TY  - JOUR
AU  - Branković, G.
AU  - Dragičević, Vesna
AU  - Dodig, Dejan
AU  - Knežević, D.
AU  - Kobiljski, Borislav
AU  - Šurlan-Momirović, Gordana
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3841
AB  - Albumins or water soluble proteins (wsp) in wheat are important as nutrients containing high content of essential amino acids such as lysine, tryptophan, methionine, and also asparagine, glutamine, arginine, and proline in comparison to storage proteins-glutenins and gliadins. Fifteen bread wheat (Triticum aestivum L.) and 15 durum wheat (Triticum durum Desf.) genotypes were evaluated across six different environments for two years to determine the content of albumins in grains. The purpose of this research was to determine the variability of the albumins content of the tested bread wheat and durum wheat genotypes, effects of environment, genotype and their interaction (GEI) on the trait of interest, heritability in a broad sense, stability, and also to interpret GEI by climatic factors modelling. The statistical procedure included analysis of variance, sites regression and factorial regression. The mean content of albumins was 20.23 g kg-1 in bread wheat and 23.12 g kg-1 in durum wheat. Environment followed by GEI was the most important in determining albumins content. The heritability in a broad sense was low, i.e. 31.3% for bread wheat and only 2.4% for durum wheat. GEI for the albumins content was explained with the efficacy of 94.7% and 94.2% of sum of squares, for bread wheat and durum wheat, respectively, by the following models: mean temperature in May, winter moisture reserves, minimum temperature in April and March for bread wheat; and precipitation sum in April, sunshine hours sum in March, maximum temperature in May, and winter moisture reserves for durum wheat. The simultaneous selection for high albumins content and good stability proved to be possible for bread wheat genotypes, but less for durum wheat genotypes due to unsatisfactory stability.
PB  - Lithuanian Institute of Agriculture
T2  - Zemdirbyste
T1  - Albumin content in bread wheat (Triticum aestivum L.) and durum wheat (Triticum durum Desf.) as affected by the environment
T1  - Aplinkos įtaka duoninių (Triticum aestivum L.) ir kietųjų (Triticum durum Desf.) kviečių albuminų kiekiui
EP  - 288
IS  - 3
SP  - 281
VL  - 102
DO  - 10.13080/z-a.2015.102.036
ER  - 

@article{
author = "Branković, G. and Dragičević, Vesna and Dodig, Dejan and Knežević, D. and Kobiljski, Borislav and Šurlan-Momirović, Gordana",
year = "2015",
abstract = "Albumins or water soluble proteins (wsp) in wheat are important as nutrients containing high content of essential amino acids such as lysine, tryptophan, methionine, and also asparagine, glutamine, arginine, and proline in comparison to storage proteins-glutenins and gliadins. Fifteen bread wheat (Triticum aestivum L.) and 15 durum wheat (Triticum durum Desf.) genotypes were evaluated across six different environments for two years to determine the content of albumins in grains. The purpose of this research was to determine the variability of the albumins content of the tested bread wheat and durum wheat genotypes, effects of environment, genotype and their interaction (GEI) on the trait of interest, heritability in a broad sense, stability, and also to interpret GEI by climatic factors modelling. The statistical procedure included analysis of variance, sites regression and factorial regression. The mean content of albumins was 20.23 g kg-1 in bread wheat and 23.12 g kg-1 in durum wheat. Environment followed by GEI was the most important in determining albumins content. The heritability in a broad sense was low, i.e. 31.3% for bread wheat and only 2.4% for durum wheat. GEI for the albumins content was explained with the efficacy of 94.7% and 94.2% of sum of squares, for bread wheat and durum wheat, respectively, by the following models: mean temperature in May, winter moisture reserves, minimum temperature in April and March for bread wheat; and precipitation sum in April, sunshine hours sum in March, maximum temperature in May, and winter moisture reserves for durum wheat. The simultaneous selection for high albumins content and good stability proved to be possible for bread wheat genotypes, but less for durum wheat genotypes due to unsatisfactory stability.",
publisher = "Lithuanian Institute of Agriculture",
journal = "Zemdirbyste",
title = "Albumin content in bread wheat (Triticum aestivum L.) and durum wheat (Triticum durum Desf.) as affected by the environment, Aplinkos įtaka duoninių (Triticum aestivum L.) ir kietųjų (Triticum durum Desf.) kviečių albuminų kiekiui",
pages = "288-281",
number = "3",
volume = "102",
doi = "10.13080/z-a.2015.102.036"
}

Branković, G., Dragičević, V., Dodig, D., Knežević, D., Kobiljski, B.,& Šurlan-Momirović, G.. (2015). Albumin content in bread wheat (Triticum aestivum L.) and durum wheat (Triticum durum Desf.) as affected by the environment. in Zemdirbyste
Lithuanian Institute of Agriculture., 102(3), 281-288.
https://doi.org/10.13080/z-a.2015.102.036

Branković G, Dragičević V, Dodig D, Knežević D, Kobiljski B, Šurlan-Momirović G. Albumin content in bread wheat (Triticum aestivum L.) and durum wheat (Triticum durum Desf.) as affected by the environment. in Zemdirbyste. 2015;102(3):281-288.
doi:10.13080/z-a.2015.102.036 .

Branković, G., Dragičević, Vesna, Dodig, Dejan, Knežević, D., Kobiljski, Borislav, Šurlan-Momirović, Gordana, "Albumin content in bread wheat (Triticum aestivum L.) and durum wheat (Triticum durum Desf.) as affected by the environment" in Zemdirbyste, 102, no. 3 (2015):281-288,
https://doi.org/10.13080/z-a.2015.102.036 . .

TY  - CONF
AU  - Pavlović, Vera P.
AU  - Nikolić, M.V.
AU  - Nikolić, Z.
AU  - Branković, G.
AU  - Zivković, Lj.
AU  - Pavlović, Vladimir
AU  - Ristić, M.M.
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1524
AB  - Ceramic materials with a perovskite related structures such as non-doped and doped barium titanate ceramics are attracting much interest for their application as capacitor dielectrics, resistors, thermal sensors, etc. Since mechanical activation can be used in order to modify properties of these materials, in this study microstructure evolution and electric properties of mechanically activated BaTiO3 have been analyzed. The sintering process of high purity non-doped mechanically activated BaTiO3 was monitored using a sensitive dilatometer with a heating rate of 10 degrees C/min. Investigation of the microstructure evolution of mechanically activated BaTiO3 was performed using scanning electron microscope (SEM) and digital pattern recognition (DPR) methods. A dielectric study of the paraelectric-ferroelectric phase transition in the barium titanate ceramics was performed by recording the temperature dependence of dielectric permittivity.
PB  - Elsevier Sci Ltd, Oxford
C3  - Journal of the European Ceramic Society
T1  - Microstructural evolution and electric properties of mechanically activated BaTiO3 ceramics
EP  - 579
IS  - 2-3
SP  - 575
VL  - 27
DO  - 10.1016/j.jeurceramsoc.2006.04.074
ER  - 

@conference{
author = "Pavlović, Vera P. and Nikolić, M.V. and Nikolić, Z. and Branković, G. and Zivković, Lj. and Pavlović, Vladimir and Ristić, M.M.",
year = "2007",
abstract = "Ceramic materials with a perovskite related structures such as non-doped and doped barium titanate ceramics are attracting much interest for their application as capacitor dielectrics, resistors, thermal sensors, etc. Since mechanical activation can be used in order to modify properties of these materials, in this study microstructure evolution and electric properties of mechanically activated BaTiO3 have been analyzed. The sintering process of high purity non-doped mechanically activated BaTiO3 was monitored using a sensitive dilatometer with a heating rate of 10 degrees C/min. Investigation of the microstructure evolution of mechanically activated BaTiO3 was performed using scanning electron microscope (SEM) and digital pattern recognition (DPR) methods. A dielectric study of the paraelectric-ferroelectric phase transition in the barium titanate ceramics was performed by recording the temperature dependence of dielectric permittivity.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of the European Ceramic Society",
title = "Microstructural evolution and electric properties of mechanically activated BaTiO3 ceramics",
pages = "579-575",
number = "2-3",
volume = "27",
doi = "10.1016/j.jeurceramsoc.2006.04.074"
}

Pavlović, V. P., Nikolić, M.V., Nikolić, Z., Branković, G., Zivković, Lj., Pavlović, V.,& Ristić, M.M.. (2007). Microstructural evolution and electric properties of mechanically activated BaTiO3 ceramics. in Journal of the European Ceramic Society
Elsevier Sci Ltd, Oxford., 27(2-3), 575-579.
https://doi.org/10.1016/j.jeurceramsoc.2006.04.074

Pavlović VP, Nikolić M, Nikolić Z, Branković G, Zivković L, Pavlović V, Ristić M. Microstructural evolution and electric properties of mechanically activated BaTiO3 ceramics. in Journal of the European Ceramic Society. 2007;27(2-3):575-579.
doi:10.1016/j.jeurceramsoc.2006.04.074 .

Pavlović, Vera P., Nikolić, M.V., Nikolić, Z., Branković, G., Zivković, Lj., Pavlović, Vladimir, Ristić, M.M., "Microstructural evolution and electric properties of mechanically activated BaTiO3 ceramics" in Journal of the European Ceramic Society, 27, no. 2-3 (2007):575-579,
https://doi.org/10.1016/j.jeurceramsoc.2006.04.074 . .