Borislav Miličević
About
In The Last Decade
Borislav Miličević
59 papers receiving 1.1k citations
Peers
Comparison fields: 5 of 90
- Food Science 746
- Nutrition and Dietetics 467
- Plant Science 196
- Biochemistry 154
- Biomaterials 110
Countries citing papers authored by Borislav Miličević
This map shows the geographic impact of Borislav Miličević'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 Borislav Miličević with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Borislav Miličević more than expected).
Fields of papers citing papers by Borislav Miličević
This network shows the impact of papers produced by Borislav Miličević. 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 Borislav Miličević. The network helps show where Borislav Miličević may publish in the future.
Co-authorship network of co-authors of Borislav Miličević
This figure shows the co-authorship network connecting the top 25 collaborators of Borislav Miličević. A scholar is included among the top collaborators of Borislav Miličević 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 Borislav Miličević. Borislav Miličević is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 1 | |
| 2 | 4 | |
| 3 | 3 | |
| 4 | 3 | |
| 5 | 4 | |
| 6 | 2 | |
| 7 | 18 | |
| 8 | 0 | |
| 9 | Properties of corn extrudates with addition of chickpea flour | 1 |
| 10 | 3 | |
| 11 | Food industry by-products as raw materials in functional food production. | 7 |
| 12 | 3 | |
| 13 | The effect of distillation systems on the quality of apple distillates | 3 |
| 14 | Changes in the content of polyphenols and antioxidant capacity of chocolate liqueurs during three months of storage | 1 |
| 15 | Aroma and sensory characteristics of Slavonian plum brandy | 6 |
| 16 | The influence of fermentation process with immobilized yeast cells on quality of tangarine distillates | 3 |
| 17 | Chemical composition of wormwood plant Artemisia vulgaris produced with different extraction techniques | 1 |
| 18 | 16 | |
| 19 | Secondary aroma compounds in fresh grape marc distillates as a result of variety and corresponding production technology. | 9 |
| 20 | Impact of Grape Varieties on Wine Distillates Flavour | 14 |
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.