| Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour A Torbica, M Hadnađev, T Dapčević Food hydrocolloids 24 (6-7), 626-632, 2010 | 465 | 2010 |
| Rice and buckwheat flour characterisation and its relation to cookie quality A Torbica, M Hadnađev, TD Hadnađev Food Research International 48 (1), 277-283, 2012 | 218 | 2012 |
| Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours M Sakač, A Torbica, I Sedej, M Hadnađev Food Research International 44 (9), 2806-2813, 2011 | 162 | 2011 |
| The influence of changes in gluten complex structure on technological quality of wheat (Triticum aestivum L.) A Torbica, M Antov, J Mastilović, D Knežević Food research international 40 (8), 1038-1045, 2007 | 119 | 2007 |
| Rheological properties of wheat flour substitutes/alternative crops assessed by Mixolab TD Hadnađev, A Torbica, M Hadnađev Procedia Food Science 1, 328-334, 2011 | 110 | 2011 |
| Influence of buckwheat flour and carboxymethyl cellulose on rheological behaviour and baking performance of gluten-free cookie dough TR Dapčević Hadnađev, AM Torbica, MS Hadnađev Food and Bioprocess Technology 6, 1770-1781, 2013 | 98 | 2013 |
| The role of empirical rheology in flour quality control TD Hadnađev, M Pojić, M Hadnađev, A Torbica Wide spectra of quality control, 335-360, 2011 | 96 | 2011 |
| Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace A Torbica, M Belović, J Mastilović, Ž Kevrešan, M Pestorić, D Škrobot, ... Food and bioproducts processing 98, 299-309, 2016 | 87 | 2016 |
| Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace M Belović, A Torbica, I Pajić-Lijaković, J Mastilović Food chemistry 237, 1226-1233, 2017 | 84 | 2017 |
| Antibacterial properties of domestic Balkan donkeys’ milk LĆ Šarić, BM Šarić, AI Mandić, AM Torbica, JM Tomić, DD Cvetković, ... International dairy journal 25 (2), 142-146, 2012 | 82 | 2012 |
| Novel breads of non-wheat flours A Torbica, M Belović, J Tomić Food Chemistry 282, 134-140, 2019 | 73 | 2019 |
| The advantages of solid fat content determination in cocoa butter and cocoa butter equivalents by the Karlshamns method A Torbica, O Jovanovic, B Pajin European Food Research and Technology 222, 385-391, 2006 | 70 | 2006 |
| Antioxidant capacity, mineral content and sensory properties of gluten-free rice and buckwheat cookies M Sakač, M Pestorić, A Mišan, N Nedeljković, D Jambrec, P Jovanov, ... Food Technology and Biotechnology 53 (1), 38, 2015 | 65 | 2015 |
| Alternaria toxins in wheat from the Autonomous Province of Vojvodina, Serbia: a preliminary survey E Janić Hajnal, D Orčić, A Torbica, J Kos, J Mastilović, M Škrinjar Food Additives & Contaminants: Part A 32 (3), 361-370, 2015 | 57 | 2015 |
| Antioxidative and functional properties of pumpkin oil cake globulin hydrolysates L Popović, D Peričin, Ž Vaštag, S Popović, V Krimer, A Torbica Journal of the American oil chemists' society 90, 1157-1165, 2013 | 57 | 2013 |
| Sensory and physico-chemical properties of wholegrain wheat bread prepared with selected food by-products A Torbica, D Škrobot, EJ Hajnal, M Belović, N Zhang LWT 114, 108414, 2019 | 54 | 2019 |
| Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages B Šojić, B Pavlić, V Tomović, S Kocić-Tanackov, S Đurović, Z Zeković, ... Food Chemistry 330, 127202, 2020 | 51 | 2020 |
| Rheological and breadmaking properties of wheat flours supplemented with octenyl succinic anhydride-modified waxy maize starches TR Dapčević Hadnađev, LP Dokić, MS Hadnađev, MM Pojić, AM Torbica Food and Bioprocess Technology 7, 235-247, 2014 | 48 | 2014 |
| The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream I Lončarević, B Pajin, J Petrović, D Zarić, M Sakač, A Torbica, DM Lloyd, ... Journal of Food Engineering 171, 67-77, 2016 | 44 | 2016 |
| Effect of non-gluten proteins and transglutaminase on dough rheological properties and quality of bread based on millet (Panicum miliaceum) flour J Tomić, A Torbica, M Belović Lwt 118, 108852, 2020 | 39 | 2020 |
