Jovana Petrović - Concepedia

Author

Jovana Petrović

University of Novi Sad ORCID

Also Known As

Jovana PETROVIC, Jovana Petrovic, Jovana Petrović, Jovana S. Petrović, Petrović, Jovana

Publications

974

Citations

H-Index

Concepts

All Affiliations

University of Novi Sad University of Osijek University of Belgrade Karlovac University of Applied Sciences

About

Jovana Petrović is an author at University of Novi Sad specializing in health sciences, food chemistry, and food technology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	15	558
2	Engineering	4	4	73
3	Arts	1	1	14
4	Natural Sciences	1	1	174
5	Public Health	1	1	41

Jovana Petrović

Publications

841

Citations

H-Index

Page 1

	Year	Citations
Sour cherry pomace extract encapsulated in whey and soy proteins: Incorporation in cookies Vesna Tumbas Šaponjac, Gordana Ćetković, Jasna Čanadanović‐Brunet, Food Chemistry Food ChemistryBiochemistryNatural SciencesFood AnalysisFood Structure	2016	174
Microencapsulation of juniper berry essential oil (Juniperus communis L.) by spray drying: microcapsule characterization and release kinetics of the oil Jelena Bajac, Branislava Nikolovski, Ivana Lončarević, Food Hydrocolloids Food ChemistryChemical EngineeringBiomanufacturingSpray DryingMicro-encapsulation	2021	170
Enrichment of white chocolate with blackberry juice encapsulate: Impact on physical properties, sensory characteristics and polyphenol content Ivana Lončarević, Biljana Pajin, Aleksandar Fišteš, LWT Food ChemistryFood AnalysisWhite ChocolateFood EngineeringPolyphenol Content	2018	66
Quality properties of cookies supplemented with fresh brewer's spent grain Jovana Petrović, Biljana Pajin, Suncica Tanackov-Kocic, Food and Feed Research NutritionProtein ContentSpent GrainFood AnalysisAgricultural Economics	2017	41
The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream Ivana Lončarević, Biljana Pajin, Jovana Petrović, Journal of Food Engineering Food ColloidHealth SciencesRheological PropertiesRheologyFood Engineering	2015	38
The garlic ( A. sativum L. ) extracts food grade W 1 /O/W 2 emulsions prepared by homogenization and stirred cell membrane emulsification Jelena Ilic, Branislava Nikolovski, Lidija Petrović, Journal of Food Engineering Food ChemistryA. Sativum L.Cell Membrane EmulsificationFood ColloidFood Engineering	2017	38
Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract Ivana Lončarević, Biljana Pajin, Vesna Tumbas Šaponjac, Journal of the Science of Food and Agriculture	2019	38
Tomato pomace powder as a raw material for ketchup production Miona Belović, Aleksandra Torbica, Ivana Pajić‐Lijaković, Food Bioscience BiomanufacturingEdible PackagingBiotechnologyFood ProcessingTomato Pomace Powder	2018	34
White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics Ivana Lončarević, Biljana Pajin, Jovana Petrović, Molecules Food ChemistryNutritionBody CompositionFood CompositionMilk Chocolate	2021	30
Effect of Defatted Wheat Germ Content and Its Particle Size on the Rheological and Textural Properties of the Cookie Dough Jovana Petrović, Aleksandar Fišteš, Dušan Rakić, Journal of Texture Studies EngineeringMechanical EngineeringFood BiophysicsAgricultural EconomicsGrain Quality	2015	25

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