Tamara Dapčević Hadnađev

University of Novi Sad

H指数:29

被引数:2,886

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Influence of Selected Plant-Derived Essential Oils on the Physicochemical, Sensory, and Oxidative Stability of Fava Bean-Based Spread During Refrigerated Storage

选定的植物源精油对冷藏期间蚕豆基涂抹酱的理化性质、感官特性和氧化稳定性的影响

Processes

IF2.8

2026-05-280

Technological quality and resilience to environmental stress of Serbian old wheat local landraces and locally adapted varieties

塞尔维亚古老小麦地方品种及其本地适应品种的技术质量与抗环境胁迫能力

Applied Food Research

IF6.2

2025-09-140

OAAI

Recent Developments Towards Sustainable Solutions in Electrospun Active Packaging Systems for Various Foods

近期电纺活性包装系统在多种食品可持续解决方案方面的发展进展

Comprehensive Reviews in Food Science and Food Safety

IF14.1

2025-09-090

PRE

Definition, detection, and tracking of nanowaste in foods: Challenges and perspectives

食品中纳米废弃物的定义、检测和跟踪: 挑战与展望

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2024-06-210

OAAI

Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix

FOOD CHEMISTRY-X

IF8.2

2023-03-0121

OAAI

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

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

GELS

IF5.3

2022-11-286

OAAI

Small deformation rheological behaviour of wheat gluten - octenyl succinyl modified corn starches mixtures

JOURNAL OF CEREAL SCIENCE

IF3.7

2021-01-017

PREAI

Physico-chemical properties of low-fat cookies containing wheat and oat bran gels as fat replacers

JOURNAL OF CEREAL SCIENCE

IF3.7

2020-09-0132

PREAI

The properties of conventionally and microwave synthesized poly(acrylamide-co-acrylic acid) hydrogels

常规和微波合成的聚 (丙烯酰胺-co-丙烯酸) 水凝胶的性能

POLYMER BULLETIN

IF4

2019-06-2030

PREAI

Emulsifying properties of hemp proteins: Effect of isolation technique

FOOD HYDROCOLLOIDS

IF12.4

2019-04-0148

OAAI

Hempseed meal protein isolates prepared by different isolation techniques. Part II. gelation properties at different ionic strengths

FOOD HYDROCOLLOIDS

IF12.4

2018-08-0137

PREAI

Hempseed meal protein isolates prepared by different isolation techniques. Part I. physicochemical properties

FOOD HYDROCOLLOIDS

IF12.4

2018-06-01137

PREAI

Partial replacement of fat with oat and wheat bran gels: Optimization study based on rheological and textural properties

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-12-0114

PREAI

Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2016-04-0161

PREAI

Overall and Local Bread Expansion, Mechanical Properties, and Molecular Structure During Bread Baking: Effect of Emulsifying Starches

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2016-03-1915

PREAI

Functionality of OSA starch stabilized emulsions as fat replacers in cookies

JOURNAL OF FOOD ENGINEERING

IF5.8

2015-12-0129

PREAI

Characterization of Byproducts Originating from Hemp Oil Processing

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2014-12-08115

PREAI

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

FOOD CHEMISTRY

IF9.8

2014-12-0117

PREAI

Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2014-11-0120

OAAI

Tamara Dapčević Hadnađev

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