Aleksandra Torbica - Concepedia

Author

Aleksandra Torbica

Also Known As

A. M. Torbica, A. Torbica, Aleksandra M. Torbica, Aleksandra Torbica, Ihis Techno Experts doo, 11080 Belgrade, Serbia, Torbica Aleksandra, Torbica, A., Torbica, Aleksandra, Torbica, Aleksandra; id_orcid 0000-0002-9627-1598

154

Publications

2.8K

Citations

H-Index

Concepts

All Affiliations

University of Novi Sad University of Belgrade Institute of Field and Vegetable Crops Institute of Food Science and Technology

About

Aleksandra Torbica is an author at University of Novi Sad specializing in health sciences, food chemistry, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	20	33	1.3K
2	Engineering	15	23	525
3	Medicine	10	10	262
4	Natural Sciences	3	3	76
5	Education	1	1	69

Aleksandra Torbica

Publications

2.6K

Citations

H-Index

Page 1

	Year	Citations
Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour Aleksandra Torbica, Miroslav Hadnađev, Tamara Dapčević Hadnađev Food Hydrocolloids Food PhysicGluten-free Bread FormulationsSensory PropertiesFood EngineeringGrain Quality	2010	326
Rice and buckwheat flour characterisation and its relation to cookie quality Aleksandra Torbica, Miroslav Hadnađev, Tamara Dapčević Hadnađev Food Research International Food ChemistryAgricultural EconomicsFlour CharacterisationFood QualityGrain Quality	2012	142
Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours Marijana Sakač, Aleksandra Torbica, Ivana Sedej, Food Research International Food ChemistryBuckwheat FloursAgricultural EconomicsGrain QualityAntioxidant Capacity	2011	119
Novel breads of non-wheat flours Aleksandra Torbica, Miona Belović, Jelena Tomić Food Chemistry Novel FoodNon-wheat FloursGrain ScienceGrain QualityGrain Storage	2019	88
Rheological properties of wheat flour substitutes/alternative crops assessed by Mixolab Tamara Dapčević Hadnađev, Aleksandra Torbica, Miroslav Hadnađev Procedia Food Science NutritionEngineeringFood AnalysisAgricultural EconomicsGrain Quality	2011	82
The influence of changes in gluten complex structure on technological quality of wheat (Triticum aestivum L.) Aleksandra Torbica, Mirjana Antov, Jasna Mastilović, Food Research International Crop ProductionSustainable AgricultureCrop ScienceAgricultural EconomicsTechnological Quality	2007	79
Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace Miona Belović, Aleksandra Torbica, Ivana Pajić‐Lijaković, Food Chemistry NutritionTomato PomaceNatural Dietary FibreFood ComponentFood Quality	2017	74
Influence of Buckwheat Flour and Carboxymethyl Cellulose on Rheological Behaviour and Baking Performance of Gluten-Free Cookie Dough Tamara Dapčević Hadnađev, Aleksandra Torbica, Miroslav Hadnađev Food and Bioprocess Technology Buckwheat FlourBaking PerformanceFood EngineeringHemicelluloseGluten-free Cookie Dough	2012	71
Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace Aleksandra Torbica, Miona Belović, Jasna Mastilović, Food and Bioproducts Processing NutritionNatural FibresFood AnalysisFood ProcessingFood Component	2016	70
Antibacterial properties of Domestic Balkan donkeys’ milk Ljubiša Šarić, Bojana Šarić, Anamarija Mandić, International Dairy Journal Domestic Balkan DonkeysAnimal ScienceAnimal HealthVeterinary ScienceEducation	2012	69

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