Ivana Nikolić

University of Novi Sad

H指数:17

被引数:1,021

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Dried Sourdough as a Functional Tool for Enhancing Carob-Enriched Wheat Bread

干法酸面团作为增强卡罗布（Carob）强化小麦面包的功能性工具

Processes 2025, Vol. 13, Page 3699

IF2.8

2025-11-180

OAAI

Polysaccharide-Enriched Bakery and Pasta Products: Advances, Functional Benefits, and Challenges in Modern Food Innovation

多糖富集的烘焙与面食产品：进展、功能益处与现代食品创新中的挑战

APPLIED SCIENCES-BASEL

IF2.5

2025-11-060

OAAI

Fortification of Bread with Carob Extract: A Comprehensive Study on Dough Behavior and Product Quality

面包中添加卡诺豆提取物：关于面团特性和产品质量的全面研究

FOODS

IF5.1

2025-05-200

Technological Challenges of Spirulina Powder as the Functional Ingredient in Gluten-Free Rice Crackers

螺旋藻粉作为无麸质米饼功能性成分的技术挑战

PROCESSES

IF2.8

2025-03-190

Advancing Sustainable Nutrition: Enhancing Physical and Nutritional Qualities of Cookies with Apple Pomace Extrudates

SUSTAINABILITY

IF3.3

2024-08-050

The connection of Vitamin D concentration with hematological parameters in patients with COVID-19

CLINICA CHIMICA ACTA

IF2.9

2024-05-010

PRE

Characterization of Oil-in-Water Emulsions Prepared with Triblock Copolymer Poloxamer 407 and Low-Molecular-Mass Surfactant Mixtures as Carriers of Grape Pomace Waste Polyphenols

PHARMACEUTICS

IF5.5

2024-04-241

OAAI

Physicochemical properties and stability of oil-in-water emulsions stabilized by soy protein isolate and xanthan gum

大豆分离蛋白和黄原胶稳定的水包油乳液的理化性质和稳定性

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-03-0112

PRE

Synthesis of octenyl succinic anhydride-modified levan and investigation of its microstructural, physicochemical, and emulsifying properties

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-07-012

PRE

Effect of Climatic Conditions on Wheat Starch Granule Size Distribution, Gelatinization and Flour Pasting Properties

AGRONOMY-BASEL

IF3.4

2023-06-049

Technological Characteristics of Wheat-Fiber-Based Fat Mimetics in Combination with Food Additives

SUSTAINABILITY

IF3.3

2023-01-183

White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics

MOLECULES

IF4.6

2021-09-2916

OAAI

Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition

通过添加重要的谷朊粉增强全麦粉叠层面团的流变性能

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-03-0121

PREAI

Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects

FOOD CHEMISTRY

IF9.8

2019-10-0127

PREAI

Emulsion stabilizing capacity of sugar beet fibers compared to sugar beet pectin and octenyl succinate modified maltodextrin in the production of O/W emulsions: individual and combined impact

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-07-0124

OAAI

Sugar beet molasses purification by bentonite addition: Analysis of quality enhancement and treatment conditions

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-07-0113

PREAI

Application of biocides in the process of sucrose extraction from sugar beet: Effect on sucrose content, number of Leuconostoc colonies and wet pulp characteristics

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-01-017

PREAI

Treatment of vegetable oil refinery wastewater using alumina ceramic membrane: optimization using response surface methodology

JOURNAL OF CLEANER PRODUCTION

IF10

2016-01-0162

PREAI

Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch

黄原胶对OSA淀粉稳定的水包油乳液特性的影响

FOOD HYDROCOLLOIDS

IF12.4

2015-03-01142

PREAI

Crystallization and rheological properties of soya milk chocolate produced in a ball mill

JOURNAL OF FOOD ENGINEERING

IF5.8

2013-01-0135

PREAI

Ivana Nikolić

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