Antun Jozinović
About
In The Last Decade
Antun Jozinović
76 papers receiving 1.2k citations
Peers
Comparison fields: 5 of 91
- Food Science 762
- Nutrition and Dietetics 560
- Biochemistry 186
- Plant Science 179
- Biomaterials 141
Countries citing papers authored by Antun Jozinović
This map shows the geographic impact of Antun Jozinović's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Antun Jozinović with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Antun Jozinović more than expected).
Fields of papers citing papers by Antun Jozinović
This network shows the impact of papers produced by Antun Jozinović. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Antun Jozinović. The network helps show where Antun Jozinović may publish in the future.
Co-authorship network of co-authors of Antun Jozinović
This figure shows the co-authorship network connecting the top 25 collaborators of Antun Jozinović. A scholar is included among the top collaborators of Antun Jozinović based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Antun Jozinović. Antun Jozinović is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 0 | |
| 2 | 5 | |
| 3 | 10 | |
| 4 | 13 | |
| 5 | 3 | |
| 6 | 1 | |
| 7 | 5 | |
| 8 | 3 | |
| 9 | 4 | |
| 10 | 2 | |
| 11 | 77 | |
| 12 | 7 | |
| 13 | PRODUCTION AND STABILIZATION OF PEANUT OIL | 1 |
| 14 | SUPERCRITICAL CO2 EXTRACTION – A NEW PERSPECTIVE IN THE UTILISATION OF FOOD INDUSTRY BY-PRODUCTS | 0 |
| 15 | NUTRITIONAL AND HEALTH BENEFITS OF CURCUMIN | 12 |
| 16 | Properties of corn extrudates with addition of chickpea flour | 1 |
| 17 | Food industry by-products as raw materials in functional food production. | 7 |
| 18 | Influence of semolina moisture content on extrudate properties | 1 |
| 19 | Influence of buckwheat and chestnut flour addition on properties of corn extrudates | 20 |
| 20 | Chemical composition of wormwood plant Artemisia vulgaris produced with different extraction techniques | 1 |
Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.