TY  - JOUR
AU  - Fotirić Akšić, Milica
AU  - Tešić, Živoslav
AU  - Kalaba, Milica
AU  - Ćirić, Ivanka
AU  - Pezo, Lato
AU  - Lončar, Biljana
AU  - Gašić, Uroš
AU  - Dojčinović, Biljana
AU  - Tosti, Tomislav
AU  - Meland, Mekjell
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6340
AB  - The aim of this study was to find the chemical parameters for the differentiation of plum cultivars grown along the fjord areas of Western Norway and Eastern Norway, having specific agroclimatic conditions. Chemical analysis of the fruits confirmed the contents of 13 quantified elements, 22 sugar compounds, 11 organic acids, 19 phenolic compounds, and antioxidant activity in 68 plum cultivars. Dominated contents were noted for nitrogen (with the maximum mean value of 3.11%), potassium (8055.80 mg/kg), and phosphorous (7878.88 mg/kg). Averagely, the highest level of sugars was determined for glucose (244.46 g/kg), fructose (197.92 g/kg), sucrose (208.25 g/kg), and sorbitol (98.02 g/kg), organic acids for malic acid (24.06 g/kg), and for polyphenol compounds were 5-O-caffeoylquinic acid (66.31 mg/kg), and rutin (58.06 mg/kg). Applied principal component analysis has been useful for distinguishing the plum cultivars from three areas in Norway where copper, iron, potassium, magnesium, manganese, and sodium; sucrose, ribose, maltose, and raffinose; p-hydroxybenzoic acid, rutin, ferulic acid, kaempferol 7-O-glucoside, p-coumaric acid, and 5-O-caffeoylquinic acid were the most influential. In regard to human health and future breeding work that will have the aim to produce functional food with high health-related compounds, the plum cultivar ‘Mallard’ should be underlined due to the high level of elements, ‘Valor’ due to high sugar content, ‘Helgøyplomme’ due to content of organic acids, and ‘Diamond’ due to the content of phenolic compounds. © 2023 by the authors.
T2  - Horticulturae
T2  - Horticulturae
T1  - Breakthrough Analysis of Chemical Composition and Applied Chemometrics of European Plum Cultivars Grown in Norway
IS  - 4
VL  - 9
DO  - 10.3390/horticulturae9040477
ER  - 

@article{
author = "Fotirić Akšić, Milica and Tešić, Živoslav and Kalaba, Milica and Ćirić, Ivanka and Pezo, Lato and Lončar, Biljana and Gašić, Uroš and Dojčinović, Biljana and Tosti, Tomislav and Meland, Mekjell",
year = "2023",
abstract = "The aim of this study was to find the chemical parameters for the differentiation of plum cultivars grown along the fjord areas of Western Norway and Eastern Norway, having specific agroclimatic conditions. Chemical analysis of the fruits confirmed the contents of 13 quantified elements, 22 sugar compounds, 11 organic acids, 19 phenolic compounds, and antioxidant activity in 68 plum cultivars. Dominated contents were noted for nitrogen (with the maximum mean value of 3.11%), potassium (8055.80 mg/kg), and phosphorous (7878.88 mg/kg). Averagely, the highest level of sugars was determined for glucose (244.46 g/kg), fructose (197.92 g/kg), sucrose (208.25 g/kg), and sorbitol (98.02 g/kg), organic acids for malic acid (24.06 g/kg), and for polyphenol compounds were 5-O-caffeoylquinic acid (66.31 mg/kg), and rutin (58.06 mg/kg). Applied principal component analysis has been useful for distinguishing the plum cultivars from three areas in Norway where copper, iron, potassium, magnesium, manganese, and sodium; sucrose, ribose, maltose, and raffinose; p-hydroxybenzoic acid, rutin, ferulic acid, kaempferol 7-O-glucoside, p-coumaric acid, and 5-O-caffeoylquinic acid were the most influential. In regard to human health and future breeding work that will have the aim to produce functional food with high health-related compounds, the plum cultivar ‘Mallard’ should be underlined due to the high level of elements, ‘Valor’ due to high sugar content, ‘Helgøyplomme’ due to content of organic acids, and ‘Diamond’ due to the content of phenolic compounds. © 2023 by the authors.",
journal = "Horticulturae, Horticulturae",
title = "Breakthrough Analysis of Chemical Composition and Applied Chemometrics of European Plum Cultivars Grown in Norway",
number = "4",
volume = "9",
doi = "10.3390/horticulturae9040477"
}

Fotirić Akšić, M., Tešić, Ž., Kalaba, M., Ćirić, I., Pezo, L., Lončar, B., Gašić, U., Dojčinović, B., Tosti, T.,& Meland, M.. (2023). Breakthrough Analysis of Chemical Composition and Applied Chemometrics of European Plum Cultivars Grown in Norway. in Horticulturae, 9(4).
https://doi.org/10.3390/horticulturae9040477

Fotirić Akšić M, Tešić Ž, Kalaba M, Ćirić I, Pezo L, Lončar B, Gašić U, Dojčinović B, Tosti T, Meland M. Breakthrough Analysis of Chemical Composition and Applied Chemometrics of European Plum Cultivars Grown in Norway. in Horticulturae. 2023;9(4).
doi:10.3390/horticulturae9040477 .

Fotirić Akšić, Milica, Tešić, Živoslav, Kalaba, Milica, Ćirić, Ivanka, Pezo, Lato, Lončar, Biljana, Gašić, Uroš, Dojčinović, Biljana, Tosti, Tomislav, Meland, Mekjell, "Breakthrough Analysis of Chemical Composition and Applied Chemometrics of European Plum Cultivars Grown in Norway" in Horticulturae, 9, no. 4 (2023),
https://doi.org/10.3390/horticulturae9040477 . .

TY  - JOUR
AU  - Vunduk, Jovana
AU  - Klaus, Anita
AU  - Lazić, Vesna
AU  - Kozarski, Maja
AU  - Radić, Danka
AU  - Šovljanski, Olja
AU  - Pezo, Lato
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6323
AB  - The problem of microbial biofilms has come to the fore alongside food, pharmaceutical, and healthcare industrialization. The development of new antibiofilm products has become urgent, but it includes bioprospecting and is time and money-consuming. Contemporary efforts are directed at the pursuit of effective compounds of natural origin, also known as “green” agents. Mushrooms appear to be a possible new source of antibiofilm compounds, as has been demonstrated recently. The existing modeling methods are directed toward predicting bacterial biofilm formation, not in the presence of antibiofilm materials. Moreover, the modeling is almost exclusively targeted at biofilms in healthcare, while modeling related to the food industry remains under-researched. The present study applied an Artificial Neural Network (ANN) model to analyze the anti-adhesion and anti-biofilm-forming effects of 40 extracts from 20 mushroom species against two very important food-borne bacterial species for food and food-related industries—Listeria monocytogenes and Salmonella enteritidis. The models developed in this study exhibited high prediction quality, as indicated by high r2 values during the training cycle. The best fit between the modeled and measured values was observed for the inhibition of adhesion. This study provides a valuable contribution to the field, supporting industrial settings during the initial stage of biofilm formation, when these communities are the most vulnerable, and promoting innovative and improved safety management. © 2023 by the authors.
T2  - Antibiotics
T2  - Antibiotics
T1  - Artificial Neural Network Prediction of Antiadhesion and Antibiofilm-Forming Effects of Antimicrobial Active Mushroom Extracts on Food-Borne Pathogens
IS  - 3
VL  - 12
DO  - 10.3390/antibiotics12030627
ER  - 

@article{
author = "Vunduk, Jovana and Klaus, Anita and Lazić, Vesna and Kozarski, Maja and Radić, Danka and Šovljanski, Olja and Pezo, Lato",
year = "2023",
abstract = "The problem of microbial biofilms has come to the fore alongside food, pharmaceutical, and healthcare industrialization. The development of new antibiofilm products has become urgent, but it includes bioprospecting and is time and money-consuming. Contemporary efforts are directed at the pursuit of effective compounds of natural origin, also known as “green” agents. Mushrooms appear to be a possible new source of antibiofilm compounds, as has been demonstrated recently. The existing modeling methods are directed toward predicting bacterial biofilm formation, not in the presence of antibiofilm materials. Moreover, the modeling is almost exclusively targeted at biofilms in healthcare, while modeling related to the food industry remains under-researched. The present study applied an Artificial Neural Network (ANN) model to analyze the anti-adhesion and anti-biofilm-forming effects of 40 extracts from 20 mushroom species against two very important food-borne bacterial species for food and food-related industries—Listeria monocytogenes and Salmonella enteritidis. The models developed in this study exhibited high prediction quality, as indicated by high r2 values during the training cycle. The best fit between the modeled and measured values was observed for the inhibition of adhesion. This study provides a valuable contribution to the field, supporting industrial settings during the initial stage of biofilm formation, when these communities are the most vulnerable, and promoting innovative and improved safety management. © 2023 by the authors.",
journal = "Antibiotics, Antibiotics",
title = "Artificial Neural Network Prediction of Antiadhesion and Antibiofilm-Forming Effects of Antimicrobial Active Mushroom Extracts on Food-Borne Pathogens",
number = "3",
volume = "12",
doi = "10.3390/antibiotics12030627"
}

Vunduk, J., Klaus, A., Lazić, V., Kozarski, M., Radić, D., Šovljanski, O.,& Pezo, L.. (2023). Artificial Neural Network Prediction of Antiadhesion and Antibiofilm-Forming Effects of Antimicrobial Active Mushroom Extracts on Food-Borne Pathogens. in Antibiotics, 12(3).
https://doi.org/10.3390/antibiotics12030627

Vunduk J, Klaus A, Lazić V, Kozarski M, Radić D, Šovljanski O, Pezo L. Artificial Neural Network Prediction of Antiadhesion and Antibiofilm-Forming Effects of Antimicrobial Active Mushroom Extracts on Food-Borne Pathogens. in Antibiotics. 2023;12(3).
doi:10.3390/antibiotics12030627 .

Vunduk, Jovana, Klaus, Anita, Lazić, Vesna, Kozarski, Maja, Radić, Danka, Šovljanski, Olja, Pezo, Lato, "Artificial Neural Network Prediction of Antiadhesion and Antibiofilm-Forming Effects of Antimicrobial Active Mushroom Extracts on Food-Borne Pathogens" in Antibiotics, 12, no. 3 (2023),
https://doi.org/10.3390/antibiotics12030627 . .

TY  - JOUR
AU  - Beskorovajni, Radmila
AU  - Jovanović, Rade
AU  - Pezo, Lato
AU  - Popović, Nikola
AU  - Tolimir, Nataša
AU  - Mihajlović, Ljubiša
AU  - Šurlan-Momirović, Gordana
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6018
AB  - Mathematical modeling for genomic selection in serbian dairy cattle. - Genetika, Vol 53, No.3, 1105-1115. This manuscript has come as a result of an efficient breeding program in Serbian cattle populations for some economically important traits. Genomic selection in the last two decades has been the main challenge in animal breeding programs and genetics. Many SNP markers are used in statistical analysis in predicting the accuracy of breeding values for young animals without their performance. The new breeding tendency in the selection of young animals allows their genetic progress with reducing cost. In this study, 92 Holstein cows from various regions in Serbia were analyzed based on SNP molecular markers. Within this investigation, an empirical model was developed for the prediction of Yield Traits and Fertility Traits variables, according to Key traits data for dairy cattle. The developed model gave a reasonable fit to the data and successfully predicted Yield Traits (such as Fat and Protein Percent, Cheese Merit, Fluid Merit, and Cow Livability) and Fertility Traits variables (such as Sire Calving Ease, Heifer Conception Rate, Cow Conception Rate, Daughter Stillbirth, Sire Stillbirth, and Gestation Length). A total of 92 dairy cattle data were used to build a prediction model for the prediction of Yield Traits and Fertility Traits variables. The artificial neural network model, based on the Broyden-Fletcher-Goldfarb-Shanno iterative algorithm, showed good prediction capabilities (the r2 values during the training cycle for the before mentioned output variables were in the range between 0.444 and 0.989).
PB  - Serbian Genetics Society
T2  - Genetika
T1  - Mathematical modeling for genomic selection in Serbian dairy cattle
EP  - 1115
IS  - 3
SP  - 1105
VL  - 53
DO  - 10.2298/GENSR2103105B
ER  - 

@article{
author = "Beskorovajni, Radmila and Jovanović, Rade and Pezo, Lato and Popović, Nikola and Tolimir, Nataša and Mihajlović, Ljubiša and Šurlan-Momirović, Gordana",
year = "2022",
abstract = "Mathematical modeling for genomic selection in serbian dairy cattle. - Genetika, Vol 53, No.3, 1105-1115. This manuscript has come as a result of an efficient breeding program in Serbian cattle populations for some economically important traits. Genomic selection in the last two decades has been the main challenge in animal breeding programs and genetics. Many SNP markers are used in statistical analysis in predicting the accuracy of breeding values for young animals without their performance. The new breeding tendency in the selection of young animals allows their genetic progress with reducing cost. In this study, 92 Holstein cows from various regions in Serbia were analyzed based on SNP molecular markers. Within this investigation, an empirical model was developed for the prediction of Yield Traits and Fertility Traits variables, according to Key traits data for dairy cattle. The developed model gave a reasonable fit to the data and successfully predicted Yield Traits (such as Fat and Protein Percent, Cheese Merit, Fluid Merit, and Cow Livability) and Fertility Traits variables (such as Sire Calving Ease, Heifer Conception Rate, Cow Conception Rate, Daughter Stillbirth, Sire Stillbirth, and Gestation Length). A total of 92 dairy cattle data were used to build a prediction model for the prediction of Yield Traits and Fertility Traits variables. The artificial neural network model, based on the Broyden-Fletcher-Goldfarb-Shanno iterative algorithm, showed good prediction capabilities (the r2 values during the training cycle for the before mentioned output variables were in the range between 0.444 and 0.989).",
publisher = "Serbian Genetics Society",
journal = "Genetika",
title = "Mathematical modeling for genomic selection in Serbian dairy cattle",
pages = "1115-1105",
number = "3",
volume = "53",
doi = "10.2298/GENSR2103105B"
}

Beskorovajni, R., Jovanović, R., Pezo, L., Popović, N., Tolimir, N., Mihajlović, L.,& Šurlan-Momirović, G.. (2022). Mathematical modeling for genomic selection in Serbian dairy cattle. in Genetika
Serbian Genetics Society., 53(3), 1105-1115.
https://doi.org/10.2298/GENSR2103105B

Beskorovajni R, Jovanović R, Pezo L, Popović N, Tolimir N, Mihajlović L, Šurlan-Momirović G. Mathematical modeling for genomic selection in Serbian dairy cattle. in Genetika. 2022;53(3):1105-1115.
doi:10.2298/GENSR2103105B .

Beskorovajni, Radmila, Jovanović, Rade, Pezo, Lato, Popović, Nikola, Tolimir, Nataša, Mihajlović, Ljubiša, Šurlan-Momirović, Gordana, "Mathematical modeling for genomic selection in Serbian dairy cattle" in Genetika, 53, no. 3 (2022):1105-1115,
https://doi.org/10.2298/GENSR2103105B . .

TY  - JOUR
AU  - Šorgić, Saša
AU  - Sredović Ignjatović, Ivana
AU  - Antić, Mališa
AU  - Šaćirović, Sabina
AU  - Pezo, Lato
AU  - Cejić, Vladimir
AU  - Ðurović, Saša
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6014
AB  - One of the most common techniques for wine analysis is gas chromatography coupled with the flame ionization detector and headspace autosampler (HSS-GC/FID) for the analysis of the volatile compounds in the wine samples. The main goal of this thesis was to develop the method for the analysis of volatiles (methanol, higher alcohols, and esters) in wine samples made of Cabernet Sauvignon and Merlot. Validation parameters were: R2 > 0.995; LOD (0.2-1.0 mg/L); CV (2.7-6.3%), and recovery (92-106%). Average contents of the methanol (198.0 mg/L and 150.5 mg/L), higher alcohols (398.5 mg/L and 335.8 mg/L), ethyl acetate (42.0 mg/L and 55.6 mg/L), and acetaldehyde (23.3 mg/L and 16.1 mg/L) were determined for Merlot and Cabernet Sauvignon, respectively. Based on the obtained results, it was concluded that the content of methanol is in direct connection with the type of grape used for preparation of the wine. It was also found that the duration of the maceration directly influenced the content of the methanol and higher alcohols. On the other hand, type of grape appeared not to have influence on the content of ethyl acetate and acetaldehyde in wines. The post hoc Tukey’s HSD test at 95% confidence limit showed significant differences between observed samples. Principal Component Analysis (PCA) was used for assessing the effect of different genotypes and extraction methods on wine samples. Using PCA of observed samples, the possible directions for improving the quality of product can be realized.
PB  - MDPI
T2  - Fermentation
T1  - Monitoring of the Wines’ Quality by Gas Chromatography: HSS-GC/FID Method Development, Validation, Verification, for Analysis of Volatile Compounds
IS  - 2
SP  - 38
VL  - 8
DO  - 10.3390/fermentation8020038
ER  - 

@article{
author = "Šorgić, Saša and Sredović Ignjatović, Ivana and Antić, Mališa and Šaćirović, Sabina and Pezo, Lato and Cejić, Vladimir and Ðurović, Saša",
year = "2022",
abstract = "One of the most common techniques for wine analysis is gas chromatography coupled with the flame ionization detector and headspace autosampler (HSS-GC/FID) for the analysis of the volatile compounds in the wine samples. The main goal of this thesis was to develop the method for the analysis of volatiles (methanol, higher alcohols, and esters) in wine samples made of Cabernet Sauvignon and Merlot. Validation parameters were: R2 > 0.995; LOD (0.2-1.0 mg/L); CV (2.7-6.3%), and recovery (92-106%). Average contents of the methanol (198.0 mg/L and 150.5 mg/L), higher alcohols (398.5 mg/L and 335.8 mg/L), ethyl acetate (42.0 mg/L and 55.6 mg/L), and acetaldehyde (23.3 mg/L and 16.1 mg/L) were determined for Merlot and Cabernet Sauvignon, respectively. Based on the obtained results, it was concluded that the content of methanol is in direct connection with the type of grape used for preparation of the wine. It was also found that the duration of the maceration directly influenced the content of the methanol and higher alcohols. On the other hand, type of grape appeared not to have influence on the content of ethyl acetate and acetaldehyde in wines. The post hoc Tukey’s HSD test at 95% confidence limit showed significant differences between observed samples. Principal Component Analysis (PCA) was used for assessing the effect of different genotypes and extraction methods on wine samples. Using PCA of observed samples, the possible directions for improving the quality of product can be realized.",
publisher = "MDPI",
journal = "Fermentation",
title = "Monitoring of the Wines’ Quality by Gas Chromatography: HSS-GC/FID Method Development, Validation, Verification, for Analysis of Volatile Compounds",
number = "2",
pages = "38",
volume = "8",
doi = "10.3390/fermentation8020038"
}

Šorgić, S., Sredović Ignjatović, I., Antić, M., Šaćirović, S., Pezo, L., Cejić, V.,& Ðurović, S.. (2022). Monitoring of the Wines’ Quality by Gas Chromatography: HSS-GC/FID Method Development, Validation, Verification, for Analysis of Volatile Compounds. in Fermentation
MDPI., 8(2), 38.
https://doi.org/10.3390/fermentation8020038

Šorgić S, Sredović Ignjatović I, Antić M, Šaćirović S, Pezo L, Cejić V, Ðurović S. Monitoring of the Wines’ Quality by Gas Chromatography: HSS-GC/FID Method Development, Validation, Verification, for Analysis of Volatile Compounds. in Fermentation. 2022;8(2):38.
doi:10.3390/fermentation8020038 .

Šorgić, Saša, Sredović Ignjatović, Ivana, Antić, Mališa, Šaćirović, Sabina, Pezo, Lato, Cejić, Vladimir, Ðurović, Saša, "Monitoring of the Wines’ Quality by Gas Chromatography: HSS-GC/FID Method Development, Validation, Verification, for Analysis of Volatile Compounds" in Fermentation, 8, no. 2 (2022):38,
https://doi.org/10.3390/fermentation8020038 . .

TY  - JOUR
AU  - Purić, Milos
AU  - Rabrenović, Biljana
AU  - Rac, Vladislav
AU  - Pezo, Lato
AU  - Tomašević, Igor
AU  - Demin, Mirjana
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5276
AB  - This paper examined the effect of adding the ground defatted apple seed cakes (DASC) to chemical characteristics, colour, antioxidant potential, the textural and sensory quality of wheat bread. Adding 5% and 20% DASC of three varieties of apples (Golden Delicious, Idared and Sumatovka) to the total amount of wheat flour significantly increased insoluble fibre and protein content in the tested bread samples, primarily in the bread sample supplemented with 20% DASC of Sumatovka (7.21% and 15.99%, respectively). The highest total polyphenol content and the best antioxidant potential was found in the samples supplemented with 20% DASC. In comparison, the best sensory characteristics and textural properties were found in the samples supplemented with 5% DASC. The bread samples supplemented with 20% Sumatovka had the highest content of insoluble fibre, proteins, total polyphenol content, antioxidant potential and the lowest change in freshness, while the bread samples supplemented with 5% Golden Delicious had the highest content of soluble fibre, brightness and chewiness. Finally, we obtained enriched bread with proteins and fibre, low energy value, high antioxidant potential, good texture and very acceptable sensory characteristics. The variety of apples and the share of DASC affected the tested characteristics.
PB  - Elsevier, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread
VL  - 130
DO  - 10.1016/j.lwt.2020.109391
ER  - 

@article{
author = "Purić, Milos and Rabrenović, Biljana and Rac, Vladislav and Pezo, Lato and Tomašević, Igor and Demin, Mirjana",
year = "2020",
abstract = "This paper examined the effect of adding the ground defatted apple seed cakes (DASC) to chemical characteristics, colour, antioxidant potential, the textural and sensory quality of wheat bread. Adding 5% and 20% DASC of three varieties of apples (Golden Delicious, Idared and Sumatovka) to the total amount of wheat flour significantly increased insoluble fibre and protein content in the tested bread samples, primarily in the bread sample supplemented with 20% DASC of Sumatovka (7.21% and 15.99%, respectively). The highest total polyphenol content and the best antioxidant potential was found in the samples supplemented with 20% DASC. In comparison, the best sensory characteristics and textural properties were found in the samples supplemented with 5% DASC. The bread samples supplemented with 20% Sumatovka had the highest content of insoluble fibre, proteins, total polyphenol content, antioxidant potential and the lowest change in freshness, while the bread samples supplemented with 5% Golden Delicious had the highest content of soluble fibre, brightness and chewiness. Finally, we obtained enriched bread with proteins and fibre, low energy value, high antioxidant potential, good texture and very acceptable sensory characteristics. The variety of apples and the share of DASC affected the tested characteristics.",
publisher = "Elsevier, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread",
volume = "130",
doi = "10.1016/j.lwt.2020.109391"
}

Purić, M., Rabrenović, B., Rac, V., Pezo, L., Tomašević, I.,& Demin, M.. (2020). Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread. in LWT-Food Science and Technology
Elsevier, Amsterdam., 130.
https://doi.org/10.1016/j.lwt.2020.109391

Purić M, Rabrenović B, Rac V, Pezo L, Tomašević I, Demin M. Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread. in LWT-Food Science and Technology. 2020;130.
doi:10.1016/j.lwt.2020.109391 .

Purić, Milos, Rabrenović, Biljana, Rac, Vladislav, Pezo, Lato, Tomašević, Igor, Demin, Mirjana, "Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread" in LWT-Food Science and Technology, 130 (2020),
https://doi.org/10.1016/j.lwt.2020.109391 . .

TY  - JOUR
AU  - Demin, Mirjana
AU  - Rabrenović, Biljana
AU  - Pezo, Lato
AU  - Laličić-Petronijević, Jovanka
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5354
AB  - This research was aimed to establish the optimum formulation of crackers based on buckwheat and rye flour, chia seed and extra virgin olive oil and subsequently examine the nutritional value of final products. The addition of chia seeds significantly affected the content of alpha-linolenic fatty acid, influencing the nutritional value of crackers, which led to the remarkable reduction in the omega-6/omega-3 ratio in both rye (2.5:1) and buckwheat crackers (2.4:1). Most of the amino acids (except serine, alanine, cystine) were not significantly (p  lt  0.05) affected by the share of chia seeds, as well as the type of flour used. Due to high dietary fiber and protein content, the investigated cracker may have a claim "source of fiber" and "source of protein". Sensory evaluation of crackers showed that all examined samples of crackers exhibited excellent quality, implying that the presence of chia did not diminish, but rather improved some sensory attributes, such as texture.
PB  - Springer, New York
T2  - Journal of Food Measurement and Characterization
T1  - Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers
EP  - 387
IS  - 1
SP  - 378
VL  - 14
DO  - 10.1007/s11694-019-00300-7
ER  - 

@article{
author = "Demin, Mirjana and Rabrenović, Biljana and Pezo, Lato and Laličić-Petronijević, Jovanka",
year = "2020",
abstract = "This research was aimed to establish the optimum formulation of crackers based on buckwheat and rye flour, chia seed and extra virgin olive oil and subsequently examine the nutritional value of final products. The addition of chia seeds significantly affected the content of alpha-linolenic fatty acid, influencing the nutritional value of crackers, which led to the remarkable reduction in the omega-6/omega-3 ratio in both rye (2.5:1) and buckwheat crackers (2.4:1). Most of the amino acids (except serine, alanine, cystine) were not significantly (p  lt  0.05) affected by the share of chia seeds, as well as the type of flour used. Due to high dietary fiber and protein content, the investigated cracker may have a claim "source of fiber" and "source of protein". Sensory evaluation of crackers showed that all examined samples of crackers exhibited excellent quality, implying that the presence of chia did not diminish, but rather improved some sensory attributes, such as texture.",
publisher = "Springer, New York",
journal = "Journal of Food Measurement and Characterization",
title = "Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers",
pages = "387-378",
number = "1",
volume = "14",
doi = "10.1007/s11694-019-00300-7"
}

Demin, M., Rabrenović, B., Pezo, L.,& Laličić-Petronijević, J.. (2020). Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers. in Journal of Food Measurement and Characterization
Springer, New York., 14(1), 378-387.
https://doi.org/10.1007/s11694-019-00300-7

Demin M, Rabrenović B, Pezo L, Laličić-Petronijević J. Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers. in Journal of Food Measurement and Characterization. 2020;14(1):378-387.
doi:10.1007/s11694-019-00300-7 .

Demin, Mirjana, Rabrenović, Biljana, Pezo, Lato, Laličić-Petronijević, Jovanka, "Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers" in Journal of Food Measurement and Characterization, 14, no. 1 (2020):378-387,
https://doi.org/10.1007/s11694-019-00300-7 . .

TY  - JOUR
AU  - Gorjanović, Stanislava
AU  - Pastor, Ferenc T.
AU  - Loupassaki, Sofia
AU  - Veljović, Mile
AU  - Vukosavljević, Predrag
AU  - Zlatanović, Snežana
AU  - Pezo, Lato
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5405
AB  - Serbian aromatized wine "Bermet" from grapes grown on Fruska Gora Mountain has been in production since the 15th century. Ten commercial Bermets produced according to the traditional procedure by different manufacturers, and six prepared within the scope of this study were assessed for antioxidant (AO) activity using electrochemical, chemiluminescent and spectrophotometric AO assays. Direct current polarographic assay based on the decrease of anodic current of [hydrogen(peroxido)(1-)]hydroxidomercury(II) complex formation in alkaline H2O2 solution at potential of mercury oxidation, chemiluminescent H2O2 scavenging assay, as well as commonly used spectrophotometric assays (2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) based Trolox equivalent antioxidant capacity (TEAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP)) were used. Total phenolic content (TPC) was determined by Folin-Ciocalteu assay. The results obtained were correlated using regression analysis, ANOVA and F-test. An integrated approach to AO capacity determination allowed a more comprehensive comparison between samples. The approach is based on the introduction of the relative antioxidant capacity index, calculated by assigning each AO assay equal weight, and by PCA analysis. In addition, the introduction of phenolic antioxidant coefficients, calculated as the ratio between individual AO capacity and TPC, enabled a better understanding of their relation.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Serbian aromatized wine "Bermet": Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity
EP  - 529
IS  - 4
SP  - 517
VL  - 85
DO  - 10.2298/JSC190404139G
ER  - 

@article{
author = "Gorjanović, Stanislava and Pastor, Ferenc T. and Loupassaki, Sofia and Veljović, Mile and Vukosavljević, Predrag and Zlatanović, Snežana and Pezo, Lato",
year = "2020",
abstract = "Serbian aromatized wine "Bermet" from grapes grown on Fruska Gora Mountain has been in production since the 15th century. Ten commercial Bermets produced according to the traditional procedure by different manufacturers, and six prepared within the scope of this study were assessed for antioxidant (AO) activity using electrochemical, chemiluminescent and spectrophotometric AO assays. Direct current polarographic assay based on the decrease of anodic current of [hydrogen(peroxido)(1-)]hydroxidomercury(II) complex formation in alkaline H2O2 solution at potential of mercury oxidation, chemiluminescent H2O2 scavenging assay, as well as commonly used spectrophotometric assays (2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) based Trolox equivalent antioxidant capacity (TEAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP)) were used. Total phenolic content (TPC) was determined by Folin-Ciocalteu assay. The results obtained were correlated using regression analysis, ANOVA and F-test. An integrated approach to AO capacity determination allowed a more comprehensive comparison between samples. The approach is based on the introduction of the relative antioxidant capacity index, calculated by assigning each AO assay equal weight, and by PCA analysis. In addition, the introduction of phenolic antioxidant coefficients, calculated as the ratio between individual AO capacity and TPC, enabled a better understanding of their relation.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Serbian aromatized wine "Bermet": Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity",
pages = "529-517",
number = "4",
volume = "85",
doi = "10.2298/JSC190404139G"
}

Gorjanović, S., Pastor, F. T., Loupassaki, S., Veljović, M., Vukosavljević, P., Zlatanović, S.,& Pezo, L.. (2020). Serbian aromatized wine "Bermet": Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 85(4), 517-529.
https://doi.org/10.2298/JSC190404139G

Gorjanović S, Pastor FT, Loupassaki S, Veljović M, Vukosavljević P, Zlatanović S, Pezo L. Serbian aromatized wine "Bermet": Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2020;85(4):517-529.
doi:10.2298/JSC190404139G .

Gorjanović, Stanislava, Pastor, Ferenc T., Loupassaki, Sofia, Veljović, Mile, Vukosavljević, Predrag, Zlatanović, Snežana, Pezo, Lato, "Serbian aromatized wine "Bermet": Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 85, no. 4 (2020):517-529,
https://doi.org/10.2298/JSC190404139G . .

TY  - JOUR
AU  - Tomović, Vladimir
AU  - Pezo, Lato
AU  - Jokanović, Marija
AU  - Tomović, Mila
AU  - Šojić, Branislav
AU  - Škaljac, Snežana
AU  - Vujadinović, Dragan
AU  - Ivić, Maja
AU  - Djekić, Ilija
AU  - Tomašević, Igor
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4951
AB  - Early post-mortem, objective and non-destructive prediction of tissue distribution in the major pork cuts is a challenge for the meat industry. Mathematical models to predict pig carcass composition using total lean meat percentage and carcass weight were evaluated in this study. The data were obtained from 455 cold pig carcasses which were dissected according to the EU reference method; total lean meat percentage and carcass weight ranged from 42.45 to 69.21% and from 23.26 to 55.22 kg, respectively. Developed empirical models gave a reasonable fit to the experimental data and successfully predicted the carcass composition and tissue distribution in primal cuts. The second order polynomial models showed high coefficients of determination for prediction of experimental results (between 0.612 and 0.929), while the artificial neural network (ANN) model, based on the Broyden-Fletcher-Goldfarb-Shanno iterative algorithm, showed better prediction capabilities (overall r(2) was 0.889). The newly developed software, based on ANN model is easy, fast, cheap and with sufficient precision for application in the meat industry.
PB  - Springer, New York
T2  - Journal of Food Measurement and Characterization
T1  - The prediction of lean meat and subcutaneous fat with skin content in pork cuts on the carcass meatness and weight
EP  - 2240
IS  - 3
SP  - 2230
VL  - 13
DO  - 10.1007/s11694-019-00143-2
ER  - 

@article{
author = "Tomović, Vladimir and Pezo, Lato and Jokanović, Marija and Tomović, Mila and Šojić, Branislav and Škaljac, Snežana and Vujadinović, Dragan and Ivić, Maja and Djekić, Ilija and Tomašević, Igor",
year = "2019",
abstract = "Early post-mortem, objective and non-destructive prediction of tissue distribution in the major pork cuts is a challenge for the meat industry. Mathematical models to predict pig carcass composition using total lean meat percentage and carcass weight were evaluated in this study. The data were obtained from 455 cold pig carcasses which were dissected according to the EU reference method; total lean meat percentage and carcass weight ranged from 42.45 to 69.21% and from 23.26 to 55.22 kg, respectively. Developed empirical models gave a reasonable fit to the experimental data and successfully predicted the carcass composition and tissue distribution in primal cuts. The second order polynomial models showed high coefficients of determination for prediction of experimental results (between 0.612 and 0.929), while the artificial neural network (ANN) model, based on the Broyden-Fletcher-Goldfarb-Shanno iterative algorithm, showed better prediction capabilities (overall r(2) was 0.889). The newly developed software, based on ANN model is easy, fast, cheap and with sufficient precision for application in the meat industry.",
publisher = "Springer, New York",
journal = "Journal of Food Measurement and Characterization",
title = "The prediction of lean meat and subcutaneous fat with skin content in pork cuts on the carcass meatness and weight",
pages = "2240-2230",
number = "3",
volume = "13",
doi = "10.1007/s11694-019-00143-2"
}

Tomović, V., Pezo, L., Jokanović, M., Tomović, M., Šojić, B., Škaljac, S., Vujadinović, D., Ivić, M., Djekić, I.,& Tomašević, I.. (2019). The prediction of lean meat and subcutaneous fat with skin content in pork cuts on the carcass meatness and weight. in Journal of Food Measurement and Characterization
Springer, New York., 13(3), 2230-2240.
https://doi.org/10.1007/s11694-019-00143-2

Tomović V, Pezo L, Jokanović M, Tomović M, Šojić B, Škaljac S, Vujadinović D, Ivić M, Djekić I, Tomašević I. The prediction of lean meat and subcutaneous fat with skin content in pork cuts on the carcass meatness and weight. in Journal of Food Measurement and Characterization. 2019;13(3):2230-2240.
doi:10.1007/s11694-019-00143-2 .

Tomović, Vladimir, Pezo, Lato, Jokanović, Marija, Tomović, Mila, Šojić, Branislav, Škaljac, Snežana, Vujadinović, Dragan, Ivić, Maja, Djekić, Ilija, Tomašević, Igor, "The prediction of lean meat and subcutaneous fat with skin content in pork cuts on the carcass meatness and weight" in Journal of Food Measurement and Characterization, 13, no. 3 (2019):2230-2240,
https://doi.org/10.1007/s11694-019-00143-2 . .

TY  - JOUR
AU  - Popović-Djordjević, Jelena
AU  - Popović-Djordjević, Jelena
AU  - Pezo, Lato L.
AU  - Brčeski, Ilija
AU  - Kostić, Aleksandar
AU  - Milošević, Vladan D.
AU  - Stojanović, Mirjana D.
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4782
AB  - The preliminary assessment of the properties of alginate immobilized aquatic weed Myriophyllum spicatum beads-MsAlg in a multi-element system of nine Serbian lakes water samples was done. Herein, the results obtained in the biosorption experiment with MsAlg contents of twenty-two elements analysed by inductively coupled plasma-optical emission spectrometry, biosorption capacity, element removal efficiency, total hardness (TH) and quality index of water (WQI) are presented. Scanning electron microscopy with energy dispersive X-ray spectroscopy was used for the characterization of M. spicatum and its beads. The study showed that aluminium, magnesium and strontium were adsorbed by MsAlg in the water samples from all examined lakes; barium and iron in the water samples from six lakes. The overall average efficiency of MsAlg in biosorption of elements was in the following order: Al > Ba > Sr > Fe > Mg (58.6, 51.7, 48.2, 23.9 and 17.7%, respectively). The increase of TH and WQI values after the biosorption was noticed in all studied lake water samples. The most significant correlations for pH were regarding the contents of B, Mg and Ca, whereas WQI was highly correlated to the contents of B and Mg, and pH. The complexity of the obtained data was explained by Cluster Analysis and Principal Component Analysis, which showed good discrimination capabilities between the water samples taken from different locations. Considering that the invasive M. spicatum is natural, widespread and that its immobilization is cheap and eco-friendly, presented findings could be helpful in further assessment of MsAlg beads for its potential use as biofilter.
PB  - Pergamon-Elsevier Science Ltd, Oxford
T2  - Water Research
T1  - Applying multi-criteria analysis for preliminary assessment of the properties of alginate immobilized Myriophyllum spicatum in lake water samples
EP  - 171
SP  - 163
VL  - 141
DO  - 10.1016/j.watres.2018.05.014
ER  - 

@article{
author = "Popović-Djordjević, Jelena and Popović-Djordjević, Jelena and Pezo, Lato L. and Brčeski, Ilija and Kostić, Aleksandar and Milošević, Vladan D. and Stojanović, Mirjana D.",
year = "2018",
abstract = "The preliminary assessment of the properties of alginate immobilized aquatic weed Myriophyllum spicatum beads-MsAlg in a multi-element system of nine Serbian lakes water samples was done. Herein, the results obtained in the biosorption experiment with MsAlg contents of twenty-two elements analysed by inductively coupled plasma-optical emission spectrometry, biosorption capacity, element removal efficiency, total hardness (TH) and quality index of water (WQI) are presented. Scanning electron microscopy with energy dispersive X-ray spectroscopy was used for the characterization of M. spicatum and its beads. The study showed that aluminium, magnesium and strontium were adsorbed by MsAlg in the water samples from all examined lakes; barium and iron in the water samples from six lakes. The overall average efficiency of MsAlg in biosorption of elements was in the following order: Al > Ba > Sr > Fe > Mg (58.6, 51.7, 48.2, 23.9 and 17.7%, respectively). The increase of TH and WQI values after the biosorption was noticed in all studied lake water samples. The most significant correlations for pH were regarding the contents of B, Mg and Ca, whereas WQI was highly correlated to the contents of B and Mg, and pH. The complexity of the obtained data was explained by Cluster Analysis and Principal Component Analysis, which showed good discrimination capabilities between the water samples taken from different locations. Considering that the invasive M. spicatum is natural, widespread and that its immobilization is cheap and eco-friendly, presented findings could be helpful in further assessment of MsAlg beads for its potential use as biofilter.",
publisher = "Pergamon-Elsevier Science Ltd, Oxford",
journal = "Water Research",
title = "Applying multi-criteria analysis for preliminary assessment of the properties of alginate immobilized Myriophyllum spicatum in lake water samples",
pages = "171-163",
volume = "141",
doi = "10.1016/j.watres.2018.05.014"
}

Popović-Djordjević, J., Popović-Djordjević, J., Pezo, L. L., Brčeski, I., Kostić, A., Milošević, V. D.,& Stojanović, M. D.. (2018). Applying multi-criteria analysis for preliminary assessment of the properties of alginate immobilized Myriophyllum spicatum in lake water samples. in Water Research
Pergamon-Elsevier Science Ltd, Oxford., 141, 163-171.
https://doi.org/10.1016/j.watres.2018.05.014

Popović-Djordjević J, Popović-Djordjević J, Pezo LL, Brčeski I, Kostić A, Milošević VD, Stojanović MD. Applying multi-criteria analysis for preliminary assessment of the properties of alginate immobilized Myriophyllum spicatum in lake water samples. in Water Research. 2018;141:163-171.
doi:10.1016/j.watres.2018.05.014 .

Popović-Djordjević, Jelena, Popović-Djordjević, Jelena, Pezo, Lato L., Brčeski, Ilija, Kostić, Aleksandar, Milošević, Vladan D., Stojanović, Mirjana D., "Applying multi-criteria analysis for preliminary assessment of the properties of alginate immobilized Myriophyllum spicatum in lake water samples" in Water Research, 141 (2018):163-171,
https://doi.org/10.1016/j.watres.2018.05.014 . .

TY  - JOUR
AU  - Laličić-Petronijević, Jovanka
AU  - Popov-Raljić, Jovanka
AU  - Lazić, Vera
AU  - Pezo, Lato
AU  - Nedović, Viktor
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4447
AB  - Among the carriers of probiotic bacteria in the field of non-dairy foods, chocolate is one of the most appealing. Following the contemporary trend impelled with better efficiency, a compilation of three pro biotic strains microencapsulated together was incorporated in milk, semisweet and dark chocolates. The determination of viability revealed that bifidobacteria (BB) were less durable than lactobacilli (LA) and streptococci (ST), but the total cell number was high (9-8 log cfu/g) during 360 days, at both tested temperatures. The main objective was to examine the effects of probiotics on the sensory and rheological properties of various types of produced chocolates, as well as to test the suitability of used packaging materials. The obtained data showed that all evaluated samples exhibited excellent sensory quality and, among rheological parameters, yield value was more affected than the viscosity. Seal defect (leakage) of the primary packaging material assumable contributed to the decline of viable probiotic cells.
PB  - Elsevier Science Bv, Amsterdam
T2  - Journal of Functional Foods
T1  - Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition
EP  - 337
SP  - 329
VL  - 38
DO  - 10.1016/j.jff.2017.09.041
ER  - 

@article{
author = "Laličić-Petronijević, Jovanka and Popov-Raljić, Jovanka and Lazić, Vera and Pezo, Lato and Nedović, Viktor",
year = "2017",
abstract = "Among the carriers of probiotic bacteria in the field of non-dairy foods, chocolate is one of the most appealing. Following the contemporary trend impelled with better efficiency, a compilation of three pro biotic strains microencapsulated together was incorporated in milk, semisweet and dark chocolates. The determination of viability revealed that bifidobacteria (BB) were less durable than lactobacilli (LA) and streptococci (ST), but the total cell number was high (9-8 log cfu/g) during 360 days, at both tested temperatures. The main objective was to examine the effects of probiotics on the sensory and rheological properties of various types of produced chocolates, as well as to test the suitability of used packaging materials. The obtained data showed that all evaluated samples exhibited excellent sensory quality and, among rheological parameters, yield value was more affected than the viscosity. Seal defect (leakage) of the primary packaging material assumable contributed to the decline of viable probiotic cells.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Journal of Functional Foods",
title = "Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition",
pages = "337-329",
volume = "38",
doi = "10.1016/j.jff.2017.09.041"
}

Laličić-Petronijević, J., Popov-Raljić, J., Lazić, V., Pezo, L.,& Nedović, V.. (2017). Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition. in Journal of Functional Foods
Elsevier Science Bv, Amsterdam., 38, 329-337.
https://doi.org/10.1016/j.jff.2017.09.041

Laličić-Petronijević J, Popov-Raljić J, Lazić V, Pezo L, Nedović V. Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition. in Journal of Functional Foods. 2017;38:329-337.
doi:10.1016/j.jff.2017.09.041 .

Laličić-Petronijević, Jovanka, Popov-Raljić, Jovanka, Lazić, Vera, Pezo, Lato, Nedović, Viktor, "Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition" in Journal of Functional Foods, 38 (2017):329-337,
https://doi.org/10.1016/j.jff.2017.09.041 . .

TY  - JOUR
AU  - Gorjanović, Stanislava
AU  - Komes, Draženka
AU  - Laličić-Petronijević, Jovanka
AU  - Pastor, Ferenc T.
AU  - Belscak-Cvitanović, Ana
AU  - Veljović, Mile
AU  - Pezo, Lato
AU  - Suznjević, Desanka Z.
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4471
AB  - Antioxidant (AO) capacity of instant, espresso, filter and Turkish/Greek coffee brews, coffee substitutes (roasted chicory root, barley, pea, chickpea, carob and dried fig) and individual compounds (phenolic acids, flavonoids, methylxanthines, N-methyl pyridinium and HMW melanoidins) was assessed using DC polarographic assay based on decrease of anodic current originating from hydroxo-perhydroxo mercury complex formed in alkaline solutions of H2O2 at potential of mercury dissolution, as well as three spectrophotometric assays (DPPH, ABTS and FRAP). A large difference between applied assays ability to recognize various types of individual AOs was noticed. Only according to DC polarographic assay significant AO activity was ascribed to methylxanthines and N-methyl pyridinum. The total content of phenolics (TPC) present in complex samples was determined by FC assay. The highest TPC was ascribed to instant coffees and coffee substitutes while the lowest to decaffeinated filter coffee. Complex samples were grouped based on principal components analysis, phenolics AO coefficient, calculated as the ratio between AO capacity and TPC, and relative AO capacity index (RACI), calculated by assigning equal weight to all applied assays including FC. The highest values of RACI were ascribed to instant coffee brews, followed by substitutes while the lowest to the decaffeinated espresso coffee.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach
EP  - 2331
IS  - 8
SP  - 2324
VL  - 54
DO  - 10.1007/s13197-017-2672-y
ER  - 

@article{
author = "Gorjanović, Stanislava and Komes, Draženka and Laličić-Petronijević, Jovanka and Pastor, Ferenc T. and Belscak-Cvitanović, Ana and Veljović, Mile and Pezo, Lato and Suznjević, Desanka Z.",
year = "2017",
abstract = "Antioxidant (AO) capacity of instant, espresso, filter and Turkish/Greek coffee brews, coffee substitutes (roasted chicory root, barley, pea, chickpea, carob and dried fig) and individual compounds (phenolic acids, flavonoids, methylxanthines, N-methyl pyridinium and HMW melanoidins) was assessed using DC polarographic assay based on decrease of anodic current originating from hydroxo-perhydroxo mercury complex formed in alkaline solutions of H2O2 at potential of mercury dissolution, as well as three spectrophotometric assays (DPPH, ABTS and FRAP). A large difference between applied assays ability to recognize various types of individual AOs was noticed. Only according to DC polarographic assay significant AO activity was ascribed to methylxanthines and N-methyl pyridinum. The total content of phenolics (TPC) present in complex samples was determined by FC assay. The highest TPC was ascribed to instant coffees and coffee substitutes while the lowest to decaffeinated filter coffee. Complex samples were grouped based on principal components analysis, phenolics AO coefficient, calculated as the ratio between AO capacity and TPC, and relative AO capacity index (RACI), calculated by assigning equal weight to all applied assays including FC. The highest values of RACI were ascribed to instant coffee brews, followed by substitutes while the lowest to the decaffeinated espresso coffee.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach",
pages = "2331-2324",
number = "8",
volume = "54",
doi = "10.1007/s13197-017-2672-y"
}

Gorjanović, S., Komes, D., Laličić-Petronijević, J., Pastor, F. T., Belscak-Cvitanović, A., Veljović, M., Pezo, L.,& Suznjević, D. Z.. (2017). Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi., 54(8), 2324-2331.
https://doi.org/10.1007/s13197-017-2672-y

Gorjanović S, Komes D, Laličić-Petronijević J, Pastor FT, Belscak-Cvitanović A, Veljović M, Pezo L, Suznjević DZ. Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach. in Journal of Food Science and Technology-Mysore. 2017;54(8):2324-2331.
doi:10.1007/s13197-017-2672-y .

Gorjanović, Stanislava, Komes, Draženka, Laličić-Petronijević, Jovanka, Pastor, Ferenc T., Belscak-Cvitanović, Ana, Veljović, Mile, Pezo, Lato, Suznjević, Desanka Z., "Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach" in Journal of Food Science and Technology-Mysore, 54, no. 8 (2017):2324-2331,
https://doi.org/10.1007/s13197-017-2672-y . .

TY  - JOUR
AU  - Terzić, Anja
AU  - Pezo, Lato
AU  - Andrić, Ljubiša
AU  - Pavlović, Vladimir
AU  - Mitić, Vojislav V.
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4373
AB  - The properties of seven montmorillonite-rich bentonites of different geological origin were investigated prior and subsequent to mechano-chemical processing in an ultra-centrifugal mill. The objective of the experiment was altering the bentonite types and activation parameters in order to determine the optimal milling conditions that produce material which is physico-mechanically and microstructurally applicable as a binder replacement and sorbent in the construction composites. The efficiency of bentonite activation was assessed by chemometrics and Artificial neural networks mathematical modeling. Principal component analysis and analysis of variance were used in the observation of the influence of input variables (bentonite chemical composition) and process parameters (milling duration, rotor velocity) on the product characteristics: density, specific surface area, grain size and distribution, cation exchange capacity, melting point, compressive strength, shrinkage and porosity. When the ANN models for the observed responses, related to predicted bentonite characteristics and quality, were compared to experimental results, they correctly predicted the responses. The processed data also adequately fitted to the regression second order polynomial models. The SOP models, which showed r(2) values from 0.357 to 0.948, and were able to predict the observed responses in a wide range of processing parameters, while ANN models performed high prediction accuracy (0.776-0.901) and can be considered as precise for response variables prediction. The combination of the conducted mathematical analyses showed that that increase/decrease in output values was stabilized after 30 min of activation. Mathematically attained interpretations were correlated with the results of the instrumental analyses (XRD, DTA/TG, SEM) to confirm the adoption of B6 bentonite as a preferable type and 30 min as an optimal milling time for acquiring quality of clay powder that will be used in structural and thermal applications.
PB  - Elsevier Sci Ltd, Oxford
T2  - Ceramics International
T1  - Optimization of bentonite clay mechano-chemical activation using artificial neural network modeling
EP  - 2562
IS  - 2
SP  - 2549
VL  - 43
DO  - 10.1016/j.ceramint.2016.11.058
ER  - 

@article{
author = "Terzić, Anja and Pezo, Lato and Andrić, Ljubiša and Pavlović, Vladimir and Mitić, Vojislav V.",
year = "2017",
abstract = "The properties of seven montmorillonite-rich bentonites of different geological origin were investigated prior and subsequent to mechano-chemical processing in an ultra-centrifugal mill. The objective of the experiment was altering the bentonite types and activation parameters in order to determine the optimal milling conditions that produce material which is physico-mechanically and microstructurally applicable as a binder replacement and sorbent in the construction composites. The efficiency of bentonite activation was assessed by chemometrics and Artificial neural networks mathematical modeling. Principal component analysis and analysis of variance were used in the observation of the influence of input variables (bentonite chemical composition) and process parameters (milling duration, rotor velocity) on the product characteristics: density, specific surface area, grain size and distribution, cation exchange capacity, melting point, compressive strength, shrinkage and porosity. When the ANN models for the observed responses, related to predicted bentonite characteristics and quality, were compared to experimental results, they correctly predicted the responses. The processed data also adequately fitted to the regression second order polynomial models. The SOP models, which showed r(2) values from 0.357 to 0.948, and were able to predict the observed responses in a wide range of processing parameters, while ANN models performed high prediction accuracy (0.776-0.901) and can be considered as precise for response variables prediction. The combination of the conducted mathematical analyses showed that that increase/decrease in output values was stabilized after 30 min of activation. Mathematically attained interpretations were correlated with the results of the instrumental analyses (XRD, DTA/TG, SEM) to confirm the adoption of B6 bentonite as a preferable type and 30 min as an optimal milling time for acquiring quality of clay powder that will be used in structural and thermal applications.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Ceramics International",
title = "Optimization of bentonite clay mechano-chemical activation using artificial neural network modeling",
pages = "2562-2549",
number = "2",
volume = "43",
doi = "10.1016/j.ceramint.2016.11.058"
}

Terzić, A., Pezo, L., Andrić, L., Pavlović, V.,& Mitić, V. V.. (2017). Optimization of bentonite clay mechano-chemical activation using artificial neural network modeling. in Ceramics International
Elsevier Sci Ltd, Oxford., 43(2), 2549-2562.
https://doi.org/10.1016/j.ceramint.2016.11.058

Terzić A, Pezo L, Andrić L, Pavlović V, Mitić VV. Optimization of bentonite clay mechano-chemical activation using artificial neural network modeling. in Ceramics International. 2017;43(2):2549-2562.
doi:10.1016/j.ceramint.2016.11.058 .

Terzić, Anja, Pezo, Lato, Andrić, Ljubiša, Pavlović, Vladimir, Mitić, Vojislav V., "Optimization of bentonite clay mechano-chemical activation using artificial neural network modeling" in Ceramics International, 43, no. 2 (2017):2549-2562,
https://doi.org/10.1016/j.ceramint.2016.11.058 . .

TY  - JOUR
AU  - Laličić-Petronijević, Jovanka
AU  - Komes, Draženka
AU  - Gorjanović, Stanislava
AU  - Belscak-Cvitanović, Ana
AU  - Pezo, Lato
AU  - Pastor, Ferenc T.
AU  - Ostojić, Sanja
AU  - Popov-Raljić, Jovanka
AU  - Suznjević, Desanka
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4194
AB  - Antioxidant (AO) capacity of chocolates with 27, 44 and 75 % cocoa was assessed after production and during twelve months of storage by direct current (DC) polarographic assay, based on the decrease of anodic current caused by the formation of hydroxo-perhydroxyl mercury(II) complex (HPMC) in alkaline solutions of hydrogen peroxide at potentials of mercury oxidation, and two spectrophotometric assays. Relative antioxidant capacity index (RACI) was calculated by taking the average value of the AO assay (the sample mass in all assays was identical). Oxidative stability of chocolate fat was determined by differential scanning calorimetry. Measured parameters and RACI were correlated mutually and with the content of total phenols (Folin-Ciocalteu assay), flavan-3-ols (vanillin and p-dimethylaminocinnamaldehyde assay) and proanthocyanidins (modified Bate-Smith assay). During storage, the studied functional and health-related characteristics remained unchanged. Amongst applied AO assays, the DC polarographic one, whose validity was confirmed by two-way ANOVA and F-test, correlated most significantly with oxidative stability (oxidation onset temperature and induction time). In addition, principal component analysis was applied to characterise chocolate types.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage
EP  - 20
IS  - 1
SP  - 13
VL  - 54
DO  - 10.17113/ftb.54.01.16.4014
ER  - 

@article{
author = "Laličić-Petronijević, Jovanka and Komes, Draženka and Gorjanović, Stanislava and Belscak-Cvitanović, Ana and Pezo, Lato and Pastor, Ferenc T. and Ostojić, Sanja and Popov-Raljić, Jovanka and Suznjević, Desanka",
year = "2016",
abstract = "Antioxidant (AO) capacity of chocolates with 27, 44 and 75 % cocoa was assessed after production and during twelve months of storage by direct current (DC) polarographic assay, based on the decrease of anodic current caused by the formation of hydroxo-perhydroxyl mercury(II) complex (HPMC) in alkaline solutions of hydrogen peroxide at potentials of mercury oxidation, and two spectrophotometric assays. Relative antioxidant capacity index (RACI) was calculated by taking the average value of the AO assay (the sample mass in all assays was identical). Oxidative stability of chocolate fat was determined by differential scanning calorimetry. Measured parameters and RACI were correlated mutually and with the content of total phenols (Folin-Ciocalteu assay), flavan-3-ols (vanillin and p-dimethylaminocinnamaldehyde assay) and proanthocyanidins (modified Bate-Smith assay). During storage, the studied functional and health-related characteristics remained unchanged. Amongst applied AO assays, the DC polarographic one, whose validity was confirmed by two-way ANOVA and F-test, correlated most significantly with oxidative stability (oxidation onset temperature and induction time). In addition, principal component analysis was applied to characterise chocolate types.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage",
pages = "20-13",
number = "1",
volume = "54",
doi = "10.17113/ftb.54.01.16.4014"
}

Laličić-Petronijević, J., Komes, D., Gorjanović, S., Belscak-Cvitanović, A., Pezo, L., Pastor, F. T., Ostojić, S., Popov-Raljić, J.,& Suznjević, D.. (2016). Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage. in Food Technology and Biotechnology
University of Zagreb., 54(1), 13-20.
https://doi.org/10.17113/ftb.54.01.16.4014

Laličić-Petronijević J, Komes D, Gorjanović S, Belscak-Cvitanović A, Pezo L, Pastor FT, Ostojić S, Popov-Raljić J, Suznjević D. Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage. in Food Technology and Biotechnology. 2016;54(1):13-20.
doi:10.17113/ftb.54.01.16.4014 .

Laličić-Petronijević, Jovanka, Komes, Draženka, Gorjanović, Stanislava, Belscak-Cvitanović, Ana, Pezo, Lato, Pastor, Ferenc T., Ostojić, Sanja, Popov-Raljić, Jovanka, Suznjević, Desanka, "Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage" in Food Technology and Biotechnology, 54, no. 1 (2016):13-20,
https://doi.org/10.17113/ftb.54.01.16.4014 . .

TY  - JOUR
AU  - Savić-Bisercić, Marjetka
AU  - Pezo, Lato
AU  - Sredović-Ignjatović, Ivana
AU  - Ignjatović, Ljubiša M.
AU  - Savić, Andrija
AU  - Jovanović, Uroš D.
AU  - Andrić, Velibor
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4030
AB  - Two mechanical extraction techniques were used for the extraction of environmentaly interesting components of coal fly ash: shaking, during which the extraction process lasted from 6 up to 24 h, and sonication that lasted from 15 up to 60 min, using water as extractant. The concentration of anions in fly ash extracts was determined by ion chromatography, while atomic absorption spectrometry was used for determination of: As, Pb, Cd, Ni, Cr, Zn, Cu, Fe, Mn and Al. The ultrasonication yielded slightly higher amounts of extracted anions as well as Pb, Al, Mn and Fe cations, while shaking-assisted extraction was more efficient for the Cr, As, Zn and Ni ions. The changes in pH value, particle size distribution within colloid solution, zeta potential and conductivity during ultrasound-assisted extraction were measured in order to explain changes that occur on the surface of fly ash particles contacting water and different processes (adsorption, ion exchange and flocculation) that develop under natural conditions. Principal Component Analysis was used for assessing the effect of observed process parameters. It is essential to evaluate quantity of these elements leachable from coal fly ash into the surface waters in natural conditions in order to prevent contamination of the environment.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Ultrasound and shacking-assisted water-leaching of anions and cations from fly ash
EP  - 827
IS  - 7
SP  - 813
VL  - 81
DO  - 10.2298/JSC151222027B
ER  - 

@article{
author = "Savić-Bisercić, Marjetka and Pezo, Lato and Sredović-Ignjatović, Ivana and Ignjatović, Ljubiša M. and Savić, Andrija and Jovanović, Uroš D. and Andrić, Velibor",
year = "2016",
abstract = "Two mechanical extraction techniques were used for the extraction of environmentaly interesting components of coal fly ash: shaking, during which the extraction process lasted from 6 up to 24 h, and sonication that lasted from 15 up to 60 min, using water as extractant. The concentration of anions in fly ash extracts was determined by ion chromatography, while atomic absorption spectrometry was used for determination of: As, Pb, Cd, Ni, Cr, Zn, Cu, Fe, Mn and Al. The ultrasonication yielded slightly higher amounts of extracted anions as well as Pb, Al, Mn and Fe cations, while shaking-assisted extraction was more efficient for the Cr, As, Zn and Ni ions. The changes in pH value, particle size distribution within colloid solution, zeta potential and conductivity during ultrasound-assisted extraction were measured in order to explain changes that occur on the surface of fly ash particles contacting water and different processes (adsorption, ion exchange and flocculation) that develop under natural conditions. Principal Component Analysis was used for assessing the effect of observed process parameters. It is essential to evaluate quantity of these elements leachable from coal fly ash into the surface waters in natural conditions in order to prevent contamination of the environment.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Ultrasound and shacking-assisted water-leaching of anions and cations from fly ash",
pages = "827-813",
number = "7",
volume = "81",
doi = "10.2298/JSC151222027B"
}

Savić-Bisercić, M., Pezo, L., Sredović-Ignjatović, I., Ignjatović, L. M., Savić, A., Jovanović, U. D.,& Andrić, V.. (2016). Ultrasound and shacking-assisted water-leaching of anions and cations from fly ash. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 81(7), 813-827.
https://doi.org/10.2298/JSC151222027B

Savić-Bisercić M, Pezo L, Sredović-Ignjatović I, Ignjatović LM, Savić A, Jovanović UD, Andrić V. Ultrasound and shacking-assisted water-leaching of anions and cations from fly ash. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2016;81(7):813-827.
doi:10.2298/JSC151222027B .

Savić-Bisercić, Marjetka, Pezo, Lato, Sredović-Ignjatović, Ivana, Ignjatović, Ljubiša M., Savić, Andrija, Jovanović, Uroš D., Andrić, Velibor, "Ultrasound and shacking-assisted water-leaching of anions and cations from fly ash" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 81, no. 7 (2016):813-827,
https://doi.org/10.2298/JSC151222027B . .

TY  - JOUR
AU  - Petrović, Marija
AU  - Suznjević, Desanka
AU  - Pastor, Ferenc T.
AU  - Veljović, Mile
AU  - Pezo, Lato
AU  - Antić, Mališa
AU  - Gorjanović, Stanislava
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4140
AB  - Antioxidant (AO) capacity of various medicinal plants extracts and phenolic compounds was assessed by the most widely used spectrophotometric assays such as ferric reducing antioxidant power (FRAP) and scavenging of 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH). In addition, two direct current (DC) polarographic assays, one based on a decrease of anodic current of [Hg(O2H)(OH)]-HydroxoPerhydroxoMercury(II) Complex (HPMC) formation in alkaline solution of H2O2, at the potential of mercury dissolution and another recently developed Mercury Reduction Antioxidant Power (MRAP), based on a a decrease of cathodic current of Hg(II) reduction were employed. Percentage of both currents decrease was plotted versus the volume of gradually added complex samples or the amount of individual ones and the slopes of these plots were used to express AO capacity. Total phenolic content (TPC) of extracts was determined by Folin-Ciocalteu (FC) assay. Correlations between applied assays were calculated by regression analysis. Relative Antioxidant Capacity Index (RACI), calculated by assigning equal weight to all applied assays and Phenolic Antioxidant Coefficients (PAC), calculated as a ratio between particular AO capacity and TPC, were used to achieve more comprehensive comparison between analyzed samples, as well as applied assays.
PB  - Bentham Science Publ Ltd, Sharjah
T2  - Combinatorial Chemistry & High Throughput Screening
T1  - Antioxidant Capacity Determination of Complex Samples and Individual Phenolics - Multilateral Approach
EP  - 65
IS  - 1
SP  - 58
VL  - 19
DO  - 10.2174/1386207318666151102094227
ER  - 

@article{
author = "Petrović, Marija and Suznjević, Desanka and Pastor, Ferenc T. and Veljović, Mile and Pezo, Lato and Antić, Mališa and Gorjanović, Stanislava",
year = "2016",
abstract = "Antioxidant (AO) capacity of various medicinal plants extracts and phenolic compounds was assessed by the most widely used spectrophotometric assays such as ferric reducing antioxidant power (FRAP) and scavenging of 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH). In addition, two direct current (DC) polarographic assays, one based on a decrease of anodic current of [Hg(O2H)(OH)]-HydroxoPerhydroxoMercury(II) Complex (HPMC) formation in alkaline solution of H2O2, at the potential of mercury dissolution and another recently developed Mercury Reduction Antioxidant Power (MRAP), based on a a decrease of cathodic current of Hg(II) reduction were employed. Percentage of both currents decrease was plotted versus the volume of gradually added complex samples or the amount of individual ones and the slopes of these plots were used to express AO capacity. Total phenolic content (TPC) of extracts was determined by Folin-Ciocalteu (FC) assay. Correlations between applied assays were calculated by regression analysis. Relative Antioxidant Capacity Index (RACI), calculated by assigning equal weight to all applied assays and Phenolic Antioxidant Coefficients (PAC), calculated as a ratio between particular AO capacity and TPC, were used to achieve more comprehensive comparison between analyzed samples, as well as applied assays.",
publisher = "Bentham Science Publ Ltd, Sharjah",
journal = "Combinatorial Chemistry & High Throughput Screening",
title = "Antioxidant Capacity Determination of Complex Samples and Individual Phenolics - Multilateral Approach",
pages = "65-58",
number = "1",
volume = "19",
doi = "10.2174/1386207318666151102094227"
}

Petrović, M., Suznjević, D., Pastor, F. T., Veljović, M., Pezo, L., Antić, M.,& Gorjanović, S.. (2016). Antioxidant Capacity Determination of Complex Samples and Individual Phenolics - Multilateral Approach. in Combinatorial Chemistry & High Throughput Screening
Bentham Science Publ Ltd, Sharjah., 19(1), 58-65.
https://doi.org/10.2174/1386207318666151102094227

Petrović M, Suznjević D, Pastor FT, Veljović M, Pezo L, Antić M, Gorjanović S. Antioxidant Capacity Determination of Complex Samples and Individual Phenolics - Multilateral Approach. in Combinatorial Chemistry & High Throughput Screening. 2016;19(1):58-65.
doi:10.2174/1386207318666151102094227 .

Petrović, Marija, Suznjević, Desanka, Pastor, Ferenc T., Veljović, Mile, Pezo, Lato, Antić, Mališa, Gorjanović, Stanislava, "Antioxidant Capacity Determination of Complex Samples and Individual Phenolics - Multilateral Approach" in Combinatorial Chemistry & High Throughput Screening, 19, no. 1 (2016):58-65,
https://doi.org/10.2174/1386207318666151102094227 . .

TY  - JOUR
AU  - Laličić-Petronijević, Jovanka
AU  - Popov-Raljić, Jovanka
AU  - Obradović, Dragojlo
AU  - Radulović, Zorica
AU  - Paunović, Dušanka
AU  - Mirković, Milica
AU  - Pezo, Lato
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3788
AB  - The popularity of chocolate as food around the world combined with high level of health-related awareness of the contemporary consumer, imposed the idea of enriching composition of different kinds of chocolate with probiotic bacterial strains. In this study, two strains of probiotic bacteria, Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019, were incorporated in milk and dark chocolate. Final products were kept at two temperatures (4 degrees C and 20 degrees C) at which viability of added strains was monitored with the aim of determining the recommended storage temperature. In order to determine the effects of probiotics an examination of their sensory and rheological properties was carried out immediately after production (0-30 days) and during storage of 90 and 180 days. Based on the obtained results it can be seen that the probiotic strain L. acidophilus NCFM (R) exerted higher viability compared to strain B. lactis HN019 in both kinds of chocolates, while a greater number of cells of both strains was determined at 4 degrees C. The increase in yield stress of chocolates with probiotics with larger granulation was observed, while the apparent and plastic viscosity did not experience major changes. Despite the occasionally noticed sandiness, sensory properties of chocolates were not significantly changed during storage.
PB  - Elsevier, Amsterdam
T2  - Journal of Functional Foods
T1  - Viability of probiotic strains Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days
EP  - 550
SP  - 541
VL  - 15
DO  - 10.1016/j.jff.2015.03.046
ER  - 

@article{
author = "Laličić-Petronijević, Jovanka and Popov-Raljić, Jovanka and Obradović, Dragojlo and Radulović, Zorica and Paunović, Dušanka and Mirković, Milica and Pezo, Lato",
year = "2015",
abstract = "The popularity of chocolate as food around the world combined with high level of health-related awareness of the contemporary consumer, imposed the idea of enriching composition of different kinds of chocolate with probiotic bacterial strains. In this study, two strains of probiotic bacteria, Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019, were incorporated in milk and dark chocolate. Final products were kept at two temperatures (4 degrees C and 20 degrees C) at which viability of added strains was monitored with the aim of determining the recommended storage temperature. In order to determine the effects of probiotics an examination of their sensory and rheological properties was carried out immediately after production (0-30 days) and during storage of 90 and 180 days. Based on the obtained results it can be seen that the probiotic strain L. acidophilus NCFM (R) exerted higher viability compared to strain B. lactis HN019 in both kinds of chocolates, while a greater number of cells of both strains was determined at 4 degrees C. The increase in yield stress of chocolates with probiotics with larger granulation was observed, while the apparent and plastic viscosity did not experience major changes. Despite the occasionally noticed sandiness, sensory properties of chocolates were not significantly changed during storage.",
publisher = "Elsevier, Amsterdam",
journal = "Journal of Functional Foods",
title = "Viability of probiotic strains Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days",
pages = "550-541",
volume = "15",
doi = "10.1016/j.jff.2015.03.046"
}

Laličić-Petronijević, J., Popov-Raljić, J., Obradović, D., Radulović, Z., Paunović, D., Mirković, M.,& Pezo, L.. (2015). Viability of probiotic strains Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days. in Journal of Functional Foods
Elsevier, Amsterdam., 15, 541-550.
https://doi.org/10.1016/j.jff.2015.03.046

Laličić-Petronijević J, Popov-Raljić J, Obradović D, Radulović Z, Paunović D, Mirković M, Pezo L. Viability of probiotic strains Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days. in Journal of Functional Foods. 2015;15:541-550.
doi:10.1016/j.jff.2015.03.046 .

Laličić-Petronijević, Jovanka, Popov-Raljić, Jovanka, Obradović, Dragojlo, Radulović, Zorica, Paunović, Dušanka, Mirković, Milica, Pezo, Lato, "Viability of probiotic strains Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days" in Journal of Functional Foods, 15 (2015):541-550,
https://doi.org/10.1016/j.jff.2015.03.046 . .