TY  - JOUR
AU  - Vunduk, Jovana
AU  - Klaus, Anita
AU  - Kozarski, Maja
AU  - Djordjević, R.
AU  - Jovanović, Lj
AU  - Nikšić, Miomir
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3493
AB  - The levels of Ni, Cu and Mg in Grifola frondosa (also known as Maitake mushroom) fruit body produced on zeolite Minazel Plus (MG)-supplemented substrate were measured with inductively coupled plasma optical emission spectrometry (ICP-OES). Two different concentrations of MG were added to the substrate for mushroom cultivation. Levels of selected metals were measured in cultivated dry carpophores. The content of Ni increased in fruit bodies produced on supplemented substrate, while in case of Cu, a pronounced decrease was observed. When two different concentrations of MG were implemented, the Mg level showed both positive and negative trend, depending on the applied concentration of zeolite. MG in a concentration of 1% showed the strongest influence on the observed elements in the cultivated fruiting body of Maitake mushroom.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - Zeolites as possible biofortifiers in maitake cultivation
EP  - 129
IS  - 1
SP  - 123
VL  - 66
DO  - 10.2298/ABS1401123V
ER  - 

@article{
author = "Vunduk, Jovana and Klaus, Anita and Kozarski, Maja and Djordjević, R. and Jovanović, Lj and Nikšić, Miomir",
year = "2014",
abstract = "The levels of Ni, Cu and Mg in Grifola frondosa (also known as Maitake mushroom) fruit body produced on zeolite Minazel Plus (MG)-supplemented substrate were measured with inductively coupled plasma optical emission spectrometry (ICP-OES). Two different concentrations of MG were added to the substrate for mushroom cultivation. Levels of selected metals were measured in cultivated dry carpophores. The content of Ni increased in fruit bodies produced on supplemented substrate, while in case of Cu, a pronounced decrease was observed. When two different concentrations of MG were implemented, the Mg level showed both positive and negative trend, depending on the applied concentration of zeolite. MG in a concentration of 1% showed the strongest influence on the observed elements in the cultivated fruiting body of Maitake mushroom.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "Zeolites as possible biofortifiers in maitake cultivation",
pages = "129-123",
number = "1",
volume = "66",
doi = "10.2298/ABS1401123V"
}

Vunduk, J., Klaus, A., Kozarski, M., Djordjević, R., Jovanović, L.,& Nikšić, M.. (2014). Zeolites as possible biofortifiers in maitake cultivation. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 66(1), 123-129.
https://doi.org/10.2298/ABS1401123V

Vunduk J, Klaus A, Kozarski M, Djordjević R, Jovanović L, Nikšić M. Zeolites as possible biofortifiers in maitake cultivation. in Archives of Biological Sciences. 2014;66(1):123-129.
doi:10.2298/ABS1401123V .

Vunduk, Jovana, Klaus, Anita, Kozarski, Maja, Djordjević, R., Jovanović, Lj, Nikšić, Miomir, "Zeolites as possible biofortifiers in maitake cultivation" in Archives of Biological Sciences, 66, no. 1 (2014):123-129,
https://doi.org/10.2298/ABS1401123V . .

TY  - CONF
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Pecić, S.
AU  - Davidović, S.
AU  - Djordjević, R.
AU  - Vukosavljević, Predrag
AU  - Leskošek-Čukalović, Ida
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2738
AB  - Over the last decades, there has been an increased interest in studying the potential health benefits of moderate wine and beer consumption. Studies indicate that wine and beer consumed moderately can have a very favorable effect on the overall health condition. The effect can be explained by a high content of antioxidants and other biologically active compounds, particularly polyphenols, which can prevent the occurrence of some diseases, especially cardiovascular disease. In this research, a special type of beer, the grape beer, was produced using three different grape varieties Prokupac, Pinot Noir and Cabernet Sauvignon. Beer samples were fermented using conventional brewer's wort and 20 % w/w and 30 % w/w of crushed grape. The fermentation was carried out using two different yeasts: Saccharomyces pastorianus industrial strain obtained from one of the Serbian breweries and wine yeast Saccharomyces cerevisiae K1-V1116. The influence of grape variety, the wort-to-grape ratio and yeast strains on the polyphenol content was examined. The total polyphenol content was determined according to the official EBC (European Brewery Convention) spectrophotometric method. The results suggested that grape varieties, their contents, as well as yeast strains had a very significant influence on the total polyphenol content of the obtained beer. The polyphenol content rang in samples went from 95.94 mg/L in beer without grape fermented by brewing yeast and up to 754.40 mg/L in beer with 30 % of Cabernet Sauvignon grape fermented by wine yeast.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - The influence of raw materials and fermentation conditions on the polyphenol content of grape beer
EP  - 1141
SP  - 1137
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2738
ER  - 

@conference{
author = "Veljović, Mile and Despotović, Saša and Pecić, S. and Davidović, S. and Djordjević, R. and Vukosavljević, Predrag and Leskošek-Čukalović, Ida",
year = "2012",
abstract = "Over the last decades, there has been an increased interest in studying the potential health benefits of moderate wine and beer consumption. Studies indicate that wine and beer consumed moderately can have a very favorable effect on the overall health condition. The effect can be explained by a high content of antioxidants and other biologically active compounds, particularly polyphenols, which can prevent the occurrence of some diseases, especially cardiovascular disease. In this research, a special type of beer, the grape beer, was produced using three different grape varieties Prokupac, Pinot Noir and Cabernet Sauvignon. Beer samples were fermented using conventional brewer's wort and 20 % w/w and 30 % w/w of crushed grape. The fermentation was carried out using two different yeasts: Saccharomyces pastorianus industrial strain obtained from one of the Serbian breweries and wine yeast Saccharomyces cerevisiae K1-V1116. The influence of grape variety, the wort-to-grape ratio and yeast strains on the polyphenol content was examined. The total polyphenol content was determined according to the official EBC (European Brewery Convention) spectrophotometric method. The results suggested that grape varieties, their contents, as well as yeast strains had a very significant influence on the total polyphenol content of the obtained beer. The polyphenol content rang in samples went from 95.94 mg/L in beer without grape fermented by brewing yeast and up to 754.40 mg/L in beer with 30 % of Cabernet Sauvignon grape fermented by wine yeast.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "The influence of raw materials and fermentation conditions on the polyphenol content of grape beer",
pages = "1141-1137",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2738"
}

Veljović, M., Despotović, S., Pecić, S., Davidović, S., Djordjević, R., Vukosavljević, P.,& Leskošek-Čukalović, I.. (2012). The influence of raw materials and fermentation conditions on the polyphenol content of grape beer. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1137-1141.
https://hdl.handle.net/21.15107/rcub_agrospace_2738

Veljović M, Despotović S, Pecić S, Davidović S, Djordjević R, Vukosavljević P, Leskošek-Čukalović I. The influence of raw materials and fermentation conditions on the polyphenol content of grape beer. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1137-1141.
https://hdl.handle.net/21.15107/rcub_agrospace_2738 .

Veljović, Mile, Despotović, Saša, Pecić, S., Davidović, S., Djordjević, R., Vukosavljević, Predrag, Leskošek-Čukalović, Ida, "The influence of raw materials and fermentation conditions on the polyphenol content of grape beer" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1137-1141,
https://hdl.handle.net/21.15107/rcub_agrospace_2738 .

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

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

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

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

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

TY  - JOUR
AU  - Veljović, Mile
AU  - Djordjević, R.
AU  - Leskošek-Čukalović, Ida
AU  - Lakić, Nada
AU  - Despotović, Saša
AU  - Pecić, S.
AU  - Nedović, Viktor
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2311
AB  - J. Inst. Brew. 116(4), 440-444, 2010 The possibility of producing a beverage by wort fermentation enriched with grape must was examined. Must, from two different varieties of grapes, was added to conventional brewer's wort. The fermentation was carried out using a traditional method for lager beer production with the entire process taking thirty days. Following the fermentation process, a sensory analysis of the final product was performed and the total polyphenol content was determined. The results obtained suggest that it is possible to produce a pleasant beverage with some sensory properties similar to conventional beer. In addition to acceptable sensory properties, this drink was characterized by a higher alcohol (7-7.5% v/v) and polyphenol content.
PB  - Inst Brewing, London
T2  - Journal of the Institute of Brewing
T1  - The Possibility of Producing a Special Type of Beer Made from Wort with the Addition of Grape Must
EP  - 444
IS  - 4
SP  - 440
VL  - 116
DO  - 10.1002/j.2050-0416.2010.tb00795.x
ER  - 

@article{
author = "Veljović, Mile and Djordjević, R. and Leskošek-Čukalović, Ida and Lakić, Nada and Despotović, Saša and Pecić, S. and Nedović, Viktor",
year = "2010",
abstract = "J. Inst. Brew. 116(4), 440-444, 2010 The possibility of producing a beverage by wort fermentation enriched with grape must was examined. Must, from two different varieties of grapes, was added to conventional brewer's wort. The fermentation was carried out using a traditional method for lager beer production with the entire process taking thirty days. Following the fermentation process, a sensory analysis of the final product was performed and the total polyphenol content was determined. The results obtained suggest that it is possible to produce a pleasant beverage with some sensory properties similar to conventional beer. In addition to acceptable sensory properties, this drink was characterized by a higher alcohol (7-7.5% v/v) and polyphenol content.",
publisher = "Inst Brewing, London",
journal = "Journal of the Institute of Brewing",
title = "The Possibility of Producing a Special Type of Beer Made from Wort with the Addition of Grape Must",
pages = "444-440",
number = "4",
volume = "116",
doi = "10.1002/j.2050-0416.2010.tb00795.x"
}

Veljović, M., Djordjević, R., Leskošek-Čukalović, I., Lakić, N., Despotović, S., Pecić, S.,& Nedović, V.. (2010). The Possibility of Producing a Special Type of Beer Made from Wort with the Addition of Grape Must. in Journal of the Institute of Brewing
Inst Brewing, London., 116(4), 440-444.
https://doi.org/10.1002/j.2050-0416.2010.tb00795.x

Veljović M, Djordjević R, Leskošek-Čukalović I, Lakić N, Despotović S, Pecić S, Nedović V. The Possibility of Producing a Special Type of Beer Made from Wort with the Addition of Grape Must. in Journal of the Institute of Brewing. 2010;116(4):440-444.
doi:10.1002/j.2050-0416.2010.tb00795.x .

Veljović, Mile, Djordjević, R., Leskošek-Čukalović, Ida, Lakić, Nada, Despotović, Saša, Pecić, S., Nedović, Viktor, "The Possibility of Producing a Special Type of Beer Made from Wort with the Addition of Grape Must" in Journal of the Institute of Brewing, 116, no. 4 (2010):440-444,
https://doi.org/10.1002/j.2050-0416.2010.tb00795.x . .

TY  - JOUR
AU  - Živanović, Tomislav
AU  - Djordjević, R.
AU  - Dražić, Slobodan
AU  - Sečanski, Mile
AU  - Kostić, M.
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1359
AB  - The following maize populations were encompassed by the study: a population with 25% of exotic germplasm (1601/5xZPL913)F2R0 and populations developed after three (1601/5xZPL913)F2R3, that is, five (1601/5xZPL913)F2R5, gene recombination cycles. The S, progeny trial was set lip according to the nested design in two replications and two locations during two years (2001 and 2002). The average values for all traits except moisture at harvest increased. The changes of mean values of yields and other traits can be very important from the aspect of long-term breeding programmes. Different agroecological conditions, genotype, family x location interaction and family x location interaction within the set signficantly affected all observed traits of populations. Genetic and phenotypic variances for all traits except the 1000-kernel weight decreased under the effects of the number of recombination cycles, which was confirmed by the coefficients of heritability. A significant decrease was not detected in yields and ear lengths, which is particularly important for practical breeding. Three cycles of gene recombination are sufficient for this population prior to the application by various breeding methods.
PB  - Taylor & Francis Group
T2  - Biotechnology and Biotechnological Equipment
T1  - Effects of recombinations on variability and heritability of traits in maize populations with exotic germplasm
EP  - 234
IS  - 2
SP  - 229
VL  - 21
DO  - 10.1080/13102818.2007.10817451
ER  - 

@article{
author = "Živanović, Tomislav and Djordjević, R. and Dražić, Slobodan and Sečanski, Mile and Kostić, M.",
year = "2007",
abstract = "The following maize populations were encompassed by the study: a population with 25% of exotic germplasm (1601/5xZPL913)F2R0 and populations developed after three (1601/5xZPL913)F2R3, that is, five (1601/5xZPL913)F2R5, gene recombination cycles. The S, progeny trial was set lip according to the nested design in two replications and two locations during two years (2001 and 2002). The average values for all traits except moisture at harvest increased. The changes of mean values of yields and other traits can be very important from the aspect of long-term breeding programmes. Different agroecological conditions, genotype, family x location interaction and family x location interaction within the set signficantly affected all observed traits of populations. Genetic and phenotypic variances for all traits except the 1000-kernel weight decreased under the effects of the number of recombination cycles, which was confirmed by the coefficients of heritability. A significant decrease was not detected in yields and ear lengths, which is particularly important for practical breeding. Three cycles of gene recombination are sufficient for this population prior to the application by various breeding methods.",
publisher = "Taylor & Francis Group",
journal = "Biotechnology and Biotechnological Equipment",
title = "Effects of recombinations on variability and heritability of traits in maize populations with exotic germplasm",
pages = "234-229",
number = "2",
volume = "21",
doi = "10.1080/13102818.2007.10817451"
}

Živanović, T., Djordjević, R., Dražić, S., Sečanski, M.,& Kostić, M.. (2007). Effects of recombinations on variability and heritability of traits in maize populations with exotic germplasm. in Biotechnology and Biotechnological Equipment
Taylor & Francis Group., 21(2), 229-234.
https://doi.org/10.1080/13102818.2007.10817451

Živanović T, Djordjević R, Dražić S, Sečanski M, Kostić M. Effects of recombinations on variability and heritability of traits in maize populations with exotic germplasm. in Biotechnology and Biotechnological Equipment. 2007;21(2):229-234.
doi:10.1080/13102818.2007.10817451 .

Živanović, Tomislav, Djordjević, R., Dražić, Slobodan, Sečanski, Mile, Kostić, M., "Effects of recombinations on variability and heritability of traits in maize populations with exotic germplasm" in Biotechnology and Biotechnological Equipment, 21, no. 2 (2007):229-234,
https://doi.org/10.1080/13102818.2007.10817451 . .

TY  - CONF
AU  - Djordjević, R.
AU  - Sretenović-Rajičić, T.
AU  - Pešić, Vladan
AU  - Dokić, A.
PY  - 1997
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/104
AB  - In order to create Eliksir F1 a new hybrid, we performed a crossing of original sweet corn lines which were obtained from an artificial population by employing the inbreeding method. The aim of this paper is to compare the most significant characteristics of this hybrid and the following American hybrids: Sundance F1 Early Arctic F1, Spring Gold F1 and Reliance F1. The characteristics taken into consideration were: the earliness, total yield and the grain cob ratio. The experiment was carried out by using the random block system in four replications. The hybrids' differences were tested by Fisher's variance analysis. We found that Eliksir F1 was an early hybrid of sweet corn with the average of 1.3 ears and 1.7 side branches per plant. Eliksir F1 had the highest yield comparing to the other hybrids. The yield ranged from 11,955 kg/ha. The grain percentage was 62% of the total yield. Therefore, Eliksir F1 could be recommended as suitable for sweet corn hybrid early production.
C3  - Acta Horticulturae
T1  - Eliksir F1 - The new sweet corn hybrid (Zea mays Var. Sacharata Sturt.)
EP  - 897
SP  - 895
VL  - 462
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_104
ER  - 

@conference{
author = "Djordjević, R. and Sretenović-Rajičić, T. and Pešić, Vladan and Dokić, A.",
year = "1997",
abstract = "In order to create Eliksir F1 a new hybrid, we performed a crossing of original sweet corn lines which were obtained from an artificial population by employing the inbreeding method. The aim of this paper is to compare the most significant characteristics of this hybrid and the following American hybrids: Sundance F1 Early Arctic F1, Spring Gold F1 and Reliance F1. The characteristics taken into consideration were: the earliness, total yield and the grain cob ratio. The experiment was carried out by using the random block system in four replications. The hybrids' differences were tested by Fisher's variance analysis. We found that Eliksir F1 was an early hybrid of sweet corn with the average of 1.3 ears and 1.7 side branches per plant. Eliksir F1 had the highest yield comparing to the other hybrids. The yield ranged from 11,955 kg/ha. The grain percentage was 62% of the total yield. Therefore, Eliksir F1 could be recommended as suitable for sweet corn hybrid early production.",
journal = "Acta Horticulturae",
title = "Eliksir F1 - The new sweet corn hybrid (Zea mays Var. Sacharata Sturt.)",
pages = "897-895",
volume = "462",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_104"
}

Djordjević, R., Sretenović-Rajičić, T., Pešić, V.,& Dokić, A.. (1997). Eliksir F1 - The new sweet corn hybrid (Zea mays Var. Sacharata Sturt.). in Acta Horticulturae, 462, 895-897.
https://hdl.handle.net/21.15107/rcub_agrospace_104

Djordjević R, Sretenović-Rajičić T, Pešić V, Dokić A. Eliksir F1 - The new sweet corn hybrid (Zea mays Var. Sacharata Sturt.). in Acta Horticulturae. 1997;462:895-897.
https://hdl.handle.net/21.15107/rcub_agrospace_104 .

Djordjević, R., Sretenović-Rajičić, T., Pešić, Vladan, Dokić, A., "Eliksir F1 - The new sweet corn hybrid (Zea mays Var. Sacharata Sturt.)" in Acta Horticulturae, 462 (1997):895-897,
https://hdl.handle.net/21.15107/rcub_agrospace_104 .