| Novel breads of non-wheat flours A Torbica, M Belović, J Tomić Food Chemistry 282, 134-140, 2019 | 88 | 2019 |
| Antibacterial properties of domestic Balkan donkeys’ milk LĆ Šarić, BM Šarić, AI Mandić, AM Torbica, JM Tomić, DD Cvetković, ... International dairy journal 25 (2), 142-146, 2012 | 86 | 2012 |
| Effect of non-gluten proteins and transglutaminase on dough rheological properties and quality of bread based on millet (Panicum miliaceum) flour J Tomić, A Torbica, M Belović Lwt 118, 108852, 2020 | 50 | 2020 |
| Vegetable by-products as new sources of functional proteins T Sedlar, J Čakarević, J Tomić, L Popović Plant Foods for Human Nutrition 76, 31-36, 2021 | 49 | 2021 |
| Wheat breadmaking properties in dependance on wheat enzymes status and climate conditions J Tomić, A Torbica, L Popović, N Hristov, B Nikolovski Food Chemistry 199, 565-572, 2016 | 38 | 2016 |
| Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality J Tomić, M Pojić, A Torbica, S Rakita, D Živančev, EJ Hajnal, ... Journal of Cereal Science 58 (3), 495-501, 2013 | 36 | 2013 |
| Tomato pomace powder as a raw material for ketchup production M Belović, A Torbica, IP Lijaković, J Tomić, I Lončarević, J Petrović Food Bioscience 26, 193-199, 2018 | 35 | 2018 |
| Potential of bioactive proteins and peptides for prevention and treatment of mass non-communicable diseases M Belović, J Mastilović, A Torbica, JM Tomić, DR Stanić, NR Džinić Food and Feed research 38 (2), 51-61, 2011 | 32 | 2011 |
| Utilization of Mixolab for assessment of durum wheat quality dependent on climatic factors A Torbica, M Drašković, J Tomić, D Dodig, J Bošković, V Zečević Journal of Cereal Science 69, 344-350, 2016 | 31 | 2016 |
| The effect of kombucha starter culture on the gelation process, microstructure and rheological properties during milk fermentation VR Vukic, DV Hrnjez, KG Kanuric, SD Milanovic, MD Iličic, AM Torbica, ... Journal of texture studies 45 (4), 261-273, 2014 | 30 | 2014 |
| Physical properties of chocolate with addition of cocoa butter equivalent of moderate hardness AM Torbica, BS Pajin, RP Omorjan, IS Lončarević, JM Tomić Journal of the American Oil Chemists' Society 91, 39-48, 2014 | 28 | 2014 |
| Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality EJ Hajnal, J Tomić, A Torbica, S Rakita, M Pojić, D Živančev, M Hadnađev, ... Food chemistry 164, 158-165, 2014 | 27 | 2014 |
| Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage Petrovská klobása P Ikonić, M Jokanović, L Petrović, T Tasić, S Škaljac, B Šojić, N Džinić, ... International Journal of Food Properties 19 (9), 1924-1937, 2016 | 26 | 2016 |
| Effects of temperature and mixer speed rotation on rheological properties of spreads with maltitol M Petković, B Pajin, J Tomić Journal of Food Process Engineering 36 (5), 634-644, 2013 | 26 | 2013 |
| Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours T Dapčević-Hadnađev, J Tomić, D Škrobot, B Šarić, M Hadnađev Discover Food 2 (1), 11, 2022 | 25 | 2022 |
| The influence of wheat genotype and environmental factors on gluten index and the possibility of its use as bread quality predictor A Šekularac, A Torbica, D Živančev, J Tomić, D Knežević Genetika-Belgrade 50 (1), 85-93, 2018 | 25 | 2018 |
| Characterization of several milk proteins in Domestic Balkan donkey breed during lactation, using lab-on-a-chip capillary electrophoresis J Gubić, J Tomić, A Torbica, M Iličić, T Tasić, L Šarić, S Popović Chemical Industry and Chemical Engineering Quarterly 22 (1), 9-15, 2016 | 24 | 2016 |
| Solid fat content, pre-crystallization conditions, and sensory quality of chocolate with addition of cocoa butter analogues A Torbica, D Jambrec, J Tomić, B Pajin, J Petrović, S Kravić, I Lončarević International Journal of Food Properties 19 (5), 1029-1043, 2016 | 23 | 2016 |
| Albumins characterization in relation to rheological properties and enzymatic activity of wheat flour dough J Tomić, A Torbica, L Popović, I Strelec, Ž Vaštag, M Pojić, S Rakita Journal of Agricultural Science and Technology 17 (4), 805-816, 2015 | 23 | 2015 |
| Changes in the rheological properties of wheat dough during short‐term storage of wheat M Hadnađev, T Dapčević Hadnađev, M Pojić, A Torbica, J Tomić, ... Journal of the Science of Food and Agriculture 95 (3), 569-575, 2015 | 23 | 2015 |
