TY  - JOUR
AU  - Jovanović-Cvetković, Tatjana
AU  - Sredojević, Milica
AU  - Natić, Maja
AU  - Grbić, Rada
AU  - Akšić, Milica Fotirić
AU  - Ercisli, Sezai
AU  - Cvetković, Miljan
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6311
AB  - Viticulture is of great economic importance in the southern part of Bosnia and Herzegovina, thanks to favorable climatic conditions and a long-standing tradition of growing vines. The assortment is dominated by international varieties, as well as some autochthonous and domesticated varieties. The subject of the research is the analysis of the quality of Cabernet Sauvignon, Merlot, Vranac, and Blatina varieties at two localities in Herzegovina during the period 2020–2021. The paper examined the most important economic and technological characteristics, grape quality, and berry phenolic profile. A particularly pronounced variation of the tested characteristics during the research period was observed in the Merlot and Blatina varieties, while the Cabernet Sauvignon and Vranac varieties showed a slightly higher stability of the tested characteristics. Poorer grape quality during the research period was registered with the Blatina variety, which can be considered a varietal characteristic to some extent. The analyzed grape varieties were rich in polyphenols, and the impact of grape variety on the berry phenolic profiles was confirmed. The most abundant polyphenols in the analyzed grape samples were quercetin 3-O-glucoside and catechin gallate, followed by kaempferol 3-O-glucoside. The highest values of polyphenols were found mainly in the samples originating from Trebinje. Indigenous Balkan grape varieties (Vranac and Blatina) stood out with particularly high contents of some phenolics. Research has shown that climatic conditions have a significant influence on the most important characteristics of grapes, which are conditioned by genotypic specificities. The conditions for growing vines in the conditions of Herzegovina enable high quality in the production of grapes, especially the Cabernet Sauvignon and Vranac varieties. The autochthonous variety Blatina shows significant variations in grape quality during the test period, which was confirmed by the results of a larger number of studies in the previous period. © 2023 by the authors.
T2  - Plants
T2  - Plants
T1  - Exploration and Comparison of the Behavior of Some
Indigenous and International Varieties (Vitis vinifera L.) Grown
in Climatic Conditions of Herzegovina: The Influence of Variety
and Vintage on Physico-Chemical Characteristics of Grapes
IS  - 4
VL  - 12
DO  - 10.3390/plants12040695
ER  - 

@article{
author = "Jovanović-Cvetković, Tatjana and Sredojević, Milica and Natić, Maja and Grbić, Rada and Akšić, Milica Fotirić and Ercisli, Sezai and Cvetković, Miljan",
year = "2023",
abstract = "Viticulture is of great economic importance in the southern part of Bosnia and Herzegovina, thanks to favorable climatic conditions and a long-standing tradition of growing vines. The assortment is dominated by international varieties, as well as some autochthonous and domesticated varieties. The subject of the research is the analysis of the quality of Cabernet Sauvignon, Merlot, Vranac, and Blatina varieties at two localities in Herzegovina during the period 2020–2021. The paper examined the most important economic and technological characteristics, grape quality, and berry phenolic profile. A particularly pronounced variation of the tested characteristics during the research period was observed in the Merlot and Blatina varieties, while the Cabernet Sauvignon and Vranac varieties showed a slightly higher stability of the tested characteristics. Poorer grape quality during the research period was registered with the Blatina variety, which can be considered a varietal characteristic to some extent. The analyzed grape varieties were rich in polyphenols, and the impact of grape variety on the berry phenolic profiles was confirmed. The most abundant polyphenols in the analyzed grape samples were quercetin 3-O-glucoside and catechin gallate, followed by kaempferol 3-O-glucoside. The highest values of polyphenols were found mainly in the samples originating from Trebinje. Indigenous Balkan grape varieties (Vranac and Blatina) stood out with particularly high contents of some phenolics. Research has shown that climatic conditions have a significant influence on the most important characteristics of grapes, which are conditioned by genotypic specificities. The conditions for growing vines in the conditions of Herzegovina enable high quality in the production of grapes, especially the Cabernet Sauvignon and Vranac varieties. The autochthonous variety Blatina shows significant variations in grape quality during the test period, which was confirmed by the results of a larger number of studies in the previous period. © 2023 by the authors.",
journal = "Plants, Plants",
title = "Exploration and Comparison of the Behavior of Some
Indigenous and International Varieties (Vitis vinifera L.) Grown
in Climatic Conditions of Herzegovina: The Influence of Variety
and Vintage on Physico-Chemical Characteristics of Grapes",
number = "4",
volume = "12",
doi = "10.3390/plants12040695"
}

Jovanović-Cvetković, T., Sredojević, M., Natić, M., Grbić, R., Akšić, M. F., Ercisli, S.,& Cvetković, M.. (2023). Exploration and Comparison of the Behavior of Some
Indigenous and International Varieties (Vitis vinifera L.) Grown
in Climatic Conditions of Herzegovina: The Influence of Variety
and Vintage on Physico-Chemical Characteristics of Grapes. in Plants, 12(4).
https://doi.org/10.3390/plants12040695

Jovanović-Cvetković T, Sredojević M, Natić M, Grbić R, Akšić MF, Ercisli S, Cvetković M. Exploration and Comparison of the Behavior of Some
Indigenous and International Varieties (Vitis vinifera L.) Grown
in Climatic Conditions of Herzegovina: The Influence of Variety
and Vintage on Physico-Chemical Characteristics of Grapes. in Plants. 2023;12(4).
doi:10.3390/plants12040695 .

Jovanović-Cvetković, Tatjana, Sredojević, Milica, Natić, Maja, Grbić, Rada, Akšić, Milica Fotirić, Ercisli, Sezai, Cvetković, Miljan, "Exploration and Comparison of the Behavior of Some
Indigenous and International Varieties (Vitis vinifera L.) Grown
in Climatic Conditions of Herzegovina: The Influence of Variety
and Vintage on Physico-Chemical Characteristics of Grapes" in Plants, 12, no. 4 (2023),
https://doi.org/10.3390/plants12040695 . .

TY  - JOUR
AU  - Ćirić, Ivanka
AU  - Sredojević, Milica
AU  - Dabić Zagorac, Dragana
AU  - Fotirić-Akšić, Milica
AU  - Meland, Mekjell
AU  - Natić, Maja
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6361
AB  - Berry fruits (such as strawberry – Fragaria × ananassa, raspberry – Rubus idaeus, blackberry – Rubus fruticosus, currants – Ribes sp., blueberry – Vaccinium sp., and many others) are known for their health benefits due to their richness in sugars, acids, vitamins, minerals, phenolics, and other nutrients. However, their contents are influenced by various factors, such as species, berry cultivar, ripeness, geographical origin, and growing conditions, and the type of extraction and processing of raw seed material. Generally, the berry industry for juice and fruit-wine production produces vast amounts of by-products (mostly seeds). Since berry seeds contain lipids, these by-products are very interesting as a raw material for oil production. As berry seed oil production generates certain waste, strategies towards reducing and valorizing need to be developed. Unlike beery fruits and berry seed oil, whose composition has been tested many times so far, berry seed oil by-products were the subject of a small number of published papers. Due to chemical richness and heterogeneity, it is expected that berry seed oil by-products to be promising natural bio-resource. Still, it is necessary to consider how many other biologically valuable compounds remain in seed waste. © 2023, The Author(s), under exclusive license to Springer Nature Switzerland AG.
T2  - Reference Series in Phytochemistry
T2  - Reference Series in Phytochemistry
T1  - Bioactive Phytochemicals from Berries Seed Oil Processing By-products
EP  - 453
SP  - 431
DO  - 10.1007/978-3-030-91381-6_19
ER  - 

@article{
author = "Ćirić, Ivanka and Sredojević, Milica and Dabić Zagorac, Dragana and Fotirić-Akšić, Milica and Meland, Mekjell and Natić, Maja",
year = "2023",
abstract = "Berry fruits (such as strawberry – Fragaria × ananassa, raspberry – Rubus idaeus, blackberry – Rubus fruticosus, currants – Ribes sp., blueberry – Vaccinium sp., and many others) are known for their health benefits due to their richness in sugars, acids, vitamins, minerals, phenolics, and other nutrients. However, their contents are influenced by various factors, such as species, berry cultivar, ripeness, geographical origin, and growing conditions, and the type of extraction and processing of raw seed material. Generally, the berry industry for juice and fruit-wine production produces vast amounts of by-products (mostly seeds). Since berry seeds contain lipids, these by-products are very interesting as a raw material for oil production. As berry seed oil production generates certain waste, strategies towards reducing and valorizing need to be developed. Unlike beery fruits and berry seed oil, whose composition has been tested many times so far, berry seed oil by-products were the subject of a small number of published papers. Due to chemical richness and heterogeneity, it is expected that berry seed oil by-products to be promising natural bio-resource. Still, it is necessary to consider how many other biologically valuable compounds remain in seed waste. © 2023, The Author(s), under exclusive license to Springer Nature Switzerland AG.",
journal = "Reference Series in Phytochemistry, Reference Series in Phytochemistry",
title = "Bioactive Phytochemicals from Berries Seed Oil Processing By-products",
pages = "453-431",
doi = "10.1007/978-3-030-91381-6_19"
}

Ćirić, I., Sredojević, M., Dabić Zagorac, D., Fotirić-Akšić, M., Meland, M.,& Natić, M.. (2023). Bioactive Phytochemicals from Berries Seed Oil Processing By-products. in Reference Series in Phytochemistry, 431-453.
https://doi.org/10.1007/978-3-030-91381-6_19

Ćirić I, Sredojević M, Dabić Zagorac D, Fotirić-Akšić M, Meland M, Natić M. Bioactive Phytochemicals from Berries Seed Oil Processing By-products. in Reference Series in Phytochemistry. 2023;:431-453.
doi:10.1007/978-3-030-91381-6_19 .

Ćirić, Ivanka, Sredojević, Milica, Dabić Zagorac, Dragana, Fotirić-Akšić, Milica, Meland, Mekjell, Natić, Maja, "Bioactive Phytochemicals from Berries Seed Oil Processing By-products" in Reference Series in Phytochemistry (2023):431-453,
https://doi.org/10.1007/978-3-030-91381-6_19 . .

TY  - JOUR
AU  - Ćirković, Dušica
AU  - Matijašević, Saša
AU  - Ćirković, Bratislav
AU  - Laketić, Darko
AU  - Jovanović, Zoran
AU  - Kostić, Boban
AU  - Bešlić, Zoran
AU  - Sredojević, Milica
AU  - Tešić, Živoslav
AU  - Banjanac, Tijana
AU  - Gašić, Uroš
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6070
AB  - The variety Prokupac is the dominant variety in the vineyards of Southern Serbia, which produces quality wines of characteristic and unique tastes. In the agroecological conditions of the Prokuplje vine district, the influence of manual defoliation on the phenolic profile of the wine produced from the variety Prokupac was examined. Four experimental treatments with different timings of manual defoliation were applied: early defoliation—treatment I, early defoliation— treatment II, late defoliation—treatment III and the control. The phenolic profile of the wine was determined for the three treatments of defoliation and the control treatment. Additionally, a multivariate analysis was applied on the obtained results, together with already published data (grape seeds and skins phenolic profiles). Identification and quantification of the phenolic compounds was performed using ultra-high-performance liquid chromatography (UHPLC) with an ultraviolet multi-diode detector (DAD) and mass detector with three analyzers—triple quadrupole (QQQ). Based on the obtained results, it was determined that there are significant differences between the experimental treatments in the content of individual polyphenols, total polyphenols and the antioxidant capacity. Twenty (20) phenolic compounds were identified in the wine samples of the experimental treatments. Defoliation significantly affected the variations of the contents of phenolic acids and flavonoids. In treatment III, the highest content of gallic acid was obtained, while the treatments with early defoliation did not differ in relation to the control sample. Early defoliation in treatments I and II had an effect on the phenolic composition of the wine by favoring the accumulation of flavonol, while the content of hydroxycinnamic acid and total anthocyanins (TAC) was higher in treatment III. The TAC increases with later defoliation. The wines obtained by the defoliation treatments did not show higher antioxidant activity compared to the control sample. A principal component analysis resulted in clustering of the samples based on the phenolic components characteristic for each group of samples.
PB  - MDPI
T2  - Horticulturae
T1  - Influence of Different Defoliation Timings on Quality and Phenolic Composition of the Wines Produced from the Serbian Autochthonous Variety Prokupac (Vitis vinifera L.)
IS  - 4
SP  - 296
VL  - 8
DO  - 10.3390/horticulturae8040296
ER  - 

@article{
author = "Ćirković, Dušica and Matijašević, Saša and Ćirković, Bratislav and Laketić, Darko and Jovanović, Zoran and Kostić, Boban and Bešlić, Zoran and Sredojević, Milica and Tešić, Živoslav and Banjanac, Tijana and Gašić, Uroš",
year = "2022",
abstract = "The variety Prokupac is the dominant variety in the vineyards of Southern Serbia, which produces quality wines of characteristic and unique tastes. In the agroecological conditions of the Prokuplje vine district, the influence of manual defoliation on the phenolic profile of the wine produced from the variety Prokupac was examined. Four experimental treatments with different timings of manual defoliation were applied: early defoliation—treatment I, early defoliation— treatment II, late defoliation—treatment III and the control. The phenolic profile of the wine was determined for the three treatments of defoliation and the control treatment. Additionally, a multivariate analysis was applied on the obtained results, together with already published data (grape seeds and skins phenolic profiles). Identification and quantification of the phenolic compounds was performed using ultra-high-performance liquid chromatography (UHPLC) with an ultraviolet multi-diode detector (DAD) and mass detector with three analyzers—triple quadrupole (QQQ). Based on the obtained results, it was determined that there are significant differences between the experimental treatments in the content of individual polyphenols, total polyphenols and the antioxidant capacity. Twenty (20) phenolic compounds were identified in the wine samples of the experimental treatments. Defoliation significantly affected the variations of the contents of phenolic acids and flavonoids. In treatment III, the highest content of gallic acid was obtained, while the treatments with early defoliation did not differ in relation to the control sample. Early defoliation in treatments I and II had an effect on the phenolic composition of the wine by favoring the accumulation of flavonol, while the content of hydroxycinnamic acid and total anthocyanins (TAC) was higher in treatment III. The TAC increases with later defoliation. The wines obtained by the defoliation treatments did not show higher antioxidant activity compared to the control sample. A principal component analysis resulted in clustering of the samples based on the phenolic components characteristic for each group of samples.",
publisher = "MDPI",
journal = "Horticulturae",
title = "Influence of Different Defoliation Timings on Quality and Phenolic Composition of the Wines Produced from the Serbian Autochthonous Variety Prokupac (Vitis vinifera L.)",
number = "4",
pages = "296",
volume = "8",
doi = "10.3390/horticulturae8040296"
}

Ćirković, D., Matijašević, S., Ćirković, B., Laketić, D., Jovanović, Z., Kostić, B., Bešlić, Z., Sredojević, M., Tešić, Ž., Banjanac, T.,& Gašić, U.. (2022). Influence of Different Defoliation Timings on Quality and Phenolic Composition of the Wines Produced from the Serbian Autochthonous Variety Prokupac (Vitis vinifera L.). in Horticulturae
MDPI., 8(4), 296.
https://doi.org/10.3390/horticulturae8040296

Ćirković D, Matijašević S, Ćirković B, Laketić D, Jovanović Z, Kostić B, Bešlić Z, Sredojević M, Tešić Ž, Banjanac T, Gašić U. Influence of Different Defoliation Timings on Quality and Phenolic Composition of the Wines Produced from the Serbian Autochthonous Variety Prokupac (Vitis vinifera L.). in Horticulturae. 2022;8(4):296.
doi:10.3390/horticulturae8040296 .

Ćirković, Dušica, Matijašević, Saša, Ćirković, Bratislav, Laketić, Darko, Jovanović, Zoran, Kostić, Boban, Bešlić, Zoran, Sredojević, Milica, Tešić, Živoslav, Banjanac, Tijana, Gašić, Uroš, "Influence of Different Defoliation Timings on Quality and Phenolic Composition of the Wines Produced from the Serbian Autochthonous Variety Prokupac (Vitis vinifera L.)" in Horticulturae, 8, no. 4 (2022):296,
https://doi.org/10.3390/horticulturae8040296 . .

TY  - JOUR
AU  - Nešović, Milica
AU  - Gašić, Uroš
AU  - Tosti, Tomislav
AU  - Horvacki, Nikola
AU  - Nedić, Nebojša
AU  - Sredojević, Milica
AU  - Blagojević, Stevan
AU  - Ignjatović, Ljubiša
AU  - Tešić, Živoslav
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5911
AB  - The aim of this study was to provide information on the phenolic and sugar profiles of different parts of the buckwheat plant, which can define that buckwheat is a functional food, with a high nutritional value and very useful for human health. Therefore, the extracts of buckwheat leaf, stem, and flower, as well as buckwheat grain were analysed for the content of polyphenol and antioxidant tests. The identification of a notable number of phenolic compounds and quantification of sugars in different parts of buckwheat indicates that buckwheat is a highly valuable plant. A total of 60 phenolic compounds were identified (18 cinnamic acid derivatives, 14 flavonols, 13 flavan-3-ols (including proanthocyanidins), 10 hydroxybenzoic acid derivatives, and 5 flavones) using ultra-high-performance liquid chromatography (UHPLC), coupled with a hybrid mass spectrometer which combines the Linear Trap Quadrupole (LTQ) and OrbiTrap mass analyzer. The highest number of phenolic compounds was found in the analysed buckwheat flower sample, and then in the leaf, followed by the grain and the stem. In addition, the sugar profile of buckwheat leaf, stem, flower and grain, as well as the buckwheat pollen and the nectar was analysed. Hence, 16 sugars and 5 sugar alcohols were detected by the high-performance anion exchange chromatography (HPAEC) with a pulsed amperometric detector (PAD). Sucrose was found in a significant amount with the highest content in buckwheat leaf. Trisaccharides had similar accumulation in the sample extracts, while disaccharides dominated in buckwheat leaf, followed by nectar and pollen. The sugar alcohols showed the highest content in buckwheat grain, where erythritol was predominant. The obtained results show that buckwheat is very rich in phenolic compounds and sugars. In addition to grain, the other parts of the buckwheat plant can be used as a very good source of different classes of phenolic compounds. This study provides useful information on the distribution of phytochemicals in different parts of the buckwheat plant, which contribute to the maintaining of the status of buckwheat as a functional food.
PB  - Royal Society of Chemistry
T2  - RSC Advances
T1  - Distribution of polyphenolic and sugar compounds in different buckwheat plant parts
EP  - 25829
IS  - 42
SP  - 25816
VL  - 11
DO  - 10.1039/d1ra04250e
ER  - 

@article{
author = "Nešović, Milica and Gašić, Uroš and Tosti, Tomislav and Horvacki, Nikola and Nedić, Nebojša and Sredojević, Milica and Blagojević, Stevan and Ignjatović, Ljubiša and Tešić, Živoslav",
year = "2021",
abstract = "The aim of this study was to provide information on the phenolic and sugar profiles of different parts of the buckwheat plant, which can define that buckwheat is a functional food, with a high nutritional value and very useful for human health. Therefore, the extracts of buckwheat leaf, stem, and flower, as well as buckwheat grain were analysed for the content of polyphenol and antioxidant tests. The identification of a notable number of phenolic compounds and quantification of sugars in different parts of buckwheat indicates that buckwheat is a highly valuable plant. A total of 60 phenolic compounds were identified (18 cinnamic acid derivatives, 14 flavonols, 13 flavan-3-ols (including proanthocyanidins), 10 hydroxybenzoic acid derivatives, and 5 flavones) using ultra-high-performance liquid chromatography (UHPLC), coupled with a hybrid mass spectrometer which combines the Linear Trap Quadrupole (LTQ) and OrbiTrap mass analyzer. The highest number of phenolic compounds was found in the analysed buckwheat flower sample, and then in the leaf, followed by the grain and the stem. In addition, the sugar profile of buckwheat leaf, stem, flower and grain, as well as the buckwheat pollen and the nectar was analysed. Hence, 16 sugars and 5 sugar alcohols were detected by the high-performance anion exchange chromatography (HPAEC) with a pulsed amperometric detector (PAD). Sucrose was found in a significant amount with the highest content in buckwheat leaf. Trisaccharides had similar accumulation in the sample extracts, while disaccharides dominated in buckwheat leaf, followed by nectar and pollen. The sugar alcohols showed the highest content in buckwheat grain, where erythritol was predominant. The obtained results show that buckwheat is very rich in phenolic compounds and sugars. In addition to grain, the other parts of the buckwheat plant can be used as a very good source of different classes of phenolic compounds. This study provides useful information on the distribution of phytochemicals in different parts of the buckwheat plant, which contribute to the maintaining of the status of buckwheat as a functional food.",
publisher = "Royal Society of Chemistry",
journal = "RSC Advances",
title = "Distribution of polyphenolic and sugar compounds in different buckwheat plant parts",
pages = "25829-25816",
number = "42",
volume = "11",
doi = "10.1039/d1ra04250e"
}

Nešović, M., Gašić, U., Tosti, T., Horvacki, N., Nedić, N., Sredojević, M., Blagojević, S., Ignjatović, L.,& Tešić, Ž.. (2021). Distribution of polyphenolic and sugar compounds in different buckwheat plant parts. in RSC Advances
Royal Society of Chemistry., 11(42), 25816-25829.
https://doi.org/10.1039/d1ra04250e

Nešović M, Gašić U, Tosti T, Horvacki N, Nedić N, Sredojević M, Blagojević S, Ignjatović L, Tešić Ž. Distribution of polyphenolic and sugar compounds in different buckwheat plant parts. in RSC Advances. 2021;11(42):25816-25829.
doi:10.1039/d1ra04250e .

Nešović, Milica, Gašić, Uroš, Tosti, Tomislav, Horvacki, Nikola, Nedić, Nebojša, Sredojević, Milica, Blagojević, Stevan, Ignjatović, Ljubiša, Tešić, Živoslav, "Distribution of polyphenolic and sugar compounds in different buckwheat plant parts" in RSC Advances, 11, no. 42 (2021):25816-25829,
https://doi.org/10.1039/d1ra04250e . .

TY  - JOUR
AU  - Petrović, Marija
AU  - Pastor, Ferenc T.
AU  - Durović, Sasa
AU  - Veljović, Sonja
AU  - Gorjanović, Stanislava
AU  - Sredojević, Milica
AU  - Vukosavljević, Predrag
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5257
AB  - In this study, a novel green walnut liqueur (GWL) based on green walnuts, as the main ingredient, with the addition of fruits, aromatic plants, chocolate and honey, was produced at the pilot-scale. Antioxidant activity (AO) of the obtained GWL was determined using multiple AO assays in parallel, standard spectrophotometric (FC, DPPH and FRAP) and recently developed electrochemical ones, HydroxoPerhydroxoMercury(II) Complex and Mercury Reduction Antioxidant Power, and compared to similar commercial alcoholic beverages. Characterization of the GWL in terms of volatile and polyphenolic components was performed using SPE-GC-MS and HPLC-DAD-MS/MS, respectively. Sensory quality assessment was performed by experts in the field of sensory analysis of alcoholic beverages, using a scoring method. According to all AO assays applied, AO activity and total phenolics content of GWL were superior in comparison to commercial spirits considered. The volatile fraction of GWL was mainly composed of eugenol,alpha-terpineol and vanillin, while the most prevalent phenolic compounds were gallic (5.054 mg/L) and chlorogenic acid (1.307 mg/L) and flavonoids such as catechine (0.882 mg/L), quercetin (0.499 mg/L) and its sugar-conjugated derivatives, quercetin 3-O-glucoside (0.774 mg/L) and quercetin-3-O-rhamnoside (0.614 mg/L). Gallic acid is the major contributor to total AO activity, especially determined by DPPH and FRAP, followed by catechine, quercetin and chlorogenic acid. Among the terpenoids, contribution of eugenol to total AO activity is estimated as the highest. Excellent sensory quality (18.52 of maximum 20 scores) was ascribed to GWL. Consequently, the presence of bioactive compounds and high AO activity of GWL, in addition to high sensory quality score, indicates a high market potential for this high-value product.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach
DO  - 10.1007/s13197-020-04726-6
ER  - 

@article{
author = "Petrović, Marija and Pastor, Ferenc T. and Durović, Sasa and Veljović, Sonja and Gorjanović, Stanislava and Sredojević, Milica and Vukosavljević, Predrag",
year = "2020",
abstract = "In this study, a novel green walnut liqueur (GWL) based on green walnuts, as the main ingredient, with the addition of fruits, aromatic plants, chocolate and honey, was produced at the pilot-scale. Antioxidant activity (AO) of the obtained GWL was determined using multiple AO assays in parallel, standard spectrophotometric (FC, DPPH and FRAP) and recently developed electrochemical ones, HydroxoPerhydroxoMercury(II) Complex and Mercury Reduction Antioxidant Power, and compared to similar commercial alcoholic beverages. Characterization of the GWL in terms of volatile and polyphenolic components was performed using SPE-GC-MS and HPLC-DAD-MS/MS, respectively. Sensory quality assessment was performed by experts in the field of sensory analysis of alcoholic beverages, using a scoring method. According to all AO assays applied, AO activity and total phenolics content of GWL were superior in comparison to commercial spirits considered. The volatile fraction of GWL was mainly composed of eugenol,alpha-terpineol and vanillin, while the most prevalent phenolic compounds were gallic (5.054 mg/L) and chlorogenic acid (1.307 mg/L) and flavonoids such as catechine (0.882 mg/L), quercetin (0.499 mg/L) and its sugar-conjugated derivatives, quercetin 3-O-glucoside (0.774 mg/L) and quercetin-3-O-rhamnoside (0.614 mg/L). Gallic acid is the major contributor to total AO activity, especially determined by DPPH and FRAP, followed by catechine, quercetin and chlorogenic acid. Among the terpenoids, contribution of eugenol to total AO activity is estimated as the highest. Excellent sensory quality (18.52 of maximum 20 scores) was ascribed to GWL. Consequently, the presence of bioactive compounds and high AO activity of GWL, in addition to high sensory quality score, indicates a high market potential for this high-value product.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach",
doi = "10.1007/s13197-020-04726-6"
}

Petrović, M., Pastor, F. T., Durović, S., Veljović, S., Gorjanović, S., Sredojević, M.,& Vukosavljević, P.. (2020). Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi..
https://doi.org/10.1007/s13197-020-04726-6

Petrović M, Pastor FT, Durović S, Veljović S, Gorjanović S, Sredojević M, Vukosavljević P. Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach. in Journal of Food Science and Technology-Mysore. 2020;.
doi:10.1007/s13197-020-04726-6 .

Petrović, Marija, Pastor, Ferenc T., Durović, Sasa, Veljović, Sonja, Gorjanović, Stanislava, Sredojević, Milica, Vukosavljević, Predrag, "Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach" in Journal of Food Science and Technology-Mysore (2020),
https://doi.org/10.1007/s13197-020-04726-6 . .

TY  - JOUR
AU  - Suković, Danijela
AU  - Knežević, Bojana
AU  - Gašić, Uroš M.
AU  - Sredojević, Milica
AU  - Ćirić, Ivanka
AU  - Todić, Slavica
AU  - Mutić, Jelena
AU  - Tešić, Živoslav
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5391
AB  - Vranac, an old autochthonous red grapevine variety of Montenegro, was first mentioned in a historical document published in the 15th century. As currently the study of indigenous varieties is of particular importance, the subject of this work was detailed characterization of phenolic compounds in the autochthonous grapevine variety Vranac, from the Montenegrin Podgorica subregion. Phenolic profiles of leaves, berries (skin, seeds, and pulp were examined separately) and young monovarietal wine were determined using ultra-high performance liquid chromatography (UHPLC) with linear trap quadrupole (LTQ)-Orbitrap XL mass spectrometry (MS). Total phenolic content (TPC) and radical scavenging activity (RSA) were higher for the grape seeds extracts, followed by extracts of grape skins and pulps. As expected, the total anthocyanin content (TAC) was higher in grape skin than in wine. A total of one hundred twenty nine compounds (forty two phenolic acids and their derivatives, twenty three flavan-3-ols, twenty one flavanols, five stilbenes and thirty eight anthocyanins) were identified in the investigated extracts. To our best knowledge, this is the first report of tentative identification of (epi)catechin 3-O-coumarate in grape seed and chalcan-flavan 3-ol dimers in wine and grape seed.
PB  - MDPI, BASEL
T2  - Foods
T1  - Phenolic Profiles of Leaves, Grapes and Wine of Grapevine Variety Vranac (Vitis vinifera L.) from Montenegro
IS  - 2
VL  - 9
DO  - 10.3390/foods9020138
ER  - 

@article{
author = "Suković, Danijela and Knežević, Bojana and Gašić, Uroš M. and Sredojević, Milica and Ćirić, Ivanka and Todić, Slavica and Mutić, Jelena and Tešić, Živoslav",
year = "2020",
abstract = "Vranac, an old autochthonous red grapevine variety of Montenegro, was first mentioned in a historical document published in the 15th century. As currently the study of indigenous varieties is of particular importance, the subject of this work was detailed characterization of phenolic compounds in the autochthonous grapevine variety Vranac, from the Montenegrin Podgorica subregion. Phenolic profiles of leaves, berries (skin, seeds, and pulp were examined separately) and young monovarietal wine were determined using ultra-high performance liquid chromatography (UHPLC) with linear trap quadrupole (LTQ)-Orbitrap XL mass spectrometry (MS). Total phenolic content (TPC) and radical scavenging activity (RSA) were higher for the grape seeds extracts, followed by extracts of grape skins and pulps. As expected, the total anthocyanin content (TAC) was higher in grape skin than in wine. A total of one hundred twenty nine compounds (forty two phenolic acids and their derivatives, twenty three flavan-3-ols, twenty one flavanols, five stilbenes and thirty eight anthocyanins) were identified in the investigated extracts. To our best knowledge, this is the first report of tentative identification of (epi)catechin 3-O-coumarate in grape seed and chalcan-flavan 3-ol dimers in wine and grape seed.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "Phenolic Profiles of Leaves, Grapes and Wine of Grapevine Variety Vranac (Vitis vinifera L.) from Montenegro",
number = "2",
volume = "9",
doi = "10.3390/foods9020138"
}

Suković, D., Knežević, B., Gašić, U. M., Sredojević, M., Ćirić, I., Todić, S., Mutić, J.,& Tešić, Ž.. (2020). Phenolic Profiles of Leaves, Grapes and Wine of Grapevine Variety Vranac (Vitis vinifera L.) from Montenegro. in Foods
MDPI, BASEL., 9(2).
https://doi.org/10.3390/foods9020138

Suković D, Knežević B, Gašić UM, Sredojević M, Ćirić I, Todić S, Mutić J, Tešić Ž. Phenolic Profiles of Leaves, Grapes and Wine of Grapevine Variety Vranac (Vitis vinifera L.) from Montenegro. in Foods. 2020;9(2).
doi:10.3390/foods9020138 .

Suković, Danijela, Knežević, Bojana, Gašić, Uroš M., Sredojević, Milica, Ćirić, Ivanka, Todić, Slavica, Mutić, Jelena, Tešić, Živoslav, "Phenolic Profiles of Leaves, Grapes and Wine of Grapevine Variety Vranac (Vitis vinifera L.) from Montenegro" in Foods, 9, no. 2 (2020),
https://doi.org/10.3390/foods9020138 . .

TY  - JOUR
AU  - Fotirić-Akšić, Milica
AU  - Tosti, Tomislav
AU  - Sredojević, Milica
AU  - Milivojević, Jasminka
AU  - Meland, Mekjell
AU  - Natić, Maja
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4952
AB  - The objective of this study was to determine and compare the sugar profile, distribution in fruits and leaves and sink-source relationship in three strawberry ('Favette', 'Alba' and 'Clery') and three blueberry cultivars ('Bluecrop', 'Duke' and 'Nui') grown in organic (OP) and integrated production systems (IP). Sugar analysis was done using high-performance anion-exchange chromatography (HPAEC) with pulsed amperometric detection (PAD). The results showed that monosaccharide glucose and fructose and disaccharide sucrose were the most important sugars in strawberry, while monosaccharide glucose, fructose, and galactose were the most important in blueberry. Source-sink relationship was different in strawberry compared to blueberry, having a much higher quantity of sugars in its fruits in relation to leaves. According to principal component analysis (PCA), galactose, arabinose, and melibiose were the most important sugars in separating the fruits of strawberries from blueberries, while panose, ribose, stachyose, galactose, maltose, rhamnose, and raffinose were the most important sugar component in leaves recognition. Galactitol, melibiose, and gentiobiose were the key sugars that split out strawberry fruits and leaves, while galactose, maltotriose, raffinose, fructose, and glucose divided blueberry fruits and leaves in two groups. PCA was difficult to distinguish between OP and IP, because the stress-specific responses of the studied plants were highly variable due to the different sensitivity levels and defense strategies of each cultivar, which directly affected the sugar distribution. Due to its high content of sugars, especially fructose, the strawberry cultivar 'Clery' and the blueberry cultivars 'Bluecrop' and 'Nui' could be singled out in this study as being the most suitable cultivars for OP.
PB  - MDPI, BASEL
T2  - Plants-Basel
T1  - Comparison of Sugar Profile between Leaves and Fruits of Blueberry and Strawberry Cultivars Grown in Organic and Integrated Production System
IS  - 7
VL  - 8
DO  - 10.3390/plants8070205
ER  - 

@article{
author = "Fotirić-Akšić, Milica and Tosti, Tomislav and Sredojević, Milica and Milivojević, Jasminka and Meland, Mekjell and Natić, Maja",
year = "2019",
abstract = "The objective of this study was to determine and compare the sugar profile, distribution in fruits and leaves and sink-source relationship in three strawberry ('Favette', 'Alba' and 'Clery') and three blueberry cultivars ('Bluecrop', 'Duke' and 'Nui') grown in organic (OP) and integrated production systems (IP). Sugar analysis was done using high-performance anion-exchange chromatography (HPAEC) with pulsed amperometric detection (PAD). The results showed that monosaccharide glucose and fructose and disaccharide sucrose were the most important sugars in strawberry, while monosaccharide glucose, fructose, and galactose were the most important in blueberry. Source-sink relationship was different in strawberry compared to blueberry, having a much higher quantity of sugars in its fruits in relation to leaves. According to principal component analysis (PCA), galactose, arabinose, and melibiose were the most important sugars in separating the fruits of strawberries from blueberries, while panose, ribose, stachyose, galactose, maltose, rhamnose, and raffinose were the most important sugar component in leaves recognition. Galactitol, melibiose, and gentiobiose were the key sugars that split out strawberry fruits and leaves, while galactose, maltotriose, raffinose, fructose, and glucose divided blueberry fruits and leaves in two groups. PCA was difficult to distinguish between OP and IP, because the stress-specific responses of the studied plants were highly variable due to the different sensitivity levels and defense strategies of each cultivar, which directly affected the sugar distribution. Due to its high content of sugars, especially fructose, the strawberry cultivar 'Clery' and the blueberry cultivars 'Bluecrop' and 'Nui' could be singled out in this study as being the most suitable cultivars for OP.",
publisher = "MDPI, BASEL",
journal = "Plants-Basel",
title = "Comparison of Sugar Profile between Leaves and Fruits of Blueberry and Strawberry Cultivars Grown in Organic and Integrated Production System",
number = "7",
volume = "8",
doi = "10.3390/plants8070205"
}

Fotirić-Akšić, M., Tosti, T., Sredojević, M., Milivojević, J., Meland, M.,& Natić, M.. (2019). Comparison of Sugar Profile between Leaves and Fruits of Blueberry and Strawberry Cultivars Grown in Organic and Integrated Production System. in Plants-Basel
MDPI, BASEL., 8(7).
https://doi.org/10.3390/plants8070205

Fotirić-Akšić M, Tosti T, Sredojević M, Milivojević J, Meland M, Natić M. Comparison of Sugar Profile between Leaves and Fruits of Blueberry and Strawberry Cultivars Grown in Organic and Integrated Production System. in Plants-Basel. 2019;8(7).
doi:10.3390/plants8070205 .

Fotirić-Akšić, Milica, Tosti, Tomislav, Sredojević, Milica, Milivojević, Jasminka, Meland, Mekjell, Natić, Maja, "Comparison of Sugar Profile between Leaves and Fruits of Blueberry and Strawberry Cultivars Grown in Organic and Integrated Production System" in Plants-Basel, 8, no. 7 (2019),
https://doi.org/10.3390/plants8070205 . .

TY  - JOUR
AU  - Fotirić-Akšić, Milica
AU  - Dabić-Zagorac, Dragana
AU  - Sredojević, Milica
AU  - Milivojević, Jasminka
AU  - Gašić, Uroš M.
AU  - Meland, Mekjell
AU  - Natić, Maja
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4983
AB  - Chemical characterizations of leaves and fruits that were obtained from organically and integrally produced strawberries ('Favette', 'Alba', and 'Clery') and blueberries ('Bluecrop', 'Duke', and 'Nui') from western Serbia were undertaken in this study. Phenolic analysis was done while using ultra-high performance liquid chromatography coupled to a linear ion trap-Orbitrap hybrid mass analyzer, while total phenolic content (TPC), total anthocyanin content (TAC), and radical-scavenging activity (RSA) by spectrophotometry. In general, leaves and fruits from blueberry showed higher levels of TPC and TAC as compared to strawberry. These chemical traits were larger in organic grown fruits and larger in leaves than fruits. The most abundant phenolics in leaves and fruits of blueberry was 5-O-caffeoylquinic acid, followed by quercetin 3-O-galactoside, while catechin, quercetin, and kaempferol 3-O-glucosid were dominant in the leaves and fruits of strawberry. cis, trans-Abscisic acid was detected in all fruit samples, but not in leaves. Blueberries (both fruits and leaves) were separated from strawberries, but only organic blueberry fruits were distinguished from integrated fruits, according to principal component analysis. Quercetin, kaempferol, 5-O-caffeoylquinic acid, ferulic acid, caffeic acid, catechin, p-coumaric acid, and p-hydroxybenzoic acid were the most influential phenolic compounds for the separation. Much higher contents of TPC, RSA, TAC, quercetin 3-O-galactoside, and quercetin were found in fruits and TPC, RSA, catechin, p-hydroxybenzoicacid, p-coumaricacid, and ferulic acid in leaves in all three blueberry cultivars and the strawberry cultivar 'Clery'. These phenolic compounds are good sources of antioxidant compounds with potentially high beneficial effects on human health.
PB  - MDPI, BASEL
T2  - Molecules
T1  - Chemometric Characterization of Strawberries and Blueberries according to Their Phenolic Profile: Combined Effect of Cultivar and Cultivation System
IS  - 23
VL  - 24
DO  - 10.3390/molecules24234310
ER  - 

@article{
author = "Fotirić-Akšić, Milica and Dabić-Zagorac, Dragana and Sredojević, Milica and Milivojević, Jasminka and Gašić, Uroš M. and Meland, Mekjell and Natić, Maja",
year = "2019",
abstract = "Chemical characterizations of leaves and fruits that were obtained from organically and integrally produced strawberries ('Favette', 'Alba', and 'Clery') and blueberries ('Bluecrop', 'Duke', and 'Nui') from western Serbia were undertaken in this study. Phenolic analysis was done while using ultra-high performance liquid chromatography coupled to a linear ion trap-Orbitrap hybrid mass analyzer, while total phenolic content (TPC), total anthocyanin content (TAC), and radical-scavenging activity (RSA) by spectrophotometry. In general, leaves and fruits from blueberry showed higher levels of TPC and TAC as compared to strawberry. These chemical traits were larger in organic grown fruits and larger in leaves than fruits. The most abundant phenolics in leaves and fruits of blueberry was 5-O-caffeoylquinic acid, followed by quercetin 3-O-galactoside, while catechin, quercetin, and kaempferol 3-O-glucosid were dominant in the leaves and fruits of strawberry. cis, trans-Abscisic acid was detected in all fruit samples, but not in leaves. Blueberries (both fruits and leaves) were separated from strawberries, but only organic blueberry fruits were distinguished from integrated fruits, according to principal component analysis. Quercetin, kaempferol, 5-O-caffeoylquinic acid, ferulic acid, caffeic acid, catechin, p-coumaric acid, and p-hydroxybenzoic acid were the most influential phenolic compounds for the separation. Much higher contents of TPC, RSA, TAC, quercetin 3-O-galactoside, and quercetin were found in fruits and TPC, RSA, catechin, p-hydroxybenzoicacid, p-coumaricacid, and ferulic acid in leaves in all three blueberry cultivars and the strawberry cultivar 'Clery'. These phenolic compounds are good sources of antioxidant compounds with potentially high beneficial effects on human health.",
publisher = "MDPI, BASEL",
journal = "Molecules",
title = "Chemometric Characterization of Strawberries and Blueberries according to Their Phenolic Profile: Combined Effect of Cultivar and Cultivation System",
number = "23",
volume = "24",
doi = "10.3390/molecules24234310"
}

Fotirić-Akšić, M., Dabić-Zagorac, D., Sredojević, M., Milivojević, J., Gašić, U. M., Meland, M.,& Natić, M.. (2019). Chemometric Characterization of Strawberries and Blueberries according to Their Phenolic Profile: Combined Effect of Cultivar and Cultivation System. in Molecules
MDPI, BASEL., 24(23).
https://doi.org/10.3390/molecules24234310

Fotirić-Akšić M, Dabić-Zagorac D, Sredojević M, Milivojević J, Gašić UM, Meland M, Natić M. Chemometric Characterization of Strawberries and Blueberries according to Their Phenolic Profile: Combined Effect of Cultivar and Cultivation System. in Molecules. 2019;24(23).
doi:10.3390/molecules24234310 .

Fotirić-Akšić, Milica, Dabić-Zagorac, Dragana, Sredojević, Milica, Milivojević, Jasminka, Gašić, Uroš M., Meland, Mekjell, Natić, Maja, "Chemometric Characterization of Strawberries and Blueberries according to Their Phenolic Profile: Combined Effect of Cultivar and Cultivation System" in Molecules, 24, no. 23 (2019),
https://doi.org/10.3390/molecules24234310 . .

TY  - JOUR
AU  - Cirković, Dušica
AU  - Matijašević, Saša
AU  - Deletić, Nebojša
AU  - Cirković, Bratislav
AU  - Gašić, Uroš M.
AU  - Sredojević, Milica
AU  - Jovanović, Zoran
AU  - Djurić, Vladan
AU  - Tešić, Živoslav
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4982
AB  - The influence of leaf area and various variants of manual defoliation on the phenolic profile of the Prokupac variety grape berry were investigated in the agroecological conditions of southern Serbia. The following four trial variants of manual defoliation were assessed: Early defoliation-variant I (flowering stage, 50% open flowers); early defoliation-variant II (grape size 3-5 mm); late defoliation-variant III (onset of grape ripening, veraison); and control (no defoliation). The first six leaves of each primary shoot were removed from all defoliated vines. The greatest assimilation area of primary and lateral shoots during the study was observed in the control, i.e., the trial variant with no defoliation. Defoliation significantly decreased the grape yield of the all three defoliated variants in regard to the control. The phenolic profile of the three variants and control was established by analyzing the grape seeds and skin. Based on the collected results for the Prokupac variety, significant differences between the trial variants were established regarding the content of phenols and total polyphenols, as well as radical scavenging activity. Defoliation variants showed a significant effect on the total phenols content of grape skin. In all defoliation variants, as well as in the control, high amounts of ellagic acid were measured. Resveratrol was identified only in grape skin samples of the control variant. The removal of leaves increased the concentration of phenolic compounds in variants where early defoliation was applied. The highest total anthocyanins content was found in 2015 in variant I, where leaves were removed during the full flowering stage.
PB  - MDPI, BASEL
T2  - Agronomy-Basel
T1  - The Effect of Early and Late Defoliation on Phenolic Composition and Antioxidant Properties of Prokupac Variety Grape Berries (Vitis vinifera L.)
IS  - 12
VL  - 9
DO  - 10.3390/agronomy9120822
ER  - 

@article{
author = "Cirković, Dušica and Matijašević, Saša and Deletić, Nebojša and Cirković, Bratislav and Gašić, Uroš M. and Sredojević, Milica and Jovanović, Zoran and Djurić, Vladan and Tešić, Živoslav",
year = "2019",
abstract = "The influence of leaf area and various variants of manual defoliation on the phenolic profile of the Prokupac variety grape berry were investigated in the agroecological conditions of southern Serbia. The following four trial variants of manual defoliation were assessed: Early defoliation-variant I (flowering stage, 50% open flowers); early defoliation-variant II (grape size 3-5 mm); late defoliation-variant III (onset of grape ripening, veraison); and control (no defoliation). The first six leaves of each primary shoot were removed from all defoliated vines. The greatest assimilation area of primary and lateral shoots during the study was observed in the control, i.e., the trial variant with no defoliation. Defoliation significantly decreased the grape yield of the all three defoliated variants in regard to the control. The phenolic profile of the three variants and control was established by analyzing the grape seeds and skin. Based on the collected results for the Prokupac variety, significant differences between the trial variants were established regarding the content of phenols and total polyphenols, as well as radical scavenging activity. Defoliation variants showed a significant effect on the total phenols content of grape skin. In all defoliation variants, as well as in the control, high amounts of ellagic acid were measured. Resveratrol was identified only in grape skin samples of the control variant. The removal of leaves increased the concentration of phenolic compounds in variants where early defoliation was applied. The highest total anthocyanins content was found in 2015 in variant I, where leaves were removed during the full flowering stage.",
publisher = "MDPI, BASEL",
journal = "Agronomy-Basel",
title = "The Effect of Early and Late Defoliation on Phenolic Composition and Antioxidant Properties of Prokupac Variety Grape Berries (Vitis vinifera L.)",
number = "12",
volume = "9",
doi = "10.3390/agronomy9120822"
}

Cirković, D., Matijašević, S., Deletić, N., Cirković, B., Gašić, U. M., Sredojević, M., Jovanović, Z., Djurić, V.,& Tešić, Ž.. (2019). The Effect of Early and Late Defoliation on Phenolic Composition and Antioxidant Properties of Prokupac Variety Grape Berries (Vitis vinifera L.). in Agronomy-Basel
MDPI, BASEL., 9(12).
https://doi.org/10.3390/agronomy9120822

Cirković D, Matijašević S, Deletić N, Cirković B, Gašić UM, Sredojević M, Jovanović Z, Djurić V, Tešić Ž. The Effect of Early and Late Defoliation on Phenolic Composition and Antioxidant Properties of Prokupac Variety Grape Berries (Vitis vinifera L.). in Agronomy-Basel. 2019;9(12).
doi:10.3390/agronomy9120822 .

Cirković, Dušica, Matijašević, Saša, Deletić, Nebojša, Cirković, Bratislav, Gašić, Uroš M., Sredojević, Milica, Jovanović, Zoran, Djurić, Vladan, Tešić, Živoslav, "The Effect of Early and Late Defoliation on Phenolic Composition and Antioxidant Properties of Prokupac Variety Grape Berries (Vitis vinifera L.)" in Agronomy-Basel, 9, no. 12 (2019),
https://doi.org/10.3390/agronomy9120822 . .

TY  - JOUR
AU  - Fotirić-Akšić, Milica
AU  - Gašić, Uroš M.
AU  - Dabić-Zagorac, Dragana
AU  - Sredojević, Milica
AU  - Tosti, Tomislav
AU  - Natić, Maja
AU  - Meland, Mekjell
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4921
AB  - The aim of this research was to analyze sugars and phenolics of pollen obtained from 15 different 'Oblainska' sour cherry clones and to assess the chemical fingerprint of this cultivar. Carbohydrate analysis was done using high-performance anion-exchange chromatography (HPAEC) with pulsed amperometric detection (PAD), while polyphenols were analyzed by ultra-high-performance liquid chromatography-diode array detector-tandem mass spectrometry (UHPLC-DAD MS/MS) system. Glucose was the most abundant sugar, followed by fructose and sucrose. Some samples had high level of stress sugars, especially trehalose. Rutin was predominantly polyphenol in a quantity up to 181.12 mg/kg (clone III/9), with chlorogenic acid (up to 59.93 mg/kg in clone III/9) and p-coumaric acid (up to 53.99 mg/kg in clone VIII/1) coming after. According to the principal component analysis (PCA), fructose, maltose, maltotriose, sorbitol, and trehalose were the most important sugars in separating pollen samples. PCA showed splitting off clones VIII/1, IV/8, III/9, and V/P according to the quantity of phenolics and dissimilar profiles. Large differences in chemical composition of studied 'Oblainska sour cherry' clone pollen were shown, proving that it is not a cultivar, but population. Finally, due to the highest level of phenolics, clones IV/8, XV/3, and VIII/1 could be singled out as a promising one for producing functional food and/or in medicinal treatments.
PB  - MDPI, BASEL
T2  - Biomolecules
T1  - Chemical Fingerprint of 'Oblainska' Sour Cherry (Prunus cerasus L.) Pollen
IS  - 9
VL  - 9
DO  - 10.3390/biom9090391
ER  - 

@article{
author = "Fotirić-Akšić, Milica and Gašić, Uroš M. and Dabić-Zagorac, Dragana and Sredojević, Milica and Tosti, Tomislav and Natić, Maja and Meland, Mekjell",
year = "2019",
abstract = "The aim of this research was to analyze sugars and phenolics of pollen obtained from 15 different 'Oblainska' sour cherry clones and to assess the chemical fingerprint of this cultivar. Carbohydrate analysis was done using high-performance anion-exchange chromatography (HPAEC) with pulsed amperometric detection (PAD), while polyphenols were analyzed by ultra-high-performance liquid chromatography-diode array detector-tandem mass spectrometry (UHPLC-DAD MS/MS) system. Glucose was the most abundant sugar, followed by fructose and sucrose. Some samples had high level of stress sugars, especially trehalose. Rutin was predominantly polyphenol in a quantity up to 181.12 mg/kg (clone III/9), with chlorogenic acid (up to 59.93 mg/kg in clone III/9) and p-coumaric acid (up to 53.99 mg/kg in clone VIII/1) coming after. According to the principal component analysis (PCA), fructose, maltose, maltotriose, sorbitol, and trehalose were the most important sugars in separating pollen samples. PCA showed splitting off clones VIII/1, IV/8, III/9, and V/P according to the quantity of phenolics and dissimilar profiles. Large differences in chemical composition of studied 'Oblainska sour cherry' clone pollen were shown, proving that it is not a cultivar, but population. Finally, due to the highest level of phenolics, clones IV/8, XV/3, and VIII/1 could be singled out as a promising one for producing functional food and/or in medicinal treatments.",
publisher = "MDPI, BASEL",
journal = "Biomolecules",
title = "Chemical Fingerprint of 'Oblainska' Sour Cherry (Prunus cerasus L.) Pollen",
number = "9",
volume = "9",
doi = "10.3390/biom9090391"
}

Fotirić-Akšić, M., Gašić, U. M., Dabić-Zagorac, D., Sredojević, M., Tosti, T., Natić, M.,& Meland, M.. (2019). Chemical Fingerprint of 'Oblainska' Sour Cherry (Prunus cerasus L.) Pollen. in Biomolecules
MDPI, BASEL., 9(9).
https://doi.org/10.3390/biom9090391

Fotirić-Akšić M, Gašić UM, Dabić-Zagorac D, Sredojević M, Tosti T, Natić M, Meland M. Chemical Fingerprint of 'Oblainska' Sour Cherry (Prunus cerasus L.) Pollen. in Biomolecules. 2019;9(9).
doi:10.3390/biom9090391 .

Fotirić-Akšić, Milica, Gašić, Uroš M., Dabić-Zagorac, Dragana, Sredojević, Milica, Tosti, Tomislav, Natić, Maja, Meland, Mekjell, "Chemical Fingerprint of 'Oblainska' Sour Cherry (Prunus cerasus L.) Pollen" in Biomolecules, 9, no. 9 (2019),
https://doi.org/10.3390/biom9090391 . .

TY  - JOUR
AU  - Pantelić, Milica
AU  - Dabić-Zagorac, Dragana
AU  - Natić, Maja
AU  - Gašić, Uroš M.
AU  - Jović, Sonja
AU  - Vujović, Dragan
AU  - Popović-Djordjević, Jelena
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4096
AB  - In this study, grapes and corresponding wines of Merlot /No 022, 025 and 029/ and Cabernet Franc /No 02, 010 and 012/ clones (recently developed) were evaluated regarding the total phenolic content, total anthocyanin content, and radical scavenging activity, aiming to better understand their quality and market potential. The nineteen individual polyphenols were quantified in studied grape samples using UHPLC coupled to a triple-quadrupole mass spectrometer. The mother grapes and wines were used as the relevant standards. In the grape, studied characteristics were monitored at three stages of berry development: green berry, veraison and mature berry. The mature grape of clones presented high values of total phenolics (3.81-10.89 g gallic acid equivalent kg(-1) frozen weight), anthocyanin content (359.00-1668.18 mg malvidin-3-O-glucoside kg(-1) frozen weight) and the radical scavenging activity (41.37-80.48 mmol trolox equivalent kg(-1) frozen weight) depending on the clone. Grapes and wines of Merlot No 025 and Cabernet Franc No 010 stood out with the highest values of all three parameters. Generally, the high correlation was observed between TPC and RSA values for green berries and mature grapes, as well as for wine samples. The most abundant phenolics in both Merlot and Cabernet Franc grapes were gallic acid, p-hydroxybenzoic acid, ferulic acid, catechin, epicatechin, gallocatechin gallate, catechin gallate, and rutin. Catechin, epicatechin, epigallocatechin, and catechin gallate, typical for the ripe grape of Merlot and Cabernet Franc clones, showed significant correlation with RSA values. Concentrations of individual polyphenols varied depending on the sample being studied and berry development stages. Merlot No 025 and Cabernet Franc No 010 grapes showed particularly interesting attributes for the production of high quality wines.
PB  - Public Library Science, San Francisco
T2  - Plos One
T1  - Impact of Clonal Variability on Phenolics and Radical Scavenging Activity of Grapes and Wines: A Study on the Recently Developed Merlot and Cabernet Franc Clones (Vitis vinifera L.)
IS  - 10
VL  - 11
DO  - 10.1371/journal.pone.0163823
ER  - 

@article{
author = "Pantelić, Milica and Dabić-Zagorac, Dragana and Natić, Maja and Gašić, Uroš M. and Jović, Sonja and Vujović, Dragan and Popović-Djordjević, Jelena",
year = "2016",
abstract = "In this study, grapes and corresponding wines of Merlot /No 022, 025 and 029/ and Cabernet Franc /No 02, 010 and 012/ clones (recently developed) were evaluated regarding the total phenolic content, total anthocyanin content, and radical scavenging activity, aiming to better understand their quality and market potential. The nineteen individual polyphenols were quantified in studied grape samples using UHPLC coupled to a triple-quadrupole mass spectrometer. The mother grapes and wines were used as the relevant standards. In the grape, studied characteristics were monitored at three stages of berry development: green berry, veraison and mature berry. The mature grape of clones presented high values of total phenolics (3.81-10.89 g gallic acid equivalent kg(-1) frozen weight), anthocyanin content (359.00-1668.18 mg malvidin-3-O-glucoside kg(-1) frozen weight) and the radical scavenging activity (41.37-80.48 mmol trolox equivalent kg(-1) frozen weight) depending on the clone. Grapes and wines of Merlot No 025 and Cabernet Franc No 010 stood out with the highest values of all three parameters. Generally, the high correlation was observed between TPC and RSA values for green berries and mature grapes, as well as for wine samples. The most abundant phenolics in both Merlot and Cabernet Franc grapes were gallic acid, p-hydroxybenzoic acid, ferulic acid, catechin, epicatechin, gallocatechin gallate, catechin gallate, and rutin. Catechin, epicatechin, epigallocatechin, and catechin gallate, typical for the ripe grape of Merlot and Cabernet Franc clones, showed significant correlation with RSA values. Concentrations of individual polyphenols varied depending on the sample being studied and berry development stages. Merlot No 025 and Cabernet Franc No 010 grapes showed particularly interesting attributes for the production of high quality wines.",
publisher = "Public Library Science, San Francisco",
journal = "Plos One",
title = "Impact of Clonal Variability on Phenolics and Radical Scavenging Activity of Grapes and Wines: A Study on the Recently Developed Merlot and Cabernet Franc Clones (Vitis vinifera L.)",
number = "10",
volume = "11",
doi = "10.1371/journal.pone.0163823"
}

Pantelić, M., Dabić-Zagorac, D., Natić, M., Gašić, U. M., Jović, S., Vujović, D.,& Popović-Djordjević, J.. (2016). Impact of Clonal Variability on Phenolics and Radical Scavenging Activity of Grapes and Wines: A Study on the Recently Developed Merlot and Cabernet Franc Clones (Vitis vinifera L.). in Plos One
Public Library Science, San Francisco., 11(10).
https://doi.org/10.1371/journal.pone.0163823

Pantelić M, Dabić-Zagorac D, Natić M, Gašić UM, Jović S, Vujović D, Popović-Djordjević J. Impact of Clonal Variability on Phenolics and Radical Scavenging Activity of Grapes and Wines: A Study on the Recently Developed Merlot and Cabernet Franc Clones (Vitis vinifera L.). in Plos One. 2016;11(10).
doi:10.1371/journal.pone.0163823 .

Pantelić, Milica, Dabić-Zagorac, Dragana, Natić, Maja, Gašić, Uroš M., Jović, Sonja, Vujović, Dragan, Popović-Djordjević, Jelena, "Impact of Clonal Variability on Phenolics and Radical Scavenging Activity of Grapes and Wines: A Study on the Recently Developed Merlot and Cabernet Franc Clones (Vitis vinifera L.)" in Plos One, 11, no. 10 (2016),
https://doi.org/10.1371/journal.pone.0163823 . .

TY  - JOUR
AU  - Pantelić, Milica M.
AU  - Dabić-Zagorac, Dragana
AU  - Davidović, Sonja M.
AU  - Todić, Slavica
AU  - Bešlić, Zoran
AU  - Gašić, Uroš M.
AU  - Tešić, Živoslav
AU  - Natić, Maja
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4172
AB  - Phenolic profile of 13 grapevine varieties was determined, with respect to three different parts of berries: skin, seed and pulp. Identification and quantification of the phenols was done using ultra -high performance liquid chromatography (UHPLC) coupled with a diode array detector and a triple-quadrupole mass spectrometer. The most abundant phenols in grape seeds were found to be flavan-3-ols, most of which are gallocatechin gallate and catechin. The skins were characterized mostly by flavonols, i.e. quercetin and myricetin. Characterization of anthocyanins in the berry skin by UHPLC coupled with Linear Trap Quadrupole and OrbiTrap mass analyzer revealed a total of twenty derivatives of malvidin, delphinidin, petunidin, cyanidin, and peonidin. To the extent of our knowledge this is the first work that shows the presence of malvidin 3,5-0-dihexoside in the berry skin of 'Merlof, 'Cabernet Franc', 'Shiraz' 'Sangiovese', 'Pinot Noir' and 'Prokupac', untypical for Vitis vinifera Linneo species.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Identification and quantification of phenolic compounds in berry skin, pulp, and seeds in 13 grapevine varieties grown in Serbia
EP  - 252
SP  - 243
VL  - 211
DO  - 10.1016/j.foodchem.2016.05.051
ER  - 

@article{
author = "Pantelić, Milica M. and Dabić-Zagorac, Dragana and Davidović, Sonja M. and Todić, Slavica and Bešlić, Zoran and Gašić, Uroš M. and Tešić, Živoslav and Natić, Maja",
year = "2016",
abstract = "Phenolic profile of 13 grapevine varieties was determined, with respect to three different parts of berries: skin, seed and pulp. Identification and quantification of the phenols was done using ultra -high performance liquid chromatography (UHPLC) coupled with a diode array detector and a triple-quadrupole mass spectrometer. The most abundant phenols in grape seeds were found to be flavan-3-ols, most of which are gallocatechin gallate and catechin. The skins were characterized mostly by flavonols, i.e. quercetin and myricetin. Characterization of anthocyanins in the berry skin by UHPLC coupled with Linear Trap Quadrupole and OrbiTrap mass analyzer revealed a total of twenty derivatives of malvidin, delphinidin, petunidin, cyanidin, and peonidin. To the extent of our knowledge this is the first work that shows the presence of malvidin 3,5-0-dihexoside in the berry skin of 'Merlof, 'Cabernet Franc', 'Shiraz' 'Sangiovese', 'Pinot Noir' and 'Prokupac', untypical for Vitis vinifera Linneo species.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Identification and quantification of phenolic compounds in berry skin, pulp, and seeds in 13 grapevine varieties grown in Serbia",
pages = "252-243",
volume = "211",
doi = "10.1016/j.foodchem.2016.05.051"
}

Pantelić, M. M., Dabić-Zagorac, D., Davidović, S. M., Todić, S., Bešlić, Z., Gašić, U. M., Tešić, Ž.,& Natić, M.. (2016). Identification and quantification of phenolic compounds in berry skin, pulp, and seeds in 13 grapevine varieties grown in Serbia. in Food Chemistry
Elsevier Sci Ltd, Oxford., 211, 243-252.
https://doi.org/10.1016/j.foodchem.2016.05.051

Pantelić MM, Dabić-Zagorac D, Davidović SM, Todić S, Bešlić Z, Gašić UM, Tešić Ž, Natić M. Identification and quantification of phenolic compounds in berry skin, pulp, and seeds in 13 grapevine varieties grown in Serbia. in Food Chemistry. 2016;211:243-252.
doi:10.1016/j.foodchem.2016.05.051 .

Pantelić, Milica M., Dabić-Zagorac, Dragana, Davidović, Sonja M., Todić, Slavica, Bešlić, Zoran, Gašić, Uroš M., Tešić, Živoslav, Natić, Maja, "Identification and quantification of phenolic compounds in berry skin, pulp, and seeds in 13 grapevine varieties grown in Serbia" in Food Chemistry, 211 (2016):243-252,
https://doi.org/10.1016/j.foodchem.2016.05.051 . .

TY  - JOUR
AU  - Bešlić, Zoran
AU  - Pantelić, Milica
AU  - Dabić, Dragana
AU  - Todić, Slavica
AU  - Natić, Maja
AU  - Tešić, Živoslav
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3728
AB  - We investigated the effect of two different inter-row vineyard floor management practices. These were the permanently cultivated soil and the inter-row sward sawn with a mixture of regularly mown grasses. The experimental vineyard was planted with Cabernet Sauvignon and was located in the wine region of Central Serbia. The study was conducted during the 2011 and 2012 seasons, and the observed variables included soil and vine water status, growth, yield and fruit quality. Our results clearly indicate a lower soil moisture content in the grass sward treatment. The same treatment was also characterised with a lower stem water potential (psi(stem)). The psi(stem) values measured before and after veraison (from -0.6 to -0.8 MPa) indicate a presence of mild to moderate water stress in grapevines under the inter-row sward treatment. The same treatment was also characterised with an increased accumulation of the fruit total soluble solids (TSS), amounting 24.8 degrees Brix in 2011. and 27.8 degrees Brix in 2012. Furthermore, the concentration of total polyphenols was increased in the same treatment (1124.63 mg L-1 GEA in 2011 and 117038 mg L-1 GEA in 2012). The concentration of anthocyanins in the berry skin was also increased in this treatment (9.83 mg g(-1) FW in 2011 and 13.45 mg g(-1) FW in 2012). The inter-row sward treatment was associated with a lower grapevine vigour, reduced by 36% in 2011 and 46% in 2012. In the same treatment, the grape yield, and cluster and berry weight were not significantly reduced. The seasonal meteorological conditions have exhibited a significant influence on the fruit phenolic composition. The seasonal effect was particularly evident in the content of gallocatehin, naringenin and vanillin, where the 2011 season had a larger content of these compounds within both experimental treatments. Moreover, the 5-O-caffeoylquinic acid, resveratrol, umbeliferone and apigenin were detected only in the samples from the 2011 season. The berry samples from the cultivated inter-row treatment were found to have a higher content of catechin, quercetin, and quercetin 3-O-galactoside in the berry skin. Maintaining the mown inter-row sward as a vineyard floor management practice had shown a significant influence on indicators of vegetative growth and thus it represents a powerful tool to control the vegetative growth in Cabernet Sauvignon, when grown in the conditions characterised by moderately continental climate with a low risk of drought in the flowering to anthesis period.
PB  - Elsevier, Amsterdam
T2  - Scientia Horticulturae
T1  - Effect of vineyard floor management on water regime, growth response, yield and fruit quality in Cabernet Sauvignon
EP  - 656
SP  - 650
VL  - 197
DO  - 10.1016/j.scienta.2015.10.029
ER  - 

@article{
author = "Bešlić, Zoran and Pantelić, Milica and Dabić, Dragana and Todić, Slavica and Natić, Maja and Tešić, Živoslav",
year = "2015",
abstract = "We investigated the effect of two different inter-row vineyard floor management practices. These were the permanently cultivated soil and the inter-row sward sawn with a mixture of regularly mown grasses. The experimental vineyard was planted with Cabernet Sauvignon and was located in the wine region of Central Serbia. The study was conducted during the 2011 and 2012 seasons, and the observed variables included soil and vine water status, growth, yield and fruit quality. Our results clearly indicate a lower soil moisture content in the grass sward treatment. The same treatment was also characterised with a lower stem water potential (psi(stem)). The psi(stem) values measured before and after veraison (from -0.6 to -0.8 MPa) indicate a presence of mild to moderate water stress in grapevines under the inter-row sward treatment. The same treatment was also characterised with an increased accumulation of the fruit total soluble solids (TSS), amounting 24.8 degrees Brix in 2011. and 27.8 degrees Brix in 2012. Furthermore, the concentration of total polyphenols was increased in the same treatment (1124.63 mg L-1 GEA in 2011 and 117038 mg L-1 GEA in 2012). The concentration of anthocyanins in the berry skin was also increased in this treatment (9.83 mg g(-1) FW in 2011 and 13.45 mg g(-1) FW in 2012). The inter-row sward treatment was associated with a lower grapevine vigour, reduced by 36% in 2011 and 46% in 2012. In the same treatment, the grape yield, and cluster and berry weight were not significantly reduced. The seasonal meteorological conditions have exhibited a significant influence on the fruit phenolic composition. The seasonal effect was particularly evident in the content of gallocatehin, naringenin and vanillin, where the 2011 season had a larger content of these compounds within both experimental treatments. Moreover, the 5-O-caffeoylquinic acid, resveratrol, umbeliferone and apigenin were detected only in the samples from the 2011 season. The berry samples from the cultivated inter-row treatment were found to have a higher content of catechin, quercetin, and quercetin 3-O-galactoside in the berry skin. Maintaining the mown inter-row sward as a vineyard floor management practice had shown a significant influence on indicators of vegetative growth and thus it represents a powerful tool to control the vegetative growth in Cabernet Sauvignon, when grown in the conditions characterised by moderately continental climate with a low risk of drought in the flowering to anthesis period.",
publisher = "Elsevier, Amsterdam",
journal = "Scientia Horticulturae",
title = "Effect of vineyard floor management on water regime, growth response, yield and fruit quality in Cabernet Sauvignon",
pages = "656-650",
volume = "197",
doi = "10.1016/j.scienta.2015.10.029"
}

Bešlić, Z., Pantelić, M., Dabić, D., Todić, S., Natić, M.,& Tešić, Ž.. (2015). Effect of vineyard floor management on water regime, growth response, yield and fruit quality in Cabernet Sauvignon. in Scientia Horticulturae
Elsevier, Amsterdam., 197, 650-656.
https://doi.org/10.1016/j.scienta.2015.10.029

Bešlić Z, Pantelić M, Dabić D, Todić S, Natić M, Tešić Ž. Effect of vineyard floor management on water regime, growth response, yield and fruit quality in Cabernet Sauvignon. in Scientia Horticulturae. 2015;197:650-656.
doi:10.1016/j.scienta.2015.10.029 .

Bešlić, Zoran, Pantelić, Milica, Dabić, Dragana, Todić, Slavica, Natić, Maja, Tešić, Živoslav, "Effect of vineyard floor management on water regime, growth response, yield and fruit quality in Cabernet Sauvignon" in Scientia Horticulturae, 197 (2015):650-656,
https://doi.org/10.1016/j.scienta.2015.10.029 . .

TY  - JOUR
AU  - Vujović, Dragan
AU  - Žunić, Dragoljub
AU  - Popović, Blaženka
AU  - Pantelić, Milica M.
AU  - Popović-Djordjević, Jelena
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3739
AB  - Aims: The selection of cv. Merlot clones performed in the Grocka winegrowing region, Republic of Serbia, and the study of agrobiological and technological traits of three selected clones and Merlot standard. Methods and results: The selection of clones was done using the method of individual clone selection in four phases over 15-20 years (Cindric, 2003). O.I.V. methods were used in determining the most important agrobiological and economic-technological traits of grapes. The results of studied traits of grape and wine suggest that the quality of the clones surpassed the quality of the standard. Although the highest values for most of the studied traits were obtained for clone 025, there was no statistically significant difference between the clones. Indeed, the significant distinction between the clones was obtained for total polyphenol content (TPC) and total anthocyanin content (TAC) in wines : the wine of clone 025 had the highest TPC and TAC values. According to the tasting scores, wines of the clones may be classified as quality wines with geographical indications. Conclusion: The selected clones were characterised by good quality grapes and wines. Improved viticultural parameters, versus the mother vine, indicate the need for further research work on the chemistry of both grapes and wines, aiming to better understand the characteristics of the selected clones and their market potential. Significance and impact of the study: The development of new clones (namely 022, 025 and 029) of better quality than the mother vine will, in the long term, lead to the introduction of the best clone(s) in viticultural practices and production. Until today, the clonal selection of Merlot has not been done in the Republic of Serbia and there are no recognised clones.
PB  - Vigne Et Vin Publications Int, Villenave D Ornon
T2  - Journal International des Sciences de la Vigne et du Vin
T1  - Agrobiological and wine quality traits of vitis vinifera cv. Merlot clones selected in Serbia
EP  - 274
IS  - 4
SP  - 267
VL  - 49
UR  - https://hdl.handle.net/21.15107/rcub_cherry_2303
ER  - 

@article{
author = "Vujović, Dragan and Žunić, Dragoljub and Popović, Blaženka and Pantelić, Milica M. and Popović-Djordjević, Jelena",
year = "2015",
abstract = "Aims: The selection of cv. Merlot clones performed in the Grocka winegrowing region, Republic of Serbia, and the study of agrobiological and technological traits of three selected clones and Merlot standard. Methods and results: The selection of clones was done using the method of individual clone selection in four phases over 15-20 years (Cindric, 2003). O.I.V. methods were used in determining the most important agrobiological and economic-technological traits of grapes. The results of studied traits of grape and wine suggest that the quality of the clones surpassed the quality of the standard. Although the highest values for most of the studied traits were obtained for clone 025, there was no statistically significant difference between the clones. Indeed, the significant distinction between the clones was obtained for total polyphenol content (TPC) and total anthocyanin content (TAC) in wines : the wine of clone 025 had the highest TPC and TAC values. According to the tasting scores, wines of the clones may be classified as quality wines with geographical indications. Conclusion: The selected clones were characterised by good quality grapes and wines. Improved viticultural parameters, versus the mother vine, indicate the need for further research work on the chemistry of both grapes and wines, aiming to better understand the characteristics of the selected clones and their market potential. Significance and impact of the study: The development of new clones (namely 022, 025 and 029) of better quality than the mother vine will, in the long term, lead to the introduction of the best clone(s) in viticultural practices and production. Until today, the clonal selection of Merlot has not been done in the Republic of Serbia and there are no recognised clones.",
publisher = "Vigne Et Vin Publications Int, Villenave D Ornon",
journal = "Journal International des Sciences de la Vigne et du Vin",
title = "Agrobiological and wine quality traits of vitis vinifera cv. Merlot clones selected in Serbia",
pages = "274-267",
number = "4",
volume = "49",
url = "https://hdl.handle.net/21.15107/rcub_cherry_2303"
}

Vujović, D., Žunić, D., Popović, B., Pantelić, M. M.,& Popović-Djordjević, J.. (2015). Agrobiological and wine quality traits of vitis vinifera cv. Merlot clones selected in Serbia. in Journal International des Sciences de la Vigne et du Vin
Vigne Et Vin Publications Int, Villenave D Ornon., 49(4), 267-274.
https://hdl.handle.net/21.15107/rcub_cherry_2303

Vujović D, Žunić D, Popović B, Pantelić MM, Popović-Djordjević J. Agrobiological and wine quality traits of vitis vinifera cv. Merlot clones selected in Serbia. in Journal International des Sciences de la Vigne et du Vin. 2015;49(4):267-274.
https://hdl.handle.net/21.15107/rcub_cherry_2303 .

Vujović, Dragan, Žunić, Dragoljub, Popović, Blaženka, Pantelić, Milica M., Popović-Djordjević, Jelena, "Agrobiological and wine quality traits of vitis vinifera cv. Merlot clones selected in Serbia" in Journal International des Sciences de la Vigne et du Vin, 49, no. 4 (2015):267-274,
https://hdl.handle.net/21.15107/rcub_cherry_2303 .

TY  - JOUR
AU  - Pantelić, Milica
AU  - Dabić, Dragoljub
AU  - Matijašević, Saša
AU  - Davidović, Sonja
AU  - Dojčinović, Biljana
AU  - Milojković-Opsenica, Dušanka M.
AU  - Tešić, Živoslav
AU  - Natić, Maja
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3452
AB  - This paper was aimed at characterizing the wine obtained from Oblacinska, a native sour cherry cultivar. To the best of our knowledge, this is the first paper with the most comprehensive information on chemical characterization of Oblacinska sour cherry wine. The chemical composition was characterized by hyphenated chromatographic methods and traditional analytical techniques. A total of 24 compounds were quantified using the available standards and another 22 phenolic compounds were identified based on the accurate mass spectrographic search. Values of total phenolics content, total anthocyanin content, and radical scavenging activity for cherry wine sample were 1.938 mg gallic acid eqv L-1, 0.113 mg cyanidin-3-glucoside L-1, and 34.56%, respectively. In general, cherry wine polyphenolics in terms of nonanthocyanins and anthocyanins were shown to be distinctive when compared to grape wines. Naringenin and apigenin were characteristic only for cherry wine, and seven anthocyanins were distinctive for cherry wine.
PB  - Hindawi Ltd, London
T2  - Scientific World Journal
T1  - Chemical Characterization of Fruit Wine Made from Oblacinska Sour Cherry
DO  - 10.1155/2014/454797
ER  - 

@article{
author = "Pantelić, Milica and Dabić, Dragoljub and Matijašević, Saša and Davidović, Sonja and Dojčinović, Biljana and Milojković-Opsenica, Dušanka M. and Tešić, Živoslav and Natić, Maja",
year = "2014",
abstract = "This paper was aimed at characterizing the wine obtained from Oblacinska, a native sour cherry cultivar. To the best of our knowledge, this is the first paper with the most comprehensive information on chemical characterization of Oblacinska sour cherry wine. The chemical composition was characterized by hyphenated chromatographic methods and traditional analytical techniques. A total of 24 compounds were quantified using the available standards and another 22 phenolic compounds were identified based on the accurate mass spectrographic search. Values of total phenolics content, total anthocyanin content, and radical scavenging activity for cherry wine sample were 1.938 mg gallic acid eqv L-1, 0.113 mg cyanidin-3-glucoside L-1, and 34.56%, respectively. In general, cherry wine polyphenolics in terms of nonanthocyanins and anthocyanins were shown to be distinctive when compared to grape wines. Naringenin and apigenin were characteristic only for cherry wine, and seven anthocyanins were distinctive for cherry wine.",
publisher = "Hindawi Ltd, London",
journal = "Scientific World Journal",
title = "Chemical Characterization of Fruit Wine Made from Oblacinska Sour Cherry",
doi = "10.1155/2014/454797"
}

Pantelić, M., Dabić, D., Matijašević, S., Davidović, S., Dojčinović, B., Milojković-Opsenica, D. M., Tešić, Ž.,& Natić, M.. (2014). Chemical Characterization of Fruit Wine Made from Oblacinska Sour Cherry. in Scientific World Journal
Hindawi Ltd, London..
https://doi.org/10.1155/2014/454797

Pantelić M, Dabić D, Matijašević S, Davidović S, Dojčinović B, Milojković-Opsenica DM, Tešić Ž, Natić M. Chemical Characterization of Fruit Wine Made from Oblacinska Sour Cherry. in Scientific World Journal. 2014;.
doi:10.1155/2014/454797 .

Pantelić, Milica, Dabić, Dragoljub, Matijašević, Saša, Davidović, Sonja, Dojčinović, Biljana, Milojković-Opsenica, Dušanka M., Tešić, Živoslav, Natić, Maja, "Chemical Characterization of Fruit Wine Made from Oblacinska Sour Cherry" in Scientific World Journal (2014),
https://doi.org/10.1155/2014/454797 . .

TY  - JOUR
AU  - Davidović, Sonja M.
AU  - Veljović, Mile
AU  - Pantelić, Milica M.
AU  - Baosić, Rada M.
AU  - Natić, Maja
AU  - Dabić, Dragana C.
AU  - Pecić, Sonja
AU  - Vukosavljević, Predrag
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3287
AB  - Physicochemical, sensory, and health-related characteristics of peach wine produced from Redhaven variety and selected white wines produced from various grape varieties were determined and compared. The alcohol content, titratable acidity, and total extract of peach wine was significantly lower compared with that of white wines, while its pH value was higher. The content of total phenolics (TPC) and flavonoids (TFC) of peach wine (402.53 mg/L GAE and 332.67 mg CAE/L, respectively) have been found significantly higher in comparison with that of white wines (TPC range 243.67-319.00 mg/L GAE, TFC range 129.67-175.17 mg CAE/L). The main phenolic compounds found in peach wine were chlorogenic acid, caffeic acid, and catechin (3.59, 0.87, and 0.60 mg/L, respectively). Antioxidant capacities were strongly correlated with total phenolics with correlation coefficients over 0.99. The highest antioxidant capacity was ascribed to peach wine. The results of sensory analysis indicated that the peach wine was very well accepted by the regular consumers of wine and can be a very interesting product in the market.
PB  - Amer Chemical Soc, Washington
T2  - Journal of Agricultural and Food Chemistry
T1  - Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar
EP  - 1363
IS  - 6
SP  - 1357
VL  - 61
DO  - 10.1021/jf3043727
ER  - 

@article{
author = "Davidović, Sonja M. and Veljović, Mile and Pantelić, Milica M. and Baosić, Rada M. and Natić, Maja and Dabić, Dragana C. and Pecić, Sonja and Vukosavljević, Predrag",
year = "2013",
abstract = "Physicochemical, sensory, and health-related characteristics of peach wine produced from Redhaven variety and selected white wines produced from various grape varieties were determined and compared. The alcohol content, titratable acidity, and total extract of peach wine was significantly lower compared with that of white wines, while its pH value was higher. The content of total phenolics (TPC) and flavonoids (TFC) of peach wine (402.53 mg/L GAE and 332.67 mg CAE/L, respectively) have been found significantly higher in comparison with that of white wines (TPC range 243.67-319.00 mg/L GAE, TFC range 129.67-175.17 mg CAE/L). The main phenolic compounds found in peach wine were chlorogenic acid, caffeic acid, and catechin (3.59, 0.87, and 0.60 mg/L, respectively). Antioxidant capacities were strongly correlated with total phenolics with correlation coefficients over 0.99. The highest antioxidant capacity was ascribed to peach wine. The results of sensory analysis indicated that the peach wine was very well accepted by the regular consumers of wine and can be a very interesting product in the market.",
publisher = "Amer Chemical Soc, Washington",
journal = "Journal of Agricultural and Food Chemistry",
title = "Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar",
pages = "1363-1357",
number = "6",
volume = "61",
doi = "10.1021/jf3043727"
}

Davidović, S. M., Veljović, M., Pantelić, M. M., Baosić, R. M., Natić, M., Dabić, D. C., Pecić, S.,& Vukosavljević, P.. (2013). Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar. in Journal of Agricultural and Food Chemistry
Amer Chemical Soc, Washington., 61(6), 1357-1363.
https://doi.org/10.1021/jf3043727

Davidović SM, Veljović M, Pantelić MM, Baosić RM, Natić M, Dabić DC, Pecić S, Vukosavljević P. Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar. in Journal of Agricultural and Food Chemistry. 2013;61(6):1357-1363.
doi:10.1021/jf3043727 .

Davidović, Sonja M., Veljović, Mile, Pantelić, Milica M., Baosić, Rada M., Natić, Maja, Dabić, Dragana C., Pecić, Sonja, Vukosavljević, Predrag, "Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar" in Journal of Agricultural and Food Chemistry, 61, no. 6 (2013):1357-1363,
https://doi.org/10.1021/jf3043727 . .