TY  - CONF
AU  - Barać, Nevena
AU  - Mitrović, Danka
AU  - Kostić, Aleksandar
AU  - Sredović Ignjatović, Ivana
AU  - Smiljanić, Milenko
AU  - Rabrenović, Biljana
AU  - Barać, Miroljub
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6726
AB  - Hull is the major by-product of soybean processing industry. Generally, it is regarded as „waste“ and used for animal feeding or discarded directly causing resource wastage and environmental pressure. However, soy hull can be a good source of bioactive compounds including isoflavones and other polyphenols, trypsin inhibitors and bioactive peptides. Most of these compounds are associated with antioxidant activity and it is believed that they can contribute to the reduction of oxidative stress, which is associated with the occurrence of a number of degenerative diseases. In this study we investigated in vitro antioxidant properties (ABTS radical scavenging activity, reducing power and iron (II) chelating ability), as well as total phenolic, flavonoid and dihydroxycinnamic acid derivates contents of water and methanol extracts of soybean hulls. For these purpose deffated commercial soy hulls were thermally pre-treated for 10 minutes using steam at 1.3 bars (wet heating) in oven at 120 ºC (dry heat treatment) during the same period. According to the results of this study both, thermal pre-treatment and extraction agent affect in vitro antioxidant potential, total content of phenolic and flavonoid compounds as well as the content of dihydroxycinnamic acid derivates. Water extracts had more than twice higher ABTS radical scavenging activity (4.57-4.91 mgETrolox/g) than the methanol extracts (2.03-2.16 mgETrolox/g), but similar Fe (II) chelating ability. Water extracts are characterized with higher content of total phenols, flavonoids and dihydroxycinnamic acid derivates compared to methanol extracts.
PB  - University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia
C3  - XIV International Scientific Agriculture Symposium “AGROSYM 2023”
T1  - IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS
SP  - 89
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6726
ER  - 

@conference{
author = "Barać, Nevena and Mitrović, Danka and Kostić, Aleksandar and Sredović Ignjatović, Ivana and Smiljanić, Milenko and Rabrenović, Biljana and Barać, Miroljub",
year = "2023",
abstract = "Hull is the major by-product of soybean processing industry. Generally, it is regarded as „waste“ and used for animal feeding or discarded directly causing resource wastage and environmental pressure. However, soy hull can be a good source of bioactive compounds including isoflavones and other polyphenols, trypsin inhibitors and bioactive peptides. Most of these compounds are associated with antioxidant activity and it is believed that they can contribute to the reduction of oxidative stress, which is associated with the occurrence of a number of degenerative diseases. In this study we investigated in vitro antioxidant properties (ABTS radical scavenging activity, reducing power and iron (II) chelating ability), as well as total phenolic, flavonoid and dihydroxycinnamic acid derivates contents of water and methanol extracts of soybean hulls. For these purpose deffated commercial soy hulls were thermally pre-treated for 10 minutes using steam at 1.3 bars (wet heating) in oven at 120 ºC (dry heat treatment) during the same period. According to the results of this study both, thermal pre-treatment and extraction agent affect in vitro antioxidant potential, total content of phenolic and flavonoid compounds as well as the content of dihydroxycinnamic acid derivates. Water extracts had more than twice higher ABTS radical scavenging activity (4.57-4.91 mgETrolox/g) than the methanol extracts (2.03-2.16 mgETrolox/g), but similar Fe (II) chelating ability. Water extracts are characterized with higher content of total phenols, flavonoids and dihydroxycinnamic acid derivates compared to methanol extracts.",
publisher = "University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia",
journal = "XIV International Scientific Agriculture Symposium “AGROSYM 2023”",
title = "IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS",
pages = "89",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6726"
}

Barać, N., Mitrović, D., Kostić, A., Sredović Ignjatović, I., Smiljanić, M., Rabrenović, B.,& Barać, M.. (2023). IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS. in XIV International Scientific Agriculture Symposium “AGROSYM 2023”
University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia., 89.
https://hdl.handle.net/21.15107/rcub_agrospace_6726

Barać N, Mitrović D, Kostić A, Sredović Ignjatović I, Smiljanić M, Rabrenović B, Barać M. IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS. in XIV International Scientific Agriculture Symposium “AGROSYM 2023”. 2023;:89.
https://hdl.handle.net/21.15107/rcub_agrospace_6726 .

Barać, Nevena, Mitrović, Danka, Kostić, Aleksandar, Sredović Ignjatović, Ivana, Smiljanić, Milenko, Rabrenović, Biljana, Barać, Miroljub, "IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS" in XIV International Scientific Agriculture Symposium “AGROSYM 2023” (2023):89,
https://hdl.handle.net/21.15107/rcub_agrospace_6726 .

TY  - JOUR
AU  - Barać, Nevena
AU  - Sredović Ignjatović, Ivana
AU  - Kostić, Aleksandar
AU  - Rabrenović, Biljana
AU  - Barać, Miroljub
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6807
AB  - Introduction
Generally, soy hull is regarded as ‘‘waste’’ and used for animal feeding or discarded directly causing
resource wastage and environmental pressure. However, soy hull can be a good source of bioactive
compounds such as pectin-like polysaccharides. These polysaccharides may play an important role in
food processing as a gelling agent, thickening agent and stabilizer as well as new composite matrices
for targeted and controlled delivery of nutraceutical molecules. Pectin-like polysaccharides are also
associated with several human health benefits.
Objective
This work deals with the isolation of pectin-like polysaccharides from commercial soy hulls, their
antioxidant potential as well as with their macro- and microelements content.
Methodology
Pectin-like polysaccharides were isolated from heat- treated and defatted commercial soy hulls. Hulls
were extracted with hot (85◦C) 0.6% solution of ammonium oxalate using microwave oven for 5min.
(at 450W). Hot solution was filtered through four layer filter cloth. The pH of filtrate was adjusted to
4.5 and centrifuged. Polysaccharides were precipitated with ethanol and dried at 65◦C. Antioxidant
potential of initial hulls extract and isolated polysaccharides was determined using ABTS radical
scavenging activity, FRAP and iron(II) chelating ability methods. Macro- and microelement contents
were determined by ICP-OES and ICP-MS.
Results
Pectin-like polysaccharides of soy hulls are characterized with high ability to chelate Fe(II) ions and
high ferric reducing power. Both abilities (28.58%; 3.17 mg/g AAE) were almost two times higher
that those obtained for water extract of initial hulls (14.81%; 1.58 mg/g AAE). In contrast, their ability
to scavenging ABTS radicals was twice lower than those obtained for initial hull extract. In addition,
isolated polysaccharides can be a good source of several elements including K, Mg and Zn.
Conclusion
According to the results of this study, soy hulls can be a significant source of bioactive polysaccharides.
Keywords: Soy hull, pectin-like polysaccharide, antioxidant properties.
T2  - 3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS
T1  - In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6807
ER  - 

@article{
author = "Barać, Nevena and Sredović Ignjatović, Ivana and Kostić, Aleksandar and Rabrenović, Biljana and Barać, Miroljub",
year = "2023",
abstract = "Introduction
Generally, soy hull is regarded as ‘‘waste’’ and used for animal feeding or discarded directly causing
resource wastage and environmental pressure. However, soy hull can be a good source of bioactive
compounds such as pectin-like polysaccharides. These polysaccharides may play an important role in
food processing as a gelling agent, thickening agent and stabilizer as well as new composite matrices
for targeted and controlled delivery of nutraceutical molecules. Pectin-like polysaccharides are also
associated with several human health benefits.
Objective
This work deals with the isolation of pectin-like polysaccharides from commercial soy hulls, their
antioxidant potential as well as with their macro- and microelements content.
Methodology
Pectin-like polysaccharides were isolated from heat- treated and defatted commercial soy hulls. Hulls
were extracted with hot (85◦C) 0.6% solution of ammonium oxalate using microwave oven for 5min.
(at 450W). Hot solution was filtered through four layer filter cloth. The pH of filtrate was adjusted to
4.5 and centrifuged. Polysaccharides were precipitated with ethanol and dried at 65◦C. Antioxidant
potential of initial hulls extract and isolated polysaccharides was determined using ABTS radical
scavenging activity, FRAP and iron(II) chelating ability methods. Macro- and microelement contents
were determined by ICP-OES and ICP-MS.
Results
Pectin-like polysaccharides of soy hulls are characterized with high ability to chelate Fe(II) ions and
high ferric reducing power. Both abilities (28.58%; 3.17 mg/g AAE) were almost two times higher
that those obtained for water extract of initial hulls (14.81%; 1.58 mg/g AAE). In contrast, their ability
to scavenging ABTS radicals was twice lower than those obtained for initial hull extract. In addition,
isolated polysaccharides can be a good source of several elements including K, Mg and Zn.
Conclusion
According to the results of this study, soy hulls can be a significant source of bioactive polysaccharides.
Keywords: Soy hull, pectin-like polysaccharide, antioxidant properties.",
journal = "3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS",
title = "In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6807"
}

Barać, N., Sredović Ignjatović, I., Kostić, A., Rabrenović, B.,& Barać, M.. (2023). In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull. in 3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS.
https://hdl.handle.net/21.15107/rcub_agrospace_6807

Barać N, Sredović Ignjatović I, Kostić A, Rabrenović B, Barać M. In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull. in 3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS. 2023;.
https://hdl.handle.net/21.15107/rcub_agrospace_6807 .

Barać, Nevena, Sredović Ignjatović, Ivana, Kostić, Aleksandar, Rabrenović, Biljana, Barać, Miroljub, "In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull" in 3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS (2023),
https://hdl.handle.net/21.15107/rcub_agrospace_6807 .

TY  - JOUR
AU  - Milišić, Amila
AU  - Sarić, Zlatan
AU  - Biber, Lejla
AU  - Oras, Amila
AU  - Begić, Munevera
AU  - Dizdarević, Tarik
AU  - Barać, Miroljub
AU  - Sakić-Dizdarević, Svjetlana
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6727
AB  - Probiotic fermented milks are known as high-value functional and
sensory food. There is a limited range of fruit-flavoured probiotic fermented milks
on the market. However, probiotics with added honey are not commonly found. In
addition to sensory attributes, honey, as a natural ingredient, contributes to
improving the functional properties of probiotic fermented milks. Therefore, the
aim of this study was to investigate the possibilities of producing probiotic
fermented milk with added honey and to analyze its chemical, physical and sensory
properties. Milk with different fat content was used for probiotic fermented milk
production. Probiotic beverage was produced using yogurt starter culture with
probiotic strains. Two indigenous types of honey produced in Bosnia and
Herzegovina were used, meadow and mountain honey. The raw materials used in
the production of honey-flavoured probiotic fermented milk were analyzed.
Chemical, physical (dry matter, fat, protein and acids content, pH, viscosity, water
activity) and sensory properties of produced beverages were done. Chemical
composition of honey-flavoured probiotic fermented milk was (%): dry matter
16.23-18.38; fat 0.90-2.80; protein 2.61-2.77 and acidity 0.750-0.789. pH and
water activity ranged from 4.37 and 0.941 to 4.60 and 0.945 resp. Viscosity of
samples was between 147 and 370 mPas. A good quality of honey-flavoured
probiotic fermented milk was obtained, which was sensory highly rated. The best
rated was the one with 2.80% of milk fat and addition of meadow honey.
PB  - Institute for animal husbandry, Belgrade, Serbia
T2  - 14th International Symposium Modern Trends in Livestock Production
T1  - PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6727
ER  - 

@article{
author = "Milišić, Amila and Sarić, Zlatan and Biber, Lejla and Oras, Amila and Begić, Munevera and Dizdarević, Tarik and Barać, Miroljub and Sakić-Dizdarević, Svjetlana",
year = "2023",
abstract = "Probiotic fermented milks are known as high-value functional and
sensory food. There is a limited range of fruit-flavoured probiotic fermented milks
on the market. However, probiotics with added honey are not commonly found. In
addition to sensory attributes, honey, as a natural ingredient, contributes to
improving the functional properties of probiotic fermented milks. Therefore, the
aim of this study was to investigate the possibilities of producing probiotic
fermented milk with added honey and to analyze its chemical, physical and sensory
properties. Milk with different fat content was used for probiotic fermented milk
production. Probiotic beverage was produced using yogurt starter culture with
probiotic strains. Two indigenous types of honey produced in Bosnia and
Herzegovina were used, meadow and mountain honey. The raw materials used in
the production of honey-flavoured probiotic fermented milk were analyzed.
Chemical, physical (dry matter, fat, protein and acids content, pH, viscosity, water
activity) and sensory properties of produced beverages were done. Chemical
composition of honey-flavoured probiotic fermented milk was (%): dry matter
16.23-18.38; fat 0.90-2.80; protein 2.61-2.77 and acidity 0.750-0.789. pH and
water activity ranged from 4.37 and 0.941 to 4.60 and 0.945 resp. Viscosity of
samples was between 147 and 370 mPas. A good quality of honey-flavoured
probiotic fermented milk was obtained, which was sensory highly rated. The best
rated was the one with 2.80% of milk fat and addition of meadow honey.",
publisher = "Institute for animal husbandry, Belgrade, Serbia",
journal = "14th International Symposium Modern Trends in Livestock Production",
title = "PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6727"
}

Milišić, A., Sarić, Z., Biber, L., Oras, A., Begić, M., Dizdarević, T., Barać, M.,& Sakić-Dizdarević, S.. (2023). PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY. in 14th International Symposium Modern Trends in Livestock Production
Institute for animal husbandry, Belgrade, Serbia..
https://hdl.handle.net/21.15107/rcub_agrospace_6727

Milišić A, Sarić Z, Biber L, Oras A, Begić M, Dizdarević T, Barać M, Sakić-Dizdarević S. PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY. in 14th International Symposium Modern Trends in Livestock Production. 2023;.
https://hdl.handle.net/21.15107/rcub_agrospace_6727 .

Milišić, Amila, Sarić, Zlatan, Biber, Lejla, Oras, Amila, Begić, Munevera, Dizdarević, Tarik, Barać, Miroljub, Sakić-Dizdarević, Svjetlana, "PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY" in 14th International Symposium Modern Trends in Livestock Production (2023),
https://hdl.handle.net/21.15107/rcub_agrospace_6727 .

TY  - CONF
AU  - Klebec, Andrija
AU  - Mamić, Marija
AU  - Barać, Nevena
AU  - Milinčić, Danijel
AU  - Barać, Miroljub
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6728
AB  - The partial enzymatic hydrolysis is effective and safe method which can be used to improve
nutritive, techno-functional and functional properties of soy protein products. This method is
affected by numerous factors. The objective of this work was to examine the effect of partial
proteolysis on emulsifying and foaming properties of soy protein isolate. Also, the effect of
proteolysis on ABTS-radical scavenging activity and iron (III) chelating ability was followed.
Spray-dried soy protein isolate was prepared by isoelectric precipitation and modified using
three different commercial proteases, Alcalase, Flavourzyme, and Papain. Initial isolate was
hydrolyzed for 30, 60 and 90 minutes. Proteolysis was followed by the change of degree of
hydrolysis (DH) and by native-PAGE, SDS-PAGE under reducing and non-reducing
conditions. The effect of proteolysis on emulsifying properties was followed using emulsion
stability index (ESI) and emulsion activity index (EAI). Also, foaming capacity and stability of
foams formed using modified isolates were determined. Emulsifying and foaming properties
was measured at pH 3, 5 and 7. Modified isolates were characterized with different DH values
which were in the range of 11.75±0.08 (30 min, Papain) - 43.30±0.15 (Alcalase, 90 min).
Limited proteolysis differently affected emulsifying properties of soy protein isolate. All
modified isolates had improved emulsion stability at all investigated pH value whereas their
ability to form emulsion was slightly lower or equal to initial isolate but in the range of
commercial isolate used as standard. The highest stability had samples modified 30 min using
Flavourzyme (366.94±48.85 min). Contrary, limited hydrolysis improved foaming capacity,
but these foams were extremely unstable. The used enzymes differently affected the antioxidant
properties of soy isolate. Only Alcalase improved radical scavenging activity of the initial
isolate whereas the reducing power of all the investigated hydrolysates was lower than that of
the initial isolate. Alcalase and Papain improved the ability of isolate to chelate iron (II) ions,
whereas Flavourzyme-modified isolates had reduced iron (II) chelating ability. The initial IC50
of soy isolate was improved by 31.55-43.87% (Alcalase-modified) and by 21.08-60.40%
(Papain-modified).
C3  - 2nd International Conference on Advanced Production and Processing
T1  - THE EFFECT OF PARTIAL PROTEOLYSIS ON TECHNO - FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF MODIFIED SOY PROTEIN ISOLATES
SP  - 87
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6728
ER  - 

@conference{
author = "Klebec, Andrija and Mamić, Marija and Barać, Nevena and Milinčić, Danijel and Barać, Miroljub",
year = "2022",
abstract = "The partial enzymatic hydrolysis is effective and safe method which can be used to improve
nutritive, techno-functional and functional properties of soy protein products. This method is
affected by numerous factors. The objective of this work was to examine the effect of partial
proteolysis on emulsifying and foaming properties of soy protein isolate. Also, the effect of
proteolysis on ABTS-radical scavenging activity and iron (III) chelating ability was followed.
Spray-dried soy protein isolate was prepared by isoelectric precipitation and modified using
three different commercial proteases, Alcalase, Flavourzyme, and Papain. Initial isolate was
hydrolyzed for 30, 60 and 90 minutes. Proteolysis was followed by the change of degree of
hydrolysis (DH) and by native-PAGE, SDS-PAGE under reducing and non-reducing
conditions. The effect of proteolysis on emulsifying properties was followed using emulsion
stability index (ESI) and emulsion activity index (EAI). Also, foaming capacity and stability of
foams formed using modified isolates were determined. Emulsifying and foaming properties
was measured at pH 3, 5 and 7. Modified isolates were characterized with different DH values
which were in the range of 11.75±0.08 (30 min, Papain) - 43.30±0.15 (Alcalase, 90 min).
Limited proteolysis differently affected emulsifying properties of soy protein isolate. All
modified isolates had improved emulsion stability at all investigated pH value whereas their
ability to form emulsion was slightly lower or equal to initial isolate but in the range of
commercial isolate used as standard. The highest stability had samples modified 30 min using
Flavourzyme (366.94±48.85 min). Contrary, limited hydrolysis improved foaming capacity,
but these foams were extremely unstable. The used enzymes differently affected the antioxidant
properties of soy isolate. Only Alcalase improved radical scavenging activity of the initial
isolate whereas the reducing power of all the investigated hydrolysates was lower than that of
the initial isolate. Alcalase and Papain improved the ability of isolate to chelate iron (II) ions,
whereas Flavourzyme-modified isolates had reduced iron (II) chelating ability. The initial IC50
of soy isolate was improved by 31.55-43.87% (Alcalase-modified) and by 21.08-60.40%
(Papain-modified).",
journal = "2nd International Conference on Advanced Production and Processing",
title = "THE EFFECT OF PARTIAL PROTEOLYSIS ON TECHNO - FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF MODIFIED SOY PROTEIN ISOLATES",
pages = "87",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6728"
}

Klebec, A., Mamić, M., Barać, N., Milinčić, D.,& Barać, M.. (2022). THE EFFECT OF PARTIAL PROTEOLYSIS ON TECHNO - FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF MODIFIED SOY PROTEIN ISOLATES. in 2nd International Conference on Advanced Production and Processing, 87.
https://hdl.handle.net/21.15107/rcub_agrospace_6728

Klebec A, Mamić M, Barać N, Milinčić D, Barać M. THE EFFECT OF PARTIAL PROTEOLYSIS ON TECHNO - FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF MODIFIED SOY PROTEIN ISOLATES. in 2nd International Conference on Advanced Production and Processing. 2022;:87.
https://hdl.handle.net/21.15107/rcub_agrospace_6728 .

Klebec, Andrija, Mamić, Marija, Barać, Nevena, Milinčić, Danijel, Barać, Miroljub, "THE EFFECT OF PARTIAL PROTEOLYSIS ON TECHNO - FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF MODIFIED SOY PROTEIN ISOLATES" in 2nd International Conference on Advanced Production and Processing (2022):87,
https://hdl.handle.net/21.15107/rcub_agrospace_6728 .

TY  - JOUR
AU  - Golijan, Jelena M.
AU  - Milinčić, Danijel D.
AU  - Petronijević, Radivoj B.
AU  - Pešić, Mirjana B.
AU  - Stanojević, Sladjana P.
AU  - Barać, Miroljub B.
AU  - Lekić, Slavoljub
AU  - Kostić, Aleksandar Ž.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5817
AB  - The aim of the current study was to determine the content of several primary metabolites: total soluble sugars, starch and lipids, soluble sugars, fatty acids and triacylglycerols profile, and secondary metabolites: total phenolics and flavonoids, in the grains of soybean (Glycine max (L.) Merr.) cultivar ‘Kaća’. Additionally, grain antioxidant properties were assessed using ABTS•+ scavenging capacity and ferric reducing power (FRP) assays. Soybean was developed and grown in Serbia under two cultivation systems (conventional and organic) during two growing seasons (2016 and 2017). In both growing seasons and cultivation systems, soybean grains were characterised by reduced lipid content (8.16–14.34%) and as an excellent source of polyunsaturated fatty acids. Triacylglycerols (TAGs) with 44 equivalent carbon numbers (ECN44) represented the main fraction (30.95–32.79%) followed by ECN46 TAGs (23.27–26.36%). Low total soluble sugars (2.36–11.51%) content was determined. High-performance liquid chromatography (HPLC) analysis revealed a significant prevalence of non-reducing disaccharides (1.41–6.57%) among the individual sugars. Soybean grains were proved as a good source of phenolic (2493.9–4419.5 mg kg-1) and flavonoid (292.7–500.9 mg kg-1) compounds with the dominance of free (extractable) fractions. Strong positive correlations were observed between both cultivation systems and growing seasons indicating no clear differences for the majority of analysed parameters. All examined extracts possessed a significant ability (27.6–38.2%) to neutralize ABTS•+ radicals, while in the case of FRP assay a significant ability for iron ions (Fe3+) reduction was recorded for the samples from the second growing season.
PB  - Lithuanian Research Centre for Agriculture and Forestry; Vytautas Magnus University
T2  - Zemdirbyste
T1  - Comparison of sugars, lipids and phenolics content in the grains of organically and conventionally grown soybean in Serbia
EP  - 56
IS  - 1
SP  - 51
VL  - 108
DO  - 10.13080/z-a.2021.108.007
ER  - 

@article{
author = "Golijan, Jelena M. and Milinčić, Danijel D. and Petronijević, Radivoj B. and Pešić, Mirjana B. and Stanojević, Sladjana P. and Barać, Miroljub B. and Lekić, Slavoljub and Kostić, Aleksandar Ž.",
year = "2021",
abstract = "The aim of the current study was to determine the content of several primary metabolites: total soluble sugars, starch and lipids, soluble sugars, fatty acids and triacylglycerols profile, and secondary metabolites: total phenolics and flavonoids, in the grains of soybean (Glycine max (L.) Merr.) cultivar ‘Kaća’. Additionally, grain antioxidant properties were assessed using ABTS•+ scavenging capacity and ferric reducing power (FRP) assays. Soybean was developed and grown in Serbia under two cultivation systems (conventional and organic) during two growing seasons (2016 and 2017). In both growing seasons and cultivation systems, soybean grains were characterised by reduced lipid content (8.16–14.34%) and as an excellent source of polyunsaturated fatty acids. Triacylglycerols (TAGs) with 44 equivalent carbon numbers (ECN44) represented the main fraction (30.95–32.79%) followed by ECN46 TAGs (23.27–26.36%). Low total soluble sugars (2.36–11.51%) content was determined. High-performance liquid chromatography (HPLC) analysis revealed a significant prevalence of non-reducing disaccharides (1.41–6.57%) among the individual sugars. Soybean grains were proved as a good source of phenolic (2493.9–4419.5 mg kg-1) and flavonoid (292.7–500.9 mg kg-1) compounds with the dominance of free (extractable) fractions. Strong positive correlations were observed between both cultivation systems and growing seasons indicating no clear differences for the majority of analysed parameters. All examined extracts possessed a significant ability (27.6–38.2%) to neutralize ABTS•+ radicals, while in the case of FRP assay a significant ability for iron ions (Fe3+) reduction was recorded for the samples from the second growing season.",
publisher = "Lithuanian Research Centre for Agriculture and Forestry; Vytautas Magnus University",
journal = "Zemdirbyste",
title = "Comparison of sugars, lipids and phenolics content in the grains of organically and conventionally grown soybean in Serbia",
pages = "56-51",
number = "1",
volume = "108",
doi = "10.13080/z-a.2021.108.007"
}

Golijan, J. M., Milinčić, D. D., Petronijević, R. B., Pešić, M. B., Stanojević, S. P., Barać, M. B., Lekić, S.,& Kostić, A. Ž.. (2021). Comparison of sugars, lipids and phenolics content in the grains of organically and conventionally grown soybean in Serbia. in Zemdirbyste
Lithuanian Research Centre for Agriculture and Forestry; Vytautas Magnus University., 108(1), 51-56.
https://doi.org/10.13080/z-a.2021.108.007

Golijan JM, Milinčić DD, Petronijević RB, Pešić MB, Stanojević SP, Barać MB, Lekić S, Kostić AŽ. Comparison of sugars, lipids and phenolics content in the grains of organically and conventionally grown soybean in Serbia. in Zemdirbyste. 2021;108(1):51-56.
doi:10.13080/z-a.2021.108.007 .

Golijan, Jelena M., Milinčić, Danijel D., Petronijević, Radivoj B., Pešić, Mirjana B., Stanojević, Sladjana P., Barać, Miroljub B., Lekić, Slavoljub, Kostić, Aleksandar Ž., "Comparison of sugars, lipids and phenolics content in the grains of organically and conventionally grown soybean in Serbia" in Zemdirbyste, 108, no. 1 (2021):51-56,
https://doi.org/10.13080/z-a.2021.108.007 . .

TY  - JOUR
AU  - Milinčić, Danijel D.
AU  - Kostić, Aleksandar Ž.
AU  - Gašić, Uroš M.
AU  - Lević, Steva
AU  - Stanojević, Sladjana P.
AU  - Barać, Miroljub B.
AU  - Tešić, Živoslav Lj.
AU  - Nedović, Viktor
AU  - Pešić, Mirjana B.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5882
AB  - The aim of this research was phenolics and protein characterization and antioxidant properties evaluation of skimmed thermally treated goat’s milk powder enriched with different concentration of grape pomace seed extract (SE). The dominant phenolics in SE were phenolic acids, flavan–3-ols and procyanidins. Different electrophoretic techniques together with UHPLC-MS/MS analysis revealed the presence of phenolics-protein interactions in the samples, mainly procyanidins with whey protein/caseins complexes. Addition of SE into thermally treated goat’s milk significantly improved antioxidant properties of goat’s milk such as TAC, FRP, DPPH• and ABTS•+ scavenging activity. Gallic acid, catechin, and procyanidins mostly contributed to these activities. The schematic representation of phenolics–casein micelles interactions in thermally treated goat’s milk enriched with SE was given. The addition of SE into thermally treated goat’s milk can be a promising strategy in food waste recovery and to enhance the beneficial health effects of goat’s milk-based functional foods.
PB  - MDPI AG
T2  - Biomolecules
T1  - Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties
IS  - 7
SP  - 965
VL  - 11
DO  - 10.3390/biom11070965
ER  - 

@article{
author = "Milinčić, Danijel D. and Kostić, Aleksandar Ž. and Gašić, Uroš M. and Lević, Steva and Stanojević, Sladjana P. and Barać, Miroljub B. and Tešić, Živoslav Lj. and Nedović, Viktor and Pešić, Mirjana B.",
year = "2021",
abstract = "The aim of this research was phenolics and protein characterization and antioxidant properties evaluation of skimmed thermally treated goat’s milk powder enriched with different concentration of grape pomace seed extract (SE). The dominant phenolics in SE were phenolic acids, flavan–3-ols and procyanidins. Different electrophoretic techniques together with UHPLC-MS/MS analysis revealed the presence of phenolics-protein interactions in the samples, mainly procyanidins with whey protein/caseins complexes. Addition of SE into thermally treated goat’s milk significantly improved antioxidant properties of goat’s milk such as TAC, FRP, DPPH• and ABTS•+ scavenging activity. Gallic acid, catechin, and procyanidins mostly contributed to these activities. The schematic representation of phenolics–casein micelles interactions in thermally treated goat’s milk enriched with SE was given. The addition of SE into thermally treated goat’s milk can be a promising strategy in food waste recovery and to enhance the beneficial health effects of goat’s milk-based functional foods.",
publisher = "MDPI AG",
journal = "Biomolecules",
title = "Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties",
number = "7",
pages = "965",
volume = "11",
doi = "10.3390/biom11070965"
}

Milinčić, D. D., Kostić, A. Ž., Gašić, U. M., Lević, S., Stanojević, S. P., Barać, M. B., Tešić, Ž. Lj., Nedović, V.,& Pešić, M. B.. (2021). Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties. in Biomolecules
MDPI AG., 11(7), 965.
https://doi.org/10.3390/biom11070965

Milinčić DD, Kostić AŽ, Gašić UM, Lević S, Stanojević SP, Barać MB, Tešić ŽL, Nedović V, Pešić MB. Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties. in Biomolecules. 2021;11(7):965.
doi:10.3390/biom11070965 .

Milinčić, Danijel D., Kostić, Aleksandar Ž., Gašić, Uroš M., Lević, Steva, Stanojević, Sladjana P., Barać, Miroljub B., Tešić, Živoslav Lj., Nedović, Viktor, Pešić, Mirjana B., "Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties" in Biomolecules, 11, no. 7 (2021):965,
https://doi.org/10.3390/biom11070965 . .

TY  - JOUR
AU  - Vučić, Tanja
AU  - Milinčić, Danijel
AU  - Žilić, Slađana
AU  - Ignjatović-Sredović, Ivana
AU  - Sarić, Zlatan
AU  - Ećim-Djurić, Olivera
AU  - Kostić, Aleksandar
AU  - Barać, Miroljub
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5909
AB  - The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-brined cheeses were fractionated. Total antioxidant capac-ity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P<0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses were observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 71.29 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow’s cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight pep-tides. Thus, further investigations related to their isolation and characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.
PB  - Hrvatska Mljekarska Udruga
T2  - Mljekarstvo
T1  - [The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]
EP  - 265
IS  - 4
SP  - 253
VL  - 70
DO  - 10.15567/mljekarstvo.2020.0403
ER  - 

@article{
author = "Vučić, Tanja and Milinčić, Danijel and Žilić, Slađana and Ignjatović-Sredović, Ivana and Sarić, Zlatan and Ećim-Djurić, Olivera and Kostić, Aleksandar and Barać, Miroljub",
year = "2021",
abstract = "The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-brined cheeses were fractionated. Total antioxidant capac-ity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P<0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses were observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 71.29 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow’s cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight pep-tides. Thus, further investigations related to their isolation and characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.",
publisher = "Hrvatska Mljekarska Udruga",
journal = "Mljekarstvo",
title = "[The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]",
pages = "265-253",
number = "4",
volume = "70",
doi = "10.15567/mljekarstvo.2020.0403"
}

Vučić, T., Milinčić, D., Žilić, S., Ignjatović-Sredović, I., Sarić, Z., Ećim-Djurić, O., Kostić, A.,& Barać, M.. (2021). [The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]. in Mljekarstvo
Hrvatska Mljekarska Udruga., 70(4), 253-265.
https://doi.org/10.15567/mljekarstvo.2020.0403

Vučić T, Milinčić D, Žilić S, Ignjatović-Sredović I, Sarić Z, Ećim-Djurić O, Kostić A, Barać M. [The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]. in Mljekarstvo. 2021;70(4):253-265.
doi:10.15567/mljekarstvo.2020.0403 .

Vučić, Tanja, Milinčić, Danijel, Žilić, Slađana, Ignjatović-Sredović, Ivana, Sarić, Zlatan, Ećim-Djurić, Olivera, Kostić, Aleksandar, Barać, Miroljub, "[The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]" in Mljekarstvo, 70, no. 4 (2021):253-265,
https://doi.org/10.15567/mljekarstvo.2020.0403 . .

TY  - JOUR
AU  - Kostić, Aleksandar Ž.
AU  - Milinčić, Danijel D.
AU  - Stanisavljević, Nemanja S.
AU  - Gašić, Uroš M.
AU  - Lević, Steva
AU  - Kojić, Milan O.
AU  - Tešić, Živoslav Lj.
AU  - Nedović, Viktor
AU  - Barać, Miroljub B.
AU  - Pešić, Mirjana B.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5814
AB  - The aim of research was to determine polyphenols bioaccessibility and antioxidant properties of thermally-treated skimmed goat milk enriched with sunflower bee-collected pollen through in vitro digestion. HPLC analysis confirmed that pollen-enriched milk contained flavonols as the main phenolic fraction (80.7–76.2%) followed by phenolic acids (14.2–17.4%). Among individual compounds quercetin-3-O-glucoside (155.1–197.2 μg/L) and p-coumaric acid (29.5–30.7 μg/L) were the main quantified flavonols and phenolic acids, respectively. After digestion of milk/pollen sample, total polyphenols recovery was 30.71% with higher phenolic acids recovery (40.1%) compared to flavonols (28.3%) indicating strong interactions between caprine milk casein micelles and pollen polyphenols. Applied antioxidant assays (phosphomolybdenum, ABTS•+scavenging activity and ferrous-ion-chelating capacity) have confirmed complexity of prepared product- it had high ability to quench ABTS•+ radicals and to form chelating complexes with Fe2+ ions. Digestion provoked 20% reduction in total antioxidant capacity compared to the initial sample. TTSG milk/pollen powder could be good functional ingredient.
PB  - Elsevier Ltd
T2  - Food Chemistry
T1  - Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen
SP  - 129310
VL  - 351
DO  - 10.1016/j.foodchem.2021.129310
ER  - 

@article{
author = "Kostić, Aleksandar Ž. and Milinčić, Danijel D. and Stanisavljević, Nemanja S. and Gašić, Uroš M. and Lević, Steva and Kojić, Milan O. and Tešić, Živoslav Lj. and Nedović, Viktor and Barać, Miroljub B. and Pešić, Mirjana B.",
year = "2021",
abstract = "The aim of research was to determine polyphenols bioaccessibility and antioxidant properties of thermally-treated skimmed goat milk enriched with sunflower bee-collected pollen through in vitro digestion. HPLC analysis confirmed that pollen-enriched milk contained flavonols as the main phenolic fraction (80.7–76.2%) followed by phenolic acids (14.2–17.4%). Among individual compounds quercetin-3-O-glucoside (155.1–197.2 μg/L) and p-coumaric acid (29.5–30.7 μg/L) were the main quantified flavonols and phenolic acids, respectively. After digestion of milk/pollen sample, total polyphenols recovery was 30.71% with higher phenolic acids recovery (40.1%) compared to flavonols (28.3%) indicating strong interactions between caprine milk casein micelles and pollen polyphenols. Applied antioxidant assays (phosphomolybdenum, ABTS•+scavenging activity and ferrous-ion-chelating capacity) have confirmed complexity of prepared product- it had high ability to quench ABTS•+ radicals and to form chelating complexes with Fe2+ ions. Digestion provoked 20% reduction in total antioxidant capacity compared to the initial sample. TTSG milk/pollen powder could be good functional ingredient.",
publisher = "Elsevier Ltd",
journal = "Food Chemistry",
title = "Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen",
pages = "129310",
volume = "351",
doi = "10.1016/j.foodchem.2021.129310"
}

Kostić, A. Ž., Milinčić, D. D., Stanisavljević, N. S., Gašić, U. M., Lević, S., Kojić, M. O., Tešić, Ž. Lj., Nedović, V., Barać, M. B.,& Pešić, M. B.. (2021). Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen. in Food Chemistry
Elsevier Ltd., 351, 129310.
https://doi.org/10.1016/j.foodchem.2021.129310

Kostić AŽ, Milinčić DD, Stanisavljević NS, Gašić UM, Lević S, Kojić MO, Tešić ŽL, Nedović V, Barać MB, Pešić MB. Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen. in Food Chemistry. 2021;351:129310.
doi:10.1016/j.foodchem.2021.129310 .

Kostić, Aleksandar Ž., Milinčić, Danijel D., Stanisavljević, Nemanja S., Gašić, Uroš M., Lević, Steva, Kojić, Milan O., Tešić, Živoslav Lj., Nedović, Viktor, Barać, Miroljub B., Pešić, Mirjana B., "Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen" in Food Chemistry, 351 (2021):129310,
https://doi.org/10.1016/j.foodchem.2021.129310 . .

TY  - JOUR
AU  - Stanojević, Sladjana P.
AU  - Barać, Miroljub B.
AU  - Pešić, Mirjana B.
AU  - Vučelić-Radović, Biljana V.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5873
AB  - Nutritional properties of inulin-enriched tofu obtained after hydrothermal cooking of soymilk, using chymosin-pepsin rennet and inulin as a functional ingredient, were assessed. This procedure significantly differs from the traditional one. The residual activity (rTIA) of trypsin inhibitors (TIs) and lectins, content of proteins, carbohydrates, fats and their energy values (EV) were suitable for human nutrition. Inulin-enriched tofu was characterised with low rTIA (3.08–5.71%) and TIs content of 3.62–18.99%. Content of Kunitz and Bowman-Birk TIs as well as total TIs content (r = 0.98) in tofu were strongly correlated with tofu protein content. Content of Bowman-Birk polymeric forms (3.11–5.36%) was higher than Bowman-Birk monomeric forms (0.51–2.31%) in inulin-enriched tofu. Low urease activity (0.60–1.78%) indicated that soybean was heated adequately to inactivate TIs. Increasing content of inulin did not increase tofu EV (~18 kJ per g tofu). The proximate composition of inulin-enriched tofu, advantageous rTIA and a very low EV qualifies this product for human nutrition.
PB  - Blackwell Publishing Ltd
T2  - International Journal of Food Science and Technology
T1  - Energy value and bioactive proteins of inulin-enriched tofuproduced by hydrothermal process with chymosin-pepsin rennet
DO  - 10.1111/ijfs.15132
ER  - 

@article{
author = "Stanojević, Sladjana P. and Barać, Miroljub B. and Pešić, Mirjana B. and Vučelić-Radović, Biljana V.",
year = "2021",
abstract = "Nutritional properties of inulin-enriched tofu obtained after hydrothermal cooking of soymilk, using chymosin-pepsin rennet and inulin as a functional ingredient, were assessed. This procedure significantly differs from the traditional one. The residual activity (rTIA) of trypsin inhibitors (TIs) and lectins, content of proteins, carbohydrates, fats and their energy values (EV) were suitable for human nutrition. Inulin-enriched tofu was characterised with low rTIA (3.08–5.71%) and TIs content of 3.62–18.99%. Content of Kunitz and Bowman-Birk TIs as well as total TIs content (r = 0.98) in tofu were strongly correlated with tofu protein content. Content of Bowman-Birk polymeric forms (3.11–5.36%) was higher than Bowman-Birk monomeric forms (0.51–2.31%) in inulin-enriched tofu. Low urease activity (0.60–1.78%) indicated that soybean was heated adequately to inactivate TIs. Increasing content of inulin did not increase tofu EV (~18 kJ per g tofu). The proximate composition of inulin-enriched tofu, advantageous rTIA and a very low EV qualifies this product for human nutrition.",
publisher = "Blackwell Publishing Ltd",
journal = "International Journal of Food Science and Technology",
title = "Energy value and bioactive proteins of inulin-enriched tofuproduced by hydrothermal process with chymosin-pepsin rennet",
doi = "10.1111/ijfs.15132"
}

Stanojević, S. P., Barać, M. B., Pešić, M. B.,& Vučelić-Radović, B. V.. (2021). Energy value and bioactive proteins of inulin-enriched tofuproduced by hydrothermal process with chymosin-pepsin rennet. in International Journal of Food Science and Technology
Blackwell Publishing Ltd..
https://doi.org/10.1111/ijfs.15132

Stanojević SP, Barać MB, Pešić MB, Vučelić-Radović BV. Energy value and bioactive proteins of inulin-enriched tofuproduced by hydrothermal process with chymosin-pepsin rennet. in International Journal of Food Science and Technology. 2021;.
doi:10.1111/ijfs.15132 .

Stanojević, Sladjana P., Barać, Miroljub B., Pešić, Mirjana B., Vučelić-Radović, Biljana V., "Energy value and bioactive proteins of inulin-enriched tofuproduced by hydrothermal process with chymosin-pepsin rennet" in International Journal of Food Science and Technology (2021),
https://doi.org/10.1111/ijfs.15132 . .

TY  - JOUR
AU  - Vučić, Tanja
AU  - Milincić, Danijel D.
AU  - Žilić, Sladjana
AU  - Sredović-Ignjatović, Ivana
AU  - Sarić, Zlatan
AU  - Ećim-Djurić, Olivera
AU  - Kostić, Aleksandar
AU  - Barać, Miroljub
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5313
AB  - The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow's and three ovine white-brined cheeses were fractionated. Total antioxidant capacity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P lt 0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses were observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 7129 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow's cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight peptides. Thus, further investigations related to their isolation and characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.
PB  - Croatian Dairy Union, Zagreb
T2  - Mljekarstvo
T1  - The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses
EP  - 265
IS  - 4
SP  - 253
VL  - 70
DO  - 10.15567/mljekarstvo.2020.0403
ER  - 

@article{
author = "Vučić, Tanja and Milincić, Danijel D. and Žilić, Sladjana and Sredović-Ignjatović, Ivana and Sarić, Zlatan and Ećim-Djurić, Olivera and Kostić, Aleksandar and Barać, Miroljub",
year = "2020",
abstract = "The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow's and three ovine white-brined cheeses were fractionated. Total antioxidant capacity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P lt 0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses were observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 7129 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow's cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight peptides. Thus, further investigations related to their isolation and characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.",
publisher = "Croatian Dairy Union, Zagreb",
journal = "Mljekarstvo",
title = "The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses",
pages = "265-253",
number = "4",
volume = "70",
doi = "10.15567/mljekarstvo.2020.0403"
}

Vučić, T., Milincić, D. D., Žilić, S., Sredović-Ignjatović, I., Sarić, Z., Ećim-Djurić, O., Kostić, A.,& Barać, M.. (2020). The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses. in Mljekarstvo
Croatian Dairy Union, Zagreb., 70(4), 253-265.
https://doi.org/10.15567/mljekarstvo.2020.0403

Vučić T, Milincić DD, Žilić S, Sredović-Ignjatović I, Sarić Z, Ećim-Djurić O, Kostić A, Barać M. The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses. in Mljekarstvo. 2020;70(4):253-265.
doi:10.15567/mljekarstvo.2020.0403 .

Vučić, Tanja, Milincić, Danijel D., Žilić, Sladjana, Sredović-Ignjatović, Ivana, Sarić, Zlatan, Ećim-Djurić, Olivera, Kostić, Aleksandar, Barać, Miroljub, "The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses" in Mljekarstvo, 70, no. 4 (2020):253-265,
https://doi.org/10.15567/mljekarstvo.2020.0403 . .

TY  - CONF
AU  - Kostić, Aleksandar
AU  - Dojčinović, Biljana
AU  - Nedić, Nebojša
AU  - Milincić, Danijel D.
AU  - Pantelić, Nebojša
AU  - Stanojević, Sladjana
AU  - Barać, Miroljub
AU  - Tešić, Živoslav
AU  - Pešić, Mirjana
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5434
AB  - Pollen (floral or bee-collected) can be used as a good source of different nutrients including several important biogenic elements (minerals). The aim of this study was to determine content of selected biogenic elements (phosphorous, potassium, sulphur, calcium, magnesium, iron and zinc) in monofloral bee-collected pollen originated from sunflower (Helianthus annuus L.) plants grown in Serbia and to estimate its nutritional value regarding to elements content. In that purpose ICP-OES analytical method was applied. According to obtained results the examined pollen sample contains above mentioned elements in following quantities: P – 3523.98 mg/kg; K – 2869.13 mg/kg; S – 1951.74 mg/kg; Ca – 1919.20 mg/kg; Mg – 654.36 mg/kg; Fe –83.55 mg/kg; Zn – 45.92 mg/kg of dry weight. Based on recommended daily intakes for iron, phosphorus and zinc application of pollen, as food or food ingredient, will cover meaningful part of human needs for these three important elements.
PB  - Springer
C3  - IFMBE Proceedings
T1  - Content and nutritional value of selected biogenic elements in monofloral sunflower bee-collected pollen from Serbia
EP  - 217
SP  - 211
VL  - 78
DO  - 10.1007/978-3-030-40049-1_27
ER  - 

@conference{
author = "Kostić, Aleksandar and Dojčinović, Biljana and Nedić, Nebojša and Milincić, Danijel D. and Pantelić, Nebojša and Stanojević, Sladjana and Barać, Miroljub and Tešić, Živoslav and Pešić, Mirjana",
year = "2020",
abstract = "Pollen (floral or bee-collected) can be used as a good source of different nutrients including several important biogenic elements (minerals). The aim of this study was to determine content of selected biogenic elements (phosphorous, potassium, sulphur, calcium, magnesium, iron and zinc) in monofloral bee-collected pollen originated from sunflower (Helianthus annuus L.) plants grown in Serbia and to estimate its nutritional value regarding to elements content. In that purpose ICP-OES analytical method was applied. According to obtained results the examined pollen sample contains above mentioned elements in following quantities: P – 3523.98 mg/kg; K – 2869.13 mg/kg; S – 1951.74 mg/kg; Ca – 1919.20 mg/kg; Mg – 654.36 mg/kg; Fe –83.55 mg/kg; Zn – 45.92 mg/kg of dry weight. Based on recommended daily intakes for iron, phosphorus and zinc application of pollen, as food or food ingredient, will cover meaningful part of human needs for these three important elements.",
publisher = "Springer",
journal = "IFMBE Proceedings",
title = "Content and nutritional value of selected biogenic elements in monofloral sunflower bee-collected pollen from Serbia",
pages = "217-211",
volume = "78",
doi = "10.1007/978-3-030-40049-1_27"
}

Kostić, A., Dojčinović, B., Nedić, N., Milincić, D. D., Pantelić, N., Stanojević, S., Barać, M., Tešić, Ž.,& Pešić, M.. (2020). Content and nutritional value of selected biogenic elements in monofloral sunflower bee-collected pollen from Serbia. in IFMBE Proceedings
Springer., 78, 211-217.
https://doi.org/10.1007/978-3-030-40049-1_27

Kostić A, Dojčinović B, Nedić N, Milincić DD, Pantelić N, Stanojević S, Barać M, Tešić Ž, Pešić M. Content and nutritional value of selected biogenic elements in monofloral sunflower bee-collected pollen from Serbia. in IFMBE Proceedings. 2020;78:211-217.
doi:10.1007/978-3-030-40049-1_27 .

Kostić, Aleksandar, Dojčinović, Biljana, Nedić, Nebojša, Milincić, Danijel D., Pantelić, Nebojša, Stanojević, Sladjana, Barać, Miroljub, Tešić, Živoslav, Pešić, Mirjana, "Content and nutritional value of selected biogenic elements in monofloral sunflower bee-collected pollen from Serbia" in IFMBE Proceedings, 78 (2020):211-217,
https://doi.org/10.1007/978-3-030-40049-1_27 . .

TY  - JOUR
AU  - Kostić, Aleksandar
AU  - Milincić, Danijel D.
AU  - Barać, Miroljub
AU  - Ali Shariati, Mohammad
AU  - Tešić, Živoslav
AU  - Pešić, Mirjana
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5336
AB  - Pollen is recognized as an excellent dietary supplement for human nutrition, which is why it can be found in different forms on the market (granules, capsules, tablets, pellets, and powders). But, the digestibility of pollen's nutrients is strongly affected by the presence of a pollen shell, which can decrease the bioavailability of nutrients by 50% and more. Since consumers have become more aware of the benefits of a healthy diet and the necessity to improve pollen digestibility, different pollen-based functional food products have been developed and extensive studies were done to estimate the beneficial effects of pollen-based feed on animal growth, health, and rigor mortise stage. Considering the positive effects of pollen nutrients and phytometabolites on human and animal health, the aim of this paper was to give an overview of recent achievements in the application of pollen in the formulation of functional food and animal diets. Special attention was paid to the effects of pollen's addition on the nutritional, functional, techno-functional, and sensory properties of the new formulated food products. Anti-nutritional properties of pollen were also discussed. This review points out the benefits of pollen addition to food and feed and the possible directions in the further development of functional food and feed for the wellbeing of everyone.
PB  - MDPI, BASEL
T2  - Biomolecules
T1  - The Application of Pollen as a Functional Food and Feed Ingredient-The Present and Perspectives
IS  - 1
VL  - 10
DO  - 10.3390/biom10010084
ER  - 

@article{
author = "Kostić, Aleksandar and Milincić, Danijel D. and Barać, Miroljub and Ali Shariati, Mohammad and Tešić, Živoslav and Pešić, Mirjana",
year = "2020",
abstract = "Pollen is recognized as an excellent dietary supplement for human nutrition, which is why it can be found in different forms on the market (granules, capsules, tablets, pellets, and powders). But, the digestibility of pollen's nutrients is strongly affected by the presence of a pollen shell, which can decrease the bioavailability of nutrients by 50% and more. Since consumers have become more aware of the benefits of a healthy diet and the necessity to improve pollen digestibility, different pollen-based functional food products have been developed and extensive studies were done to estimate the beneficial effects of pollen-based feed on animal growth, health, and rigor mortise stage. Considering the positive effects of pollen nutrients and phytometabolites on human and animal health, the aim of this paper was to give an overview of recent achievements in the application of pollen in the formulation of functional food and animal diets. Special attention was paid to the effects of pollen's addition on the nutritional, functional, techno-functional, and sensory properties of the new formulated food products. Anti-nutritional properties of pollen were also discussed. This review points out the benefits of pollen addition to food and feed and the possible directions in the further development of functional food and feed for the wellbeing of everyone.",
publisher = "MDPI, BASEL",
journal = "Biomolecules",
title = "The Application of Pollen as a Functional Food and Feed Ingredient-The Present and Perspectives",
number = "1",
volume = "10",
doi = "10.3390/biom10010084"
}

Kostić, A., Milincić, D. D., Barać, M., Ali Shariati, M., Tešić, Ž.,& Pešić, M.. (2020). The Application of Pollen as a Functional Food and Feed Ingredient-The Present and Perspectives. in Biomolecules
MDPI, BASEL., 10(1).
https://doi.org/10.3390/biom10010084

Kostić A, Milincić DD, Barać M, Ali Shariati M, Tešić Ž, Pešić M. The Application of Pollen as a Functional Food and Feed Ingredient-The Present and Perspectives. in Biomolecules. 2020;10(1).
doi:10.3390/biom10010084 .

Kostić, Aleksandar, Milincić, Danijel D., Barać, Miroljub, Ali Shariati, Mohammad, Tešić, Živoslav, Pešić, Mirjana, "The Application of Pollen as a Functional Food and Feed Ingredient-The Present and Perspectives" in Biomolecules, 10, no. 1 (2020),
https://doi.org/10.3390/biom10010084 . .

TY  - JOUR
AU  - Milincić, Danijel D.
AU  - Kostić, Aleksandar
AU  - Špirović-Trifunović, Bojana
AU  - Tešić, Živoslav
AU  - Tosti, Tomislav B.
AU  - Dramicanin, Aleksandra M.
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5392
AB  - The aim of this study was to determine fatty acid and soluble sugar profiles of the grape seed flour originated from non-fermented dried pomace of international and autochthonous grape varieties in order to estimate their potential nutritional value. The grape seed flours were obtained from the grapes harvested in technological maturity. It has been shown that grape seed flours contained significant quantities of unsaturated fatty acids (UFAs), especially linoleic fatty acids, whose content ranged from 61.15 - 83.47 %. Oleic acid mostly contributed to the content of monounsaturated fatty acids, while the stearic acid was the most abundant saturated fatty acid (SFA). Among polyunsaturated fatty acids, mainly w-6 FAs, were the most represented. The tested grape seed flours had the high UFA/SFA ratio (3.63-11.09), low atherogenicity (0.04-0.13) and thrombogenicity (0.16-0.47) indices. Fifteen different sugars were found in analysed samples with the total concentration ranging from 40588 to 91319 mg/kg seed with fructose and glucose as the most abundant. Principal component analysis based on the content of FAs and soluble sugars revealed unique composition of the seed flour of Prokupac variety. These findings indicate that the tested grape seed flours is a good source of nutritionally valuable FAs and sugars that can play an important role in the formulation of a new functional food products.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value
EP  - 319
IS  - 3
SP  - 305
VL  - 85
DO  - 10.2298/JSC190713117M
ER  - 

@article{
author = "Milincić, Danijel D. and Kostić, Aleksandar and Špirović-Trifunović, Bojana and Tešić, Živoslav and Tosti, Tomislav B. and Dramicanin, Aleksandra M. and Barać, Miroljub and Pešić, Mirjana",
year = "2020",
abstract = "The aim of this study was to determine fatty acid and soluble sugar profiles of the grape seed flour originated from non-fermented dried pomace of international and autochthonous grape varieties in order to estimate their potential nutritional value. The grape seed flours were obtained from the grapes harvested in technological maturity. It has been shown that grape seed flours contained significant quantities of unsaturated fatty acids (UFAs), especially linoleic fatty acids, whose content ranged from 61.15 - 83.47 %. Oleic acid mostly contributed to the content of monounsaturated fatty acids, while the stearic acid was the most abundant saturated fatty acid (SFA). Among polyunsaturated fatty acids, mainly w-6 FAs, were the most represented. The tested grape seed flours had the high UFA/SFA ratio (3.63-11.09), low atherogenicity (0.04-0.13) and thrombogenicity (0.16-0.47) indices. Fifteen different sugars were found in analysed samples with the total concentration ranging from 40588 to 91319 mg/kg seed with fructose and glucose as the most abundant. Principal component analysis based on the content of FAs and soluble sugars revealed unique composition of the seed flour of Prokupac variety. These findings indicate that the tested grape seed flours is a good source of nutritionally valuable FAs and sugars that can play an important role in the formulation of a new functional food products.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value",
pages = "319-305",
number = "3",
volume = "85",
doi = "10.2298/JSC190713117M"
}

Milincić, D. D., Kostić, A., Špirović-Trifunović, B., Tešić, Ž., Tosti, T. B., Dramicanin, A. M., Barać, M.,& Pešić, M.. (2020). Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 85(3), 305-319.
https://doi.org/10.2298/JSC190713117M

Milincić DD, Kostić A, Špirović-Trifunović B, Tešić Ž, Tosti TB, Dramicanin AM, Barać M, Pešić M. Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2020;85(3):305-319.
doi:10.2298/JSC190713117M .

Milincić, Danijel D., Kostić, Aleksandar, Špirović-Trifunović, Bojana, Tešić, Živoslav, Tosti, Tomislav B., Dramicanin, Aleksandra M., Barać, Miroljub, Pešić, Mirjana, "Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 85, no. 3 (2020):305-319,
https://doi.org/10.2298/JSC190713117M . .

TY  - JOUR
AU  - Stanojević, Sladjana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Vučelić-Radović, Biljana
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5407
AB  - Tofu protein composition changes induced by a pilot plant processing method involving hydrothermal cooking, commercial rennet as coagulant and inulin as functional ingredient were assessed. Glycoproteins (gamma-, beta-conglycinin) were firmly bound to the matrix of the obtained gels. Extractable proteins of inulin-enriched tofu were with mainly basic 7S-globulin, and polypeptides of glycinin. Polypeptides A(1,2,4) and B(1,2,4 )were found in higher concentrations in protein extracts of tofu than other 11S polypeptides. Tofu was characterized by high total (417.6-556.5 g/kg) and extractable soluble (155.3-367.5 g/kg) protein content, good protein extractability (37.2-68.6%), both total protein (52-69%) and soluble protein (50-76%) recovery. Increasing concentrations of inulin proportionally improved tofu hardness (6.23-8.98 N/cm2) contributing to the uniformity of gel microstructures. Inulin played an important role in incorporating beta- and gamma-conglycinins into the gel matrix and by increasing the concentration of inulin in soymilk before gelation, the content of extractable soluble proteins, protein extractability and soluble protein recovery of produced tofu were also proportionally increased. For all tested sensory attributes the grades were increased with increasing inulin content in the samples. Under the applied production method, protein composition and proportion of inulin had important roles in defining tofu quality.
PB  - Elsevier, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Protein composition and textural properties of inulin-enriched tofu produced by hydrothermal process
VL  - 126
DO  - 10.1016/j.lwt.2020.109309
ER  - 

@article{
author = "Stanojević, Sladjana and Barać, Miroljub and Pešić, Mirjana and Vučelić-Radović, Biljana",
year = "2020",
abstract = "Tofu protein composition changes induced by a pilot plant processing method involving hydrothermal cooking, commercial rennet as coagulant and inulin as functional ingredient were assessed. Glycoproteins (gamma-, beta-conglycinin) were firmly bound to the matrix of the obtained gels. Extractable proteins of inulin-enriched tofu were with mainly basic 7S-globulin, and polypeptides of glycinin. Polypeptides A(1,2,4) and B(1,2,4 )were found in higher concentrations in protein extracts of tofu than other 11S polypeptides. Tofu was characterized by high total (417.6-556.5 g/kg) and extractable soluble (155.3-367.5 g/kg) protein content, good protein extractability (37.2-68.6%), both total protein (52-69%) and soluble protein (50-76%) recovery. Increasing concentrations of inulin proportionally improved tofu hardness (6.23-8.98 N/cm2) contributing to the uniformity of gel microstructures. Inulin played an important role in incorporating beta- and gamma-conglycinins into the gel matrix and by increasing the concentration of inulin in soymilk before gelation, the content of extractable soluble proteins, protein extractability and soluble protein recovery of produced tofu were also proportionally increased. For all tested sensory attributes the grades were increased with increasing inulin content in the samples. Under the applied production method, protein composition and proportion of inulin had important roles in defining tofu quality.",
publisher = "Elsevier, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Protein composition and textural properties of inulin-enriched tofu produced by hydrothermal process",
volume = "126",
doi = "10.1016/j.lwt.2020.109309"
}

Stanojević, S., Barać, M., Pešić, M.,& Vučelić-Radović, B.. (2020). Protein composition and textural properties of inulin-enriched tofu produced by hydrothermal process. in LWT-Food Science and Technology
Elsevier, Amsterdam., 126.
https://doi.org/10.1016/j.lwt.2020.109309

Stanojević S, Barać M, Pešić M, Vučelić-Radović B. Protein composition and textural properties of inulin-enriched tofu produced by hydrothermal process. in LWT-Food Science and Technology. 2020;126.
doi:10.1016/j.lwt.2020.109309 .

Stanojević, Sladjana, Barać, Miroljub, Pešić, Mirjana, Vučelić-Radović, Biljana, "Protein composition and textural properties of inulin-enriched tofu produced by hydrothermal process" in LWT-Food Science and Technology, 126 (2020),
https://doi.org/10.1016/j.lwt.2020.109309 . .

TY  - CONF
AU  - Šertović, E.
AU  - Sarić, Z.
AU  - Božanić, R.
AU  - Barać, Miroljub
AU  - Barukčić, Irena
AU  - Kostić, Aleksandar
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5431
AB  - The aim of the paper was to produce a functional product and to determine the physico - chemical, microbiological and sensory properties of probiotic beverages produced from different mixtures of cow’s milk and soy milk. The ratios of cow’s milk and soy milk were 100:0%, 25:75%, 50:50%, 75:25% and 0:100%. The samples were fermented with probiotic bacteria Lactobacillus acidophilus (La5) with the addition of yogurt culture. The fermentation of samples was performed at +43 °C until coagulation and pH value of 4.6. Characteristics of the obtained beverages were monitored during storage at 1st, 7th, 14th and 21st day of storage at +4 °C. Produced probiotic beverages were observed and change in active acidity, titration acidity, change in the number od probiotic bacteria, and sensory properties and acceptability of products were tracked. After fermentation, the number of lactobacilli in the samples produced gradually decreased during 21 days, but was still above the probiotic minimum (CFU 106 mL−1) so the samples had probiotic properties. Samples of fermented beverages got the best score of their sensory properties on the seventh day of preservation. The sensory properties of the samples were mainly influenced by the type and ratio of the used milk. Mixing cow’s milk with soy milk significantly improved the sensory properties of the product. The acceptance test showed good acceptance of fermented beverages samples by potential consumers, apart from the sample that was 100% soy milk.
PB  - Springer
C3  - IFMBE Proceedings
T1  - Fermentation of cow’s milk and soy milk mixture with L. acidophilus probiotic bacteria with yoghurt culture
EP  - 259
SP  - 251
VL  - 78
DO  - 10.1007/978-3-030-40049-1_32
ER  - 

@conference{
author = "Šertović, E. and Sarić, Z. and Božanić, R. and Barać, Miroljub and Barukčić, Irena and Kostić, Aleksandar",
year = "2020",
abstract = "The aim of the paper was to produce a functional product and to determine the physico - chemical, microbiological and sensory properties of probiotic beverages produced from different mixtures of cow’s milk and soy milk. The ratios of cow’s milk and soy milk were 100:0%, 25:75%, 50:50%, 75:25% and 0:100%. The samples were fermented with probiotic bacteria Lactobacillus acidophilus (La5) with the addition of yogurt culture. The fermentation of samples was performed at +43 °C until coagulation and pH value of 4.6. Characteristics of the obtained beverages were monitored during storage at 1st, 7th, 14th and 21st day of storage at +4 °C. Produced probiotic beverages were observed and change in active acidity, titration acidity, change in the number od probiotic bacteria, and sensory properties and acceptability of products were tracked. After fermentation, the number of lactobacilli in the samples produced gradually decreased during 21 days, but was still above the probiotic minimum (CFU 106 mL−1) so the samples had probiotic properties. Samples of fermented beverages got the best score of their sensory properties on the seventh day of preservation. The sensory properties of the samples were mainly influenced by the type and ratio of the used milk. Mixing cow’s milk with soy milk significantly improved the sensory properties of the product. The acceptance test showed good acceptance of fermented beverages samples by potential consumers, apart from the sample that was 100% soy milk.",
publisher = "Springer",
journal = "IFMBE Proceedings",
title = "Fermentation of cow’s milk and soy milk mixture with L. acidophilus probiotic bacteria with yoghurt culture",
pages = "259-251",
volume = "78",
doi = "10.1007/978-3-030-40049-1_32"
}

Šertović, E., Sarić, Z., Božanić, R., Barać, M., Barukčić, I.,& Kostić, A.. (2020). Fermentation of cow’s milk and soy milk mixture with L. acidophilus probiotic bacteria with yoghurt culture. in IFMBE Proceedings
Springer., 78, 251-259.
https://doi.org/10.1007/978-3-030-40049-1_32

Šertović E, Sarić Z, Božanić R, Barać M, Barukčić I, Kostić A. Fermentation of cow’s milk and soy milk mixture with L. acidophilus probiotic bacteria with yoghurt culture. in IFMBE Proceedings. 2020;78:251-259.
doi:10.1007/978-3-030-40049-1_32 .

Šertović, E., Sarić, Z., Božanić, R., Barać, Miroljub, Barukčić, Irena, Kostić, Aleksandar, "Fermentation of cow’s milk and soy milk mixture with L. acidophilus probiotic bacteria with yoghurt culture" in IFMBE Proceedings, 78 (2020):251-259,
https://doi.org/10.1007/978-3-030-40049-1_32 . .

TY  - JOUR
AU  - Golijan, Jelena
AU  - Milincić, Danijel D.
AU  - Petronijević, Radivoj
AU  - Pešić, Mirjana
AU  - Barać, Miroljub
AU  - Sečanski, Mile
AU  - Lekić, Slavoljub
AU  - Kostić, Aleksandar
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4988
AB  - Triacylglycerols (TAGs) and free fatty acids (FAs) present an important part of the grain lipid fraction. Knowing about its composition can be important information for both chemotaxonomic and nutritional parameters. The aim of the present study was to determine the TAG and FA profiles (and their similarities/differences) of several important crops (maize, spelt, buckwheat) grown under dissimilar agroecological systems - conventional and organic. Fatty acid composition was determined by applying the GC-FID method while HPLC method was used for the determination of the triacylglycerol profile of selected grains. To the best of our knowledge, the TAG profile of spelt grains was determined for the first time. Ten different FAs were identified in examined samples with a predominant presence of linoleic acid, except in the case of buckwheat (oleic acid) grains. Uniformly, buckwheat grains stood out due to the predominance of triglycerides with an equivalent carbon number of fifty (ECN 50) or forty-eight (ECN 48). In contrast, other samples contained ECN 44 and ECN 46 TAGs as the most represented triglycerides. Based on the principal component analysis (PCA) and cluster statistical analysis results, there is no uniformity in the differences between organic and conventional production growing systems.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Journal of Cereal Science
T1  - The fatty acid and triacylglycerol profiles of conventionally and organically produced grains of maize, spelt and buckwheat
VL  - 90
DO  - 10.1016/j.jcs.2019.102845
ER  - 

@article{
author = "Golijan, Jelena and Milincić, Danijel D. and Petronijević, Radivoj and Pešić, Mirjana and Barać, Miroljub and Sečanski, Mile and Lekić, Slavoljub and Kostić, Aleksandar",
year = "2019",
abstract = "Triacylglycerols (TAGs) and free fatty acids (FAs) present an important part of the grain lipid fraction. Knowing about its composition can be important information for both chemotaxonomic and nutritional parameters. The aim of the present study was to determine the TAG and FA profiles (and their similarities/differences) of several important crops (maize, spelt, buckwheat) grown under dissimilar agroecological systems - conventional and organic. Fatty acid composition was determined by applying the GC-FID method while HPLC method was used for the determination of the triacylglycerol profile of selected grains. To the best of our knowledge, the TAG profile of spelt grains was determined for the first time. Ten different FAs were identified in examined samples with a predominant presence of linoleic acid, except in the case of buckwheat (oleic acid) grains. Uniformly, buckwheat grains stood out due to the predominance of triglycerides with an equivalent carbon number of fifty (ECN 50) or forty-eight (ECN 48). In contrast, other samples contained ECN 44 and ECN 46 TAGs as the most represented triglycerides. Based on the principal component analysis (PCA) and cluster statistical analysis results, there is no uniformity in the differences between organic and conventional production growing systems.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Journal of Cereal Science",
title = "The fatty acid and triacylglycerol profiles of conventionally and organically produced grains of maize, spelt and buckwheat",
volume = "90",
doi = "10.1016/j.jcs.2019.102845"
}

Golijan, J., Milincić, D. D., Petronijević, R., Pešić, M., Barać, M., Sečanski, M., Lekić, S.,& Kostić, A.. (2019). The fatty acid and triacylglycerol profiles of conventionally and organically produced grains of maize, spelt and buckwheat. in Journal of Cereal Science
Academic Press Ltd- Elsevier Science Ltd, London., 90.
https://doi.org/10.1016/j.jcs.2019.102845

Golijan J, Milincić DD, Petronijević R, Pešić M, Barać M, Sečanski M, Lekić S, Kostić A. The fatty acid and triacylglycerol profiles of conventionally and organically produced grains of maize, spelt and buckwheat. in Journal of Cereal Science. 2019;90.
doi:10.1016/j.jcs.2019.102845 .

Golijan, Jelena, Milincić, Danijel D., Petronijević, Radivoj, Pešić, Mirjana, Barać, Miroljub, Sečanski, Mile, Lekić, Slavoljub, Kostić, Aleksandar, "The fatty acid and triacylglycerol profiles of conventionally and organically produced grains of maize, spelt and buckwheat" in Journal of Cereal Science, 90 (2019),
https://doi.org/10.1016/j.jcs.2019.102845 . .

TY  - JOUR
AU  - Kostić, Aleksandar
AU  - Milincić, Danijel D.
AU  - Petrović, Tanja
AU  - Krnjaja, Vesna
AU  - Stanojević, Sladjana
AU  - Barać, Miroljub
AU  - Tešić, Živoslav
AU  - Pešić, Mirjana
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5115
AB  - Due to its divergent chemical composition and good nutritional properties, pollen is not only important as a potential food supplement but also as a good substrate for the development of different microorganisms. Among such microorganisms, toxigenic fungi are extremely dangerous as they can synthesize mycotoxins as a part of their metabolic pathways. Furthermore, favorable conditions that enable the synthesis of mycotoxins (adequate temperature, relative humidity, pH, and a(w) values) are found frequently during pollen collection and/or production process. Internationally, several different mycotoxins have been identified in pollen samples, with a noted predominance of aflatoxins, ochratoxins, fumonisins, zearalenone, deoxynivalenol, and T-2 toxin. Mycotoxins are, generally speaking, extremely harmful for humans and other mammals. Current EU legislation contains guidelines on the permissible content of this group of compounds, but without information pertaining to the content of mycotoxins in pollen. Currently only aflatoxins have been researched and discussed in the literature in regard to proposed limits. Therefore, the aim of this review is to give information about the presence of different mycotoxins in pollen samples collected all around the world, to propose possible aflatoxin contamination pathways, and to emphasize the importance of a regular mycotoxicological analysis of pollen. Furthermore, a suggestion is made regarding the legal regulation of pollen as a food supplement and the proposed tolerable limits for other mycotoxins.
PB  - MDPI, BASEL
T2  - Toxins
T1  - Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review
IS  - 2
VL  - 11
DO  - 10.3390/toxins11020064
ER  - 

@article{
author = "Kostić, Aleksandar and Milincić, Danijel D. and Petrović, Tanja and Krnjaja, Vesna and Stanojević, Sladjana and Barać, Miroljub and Tešić, Živoslav and Pešić, Mirjana",
year = "2019",
abstract = "Due to its divergent chemical composition and good nutritional properties, pollen is not only important as a potential food supplement but also as a good substrate for the development of different microorganisms. Among such microorganisms, toxigenic fungi are extremely dangerous as they can synthesize mycotoxins as a part of their metabolic pathways. Furthermore, favorable conditions that enable the synthesis of mycotoxins (adequate temperature, relative humidity, pH, and a(w) values) are found frequently during pollen collection and/or production process. Internationally, several different mycotoxins have been identified in pollen samples, with a noted predominance of aflatoxins, ochratoxins, fumonisins, zearalenone, deoxynivalenol, and T-2 toxin. Mycotoxins are, generally speaking, extremely harmful for humans and other mammals. Current EU legislation contains guidelines on the permissible content of this group of compounds, but without information pertaining to the content of mycotoxins in pollen. Currently only aflatoxins have been researched and discussed in the literature in regard to proposed limits. Therefore, the aim of this review is to give information about the presence of different mycotoxins in pollen samples collected all around the world, to propose possible aflatoxin contamination pathways, and to emphasize the importance of a regular mycotoxicological analysis of pollen. Furthermore, a suggestion is made regarding the legal regulation of pollen as a food supplement and the proposed tolerable limits for other mycotoxins.",
publisher = "MDPI, BASEL",
journal = "Toxins",
title = "Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review",
number = "2",
volume = "11",
doi = "10.3390/toxins11020064"
}

Kostić, A., Milincić, D. D., Petrović, T., Krnjaja, V., Stanojević, S., Barać, M., Tešić, Ž.,& Pešić, M.. (2019). Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review. in Toxins
MDPI, BASEL., 11(2).
https://doi.org/10.3390/toxins11020064

Kostić A, Milincić DD, Petrović T, Krnjaja V, Stanojević S, Barać M, Tešić Ž, Pešić M. Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review. in Toxins. 2019;11(2).
doi:10.3390/toxins11020064 .

Kostić, Aleksandar, Milincić, Danijel D., Petrović, Tanja, Krnjaja, Vesna, Stanojević, Sladjana, Barać, Miroljub, Tešić, Živoslav, Pešić, Mirjana, "Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review" in Toxins, 11, no. 2 (2019),
https://doi.org/10.3390/toxins11020064 . .

TY  - JOUR
AU  - Kostić, Aleksandar
AU  - Gašić, Uroš M.
AU  - Pešić, Mirjana
AU  - Stanojević, Sladjana
AU  - Barać, Miroljub
AU  - Mačukanović-Jocić, Marina
AU  - Avramov, Stevan N.
AU  - Tešić, Živoslav
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5116
AB  - This study was aimed at investigating the phytochemical composition and antioxidant capacity of rhizomes, above-ground vegetative parts and flowers of three Iris species: Iris humilis Georgi, Iris pumila L. and Iris variegata L. UHPLC-Orbitrap MS analysis was used for determination of phytochemical profile. Total pigments, phenolics, flavonoids, soluble sugars and starch content as well as ABTS antioxidant capacity were also determined. In total, 52 phenolics compounds were identified with 9 compounds (derivatives of iriflophenone, apigenin C-glycosides, luteolin O-glycoside, isoflavones derivatives of iristectorigenin, dichotomitin, nigracin and irilone) never reported before in Iris spp. Differences in phenolic composition profile, pigments, soluble sugar, starch, total phenolics and flavonoids content and total antioxidant capacity were found among Iris species and different part of plants. Significant correlation between total phenolic content and antioxidant capacity was determined. The obtained results are comparable with those obtained for medical plants. These findings could be useful for fingerprinting characterization of Iris species and estimation of possible use in pharmaceutical industries.
PB  - Wiley-V C H Verlag Gmbh, Weinheim
T2  - Chemistry & Biodiversity
T1  - Phytochemical Analysis and Total Antioxidant Capacity of Rhizome, Above-Ground Vegetative Parts and Flower of Three Iris Species
IS  - 3
VL  - 16
DO  - 10.1002/cbdv.201800565
ER  - 

@article{
author = "Kostić, Aleksandar and Gašić, Uroš M. and Pešić, Mirjana and Stanojević, Sladjana and Barać, Miroljub and Mačukanović-Jocić, Marina and Avramov, Stevan N. and Tešić, Živoslav",
year = "2019",
abstract = "This study was aimed at investigating the phytochemical composition and antioxidant capacity of rhizomes, above-ground vegetative parts and flowers of three Iris species: Iris humilis Georgi, Iris pumila L. and Iris variegata L. UHPLC-Orbitrap MS analysis was used for determination of phytochemical profile. Total pigments, phenolics, flavonoids, soluble sugars and starch content as well as ABTS antioxidant capacity were also determined. In total, 52 phenolics compounds were identified with 9 compounds (derivatives of iriflophenone, apigenin C-glycosides, luteolin O-glycoside, isoflavones derivatives of iristectorigenin, dichotomitin, nigracin and irilone) never reported before in Iris spp. Differences in phenolic composition profile, pigments, soluble sugar, starch, total phenolics and flavonoids content and total antioxidant capacity were found among Iris species and different part of plants. Significant correlation between total phenolic content and antioxidant capacity was determined. The obtained results are comparable with those obtained for medical plants. These findings could be useful for fingerprinting characterization of Iris species and estimation of possible use in pharmaceutical industries.",
publisher = "Wiley-V C H Verlag Gmbh, Weinheim",
journal = "Chemistry & Biodiversity",
title = "Phytochemical Analysis and Total Antioxidant Capacity of Rhizome, Above-Ground Vegetative Parts and Flower of Three Iris Species",
number = "3",
volume = "16",
doi = "10.1002/cbdv.201800565"
}

Kostić, A., Gašić, U. M., Pešić, M., Stanojević, S., Barać, M., Mačukanović-Jocić, M., Avramov, S. N.,& Tešić, Ž.. (2019). Phytochemical Analysis and Total Antioxidant Capacity of Rhizome, Above-Ground Vegetative Parts and Flower of Three Iris Species. in Chemistry & Biodiversity
Wiley-V C H Verlag Gmbh, Weinheim., 16(3).
https://doi.org/10.1002/cbdv.201800565

Kostić A, Gašić UM, Pešić M, Stanojević S, Barać M, Mačukanović-Jocić M, Avramov SN, Tešić Ž. Phytochemical Analysis and Total Antioxidant Capacity of Rhizome, Above-Ground Vegetative Parts and Flower of Three Iris Species. in Chemistry & Biodiversity. 2019;16(3).
doi:10.1002/cbdv.201800565 .

Kostić, Aleksandar, Gašić, Uroš M., Pešić, Mirjana, Stanojević, Sladjana, Barać, Miroljub, Mačukanović-Jocić, Marina, Avramov, Stevan N., Tešić, Živoslav, "Phytochemical Analysis and Total Antioxidant Capacity of Rhizome, Above-Ground Vegetative Parts and Flower of Three Iris Species" in Chemistry & Biodiversity, 16, no. 3 (2019),
https://doi.org/10.1002/cbdv.201800565 . .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Vučić, Tanja
AU  - Žilić, Sladjana
AU  - Pešić, Mirjana
AU  - Soković, Marina
AU  - Petrović, Jovana
AU  - Kostić, Aleksandar
AU  - Sredović-Ignjatović, Ivana
AU  - Milincić, Danijel D.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5023
AB  - This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial activities of traditional Serbian white-brined cheeses before and after in vitro digestion were assayed. The traditional cheeses had different antioxidant properties as well as different ACE-inhibitory activities. In vitro digestion improved the total antioxidant capacity (8.42-58.56 times) and the reducing power (by 17.90-99.30%) of investigated cheeses, whereas their chelating ability was slightly improved or unaffected after digestion. In vitro digestion reduced the ACE-inhibitory potential of water-soluble protein fractions, and digested water-insoluble fractions were the major source of ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereas they showed moderate antifungal potential toward selected micromycetes. The best antifungal potential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point to a significant functionality of traditional white-brined cheeses.
PB  - MDPI, BASEL
T2  - Foods
T1  - The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses
IS  - 3
VL  - 8
DO  - 10.3390/foods8030094
ER  - 

@article{
author = "Barać, Miroljub and Vučić, Tanja and Žilić, Sladjana and Pešić, Mirjana and Soković, Marina and Petrović, Jovana and Kostić, Aleksandar and Sredović-Ignjatović, Ivana and Milincić, Danijel D.",
year = "2019",
abstract = "This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial activities of traditional Serbian white-brined cheeses before and after in vitro digestion were assayed. The traditional cheeses had different antioxidant properties as well as different ACE-inhibitory activities. In vitro digestion improved the total antioxidant capacity (8.42-58.56 times) and the reducing power (by 17.90-99.30%) of investigated cheeses, whereas their chelating ability was slightly improved or unaffected after digestion. In vitro digestion reduced the ACE-inhibitory potential of water-soluble protein fractions, and digested water-insoluble fractions were the major source of ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereas they showed moderate antifungal potential toward selected micromycetes. The best antifungal potential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point to a significant functionality of traditional white-brined cheeses.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses",
number = "3",
volume = "8",
doi = "10.3390/foods8030094"
}

Barać, M., Vučić, T., Žilić, S., Pešić, M., Soković, M., Petrović, J., Kostić, A., Sredović-Ignjatović, I.,& Milincić, D. D.. (2019). The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses. in Foods
MDPI, BASEL., 8(3).
https://doi.org/10.3390/foods8030094

Barać M, Vučić T, Žilić S, Pešić M, Soković M, Petrović J, Kostić A, Sredović-Ignjatović I, Milincić DD. The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses. in Foods. 2019;8(3).
doi:10.3390/foods8030094 .

Barać, Miroljub, Vučić, Tanja, Žilić, Sladjana, Pešić, Mirjana, Soković, Marina, Petrović, Jovana, Kostić, Aleksandar, Sredović-Ignjatović, Ivana, Milincić, Danijel D., "The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses" in Foods, 8, no. 3 (2019),
https://doi.org/10.3390/foods8030094 . .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Žilić, Sladjana
AU  - Smiljanić, Milenko
AU  - Sredović-Ignjatović, Ivana
AU  - Vučić, Tanja
AU  - Kostić, Aleksandar
AU  - Milincić, Danijel D.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5057
AB  - We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 degrees C, 10 min) cow's and goat's milk, pretreated with chymosin at a low temperature (4 degrees C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow's milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat's milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow's milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.
PB  - MDPI, BASEL
T2  - Foods
T1  - The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin
IS  - 4
VL  - 8
DO  - 10.3390/foods8040128
ER  - 

@article{
author = "Barać, Miroljub and Pešić, Mirjana and Žilić, Sladjana and Smiljanić, Milenko and Sredović-Ignjatović, Ivana and Vučić, Tanja and Kostić, Aleksandar and Milincić, Danijel D.",
year = "2019",
abstract = "We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 degrees C, 10 min) cow's and goat's milk, pretreated with chymosin at a low temperature (4 degrees C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow's milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat's milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow's milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin",
number = "4",
volume = "8",
doi = "10.3390/foods8040128"
}

Barać, M., Pešić, M., Žilić, S., Smiljanić, M., Sredović-Ignjatović, I., Vučić, T., Kostić, A.,& Milincić, D. D.. (2019). The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. in Foods
MDPI, BASEL., 8(4).
https://doi.org/10.3390/foods8040128

Barać M, Pešić M, Žilić S, Smiljanić M, Sredović-Ignjatović I, Vučić T, Kostić A, Milincić DD. The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. in Foods. 2019;8(4).
doi:10.3390/foods8040128 .

Barać, Miroljub, Pešić, Mirjana, Žilić, Sladjana, Smiljanić, Milenko, Sredović-Ignjatović, Ivana, Vučić, Tanja, Kostić, Aleksandar, Milincić, Danijel D., "The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin" in Foods, 8, no. 4 (2019),
https://doi.org/10.3390/foods8040128 . .

TY  - JOUR
AU  - Pešić, Mirjana
AU  - Milincić, Danijel D.
AU  - Kostić, Aleksandar
AU  - Stanisavljević, Nemanja S.
AU  - Vukotić, Goran
AU  - Kojić, Milan
AU  - Gašić, Uroš M.
AU  - Barać, Miroljub
AU  - Stanojević, Sladjana
AU  - Popović, Dušanka A.
AU  - Banjac, Nebojša
AU  - Tešić, Živoslav
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5034
AB  - The aim of this study was to evaluate the effect of enriching a complex food matrix (FM) with grape extracts on polyphenol content, composition, bioaccessibility and antioxidant activity during digestion. The grape extracts and FM were separately tested under the same conditions as controls. The FM by itself contains a significant amount of phenolic acids and flavonols, influencing the final recovery of polyphenols from grape extracts. The FM significantly increased the total recovery of polyphenols after digestion of grape seed extracts compared to those digested without the FM; however, a low recovery of proantocyanidins and total flavonoids was observed. Digestive fluids and FM compounds significantly increased the total polyphenol content of grape digests and significantly contributed to their ABTS(center dot+) scavenging activity and ferrous-ion-chelating capacity. The present study suggested that enrichment of meat-and cereal-based products with grape polyphenol extracts could be a good strategy to formulate a healthier diet.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?
EP  - 44
SP  - 28
VL  - 284
DO  - 10.1016/j.foodchem.2019.01.107
ER  - 

@article{
author = "Pešić, Mirjana and Milincić, Danijel D. and Kostić, Aleksandar and Stanisavljević, Nemanja S. and Vukotić, Goran and Kojić, Milan and Gašić, Uroš M. and Barać, Miroljub and Stanojević, Sladjana and Popović, Dušanka A. and Banjac, Nebojša and Tešić, Živoslav",
year = "2019",
abstract = "The aim of this study was to evaluate the effect of enriching a complex food matrix (FM) with grape extracts on polyphenol content, composition, bioaccessibility and antioxidant activity during digestion. The grape extracts and FM were separately tested under the same conditions as controls. The FM by itself contains a significant amount of phenolic acids and flavonols, influencing the final recovery of polyphenols from grape extracts. The FM significantly increased the total recovery of polyphenols after digestion of grape seed extracts compared to those digested without the FM; however, a low recovery of proantocyanidins and total flavonoids was observed. Digestive fluids and FM compounds significantly increased the total polyphenol content of grape digests and significantly contributed to their ABTS(center dot+) scavenging activity and ferrous-ion-chelating capacity. The present study suggested that enrichment of meat-and cereal-based products with grape polyphenol extracts could be a good strategy to formulate a healthier diet.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?",
pages = "44-28",
volume = "284",
doi = "10.1016/j.foodchem.2019.01.107"
}

Pešić, M., Milincić, D. D., Kostić, A., Stanisavljević, N. S., Vukotić, G., Kojić, M., Gašić, U. M., Barać, M., Stanojević, S., Popović, D. A., Banjac, N.,& Tešić, Ž.. (2019). In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?. in Food Chemistry
Elsevier Sci Ltd, Oxford., 284, 28-44.
https://doi.org/10.1016/j.foodchem.2019.01.107

Pešić M, Milincić DD, Kostić A, Stanisavljević NS, Vukotić G, Kojić M, Gašić UM, Barać M, Stanojević S, Popović DA, Banjac N, Tešić Ž. In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?. in Food Chemistry. 2019;284:28-44.
doi:10.1016/j.foodchem.2019.01.107 .

Pešić, Mirjana, Milincić, Danijel D., Kostić, Aleksandar, Stanisavljević, Nemanja S., Vukotić, Goran, Kojić, Milan, Gašić, Uroš M., Barać, Miroljub, Stanojević, Sladjana, Popović, Dušanka A., Banjac, Nebojša, Tešić, Živoslav, "In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?" in Food Chemistry, 284 (2019):28-44,
https://doi.org/10.1016/j.foodchem.2019.01.107 . .

TY  - JOUR
AU  - Sertović, Edina
AU  - Sarić, Zlatan
AU  - Barać, Miroljub
AU  - Barukčić, Irena
AU  - Kostić, Aleksandar
AU  - Božanić, Rajka
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5006
AB  - The aim of this paper is to determine nutritive, functional, microbiological and sensory properties of probiotic beverages produced from different volume ratios of cow's milk and soy beverage (25:75, 50:50 and 75:25). Pure cow's milk and soy beverage served as control samples. Fermentation was performed at 43 degrees C by a combined culture consisting of the probiotic strain Lactobacillus acidophilus La5 and yoghurt culture. Viable counts of La5 strain in the produced beverages ranged from 7.52 to 8.20 log CFU/mL, which is above the probiotic minimum (10(6) CFU/mL). Lactic acid was the most prevalent organic acid in all samples (660.1 to 1003.0 mg/100 mL). The fatty acid profiles of fermented beverages were as follows: the mass fraction of saturated fatty acids was 22.2-82.7%, of unsaturated fatty acids 22.3-77.8% and of polyunsaturated fatty acids 15.5-65.9%. The main soy suga rs were transformed well (80 % stachyose and 50 % raffinose conversion) into lactic acid during fermentation. Functional probiotic beverages were successfully produced from different volume ratios of cow's milk and soy beverage by L. acidophilus LaS and yoghurt culture. Mixing cow's milk with soy beverage significantly improved the sensory properties of the product, especially its smell, taste and colour. The acceptability test showed good acceptance by potential consumers of all fermented beverage samples except for the sample made from 100 % soy beverage. In the end, the obtained results represent a good basis for further optimisation of the ideal volume ratios of cow's milk and soy beverage for production of fermented beverages characterised by good viability of probiotic bacteria as well as by good functional, nutritive and sensory characteristics.
PB  - Faculty Food Technology Biotechnology, Zagreb
T2  - Food Technology and Biotechnology
T1  - Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture
EP  - 471
IS  - 4
SP  - 461
VL  - 57
DO  - 10.17113/ftb.57.04.19.6344
ER  - 

@article{
author = "Sertović, Edina and Sarić, Zlatan and Barać, Miroljub and Barukčić, Irena and Kostić, Aleksandar and Božanić, Rajka",
year = "2019",
abstract = "The aim of this paper is to determine nutritive, functional, microbiological and sensory properties of probiotic beverages produced from different volume ratios of cow's milk and soy beverage (25:75, 50:50 and 75:25). Pure cow's milk and soy beverage served as control samples. Fermentation was performed at 43 degrees C by a combined culture consisting of the probiotic strain Lactobacillus acidophilus La5 and yoghurt culture. Viable counts of La5 strain in the produced beverages ranged from 7.52 to 8.20 log CFU/mL, which is above the probiotic minimum (10(6) CFU/mL). Lactic acid was the most prevalent organic acid in all samples (660.1 to 1003.0 mg/100 mL). The fatty acid profiles of fermented beverages were as follows: the mass fraction of saturated fatty acids was 22.2-82.7%, of unsaturated fatty acids 22.3-77.8% and of polyunsaturated fatty acids 15.5-65.9%. The main soy suga rs were transformed well (80 % stachyose and 50 % raffinose conversion) into lactic acid during fermentation. Functional probiotic beverages were successfully produced from different volume ratios of cow's milk and soy beverage by L. acidophilus LaS and yoghurt culture. Mixing cow's milk with soy beverage significantly improved the sensory properties of the product, especially its smell, taste and colour. The acceptability test showed good acceptance by potential consumers of all fermented beverage samples except for the sample made from 100 % soy beverage. In the end, the obtained results represent a good basis for further optimisation of the ideal volume ratios of cow's milk and soy beverage for production of fermented beverages characterised by good viability of probiotic bacteria as well as by good functional, nutritive and sensory characteristics.",
publisher = "Faculty Food Technology Biotechnology, Zagreb",
journal = "Food Technology and Biotechnology",
title = "Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture",
pages = "471-461",
number = "4",
volume = "57",
doi = "10.17113/ftb.57.04.19.6344"
}

Sertović, E., Sarić, Z., Barać, M., Barukčić, I., Kostić, A.,& Božanić, R.. (2019). Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture. in Food Technology and Biotechnology
Faculty Food Technology Biotechnology, Zagreb., 57(4), 461-471.
https://doi.org/10.17113/ftb.57.04.19.6344

Sertović E, Sarić Z, Barać M, Barukčić I, Kostić A, Božanić R. Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture. in Food Technology and Biotechnology. 2019;57(4):461-471.
doi:10.17113/ftb.57.04.19.6344 .

Sertović, Edina, Sarić, Zlatan, Barać, Miroljub, Barukčić, Irena, Kostić, Aleksandar, Božanić, Rajka, "Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture" in Food Technology and Biotechnology, 57, no. 4 (2019):461-471,
https://doi.org/10.17113/ftb.57.04.19.6344 . .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Kresojević, Mirjana
AU  - Špirović-Trifunović, Bojana
AU  - Pešić, Mirjana
AU  - Vučić, Tanja
AU  - Kostić, Aleksandar
AU  - Despotović, Saša
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4739
AB  - This study deals with fatty acid profiles and mineral contents of traditional Serbian white cheeses in brine. Study covered four Serbian traditional white brined cheeses: Zlatar cheese, Sjenica cheese, Svrljig cheese and Homolje cheese prepared from raw cow and ovine milk. Fatty acid profiles of traditional cheeses were qualitatively and quantitatively different. The content of saturated fatty acids was in the range of 65.97 %-76.61 % (cow cheeses) and 69.68 %-74.52 % (ovine cheeses). Unsaturated fatty acids range of cow and ovine cheeses was 23.39 %-34.03 % and 25.48 %-30.08 %, respectively. Depending on the type of cheese, the ratio of polyunsaturated fatty acids was 1.66 %-11.03 %. The lowest content of saturated fatty acids was observed in Sjenica cow cheeses. Thus, this type of traditional cheeses had the most favorable health indices including atherogenicity index (1.89), thrombogenicity index (1.37) and desirable fatty acid ratio (46.34 %). Mineral content of traditional cheeses was also different. The ratio Ca:P was in the range of 0.70-1.33. The highest level of Ca, P, K, Mg, Zn, Cu and Cr was detected in Sjenica cheeses prepared from cow milk. The absence of Cd was observed in all cheeses.
PB  - Croatian Dairy Union, Zagreb
T2  - Mljekarstvo
T1  - Fatty acid profiles and mineral content of Serbian traditional white brined cheeses
EP  - 45
IS  - 1
SP  - 37
VL  - 68
DO  - 10.15567/mljekarstvo.2018.0105
ER  - 

@article{
author = "Barać, Miroljub and Kresojević, Mirjana and Špirović-Trifunović, Bojana and Pešić, Mirjana and Vučić, Tanja and Kostić, Aleksandar and Despotović, Saša",
year = "2018",
abstract = "This study deals with fatty acid profiles and mineral contents of traditional Serbian white cheeses in brine. Study covered four Serbian traditional white brined cheeses: Zlatar cheese, Sjenica cheese, Svrljig cheese and Homolje cheese prepared from raw cow and ovine milk. Fatty acid profiles of traditional cheeses were qualitatively and quantitatively different. The content of saturated fatty acids was in the range of 65.97 %-76.61 % (cow cheeses) and 69.68 %-74.52 % (ovine cheeses). Unsaturated fatty acids range of cow and ovine cheeses was 23.39 %-34.03 % and 25.48 %-30.08 %, respectively. Depending on the type of cheese, the ratio of polyunsaturated fatty acids was 1.66 %-11.03 %. The lowest content of saturated fatty acids was observed in Sjenica cow cheeses. Thus, this type of traditional cheeses had the most favorable health indices including atherogenicity index (1.89), thrombogenicity index (1.37) and desirable fatty acid ratio (46.34 %). Mineral content of traditional cheeses was also different. The ratio Ca:P was in the range of 0.70-1.33. The highest level of Ca, P, K, Mg, Zn, Cu and Cr was detected in Sjenica cheeses prepared from cow milk. The absence of Cd was observed in all cheeses.",
publisher = "Croatian Dairy Union, Zagreb",
journal = "Mljekarstvo",
title = "Fatty acid profiles and mineral content of Serbian traditional white brined cheeses",
pages = "45-37",
number = "1",
volume = "68",
doi = "10.15567/mljekarstvo.2018.0105"
}

Barać, M., Kresojević, M., Špirović-Trifunović, B., Pešić, M., Vučić, T., Kostić, A.,& Despotović, S.. (2018). Fatty acid profiles and mineral content of Serbian traditional white brined cheeses. in Mljekarstvo
Croatian Dairy Union, Zagreb., 68(1), 37-45.
https://doi.org/10.15567/mljekarstvo.2018.0105

Barać M, Kresojević M, Špirović-Trifunović B, Pešić M, Vučić T, Kostić A, Despotović S. Fatty acid profiles and mineral content of Serbian traditional white brined cheeses. in Mljekarstvo. 2018;68(1):37-45.
doi:10.15567/mljekarstvo.2018.0105 .

Barać, Miroljub, Kresojević, Mirjana, Špirović-Trifunović, Bojana, Pešić, Mirjana, Vučić, Tanja, Kostić, Aleksandar, Despotović, Saša, "Fatty acid profiles and mineral content of Serbian traditional white brined cheeses" in Mljekarstvo, 68, no. 1 (2018):37-45,
https://doi.org/10.15567/mljekarstvo.2018.0105 . .

TY  - JOUR
AU  - Kostić, Aleksandar
AU  - Petrović, Tanja
AU  - Krnjaja, Vesna
AU  - Nedić, Nebojša
AU  - Tešić, Živoslav
AU  - Milojković-Opsenica, Dušanka M.
AU  - Barać, Miroljub
AU  - Stanojević, Sladjana
AU  - Pešić, Mirjana
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4389
AB  - Assessment of microbiological quality of bee collected pollen is very important, because of its use as a supplement in the human diet. In this study, 26 samples collected from different location in Serbia were tested for the presence of mold through mycologial analysis. The presence of aflatoxin B1, one of the most dangerous and the most widespread mycotoxin was also determined. It was established that 10 of the investigated samples were contaminated with some genera or species of mold, but all of the investigated samples were contaminated with aflatoxin B1. Considering that there is no unique and official procedure for mycological analysis of bee collected pollen, these findings suggest the need for their establishment. Mycological analysis should be followed by mycotoxicological analysis since the absence of mold does not confirm the absence of aflatoxin B1 in bee pollen.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Journal of Apicultural Research
T1  - Mold/aflatoxin contamination of honey bee collected pollen from different Serbian regions
EP  - 20
IS  - 1
SP  - 13
VL  - 56
DO  - 10.1080/00218839.2016.1259897
ER  - 

@article{
author = "Kostić, Aleksandar and Petrović, Tanja and Krnjaja, Vesna and Nedić, Nebojša and Tešić, Živoslav and Milojković-Opsenica, Dušanka M. and Barać, Miroljub and Stanojević, Sladjana and Pešić, Mirjana",
year = "2017",
abstract = "Assessment of microbiological quality of bee collected pollen is very important, because of its use as a supplement in the human diet. In this study, 26 samples collected from different location in Serbia were tested for the presence of mold through mycologial analysis. The presence of aflatoxin B1, one of the most dangerous and the most widespread mycotoxin was also determined. It was established that 10 of the investigated samples were contaminated with some genera or species of mold, but all of the investigated samples were contaminated with aflatoxin B1. Considering that there is no unique and official procedure for mycological analysis of bee collected pollen, these findings suggest the need for their establishment. Mycological analysis should be followed by mycotoxicological analysis since the absence of mold does not confirm the absence of aflatoxin B1 in bee pollen.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Journal of Apicultural Research",
title = "Mold/aflatoxin contamination of honey bee collected pollen from different Serbian regions",
pages = "20-13",
number = "1",
volume = "56",
doi = "10.1080/00218839.2016.1259897"
}

Kostić, A., Petrović, T., Krnjaja, V., Nedić, N., Tešić, Ž., Milojković-Opsenica, D. M., Barać, M., Stanojević, S.,& Pešić, M.. (2017). Mold/aflatoxin contamination of honey bee collected pollen from different Serbian regions. in Journal of Apicultural Research
Taylor & Francis Ltd, Abingdon., 56(1), 13-20.
https://doi.org/10.1080/00218839.2016.1259897

Kostić A, Petrović T, Krnjaja V, Nedić N, Tešić Ž, Milojković-Opsenica DM, Barać M, Stanojević S, Pešić M. Mold/aflatoxin contamination of honey bee collected pollen from different Serbian regions. in Journal of Apicultural Research. 2017;56(1):13-20.
doi:10.1080/00218839.2016.1259897 .

Kostić, Aleksandar, Petrović, Tanja, Krnjaja, Vesna, Nedić, Nebojša, Tešić, Živoslav, Milojković-Opsenica, Dušanka M., Barać, Miroljub, Stanojević, Sladjana, Pešić, Mirjana, "Mold/aflatoxin contamination of honey bee collected pollen from different Serbian regions" in Journal of Apicultural Research, 56, no. 1 (2017):13-20,
https://doi.org/10.1080/00218839.2016.1259897 . .

TY  - JOUR
AU  - Kostić, Aleksandar
AU  - Kaludjerović, Lazar
AU  - Dojčinović, Biljana
AU  - Barać, Miroljub
AU  - Babić, Vojka
AU  - Mačukanović-Jocić, Marina
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4338
AB  - BACKGROUND: Bee pollen has already proved to be a good supplement rich in iron and zinc. Studies on the application of flower pollen in the food industry and medicine have begun. Bearing in mind the prevalence of maize as a crop culture, its pollen will be easily available. The mineral composition of pollen of seven Serbian maize hybrids was analyzed in order to establish its nutritional value and the benefits of its implementation in the human diet using the inductively coupled plasma method. RESULTSThe presence of twenty four different macro- (nine) and micronutrients (fifteen) was detected. The most common minerals were phosphorus and potassium, while arsenic, cobalt, lead, nickel and molybdenum were found in some samples. CONCLUSIONComparing the results obtained with recommended or tolerable dietary intake references for adults, it was found that maize pollen can be used as a very good source of zinc, iron, chromium and manganese for humans. With regard to selenium content, pollen samples proved to be moderately good source of this important micronutrient. Contents of some elements (Fe, Zn, Mn, Cr, Se, Al and V) showed significant differences depending on hybrid type. In some samples increased concentrations of aluminum and vanadium were recorded, which may pose a potential problem due to their toxicity.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids - is there any potential nutritional value?
EP  - 2809
IS  - 9
SP  - 2803
VL  - 97
DO  - 10.1002/jsfa.8108
ER  - 

@article{
author = "Kostić, Aleksandar and Kaludjerović, Lazar and Dojčinović, Biljana and Barać, Miroljub and Babić, Vojka and Mačukanović-Jocić, Marina",
year = "2017",
abstract = "BACKGROUND: Bee pollen has already proved to be a good supplement rich in iron and zinc. Studies on the application of flower pollen in the food industry and medicine have begun. Bearing in mind the prevalence of maize as a crop culture, its pollen will be easily available. The mineral composition of pollen of seven Serbian maize hybrids was analyzed in order to establish its nutritional value and the benefits of its implementation in the human diet using the inductively coupled plasma method. RESULTSThe presence of twenty four different macro- (nine) and micronutrients (fifteen) was detected. The most common minerals were phosphorus and potassium, while arsenic, cobalt, lead, nickel and molybdenum were found in some samples. CONCLUSIONComparing the results obtained with recommended or tolerable dietary intake references for adults, it was found that maize pollen can be used as a very good source of zinc, iron, chromium and manganese for humans. With regard to selenium content, pollen samples proved to be moderately good source of this important micronutrient. Contents of some elements (Fe, Zn, Mn, Cr, Se, Al and V) showed significant differences depending on hybrid type. In some samples increased concentrations of aluminum and vanadium were recorded, which may pose a potential problem due to their toxicity.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids - is there any potential nutritional value?",
pages = "2809-2803",
number = "9",
volume = "97",
doi = "10.1002/jsfa.8108"
}

Kostić, A., Kaludjerović, L., Dojčinović, B., Barać, M., Babić, V.,& Mačukanović-Jocić, M.. (2017). Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids - is there any potential nutritional value?. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 97(9), 2803-2809.
https://doi.org/10.1002/jsfa.8108

Kostić A, Kaludjerović L, Dojčinović B, Barać M, Babić V, Mačukanović-Jocić M. Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids - is there any potential nutritional value?. in Journal of the Science of Food and Agriculture. 2017;97(9):2803-2809.
doi:10.1002/jsfa.8108 .

Kostić, Aleksandar, Kaludjerović, Lazar, Dojčinović, Biljana, Barać, Miroljub, Babić, Vojka, Mačukanović-Jocić, Marina, "Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids - is there any potential nutritional value?" in Journal of the Science of Food and Agriculture, 97, no. 9 (2017):2803-2809,
https://doi.org/10.1002/jsfa.8108 . .