TY  - JOUR
AU  - Milosavljević, Saša
AU  - Jadranin, Milka
AU  - Mladenović, Mića
AU  - Tešević, Vele
AU  - Menković, Nebojša
AU  - Mutavdžić, Dragosav
AU  - Krstić, Gordana
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5892
AB  - The aim of this research was to verify the authenticity of monofloral honeys from the territory of the Republic of Serbia on the basis of physicochemical parameters routinely measured in honey quality control using multivariate analysis. Seventeen samples of monofloral honey (11 samples of acacia honey and 6 samples of sunflower honey) from the territory of the Republic of Serbia were analyzed. Physico-chemical analysis of the samples included the examination of basic quality parameters and qualitative and quantitative analyses of phenolic compounds. In the samples tested, a total of 93 phenolic compounds were tentatively identified, and 19 of them were quantified. The obtained physicochemical analysis of the data served as input for the multivariate analysis. The hеаt map, which is useful for visualizing numerical data, was used for this purpose. The obtained results showed that the applied data can serve to clearly separate acacia and sunflower honeys.
PB  - Macedonian Journal of Chemistry and Chemical Engineering
T2  - Macedonian Journal of Chemistry and Chemical Engineering
T1  - [Physicochemical Parameters As Indicators Of The Authenticity Of Monofloral Honey From The Territory Of The Republic Of Serbia] [Физикохемиски Параметри Како Индикатори На Автентичноста На Моноцветен Мед Од Територијата На Република Србија]
EP  - 67
IS  - 1
IS  - 57
VL  - 40
DO  - 10.20450/MJCCE.2021.2186
ER  - 

@article{
author = "Milosavljević, Saša and Jadranin, Milka and Mladenović, Mića and Tešević, Vele and Menković, Nebojša and Mutavdžić, Dragosav and Krstić, Gordana",
year = "2021",
abstract = "The aim of this research was to verify the authenticity of monofloral honeys from the territory of the Republic of Serbia on the basis of physicochemical parameters routinely measured in honey quality control using multivariate analysis. Seventeen samples of monofloral honey (11 samples of acacia honey and 6 samples of sunflower honey) from the territory of the Republic of Serbia were analyzed. Physico-chemical analysis of the samples included the examination of basic quality parameters and qualitative and quantitative analyses of phenolic compounds. In the samples tested, a total of 93 phenolic compounds were tentatively identified, and 19 of them were quantified. The obtained physicochemical analysis of the data served as input for the multivariate analysis. The hеаt map, which is useful for visualizing numerical data, was used for this purpose. The obtained results showed that the applied data can serve to clearly separate acacia and sunflower honeys.",
publisher = "Macedonian Journal of Chemistry and Chemical Engineering",
journal = "Macedonian Journal of Chemistry and Chemical Engineering",
title = "[Physicochemical Parameters As Indicators Of The Authenticity Of Monofloral Honey From The Territory Of The Republic Of Serbia] [Физикохемиски Параметри Како Индикатори На Автентичноста На Моноцветен Мед Од Територијата На Република Србија]",
pages = "67",
number = "1, 57",
volume = "40",
doi = "10.20450/MJCCE.2021.2186"
}

Milosavljević, S., Jadranin, M., Mladenović, M., Tešević, V., Menković, N., Mutavdžić, D.,& Krstić, G.. (2021). [Physicochemical Parameters As Indicators Of The Authenticity Of Monofloral Honey From The Territory Of The Republic Of Serbia] [Физикохемиски Параметри Како Индикатори На Автентичноста На Моноцветен Мед Од Територијата На Република Србија]. in Macedonian Journal of Chemistry and Chemical Engineering
Macedonian Journal of Chemistry and Chemical Engineering., 40(1).
https://doi.org/10.20450/MJCCE.2021.2186

Milosavljević S, Jadranin M, Mladenović M, Tešević V, Menković N, Mutavdžić D, Krstić G. [Physicochemical Parameters As Indicators Of The Authenticity Of Monofloral Honey From The Territory Of The Republic Of Serbia] [Физикохемиски Параметри Како Индикатори На Автентичноста На Моноцветен Мед Од Територијата На Република Србија]. in Macedonian Journal of Chemistry and Chemical Engineering. 2021;40(1):null-67.
doi:10.20450/MJCCE.2021.2186 .

Milosavljević, Saša, Jadranin, Milka, Mladenović, Mića, Tešević, Vele, Menković, Nebojša, Mutavdžić, Dragosav, Krstić, Gordana, "[Physicochemical Parameters As Indicators Of The Authenticity Of Monofloral Honey From The Territory Of The Republic Of Serbia] [Физикохемиски Параметри Како Индикатори На Автентичноста На Моноцветен Мед Од Територијата На Република Србија]" in Macedonian Journal of Chemistry and Chemical Engineering, 40, no. 1 (2021),
https://doi.org/10.20450/MJCCE.2021.2186 . .

TY  - JOUR
AU  - Urošević, Ivan
AU  - Nikićević, Ninoslav
AU  - Stanković, Ljubiša
AU  - Andjelković, Boban
AU  - Urošević, Tijana
AU  - Krstić, Gordana
AU  - Tešević, Vele
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3468
AB  - Five yeast strains Saccharomyces cerevisiae and S. bayanus (SB, Top Floral, Top 15, Aroma White and Red Fruit) and two nutrients, diammonium phosphate and Nutriferm Arom, were examined for their influence on young apricot brandies, with a special emphasis on the chemical, volatile and sensory characteristics. Analyses of the major and minor volatiles and sensory analysis of the apricot brandies showed important differences between the samples. The total sensory scores of the apricot brandies ranged between 16.88 for the control sample to 18.35 for the sample produced with the SB yeast strain and diammonium phosphate as nutrient. All the samples of apricot brandies fulfilled EU requirements as regards their content of methanol and other components, such as acetaldehyde, ethyl acetate, and higher alcohols.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Influence of yeast and nutrients on the quality of apricot brandy
EP  - 1234
IS  - 10
SP  - 1223
VL  - 79
DO  - 10.2298/JSC140125024U
ER  - 

@article{
author = "Urošević, Ivan and Nikićević, Ninoslav and Stanković, Ljubiša and Andjelković, Boban and Urošević, Tijana and Krstić, Gordana and Tešević, Vele",
year = "2014",
abstract = "Five yeast strains Saccharomyces cerevisiae and S. bayanus (SB, Top Floral, Top 15, Aroma White and Red Fruit) and two nutrients, diammonium phosphate and Nutriferm Arom, were examined for their influence on young apricot brandies, with a special emphasis on the chemical, volatile and sensory characteristics. Analyses of the major and minor volatiles and sensory analysis of the apricot brandies showed important differences between the samples. The total sensory scores of the apricot brandies ranged between 16.88 for the control sample to 18.35 for the sample produced with the SB yeast strain and diammonium phosphate as nutrient. All the samples of apricot brandies fulfilled EU requirements as regards their content of methanol and other components, such as acetaldehyde, ethyl acetate, and higher alcohols.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Influence of yeast and nutrients on the quality of apricot brandy",
pages = "1234-1223",
number = "10",
volume = "79",
doi = "10.2298/JSC140125024U"
}

Urošević, I., Nikićević, N., Stanković, L., Andjelković, B., Urošević, T., Krstić, G.,& Tešević, V.. (2014). Influence of yeast and nutrients on the quality of apricot brandy. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 79(10), 1223-1234.
https://doi.org/10.2298/JSC140125024U

Urošević I, Nikićević N, Stanković L, Andjelković B, Urošević T, Krstić G, Tešević V. Influence of yeast and nutrients on the quality of apricot brandy. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2014;79(10):1223-1234.
doi:10.2298/JSC140125024U .

Urošević, Ivan, Nikićević, Ninoslav, Stanković, Ljubiša, Andjelković, Boban, Urošević, Tijana, Krstić, Gordana, Tešević, Vele, "Influence of yeast and nutrients on the quality of apricot brandy" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 79, no. 10 (2014):1223-1234,
https://doi.org/10.2298/JSC140125024U . .