| Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour A Torbica, M Hadnađev, T Dapčević Food hydrocolloids 24 (6-7), 626-632, 2010 | 487 | 2010 |
| Rice and buckwheat flour characterisation and its relation to cookie quality A Torbica, M Hadnađev, TD Hadnađev Food Research International 48 (1), 277-283, 2012 | 236 | 2012 |
| Hempseed meal protein isolates prepared by different isolation techniques. Part I. physicochemical properties M Hadnađev, T Dapčević-Hadnađev, A Lazaridou, T Moschakis, ... Food Hydrocolloids 79, 526-533, 2018 | 199 | 2018 |
| Characterization of byproducts originating from hemp oil processing M Pojić, A Mišan, M Sakač, T Dapčević Hadnađev, B Šarić, ... Journal of Agricultural and Food Chemistry 62 (51), 12436-12442, 2014 | 192 | 2014 |
| Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate V Krstonošić, L Dokić, P Dokić, T Dapčević Food Hydrocolloids 23 (8), 2212-2218, 2009 | 161 | 2009 |
| Bread supplementation with hemp seed cake: A by‐product of hemp oil processing M Pojić, T Dapčević Hadnađev, M Hadnađev, S Rakita, T Brlek Journal of food quality 38 (6), 431-440, 2015 | 129 | 2015 |
| Influence of oil phase concentration on droplet size distribution and stability of oil‐in‐water emulsions T Dapčević Hadnađev, P Dokić, V Krstonošić, M Hadnađev European Journal of Lipid Science and Technology 115 (3), 313-321, 2013 | 126 | 2013 |
| Rheological properties of wheat flour substitutes/alternative crops assessed by Mixolab TD Hadnađev, A Torbica, M Hadnađev Procedia Food Science 1, 328-334, 2011 | 118 | 2011 |
| The role of empirical rheology in flour quality control TD Hadnađev, M Pojić, M Hadnađev, A Torbica Wide spectra of quality control, 335-360, 2011 | 112 | 2011 |
| Influence of buckwheat flour and carboxymethyl cellulose on rheological behaviour and baking performance of gluten-free cookie dough TR Dapčević Hadnađev, AM Torbica, MS Hadnađev Food and Bioprocess Technology 6, 1770-1781, 2013 | 105 | 2013 |
| Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace A Torbica, M Belović, J Mastilović, Ž Kevrešan, M Pestorić, D Škrobot, ... Food and bioproducts processing 98, 299-309, 2016 | 97 | 2016 |
| Emulsifying properties of hemp proteins: Effect of isolation technique T Dapčević-Hadnađev, M Dizdar, M Pojić, V Krstonošić, LM Zychowski, ... Food Hydrocolloids 89, 912-920, 2019 | 76 | 2019 |
| Fiber concentrates from raspberry and blueberry pomace in gluten‐free cookie formulation: effect on dough rheology and cookie baking properties B Šarić, T Dapčević‐Hadnađev, M Hadnađev, M Sakač, A Mandić, ... Journal of Texture Studies 50 (2), 124-130, 2019 | 72 | 2019 |
| Colloid characteristics and emulsifying properties of OSA starches P Dokić, L Dokić, T Dapčević, V Krstonošić Colloids for nano-and biotechnology, 48-56, 2008 | 64 | 2008 |
| Rheological characterization of corn starch isolated by alkali method L Dokić, T Dapčević, V Krstonošić, P Dokić, M Hadnađev Food Hydrocolloids 24 (2-3), 172-177, 2010 | 63 | 2010 |
| Hempseed meal protein isolates prepared by different isolation techniques. Part II. gelation properties at different ionic strengths T Dapčević-Hadnađev, M Hadnađev, A Lazaridou, T Moschakis, ... Food Hydrocolloids 81, 481-489, 2018 | 56 | 2018 |
| Rheological and breadmaking properties of wheat flours supplemented with octenyl succinic anhydride-modified waxy maize starches TR Dapčević Hadnađev, LP Dokić, MS Hadnađev, MM Pojić, AM Torbica Food and Bioprocess Technology 7, 235-247, 2014 | 54 | 2014 |
| Classification and target compounds AM Mullen, C Álvarez, M Pojić, TD Hadnadev, M Papageorgiou Food waste recovery, 25-57, 2015 | 49 | 2015 |
| Physico-chemical properties of low-fat cookies containing wheat and oat bran gels as fat replacers N Milićević, M Sakač, M Hadnađev, D Škrobot, B Šarić, TD Hadnađev, ... Journal of Cereal Science 95, 103056, 2020 | 48 | 2020 |
| The healthy components of cereal by-products and their functional properties T Dapčević-Hadnađev, M Hadnađev, M Pojić Sustainable recovery and reutilization of cereal processing by-products, 27-61, 2018 | 48 | 2018 |
