| Chicory (Cichorium intybus L.) as a food ingredient–Nutritional composition, bioactivity, safety, and health claims: A review J Perović, VT Šaponjac, J Kojić, J Krulj, DA Moreno, C García-Viguera, ... Food chemistry 336, 127676, 2021 | 165 | 2021 |
| The effects of ω-3 fatty acids and inulin addition to spelt pasta quality J Filipović, L Pezo, V Filipović, J Brkljača, J Krulj LWT-Food Science and Technology 63 (1), 43-51, 2015 | 57 | 2015 |
| Betaine in cereal grains and grain-based products B Filipčev, J Kojić, J Krulj, M Bodroža-Solarov, N Ilić Foods 7 (4), 49, 2018 | 49 | 2018 |
| Extraction methods of Amaranthus sp. grain oil isolation J Krulj, T Brlek, L Pezo, J Brkljača, S Popović, Z Zeković, ... Journal of the Science of Food and Agriculture 96 (10), 3552-3558, 2016 | 46 | 2016 |
| Kinetic modelling of ultrasound-assisted extraction of phenolics from cereal brans N Milićević, P Kojić, M Sakač, A Mišan, J Kojić, C Perussello, V Banjac, ... Ultrasonics Sonochemistry 79, 105761, 2021 | 38 | 2021 |
| Quantification of inulin content in selected accessions of Jerusalem artichoke (Helianthus tuberosus L.) J Brkljača, M Bodroža-Solarov, J Krulj, S Terzić, A Mikić, AM Jeromela Helia 37 (60), 105-112, 2014 | 33 | 2014 |
| Multiobjective process optimization for betaine enriched spelt flour based extrudates JS Kojić, NM Ilić, PS Kojić, LL Pezo, VV Banjac, JA Krulj, ... Journal of food process engineering 42 (1), e12942, 2019 | 28 | 2019 |
| Dough rheological properties in relation to cracker‐making performance of organically grown spelt cultivars B Filipčev, O Šimurina, M Bodroža‐Solarov, J Brkljača International Journal of Food Science & Technology 48 (11), 2356-2362, 2013 | 23 | 2013 |
| Optimization of spelt pasta composition, regarding inulin hpx content and eggs quantity J Filipovic, L Pezo, N Filipovic, V Filipovic, J Brkljaca, J Jevtic-Vukmirovic Journal of Food and Nutrition Research 2 (4), 167-173, 2014 | 21 | 2014 |
| The effect of storage temperature and water activity on aflatoxin B1 accumulation in hull‐less and hulled spelt grains J Krulj, S Markov, A Bočarov‐Stančić, L Pezo, J Kojić, N Ćurčić, ... Journal of the Science of Food and Agriculture 99 (7), 3703-3710, 2019 | 19 | 2019 |
| Analysis of betaine levels in cereals, pseudocereals and their products J Kojić, J Krulj, N Ilić, E Lončar, L Pezo, A Mandić, MB Solarov Journal of functional foods 37, 157-163, 2017 | 19 | 2017 |
| Alternaria spp: On small grains JN Vučković, JS Brkljača, SMI Bodroža, FF Bagi, VB Stojšin, JN Ćulafić, ... Food and Feed Research 39 (2), 79-88, 2012 | 19 | 2012 |
| Valorization of red raspberry (Rubus idaeus L.) seeds as a source of health beneficial compounds: Extraction by different methods B Marić, B Abramović, N Ilić, J Krulj, J Kojić, J Perović, M Bodroža‐Solarov, ... Journal of Food Processing and Preservation 44 (10), e14744, 2020 | 17 | 2020 |
| The betaine content in common cereal-based and gluten-free food from local origin BV Filipčev, JS Brkljača, JA Krulj, SMI Bodroža Food and Feed Research 42 (2), 129-137, 2015 | 16 | 2015 |
| A business model in agricultural production in Serbia, developing towards sustainability M Zecevic, L Pezo, M Bodroza-Solarov, T Brlek, J Krulj, J Kojić, B Marić Економика пољопривреде 66 (2), 437-456, 2019 | 15 | 2019 |
| Betaine as a functional ingredient: metabolism, health-promoting attributes, food sources, applications and analysis methods D Dobrijević, K Pastor, N Nastić, F Özogul, J Krulj, B Kokić, E Bartkiene, ... Molecules 28 (12), 4824, 2023 | 14 | 2023 |
| Bioprocessing of wheat and amaranth bran for the reduction of fructan levels and application in 3D-printed snacks M Habuš, S Mykolenko, S Iveković, K Pastor, J Kojić, S Drakula, D Ćurić, ... Foods 11 (11), 1649, 2022 | 13 | 2022 |
| Blending performance of the coupled Ross static mixer and vertical feed mixer-Discrete element model approach L Pezo, M Pezo, V Banjac, AP Jovanović, J Krulj, J Kojić, P Kojić Powder Technology 375, 20-27, 2020 | 12 | 2020 |
| Quality and sensory profile of durum wheat pasta enriched with carrot waste encapsulates V Šeregelj, D Škrobot, J Kojić, L Pezo, O Šovljanski, V Tumbas Šaponjac, ... Foods 11 (8), 1130, 2022 | 11 | 2022 |
| Textural, color and sensory features of spelt wholegrain snack enriched with betaine J Kojić, M Belović, J Krulj, L Pezo, N Teslić, P Kojić, LP Tukuljac, ... Foods 11 (3), 475, 2022 | 10 | 2022 |
