| Starch modification by organic acids and their derivatives: A review Đ Ačkar, J Babić, A Jozinović, B Miličević, S Jokić, R Miličević, M Rajič, ... Molecules 20 (10), 19554-19570, 2015 | 74 | 2015 |
| Isolation of starch from two wheat varieties and their modification with epichlorohydrin Đ Ačkar, J Babić, D Šubarić, M Kopjar, B Miličević Carbohydrate polymers 81 (1), 76-82, 2010 | 58 | 2010 |
| Cocoa polyphenols: can we consider cocoa and chocolate as potential functional food? D Ackar, K Valek Lendić, M Valek, D Šubarić, B Miličević, J Babić, I Nedić Journal of chemistry 2013, 2013 | 53 | 2013 |
| Influence of spelt flour addition on properties of extruded products based on corn grits A Jozinović, D Šubarić, Đ Ačkar, J Babić, B Miličević Journal of food engineering 172, 31-37, 2016 | 45 | 2016 |
| Cocoa shell: A by-product with great potential for wide application J Panak Balentić, Đ Ačkar, S Jokić, A Jozinović, J Babić, B Miličević, ... Molecules 23 (6), 1404, 2018 | 39 | 2018 |
| Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches J Babić, D Šubarić, B Milicevic, D Ačkar, M Kopjar, NN Tiban Czech journal of food sciences 27 (3), 151, 2009 | 30 | 2009 |
| Characterization and differentiation of monovarietal grape marc distillates on the basis of varietal aroma compound composition I Lukic, B Miličević, M Banovic, S Tomas, S Radeka, Đ Peršurić Journal of agricultural and food chemistry 58 (12), 7351-7360, 2010 | 29 | 2010 |
| Impact of grape varieties on wine distillates flavour B Miličević, M Banović, K Kovačević-Ganić, L Gracin Food technology and biotechnology 40 (3), 227-232, 2002 | 27* | 2002 |
| Behaviour of volatile compounds during traditional alembic distillation of fermented Muscat Blanc and Muškat Ruža Porečki grape marcs I Lukić, S Tomas, B Miličević, S Radeka, Đ Peršurić Journal of the Institute of Brewing 117 (3), 440-450, 2011 | 24 | 2011 |
| The chemistry behind chocolate production V Barišić, M Kopjar, A Jozinović, I Flanjak, Đ Ačkar, B Miličević, D Šubarić, ... Molecules 24 (17), 3163, 2019 | 22 | 2019 |
| Relationship between volatile aroma compounds and sensory quality of fresh grape marc distillates I Lukić, B Miličević, S Tomas, S Radeka, Đ Peršurić Journal of the Institute of Brewing 118 (3), 285-294, 2012 | 22 | 2012 |
| Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products Đ Ačkar, A Jozinović, J Babić, B Miličević, JP Balentić, D Šubarić Innovative food science & emerging technologies 47, 517-524, 2018 | 17 | 2018 |
| Secondary aroma compounds in fresh grape marc distillates as a result of variety and corresponding production technology I Lukić, B Miličević, M Banović, S Tomas, S Radeka, Đ Peršurić Food technology and biotechnology 49 (2), 214-227, 2011 | 15 | 2011 |
| Cocoa husk application in the enrichment of extruded snack products A Jozinović, J Panak Balentić, Đ Ačkar, J Babić, B Pajin, B Miličević, ... Journal of Food Processing and Preservation 43 (2), e13866, 2019 | 14 | 2019 |
| Bioactive and sensory properties of herbal spirit enriched with cocoa (Theobroma cacao L.) polyphenolics D Komes, A Belščak-Cvitanović, D Horžić, H Drmić, S Škrabal, B Miličević Food and Bioprocess Technology 5 (7), 2908-2920, 2012 | 14 | 2012 |
| Rheological properties of milk chocolates as influenced by milk powder type, emulsifier, and cocoa butter equivalent additions Đ Ačkar, S Škrabal, D Šubarić, J Babić, B Miličević, A Jozinović International Journal of Food Properties 18 (7), 1568-1574, 2015 | 13 | 2015 |
| Food industry by-products as raw materials in functional food production A Jozinović, D Šubarić, Đ Ačkar, B Miličević, J Babić, M Jašić, ... Hrana u zdravlju i bolesti: znanstveno-stručni časopis za nutricionizam i …, 2014 | 13 | 2014 |
| Food industry by-products as raw materials in functional food production A Jozinović, D Šubarić, Đ Ačkar, B Miličević, J Babić, M Jašić, ... Hrana u zdravlju i bolesti: znanstveno-stručni časopis za nutricionizam i …, 2014 | 13 | 2014 |
| Application of supercritical carbon dioxide extrusion in food processing technology J Panak-Balentić, Đ Ačkar, A Jozinović, J Babić, B Miličević, S Jokić, ... Hemijska industrija 71 (2), 127-134, 2017 | 9 | 2017 |
| Application of supercritical carbon dioxide extrusion in food processing technology J Panak-Balentić, Đ Ačkar, A Jozinović, J Babić, B Miličević, S Jokić, ... Hemijska industrija 71 (2), 127-134, 2017 | 9 | 2017 |
