| Distillation Techniques in the Fruit Spirits Production N Spaho Distillation - Innovative Applications and Modeling, 129-152, 2017 | 88 | 2017 |
| Effects of distillation cut on the distribution of higher alcohols and esters in brandy produced from three plum varieties N Spaho, P Dürr, S Grba, E Velagić‐Habul, M Blesić Journal of the Institute of Brewing 119 (1-2), 48-56, 2013 | 86 | 2013 |
| Lifestyle pattern underlying organic and traditional food consumption A Nikolić, M Uzunović, N Spaho British Food Journal 116 (11), 1748-1766, 2014 | 57 | 2014 |
| Sugar and organic acid profiles of the traditional and international apple cultivars for processing. A Begić-Akagić, N Spaho, F Gaši, P Drkenda, A Vranac, M Meland, ... | 36 | 2014 |
| 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, G Fuad, P Drkenda, N Spaho, SO Žuljević, M Kurtović, ... Acta Agriculturae Slovenica 113 (2), 239-250, 2019 | 24 | 2019 |
| Aroma compounds in barrel aged apple distillates from two different distillation techniques N Spaho, D Đukic‐Ratković, N Nikićević, M Blesić, V Tešević, B Mijatović, ... Journal of the Institute of Brewing 125 (3), 389-397, 2019 | 21 | 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 |
| Levels of selected metals in wines from different Herzegovinian viticultural localities M Blesić, M Drmać, K Batinić, N Spaho, M Smajić Murtić, M Zele Croatian journal of food science and technology 9 (1), 1-10, 2017 | 20 | 2017 |
| Potrebe potrošača i kvalitet prehrambenih proizvoda S Grujić, N Spaho Univerzitet u Sarajevu, Poljoprivredno-prehrambeni fakultet, Sarajevo, 2010 | 15 | 2010 |
| 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 |
| 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 |
| Dynamics of evaporation of the certain volatiles during plum brandy distillation. J Faletar, M Blesic, M Smajic, A Begic-Akagic, A Alihodzic, N Spaho | 9 | 2013 |
| Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe J Mrvčić, A Trontel, K Hanousek Čiča, N Vahčić, N Nikićević, N Spaho, ... Glasnik zaštite bilja 44 (6.), 80-89, 2021 | 7 | 2021 |
| How do consumers perceive sensory attributes of apple? P Drkenda, A Ćulah, N Spaho, A Akagić, M Hudina Foods 10 (11), 2667, 2021 | 7 | 2021 |
| Sensory acceptability of the autochthonous fruits of Bosnia and Herzegovina-challenges and possibilities for food industry. A Alihodzic, F Gasi, P Drkenda, A Begic-Akagic, A Vranac, M Meland, ... | 7 | 2014 |
| The influence of distillation process on the quality of slivovica. N Spaho, M Blesić | 6 | 2005 |
| Sensory evaluation of blended cloudy apple juices. A Vranac, A Akagić, F Gaši, N Spaho, M Kurtović, M Meland Radovi Poljoprivrednog Fakulteta Univerziteta u Sarajevu\Works of the …, 2017 | 5 | 2017 |
| Effects of Production and Ingredients on Tahini Halvah Quality S Oručević Žuljević, N Mutap, S Nermina, J Tahmaz, A Asima, D Amela Journal of Food Science and Engineering 5, 122-129, 2015 | 5* | 2015 |
