Jovana Petrović - Concepedia

Author

Jovana Petrović

Also Known As

J Petrovic, J. Petrović, J.D. Petrovic, J.D. Petrović, JOVANA PETROVIĆ, Jasminka Petrovic, Jovana D. Petrovic, Jovana D. Petrović, Jovana Petrovic, Jovana Petrović

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

University of Belgrade Polytechnic Institute of Bragança Institute for Biological Research “Siniša Stanković”University of Thessaly Institute for Biological Sciences

About

Jovana Petrović is an author at University of Belgrade specializing in medicine, pharmacology, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	11	11	438
2	Health Sciences	4	4	181
3	Natural Sciences	3	3	127
4	Education	1	1	15
5	Engineering	1	1	32

Jovana Petrović

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
<i>In situ</i> antioxidant and antimicrobial activities of naturally occurring caffeic acid, <i>p</i>‐coumaric acid and rutin, using food systems Dejan Stojković, Jovana Petrović, Marina Sokóvić, Journal of the Science of Food and Agriculture	2013	273
Chemical, nutritive composition and a wide range of bioactive properties of honey mushroom Armillaria mellea (Vahl: Fr.) Kummer Marina Kostić, Marija Smiljković, Jovana Petrović, Food & Function	2017	94
Laetiporus sulphureus, edible mushroom from Serbia: Investigation on volatile compounds, in vitro antimicrobial activity and in situ control of Aspergillus flavus in tomato paste Jovana Petrović, Jasmina Glamočlija, Dejan Stojković, Food and Chemical Toxicology Food ChemistryEdible MushroomVolatile CompoundsHealth SciencesMycotoxin Formation	2013	58
Study on chemical, bioactive and food preserving properties of<i>Laetiporus sulphureus</i>(Bull.: Fr.) Murr. Jovana Petrović, Dejan Stojković, Filipa S. Reis, Food & Function	2014	55
Antimicrobial Properties, Cytotoxic Effects, and Fatty Acids Composition of Vegetable Oils from Purslane, Linseed, Luffa, and Pumpkin Seeds Spyridon Α. Petropoulos, Ângela Fernandes, Ricardo C. Calhelha, Applied Sciences Food ChemistryFood PreservativesFood Bioactive CompoundPumpkin SeedsFatty Acids	2021	53
Lipid and fatty acid profile of the edible fungus Laetiporus sulphurous. Antifungal and antibacterial properties Vassilia J. Sinanoglou, Panagiotis Zoumpoulakis, George A. Heropoulos, Journal of Food Science and Technology MycologyFatty Acid ProfileLipid AnalysisAntifungal AgentAntibacterial Properties	2014	49
Phytochemical screening and evaluation of the antioxidant and antibacterial potential of Zingiber officinale extracts Fatima Zohra Yousfi, Farid Abrigach, Jovana Petrović, South African Journal of Botany Antibacterial PotentialPolyphenolicsOxidative StressMedicinal ChemistryToxicology	2021	48
4-Thiazolidinone derivatives as potent antimicrobial agents: microwave-assisted synthesis, biological evaluation and docking studies Eleni Pitta, Evangelia Tsolaki, Athina Geronikaki, MedChemComm Bioorganic ChemistryAntimicrobial ChemotherapyPharmaceutical ChemistryDrug ResistanceMedicinal Chemistry	2014	47
Polyporus squamosus (Huds.) Fr from different origins: Chemical characterization, screening of the bioactive properties and specific antimicrobial effects against Pseudomonas aeruginosa Ângela Fernandes, Jovana Petrović, Dejan Stojković, LWT Gram-negative BacteriologyAntimicrobial Drug DiscoveryPolyporus SquamosusAntibioticsAntimicrobial Susceptibility	2016	43
Nutritional value, chemical composition, antioxidant activity and enrichment of cream cheese with chestnut mushroom Agrocybe aegerita (Brig.) Sing Jovana Petrović, Jasmina Glamočlija, Dejan Stojković, Journal of Food Science and Technology Food ChemistryNutritionFood CompositionCream CheeseChemical Composition	2015	42

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