Jovanka Popov‐Raljić

Author

Also Known As

J. Popov‐Raljić, JOVANKA POPOV-RALJIĆ, Jovanka V. Popov-Raljić, Jovanka Popov-Raljic, Jovanka Popov-Raljić, Jovanka Popov‐Raljić, Jovanka V. POPOV-RALJIĆ, Jovanka V. Popov-Raljić

Publications

615

Citations

H-Index

Concepts

All Affiliations

University of Novi Sad University of Belgrade Institute of General and Physical Chemistry Institute of Agricultural Economics Belgrade

About

Jovanka Popov‐Raljić is an author at University of Novi Sad specializing in health sciences, food quality, and marketing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	11	392
2	Business	3	3	90
3	Management	2	2	81
4	Medicine	2	2	101
5	Education	1	1	26

Jovanka Popov‐Raljić

Publications

571

Citations

H-Index

Page 1

	Year	Citations
Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk and dark chocolates during storage for 180 days Jovanka Laličić-Petronijević, Jovanka Popov‐Raljić, D. Obradović, Journal of Functional Foods ProbioticShelf LifeFood FermentationLactic Acid BacteriaRheological Properties	2015	80
Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days Jovanka Popov‐Raljić, Jovanka Laličić-Petronijević Sensors NutritionFlavoromicsFood AnalysisSensory Science (Early Childhood Education)Sensory Science	2009	71
Color Changes of UHT Milk During Storage Jovanka Popov‐Raljić, Nada Lakić, Jovanka Laličić-Petronijević, Sensors	2008	63
Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color Jovanka Popov‐Raljić, Jasna Mastilović, Jovanka Laličić-Petronijević, Sensors Food ChemistryAverage ReflectanceBread Crumb ColorDiet BreadAverage Reflectance Y	2009	61
An importance-performance analysis of service quality in spa hotels Ivana Blešić, Jovanka Popov‐Raljić, Lenko Uravić, Economic Research-Ekonomska Istraživanja Customer SatisfactionTourism PerformanceService QualityService ResearchPsm Performance	2014	47
How the Extended Theory of Planned Behavior Can Be Applied in the Research of the Influencing Factors of Food Waste in Restaurants: Learning from Serbian Urban Centers Ivana Blešić, Marko D. Petrović, Tamara Gajić, Sustainability Food WasteConsumer ResearchPlanned BehaviorFood ChoiceFood Delivery Systems	2021	34
Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage Jovanka Popov‐Raljić, Jasna Mastilović, Jovanka Lalicic-Petronijevic, Hemijska industrija Food ChemistryNutritionDifferent Fiber SourcesBody CompositionFood Physic	2012	33
Effects of Hydrophilic Hydrocolloids on Dough and Bread Performance of Samples Made from Frozen Doughs Jelena Dodić, Dušanka Pejin, Siniša Dodić, Journal of Food Science Food ColloidHydrophilic HydrocolloidsSpecific Fermentation ActivityFood AnalysisDough Performance	2007	31
Spa-wellness center as part of the hotel facility Milica Rančić, Jovanka Popov‐Raljić, Lazar Pavić Turizam Healthy Work EnvironmentHospitalityBuilt EnvironmentSustainable HealthcareQuality Wellness Center	2013	30
Effect of goat breed on the meat quality S. Ivanović, Z. Stojanovic, Ksenija Nešić, Hemijska industrija NutritionCaprineBody CompositionFood CompositionAnimal Science	2014	26

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