| Influence of cultivar, storage time, and processing on the phenol content of cloudy apple juice A Begić-Akagić, N Spaho, S Oručević, P Drkenda, M Kurtović, F Gaši, ... Croatian Journal of Food Science and Technology 3 (2), 1-8, 2011 | 36 | 2011 |
| Sugars, acids and polyphenols profile of commercial and traditional apple cultivars for processing A Akagić, A Vranac, F Gaši, P Drkenda, N Spaho, S Oručević Žuljević, ... Acta agriculturae Slovenica 113 (2), 239-250, 2019 | 24 | 2019 |
| Geographic variability of sugars and organic acids in selected wild fruit species A Akagić, AV Oras, S Oručević Žuljević, N Spaho, P Drkenda, A Bijedić, ... Foods 9 (4), 462, 2020 | 20 | 2020 |
| Flour-Based Confectionery as Functional Food ŽO Sanja, A Akagić Functional Foods: Phytochemicals and Health Promoting Potential, 351, 2021 | 16* | 2021 |
| Characterization of volatile compounds and flavor in spirits of old apple and pear cultivars from the Balkan region N Spaho, F Gaši, E Leitner, M Blesić, A Akagić, SO Žuljević, M Kurtović, ... Foods 10 (6), 1258, 2021 | 12 | 2021 |
| Effects of increasing sourness of bread dough on bread quality. A Semić, S Oručević, I Bauman, Š Muminović, N Spaho, B Klepo | 12 | 2009 |
| Seasonal variation of the physical and chemical parameters of wild genotypes of cornelian cherry (Cornus mas L.) A Islamovic, M Mlaco, N Berbic, A Begic-Akagic, S Orucevic, A Bulbulusic, ... Journal of International Scientific Publications: Agriculture & Food 2, 466-471, 2014 | 10 | 2014 |
| A Comparative Study of Ten Pear (Pyrus communis L.) Cultivars in Relation to the Content of Sugars, Organic Acids, and Polyphenol Compounds A Akagić, A Oras, F Gaši, M Meland, P Drkenda, S Memić, N Spaho, ... Foods 11 (19), 3031, 2022 | 9 | 2022 |
| Properties of crackers with buckwheat sourdough A Selimović, D Miličević, A Selimović, S Žuljević Oručević, A Jašić, ... Acta Chimica Slovaca 10 (2), 152-158, 2017 | 7 | 2017 |
| PROIZVODNJA HELJDE U BRDSKO PLANINSKIM PODRUČJIMA – DOSADAŠNJA ISKUSTVA I BUDUĆI IZAZOVI D Gadžo, M Đikić, S Oručević Žuljević, T Gavrić, J Grahić Posebna izdanja ANUBiH CLXIX OPMN 26, 51-60, 2017 | 7 | 2017 |
| Faktori kvaliteta pšeničnog brašna. S Oručević Žuljević Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, 2016 | 7 | 2016 |
| The importance of buckwheat as a Pseudocereal: content and stability of its Main bioactive components A Džafić, SO Žuljević Pseudocereals IntechOpen 8, 79, 2022 | 6 | 2022 |
| Impact of sourdough addition on the bread quality V Rašević, A Vranac, S Oručević Žuljević Works of the Faculty of Agriculture and Food sciences University Sarajevo 67 …, 2017 | 6 | 2017 |
| Effects of Production and Ingredients on Tahini Halvah Quality S Oručević Žuljević, M Naira, N Spaho, T Jasmina, A Akagić, A Džafić Journal of Food Science and Engineering. David Publishing 5, 122-129, 2015 | 5* | 2015 |
| Relationship between physical and chemical quality parameters in soft wheat and spelt. M Begic, S Oručević | 5 | 2014 |
| Influence of buckwheat flour on the dough rheology and sensory properties of wheat bread A Selimović, D Miličević, S Oručević, Đ Ačkar, J Babić Technologica acta 4 (1), 33-38, 2011 | 5 | 2011 |
| Physical properties of vegetable food seasoning powders J Tahmaz, M Begić, S Oručević Žuljević, V Mehmedović, M Alkić-Subašić, ... Central European Congress on Food, 14-32, 2020 | 4 | 2020 |
| EFFECTS OF BARLEY FLOUR ADDITION AND BAKING TEMPERATURE ON Β-GLUCANS CONTENT AND BISCUITS PROPERTIES A Džafić, S Oručević Žuljević, N Spaho, A Akagić Tehnološki fakultet Tuzla 10 (1), 35-44, 2017 | 4 | 2017 |
| Effects of spelt (Triticum spelta L.) flour incorporation and flour extraction rate on biscuit quality D Džafić, A., Oručević Žuljević, S., Šehovac, F., Melezović, T., Akagić, A ... Radovi poljoprivredno-prehrambenog Fakulteta Univerziteta u Sarajevu. 61 (66 …, 2016 | 4* | 2016 |
| Furfural content in the distillates of prune and dried pear N Spaho, M Blesić, A Begić-Akagić, S Oručević, A Pjano, H Ferizović Proceedings of the Joint Central European Congress, 15-17, 2008 | 4 | 2008 |
