TY  - JOUR
AU  - Paskaš, Snežana
AU  - Miočinović, Jelena
AU  - Lopicić-Vasić, Tijana
AU  - Mugosa, Izabela
AU  - Pajić, Marija
AU  - Becskei, Zsolt
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5272
AB  - This study presents the results of a survey conducted in the Province of Vojvodina, Serbia to investigate consumers' attitudes towards goat milk and goat milk products. Furthermore, the factors affecting consumer perception and subjective norms with respect to purchase were examined. The quantitative random survey was conducted and the data were collected using a structured questionnaire. The findings from this study revealed significantly lower acceptance of goat milk and dairy products compared to bovine milk and dairy products. Of total 440 respondents, 242 % had never consumed goat milk with significant positive impact (p lt 0.05) of age on consumption was found. Among, respondents, mostly the young population (18-25 years) does not consume goat milk. The study identified the odour (42.3 %) and taste (22.5 %) as the main barriers for consuming goat milk. In regard to purchasing, more than half of interviewed respondents do not buy goat milk and dairy products (67 % and 70.5 %, respectively) while the rest respondents expressed very low purchasing frequency. Health benefits represent the most important reason for potential consuming goat milk and dairy products (66.5 %). On the other hand, the main motives for purchasing bovine milk and dairy products are taste and quality (55.5 %). In particular, the oldest surveyed population (40-55 years) seemed to be the most positive group toward goat milk and the most interested in the product's nutritional value and its health impact. The main category of goat dairy products purchased among surveyed respondents was cheese. These findings suggest that for better positioning on the market and for producing price-competitive products goat milk and dairy products should be more clarified as either quality products or products with added value or as products with unique health benefits.
PB  - Croatian Dairy Union, Zagreb
T2  - Mljekarstvo
T1  - Consumer attitudes towards goat milk and goat milk products in Vojvodina
EP  - 183
IS  - 3
SP  - 171
VL  - 70
DO  - 10.15567/mljekarstvo.2020.0304
ER  - 

@article{
author = "Paskaš, Snežana and Miočinović, Jelena and Lopicić-Vasić, Tijana and Mugosa, Izabela and Pajić, Marija and Becskei, Zsolt",
year = "2020",
abstract = "This study presents the results of a survey conducted in the Province of Vojvodina, Serbia to investigate consumers' attitudes towards goat milk and goat milk products. Furthermore, the factors affecting consumer perception and subjective norms with respect to purchase were examined. The quantitative random survey was conducted and the data were collected using a structured questionnaire. The findings from this study revealed significantly lower acceptance of goat milk and dairy products compared to bovine milk and dairy products. Of total 440 respondents, 242 % had never consumed goat milk with significant positive impact (p lt 0.05) of age on consumption was found. Among, respondents, mostly the young population (18-25 years) does not consume goat milk. The study identified the odour (42.3 %) and taste (22.5 %) as the main barriers for consuming goat milk. In regard to purchasing, more than half of interviewed respondents do not buy goat milk and dairy products (67 % and 70.5 %, respectively) while the rest respondents expressed very low purchasing frequency. Health benefits represent the most important reason for potential consuming goat milk and dairy products (66.5 %). On the other hand, the main motives for purchasing bovine milk and dairy products are taste and quality (55.5 %). In particular, the oldest surveyed population (40-55 years) seemed to be the most positive group toward goat milk and the most interested in the product's nutritional value and its health impact. The main category of goat dairy products purchased among surveyed respondents was cheese. These findings suggest that for better positioning on the market and for producing price-competitive products goat milk and dairy products should be more clarified as either quality products or products with added value or as products with unique health benefits.",
publisher = "Croatian Dairy Union, Zagreb",
journal = "Mljekarstvo",
title = "Consumer attitudes towards goat milk and goat milk products in Vojvodina",
pages = "183-171",
number = "3",
volume = "70",
doi = "10.15567/mljekarstvo.2020.0304"
}

Paskaš, S., Miočinović, J., Lopicić-Vasić, T., Mugosa, I., Pajić, M.,& Becskei, Z.. (2020). Consumer attitudes towards goat milk and goat milk products in Vojvodina. in Mljekarstvo
Croatian Dairy Union, Zagreb., 70(3), 171-183.
https://doi.org/10.15567/mljekarstvo.2020.0304

Paskaš S, Miočinović J, Lopicić-Vasić T, Mugosa I, Pajić M, Becskei Z. Consumer attitudes towards goat milk and goat milk products in Vojvodina. in Mljekarstvo. 2020;70(3):171-183.
doi:10.15567/mljekarstvo.2020.0304 .

Paskaš, Snežana, Miočinović, Jelena, Lopicić-Vasić, Tijana, Mugosa, Izabela, Pajić, Marija, Becskei, Zsolt, "Consumer attitudes towards goat milk and goat milk products in Vojvodina" in Mljekarstvo, 70, no. 3 (2020):171-183,
https://doi.org/10.15567/mljekarstvo.2020.0304 . .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Kalušević, Ana
AU  - Tomašević, Igor
AU  - Rabrenović, Biljana
AU  - Božić, Andelija
AU  - Radović, Petar
AU  - Nedović, Viktor
AU  - Živković, Dušan
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5409
AB  - The aim of this research was to examine the technological properties of beef emulsions in which fatty tissue was partially substituted with pumpkin seed oil (PSO) encapsulated in alginate or pectin matrix, and where phosphates (F treatments) were simultaneously substituted with shell powder (C treatments). Fat replacement (in the amount of 25%) mostly had no significant influence on pH, cooking loss, purge loss, fluid release under pressure, residual nitrite level, and texture properties. On the other hand, higher yellowness and hue angle were observed when backfat was replaced with encapsulated PSO, but only in treatments with phosphates. The use of shell powder as a phosphate replacer led to significantly higher pH values and thus to significantly higher residual nitrite level: 70.87-74.64 mg/kg (C treatments) is. 56.79-62.16 mg/kg (F treatments). The nitrite depletion rate during the seven-week storage was lower in C treatments. Moreover. higher lightness, yellowness and hue angle could be expected, as well as lower hardness, springiness, cohesiveness and chewiness. For the most part, seven-week storage had no influence on the observed technological properties, except on colour properties in which an opposite trend was observed in terms of yellowness - increase in treatments with phosphates and decrease in treatments with shell powder. Further research, which would include sensory analysis, should be conducted to determine how these altered colour and textural properties will be perceived by consumers.
PB  - Inst Animal Reproduction & Food Research Polish Acad Sciences Olsztyn, Olsztyn
T2  - Polish Journal of Food and Nutrition Sciences
T1  - Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder
EP  - 168
IS  - 2
SP  - 159
VL  - 70
DO  - 10.31883/pjfns/118008
ER  - 

@article{
author = "Stajić, Slaviša and Kalušević, Ana and Tomašević, Igor and Rabrenović, Biljana and Božić, Andelija and Radović, Petar and Nedović, Viktor and Živković, Dušan",
year = "2020",
abstract = "The aim of this research was to examine the technological properties of beef emulsions in which fatty tissue was partially substituted with pumpkin seed oil (PSO) encapsulated in alginate or pectin matrix, and where phosphates (F treatments) were simultaneously substituted with shell powder (C treatments). Fat replacement (in the amount of 25%) mostly had no significant influence on pH, cooking loss, purge loss, fluid release under pressure, residual nitrite level, and texture properties. On the other hand, higher yellowness and hue angle were observed when backfat was replaced with encapsulated PSO, but only in treatments with phosphates. The use of shell powder as a phosphate replacer led to significantly higher pH values and thus to significantly higher residual nitrite level: 70.87-74.64 mg/kg (C treatments) is. 56.79-62.16 mg/kg (F treatments). The nitrite depletion rate during the seven-week storage was lower in C treatments. Moreover. higher lightness, yellowness and hue angle could be expected, as well as lower hardness, springiness, cohesiveness and chewiness. For the most part, seven-week storage had no influence on the observed technological properties, except on colour properties in which an opposite trend was observed in terms of yellowness - increase in treatments with phosphates and decrease in treatments with shell powder. Further research, which would include sensory analysis, should be conducted to determine how these altered colour and textural properties will be perceived by consumers.",
publisher = "Inst Animal Reproduction & Food Research Polish Acad Sciences Olsztyn, Olsztyn",
journal = "Polish Journal of Food and Nutrition Sciences",
title = "Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder",
pages = "168-159",
number = "2",
volume = "70",
doi = "10.31883/pjfns/118008"
}

Stajić, S., Kalušević, A., Tomašević, I., Rabrenović, B., Božić, A., Radović, P., Nedović, V.,& Živković, D.. (2020). Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder. in Polish Journal of Food and Nutrition Sciences
Inst Animal Reproduction & Food Research Polish Acad Sciences Olsztyn, Olsztyn., 70(2), 159-168.
https://doi.org/10.31883/pjfns/118008

Stajić S, Kalušević A, Tomašević I, Rabrenović B, Božić A, Radović P, Nedović V, Živković D. Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder. in Polish Journal of Food and Nutrition Sciences. 2020;70(2):159-168.
doi:10.31883/pjfns/118008 .

Stajić, Slaviša, Kalušević, Ana, Tomašević, Igor, Rabrenović, Biljana, Božić, Andelija, Radović, Petar, Nedović, Viktor, Živković, Dušan, "Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder" in Polish Journal of Food and Nutrition Sciences, 70, no. 2 (2020):159-168,
https://doi.org/10.31883/pjfns/118008 . .

TY  - JOUR
AU  - Lakicević, Svetlana H.
AU  - Popović-Djordjević, Jelena
AU  - Pejin, Boris
AU  - Djordjević, Aleksandra S.
AU  - Matijašević, Saša
AU  - Lazić, Miodrag L.
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5382
AB  - Autochthonous variety 'Prokupac' (Vitis vinifera L.) red wines with the addition of selected aromatic herbs (Artemisia absinthium, Cinnamomum zeylanicum, Glycyrrhiza glabra and Pimpinella anisum L.) were evaluated for chemical composition and biological activity. Furthermore, their polyphenolic profiles were determined by HPLC-DAD. While total phenolic (TPC) and flavonoid (TFC) contents, along with antioxidant activity, were significantly higher in all examined wine samples, the content of total anthocyanins was decreased, compared to a pure 'Prokupac' wine, used as the control one. On the other hand, 'Prokupac' wines with the addition of cinnamon (S. zeylanicum) and wormwood (A. absinthium) displayed highest antioxidant (EC50, 0.021 +/- 0.001 mg/mL) and antibacterial (Enterococcus faecalis, MIC/MBC 15.63/62.50 mu L/mL) activities, respectively. The study showed that 'Prokupac' wine with the addition of cinnamon was significantly enriched both with TPC and TFC, compared to control wine (p  lt  0.05), which may contribute to its market potential.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Natural Product Research
T1  - An insight into chemical composition and bioactivity of 'Prokupac' red wine
EP  - 1546
IS  - 11
SP  - 1542
VL  - 34
DO  - 10.1080/14786419.2018.1516219
ER  - 

@article{
author = "Lakicević, Svetlana H. and Popović-Djordjević, Jelena and Pejin, Boris and Djordjević, Aleksandra S. and Matijašević, Saša and Lazić, Miodrag L.",
year = "2020",
abstract = "Autochthonous variety 'Prokupac' (Vitis vinifera L.) red wines with the addition of selected aromatic herbs (Artemisia absinthium, Cinnamomum zeylanicum, Glycyrrhiza glabra and Pimpinella anisum L.) were evaluated for chemical composition and biological activity. Furthermore, their polyphenolic profiles were determined by HPLC-DAD. While total phenolic (TPC) and flavonoid (TFC) contents, along with antioxidant activity, were significantly higher in all examined wine samples, the content of total anthocyanins was decreased, compared to a pure 'Prokupac' wine, used as the control one. On the other hand, 'Prokupac' wines with the addition of cinnamon (S. zeylanicum) and wormwood (A. absinthium) displayed highest antioxidant (EC50, 0.021 +/- 0.001 mg/mL) and antibacterial (Enterococcus faecalis, MIC/MBC 15.63/62.50 mu L/mL) activities, respectively. The study showed that 'Prokupac' wine with the addition of cinnamon was significantly enriched both with TPC and TFC, compared to control wine (p  lt  0.05), which may contribute to its market potential.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Natural Product Research",
title = "An insight into chemical composition and bioactivity of 'Prokupac' red wine",
pages = "1546-1542",
number = "11",
volume = "34",
doi = "10.1080/14786419.2018.1516219"
}

Lakicević, S. H., Popović-Djordjević, J., Pejin, B., Djordjević, A. S., Matijašević, S.,& Lazić, M. L.. (2020). An insight into chemical composition and bioactivity of 'Prokupac' red wine. in Natural Product Research
Taylor & Francis Ltd, Abingdon., 34(11), 1542-1546.
https://doi.org/10.1080/14786419.2018.1516219

Lakicević SH, Popović-Djordjević J, Pejin B, Djordjević AS, Matijašević S, Lazić ML. An insight into chemical composition and bioactivity of 'Prokupac' red wine. in Natural Product Research. 2020;34(11):1542-1546.
doi:10.1080/14786419.2018.1516219 .

Lakicević, Svetlana H., Popović-Djordjević, Jelena, Pejin, Boris, Djordjević, Aleksandra S., Matijašević, Saša, Lazić, Miodrag L., "An insight into chemical composition and bioactivity of 'Prokupac' red wine" in Natural Product Research, 34, no. 11 (2020):1542-1546,
https://doi.org/10.1080/14786419.2018.1516219 . .

TY  - JOUR
AU  - Miloradović, Zorana
AU  - Kljajević, Nemanja
AU  - Miočinović, Jelena
AU  - Lević, Steva
AU  - Pavlović, Vladimir
AU  - Blazić, Marijana
AU  - Pudja, Predrag
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5398
AB  - Rennet coagulation of goat milk heated to 65 degrees C/30 min (Gc), 80 degrees C/5 min (G8) and 90 degrees C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation parameters and viscoelastic properties of rennet gels. Yield parameters: curd yield, laboratory curd yield and curd yield efficiency were measured and calculated. Scanning electron microscopy of rennet gels was conducted. Storage moduli (G') of gels at the moment of cutting were 19.9 +/- 1.71 Pa (Gc), 11.9 +/- 1.96 Pa (G8) and 7.3 +/- 1.46 Pa (G9). Aggregation rate and curd firmness decreased with the increase of milk heating temperature, while coagulation time did not change significantly. High heat treatment of goat milk had a significant effect on both laboratory curd yield and curd yield. However, laboratory curd yield (27.7 +/- 1.84%) of the G9 treatment was unreasonably high compared to curd yield (15.4 +/- 0.60%). The microstructure of G9 was notably different compared to Gc and G8, with a denser and more compact microstructure, smaller paracasein micelles and void spaces in a form of cracks indicating weaker cross links. The findings of this study might serve as the bases for the development of different cheese types produced from high-heat-treated goat milk.
PB  - MDPI, BASEL
T2  - Foods
T1  - Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk
IS  - 3
VL  - 9
DO  - 10.3390/foods9030283
ER  - 

@article{
author = "Miloradović, Zorana and Kljajević, Nemanja and Miočinović, Jelena and Lević, Steva and Pavlović, Vladimir and Blazić, Marijana and Pudja, Predrag",
year = "2020",
abstract = "Rennet coagulation of goat milk heated to 65 degrees C/30 min (Gc), 80 degrees C/5 min (G8) and 90 degrees C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation parameters and viscoelastic properties of rennet gels. Yield parameters: curd yield, laboratory curd yield and curd yield efficiency were measured and calculated. Scanning electron microscopy of rennet gels was conducted. Storage moduli (G') of gels at the moment of cutting were 19.9 +/- 1.71 Pa (Gc), 11.9 +/- 1.96 Pa (G8) and 7.3 +/- 1.46 Pa (G9). Aggregation rate and curd firmness decreased with the increase of milk heating temperature, while coagulation time did not change significantly. High heat treatment of goat milk had a significant effect on both laboratory curd yield and curd yield. However, laboratory curd yield (27.7 +/- 1.84%) of the G9 treatment was unreasonably high compared to curd yield (15.4 +/- 0.60%). The microstructure of G9 was notably different compared to Gc and G8, with a denser and more compact microstructure, smaller paracasein micelles and void spaces in a form of cracks indicating weaker cross links. The findings of this study might serve as the bases for the development of different cheese types produced from high-heat-treated goat milk.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk",
number = "3",
volume = "9",
doi = "10.3390/foods9030283"
}

Miloradović, Z., Kljajević, N., Miočinović, J., Lević, S., Pavlović, V., Blazić, M.,& Pudja, P.. (2020). Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk. in Foods
MDPI, BASEL., 9(3).
https://doi.org/10.3390/foods9030283

Miloradović Z, Kljajević N, Miočinović J, Lević S, Pavlović V, Blazić M, Pudja P. Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk. in Foods. 2020;9(3).
doi:10.3390/foods9030283 .

Miloradović, Zorana, Kljajević, Nemanja, Miočinović, Jelena, Lević, Steva, Pavlović, Vladimir, Blazić, Marijana, Pudja, Predrag, "Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk" in Foods, 9, no. 3 (2020),
https://doi.org/10.3390/foods9030283 . .

TY  - JOUR
AU  - Hovjecki, Marina
AU  - Miloradović, Zorana
AU  - Rac, Vladislav
AU  - Pudja, Predrag
AU  - Miočinović, Jelena
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5404
AB  - Acid gels and yoghurts were made from goat milk that was heated at 72 degrees C/30 s, 85 degrees C/5 min, and 95 degrees C/5 min, followed by acidification with starter culture at 43C until pH 4.6. The rheological and textural properties of acid gels and yoghurts were analyzed using dynamic low amplitude oscillatory rheology and back extrusion texture analysis, respectively. The effect of goat milk heat treatment on the mean casein micelle diameter and protein profile was also determined by dynamic light scattering and SDS PAGE electrophoresis, respectively. The shortest gelation and fermentation time was recorded for yoghurt prepared from milk heated at 85 degrees C/5 min. Also, the pH of gelation, the storage moduli (G ') and yield stress were higher for this yoghurt, compared with the other two. Textural properties of goat milk yoghurts such as firmness and consistency were strongly affected by milk heat treatment, and the highest values were recorded for yoghurt produced from milk preheated at 85 degrees C/5 min, as well. The largest casein micelles were measured after 85 degrees C/5 min treatment and their size decreased at higher temperature, despite higher denaturation of whey proteins at the most intense heat regime, indicating the structure changes that influence on the acid gelation.
PB  - Wiley, Hoboken
T2  - Journal of Texture Studies
T1  - Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts
EP  - 687
IS  - 4
SP  - 680
VL  - 51
DO  - 10.1111/jtxs.12524
ER  - 

@article{
author = "Hovjecki, Marina and Miloradović, Zorana and Rac, Vladislav and Pudja, Predrag and Miočinović, Jelena",
year = "2020",
abstract = "Acid gels and yoghurts were made from goat milk that was heated at 72 degrees C/30 s, 85 degrees C/5 min, and 95 degrees C/5 min, followed by acidification with starter culture at 43C until pH 4.6. The rheological and textural properties of acid gels and yoghurts were analyzed using dynamic low amplitude oscillatory rheology and back extrusion texture analysis, respectively. The effect of goat milk heat treatment on the mean casein micelle diameter and protein profile was also determined by dynamic light scattering and SDS PAGE electrophoresis, respectively. The shortest gelation and fermentation time was recorded for yoghurt prepared from milk heated at 85 degrees C/5 min. Also, the pH of gelation, the storage moduli (G ') and yield stress were higher for this yoghurt, compared with the other two. Textural properties of goat milk yoghurts such as firmness and consistency were strongly affected by milk heat treatment, and the highest values were recorded for yoghurt produced from milk preheated at 85 degrees C/5 min, as well. The largest casein micelles were measured after 85 degrees C/5 min treatment and their size decreased at higher temperature, despite higher denaturation of whey proteins at the most intense heat regime, indicating the structure changes that influence on the acid gelation.",
publisher = "Wiley, Hoboken",
journal = "Journal of Texture Studies",
title = "Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts",
pages = "687-680",
number = "4",
volume = "51",
doi = "10.1111/jtxs.12524"
}

Hovjecki, M., Miloradović, Z., Rac, V., Pudja, P.,& Miočinović, J.. (2020). Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts. in Journal of Texture Studies
Wiley, Hoboken., 51(4), 680-687.
https://doi.org/10.1111/jtxs.12524

Hovjecki M, Miloradović Z, Rac V, Pudja P, Miočinović J. Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts. in Journal of Texture Studies. 2020;51(4):680-687.
doi:10.1111/jtxs.12524 .

Hovjecki, Marina, Miloradović, Zorana, Rac, Vladislav, Pudja, Predrag, Miočinović, Jelena, "Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts" in Journal of Texture Studies, 51, no. 4 (2020):680-687,
https://doi.org/10.1111/jtxs.12524 . .

TY  - CONF
AU  - Miljković, I.
AU  - Popović-Djordjević, Jelena
AU  - Rajković, Miloš
AU  - Kostić, Aleksandar
AU  - Popović, Blaženka
AU  - Brčeski, Ilija
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5435
AB  - Vegetables play an important role in human nutrition and their importance in diet is determined by its chemical composition. Numerous studies indicate a high degree of contamination of soil and plants produced in certain agro-ecological conditions, especially near urban and industrial areas. Accordingly, toxic and potentially toxic elements (aluminum, chromium, copper, manganese, nickel, lead and zinc) were quantified in edible parts of four vegetable species (potato, cabbage, carrot and broccoli) by means of inductively coupled plasma–optical emission spectrometry (ICP–OES). In addition, health risk assessment was done and expressed through estimated weekly intake of elements (EWI) and hazard quotient (HQ). Samples of each species originating from different localities were collected from three green markets in the city of Belgrade (Serbia). The content of studied elements ranged from 1.32 to 4.00, 0.31 to 5.77, 3.50 to 23.11, 1.82 to 11.17 and 2.11 to 10.62 mg/kg for aluminum, cooper, manganese, nickel and zinc, respectively. Chromium was detected in carrot sample (1.76 mg/kg), whereas concentration of lead in two samples of broccoli exceeded the maximum allowed concentration (>0.3 mg/kg) set by the national regulations. The average estimated weekly intakes for Al, Cu, and Zn were within the safe limits set by FAO/WHO, while for Ni and Pb in some vegetables were considerably higher than proposed values. In respect to the obtained results, a great weekly health risk was indicated for chromium, nickel and lead with the highest HQ values: 2.44, 10.32 and 2.02, respectively. The results of the study impose the necessity for continuous monitoring of harmful elements content in individual vegetable crops as well as strict regulative guide-lines in order to diminish possibility of contamination.
PB  - Springer
C3  - IFMBE Proceedings
T1  - Quantification of selected toxic and potentially toxic elements in vegetables, and health risk assessment
EP  - 236
SP  - 229
VL  - 78
DO  - 10.1007/978-3-030-40049-1_29
ER  - 

@conference{
author = "Miljković, I. and Popović-Djordjević, Jelena and Rajković, Miloš and Kostić, Aleksandar and Popović, Blaženka and Brčeski, Ilija",
year = "2020",
abstract = "Vegetables play an important role in human nutrition and their importance in diet is determined by its chemical composition. Numerous studies indicate a high degree of contamination of soil and plants produced in certain agro-ecological conditions, especially near urban and industrial areas. Accordingly, toxic and potentially toxic elements (aluminum, chromium, copper, manganese, nickel, lead and zinc) were quantified in edible parts of four vegetable species (potato, cabbage, carrot and broccoli) by means of inductively coupled plasma–optical emission spectrometry (ICP–OES). In addition, health risk assessment was done and expressed through estimated weekly intake of elements (EWI) and hazard quotient (HQ). Samples of each species originating from different localities were collected from three green markets in the city of Belgrade (Serbia). The content of studied elements ranged from 1.32 to 4.00, 0.31 to 5.77, 3.50 to 23.11, 1.82 to 11.17 and 2.11 to 10.62 mg/kg for aluminum, cooper, manganese, nickel and zinc, respectively. Chromium was detected in carrot sample (1.76 mg/kg), whereas concentration of lead in two samples of broccoli exceeded the maximum allowed concentration (>0.3 mg/kg) set by the national regulations. The average estimated weekly intakes for Al, Cu, and Zn were within the safe limits set by FAO/WHO, while for Ni and Pb in some vegetables were considerably higher than proposed values. In respect to the obtained results, a great weekly health risk was indicated for chromium, nickel and lead with the highest HQ values: 2.44, 10.32 and 2.02, respectively. The results of the study impose the necessity for continuous monitoring of harmful elements content in individual vegetable crops as well as strict regulative guide-lines in order to diminish possibility of contamination.",
publisher = "Springer",
journal = "IFMBE Proceedings",
title = "Quantification of selected toxic and potentially toxic elements in vegetables, and health risk assessment",
pages = "236-229",
volume = "78",
doi = "10.1007/978-3-030-40049-1_29"
}

Miljković, I., Popović-Djordjević, J., Rajković, M., Kostić, A., Popović, B.,& Brčeski, I.. (2020). Quantification of selected toxic and potentially toxic elements in vegetables, and health risk assessment. in IFMBE Proceedings
Springer., 78, 229-236.
https://doi.org/10.1007/978-3-030-40049-1_29

Miljković I, Popović-Djordjević J, Rajković M, Kostić A, Popović B, Brčeski I. Quantification of selected toxic and potentially toxic elements in vegetables, and health risk assessment. in IFMBE Proceedings. 2020;78:229-236.
doi:10.1007/978-3-030-40049-1_29 .

Miljković, I., Popović-Djordjević, Jelena, Rajković, Miloš, Kostić, Aleksandar, Popović, Blaženka, Brčeski, Ilija, "Quantification of selected toxic and potentially toxic elements in vegetables, and health risk assessment" in IFMBE Proceedings, 78 (2020):229-236,
https://doi.org/10.1007/978-3-030-40049-1_29 . .

TY  - JOUR
AU  - Sarikurkcu, Cengiz
AU  - Popović-Djordjević, Jelena
AU  - Solak, Mehmet Halil
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5329
AB  - Worldwide, among the forest products, wild edible mushrooms constitute an important part because they represent food source as well as income source for many local communities. Thirteen essential elements (Ca, Co, Cr, Cu, Fe, K, Mg, Mn and Zn) and non-essential elements (Al, Cd, Ni and Pb) in wild edible mushrooms from six families (Agaricaceae, Auriculariaceae, Hygrophoraceae, Russulaceae, Suillaceae, and Tricholomataceae) originated from the Mediterranean region of Turkey were determined. Major element was K, followed by Ca, Mg, Fe and Al. Concentrations of detected elements were in the range from 0.05 mg/kg (Co) to 141,400 mg/kg (K). Health Risk Index for elements that may pose health problems indicated that safe limits were exceeded for Cd (L. nuda, L. decastes, M. exscissa, R. albonigra, R. delica and T. terreum), Ni (A. auricula-judae and S. luteus) as well as for Fe (A. auricula-judae and M. paedida). In Arpacik village and Deliosman village areas the highest number of wild edible mushrooms with HRI > 1 was collected. The differences and similarities between mushroom species were established by Principal Component Analysis and Hierarchical Component Analysis.
PB  - Academic Press Inc Elsevier Science, San Diego
T2  - Ecotoxicology and Environmental Safety
T1  - Wild edible mushrooms from Mediterranean region: Metal concentrations and health risk assessment
VL  - 190
DO  - 10.1016/j.ecoenv.2019.110058
ER  - 

@article{
author = "Sarikurkcu, Cengiz and Popović-Djordjević, Jelena and Solak, Mehmet Halil",
year = "2020",
abstract = "Worldwide, among the forest products, wild edible mushrooms constitute an important part because they represent food source as well as income source for many local communities. Thirteen essential elements (Ca, Co, Cr, Cu, Fe, K, Mg, Mn and Zn) and non-essential elements (Al, Cd, Ni and Pb) in wild edible mushrooms from six families (Agaricaceae, Auriculariaceae, Hygrophoraceae, Russulaceae, Suillaceae, and Tricholomataceae) originated from the Mediterranean region of Turkey were determined. Major element was K, followed by Ca, Mg, Fe and Al. Concentrations of detected elements were in the range from 0.05 mg/kg (Co) to 141,400 mg/kg (K). Health Risk Index for elements that may pose health problems indicated that safe limits were exceeded for Cd (L. nuda, L. decastes, M. exscissa, R. albonigra, R. delica and T. terreum), Ni (A. auricula-judae and S. luteus) as well as for Fe (A. auricula-judae and M. paedida). In Arpacik village and Deliosman village areas the highest number of wild edible mushrooms with HRI > 1 was collected. The differences and similarities between mushroom species were established by Principal Component Analysis and Hierarchical Component Analysis.",
publisher = "Academic Press Inc Elsevier Science, San Diego",
journal = "Ecotoxicology and Environmental Safety",
title = "Wild edible mushrooms from Mediterranean region: Metal concentrations and health risk assessment",
volume = "190",
doi = "10.1016/j.ecoenv.2019.110058"
}

Sarikurkcu, C., Popović-Djordjević, J.,& Solak, M. H.. (2020). Wild edible mushrooms from Mediterranean region: Metal concentrations and health risk assessment. in Ecotoxicology and Environmental Safety
Academic Press Inc Elsevier Science, San Diego., 190.
https://doi.org/10.1016/j.ecoenv.2019.110058

Sarikurkcu C, Popović-Djordjević J, Solak MH. Wild edible mushrooms from Mediterranean region: Metal concentrations and health risk assessment. in Ecotoxicology and Environmental Safety. 2020;190.
doi:10.1016/j.ecoenv.2019.110058 .

Sarikurkcu, Cengiz, Popović-Djordjević, Jelena, Solak, Mehmet Halil, "Wild edible mushrooms from Mediterranean region: Metal concentrations and health risk assessment" in Ecotoxicology and Environmental Safety, 190 (2020),
https://doi.org/10.1016/j.ecoenv.2019.110058 . .

TY  - JOUR
AU  - Mohammad Ghasemi, Vida
AU  - Siavash Moghaddam, Sina
AU  - Rahimi, Amir
AU  - Pourakbar, Latifeh
AU  - Popović-Djordjević, Jelena
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5341
AB  - Balangu (Lallemantia sp.) is a medicinal herb with a variety of applications, all parts of which have economic uses, including leaf for extraction of essential oils, as a vegetable and potherb, seed for extraction of mucilage and edible or industrial oil. To investigate the effect of cultivation season and standard chemical and nano fertilizers (n) on the yield components and antioxidant properties of Dragon's head, a factorial experiment based on randomized complete block design was conducted with 12 treatments and three replications. Experimental treatments consisted of two seasons (spring and winter cultivation) and six levels of fertilizer (control, NPK-s, NPK-n, Fe-chelated-n, NPK-n + Fe-chelated-n, NPK-s + NPK-n + Fe-chelated-n). The traits included grain yield per plant, essential oil percentage and yield, mucilage percentage and yield, antioxidant properties in the seeds and leaves, including total phenols and flavonoids content, DPPH radical scavenging, and nitric oxide and superoxide radical scavenging. The results showed that winter cultivation had a noticeable advantage over spring cultivation across all of the traits. The highest grain yield per plant was obtained in winter cultivation using NPK-n + Fe-chelated-n fertilizer treatment. The highest essential oil percentage was in NPK-n + Fe-chelated-n. The highest mucilage percentage was observed in NPK-s + NPK-n + Fe-chelated-n fertilizer treatment, which was not statistically different to NPK-n + Fe-chelated-n treatment. The combined effects of winter cultivation and NPK-n + Fe-chelated-n fertilizers resulted in improving antioxidant activity traits. Overall, the results indicated that the combination of winter cultivation and NPK-n + Fe-chelated-n fertilizers are the most appropriate treatment to acquire highest qualitative and quantitative yield of Dragon's head, in the Azerbaijan region (Iran).
PB  - MDPI, BASEL
T2  - Plants-Basel
T1  - Winter Cultivation and Nano Fertilizers Improve Yield Components and Antioxidant Traits of Dragon's Head (Lallemantia iberica (M.B.) Fischer & Meyer)
IS  - 2
VL  - 9
DO  - 10.3390/plants9020252
ER  - 

@article{
author = "Mohammad Ghasemi, Vida and Siavash Moghaddam, Sina and Rahimi, Amir and Pourakbar, Latifeh and Popović-Djordjević, Jelena",
year = "2020",
abstract = "Balangu (Lallemantia sp.) is a medicinal herb with a variety of applications, all parts of which have economic uses, including leaf for extraction of essential oils, as a vegetable and potherb, seed for extraction of mucilage and edible or industrial oil. To investigate the effect of cultivation season and standard chemical and nano fertilizers (n) on the yield components and antioxidant properties of Dragon's head, a factorial experiment based on randomized complete block design was conducted with 12 treatments and three replications. Experimental treatments consisted of two seasons (spring and winter cultivation) and six levels of fertilizer (control, NPK-s, NPK-n, Fe-chelated-n, NPK-n + Fe-chelated-n, NPK-s + NPK-n + Fe-chelated-n). The traits included grain yield per plant, essential oil percentage and yield, mucilage percentage and yield, antioxidant properties in the seeds and leaves, including total phenols and flavonoids content, DPPH radical scavenging, and nitric oxide and superoxide radical scavenging. The results showed that winter cultivation had a noticeable advantage over spring cultivation across all of the traits. The highest grain yield per plant was obtained in winter cultivation using NPK-n + Fe-chelated-n fertilizer treatment. The highest essential oil percentage was in NPK-n + Fe-chelated-n. The highest mucilage percentage was observed in NPK-s + NPK-n + Fe-chelated-n fertilizer treatment, which was not statistically different to NPK-n + Fe-chelated-n treatment. The combined effects of winter cultivation and NPK-n + Fe-chelated-n fertilizers resulted in improving antioxidant activity traits. Overall, the results indicated that the combination of winter cultivation and NPK-n + Fe-chelated-n fertilizers are the most appropriate treatment to acquire highest qualitative and quantitative yield of Dragon's head, in the Azerbaijan region (Iran).",
publisher = "MDPI, BASEL",
journal = "Plants-Basel",
title = "Winter Cultivation and Nano Fertilizers Improve Yield Components and Antioxidant Traits of Dragon's Head (Lallemantia iberica (M.B.) Fischer & Meyer)",
number = "2",
volume = "9",
doi = "10.3390/plants9020252"
}

Mohammad Ghasemi, V., Siavash Moghaddam, S., Rahimi, A., Pourakbar, L.,& Popović-Djordjević, J.. (2020). Winter Cultivation and Nano Fertilizers Improve Yield Components and Antioxidant Traits of Dragon's Head (Lallemantia iberica (M.B.) Fischer & Meyer). in Plants-Basel
MDPI, BASEL., 9(2).
https://doi.org/10.3390/plants9020252

Mohammad Ghasemi V, Siavash Moghaddam S, Rahimi A, Pourakbar L, Popović-Djordjević J. Winter Cultivation and Nano Fertilizers Improve Yield Components and Antioxidant Traits of Dragon's Head (Lallemantia iberica (M.B.) Fischer & Meyer). in Plants-Basel. 2020;9(2).
doi:10.3390/plants9020252 .

Mohammad Ghasemi, Vida, Siavash Moghaddam, Sina, Rahimi, Amir, Pourakbar, Latifeh, Popović-Djordjević, Jelena, "Winter Cultivation and Nano Fertilizers Improve Yield Components and Antioxidant Traits of Dragon's Head (Lallemantia iberica (M.B.) Fischer & Meyer)" in Plants-Basel, 9, no. 2 (2020),
https://doi.org/10.3390/plants9020252 . .

TY  - JOUR
AU  - Gholinezhad, Esmaeil
AU  - Darvishzadeh, Reza
AU  - Moghaddam, Sina Siavash
AU  - Popović-Djordjević, Jelena
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5389
AB  - The yield of crops is threatened significantly by drought in various parts of the world. The purpose of this paper was to evaluate the potential of mycorrhiza fungi in reducing water stress effect on sesame (Sesamum indicum L.) by assessing antioxidant activity. The experiment was carried out as a split plot based on a randomized complete block design, in two cropping seasons. The main factor consisted of different levels of irrigation whereas subplot included two different species of mycorrhiza fungi namely, Funneliformis mosseae and Rhizophagus irregularis, applied separately. A non-inoculated subplot served as the control one. Plant biomass, grain yield, amounts of chlorophyll a and b and relative water content decreased with the severity of water stress. At the same time, the amount of proline, malondialdehyde level and enzymatic and non-enzymatic antioxidants increased significantly. Severe water stress reduced the biomass and grain yield by approximately 51% and 65%, respectively. Oxidative damage (hydrogen peroxide and MDA content) induced by water stress was significantly reduced in colonized plants. Compared with the control plot, using two species of mycorrhiza fungi caused an increase in biomass, grain yield, relative water content and all enzymatic and non-enzymatic antioxidant activities; however, the improvement in plant water status led to significantly decreased proline. Obtained results indicated that mycorrhiza fungi can enhance the enzymatic antioxidant activities that resulted in scavenging free radicals and improving resistance to water stress.
PB  - Elsevier, Amsterdam
T2  - Agricultural Water Management
T1  - Effect of mycorrhizal inoculation in reducing water stress in sesame (Sesamum indicum L.): The assessment of agrobiochemical traits and enzymatic antioxidant activity
VL  - 238
DO  - 10.1016/j.agwat.2020.106234
ER  - 

@article{
author = "Gholinezhad, Esmaeil and Darvishzadeh, Reza and Moghaddam, Sina Siavash and Popović-Djordjević, Jelena",
year = "2020",
abstract = "The yield of crops is threatened significantly by drought in various parts of the world. The purpose of this paper was to evaluate the potential of mycorrhiza fungi in reducing water stress effect on sesame (Sesamum indicum L.) by assessing antioxidant activity. The experiment was carried out as a split plot based on a randomized complete block design, in two cropping seasons. The main factor consisted of different levels of irrigation whereas subplot included two different species of mycorrhiza fungi namely, Funneliformis mosseae and Rhizophagus irregularis, applied separately. A non-inoculated subplot served as the control one. Plant biomass, grain yield, amounts of chlorophyll a and b and relative water content decreased with the severity of water stress. At the same time, the amount of proline, malondialdehyde level and enzymatic and non-enzymatic antioxidants increased significantly. Severe water stress reduced the biomass and grain yield by approximately 51% and 65%, respectively. Oxidative damage (hydrogen peroxide and MDA content) induced by water stress was significantly reduced in colonized plants. Compared with the control plot, using two species of mycorrhiza fungi caused an increase in biomass, grain yield, relative water content and all enzymatic and non-enzymatic antioxidant activities; however, the improvement in plant water status led to significantly decreased proline. Obtained results indicated that mycorrhiza fungi can enhance the enzymatic antioxidant activities that resulted in scavenging free radicals and improving resistance to water stress.",
publisher = "Elsevier, Amsterdam",
journal = "Agricultural Water Management",
title = "Effect of mycorrhizal inoculation in reducing water stress in sesame (Sesamum indicum L.): The assessment of agrobiochemical traits and enzymatic antioxidant activity",
volume = "238",
doi = "10.1016/j.agwat.2020.106234"
}

Gholinezhad, E., Darvishzadeh, R., Moghaddam, S. S.,& Popović-Djordjević, J.. (2020). Effect of mycorrhizal inoculation in reducing water stress in sesame (Sesamum indicum L.): The assessment of agrobiochemical traits and enzymatic antioxidant activity. in Agricultural Water Management
Elsevier, Amsterdam., 238.
https://doi.org/10.1016/j.agwat.2020.106234

Gholinezhad E, Darvishzadeh R, Moghaddam SS, Popović-Djordjević J. Effect of mycorrhizal inoculation in reducing water stress in sesame (Sesamum indicum L.): The assessment of agrobiochemical traits and enzymatic antioxidant activity. in Agricultural Water Management. 2020;238.
doi:10.1016/j.agwat.2020.106234 .

Gholinezhad, Esmaeil, Darvishzadeh, Reza, Moghaddam, Sina Siavash, Popović-Djordjević, Jelena, "Effect of mycorrhizal inoculation in reducing water stress in sesame (Sesamum indicum L.): The assessment of agrobiochemical traits and enzymatic antioxidant activity" in Agricultural Water Management, 238 (2020),
https://doi.org/10.1016/j.agwat.2020.106234 . .

TY  - JOUR
AU  - Radovanović, Mira
AU  - Nedeljković, Aleksandar
AU  - Miočinović, Jelena
AU  - Pavlović, Vladimir
AU  - Pudja, Predrag
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5270
AB  - Kajmak is a unique dairy product with a long tradition in Balkan countries and the Middle East. Kajmak skin layers are formed during 60 minutes of kajmak production, influencing the quality and determining the structure of the final product. The influence of milk composition and heat treatments (75-95 degrees C/5min) on the composition, microstructure and protein distribution of kajmak skin layers was investigated in this study. Microstructure was determined using scanning electron microscopy (SEM), while the distribution of protein fractions was studied by SDS PAGE in reducing and non-reducing conditions. Kajmak skin layers obtained from milk treated at common intense heat regime were characterized with beta-LG and alpha-LA mainly as disulfide-linked complexes, while lower temperature (75 degrees C) caused the presence of whey proteins in dominantly individual form. More severe treatments (85 degrees C, 90 degrees C and 95 degrees C) caused the full involvement of beta-LG in the complexes, since a certain amount of alpha-LA was found as a monomer. The kajmak skin layer composition, severity of the applied milk heat treatment and the linked whey proteins exhibited a very strong influence on kajmak skin layer microstructure. The microstructure of kajmak skin layer with a low fat content and fat/protein (F/P) ratio was characterized by a compact structure with a dense protein matrix. High fat content and F/P ratio resulted in a dispersive form of the stretched protein network. Kajmak skin layers produced from milk with added whey proteins were characterized by fibrous, thread-like segments, due to the incorporated denatured whey proteins, especially linked beta-LG.
PB  - Croatian Dairy Union, Zagreb
T2  - Mljekarstvo
T1  - Microstructure of kajmak skin layer made during kajmak production
EP  - 161
IS  - 3
SP  - 150
VL  - 70
DO  - 10.15567/mljekarstvo.2020.0302
ER  - 

@article{
author = "Radovanović, Mira and Nedeljković, Aleksandar and Miočinović, Jelena and Pavlović, Vladimir and Pudja, Predrag",
year = "2020",
abstract = "Kajmak is a unique dairy product with a long tradition in Balkan countries and the Middle East. Kajmak skin layers are formed during 60 minutes of kajmak production, influencing the quality and determining the structure of the final product. The influence of milk composition and heat treatments (75-95 degrees C/5min) on the composition, microstructure and protein distribution of kajmak skin layers was investigated in this study. Microstructure was determined using scanning electron microscopy (SEM), while the distribution of protein fractions was studied by SDS PAGE in reducing and non-reducing conditions. Kajmak skin layers obtained from milk treated at common intense heat regime were characterized with beta-LG and alpha-LA mainly as disulfide-linked complexes, while lower temperature (75 degrees C) caused the presence of whey proteins in dominantly individual form. More severe treatments (85 degrees C, 90 degrees C and 95 degrees C) caused the full involvement of beta-LG in the complexes, since a certain amount of alpha-LA was found as a monomer. The kajmak skin layer composition, severity of the applied milk heat treatment and the linked whey proteins exhibited a very strong influence on kajmak skin layer microstructure. The microstructure of kajmak skin layer with a low fat content and fat/protein (F/P) ratio was characterized by a compact structure with a dense protein matrix. High fat content and F/P ratio resulted in a dispersive form of the stretched protein network. Kajmak skin layers produced from milk with added whey proteins were characterized by fibrous, thread-like segments, due to the incorporated denatured whey proteins, especially linked beta-LG.",
publisher = "Croatian Dairy Union, Zagreb",
journal = "Mljekarstvo",
title = "Microstructure of kajmak skin layer made during kajmak production",
pages = "161-150",
number = "3",
volume = "70",
doi = "10.15567/mljekarstvo.2020.0302"
}

Radovanović, M., Nedeljković, A., Miočinović, J., Pavlović, V.,& Pudja, P.. (2020). Microstructure of kajmak skin layer made during kajmak production. in Mljekarstvo
Croatian Dairy Union, Zagreb., 70(3), 150-161.
https://doi.org/10.15567/mljekarstvo.2020.0302

Radovanović M, Nedeljković A, Miočinović J, Pavlović V, Pudja P. Microstructure of kajmak skin layer made during kajmak production. in Mljekarstvo. 2020;70(3):150-161.
doi:10.15567/mljekarstvo.2020.0302 .

Radovanović, Mira, Nedeljković, Aleksandar, Miočinović, Jelena, Pavlović, Vladimir, Pudja, Predrag, "Microstructure of kajmak skin layer made during kajmak production" in Mljekarstvo, 70, no. 3 (2020):150-161,
https://doi.org/10.15567/mljekarstvo.2020.0302 . .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Tomašević, Igor
AU  - Stanišić, Nikola
AU  - Tomović, Vladimir
AU  - Lilić, Slobodan
AU  - Vranić, Danijela
AU  - Barba, Francisco J.
AU  - Lorenzo, José M.
AU  - Živković, Dušan
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5308
AB  - Backfat in dry-fermented sausages was partly replaced Imaking up 5, 7 and 9% of the control treatment) by flaxseed oil pre-treated with alginate (ALG 5-9) and soy proteins isolate ISPI 5-91. pH change, weight loss and basic chemical composition were not disrupt to a larger extent by increasing the flaxseed oil content. Yellow tones (b* and h values) and chroma were progressively increased with flaxseed oil content, higher in SPI treatments, not significantly (p > 0.05) compared to ALG treatments with similar oil content. Total colour difference values progressively increase and were higher in SPI treatments. Hardness and chewiness decreased progressively in ALG treatments. TBA values were higher (p  lt  0.05) in all modified treatments but not sufficiently for sensorial detection of rancidity. Cold storage of vacuum packed dry-fermented sausages provides stability during 90 days. Increasing the content of flaxseed oil reduced the sensory acceptability, regardless of the pre-treatment.
PB  - Deutscher Fachverlag Gmbh, Frankfurt Main
T2  - Fleischwirtschaft
T1  - Quality of dry-fermented sausages with backfat replacement
EP  - 81
IS  - 7
SP  - 74
VL  - 100
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5308
ER  - 

@article{
author = "Stajić, Slaviša and Tomašević, Igor and Stanišić, Nikola and Tomović, Vladimir and Lilić, Slobodan and Vranić, Danijela and Barba, Francisco J. and Lorenzo, José M. and Živković, Dušan",
year = "2020",
abstract = "Backfat in dry-fermented sausages was partly replaced Imaking up 5, 7 and 9% of the control treatment) by flaxseed oil pre-treated with alginate (ALG 5-9) and soy proteins isolate ISPI 5-91. pH change, weight loss and basic chemical composition were not disrupt to a larger extent by increasing the flaxseed oil content. Yellow tones (b* and h values) and chroma were progressively increased with flaxseed oil content, higher in SPI treatments, not significantly (p > 0.05) compared to ALG treatments with similar oil content. Total colour difference values progressively increase and were higher in SPI treatments. Hardness and chewiness decreased progressively in ALG treatments. TBA values were higher (p  lt  0.05) in all modified treatments but not sufficiently for sensorial detection of rancidity. Cold storage of vacuum packed dry-fermented sausages provides stability during 90 days. Increasing the content of flaxseed oil reduced the sensory acceptability, regardless of the pre-treatment.",
publisher = "Deutscher Fachverlag Gmbh, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "Quality of dry-fermented sausages with backfat replacement",
pages = "81-74",
number = "7",
volume = "100",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5308"
}

Stajić, S., Tomašević, I., Stanišić, N., Tomović, V., Lilić, S., Vranić, D., Barba, F. J., Lorenzo, J. M.,& Živković, D.. (2020). Quality of dry-fermented sausages with backfat replacement. in Fleischwirtschaft
Deutscher Fachverlag Gmbh, Frankfurt Main., 100(7), 74-81.
https://hdl.handle.net/21.15107/rcub_agrospace_5308

Stajić S, Tomašević I, Stanišić N, Tomović V, Lilić S, Vranić D, Barba FJ, Lorenzo JM, Živković D. Quality of dry-fermented sausages with backfat replacement. in Fleischwirtschaft. 2020;100(7):74-81.
https://hdl.handle.net/21.15107/rcub_agrospace_5308 .

Stajić, Slaviša, Tomašević, Igor, Stanišić, Nikola, Tomović, Vladimir, Lilić, Slobodan, Vranić, Danijela, Barba, Francisco J., Lorenzo, José M., Živković, Dušan, "Quality of dry-fermented sausages with backfat replacement" in Fleischwirtschaft, 100, no. 7 (2020):74-81,
https://hdl.handle.net/21.15107/rcub_agrospace_5308 .

TY  - JOUR
AU  - Paunović, Dragana
AU  - Kalušević, Ana
AU  - Petrović, Tanja
AU  - Urošević, Tijana
AU  - Djinović, Dušica
AU  - Nedović, Viktor
AU  - Popović-Djordjević, Jelena
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5024
AB  - This work aimed to evaluate the nutritional and functional properties of rosehip from Serbia. In respect to that, the content of twenty-three elements in the rosehip along with the soil were determined by inductively coupled plasma-optical emission spectroscopy and the bioaccumulation factor (BAF) was calculated. The total dry matter, water activity, and the contents of vitamin C, total phenolics and flavonoids were determined. The antioxidant ability of fresh and dried samples was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. The obtained extracts were analyzed by gas chromatography with flame ionization detection and gas chromatography - mass spectrometry techniques. In addition, assessment of the impact of thermal treatment on the chemical composition of rosehip was observed. The study revealed that the most abundant elements in rosehip were K, Ca, Mg, P and S with 2963.0, 1820.0, 709.0, 495.0 and 289.8 mg/kg, respectively. The highest BAF values in the system rosehip/soil were for S, K and P. Contents of ascorbic acid, total phenolics, total flavonoids and the antioxidant activity were reduced after the drying process by 56.3%, 20.4%, 31.3%, 21.9%, respectively. Nevertheless, dried rosehip was still a rich source of bioactive compounds with significant antioxidant activity. The presented results support traditional use of rosehip as food with health and nutritional benefits.
PB  - Univ Agr Sci & Veterinary Med Cluj-Napoca, Cluj-Napoca
T2  - NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA
T1  - Assessment of Chemical and Antioxidant Properties of Fresh and Dried Rosehip (Rosa canina L.)
EP  - 113
IS  - 1
SP  - 108
VL  - 47
DO  - 10.15835/nbha47111221
ER  - 

@article{
author = "Paunović, Dragana and Kalušević, Ana and Petrović, Tanja and Urošević, Tijana and Djinović, Dušica and Nedović, Viktor and Popović-Djordjević, Jelena",
year = "2019",
abstract = "This work aimed to evaluate the nutritional and functional properties of rosehip from Serbia. In respect to that, the content of twenty-three elements in the rosehip along with the soil were determined by inductively coupled plasma-optical emission spectroscopy and the bioaccumulation factor (BAF) was calculated. The total dry matter, water activity, and the contents of vitamin C, total phenolics and flavonoids were determined. The antioxidant ability of fresh and dried samples was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. The obtained extracts were analyzed by gas chromatography with flame ionization detection and gas chromatography - mass spectrometry techniques. In addition, assessment of the impact of thermal treatment on the chemical composition of rosehip was observed. The study revealed that the most abundant elements in rosehip were K, Ca, Mg, P and S with 2963.0, 1820.0, 709.0, 495.0 and 289.8 mg/kg, respectively. The highest BAF values in the system rosehip/soil were for S, K and P. Contents of ascorbic acid, total phenolics, total flavonoids and the antioxidant activity were reduced after the drying process by 56.3%, 20.4%, 31.3%, 21.9%, respectively. Nevertheless, dried rosehip was still a rich source of bioactive compounds with significant antioxidant activity. The presented results support traditional use of rosehip as food with health and nutritional benefits.",
publisher = "Univ Agr Sci & Veterinary Med Cluj-Napoca, Cluj-Napoca",
journal = "NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA",
title = "Assessment of Chemical and Antioxidant Properties of Fresh and Dried Rosehip (Rosa canina L.)",
pages = "113-108",
number = "1",
volume = "47",
doi = "10.15835/nbha47111221"
}

Paunović, D., Kalušević, A., Petrović, T., Urošević, T., Djinović, D., Nedović, V.,& Popović-Djordjević, J.. (2019). Assessment of Chemical and Antioxidant Properties of Fresh and Dried Rosehip (Rosa canina L.). in NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA
Univ Agr Sci & Veterinary Med Cluj-Napoca, Cluj-Napoca., 47(1), 108-113.
https://doi.org/10.15835/nbha47111221

Paunović D, Kalušević A, Petrović T, Urošević T, Djinović D, Nedović V, Popović-Djordjević J. Assessment of Chemical and Antioxidant Properties of Fresh and Dried Rosehip (Rosa canina L.). in NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA. 2019;47(1):108-113.
doi:10.15835/nbha47111221 .

Paunović, Dragana, Kalušević, Ana, Petrović, Tanja, Urošević, Tijana, Djinović, Dušica, Nedović, Viktor, Popović-Djordjević, Jelena, "Assessment of Chemical and Antioxidant Properties of Fresh and Dried Rosehip (Rosa canina L.)" in NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA, 47, no. 1 (2019):108-113,
https://doi.org/10.15835/nbha47111221 . .

TY  - JOUR
AU  - Savić, Jelena
AU  - Mačukanović-Jocić, Marina
AU  - Jarić, Snežana
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5062
AB  - Introduction: The study provides significant ethnobotanical information on plant resources traditionally used in the Javor Mountain region (eastern Bosnia and Herzegovina), aiming at identifying medicinal plants and collecting information concerning the specific methods of their therapeutic application. Methods: A qualitative anthropological method using a semi-structured questionnaire was used to interview 70 people. The relative importance of wild plant species, as reported by the informants, was assessed by the quantitative methods: use-value (UV), cultural importance value (CIV) and Shannon-Wiener index. Also, the level of homogeneity among information provided by different informants was calculated by the Informants' Consensus Factor (FIC). Results: 73 plant species with medicinal properties were collected, identified and their methods of preparation and uses were recorded. Asteraceae, Lamiaceae and Rosaceae have the greatest species diversity. The most commonly used are Hypericum perforatum, Mentha x piperita, Sambucus nigra and Achillea millefolium, with UV over 0.9. The most frequently used plant parts are the aerial part (29%) and the leaf (26%), while infusion being the most common way of preparing herbal remedies (57%). The plant most appreciated by the people interviewed was Hypericum perforatum used to treat skin complaints, haemorrhoids, moderate depression, gastrointestinal ailments and respiratory infections. Also, phytotherapeutic use of Veronica officinalis rhizome in jaundice treatment, as well as utilization of Prunus domestica bark for cavity protection were noted. Conclusion: The results of the current study may be significant in rural development programs in the Javor Mountain region, in aiming to foster community-based strategies of management of natural resources.
PB  - Elsevier Science Inc, New York
T2  - European Journal of Integrative Medicine
T1  - Medical ethnobotany on the Javor Mountain (Bosnia and Herzegovina)
EP  - 64
SP  - 52
VL  - 27
DO  - 10.1016/j.eujim.2019.02.007
ER  - 

@article{
author = "Savić, Jelena and Mačukanović-Jocić, Marina and Jarić, Snežana",
year = "2019",
abstract = "Introduction: The study provides significant ethnobotanical information on plant resources traditionally used in the Javor Mountain region (eastern Bosnia and Herzegovina), aiming at identifying medicinal plants and collecting information concerning the specific methods of their therapeutic application. Methods: A qualitative anthropological method using a semi-structured questionnaire was used to interview 70 people. The relative importance of wild plant species, as reported by the informants, was assessed by the quantitative methods: use-value (UV), cultural importance value (CIV) and Shannon-Wiener index. Also, the level of homogeneity among information provided by different informants was calculated by the Informants' Consensus Factor (FIC). Results: 73 plant species with medicinal properties were collected, identified and their methods of preparation and uses were recorded. Asteraceae, Lamiaceae and Rosaceae have the greatest species diversity. The most commonly used are Hypericum perforatum, Mentha x piperita, Sambucus nigra and Achillea millefolium, with UV over 0.9. The most frequently used plant parts are the aerial part (29%) and the leaf (26%), while infusion being the most common way of preparing herbal remedies (57%). The plant most appreciated by the people interviewed was Hypericum perforatum used to treat skin complaints, haemorrhoids, moderate depression, gastrointestinal ailments and respiratory infections. Also, phytotherapeutic use of Veronica officinalis rhizome in jaundice treatment, as well as utilization of Prunus domestica bark for cavity protection were noted. Conclusion: The results of the current study may be significant in rural development programs in the Javor Mountain region, in aiming to foster community-based strategies of management of natural resources.",
publisher = "Elsevier Science Inc, New York",
journal = "European Journal of Integrative Medicine",
title = "Medical ethnobotany on the Javor Mountain (Bosnia and Herzegovina)",
pages = "64-52",
volume = "27",
doi = "10.1016/j.eujim.2019.02.007"
}

Savić, J., Mačukanović-Jocić, M.,& Jarić, S.. (2019). Medical ethnobotany on the Javor Mountain (Bosnia and Herzegovina). in European Journal of Integrative Medicine
Elsevier Science Inc, New York., 27, 52-64.
https://doi.org/10.1016/j.eujim.2019.02.007

Savić J, Mačukanović-Jocić M, Jarić S. Medical ethnobotany on the Javor Mountain (Bosnia and Herzegovina). in European Journal of Integrative Medicine. 2019;27:52-64.
doi:10.1016/j.eujim.2019.02.007 .

Savić, Jelena, Mačukanović-Jocić, Marina, Jarić, Snežana, "Medical ethnobotany on the Javor Mountain (Bosnia and Herzegovina)" in European Journal of Integrative Medicine, 27 (2019):52-64,
https://doi.org/10.1016/j.eujim.2019.02.007 . .

TY  - JOUR
AU  - Kostić, Aleksandar
AU  - Gašić, Uroš M.
AU  - Pešić, Mirjana
AU  - Stanojević, Sladjana
AU  - Barać, Miroljub
AU  - Mačukanović-Jocić, Marina
AU  - Avramov, Stevan N.
AU  - Tešić, Živoslav
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5116
AB  - This study was aimed at investigating the phytochemical composition and antioxidant capacity of rhizomes, above-ground vegetative parts and flowers of three Iris species: Iris humilis Georgi, Iris pumila L. and Iris variegata L. UHPLC-Orbitrap MS analysis was used for determination of phytochemical profile. Total pigments, phenolics, flavonoids, soluble sugars and starch content as well as ABTS antioxidant capacity were also determined. In total, 52 phenolics compounds were identified with 9 compounds (derivatives of iriflophenone, apigenin C-glycosides, luteolin O-glycoside, isoflavones derivatives of iristectorigenin, dichotomitin, nigracin and irilone) never reported before in Iris spp. Differences in phenolic composition profile, pigments, soluble sugar, starch, total phenolics and flavonoids content and total antioxidant capacity were found among Iris species and different part of plants. Significant correlation between total phenolic content and antioxidant capacity was determined. The obtained results are comparable with those obtained for medical plants. These findings could be useful for fingerprinting characterization of Iris species and estimation of possible use in pharmaceutical industries.
PB  - Wiley-V C H Verlag Gmbh, Weinheim
T2  - Chemistry & Biodiversity
T1  - Phytochemical Analysis and Total Antioxidant Capacity of Rhizome, Above-Ground Vegetative Parts and Flower of Three Iris Species
IS  - 3
VL  - 16
DO  - 10.1002/cbdv.201800565
ER  - 

@article{
author = "Kostić, Aleksandar and Gašić, Uroš M. and Pešić, Mirjana and Stanojević, Sladjana and Barać, Miroljub and Mačukanović-Jocić, Marina and Avramov, Stevan N. and Tešić, Živoslav",
year = "2019",
abstract = "This study was aimed at investigating the phytochemical composition and antioxidant capacity of rhizomes, above-ground vegetative parts and flowers of three Iris species: Iris humilis Georgi, Iris pumila L. and Iris variegata L. UHPLC-Orbitrap MS analysis was used for determination of phytochemical profile. Total pigments, phenolics, flavonoids, soluble sugars and starch content as well as ABTS antioxidant capacity were also determined. In total, 52 phenolics compounds were identified with 9 compounds (derivatives of iriflophenone, apigenin C-glycosides, luteolin O-glycoside, isoflavones derivatives of iristectorigenin, dichotomitin, nigracin and irilone) never reported before in Iris spp. Differences in phenolic composition profile, pigments, soluble sugar, starch, total phenolics and flavonoids content and total antioxidant capacity were found among Iris species and different part of plants. Significant correlation between total phenolic content and antioxidant capacity was determined. The obtained results are comparable with those obtained for medical plants. These findings could be useful for fingerprinting characterization of Iris species and estimation of possible use in pharmaceutical industries.",
publisher = "Wiley-V C H Verlag Gmbh, Weinheim",
journal = "Chemistry & Biodiversity",
title = "Phytochemical Analysis and Total Antioxidant Capacity of Rhizome, Above-Ground Vegetative Parts and Flower of Three Iris Species",
number = "3",
volume = "16",
doi = "10.1002/cbdv.201800565"
}

Kostić, A., Gašić, U. M., Pešić, M., Stanojević, S., Barać, M., Mačukanović-Jocić, M., Avramov, S. N.,& Tešić, Ž.. (2019). Phytochemical Analysis and Total Antioxidant Capacity of Rhizome, Above-Ground Vegetative Parts and Flower of Three Iris Species. in Chemistry & Biodiversity
Wiley-V C H Verlag Gmbh, Weinheim., 16(3).
https://doi.org/10.1002/cbdv.201800565

Kostić A, Gašić UM, Pešić M, Stanojević S, Barać M, Mačukanović-Jocić M, Avramov SN, Tešić Ž. Phytochemical Analysis and Total Antioxidant Capacity of Rhizome, Above-Ground Vegetative Parts and Flower of Three Iris Species. in Chemistry & Biodiversity. 2019;16(3).
doi:10.1002/cbdv.201800565 .

Kostić, Aleksandar, Gašić, Uroš M., Pešić, Mirjana, Stanojević, Sladjana, Barać, Miroljub, Mačukanović-Jocić, Marina, Avramov, Stevan N., Tešić, Živoslav, "Phytochemical Analysis and Total Antioxidant Capacity of Rhizome, Above-Ground Vegetative Parts and Flower of Three Iris Species" in Chemistry & Biodiversity, 16, no. 3 (2019),
https://doi.org/10.1002/cbdv.201800565 . .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Vučić, Tanja
AU  - Žilić, Sladjana
AU  - Pešić, Mirjana
AU  - Soković, Marina
AU  - Petrović, Jovana
AU  - Kostić, Aleksandar
AU  - Sredović-Ignjatović, Ivana
AU  - Milincić, Danijel D.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5023
AB  - This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial activities of traditional Serbian white-brined cheeses before and after in vitro digestion were assayed. The traditional cheeses had different antioxidant properties as well as different ACE-inhibitory activities. In vitro digestion improved the total antioxidant capacity (8.42-58.56 times) and the reducing power (by 17.90-99.30%) of investigated cheeses, whereas their chelating ability was slightly improved or unaffected after digestion. In vitro digestion reduced the ACE-inhibitory potential of water-soluble protein fractions, and digested water-insoluble fractions were the major source of ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereas they showed moderate antifungal potential toward selected micromycetes. The best antifungal potential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point to a significant functionality of traditional white-brined cheeses.
PB  - MDPI, BASEL
T2  - Foods
T1  - The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses
IS  - 3
VL  - 8
DO  - 10.3390/foods8030094
ER  - 

@article{
author = "Barać, Miroljub and Vučić, Tanja and Žilić, Sladjana and Pešić, Mirjana and Soković, Marina and Petrović, Jovana and Kostić, Aleksandar and Sredović-Ignjatović, Ivana and Milincić, Danijel D.",
year = "2019",
abstract = "This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial activities of traditional Serbian white-brined cheeses before and after in vitro digestion were assayed. The traditional cheeses had different antioxidant properties as well as different ACE-inhibitory activities. In vitro digestion improved the total antioxidant capacity (8.42-58.56 times) and the reducing power (by 17.90-99.30%) of investigated cheeses, whereas their chelating ability was slightly improved or unaffected after digestion. In vitro digestion reduced the ACE-inhibitory potential of water-soluble protein fractions, and digested water-insoluble fractions were the major source of ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereas they showed moderate antifungal potential toward selected micromycetes. The best antifungal potential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point to a significant functionality of traditional white-brined cheeses.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses",
number = "3",
volume = "8",
doi = "10.3390/foods8030094"
}

Barać, M., Vučić, T., Žilić, S., Pešić, M., Soković, M., Petrović, J., Kostić, A., Sredović-Ignjatović, I.,& Milincić, D. D.. (2019). The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses. in Foods
MDPI, BASEL., 8(3).
https://doi.org/10.3390/foods8030094

Barać M, Vučić T, Žilić S, Pešić M, Soković M, Petrović J, Kostić A, Sredović-Ignjatović I, Milincić DD. The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses. in Foods. 2019;8(3).
doi:10.3390/foods8030094 .

Barać, Miroljub, Vučić, Tanja, Žilić, Sladjana, Pešić, Mirjana, Soković, Marina, Petrović, Jovana, Kostić, Aleksandar, Sredović-Ignjatović, Ivana, Milincić, Danijel D., "The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses" in Foods, 8, no. 3 (2019),
https://doi.org/10.3390/foods8030094 . .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Žilić, Sladjana
AU  - Smiljanić, Milenko
AU  - Sredović-Ignjatović, Ivana
AU  - Vučić, Tanja
AU  - Kostić, Aleksandar
AU  - Milincić, Danijel D.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5057
AB  - We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 degrees C, 10 min) cow's and goat's milk, pretreated with chymosin at a low temperature (4 degrees C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow's milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat's milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow's milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.
PB  - MDPI, BASEL
T2  - Foods
T1  - The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin
IS  - 4
VL  - 8
DO  - 10.3390/foods8040128
ER  - 

@article{
author = "Barać, Miroljub and Pešić, Mirjana and Žilić, Sladjana and Smiljanić, Milenko and Sredović-Ignjatović, Ivana and Vučić, Tanja and Kostić, Aleksandar and Milincić, Danijel D.",
year = "2019",
abstract = "We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 degrees C, 10 min) cow's and goat's milk, pretreated with chymosin at a low temperature (4 degrees C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow's milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat's milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow's milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin",
number = "4",
volume = "8",
doi = "10.3390/foods8040128"
}

Barać, M., Pešić, M., Žilić, S., Smiljanić, M., Sredović-Ignjatović, I., Vučić, T., Kostić, A.,& Milincić, D. D.. (2019). The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. in Foods
MDPI, BASEL., 8(4).
https://doi.org/10.3390/foods8040128

Barać M, Pešić M, Žilić S, Smiljanić M, Sredović-Ignjatović I, Vučić T, Kostić A, Milincić DD. The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. in Foods. 2019;8(4).
doi:10.3390/foods8040128 .

Barać, Miroljub, Pešić, Mirjana, Žilić, Sladjana, Smiljanić, Milenko, Sredović-Ignjatović, Ivana, Vučić, Tanja, Kostić, Aleksandar, Milincić, Danijel D., "The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin" in Foods, 8, no. 4 (2019),
https://doi.org/10.3390/foods8040128 . .

TY  - JOUR
AU  - Milincić, Danijel D.
AU  - Popović, Dušanka A.
AU  - Lević, Steva
AU  - Kostić, Aleksandar
AU  - Tešić, Živoslav
AU  - Nedović, Viktor
AU  - Pešić, Mirjana
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5004
AB  - Nanotechnology is an emerging field of science, and nanotechnological concepts have been intensively studied for potential applications in the food industry. Nanoparticles (with dimensions ranging from one to several hundred nanometers) have specific characteristics and better functionality, thanks to their size and other physicochemical properties. Polyphenols are recognized as active compounds that have several putative beneficial properties, including antioxidant, antimicrobial, and anticancer activity. However, the use of polyphenols as functional food ingredients faces numerous challenges, such as their poor stability, solubility, and bioavailability. These difficulties could be solved relatively easily by the application of encapsulation. The objective of this review is to present the most recent accomplishments in the usage of polyphenol-loaded nanoparticles in food science. Nanoparticles loaded with polyphenols and their applications as active ingredients for improving physicochemical and functional properties of food, or as components of active packaging materials, were critically reviewed. Potential adverse effects of polyphenol-loaded nanomaterials are also discussed.
PB  - MDPI, BASEL
T2  - Nanomaterials
T1  - Application of Polyphenol-Loaded Nanoparticles in Food Industry
IS  - 11
VL  - 9
DO  - 10.3390/nano9111629
ER  - 

@article{
author = "Milincić, Danijel D. and Popović, Dušanka A. and Lević, Steva and Kostić, Aleksandar and Tešić, Živoslav and Nedović, Viktor and Pešić, Mirjana",
year = "2019",
abstract = "Nanotechnology is an emerging field of science, and nanotechnological concepts have been intensively studied for potential applications in the food industry. Nanoparticles (with dimensions ranging from one to several hundred nanometers) have specific characteristics and better functionality, thanks to their size and other physicochemical properties. Polyphenols are recognized as active compounds that have several putative beneficial properties, including antioxidant, antimicrobial, and anticancer activity. However, the use of polyphenols as functional food ingredients faces numerous challenges, such as their poor stability, solubility, and bioavailability. These difficulties could be solved relatively easily by the application of encapsulation. The objective of this review is to present the most recent accomplishments in the usage of polyphenol-loaded nanoparticles in food science. Nanoparticles loaded with polyphenols and their applications as active ingredients for improving physicochemical and functional properties of food, or as components of active packaging materials, were critically reviewed. Potential adverse effects of polyphenol-loaded nanomaterials are also discussed.",
publisher = "MDPI, BASEL",
journal = "Nanomaterials",
title = "Application of Polyphenol-Loaded Nanoparticles in Food Industry",
number = "11",
volume = "9",
doi = "10.3390/nano9111629"
}

Milincić, D. D., Popović, D. A., Lević, S., Kostić, A., Tešić, Ž., Nedović, V.,& Pešić, M.. (2019). Application of Polyphenol-Loaded Nanoparticles in Food Industry. in Nanomaterials
MDPI, BASEL., 9(11).
https://doi.org/10.3390/nano9111629

Milincić DD, Popović DA, Lević S, Kostić A, Tešić Ž, Nedović V, Pešić M. Application of Polyphenol-Loaded Nanoparticles in Food Industry. in Nanomaterials. 2019;9(11).
doi:10.3390/nano9111629 .

Milincić, Danijel D., Popović, Dušanka A., Lević, Steva, Kostić, Aleksandar, Tešić, Živoslav, Nedović, Viktor, Pešić, Mirjana, "Application of Polyphenol-Loaded Nanoparticles in Food Industry" in Nanomaterials, 9, no. 11 (2019),
https://doi.org/10.3390/nano9111629 . .

TY  - JOUR
AU  - Stanimirović, Bojana
AU  - Vujović, Dragan
AU  - Pejin, Boris
AU  - Popović-Djordjević, Jelena
AU  - Maletić, Radojka
AU  - Raicević, Petar
AU  - Tešić, Živoslav
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5052
AB  - The elemental profile of the leaf samples of three Cabernet Franc clone candidates recently developed in Serbia (Nos. 02, 010 and 012) obtained in the last phase of clonal selection was examined within this study by ICP-OES. Optimal content of Al, Fe, Cu and Zn, the metals well known for their links with a number of neurodegenerative disorders including Alzheimer's disease, has actually highlighted the potential of the leaf sample No. 10 to afford a novel food supplement of natural origin possessing well balanced metal ingredients. Furthermore, lower content of some other elements (Cr, Mn, Ni and Pb) thoroughly supports such a claiming. Finally, the most favourable K/Na ratio observed for the aforementioned sample points out its likely cardioprotectivity. However, two other Cabernet Franc clone candidates might also be recommended for breeding in the same or similar viticultural conditions, since all obtained values were below toxic ones for human consumption. [GRAPHICS] .
PB  - Taylor & Francis Ltd, Abingdon
T2  - Natural Product Research
T1  - A contribution to the elemental profile of the leaf samples of newly developed Cabernet Franc varieties
EP  - 1213
IS  - 8
SP  - 1209
VL  - 33
DO  - 10.1080/14786419.2018.1457671
ER  - 

@article{
author = "Stanimirović, Bojana and Vujović, Dragan and Pejin, Boris and Popović-Djordjević, Jelena and Maletić, Radojka and Raicević, Petar and Tešić, Živoslav",
year = "2019",
abstract = "The elemental profile of the leaf samples of three Cabernet Franc clone candidates recently developed in Serbia (Nos. 02, 010 and 012) obtained in the last phase of clonal selection was examined within this study by ICP-OES. Optimal content of Al, Fe, Cu and Zn, the metals well known for their links with a number of neurodegenerative disorders including Alzheimer's disease, has actually highlighted the potential of the leaf sample No. 10 to afford a novel food supplement of natural origin possessing well balanced metal ingredients. Furthermore, lower content of some other elements (Cr, Mn, Ni and Pb) thoroughly supports such a claiming. Finally, the most favourable K/Na ratio observed for the aforementioned sample points out its likely cardioprotectivity. However, two other Cabernet Franc clone candidates might also be recommended for breeding in the same or similar viticultural conditions, since all obtained values were below toxic ones for human consumption. [GRAPHICS] .",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Natural Product Research",
title = "A contribution to the elemental profile of the leaf samples of newly developed Cabernet Franc varieties",
pages = "1213-1209",
number = "8",
volume = "33",
doi = "10.1080/14786419.2018.1457671"
}

Stanimirović, B., Vujović, D., Pejin, B., Popović-Djordjević, J., Maletić, R., Raicević, P.,& Tešić, Ž.. (2019). A contribution to the elemental profile of the leaf samples of newly developed Cabernet Franc varieties. in Natural Product Research
Taylor & Francis Ltd, Abingdon., 33(8), 1209-1213.
https://doi.org/10.1080/14786419.2018.1457671

Stanimirović B, Vujović D, Pejin B, Popović-Djordjević J, Maletić R, Raicević P, Tešić Ž. A contribution to the elemental profile of the leaf samples of newly developed Cabernet Franc varieties. in Natural Product Research. 2019;33(8):1209-1213.
doi:10.1080/14786419.2018.1457671 .

Stanimirović, Bojana, Vujović, Dragan, Pejin, Boris, Popović-Djordjević, Jelena, Maletić, Radojka, Raicević, Petar, Tešić, Živoslav, "A contribution to the elemental profile of the leaf samples of newly developed Cabernet Franc varieties" in Natural Product Research, 33, no. 8 (2019):1209-1213,
https://doi.org/10.1080/14786419.2018.1457671 . .

TY  - CONF
AU  - Novaković, Saša
AU  - Djekić, Ilija
AU  - Vunduk, Jovana
AU  - Klaus, Anita
AU  - Lorenzo, José M.
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4972
AB  - The current research was undertaken to estimate the in vitro antioxidant activity of Cantharellus cibarius mushroom extracted by boiling in water for 30 minutes. Several previous studies have shown that the addition of edible mushrooms in meat products affects the reduction of lipid oxidation and prolongs the shelf-life of the final products. Antioxidant capacity of C. cibarius was measured using the following methods: reducing power ability, lipid peroxidation assay, cupric ion reducing antioxidant capacity (CUPRAC) and DPPH free radical scavenging activity. Reducing power and antioxidant activity assays of C. cibarius hot water extract showed low antioxidant activity. CUPRAC assay demonstrated positive effect only at the concentration of 10 mg/mL, whereas DPPH radical scavenging activity showed moderate antioxidant activity in comparison with culinary-medicinal mushrooms, with the effective concentration (EC50) from 7.41 mg/mL.
PB  - IOP Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (Meatcon2019)
T1  - An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products
VL  - 333
DO  - 10.1088/1755-1315/333/1/012089
ER  - 

@conference{
author = "Novaković, Saša and Djekić, Ilija and Vunduk, Jovana and Klaus, Anita and Lorenzo, José M. and Barba, Francisco J. and Tomašević, Igor",
year = "2019",
abstract = "The current research was undertaken to estimate the in vitro antioxidant activity of Cantharellus cibarius mushroom extracted by boiling in water for 30 minutes. Several previous studies have shown that the addition of edible mushrooms in meat products affects the reduction of lipid oxidation and prolongs the shelf-life of the final products. Antioxidant capacity of C. cibarius was measured using the following methods: reducing power ability, lipid peroxidation assay, cupric ion reducing antioxidant capacity (CUPRAC) and DPPH free radical scavenging activity. Reducing power and antioxidant activity assays of C. cibarius hot water extract showed low antioxidant activity. CUPRAC assay demonstrated positive effect only at the concentration of 10 mg/mL, whereas DPPH radical scavenging activity showed moderate antioxidant activity in comparison with culinary-medicinal mushrooms, with the effective concentration (EC50) from 7.41 mg/mL.",
publisher = "IOP Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (Meatcon2019)",
title = "An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products",
volume = "333",
doi = "10.1088/1755-1315/333/1/012089"
}

Novaković, S., Djekić, I., Vunduk, J., Klaus, A., Lorenzo, J. M., Barba, F. J.,& Tomašević, I.. (2019). An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products. in 60th International Meat Industry Conference (Meatcon2019)
IOP Publishing Ltd, Bristol., 333.
https://doi.org/10.1088/1755-1315/333/1/012089

Novaković S, Djekić I, Vunduk J, Klaus A, Lorenzo JM, Barba FJ, Tomašević I. An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products. in 60th International Meat Industry Conference (Meatcon2019). 2019;333.
doi:10.1088/1755-1315/333/1/012089 .

Novaković, Saša, Djekić, Ilija, Vunduk, Jovana, Klaus, Anita, Lorenzo, José M., Barba, Francisco J., Tomašević, Igor, "An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products" in 60th International Meat Industry Conference (Meatcon2019), 333 (2019),
https://doi.org/10.1088/1755-1315/333/1/012089 . .

TY  - JOUR
AU  - Sredojević, Zorica
AU  - Kljajić, Nataša
AU  - Gajić, Boško
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5201
AB  - Investments for revitalization of locations through Brownfield investments provide an opportunity to establish and test new sustainable development practices. The economic advantage of analyzed Brownfield investments is that there are already certain capacities and infrastructure in a specific location. The research found that the funds invested in the cleaning of the terrain, waste treatment with the so-called. "Wild" landfills, in adaptation of buildings, arrangement of green areas, improvement of infrastructure and the like, have economic and financial justification. In addition, a number of other qualitative effects of general interest have been highlighted. The effects of this investment are considered from socioeconomic, environmental and other aspects, as well as to the development of local economy and environmental protection. In addition to the ecological and economic aspects of investing in Brownfield investment, special attention should be paid to risk management and social aspects of local sustainable development.
PB  - Naučno društvo agrarnih ekonomista Balkana, Beograd, Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt
T2  - Ekonomika poljoprivrede
T1  - Brownfield investments as possibility of revitalization and sustainability of locations
EP  - 599
IS  - 2
SP  - 589
VL  - 66
DO  - 10.5937/ekoPolj1902589S
ER  - 

@article{
author = "Sredojević, Zorica and Kljajić, Nataša and Gajić, Boško",
year = "2019",
abstract = "Investments for revitalization of locations through Brownfield investments provide an opportunity to establish and test new sustainable development practices. The economic advantage of analyzed Brownfield investments is that there are already certain capacities and infrastructure in a specific location. The research found that the funds invested in the cleaning of the terrain, waste treatment with the so-called. "Wild" landfills, in adaptation of buildings, arrangement of green areas, improvement of infrastructure and the like, have economic and financial justification. In addition, a number of other qualitative effects of general interest have been highlighted. The effects of this investment are considered from socioeconomic, environmental and other aspects, as well as to the development of local economy and environmental protection. In addition to the ecological and economic aspects of investing in Brownfield investment, special attention should be paid to risk management and social aspects of local sustainable development.",
publisher = "Naučno društvo agrarnih ekonomista Balkana, Beograd, Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt",
journal = "Ekonomika poljoprivrede",
title = "Brownfield investments as possibility of revitalization and sustainability of locations",
pages = "599-589",
number = "2",
volume = "66",
doi = "10.5937/ekoPolj1902589S"
}

Sredojević, Z., Kljajić, N.,& Gajić, B.. (2019). Brownfield investments as possibility of revitalization and sustainability of locations. in Ekonomika poljoprivrede
Naučno društvo agrarnih ekonomista Balkana, Beograd, Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt., 66(2), 589-599.
https://doi.org/10.5937/ekoPolj1902589S

Sredojević Z, Kljajić N, Gajić B. Brownfield investments as possibility of revitalization and sustainability of locations. in Ekonomika poljoprivrede. 2019;66(2):589-599.
doi:10.5937/ekoPolj1902589S .

Sredojević, Zorica, Kljajić, Nataša, Gajić, Boško, "Brownfield investments as possibility of revitalization and sustainability of locations" in Ekonomika poljoprivrede, 66, no. 2 (2019):589-599,
https://doi.org/10.5937/ekoPolj1902589S . .

TY  - JOUR
AU  - Popović-Djordjević, Jelena
AU  - Marjanović, Zaklina S.
AU  - Gršić, Nemanja
AU  - Adzić, Tamara
AU  - Popović, Blaženka
AU  - Bogosavljević, Jelena
AU  - Brčeski, Ilija
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5074
AB  - True truffles (Tuber sp.) that establish ectomycorrhizal symbiosis (ECM) with trees in the Mediterranean and temporal regions have species specific abilities to assimilate soil born elements. Suitable habitats are usually inhabited by few truffle species, while distinguishing their symbiotic potentials appeared very difficult. Two species that commonly inhabit riparian forests in Serbia are the most prized one, Tuber magnatumPico (Piedmont white truffle) and not so highly valued Tuber brumaleVitt. In order to assess potential differences between their assimilation and accumulation abilities, the differences between contents of elements that may be the subjects of the symbiotic trade between the host plant and fungi were evaluated in accumulation target (ascocarps) and their source (the soil). Essential (K, Na, Ca, Mg, Fe, P, S, and Zn) and essential trace elements (Co, Cr, Cu, Mn, and Se) in truffles and soil samples were determined by means of inductively coupled plasma with optical emission spectrometry (ICP-OES). Their concentrations (mg/kg) in ascocarps were in the range from 1.364 +/- 0.591 (Cr) to 10760.862 +/- 16.058 (K), while in soil ranged from 23.035 +/- 0.010 (Cr) to 20809.300 +/- 122.934 (Fe). Element accumulation potential (bioaccumulation factor) was calculated in the system truffle/soil. The statistical approaches were used for establishing the differences, while the possible differentiation between symbiotic potentials of two mycelia in the defined soil conditions was discussed.
PB  - Wiley-V C H Verlag Gmbh, Weinheim
T2  - Chemistry & Biodiversity
T1  - Essential Elements as a Distinguishing Factor between Mycorrhizal Potentials of Two Cohabiting Truffle Species in Riparian Forest Habitat in Serbia
IS  - 4
VL  - 16
DO  - 10.1002/cbdv.201800693
ER  - 

@article{
author = "Popović-Djordjević, Jelena and Marjanović, Zaklina S. and Gršić, Nemanja and Adzić, Tamara and Popović, Blaženka and Bogosavljević, Jelena and Brčeski, Ilija",
year = "2019",
abstract = "True truffles (Tuber sp.) that establish ectomycorrhizal symbiosis (ECM) with trees in the Mediterranean and temporal regions have species specific abilities to assimilate soil born elements. Suitable habitats are usually inhabited by few truffle species, while distinguishing their symbiotic potentials appeared very difficult. Two species that commonly inhabit riparian forests in Serbia are the most prized one, Tuber magnatumPico (Piedmont white truffle) and not so highly valued Tuber brumaleVitt. In order to assess potential differences between their assimilation and accumulation abilities, the differences between contents of elements that may be the subjects of the symbiotic trade between the host plant and fungi were evaluated in accumulation target (ascocarps) and their source (the soil). Essential (K, Na, Ca, Mg, Fe, P, S, and Zn) and essential trace elements (Co, Cr, Cu, Mn, and Se) in truffles and soil samples were determined by means of inductively coupled plasma with optical emission spectrometry (ICP-OES). Their concentrations (mg/kg) in ascocarps were in the range from 1.364 +/- 0.591 (Cr) to 10760.862 +/- 16.058 (K), while in soil ranged from 23.035 +/- 0.010 (Cr) to 20809.300 +/- 122.934 (Fe). Element accumulation potential (bioaccumulation factor) was calculated in the system truffle/soil. The statistical approaches were used for establishing the differences, while the possible differentiation between symbiotic potentials of two mycelia in the defined soil conditions was discussed.",
publisher = "Wiley-V C H Verlag Gmbh, Weinheim",
journal = "Chemistry & Biodiversity",
title = "Essential Elements as a Distinguishing Factor between Mycorrhizal Potentials of Two Cohabiting Truffle Species in Riparian Forest Habitat in Serbia",
number = "4",
volume = "16",
doi = "10.1002/cbdv.201800693"
}

Popović-Djordjević, J., Marjanović, Z. S., Gršić, N., Adzić, T., Popović, B., Bogosavljević, J.,& Brčeski, I.. (2019). Essential Elements as a Distinguishing Factor between Mycorrhizal Potentials of Two Cohabiting Truffle Species in Riparian Forest Habitat in Serbia. in Chemistry & Biodiversity
Wiley-V C H Verlag Gmbh, Weinheim., 16(4).
https://doi.org/10.1002/cbdv.201800693

Popović-Djordjević J, Marjanović ZS, Gršić N, Adzić T, Popović B, Bogosavljević J, Brčeski I. Essential Elements as a Distinguishing Factor between Mycorrhizal Potentials of Two Cohabiting Truffle Species in Riparian Forest Habitat in Serbia. in Chemistry & Biodiversity. 2019;16(4).
doi:10.1002/cbdv.201800693 .

Popović-Djordjević, Jelena, Marjanović, Zaklina S., Gršić, Nemanja, Adzić, Tamara, Popović, Blaženka, Bogosavljević, Jelena, Brčeski, Ilija, "Essential Elements as a Distinguishing Factor between Mycorrhizal Potentials of Two Cohabiting Truffle Species in Riparian Forest Habitat in Serbia" in Chemistry & Biodiversity, 16, no. 4 (2019),
https://doi.org/10.1002/cbdv.201800693 . .

TY  - JOUR
AU  - Dolijanović, Željko
AU  - Nikolić, Roljevic S.
AU  - Kovacević, D.
AU  - Djurdjić, S.
AU  - Miodragović, Rajko
AU  - Todorović-Jovanovic, M.
AU  - Djordjević, Popovic J.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4926
AB  - The aim of this study was to analyze the impact of various systems of soil tillage and nitrogen doses on the mineral composition of the grain of the common winter wheat cultivar (Triticum aestivum ssp. vulgare), cv. Azra selected for the conventional intensive production. The field experiment was conducted on luvic chernozem in completely randomized blocks. Wheat was grown under three soil tillage systems: conventional tillage, mulch tillage and no -tillage, and the experiment included two doses of N fertilization (60 and 120 kg ha(-1)). Concentrations of eighteen elements (As, Al, Ba, Ca, Co, Cr, Cu, Fe, Hg, K, Mg, Mn, Ni, S, Sr, P, V and Zn) in wheat grain samples were determined by means of inductively coupled plasma with optical emission spectrometry (ICP OES). The results indicated that concentrations of the studied elements in the wheat grain were significantly affected by the tillage systems and fertilization rates (p  lt  0.001), as well as by the interaction of these two factors. A smaller dose of nitrogen fertilizer (60 kg ha(-1)) had a significantly better impact on the concentration of macro- and microelements in the wheat grain than the dose of 120 kg N ha(-1). The reduced tillage systems and lower nitrogen rates in nutrition had a better effect on the increase of the content of the studied elements in the wheat grain than the conventional cultivation which applied higher nitrogen rates.
PB  - Corvinus Univ Budapest, Budapest
T2  - Applied Ecology and Environmental Research
T1  - Mineral profile of the winter wheat grain: effects of soil tillage systems and nitrogen fertilization
EP  - 11771
IS  - 5
SP  - 11757
VL  - 17
DO  - 10.15666/aeer/1705_1175711771
ER  - 

@article{
author = "Dolijanović, Željko and Nikolić, Roljevic S. and Kovacević, D. and Djurdjić, S. and Miodragović, Rajko and Todorović-Jovanovic, M. and Djordjević, Popovic J.",
year = "2019",
abstract = "The aim of this study was to analyze the impact of various systems of soil tillage and nitrogen doses on the mineral composition of the grain of the common winter wheat cultivar (Triticum aestivum ssp. vulgare), cv. Azra selected for the conventional intensive production. The field experiment was conducted on luvic chernozem in completely randomized blocks. Wheat was grown under three soil tillage systems: conventional tillage, mulch tillage and no -tillage, and the experiment included two doses of N fertilization (60 and 120 kg ha(-1)). Concentrations of eighteen elements (As, Al, Ba, Ca, Co, Cr, Cu, Fe, Hg, K, Mg, Mn, Ni, S, Sr, P, V and Zn) in wheat grain samples were determined by means of inductively coupled plasma with optical emission spectrometry (ICP OES). The results indicated that concentrations of the studied elements in the wheat grain were significantly affected by the tillage systems and fertilization rates (p  lt  0.001), as well as by the interaction of these two factors. A smaller dose of nitrogen fertilizer (60 kg ha(-1)) had a significantly better impact on the concentration of macro- and microelements in the wheat grain than the dose of 120 kg N ha(-1). The reduced tillage systems and lower nitrogen rates in nutrition had a better effect on the increase of the content of the studied elements in the wheat grain than the conventional cultivation which applied higher nitrogen rates.",
publisher = "Corvinus Univ Budapest, Budapest",
journal = "Applied Ecology and Environmental Research",
title = "Mineral profile of the winter wheat grain: effects of soil tillage systems and nitrogen fertilization",
pages = "11771-11757",
number = "5",
volume = "17",
doi = "10.15666/aeer/1705_1175711771"
}

Dolijanović, Ž., Nikolić, R. S., Kovacević, D., Djurdjić, S., Miodragović, R., Todorović-Jovanovic, M.,& Djordjević, P. J.. (2019). Mineral profile of the winter wheat grain: effects of soil tillage systems and nitrogen fertilization. in Applied Ecology and Environmental Research
Corvinus Univ Budapest, Budapest., 17(5), 11757-11771.
https://doi.org/10.15666/aeer/1705_1175711771

Dolijanović Ž, Nikolić RS, Kovacević D, Djurdjić S, Miodragović R, Todorović-Jovanovic M, Djordjević PJ. Mineral profile of the winter wheat grain: effects of soil tillage systems and nitrogen fertilization. in Applied Ecology and Environmental Research. 2019;17(5):11757-11771.
doi:10.15666/aeer/1705_1175711771 .

Dolijanović, Željko, Nikolić, Roljevic S., Kovacević, D., Djurdjić, S., Miodragović, Rajko, Todorović-Jovanovic, M., Djordjević, Popovic J., "Mineral profile of the winter wheat grain: effects of soil tillage systems and nitrogen fertilization" in Applied Ecology and Environmental Research, 17, no. 5 (2019):11757-11771,
https://doi.org/10.15666/aeer/1705_1175711771 . .

TY  - JOUR
AU  - Matijašević, Saša
AU  - Popović-Djordjević, Jelena
AU  - Ristić, Renata
AU  - Cirković, Dušica
AU  - Cirković, Bratislav
AU  - Popović-Djordjević, Jelena
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4938
AB  - Grape brandy, known as Lozovaa', is one of the most produced alcoholic beverages in the Republic of Serbia. Muscat cultivars are highly priced in grape brandy manufacturing. Among the numerous factors, cultivar-specific characteristics have a significant influence on its quality and aroma profile. Pectolytic enzymes play a part in increasing intensity of the prefermentative aroma by hydrolysis of terpenic glycosides, from which the compounds that contribute to the aroma of brandy are released. In this study, grape brandy samples were produced from five Muscat table grapevine cultivars (Vitis vinifera L.) namely, Early Muscat, Radmilovac Muscat, Banat Muscat, Italia Muscat, and Muscat Hamburg, with the addition of pectolytic enzyme in two different concentrations or without it (control). A total of 58 volatile aroma compounds were detected by means of combined gas chromatographic-mass spectrometric (GC/MS) method. Ethyl esters of C-8-C-18 fatty acids (21) and terpene (16) compounds were considerably more abundant in all grape brandy samples compared to the other volatile compounds identified. Pectolytic enzyme, positively affected terpenes content in the brandy of all studied cultivars. The similarities between brandy samples produced from Muscat Hamburg (MH) and other Muscat cultivars may be attributed to the parentage of MH to those cultivars.
PB  - MDPI, BASEL
T2  - Molecules
T1  - Volatile Aroma Compounds of Brandy "Lozovaa ' Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.)
IS  - 13
VL  - 24
DO  - 10.3390/molecules24132485
ER  - 

@article{
author = "Matijašević, Saša and Popović-Djordjević, Jelena and Ristić, Renata and Cirković, Dušica and Cirković, Bratislav and Popović-Djordjević, Jelena",
year = "2019",
abstract = "Grape brandy, known as Lozovaa', is one of the most produced alcoholic beverages in the Republic of Serbia. Muscat cultivars are highly priced in grape brandy manufacturing. Among the numerous factors, cultivar-specific characteristics have a significant influence on its quality and aroma profile. Pectolytic enzymes play a part in increasing intensity of the prefermentative aroma by hydrolysis of terpenic glycosides, from which the compounds that contribute to the aroma of brandy are released. In this study, grape brandy samples were produced from five Muscat table grapevine cultivars (Vitis vinifera L.) namely, Early Muscat, Radmilovac Muscat, Banat Muscat, Italia Muscat, and Muscat Hamburg, with the addition of pectolytic enzyme in two different concentrations or without it (control). A total of 58 volatile aroma compounds were detected by means of combined gas chromatographic-mass spectrometric (GC/MS) method. Ethyl esters of C-8-C-18 fatty acids (21) and terpene (16) compounds were considerably more abundant in all grape brandy samples compared to the other volatile compounds identified. Pectolytic enzyme, positively affected terpenes content in the brandy of all studied cultivars. The similarities between brandy samples produced from Muscat Hamburg (MH) and other Muscat cultivars may be attributed to the parentage of MH to those cultivars.",
publisher = "MDPI, BASEL",
journal = "Molecules",
title = "Volatile Aroma Compounds of Brandy "Lozovaa ' Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.)",
number = "13",
volume = "24",
doi = "10.3390/molecules24132485"
}

Matijašević, S., Popović-Djordjević, J., Ristić, R., Cirković, D., Cirković, B.,& Popović-Djordjević, J.. (2019). Volatile Aroma Compounds of Brandy "Lozovaa ' Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.). in Molecules
MDPI, BASEL., 24(13).
https://doi.org/10.3390/molecules24132485

Matijašević S, Popović-Djordjević J, Ristić R, Cirković D, Cirković B, Popović-Djordjević J. Volatile Aroma Compounds of Brandy "Lozovaa ' Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.). in Molecules. 2019;24(13).
doi:10.3390/molecules24132485 .

Matijašević, Saša, Popović-Djordjević, Jelena, Ristić, Renata, Cirković, Dušica, Cirković, Bratislav, Popović-Djordjević, Jelena, "Volatile Aroma Compounds of Brandy "Lozovaa ' Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.)" in Molecules, 24, no. 13 (2019),
https://doi.org/10.3390/molecules24132485 . .

TY  - JOUR
AU  - Rahimi, Amir
AU  - Moghaddam, Sina Siavash
AU  - Ghiyasi, Mahdi
AU  - Heydarzadeh, Saeid
AU  - Ghazizadeh, Kosar
AU  - Popović-Djordjević, Jelena
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5092
AB  - Since chemical fertilizers pollute soil, water and crops, conscientious agricultural producers seek alternatives to chemical fertilizers. Biological fertilizers are considered a reliable alternative for improving soil productivity and plant growth in sustainable agriculture. The response of some agrobiological and antioxidant properties of Syrian cephalaria (Cephalaria syriaca L.) to different fertilizer sources was explored in an experiment which included: (i) mycorrhiza + manure; (ii) mycorrhiza + vermicompost; (iii) mycorrhiza + Azotobacter; (iv) mycorrhiza + chemical fertilizer; (v) mycorrhiza; and (vi) control. The results showed that the highest seed yield, biological yield, oil percentage yield, were observed in plants treated with mycorrhiza + vermicompost, whereas the highest 1000-seed weight was obtained from the application of mycorrhiza + manure. With respect to photosynthesizing pigments, the application of mycorrhiza + vermicompost increased chlorophyll a, chlorophyll b, total chlorophyll, carotenoid content as well as total phenols, total flavonoids and DPPH antioxidant activity as compared to control (unfertilized) plants. The mixed application of different fertilizer sources influenced the uptake of trace elements (Fe, Zn and Cu) optimally. In the light of the obtained results for the agrobiological and antioxidant properties of Syrian cephalaria, in most of the measured traits, there is no significant difference between manure, vermicompost and chemical fertilizers in combination with mycorrhiza. Hence the use of organic and biological inputs instead of chemical fertilizer for improving crop efficiency and quality with the aim of alleviating pollution and accomplishing sustainable agriculture is highly encouraging.
PB  - MDPI, BASEL
T2  - Agriculture-Basel
T1  - The Influence of Chemical, Organic and Biological Fertilizers on Agrobiological and Antioxidant Properties of Syrian Cephalaria (Cephalaria Syriaca L.)
IS  - 6
VL  - 9
DO  - 10.3390/agriculture9060122
ER  - 

@article{
author = "Rahimi, Amir and Moghaddam, Sina Siavash and Ghiyasi, Mahdi and Heydarzadeh, Saeid and Ghazizadeh, Kosar and Popović-Djordjević, Jelena",
year = "2019",
abstract = "Since chemical fertilizers pollute soil, water and crops, conscientious agricultural producers seek alternatives to chemical fertilizers. Biological fertilizers are considered a reliable alternative for improving soil productivity and plant growth in sustainable agriculture. The response of some agrobiological and antioxidant properties of Syrian cephalaria (Cephalaria syriaca L.) to different fertilizer sources was explored in an experiment which included: (i) mycorrhiza + manure; (ii) mycorrhiza + vermicompost; (iii) mycorrhiza + Azotobacter; (iv) mycorrhiza + chemical fertilizer; (v) mycorrhiza; and (vi) control. The results showed that the highest seed yield, biological yield, oil percentage yield, were observed in plants treated with mycorrhiza + vermicompost, whereas the highest 1000-seed weight was obtained from the application of mycorrhiza + manure. With respect to photosynthesizing pigments, the application of mycorrhiza + vermicompost increased chlorophyll a, chlorophyll b, total chlorophyll, carotenoid content as well as total phenols, total flavonoids and DPPH antioxidant activity as compared to control (unfertilized) plants. The mixed application of different fertilizer sources influenced the uptake of trace elements (Fe, Zn and Cu) optimally. In the light of the obtained results for the agrobiological and antioxidant properties of Syrian cephalaria, in most of the measured traits, there is no significant difference between manure, vermicompost and chemical fertilizers in combination with mycorrhiza. Hence the use of organic and biological inputs instead of chemical fertilizer for improving crop efficiency and quality with the aim of alleviating pollution and accomplishing sustainable agriculture is highly encouraging.",
publisher = "MDPI, BASEL",
journal = "Agriculture-Basel",
title = "The Influence of Chemical, Organic and Biological Fertilizers on Agrobiological and Antioxidant Properties of Syrian Cephalaria (Cephalaria Syriaca L.)",
number = "6",
volume = "9",
doi = "10.3390/agriculture9060122"
}

Rahimi, A., Moghaddam, S. S., Ghiyasi, M., Heydarzadeh, S., Ghazizadeh, K.,& Popović-Djordjević, J.. (2019). The Influence of Chemical, Organic and Biological Fertilizers on Agrobiological and Antioxidant Properties of Syrian Cephalaria (Cephalaria Syriaca L.). in Agriculture-Basel
MDPI, BASEL., 9(6).
https://doi.org/10.3390/agriculture9060122

Rahimi A, Moghaddam SS, Ghiyasi M, Heydarzadeh S, Ghazizadeh K, Popović-Djordjević J. The Influence of Chemical, Organic and Biological Fertilizers on Agrobiological and Antioxidant Properties of Syrian Cephalaria (Cephalaria Syriaca L.). in Agriculture-Basel. 2019;9(6).
doi:10.3390/agriculture9060122 .

Rahimi, Amir, Moghaddam, Sina Siavash, Ghiyasi, Mahdi, Heydarzadeh, Saeid, Ghazizadeh, Kosar, Popović-Djordjević, Jelena, "The Influence of Chemical, Organic and Biological Fertilizers on Agrobiological and Antioxidant Properties of Syrian Cephalaria (Cephalaria Syriaca L.)" in Agriculture-Basel, 9, no. 6 (2019),
https://doi.org/10.3390/agriculture9060122 . .

TY  - JOUR
AU  - Rikabad, Masoomeh Moradi
AU  - Pourakbar, Latifeh
AU  - Moghaddam, Sina Siavash
AU  - Popović-Djordjević, Jelena
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5093
AB  - Saffron (Crocus sativus L.) is one of the most commonly known and expensive medicinal and aromatic plants in the world from which dried stigmas are consumed. Saffron includes 85 species and has a special place among industrial and export commodities. Ultraviolet-B (UV-B) radiation causes the generation of oxygen free radicals, which disrupt the balance of metabolism in cells. The present study aimed to explore the application of titanium dioxide nanoparticles (TiO2 NPs) on saffron exposed to harmful UV-B radiation, in order to evaluate their effect against photo - oxidative stress. Saffron plants were grown in the hydroponic system in a greenhouse for 45 days. After the three-leaf stage, they were exposed to UV-B radiation for 30 and 45 min on a daily basis for one month. TiO2 NPs were used at two concentrations of 25 and 50 mg/L as the foliar application before UV-B exposure every day. The plants were harvested 75 days later and their growth, chemical and antioxidant parameters were measured. The results showed that UV-B exposure was related to lower plant length, fresh and dry weight, and leaf number. The simultaneous UV-B exposure and TiO2 NPs application resulted in the loss of dissolved sugars and the increased content of total anthocyanins and malondialdehyde (MDA) in saffron leaves. Besides, content of UV-B absorbents (total phenolics and total flavonoids) and radical scavenging activity ((DPPH) in saffron stigmas were increased. The foliar application of TiO2 NPs counterbalanced some plant traits impaired by UV-B exposure as compared with plants only exposed to UV-B radiation. Due to the increased antioxidant activity of saffron stigmas, it could be assumed that the use of TiO2 NPs enhances the nutritive value of saffron.
PB  - Elsevier Science Bv, Amsterdam
T2  - Industrial Crops and Products
T1  - Agrobiological, chemical and antioxidant properties of saffron (Crocus sativus L.) exposed to TiO2 nanoparticles and ultraviolet-B stress
EP  - 143
SP  - 137
VL  - 137
DO  - 10.1016/j.indcrop.2019.05.017
ER  - 

@article{
author = "Rikabad, Masoomeh Moradi and Pourakbar, Latifeh and Moghaddam, Sina Siavash and Popović-Djordjević, Jelena",
year = "2019",
abstract = "Saffron (Crocus sativus L.) is one of the most commonly known and expensive medicinal and aromatic plants in the world from which dried stigmas are consumed. Saffron includes 85 species and has a special place among industrial and export commodities. Ultraviolet-B (UV-B) radiation causes the generation of oxygen free radicals, which disrupt the balance of metabolism in cells. The present study aimed to explore the application of titanium dioxide nanoparticles (TiO2 NPs) on saffron exposed to harmful UV-B radiation, in order to evaluate their effect against photo - oxidative stress. Saffron plants were grown in the hydroponic system in a greenhouse for 45 days. After the three-leaf stage, they were exposed to UV-B radiation for 30 and 45 min on a daily basis for one month. TiO2 NPs were used at two concentrations of 25 and 50 mg/L as the foliar application before UV-B exposure every day. The plants were harvested 75 days later and their growth, chemical and antioxidant parameters were measured. The results showed that UV-B exposure was related to lower plant length, fresh and dry weight, and leaf number. The simultaneous UV-B exposure and TiO2 NPs application resulted in the loss of dissolved sugars and the increased content of total anthocyanins and malondialdehyde (MDA) in saffron leaves. Besides, content of UV-B absorbents (total phenolics and total flavonoids) and radical scavenging activity ((DPPH) in saffron stigmas were increased. The foliar application of TiO2 NPs counterbalanced some plant traits impaired by UV-B exposure as compared with plants only exposed to UV-B radiation. Due to the increased antioxidant activity of saffron stigmas, it could be assumed that the use of TiO2 NPs enhances the nutritive value of saffron.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Industrial Crops and Products",
title = "Agrobiological, chemical and antioxidant properties of saffron (Crocus sativus L.) exposed to TiO2 nanoparticles and ultraviolet-B stress",
pages = "143-137",
volume = "137",
doi = "10.1016/j.indcrop.2019.05.017"
}

Rikabad, M. M., Pourakbar, L., Moghaddam, S. S.,& Popović-Djordjević, J.. (2019). Agrobiological, chemical and antioxidant properties of saffron (Crocus sativus L.) exposed to TiO2 nanoparticles and ultraviolet-B stress. in Industrial Crops and Products
Elsevier Science Bv, Amsterdam., 137, 137-143.
https://doi.org/10.1016/j.indcrop.2019.05.017

Rikabad MM, Pourakbar L, Moghaddam SS, Popović-Djordjević J. Agrobiological, chemical and antioxidant properties of saffron (Crocus sativus L.) exposed to TiO2 nanoparticles and ultraviolet-B stress. in Industrial Crops and Products. 2019;137:137-143.
doi:10.1016/j.indcrop.2019.05.017 .

Rikabad, Masoomeh Moradi, Pourakbar, Latifeh, Moghaddam, Sina Siavash, Popović-Djordjević, Jelena, "Agrobiological, chemical and antioxidant properties of saffron (Crocus sativus L.) exposed to TiO2 nanoparticles and ultraviolet-B stress" in Industrial Crops and Products, 137 (2019):137-143,
https://doi.org/10.1016/j.indcrop.2019.05.017 . .