Dragana Šoronja-Simović

University of Novi Sad

H指数:17

被引数:803

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Special Issue on “Advances in the Design, Analysis and Evaluation of Functional Foods”

“功能食品的设计、分析与评价进展”专题

Processes

IF2.8

2026-06-070

OAAI

Enrichment of Wheat Flour Bread with Pleurotus ostreatus Lyophilizate and Aqueous Extract—Influence on Dough and Bread Quality

在小麦粉面包中添加糙皮侧耳冻干粉和 aqueous extract 对面团和面包品质的影响

Processes 2026, Vol. 14, Page 65

IF2.8

2025-12-250

OAAI

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

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

SUSTAINABILITY

IF3.3

2024-08-050

Alfalfa seeds potential in enhancing wheat flour nutritional composition, rheological properties and technological quality of resulting standard and sourdough bread

苜蓿种子在提高小麦粉营养成分，流变特性和技术品质方面的潜力标准和酸面团面包

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2024-04-300

PRE

Biochemical and Quality Parameter Changes of Wheat Grains during One-Year Storage under Different Storage Conditions

SUSTAINABILITY

IF3.3

2024-01-303

Application of Plant Ingredients for Improving Sustainability of Fresh Pasta

SUSTAINABILITY

IF3.3

2023-12-260

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

SUSTAINABILITY

IF3.3

2023-01-183

Hepatoprotective Effect of Carob Pulp Flour (Ceratonia siliqua L.) Extract Obtained by Optimized Microwave-Assisted Extraction

PHARMACEUTICS

IF5.5

2022-03-1717

OAAI

Modified sugar beet pulp and cellulose-based adsorbents as molasses quality enhancers: Assessing the treatment conditions

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-10-019

PREAI

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

Effect of Atmospheric Cold Plasma Treatments on Reduction of Alternaria Toxins Content in Wheat Flour

TOXINS

IF4

2019-12-0327

OAAI

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

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

Enhancement of physicochemical properties of sugar beet fibres affected by chemical modification and vacuum drying

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2016-10-0120

PREAI

Antioxidant capacity of cookies with non-modified and modified sugar beet fibers: chemometric and statistical analysis

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2016-06-288

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

Dragana Šoronja-Simović

个人简介

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