| Artificial neural network model of pork meat cubes osmotic dehydration LL Pezo, BL Ćurčić, VS Filipović, MR Nićetin, GB Koprivica, ... Hemijska industrija 67 (3), 465-475, 2013 | 96 | 2013 |
| Mass transfer and microbiological profile of pork meat dehydrated in two different osmotic solutions VS Filipović, BL Ćurčić, MR Nićetin, DV Plavšić, GB Koprivica, ... Hemijska industrija 66 (5), 743-748, 2012 | 67 | 2012 |
| The effects of ω-3 fatty acids and inulin addition to spelt pasta quality J Filipović, L Pezo, V Filipović, J Brkljača, J Krulj LWT-Food Science and Technology 63 (1), 43-51, 2015 | 57 | 2015 |
| The functional food production: Application of stinging nettle leaves and its extracts in the baking of a bread S Đurović, M Vujanović, M Radojković, J Filipović, V Filipović, U Gašić, ... Food Chemistry 312, 126091, 2020 | 54 | 2020 |
| Optimization of the osmotic dehydration of carrot cubes in sugar beet molasses NM Mišljenović, GB Koprivica, LL Pezo, LB Lević, BL Ćurčić, VS Filipović, ... Thermal Science 16 (1), 43-52, 2012 | 47 | 2012 |
| Optimisation of mass transfer kinetics during osmotic dehydration of pork meat cubes in complex osmotic solution V Filipović, L Lević, B Ćurčić, M Nićetin, L Pezo, N Mišljenović Chemical Industry and Chemical Engineering Quarterly 20 (3), 305-314, 2014 | 37 | 2014 |
| Mathematical approach to assessing spelt cultivars (Triticum aestivum subsp. spelt) for pasta making J Filipović, L Pezo, N Filipović, V Filipović, M Bodroža‐Solarov, M Plančak International journal of food science & technology 48 (1), 195-203, 2013 | 33 | 2013 |
| The effects of commercial fibres on frozen bread dough J Filipović, N Filipović, V Filipović Journal of the Serbian Chemical Society 75 (2), 195-207, 2010 | 33 | 2010 |
| Osmotic treatment of fish in two different solutions‐artificial neural network model BL Ćurčić, LL Pezo, VS Filipović, MR Nićetin, V Knežević Journal of food processing and preservation 39 (6), 671-680, 2015 | 30 | 2015 |
| Osmotski tretman oblikovanog korena mrkve u saharozi i melasi L Lević, V Filipović, T Kuljanin Časopis za procesnu tehniku i energetiku u poljoprivredi/PTEP 11 (3), 132-134, 2007 | 25* | 2007 |
| Osmotski tretman oblikovanog korena mrkve u saharozi i melasi L Lević, V Filipović, T Kuljanin Časopis za procesnu tehniku i energetiku u poljoprivredi/PTEP 11 (3), 132-134, 2007 | 23 | 2007 |
| Optimization of spelt pasta composition, regarding inulin hpx content and eggs quantity J Filipovic, L Pezo, N Filipovic, V Filipovic, J Brkljaca, J Jevtic-Vukmirovic Journal of Food and Nutrition Research 2 (4), 167-173, 2014 | 21 | 2014 |
| The effects of technological parameters on chicken meat osmotic dehydration process efficiency I Filipović, B Ćurčić, V Filipović, M Nićetin, J Filipović, V Knežević Journal of Food Processing and Preservation 41 (1), e13116, 2017 | 20 | 2017 |
| Ratio of omega-6/omega-3 of Spelt and Flaxseed Pasta and Consumer Acceptability J Filipović, M Ivkov, M Košutić, V Filipović Czech Academy of Agricultural Sciences, 2016 | 20 | 2016 |
| Modeling Counter-Current Osmotic Dehydration Process of Pork Meat in Molasses LP Vladimir Filipovic, Biljana Loncar, Milica Nicetin, Violeta Kneževic ... Journal of Food Process Engineering 37 (5), 533-542, 2014 | 20 | 2014 |
| Antioxidant capacity of nettle leaves during osmotic treatment V Knežević, L Pezo, B Lončar, V Filipović, M Nićetin, S Gorjanović, ... Periodica Polytechnica-Chemical Engineering 63 (3), 491-498, 2019 | 19 | 2019 |
| Effect of liquid (native) and dry molasses originating from sugar beet on physical and textural properties of gluten‐free biscuit and biscuit dough B Filipčev, O Šimurina, T Dapčević Hadnađev, R Jevtić‐Mučibabić, ... Journal of Texture Studies 46 (5), 353-364, 2015 | 18 | 2015 |
| Aluminium and calcium ions binding to pectin in sugar beet juice: Model of electrical double layer TA Kuljanin, LR Jevrić, BL Ćurčić, MR Nićetin, VS Filipović, JP Grbić Hemijska industrija 68 (1), 89-97, 2014 | 18 | 2014 |
| Addition of combinedly dehydrated peach to the cookies—Technological quality testing and optimization V Filipović, B Lončar, J Filipović, M Nićetin, V Knežević, V Šeregelj, ... Foods 11 (9), 1258, 2022 | 16 | 2022 |
| The possibility of increasing the antioxidant activity of celery root during osmotic treatment MR Nićetin, LL Pezo, BL Lončar, V Filipović, DZ Šuput, VM Knezević, ... Journal of the Serbian Chemical Society 82 (3), 253-265, 2017 | 14 | 2017 |
Lato PezoUniversity of Belgrade, Institute of General and Physical Chemistry, BeogradVerified email at iofh.bg.ac.rs
