| Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes M Barac, S Cabrilo, M Pesic, S Stanojevic, S Zilic, O Macej, N Ristic International journal of molecular sciences 11 (12), 4973-4990, 2010 | 380 | 2010 |
| Measuring arthropod biodiversity in the tropical forest canopy. TL Erwin Forest canopies., 109-127, 1995 | 172* | 1995 |
| Physicochemical composition and techno-functional properties of bee pollen collected in Serbia AŽ Kostić, MB Barać, SP Stanojević, DM Milojković-Opsenica, ŽL Tešić, ... LWT-Food Science and Technology 62 (1), 301-309, 2015 | 120 | 2015 |
| Soy protein modification: A review M Barać, S Stanojević, S Jovanović, M Pešić Acta periodica technologica, 3-16, 2004 | 120 | 2004 |
| Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean MB Barac, MB Pesic, SP Stanojevic, AZ Kostic, V Bivolarevic Journal of food science and technology 52, 2779-2787, 2015 | 108 | 2015 |
| Assessment of soy genotype and processing method on quality of soybean tofu SP Stanojevic, MB Barac, MB Pesic, BV Vucelic-Radovic Journal of Agricultural and Food Chemistry 59 (13), 7368-7376, 2011 | 92 | 2011 |
| Mineral content of bee pollen from Serbia AŽ Kostić, MB Pešić, MD Mosić, BP Dojčinović, MM Natić, JĐ Trifković Arhiv za higijenu rada i toksikologiju 66 (4), 251-258, 2015 | 88 | 2015 |
| Functional properties of protein hydrolysates from pea (Pisum sativum, L) seeds M Barac, S Cabrilo, S Stanojevic, M Pesic, M Pavlicevic, B Zlatkovic, ... International journal of food science & technology 47 (7), 1457-1467, 2012 | 82 | 2012 |
| In vitro digestion of meat-and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected? MB Pešić, DD Milinčić, AŽ Kostić, NS Stanisavljević, GN Vukotić, MO Kojić, ... Food chemistry 284, 28-44, 2019 | 79 | 2019 |
| Heat induced casein–whey protein interactions at natural pH of milk: A comparison between caprine and bovine milk MB Pesic, MB Barac, SP Stanojevic, NM Ristic, OD Macej, MM Vrvic Small Ruminant Research 108 (1-3), 77-86, 2012 | 75 | 2012 |
| Qualitative and quantitative analysis of bovine milk adulteration in caprine and ovine milks using native-PAGE M Pesic, M Barac, M Vrvic, N Ristic, O Macej, S Stanojevic Food Chemistry 125 (4), 1443-1449, 2011 | 65 | 2011 |
| Bioactive proteins and energy value of okara as a byproduct in hydrothermal processing of soy milk SP Stanojevic, MB Barac, MB Pesic, VS Jankovic, BV Vucelic-Radovic Journal of agricultural and food chemistry 61 (38), 9210-9219, 2013 | 58 | 2013 |
| Mycotoxins and mycotoxin producing fungi in pollen AŽ Kostić, DD Milinčić, TS Petrović, VS Krnjaja, SP Stanojević, MB Barać, ... Toxins 11 (2), 64, 2019 | 51 | 2019 |
| The influence of genotypic variation in protein composition on emulsifying properties of soy proteins MB Pesic, BV Vucelic‐Radovic, MB Barac, SP Stanojevic Journal of the American Oil Chemists' Society 82 (9), 667-672, 2005 | 50 | 2005 |
| Composition of proteins in okara as a byproduct in hydrothermal processing of soy milk SP Stanojevic, MB Barac, MB Pesic, BV Vucelic-Radovic Journal of agricultural and food chemistry 60 (36), 9221-9228, 2012 | 42 | 2012 |
| Effect of limited hydrolysis on traditional soy protein concentrate MB Barac, ST Jovanovic, SP Stanojevic, MB Pesic Sensors 6 (9), 1087-1101, 2006 | 41 | 2006 |
| Mineral elements, lipoxygenase activity, and antioxidant capacity of okara as a byproduct in hydrothermal processing of soy milk SP Stanojevic, MB Barac, MB Pesic, SM Zilic, MM Kresovic, ... Journal of agricultural and food chemistry 62 (36), 9017-9023, 2014 | 40 | 2014 |
| Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen AŽ Kostić, DD Milinčić, NS Stanisavljević, UM Gašić, S Lević, MO Kojić, ... Food Chemistry 351, 129310, 2021 | 38 | 2021 |
| Protein profiles and total antioxidant capacity of water‐soluble and water‐insoluble fractions of white brined goat cheese at different stages of ripening M Barac, M Pesic, S Zilic, M Smiljanic, S Stanojevic, M Vasic, ... International Journal of Food Science & Technology 51 (5), 1140-1149, 2016 | 38 | 2016 |
| Biologically active components of soybeans and soy protein products: A review M Barać, S Stanojević, M Pešić Acta periodica technologica, 155-168, 2005 | 35 | 2005 |
