Mladenka Pestorić - Concepedia

Author

Mladenka Pestorić

Also Known As

Jelena Krulj, M Pestorić, Mladenka Pestoric, Mladenka Pestorić, Mladenka V. Pestorić, Pestoric, Mladenka, Pestorić, Mladenka

Publications

809

Citations

H-Index

Concepts

All Affiliations

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

About

Mladenka Pestorić is an author at University of Novi Sad specializing in nutrition, food quality, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	399
2	Engineering	2	2	45
3	Management	1	1	20
4	Medicine	1	1	127
5	Public Health	1	1	13

Mladenka Pestorić

Publications

713

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
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
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
Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies Marijana Sakač, Mladenka Pestorić, Aleksandra Mišan, Food Technology and Biotechnology	2015	54
Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookies Bojana Šarić, Aleksandra Mišan, Anamarija Mandić, Journal of Food Science and Technology Food ChemistryNutritionBlueberry PomaceValue-added Gluten-free CookiesFood Analysis	2015	53
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
Shelf-life prediction of gluten-free rice-buckwheat cookies Marijana Sakač, Mladenka Pestorić, Anamarija Mandić, Journal of Cereal Science Food ChemistryNutritionShelf-life PredictionShelf LifeFood Analysis	2016	41
Effect of autoclaving and cooking on phenolic compounds in buckwheat-enriched whole wheat tagliatelle Marijana Sakač, Aleksandra Mišan, Anamarija Mandić, Journal of Cereal Science Food ChemistryPhenolic CompoundsAgricultural ChemistryBotanyAgricultural Economics	2015	34
Insights into sensory and hedonic perception of wholegrain buckwheat enriched pasta Dubravka Škrobot, Lato Pezo, Jelena Tomić, LWT Wholegrain BuckwheatNutritionHedonic PerceptionHealth SciencesPasta Formulation	2021	31
The development of near-infrared spectroscopy (NIRS) calibration for prediction of ash content in legumes on the basis of two different reference methods Milica Pojić, Jasna Mastilović, D. Palić, Food Chemistry Precision AgricultureEngineeringCalibrationSpectroscopyInfrared Spectroscopy	2010	30

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