Branimir Pavlić - Concepedia

Author

Branimir Pavlić

University of Novi Sad ORCID

Also Known As

B Pavlic, B Pavlić, Branimir Pavlic, Branimir Pavlić, Pavlić, Branimir

179

Publications

4.6K

Citations

H-Index

Concepts

All Affiliations

University of Novi Sad University of Zagreb University of Belgrade University North Institute of General and Physical Chemistry

About

Branimir Pavlić is an author at University of Novi Sad specializing in engineering, food chemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	21	29	1.2K
2	Health Sciences	17	24	952
3	Medicine	10	10	601
4	Public Health	2	2	55
5	Management	1	1	20

Branimir Pavlić

Publications

4.2K

Citations

H-Index

Page 1

	Year	Citations
Modeling and optimization of ultrasound-assisted extraction of polyphenolic compounds from Aronia melanocarpa by-products from filter-tea factory Milica Ramić, Senka Vidović, Zoran Zeković, Ultrasonics Sonochemistry Filter-tea FactorySolvent ExtractionPolyphenolicsMedicinePolyphenolic Compounds	2014	199
Optimization of ultrasound-assisted extraction of bioactive compounds from wild garlic (Allium ursinum L.) Alena Tomšik, Branimir Pavlić, Jelena Vladić, Ultrasonics Sonochemistry	2015	191
Modeling and optimization of red currants vacuum drying process by response surface methodology (RSM) Zdravko Šumić, Anita Vakula, Aleksandra Tepić, Food Chemistry EngineeringDesiccationResponse Surface MethodologyMechanical EngineeringRecycling	2016	149
Antioxidant and enzyme-inhibitory activity of peppermint extracts and essential oils obtained by conventional and emerging extraction techniques Branimir Pavlić, Nemanja Teslić, Gökhan Zengin, Food Chemistry Food ChemistryExtraction TechniquesPhytochemicalEssential OilsEnzyme-inhibitory Activity	2020	117
3D printing as novel tool for fruit-based functional food production Igor Tomašević, Predrag Putnik, Filip Valjak, Current Opinion in Food Science BiomanufacturingNovel FoodAgricultural EconomicsNovel ToolFood Engineering	2021	103
Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels Branislav Šojić, Branimir Pavlić, Predrag Ikonić, Meat Science Coriander Essential OilDifferent Nitrite LevelsCooked Pork SausagesFood QualityFood Additive	2019	99
Antioxidative and cytotoxic activity of essential oils and extracts of Satureja montana L., Coriandrum sativum L. and Ocimum basilicum L. obtained by supercritical fluid extraction Mohamed Ahmed Elgndi, Snežana Filip, Branimir Pavlić, The Journal of Supercritical Fluids Food ChemistryMedicineSatureja Montana L.Herbal MedicineSupercritical Fluid Extraction	2017	94
Isolation of coriander (Coriandrum sativum L.) essential oil by green extractions versus traditional techniques Branimir Pavlić, Senka Vidović, Jelena Vladić, The Journal of Supercritical Fluids Green ExtractionsBotanyEssential OilCoriandrum Sativum L.Phytochemistry	2015	93
Utilization of sage by-products as raw material for antioxidants recovery—Ultrasound versus microwave-assisted extraction Zoran Zeković, Diandra Pintać, Tatjana Majkić, Industrial Crops and Products Food ChemistryAgricultural ChemistrySolvent ExtractionFood AnalysisRaw Material	2017	93
The effect of essential oil and extract from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages Branislav Šojić, Branimir Pavlić, Zoran Zeković, LWT Food ChemistryHerbal DustAllergyFood AnalysisEssential Oil	2017	91

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