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J

Jelena Tomić

University of Novi Sad

H指数:22

被引数:1,666

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Gluten-free crackers using chickpea and pumpkin seed press cake blend: Effects of gastrointestinal digestion

FOOD BIOSCIENCE

IF5.9

2024-08-010

PRE

Enhanced Preservation of Bioactives in Wild Garlic (Allium ursinum L.) through Advanced Primary Processing

IF3

2024-03-251

OA

Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-02-0113

OAAI

Broccoli sprouts as a novel food ingredient: Nutritional, functional and sensory aspects of sprouts enriched pasta

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-12-017

OAAI

Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies

IF5.3

2022-11-286

OAAI

Insights into sensory and hedonic perception of wholegrain buckwheat enriched pasta

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-0114

OAAI

A homogeneous split-luciferase assay for rapid and sensitive detection of anti-SARS CoV-2 antibodies

NATURE COMMUNICATIONS

IF15.7

2021-03-2243

OAAI

Vegetable By-Products as New Sources of Functional Proteins

PLANT FOODS FOR HUMAN NUTRITION

IF3.6

2020-11-2733

PREAI

Effect of non-gluten proteins and transglutaminase on dough rheological properties and quality of bread based on millet (Panicum miliaceum) flour

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-01-0136

PREAI

Novel breads of non-wheat flours

IF9.8

2019-06-0156

PREAI

Essential Gene Profiles for Human Pluripotent Stem Cells Identify Uncharacterized Genes and Substrate Dependencies

人类多能干细胞的必需基因谱识别未表征的基因和底物依赖性

IF6.9

2019-04-0193

OAAI

Tomato pomace powder as a raw material for ketchup production

FOOD BIOSCIENCE

IF5.9

2018-12-0122

PREAI

Development and characterization of synthetic antibodies with a human framework that directly link metabolism to immune system in cancer cells

CANCER RESEARCH

IF16.6

2016-07-150

PRE

Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage Petrovska klobasa

发酵剂添加和加工方法对传统干发酵香肠Petrovska klobasa蛋白水解和质构的影响

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2016-05-2620

PREAI

Utilization of Mixolab for assessment of durum wheat quality dependent on climatic factors

JOURNAL OF CEREAL SCIENCE

IF3.7

2016-05-0118

PREAI

Wheat breadmaking properties in dependance on wheat enzymes status and climate conditions

IF9.8

2016-05-0122

PREAI

Solid Fat Content, Pre-Crystallization Conditions, and Sensory Quality of Chocolate with Addition of Cocoa Butter Analogues

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2015-07-0914

PREAI

Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality

IF9.8

2014-12-0117

PREAI

Changes in the rheological properties of wheat dough during short-term storage of wheat

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2014-07-1517

PREAI

Determination of free sulphydryl groups in wheat gluten under the influence of different time and temperature of incubation: Method validation

IF9.8

2014-05-0116

PRE