Olivera Šimurina - Concepedia

Author

Olivera Šimurina

Also Known As

Jovana Brkljaca, O. Šimurina, O. Šimurina, OLIVERA ŠIMURINA, Olivera Simurina, Olivera ŠIMURINA, Olivera Šimurina, Simurina, Olivera, Šimurina Olivera D.

106

Publications

Citations

H-Index

Concepts

All Affiliations

University of Novi Sad University of Belgrade Scientific Veterinary Institute "Novi Sad"University of Nis Institute of General and Physical Chemistry

OŠ

About

Olivera Šimurina is an author at University of Novi Sad specializing in food quality, food chemistry, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	17	510
2	Engineering	6	6	150
3	Public Health	4	4	115
4	Medicine	3	3	176
5	Biochemistry	1	1	30

Olivera Šimurina

Publications

910

Citations

H-Index

Page 1

	Year	Citations
Quality assessment of gluten-free crackers based on buckwheat flour Ivana Sedej, Marijana Sakač, Anamarija Mandić, LWT NutritionFood AnalysisBuckwheat CrackersGrain QualityPolyphenolics	2010	127
QUALITY OF BREAD SUPPLEMENTED WITH POPPED <i>AMARANTHUS CRUENTUS </i>GRAIN Marija Bodroža‐Solarov, Bojana Filipčev, Žarko Kevrešan, Journal of Food Process Engineering NutritionNutritive ValueAgricultural EconomicsGrain QualityCrop Quality	2008	73
Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation Bojana Filipčev, Olivera Šimurina, Marijana Sakač, Food Chemistry Food ChemistryNutritionBuckwheat FlourNutraceutical IngredientFood Analysis	2010	72
Sugar beet molasses: Properties and applications in osmotic dehydration of fruits and vegetables Ljubiša Šarić, Bojana Filipčev, Olivera Šimurina, Food and Feed Research Food ChemistrySugar Beet MolassesBiomanufacturingEngineeringBotany	2016	59
Quality of buckwheat-enriched wheat bread and its antihyperlipidemic effect in statin treated patients Edita Stokić, Anamarija Mandić, Marijana Sakač, LWT Antihyperlipidemic EffectNutritionNutraceutical IngredientBuckwheat-enriched Wheat BreadFood Quality	2015	48
Psyllium as an improver in gluten-free breads: Effect on volume, crumb texture, moisture binding and staling kinetics Bojana Filipčev, Milica Pojić, Olivera Šimurina, LWT Food ChemistryCrumb TextureStaling KineticsFood StructureGrain Quality	2021	48
Antioxidant Activity of Medicinal Plant Extracts in Cookies Aleksandra Mišan, Neda Mimica‐Dukić, Marijana Sakač, Journal of Food Science	2011	41
Sugar beet molasses as an ingredient to enhance the nutritional and functional properties of gluten-free cookies Bojana Filipčev, Aleksandra Mišan, Bojana Šarić, International Journal of Food Sciences and Nutrition Food ChemistryNutritionSugar Beet MolassesFunctional PropertiesFood Bioactive Compound	2016	30
Evaluation of physical, textural and microstructural properties of dough and honey biscuits enriched with buckwheat and rye Bojana Filipčev, Olivera Šimurina, Marija Bodroža‐Solarov, Chemical Industry and Chemical Engineering Quarterly Wholegrain BuckwheatNutritionMicrostructural PropertiesFood PhysicWheat Flour	2011	26
Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition Anastasija Selaković, Ivana Nikolić, Ljubica Dokić, LWT Vital Gluten AdditionRheological PerformanceWhole Wheat Flour	2020	26

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