foods 11 (9), 1258, 2022 | 16 | 2022 |
| The possibility of increasing the antioxidant activity of celery root during osmotic treatment MR Nićetin, LL Pezo, BL Lončar, V Filipović, DZ Šuput, VM Knezević, ... Journal of the Serbian Chemical Society 82 (3), 253-265, 2017 | 15 | 2017 |
| Shelf life and quality of dehydrated meat packed in edible coating under modified atmosphere D Šuput, V Lazić, L Pezo, J Gubić, B Šojić, D Plavšić, B Lončar, M Nićetin, ... Romanian Biotechnological Letters 24 (3), 545-553, 2019 | 14 | 2019 |
| Model for determining noise level depending on traffic volume at intersections N Ruškić, V Mirović, M Marić, L Pezo, B Lončar, M Nićetin, L Ćurčić Sustainability 14 (19), 12443, 2022 | 11 | 2022 |
| Physico-chemical, textural and sensory evaluation of spelt muffins supplemented with apple powder enriched with sugar beet molasses B Lončar, L Pezo, V Filipović, M Nićetin, J Filipović, M Pezo, D Šuput, ... Foods 11 (12), 1750, 2022 | 11 | 2022 |
| The effects of solution type temperature and time on antioxidant capacity of osmotically dried celery leaves M Nićetin, L Pezo, V Filipović, B Lončar, JS Filipović, D Šuput, V Knežević Thermal Science 25 (3), 1759-1770, 2021 | 10 | 2021 |
| Osmotic dehydration of pork meat cubes: Response surface method analysis BL Ćurčić, LL Pezo, LB Lević, VM Knežević, MR Nićetin, VS Filipović, ... Acta periodica technologica, 11-19, 2013 | 10 | 2013 |
| Synergetic dehydration method of osmotic treatment in molasses and successive lyophilization of peaches V Filipović, J Filipović, B Lončar, V Knežević, M Nićetin, I Filipović Journal of Food Processing and Preservation 46 (5), e16512, 2022 | 9 | 2022 |
| Osmotic dehydration in sugar beet molasses-food safety and quality benefits. B Lončar, M Nićetin, V Filipović, V Knežević, L Pezo, D Šuput, T Kuljanin | 9 | 2021 |
| Contribution of osmotically dehydrated wild garlic on biscuits' quality parameters K Sobot, J Laličić-Petronijević, V Filipović, M Nicetin, J Filipović, L Popović Periodica Polytechnica-Chemical Engineering 63 (3), 499-507, 2019 | 9 | 2019 |
| Effects of temperature and immersion time on diffusion of moisture and minerals during rehydration of osmotically treated pork meat cubes DZ Šuput, VL Lazić, LL Pezo, BL Lončar, VS Filipović, MR Nićetin, ... Hemijska industrija 69 (3), 297-304, 2015 | 8 | 2015 |
