TY  - JOUR
AU  - Popović, Branko
AU  - Mitrović, Olga
AU  - Nikićević, Ninoslav
AU  - Tešević, Vele
AU  - Urošević, Ivan
AU  - Miletić, Nemanja
AU  - Milojević, Svetomir
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6329
AB  - The aim of this study was to compare the aromatic profile of plum spirits, obtained from the Požegača and Stanley varieties, as affected by different combinations of pre-distillation steps used in traditional and six modified production methods that are common in Serbian distilleries. Traditional plum spirits (produced from spontaneously fermented mashes of crushed plums with stones distilled after two months of storage) had the highest contents of ethyl acetate, benzaldehyde, and total acids, which resulted in the occurrence of an unpleasant solvent-like and stone-like odour and acidic taste. These sensory defects were overcome by the distillation of fermented mashes immediately after the completion of alcoholic fermentation. Depending on the combination of the pre-distillation steps, plum spirits from mashes distilled immediately after alcoholic fermentation were characterized by different aromatic profiles: closer to traditional (from spontaneously fermented crushed plums with/without stones) or with a more pronounced fruity character (from pulped plums without stones regardless of the way of fermentation). These differences in aroma profiles have arisen mostly because of the significantly different contents and OAVs of ethyl esters and volatile fatty acids. The appropriate combination of the pre-distillation steps, which is adapted to the variety, can significantly improve the quality of the plum spirit compared to the traditionally produced spirit. © 2023 by the authors.
T2  - Processes
T2  - Processes
T1  - Influence of Different Pre-Distillation Steps on Aromatic Profile of Plum Spirits Produced by Traditional and Modified Methods
IS  - 3
VL  - 11
DO  - 10.3390/pr11030863
ER  - 

@article{
author = "Popović, Branko and Mitrović, Olga and Nikićević, Ninoslav and Tešević, Vele and Urošević, Ivan and Miletić, Nemanja and Milojević, Svetomir",
year = "2023",
abstract = "The aim of this study was to compare the aromatic profile of plum spirits, obtained from the Požegača and Stanley varieties, as affected by different combinations of pre-distillation steps used in traditional and six modified production methods that are common in Serbian distilleries. Traditional plum spirits (produced from spontaneously fermented mashes of crushed plums with stones distilled after two months of storage) had the highest contents of ethyl acetate, benzaldehyde, and total acids, which resulted in the occurrence of an unpleasant solvent-like and stone-like odour and acidic taste. These sensory defects were overcome by the distillation of fermented mashes immediately after the completion of alcoholic fermentation. Depending on the combination of the pre-distillation steps, plum spirits from mashes distilled immediately after alcoholic fermentation were characterized by different aromatic profiles: closer to traditional (from spontaneously fermented crushed plums with/without stones) or with a more pronounced fruity character (from pulped plums without stones regardless of the way of fermentation). These differences in aroma profiles have arisen mostly because of the significantly different contents and OAVs of ethyl esters and volatile fatty acids. The appropriate combination of the pre-distillation steps, which is adapted to the variety, can significantly improve the quality of the plum spirit compared to the traditionally produced spirit. © 2023 by the authors.",
journal = "Processes, Processes",
title = "Influence of Different Pre-Distillation Steps on Aromatic Profile of Plum Spirits Produced by Traditional and Modified Methods",
number = "3",
volume = "11",
doi = "10.3390/pr11030863"
}

Popović, B., Mitrović, O., Nikićević, N., Tešević, V., Urošević, I., Miletić, N.,& Milojević, S.. (2023). Influence of Different Pre-Distillation Steps on Aromatic Profile of Plum Spirits Produced by Traditional and Modified Methods. in Processes, 11(3).
https://doi.org/10.3390/pr11030863

Popović B, Mitrović O, Nikićević N, Tešević V, Urošević I, Miletić N, Milojević S. Influence of Different Pre-Distillation Steps on Aromatic Profile of Plum Spirits Produced by Traditional and Modified Methods. in Processes. 2023;11(3).
doi:10.3390/pr11030863 .

Popović, Branko, Mitrović, Olga, Nikićević, Ninoslav, Tešević, Vele, Urošević, Ivan, Miletić, Nemanja, Milojević, Svetomir, "Influence of Different Pre-Distillation Steps on Aromatic Profile of Plum Spirits Produced by Traditional and Modified Methods" in Processes, 11, no. 3 (2023),
https://doi.org/10.3390/pr11030863 . .

TY  - JOUR
AU  - Veljović, Sonja
AU  - Tomić, Nikola
AU  - Belović, Miona M.
AU  - Nikićević, Ninoslav
AU  - Vukosavljević, Predrag
AU  - Nikšić, Miomir
AU  - Tešević, Vele
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4961
AB  - The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum is one of the most important fungi used for spirit production. Although this fungus affects the aromatic complexity of spirits, only a small number of studies have focused on investigating the influence of G. lucidum on the aromatic profile and colour of spirits. The aim of the research is to evaluate the influence of adding G. lucidum and herbal extract on final concentrations of volatile compounds and sensory quality of several distillates. In this study, distillates (grain, plum, grape and wine) were used to produce new spirit-based beverages with the fungus G. lucidum only, or with the fungus and herbal extract. Fifty-nine aroma compounds were identified by GC-MS. The aromatic profiles were strongly influenced by the primary aromas of the distillates, but the addition of G. lucidum and herbal extract enriched the volatile fraction of distillates with a range of ethyl esters, with a fruity and floral fragrance. Higher alcohols, 1-propanol, 2-isobutanol and isoamyl alcohol, were the most abundant volatile compounds in the analyzed distillates and spirits. The lightness of distillates was from 60.7 to 63.6, and with the addition of Ganoderma it significantly decreased to the range from 43.6 to 50.5. The addition of the fungus also increased the intensity of red and yellow colours. The Ganoderma spirits scored very highly in sensory evaluation (17.6-18.3), significantly better than the spirits without any additions (16.1-16.9).
PB  - Faculty Food Technology Biotechnology, Zagreb
T2  - Food Technology and Biotechnology
T1  - Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract
EP  - 417
IS  - 3
SP  - 408
VL  - 57
DO  - 10.17113/ftb.57.03.19.6106
ER  - 

@article{
author = "Veljović, Sonja and Tomić, Nikola and Belović, Miona M. and Nikićević, Ninoslav and Vukosavljević, Predrag and Nikšić, Miomir and Tešević, Vele",
year = "2019",
abstract = "The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum is one of the most important fungi used for spirit production. Although this fungus affects the aromatic complexity of spirits, only a small number of studies have focused on investigating the influence of G. lucidum on the aromatic profile and colour of spirits. The aim of the research is to evaluate the influence of adding G. lucidum and herbal extract on final concentrations of volatile compounds and sensory quality of several distillates. In this study, distillates (grain, plum, grape and wine) were used to produce new spirit-based beverages with the fungus G. lucidum only, or with the fungus and herbal extract. Fifty-nine aroma compounds were identified by GC-MS. The aromatic profiles were strongly influenced by the primary aromas of the distillates, but the addition of G. lucidum and herbal extract enriched the volatile fraction of distillates with a range of ethyl esters, with a fruity and floral fragrance. Higher alcohols, 1-propanol, 2-isobutanol and isoamyl alcohol, were the most abundant volatile compounds in the analyzed distillates and spirits. The lightness of distillates was from 60.7 to 63.6, and with the addition of Ganoderma it significantly decreased to the range from 43.6 to 50.5. The addition of the fungus also increased the intensity of red and yellow colours. The Ganoderma spirits scored very highly in sensory evaluation (17.6-18.3), significantly better than the spirits without any additions (16.1-16.9).",
publisher = "Faculty Food Technology Biotechnology, Zagreb",
journal = "Food Technology and Biotechnology",
title = "Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract",
pages = "417-408",
number = "3",
volume = "57",
doi = "10.17113/ftb.57.03.19.6106"
}

Veljović, S., Tomić, N., Belović, M. M., Nikićević, N., Vukosavljević, P., Nikšić, M.,& Tešević, V.. (2019). Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract. in Food Technology and Biotechnology
Faculty Food Technology Biotechnology, Zagreb., 57(3), 408-417.
https://doi.org/10.17113/ftb.57.03.19.6106

Veljović S, Tomić N, Belović MM, Nikićević N, Vukosavljević P, Nikšić M, Tešević V. Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract. in Food Technology and Biotechnology. 2019;57(3):408-417.
doi:10.17113/ftb.57.03.19.6106 .

Veljović, Sonja, Tomić, Nikola, Belović, Miona M., Nikićević, Ninoslav, Vukosavljević, Predrag, Nikšić, Miomir, Tešević, Vele, "Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract" in Food Technology and Biotechnology, 57, no. 3 (2019):408-417,
https://doi.org/10.17113/ftb.57.03.19.6106 . .

TY  - JOUR
AU  - Ljekocević, Marko
AU  - Jadranin, Milka
AU  - Stanković, Jovana
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Petrović, Aleksandar
AU  - Tešević, Vele
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5065
AB  - Plum wines made from two cultivars of Prunus domestica L. (Pozegaca and Crvena ranka) and one cultivar of Prunus insititia L. (Trnovaca) were evaluated for their total phenolic and anthocyanin contents. LC-MS/MS analysis based on specific MS transitions in the multiple reaction monitoring (MRM) mode was used for the identification and quantification of selected phenolic compounds. Catechin, chlorogenic and caffeic acids, as well as quercetin, were identified as the main polyphenols in plum wines. The total amount of phenolic compounds ranged from 1.24 to 1.58 g gallic acid equivalent per L. Among the examined wines, the Crvena ranka wine had a higher content of anthocyanins (12.31 mg cyanidin-3-glucoside equivalent per L). The antioxidant capacity of the wines was determined using the DPPH assay. The variations in the physicochemical characteristics, phenolic composition and DPPH radical scavenging activity of these wines are related to differences due to the different plum cultivars used in the preparation of each wine.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars
EP  - 151
IS  - 2
SP  - 141
VL  - 84
DO  - 10.2298/JSC180710096L
ER  - 

@article{
author = "Ljekocević, Marko and Jadranin, Milka and Stanković, Jovana and Popović, Branko and Nikićević, Ninoslav and Petrović, Aleksandar and Tešević, Vele",
year = "2019",
abstract = "Plum wines made from two cultivars of Prunus domestica L. (Pozegaca and Crvena ranka) and one cultivar of Prunus insititia L. (Trnovaca) were evaluated for their total phenolic and anthocyanin contents. LC-MS/MS analysis based on specific MS transitions in the multiple reaction monitoring (MRM) mode was used for the identification and quantification of selected phenolic compounds. Catechin, chlorogenic and caffeic acids, as well as quercetin, were identified as the main polyphenols in plum wines. The total amount of phenolic compounds ranged from 1.24 to 1.58 g gallic acid equivalent per L. Among the examined wines, the Crvena ranka wine had a higher content of anthocyanins (12.31 mg cyanidin-3-glucoside equivalent per L). The antioxidant capacity of the wines was determined using the DPPH assay. The variations in the physicochemical characteristics, phenolic composition and DPPH radical scavenging activity of these wines are related to differences due to the different plum cultivars used in the preparation of each wine.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars",
pages = "151-141",
number = "2",
volume = "84",
doi = "10.2298/JSC180710096L"
}

Ljekocević, M., Jadranin, M., Stanković, J., Popović, B., Nikićević, N., Petrović, A.,& Tešević, V.. (2019). Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 84(2), 141-151.
https://doi.org/10.2298/JSC180710096L

Ljekocević M, Jadranin M, Stanković J, Popović B, Nikićević N, Petrović A, Tešević V. Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2019;84(2):141-151.
doi:10.2298/JSC180710096L .

Ljekocević, Marko, Jadranin, Milka, Stanković, Jovana, Popović, Branko, Nikićević, Ninoslav, Petrović, Aleksandar, Tešević, Vele, "Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 84, no. 2 (2019):141-151,
https://doi.org/10.2298/JSC180710096L . .

TY  - JOUR
AU  - Veljović, Sonja
AU  - Veljović, Mile
AU  - Nikićević, Ninoslav
AU  - Despotović, Saša
AU  - Radulović, Siniša
AU  - Nikšić, Miomir
AU  - Filipović, Lana
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4355
AB  - The content of phenolic compounds (TPC) and glucans, as well as the effectiveness of antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts were determined and compared. The content of glucans (total, alpha- and beta-) strongly depended on the extraction time and particle size, but only interaction of these parameters influenced the TPC. Gallic acid, quercetin, trans-cinnamic acid, kaempferol, hesperetin and naringenin were detected in extracts by HPLC-DAD. The most abundant phenols were hesperetin (1.875-3.222 mu g/g) and naringenin (1.235-2.856 mu g/g). The ethanol extracts exhibited noteworthy antioxidant activity, but the significant amount of phenolic compounds was strongly linked to polysaccharides, and hence reduced their antioxidant capacity. The results of the antiproliferative activity in vitro showed that the analyzed extracts were the most effective against HeLa cells. Significant correlations were observed between the antiproliferative effect and the TPC/glucan content of extracts.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - Chemical composition, antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts
EP  - 1320
IS  - 5
SP  - 1312
VL  - 54
DO  - 10.1007/s13197-017-2559-y
ER  - 

@article{
author = "Veljović, Sonja and Veljović, Mile and Nikićević, Ninoslav and Despotović, Saša and Radulović, Siniša and Nikšić, Miomir and Filipović, Lana",
year = "2017",
abstract = "The content of phenolic compounds (TPC) and glucans, as well as the effectiveness of antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts were determined and compared. The content of glucans (total, alpha- and beta-) strongly depended on the extraction time and particle size, but only interaction of these parameters influenced the TPC. Gallic acid, quercetin, trans-cinnamic acid, kaempferol, hesperetin and naringenin were detected in extracts by HPLC-DAD. The most abundant phenols were hesperetin (1.875-3.222 mu g/g) and naringenin (1.235-2.856 mu g/g). The ethanol extracts exhibited noteworthy antioxidant activity, but the significant amount of phenolic compounds was strongly linked to polysaccharides, and hence reduced their antioxidant capacity. The results of the antiproliferative activity in vitro showed that the analyzed extracts were the most effective against HeLa cells. Significant correlations were observed between the antiproliferative effect and the TPC/glucan content of extracts.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "Chemical composition, antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts",
pages = "1320-1312",
number = "5",
volume = "54",
doi = "10.1007/s13197-017-2559-y"
}

Veljović, S., Veljović, M., Nikićević, N., Despotović, S., Radulović, S., Nikšić, M.,& Filipović, L.. (2017). Chemical composition, antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi., 54(5), 1312-1320.
https://doi.org/10.1007/s13197-017-2559-y

Veljović S, Veljović M, Nikićević N, Despotović S, Radulović S, Nikšić M, Filipović L. Chemical composition, antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts. in Journal of Food Science and Technology-Mysore. 2017;54(5):1312-1320.
doi:10.1007/s13197-017-2559-y .

Veljović, Sonja, Veljović, Mile, Nikićević, Ninoslav, Despotović, Saša, Radulović, Siniša, Nikšić, Miomir, Filipović, Lana, "Chemical composition, antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts" in Journal of Food Science and Technology-Mysore, 54, no. 5 (2017):1312-1320,
https://doi.org/10.1007/s13197-017-2559-y . .

TY  - JOUR
AU  - Pecić, Sonja
AU  - Nikićević, Ninoslav
AU  - Veljović, Mile
AU  - Jadranin, Milka
AU  - Tešević, Vele
AU  - Belović, Miona
AU  - Nikšić, Miomir
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4000
AB  - Ganoderma lucidum is one of the five major medicinal mushrooms. In Asian countries, alcoholic beverages with Ganoderma are traditionally produced and sold in local markets as a symbol of healthy products. The aim of this study was to examine the possibility of producing brandy enhanced with this mushroom and to investigate the influence of extraction parameters (time, concentration) on color, total phenolic content, antioxidant capacity, sensory characteristics and the composition and content of triterpenoid acids within the brandy. HPLC-DAD/ESI-ToF-MS analysis was used to identify triterpenoid acids. In brandy samples, 15 triterpenoid acids were determined, with the total content in the range of 2.63-4.06 mg/100 mg. In these samples, the most commonly detected triterpenoid acid was ganoderic acid A. In our study, the total phenolic content of analyzed samples ranged from 34.07 to 118.1 mg/L GAE. The color and sensory characteristics of analyzed brandies were significantly improved in comparison with samples without G. lucidum. The obtained samples represent an interesting new product for market worldwide with improved antioxidant capacity.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry and Chemical Engineering Quarterly / CICEQ
T1  - The influence of extraction parameters on physicochemical properties of special grain brandies with ganoderma lucidum
EP  - 189
IS  - 2
SP  - 181
VL  - 22
DO  - 10.2298/CICEQ150426033P
ER  - 

@article{
author = "Pecić, Sonja and Nikićević, Ninoslav and Veljović, Mile and Jadranin, Milka and Tešević, Vele and Belović, Miona and Nikšić, Miomir",
year = "2016",
abstract = "Ganoderma lucidum is one of the five major medicinal mushrooms. In Asian countries, alcoholic beverages with Ganoderma are traditionally produced and sold in local markets as a symbol of healthy products. The aim of this study was to examine the possibility of producing brandy enhanced with this mushroom and to investigate the influence of extraction parameters (time, concentration) on color, total phenolic content, antioxidant capacity, sensory characteristics and the composition and content of triterpenoid acids within the brandy. HPLC-DAD/ESI-ToF-MS analysis was used to identify triterpenoid acids. In brandy samples, 15 triterpenoid acids were determined, with the total content in the range of 2.63-4.06 mg/100 mg. In these samples, the most commonly detected triterpenoid acid was ganoderic acid A. In our study, the total phenolic content of analyzed samples ranged from 34.07 to 118.1 mg/L GAE. The color and sensory characteristics of analyzed brandies were significantly improved in comparison with samples without G. lucidum. The obtained samples represent an interesting new product for market worldwide with improved antioxidant capacity.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ",
title = "The influence of extraction parameters on physicochemical properties of special grain brandies with ganoderma lucidum",
pages = "189-181",
number = "2",
volume = "22",
doi = "10.2298/CICEQ150426033P"
}

Pecić, S., Nikićević, N., Veljović, M., Jadranin, M., Tešević, V., Belović, M.,& Nikšić, M.. (2016). The influence of extraction parameters on physicochemical properties of special grain brandies with ganoderma lucidum. in Chemical Industry and Chemical Engineering Quarterly / CICEQ
Savez hemijskih inženjera, Beograd., 22(2), 181-189.
https://doi.org/10.2298/CICEQ150426033P

Pecić S, Nikićević N, Veljović M, Jadranin M, Tešević V, Belović M, Nikšić M. The influence of extraction parameters on physicochemical properties of special grain brandies with ganoderma lucidum. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2016;22(2):181-189.
doi:10.2298/CICEQ150426033P .

Pecić, Sonja, Nikićević, Ninoslav, Veljović, Mile, Jadranin, Milka, Tešević, Vele, Belović, Miona, Nikšić, Miomir, "The influence of extraction parameters on physicochemical properties of special grain brandies with ganoderma lucidum" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 22, no. 2 (2016):181-189,
https://doi.org/10.2298/CICEQ150426033P . .

TY  - JOUR
AU  - Djordjević, Radovan
AU  - Gibson, Brian
AU  - Sandell, Mari
AU  - de Billerbeck, Gustavo M.
AU  - Bugarski, Branko
AU  - Leskošek-Čukalović, Ida
AU  - Vunduk, Jovana
AU  - Nikićević, Ninoslav
AU  - Nedović, Viktor
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3766
AB  - The objectives of this study were to assess the differences in fermentative behaviour of two different strains of Saccharomyces cerevisiae (EC1118 and RC212) and to determine the differences in composition and sensory properties of raspberry wines fermented with immobilized and suspended yeast cells of both strains at 15 degrees C. Analyses of aroma compounds, glycerol, acetic acid and ethanol, as well as the kinetics of fermentation and a sensory evaluation of the wines, were performed. All fermentations with immobilized yeast cells had a shorter lag phase and faster utilization of sugars and ethanol production than those fermented with suspended cells. Slower fermentation kinetics were observed in all the samples that were fermented with strain RC212 (suspended and immobilized) than in samples fermented with strain EC1118. Significantly higher amounts of acetic acid were detected in all samples fermented with strain RC212 than in those fermented with strain EC1118 (0.282 and 0.602g/l, respectively). Slightly higher amounts of glycerol were observed in samples fermented with strain EC1118 than in those fermented with strain RC212.
PB  - Wiley, Hoboken
T2  - Yeast
T1  - Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae
EP  - 279
IS  - 1
SP  - 271
VL  - 32
DO  - 10.1002/yea.3060
ER  - 

@article{
author = "Djordjević, Radovan and Gibson, Brian and Sandell, Mari and de Billerbeck, Gustavo M. and Bugarski, Branko and Leskošek-Čukalović, Ida and Vunduk, Jovana and Nikićević, Ninoslav and Nedović, Viktor",
year = "2015",
abstract = "The objectives of this study were to assess the differences in fermentative behaviour of two different strains of Saccharomyces cerevisiae (EC1118 and RC212) and to determine the differences in composition and sensory properties of raspberry wines fermented with immobilized and suspended yeast cells of both strains at 15 degrees C. Analyses of aroma compounds, glycerol, acetic acid and ethanol, as well as the kinetics of fermentation and a sensory evaluation of the wines, were performed. All fermentations with immobilized yeast cells had a shorter lag phase and faster utilization of sugars and ethanol production than those fermented with suspended cells. Slower fermentation kinetics were observed in all the samples that were fermented with strain RC212 (suspended and immobilized) than in samples fermented with strain EC1118. Significantly higher amounts of acetic acid were detected in all samples fermented with strain RC212 than in those fermented with strain EC1118 (0.282 and 0.602g/l, respectively). Slightly higher amounts of glycerol were observed in samples fermented with strain EC1118 than in those fermented with strain RC212.",
publisher = "Wiley, Hoboken",
journal = "Yeast",
title = "Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae",
pages = "279-271",
number = "1",
volume = "32",
doi = "10.1002/yea.3060"
}

Djordjević, R., Gibson, B., Sandell, M., de Billerbeck, G. M., Bugarski, B., Leskošek-Čukalović, I., Vunduk, J., Nikićević, N.,& Nedović, V.. (2015). Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae. in Yeast
Wiley, Hoboken., 32(1), 271-279.
https://doi.org/10.1002/yea.3060

Djordjević R, Gibson B, Sandell M, de Billerbeck GM, Bugarski B, Leskošek-Čukalović I, Vunduk J, Nikićević N, Nedović V. Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae. in Yeast. 2015;32(1):271-279.
doi:10.1002/yea.3060 .

Djordjević, Radovan, Gibson, Brian, Sandell, Mari, de Billerbeck, Gustavo M., Bugarski, Branko, Leskošek-Čukalović, Ida, Vunduk, Jovana, Nikićević, Ninoslav, Nedović, Viktor, "Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae" in Yeast, 32, no. 1 (2015):271-279,
https://doi.org/10.1002/yea.3060 . .

TY  - JOUR
AU  - Veljović, Sonja
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Ivković, Bojana
AU  - Leskošek-Čukalović, Ida
AU  - Nikšić, Miomir
AU  - Nikićević, Ninoslav
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3613
AB  - In the Far East countries medicinal fungi Ganoderma lucidum has been traditionally used as an important supplement to different alcoholic beverages, because of its bitter taste and medical effects. In this paper, it was investigated the effect of extraction parameters, extraction time and concentration of fungi Ganoderma lucidum, on the phenolic compounds content as well as antioxidant characteristics of special grape brandies. For determination of samples antioxidant capacity FRAP (Ferric ion Reducing Antioxidant Power), DPPH (2,2-diphenyl-1-picrylhydrazyl) and TEAC (Trolox Equivalent Antioxidant Capacity) methods were used. In this paper we used three different concentration of fungus in the amount of 1, 2.5 and 4% and extraction was carried out for three different time periods: 7, 21 and 60 days. The addition of fungi increased the content of phenolic compounds and antioxidant capacity of all samples. With increasing the concentration of added fungi the phenolic compounds content were higher, but the extraction time must be prolonged in order to complete extraction of phenolic compounds. The highest content of total polyphenols had a sample with 4 % of G. lucidum extracted for 60 days (141.17 mg/L GAE). Antioxidant capacity for a given sample determined by DPPH, FRAP and TEAC methods were 0.492 mM TE, 1.580 FRAP units and 3.987 mM TE, respectively.
AB  - U zemljama dalekog Istoka medicinska gljiva Ganodrema lucidum se tradicionalno koristi kao važan dodatak raznim alkoholnim pićima zbog svog gorkog ukusa i lekovitog dejstva. U radu smo ispitivali efekat ektrakcionih parametara, vreme ekstrakcije i koncentracije gljive Ganoderma lucidum, na sadržaj fenolnih jedinjenja i antioksidativne karakteristike specijalnih lozovih rakija (lozovača). Za određivanje antioksidativne aktivnosti uzoraka korišćene su metode FRAP (Ferric ion Reducing Antioxidant Power), DPPH (1,1-difenil-2-pikrilhidrazil) i TEAC (Trolox Equivalent Antioxidant Capacity). U radu su korišćene koncentracije gljive od 1, 2.5 i 4 %, koje su estrahovane u različitim vremenskim periodima od 7, 21 i 60 dana. Dodatkom gljive kod svih uzoraka sadržaj fenolnih jedinjenja i antioksidativni kapacitet su se povećavali. Sa povećanjem koncentracije dodate gljive povećava se sadržaj fenolnih jedinjenja, ali vreme ekstrakcije se mora prolongirati, da bi ekstrakcija fenolnih jedinjenja bila kompletna. Najveći sadržaj ukupnih fenolnih jedinjenja imao je uzorak sa 4% G.lucidum ekstrahovane tokom 60 dana (141.17 mg/L GAE), a antioksidativni kapacitet za dati uzorak određivan DPPH, FRAP i TEAC metodoma iznosio je 0.492 mM TE, 1.580 FRAP jedinica i 3.987 mM TE, respektivno.
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies
T1  - Uticaj plodonosnog tela gljive Ganoderma lucidum na antioksidativni kapacitet lozovih rakija
EP  - 47
IS  - 2
SP  - 43
VL  - 55
DO  - 10.5937/HraIsh1402043V
ER  - 

@article{
author = "Veljović, Sonja and Veljović, Mile and Despotović, Saša and Ivković, Bojana and Leskošek-Čukalović, Ida and Nikšić, Miomir and Nikićević, Ninoslav",
year = "2014",
abstract = "In the Far East countries medicinal fungi Ganoderma lucidum has been traditionally used as an important supplement to different alcoholic beverages, because of its bitter taste and medical effects. In this paper, it was investigated the effect of extraction parameters, extraction time and concentration of fungi Ganoderma lucidum, on the phenolic compounds content as well as antioxidant characteristics of special grape brandies. For determination of samples antioxidant capacity FRAP (Ferric ion Reducing Antioxidant Power), DPPH (2,2-diphenyl-1-picrylhydrazyl) and TEAC (Trolox Equivalent Antioxidant Capacity) methods were used. In this paper we used three different concentration of fungus in the amount of 1, 2.5 and 4% and extraction was carried out for three different time periods: 7, 21 and 60 days. The addition of fungi increased the content of phenolic compounds and antioxidant capacity of all samples. With increasing the concentration of added fungi the phenolic compounds content were higher, but the extraction time must be prolonged in order to complete extraction of phenolic compounds. The highest content of total polyphenols had a sample with 4 % of G. lucidum extracted for 60 days (141.17 mg/L GAE). Antioxidant capacity for a given sample determined by DPPH, FRAP and TEAC methods were 0.492 mM TE, 1.580 FRAP units and 3.987 mM TE, respectively., U zemljama dalekog Istoka medicinska gljiva Ganodrema lucidum se tradicionalno koristi kao važan dodatak raznim alkoholnim pićima zbog svog gorkog ukusa i lekovitog dejstva. U radu smo ispitivali efekat ektrakcionih parametara, vreme ekstrakcije i koncentracije gljive Ganoderma lucidum, na sadržaj fenolnih jedinjenja i antioksidativne karakteristike specijalnih lozovih rakija (lozovača). Za određivanje antioksidativne aktivnosti uzoraka korišćene su metode FRAP (Ferric ion Reducing Antioxidant Power), DPPH (1,1-difenil-2-pikrilhidrazil) i TEAC (Trolox Equivalent Antioxidant Capacity). U radu su korišćene koncentracije gljive od 1, 2.5 i 4 %, koje su estrahovane u različitim vremenskim periodima od 7, 21 i 60 dana. Dodatkom gljive kod svih uzoraka sadržaj fenolnih jedinjenja i antioksidativni kapacitet su se povećavali. Sa povećanjem koncentracije dodate gljive povećava se sadržaj fenolnih jedinjenja, ali vreme ekstrakcije se mora prolongirati, da bi ekstrakcija fenolnih jedinjenja bila kompletna. Najveći sadržaj ukupnih fenolnih jedinjenja imao je uzorak sa 4% G.lucidum ekstrahovane tokom 60 dana (141.17 mg/L GAE), a antioksidativni kapacitet za dati uzorak određivan DPPH, FRAP i TEAC metodoma iznosio je 0.492 mM TE, 1.580 FRAP jedinica i 3.987 mM TE, respektivno.",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies, Uticaj plodonosnog tela gljive Ganoderma lucidum na antioksidativni kapacitet lozovih rakija",
pages = "47-43",
number = "2",
volume = "55",
doi = "10.5937/HraIsh1402043V"
}

Veljović, S., Veljović, M., Despotović, S., Ivković, B., Leskošek-Čukalović, I., Nikšić, M.,& Nikićević, N.. (2014). The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 55(2), 43-47.
https://doi.org/10.5937/HraIsh1402043V

Veljović S, Veljović M, Despotović S, Ivković B, Leskošek-Čukalović I, Nikšić M, Nikićević N. The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies. in Hrana i ishrana. 2014;55(2):43-47.
doi:10.5937/HraIsh1402043V .

Veljović, Sonja, Veljović, Mile, Despotović, Saša, Ivković, Bojana, Leskošek-Čukalović, Ida, Nikšić, Miomir, Nikićević, Ninoslav, "The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies" in Hrana i ishrana, 55, no. 2 (2014):43-47,
https://doi.org/10.5937/HraIsh1402043V . .

TY  - JOUR
AU  - Urošević, Ivan
AU  - Nikićević, Ninoslav
AU  - Stanković, Ljubiša
AU  - Andjelković, Boban
AU  - Urošević, Tijana
AU  - Krstić, Gordana
AU  - Tešević, Vele
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3468
AB  - Five yeast strains Saccharomyces cerevisiae and S. bayanus (SB, Top Floral, Top 15, Aroma White and Red Fruit) and two nutrients, diammonium phosphate and Nutriferm Arom, were examined for their influence on young apricot brandies, with a special emphasis on the chemical, volatile and sensory characteristics. Analyses of the major and minor volatiles and sensory analysis of the apricot brandies showed important differences between the samples. The total sensory scores of the apricot brandies ranged between 16.88 for the control sample to 18.35 for the sample produced with the SB yeast strain and diammonium phosphate as nutrient. All the samples of apricot brandies fulfilled EU requirements as regards their content of methanol and other components, such as acetaldehyde, ethyl acetate, and higher alcohols.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Influence of yeast and nutrients on the quality of apricot brandy
EP  - 1234
IS  - 10
SP  - 1223
VL  - 79
DO  - 10.2298/JSC140125024U
ER  - 

@article{
author = "Urošević, Ivan and Nikićević, Ninoslav and Stanković, Ljubiša and Andjelković, Boban and Urošević, Tijana and Krstić, Gordana and Tešević, Vele",
year = "2014",
abstract = "Five yeast strains Saccharomyces cerevisiae and S. bayanus (SB, Top Floral, Top 15, Aroma White and Red Fruit) and two nutrients, diammonium phosphate and Nutriferm Arom, were examined for their influence on young apricot brandies, with a special emphasis on the chemical, volatile and sensory characteristics. Analyses of the major and minor volatiles and sensory analysis of the apricot brandies showed important differences between the samples. The total sensory scores of the apricot brandies ranged between 16.88 for the control sample to 18.35 for the sample produced with the SB yeast strain and diammonium phosphate as nutrient. All the samples of apricot brandies fulfilled EU requirements as regards their content of methanol and other components, such as acetaldehyde, ethyl acetate, and higher alcohols.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Influence of yeast and nutrients on the quality of apricot brandy",
pages = "1234-1223",
number = "10",
volume = "79",
doi = "10.2298/JSC140125024U"
}

Urošević, I., Nikićević, N., Stanković, L., Andjelković, B., Urošević, T., Krstić, G.,& Tešević, V.. (2014). Influence of yeast and nutrients on the quality of apricot brandy. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 79(10), 1223-1234.
https://doi.org/10.2298/JSC140125024U

Urošević I, Nikićević N, Stanković L, Andjelković B, Urošević T, Krstić G, Tešević V. Influence of yeast and nutrients on the quality of apricot brandy. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2014;79(10):1223-1234.
doi:10.2298/JSC140125024U .

Urošević, Ivan, Nikićević, Ninoslav, Stanković, Ljubiša, Andjelković, Boban, Urošević, Tijana, Krstić, Gordana, Tešević, Vele, "Influence of yeast and nutrients on the quality of apricot brandy" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 79, no. 10 (2014):1223-1234,
https://doi.org/10.2298/JSC140125024U . .

TY  - JOUR
AU  - Veličković, Milovan
AU  - Radivojević, Dragan
AU  - Oparnica, Čedo
AU  - Nikićević, Ninoslav
AU  - Živković, Marijana B.
AU  - Djordjević, Neda O.
AU  - Vajs, Vlatka
AU  - Tešević, Vele
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3234
AB  - Medlar is the fruit of Mespilus germanica L. in the family of Rosaceae. The fruit can be eaten only if "bletted" (softened by frost or longer storage). The effect of the maturation stages on the volatile compounds of the medlar fruit was investigated during two different stages. Volatile flavour substances were isolated from the minced pulp of unripe and full ripe medlar fruits by simultaneous steam distillation extraction (SDE) with methylene chloride as the extracting solvent. The concentrate was analyzed by GC-FID-MS. Hexanoic and hexadecanoic acids were the predominant acids, hexanal and (E)-2-hexenal were the predominant aldehydes, (Z)-3-hexenol and hexanol were the predominant alcohols, with p-cymene, terpinen-4-ol, and γ-terpinene (the terpenes responsible for the characteristic medlar flavour) being also present. The C6 aliphatic compounds, such as hexanal and (E)-2-hexenal, were observed as the major volatile constituents in the green stage. In contrast, hexanol and (Z)-3-hexenol were the main volatiles in ripe fruits.
AB  - Mušmula (Mespilus germanica L) je voće iz porodice ruža (Rosaceae). Zeleni plodovi mušmule nisu jestivi već treba da ugnile (omekšaju usled mraza ili tokom čuvanja) pre nego što se koriste u ishrani. Efekat procesa sazrevanja na isparljive komponente ploda mušmule ispitivan je u dve različite faze njegove zrelosti. Isparljiva jedinjenja su izolovana iz izmrvljene pulpe nezrelih i zrelih plodova mušmule pomoću simultane destilacije vodenom parom i ekstrakcije metilen-hloridom. Koncentrovani uzorak je analiziran kombinacijom metoda GC-FID-MS. Heksanska i palmitinska kiselina su najzastupljenije kiseline, heksanal i (E)-2-heksenal su najzastupljeniji aldehidi, (Z)-3-heksenol i heksanol su najzastupljeniji alkoholi i p-cimen, terpinen-4-ol i γ-terpinen, terpeni odgovorni za karakterističnu aromu ploda mušmule, takođe su prisutni. C6 alifatična jedinjenja, kao što su heksanal i (E)-2-heksenal su nađeni kao glavne isparljive komponente zelenih mušmula. Za razliku od njih, heksanol, (Z)-3-heksenol su glavne komponente zrelih plodova mušmule.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages
T1  - Isparljiva jedinjenja iz ploda mušmule (Mespilus germanica L.) u dve faze zrenja
EP  - 441
IS  - 3
SP  - 437
VL  - 67
DO  - 10.2298/HEMIND120611085V
ER  - 

@article{
author = "Veličković, Milovan and Radivojević, Dragan and Oparnica, Čedo and Nikićević, Ninoslav and Živković, Marijana B. and Djordjević, Neda O. and Vajs, Vlatka and Tešević, Vele",
year = "2013",
abstract = "Medlar is the fruit of Mespilus germanica L. in the family of Rosaceae. The fruit can be eaten only if "bletted" (softened by frost or longer storage). The effect of the maturation stages on the volatile compounds of the medlar fruit was investigated during two different stages. Volatile flavour substances were isolated from the minced pulp of unripe and full ripe medlar fruits by simultaneous steam distillation extraction (SDE) with methylene chloride as the extracting solvent. The concentrate was analyzed by GC-FID-MS. Hexanoic and hexadecanoic acids were the predominant acids, hexanal and (E)-2-hexenal were the predominant aldehydes, (Z)-3-hexenol and hexanol were the predominant alcohols, with p-cymene, terpinen-4-ol, and γ-terpinene (the terpenes responsible for the characteristic medlar flavour) being also present. The C6 aliphatic compounds, such as hexanal and (E)-2-hexenal, were observed as the major volatile constituents in the green stage. In contrast, hexanol and (Z)-3-hexenol were the main volatiles in ripe fruits., Mušmula (Mespilus germanica L) je voće iz porodice ruža (Rosaceae). Zeleni plodovi mušmule nisu jestivi već treba da ugnile (omekšaju usled mraza ili tokom čuvanja) pre nego što se koriste u ishrani. Efekat procesa sazrevanja na isparljive komponente ploda mušmule ispitivan je u dve različite faze njegove zrelosti. Isparljiva jedinjenja su izolovana iz izmrvljene pulpe nezrelih i zrelih plodova mušmule pomoću simultane destilacije vodenom parom i ekstrakcije metilen-hloridom. Koncentrovani uzorak je analiziran kombinacijom metoda GC-FID-MS. Heksanska i palmitinska kiselina su najzastupljenije kiseline, heksanal i (E)-2-heksenal su najzastupljeniji aldehidi, (Z)-3-heksenol i heksanol su najzastupljeniji alkoholi i p-cimen, terpinen-4-ol i γ-terpinen, terpeni odgovorni za karakterističnu aromu ploda mušmule, takođe su prisutni. C6 alifatična jedinjenja, kao što su heksanal i (E)-2-heksenal su nađeni kao glavne isparljive komponente zelenih mušmula. Za razliku od njih, heksanol, (Z)-3-heksenol su glavne komponente zrelih plodova mušmule.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages, Isparljiva jedinjenja iz ploda mušmule (Mespilus germanica L.) u dve faze zrenja",
pages = "441-437",
number = "3",
volume = "67",
doi = "10.2298/HEMIND120611085V"
}

Veličković, M., Radivojević, D., Oparnica, Č., Nikićević, N., Živković, M. B., Djordjević, N. O., Vajs, V.,& Tešević, V.. (2013). Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 67(3), 437-441.
https://doi.org/10.2298/HEMIND120611085V

Veličković M, Radivojević D, Oparnica Č, Nikićević N, Živković MB, Djordjević NO, Vajs V, Tešević V. Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages. in Hemijska industrija. 2013;67(3):437-441.
doi:10.2298/HEMIND120611085V .

Veličković, Milovan, Radivojević, Dragan, Oparnica, Čedo, Nikićević, Ninoslav, Živković, Marijana B., Djordjević, Neda O., Vajs, Vlatka, Tešević, Vele, "Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages" in Hemijska industrija, 67, no. 3 (2013):437-441,
https://doi.org/10.2298/HEMIND120611085V . .

TY  - CONF
AU  - Djordjević, R.
AU  - Nikićević, Ninoslav
AU  - Leskošek-Čukalović, Ida
AU  - Nikšić, Miomir
AU  - Despotović, Saša
AU  - Veljović, Mile
AU  - Vunduk, Jovana
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2749
AB  - In the two past decades, there has been a great deal of research on polyphenol compounds and their antioxidant properties. Raspberry as a fruit species is widely grown in Serbia and is well known in the world for its quality. Being very rich in polyphenol compounds, raspberry is a great source of components of excessive biological value. The objective of this study was to investigate influence of temperature, sulfur-dioxide and selected yeast on fermentation of raspberry pulp and the total polyphenol content of raspberry wine. The pulp of Meeker, one of the most abundant varieties of raspberry (Rubus idaeus) in Serbia, was fermented at 15°C and 22°C with and without selected yeast cells, and with and without addition of sulfurdioxide. The total polyphenol content was determined every 24 hours, according to the Folin Ciocalteau method and results were expressed in mg/L gallic acid equivalents (mg GAE/L). The obtained results indicate that fermentation temperature and addition of sulfur-dioxide significantly influence the extraction of phenolic compounds from raspberry pulp, while the addition of selected yeast cells has no influence. Immediately before fermentation, total polyphenol content in the sample was 1415,7 mg GAE/L. After 72 hours of fermentation, the sample fermented at 15°C with addition of sulfur-dioxide and without selected yeast cells reached its maximum value of 2191 mg GAE/L, whereas the same sample fermented at 22°C reached the value of 2820 mg GAE/L. Other samples had lower values then these two. After 96 and 120 hours of fermentation, in all samples total polyphenol content was slightly lower then after 72 hours.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - The effect of fermentation conditions on polyphenol content of raspberry wine
EP  - 1120
SP  - 1115
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2749
ER  - 

@conference{
author = "Djordjević, R. and Nikićević, Ninoslav and Leskošek-Čukalović, Ida and Nikšić, Miomir and Despotović, Saša and Veljović, Mile and Vunduk, Jovana",
year = "2012",
abstract = "In the two past decades, there has been a great deal of research on polyphenol compounds and their antioxidant properties. Raspberry as a fruit species is widely grown in Serbia and is well known in the world for its quality. Being very rich in polyphenol compounds, raspberry is a great source of components of excessive biological value. The objective of this study was to investigate influence of temperature, sulfur-dioxide and selected yeast on fermentation of raspberry pulp and the total polyphenol content of raspberry wine. The pulp of Meeker, one of the most abundant varieties of raspberry (Rubus idaeus) in Serbia, was fermented at 15°C and 22°C with and without selected yeast cells, and with and without addition of sulfurdioxide. The total polyphenol content was determined every 24 hours, according to the Folin Ciocalteau method and results were expressed in mg/L gallic acid equivalents (mg GAE/L). The obtained results indicate that fermentation temperature and addition of sulfur-dioxide significantly influence the extraction of phenolic compounds from raspberry pulp, while the addition of selected yeast cells has no influence. Immediately before fermentation, total polyphenol content in the sample was 1415,7 mg GAE/L. After 72 hours of fermentation, the sample fermented at 15°C with addition of sulfur-dioxide and without selected yeast cells reached its maximum value of 2191 mg GAE/L, whereas the same sample fermented at 22°C reached the value of 2820 mg GAE/L. Other samples had lower values then these two. After 96 and 120 hours of fermentation, in all samples total polyphenol content was slightly lower then after 72 hours.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "The effect of fermentation conditions on polyphenol content of raspberry wine",
pages = "1120-1115",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2749"
}

Djordjević, R., Nikićević, N., Leskošek-Čukalović, I., Nikšić, M., Despotović, S., Veljović, M.,& Vunduk, J.. (2012). The effect of fermentation conditions on polyphenol content of raspberry wine. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1115-1120.
https://hdl.handle.net/21.15107/rcub_agrospace_2749

Djordjević R, Nikićević N, Leskošek-Čukalović I, Nikšić M, Despotović S, Veljović M, Vunduk J. The effect of fermentation conditions on polyphenol content of raspberry wine. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1115-1120.
https://hdl.handle.net/21.15107/rcub_agrospace_2749 .

Djordjević, R., Nikićević, Ninoslav, Leskošek-Čukalović, Ida, Nikšić, Miomir, Despotović, Saša, Veljović, Mile, Vunduk, Jovana, "The effect of fermentation conditions on polyphenol content of raspberry wine" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1115-1120,
https://hdl.handle.net/21.15107/rcub_agrospace_2749 .

TY  - CONF
AU  - Pecić, S.
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Leskošek-Čukalović, Ida
AU  - Nikšić, Miomir
AU  - Vukosavljević, Predrag
AU  - Nikićević, Ninoslav
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2771
AB  - Plum brandy is traditional Serbian alcoholic beverage, made by distillation of fermented plum variety Prunus domestica. Distillate is colorless and has characteristic fruit aroma, which originates from the component of the inner layer of the plum skin. According to the Serbian tradition, plum brandy is sometimes mixed with different medicinal herbs, and these products are treated as forms of herbal medicine. Medicinal herbs are rich source of polyphenols and other valuable compounds, which can contribute to the functional properties of brandies. These products are usually produced from a large number of herbs and spices, which, also, change the aroma complex and contribute to the color. In this study, it was investigated the effects of two herbal compositions which were consisted of 44 plants with different ratio of aromatic and bitter herbs on sensory characteristics and antioxidant capacity of herbal brandies. Sensory assessment of samples was performed by using modified Buxbaum model of positive ranking. The total phenolic content of samples was determined according to the Folin-Ciocalteu spectrophotometric method. The antioxidant capacity (ATC) was tested by using two methods: 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing ability of plasma (FRAP). The total sensory quality of samples was 17.85 and 17.95, which were very good scores. The total phenolic content of samples was 145.56 and 130 mg/L gallic acid equivalents, while the antioxidant capacity was 0.69 and 0.61 mM Trolox according to DPPH assay, and 2.08 and 1.75 FRAP units according to FRAP method. The obtained results suggested that higher content of the bitter herb significantly influenced the antioxidant capacity and not significantly affected the sensory profile of special brandy. Based on sensory assessments, the sensory properties of these special brandies were completely acceptable for the assessors.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Antioxidant capacity and sensory characteristics of special herb brandy
EP  - 1375
SP  - 1371
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2771
ER  - 

@conference{
author = "Pecić, S. and Veljović, Mile and Despotović, Saša and Leskošek-Čukalović, Ida and Nikšić, Miomir and Vukosavljević, Predrag and Nikićević, Ninoslav",
year = "2012",
abstract = "Plum brandy is traditional Serbian alcoholic beverage, made by distillation of fermented plum variety Prunus domestica. Distillate is colorless and has characteristic fruit aroma, which originates from the component of the inner layer of the plum skin. According to the Serbian tradition, plum brandy is sometimes mixed with different medicinal herbs, and these products are treated as forms of herbal medicine. Medicinal herbs are rich source of polyphenols and other valuable compounds, which can contribute to the functional properties of brandies. These products are usually produced from a large number of herbs and spices, which, also, change the aroma complex and contribute to the color. In this study, it was investigated the effects of two herbal compositions which were consisted of 44 plants with different ratio of aromatic and bitter herbs on sensory characteristics and antioxidant capacity of herbal brandies. Sensory assessment of samples was performed by using modified Buxbaum model of positive ranking. The total phenolic content of samples was determined according to the Folin-Ciocalteu spectrophotometric method. The antioxidant capacity (ATC) was tested by using two methods: 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing ability of plasma (FRAP). The total sensory quality of samples was 17.85 and 17.95, which were very good scores. The total phenolic content of samples was 145.56 and 130 mg/L gallic acid equivalents, while the antioxidant capacity was 0.69 and 0.61 mM Trolox according to DPPH assay, and 2.08 and 1.75 FRAP units according to FRAP method. The obtained results suggested that higher content of the bitter herb significantly influenced the antioxidant capacity and not significantly affected the sensory profile of special brandy. Based on sensory assessments, the sensory properties of these special brandies were completely acceptable for the assessors.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Antioxidant capacity and sensory characteristics of special herb brandy",
pages = "1375-1371",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2771"
}

Pecić, S., Veljović, M., Despotović, S., Leskošek-Čukalović, I., Nikšić, M., Vukosavljević, P.,& Nikićević, N.. (2012). Antioxidant capacity and sensory characteristics of special herb brandy. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1371-1375.
https://hdl.handle.net/21.15107/rcub_agrospace_2771

Pecić S, Veljović M, Despotović S, Leskošek-Čukalović I, Nikšić M, Vukosavljević P, Nikićević N. Antioxidant capacity and sensory characteristics of special herb brandy. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1371-1375.
https://hdl.handle.net/21.15107/rcub_agrospace_2771 .

Pecić, S., Veljović, Mile, Despotović, Saša, Leskošek-Čukalović, Ida, Nikšić, Miomir, Vukosavljević, Predrag, Nikićević, Ninoslav, "Antioxidant capacity and sensory characteristics of special herb brandy" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1371-1375,
https://hdl.handle.net/21.15107/rcub_agrospace_2771 .

TY  - JOUR
AU  - Pecić, Sonja
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Leskošek-Čukalović, Ida
AU  - Jadranin, Milka
AU  - Tešević, Vele
AU  - Nikšić, Miomir
AU  - Nikićević, Ninoslav
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2943
AB  - ljivovica and Prepeenica are traditional Serbian distillated beverages made from varieties of plum, of the genus Prunus. The ageing in wooden casks not only improves the sensory characteristics, but also changes the content of total polyphenols and contributes to the other important health properties, such as the increase of their antioxidant capacity. In this study, home-made brandy (ljivovica and Prepeenica) samples were used, which matured in casks during the time period from 10 to 47 years. The aim of this investigation was to examine the influence of the ageing parameters (time period and type of wooden casks) and raw material (plum cultivars) on the total polyphenol content, amount of certain phenol compounds, sensory properties, colour and antioxidant properties in matured brandies. The individual phenol components were determinated using HPLC system equipped with diode array detector, while the total phenol content and antioxidant activity was estimated using spectrophotometric methods (Folin-Ciocalteu, DPPH, FRAP and TEAC). Total polyphenol content (TPC) of aged Prepeenica samples was ranged from 230.26 to 890.26 mg/L gallic acid equivalents (GAE mg/L), whereas the TPC of ljivovica sample was 110.38 mg/L. Antioxidant capacity of analysed Prepeenica samples and ljivovica sample was in strong correlation with TPC. Total sensory score of all samples was very high and varied between 18.2 and 19.8. The obtained results have shown that the benefit of longer maturation on sensory characteristics is well recognized, but the improvement has some limitation.
PB  - Springer, New York
T2  - European Food Research and Technology
T1  - Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies
EP  - 487
IS  - 3
SP  - 479
VL  - 235
DO  - 10.1007/s00217-012-1775-y
ER  - 

@article{
author = "Pecić, Sonja and Veljović, Mile and Despotović, Saša and Leskošek-Čukalović, Ida and Jadranin, Milka and Tešević, Vele and Nikšić, Miomir and Nikićević, Ninoslav",
year = "2012",
abstract = "ljivovica and Prepeenica are traditional Serbian distillated beverages made from varieties of plum, of the genus Prunus. The ageing in wooden casks not only improves the sensory characteristics, but also changes the content of total polyphenols and contributes to the other important health properties, such as the increase of their antioxidant capacity. In this study, home-made brandy (ljivovica and Prepeenica) samples were used, which matured in casks during the time period from 10 to 47 years. The aim of this investigation was to examine the influence of the ageing parameters (time period and type of wooden casks) and raw material (plum cultivars) on the total polyphenol content, amount of certain phenol compounds, sensory properties, colour and antioxidant properties in matured brandies. The individual phenol components were determinated using HPLC system equipped with diode array detector, while the total phenol content and antioxidant activity was estimated using spectrophotometric methods (Folin-Ciocalteu, DPPH, FRAP and TEAC). Total polyphenol content (TPC) of aged Prepeenica samples was ranged from 230.26 to 890.26 mg/L gallic acid equivalents (GAE mg/L), whereas the TPC of ljivovica sample was 110.38 mg/L. Antioxidant capacity of analysed Prepeenica samples and ljivovica sample was in strong correlation with TPC. Total sensory score of all samples was very high and varied between 18.2 and 19.8. The obtained results have shown that the benefit of longer maturation on sensory characteristics is well recognized, but the improvement has some limitation.",
publisher = "Springer, New York",
journal = "European Food Research and Technology",
title = "Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies",
pages = "487-479",
number = "3",
volume = "235",
doi = "10.1007/s00217-012-1775-y"
}

Pecić, S., Veljović, M., Despotović, S., Leskošek-Čukalović, I., Jadranin, M., Tešević, V., Nikšić, M.,& Nikićević, N.. (2012). Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies. in European Food Research and Technology
Springer, New York., 235(3), 479-487.
https://doi.org/10.1007/s00217-012-1775-y

Pecić S, Veljović M, Despotović S, Leskošek-Čukalović I, Jadranin M, Tešević V, Nikšić M, Nikićević N. Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies. in European Food Research and Technology. 2012;235(3):479-487.
doi:10.1007/s00217-012-1775-y .

Pecić, Sonja, Veljović, Mile, Despotović, Saša, Leskošek-Čukalović, Ida, Jadranin, Milka, Tešević, Vele, Nikšić, Miomir, Nikićević, Ninoslav, "Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies" in European Food Research and Technology, 235, no. 3 (2012):479-487,
https://doi.org/10.1007/s00217-012-1775-y . .

TY  - JOUR
AU  - Vulić, Todor
AU  - Nikićević, Ninoslav
AU  - Stanković, Ljubiša
AU  - Veličković, Milovan
AU  - Todosijević, Marina
AU  - Popović, Branko
AU  - Urošević, Ivan
AU  - Stanković, Miroslava
AU  - Beraha, Isidora
AU  - Tešević, Vele
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2802
AB  - The chemical characteristics of fruit spirits produced from three black currant cultivars (Mailing Juel, Ometa and Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, a sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2-595.0 g/hl A.A.) and amyl alcohols (74.2-204.8 g/hl A.A.). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from the Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.
T2  - Macedonian Journal of Chemistry and Chemical Engineering
T1  - Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars
EP  - 227
IS  - 2
SP  - 217
VL  - 31
DO  - 10.20450/mjcce.2012.17
ER  - 

@article{
author = "Vulić, Todor and Nikićević, Ninoslav and Stanković, Ljubiša and Veličković, Milovan and Todosijević, Marina and Popović, Branko and Urošević, Ivan and Stanković, Miroslava and Beraha, Isidora and Tešević, Vele",
year = "2012",
abstract = "The chemical characteristics of fruit spirits produced from three black currant cultivars (Mailing Juel, Ometa and Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, a sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2-595.0 g/hl A.A.) and amyl alcohols (74.2-204.8 g/hl A.A.). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from the Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.",
journal = "Macedonian Journal of Chemistry and Chemical Engineering",
title = "Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars",
pages = "227-217",
number = "2",
volume = "31",
doi = "10.20450/mjcce.2012.17"
}

Vulić, T., Nikićević, N., Stanković, L., Veličković, M., Todosijević, M., Popović, B., Urošević, I., Stanković, M., Beraha, I.,& Tešević, V.. (2012). Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars. in Macedonian Journal of Chemistry and Chemical Engineering, 31(2), 217-227.
https://doi.org/10.20450/mjcce.2012.17

Vulić T, Nikićević N, Stanković L, Veličković M, Todosijević M, Popović B, Urošević I, Stanković M, Beraha I, Tešević V. Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars. in Macedonian Journal of Chemistry and Chemical Engineering. 2012;31(2):217-227.
doi:10.20450/mjcce.2012.17 .

Vulić, Todor, Nikićević, Ninoslav, Stanković, Ljubiša, Veličković, Milovan, Todosijević, Marina, Popović, Branko, Urošević, Ivan, Stanković, Miroslava, Beraha, Isidora, Tešević, Vele, "Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars" in Macedonian Journal of Chemistry and Chemical Engineering, 31, no. 2 (2012):217-227,
https://doi.org/10.20450/mjcce.2012.17 . .

TY  - CONF
AU  - Pecić, S.
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Tešević, Vele
AU  - Nikićević, Ninoslav
AU  - Nikšić, Miomir
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2413
AB  - Ganoderma lucidum has been used for more than 2000 years in traditional Chinese medicine. It is not edible mushroom since its fruiting bodies are tough and corky, but the extract of this mushroom can be used as additives for food or drinks. The reason for great attention of this mushroom is due to the wide variety of its bioactive compounds, such as triterpenes, polysaccharides (β-glucans), proteins, steroids etc. In the production of beverages, very important fact is that the Ganoderma is a rich source of bitter triterpenoids and bioactive polysaccharides. Brandy is an alcoholic beverage with a very long tradition in Serbia and it is produced by distillation of fermented fruits. Brandy can be mixed with different medicinal herbs, and according to Serbian tradition, these products are treated as forms of folk medicine. In this study, we investigated the sensory properties of special type of grape brandy and wine distillate, which were obtained by maceration of various amounts (0.5-2.5%) of fruit bodies of Ganoderma lucidum. The origin of strain of G. lucidum was from wild Bojčinska forest near Belgrade. Sensory characteristics of the brandies were determined using modified Bux-baum model of positive ranking (20 score max.). The samples of brandies were subject for sensory evaluation by a panel comprising 5 qualified testers. The results of the evaluation showed that total sensory quality of samples were between 16.7 and 17.85, which we consider as very good score. The best rated was the sample of grape brandy with 2.5% G. lucidum. The obtained results suggest that sensory properties of these special brandies were completely acceptable for the tasters. Supplementation of this mushroom with different kind of brandy can improve the sensory characteristics and health properties of spirit drinks.
PB  - 7th International Congress of Food Technologists, Biotechnologists and Nutritionists, 2011
C3  - 7th International Congress of Food Technologists, Biotechnologists and Nutritionists, Proceedings
T1  - The sensory properties of special brandy with ganoderma lucidum
EP  - 86
SP  - 83
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2413
ER  - 

@conference{
author = "Pecić, S. and Veljović, Mile and Despotović, Saša and Tešević, Vele and Nikićević, Ninoslav and Nikšić, Miomir",
year = "2011",
abstract = "Ganoderma lucidum has been used for more than 2000 years in traditional Chinese medicine. It is not edible mushroom since its fruiting bodies are tough and corky, but the extract of this mushroom can be used as additives for food or drinks. The reason for great attention of this mushroom is due to the wide variety of its bioactive compounds, such as triterpenes, polysaccharides (β-glucans), proteins, steroids etc. In the production of beverages, very important fact is that the Ganoderma is a rich source of bitter triterpenoids and bioactive polysaccharides. Brandy is an alcoholic beverage with a very long tradition in Serbia and it is produced by distillation of fermented fruits. Brandy can be mixed with different medicinal herbs, and according to Serbian tradition, these products are treated as forms of folk medicine. In this study, we investigated the sensory properties of special type of grape brandy and wine distillate, which were obtained by maceration of various amounts (0.5-2.5%) of fruit bodies of Ganoderma lucidum. The origin of strain of G. lucidum was from wild Bojčinska forest near Belgrade. Sensory characteristics of the brandies were determined using modified Bux-baum model of positive ranking (20 score max.). The samples of brandies were subject for sensory evaluation by a panel comprising 5 qualified testers. The results of the evaluation showed that total sensory quality of samples were between 16.7 and 17.85, which we consider as very good score. The best rated was the sample of grape brandy with 2.5% G. lucidum. The obtained results suggest that sensory properties of these special brandies were completely acceptable for the tasters. Supplementation of this mushroom with different kind of brandy can improve the sensory characteristics and health properties of spirit drinks.",
publisher = "7th International Congress of Food Technologists, Biotechnologists and Nutritionists, 2011",
journal = "7th International Congress of Food Technologists, Biotechnologists and Nutritionists, Proceedings",
title = "The sensory properties of special brandy with ganoderma lucidum",
pages = "86-83",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2413"
}

Pecić, S., Veljović, M., Despotović, S., Tešević, V., Nikićević, N.,& Nikšić, M.. (2011). The sensory properties of special brandy with ganoderma lucidum. in 7th International Congress of Food Technologists, Biotechnologists and Nutritionists, Proceedings
7th International Congress of Food Technologists, Biotechnologists and Nutritionists, 2011., 83-86.
https://hdl.handle.net/21.15107/rcub_agrospace_2413

Pecić S, Veljović M, Despotović S, Tešević V, Nikićević N, Nikšić M. The sensory properties of special brandy with ganoderma lucidum. in 7th International Congress of Food Technologists, Biotechnologists and Nutritionists, Proceedings. 2011;:83-86.
https://hdl.handle.net/21.15107/rcub_agrospace_2413 .

Pecić, S., Veljović, Mile, Despotović, Saša, Tešević, Vele, Nikićević, Ninoslav, Nikšić, Miomir, "The sensory properties of special brandy with ganoderma lucidum" in 7th International Congress of Food Technologists, Biotechnologists and Nutritionists, Proceedings (2011):83-86,
https://hdl.handle.net/21.15107/rcub_agrospace_2413 .

TY  - JOUR
AU  - Djekić, Sanja
AU  - Milosavljević, Slobodan
AU  - Vajs, Vlatka
AU  - Jović, Slobodan
AU  - Petrović, Aleksandar
AU  - Nikićević, Ninoslav
AU  - Manojlović, Verica
AU  - Nedović, Viktor
AU  - Tešević, Vele
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1767
AB  - Resveratrol, which occurs in two isomeric forms, trans and cis, is a phytoalexin with numerous pharmacological activities, such as anti-cancer, antiviral, neuroprotective and anti-aging. Red wine is the main source of the compound and an easy way of including resveratrol in the human diet. In this study, the most popular commercial Serbian wines (red, white and rosé-type) were analyzed for their content of trans- and cis-resveratrol. The analysis was performed by HPLC with a UV detector. Prior to the injection, phenolic compounds were extracted onto a LiChrolut RP18 bonded silica cartridge. The concentration of trans-resveratrol ranged from 0.11 to 1.69 mg L-1 and cis-resveratrol from 0.12 to 1.49 mg L-1.
AB  - Metodom tečne hromatografije (HPLC) ispitan je sadržaj slobodnog oblika trans- i cis-rezveratrola u osamnaest komercijalnih uzoraka (10 crvenih, 7 belih i 1 roze) srpskih vina. Svi uzorci su pre hromatografije ekstrahovani SPE tehnikom na LiChrolut RP18 koloni. trans-Rezveratrol je detektovan u 17 od 18 analiziranih uzoraka vina sa prosečnom koncentracijama od 0,78 mg l-1 za crvena vina i 0,23 mg l-1 za bela vina. Najviša koncentracija trans-rezveratrola je nađena u uzorku crvenog vina Cabernet Sauvignon berbe 2002 godine. cis-Rezveratrol je detektovan u 12 od 18 analiziranih uzoraka vina sa prosečnom koncentracijom 0,55 mg l-1 za crvena vina, dok je u belim vinima od analiziranih 7 uzoraka detektovan samo u 2 uzorka sa koncentracijama 0,12 i 0,49 mg l-1. Visok sadržaj cis-rezveratrola u nekim uzorcima je verovatno posledica izomerizacije trans- u cis-rezveratrol tokom procesa proizvodnje vina.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Trans- and cis-resveratrol concentration in wines produced in Serbia
T1  - Koncentracija trans- i cis-rezveratrola u vinima proizvedenim u Srbiji
EP  - 1037
IS  - 11
SP  - 1027
VL  - 73
DO  - 10.2298/JSC0811027D
ER  - 

@article{
author = "Djekić, Sanja and Milosavljević, Slobodan and Vajs, Vlatka and Jović, Slobodan and Petrović, Aleksandar and Nikićević, Ninoslav and Manojlović, Verica and Nedović, Viktor and Tešević, Vele",
year = "2008",
abstract = "Resveratrol, which occurs in two isomeric forms, trans and cis, is a phytoalexin with numerous pharmacological activities, such as anti-cancer, antiviral, neuroprotective and anti-aging. Red wine is the main source of the compound and an easy way of including resveratrol in the human diet. In this study, the most popular commercial Serbian wines (red, white and rosé-type) were analyzed for their content of trans- and cis-resveratrol. The analysis was performed by HPLC with a UV detector. Prior to the injection, phenolic compounds were extracted onto a LiChrolut RP18 bonded silica cartridge. The concentration of trans-resveratrol ranged from 0.11 to 1.69 mg L-1 and cis-resveratrol from 0.12 to 1.49 mg L-1., Metodom tečne hromatografije (HPLC) ispitan je sadržaj slobodnog oblika trans- i cis-rezveratrola u osamnaest komercijalnih uzoraka (10 crvenih, 7 belih i 1 roze) srpskih vina. Svi uzorci su pre hromatografije ekstrahovani SPE tehnikom na LiChrolut RP18 koloni. trans-Rezveratrol je detektovan u 17 od 18 analiziranih uzoraka vina sa prosečnom koncentracijama od 0,78 mg l-1 za crvena vina i 0,23 mg l-1 za bela vina. Najviša koncentracija trans-rezveratrola je nađena u uzorku crvenog vina Cabernet Sauvignon berbe 2002 godine. cis-Rezveratrol je detektovan u 12 od 18 analiziranih uzoraka vina sa prosečnom koncentracijom 0,55 mg l-1 za crvena vina, dok je u belim vinima od analiziranih 7 uzoraka detektovan samo u 2 uzorka sa koncentracijama 0,12 i 0,49 mg l-1. Visok sadržaj cis-rezveratrola u nekim uzorcima je verovatno posledica izomerizacije trans- u cis-rezveratrol tokom procesa proizvodnje vina.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Trans- and cis-resveratrol concentration in wines produced in Serbia, Koncentracija trans- i cis-rezveratrola u vinima proizvedenim u Srbiji",
pages = "1037-1027",
number = "11",
volume = "73",
doi = "10.2298/JSC0811027D"
}

Djekić, S., Milosavljević, S., Vajs, V., Jović, S., Petrović, A., Nikićević, N., Manojlović, V., Nedović, V.,& Tešević, V.. (2008). Trans- and cis-resveratrol concentration in wines produced in Serbia. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 73(11), 1027-1037.
https://doi.org/10.2298/JSC0811027D

Djekić S, Milosavljević S, Vajs V, Jović S, Petrović A, Nikićević N, Manojlović V, Nedović V, Tešević V. Trans- and cis-resveratrol concentration in wines produced in Serbia. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2008;73(11):1027-1037.
doi:10.2298/JSC0811027D .

Djekić, Sanja, Milosavljević, Slobodan, Vajs, Vlatka, Jović, Slobodan, Petrović, Aleksandar, Nikićević, Ninoslav, Manojlović, Verica, Nedović, Viktor, Tešević, Vele, "Trans- and cis-resveratrol concentration in wines produced in Serbia" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 73, no. 11 (2008):1027-1037,
https://doi.org/10.2298/JSC0811027D . .

TY  - JOUR
AU  - Veličković, Milovan
AU  - Nikićević, Ninoslav
AU  - Vulić, Todor
AU  - Tešević, Vele
AU  - Oparnica, Čedo
AU  - Radivojević, Dragan
AU  - Djordjević, Boban
AU  - Vučković, Ivan
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1595
AB  - Liqueurs made of green, unripe walnuts, harvested in two terms, had no significantly different sensory characteristics, but had significantly different levels of the antioxidant activity. The antioxidant activity of liqueurs made of earlier harvested walnut fruits that weighted 2.0-3.0g was significantly higher than the antioxidant activity of liqueurs made of walnut fruits harvested in the later term that weighted over 5.0g. .
AB  - U radu je analiziran uticaj termina berbe zelenog oraha na senzorične karakteristike i antioksidativnu aktivnost od njih proizvedenih likera. Berba zelenih plodova tri sorte oraha obavljena je u dva termina: kada su prosečne mase plodova bile između 2,0 i 3,0 grama, i kada su prosečne mase plodova svih sorti bile preko 5,0 grama. Rezultati analiza su pokazali da termini berbe zelenog oraha ne utiču značajno na senzorične karakteristike likera, ali da bitno određuju nivo antioksidativne aktivnosti ovog pića. Antioksidativna aktivnost likera proizvedenih od ranije branih plodova je značajno veća od antioksidativne aktivnosti likera poznije branih oraha. .
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Journal of Scientific Agricultural Research
T1  - The production of the liqueur of unripe walnuts with different maturity levels and its antioxidant activity
T1  - Proizvodnja likera od plodova mladog oraha (Juglans regia L.) različitog stepena zrelosti i njegova antioksidativna aktivnost
EP  - 38
IS  - 1
SP  - 31
VL  - 68
UR  - https://hdl.handle.net/21.15107/rcub_cherry_238
ER  - 

@article{
author = "Veličković, Milovan and Nikićević, Ninoslav and Vulić, Todor and Tešević, Vele and Oparnica, Čedo and Radivojević, Dragan and Djordjević, Boban and Vučković, Ivan",
year = "2007",
abstract = "Liqueurs made of green, unripe walnuts, harvested in two terms, had no significantly different sensory characteristics, but had significantly different levels of the antioxidant activity. The antioxidant activity of liqueurs made of earlier harvested walnut fruits that weighted 2.0-3.0g was significantly higher than the antioxidant activity of liqueurs made of walnut fruits harvested in the later term that weighted over 5.0g. ., U radu je analiziran uticaj termina berbe zelenog oraha na senzorične karakteristike i antioksidativnu aktivnost od njih proizvedenih likera. Berba zelenih plodova tri sorte oraha obavljena je u dva termina: kada su prosečne mase plodova bile između 2,0 i 3,0 grama, i kada su prosečne mase plodova svih sorti bile preko 5,0 grama. Rezultati analiza su pokazali da termini berbe zelenog oraha ne utiču značajno na senzorične karakteristike likera, ali da bitno određuju nivo antioksidativne aktivnosti ovog pića. Antioksidativna aktivnost likera proizvedenih od ranije branih plodova je značajno veća od antioksidativne aktivnosti likera poznije branih oraha. .",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Journal of Scientific Agricultural Research",
title = "The production of the liqueur of unripe walnuts with different maturity levels and its antioxidant activity, Proizvodnja likera od plodova mladog oraha (Juglans regia L.) različitog stepena zrelosti i njegova antioksidativna aktivnost",
pages = "38-31",
number = "1",
volume = "68",
url = "https://hdl.handle.net/21.15107/rcub_cherry_238"
}

Veličković, M., Nikićević, N., Vulić, T., Tešević, V., Oparnica, Č., Radivojević, D., Djordjević, B.,& Vučković, I.. (2007). The production of the liqueur of unripe walnuts with different maturity levels and its antioxidant activity. in Journal of Scientific Agricultural Research
Savez poljoprivrednih inženjera i tehničara, Beograd., 68(1), 31-38.
https://hdl.handle.net/21.15107/rcub_cherry_238

Veličković M, Nikićević N, Vulić T, Tešević V, Oparnica Č, Radivojević D, Djordjević B, Vučković I. The production of the liqueur of unripe walnuts with different maturity levels and its antioxidant activity. in Journal of Scientific Agricultural Research. 2007;68(1):31-38.
https://hdl.handle.net/21.15107/rcub_cherry_238 .

Veličković, Milovan, Nikićević, Ninoslav, Vulić, Todor, Tešević, Vele, Oparnica, Čedo, Radivojević, Dragan, Djordjević, Boban, Vučković, Ivan, "The production of the liqueur of unripe walnuts with different maturity levels and its antioxidant activity" in Journal of Scientific Agricultural Research, 68, no. 1 (2007):31-38,
https://hdl.handle.net/21.15107/rcub_cherry_238 .

TY  - JOUR
AU  - Nenadović-Mratinić, Evica
AU  - Nikićević, Ninoslav
AU  - Milatović, Dragan
AU  - Djurović, Dejan
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1543
AB  - The plum assortment is dominated by autochthonous cultivars, also known as brandy cultivars, due to the only purpose they have in practice. The cultivars in question are of variable yield, with an average to poor quality of fruit. These cultivars are mostly of a local character, adapted to the local environmental conditions and therefore unique and different in every region of growing. Among the autochthonous cultivars, 'Crvena Ranka' and 'Crveni Piskavac' stand out as cultivars with very good yield and fruit quality, and we chose to study them in this work. The research was conducted during the period 2002-2004, in the region of the Knić municipality. The testing for the plum brandy production was set up in 10 variants (with the stone, without the stone, as well as with various additives such as acid yeast, and pectolitic enzyme, used separately or in various combinations). On the average, the ripening time of the 'Crvena Ranka' and 'Crveni Piskavac' cultivars fell between 5th and 11th August. The average fruit mass ranged from 16.28 g (Crvena Ranka) to 7.60 g (Crveni Piskavac), while the dry matter content was 16.90% (Crvena Ranka) and 15.40% (Crveni Piskavac). The sugar contents ranged from 14.75% to 11.15%, and the total acids were 1.38% and 1.27% respectively. Based on the quantitative chemical analyses of the distillates obtained in respective test variants, as well as the results of committee assessments of sensory characteristics of the plum brandies (performed with an aim to assess organoleptic characteristics of final brandy products), the conclusion was that the 'Crveni Piskavac' cultivar was not suitable as a raw material for the production of high-quality brandies neither alone, nor in a combination with 'Crvena Ranka'. With the 'Crvena Ranka' cultivar, three variants were selected (3, 4 and 5) and assessed as top-quality brandies. These will be recommended to the user for a future production of a brandy, branded 'Šumadijski biser' (The Pearl of Šumadija).
AB  - U radu su ispitivane pogodnosti autohtonih sorti šljive Crvena ranka i Crveni piskavac za proizvodnju rakije visokog kvaliteta. Određivan je i optimalan tehnološki postupak, po kome bi se proizvodila sortna rakija šljivovica vrhunskog kvaliteta. Sorta Crveni piskavac nije se pokazala kao pogodna sirovina (ni samostalno ni u kombinaciji sa Crvenom rankom) za proizvodnju rakija visokog kvaliteta. Kod sorte Crvena ranka izdvojene su tri varijante (3, 4, 5), koje su ocenjene kao rakije vrhunskog kvaliteta i koje će se preporučiti korisniku da se proizvode pod robnim nazivom "Šumadijski biser".
PB  - Naučno voćarsko društvo Srbije, Čačak
T2  - Voćarstvo
T1  - Suitability of autochthonous plum cultivars (Prunus insititia L) for brandy production
T1  - Pogodnost autohtonih sorti šljive (Prunus insititia L) za proizvodnju rakije
EP  - 164
IS  - 160
SP  - 159
VL  - 41
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1543
ER  - 

@article{
author = "Nenadović-Mratinić, Evica and Nikićević, Ninoslav and Milatović, Dragan and Djurović, Dejan",
year = "2007",
abstract = "The plum assortment is dominated by autochthonous cultivars, also known as brandy cultivars, due to the only purpose they have in practice. The cultivars in question are of variable yield, with an average to poor quality of fruit. These cultivars are mostly of a local character, adapted to the local environmental conditions and therefore unique and different in every region of growing. Among the autochthonous cultivars, 'Crvena Ranka' and 'Crveni Piskavac' stand out as cultivars with very good yield and fruit quality, and we chose to study them in this work. The research was conducted during the period 2002-2004, in the region of the Knić municipality. The testing for the plum brandy production was set up in 10 variants (with the stone, without the stone, as well as with various additives such as acid yeast, and pectolitic enzyme, used separately or in various combinations). On the average, the ripening time of the 'Crvena Ranka' and 'Crveni Piskavac' cultivars fell between 5th and 11th August. The average fruit mass ranged from 16.28 g (Crvena Ranka) to 7.60 g (Crveni Piskavac), while the dry matter content was 16.90% (Crvena Ranka) and 15.40% (Crveni Piskavac). The sugar contents ranged from 14.75% to 11.15%, and the total acids were 1.38% and 1.27% respectively. Based on the quantitative chemical analyses of the distillates obtained in respective test variants, as well as the results of committee assessments of sensory characteristics of the plum brandies (performed with an aim to assess organoleptic characteristics of final brandy products), the conclusion was that the 'Crveni Piskavac' cultivar was not suitable as a raw material for the production of high-quality brandies neither alone, nor in a combination with 'Crvena Ranka'. With the 'Crvena Ranka' cultivar, three variants were selected (3, 4 and 5) and assessed as top-quality brandies. These will be recommended to the user for a future production of a brandy, branded 'Šumadijski biser' (The Pearl of Šumadija)., U radu su ispitivane pogodnosti autohtonih sorti šljive Crvena ranka i Crveni piskavac za proizvodnju rakije visokog kvaliteta. Određivan je i optimalan tehnološki postupak, po kome bi se proizvodila sortna rakija šljivovica vrhunskog kvaliteta. Sorta Crveni piskavac nije se pokazala kao pogodna sirovina (ni samostalno ni u kombinaciji sa Crvenom rankom) za proizvodnju rakija visokog kvaliteta. Kod sorte Crvena ranka izdvojene su tri varijante (3, 4, 5), koje su ocenjene kao rakije vrhunskog kvaliteta i koje će se preporučiti korisniku da se proizvode pod robnim nazivom "Šumadijski biser".",
publisher = "Naučno voćarsko društvo Srbije, Čačak",
journal = "Voćarstvo",
title = "Suitability of autochthonous plum cultivars (Prunus insititia L) for brandy production, Pogodnost autohtonih sorti šljive (Prunus insititia L) za proizvodnju rakije",
pages = "164-159",
number = "160",
volume = "41",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1543"
}

Nenadović-Mratinić, E., Nikićević, N., Milatović, D.,& Djurović, D.. (2007). Suitability of autochthonous plum cultivars (Prunus insititia L) for brandy production. in Voćarstvo
Naučno voćarsko društvo Srbije, Čačak., 41(160), 159-164.
https://hdl.handle.net/21.15107/rcub_agrospace_1543

Nenadović-Mratinić E, Nikićević N, Milatović D, Djurović D. Suitability of autochthonous plum cultivars (Prunus insititia L) for brandy production. in Voćarstvo. 2007;41(160):159-164.
https://hdl.handle.net/21.15107/rcub_agrospace_1543 .

Nenadović-Mratinić, Evica, Nikićević, Ninoslav, Milatović, Dragan, Djurović, Dejan, "Suitability of autochthonous plum cultivars (Prunus insititia L) for brandy production" in Voćarstvo, 41, no. 160 (2007):159-164,
https://hdl.handle.net/21.15107/rcub_agrospace_1543 .

TY  - JOUR
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Gavrilović-Damnjanović, Jelica
AU  - Mitrović, Olga
AU  - Petrović, Aleksandar
AU  - Ogašanović, Dobrivoje
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1293
AB  - Two-year studies included three major plum cultivars grown in Serbia: Požegača, Stanley and Čačanska rodna, the third, developed at the Fruit Research Institute in Čačak, originating from the cross of two former cultivars. With regard to total sugars and mechanical contents of the cultivars it can be inferred that processing of Čačanska rodna may give potentially highest yield of plum brandy, whereas Stanley and Požegača result in lower yields respectively. The comparison of sugar and pectin contents, as well as, their ratio in fruits of the evaluated cultivars showed the lowest methanol content in brandy made from cv Čačanska rodna. Cv Stanley brandy displayed a slightly higher rate of methanol, whereas brandy produced from Požegača showed the highest percentage of this adverse component. The highest prussic acid potential, i.e. cyanogenic glycoside content, determined on the basis of benzaldehyde and HCN originating from different fruit parts, was recorded in the fruits of cv Čačanska rodna, and the lowest in cv Požegača. In all three cultivars the major quantity of benzaldehyde and HCN originates from the stone component - amygdalin. Therefore, by stone pitting during processing of plum into brandy, the reduction of the potential content of these adverse substances is enabled.
AB  - Pored najzastupljenijih sorata u šljivicima Srbije - Požegače i Stenleja, za proizvodnju rakije koristi se sve više i Čačanska rodna, stvorena ukrštanjem ovih sorata u Institutu za voćarstvo u Čačku. Dvogodišnjim istraživanjima utvrđeno je da se plodovi Požegače, Stenleja i Čačanske rodne razlikuju po tehnološkim svojstvima: mehaničkom sastavu, sadržaju ukupnih šećera, pektinskih materija i cijanogenih glikozida (amigdalina i prunazina). Na osnovu dobijenih vrednosti ovih pokazatelja, razmotrena je pogodnost svake sorte šljive za proizvodnju šljivovice, sa stanovišta ekonomičnosti prerade - prinosi rakije, i sa stanovišta zdravstvene vrednosti dobijenih rakija - sadržaji metanola, cijanovodonične kiseline (HCN) i benzaldehida.
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Journal of Scientific Agricultural Research
T1  - Technological properties of fruits of more important plum cultivars used as a raw material for plum brandy production
T1  - Tehnološka svojstva plodova važnijih sorata šljive kao sirovine za proizvodnju rakije šljivovice
EP  - 82
IS  - 2
SP  - 73
VL  - 67
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1293
ER  - 

@article{
author = "Popović, Branko and Nikićević, Ninoslav and Gavrilović-Damnjanović, Jelica and Mitrović, Olga and Petrović, Aleksandar and Ogašanović, Dobrivoje",
year = "2006",
abstract = "Two-year studies included three major plum cultivars grown in Serbia: Požegača, Stanley and Čačanska rodna, the third, developed at the Fruit Research Institute in Čačak, originating from the cross of two former cultivars. With regard to total sugars and mechanical contents of the cultivars it can be inferred that processing of Čačanska rodna may give potentially highest yield of plum brandy, whereas Stanley and Požegača result in lower yields respectively. The comparison of sugar and pectin contents, as well as, their ratio in fruits of the evaluated cultivars showed the lowest methanol content in brandy made from cv Čačanska rodna. Cv Stanley brandy displayed a slightly higher rate of methanol, whereas brandy produced from Požegača showed the highest percentage of this adverse component. The highest prussic acid potential, i.e. cyanogenic glycoside content, determined on the basis of benzaldehyde and HCN originating from different fruit parts, was recorded in the fruits of cv Čačanska rodna, and the lowest in cv Požegača. In all three cultivars the major quantity of benzaldehyde and HCN originates from the stone component - amygdalin. Therefore, by stone pitting during processing of plum into brandy, the reduction of the potential content of these adverse substances is enabled., Pored najzastupljenijih sorata u šljivicima Srbije - Požegače i Stenleja, za proizvodnju rakije koristi se sve više i Čačanska rodna, stvorena ukrštanjem ovih sorata u Institutu za voćarstvo u Čačku. Dvogodišnjim istraživanjima utvrđeno je da se plodovi Požegače, Stenleja i Čačanske rodne razlikuju po tehnološkim svojstvima: mehaničkom sastavu, sadržaju ukupnih šećera, pektinskih materija i cijanogenih glikozida (amigdalina i prunazina). Na osnovu dobijenih vrednosti ovih pokazatelja, razmotrena je pogodnost svake sorte šljive za proizvodnju šljivovice, sa stanovišta ekonomičnosti prerade - prinosi rakije, i sa stanovišta zdravstvene vrednosti dobijenih rakija - sadržaji metanola, cijanovodonične kiseline (HCN) i benzaldehida.",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Journal of Scientific Agricultural Research",
title = "Technological properties of fruits of more important plum cultivars used as a raw material for plum brandy production, Tehnološka svojstva plodova važnijih sorata šljive kao sirovine za proizvodnju rakije šljivovice",
pages = "82-73",
number = "2",
volume = "67",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1293"
}

Popović, B., Nikićević, N., Gavrilović-Damnjanović, J., Mitrović, O., Petrović, A.,& Ogašanović, D.. (2006). Technological properties of fruits of more important plum cultivars used as a raw material for plum brandy production. in Journal of Scientific Agricultural Research
Savez poljoprivrednih inženjera i tehničara, Beograd., 67(2), 73-82.
https://hdl.handle.net/21.15107/rcub_agrospace_1293

Popović B, Nikićević N, Gavrilović-Damnjanović J, Mitrović O, Petrović A, Ogašanović D. Technological properties of fruits of more important plum cultivars used as a raw material for plum brandy production. in Journal of Scientific Agricultural Research. 2006;67(2):73-82.
https://hdl.handle.net/21.15107/rcub_agrospace_1293 .

Popović, Branko, Nikićević, Ninoslav, Gavrilović-Damnjanović, Jelica, Mitrović, Olga, Petrović, Aleksandar, Ogašanović, Dobrivoje, "Technological properties of fruits of more important plum cultivars used as a raw material for plum brandy production" in Journal of Scientific Agricultural Research, 67, no. 2 (2006):73-82,
https://hdl.handle.net/21.15107/rcub_agrospace_1293 .

TY  - JOUR
AU  - Despotović, Saša
AU  - Leskošek-Čukalović, Ida
AU  - Klaus, Anita
AU  - Nedović, Viktor
AU  - Nikićević, Ninoslav
AU  - Nikšić, Miomir
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1127
AB  - Mushrooms like Ganoderma lucidum have been used for thousands of years in traditional folk Far East medicine. It gained wide popularity as cultivated edible mushroom with high nutritional value and its medicinal properties. Water and alcohol extracts of G. lucidum are rich with intracellular and extracellular polysaccharides, oxygenated triterpenes and ganoderic acids. New special types of beer with new flavour became more popular on the market. We investigated possibilities of adding extracts of bioactive components of the mushroom Ganoderma lucidum in beer and tested their sensorial properties. The consumers acceptance test of beer was carried out by testing five main characteristics: aroma, taste intensity of bitterness quality of bitterness and general impression. Extracts from dry fruit body of Ganoderma lucidum (isolated in Serbia) is preformed as a hot water extraction with alcohol precipitation. Ethanol extraction was obtained with 50 and 70 % vol. solution of grain and vine distillate during 21 days of maceration. Maceration was preformed on powdered and chopped fruit body of the mushroom G. lucidum. Effects of these extracts depend on their composition, way of extraction and refining. Results of the sensoric evaluation of final beer showed that a dosage of 1.5 ml/l of concentrated ethanol extract gave the beer better sensoric characteristics. Water extract added at the dosage of 3 ml/l gave the beer equal or similar characteristics.
AB  - Gljive kao Ganoderma lucidum upotrebljavaju se hiljadama godina u tradicionalnoj narodnoj medicini Dalekog istoka. Veliku popularnost Ganoderma lucidum stekla je kao jestiva gljiva sa visokom nutritivnom vrednošću i medicinskim svojstvima. Vodeni i alkoholni ekstrakt Ganoderma lucidum bogat je intracelularnim i ekstracelularnim polisaharidima triterpenima i ganoderinskom kiselinom. Danas na tržištu postaju sve popularnije nove specijalne vrste piva. U ovom radu su istraživane mogućnosti dodavanja ekstrakta bioaktivnih komponenata gljive Ganoderma lucidum u pivo i ocenjivane su sen-zorna svojstva novih proizvoda. Senzornu prihvatljivost piva ocenjivali su eksperti i prosečni potrošači. Ocenjeno je pet glavnih senzornih svojstava piva: aroma, ukus, intenzitet gorčine kvalitet gorčine i opšti utisak.Ekstrakti suvog plodonosnog tela gljive Ganoderma lucidum (proizvedene u Srbiji) proizvedeni su alkoholnom i vodenom ekstrakcijom sa precipitacijom. Alkoholna ekstrakcija je izvedena sa 50 i 70 % vol. žitnim alkoholom i vinskim destilatom u trajanju od 21. dana. Maceracijaje izvedena na mlevenom i sitno seckanom suvom plodonosnom telu gljive Ganoderma lucidum. Vodena ekstrakcija je izvedena na usitnjenom plodonosnom telu gljive Ganoderma lucidum prečišćavanjem sa 96% etanolom i sterilizacijom na 120°C. Uticaj ovih ekstrakata zavisi od njihovog sastava načina ekstrakcije i načina prečišćavanja. Rezultati senzorne ocene dobijenog piva pokazali su da je količina od 1,5 ml/l koncentrovanog alkoholnog ekstrakta dala pivo sa boljim senzornim svojstvima od polaznog. Vodeni ekstrakt dodat u količini od 3 ml/l dao je pivo istih ili sličnih senzornih svojstava kao polazno pivo.
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - Effects of fungi Ganoderma lucidum (Curt.: Fr) P. Karst. ts on beer sensorial evaluation
T1  - Uticaj gljive Ganoderma lucidum (Curt.: Fr) na senzorna svojstva piva
EP  - 18
IS  - 1-4
SP  - 14
VL  - 47
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1127
ER  - 

@article{
author = "Despotović, Saša and Leskošek-Čukalović, Ida and Klaus, Anita and Nedović, Viktor and Nikićević, Ninoslav and Nikšić, Miomir",
year = "2006",
abstract = "Mushrooms like Ganoderma lucidum have been used for thousands of years in traditional folk Far East medicine. It gained wide popularity as cultivated edible mushroom with high nutritional value and its medicinal properties. Water and alcohol extracts of G. lucidum are rich with intracellular and extracellular polysaccharides, oxygenated triterpenes and ganoderic acids. New special types of beer with new flavour became more popular on the market. We investigated possibilities of adding extracts of bioactive components of the mushroom Ganoderma lucidum in beer and tested their sensorial properties. The consumers acceptance test of beer was carried out by testing five main characteristics: aroma, taste intensity of bitterness quality of bitterness and general impression. Extracts from dry fruit body of Ganoderma lucidum (isolated in Serbia) is preformed as a hot water extraction with alcohol precipitation. Ethanol extraction was obtained with 50 and 70 % vol. solution of grain and vine distillate during 21 days of maceration. Maceration was preformed on powdered and chopped fruit body of the mushroom G. lucidum. Effects of these extracts depend on their composition, way of extraction and refining. Results of the sensoric evaluation of final beer showed that a dosage of 1.5 ml/l of concentrated ethanol extract gave the beer better sensoric characteristics. Water extract added at the dosage of 3 ml/l gave the beer equal or similar characteristics., Gljive kao Ganoderma lucidum upotrebljavaju se hiljadama godina u tradicionalnoj narodnoj medicini Dalekog istoka. Veliku popularnost Ganoderma lucidum stekla je kao jestiva gljiva sa visokom nutritivnom vrednošću i medicinskim svojstvima. Vodeni i alkoholni ekstrakt Ganoderma lucidum bogat je intracelularnim i ekstracelularnim polisaharidima triterpenima i ganoderinskom kiselinom. Danas na tržištu postaju sve popularnije nove specijalne vrste piva. U ovom radu su istraživane mogućnosti dodavanja ekstrakta bioaktivnih komponenata gljive Ganoderma lucidum u pivo i ocenjivane su sen-zorna svojstva novih proizvoda. Senzornu prihvatljivost piva ocenjivali su eksperti i prosečni potrošači. Ocenjeno je pet glavnih senzornih svojstava piva: aroma, ukus, intenzitet gorčine kvalitet gorčine i opšti utisak.Ekstrakti suvog plodonosnog tela gljive Ganoderma lucidum (proizvedene u Srbiji) proizvedeni su alkoholnom i vodenom ekstrakcijom sa precipitacijom. Alkoholna ekstrakcija je izvedena sa 50 i 70 % vol. žitnim alkoholom i vinskim destilatom u trajanju od 21. dana. Maceracijaje izvedena na mlevenom i sitno seckanom suvom plodonosnom telu gljive Ganoderma lucidum. Vodena ekstrakcija je izvedena na usitnjenom plodonosnom telu gljive Ganoderma lucidum prečišćavanjem sa 96% etanolom i sterilizacijom na 120°C. Uticaj ovih ekstrakata zavisi od njihovog sastava načina ekstrakcije i načina prečišćavanja. Rezultati senzorne ocene dobijenog piva pokazali su da je količina od 1,5 ml/l koncentrovanog alkoholnog ekstrakta dala pivo sa boljim senzornim svojstvima od polaznog. Vodeni ekstrakt dodat u količini od 3 ml/l dao je pivo istih ili sličnih senzornih svojstava kao polazno pivo.",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "Effects of fungi Ganoderma lucidum (Curt.: Fr) P. Karst. ts on beer sensorial evaluation, Uticaj gljive Ganoderma lucidum (Curt.: Fr) na senzorna svojstva piva",
pages = "18-14",
number = "1-4",
volume = "47",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1127"
}

Despotović, S., Leskošek-Čukalović, I., Klaus, A., Nedović, V., Nikićević, N.,& Nikšić, M.. (2006). Effects of fungi Ganoderma lucidum (Curt.: Fr) P. Karst. ts on beer sensorial evaluation. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 47(1-4), 14-18.
https://hdl.handle.net/21.15107/rcub_agrospace_1127

Despotović S, Leskošek-Čukalović I, Klaus A, Nedović V, Nikićević N, Nikšić M. Effects of fungi Ganoderma lucidum (Curt.: Fr) P. Karst. ts on beer sensorial evaluation. in Hrana i ishrana. 2006;47(1-4):14-18.
https://hdl.handle.net/21.15107/rcub_agrospace_1127 .

Despotović, Saša, Leskošek-Čukalović, Ida, Klaus, Anita, Nedović, Viktor, Nikićević, Ninoslav, Nikšić, Miomir, "Effects of fungi Ganoderma lucidum (Curt.: Fr) P. Karst. ts on beer sensorial evaluation" in Hrana i ishrana, 47, no. 1-4 (2006):14-18,
https://hdl.handle.net/21.15107/rcub_agrospace_1127 .

TY  - JOUR
AU  - Nikićević, Ninoslav
AU  - Jović, Slobodan
AU  - Petrović, Aleksandar
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/918
AB  - The paper is concerned with investigations on the possibility of producing grape-based alcoholic drinks from newly created grapevine varieties, such as Riesling Italian, Seedling 14660, Muscat Hamburg and Godominka. All chemical parameters for produced grape brandies, marc brandies and wine distillates complied with standards of quality as prescribed by the Regulations for quality of alcoholic drinks. Organoleptic evaluation proved that Seedling 14660 produced best scored wine distillate (17.85), Muscat Hamburg and Godominka gave best scored grape brandy (18.25) and Godominka yielded best scored marc brandy (18.40). Sensory properties of assessed brandies and wine distillate indicate that aroma and quality are gaining in intensity and level of improvement, starting from wine distillate to marc brandies. Also, intensive fruity-floral aroma reminding of lily-of-the-valley and iris fragrance is evident.
AB  - U radu su obavljena istraživanja vezana za mogućnost proizvodnje alkoholnih pića na bazi grožđa od nekih novostvorenih sorti vinove loze, i to: Rizling italijanski, Sejanac 1466, Muskat hamburg i Godominka. Kvantitativna hemijska analiza dobijenih lozovača, komovica i vinskih destilata pokazala je uklapanje svih parametara u norme kvaliteta, koje su predviđene i propisane Pravilnikom o kvalitetu i drugim zahtevima za alkoholnih pića, Sl.list SCG br.4/2003. Najbolje ocenjeni vinski destilat dao je sejanac 1466 (17,85), najbolju lozovaču sorte Muskat hamburg i Godominka (18,25), a najbolju komovicu sorta Godominka (18,40). Senzorne karakteristike ocenjenih rakija i vinskog destilata ukazuju na pojavu intenziviranja i oplemenjivanja mirisa i kvaliteta u smeru od vinskog destilata ka komovicama, kao i pojavu prisustva jednog intenzivnog voćno-cvetnog karaktera mirisa, koji je dosta podsećao na miris đurđevka i irisa.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Possibilities of producing grape-based alcoholic drinks from newly created grapevine varieties
T1  - Mogućnosti proizvodnje alkoholnih pića na bazi grožđa od nekih novostvorenih sorti vinove loze
EP  - 191
IS  - 2
SP  - 183
VL  - 50
DO  - 10.2298/JAS0502183N
ER  - 

@article{
author = "Nikićević, Ninoslav and Jović, Slobodan and Petrović, Aleksandar",
year = "2005",
abstract = "The paper is concerned with investigations on the possibility of producing grape-based alcoholic drinks from newly created grapevine varieties, such as Riesling Italian, Seedling 14660, Muscat Hamburg and Godominka. All chemical parameters for produced grape brandies, marc brandies and wine distillates complied with standards of quality as prescribed by the Regulations for quality of alcoholic drinks. Organoleptic evaluation proved that Seedling 14660 produced best scored wine distillate (17.85), Muscat Hamburg and Godominka gave best scored grape brandy (18.25) and Godominka yielded best scored marc brandy (18.40). Sensory properties of assessed brandies and wine distillate indicate that aroma and quality are gaining in intensity and level of improvement, starting from wine distillate to marc brandies. Also, intensive fruity-floral aroma reminding of lily-of-the-valley and iris fragrance is evident., U radu su obavljena istraživanja vezana za mogućnost proizvodnje alkoholnih pića na bazi grožđa od nekih novostvorenih sorti vinove loze, i to: Rizling italijanski, Sejanac 1466, Muskat hamburg i Godominka. Kvantitativna hemijska analiza dobijenih lozovača, komovica i vinskih destilata pokazala je uklapanje svih parametara u norme kvaliteta, koje su predviđene i propisane Pravilnikom o kvalitetu i drugim zahtevima za alkoholnih pića, Sl.list SCG br.4/2003. Najbolje ocenjeni vinski destilat dao je sejanac 1466 (17,85), najbolju lozovaču sorte Muskat hamburg i Godominka (18,25), a najbolju komovicu sorta Godominka (18,40). Senzorne karakteristike ocenjenih rakija i vinskog destilata ukazuju na pojavu intenziviranja i oplemenjivanja mirisa i kvaliteta u smeru od vinskog destilata ka komovicama, kao i pojavu prisustva jednog intenzivnog voćno-cvetnog karaktera mirisa, koji je dosta podsećao na miris đurđevka i irisa.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Possibilities of producing grape-based alcoholic drinks from newly created grapevine varieties, Mogućnosti proizvodnje alkoholnih pića na bazi grožđa od nekih novostvorenih sorti vinove loze",
pages = "191-183",
number = "2",
volume = "50",
doi = "10.2298/JAS0502183N"
}

Nikićević, N., Jović, S.,& Petrović, A.. (2005). Possibilities of producing grape-based alcoholic drinks from newly created grapevine varieties. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 50(2), 183-191.
https://doi.org/10.2298/JAS0502183N

Nikićević N, Jović S, Petrović A. Possibilities of producing grape-based alcoholic drinks from newly created grapevine varieties. in Journal of Agricultural Sciences (Belgrade). 2005;50(2):183-191.
doi:10.2298/JAS0502183N .

Nikićević, Ninoslav, Jović, Slobodan, Petrović, Aleksandar, "Possibilities of producing grape-based alcoholic drinks from newly created grapevine varieties" in Journal of Agricultural Sciences (Belgrade), 50, no. 2 (2005):183-191,
https://doi.org/10.2298/JAS0502183N . .