Duška Ćurić
About
In The Last Decade
Duška Ćurić
63 papers receiving 938 citations
Peers
Comparison fields: 5 of 91
- Nutrition and Dietetics 536
- Food Science 504
- Plant Science 187
- Biochemistry 110
- Biomedical Engineering 77
Countries citing papers authored by Duška Ćurić
This map shows the geographic impact of Duška Ćurić'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 Duška Ćurić with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Duška Ćurić more than expected).
Fields of papers citing papers by Duška Ćurić
This network shows the impact of papers produced by Duška Ćurić. 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 Duška Ćurić. The network helps show where Duška Ćurić may publish in the future.
Co-authorship network of co-authors of Duška Ćurić
This figure shows the co-authorship network connecting the top 25 collaborators of Duška Ćurić. A scholar is included among the top collaborators of Duška Ćurić 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 Duška Ćurić. Duška Ćurić is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 6 | |
| 2 | 15 | |
| 3 | 11 | |
| 4 | 7 | |
| 5 | 20 | |
| 6 | 16 | |
| 7 | 2 | |
| 8 | Bioactives in organic and conventional milled cereal products from Croatian market | 8 |
| 9 | Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates | 22 |
| 10 | Folate Stability During Food Processing and Different Cooking Methods | 1 |
| 11 | Antioxidant Properties of Whole Grain Cereals | 7 |
| 12 | 18 | |
| 13 | PRODUCTION OF HIGH PROTEIN BREAD USING EXTRUDED CORN AND SOYBEAN FLOUR BLEND | 8 |
| 14 | 80 | |
| 15 | RECONSTRUCTION OF EXISTING LIVESTOCK FEED PRODUCTION PLANTS BY ADDING A HYDRAULIC ADDER | 0 |
| 16 | Volatile Profile of Croatian Lime Tree (Tilia sp.), Fir Honeydew (Abies alba) and Sage (Salvia officinalis) Honey | 35 |
| 17 | 2 | |
| 18 | The influence of fungal α -amylase supplementation on amylolytic activity and baking quality of flour | 1 |
| 19 | 25 | |
| 20 | Količina i kakvoća glutena kao mjerilo kakvoće pšeničnog brašna | 2 |
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.