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  - Madžgalj, Valerija
AU  - Petrović, Aleksandar
AU  - Čakar, Uroš
AU  - Maraš, Vesna
AU  - Sofrenić, Ivana
AU  - Tešević, Vele
PY  - 2023
UR  - https://www.shd-pub.org.rs/index.php/JSCS/article/view/11682
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6280
AB  - This study aimed to show aromatic profile of wines produced from two autochthonous grape cultivars Krstač (K) and Žižak (Z). During the wine production two enzymatic preparations (EP) Lallzyme cuvee blanc (CB) and Lallzyme enzymatic preparation β (EB) and different time of skin contact (4 and 8 h) were applied. Aromatic compounds were detected by GC/FID–MS ana­lysis. Significantly higher content of total detected aromatic compounds com­pared to appropriate controls (168.54 and 161.72 mg L-1) was observed for K EB4h (176.33 mg L-1) and Z CB4h (177.29 mg L-1) wines. Skin contact and usage of EP mostly increased content of 2-phenylethyl and isoamyl alcohols. Wines from both varieties showed higher content of hexanoic and octanoic acids compared to the control. It is interesting to emphasize that content of esters that are responsible for fruity aroma of wine which is important for plea­sant taste (isoamyl acetate – banana, ethyl hexanoate – ripe banana, 2-phe­nyl­ethyl acetate – powerful fruity rose like) were increased in all samples com­pared to the controls. The highest grades, after sensory evaluation, were obtained for K EB 8h (18.0 out of 20.0) and Z CB 8h (18.2 out of 20.0).
T2  - Journal of the Serbian Chemical Society
T2  - Journal of the Serbian Chemical Society
T1  - The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak: Scientific paper
EP  - 23
IS  - 1
SP  - 11
VL  - 88
DO  - 10.2298/JSC220311056M
ER  - 

@article{
author = "Madžgalj, Valerija and Petrović, Aleksandar and Čakar, Uroš and Maraš, Vesna and Sofrenić, Ivana and Tešević, Vele",
year = "2023",
abstract = "This study aimed to show aromatic profile of wines produced from two autochthonous grape cultivars Krstač (K) and Žižak (Z). During the wine production two enzymatic preparations (EP) Lallzyme cuvee blanc (CB) and Lallzyme enzymatic preparation β (EB) and different time of skin contact (4 and 8 h) were applied. Aromatic compounds were detected by GC/FID–MS ana­lysis. Significantly higher content of total detected aromatic compounds com­pared to appropriate controls (168.54 and 161.72 mg L-1) was observed for K EB4h (176.33 mg L-1) and Z CB4h (177.29 mg L-1) wines. Skin contact and usage of EP mostly increased content of 2-phenylethyl and isoamyl alcohols. Wines from both varieties showed higher content of hexanoic and octanoic acids compared to the control. It is interesting to emphasize that content of esters that are responsible for fruity aroma of wine which is important for plea­sant taste (isoamyl acetate – banana, ethyl hexanoate – ripe banana, 2-phe­nyl­ethyl acetate – powerful fruity rose like) were increased in all samples com­pared to the controls. The highest grades, after sensory evaluation, were obtained for K EB 8h (18.0 out of 20.0) and Z CB 8h (18.2 out of 20.0).",
journal = "Journal of the Serbian Chemical Society, Journal of the Serbian Chemical Society",
title = "The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak: Scientific paper",
pages = "23-11",
number = "1",
volume = "88",
doi = "10.2298/JSC220311056M"
}

Madžgalj, V., Petrović, A., Čakar, U., Maraš, V., Sofrenić, I.,& Tešević, V.. (2023). The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak: Scientific paper. in Journal of the Serbian Chemical Society, 88(1), 11-23.
https://doi.org/10.2298/JSC220311056M

Madžgalj V, Petrović A, Čakar U, Maraš V, Sofrenić I, Tešević V. The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak: Scientific paper. in Journal of the Serbian Chemical Society. 2023;88(1):11-23.
doi:10.2298/JSC220311056M .

Madžgalj, Valerija, Petrović, Aleksandar, Čakar, Uroš, Maraš, Vesna, Sofrenić, Ivana, Tešević, Vele, "The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak: Scientific paper" in Journal of the Serbian Chemical Society, 88, no. 1 (2023):11-23,
https://doi.org/10.2298/JSC220311056M . .

TY  - JOUR
AU  - Milosavljević, Saša
AU  - Jadranin, Milka
AU  - Mladenović, Mića
AU  - Tešević, Vele
AU  - Menković, Nebojša
AU  - Mutavdžić, Dragosav
AU  - Krstić, Gordana
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5892
AB  - The aim of this research was to verify the authenticity of monofloral honeys from the territory of the Republic of Serbia on the basis of physicochemical parameters routinely measured in honey quality control using multivariate analysis. Seventeen samples of monofloral honey (11 samples of acacia honey and 6 samples of sunflower honey) from the territory of the Republic of Serbia were analyzed. Physico-chemical analysis of the samples included the examination of basic quality parameters and qualitative and quantitative analyses of phenolic compounds. In the samples tested, a total of 93 phenolic compounds were tentatively identified, and 19 of them were quantified. The obtained physicochemical analysis of the data served as input for the multivariate analysis. The hеаt map, which is useful for visualizing numerical data, was used for this purpose. The obtained results showed that the applied data can serve to clearly separate acacia and sunflower honeys.
PB  - Macedonian Journal of Chemistry and Chemical Engineering
T2  - Macedonian Journal of Chemistry and Chemical Engineering
T1  - [Physicochemical Parameters As Indicators Of The Authenticity Of Monofloral Honey From The Territory Of The Republic Of Serbia] [Физикохемиски Параметри Како Индикатори На Автентичноста На Моноцветен Мед Од Територијата На Република Србија]
EP  - 67
IS  - 1
IS  - 57
VL  - 40
DO  - 10.20450/MJCCE.2021.2186
ER  - 

@article{
author = "Milosavljević, Saša and Jadranin, Milka and Mladenović, Mića and Tešević, Vele and Menković, Nebojša and Mutavdžić, Dragosav and Krstić, Gordana",
year = "2021",
abstract = "The aim of this research was to verify the authenticity of monofloral honeys from the territory of the Republic of Serbia on the basis of physicochemical parameters routinely measured in honey quality control using multivariate analysis. Seventeen samples of monofloral honey (11 samples of acacia honey and 6 samples of sunflower honey) from the territory of the Republic of Serbia were analyzed. Physico-chemical analysis of the samples included the examination of basic quality parameters and qualitative and quantitative analyses of phenolic compounds. In the samples tested, a total of 93 phenolic compounds were tentatively identified, and 19 of them were quantified. The obtained physicochemical analysis of the data served as input for the multivariate analysis. The hеаt map, which is useful for visualizing numerical data, was used for this purpose. The obtained results showed that the applied data can serve to clearly separate acacia and sunflower honeys.",
publisher = "Macedonian Journal of Chemistry and Chemical Engineering",
journal = "Macedonian Journal of Chemistry and Chemical Engineering",
title = "[Physicochemical Parameters As Indicators Of The Authenticity Of Monofloral Honey From The Territory Of The Republic Of Serbia] [Физикохемиски Параметри Како Индикатори На Автентичноста На Моноцветен Мед Од Територијата На Република Србија]",
pages = "67",
number = "1, 57",
volume = "40",
doi = "10.20450/MJCCE.2021.2186"
}

Milosavljević, S., Jadranin, M., Mladenović, M., Tešević, V., Menković, N., Mutavdžić, D.,& Krstić, G.. (2021). [Physicochemical Parameters As Indicators Of The Authenticity Of Monofloral Honey From The Territory Of The Republic Of Serbia] [Физикохемиски Параметри Како Индикатори На Автентичноста На Моноцветен Мед Од Територијата На Република Србија]. in Macedonian Journal of Chemistry and Chemical Engineering
Macedonian Journal of Chemistry and Chemical Engineering., 40(1).
https://doi.org/10.20450/MJCCE.2021.2186

Milosavljević S, Jadranin M, Mladenović M, Tešević V, Menković N, Mutavdžić D, Krstić G. [Physicochemical Parameters As Indicators Of The Authenticity Of Monofloral Honey From The Territory Of The Republic Of Serbia] [Физикохемиски Параметри Како Индикатори На Автентичноста На Моноцветен Мед Од Територијата На Република Србија]. in Macedonian Journal of Chemistry and Chemical Engineering. 2021;40(1):null-67.
doi:10.20450/MJCCE.2021.2186 .

Milosavljević, Saša, Jadranin, Milka, Mladenović, Mića, Tešević, Vele, Menković, Nebojša, Mutavdžić, Dragosav, Krstić, Gordana, "[Physicochemical Parameters As Indicators Of The Authenticity Of Monofloral Honey From The Territory Of The Republic Of Serbia] [Физикохемиски Параметри Како Индикатори На Автентичноста На Моноцветен Мед Од Територијата На Република Србија]" in Macedonian Journal of Chemistry and Chemical Engineering, 40, no. 1 (2021),
https://doi.org/10.20450/MJCCE.2021.2186 . .

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  - Stanković, Jovana
AU  - Godjevac, Dejan
AU  - Tešević, Vele
AU  - Dajić-Stevanović, Zora
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Novaković, Miroslav
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5049
AB  - A new flavonoid glucoside derivative, patuletin 3-O-(2-O-feruloyl)-beta-D-glucuronopyranosyl-(1 -> 2)-beta-D-glucopyranoside, named atriplexin IV (1), and three new triterpenoid saponin derivatives, two sulfonylated, beta-D-glucopyranosyl-3-O-(2-O-sulfo-beta-D-galactopyranosyl)-(1 -> 2)-alpha-L-arabinopyranoside-30-alolean-12-en-28-oate (2), named atriplexogenin I, beta-D-glucopyranosyl-3-O-(2-O-sulfo-beta-D-galactopyranosyl)-(1 -> 2)-alpha-L-arabinopyranoside)-30-hydroxyolean-12-en-28-oate (3), named atriplexogenin II, and beta-D-glucopyranosyl-3-D-(beta-D-glucopyranosyl-(1 -> 2)-beta-D-galactopyranosyl-(1 -> 2)-alpha-L-arabinopyranoside)-30-alolean-12-en-28-oate (4), named atriplexogenin III, were isolated by silica gel column and semipreparative HPLC chromatography from the n-butanol extract of the salt marsh plant Atriplex tatarica. In addition, two known secondary metabolites, patuletin3-O-beta-D-apiofuranosyl-(1 '''-> 2 '')-beta-D-glucopyranoside (5) and patuletin 3-O-5 '''-O-feruloyl-beta-D-apiofuranosyl-(1 '''-> 2 '')-beta-D-glucopyranoside (6), were isolated for the first time from A. tatarica. The structures of the isolated compounds were elucidated by 1D and 2D NMR, HRESIMS, IR, and UV data. Antibacterial activity by the microdilution method and antibiofilm activity against P. aeruginosa were assessed. Compound 5 possesses significant antibacterial activity, while the most potent antibiofilm agent is compound 2.
PB  - Amer Chemical Soc, Washington
T2  - Journal of Natural Products
T1  - Antibacterial and Antibiofilm Activity of Flavonoid and Saponin Derivatives from Atriplex tatarica against Pseudomonas aeruginosa
EP  - 1495
IS  - 6
SP  - 1487
VL  - 82
DO  - 10.1021/acs.jnatprod.8b00970
ER  - 

@article{
author = "Stanković, Jovana and Godjevac, Dejan and Tešević, Vele and Dajić-Stevanović, Zora and Ćirić, Ana and Soković, Marina and Novaković, Miroslav",
year = "2019",
abstract = "A new flavonoid glucoside derivative, patuletin 3-O-(2-O-feruloyl)-beta-D-glucuronopyranosyl-(1 -> 2)-beta-D-glucopyranoside, named atriplexin IV (1), and three new triterpenoid saponin derivatives, two sulfonylated, beta-D-glucopyranosyl-3-O-(2-O-sulfo-beta-D-galactopyranosyl)-(1 -> 2)-alpha-L-arabinopyranoside-30-alolean-12-en-28-oate (2), named atriplexogenin I, beta-D-glucopyranosyl-3-O-(2-O-sulfo-beta-D-galactopyranosyl)-(1 -> 2)-alpha-L-arabinopyranoside)-30-hydroxyolean-12-en-28-oate (3), named atriplexogenin II, and beta-D-glucopyranosyl-3-D-(beta-D-glucopyranosyl-(1 -> 2)-beta-D-galactopyranosyl-(1 -> 2)-alpha-L-arabinopyranoside)-30-alolean-12-en-28-oate (4), named atriplexogenin III, were isolated by silica gel column and semipreparative HPLC chromatography from the n-butanol extract of the salt marsh plant Atriplex tatarica. In addition, two known secondary metabolites, patuletin3-O-beta-D-apiofuranosyl-(1 '''-> 2 '')-beta-D-glucopyranoside (5) and patuletin 3-O-5 '''-O-feruloyl-beta-D-apiofuranosyl-(1 '''-> 2 '')-beta-D-glucopyranoside (6), were isolated for the first time from A. tatarica. The structures of the isolated compounds were elucidated by 1D and 2D NMR, HRESIMS, IR, and UV data. Antibacterial activity by the microdilution method and antibiofilm activity against P. aeruginosa were assessed. Compound 5 possesses significant antibacterial activity, while the most potent antibiofilm agent is compound 2.",
publisher = "Amer Chemical Soc, Washington",
journal = "Journal of Natural Products",
title = "Antibacterial and Antibiofilm Activity of Flavonoid and Saponin Derivatives from Atriplex tatarica against Pseudomonas aeruginosa",
pages = "1495-1487",
number = "6",
volume = "82",
doi = "10.1021/acs.jnatprod.8b00970"
}

Stanković, J., Godjevac, D., Tešević, V., Dajić-Stevanović, Z., Ćirić, A., Soković, M.,& Novaković, M.. (2019). Antibacterial and Antibiofilm Activity of Flavonoid and Saponin Derivatives from Atriplex tatarica against Pseudomonas aeruginosa. in Journal of Natural Products
Amer Chemical Soc, Washington., 82(6), 1487-1495.
https://doi.org/10.1021/acs.jnatprod.8b00970

Stanković J, Godjevac D, Tešević V, Dajić-Stevanović Z, Ćirić A, Soković M, Novaković M. Antibacterial and Antibiofilm Activity of Flavonoid and Saponin Derivatives from Atriplex tatarica against Pseudomonas aeruginosa. in Journal of Natural Products. 2019;82(6):1487-1495.
doi:10.1021/acs.jnatprod.8b00970 .

Stanković, Jovana, Godjevac, Dejan, Tešević, Vele, Dajić-Stevanović, Zora, Ćirić, Ana, Soković, Marina, Novaković, Miroslav, "Antibacterial and Antibiofilm Activity of Flavonoid and Saponin Derivatives from Atriplex tatarica against Pseudomonas aeruginosa" in Journal of Natural Products, 82, no. 6 (2019):1487-1495,
https://doi.org/10.1021/acs.jnatprod.8b00970 . .

TY  - JOUR
AU  - Stanković, Jovana
AU  - Novaković, Miroslav
AU  - Tešević, Vele
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Zdunić, Gordana
AU  - Dajić-Stevanović, Zora
AU  - Godjevac, Dejan
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4980
AB  - This study was performed to determine the main antibacterial compounds of the essential oil (EO) of saltmarsh plant Artemisia santonicum (Asteraceae). The combination of HPTLC and direct bioautography was used for the activity guided isolation of isogeranic acid as the main antibacterial constituent with remarkable antimicrobial activity, although it was the minor component of the EO, present only in 0.2 %, as calculated from GC/FID. Its structure was determined by 1D- and 2D-NMR and GC-MS techniques. Antibacterial activity of isogeranic acid against all tested bacteria was significantly higher than EO and even than both controls streptomycin and ampicillin. In further investigation of antibiofilm and antiquorum sensing activity EO exhibited the best inhibition of the biofilm formation at 1/8 minimal inhibitory concentration (MIC) and isogeranic acid at 1/2 MIC. Both EO and isogeranic acid possessed pyocyanin inhibitory activity showing the reduction of pigment at 60.6 and 62.8 %, respectively, at 1/2 MIC concentrations.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - HPTLC-direct bioautography-guided isolation of isogeranic acid as the main antibacterial constituent of Artemisia santonicum essential oil
EP  - 1365
IS  - 12
SP  - 1355
VL  - 84
DO  - 10.2298/JSC190513106S
ER  - 

@article{
author = "Stanković, Jovana and Novaković, Miroslav and Tešević, Vele and Ćirić, Ana and Soković, Marina and Zdunić, Gordana and Dajić-Stevanović, Zora and Godjevac, Dejan",
year = "2019",
abstract = "This study was performed to determine the main antibacterial compounds of the essential oil (EO) of saltmarsh plant Artemisia santonicum (Asteraceae). The combination of HPTLC and direct bioautography was used for the activity guided isolation of isogeranic acid as the main antibacterial constituent with remarkable antimicrobial activity, although it was the minor component of the EO, present only in 0.2 %, as calculated from GC/FID. Its structure was determined by 1D- and 2D-NMR and GC-MS techniques. Antibacterial activity of isogeranic acid against all tested bacteria was significantly higher than EO and even than both controls streptomycin and ampicillin. In further investigation of antibiofilm and antiquorum sensing activity EO exhibited the best inhibition of the biofilm formation at 1/8 minimal inhibitory concentration (MIC) and isogeranic acid at 1/2 MIC. Both EO and isogeranic acid possessed pyocyanin inhibitory activity showing the reduction of pigment at 60.6 and 62.8 %, respectively, at 1/2 MIC concentrations.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "HPTLC-direct bioautography-guided isolation of isogeranic acid as the main antibacterial constituent of Artemisia santonicum essential oil",
pages = "1365-1355",
number = "12",
volume = "84",
doi = "10.2298/JSC190513106S"
}

Stanković, J., Novaković, M., Tešević, V., Ćirić, A., Soković, M., Zdunić, G., Dajić-Stevanović, Z.,& Godjevac, D.. (2019). HPTLC-direct bioautography-guided isolation of isogeranic acid as the main antibacterial constituent of Artemisia santonicum essential oil. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 84(12), 1355-1365.
https://doi.org/10.2298/JSC190513106S

Stanković J, Novaković M, Tešević V, Ćirić A, Soković M, Zdunić G, Dajić-Stevanović Z, Godjevac D. HPTLC-direct bioautography-guided isolation of isogeranic acid as the main antibacterial constituent of Artemisia santonicum essential oil. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2019;84(12):1355-1365.
doi:10.2298/JSC190513106S .

Stanković, Jovana, Novaković, Miroslav, Tešević, Vele, Ćirić, Ana, Soković, Marina, Zdunić, Gordana, Dajić-Stevanović, Zora, Godjevac, Dejan, "HPTLC-direct bioautography-guided isolation of isogeranic acid as the main antibacterial constituent of Artemisia santonicum essential oil" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 84, no. 12 (2019):1355-1365,
https://doi.org/10.2298/JSC190513106S . .

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  - Rajić, Jasmina R.
AU  - Djordjević, Sofija M.
AU  - Tešević, Vele
AU  - Živković, Marijana B.
AU  - Djordjević, Neda O.
AU  - Paunović, Dragana
AU  - Nedović, Viktor
AU  - Petrović, Tanja
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4848
AB  - In this study, the polyphenol profile and antioxidant activity of the hydro-ethanolic extract of the fennel fruit were examined in order to investigate the possibility of its application as a potential functional food additive. Total phenols were analyzed by the method of Folin-Ciocalteu, while total flavonoids were determined by the aluminum chloride colorimetric method. The separation and quantification of phenolic compounds were performed by LC-MS/MS analysis, using a multiple reaction monitoring (MRM) mode. The antioxidant capacity was determined by FRAP and DPPH assays. The high values of total phenolics and flavonoids were found, as well as high antioxidant activity which amounted to 9023.33 ± 38.19 µmol Fe(II)/l and 3.73 ± 0.04 mmol TE/l, tested by FRAP and DPPH assays, respectively. Among the identified phenolic compounds, p-hydroxybenzoic and chlorogenic acids were detected as predominant. The obtained results indicated that the hydro-ethanolic extract of the fennel fruit can be used in food industry as a potential natural antioxidant.
AB  - U ovom radu određivan je sadržaj polifenola i antioksidativna aktivnost vodeno-etanolnog ekstrakta morača, sa ciljem ispitivanja mogućnosti njegove primene kao potencijalnog funkcionalnog aditiva. Ukupni fenoli su analizirani metodom po Folin-Ciocalteu, dok je ukupan sadržaj flavonoida određen kolorimetrijskom metodom primenom aluminijum hlorida. Razdvajanje i kvantifikacija fenolnih jedinjenja postignuti su upotrebom LC-MS/MS metode u režimu koji omogućava istovremeno praćenje više jonskih prelaza. Antioksidativni kapacitet je određivan primenom testova FRAP i DPPH. U testiranom ekstraktu dobijene su visoke vrednosti za ukupne fenole i flavonoide, a dobijena je i visoka vrednost antioksidativne aktivnosti, koja je iznosila 9023.33 ± 38,19 mmol Fe(II)/l i 3,73 ± 0,04 mmol TE/l, računato primenom testa FRAP odnosno testa DPPH. Među fenolnim jedinjenjima, phidroksibenzoeva i hlorogena kiselina su pronađene kao dominantne. Dobijeni rezultati ukazuju na to da se ekstrakt morača može primenjivati u prehrambenoj industriji kao potencijalni prirodni antioksidans.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - The extract of fennel fruit as a potential natural additive in food industry
T1  - Ekstrakt ploda morača kao potencijalni prirodni aditiv u prehrambenoj industriji
EP  - 215
IS  - 2
SP  - 205
VL  - 63
DO  - 10.2298/JAS1802205R
ER  - 

@article{
author = "Rajić, Jasmina R. and Djordjević, Sofija M. and Tešević, Vele and Živković, Marijana B. and Djordjević, Neda O. and Paunović, Dragana and Nedović, Viktor and Petrović, Tanja",
year = "2018",
abstract = "In this study, the polyphenol profile and antioxidant activity of the hydro-ethanolic extract of the fennel fruit were examined in order to investigate the possibility of its application as a potential functional food additive. Total phenols were analyzed by the method of Folin-Ciocalteu, while total flavonoids were determined by the aluminum chloride colorimetric method. The separation and quantification of phenolic compounds were performed by LC-MS/MS analysis, using a multiple reaction monitoring (MRM) mode. The antioxidant capacity was determined by FRAP and DPPH assays. The high values of total phenolics and flavonoids were found, as well as high antioxidant activity which amounted to 9023.33 ± 38.19 µmol Fe(II)/l and 3.73 ± 0.04 mmol TE/l, tested by FRAP and DPPH assays, respectively. Among the identified phenolic compounds, p-hydroxybenzoic and chlorogenic acids were detected as predominant. The obtained results indicated that the hydro-ethanolic extract of the fennel fruit can be used in food industry as a potential natural antioxidant., U ovom radu određivan je sadržaj polifenola i antioksidativna aktivnost vodeno-etanolnog ekstrakta morača, sa ciljem ispitivanja mogućnosti njegove primene kao potencijalnog funkcionalnog aditiva. Ukupni fenoli su analizirani metodom po Folin-Ciocalteu, dok je ukupan sadržaj flavonoida određen kolorimetrijskom metodom primenom aluminijum hlorida. Razdvajanje i kvantifikacija fenolnih jedinjenja postignuti su upotrebom LC-MS/MS metode u režimu koji omogućava istovremeno praćenje više jonskih prelaza. Antioksidativni kapacitet je određivan primenom testova FRAP i DPPH. U testiranom ekstraktu dobijene su visoke vrednosti za ukupne fenole i flavonoide, a dobijena je i visoka vrednost antioksidativne aktivnosti, koja je iznosila 9023.33 ± 38,19 mmol Fe(II)/l i 3,73 ± 0,04 mmol TE/l, računato primenom testa FRAP odnosno testa DPPH. Među fenolnim jedinjenjima, phidroksibenzoeva i hlorogena kiselina su pronađene kao dominantne. Dobijeni rezultati ukazuju na to da se ekstrakt morača može primenjivati u prehrambenoj industriji kao potencijalni prirodni antioksidans.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "The extract of fennel fruit as a potential natural additive in food industry, Ekstrakt ploda morača kao potencijalni prirodni aditiv u prehrambenoj industriji",
pages = "215-205",
number = "2",
volume = "63",
doi = "10.2298/JAS1802205R"
}

Rajić, J. R., Djordjević, S. M., Tešević, V., Živković, M. B., Djordjević, N. O., Paunović, D., Nedović, V.,& Petrović, T.. (2018). The extract of fennel fruit as a potential natural additive in food industry. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 63(2), 205-215.
https://doi.org/10.2298/JAS1802205R

Rajić JR, Djordjević SM, Tešević V, Živković MB, Djordjević NO, Paunović D, Nedović V, Petrović T. The extract of fennel fruit as a potential natural additive in food industry. in Journal of Agricultural Sciences (Belgrade). 2018;63(2):205-215.
doi:10.2298/JAS1802205R .

Rajić, Jasmina R., Djordjević, Sofija M., Tešević, Vele, Živković, Marijana B., Djordjević, Neda O., Paunović, Dragana, Nedović, Viktor, Petrović, Tanja, "The extract of fennel fruit as a potential natural additive in food industry" in Journal of Agricultural Sciences (Belgrade), 63, no. 2 (2018):205-215,
https://doi.org/10.2298/JAS1802205R . .

TY  - CONF
AU  - Marković, Nebojša
AU  - Pržić, Zoran
AU  - Tešević, Vele
AU  - Vuković, Ana
AU  - Mutavdzić, Dragosav
AU  - Vujadinović, Mirjam
AU  - Ruml, Mirjana
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4099
AB  - This study examines the impact of harvest date, temperature and precipitation on an accumulation of the volatile aromatic compounds in 'Cabernet Sauvignon' wine. The research was carried out in the vineyard of King Peter I Karadjordjevic, the Royal Winery in Oplenac, Serbia, during 2010 and 2011. In each year grapes were harvested twice - when the full maturity has been reached and 15 days later. Aromatic complexes of these 4 wines were analyzed using the Gas Chromatography Mass Spectrometry (GC-MS) and the Gas Chromatography with Flame Ionization Detector (GC-FID). Higher alcohols, lactones, organic acids, esters and amides were detected in wines. Relative portions of 34 aromatic compounds were compared for the full maturity harvests in the both experimental years, as well as their change from the first to the second harvest in each year.
PB  - Int Soc Horticultural Science, Leuven 1
C3  - III Balkan Symposium on Fruit Growing
T1  - Variation of aromatic compounds in 'Cabernet Sauvignon' wine under the influence of different weather conditions and harvest dates
EP  - 708
SP  - 701
VL  - 1139
DO  - 10.17660/ActaHortic.2016.1139.120
ER  - 

@conference{
author = "Marković, Nebojša and Pržić, Zoran and Tešević, Vele and Vuković, Ana and Mutavdzić, Dragosav and Vujadinović, Mirjam and Ruml, Mirjana",
year = "2016",
abstract = "This study examines the impact of harvest date, temperature and precipitation on an accumulation of the volatile aromatic compounds in 'Cabernet Sauvignon' wine. The research was carried out in the vineyard of King Peter I Karadjordjevic, the Royal Winery in Oplenac, Serbia, during 2010 and 2011. In each year grapes were harvested twice - when the full maturity has been reached and 15 days later. Aromatic complexes of these 4 wines were analyzed using the Gas Chromatography Mass Spectrometry (GC-MS) and the Gas Chromatography with Flame Ionization Detector (GC-FID). Higher alcohols, lactones, organic acids, esters and amides were detected in wines. Relative portions of 34 aromatic compounds were compared for the full maturity harvests in the both experimental years, as well as their change from the first to the second harvest in each year.",
publisher = "Int Soc Horticultural Science, Leuven 1",
journal = "III Balkan Symposium on Fruit Growing",
title = "Variation of aromatic compounds in 'Cabernet Sauvignon' wine under the influence of different weather conditions and harvest dates",
pages = "708-701",
volume = "1139",
doi = "10.17660/ActaHortic.2016.1139.120"
}

Marković, N., Pržić, Z., Tešević, V., Vuković, A., Mutavdzić, D., Vujadinović, M.,& Ruml, M.. (2016). Variation of aromatic compounds in 'Cabernet Sauvignon' wine under the influence of different weather conditions and harvest dates. in III Balkan Symposium on Fruit Growing
Int Soc Horticultural Science, Leuven 1., 1139, 701-708.
https://doi.org/10.17660/ActaHortic.2016.1139.120

Marković N, Pržić Z, Tešević V, Vuković A, Mutavdzić D, Vujadinović M, Ruml M. Variation of aromatic compounds in 'Cabernet Sauvignon' wine under the influence of different weather conditions and harvest dates. in III Balkan Symposium on Fruit Growing. 2016;1139:701-708.
doi:10.17660/ActaHortic.2016.1139.120 .

Marković, Nebojša, Pržić, Zoran, Tešević, Vele, Vuković, Ana, Mutavdzić, Dragosav, Vujadinović, Mirjam, Ruml, Mirjana, "Variation of aromatic compounds in 'Cabernet Sauvignon' wine under the influence of different weather conditions and harvest dates" in III Balkan Symposium on Fruit Growing, 1139 (2016):701-708,
https://doi.org/10.17660/ActaHortic.2016.1139.120 . .

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  - Vujović, Dragan
AU  - Pejin, Boris
AU  - Popović-Djordjević, Jelena
AU  - Kosović, Aleksandra
AU  - Veličković, Milovan
AU  - Tešević, Vele
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4179
AB  - Covering the period 2009-2012, the quality of Merlot wines obtained from three new clone candidates (namely Nos. 022, 025 and 029, respectively; fourth phase of clonal selection) developed in the Republic of Serbia was examined. The following parameters were determined: Folin-Ciocalteu (FC) index, pH value, total acidity, volatile acids, aldehydes, esters, relative density and ash. In comparison with the standard Merlot wine (originating from mother vine), FC index (from 35.73 to 37.15) and tasting score (from 17.89 to 17.95) were higher for the wines of all three clone candidates tested. These findings are in good agreement with the observed trend for the viticultural parameters indicating better properties of the new Merlot clone candidates versus mother.
PB  - Chiminform Data S A, Bucharest
T2  - Revista de Chimie
T1  - An Insight Into Selected Properties of Merlot Wines Obtained from Three New Clone Candidates
EP  - 1000
IS  - 5
SP  - 998
VL  - 67
UR  - https://hdl.handle.net/21.15107/rcub_cherry_2267
ER  - 

@article{
author = "Vujović, Dragan and Pejin, Boris and Popović-Djordjević, Jelena and Kosović, Aleksandra and Veličković, Milovan and Tešević, Vele",
year = "2016",
abstract = "Covering the period 2009-2012, the quality of Merlot wines obtained from three new clone candidates (namely Nos. 022, 025 and 029, respectively; fourth phase of clonal selection) developed in the Republic of Serbia was examined. The following parameters were determined: Folin-Ciocalteu (FC) index, pH value, total acidity, volatile acids, aldehydes, esters, relative density and ash. In comparison with the standard Merlot wine (originating from mother vine), FC index (from 35.73 to 37.15) and tasting score (from 17.89 to 17.95) were higher for the wines of all three clone candidates tested. These findings are in good agreement with the observed trend for the viticultural parameters indicating better properties of the new Merlot clone candidates versus mother.",
publisher = "Chiminform Data S A, Bucharest",
journal = "Revista de Chimie",
title = "An Insight Into Selected Properties of Merlot Wines Obtained from Three New Clone Candidates",
pages = "1000-998",
number = "5",
volume = "67",
url = "https://hdl.handle.net/21.15107/rcub_cherry_2267"
}

Vujović, D., Pejin, B., Popović-Djordjević, J., Kosović, A., Veličković, M.,& Tešević, V.. (2016). An Insight Into Selected Properties of Merlot Wines Obtained from Three New Clone Candidates. in Revista de Chimie
Chiminform Data S A, Bucharest., 67(5), 998-1000.
https://hdl.handle.net/21.15107/rcub_cherry_2267

Vujović D, Pejin B, Popović-Djordjević J, Kosović A, Veličković M, Tešević V. An Insight Into Selected Properties of Merlot Wines Obtained from Three New Clone Candidates. in Revista de Chimie. 2016;67(5):998-1000.
https://hdl.handle.net/21.15107/rcub_cherry_2267 .

Vujović, Dragan, Pejin, Boris, Popović-Djordjević, Jelena, Kosović, Aleksandra, Veličković, Milovan, Tešević, Vele, "An Insight Into Selected Properties of Merlot Wines Obtained from Three New Clone Candidates" in Revista de Chimie, 67, no. 5 (2016):998-1000,
https://hdl.handle.net/21.15107/rcub_cherry_2267 .

TY  - JOUR
AU  - Vujović, Dragan
AU  - Pejin, Boris
AU  - Popović-Djordjević, Jelena
AU  - Veličković, Milovan
AU  - Tešević, Vele
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4125
AB  - This work aimed to evaluate the total contents of polyphenolics (the Ribereau-Gayon-Maurie procedure), anthocyanins (using pH differential method) and tannins (the Negre procedure) as well as the content of phenolic acids (using UPLC/MS chromatography), respectively of the wines obtained from three new Merlot clone candidates in the perennial clonal selection. The aforementioned chemical parameters were determined in the samples covering the period 2009-2012. In comparison both with the standard Merlot wine (mother vine) and the wines obtained from other two clone candidates, the Merlot wine of the clone candidate No. 022 was found to have the highest total content of all three examined components 1.89 +/- 0.05g/L (polyphenolics), 185.59 +/- 5.00mg/L (anthocyanins) and 1.11 +/- 0.03g/L (tannins), as well as six phenolic acids including gallic acid (25.49 +/- 0.27mg/L). These findings are in good agreement with the observed trend for the viticultural parameters indicating the clone candidate No. 022 as more promising than mother.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Natural Product Research
T1  - Phenolic natural products of the wines obtained from three new Merlot clone candidates
EP  - 990
IS  - 8
SP  - 987
VL  - 30
DO  - 10.1080/14786419.2015.1079191
ER  - 

@article{
author = "Vujović, Dragan and Pejin, Boris and Popović-Djordjević, Jelena and Veličković, Milovan and Tešević, Vele",
year = "2016",
abstract = "This work aimed to evaluate the total contents of polyphenolics (the Ribereau-Gayon-Maurie procedure), anthocyanins (using pH differential method) and tannins (the Negre procedure) as well as the content of phenolic acids (using UPLC/MS chromatography), respectively of the wines obtained from three new Merlot clone candidates in the perennial clonal selection. The aforementioned chemical parameters were determined in the samples covering the period 2009-2012. In comparison both with the standard Merlot wine (mother vine) and the wines obtained from other two clone candidates, the Merlot wine of the clone candidate No. 022 was found to have the highest total content of all three examined components 1.89 +/- 0.05g/L (polyphenolics), 185.59 +/- 5.00mg/L (anthocyanins) and 1.11 +/- 0.03g/L (tannins), as well as six phenolic acids including gallic acid (25.49 +/- 0.27mg/L). These findings are in good agreement with the observed trend for the viticultural parameters indicating the clone candidate No. 022 as more promising than mother.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Natural Product Research",
title = "Phenolic natural products of the wines obtained from three new Merlot clone candidates",
pages = "990-987",
number = "8",
volume = "30",
doi = "10.1080/14786419.2015.1079191"
}

Vujović, D., Pejin, B., Popović-Djordjević, J., Veličković, M.,& Tešević, V.. (2016). Phenolic natural products of the wines obtained from three new Merlot clone candidates. in Natural Product Research
Taylor & Francis Ltd, Abingdon., 30(8), 987-990.
https://doi.org/10.1080/14786419.2015.1079191

Vujović D, Pejin B, Popović-Djordjević J, Veličković M, Tešević V. Phenolic natural products of the wines obtained from three new Merlot clone candidates. in Natural Product Research. 2016;30(8):987-990.
doi:10.1080/14786419.2015.1079191 .

Vujović, Dragan, Pejin, Boris, Popović-Djordjević, Jelena, Veličković, Milovan, Tešević, Vele, "Phenolic natural products of the wines obtained from three new Merlot clone candidates" in Natural Product Research, 30, no. 8 (2016):987-990,
https://doi.org/10.1080/14786419.2015.1079191 . .

TY  - JOUR
AU  - Pejin, Boris
AU  - Stanimirović, Bojana
AU  - Vujović, Dragan
AU  - Popović-Djordjević, Jelena
AU  - Veličković, Milovan
AU  - Tešević, Vele
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4035
AB  - This work aimed to evaluate the content of selected phenolic natural products in the wine samples made of three new Serbian Cabernet Franc clones ( Nos. 02, 010 and 012, respectively) and mother vine ( used as the relevant standard) during the period 2008-2012. Compared with all other wine samples, the Cabernet Franc wine of the clone No. 010 was found to have the highest total content of polyphenolics ( 1.85 +/- 0.02 g/L) and anthocyanins ( 178.55 +/- 3.75 mg/L). In addition, its Folin-Ciocalteu index ( 36.86 +/- 0.12) stood out among the examined samples. Finally, the same wine was enriched with ellagic and gallic acids ( 3.44 +/- 0.29 and 27.46 +/- 0.21 mg/L, respectively), catechin ( 135.16 +/- 6.47 mg/L) and epicatechin ( 51.33 +/- 2.33 mg/L), the natural products known to exert significant lipid-lowering effects. Taken all together, the clone No. 010 developed in Serbia may offer new Cabernet Franc wine with geographical indication. [GRAPHICS] .
PB  - Taylor & Francis Ltd, Abingdon
T2  - Natural Product Research
T1  - The natural product content of the selected Cabernet Franc wine samples originating from Serbia: a case study of phenolics
EP  - 1765
IS  - 15
SP  - 1762
VL  - 30
DO  - 10.1080/14786419.2015.1135148
ER  - 

@article{
author = "Pejin, Boris and Stanimirović, Bojana and Vujović, Dragan and Popović-Djordjević, Jelena and Veličković, Milovan and Tešević, Vele",
year = "2016",
abstract = "This work aimed to evaluate the content of selected phenolic natural products in the wine samples made of three new Serbian Cabernet Franc clones ( Nos. 02, 010 and 012, respectively) and mother vine ( used as the relevant standard) during the period 2008-2012. Compared with all other wine samples, the Cabernet Franc wine of the clone No. 010 was found to have the highest total content of polyphenolics ( 1.85 +/- 0.02 g/L) and anthocyanins ( 178.55 +/- 3.75 mg/L). In addition, its Folin-Ciocalteu index ( 36.86 +/- 0.12) stood out among the examined samples. Finally, the same wine was enriched with ellagic and gallic acids ( 3.44 +/- 0.29 and 27.46 +/- 0.21 mg/L, respectively), catechin ( 135.16 +/- 6.47 mg/L) and epicatechin ( 51.33 +/- 2.33 mg/L), the natural products known to exert significant lipid-lowering effects. Taken all together, the clone No. 010 developed in Serbia may offer new Cabernet Franc wine with geographical indication. [GRAPHICS] .",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Natural Product Research",
title = "The natural product content of the selected Cabernet Franc wine samples originating from Serbia: a case study of phenolics",
pages = "1765-1762",
number = "15",
volume = "30",
doi = "10.1080/14786419.2015.1135148"
}

Pejin, B., Stanimirović, B., Vujović, D., Popović-Djordjević, J., Veličković, M.,& Tešević, V.. (2016). The natural product content of the selected Cabernet Franc wine samples originating from Serbia: a case study of phenolics. in Natural Product Research
Taylor & Francis Ltd, Abingdon., 30(15), 1762-1765.
https://doi.org/10.1080/14786419.2015.1135148

Pejin B, Stanimirović B, Vujović D, Popović-Djordjević J, Veličković M, Tešević V. The natural product content of the selected Cabernet Franc wine samples originating from Serbia: a case study of phenolics. in Natural Product Research. 2016;30(15):1762-1765.
doi:10.1080/14786419.2015.1135148 .

Pejin, Boris, Stanimirović, Bojana, Vujović, Dragan, Popović-Djordjević, Jelena, Veličković, Milovan, Tešević, Vele, "The natural product content of the selected Cabernet Franc wine samples originating from Serbia: a case study of phenolics" in Natural Product Research, 30, no. 15 (2016):1762-1765,
https://doi.org/10.1080/14786419.2015.1135148 . .

TY  - JOUR
AU  - Aćimović, Milica G.
AU  - Tešević, Vele
AU  - Todosijević, Marina M.
AU  - Oljača, Snežana
AU  - Dolijanović, Željko
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3981
AB  - The field experiments were carried out during 2011 and 2012 in three localities in Vojvodina (Serbia) with the application of six different fertilizer regimes aimed at determining the content and composition of the aniseed essential oil. It was found that the average essential oil content of aniseed, obtained by hydrodistillation, was 3.72%. The weather conditions during the year and the locality had a statistically significant effect on the essential oil content, while different source of fertilizers was not statistically significant for the essential oil content and its composition. Essential oil composition was determined using GC–MS technique, and a total of 15 compounds were identified. It was found that the major component was trans-anethole, 94.78% on the average, and the coefficient of variation was 2%. The second most abundant component was γ-himachalene with 2.53% (CV 28%). All other components were present in less than 1%.
AB  - U radu su prikazani rezultati ispitivanja količine i hemij- skog sastava etarskog ulja anisa gajenog tokom 2011. i 2012. godine na tri lokaliteta u Vojvodini (Srbija), pri primeni šest različitih vrsta đubriva. Utvrđeno je da je prosečna količina etarskog ulja u plodovima anisa dobijena metodom de stilacije vodenom parom 3.72%. Vremenski uslovi tokom godine i lokalitet imaju statistički značajan efekat na sadržaj etarskog ulja i njegov hemijski sa stav, dok primena različitih vrsta đubriva ne utiče na ove parametre. Hemij ski sastav etarskog ulja određen je primenom GC–MS analize, pri čemu je identifikovano ukupno 15 komponenti. Ustanovljeno je da je glavna komponenta transanetol, se prosečno 94,78%, i koeficijentom varijacije 2%. Druga najzastupljenija komponenta bila je γ-himahalen sa 2,53% (CV 28%). Sve ostale komponente bile su prisutne sa manje od 1%.
PB  - Matica srpska, Novi Sad
T2  - Zbornik Matice srpske za prirodne nauke
T1  - Essential oil content and composition of aniseed
T1  - Sadržaj i hemijski sastav etarskog ulja anisa
EP  - 75
IS  - 128
SP  - 67
DO  - 10.2298/zmspn1528067A
ER  - 

@article{
author = "Aćimović, Milica G. and Tešević, Vele and Todosijević, Marina M. and Oljača, Snežana and Dolijanović, Željko",
year = "2015",
abstract = "The field experiments were carried out during 2011 and 2012 in three localities in Vojvodina (Serbia) with the application of six different fertilizer regimes aimed at determining the content and composition of the aniseed essential oil. It was found that the average essential oil content of aniseed, obtained by hydrodistillation, was 3.72%. The weather conditions during the year and the locality had a statistically significant effect on the essential oil content, while different source of fertilizers was not statistically significant for the essential oil content and its composition. Essential oil composition was determined using GC–MS technique, and a total of 15 compounds were identified. It was found that the major component was trans-anethole, 94.78% on the average, and the coefficient of variation was 2%. The second most abundant component was γ-himachalene with 2.53% (CV 28%). All other components were present in less than 1%., U radu su prikazani rezultati ispitivanja količine i hemij- skog sastava etarskog ulja anisa gajenog tokom 2011. i 2012. godine na tri lokaliteta u Vojvodini (Srbija), pri primeni šest različitih vrsta đubriva. Utvrđeno je da je prosečna količina etarskog ulja u plodovima anisa dobijena metodom de stilacije vodenom parom 3.72%. Vremenski uslovi tokom godine i lokalitet imaju statistički značajan efekat na sadržaj etarskog ulja i njegov hemijski sa stav, dok primena različitih vrsta đubriva ne utiče na ove parametre. Hemij ski sastav etarskog ulja određen je primenom GC–MS analize, pri čemu je identifikovano ukupno 15 komponenti. Ustanovljeno je da je glavna komponenta transanetol, se prosečno 94,78%, i koeficijentom varijacije 2%. Druga najzastupljenija komponenta bila je γ-himahalen sa 2,53% (CV 28%). Sve ostale komponente bile su prisutne sa manje od 1%.",
publisher = "Matica srpska, Novi Sad",
journal = "Zbornik Matice srpske za prirodne nauke",
title = "Essential oil content and composition of aniseed, Sadržaj i hemijski sastav etarskog ulja anisa",
pages = "75-67",
number = "128",
doi = "10.2298/zmspn1528067A"
}

Aćimović, M. G., Tešević, V., Todosijević, M. M., Oljača, S.,& Dolijanović, Ž.. (2015). Essential oil content and composition of aniseed. in Zbornik Matice srpske za prirodne nauke
Matica srpska, Novi Sad.(128), 67-75.
https://doi.org/10.2298/zmspn1528067A

Aćimović MG, Tešević V, Todosijević MM, Oljača S, Dolijanović Ž. Essential oil content and composition of aniseed. in Zbornik Matice srpske za prirodne nauke. 2015;(128):67-75.
doi:10.2298/zmspn1528067A .

Aćimović, Milica G., Tešević, Vele, Todosijević, Marina M., Oljača, Snežana, Dolijanović, Željko, "Essential oil content and composition of aniseed" in Zbornik Matice srpske za prirodne nauke, no. 128 (2015):67-75,
https://doi.org/10.2298/zmspn1528067A . .

TY  - JOUR
AU  - Aćimović, Milica
AU  - Tešević, Vele
AU  - Todosijević, Marina
AU  - Djisalov, Jovana
AU  - Oljača, Snežana
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3801
AB  - The essential oils obtained by hydrodistillation from the mature fruits of Pimpinella anisum and Foeniculum vulgare were analyzed by GC-MS. The oil of aniseed was characterized by higher amounts of trans-anethole (96.80%) than fennel essential oil (83.43%). The isomer of trans-anethole, methyl chavicol (estragol) was also present in both plants, with 1.36% in fennel and 0.19% in aniseed. Apart from these two phenylpropanoids, nine sesquiterpenes and one monoterpene were present in essential oil of Pimpinella anisum, which constituted the other 3.01% of essential oil, but only γ-himachalene was present with more than 1%. In the case of fennel, eight monoterpenes constituted the other 15.21% of essential oil, and limonene and fenchone were present with contributions of 9.34 and 4.58%, respectively.
AB  - Etarsko ulje dobijeno destilacijom vodenom parom iz zrelih plodova Pimpinella anisum i Foeniculum vulgare analizirano je GC-MS metodom. Etarsko ulje anisa se karakteriše većim sadržajem trans-anetola (96.80%), nego etarsko ulje komorača (83.43%). Isomer trans-anetola, metil kavikol (estragol) je takođe prisutan kod obe biljke, sa 1.36% kod komorača i 0.19% kod anisa. Pored ova dva fenilpropanoida, devet seskviterpena i jedan monoterpen je prisutan u etarskom ulju Pimpinella anisum, i čine ostatak od 3.01% etarskog ulja, ali je samo γ-himachalen prisutan u količini većoj od 1%. U slučaju komorača, osam monoterpena čine 15.21% etarskog ulja, a limonen i fenchon su prisutni sa 9.34 i 4.58%.
PB  - Univerzitet u Beogradu - Biološki fakultet - Institut za botaniku i botaničku baštu "Jevremovac", Beograd
T2  - Botanica Serbica
T1  - Compositional characteristics of the essential oil of Pimpinella anisum and Foeniculum vulgare grown in Serbia
T1  - Hemijski sastav etarskih ulja Pimpinella anisum i Foeniculum vulgare gajenih u Srbiji
EP  - 14
IS  - 1
SP  - 9
VL  - 39
UR  - https://hdl.handle.net/21.15107/rcub_cherry_286
ER  - 

@article{
author = "Aćimović, Milica and Tešević, Vele and Todosijević, Marina and Djisalov, Jovana and Oljača, Snežana",
year = "2015",
abstract = "The essential oils obtained by hydrodistillation from the mature fruits of Pimpinella anisum and Foeniculum vulgare were analyzed by GC-MS. The oil of aniseed was characterized by higher amounts of trans-anethole (96.80%) than fennel essential oil (83.43%). The isomer of trans-anethole, methyl chavicol (estragol) was also present in both plants, with 1.36% in fennel and 0.19% in aniseed. Apart from these two phenylpropanoids, nine sesquiterpenes and one monoterpene were present in essential oil of Pimpinella anisum, which constituted the other 3.01% of essential oil, but only γ-himachalene was present with more than 1%. In the case of fennel, eight monoterpenes constituted the other 15.21% of essential oil, and limonene and fenchone were present with contributions of 9.34 and 4.58%, respectively., Etarsko ulje dobijeno destilacijom vodenom parom iz zrelih plodova Pimpinella anisum i Foeniculum vulgare analizirano je GC-MS metodom. Etarsko ulje anisa se karakteriše većim sadržajem trans-anetola (96.80%), nego etarsko ulje komorača (83.43%). Isomer trans-anetola, metil kavikol (estragol) je takođe prisutan kod obe biljke, sa 1.36% kod komorača i 0.19% kod anisa. Pored ova dva fenilpropanoida, devet seskviterpena i jedan monoterpen je prisutan u etarskom ulju Pimpinella anisum, i čine ostatak od 3.01% etarskog ulja, ali je samo γ-himachalen prisutan u količini većoj od 1%. U slučaju komorača, osam monoterpena čine 15.21% etarskog ulja, a limonen i fenchon su prisutni sa 9.34 i 4.58%.",
publisher = "Univerzitet u Beogradu - Biološki fakultet - Institut za botaniku i botaničku baštu "Jevremovac", Beograd",
journal = "Botanica Serbica",
title = "Compositional characteristics of the essential oil of Pimpinella anisum and Foeniculum vulgare grown in Serbia, Hemijski sastav etarskih ulja Pimpinella anisum i Foeniculum vulgare gajenih u Srbiji",
pages = "14-9",
number = "1",
volume = "39",
url = "https://hdl.handle.net/21.15107/rcub_cherry_286"
}

Aćimović, M., Tešević, V., Todosijević, M., Djisalov, J.,& Oljača, S.. (2015). Compositional characteristics of the essential oil of Pimpinella anisum and Foeniculum vulgare grown in Serbia. in Botanica Serbica
Univerzitet u Beogradu - Biološki fakultet - Institut za botaniku i botaničku baštu "Jevremovac", Beograd., 39(1), 9-14.
https://hdl.handle.net/21.15107/rcub_cherry_286

Aćimović M, Tešević V, Todosijević M, Djisalov J, Oljača S. Compositional characteristics of the essential oil of Pimpinella anisum and Foeniculum vulgare grown in Serbia. in Botanica Serbica. 2015;39(1):9-14.
https://hdl.handle.net/21.15107/rcub_cherry_286 .

Aćimović, Milica, Tešević, Vele, Todosijević, Marina, Djisalov, Jovana, Oljača, Snežana, "Compositional characteristics of the essential oil of Pimpinella anisum and Foeniculum vulgare grown in Serbia" in Botanica Serbica, 39, no. 1 (2015):9-14,
https://hdl.handle.net/21.15107/rcub_cherry_286 .

TY  - JOUR
AU  - Rabrenović, Biljana
AU  - Dimić, Etelka
AU  - Novaković, Miroslav M.
AU  - Tešević, Vele
AU  - Basić, Zorica N.
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3485
AB  - The composition and content of certain bioactive components of the cold pressed oil obtained from six samples of pumpkin seeds (Cucurbita pepo L.) cultivated in Serbia were analyzed by GC and GC/MS. The composition and content of fatty acids, tocopherols and phytosterols, and the total content of squalene were determined. The results indicate oil's excellent quality, with high contents of monounsaturated fatty acids (37.1 +/- 0.70-43.6 +/- 0.69 g/100 g of total fatty acids), total tocopherols (38.03 +/- 0.25-64.11 +/- 0.07 mg/100 g of oil), sterols (718.1 +/- 6.1-897.8 +/- 6.8 mg/100 g of oil) and especially squalene (583.2 +/- 23.6-747 +/- 16 mg/100 g of oil). High content of squalene, phytosterols and monounsaturated fatty acids recommend the use of this type of the oil in the nutritional and medical purposes.
PB  - Elsevier, Amsterdam
T2  - LWT-Food Science and Technology
T1  - The most important bioactive components of cold pressed oil from different pumpkin (Cucurbita pepo L.) seeds
EP  - 527
IS  - 2
SP  - 521
VL  - 55
DO  - 10.1016/j.lwt.2013.10.019
ER  - 

@article{
author = "Rabrenović, Biljana and Dimić, Etelka and Novaković, Miroslav M. and Tešević, Vele and Basić, Zorica N.",
year = "2014",
abstract = "The composition and content of certain bioactive components of the cold pressed oil obtained from six samples of pumpkin seeds (Cucurbita pepo L.) cultivated in Serbia were analyzed by GC and GC/MS. The composition and content of fatty acids, tocopherols and phytosterols, and the total content of squalene were determined. The results indicate oil's excellent quality, with high contents of monounsaturated fatty acids (37.1 +/- 0.70-43.6 +/- 0.69 g/100 g of total fatty acids), total tocopherols (38.03 +/- 0.25-64.11 +/- 0.07 mg/100 g of oil), sterols (718.1 +/- 6.1-897.8 +/- 6.8 mg/100 g of oil) and especially squalene (583.2 +/- 23.6-747 +/- 16 mg/100 g of oil). High content of squalene, phytosterols and monounsaturated fatty acids recommend the use of this type of the oil in the nutritional and medical purposes.",
publisher = "Elsevier, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "The most important bioactive components of cold pressed oil from different pumpkin (Cucurbita pepo L.) seeds",
pages = "527-521",
number = "2",
volume = "55",
doi = "10.1016/j.lwt.2013.10.019"
}

Rabrenović, B., Dimić, E., Novaković, M. M., Tešević, V.,& Basić, Z. N.. (2014). The most important bioactive components of cold pressed oil from different pumpkin (Cucurbita pepo L.) seeds. in LWT-Food Science and Technology
Elsevier, Amsterdam., 55(2), 521-527.
https://doi.org/10.1016/j.lwt.2013.10.019

Rabrenović B, Dimić E, Novaković MM, Tešević V, Basić ZN. The most important bioactive components of cold pressed oil from different pumpkin (Cucurbita pepo L.) seeds. in LWT-Food Science and Technology. 2014;55(2):521-527.
doi:10.1016/j.lwt.2013.10.019 .

Rabrenović, Biljana, Dimić, Etelka, Novaković, Miroslav M., Tešević, Vele, Basić, Zorica N., "The most important bioactive components of cold pressed oil from different pumpkin (Cucurbita pepo L.) seeds" in LWT-Food Science and Technology, 55, no. 2 (2014):521-527,
https://doi.org/10.1016/j.lwt.2013.10.019 . .

TY  - JOUR
AU  - Aćimović, Milica G.
AU  - Oljača, Snežana
AU  - Tešević, Vele
AU  - Todosijević, M.M.
AU  - Djisalov, J.N.
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3647
AB  - Caraway fruits contain essential oils that give caraway its characteristic aroma. This paper evaluates quantity and composition of the essential oil from the annual caraway grown in different production areas of Serbia. Experiments were conducted in three production areas: Banat, Backa and Srem, during two years. The fruits contained 3.95% of oil on average. The highest content of essential oil was obtained in the production area of Banat, a part of Serbia where environmental conditions are very favourable for cultivation of medicinal plants. Weather conditions have not a significant influence on the content of essential oil in caraway fruits. However, weather conditions as well as production region had a great influence on seed yield and essential oil yield. There were 22 compounds determined in caraway essential oil by GC/MS. The main components were carvone and limonene, whose mixture constituted from 97.69 to 98.62% of total oil composition. Carvone/limonene ratio was 0.58% on average, therefore, it can be concluded that this annual caraway belongs to limonene chemotype.
PB  - Czech Academy Agricultural Sciences, Prague
T2  - Horticultural Science
T1  - Evaluation of caraway essential oil from different production areas of Serbia
EP  - 130
IS  - 3
SP  - 122
VL  - 41
DO  - 10.17221/248/2013-HORTSCI
ER  - 

@article{
author = "Aćimović, Milica G. and Oljača, Snežana and Tešević, Vele and Todosijević, M.M. and Djisalov, J.N.",
year = "2014",
abstract = "Caraway fruits contain essential oils that give caraway its characteristic aroma. This paper evaluates quantity and composition of the essential oil from the annual caraway grown in different production areas of Serbia. Experiments were conducted in three production areas: Banat, Backa and Srem, during two years. The fruits contained 3.95% of oil on average. The highest content of essential oil was obtained in the production area of Banat, a part of Serbia where environmental conditions are very favourable for cultivation of medicinal plants. Weather conditions have not a significant influence on the content of essential oil in caraway fruits. However, weather conditions as well as production region had a great influence on seed yield and essential oil yield. There were 22 compounds determined in caraway essential oil by GC/MS. The main components were carvone and limonene, whose mixture constituted from 97.69 to 98.62% of total oil composition. Carvone/limonene ratio was 0.58% on average, therefore, it can be concluded that this annual caraway belongs to limonene chemotype.",
publisher = "Czech Academy Agricultural Sciences, Prague",
journal = "Horticultural Science",
title = "Evaluation of caraway essential oil from different production areas of Serbia",
pages = "130-122",
number = "3",
volume = "41",
doi = "10.17221/248/2013-HORTSCI"
}

Aćimović, M. G., Oljača, S., Tešević, V., Todosijević, M.M.,& Djisalov, J.N.. (2014). Evaluation of caraway essential oil from different production areas of Serbia. in Horticultural Science
Czech Academy Agricultural Sciences, Prague., 41(3), 122-130.
https://doi.org/10.17221/248/2013-HORTSCI

Aćimović MG, Oljača S, Tešević V, Todosijević M, Djisalov J. Evaluation of caraway essential oil from different production areas of Serbia. in Horticultural Science. 2014;41(3):122-130.
doi:10.17221/248/2013-HORTSCI .

Aćimović, Milica G., Oljača, Snežana, Tešević, Vele, Todosijević, M.M., Djisalov, J.N., "Evaluation of caraway essential oil from different production areas of Serbia" in Horticultural Science, 41, no. 3 (2014):122-130,
https://doi.org/10.17221/248/2013-HORTSCI . .

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  - JOUR
AU  - Aćimović, Milica
AU  - Oljača, Snežana
AU  - Kovačević, Dušan
AU  - Filipović, Vladimir
AU  - Tasić, Slavoljub
AU  - Tešević, Vele
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3188
AB  - Anise is an annual plant from family Apiaceae, originating from Egypt, Greece, Crete and Asia Minor, that has been cultivated since ancient times. During the Middle Ages its cultivation spread throughout Europe, all the way to Great Britain. However, in the northern parts of Europe, due to insufficient hours of sunshine and sum of effective temperature, this plant cannot bear fruit. In Serbia, the years 2011/12 recorded optimal conditions for growth and development of this plant, which resulted in an average high fruit yield (average 1551 kg/ha) and contents of essential oil (3.72 %). The experiments conducted on three locations in Vojvodina Province (Mošorin, Veliki Radinci and Ostojićevo) tested the growth of anise with implementation of four types of fertilizers approved for organic production system (Slavol, Bactofil B-10, Royal Ofert biohumus and vermicompost), as well as the growth of anise with implementation of fertilizers used in conventional agriculture (NPK in formulation 15:15:15). Plots where no fertilizer was applied were used for control purposes. Cost price calculations for cultivation of anise, with commercial price of 2.5 €/kg for anise fruit (Anisi fructus), show that the highest income from anise fruit (Anisi fructus) is achieved by implementation of either a synthetic NPK fertilizer, or biofertilizers Bactofil B- 10 and Slavol. However, having in mind that organically produced plants achieve around 20% higher price, the application of bio fertilizers is fully cost-effective for this type of production. As for the anise essential oil (Anisi aethroleum), it is rarely obtained by distillation of anise fruits (Pimpinella anisum), but through a semisynthetic procedure using star anise (Illicum verum), wood originating from Indochina whose fruits are also rich in anethole. Since the demand for organic products is increasing, especially in the food industry, essential oil from an organically produced anise could have great income potential, in which case the application of bio fertilizers is the most profitable form of production.
AB  - U ogledima izvedenim na tri lokacije u Vojvodini (Mošorin, Veliki Radinci i Ostojićevo) ispitivano je gajenje anisa pri primeni četiri vrste đubriva dozvoljenih pri proizvodnji u sistemu organske poljoprivrede (Slavol, Bactofil B-10, Royal Ofert biohumusa i glistenjaka), ali i đubrivu koje se primenjuje u konvencionalnom sistemu proizvodnje (NPK đubrivo u formulaciji 15:15:15). Kao kontrolna varijanta korišćene su parcele bez primene đubriva. Tokom dve godine (2011/12) anis je imao optimalne uslove za rast i razvoj, što je rezultiralo prosečno visokim prinosom ploda (prosečno 1551 kg/ha) i sadržajem etarskog ulja u plodovima (3,72%). Kalkulacijom proizvodnje anisa može se zaključiti da se najveći prihod od ploda anisa (Anisi fructus) pri komercijalnoj otkupnoj ceni od 270 din/kg ostvaruje pri primeni mineralno sintetičkog NPK đubriva, a od organskih pri primeni biofertilizatora Bactofil B-10 i Slavola. Međutim, ako imamo u vidu da organski proizvedene biljke postižu oko 20% veću cenu, primena biofertilizatora je u potpunosti isplativa za ovaj vid proizvodnje. Organski proizvedeno etarsko ulje anisa (Anisi aethroleum) takođe bi moglo imati veliki potencijal za prihod, pri čemu kao najisplativija takođe figurira primena biofertilizatora.
PB  - Institut za proučavanje lekovitog bilja Dr Josif Pančić, Beograd
T2  - Lekovite sirovine
T1  - Calculation of cost price for production of anise fruit and anise essential oil by application of fertilizers used in organic and conventional growing systems
T1  - Kalkulacija proizvodnje ploda i etarskog ulja anisa u sistemu organske i konvencionalne poljoprivrede
EP  - 81
IS  - 33
SP  - 73
UR  - https://hdl.handle.net/21.15107/rcub_cherry_92
ER  - 

@article{
author = "Aćimović, Milica and Oljača, Snežana and Kovačević, Dušan and Filipović, Vladimir and Tasić, Slavoljub and Tešević, Vele",
year = "2013",
abstract = "Anise is an annual plant from family Apiaceae, originating from Egypt, Greece, Crete and Asia Minor, that has been cultivated since ancient times. During the Middle Ages its cultivation spread throughout Europe, all the way to Great Britain. However, in the northern parts of Europe, due to insufficient hours of sunshine and sum of effective temperature, this plant cannot bear fruit. In Serbia, the years 2011/12 recorded optimal conditions for growth and development of this plant, which resulted in an average high fruit yield (average 1551 kg/ha) and contents of essential oil (3.72 %). The experiments conducted on three locations in Vojvodina Province (Mošorin, Veliki Radinci and Ostojićevo) tested the growth of anise with implementation of four types of fertilizers approved for organic production system (Slavol, Bactofil B-10, Royal Ofert biohumus and vermicompost), as well as the growth of anise with implementation of fertilizers used in conventional agriculture (NPK in formulation 15:15:15). Plots where no fertilizer was applied were used for control purposes. Cost price calculations for cultivation of anise, with commercial price of 2.5 €/kg for anise fruit (Anisi fructus), show that the highest income from anise fruit (Anisi fructus) is achieved by implementation of either a synthetic NPK fertilizer, or biofertilizers Bactofil B- 10 and Slavol. However, having in mind that organically produced plants achieve around 20% higher price, the application of bio fertilizers is fully cost-effective for this type of production. As for the anise essential oil (Anisi aethroleum), it is rarely obtained by distillation of anise fruits (Pimpinella anisum), but through a semisynthetic procedure using star anise (Illicum verum), wood originating from Indochina whose fruits are also rich in anethole. Since the demand for organic products is increasing, especially in the food industry, essential oil from an organically produced anise could have great income potential, in which case the application of bio fertilizers is the most profitable form of production., U ogledima izvedenim na tri lokacije u Vojvodini (Mošorin, Veliki Radinci i Ostojićevo) ispitivano je gajenje anisa pri primeni četiri vrste đubriva dozvoljenih pri proizvodnji u sistemu organske poljoprivrede (Slavol, Bactofil B-10, Royal Ofert biohumusa i glistenjaka), ali i đubrivu koje se primenjuje u konvencionalnom sistemu proizvodnje (NPK đubrivo u formulaciji 15:15:15). Kao kontrolna varijanta korišćene su parcele bez primene đubriva. Tokom dve godine (2011/12) anis je imao optimalne uslove za rast i razvoj, što je rezultiralo prosečno visokim prinosom ploda (prosečno 1551 kg/ha) i sadržajem etarskog ulja u plodovima (3,72%). Kalkulacijom proizvodnje anisa može se zaključiti da se najveći prihod od ploda anisa (Anisi fructus) pri komercijalnoj otkupnoj ceni od 270 din/kg ostvaruje pri primeni mineralno sintetičkog NPK đubriva, a od organskih pri primeni biofertilizatora Bactofil B-10 i Slavola. Međutim, ako imamo u vidu da organski proizvedene biljke postižu oko 20% veću cenu, primena biofertilizatora je u potpunosti isplativa za ovaj vid proizvodnje. Organski proizvedeno etarsko ulje anisa (Anisi aethroleum) takođe bi moglo imati veliki potencijal za prihod, pri čemu kao najisplativija takođe figurira primena biofertilizatora.",
publisher = "Institut za proučavanje lekovitog bilja Dr Josif Pančić, Beograd",
journal = "Lekovite sirovine",
title = "Calculation of cost price for production of anise fruit and anise essential oil by application of fertilizers used in organic and conventional growing systems, Kalkulacija proizvodnje ploda i etarskog ulja anisa u sistemu organske i konvencionalne poljoprivrede",
pages = "81-73",
number = "33",
url = "https://hdl.handle.net/21.15107/rcub_cherry_92"
}

Aćimović, M., Oljača, S., Kovačević, D., Filipović, V., Tasić, S.,& Tešević, V.. (2013). Calculation of cost price for production of anise fruit and anise essential oil by application of fertilizers used in organic and conventional growing systems. in Lekovite sirovine
Institut za proučavanje lekovitog bilja Dr Josif Pančić, Beograd.(33), 73-81.
https://hdl.handle.net/21.15107/rcub_cherry_92

Aćimović M, Oljača S, Kovačević D, Filipović V, Tasić S, Tešević V. Calculation of cost price for production of anise fruit and anise essential oil by application of fertilizers used in organic and conventional growing systems. in Lekovite sirovine. 2013;(33):73-81.
https://hdl.handle.net/21.15107/rcub_cherry_92 .

Aćimović, Milica, Oljača, Snežana, Kovačević, Dušan, Filipović, Vladimir, Tasić, Slavoljub, Tešević, Vele, "Calculation of cost price for production of anise fruit and anise essential oil by application of fertilizers used in organic and conventional growing systems" in Lekovite sirovine, no. 33 (2013):73-81,
https://hdl.handle.net/21.15107/rcub_cherry_92 .

TY  - JOUR
AU  - Tešević, Vele
AU  - Vajs, Vlatka
AU  - Lekić, Slavoljub
AU  - Djordjević, Iris
AU  - Novaković, M.
AU  - Vujisić, Ljubodrag
AU  - Todosijević, M.
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3004
AB  - The oil content and fatty acids, unsaponifiable composition and antioxidant activities of the seed oil from three Malvaceae species (Malva sylvestris L., Malva sylvestris L. var. mauritiana and Althaea officinalis L.) from Serbia were determined. The oil yields from the seeds varied from 7.18 to 9.60%. The main fatty acids of the seed oils were linoleic acid (44.14-54.49%), oleic acid (13.00-16.99%) and palmitic acid (11.45-24.29%). A small amount of cyclopropenoid acids, up to 1.85% was also established. The predominant sterol in all seed oils was β-sitosterol (11.51-17.34 mg/g of oil). The antioxidant potential of all the investigated seed oils was evaluated by radical scavenging activity using 2,2-diphenyl-1- picrylhydrazyl (DPPH) assay.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - Lipid composition and antioxidant activities of the seed oil from three Mlvaceae species
EP  - 227
IS  - 1
SP  - 221
VL  - 64
DO  - 10.2298/ABS1201221T
ER  - 

@article{
author = "Tešević, Vele and Vajs, Vlatka and Lekić, Slavoljub and Djordjević, Iris and Novaković, M. and Vujisić, Ljubodrag and Todosijević, M.",
year = "2012",
abstract = "The oil content and fatty acids, unsaponifiable composition and antioxidant activities of the seed oil from three Malvaceae species (Malva sylvestris L., Malva sylvestris L. var. mauritiana and Althaea officinalis L.) from Serbia were determined. The oil yields from the seeds varied from 7.18 to 9.60%. The main fatty acids of the seed oils were linoleic acid (44.14-54.49%), oleic acid (13.00-16.99%) and palmitic acid (11.45-24.29%). A small amount of cyclopropenoid acids, up to 1.85% was also established. The predominant sterol in all seed oils was β-sitosterol (11.51-17.34 mg/g of oil). The antioxidant potential of all the investigated seed oils was evaluated by radical scavenging activity using 2,2-diphenyl-1- picrylhydrazyl (DPPH) assay.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "Lipid composition and antioxidant activities of the seed oil from three Mlvaceae species",
pages = "227-221",
number = "1",
volume = "64",
doi = "10.2298/ABS1201221T"
}

Tešević, V., Vajs, V., Lekić, S., Djordjević, I., Novaković, M., Vujisić, L.,& Todosijević, M.. (2012). Lipid composition and antioxidant activities of the seed oil from three Mlvaceae species. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 64(1), 221-227.
https://doi.org/10.2298/ABS1201221T

Tešević V, Vajs V, Lekić S, Djordjević I, Novaković M, Vujisić L, Todosijević M. Lipid composition and antioxidant activities of the seed oil from three Mlvaceae species. in Archives of Biological Sciences. 2012;64(1):221-227.
doi:10.2298/ABS1201221T .

Tešević, Vele, Vajs, Vlatka, Lekić, Slavoljub, Djordjević, Iris, Novaković, M., Vujisić, Ljubodrag, Todosijević, M., "Lipid composition and antioxidant activities of the seed oil from three Mlvaceae species" in Archives of Biological Sciences, 64, no. 1 (2012):221-227,
https://doi.org/10.2298/ABS1201221T . .

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  - JOUR
AU  - Novaković, Miroslav M.
AU  - Stevanović, Snežana
AU  - Gorjanović, Stanislava
AU  - Jovanović, Predrag M.
AU  - Tešević, Vele
AU  - Janković, Miodrag
AU  - Suznjević, Desanka Z.
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2732
AB  - This study was conducted to investigate the influence of different drying treatments on antioxidant (AO) activity and phenolic content of raspberry (Rubus idaeus), cultivar Willamette. Whole raspberry fruits were dried convectively (air-drying), osmotically, and freeze-dried. Acetone-water extracts of fresh and dried raspberries were assessed for total phenolic content by standard Folin-Ciocalteau method. Two AO assays were applied, a recently developed direct current (DC) polarographic assay based on decrease of anodic oxidation current of hydrogen peroxide and widely used radical scavenge against the 1,1-diphenyl-2-picrylhydrazyl (DPPH). Strong correlation has been obtained between both AO assays and total phenolic content. In addition, some individual phenolic compounds present in raspberry have been assessed using DPPH and DC polarographic assay. Comparison and evaluation of drying methods has been based on preservation of AO activity and total phenolic content. Obtained results confirmed superiority of freeze-drying; convective drying caused slight changes while osmotic dehydration showed a significant decrease of phenolic compounds and AO activity. Practical Application Optimization of drying process could be based on surveying of AO activity.
PB  - Wiley, Hoboken
T2  - Journal of Food Science
T1  - Changes of Hydrogen Peroxide and Radical-Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze-Drying
EP  - C668
IS  - 4
SP  - C663
VL  - 76
DO  - 10.1111/j.1750-3841.2011.02144.x
ER  - 

@article{
author = "Novaković, Miroslav M. and Stevanović, Snežana and Gorjanović, Stanislava and Jovanović, Predrag M. and Tešević, Vele and Janković, Miodrag and Suznjević, Desanka Z.",
year = "2011",
abstract = "This study was conducted to investigate the influence of different drying treatments on antioxidant (AO) activity and phenolic content of raspberry (Rubus idaeus), cultivar Willamette. Whole raspberry fruits were dried convectively (air-drying), osmotically, and freeze-dried. Acetone-water extracts of fresh and dried raspberries were assessed for total phenolic content by standard Folin-Ciocalteau method. Two AO assays were applied, a recently developed direct current (DC) polarographic assay based on decrease of anodic oxidation current of hydrogen peroxide and widely used radical scavenge against the 1,1-diphenyl-2-picrylhydrazyl (DPPH). Strong correlation has been obtained between both AO assays and total phenolic content. In addition, some individual phenolic compounds present in raspberry have been assessed using DPPH and DC polarographic assay. Comparison and evaluation of drying methods has been based on preservation of AO activity and total phenolic content. Obtained results confirmed superiority of freeze-drying; convective drying caused slight changes while osmotic dehydration showed a significant decrease of phenolic compounds and AO activity. Practical Application Optimization of drying process could be based on surveying of AO activity.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Science",
title = "Changes of Hydrogen Peroxide and Radical-Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze-Drying",
pages = "C668-C663",
number = "4",
volume = "76",
doi = "10.1111/j.1750-3841.2011.02144.x"
}

Novaković, M. M., Stevanović, S., Gorjanović, S., Jovanović, P. M., Tešević, V., Janković, M.,& Suznjević, D. Z.. (2011). Changes of Hydrogen Peroxide and Radical-Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze-Drying. in Journal of Food Science
Wiley, Hoboken., 76(4), C663-C668.
https://doi.org/10.1111/j.1750-3841.2011.02144.x

Novaković MM, Stevanović S, Gorjanović S, Jovanović PM, Tešević V, Janković M, Suznjević DZ. Changes of Hydrogen Peroxide and Radical-Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze-Drying. in Journal of Food Science. 2011;76(4):C663-C668.
doi:10.1111/j.1750-3841.2011.02144.x .

Novaković, Miroslav M., Stevanović, Snežana, Gorjanović, Stanislava, Jovanović, Predrag M., Tešević, Vele, Janković, Miodrag, Suznjević, Desanka Z., "Changes of Hydrogen Peroxide and Radical-Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze-Drying" in Journal of Food Science, 76, no. 4 (2011):C663-C668,
https://doi.org/10.1111/j.1750-3841.2011.02144.x . .

TY  - JOUR
AU  - Godjevac, Dejan
AU  - Vajs, Vlatka
AU  - Milosavljević, Slobodan
AU  - Djordjević, Boban
AU  - Zdunić, Gordana
AU  - Tešević, Vele
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2680
AB  - From the seeds of white currant (Ribes rubrum, cv. White Champagne), a new sesquiterpenoid glycoside 1 was isolated, along with two known compounds: dihydrophaseic acid 3'-O-b-D-glucopyranoside (2), and 3-carboxymethyl-indole-1-N-b-D-glucopyranoside (3). The structure of the new compound was identified as dihydrophaseic acid 3'-O-b-gentiobioside, based on extensive NMR and MS spectral studies.
AB  - Iz semena bele ribizle (Ribes rubrum, cv. bela šampanjska) izolovan je novi seskviterpenski glukozid (1), zajedno sa dva poznata jedinjenja: 3'-O-b-D-glukopiranozidom dihidrofazeinske kiseline (2) i 3-karboksimetilindol-1-N-b-D-glukopiranozidom (3). Na osnovu detaljnih NMR i MS studija, struktura novog jedinjenja je određena kao 3'-O-b-genciobiozid dihidrofazeinske kiseline.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Chemical composition of white currant seed extract
T1  - Hemijski sastav ekstrakta semenki bele ribizle
EP  - 1470
IS  - 11
SP  - 1465
VL  - 76
DO  - 10.2298/JSC110617132G
ER  - 

@article{
author = "Godjevac, Dejan and Vajs, Vlatka and Milosavljević, Slobodan and Djordjević, Boban and Zdunić, Gordana and Tešević, Vele",
year = "2011",
abstract = "From the seeds of white currant (Ribes rubrum, cv. White Champagne), a new sesquiterpenoid glycoside 1 was isolated, along with two known compounds: dihydrophaseic acid 3'-O-b-D-glucopyranoside (2), and 3-carboxymethyl-indole-1-N-b-D-glucopyranoside (3). The structure of the new compound was identified as dihydrophaseic acid 3'-O-b-gentiobioside, based on extensive NMR and MS spectral studies., Iz semena bele ribizle (Ribes rubrum, cv. bela šampanjska) izolovan je novi seskviterpenski glukozid (1), zajedno sa dva poznata jedinjenja: 3'-O-b-D-glukopiranozidom dihidrofazeinske kiseline (2) i 3-karboksimetilindol-1-N-b-D-glukopiranozidom (3). Na osnovu detaljnih NMR i MS studija, struktura novog jedinjenja je određena kao 3'-O-b-genciobiozid dihidrofazeinske kiseline.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Chemical composition of white currant seed extract, Hemijski sastav ekstrakta semenki bele ribizle",
pages = "1470-1465",
number = "11",
volume = "76",
doi = "10.2298/JSC110617132G"
}

Godjevac, D., Vajs, V., Milosavljević, S., Djordjević, B., Zdunić, G.,& Tešević, V.. (2011). Chemical composition of white currant seed extract. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 76(11), 1465-1470.
https://doi.org/10.2298/JSC110617132G

Godjevac D, Vajs V, Milosavljević S, Djordjević B, Zdunić G, Tešević V. Chemical composition of white currant seed extract. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2011;76(11):1465-1470.
doi:10.2298/JSC110617132G .

Godjevac, Dejan, Vajs, Vlatka, Milosavljević, Slobodan, Djordjević, Boban, Zdunić, Gordana, Tešević, Vele, "Chemical composition of white currant seed extract" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 76, no. 11 (2011):1465-1470,
https://doi.org/10.2298/JSC110617132G . .