TY  - JOUR
AU  - Marjanović, Milena
AU  - Jovanović, Zorica
AU  - Vucelić Radović, Biljana
AU  - Savić, Sladjana
AU  - Petrović, Ivana
AU  - Stikić, Radmila
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5847
AB  - To assess the effects of ABA deficiency on tomato fruit growth, the ABA mutant flacca was grown in an optimal soil water regime and various analyzes were performed, including morphological (fruit number, diameter and fruit biomass), physiological (duration of growth and fruit growth rate), biochemical (ABA accumulation, enzyme cell wall peroxidase activity) as well as proteomics. The fruit growth analysis showed that the slower fruit growth rate and development resulted in smaller flacca fruits in comparison to the wild-type fruits. The comparison of the temporal dynamics of cell wall peroxidase activity and ABA content in our experiment indicated an opposite relationship during fruit development. Proteomic analysis and the down-regulation of most proteins from carbon and amino acid metabolism, the translation and processing of proteins, energy metabolism and cell wall-related metabolism in the flacca fruits compared to the wild type, indicated reduced metabolic flux which reflected a slower fruit growth and development and reduced fruit size in the ABA mutant. These findings also indicated that ABA limited carbon sources, which could be responsible for the reduced fruit growth and size of ABA-deficient tomato fruits. The up-regulation of sulfur and oxygen-evolving enhancer proteins in the flacca fruits implicated the maintenance of photosynthesis in the late expansion phase, which slows down transition to the ripening stage. The majority of antioxidative and stress defence proteins were down-regulated in the flacca fruits, which could be related to the role of ABA in the activity of different antioxidative enzymes as well as in regulating cell wall expansion and the cessation of fruit growth.
PB  - Institute of Botany and Botanical Garden "Jevremovac", University of Belgrade
T2  - Botanica Serbica
T1  - A biochemical and proteomic approach to the analysis of tomato mutant fruit growth [Biohemijski i proteomički pristup u analizi rastenja plodova mutanta paradajza]
EP  - 85
IS  - 1
SP  - 71
VL  - 45
DO  - 10.2298/BOTSERB2101071M
ER  - 

@article{
author = "Marjanović, Milena and Jovanović, Zorica and Vucelić Radović, Biljana and Savić, Sladjana and Petrović, Ivana and Stikić, Radmila",
year = "2021",
abstract = "To assess the effects of ABA deficiency on tomato fruit growth, the ABA mutant flacca was grown in an optimal soil water regime and various analyzes were performed, including morphological (fruit number, diameter and fruit biomass), physiological (duration of growth and fruit growth rate), biochemical (ABA accumulation, enzyme cell wall peroxidase activity) as well as proteomics. The fruit growth analysis showed that the slower fruit growth rate and development resulted in smaller flacca fruits in comparison to the wild-type fruits. The comparison of the temporal dynamics of cell wall peroxidase activity and ABA content in our experiment indicated an opposite relationship during fruit development. Proteomic analysis and the down-regulation of most proteins from carbon and amino acid metabolism, the translation and processing of proteins, energy metabolism and cell wall-related metabolism in the flacca fruits compared to the wild type, indicated reduced metabolic flux which reflected a slower fruit growth and development and reduced fruit size in the ABA mutant. These findings also indicated that ABA limited carbon sources, which could be responsible for the reduced fruit growth and size of ABA-deficient tomato fruits. The up-regulation of sulfur and oxygen-evolving enhancer proteins in the flacca fruits implicated the maintenance of photosynthesis in the late expansion phase, which slows down transition to the ripening stage. The majority of antioxidative and stress defence proteins were down-regulated in the flacca fruits, which could be related to the role of ABA in the activity of different antioxidative enzymes as well as in regulating cell wall expansion and the cessation of fruit growth.",
publisher = "Institute of Botany and Botanical Garden "Jevremovac", University of Belgrade",
journal = "Botanica Serbica",
title = "A biochemical and proteomic approach to the analysis of tomato mutant fruit growth [Biohemijski i proteomički pristup u analizi rastenja plodova mutanta paradajza]",
pages = "85-71",
number = "1",
volume = "45",
doi = "10.2298/BOTSERB2101071M"
}

Marjanović, M., Jovanović, Z., Vucelić Radović, B., Savić, S., Petrović, I.,& Stikić, R.. (2021). A biochemical and proteomic approach to the analysis of tomato mutant fruit growth [Biohemijski i proteomički pristup u analizi rastenja plodova mutanta paradajza]. in Botanica Serbica
Institute of Botany and Botanical Garden "Jevremovac", University of Belgrade., 45(1), 71-85.
https://doi.org/10.2298/BOTSERB2101071M

Marjanović M, Jovanović Z, Vucelić Radović B, Savić S, Petrović I, Stikić R. A biochemical and proteomic approach to the analysis of tomato mutant fruit growth [Biohemijski i proteomički pristup u analizi rastenja plodova mutanta paradajza]. in Botanica Serbica. 2021;45(1):71-85.
doi:10.2298/BOTSERB2101071M .

Marjanović, Milena, Jovanović, Zorica, Vucelić Radović, Biljana, Savić, Sladjana, Petrović, Ivana, Stikić, Radmila, "A biochemical and proteomic approach to the analysis of tomato mutant fruit growth [Biohemijski i proteomički pristup u analizi rastenja plodova mutanta paradajza]" in Botanica Serbica, 45, no. 1 (2021):71-85,
https://doi.org/10.2298/BOTSERB2101071M . .

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

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

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

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

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

TY  - JOUR
AU  - Poleksić, Dajana T.
AU  - Pavlićević, Milica Ž.
AU  - Raković-Simić, Jelena M.
AU  - Rac, Vladislav
AU  - Vučelić-Radović, Biljana
AU  - Rakić, Vesna
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4777
AB  - Two different ways of extracting antioxidative compounds (including soluble polyphenols) from rusks made from wheat flour with added millet (Panicum miliaceum L.) were compared, i.e., solvent extraction and in vitro digestion. Wheat flour was replaced by millet flour in amounts of 10, 20 or 30 wt. % (per dry mass). Solvent extraction was realized using a mixture of ethanol and water in different percentages, with or without the addition of formic acid. The total content of phenolic compounds (TPC) was determined using Folin-Ciocalteu reagent, while the antioxidative capacity was measured by the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. The efficiency of solvent extraction was enhanced by the addition of formic acid. The addition of millet flour in amounts up to 20 % enhanced the antioxidative properties. It was shown that in vitro digestion was more efficient in the extraction of antioxidative compounds, in comparison with solvent extraction.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - The extraction of antioxidative compounds from rusks enriched with millet flour (Panicum miliaceum L.)
EP  - 732
IS  - 6
SP  - 723
VL  - 83
DO  - 10.2298/JSC171229028P
ER  - 

@article{
author = "Poleksić, Dajana T. and Pavlićević, Milica Ž. and Raković-Simić, Jelena M. and Rac, Vladislav and Vučelić-Radović, Biljana and Rakić, Vesna",
year = "2018",
abstract = "Two different ways of extracting antioxidative compounds (including soluble polyphenols) from rusks made from wheat flour with added millet (Panicum miliaceum L.) were compared, i.e., solvent extraction and in vitro digestion. Wheat flour was replaced by millet flour in amounts of 10, 20 or 30 wt. % (per dry mass). Solvent extraction was realized using a mixture of ethanol and water in different percentages, with or without the addition of formic acid. The total content of phenolic compounds (TPC) was determined using Folin-Ciocalteu reagent, while the antioxidative capacity was measured by the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. The efficiency of solvent extraction was enhanced by the addition of formic acid. The addition of millet flour in amounts up to 20 % enhanced the antioxidative properties. It was shown that in vitro digestion was more efficient in the extraction of antioxidative compounds, in comparison with solvent extraction.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "The extraction of antioxidative compounds from rusks enriched with millet flour (Panicum miliaceum L.)",
pages = "732-723",
number = "6",
volume = "83",
doi = "10.2298/JSC171229028P"
}

Poleksić, D. T., Pavlićević, M. Ž., Raković-Simić, J. M., Rac, V., Vučelić-Radović, B.,& Rakić, V.. (2018). The extraction of antioxidative compounds from rusks enriched with millet flour (Panicum miliaceum L.). in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 83(6), 723-732.
https://doi.org/10.2298/JSC171229028P

Poleksić DT, Pavlićević MŽ, Raković-Simić JM, Rac V, Vučelić-Radović B, Rakić V. The extraction of antioxidative compounds from rusks enriched with millet flour (Panicum miliaceum L.). in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2018;83(6):723-732.
doi:10.2298/JSC171229028P .

Poleksić, Dajana T., Pavlićević, Milica Ž., Raković-Simić, Jelena M., Rac, Vladislav, Vučelić-Radović, Biljana, Rakić, Vesna, "The extraction of antioxidative compounds from rusks enriched with millet flour (Panicum miliaceum L.)" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 83, no. 6 (2018):723-732,
https://doi.org/10.2298/JSC171229028P . .

TY  - JOUR
AU  - Pavlićević, Milica Ž.
AU  - Tomić, Milos D.
AU  - Djonlagić, Jasna
AU  - Stanojević, Sladjana
AU  - Vučelić-Radović, Biljana
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4747
AB  - The effects of subunit composition of two major proteins of soybean: glycinin (11S) and -conglycinin (7S) in nine different genotypes, on solubility and emulsifying and gelling properties at different pH (3, 5, 6, and 8) were examined. High-protein genotypes (more than 40%) contained low amounts of the subunit. The main factors influencing solubility at pH 6 were the content of , (r = 0.89 and r = 0.91 at P  lt  0.05, respectively) and subunit contents (r = -0.71 at P  lt  0.05) of -conglycinin, while at pH 3 acidic subunits in glycinin had a positive correlation with solubility (r = 0.69 at P  lt  0.05). Emulsion activity at pH 6 was higher for genotypes synthesizing subunit (r = 0.57 at P  lt  0.05). Genotypes synthesizing higher amounts of and subunit had higher emulsion stability at pH 6 (r = 0.85 and r = 0.92 at P  lt  0.05, respectively) and pH 8 (r = 0.91 and r = 0.97 at P  lt  0.05, respectively). The rheological measurements showed that genotypes with 11S/7S ratio higher than 2.2 formed gels with enhanced storage moduli. This influence was largely due to the high content of SH groups in glycinin acidic polypeptides resulting in stabilization of gels via disulfide bonding. Gels prepared from genotypes containing higher amounts of subunit of -conglycinin exhibited reduced elastic properties. Genotypes showing better solubility also had higher emulsion stability, but formed weaker gels and had lower emulsion activity near neutral pH.
PB  - Wiley, Hoboken
T2  - Journal of the American Oil Chemists Society
T1  - Evaluation of Variation in Protein Composition on Solubility, Emulsifying and Gelling Properties of Soybean Genotypes Synthesizing ' Subunit
EP  - 134
IS  - 2
SP  - 123
VL  - 95
DO  - 10.1002/aocs.12002
ER  - 

@article{
author = "Pavlićević, Milica Ž. and Tomić, Milos D. and Djonlagić, Jasna and Stanojević, Sladjana and Vučelić-Radović, Biljana",
year = "2018",
abstract = "The effects of subunit composition of two major proteins of soybean: glycinin (11S) and -conglycinin (7S) in nine different genotypes, on solubility and emulsifying and gelling properties at different pH (3, 5, 6, and 8) were examined. High-protein genotypes (more than 40%) contained low amounts of the subunit. The main factors influencing solubility at pH 6 were the content of , (r = 0.89 and r = 0.91 at P  lt  0.05, respectively) and subunit contents (r = -0.71 at P  lt  0.05) of -conglycinin, while at pH 3 acidic subunits in glycinin had a positive correlation with solubility (r = 0.69 at P  lt  0.05). Emulsion activity at pH 6 was higher for genotypes synthesizing subunit (r = 0.57 at P  lt  0.05). Genotypes synthesizing higher amounts of and subunit had higher emulsion stability at pH 6 (r = 0.85 and r = 0.92 at P  lt  0.05, respectively) and pH 8 (r = 0.91 and r = 0.97 at P  lt  0.05, respectively). The rheological measurements showed that genotypes with 11S/7S ratio higher than 2.2 formed gels with enhanced storage moduli. This influence was largely due to the high content of SH groups in glycinin acidic polypeptides resulting in stabilization of gels via disulfide bonding. Gels prepared from genotypes containing higher amounts of subunit of -conglycinin exhibited reduced elastic properties. Genotypes showing better solubility also had higher emulsion stability, but formed weaker gels and had lower emulsion activity near neutral pH.",
publisher = "Wiley, Hoboken",
journal = "Journal of the American Oil Chemists Society",
title = "Evaluation of Variation in Protein Composition on Solubility, Emulsifying and Gelling Properties of Soybean Genotypes Synthesizing ' Subunit",
pages = "134-123",
number = "2",
volume = "95",
doi = "10.1002/aocs.12002"
}

Pavlićević, M. Ž., Tomić, M. D., Djonlagić, J., Stanojević, S.,& Vučelić-Radović, B.. (2018). Evaluation of Variation in Protein Composition on Solubility, Emulsifying and Gelling Properties of Soybean Genotypes Synthesizing ' Subunit. in Journal of the American Oil Chemists Society
Wiley, Hoboken., 95(2), 123-134.
https://doi.org/10.1002/aocs.12002

Pavlićević MŽ, Tomić MD, Djonlagić J, Stanojević S, Vučelić-Radović B. Evaluation of Variation in Protein Composition on Solubility, Emulsifying and Gelling Properties of Soybean Genotypes Synthesizing ' Subunit. in Journal of the American Oil Chemists Society. 2018;95(2):123-134.
doi:10.1002/aocs.12002 .

Pavlićević, Milica Ž., Tomić, Milos D., Djonlagić, Jasna, Stanojević, Sladjana, Vučelić-Radović, Biljana, "Evaluation of Variation in Protein Composition on Solubility, Emulsifying and Gelling Properties of Soybean Genotypes Synthesizing ' Subunit" in Journal of the American Oil Chemists Society, 95, no. 2 (2018):123-134,
https://doi.org/10.1002/aocs.12002 . .

TY  - JOUR
AU  - Seslija, Aleksandra
AU  - Vučelić-Radović, Biljana
AU  - Stanojević, Sladjana
AU  - Savić, Jasna
AU  - Rančić, Dragana
AU  - Pećinar, Ilinka
AU  - Kandić, Vesna
AU  - Dodig, Dejan
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4349
AB  - Water-soluble carbohydrates (WSC) accumulating in internodes of the wheat stem can be a consequential contributor to grain filling, especially under stress conditions. In this study the WSC content and the WSC specific content (WSCSC) per unit of length were determined in the uppermost internode (peduncle) of the main stem at 10 days after anthesis across 44 wheat genotypes in two-year field trials. The defoliation was done at 10 days after anthesis by cutting off all leaf blades and defoliated plants were grown along with the intact control plants. Among 16 morphological, anatomical and developmental traits, the area of pith intercellular of peduncle, chlorophyll content in flag leaf and the flag leaf area appeared to be most important for WSC accumulation in peduncle. High WSCSC genotypes tended to have higher grain weight per spike than low WSCSC genotypes both in defoliated and control plants.
PB  - Lithuanian Research Centre Agriculture & Forestry, Kedainiu R
T2  - Zemdirbyste-Agriculture
T1  - Water-soluble carbohydrates accumulation in peduncle of wheat and its relationship to morpho-anatomical and productive traits
EP  - 172
IS  - 2
SP  - 165
VL  - 104
DO  - 10.13080/z-a.2017.104.021
ER  - 

@article{
author = "Seslija, Aleksandra and Vučelić-Radović, Biljana and Stanojević, Sladjana and Savić, Jasna and Rančić, Dragana and Pećinar, Ilinka and Kandić, Vesna and Dodig, Dejan",
year = "2017",
abstract = "Water-soluble carbohydrates (WSC) accumulating in internodes of the wheat stem can be a consequential contributor to grain filling, especially under stress conditions. In this study the WSC content and the WSC specific content (WSCSC) per unit of length were determined in the uppermost internode (peduncle) of the main stem at 10 days after anthesis across 44 wheat genotypes in two-year field trials. The defoliation was done at 10 days after anthesis by cutting off all leaf blades and defoliated plants were grown along with the intact control plants. Among 16 morphological, anatomical and developmental traits, the area of pith intercellular of peduncle, chlorophyll content in flag leaf and the flag leaf area appeared to be most important for WSC accumulation in peduncle. High WSCSC genotypes tended to have higher grain weight per spike than low WSCSC genotypes both in defoliated and control plants.",
publisher = "Lithuanian Research Centre Agriculture & Forestry, Kedainiu R",
journal = "Zemdirbyste-Agriculture",
title = "Water-soluble carbohydrates accumulation in peduncle of wheat and its relationship to morpho-anatomical and productive traits",
pages = "172-165",
number = "2",
volume = "104",
doi = "10.13080/z-a.2017.104.021"
}

Seslija, A., Vučelić-Radović, B., Stanojević, S., Savić, J., Rančić, D., Pećinar, I., Kandić, V.,& Dodig, D.. (2017). Water-soluble carbohydrates accumulation in peduncle of wheat and its relationship to morpho-anatomical and productive traits. in Zemdirbyste-Agriculture
Lithuanian Research Centre Agriculture & Forestry, Kedainiu R., 104(2), 165-172.
https://doi.org/10.13080/z-a.2017.104.021

Seslija A, Vučelić-Radović B, Stanojević S, Savić J, Rančić D, Pećinar I, Kandić V, Dodig D. Water-soluble carbohydrates accumulation in peduncle of wheat and its relationship to morpho-anatomical and productive traits. in Zemdirbyste-Agriculture. 2017;104(2):165-172.
doi:10.13080/z-a.2017.104.021 .

Seslija, Aleksandra, Vučelić-Radović, Biljana, Stanojević, Sladjana, Savić, Jasna, Rančić, Dragana, Pećinar, Ilinka, Kandić, Vesna, Dodig, Dejan, "Water-soluble carbohydrates accumulation in peduncle of wheat and its relationship to morpho-anatomical and productive traits" in Zemdirbyste-Agriculture, 104, no. 2 (2017):165-172,
https://doi.org/10.13080/z-a.2017.104.021 . .

TY  - JOUR
AU  - Dodig, Dejan
AU  - Rančić, Dragana
AU  - Vučelić-Radović, Biljana
AU  - Zorić, M.
AU  - Savić, Jasna
AU  - Kandić, Vesna
AU  - Pećinar, Ilinka
AU  - Stanojević, Sladjana
AU  - Seslija, A.
AU  - Vassilev, D.
AU  - Pekić-Quarrie, Sofija
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4382
AB  - Assimilated carbon during vegetative and early reproductive growth in wheat is temporarily stored in stem internodes and leaf sheaths (LSs), and can later be remobilized and transported to developing grain. The present study was undertaken to determine the effect of several peduncle (the uppermost internode) morpho-anatomical and biochemical traits on grain weight, and to assess the contribution of the peduncle water-soluble carbohydrate (WSC) reserves shortly after anthesis to its variation. In 2-year field trials, 61 wheat genotypes were used (27 F-4:5 families, 17 parents used for the crosses and the 17 current best standards), comparing intact control plants (CP) with plants that were defoliated (DP) by cutting off all leaf blades 10 days after anthesis. Estimated contributions of peduncle (culm (C) and flag LS) assimilate reserves to grain weight/spike were from 006 to 031 and from 011 to 045 in CP and DP plants, respectively. In both CP and DP plants, a higher contribution was from the LS than from the C. High peduncle reserve mobilization efficiency, a longer exposed part of the peduncle and larger C storage capacity (through higher parenchyma and/or lower lignified area) were of specific benefit for maintaining grain weight in defoliated plants. F-4:5 families had higher transport capacity in the peduncle, but without any improvement in WSC-related traits compared with the best standards.
PB  - Cambridge Univ Press, New York
T2  - Journal of Agricultural Science
T1  - Response of wheat plants under post-anthesis stress induced by defoliation: II. Contribution of peduncle morpho-anatomical traits and carbon reserves to grain yield
EP  - 493
IS  - 3
SP  - 475
VL  - 155
DO  - 10.1017/S0021859616000551
ER  - 

@article{
author = "Dodig, Dejan and Rančić, Dragana and Vučelić-Radović, Biljana and Zorić, M. and Savić, Jasna and Kandić, Vesna and Pećinar, Ilinka and Stanojević, Sladjana and Seslija, A. and Vassilev, D. and Pekić-Quarrie, Sofija",
year = "2017",
abstract = "Assimilated carbon during vegetative and early reproductive growth in wheat is temporarily stored in stem internodes and leaf sheaths (LSs), and can later be remobilized and transported to developing grain. The present study was undertaken to determine the effect of several peduncle (the uppermost internode) morpho-anatomical and biochemical traits on grain weight, and to assess the contribution of the peduncle water-soluble carbohydrate (WSC) reserves shortly after anthesis to its variation. In 2-year field trials, 61 wheat genotypes were used (27 F-4:5 families, 17 parents used for the crosses and the 17 current best standards), comparing intact control plants (CP) with plants that were defoliated (DP) by cutting off all leaf blades 10 days after anthesis. Estimated contributions of peduncle (culm (C) and flag LS) assimilate reserves to grain weight/spike were from 006 to 031 and from 011 to 045 in CP and DP plants, respectively. In both CP and DP plants, a higher contribution was from the LS than from the C. High peduncle reserve mobilization efficiency, a longer exposed part of the peduncle and larger C storage capacity (through higher parenchyma and/or lower lignified area) were of specific benefit for maintaining grain weight in defoliated plants. F-4:5 families had higher transport capacity in the peduncle, but without any improvement in WSC-related traits compared with the best standards.",
publisher = "Cambridge Univ Press, New York",
journal = "Journal of Agricultural Science",
title = "Response of wheat plants under post-anthesis stress induced by defoliation: II. Contribution of peduncle morpho-anatomical traits and carbon reserves to grain yield",
pages = "493-475",
number = "3",
volume = "155",
doi = "10.1017/S0021859616000551"
}

Dodig, D., Rančić, D., Vučelić-Radović, B., Zorić, M., Savić, J., Kandić, V., Pećinar, I., Stanojević, S., Seslija, A., Vassilev, D.,& Pekić-Quarrie, S.. (2017). Response of wheat plants under post-anthesis stress induced by defoliation: II. Contribution of peduncle morpho-anatomical traits and carbon reserves to grain yield. in Journal of Agricultural Science
Cambridge Univ Press, New York., 155(3), 475-493.
https://doi.org/10.1017/S0021859616000551

Dodig D, Rančić D, Vučelić-Radović B, Zorić M, Savić J, Kandić V, Pećinar I, Stanojević S, Seslija A, Vassilev D, Pekić-Quarrie S. Response of wheat plants under post-anthesis stress induced by defoliation: II. Contribution of peduncle morpho-anatomical traits and carbon reserves to grain yield. in Journal of Agricultural Science. 2017;155(3):475-493.
doi:10.1017/S0021859616000551 .

Dodig, Dejan, Rančić, Dragana, Vučelić-Radović, Biljana, Zorić, M., Savić, Jasna, Kandić, Vesna, Pećinar, Ilinka, Stanojević, Sladjana, Seslija, A., Vassilev, D., Pekić-Quarrie, Sofija, "Response of wheat plants under post-anthesis stress induced by defoliation: II. Contribution of peduncle morpho-anatomical traits and carbon reserves to grain yield" in Journal of Agricultural Science, 155, no. 3 (2017):475-493,
https://doi.org/10.1017/S0021859616000551 . .

TY  - JOUR
AU  - Stanojević, Sladjana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Vučelić-Radović, Biljana
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4354
AB  - Soybean is considered an important source of human food and animal feed. Okara and tofu whey are the main by-products of soymilk and tofu production. The distribution of enzymes beta-amylase and lipoxygenase (Lox) from six soybean genotypes in protein extracts of okara and tofu as well as in soymilk and tofu whey was assessed. SDS-electrophoretic results showed that production process significantly affected high molecular mass protein fractions of soybean by-products. Low amounts of Lox in soymilk were registered, while in okara protein extracts and tofu whey this enzyme was present in trace. In tofu protein extracts, Lox was registered in higher quantity that might be the result of the aggregation process during formation of the tofu gel. Content of beta-amylase in all soy protein products was high and similar to the content in soybean genotype. Content of beta-amylase in okara depended on respective soybean genotype.
PB  - Savez hemijskih inženjera, Beograd
T2  - HEMIJSKA INDUSTRIJA
T1  - Distribution of beta-amylase and lipoxygenase in soy protein products obtained during tofu production
EP  - 126
IS  - 2
SP  - 119
VL  - 71
DO  - 10.2298/HEMIND150525021S
ER  - 

@article{
author = "Stanojević, Sladjana and Barać, Miroljub and Pešić, Mirjana and Vučelić-Radović, Biljana",
year = "2017",
abstract = "Soybean is considered an important source of human food and animal feed. Okara and tofu whey are the main by-products of soymilk and tofu production. The distribution of enzymes beta-amylase and lipoxygenase (Lox) from six soybean genotypes in protein extracts of okara and tofu as well as in soymilk and tofu whey was assessed. SDS-electrophoretic results showed that production process significantly affected high molecular mass protein fractions of soybean by-products. Low amounts of Lox in soymilk were registered, while in okara protein extracts and tofu whey this enzyme was present in trace. In tofu protein extracts, Lox was registered in higher quantity that might be the result of the aggregation process during formation of the tofu gel. Content of beta-amylase in all soy protein products was high and similar to the content in soybean genotype. Content of beta-amylase in okara depended on respective soybean genotype.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "HEMIJSKA INDUSTRIJA",
title = "Distribution of beta-amylase and lipoxygenase in soy protein products obtained during tofu production",
pages = "126-119",
number = "2",
volume = "71",
doi = "10.2298/HEMIND150525021S"
}

Stanojević, S., Barać, M., Pešić, M.,& Vučelić-Radović, B.. (2017). Distribution of beta-amylase and lipoxygenase in soy protein products obtained during tofu production. in HEMIJSKA INDUSTRIJA
Savez hemijskih inženjera, Beograd., 71(2), 119-126.
https://doi.org/10.2298/HEMIND150525021S

Stanojević S, Barać M, Pešić M, Vučelić-Radović B. Distribution of beta-amylase and lipoxygenase in soy protein products obtained during tofu production. in HEMIJSKA INDUSTRIJA. 2017;71(2):119-126.
doi:10.2298/HEMIND150525021S .

Stanojević, Sladjana, Barać, Miroljub, Pešić, Mirjana, Vučelić-Radović, Biljana, "Distribution of beta-amylase and lipoxygenase in soy protein products obtained during tofu production" in HEMIJSKA INDUSTRIJA, 71, no. 2 (2017):119-126,
https://doi.org/10.2298/HEMIND150525021S . .

TY  - JOUR
AU  - Dodig, Dejan
AU  - Savić, Jasna
AU  - Kandić, Vesna
AU  - Zorić, Miroslav
AU  - Vučelić-Radović, Biljana
AU  - Popović, Aleksandra
AU  - Quarrie, Steve
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4178
AB  - When water stress develops post-anthesis, wheat (Triticum aestivum L.) plants have to rely increasingly on remobilization of previously stored assimilates to maintain grain filling. In two-year field trials, we studied more than 20 agronomic and developmental traits in 61 wheat genotypes (27 F4:5 families, 17 parents used for the crosses and 17 standards), comparing plants that were defoliated (DP) by cutting off all leaf blades 10 days after anthesis with intact control plants (CP). Estimated contributions of stem and sheath assimilate reserves to grain weight/spike were from 10-54% and from 24-84% in CP and DP plants, respectively. Stem-related traits were among key traits determining stem reserve contribution (SRC). The most important genetic variables in differentiating genotypes for stress tolerance were biomass/stem, stem reserves mobilization efficiency and grain filling rate (GFR). Balance among traits related to yield maintenance in DP were more important than their high values. In general F4: 5 families (FAM), that had been crossed to combine typical breeding traits such as biomass and yield components, showed better tolerance under moderate stress than standards and parents.
PB  - Cambridge Univ Press, New York
T2  - Experimental Agriculture
T1  - Responses of wheat plants under post-anthesis stress induced by defoliation: i. Contribution of agro-physiological traits to grain yield
EP  - 223
IS  - 2
SP  - 203
VL  - 52
DO  - 10.1017/S0014479715000034
ER  - 

@article{
author = "Dodig, Dejan and Savić, Jasna and Kandić, Vesna and Zorić, Miroslav and Vučelić-Radović, Biljana and Popović, Aleksandra and Quarrie, Steve",
year = "2016",
abstract = "When water stress develops post-anthesis, wheat (Triticum aestivum L.) plants have to rely increasingly on remobilization of previously stored assimilates to maintain grain filling. In two-year field trials, we studied more than 20 agronomic and developmental traits in 61 wheat genotypes (27 F4:5 families, 17 parents used for the crosses and 17 standards), comparing plants that were defoliated (DP) by cutting off all leaf blades 10 days after anthesis with intact control plants (CP). Estimated contributions of stem and sheath assimilate reserves to grain weight/spike were from 10-54% and from 24-84% in CP and DP plants, respectively. Stem-related traits were among key traits determining stem reserve contribution (SRC). The most important genetic variables in differentiating genotypes for stress tolerance were biomass/stem, stem reserves mobilization efficiency and grain filling rate (GFR). Balance among traits related to yield maintenance in DP were more important than their high values. In general F4: 5 families (FAM), that had been crossed to combine typical breeding traits such as biomass and yield components, showed better tolerance under moderate stress than standards and parents.",
publisher = "Cambridge Univ Press, New York",
journal = "Experimental Agriculture",
title = "Responses of wheat plants under post-anthesis stress induced by defoliation: i. Contribution of agro-physiological traits to grain yield",
pages = "223-203",
number = "2",
volume = "52",
doi = "10.1017/S0014479715000034"
}

Dodig, D., Savić, J., Kandić, V., Zorić, M., Vučelić-Radović, B., Popović, A.,& Quarrie, S.. (2016). Responses of wheat plants under post-anthesis stress induced by defoliation: i. Contribution of agro-physiological traits to grain yield. in Experimental Agriculture
Cambridge Univ Press, New York., 52(2), 203-223.
https://doi.org/10.1017/S0014479715000034

Dodig D, Savić J, Kandić V, Zorić M, Vučelić-Radović B, Popović A, Quarrie S. Responses of wheat plants under post-anthesis stress induced by defoliation: i. Contribution of agro-physiological traits to grain yield. in Experimental Agriculture. 2016;52(2):203-223.
doi:10.1017/S0014479715000034 .

Dodig, Dejan, Savić, Jasna, Kandić, Vesna, Zorić, Miroslav, Vučelić-Radović, Biljana, Popović, Aleksandra, Quarrie, Steve, "Responses of wheat plants under post-anthesis stress induced by defoliation: i. Contribution of agro-physiological traits to grain yield" in Experimental Agriculture, 52, no. 2 (2016):203-223,
https://doi.org/10.1017/S0014479715000034 . .

TY  - JOUR
AU  - Stanojević, Sladjana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Vučelić-Radović, Biljana
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4242
AB  - Kunitz inhibitor (KTI) and Bowman-Birk trypsin inhibitor (BBI) are inhibitors of digestive enzymes in raw soybeans. Due to their antinutritive properties in the active state, their inactivation by heat treatment is commonly used. Soymilk is a turbid and stable colloidal solution, obtained by thermal treatment of soybean. In this study soymilk was made on a pilot-plant scale from six soybean cultivars using hydrothermal cooking (HTC) as the production method. This procedure is significantly different from the traditional one. The aim of this investigation was to evaluate the impact of the HTC processing for soymilk production and different soybean genotypes on trypsin inhibitor content and activity. Obtained soymilk contained BBI in trace amounts, in the BBI-polymeric forms. The BBI monomeric forms were not detected. The soymilk of the investigated soybean genotypes had very similar KTI levels (2.34-2.99%). Results have suggested that the soybean genotype does not have substantial effects on the levels of KTI, as well as on the value of residual trypsin inhibitor activity (rTIA). The total content of TI and rTIA showed a strong dependence (r=0.91; p lt 0.05). HTC-soymilk rTIA was  lt 20% (7.15-19.89%). These results have indicated that HTC processed soymilk is applicable for human consumption.
AB  - U sirovoj soji Kunitz-ov (KTI) i Bowman-Birk-ov inhibitor tripsina (BBI) su inhibitori digestivnih enzima. Da bi se poboljšao nutritivni kvalitet hrane od soje, tripsin inhibitori (TI) se inaktiviraju uglavnom termickom obradom. Sojino mleko je mutni i koloidni rastvor, dobijen nakon termičkog tretmana sojinog zrna. U ovoj studiji sojino mleko je napravljeno od šest sorti soje u pilot postrojenju metodom koja uključuje hidrotermičko kuvanje (engl. hydrothermal cooking - HTC). Ovaj postupak se znatno razlikuje od tradicionalnog. Cilj ovog rada je bio da se proceni uticaj HTC postupka za proizvodnju sojinog mleka i različitih genotipova sojinog zrna na sadržaj i aktivnost tripsin inhibitora. Dobij eno sojino mleko je sadržalo BBI u tragovima, u formi BBI-polimera. BBI-monomerne forme nisu detektovane. Sojina mleka od ispitivanih genotipova soje imaju veoma slične sadržaj e KTI (2,34-2,99%). Rezultati su pokazali da genotip sojinog zrna nema značajne efekte na sadžaj KTI, kao i na vrednost rezidualne tripsin inhibitorske aktivnosti (rTIA). Ukupan sadržaj TI i vrednost rTIA je u snažnoj korelaciji (r= 0,91; p  lt 0,05). HTC sojina mleka imala su vrednosti za rTIA  lt 20% (7,15-19,89%). Ovi rezultati su pokazali da sojina mleka dobijena nakon HTC obrade mogu biti namenjena za ishranu ljudi.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - The influence of soybean genotypes and HTC processing method on trypsin inhibitor activity of soymilk
T1  - Uticaj genotipa sojinog zrna i HTC proizvodnog postupka na aktivnost tripsin inhibitora sojinog mleka
EP  - 279
IS  - 3
SP  - 271
VL  - 61
DO  - 10.2298/JAS1603271S
ER  - 

@article{
author = "Stanojević, Sladjana and Barać, Miroljub and Pešić, Mirjana and Vučelić-Radović, Biljana",
year = "2016",
abstract = "Kunitz inhibitor (KTI) and Bowman-Birk trypsin inhibitor (BBI) are inhibitors of digestive enzymes in raw soybeans. Due to their antinutritive properties in the active state, their inactivation by heat treatment is commonly used. Soymilk is a turbid and stable colloidal solution, obtained by thermal treatment of soybean. In this study soymilk was made on a pilot-plant scale from six soybean cultivars using hydrothermal cooking (HTC) as the production method. This procedure is significantly different from the traditional one. The aim of this investigation was to evaluate the impact of the HTC processing for soymilk production and different soybean genotypes on trypsin inhibitor content and activity. Obtained soymilk contained BBI in trace amounts, in the BBI-polymeric forms. The BBI monomeric forms were not detected. The soymilk of the investigated soybean genotypes had very similar KTI levels (2.34-2.99%). Results have suggested that the soybean genotype does not have substantial effects on the levels of KTI, as well as on the value of residual trypsin inhibitor activity (rTIA). The total content of TI and rTIA showed a strong dependence (r=0.91; p lt 0.05). HTC-soymilk rTIA was  lt 20% (7.15-19.89%). These results have indicated that HTC processed soymilk is applicable for human consumption., U sirovoj soji Kunitz-ov (KTI) i Bowman-Birk-ov inhibitor tripsina (BBI) su inhibitori digestivnih enzima. Da bi se poboljšao nutritivni kvalitet hrane od soje, tripsin inhibitori (TI) se inaktiviraju uglavnom termickom obradom. Sojino mleko je mutni i koloidni rastvor, dobijen nakon termičkog tretmana sojinog zrna. U ovoj studiji sojino mleko je napravljeno od šest sorti soje u pilot postrojenju metodom koja uključuje hidrotermičko kuvanje (engl. hydrothermal cooking - HTC). Ovaj postupak se znatno razlikuje od tradicionalnog. Cilj ovog rada je bio da se proceni uticaj HTC postupka za proizvodnju sojinog mleka i različitih genotipova sojinog zrna na sadržaj i aktivnost tripsin inhibitora. Dobij eno sojino mleko je sadržalo BBI u tragovima, u formi BBI-polimera. BBI-monomerne forme nisu detektovane. Sojina mleka od ispitivanih genotipova soje imaju veoma slične sadržaj e KTI (2,34-2,99%). Rezultati su pokazali da genotip sojinog zrna nema značajne efekte na sadžaj KTI, kao i na vrednost rezidualne tripsin inhibitorske aktivnosti (rTIA). Ukupan sadržaj TI i vrednost rTIA je u snažnoj korelaciji (r= 0,91; p  lt 0,05). HTC sojina mleka imala su vrednosti za rTIA  lt 20% (7,15-19,89%). Ovi rezultati su pokazali da sojina mleka dobijena nakon HTC obrade mogu biti namenjena za ishranu ljudi.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "The influence of soybean genotypes and HTC processing method on trypsin inhibitor activity of soymilk, Uticaj genotipa sojinog zrna i HTC proizvodnog postupka na aktivnost tripsin inhibitora sojinog mleka",
pages = "279-271",
number = "3",
volume = "61",
doi = "10.2298/JAS1603271S"
}

Stanojević, S., Barać, M., Pešić, M.,& Vučelić-Radović, B.. (2016). The influence of soybean genotypes and HTC processing method on trypsin inhibitor activity of soymilk. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 61(3), 271-279.
https://doi.org/10.2298/JAS1603271S

Stanojević S, Barać M, Pešić M, Vučelić-Radović B. The influence of soybean genotypes and HTC processing method on trypsin inhibitor activity of soymilk. in Journal of Agricultural Sciences (Belgrade). 2016;61(3):271-279.
doi:10.2298/JAS1603271S .

Stanojević, Sladjana, Barać, Miroljub, Pešić, Mirjana, Vučelić-Radović, Biljana, "The influence of soybean genotypes and HTC processing method on trypsin inhibitor activity of soymilk" in Journal of Agricultural Sciences (Belgrade), 61, no. 3 (2016):271-279,
https://doi.org/10.2298/JAS1603271S . .

TY  - CONF
AU  - Marjanović, Milena
AU  - Jovanović, Zorica
AU  - Stikić, Radmila
AU  - Vučelić-Radović, Biljana
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3729
AB  - Tomato fruit growth and productivity are complex processes depending on the interaction between physiological, genetic and environmental factors. Under current climate conditions of drought and scarce water supply, the challenge is to increase water use efficiency and to sustain tomato yield. Partial root-zone drying technique (PRD) is one of the irrigation methods with the potential to increase the water use efficiency and sustain the yield of many crops including tomato. The aim of presented results was to investigate the effects of PRD on tomato fruit growth, the activity of cell wall-associated peroxidase and ABA content in pericarp of tomato cultivar Ailsa Craig. The experiment was done in controlled conditions and plants under PRD received 70% of water given to full irrigated plants (FI) plants. In PRD irrigation is applied to one half of the root system while the other half dried down and then the treatment was reversed. ABA content in fruit pericarp was measured by ELISA test and cell wall-associated peroxidase activity by a guaiacol test. Fruit growth parameters showed that the maximal growth rate was significantly higher in FI plants than PRD but because the longer period of cell expansion the final diameter of PRD tomato fruits was slightly higher in PRD than in FI fruits. ABA content in tomato pericarp declined during the tomato development until the end of cell growth phase without significant differences between PRD and FI treated plants. The activity of peroxidase was significantly higher in PRD compared to FI. The significantly increase in the activity of enzyme cell wall-associated peroxidase in tomato fruit pericarp under PRD conditions coincided with the end of cell growth and the beginning of the ripening process. These results pointed out that this enzyme may control tomato fruit maturation.
PB  - Elsevier Science Bv, Amsterdam
C3  - Agriculture and Climate Change - Adapting Crops To Increased Uncertainty (Agri 2015)
T1  - The Effect of Partial Root-Zone Drying on Tomato Fruit Growth
EP  - 87
SP  - 87
VL  - 29
DO  - 10.1016/j.proenv.2015.07.172
ER  - 

@conference{
author = "Marjanović, Milena and Jovanović, Zorica and Stikić, Radmila and Vučelić-Radović, Biljana",
year = "2015",
abstract = "Tomato fruit growth and productivity are complex processes depending on the interaction between physiological, genetic and environmental factors. Under current climate conditions of drought and scarce water supply, the challenge is to increase water use efficiency and to sustain tomato yield. Partial root-zone drying technique (PRD) is one of the irrigation methods with the potential to increase the water use efficiency and sustain the yield of many crops including tomato. The aim of presented results was to investigate the effects of PRD on tomato fruit growth, the activity of cell wall-associated peroxidase and ABA content in pericarp of tomato cultivar Ailsa Craig. The experiment was done in controlled conditions and plants under PRD received 70% of water given to full irrigated plants (FI) plants. In PRD irrigation is applied to one half of the root system while the other half dried down and then the treatment was reversed. ABA content in fruit pericarp was measured by ELISA test and cell wall-associated peroxidase activity by a guaiacol test. Fruit growth parameters showed that the maximal growth rate was significantly higher in FI plants than PRD but because the longer period of cell expansion the final diameter of PRD tomato fruits was slightly higher in PRD than in FI fruits. ABA content in tomato pericarp declined during the tomato development until the end of cell growth phase without significant differences between PRD and FI treated plants. The activity of peroxidase was significantly higher in PRD compared to FI. The significantly increase in the activity of enzyme cell wall-associated peroxidase in tomato fruit pericarp under PRD conditions coincided with the end of cell growth and the beginning of the ripening process. These results pointed out that this enzyme may control tomato fruit maturation.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Agriculture and Climate Change - Adapting Crops To Increased Uncertainty (Agri 2015)",
title = "The Effect of Partial Root-Zone Drying on Tomato Fruit Growth",
pages = "87-87",
volume = "29",
doi = "10.1016/j.proenv.2015.07.172"
}

Marjanović, M., Jovanović, Z., Stikić, R.,& Vučelić-Radović, B.. (2015). The Effect of Partial Root-Zone Drying on Tomato Fruit Growth. in Agriculture and Climate Change - Adapting Crops To Increased Uncertainty (Agri 2015)
Elsevier Science Bv, Amsterdam., 29, 87-87.
https://doi.org/10.1016/j.proenv.2015.07.172

Marjanović M, Jovanović Z, Stikić R, Vučelić-Radović B. The Effect of Partial Root-Zone Drying on Tomato Fruit Growth. in Agriculture and Climate Change - Adapting Crops To Increased Uncertainty (Agri 2015). 2015;29:87-87.
doi:10.1016/j.proenv.2015.07.172 .

Marjanović, Milena, Jovanović, Zorica, Stikić, Radmila, Vučelić-Radović, Biljana, "The Effect of Partial Root-Zone Drying on Tomato Fruit Growth" in Agriculture and Climate Change - Adapting Crops To Increased Uncertainty (Agri 2015), 29 (2015):87-87,
https://doi.org/10.1016/j.proenv.2015.07.172 . .

TY  - JOUR
AU  - Stikić, Radmila
AU  - Jovanović, Zorica
AU  - Vučelić-Radović, Biljana
AU  - Marjanović, Milena
AU  - Savić, Sladjana
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3695
AB  - Because of its specific biochemical and molecular properties and nutrient importance, tomato (Solanum lycopersicum) is an established model to study fruit growth and development. This review paper addresses several aspects of tomato fruit growth and development including its specific phases, control by water regime, cell wall enzymes, plant hormones and metabolic processes.
AB  - U ovom radu dat je pregled najnovijih rezultata koji su od značaja za razumevanje biohemijskih i fizioloških procesa u toku rastenja plodova. Rezultati su predstavljeni za paradajz kao model biljku za ispitivanje plodova. Iako nisu detaljno predstavljena, genetska istraživanja takođe doprinose poznavanju rastenja i razvića plodova. Prinos paradajza, kao i drugih kultura, u značajnoj meri zavisi od efikasnosti rastenja plodova te su stoga stečena znanja i od praktičnog značaja.
PB  - Univerzitet u Beogradu - Biološki fakultet - Institut za botaniku i botaničku baštu "Jevremovac", Beograd
T2  - Botanica Serbica
T1  - Tomato: A model species for fruit growth and development studies
T1  - Paradajz - model biljka za ispitivanje rastenja i razvića plodova
EP  - 102
IS  - 2
SP  - 95
VL  - 39
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3695
ER  - 

@article{
author = "Stikić, Radmila and Jovanović, Zorica and Vučelić-Radović, Biljana and Marjanović, Milena and Savić, Sladjana",
year = "2015",
abstract = "Because of its specific biochemical and molecular properties and nutrient importance, tomato (Solanum lycopersicum) is an established model to study fruit growth and development. This review paper addresses several aspects of tomato fruit growth and development including its specific phases, control by water regime, cell wall enzymes, plant hormones and metabolic processes., U ovom radu dat je pregled najnovijih rezultata koji su od značaja za razumevanje biohemijskih i fizioloških procesa u toku rastenja plodova. Rezultati su predstavljeni za paradajz kao model biljku za ispitivanje plodova. Iako nisu detaljno predstavljena, genetska istraživanja takođe doprinose poznavanju rastenja i razvića plodova. Prinos paradajza, kao i drugih kultura, u značajnoj meri zavisi od efikasnosti rastenja plodova te su stoga stečena znanja i od praktičnog značaja.",
publisher = "Univerzitet u Beogradu - Biološki fakultet - Institut za botaniku i botaničku baštu "Jevremovac", Beograd",
journal = "Botanica Serbica",
title = "Tomato: A model species for fruit growth and development studies, Paradajz - model biljka za ispitivanje rastenja i razvića plodova",
pages = "102-95",
number = "2",
volume = "39",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3695"
}

Stikić, R., Jovanović, Z., Vučelić-Radović, B., Marjanović, M.,& Savić, S.. (2015). Tomato: A model species for fruit growth and development studies. in Botanica Serbica
Univerzitet u Beogradu - Biološki fakultet - Institut za botaniku i botaničku baštu "Jevremovac", Beograd., 39(2), 95-102.
https://hdl.handle.net/21.15107/rcub_agrospace_3695

Stikić R, Jovanović Z, Vučelić-Radović B, Marjanović M, Savić S. Tomato: A model species for fruit growth and development studies. in Botanica Serbica. 2015;39(2):95-102.
https://hdl.handle.net/21.15107/rcub_agrospace_3695 .

Stikić, Radmila, Jovanović, Zorica, Vučelić-Radović, Biljana, Marjanović, Milena, Savić, Sladjana, "Tomato: A model species for fruit growth and development studies" in Botanica Serbica, 39, no. 2 (2015):95-102,
https://hdl.handle.net/21.15107/rcub_agrospace_3695 .

TY  - JOUR
AU  - Stanojević, Sladjana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Žilić, Sladjana
AU  - Kresović, Mirjana
AU  - Vučelić-Radović, Biljana
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3402
AB  - Minerals and antioxidative capacity of raw okara that was obtained as a byproduct from six soybean varieties during hydrothermal cooking (HTC) of soy milk were assessed. Lipoxygenase (Lox), an enzyme deteriorating the sensory characteristics of okara, was also investigated. All genotypes had very similar concentrations of Lox (4.32-5.62%). Compared to raw soybeans, the applied HTC significantly reduced Lox content in okara (0.54-0.19%) and lowered its activity to 0.004-0.007 mu mol g(-1) min(-1). Correlation between the content of Lox in soybeans and that in okara (r = 0.21;p  lt  0.05) was not registered. This indicates that the content of this enzyme in okara depended much more on the technological process than on soybean genotype. Very strong correlation (r = 0.99; p  lt  0.05) between okara Lox content and its activity was found. The most abundant minerals in raw okara were potassium (1.04-1.21 g/100g), phosphorus (0.45-0.50 g/100 g), calcium (0.26-0.39 g/100 g), and iron (5.45-10.95 mg/100 g). A very high antioxidant capacity (19.06-29.36 mmol Trolox kg(-1) contributes to the nutritional value of raw okara.
PB  - Amer Chemical Soc, Washington
T2  - Journal of Agricultural and Food Chemistry
T1  - Mineral Elements, Lipoxygenase Activity, and Antioxidant Capacity of Okara as a Byproduct in Hydrothermal Processing of Soy Milk
EP  - 9023
IS  - 36
SP  - 9017
VL  - 62
DO  - 10.1021/jf501800s
ER  - 

@article{
author = "Stanojević, Sladjana and Barać, Miroljub and Pešić, Mirjana and Žilić, Sladjana and Kresović, Mirjana and Vučelić-Radović, Biljana",
year = "2014",
abstract = "Minerals and antioxidative capacity of raw okara that was obtained as a byproduct from six soybean varieties during hydrothermal cooking (HTC) of soy milk were assessed. Lipoxygenase (Lox), an enzyme deteriorating the sensory characteristics of okara, was also investigated. All genotypes had very similar concentrations of Lox (4.32-5.62%). Compared to raw soybeans, the applied HTC significantly reduced Lox content in okara (0.54-0.19%) and lowered its activity to 0.004-0.007 mu mol g(-1) min(-1). Correlation between the content of Lox in soybeans and that in okara (r = 0.21;p  lt  0.05) was not registered. This indicates that the content of this enzyme in okara depended much more on the technological process than on soybean genotype. Very strong correlation (r = 0.99; p  lt  0.05) between okara Lox content and its activity was found. The most abundant minerals in raw okara were potassium (1.04-1.21 g/100g), phosphorus (0.45-0.50 g/100 g), calcium (0.26-0.39 g/100 g), and iron (5.45-10.95 mg/100 g). A very high antioxidant capacity (19.06-29.36 mmol Trolox kg(-1) contributes to the nutritional value of raw okara.",
publisher = "Amer Chemical Soc, Washington",
journal = "Journal of Agricultural and Food Chemistry",
title = "Mineral Elements, Lipoxygenase Activity, and Antioxidant Capacity of Okara as a Byproduct in Hydrothermal Processing of Soy Milk",
pages = "9023-9017",
number = "36",
volume = "62",
doi = "10.1021/jf501800s"
}

Stanojević, S., Barać, M., Pešić, M., Žilić, S., Kresović, M.,& Vučelić-Radović, B.. (2014). Mineral Elements, Lipoxygenase Activity, and Antioxidant Capacity of Okara as a Byproduct in Hydrothermal Processing of Soy Milk. in Journal of Agricultural and Food Chemistry
Amer Chemical Soc, Washington., 62(36), 9017-9023.
https://doi.org/10.1021/jf501800s

Stanojević S, Barać M, Pešić M, Žilić S, Kresović M, Vučelić-Radović B. Mineral Elements, Lipoxygenase Activity, and Antioxidant Capacity of Okara as a Byproduct in Hydrothermal Processing of Soy Milk. in Journal of Agricultural and Food Chemistry. 2014;62(36):9017-9023.
doi:10.1021/jf501800s .

Stanojević, Sladjana, Barać, Miroljub, Pešić, Mirjana, Žilić, Sladjana, Kresović, Mirjana, Vučelić-Radović, Biljana, "Mineral Elements, Lipoxygenase Activity, and Antioxidant Capacity of Okara as a Byproduct in Hydrothermal Processing of Soy Milk" in Journal of Agricultural and Food Chemistry, 62, no. 36 (2014):9017-9023,
https://doi.org/10.1021/jf501800s . .

TY  - JOUR
AU  - Milovanović, Mirjana M.
AU  - Demin, Mirjana
AU  - Vučelić-Radović, Biljana
AU  - Žarković, Branka
AU  - Stikić, Radmila
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3570
AB  - The purpose of this research was to blend quinoa (Chenopodium quinoa Willd.), buckwheat (Fagopyrum esculentum Möench) and pumpkin (Cucurbita pepo L.) seed kernels at 40% level with wheat flour and to examine the effect of this blend on nutritional and sensory quality and also energy values of the pan bread. Hydrothermal preparation of these supplements is included. Chemical composition of the investigated materials, wheat bread and supplemented bread, was determined using relevant AOAC methods. Chemical composition of supplemented bread with an increase in protein, oil and crude fiber was superior in comparison with control wheat bread. Sensory properties of supplemented bread such as specific volume, appearance, crust and crumb texture, aroma-odor and color were evaluated and found excellent.
AB  - Cilj rada je bio da se ispita mogućnost proizvodnje pšeničnog hleba sa dodatkom semena kvinoje, heljde i tikve do nivoa od 40%. Kvinoja (Chenopodium quinoa Willd., familija Amaranthaceae) je pseudocerealija. U ovom radu je korišćena danska sorta KVL 37, gajena u okolini Beograda. Domaća komercijalna semena heljde (Fagopyrum esculentum Möench) i tikve (Cucurbita pepo L.) su nabavljena u lokalnoj radnji zdrave hrane. U ovom radu su prikazani hemijski sastavi prečišćenog semena kvinoje, kao i semena heljde i tikve. Heljda i kvinoja su odabrane zbog toga što ne sadrže gluten, a imaju visok sadržaj kvalitetnih proteina. Očišćeno seme tikve (golica) je odabrano zbog toga što sadrži veliki procenat nutritivno i zdravstveno vrednog ulja i proteina. Analizirane su hemijske i tehnološke osobine mešavine ovih semena i pšeničnog brašna, kao i mogućnost njihove primene u proizvodnji hleba u kalupu. Određen je hemijski sastav i nutritivna energetska vrednost pšeničnog hleba pripremljenog sa dodatkom 15% semena kvinoje, 15% semena heljde i 10% golice. U odnosu na kontrolni pšenični hleb, obogaćeni hleb je sadržao 6% više proteina, 3,8% više ulja i oko 5% više sirovih vlakana. Sadržaj skroba u obogaćenom hlebu je bio niži za oko 8%. Energetska vrednost obogaćenog hleba je porasla za oko 150 kJ/100 g. Obogaćeni hleb je imao dobru specifičnu zapreminu i odlične senzorne osobine. Pokazano je da je ispitivana mešavina pšeničnog brašna i odabranih semena pogodna za proizvodnju hleba u kalupu, povećane nutritivne vrednosti.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends
T1  - Određivanje nutritivne vrednosti pšeničnog hleba sa dodatkom mešavine semena kvinoje, heljde i tikve
EP  - 328
IS  - 3
SP  - 318
VL  - 59
DO  - 10.2298/jas1403319m
ER  - 

@article{
author = "Milovanović, Mirjana M. and Demin, Mirjana and Vučelić-Radović, Biljana and Žarković, Branka and Stikić, Radmila",
year = "2014",
abstract = "The purpose of this research was to blend quinoa (Chenopodium quinoa Willd.), buckwheat (Fagopyrum esculentum Möench) and pumpkin (Cucurbita pepo L.) seed kernels at 40% level with wheat flour and to examine the effect of this blend on nutritional and sensory quality and also energy values of the pan bread. Hydrothermal preparation of these supplements is included. Chemical composition of the investigated materials, wheat bread and supplemented bread, was determined using relevant AOAC methods. Chemical composition of supplemented bread with an increase in protein, oil and crude fiber was superior in comparison with control wheat bread. Sensory properties of supplemented bread such as specific volume, appearance, crust and crumb texture, aroma-odor and color were evaluated and found excellent., Cilj rada je bio da se ispita mogućnost proizvodnje pšeničnog hleba sa dodatkom semena kvinoje, heljde i tikve do nivoa od 40%. Kvinoja (Chenopodium quinoa Willd., familija Amaranthaceae) je pseudocerealija. U ovom radu je korišćena danska sorta KVL 37, gajena u okolini Beograda. Domaća komercijalna semena heljde (Fagopyrum esculentum Möench) i tikve (Cucurbita pepo L.) su nabavljena u lokalnoj radnji zdrave hrane. U ovom radu su prikazani hemijski sastavi prečišćenog semena kvinoje, kao i semena heljde i tikve. Heljda i kvinoja su odabrane zbog toga što ne sadrže gluten, a imaju visok sadržaj kvalitetnih proteina. Očišćeno seme tikve (golica) je odabrano zbog toga što sadrži veliki procenat nutritivno i zdravstveno vrednog ulja i proteina. Analizirane su hemijske i tehnološke osobine mešavine ovih semena i pšeničnog brašna, kao i mogućnost njihove primene u proizvodnji hleba u kalupu. Određen je hemijski sastav i nutritivna energetska vrednost pšeničnog hleba pripremljenog sa dodatkom 15% semena kvinoje, 15% semena heljde i 10% golice. U odnosu na kontrolni pšenični hleb, obogaćeni hleb je sadržao 6% više proteina, 3,8% više ulja i oko 5% više sirovih vlakana. Sadržaj skroba u obogaćenom hlebu je bio niži za oko 8%. Energetska vrednost obogaćenog hleba je porasla za oko 150 kJ/100 g. Obogaćeni hleb je imao dobru specifičnu zapreminu i odlične senzorne osobine. Pokazano je da je ispitivana mešavina pšeničnog brašna i odabranih semena pogodna za proizvodnju hleba u kalupu, povećane nutritivne vrednosti.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends, Određivanje nutritivne vrednosti pšeničnog hleba sa dodatkom mešavine semena kvinoje, heljde i tikve",
pages = "328-318",
number = "3",
volume = "59",
doi = "10.2298/jas1403319m"
}

Milovanović, M. M., Demin, M., Vučelić-Radović, B., Žarković, B.,& Stikić, R.. (2014). Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 59(3), 318-328.
https://doi.org/10.2298/jas1403319m

Milovanović MM, Demin M, Vučelić-Radović B, Žarković B, Stikić R. Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends. in Journal of Agricultural Sciences (Belgrade). 2014;59(3):318-328.
doi:10.2298/jas1403319m .

Milovanović, Mirjana M., Demin, Mirjana, Vučelić-Radović, Biljana, Žarković, Branka, Stikić, Radmila, "Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends" in Journal of Agricultural Sciences (Belgrade), 59, no. 3 (2014):318-328,
https://doi.org/10.2298/jas1403319m . .

TY  - JOUR
AU  - Demin, Mirjana
AU  - Vučelić-Radović, Biljana
AU  - Banjac, Nebojša
AU  - Tipsina, Nikolaevna Neli
AU  - Milovanović, Mirjana M.
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3227
AB  - The aim of this work was to compare the nutritional characteristics of wheat bread with those of bread produced of wheat flour supplemented with quinoa and buckwheat seeds. Bread making properties of these blends were analyzed in order to investigate their ability to make molded bread. Quinoa (Chenopodium quinoa Will.) and buckwheat seeds were grown in the vicinity of Belgrade, Serbia. The addition of pseudo cereal seeds (at levels of 30 and 40%) and a selected technological process, which included hydrothermal preparation of supplements, resulted in a valuable effect on the nutritive value of the breads. In comparison with the wheat bread that was used as the control sample, a protein increase of 2% and the increase of crude fiber content at around 0.5% in 30% supplemented breads were registered. Furthermore, the incorporation of both seeds mixture at a 40% level increased the content of protein by 2.5% and fiber content by 0.4%. In regard to the starch, fat, and ash contents there were no major differences. The investigated breads were nutritionally superior to the wheat bread. Chemical composition of the selected seeds was also investigated. The results showed that the blends containing either 30 or 40% of selected seeds expressed high potential for the production of molded breads as new baking products with enhanced nutritional composition. The applied technological procedure was modified in such way that for all blended combination of supplements it changed the rheological properties of the dough. Furthermore, it resulted in a good volume of breads with excellent sensory properties of aroma-odor and taste.
AB  - Kvinoja (Chenopodium quinoa Will.) jeste ratarska biljka poreklom iz andskih država Južne Amerike. Na području Srbije ova biljka dosad nije gajena. Agrotehnika kvinoje je zasnovana na principu organske poljoprivredne proizvodnje i primenjuje se u Danskoj i Makedoniji. Predmet proučavanja bila je danska sorta KVL 37, i domaća sorta heljde, koje su gajene na lokalitetu Stara Pazova. U ovom radu prikazan je hemijski sastav prečišćenih semena kvinoje i heljde koja su korišćena za proizvodnju hleba. Određene su nutritivne vrednosti pšeničnog hleba sa dodatkom semena pseudocerealija, kvinoje i heljde, u količini od 30 i 40% i upoređene su sa kontrolnim pšeničnim hlebom. Analizirane su tehnološke i pecivne osobine mešavina ovih semena i pšeničnog brašna, kao i mogućnost njihove primene u proizvodnji hleba u kalupu. Tehnološki proces je modifikovan uvoćenjem hidrotermičkog tretmana semena. Hleb sa dodatkom 30% semena pseudocerealija je sadržao 2% više proteina, oko 0,5% više sirovih vlakana, dok je dodatak 40% semena hlebu povećao sadržaj proteina za 2,5% a vlakana za oko 0,4%. U pogledu sadržaja skroba, ulja i pepela nije bilo većih promena. Pokazano je da su se sve ispitivane mešavine pšeničnog brašna i semena pseudocerealija pokazale pogodnim za proizvodnju ukalupljenog hleba, povećane nutritivne vrednosti. Primenjeni tehnološki postupak je uticao na reološke osobine testa. Dobijeni hlebovi su imali dobru specifičnu zapreminu i odlične senzorne osobine.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Buckwheat and quinoa seeds as supplements in wheat bread production
T1  - Proizvodnja pšeničnog hleba sa dodatkom semena kvinoje i heljde
EP  - 121
IS  - 1
SP  - 115
VL  - 67
DO  - 10.2298/HEMIND120314048D
ER  - 

@article{
author = "Demin, Mirjana and Vučelić-Radović, Biljana and Banjac, Nebojša and Tipsina, Nikolaevna Neli and Milovanović, Mirjana M.",
year = "2013",
abstract = "The aim of this work was to compare the nutritional characteristics of wheat bread with those of bread produced of wheat flour supplemented with quinoa and buckwheat seeds. Bread making properties of these blends were analyzed in order to investigate their ability to make molded bread. Quinoa (Chenopodium quinoa Will.) and buckwheat seeds were grown in the vicinity of Belgrade, Serbia. The addition of pseudo cereal seeds (at levels of 30 and 40%) and a selected technological process, which included hydrothermal preparation of supplements, resulted in a valuable effect on the nutritive value of the breads. In comparison with the wheat bread that was used as the control sample, a protein increase of 2% and the increase of crude fiber content at around 0.5% in 30% supplemented breads were registered. Furthermore, the incorporation of both seeds mixture at a 40% level increased the content of protein by 2.5% and fiber content by 0.4%. In regard to the starch, fat, and ash contents there were no major differences. The investigated breads were nutritionally superior to the wheat bread. Chemical composition of the selected seeds was also investigated. The results showed that the blends containing either 30 or 40% of selected seeds expressed high potential for the production of molded breads as new baking products with enhanced nutritional composition. The applied technological procedure was modified in such way that for all blended combination of supplements it changed the rheological properties of the dough. Furthermore, it resulted in a good volume of breads with excellent sensory properties of aroma-odor and taste., Kvinoja (Chenopodium quinoa Will.) jeste ratarska biljka poreklom iz andskih država Južne Amerike. Na području Srbije ova biljka dosad nije gajena. Agrotehnika kvinoje je zasnovana na principu organske poljoprivredne proizvodnje i primenjuje se u Danskoj i Makedoniji. Predmet proučavanja bila je danska sorta KVL 37, i domaća sorta heljde, koje su gajene na lokalitetu Stara Pazova. U ovom radu prikazan je hemijski sastav prečišćenih semena kvinoje i heljde koja su korišćena za proizvodnju hleba. Određene su nutritivne vrednosti pšeničnog hleba sa dodatkom semena pseudocerealija, kvinoje i heljde, u količini od 30 i 40% i upoređene su sa kontrolnim pšeničnim hlebom. Analizirane su tehnološke i pecivne osobine mešavina ovih semena i pšeničnog brašna, kao i mogućnost njihove primene u proizvodnji hleba u kalupu. Tehnološki proces je modifikovan uvoćenjem hidrotermičkog tretmana semena. Hleb sa dodatkom 30% semena pseudocerealija je sadržao 2% više proteina, oko 0,5% više sirovih vlakana, dok je dodatak 40% semena hlebu povećao sadržaj proteina za 2,5% a vlakana za oko 0,4%. U pogledu sadržaja skroba, ulja i pepela nije bilo većih promena. Pokazano je da su se sve ispitivane mešavine pšeničnog brašna i semena pseudocerealija pokazale pogodnim za proizvodnju ukalupljenog hleba, povećane nutritivne vrednosti. Primenjeni tehnološki postupak je uticao na reološke osobine testa. Dobijeni hlebovi su imali dobru specifičnu zapreminu i odlične senzorne osobine.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Buckwheat and quinoa seeds as supplements in wheat bread production, Proizvodnja pšeničnog hleba sa dodatkom semena kvinoje i heljde",
pages = "121-115",
number = "1",
volume = "67",
doi = "10.2298/HEMIND120314048D"
}

Demin, M., Vučelić-Radović, B., Banjac, N., Tipsina, N. N.,& Milovanović, M. M.. (2013). Buckwheat and quinoa seeds as supplements in wheat bread production. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 67(1), 115-121.
https://doi.org/10.2298/HEMIND120314048D

Demin M, Vučelić-Radović B, Banjac N, Tipsina NN, Milovanović MM. Buckwheat and quinoa seeds as supplements in wheat bread production. in Hemijska industrija. 2013;67(1):115-121.
doi:10.2298/HEMIND120314048D .

Demin, Mirjana, Vučelić-Radović, Biljana, Banjac, Nebojša, Tipsina, Nikolaevna Neli, Milovanović, Mirjana M., "Buckwheat and quinoa seeds as supplements in wheat bread production" in Hemijska industrija, 67, no. 1 (2013):115-121,
https://doi.org/10.2298/HEMIND120314048D . .

TY  - JOUR
AU  - Stanojević, Sladjana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Janković, Vanja S.
AU  - Vučelić-Radović, Biljana
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3120
AB  - The nutritional properties of raw okara obtained as a byproduct from six soybean varieties during hydrothermal cooking (HTC) of soy milk were assessed. The composition and residual activity (rTIA) of trypsin inhibitors (TIs), contents of lectin, proteins, fats, and carbohydrates, and energy values (EV) were correlated with the respective physicochemical properties of soybean and okara. Kunitz (KTI) and Bowman-Birk (BBI) TIs both comprised okara rTIA. TIs content was higher in okara (5.19-14.40%) than in soybean (3.10-12.17%), which additionally enriched okara by cysteine. Contents of KTI (r = 1.00;p  lt  0.05) and BBI (r = 0.89;p  lt  0.05) as well as BBI monomeric (r = 0.89;p  lt  0.05) and polymeric forms (r = 0.95;p  lt  0.05) in okara and in soybean were strongly correlated. Low urease index activity indicated that okara was heated adequately to inactivate antinutritional factors. The proximate composition of raw okara, advantageous rTIA, and a very low EV (2.74-3.78 kJ/g) qualify this byproduct for potential application in food preparation as a functional ingredient in dietary products.
PB  - Amer Chemical Soc, Washington
T2  - Journal of Agricultural and Food Chemistry
T1  - Bioactive Proteins and Energy Value of Okara as a Byproduct in Hydrothermal Processing of Soy Milk
EP  - 9219
IS  - 38
SP  - 9210
VL  - 61
DO  - 10.1021/jf4012196
ER  - 

@article{
author = "Stanojević, Sladjana and Barać, Miroljub and Pešić, Mirjana and Janković, Vanja S. and Vučelić-Radović, Biljana",
year = "2013",
abstract = "The nutritional properties of raw okara obtained as a byproduct from six soybean varieties during hydrothermal cooking (HTC) of soy milk were assessed. The composition and residual activity (rTIA) of trypsin inhibitors (TIs), contents of lectin, proteins, fats, and carbohydrates, and energy values (EV) were correlated with the respective physicochemical properties of soybean and okara. Kunitz (KTI) and Bowman-Birk (BBI) TIs both comprised okara rTIA. TIs content was higher in okara (5.19-14.40%) than in soybean (3.10-12.17%), which additionally enriched okara by cysteine. Contents of KTI (r = 1.00;p  lt  0.05) and BBI (r = 0.89;p  lt  0.05) as well as BBI monomeric (r = 0.89;p  lt  0.05) and polymeric forms (r = 0.95;p  lt  0.05) in okara and in soybean were strongly correlated. Low urease index activity indicated that okara was heated adequately to inactivate antinutritional factors. The proximate composition of raw okara, advantageous rTIA, and a very low EV (2.74-3.78 kJ/g) qualify this byproduct for potential application in food preparation as a functional ingredient in dietary products.",
publisher = "Amer Chemical Soc, Washington",
journal = "Journal of Agricultural and Food Chemistry",
title = "Bioactive Proteins and Energy Value of Okara as a Byproduct in Hydrothermal Processing of Soy Milk",
pages = "9219-9210",
number = "38",
volume = "61",
doi = "10.1021/jf4012196"
}

Stanojević, S., Barać, M., Pešić, M., Janković, V. S.,& Vučelić-Radović, B.. (2013). Bioactive Proteins and Energy Value of Okara as a Byproduct in Hydrothermal Processing of Soy Milk. in Journal of Agricultural and Food Chemistry
Amer Chemical Soc, Washington., 61(38), 9210-9219.
https://doi.org/10.1021/jf4012196

Stanojević S, Barać M, Pešić M, Janković VS, Vučelić-Radović B. Bioactive Proteins and Energy Value of Okara as a Byproduct in Hydrothermal Processing of Soy Milk. in Journal of Agricultural and Food Chemistry. 2013;61(38):9210-9219.
doi:10.1021/jf4012196 .

Stanojević, Sladjana, Barać, Miroljub, Pešić, Mirjana, Janković, Vanja S., Vučelić-Radović, Biljana, "Bioactive Proteins and Energy Value of Okara as a Byproduct in Hydrothermal Processing of Soy Milk" in Journal of Agricultural and Food Chemistry, 61, no. 38 (2013):9210-9219,
https://doi.org/10.1021/jf4012196 . .

TY  - JOUR
AU  - Pavlićević, Milica Ž.
AU  - Stanojević, Sladjana
AU  - Vučelić-Radović, Biljana
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3232
AB  - Comparison between protein profiles of soybean obtained by commonly used methods of extraction (Tris buffer and Tris-urea buffer) with methods used for extraction of plant proteins for 2D PAGE analysis (direct solubilization in IEF buffer, acetone extraction, phenol extraction, extraction with urea solubilization buffer and thiourea-urea extraction) was investigated. 2D profiles of samples extracted directly in IEF buffer, in urea solubilization buffer and in acetone were characterized with low number of spots. Analysis of 2D PAGE profiles of Tris buffer and Tris-urea buffer extracts showed high degree of horizontal and vertical streaking. Thiourea-urea extraction gave a higher number of less intense protein spots than phenol extraction. The method of choice, due to a large number of intense spots, would be phenol extraction.
AB  - Upoređeni su profili proteina semena soje dobijeni tradicionalnim metodama ekstrakcije (Tris-HCl puffer i Tris-urea pufer) sa profilima proteina soje ekstrahovanim metodama koje se obično koriste za ekstrakciju biljnih proteina za 2D PAGE analizu (direktno rastvaranje u IEF puferu, acetonska ekstrakcija, fenolna ekstrakcija, ekstrakcija puferom sa ureom i tiourea/urea ekstrakcija). Cilj rada je bio utvrditi primenljivost ekstrakcije Tris-HCl i Tris-urea puferom u 2D PAGE analizi. Raširena primena ove dve metode ekstrakcije zasnovana je na dobijanju visoke koncentracije proteina koji se karakterišu dobrom rastvorljivošću, kao i na već dobro poznatim Rf vrednostima pojedinih proteinskih podjedinica na SDS PAGE elektroforegramima visoke rezolucije. Tako bi njihova eventualna primena u proteomiks analizama, omogućila kako brzu analizu uzoraka, tako i prikupljanje većeg broja podataka, jer bi se izbegla potreba za resolubilizacijom i gubitak proteina. Poređenje ekstrakcionih metoda vršeno je na osnovu broja rastvornih proteina u ekstraktu, kao i denzitometrijskih merenja broja, intenziteta i oštrine tačaka na 2D profilima u okviru dva različita pH opsega. Premda ekstrakcije sa Tris-HCl i Tris-urea puferom daju najveću koncentraciju proteina u ekstraktu, ove metode daju manji broj tačaka u poredjenju sa ostalim ispitivanim metodama. Takođe, izraženo vertikalno i horizontalno 'razvlačenje' onemogućavaju preciznu denzitometrijsku analizu. Dodatni nedostatak ovih metoda (pogotovu ekstrakcije sa Tris-HCl puferom) jeste produženo vreme potrebno za korak izoelektričnog fokusiranja u poredjenju sa ostalim metodama. Direktna ekstrakcija u IEF puferu i ekstrakcija puferom sa ureom daju slične rezultate i karakterišu se malim brojem difuznih tačaka. Acetonskom ekstrakcijom dobija se mala koncentracija rastvorljivih proteina, a na 2D PAGE profilima uočava se visok stepen horizontalnog razvlačenja. Tiourea- urea ekstrakcija daje veći broj manje intenzivnih tačaka u poređenju sa fenolnom ekstrakcijom. Manji intenzitet tačaka može značiti gubitak manje zastupljenih proteina. U slučaju fenolne ekstrakcije, veliki broj koraka tokom pripreme uzorka produžava vreme analize, ali su tačke najintenziivnije. Na osnovu dobijenih rezultata, zaključeno je da je fenolna ekstrakcija metoda izbora za ekstrakciju proteina iz semena soje za analizu 2D PAGE metodom.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Influence of extraction method on protein profile of soybeans
T1  - Uticaj metode ekstrakcije na proteinske profile proteina soje
EP  - 694
IS  - 4
SP  - 687
VL  - 67
DO  - 10.2298/HEMIND120919115P
ER  - 

@article{
author = "Pavlićević, Milica Ž. and Stanojević, Sladjana and Vučelić-Radović, Biljana",
year = "2013",
abstract = "Comparison between protein profiles of soybean obtained by commonly used methods of extraction (Tris buffer and Tris-urea buffer) with methods used for extraction of plant proteins for 2D PAGE analysis (direct solubilization in IEF buffer, acetone extraction, phenol extraction, extraction with urea solubilization buffer and thiourea-urea extraction) was investigated. 2D profiles of samples extracted directly in IEF buffer, in urea solubilization buffer and in acetone were characterized with low number of spots. Analysis of 2D PAGE profiles of Tris buffer and Tris-urea buffer extracts showed high degree of horizontal and vertical streaking. Thiourea-urea extraction gave a higher number of less intense protein spots than phenol extraction. The method of choice, due to a large number of intense spots, would be phenol extraction., Upoređeni su profili proteina semena soje dobijeni tradicionalnim metodama ekstrakcije (Tris-HCl puffer i Tris-urea pufer) sa profilima proteina soje ekstrahovanim metodama koje se obično koriste za ekstrakciju biljnih proteina za 2D PAGE analizu (direktno rastvaranje u IEF puferu, acetonska ekstrakcija, fenolna ekstrakcija, ekstrakcija puferom sa ureom i tiourea/urea ekstrakcija). Cilj rada je bio utvrditi primenljivost ekstrakcije Tris-HCl i Tris-urea puferom u 2D PAGE analizi. Raširena primena ove dve metode ekstrakcije zasnovana je na dobijanju visoke koncentracije proteina koji se karakterišu dobrom rastvorljivošću, kao i na već dobro poznatim Rf vrednostima pojedinih proteinskih podjedinica na SDS PAGE elektroforegramima visoke rezolucije. Tako bi njihova eventualna primena u proteomiks analizama, omogućila kako brzu analizu uzoraka, tako i prikupljanje većeg broja podataka, jer bi se izbegla potreba za resolubilizacijom i gubitak proteina. Poređenje ekstrakcionih metoda vršeno je na osnovu broja rastvornih proteina u ekstraktu, kao i denzitometrijskih merenja broja, intenziteta i oštrine tačaka na 2D profilima u okviru dva različita pH opsega. Premda ekstrakcije sa Tris-HCl i Tris-urea puferom daju najveću koncentraciju proteina u ekstraktu, ove metode daju manji broj tačaka u poredjenju sa ostalim ispitivanim metodama. Takođe, izraženo vertikalno i horizontalno 'razvlačenje' onemogućavaju preciznu denzitometrijsku analizu. Dodatni nedostatak ovih metoda (pogotovu ekstrakcije sa Tris-HCl puferom) jeste produženo vreme potrebno za korak izoelektričnog fokusiranja u poredjenju sa ostalim metodama. Direktna ekstrakcija u IEF puferu i ekstrakcija puferom sa ureom daju slične rezultate i karakterišu se malim brojem difuznih tačaka. Acetonskom ekstrakcijom dobija se mala koncentracija rastvorljivih proteina, a na 2D PAGE profilima uočava se visok stepen horizontalnog razvlačenja. Tiourea- urea ekstrakcija daje veći broj manje intenzivnih tačaka u poređenju sa fenolnom ekstrakcijom. Manji intenzitet tačaka može značiti gubitak manje zastupljenih proteina. U slučaju fenolne ekstrakcije, veliki broj koraka tokom pripreme uzorka produžava vreme analize, ali su tačke najintenziivnije. Na osnovu dobijenih rezultata, zaključeno je da je fenolna ekstrakcija metoda izbora za ekstrakciju proteina iz semena soje za analizu 2D PAGE metodom.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Influence of extraction method on protein profile of soybeans, Uticaj metode ekstrakcije na proteinske profile proteina soje",
pages = "694-687",
number = "4",
volume = "67",
doi = "10.2298/HEMIND120919115P"
}

Pavlićević, M. Ž., Stanojević, S.,& Vučelić-Radović, B.. (2013). Influence of extraction method on protein profile of soybeans. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 67(4), 687-694.
https://doi.org/10.2298/HEMIND120919115P

Pavlićević MŽ, Stanojević S, Vučelić-Radović B. Influence of extraction method on protein profile of soybeans. in Hemijska industrija. 2013;67(4):687-694.
doi:10.2298/HEMIND120919115P .

Pavlićević, Milica Ž., Stanojević, Sladjana, Vučelić-Radović, Biljana, "Influence of extraction method on protein profile of soybeans" in Hemijska industrija, 67, no. 4 (2013):687-694,
https://doi.org/10.2298/HEMIND120919115P . .

TY  - JOUR
AU  - Stikić, Radmila
AU  - Glamočlija, Djordje
AU  - Demin, Mirjana
AU  - Vučelić-Radović, Biljana
AU  - Jovanović, Zorica
AU  - Milojković-Opsenica, Dušanka M.
AU  - Jacobsen, Sven-Erik
AU  - Milovanović, Mirjana
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3033
AB  - Quinoa is an Andean seed crop of many potential uses. In 2009 a field trial was carried out to explore the potential for quinoa growing in climatic conditions of South Eastern Europe. Even under rainfed conditions, without fertilization, a seed yield as high as 1.721 t ha(-1) was obtained. Seed quality was remarkably good, with protein content ranging from 15.16 to 17.41 % on a dry weight basis, depending on whether seeds were processed. Amino acid and mineral composition revealed the potential of quinoa seeds as a valuable ingredient in the preparation of highly nutritious foods. Quinoa seeds had higher contents of most essential amino acids, especially lysine, than wheat flour. Dehulled quinoa seeds, devoid of saponins, were included into wheat bread formulations, with up to 20%, which resulted in a positive effect on the rheological characteristics of dough. Furthermore, protein content in bread was increased by around 2%. Sensory characteristics of breads were excellent also at the 20% supplementation level. The study of bread supplemented with quinoa seeds could enable the development of a range of new baking products with enhanced nutritional value.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Journal of Cereal Science
T1  - Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations
EP  - 138
IS  - 2
SP  - 132
VL  - 55
DO  - 10.1016/j.jcs.2011.10.010
ER  - 

@article{
author = "Stikić, Radmila and Glamočlija, Djordje and Demin, Mirjana and Vučelić-Radović, Biljana and Jovanović, Zorica and Milojković-Opsenica, Dušanka M. and Jacobsen, Sven-Erik and Milovanović, Mirjana",
year = "2012",
abstract = "Quinoa is an Andean seed crop of many potential uses. In 2009 a field trial was carried out to explore the potential for quinoa growing in climatic conditions of South Eastern Europe. Even under rainfed conditions, without fertilization, a seed yield as high as 1.721 t ha(-1) was obtained. Seed quality was remarkably good, with protein content ranging from 15.16 to 17.41 % on a dry weight basis, depending on whether seeds were processed. Amino acid and mineral composition revealed the potential of quinoa seeds as a valuable ingredient in the preparation of highly nutritious foods. Quinoa seeds had higher contents of most essential amino acids, especially lysine, than wheat flour. Dehulled quinoa seeds, devoid of saponins, were included into wheat bread formulations, with up to 20%, which resulted in a positive effect on the rheological characteristics of dough. Furthermore, protein content in bread was increased by around 2%. Sensory characteristics of breads were excellent also at the 20% supplementation level. The study of bread supplemented with quinoa seeds could enable the development of a range of new baking products with enhanced nutritional value.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Journal of Cereal Science",
title = "Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations",
pages = "138-132",
number = "2",
volume = "55",
doi = "10.1016/j.jcs.2011.10.010"
}

Stikić, R., Glamočlija, D., Demin, M., Vučelić-Radović, B., Jovanović, Z., Milojković-Opsenica, D. M., Jacobsen, S.,& Milovanović, M.. (2012). Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations. in Journal of Cereal Science
Academic Press Ltd- Elsevier Science Ltd, London., 55(2), 132-138.
https://doi.org/10.1016/j.jcs.2011.10.010

Stikić R, Glamočlija D, Demin M, Vučelić-Radović B, Jovanović Z, Milojković-Opsenica DM, Jacobsen S, Milovanović M. Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations. in Journal of Cereal Science. 2012;55(2):132-138.
doi:10.1016/j.jcs.2011.10.010 .

Stikić, Radmila, Glamočlija, Djordje, Demin, Mirjana, Vučelić-Radović, Biljana, Jovanović, Zorica, Milojković-Opsenica, Dušanka M., Jacobsen, Sven-Erik, Milovanović, Mirjana, "Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations" in Journal of Cereal Science, 55, no. 2 (2012):132-138,
https://doi.org/10.1016/j.jcs.2011.10.010 . .

TY  - JOUR
AU  - Marjanović, Milena
AU  - Stikić, Radmila
AU  - Vučelić-Radović, Biljana
AU  - Savić, Sladjana
AU  - Jovanović, Zorica
AU  - Bertin, Nadia
AU  - Faurobert, Mireille
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2963
AB  - The effects of partial root-zone drying (PRD) on tomato fruit growth and proteome in the pericarp of cultivar Ailsa Craig were investigated. The PRD treatment was 70% of water applied to fully irrigated (FI) plants. PRD reduced the fruit number and slightly increased the fruit diameter, whereas the total fruit fresh weight (FW) and dry weight (DW) per plant did not change. Although the growth rate was higher in FI than in PRD fruits, the longer period of cell expansion resulted in bigger PRD fruits. Proteins were extracted from pericarp tissue at two fruit growth stages (15 and 30 days post-anthesis [dpa]), and submitted to proteomic analysis including two-dimensional gel electrophoresis and mass spectrometry for identification. Proteins related to carbon and amino acid metabolism indicated that slower metabolic flux in PRD fruits may be the cause of a slower growth rate compared to FI fruits. The increase in expression of the proteins related to cell wall, energy, and stress defense could allow PRD fruits to increase the duration of fruit growth compared to FI fruits. Upregulation of some of the antioxidative enzymes during the cell expansion phase of PRD fruits appears to be related to their role in protecting fruits against the mild stress induced by PRD.
PB  - Mary Ann Liebert, Inc, New Rochelle
T2  - Omics-A Journal of Integrative Biology
T1  - Growth and Proteomic Analysis of Tomato Fruit Under Partial Root-Zone Drying
EP  - 356
IS  - 6
SP  - 343
VL  - 16
DO  - 10.1089/omi.2011.0076
ER  - 

@article{
author = "Marjanović, Milena and Stikić, Radmila and Vučelić-Radović, Biljana and Savić, Sladjana and Jovanović, Zorica and Bertin, Nadia and Faurobert, Mireille",
year = "2012",
abstract = "The effects of partial root-zone drying (PRD) on tomato fruit growth and proteome in the pericarp of cultivar Ailsa Craig were investigated. The PRD treatment was 70% of water applied to fully irrigated (FI) plants. PRD reduced the fruit number and slightly increased the fruit diameter, whereas the total fruit fresh weight (FW) and dry weight (DW) per plant did not change. Although the growth rate was higher in FI than in PRD fruits, the longer period of cell expansion resulted in bigger PRD fruits. Proteins were extracted from pericarp tissue at two fruit growth stages (15 and 30 days post-anthesis [dpa]), and submitted to proteomic analysis including two-dimensional gel electrophoresis and mass spectrometry for identification. Proteins related to carbon and amino acid metabolism indicated that slower metabolic flux in PRD fruits may be the cause of a slower growth rate compared to FI fruits. The increase in expression of the proteins related to cell wall, energy, and stress defense could allow PRD fruits to increase the duration of fruit growth compared to FI fruits. Upregulation of some of the antioxidative enzymes during the cell expansion phase of PRD fruits appears to be related to their role in protecting fruits against the mild stress induced by PRD.",
publisher = "Mary Ann Liebert, Inc, New Rochelle",
journal = "Omics-A Journal of Integrative Biology",
title = "Growth and Proteomic Analysis of Tomato Fruit Under Partial Root-Zone Drying",
pages = "356-343",
number = "6",
volume = "16",
doi = "10.1089/omi.2011.0076"
}

Marjanović, M., Stikić, R., Vučelić-Radović, B., Savić, S., Jovanović, Z., Bertin, N.,& Faurobert, M.. (2012). Growth and Proteomic Analysis of Tomato Fruit Under Partial Root-Zone Drying. in Omics-A Journal of Integrative Biology
Mary Ann Liebert, Inc, New Rochelle., 16(6), 343-356.
https://doi.org/10.1089/omi.2011.0076

Marjanović M, Stikić R, Vučelić-Radović B, Savić S, Jovanović Z, Bertin N, Faurobert M. Growth and Proteomic Analysis of Tomato Fruit Under Partial Root-Zone Drying. in Omics-A Journal of Integrative Biology. 2012;16(6):343-356.
doi:10.1089/omi.2011.0076 .

Marjanović, Milena, Stikić, Radmila, Vučelić-Radović, Biljana, Savić, Sladjana, Jovanović, Zorica, Bertin, Nadia, Faurobert, Mireille, "Growth and Proteomic Analysis of Tomato Fruit Under Partial Root-Zone Drying" in Omics-A Journal of Integrative Biology, 16, no. 6 (2012):343-356,
https://doi.org/10.1089/omi.2011.0076 . .

TY  - JOUR
AU  - Stanojević, Sladjana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Vučelić-Radović, Biljana
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2988
AB  - Protein quality, based on its subunit composition, in okara obtained as a byproduct during hydrothermal cooking of soy milk was assessed. The composition of 7S and 11S protein fractions was correlated with the physicochemical properties of protein in okara produced from six soybean varieties. The basic 7S globulin (Bg7S) and 115 protein were two main proteins in okara. Investigated soybean genotypes produced okara with mainly acidic As and basic B-1,B-2,B-4 polypeptides of 11S proteins. Soybean 11S content was not an indicator of okara protein recovery or extractability. Of all tested relationships, extractable soluble protein content of okara was influenced only by soybean Bg7S (r = 0.86; p  lt  0.05) and its light subunit contents (r = 0.93; p  lt  0.05). Okara protein recovery depended on Bg7S heavy subunit content in soybeans (r = 0.81; p  lt  0.05). The high quantity of vegetable protein in okara (around 35%) and very high protein extractability (around 85%) qualify this byproduct for potential application in food preparation as a functional ingredient.
PB  - Amer Chemical Soc, Washington
T2  - Journal of Agricultural and Food Chemistry
T1  - Composition of Proteins in Okara as a Byproduct in Hydrothermal Processing of Soy Milk
EP  - 9228
IS  - 36
SP  - 9221
VL  - 60
DO  - 10.1021/jf3004459
ER  - 

@article{
author = "Stanojević, Sladjana and Barać, Miroljub and Pešić, Mirjana and Vučelić-Radović, Biljana",
year = "2012",
abstract = "Protein quality, based on its subunit composition, in okara obtained as a byproduct during hydrothermal cooking of soy milk was assessed. The composition of 7S and 11S protein fractions was correlated with the physicochemical properties of protein in okara produced from six soybean varieties. The basic 7S globulin (Bg7S) and 115 protein were two main proteins in okara. Investigated soybean genotypes produced okara with mainly acidic As and basic B-1,B-2,B-4 polypeptides of 11S proteins. Soybean 11S content was not an indicator of okara protein recovery or extractability. Of all tested relationships, extractable soluble protein content of okara was influenced only by soybean Bg7S (r = 0.86; p  lt  0.05) and its light subunit contents (r = 0.93; p  lt  0.05). Okara protein recovery depended on Bg7S heavy subunit content in soybeans (r = 0.81; p  lt  0.05). The high quantity of vegetable protein in okara (around 35%) and very high protein extractability (around 85%) qualify this byproduct for potential application in food preparation as a functional ingredient.",
publisher = "Amer Chemical Soc, Washington",
journal = "Journal of Agricultural and Food Chemistry",
title = "Composition of Proteins in Okara as a Byproduct in Hydrothermal Processing of Soy Milk",
pages = "9228-9221",
number = "36",
volume = "60",
doi = "10.1021/jf3004459"
}

Stanojević, S., Barać, M., Pešić, M.,& Vučelić-Radović, B.. (2012). Composition of Proteins in Okara as a Byproduct in Hydrothermal Processing of Soy Milk. in Journal of Agricultural and Food Chemistry
Amer Chemical Soc, Washington., 60(36), 9221-9228.
https://doi.org/10.1021/jf3004459

Stanojević S, Barać M, Pešić M, Vučelić-Radović B. Composition of Proteins in Okara as a Byproduct in Hydrothermal Processing of Soy Milk. in Journal of Agricultural and Food Chemistry. 2012;60(36):9221-9228.
doi:10.1021/jf3004459 .

Stanojević, Sladjana, Barać, Miroljub, Pešić, Mirjana, Vučelić-Radović, Biljana, "Composition of Proteins in Okara as a Byproduct in Hydrothermal Processing of Soy Milk" in Journal of Agricultural and Food Chemistry, 60, no. 36 (2012):9221-9228,
https://doi.org/10.1021/jf3004459 . .

TY  - JOUR
AU  - Demin, Mirjana
AU  - Milovanović, Mirjana
AU  - Glamočlija, Djordje
AU  - Vučelić-Radović, Biljana
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2880
AB  - Quinoa is a pseudocereal plant native to the Andean regions of South America. Nowadays, quinoa has been recognized for its nutritional benefits all over the world. Amino acid and mineral composition revealed the potential of quinoa seeds as a valuable ingredient in the preparation of highly nutritious food products. Quinoa was successfully trialed in typical agro-climatic conditions of Serbia. In our experiment quinoa seeds had higher contents of most essential amino acids, especially lysine and methionine than wheat. The protein content of quinoa seeds was higher than in other cereals. Quinoa contains relatively high quantities of vitamins (thiamin, vitamin C). The pericarp of quinoa seeds contain saponins that impart a bitter taste and tend to foam in aqueous solutions. Further agronomic research, including phenology, morphology, physiological maturity and weeds control should be performed. Also, research is needed on the adaptability of different cultivars to new agro-climatic conditions. Quinoa is a crop of many potential uses. The seeds can be boiled like rice and used as a hot breakfast cereals, or used to thicken soups or as a porridge. The seeds can be popped like popcorn or ground and used as flour. Quinoa flour can be mixed with maize or wheat flour into bread, noodles, pasta and sweet biscuits. The study on the new form of quinoa presentation such as bread supplemented with quinoa seeds could enable the development of a range of new baking products with enhanced nutritive value. In all investigated cases, products are of excellent quality, with good physical, sensorial and nutritional qualities.
AB  - Kvinoja je pseudocerealija poreklom sa Anda, iz regiona Južne Amerike. Danas je kvinoja prepoznatljiva širom sveta po svojim hranljivim vrednostima. Amino kiselinski i mineralni sastav semena kvinoje doprinose njenom velikom potencijalu, i ona se smatra dragocenim sastojkom u pripremi visoko hranljivih namirnica. U odnosu na pšenicu seme kvinoje ima viši sadržaj većine esencijalnih aminokiselina, posebno lizina i metionina. Sadržaj proteina u semenu kvinoje je veći u odnosu na ostalia žita. Kvinoja sadrži relativno velike količine vitamina (tiamina i vitamina C). Perikarp semena kvinoje sadrži saponine, koji daju gorak ukus i u vodenim rastvorima stvaraju penu. Potrebno je obaviti dalja agronomska istraživanja, uključujući određivanje fenoloških i morfoloških svojstava, fiziološke zrelosti i ispitati kontrolu korova. Dalja istraživanja su potrebna i za utvrđivanje prilagodljivosti različitih sorti u novim agro-klimatskim uslovima. Preliminarna ispitivanja gajenja kvinoje u tipičnim agro-klimatskim uslovima Srbije su dala dobre rezultate. Mogućnost upotrebe semena kvinoje je raznovrsna. Kuvano seme može se koristiti kao topao doručak od žita ili kao kaša. Seme se može kokati kao kokice ili mleti i koristi dalje kao brašno. Brašno od kvinoje može se mešati sa kukuruznim ili pšeničnim brašnom i koristiti za izradu hleba, nudli, testenina i slatkih biskvita. Studije o novom obliku upotrebe kvinoje kao što su hlebovi sa dodatkom semenom kvinoje mogu da omoguće razvoj niza novih pekarskih proizvoda sa poboljšanom hranljivom vrednošću. Svi ispitivani proizvodi su bili odličnog kvaliteta, sa dobrim fizičkim, senzornim i nutritivnim osobinama semena kvinoje.
PB  - Unija bioloških naučnih društava Jugoslavije, Beograd
T2  - Zemljište i biljka
T1  - Quinoa: A new high quality crop in Serbia
T1  - Kvinoja - nova visokovredna kultura u Srbiji
EP  - 117
IS  - 2
SP  - 107
VL  - 61
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2880
ER  - 

@article{
author = "Demin, Mirjana and Milovanović, Mirjana and Glamočlija, Djordje and Vučelić-Radović, Biljana",
year = "2012",
abstract = "Quinoa is a pseudocereal plant native to the Andean regions of South America. Nowadays, quinoa has been recognized for its nutritional benefits all over the world. Amino acid and mineral composition revealed the potential of quinoa seeds as a valuable ingredient in the preparation of highly nutritious food products. Quinoa was successfully trialed in typical agro-climatic conditions of Serbia. In our experiment quinoa seeds had higher contents of most essential amino acids, especially lysine and methionine than wheat. The protein content of quinoa seeds was higher than in other cereals. Quinoa contains relatively high quantities of vitamins (thiamin, vitamin C). The pericarp of quinoa seeds contain saponins that impart a bitter taste and tend to foam in aqueous solutions. Further agronomic research, including phenology, morphology, physiological maturity and weeds control should be performed. Also, research is needed on the adaptability of different cultivars to new agro-climatic conditions. Quinoa is a crop of many potential uses. The seeds can be boiled like rice and used as a hot breakfast cereals, or used to thicken soups or as a porridge. The seeds can be popped like popcorn or ground and used as flour. Quinoa flour can be mixed with maize or wheat flour into bread, noodles, pasta and sweet biscuits. The study on the new form of quinoa presentation such as bread supplemented with quinoa seeds could enable the development of a range of new baking products with enhanced nutritive value. In all investigated cases, products are of excellent quality, with good physical, sensorial and nutritional qualities., Kvinoja je pseudocerealija poreklom sa Anda, iz regiona Južne Amerike. Danas je kvinoja prepoznatljiva širom sveta po svojim hranljivim vrednostima. Amino kiselinski i mineralni sastav semena kvinoje doprinose njenom velikom potencijalu, i ona se smatra dragocenim sastojkom u pripremi visoko hranljivih namirnica. U odnosu na pšenicu seme kvinoje ima viši sadržaj većine esencijalnih aminokiselina, posebno lizina i metionina. Sadržaj proteina u semenu kvinoje je veći u odnosu na ostalia žita. Kvinoja sadrži relativno velike količine vitamina (tiamina i vitamina C). Perikarp semena kvinoje sadrži saponine, koji daju gorak ukus i u vodenim rastvorima stvaraju penu. Potrebno je obaviti dalja agronomska istraživanja, uključujući određivanje fenoloških i morfoloških svojstava, fiziološke zrelosti i ispitati kontrolu korova. Dalja istraživanja su potrebna i za utvrđivanje prilagodljivosti različitih sorti u novim agro-klimatskim uslovima. Preliminarna ispitivanja gajenja kvinoje u tipičnim agro-klimatskim uslovima Srbije su dala dobre rezultate. Mogućnost upotrebe semena kvinoje je raznovrsna. Kuvano seme može se koristiti kao topao doručak od žita ili kao kaša. Seme se može kokati kao kokice ili mleti i koristi dalje kao brašno. Brašno od kvinoje može se mešati sa kukuruznim ili pšeničnim brašnom i koristiti za izradu hleba, nudli, testenina i slatkih biskvita. Studije o novom obliku upotrebe kvinoje kao što su hlebovi sa dodatkom semenom kvinoje mogu da omoguće razvoj niza novih pekarskih proizvoda sa poboljšanom hranljivom vrednošću. Svi ispitivani proizvodi su bili odličnog kvaliteta, sa dobrim fizičkim, senzornim i nutritivnim osobinama semena kvinoje.",
publisher = "Unija bioloških naučnih društava Jugoslavije, Beograd",
journal = "Zemljište i biljka",
title = "Quinoa: A new high quality crop in Serbia, Kvinoja - nova visokovredna kultura u Srbiji",
pages = "117-107",
number = "2",
volume = "61",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2880"
}

Demin, M., Milovanović, M., Glamočlija, D.,& Vučelić-Radović, B.. (2012). Quinoa: A new high quality crop in Serbia. in Zemljište i biljka
Unija bioloških naučnih društava Jugoslavije, Beograd., 61(2), 107-117.
https://hdl.handle.net/21.15107/rcub_agrospace_2880

Demin M, Milovanović M, Glamočlija D, Vučelić-Radović B. Quinoa: A new high quality crop in Serbia. in Zemljište i biljka. 2012;61(2):107-117.
https://hdl.handle.net/21.15107/rcub_agrospace_2880 .

Demin, Mirjana, Milovanović, Mirjana, Glamočlija, Djordje, Vučelić-Radović, Biljana, "Quinoa: A new high quality crop in Serbia" in Zemljište i biljka, 61, no. 2 (2012):107-117,
https://hdl.handle.net/21.15107/rcub_agrospace_2880 .

TY  - JOUR
AU  - Stikić, Radmila
AU  - Zarić, Vlade
AU  - Vučelić-Radović, Biljana
AU  - Jovanović, Zorica
AU  - Stričević, Ružica
AU  - Marković, Nebojša
AU  - Ruml, Mirjana
AU  - Petković, Danijela
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2573
AB  - Regulated deficit irrigation (RDI) is a water-saving irrigation method that is now undergoing extensive trials worldwide but novel for Serbia and other countries of South East European region. In order to asses the possible application of RDI method in climate conditions of South East European region, the experiments were carried out in vineyard (variety Riesling) and RDI plants received ca. 60% of the water that was applied to fully irrigated (FI) plants. Thus, the significant amount of water for irrigation was saved. Data concerning yield and the soluble solids in the berries did not showed significant differences between RDI and FI plants, while the titrable acidity and antioxidant activity in the berries and IWUE were significantly increased under RDI. Economic analyses was also done to asses the effect of RDI on profit of grape production.
AB  - Redukovano navodnjavanje (RDI) je metoda kojom se može uštedeti voda za navodnjavanje i koja se intenzivno upotrebljava u svetu, ali je nova za Srbiju i ostale zemlje Jugoistočne Evrope. U cilju ispitivanja mogućnosti primene ove metode u klimatskim uslovima Jugoistočne Evrope, organizovan je eksperiment u vinogradu (sa sortom Rizling) i u kome su RDN biljke bile zalivane sa 60% od količine vode punog navodnjavanja (FI). Rezultati su pokazali da se prinos i suva supstanca u bobicama nisu razlikovali između RDI i FI biljaka, dok je kiselost i antioksidativna aktivnost u bobicama, kao i efikasnost korišćenja vode (WUE) značajno porasla pod dejstvom RDI navodnjavanja. Ekonomska analiza je takođe urađena da bi se utvrdila profitabilnost proizvodnje u uslovima redukovanog navodnjavanja.
PB  - Unija bioloških naučnih društava Jugoslavije, Beograd
T2  - Zemljište i biljka
T1  - Deficit irrigation method for reducing water use of grapevine
T1  - Metoda redukovanog navodnjavanja za smanjenje korišćenja vode kod vinove loze
EP  - 24
IS  - 1
SP  - 15
VL  - 60
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2573
ER  - 

@article{
author = "Stikić, Radmila and Zarić, Vlade and Vučelić-Radović, Biljana and Jovanović, Zorica and Stričević, Ružica and Marković, Nebojša and Ruml, Mirjana and Petković, Danijela",
year = "2011",
abstract = "Regulated deficit irrigation (RDI) is a water-saving irrigation method that is now undergoing extensive trials worldwide but novel for Serbia and other countries of South East European region. In order to asses the possible application of RDI method in climate conditions of South East European region, the experiments were carried out in vineyard (variety Riesling) and RDI plants received ca. 60% of the water that was applied to fully irrigated (FI) plants. Thus, the significant amount of water for irrigation was saved. Data concerning yield and the soluble solids in the berries did not showed significant differences between RDI and FI plants, while the titrable acidity and antioxidant activity in the berries and IWUE were significantly increased under RDI. Economic analyses was also done to asses the effect of RDI on profit of grape production., Redukovano navodnjavanje (RDI) je metoda kojom se može uštedeti voda za navodnjavanje i koja se intenzivno upotrebljava u svetu, ali je nova za Srbiju i ostale zemlje Jugoistočne Evrope. U cilju ispitivanja mogućnosti primene ove metode u klimatskim uslovima Jugoistočne Evrope, organizovan je eksperiment u vinogradu (sa sortom Rizling) i u kome su RDN biljke bile zalivane sa 60% od količine vode punog navodnjavanja (FI). Rezultati su pokazali da se prinos i suva supstanca u bobicama nisu razlikovali između RDI i FI biljaka, dok je kiselost i antioksidativna aktivnost u bobicama, kao i efikasnost korišćenja vode (WUE) značajno porasla pod dejstvom RDI navodnjavanja. Ekonomska analiza je takođe urađena da bi se utvrdila profitabilnost proizvodnje u uslovima redukovanog navodnjavanja.",
publisher = "Unija bioloških naučnih društava Jugoslavije, Beograd",
journal = "Zemljište i biljka",
title = "Deficit irrigation method for reducing water use of grapevine, Metoda redukovanog navodnjavanja za smanjenje korišćenja vode kod vinove loze",
pages = "24-15",
number = "1",
volume = "60",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2573"
}

Stikić, R., Zarić, V., Vučelić-Radović, B., Jovanović, Z., Stričević, R., Marković, N., Ruml, M.,& Petković, D.. (2011). Deficit irrigation method for reducing water use of grapevine. in Zemljište i biljka
Unija bioloških naučnih društava Jugoslavije, Beograd., 60(1), 15-24.
https://hdl.handle.net/21.15107/rcub_agrospace_2573

Stikić R, Zarić V, Vučelić-Radović B, Jovanović Z, Stričević R, Marković N, Ruml M, Petković D. Deficit irrigation method for reducing water use of grapevine. in Zemljište i biljka. 2011;60(1):15-24.
https://hdl.handle.net/21.15107/rcub_agrospace_2573 .

Stikić, Radmila, Zarić, Vlade, Vučelić-Radović, Biljana, Jovanović, Zorica, Stričević, Ružica, Marković, Nebojša, Ruml, Mirjana, Petković, Danijela, "Deficit irrigation method for reducing water use of grapevine" in Zemljište i biljka, 60, no. 1 (2011):15-24,
https://hdl.handle.net/21.15107/rcub_agrospace_2573 .

TY  - JOUR
AU  - Savić, S.
AU  - Stikić, Radmila
AU  - Zarić, Vlade
AU  - Vučelić-Radović, Biljana
AU  - Jovanović, Zorica
AU  - Marjanović, Milena
AU  - Djordjević, S.
AU  - Petković, D.
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2445
AB  - The aim of paper was to asses the use of regulated deficit irrigation (RDI) for production of two tomato cultivars (Cedrico and Abellus) in polytunnels in Serbia. RDI plants received 60% of the water that was applied to FI plants and significant saving of water for irrigation and increased in irrigation water use efficiency (IWUE) were achieved. Yield data for Cedrico cultivar showed no differences between RDI and FI, while due to the bigger sensitivity to drought, yield of Abellus was reduced under RDI. In general, fruit quality (soluble solids, titrable acidity) was sustained or improved in both cultivars under RDI. Economic analyses showed that due to the current low prices of water and electricity in Serbia, the profit increase of Cedrico, similarly to the previously trialed cultivar Amati, was not high under RDI comparing to FI. Reduction of yield and consequent profit for Abellus, indicated that for future commercial growing of tomato under RDI should be used drought resistant cultivars.
T2  - Journal of Central European Agriculture
T1  - Deficit irrigation technique for reducing water use of tomato under polytunnel conditions
T1  - Tehnika redukovanog navodnjavanja za smanjeno korišćenje vode kod paradajza u uslovima plastenika
EP  - 600
IS  - 4
SP  - 590
VL  - 12
DO  - 10.5513/JCEA01/12.4.960
ER  - 

@article{
author = "Savić, S. and Stikić, Radmila and Zarić, Vlade and Vučelić-Radović, Biljana and Jovanović, Zorica and Marjanović, Milena and Djordjević, S. and Petković, D.",
year = "2011",
abstract = "The aim of paper was to asses the use of regulated deficit irrigation (RDI) for production of two tomato cultivars (Cedrico and Abellus) in polytunnels in Serbia. RDI plants received 60% of the water that was applied to FI plants and significant saving of water for irrigation and increased in irrigation water use efficiency (IWUE) were achieved. Yield data for Cedrico cultivar showed no differences between RDI and FI, while due to the bigger sensitivity to drought, yield of Abellus was reduced under RDI. In general, fruit quality (soluble solids, titrable acidity) was sustained or improved in both cultivars under RDI. Economic analyses showed that due to the current low prices of water and electricity in Serbia, the profit increase of Cedrico, similarly to the previously trialed cultivar Amati, was not high under RDI comparing to FI. Reduction of yield and consequent profit for Abellus, indicated that for future commercial growing of tomato under RDI should be used drought resistant cultivars.",
journal = "Journal of Central European Agriculture",
title = "Deficit irrigation technique for reducing water use of tomato under polytunnel conditions, Tehnika redukovanog navodnjavanja za smanjeno korišćenje vode kod paradajza u uslovima plastenika",
pages = "600-590",
number = "4",
volume = "12",
doi = "10.5513/JCEA01/12.4.960"
}

Savić, S., Stikić, R., Zarić, V., Vučelić-Radović, B., Jovanović, Z., Marjanović, M., Djordjević, S.,& Petković, D.. (2011). Deficit irrigation technique for reducing water use of tomato under polytunnel conditions. in Journal of Central European Agriculture, 12(4), 590-600.
https://doi.org/10.5513/JCEA01/12.4.960

Savić S, Stikić R, Zarić V, Vučelić-Radović B, Jovanović Z, Marjanović M, Djordjević S, Petković D. Deficit irrigation technique for reducing water use of tomato under polytunnel conditions. in Journal of Central European Agriculture. 2011;12(4):590-600.
doi:10.5513/JCEA01/12.4.960 .

Savić, S., Stikić, Radmila, Zarić, Vlade, Vučelić-Radović, Biljana, Jovanović, Zorica, Marjanović, Milena, Djordjević, S., Petković, D., "Deficit irrigation technique for reducing water use of tomato under polytunnel conditions" in Journal of Central European Agriculture, 12, no. 4 (2011):590-600,
https://doi.org/10.5513/JCEA01/12.4.960 . .

TY  - JOUR
AU  - Stanojević, Sladjana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Vučelić-Radović, Biljana
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2653
AB  - Protein quality in six soybean varieties, based on subunit composition of their protein, was correlated with quality of the produced tofu. Also, protein changes due to a pilot plant processing method involving high temperature/pressure and commercial rennet as coagulant were assessed. In each soybean variety, glycinin (11S) and beta-conglycinin (7S) as well as 11S/7S ratio significantly changed from beans to tofu. Between varieties, the 11S/7S protein ratio in seed indicated genotypic influence on tofu yield and gel hardness (r = 0.91 and r = 0.99, respectively; p  lt  0.05). Also, the 11S/7S ratio correlated with soymilk pH (r = 0.89, p  lt  0.05), leading to a relationship between soymilk pH with protein recovery and yield of tofu (r = 0.94 and r = 0.91, respectively; p  lt  0.05). The soybean beta'-subunit of 7S protein negatively influenced tofu hardness (r = -0.91, p  lt  0.05). Seed protein composition and proportion of 7S protein subunits under the applied production method had an important role in defining tofu quality.
PB  - Amer Chemical Soc, Washington
T2  - Journal of Agricultural and Food Chemistry
T1  - Assessment of Soy Genotype and Processing Method on Quality of Soybean Tofu
EP  - 7376
IS  - 13
SP  - 7368
VL  - 59
DO  - 10.1021/jf2006672
ER  - 

@article{
author = "Stanojević, Sladjana and Barać, Miroljub and Pešić, Mirjana and Vučelić-Radović, Biljana",
year = "2011",
abstract = "Protein quality in six soybean varieties, based on subunit composition of their protein, was correlated with quality of the produced tofu. Also, protein changes due to a pilot plant processing method involving high temperature/pressure and commercial rennet as coagulant were assessed. In each soybean variety, glycinin (11S) and beta-conglycinin (7S) as well as 11S/7S ratio significantly changed from beans to tofu. Between varieties, the 11S/7S protein ratio in seed indicated genotypic influence on tofu yield and gel hardness (r = 0.91 and r = 0.99, respectively; p  lt  0.05). Also, the 11S/7S ratio correlated with soymilk pH (r = 0.89, p  lt  0.05), leading to a relationship between soymilk pH with protein recovery and yield of tofu (r = 0.94 and r = 0.91, respectively; p  lt  0.05). The soybean beta'-subunit of 7S protein negatively influenced tofu hardness (r = -0.91, p  lt  0.05). Seed protein composition and proportion of 7S protein subunits under the applied production method had an important role in defining tofu quality.",
publisher = "Amer Chemical Soc, Washington",
journal = "Journal of Agricultural and Food Chemistry",
title = "Assessment of Soy Genotype and Processing Method on Quality of Soybean Tofu",
pages = "7376-7368",
number = "13",
volume = "59",
doi = "10.1021/jf2006672"
}

Stanojević, S., Barać, M., Pešić, M.,& Vučelić-Radović, B.. (2011). Assessment of Soy Genotype and Processing Method on Quality of Soybean Tofu. in Journal of Agricultural and Food Chemistry
Amer Chemical Soc, Washington., 59(13), 7368-7376.
https://doi.org/10.1021/jf2006672

Stanojević S, Barać M, Pešić M, Vučelić-Radović B. Assessment of Soy Genotype and Processing Method on Quality of Soybean Tofu. in Journal of Agricultural and Food Chemistry. 2011;59(13):7368-7376.
doi:10.1021/jf2006672 .

Stanojević, Sladjana, Barać, Miroljub, Pešić, Mirjana, Vučelić-Radović, Biljana, "Assessment of Soy Genotype and Processing Method on Quality of Soybean Tofu" in Journal of Agricultural and Food Chemistry, 59, no. 13 (2011):7368-7376,
https://doi.org/10.1021/jf2006672 . .

TY  - JOUR
AU  - Jovanović, Zorica
AU  - Stikić, Radmila
AU  - Vučelić-Radović, Biljana
AU  - Marjanović, Milena
AU  - Broćić, Zoran
AU  - Matović, Gordana
AU  - Rovcanin, Sead
AU  - Mojević, Mirjana
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2389
AB  - Partial root-zone drying (PRD) is a new water-saving irrigation strategy which requires that the roots are simultaneously exposed to both dry and wet soil zones. This technique is now undergoing extensive trials with a range of agricultural crops. These results show significant benefit in increasing water-use efficiency. The field potato (Solanum tuberosum L cv Liseta) experiments were conducted during 2007 and 2008. Subsurface drip irrigation was used. In 2007 season PRO plants received 70% of full irrigation (FI). To further enhance water saving during the last 3 weeks of the irrigation period, PRO using 70% of FI was replaced with PRD using 50% of FI in 2008. By five harvests during the season N content, fresh and dry matter (DM) of leaves, stems and tubers were followed. At final harvest the effects of PRD and FI irrigation on total and marketable yield and yield quality were investigated. Also, the irrigation water-use efficiency (IWUE) was calculated. As compared to FI, PRO treatment saved 33% (2007) and 42% (2008) of irrigation water while maintaining similar yield. This resulted in 38% and 61% increase in IWUE for the 2007 and 2008 seasons, respectively. In both years the PRO treatments resulted in the increase of N, starch content and antioxidant activity in potato tubers. The latter novel findings on the effect of PRD irrigation on tubers quality might be favorable for the health-promoting potato value.
PB  - Elsevier, Amsterdam
T2  - European Journal of Agronomy
T1  - Partial root-zone drying increases WUE, N and antioxidant content in field potatoes
EP  - 131
IS  - 2
SP  - 124
VL  - 33
DO  - 10.1016/j.eja.2010.04.003
ER  - 

@article{
author = "Jovanović, Zorica and Stikić, Radmila and Vučelić-Radović, Biljana and Marjanović, Milena and Broćić, Zoran and Matović, Gordana and Rovcanin, Sead and Mojević, Mirjana",
year = "2010",
abstract = "Partial root-zone drying (PRD) is a new water-saving irrigation strategy which requires that the roots are simultaneously exposed to both dry and wet soil zones. This technique is now undergoing extensive trials with a range of agricultural crops. These results show significant benefit in increasing water-use efficiency. The field potato (Solanum tuberosum L cv Liseta) experiments were conducted during 2007 and 2008. Subsurface drip irrigation was used. In 2007 season PRO plants received 70% of full irrigation (FI). To further enhance water saving during the last 3 weeks of the irrigation period, PRO using 70% of FI was replaced with PRD using 50% of FI in 2008. By five harvests during the season N content, fresh and dry matter (DM) of leaves, stems and tubers were followed. At final harvest the effects of PRD and FI irrigation on total and marketable yield and yield quality were investigated. Also, the irrigation water-use efficiency (IWUE) was calculated. As compared to FI, PRO treatment saved 33% (2007) and 42% (2008) of irrigation water while maintaining similar yield. This resulted in 38% and 61% increase in IWUE for the 2007 and 2008 seasons, respectively. In both years the PRO treatments resulted in the increase of N, starch content and antioxidant activity in potato tubers. The latter novel findings on the effect of PRD irrigation on tubers quality might be favorable for the health-promoting potato value.",
publisher = "Elsevier, Amsterdam",
journal = "European Journal of Agronomy",
title = "Partial root-zone drying increases WUE, N and antioxidant content in field potatoes",
pages = "131-124",
number = "2",
volume = "33",
doi = "10.1016/j.eja.2010.04.003"
}

Jovanović, Z., Stikić, R., Vučelić-Radović, B., Marjanović, M., Broćić, Z., Matović, G., Rovcanin, S.,& Mojević, M.. (2010). Partial root-zone drying increases WUE, N and antioxidant content in field potatoes. in European Journal of Agronomy
Elsevier, Amsterdam., 33(2), 124-131.
https://doi.org/10.1016/j.eja.2010.04.003

Jovanović Z, Stikić R, Vučelić-Radović B, Marjanović M, Broćić Z, Matović G, Rovcanin S, Mojević M. Partial root-zone drying increases WUE, N and antioxidant content in field potatoes. in European Journal of Agronomy. 2010;33(2):124-131.
doi:10.1016/j.eja.2010.04.003 .

Jovanović, Zorica, Stikić, Radmila, Vučelić-Radović, Biljana, Marjanović, Milena, Broćić, Zoran, Matović, Gordana, Rovcanin, Sead, Mojević, Mirjana, "Partial root-zone drying increases WUE, N and antioxidant content in field potatoes" in European Journal of Agronomy, 33, no. 2 (2010):124-131,
https://doi.org/10.1016/j.eja.2010.04.003 . .

TY  - JOUR
AU  - Surdyk, N.
AU  - Cary, L.
AU  - Blagojević, S.
AU  - Jovanović, Zorica
AU  - Stikić, Radmila
AU  - Vučelić-Radović, Biljana
AU  - Žarković, Branka
AU  - Sandei, L.
AU  - Pettenati, M.
AU  - Kloppmann, W.
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2353
AB  - Water availability for irrigation is a limiting factor for agriculture in Mediterranean countries. An upcoming strategy for increasing water supply is to use treated wastewater for irrigation. A principal drawback of irrigating with wastewater is the potential heavy metal accumulation in soil and foodstuff. Accumulation of heavy metals in soil and potato plants (Solanum tuberosum L) irrigated with treated low quality surface water was studied in a three years experiment. The low quality surface water used for irrigation experiments contained a significant proportion of urban sewage and was spiked with selected heavy metals (Cd, Cr, Cu, Pb) and arsenic before treatment for years 2 and 3. The experiments were carried out during the growing seasons of 2006, 2007 and 2008 on a humogley soil of a commercial vegetable farm, 10 km north of Belgrade, Serbia. The growing seasons started in April/May and finished in August. Irrigation water was treated using (1) a conventional sand filter treatment, and (2) a sand filter combined with a specific filter for heavy metal removal treatment. Irrigation water composition was highly variable and cases both of enrichment and depletion of the measured inorganic trace elements were observed in the treated water, compared to the low quality feed water. In spite of this variability of the irrigation water composition, the soil contents in inorganic elements at the end of the three irrigation years are similar to the initial state. After the third harvest, no impact of the irrigation water on potato quality could be detected except for total sugar and sugar in total solids. Statistical tests (ANOVA) were performed to assess similarities between the different set of samples. The principal conclusion of this investigation is that, when appropriately treated, low quality feed waters with high heavy metal contents can be used for irrigation over several years without significant degradation of soil and produces. Even though, long-term cumulative effects in other pedologic and hydroclimatic settings, irrigation and cropping conditions cannot be excluded.
PB  - Elsevier, Amsterdam
T2  - Agricultural Water Management
T1  - Impact of irrigation with treated low quality water on the heavy metal contents of a soil-crop system in Serbia
EP  - 457
IS  - 3
SP  - 451
VL  - 98
DO  - 10.1016/j.agwat.2010.10.009
ER  - 

@article{
author = "Surdyk, N. and Cary, L. and Blagojević, S. and Jovanović, Zorica and Stikić, Radmila and Vučelić-Radović, Biljana and Žarković, Branka and Sandei, L. and Pettenati, M. and Kloppmann, W.",
year = "2010",
abstract = "Water availability for irrigation is a limiting factor for agriculture in Mediterranean countries. An upcoming strategy for increasing water supply is to use treated wastewater for irrigation. A principal drawback of irrigating with wastewater is the potential heavy metal accumulation in soil and foodstuff. Accumulation of heavy metals in soil and potato plants (Solanum tuberosum L) irrigated with treated low quality surface water was studied in a three years experiment. The low quality surface water used for irrigation experiments contained a significant proportion of urban sewage and was spiked with selected heavy metals (Cd, Cr, Cu, Pb) and arsenic before treatment for years 2 and 3. The experiments were carried out during the growing seasons of 2006, 2007 and 2008 on a humogley soil of a commercial vegetable farm, 10 km north of Belgrade, Serbia. The growing seasons started in April/May and finished in August. Irrigation water was treated using (1) a conventional sand filter treatment, and (2) a sand filter combined with a specific filter for heavy metal removal treatment. Irrigation water composition was highly variable and cases both of enrichment and depletion of the measured inorganic trace elements were observed in the treated water, compared to the low quality feed water. In spite of this variability of the irrigation water composition, the soil contents in inorganic elements at the end of the three irrigation years are similar to the initial state. After the third harvest, no impact of the irrigation water on potato quality could be detected except for total sugar and sugar in total solids. Statistical tests (ANOVA) were performed to assess similarities between the different set of samples. The principal conclusion of this investigation is that, when appropriately treated, low quality feed waters with high heavy metal contents can be used for irrigation over several years without significant degradation of soil and produces. Even though, long-term cumulative effects in other pedologic and hydroclimatic settings, irrigation and cropping conditions cannot be excluded.",
publisher = "Elsevier, Amsterdam",
journal = "Agricultural Water Management",
title = "Impact of irrigation with treated low quality water on the heavy metal contents of a soil-crop system in Serbia",
pages = "457-451",
number = "3",
volume = "98",
doi = "10.1016/j.agwat.2010.10.009"
}

Surdyk, N., Cary, L., Blagojević, S., Jovanović, Z., Stikić, R., Vučelić-Radović, B., Žarković, B., Sandei, L., Pettenati, M.,& Kloppmann, W.. (2010). Impact of irrigation with treated low quality water on the heavy metal contents of a soil-crop system in Serbia. in Agricultural Water Management
Elsevier, Amsterdam., 98(3), 451-457.
https://doi.org/10.1016/j.agwat.2010.10.009

Surdyk N, Cary L, Blagojević S, Jovanović Z, Stikić R, Vučelić-Radović B, Žarković B, Sandei L, Pettenati M, Kloppmann W. Impact of irrigation with treated low quality water on the heavy metal contents of a soil-crop system in Serbia. in Agricultural Water Management. 2010;98(3):451-457.
doi:10.1016/j.agwat.2010.10.009 .

Surdyk, N., Cary, L., Blagojević, S., Jovanović, Zorica, Stikić, Radmila, Vučelić-Radović, Biljana, Žarković, Branka, Sandei, L., Pettenati, M., Kloppmann, W., "Impact of irrigation with treated low quality water on the heavy metal contents of a soil-crop system in Serbia" in Agricultural Water Management, 98, no. 3 (2010):451-457,
https://doi.org/10.1016/j.agwat.2010.10.009 . .