| Definition of the optimum freezing rate—1. Investigation of structure and ultrastructure of beef M. longissimus dorsi frozen at different freezing rates R Grujić, LJ Petrović, B Pikula, L Amidžić Meat Science 33 (3), 301-318, 1993 | 159 | 1993 |
| Definition of the optimal freezing rate—2. Investigation of the physico-chemical properties of beef M. longissimus dorsi frozen at different freezing rates L Petrović, R Grujić, M Petrović Meat Science 33 (3), 319-331, 1993 | 142 | 1993 |
| Advances in applications of industrial biomaterials E Pellicer, D Nikolic, J Sort, M Baró, F Zivic, N Grujovic, R Grujic, ... Springer International Publishing, 2017 | 78 | 2017 |
| Biopolymers as food packaging materials R Grujić, D Vujadinović, D Savanović Advances in applications of industrial biomaterials, 139-160, 2017 | 66 | 2017 |
| Nauka o ishrani čovjeka R Grujić, I Miletić Tehnološki fakultet, 2006 | 62 | 2006 |
| Color change of orange and carrot juice blend treated by non‐thermal atmospheric plasma M Vukić, D Vujadinović, M Ivanović, V Gojković, R Grujić Journal of Food Processing and Preservation 42 (2), e13525, 2018 | 33 | 2018 |
| Application of biopolymers in the food industry R Grujic, M Vukic, V Gojkovic Advances in applications of industrial biomaterials, 103-119, 2017 | 31 | 2017 |
| Knowledge of food quality and additives and its impact on food preference S Grujić, R Grujić, Đ Petrović, J Gajić Acta Scientiarum Polonorum Technologia Alimentaria 12 (2), 215-222, 2013 | 30 | 2013 |
| The importance of consumers' knowledge about food quality, labeling and safety in food choice. S Grujić, R Grujić, D Petrović, J Gajić | 25* | 2013 |
| Analysis of myofibrillar and sarcoplasmic proteins in pork meat by capillary gel electrophoresis G Radoslav, S Danica Foods and Raw materials 6 (2), 421-428, 2018 | 24 | 2018 |
| Effect of endpoint internal temperature on mineral contents of boiled pork loin VM Tomović, DD Vujadinović, RP Grujić, MR Jokanović, ŽS Kevrešan, ... Journal of Food Processing and Preservation 39 (6), 1854-1858, 2015 | 23 | 2015 |
| Effects of temperature and method of heat treatment on myofibrillar proteins of pork D Vujadinović, R Grujić, V Tomović, A Torbica Chemical Industry and Chemical Engineering Quarterly 20 (3), 407-415, 2014 | 23 | 2014 |
| Kvalitet i analiza namirnica R Grujić, N Marjanović, J Popov-Raljić Knjiga druga: Metodi analize namirnica, Tehnološki fakultet Univerziteta u …, 2007 | 23 | 2007 |
| Uticaj selekcije i višerasnog ukrštanja svinja na kvalitet polutki i tehnološki, nutritivni i senzorni kvalitet mesa: magistarski rad VM Tomović, L Petrović, V Vidović, R Grujić | 23 | 2002 |
| Food product development as opportunity for success or survival in the market S Grujić, R Grujić 6th central european congress on food. cefood, 1202-1206, 2012 | 22 | 2012 |
| Effect of food additives on sensory characteristics of thermo-stable marmalade. S Grujić, R Grujić, J Poljašević | 18 | 2010 |
| Heat treatment influence on rheological properties of pork meat. RD Grujić, DP Vujadinović, VM Tomović | 17 | 2014 |
| The application of microwaves in essential oil hydrodistillation processes P Miletić, R Grujić, Ž Marjanović-Balaban Chemical Industry and Chemical Engineering Quarterly 15 (1), 37-39, 2009 | 17 | 2009 |
| Hemijski sastav mesa dužičaste pastrmke (Oncorhynchus mykiss Wal.) iz ribnjaka Gornji Ribnik N Savić, D Mikavica, R Grujić, V Bojanić, G Vučić, S Mandić, R Đurica Tehnologija mesa 45 (1-2), 45-49, 2004 | 17 | 2004 |
| Funkcionalni proizvodi od mesa R Grujić, S Grujić, D Vujadinović Hrana u zdravlju i bolesti: znanstveno-stručni časopis za nutricionizam i …, 2012 | 16* | 2012 |
