| Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages N Baenas, M Belović, N Ilic, DA Moreno, C García-Viguera Food chemistry 274, 872-885, 2019 | 343 | 2019 |
| Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace A Torbica, M Belović, J Mastilović, Ž Kevrešan, M Pestorić, D Škrobot, ... Food and bioproducts processing 98, 299-309, 2016 | 94 | 2016 |
| Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace M Belović, A Torbica, I Pajić-Lijaković, J Mastilović Food chemistry 237, 1226-1233, 2017 | 91 | 2017 |
| Novel breads of non-wheat flours A Torbica, M Belović, J Tomić Food Chemistry 282, 134-140, 2019 | 82 | 2019 |
| Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder A Kalušević, S Lević, B Čalija, M Pantić, M Belović, V Pavlović, B Bugarski, ... Journal of microencapsulation 34 (5), 475-487, 2017 | 73 | 2017 |
| Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages B Šojić, B Pavlić, V Tomović, S Kocić-Tanackov, S Đurović, Z Zeković, ... Food Chemistry 330, 127202, 2020 | 59 | 2020 |
| Sensory and physico-chemical properties of wholegrain wheat bread prepared with selected food by-products A Torbica, D Škrobot, EJ Hajnal, M Belović, N Zhang LWT 114, 108414, 2019 | 58 | 2019 |
| Effect of non-gluten proteins and transglutaminase on dough rheological properties and quality of bread based on millet (Panicum miliaceum) flour J Tomić, A Torbica, M Belović Lwt 118, 108852, 2020 | 43 | 2020 |
| Heat and hydrothermal treatments of non-wheat flours A Torbica, M Belović, L Popović, J Čakarević Food Chemistry 334, 127523, 2021 | 36 | 2021 |
| Comparison of polyphenol-enriched tomato juice and standard tomato juice for cardiovascular benefits in subjects with stage 1 hypertension: A randomized controlled study D Michaličková, M Belović, N Ilić, J Kotur-Stevuljević, O Slanař, S Šobajić Plant Foods for Human Nutrition 74, 122-127, 2019 | 36 | 2019 |
| Tomato pomace powder as a raw material for ketchup production M Belović, A Torbica, IP Lijaković, J Tomić, I Lončarević, J Petrović Food Bioscience 26, 193-199, 2018 | 34 | 2018 |
| Comparative study of nutritional and technological quality aspects of minor cereals A Torbica, M Belović, L Popović, J Čakarević, M Jovičić, J Pavličević Journal of Food Science and Technology 58, 311-322, 2021 | 32 | 2021 |
| Quality prediction of bread made from composite flours using different parameters of empirical rheology A Torbica, KM Blažek, M Belović, EJ Hajnal Journal of Cereal Science 89, 102812, 2019 | 32 | 2019 |
| Potential of bioactive proteins and peptides for prevention and treatment of mass non-communicable diseases M Belović, J Mastilović, A Torbica, JM Tomić, DR Stanić, NR Džinić Food and Feed research 38 (2), 51-61, 2011 | 32 | 2011 |
| Overview of nature, frequency and technological role of dietary fibre from cereals and pseudocereals from grain to bread A Torbica, M Radosavljević, M Belović, N Djukić, S Marković Carbohydrate Polymers 290, 119470, 2022 | 31 | 2022 |
| The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions M Belović, I Pajić-Lijaković, A Torbica, J Mastilović, I Pećinar Food Hydrocolloids 61, 617-624, 2016 | 31 | 2016 |
| Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid M Radosavljević, S Lević, M Belović, J Pejin, A Djukić-Vuković, L Mojović, ... Bioprocess and biosystems engineering 43, 315-322, 2020 | 29 | 2020 |
| Change of surface colour parameters during storage of paprika (Capsicum annuum L.) MM Belović, JS Mastilović, ŽS Kevrešan Food Feed Res 41, 85-92, 2014 | 26 | 2014 |
| Sensory profile and preference mapping of cookies enriched with medicinal herbs M Pestorić, D Škrobot, U Žigon, O Šimurina, B Filipčev, M Belović, ... International Journal of Food Properties 20 (2), 350-361, 2017 | 25 | 2017 |
| Tomato (Solanum Lycopersicum L.) Processing Main Product (Juice) and By‐Product (Pomace) Bioactivity Potential Measured as Antioxidant Activity and … MM Belović, A Gironés‐Vilaplana, DA Moreno, ILJ Milovanović, ... Journal of Food Processing and Preservation 40 (6), 1229-1237, 2016 | 23 | 2016 |
Aleksandra TorbicaUniversity of Novi Sad在 fins.uns.ac.rs 的电子邮件经过验证
