| The role of acculturation in nutrition, lifestyle, and incidence of type 2 diabetes among Latinos R Pérez-Escamilla, P Putnik The Journal of nutrition 137 (4), 860-870, 2007 | 523 | 2007 |
| Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety D Granato, FJ Barba, D Bursać Kovačević, JML Rodriguez, AG Cruz, ... Annual Review of Food Science and Technology 11 (3), 1-26, 2019 | 512 | 2019 |
| Trends in chemometrics: food authentication, microbiology, and effects of processing D Granato, P Putnik, D Bursać Kovačević, JS Santos, VMA Calado, ... Comprehensive Reviews in Food Science and Food Safety 17 (3), 663-677, 2018 | 404 | 2018 |
| Berries extracts as natural antioxidants in meat products: A review JM Lorenzo, M Pateiro, R Domínguez, FJ Barba, P Putnik, DB Kovačević, ... Food Research International 106, 1095-1104, 2018 | 397 | 2018 |
| Active packaging films with natural antioxidants to be used in meat industry: A review R Domínguez, FJ Barba, B Gómez, P Putnik, D Bursać Kovačević, ... Food Research International 113, 93-101, 2018 | 393 | 2018 |
| Innovative “green” and novel strategies for extraction of bioactive added value compounds from citrus wastes– A review P Putnik, D Bursać Kovačević, A Režek Jambrak, J Barba, Francisco, ... Molecules 22 (5), 680, 2017 | 309 | 2017 |
| Extraction of Bioactive Compounds and Essential Oils from Mediterranean Herbs by Conventional and Green Innovative Techniques: A Review J Giacometti, D Bursać Kovačević, P Putnik, D Gabrić, T Bilušić, G Krešić, ... Food Research International 113, 245-262, 2018 | 264 | 2018 |
| Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice DB Kovačević, P Putnik, V Dragović-Uzelac, S Pedisić, AR Jambrak, ... Food chemistry 190, 317-323, 2016 | 257 | 2016 |
| An Overview of Organosulfur Compounds from Allium spp.: From Processing and Preservation to Evaluation of Their Bioavailability, Antimicrobial, and Anti-inflammatory Properties P Putnik, D Gabrić, S Roohinejad, FJ Barba, G Granato, K Mallikarjunan, ... Food Chemistry 276, 680-691, 2018 | 240 | 2018 |
| Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials P Putnik, JM Lorenzo, B F.J., S Roohinejad, AR Jambrak, D Granato, ... FOODS 7 (7), 106, 2018 | 208 | 2018 |
| Pressurized Hot Water Extraction (PHWE) for the Green Recovery of Bioactive Compounds and Steviol Glycosides from Stevia rebaudiana Bertoni Leaves DB Kovačević, FJ Barba, D Granato, CM Galanakis, Z Herceg, ... Food Chemistry 254 (15), 150-157, 2018 | 196 | 2018 |
| Nanoencapsulation of promising bioactive compounds to improve their absorption, stability, functionality and the appearance of the final food products M Pateiro, B Gómez, PES Munekata, FJ Barba, P Putnik, ... Molecules 26 (6), 1547, 2021 | 192 | 2021 |
| Innovative technologies for encapsulation of Mediterranean plants extracts M Vinceković, M Viskić, S Jurić, J Giacometti, D Bursać Kovačević, ... Trends in Food Science & Technology 69, 1-12, 2017 | 180 | 2017 |
| Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products FJ Barba, P Putnik, D Bursać Kovačević, MM Poojary, S Roohinejad, ... Trends in Food Science & Technology 67 (2017), 260-270, 2017 | 157 | 2017 |
| Comparison the effects of thermal and non-thermal technologies on pomegranate juice quality: A review P Putnik, Ž Kresoja, T Bosiljkov, AR Jambrak, FJ Barba, JML Rodriguez, ... Food Chemistry 279, 150-161, 2018 | 151 | 2018 |
| Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies MM Poojary, P Putnik, D Bursać Kovačević, FJ Barba, J Manuel Lorenzo, ... Journal of Food Composition and Analysis 61, 28-39, 2017 | 144 | 2017 |
| Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review D Bursać Kovačević, M Maras, FJ Barba, D Granato, S Roohinejad, ... Food Chemistry 268, 513-521, 2018 | 139 | 2018 |
| Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review D Gabrić, F Barba, S Roohinejad, SMT Gharibzahedi, M Radojčin, ... Journal of Food Process Engineering 41 (1), e12638, 2017 | 137 | 2017 |
| Stability of polyphenols in chokeberry juice treated with gas phase plasma DB Kovačević, JG Kljusurić, P Putnik, T Vukušić, Z Herceg, ... Food Chemistry 212, 323-331, 2016 | 126 | 2016 |
| Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing G Belen, B Francisco, R Dominguez, P Predrag, BK Danijela, P Miriam, ... Trends in Food Science & Technology 82, 135-147, 2018 | 121 | 2018 |
