This map shows the geographic impact of Đurđica Ačkar'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 Đurđica Ačkar with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Đurđica Ačkar more than expected).
This network shows the impact of papers produced by Đurđica Ačkar. 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 Đurđica Ačkar. The network helps show where Đurđica Ačkar may publish in the future.
Co-authorship network of co-authors of Đurđica Ačkar
This figure shows the co-authorship network connecting the top 25 collaborators of Đurđica Ačkar.
A scholar is included among the top collaborators of Đurđica Ačkar 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 Đurđica Ačkar. Đurđica Ačkar is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Jokić, Stela, Krunoslav Aladić, Đurđica Ačkar, et al.. (2017). SUPERCRITICAL CO2 EXTRACTION – A NEW PERSPECTIVE IN THE UTILISATION OF FOOD INDUSTRY BY-PRODUCTS. Hrčak Portal of scientific journals of Croatia (University Computing Centre).
10.
Ačkar, Đurđica, et al.. (2014). The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread. SHILAP Revista de lepidopterología.20 indexed citations
11.
Jozinović, Antun, et al.. (2014). Food industry by-products as raw materials in functional food production.. Hrčak Portal of scientific journals of Croatia (University Computing Centre). 3(1). 22–30.7 indexed citations
12.
Ačkar, Đurđica, et al.. (2013). Total phenols content, antioxidant activity and colour of wheat bread with addition buckwheat flour. 6(1). 51–58.1 indexed citations
13.
Miličević, Borislav, et al.. (2013). The effect of distillation systems on the quality of apple distillates. 6(2). 1–6.3 indexed citations
14.
Jozinović, Antun, et al.. (2012). Influence of buckwheat and chestnut flour addition on properties of corn extrudates. SHILAP Revista de lepidopterología.20 indexed citations
15.
Miličević, Borislav, et al.. (2012). Aroma and sensory characteristics of Slavonian plum brandy. 5. 1.6 indexed citations
16.
Šubarić, Drago, et al.. (2011). Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch. SHILAP Revista de lepidopterología.8 indexed citations
17.
Ačkar, Đurđica, et al.. (2011). Influence of buckwheat flour on the dough rheology and sensory properties of wheat bread. 4(1). 33.1 indexed citations
18.
Ačkar, Đurđica, et al.. (2010). Preparation of modified tapioca starch with mixture of adipic acid and acetanhydride.. 55(1). 261–265.2 indexed citations
19.
Babić, Jurislav, et al.. (2009). Acetylation and characterisation of corn starch. Journal of Food Science and Technology-mysore. 46(5). 423–426.9 indexed citations
20.
Kopjar, Mirela, et al.. (2007). Effect of different pectin addition and its concentration on colour and textural properties of raspberry jam. Deutsche Lebensmittel-Rundschau. 103(4). 164–168.17 indexed citations
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.