TY  - JOUR
AU  - Rabrenović, B.B.
AU  - Demin, M.A.
AU  - Basić, M.G.
AU  - Pezo, L.L.
AU  - Paunović, D.M.
AU  - Sovtić, F.S.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5828
AB  - Plum kernels of the “Čačanska rodna” variety, by-products from plum brandy production, were collected before and after fermentation and distillation, and used for cold-pressed oil production. Fatty acid and tocopherol contents were determined by capillary GC and HPLC, while the oxidation stability of the resulting cold-pressed oils was tested by the Rancimat method. The results showed that oleic fatty acid was dominant in the oil samples with a content of 56.6 to 61.8%, regardless of the plum kernels' origin. The fermentation and distillation processes had a pronounced effect on the tocopherol content and oxidative stability of the resulting kernel oils. Tocopherol contents were 61.8 mg·100g-1, 87.4 mg·100g-1, 79.6 mg·100g-1 of oil, while the induction periods were 38.7, 44.4 and 33.6 hours for samples before fermentation, after fermentation and distillation, respectively. Based on the results, it could be concluded that the fermentation process increased the content of tocopherols in kernel oil whereas the high temperature during the distillation process adversely affected the tocopherol content and oxidative stability of the obtained kernel oil.
PB  - CSIC Consejo Superior de Investigaciones Cientificas
T2  - Grasas y Aceites
T1  - Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil [Impacto del procesamiento de ciruelas en la calidad y la estabilidad oxidativa del aceite del hueso prensado en frío]
IS  - 1
SP  - e395
VL  - 72
DO  - 10.3989/GYA.0100201
ER  - 

@article{
author = "Rabrenović, B.B. and Demin, M.A. and Basić, M.G. and Pezo, L.L. and Paunović, D.M. and Sovtić, F.S.",
year = "2021",
abstract = "Plum kernels of the “Čačanska rodna” variety, by-products from plum brandy production, were collected before and after fermentation and distillation, and used for cold-pressed oil production. Fatty acid and tocopherol contents were determined by capillary GC and HPLC, while the oxidation stability of the resulting cold-pressed oils was tested by the Rancimat method. The results showed that oleic fatty acid was dominant in the oil samples with a content of 56.6 to 61.8%, regardless of the plum kernels' origin. The fermentation and distillation processes had a pronounced effect on the tocopherol content and oxidative stability of the resulting kernel oils. Tocopherol contents were 61.8 mg·100g-1, 87.4 mg·100g-1, 79.6 mg·100g-1 of oil, while the induction periods were 38.7, 44.4 and 33.6 hours for samples before fermentation, after fermentation and distillation, respectively. Based on the results, it could be concluded that the fermentation process increased the content of tocopherols in kernel oil whereas the high temperature during the distillation process adversely affected the tocopherol content and oxidative stability of the obtained kernel oil.",
publisher = "CSIC Consejo Superior de Investigaciones Cientificas",
journal = "Grasas y Aceites",
title = "Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil [Impacto del procesamiento de ciruelas en la calidad y la estabilidad oxidativa del aceite del hueso prensado en frío]",
number = "1",
pages = "e395",
volume = "72",
doi = "10.3989/GYA.0100201"
}

Rabrenović, B.B., Demin, M.A., Basić, M.G., Pezo, L.L., Paunović, D.M.,& Sovtić, F.S.. (2021). Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil [Impacto del procesamiento de ciruelas en la calidad y la estabilidad oxidativa del aceite del hueso prensado en frío]. in Grasas y Aceites
CSIC Consejo Superior de Investigaciones Cientificas., 72(1), e395.
https://doi.org/10.3989/GYA.0100201

Rabrenović B, Demin M, Basić M, Pezo L, Paunović D, Sovtić F. Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil [Impacto del procesamiento de ciruelas en la calidad y la estabilidad oxidativa del aceite del hueso prensado en frío]. in Grasas y Aceites. 2021;72(1):e395.
doi:10.3989/GYA.0100201 .

Rabrenović, B.B., Demin, M.A., Basić, M.G., Pezo, L.L., Paunović, D.M., Sovtić, F.S., "Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil [Impacto del procesamiento de ciruelas en la calidad y la estabilidad oxidativa del aceite del hueso prensado en frío]" in Grasas y Aceites, 72, no. 1 (2021):e395,
https://doi.org/10.3989/GYA.0100201 . .

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Stikić, Radmila
AU  - Milincić, Danijel D.
AU  - Kostić, Aleksandar
AU  - Jovanović, Zorica
AU  - Gašić, Uroš M.
AU  - Tešić, Živoslav
AU  - Djordjević, Nataša Z.
AU  - Savić, Sladjana
AU  - Czekus, Borisz G.
AU  - Pešić, Mirjana
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5367
AB  - BACKGROUND:  and objectives Quinoa is considered to be a "natural functional food" due to a lot of bioactive compounds that are beneficial for human health by helping prevent the risks of different diseases. The aim of this study was to test the health-promoting characteristics of Puno and Titicaca quinoa seeds grown in Serbia by assessing their phenolic and flavonoid content, antioxidant activities, and potential anticancer effect on human colorectal cancer cells. Findings Thirteen phenolic compounds were identified and quantified in the seeds of both cultivars, but their profile and concentration of individual phenolic compounds differed. Cytotoxic activities were present in both cultivars, whereas the pronounced concentration and time-dependent effects were more expressed in Puno extracts. Conclusions The extracts of the seeds of both cultivars are a rich source of phenolic and flavonoid compounds and with high antioxidant activities. Potent anticancer activity against the human colorectal cancer was expressed in both investigated cultivars. Significance and novelty The study confirmed the health benefit potential of Puno and Titicaca quinoa cultivars, grown in Serbia. These results are the first to demonstrate a potent anticancer activity of quinoa seed extract against the human colorectal cancer cell line HCT-116, as well as the presence of 7 new phenolic and flavonoid compounds.
PB  - Wiley, Hoboken
T2  - Cereal Chemistry
T1  - Polyphenolic profiles, antioxidant, and in vitro anticancer activities of the seeds of Puno and Titicaca quinoa cultivars
EP  - 633
IS  - 3
SP  - 626
VL  - 97
DO  - 10.1002/cche.10278
ER  - 

@article{
author = "Stikić, Radmila and Milincić, Danijel D. and Kostić, Aleksandar and Jovanović, Zorica and Gašić, Uroš M. and Tešić, Živoslav and Djordjević, Nataša Z. and Savić, Sladjana and Czekus, Borisz G. and Pešić, Mirjana",
year = "2020",
abstract = "BACKGROUND:  and objectives Quinoa is considered to be a "natural functional food" due to a lot of bioactive compounds that are beneficial for human health by helping prevent the risks of different diseases. The aim of this study was to test the health-promoting characteristics of Puno and Titicaca quinoa seeds grown in Serbia by assessing their phenolic and flavonoid content, antioxidant activities, and potential anticancer effect on human colorectal cancer cells. Findings Thirteen phenolic compounds were identified and quantified in the seeds of both cultivars, but their profile and concentration of individual phenolic compounds differed. Cytotoxic activities were present in both cultivars, whereas the pronounced concentration and time-dependent effects were more expressed in Puno extracts. Conclusions The extracts of the seeds of both cultivars are a rich source of phenolic and flavonoid compounds and with high antioxidant activities. Potent anticancer activity against the human colorectal cancer was expressed in both investigated cultivars. Significance and novelty The study confirmed the health benefit potential of Puno and Titicaca quinoa cultivars, grown in Serbia. These results are the first to demonstrate a potent anticancer activity of quinoa seed extract against the human colorectal cancer cell line HCT-116, as well as the presence of 7 new phenolic and flavonoid compounds.",
publisher = "Wiley, Hoboken",
journal = "Cereal Chemistry",
title = "Polyphenolic profiles, antioxidant, and in vitro anticancer activities of the seeds of Puno and Titicaca quinoa cultivars",
pages = "633-626",
number = "3",
volume = "97",
doi = "10.1002/cche.10278"
}

Stikić, R., Milincić, D. D., Kostić, A., Jovanović, Z., Gašić, U. M., Tešić, Ž., Djordjević, N. Z., Savić, S., Czekus, B. G.,& Pešić, M.. (2020). Polyphenolic profiles, antioxidant, and in vitro anticancer activities of the seeds of Puno and Titicaca quinoa cultivars. in Cereal Chemistry
Wiley, Hoboken., 97(3), 626-633.
https://doi.org/10.1002/cche.10278

Stikić R, Milincić DD, Kostić A, Jovanović Z, Gašić UM, Tešić Ž, Djordjević NZ, Savić S, Czekus BG, Pešić M. Polyphenolic profiles, antioxidant, and in vitro anticancer activities of the seeds of Puno and Titicaca quinoa cultivars. in Cereal Chemistry. 2020;97(3):626-633.
doi:10.1002/cche.10278 .

Stikić, Radmila, Milincić, Danijel D., Kostić, Aleksandar, Jovanović, Zorica, Gašić, Uroš M., Tešić, Živoslav, Djordjević, Nataša Z., Savić, Sladjana, Czekus, Borisz G., Pešić, Mirjana, "Polyphenolic profiles, antioxidant, and in vitro anticancer activities of the seeds of Puno and Titicaca quinoa cultivars" in Cereal Chemistry, 97, no. 3 (2020):626-633,
https://doi.org/10.1002/cche.10278 . .

TY  - JOUR
AU  - Cakmak, Dragan
AU  - Perović, Veljko
AU  - Kresović, Mirjana
AU  - Pavlović, Dragana
AU  - Pavlović, Marija
AU  - Mitrović, Miroslava
AU  - Pavlović, Pavle
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5366
AB  - The focus of this research on children's playgrounds with artificial surfaces aimed to establish levels of potentially toxic elements (PTEs) in dust, their origin, and impact on children at 15 playgrounds: 9 on school grounds and 6 on day nurseries in Belgrade (Serbia). Soil samples were taken from the immediate vicinity of the playgrounds to establish the origin of PTEs in the dust samples. Soil analyses revealed the lithogenic origin of Co, Cr, Ni, Fe, Mn, As, Cd, Cu, Pb, and Zn and the anthropogenic origin of As, Cd, Cu, Pb, and Zn. However, in the dust samples, the origin of the elements was different with As, Co, Fe, and Mn originating from the surrounding soil; Cr and Ni levels affected by both atmospheric deposition and the surrounding soil; Cd, Pb, and Zn concentrations impacted by atmospheric deposition; and Cu levels affected by factors of a local character. No noncancer risk was found for any of the individual elements investigated, nor for any of the playgrounds being studied, while a minimal cancer risk was found from As with values greater than 1E-6 at almost all the sites. Based on the results obtained for the spatial distribution of individual PTE levels, it was determined that the surrounding soil and atmospheric deposition have an almost equal impact on noncancer risk values.
PB  - Springer, New York
T2  - Archives of Environmental Contamination and Toxicology
T1  - Sources and a Health Risk Assessment of Potentially Toxic Elements in Dust at Children's Playgrounds with Artificial Surfaces: A Case Study in Belgrade
EP  - 205
IS  - 2
SP  - 190
VL  - 78
DO  - 10.1007/s00244-019-00702-0
ER  - 

@article{
author = "Cakmak, Dragan and Perović, Veljko and Kresović, Mirjana and Pavlović, Dragana and Pavlović, Marija and Mitrović, Miroslava and Pavlović, Pavle",
year = "2020",
abstract = "The focus of this research on children's playgrounds with artificial surfaces aimed to establish levels of potentially toxic elements (PTEs) in dust, their origin, and impact on children at 15 playgrounds: 9 on school grounds and 6 on day nurseries in Belgrade (Serbia). Soil samples were taken from the immediate vicinity of the playgrounds to establish the origin of PTEs in the dust samples. Soil analyses revealed the lithogenic origin of Co, Cr, Ni, Fe, Mn, As, Cd, Cu, Pb, and Zn and the anthropogenic origin of As, Cd, Cu, Pb, and Zn. However, in the dust samples, the origin of the elements was different with As, Co, Fe, and Mn originating from the surrounding soil; Cr and Ni levels affected by both atmospheric deposition and the surrounding soil; Cd, Pb, and Zn concentrations impacted by atmospheric deposition; and Cu levels affected by factors of a local character. No noncancer risk was found for any of the individual elements investigated, nor for any of the playgrounds being studied, while a minimal cancer risk was found from As with values greater than 1E-6 at almost all the sites. Based on the results obtained for the spatial distribution of individual PTE levels, it was determined that the surrounding soil and atmospheric deposition have an almost equal impact on noncancer risk values.",
publisher = "Springer, New York",
journal = "Archives of Environmental Contamination and Toxicology",
title = "Sources and a Health Risk Assessment of Potentially Toxic Elements in Dust at Children's Playgrounds with Artificial Surfaces: A Case Study in Belgrade",
pages = "205-190",
number = "2",
volume = "78",
doi = "10.1007/s00244-019-00702-0"
}

Cakmak, D., Perović, V., Kresović, M., Pavlović, D., Pavlović, M., Mitrović, M.,& Pavlović, P.. (2020). Sources and a Health Risk Assessment of Potentially Toxic Elements in Dust at Children's Playgrounds with Artificial Surfaces: A Case Study in Belgrade. in Archives of Environmental Contamination and Toxicology
Springer, New York., 78(2), 190-205.
https://doi.org/10.1007/s00244-019-00702-0

Cakmak D, Perović V, Kresović M, Pavlović D, Pavlović M, Mitrović M, Pavlović P. Sources and a Health Risk Assessment of Potentially Toxic Elements in Dust at Children's Playgrounds with Artificial Surfaces: A Case Study in Belgrade. in Archives of Environmental Contamination and Toxicology. 2020;78(2):190-205.
doi:10.1007/s00244-019-00702-0 .

Cakmak, Dragan, Perović, Veljko, Kresović, Mirjana, Pavlović, Dragana, Pavlović, Marija, Mitrović, Miroslava, Pavlović, Pavle, "Sources and a Health Risk Assessment of Potentially Toxic Elements in Dust at Children's Playgrounds with Artificial Surfaces: A Case Study in Belgrade" in Archives of Environmental Contamination and Toxicology, 78, no. 2 (2020):190-205,
https://doi.org/10.1007/s00244-019-00702-0 . .

TY  - JOUR
AU  - Radovanović, Vesna
AU  - Đekić, Ilija
AU  - Žarković, Branka
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5381
AB  - Potentially toxic elements are persistent in the environment and plants have the ability to absorb and transfer them from soil in edible parts. The objectives of this study were to characterize the distribution of Cd and Pb in quinoa tissues and to investigate their accumulation and transfer from irrigated water in edible parts of quinoa. For the purpose of this study experiment and simulated pollution in the form of different metal concentration in water that was used for irrigation was designed. Distribution of metals in quinoa were determined and analyzed in seed formation and maturation stage. Bioaccumulation and translocation factors were calculated to characterize the efficiency of quinoa to absorb metals. The results of our study indicated that quinoa adopts potentially toxic metals from substrate but does not accumulate them. The potential of such a conclusion is useful for exploring the use of quinoa as lead and cadmium excluders.
PB  - MDPI, BASEL
T2  - Sustainability
T1  - Characteristics of Cadmium and Lead Accumulation and Transfer by Chenopodium Quinoa Will
IS  - 9
VL  - 12
DO  - 10.3390/su12093789
ER  - 

@article{
author = "Radovanović, Vesna and Đekić, Ilija and Žarković, Branka",
year = "2020",
abstract = "Potentially toxic elements are persistent in the environment and plants have the ability to absorb and transfer them from soil in edible parts. The objectives of this study were to characterize the distribution of Cd and Pb in quinoa tissues and to investigate their accumulation and transfer from irrigated water in edible parts of quinoa. For the purpose of this study experiment and simulated pollution in the form of different metal concentration in water that was used for irrigation was designed. Distribution of metals in quinoa were determined and analyzed in seed formation and maturation stage. Bioaccumulation and translocation factors were calculated to characterize the efficiency of quinoa to absorb metals. The results of our study indicated that quinoa adopts potentially toxic metals from substrate but does not accumulate them. The potential of such a conclusion is useful for exploring the use of quinoa as lead and cadmium excluders.",
publisher = "MDPI, BASEL",
journal = "Sustainability",
title = "Characteristics of Cadmium and Lead Accumulation and Transfer by Chenopodium Quinoa Will",
number = "9",
volume = "12",
doi = "10.3390/su12093789"
}

Radovanović, V., Đekić, I.,& Žarković, B.. (2020). Characteristics of Cadmium and Lead Accumulation and Transfer by Chenopodium Quinoa Will. in Sustainability
MDPI, BASEL., 12(9).
https://doi.org/10.3390/su12093789

Radovanović V, Đekić I, Žarković B. Characteristics of Cadmium and Lead Accumulation and Transfer by Chenopodium Quinoa Will. in Sustainability. 2020;12(9).
doi:10.3390/su12093789 .

Radovanović, Vesna, Đekić, Ilija, Žarković, Branka, "Characteristics of Cadmium and Lead Accumulation and Transfer by Chenopodium Quinoa Will" in Sustainability, 12, no. 9 (2020),
https://doi.org/10.3390/su12093789 . .

TY  - CONF
AU  - Zivotic, Ljubomir
AU  - Gajić, Boško
AU  - Žarković, Branka
AU  - Radovanović, Vesna
AU  - Nešić, Ljiljana
AU  - Đorđević, Aleksandar
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6758
AB  - This paper presents the variation of soil structure along the foot and toe slopes of Mt. Vukan, East-Central Serbia. The analysis of aggregate size distribution and structure indices were conducted by means of soil units, characteristic soil horizons and elevation differences along the study area. Soils of Great Field located at different elevations were found to have significant variation in ASD and soil structure indices. Topsoil horizon of Eutric Cambisols have higher MWD after dry sieving, but at the same time it has the highest variation in MWD after wet sieving, indicating low water stability, which is opposite to the coefficient of aggregability. We share an opinion that change in MWD better depicts soils structure stability to water. The results of correlation analysis indicated that clay content is correlated more to structure indices compared with SOM content. SOM is significantly correlated with ASD and soil structure indices only in Calcomelansols, whereas the significant correlation of clay content and soil structure is more evident in Eutric Cambisols and Non-calcaric Chernozems, compared with other soil units. Soil structure variation along the lowest chain of Catena might be strong, and that it has to be analyzed from the point of view of soil unit and their corresponding soil horizons.
PB  - East Sarajevo: Faculty of Agriculture
C3  - X International Scientific Agricultural Symposium “Agrosym 2019”. Jahorina, Bosnia and Herzegovina
T1  - Variation of Soil Structure in the Foot and Toe Slopes of Mt. Vukan, East-central Serbia
EP  - 1324
SP  - 1318
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6758
ER  - 

@conference{
author = "Zivotic, Ljubomir and Gajić, Boško and Žarković, Branka and Radovanović, Vesna and Nešić, Ljiljana and Đorđević, Aleksandar",
year = "2019",
abstract = "This paper presents the variation of soil structure along the foot and toe slopes of Mt. Vukan, East-Central Serbia. The analysis of aggregate size distribution and structure indices were conducted by means of soil units, characteristic soil horizons and elevation differences along the study area. Soils of Great Field located at different elevations were found to have significant variation in ASD and soil structure indices. Topsoil horizon of Eutric Cambisols have higher MWD after dry sieving, but at the same time it has the highest variation in MWD after wet sieving, indicating low water stability, which is opposite to the coefficient of aggregability. We share an opinion that change in MWD better depicts soils structure stability to water. The results of correlation analysis indicated that clay content is correlated more to structure indices compared with SOM content. SOM is significantly correlated with ASD and soil structure indices only in Calcomelansols, whereas the significant correlation of clay content and soil structure is more evident in Eutric Cambisols and Non-calcaric Chernozems, compared with other soil units. Soil structure variation along the lowest chain of Catena might be strong, and that it has to be analyzed from the point of view of soil unit and their corresponding soil horizons.",
publisher = "East Sarajevo: Faculty of Agriculture",
journal = "X International Scientific Agricultural Symposium “Agrosym 2019”. Jahorina, Bosnia and Herzegovina",
title = "Variation of Soil Structure in the Foot and Toe Slopes of Mt. Vukan, East-central Serbia",
pages = "1324-1318",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6758"
}

Zivotic, L., Gajić, B., Žarković, B., Radovanović, V., Nešić, L.,& Đorđević, A.. (2019). Variation of Soil Structure in the Foot and Toe Slopes of Mt. Vukan, East-central Serbia. in X International Scientific Agricultural Symposium “Agrosym 2019”. Jahorina, Bosnia and Herzegovina
East Sarajevo: Faculty of Agriculture., 1318-1324.
https://hdl.handle.net/21.15107/rcub_agrospace_6758

Zivotic L, Gajić B, Žarković B, Radovanović V, Nešić L, Đorđević A. Variation of Soil Structure in the Foot and Toe Slopes of Mt. Vukan, East-central Serbia. in X International Scientific Agricultural Symposium “Agrosym 2019”. Jahorina, Bosnia and Herzegovina. 2019;:1318-1324.
https://hdl.handle.net/21.15107/rcub_agrospace_6758 .

Zivotic, Ljubomir, Gajić, Boško, Žarković, Branka, Radovanović, Vesna, Nešić, Ljiljana, Đorđević, Aleksandar, "Variation of Soil Structure in the Foot and Toe Slopes of Mt. Vukan, East-central Serbia" in X International Scientific Agricultural Symposium “Agrosym 2019”. Jahorina, Bosnia and Herzegovina (2019):1318-1324,
https://hdl.handle.net/21.15107/rcub_agrospace_6758 .

TY  - JOUR
AU  - Radivojević, Jelena
AU  - Ivanović, Evica
AU  - Popović-Djordjević, Jelena
AU  - Trišović, Nemanja
AU  - Banjac, Nebojša
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5224
AB  - The solvent influence on absorption spectra of food azo dyes was examined by the method of Linear Solvation Energy Relationships (LSER). For this purpose, six azo dyes were used: tartrazine (E 102), ponceau 4R (E 124), azorubin (E 122), brilliant black (E 151), amaranth (E 123) and gelb orange S (E 110). Absorption spectra of dissolved azo dye have been recorded in the wavelength range of visible radiation, or from 380 to 760 nm, in eight solvent of different polarity. The choice of the solvent was limited due to the high polarity of the azo dye molecules themselves. The effect of solvent dipolarity/polarizability and solvent/solute hydrogen bonding interaction are analysed by means of the linear solvation energy relationship (LSER) concept proposed by Kamlet and Taft. The linear correlation of the absorption maxima with parameters of Kamlet-Taft solvatochrome equation yielded satisfactory results.
AB  - Uticaj polarnosti rastvarača na apsorpcione spektre prehrambenih azo boja ispitivan je metodom linearne korelacije energije solvatacije (LSER). U ovu svrhu korišćeno je šest prehrambenih azo boja i to: tartrazin (E 102), ponceau 4R (E 124), azorubin (E 122), brilijant crna (E 151), amarant (E 123) i gelb oranž S (E 110). Apsorpcioni spektri rastvorenih azo boja određeni su u talasnom opsegu vidljivog zračenja, odnosno u opsegu od 380 do 760 nm, u osam rastvarača različite polarnosti. Polarnost samih boja je uticala na izbor malog broja polarnih rastvarača. Spektre ispitivanih azo boja karakteriše jedan apsorpcioni maksimum. Efekat polarnosti rastvarača i efakat vodoničnog vezivanja rastvarač-rastvorena supstanca ispitivan je primenom KamletTaftove solvatohromne jednačine. Linearna korelacija apsorbcionih maksimuma sa parametrima Kamlet-Taftove solvatohromne jednačine dala je zadovoljavajuće rezultate.
PB  - Inženjersko društvo za koroziju, Beograd
T2  - Zaštita materijala
T1  - Solvent influence on absorption spectra of food azo dyes
T1  - Uticaj rastvarača na apsorpcione spektre prehrambenih azo boja
EP  - 335
IS  - 4
SP  - 331
VL  - 60
DO  - 10.5937/zasmat1904331R
ER  - 

@article{
author = "Radivojević, Jelena and Ivanović, Evica and Popović-Djordjević, Jelena and Trišović, Nemanja and Banjac, Nebojša",
year = "2019",
abstract = "The solvent influence on absorption spectra of food azo dyes was examined by the method of Linear Solvation Energy Relationships (LSER). For this purpose, six azo dyes were used: tartrazine (E 102), ponceau 4R (E 124), azorubin (E 122), brilliant black (E 151), amaranth (E 123) and gelb orange S (E 110). Absorption spectra of dissolved azo dye have been recorded in the wavelength range of visible radiation, or from 380 to 760 nm, in eight solvent of different polarity. The choice of the solvent was limited due to the high polarity of the azo dye molecules themselves. The effect of solvent dipolarity/polarizability and solvent/solute hydrogen bonding interaction are analysed by means of the linear solvation energy relationship (LSER) concept proposed by Kamlet and Taft. The linear correlation of the absorption maxima with parameters of Kamlet-Taft solvatochrome equation yielded satisfactory results., Uticaj polarnosti rastvarača na apsorpcione spektre prehrambenih azo boja ispitivan je metodom linearne korelacije energije solvatacije (LSER). U ovu svrhu korišćeno je šest prehrambenih azo boja i to: tartrazin (E 102), ponceau 4R (E 124), azorubin (E 122), brilijant crna (E 151), amarant (E 123) i gelb oranž S (E 110). Apsorpcioni spektri rastvorenih azo boja određeni su u talasnom opsegu vidljivog zračenja, odnosno u opsegu od 380 do 760 nm, u osam rastvarača različite polarnosti. Polarnost samih boja je uticala na izbor malog broja polarnih rastvarača. Spektre ispitivanih azo boja karakteriše jedan apsorpcioni maksimum. Efekat polarnosti rastvarača i efakat vodoničnog vezivanja rastvarač-rastvorena supstanca ispitivan je primenom KamletTaftove solvatohromne jednačine. Linearna korelacija apsorbcionih maksimuma sa parametrima Kamlet-Taftove solvatohromne jednačine dala je zadovoljavajuće rezultate.",
publisher = "Inženjersko društvo za koroziju, Beograd",
journal = "Zaštita materijala",
title = "Solvent influence on absorption spectra of food azo dyes, Uticaj rastvarača na apsorpcione spektre prehrambenih azo boja",
pages = "335-331",
number = "4",
volume = "60",
doi = "10.5937/zasmat1904331R"
}

Radivojević, J., Ivanović, E., Popović-Djordjević, J., Trišović, N.,& Banjac, N.. (2019). Solvent influence on absorption spectra of food azo dyes. in Zaštita materijala
Inženjersko društvo za koroziju, Beograd., 60(4), 331-335.
https://doi.org/10.5937/zasmat1904331R

Radivojević J, Ivanović E, Popović-Djordjević J, Trišović N, Banjac N. Solvent influence on absorption spectra of food azo dyes. in Zaštita materijala. 2019;60(4):331-335.
doi:10.5937/zasmat1904331R .

Radivojević, Jelena, Ivanović, Evica, Popović-Djordjević, Jelena, Trišović, Nemanja, Banjac, Nebojša, "Solvent influence on absorption spectra of food azo dyes" in Zaštita materijala, 60, no. 4 (2019):331-335,
https://doi.org/10.5937/zasmat1904331R . .

TY  - JOUR
AU  - Petković-Cvetković, Jelena
AU  - Božić, Bojan
AU  - Banjac, Nebojša
AU  - Ladarević, Jelena
AU  - Vitnik, Vesna
AU  - Vitnik, Željko J.
AU  - Valentić, Nataša
AU  - Ušćumlić, Gordana
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5071
AB  - Novel succinimide derivatives were synthesized from 3-methyl-3-phenylsuccinic acid and substituted anilines under solvent-free conditions by using microwave irradiation. All obtained compounds were characterized by ultraviolet (UV), Fourier-transform infrared (FT-IR), H-1 and C-13 nuclear magnetic resonance (NMR) spectroscopy as well as by elemental analysis. The influence of the substituent electronic effects on spectroscopic data was analyzed by applying the Hammett equation. Moreover, a detailed interpretation and comparison of experimentally obtained and theoretically calculated FT-IR, UV and NMR spectra was performed. Density functional theory (DFT) calculated data of the investigated succinimides were obtained and analyzed in order to determine their structural, spectroscopic and electronic properties. Furthermore, ADMET factor profiling and in-silico prediction of potential biological activities of novel succinimide derivatives have been performed.
PB  - Savez hemijskih inženjera, Beograd
T2  - HEMIJSKA INDUSTRIJA
T1  - Spectroscopic and quantum chemical elucidation of newly synthesized 1-aryl-3-methyl-3-phenylpyrrolidine-2,5-diones as potential anticonvulsant agents
EP  - 137
IS  - 2
SP  - 125
VL  - 73
DO  - 10.2298/HEMIND190214011P
ER  - 

@article{
author = "Petković-Cvetković, Jelena and Božić, Bojan and Banjac, Nebojša and Ladarević, Jelena and Vitnik, Vesna and Vitnik, Željko J. and Valentić, Nataša and Ušćumlić, Gordana",
year = "2019",
abstract = "Novel succinimide derivatives were synthesized from 3-methyl-3-phenylsuccinic acid and substituted anilines under solvent-free conditions by using microwave irradiation. All obtained compounds were characterized by ultraviolet (UV), Fourier-transform infrared (FT-IR), H-1 and C-13 nuclear magnetic resonance (NMR) spectroscopy as well as by elemental analysis. The influence of the substituent electronic effects on spectroscopic data was analyzed by applying the Hammett equation. Moreover, a detailed interpretation and comparison of experimentally obtained and theoretically calculated FT-IR, UV and NMR spectra was performed. Density functional theory (DFT) calculated data of the investigated succinimides were obtained and analyzed in order to determine their structural, spectroscopic and electronic properties. Furthermore, ADMET factor profiling and in-silico prediction of potential biological activities of novel succinimide derivatives have been performed.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "HEMIJSKA INDUSTRIJA",
title = "Spectroscopic and quantum chemical elucidation of newly synthesized 1-aryl-3-methyl-3-phenylpyrrolidine-2,5-diones as potential anticonvulsant agents",
pages = "137-125",
number = "2",
volume = "73",
doi = "10.2298/HEMIND190214011P"
}

Petković-Cvetković, J., Božić, B., Banjac, N., Ladarević, J., Vitnik, V., Vitnik, Ž. J., Valentić, N.,& Ušćumlić, G.. (2019). Spectroscopic and quantum chemical elucidation of newly synthesized 1-aryl-3-methyl-3-phenylpyrrolidine-2,5-diones as potential anticonvulsant agents. in HEMIJSKA INDUSTRIJA
Savez hemijskih inženjera, Beograd., 73(2), 125-137.
https://doi.org/10.2298/HEMIND190214011P

Petković-Cvetković J, Božić B, Banjac N, Ladarević J, Vitnik V, Vitnik ŽJ, Valentić N, Ušćumlić G. Spectroscopic and quantum chemical elucidation of newly synthesized 1-aryl-3-methyl-3-phenylpyrrolidine-2,5-diones as potential anticonvulsant agents. in HEMIJSKA INDUSTRIJA. 2019;73(2):125-137.
doi:10.2298/HEMIND190214011P .

Petković-Cvetković, Jelena, Božić, Bojan, Banjac, Nebojša, Ladarević, Jelena, Vitnik, Vesna, Vitnik, Željko J., Valentić, Nataša, Ušćumlić, Gordana, "Spectroscopic and quantum chemical elucidation of newly synthesized 1-aryl-3-methyl-3-phenylpyrrolidine-2,5-diones as potential anticonvulsant agents" in HEMIJSKA INDUSTRIJA, 73, no. 2 (2019):125-137,
https://doi.org/10.2298/HEMIND190214011P . .

TY  - JOUR
AU  - Petković-Cvetković, Jelena
AU  - Božić, Bojan D.
AU  - Banjac, Nebojša
AU  - Petrović, Jovana
AU  - Soković, Marina
AU  - Vitnik, Vesna
AU  - Vitnik, Željko J.
AU  - Ušćumlić, Gordana
AU  - Valentić, Nataša
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5038
AB  - In the present study, twelve new 1-aryl-3-ethyl-3-methylpyrrolidine-2,5-diones were synthesized and their structures were characterized by FT-IR, H-1 NMR, C-13 NMR spectroscopy and elemental analysis. In the final step of synthetic rout, condensation between corresponding succinic acid and substituted anilines has been improved using the microwave irradiation. Significantly higher yields compared to conventional condensation have been observed. The preliminary biological results indicated that some of the synthesized compounds showed promising in vitro antifungal activities towards several test fungi. 1-(4-Bromophenyl)-3-ethyl-3-methylpyrrolidine-2,5-dione (8) exhibited significant in vitro inhibitory activities against broad spectra of fungus, and on the basis of obtained data, the investigated bromo derivative has to be observed as novel potential fungicide. The density functional theory (DFT) calculations have been performed in order to study the structure-activity relationship (SAR) of the investigated molecules. In order to prediction of the chemical activity of the molecule, the molecular electrostatic potential (MEP) map was analyzed for the optimized geometry of 1-phenyl-3-ethyl-3-methylpyrrolidine-2,5-dione (4) and 1-(4-bromophenyl)-3-ethyl-3-methylpyrrolidine-2,5-dione (8).
PB  - Elsevier Science Bv, Amsterdam
T2  - Journal of Molecular Structure
T1  - Synthesis, antimicrobial activity and quantum chemical investigation of novel succinimide derivatives
EP  - 156
SP  - 148
VL  - 1181
DO  - 10.1016/j.molstruc.2018.12.083
ER  - 

@article{
author = "Petković-Cvetković, Jelena and Božić, Bojan D. and Banjac, Nebojša and Petrović, Jovana and Soković, Marina and Vitnik, Vesna and Vitnik, Željko J. and Ušćumlić, Gordana and Valentić, Nataša",
year = "2019",
abstract = "In the present study, twelve new 1-aryl-3-ethyl-3-methylpyrrolidine-2,5-diones were synthesized and their structures were characterized by FT-IR, H-1 NMR, C-13 NMR spectroscopy and elemental analysis. In the final step of synthetic rout, condensation between corresponding succinic acid and substituted anilines has been improved using the microwave irradiation. Significantly higher yields compared to conventional condensation have been observed. The preliminary biological results indicated that some of the synthesized compounds showed promising in vitro antifungal activities towards several test fungi. 1-(4-Bromophenyl)-3-ethyl-3-methylpyrrolidine-2,5-dione (8) exhibited significant in vitro inhibitory activities against broad spectra of fungus, and on the basis of obtained data, the investigated bromo derivative has to be observed as novel potential fungicide. The density functional theory (DFT) calculations have been performed in order to study the structure-activity relationship (SAR) of the investigated molecules. In order to prediction of the chemical activity of the molecule, the molecular electrostatic potential (MEP) map was analyzed for the optimized geometry of 1-phenyl-3-ethyl-3-methylpyrrolidine-2,5-dione (4) and 1-(4-bromophenyl)-3-ethyl-3-methylpyrrolidine-2,5-dione (8).",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Journal of Molecular Structure",
title = "Synthesis, antimicrobial activity and quantum chemical investigation of novel succinimide derivatives",
pages = "156-148",
volume = "1181",
doi = "10.1016/j.molstruc.2018.12.083"
}

Petković-Cvetković, J., Božić, B. D., Banjac, N., Petrović, J., Soković, M., Vitnik, V., Vitnik, Ž. J., Ušćumlić, G.,& Valentić, N.. (2019). Synthesis, antimicrobial activity and quantum chemical investigation of novel succinimide derivatives. in Journal of Molecular Structure
Elsevier Science Bv, Amsterdam., 1181, 148-156.
https://doi.org/10.1016/j.molstruc.2018.12.083

Petković-Cvetković J, Božić BD, Banjac N, Petrović J, Soković M, Vitnik V, Vitnik ŽJ, Ušćumlić G, Valentić N. Synthesis, antimicrobial activity and quantum chemical investigation of novel succinimide derivatives. in Journal of Molecular Structure. 2019;1181:148-156.
doi:10.1016/j.molstruc.2018.12.083 .

Petković-Cvetković, Jelena, Božić, Bojan D., Banjac, Nebojša, Petrović, Jovana, Soković, Marina, Vitnik, Vesna, Vitnik, Željko J., Ušćumlić, Gordana, Valentić, Nataša, "Synthesis, antimicrobial activity and quantum chemical investigation of novel succinimide derivatives" in Journal of Molecular Structure, 1181 (2019):148-156,
https://doi.org/10.1016/j.molstruc.2018.12.083 . .

TY  - JOUR
AU  - Životić, Ljubomir
AU  - Radmanović, Svjetlana
AU  - Gajić, Boško
AU  - Mrvić, Vesna
AU  - Djordjević, Aleksandar
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4481
AB  - This study describes and classifies the soils of the foot and toe slopes of the Vukan Mountain, Central Serbia, the contact point of two distinct geomorphological units, with a focus on their spatial distribution and their main soil-forming processes. The Vukan Mountain is formed of Jurassic limestones and dolomites, whereas the foot and toe slopes are of fluviatile-colluvial origin. A total of 42 soil profiles were examined. Soil profile locations were determined with respect to elevation differences, accounting for a set of six profiles for every 5-m elevation increase between 175 and 210 m a.s.l. The area is characterized by the dominance of chernic and mollic topsoil horizons and the major part of the area is covered with Phaeozems. Five Reference Soil Groups were found in a very small area. Eleven soil profiles are Chemic Phaeozems, five are Cambic Phaeozems, and twelve are Rendzic Phaeozems. The central part of the study area is characterized by the accumulation of secondary carbonates and Chernozems were identified. The northern part of the study area is covered with Fluvisols, Calcisols, and Leptic Rendzic Phaeozems, whereas Chernic and Cambic Phaeozems and Eutric Cambisols cover the western part of the study area. The differences in the CaCO3 content in the gravels, the differences in the gravel content, and the different lateral and vertical distribution of CaCO3 are strong evidence of surface processes that occurred in the past. The presence of different geological layers and buried horizons suggests fluviatile processes. The spatial distribution of soils is related mainly to parent material occurrence, and colluvial and alluvial processes that occurred in the past. The soil map created in GIS has Reference Soil Group as central unit following Rule 1 for map legend creation, except in the case of Phaeozems, which are present as Phaeozems (Leptic) and Phaeozems (other) following Rule 5. This soil survey with approximately one soil profile per 4 ha has indicated considerable soil heterogeneity in the study area. Detailed surveys are therefore recommended for areas with pronounced heterogeneity of soil-forming factors.
PB  - Elsevier Science Bv, Amsterdam
T2  - Catena
T1  - Classification and spatial distribution of soils in the foot and toe slopes of mountain Vukan, East-Central Serbia
EP  - 83
SP  - 70
VL  - 159
DO  - 10.1016/j.catena.2017.08.003
ER  - 

@article{
author = "Životić, Ljubomir and Radmanović, Svjetlana and Gajić, Boško and Mrvić, Vesna and Djordjević, Aleksandar",
year = "2017",
abstract = "This study describes and classifies the soils of the foot and toe slopes of the Vukan Mountain, Central Serbia, the contact point of two distinct geomorphological units, with a focus on their spatial distribution and their main soil-forming processes. The Vukan Mountain is formed of Jurassic limestones and dolomites, whereas the foot and toe slopes are of fluviatile-colluvial origin. A total of 42 soil profiles were examined. Soil profile locations were determined with respect to elevation differences, accounting for a set of six profiles for every 5-m elevation increase between 175 and 210 m a.s.l. The area is characterized by the dominance of chernic and mollic topsoil horizons and the major part of the area is covered with Phaeozems. Five Reference Soil Groups were found in a very small area. Eleven soil profiles are Chemic Phaeozems, five are Cambic Phaeozems, and twelve are Rendzic Phaeozems. The central part of the study area is characterized by the accumulation of secondary carbonates and Chernozems were identified. The northern part of the study area is covered with Fluvisols, Calcisols, and Leptic Rendzic Phaeozems, whereas Chernic and Cambic Phaeozems and Eutric Cambisols cover the western part of the study area. The differences in the CaCO3 content in the gravels, the differences in the gravel content, and the different lateral and vertical distribution of CaCO3 are strong evidence of surface processes that occurred in the past. The presence of different geological layers and buried horizons suggests fluviatile processes. The spatial distribution of soils is related mainly to parent material occurrence, and colluvial and alluvial processes that occurred in the past. The soil map created in GIS has Reference Soil Group as central unit following Rule 1 for map legend creation, except in the case of Phaeozems, which are present as Phaeozems (Leptic) and Phaeozems (other) following Rule 5. This soil survey with approximately one soil profile per 4 ha has indicated considerable soil heterogeneity in the study area. Detailed surveys are therefore recommended for areas with pronounced heterogeneity of soil-forming factors.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Catena",
title = "Classification and spatial distribution of soils in the foot and toe slopes of mountain Vukan, East-Central Serbia",
pages = "83-70",
volume = "159",
doi = "10.1016/j.catena.2017.08.003"
}

Životić, L., Radmanović, S., Gajić, B., Mrvić, V.,& Djordjević, A.. (2017). Classification and spatial distribution of soils in the foot and toe slopes of mountain Vukan, East-Central Serbia. in Catena
Elsevier Science Bv, Amsterdam., 159, 70-83.
https://doi.org/10.1016/j.catena.2017.08.003

Životić L, Radmanović S, Gajić B, Mrvić V, Djordjević A. Classification and spatial distribution of soils in the foot and toe slopes of mountain Vukan, East-Central Serbia. in Catena. 2017;159:70-83.
doi:10.1016/j.catena.2017.08.003 .

Životić, Ljubomir, Radmanović, Svjetlana, Gajić, Boško, Mrvić, Vesna, Djordjević, Aleksandar, "Classification and spatial distribution of soils in the foot and toe slopes of mountain Vukan, East-Central Serbia" in Catena, 159 (2017):70-83,
https://doi.org/10.1016/j.catena.2017.08.003 . .

TY  - JOUR
AU  - Radovanović, Vesna
AU  - Životić, Ljubomir
AU  - Karković, Branka
AU  - Djordjević, Aleksandar
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4517
AB  - The content and behaviour of metals in agricultural soils are very important for food safety. The results presented in this paper are part of a great research that includes monitoring of the parameters in the soil and plant at the site of the largest power plant in Serbia. Part of the study presented in this paper investigates soil contamination with Cd and Zn and their translocation to edible parts of spelt (Triticum spelta L.) with calculation of bio-accumulation factor (BAF). Spelt is well adapted to marginal lands and present healthy attractive crop which better absorb nutrients from soil comparing to common wheat. Oppositely to common wheat its grains have high protein content but a low Cd content. The DTPA-extractable BAF values of Zn for almost every crop were higher than those for Cd, indicating that Zn is more easily translocated into the plant from soil than Cd. BAF indicates possibility of toxic metal implementation into the food chain. Comparing to previous research, studied spelt showed a high translocation of Zn and Cd from the soil to the edible part of plant, even though the concentration of Zn and Cd in soil were below the threshold limit for agricultural soils.
PB  - North University Of Baia Mare
T2  - Carpathian Journal of Earth and Environmental Sciences
T1  - Soil-to-plant bio-accumulation factor as indicator of trace metal implementation into the food chain
EP  - 462
IS  - 2
SP  - 457
VL  - 12
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_4517
ER  - 

@article{
author = "Radovanović, Vesna and Životić, Ljubomir and Karković, Branka and Djordjević, Aleksandar",
year = "2017",
abstract = "The content and behaviour of metals in agricultural soils are very important for food safety. The results presented in this paper are part of a great research that includes monitoring of the parameters in the soil and plant at the site of the largest power plant in Serbia. Part of the study presented in this paper investigates soil contamination with Cd and Zn and their translocation to edible parts of spelt (Triticum spelta L.) with calculation of bio-accumulation factor (BAF). Spelt is well adapted to marginal lands and present healthy attractive crop which better absorb nutrients from soil comparing to common wheat. Oppositely to common wheat its grains have high protein content but a low Cd content. The DTPA-extractable BAF values of Zn for almost every crop were higher than those for Cd, indicating that Zn is more easily translocated into the plant from soil than Cd. BAF indicates possibility of toxic metal implementation into the food chain. Comparing to previous research, studied spelt showed a high translocation of Zn and Cd from the soil to the edible part of plant, even though the concentration of Zn and Cd in soil were below the threshold limit for agricultural soils.",
publisher = "North University Of Baia Mare",
journal = "Carpathian Journal of Earth and Environmental Sciences",
title = "Soil-to-plant bio-accumulation factor as indicator of trace metal implementation into the food chain",
pages = "462-457",
number = "2",
volume = "12",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_4517"
}

Radovanović, V., Životić, L., Karković, B.,& Djordjević, A.. (2017). Soil-to-plant bio-accumulation factor as indicator of trace metal implementation into the food chain. in Carpathian Journal of Earth and Environmental Sciences
North University Of Baia Mare., 12(2), 457-462.
https://hdl.handle.net/21.15107/rcub_agrospace_4517

Radovanović V, Životić L, Karković B, Djordjević A. Soil-to-plant bio-accumulation factor as indicator of trace metal implementation into the food chain. in Carpathian Journal of Earth and Environmental Sciences. 2017;12(2):457-462.
https://hdl.handle.net/21.15107/rcub_agrospace_4517 .

Radovanović, Vesna, Životić, Ljubomir, Karković, Branka, Djordjević, Aleksandar, "Soil-to-plant bio-accumulation factor as indicator of trace metal implementation into the food chain" in Carpathian Journal of Earth and Environmental Sciences, 12, no. 2 (2017):457-462,
https://hdl.handle.net/21.15107/rcub_agrospace_4517 .

TY  - JOUR
AU  - Stikić, Radmila
AU  - Jovanović, Zorica
AU  - Marjanović, Milena
AU  - Djordjević, Slaviša
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3940
AB  - Quinoa (Chenopodium quinoa Willd.) is a highly nutritious Andean seed crop which shows great potential to grow under a range of different stress environments. The objective of this study was to investigate the effect of drought on water regime and the growth of quinoa variety KVL52 in controlled conditions. The results of the present experiment indicate that the reaction of quinoa plants to drought are based on drought avoidance mechanisms: reduced transpiration and sustained water uptake. Transpiration was reduced due to the decrease of stomatal conductance and leaf area development. These results could be of practical importance for testing the possibility of growing quinoa as a new drought resistant crop in Serbia.
AB  - Kvinoja (Chenopodium quinoa Willd.) je nutritivno visoko vredna kultura poreklom sa Anda, koja se može gajiti u različitim stresnim uslovima spoljašnje sredine. Cilj ovih istraživanja je bio da se ispita efekat suše na vodni režim i rastenje sorte kvinoje KVL52 u kontrolisanim uslovima gajenja. Dobijeni rezultati ukazuju da su reakcije kvinoje na sušu bazirane na mehanizmu izbegavanja suše: redukciji transpiracije i održanju usvajanja vode. Transpiracija je redukovana zahvaljujući opadanju provodljivosti stoma i redukciji lisne površine. Ovi rezultati mogu biti od praktičnog značaja za testiranje mogućnosti gajenja kvinoje kao kulture koja je otporna na sušu i nova za gajenje u Srbiji.
PB  - Institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Ratarstvo i povrtarstvo
T1  - The effect of drought on water regime and growth of quinoa (Chenopodium quinoa willd.)
T1  - Efekat suše na vodni režim i rastenje kvinoje (Chenopodium quinoa willd.)
EP  - 84
IS  - 2
SP  - 80
VL  - 52
DO  - 10.5937/ratpov52-8000
ER  - 

@article{
author = "Stikić, Radmila and Jovanović, Zorica and Marjanović, Milena and Djordjević, Slaviša",
year = "2015",
abstract = "Quinoa (Chenopodium quinoa Willd.) is a highly nutritious Andean seed crop which shows great potential to grow under a range of different stress environments. The objective of this study was to investigate the effect of drought on water regime and the growth of quinoa variety KVL52 in controlled conditions. The results of the present experiment indicate that the reaction of quinoa plants to drought are based on drought avoidance mechanisms: reduced transpiration and sustained water uptake. Transpiration was reduced due to the decrease of stomatal conductance and leaf area development. These results could be of practical importance for testing the possibility of growing quinoa as a new drought resistant crop in Serbia., Kvinoja (Chenopodium quinoa Willd.) je nutritivno visoko vredna kultura poreklom sa Anda, koja se može gajiti u različitim stresnim uslovima spoljašnje sredine. Cilj ovih istraživanja je bio da se ispita efekat suše na vodni režim i rastenje sorte kvinoje KVL52 u kontrolisanim uslovima gajenja. Dobijeni rezultati ukazuju da su reakcije kvinoje na sušu bazirane na mehanizmu izbegavanja suše: redukciji transpiracije i održanju usvajanja vode. Transpiracija je redukovana zahvaljujući opadanju provodljivosti stoma i redukciji lisne površine. Ovi rezultati mogu biti od praktičnog značaja za testiranje mogućnosti gajenja kvinoje kao kulture koja je otporna na sušu i nova za gajenje u Srbiji.",
publisher = "Institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Ratarstvo i povrtarstvo",
title = "The effect of drought on water regime and growth of quinoa (Chenopodium quinoa willd.), Efekat suše na vodni režim i rastenje kvinoje (Chenopodium quinoa willd.)",
pages = "84-80",
number = "2",
volume = "52",
doi = "10.5937/ratpov52-8000"
}

Stikić, R., Jovanović, Z., Marjanović, M.,& Djordjević, S.. (2015). The effect of drought on water regime and growth of quinoa (Chenopodium quinoa willd.). in Ratarstvo i povrtarstvo
Institut za ratarstvo i povrtarstvo, Novi Sad., 52(2), 80-84.
https://doi.org/10.5937/ratpov52-8000

Stikić R, Jovanović Z, Marjanović M, Djordjević S. The effect of drought on water regime and growth of quinoa (Chenopodium quinoa willd.). in Ratarstvo i povrtarstvo. 2015;52(2):80-84.
doi:10.5937/ratpov52-8000 .

Stikić, Radmila, Jovanović, Zorica, Marjanović, Milena, Djordjević, Slaviša, "The effect of drought on water regime and growth of quinoa (Chenopodium quinoa willd.)" in Ratarstvo i povrtarstvo, 52, no. 2 (2015):80-84,
https://doi.org/10.5937/ratpov52-8000 . .

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

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

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

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

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

TY  - JOUR
AU  - Glamočlija, Djordje
AU  - Žarković, Branka
AU  - Dražić, Slobodan
AU  - Radovanović, Vesna
AU  - Popović, Vera
AU  - Ugrenović, Vladan
AU  - Zekić, Nefreteta
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3390
AB  - Spelt wheat is characterized by a series of good productive characteristics, primarily well adapted to the agro-ecological conditions and land hilly and mountainous areas, tolerant to drought, pathogens and insect attack (Flaksberger, 1930). The grain is tightly wrapped tailings and protected from air pollution, so it can be grown in areas that are less suitable for the type naked wheat species. Compared to common spelt wheat because of their biological properties, as well as nutritional and medicinal properties becomes more interesting for breeding. Consumption of grains of wheat in the diet of people is constantly increasing (Zielinski et al., 2008). The nutritive value of flour, according to Nikolić (1998) and Ruibal-Mendueta et al. (2002), reflected in higher total protein content (19%) with a higher content of essential amino acids. The flour has a vitamin B-complex, mucopolysaccharides, which stimulate the immune system of the body, then the oil, cellulose and mineral salts. Thanks to the high nutritional value of spelt flour improver is used as the quality and taste of wheat bread and other bread-baking products (Galova and Knodlochova, 2000). As pointed Bodroza-Solarov et al., (2009) flour, milled spelt grain provides all the necessary nutrients in ideal natural balance. Bread, made with spelt flour added, is more digestible than the value of the common wheat flour. Value meal provides high gluten content, so it can be used to prepare cakes and various pasta without adding eggs. If it is used for grinding whole grains, we obtain the so-called whole wheat flour (Ruegger et al., 1990). Spelt can be grown without the use of prohibited chemicals and is highly respected in organic farming (Kohajdovâ and Karovičova, 2008). Grain, obtained in this way is used for the organic foods. These products are a growing number of consumers who eat and live in harmony with nature. The results showed that, although there are significant differences in the yields of grain, spelt wheat can be grown on poor degraded soils that are in the process of recultivation.
AB  - Krupnik je pšenica koja se odlikuje nizom dobrih produktivnih osobina, u prvom redu odlično je adaptirana na agroekološke i zemljišne uslove brdsko-planinskih područja, tolerantnija je na sušu, patogene i napad insekata (Flaksberger, 1930). Zrno je čvrsto obavijeno plevama i plevicama i zaštićeno je od aerozagađenja, tako da se može gajiti i u područjima koja su manje podesna za golozrne vrste pšenica. U poređenju sa običnom pšenicom krupnik zbog svojih bioloških osobina, kao i prehrambenih i medicinskih osobina postaje sve više interesantan za gajenje. Potrošnja proizvoda od zrna ovog žita u ishrani ljudi konstantno se povećava (Zielinski et al. 2008). Hranljiva vrednost brašna, kako navode Nikolić (1998) i Ruibal-Mendueta et al. (2002), ogleda se u visokom sadržaju ukupnih proteina (19%) sa većim sadržajem esencijalnih aminokiselina. U brašnu ima vitamina B-kompleksa, mukopolisaharida, koji stimulišu imunološki sistem organizma, zatim ulja, celuloza i mineralnih soli. Zahvaljujući visokoj hranljivoj vrednosti brašno krupnika koristi se kao poboljšivač kvaliteta i ukusa pšeničnog hleba i drugih hlebno-pekarskih proizvoda (Galova and Knodlochova, 2000). Kako ističu Bodroza-Solarov et al. (2009) brašno, dobijeno mlevenjem zrna krupnika obezbeđuje sve potrebne hranljive materije, u prirodno idealnom balansu. Hlebovi, spravljeni sa dodatkom brašna krupnika, imaju veću svarljivu vrednost nego od brašna obične pšenice. Vrednost brašnu daje visok sadržaj glutena, pa se ono može koristiti za pripremu peciva i različitih testenina bez dodavanja jaja. Ukoliko se za mlevenje koristi celo zrno, dobije se takozvano integralno brašno (Ruegger et al., 1990). Krupnik se može gajiti bez upotrebe nedozvoljenih hemijskih preparata i veoma je cenjen u organskoj poljoprivrednoj proizvodnji (Kohajdovâ i Karovičova, 2008). Zrno, dobijeno na ovakav način koristi se za spravljanje zdravstveno bezbedne, takozvane organske hrane. Ovi proizvodi nalaze sve veći broj potrošača koji se hrane i žive u skladu sa prirodom. Dobijeni rezultati pokazali su da, iako postoje značajne razlike u visini prinosa zrna, pšenica krupnik može se gajiti i na siromašnim zemljištima koja su u procesu rekultivacije.
PB  - Institut PKB Agroekonomik, Padinska skela
T2  - Zbornik naučnih radova Instituta PKB Agroekonomik
T1  - Morphological and productivity characteristics of spelt wheat on the chernozem and degraded soil
T1  - Morfološke i produktivne osobine pšenice krupnik na černozemu i degradiranom zemljištu
EP  - 30
IS  - 1-2
SP  - 23
VL  - 19
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3390
ER  - 

@article{
author = "Glamočlija, Djordje and Žarković, Branka and Dražić, Slobodan and Radovanović, Vesna and Popović, Vera and Ugrenović, Vladan and Zekić, Nefreteta",
year = "2013",
abstract = "Spelt wheat is characterized by a series of good productive characteristics, primarily well adapted to the agro-ecological conditions and land hilly and mountainous areas, tolerant to drought, pathogens and insect attack (Flaksberger, 1930). The grain is tightly wrapped tailings and protected from air pollution, so it can be grown in areas that are less suitable for the type naked wheat species. Compared to common spelt wheat because of their biological properties, as well as nutritional and medicinal properties becomes more interesting for breeding. Consumption of grains of wheat in the diet of people is constantly increasing (Zielinski et al., 2008). The nutritive value of flour, according to Nikolić (1998) and Ruibal-Mendueta et al. (2002), reflected in higher total protein content (19%) with a higher content of essential amino acids. The flour has a vitamin B-complex, mucopolysaccharides, which stimulate the immune system of the body, then the oil, cellulose and mineral salts. Thanks to the high nutritional value of spelt flour improver is used as the quality and taste of wheat bread and other bread-baking products (Galova and Knodlochova, 2000). As pointed Bodroza-Solarov et al., (2009) flour, milled spelt grain provides all the necessary nutrients in ideal natural balance. Bread, made with spelt flour added, is more digestible than the value of the common wheat flour. Value meal provides high gluten content, so it can be used to prepare cakes and various pasta without adding eggs. If it is used for grinding whole grains, we obtain the so-called whole wheat flour (Ruegger et al., 1990). Spelt can be grown without the use of prohibited chemicals and is highly respected in organic farming (Kohajdovâ and Karovičova, 2008). Grain, obtained in this way is used for the organic foods. These products are a growing number of consumers who eat and live in harmony with nature. The results showed that, although there are significant differences in the yields of grain, spelt wheat can be grown on poor degraded soils that are in the process of recultivation., Krupnik je pšenica koja se odlikuje nizom dobrih produktivnih osobina, u prvom redu odlično je adaptirana na agroekološke i zemljišne uslove brdsko-planinskih područja, tolerantnija je na sušu, patogene i napad insekata (Flaksberger, 1930). Zrno je čvrsto obavijeno plevama i plevicama i zaštićeno je od aerozagađenja, tako da se može gajiti i u područjima koja su manje podesna za golozrne vrste pšenica. U poređenju sa običnom pšenicom krupnik zbog svojih bioloških osobina, kao i prehrambenih i medicinskih osobina postaje sve više interesantan za gajenje. Potrošnja proizvoda od zrna ovog žita u ishrani ljudi konstantno se povećava (Zielinski et al. 2008). Hranljiva vrednost brašna, kako navode Nikolić (1998) i Ruibal-Mendueta et al. (2002), ogleda se u visokom sadržaju ukupnih proteina (19%) sa većim sadržajem esencijalnih aminokiselina. U brašnu ima vitamina B-kompleksa, mukopolisaharida, koji stimulišu imunološki sistem organizma, zatim ulja, celuloza i mineralnih soli. Zahvaljujući visokoj hranljivoj vrednosti brašno krupnika koristi se kao poboljšivač kvaliteta i ukusa pšeničnog hleba i drugih hlebno-pekarskih proizvoda (Galova and Knodlochova, 2000). Kako ističu Bodroza-Solarov et al. (2009) brašno, dobijeno mlevenjem zrna krupnika obezbeđuje sve potrebne hranljive materije, u prirodno idealnom balansu. Hlebovi, spravljeni sa dodatkom brašna krupnika, imaju veću svarljivu vrednost nego od brašna obične pšenice. Vrednost brašnu daje visok sadržaj glutena, pa se ono može koristiti za pripremu peciva i različitih testenina bez dodavanja jaja. Ukoliko se za mlevenje koristi celo zrno, dobije se takozvano integralno brašno (Ruegger et al., 1990). Krupnik se može gajiti bez upotrebe nedozvoljenih hemijskih preparata i veoma je cenjen u organskoj poljoprivrednoj proizvodnji (Kohajdovâ i Karovičova, 2008). Zrno, dobijeno na ovakav način koristi se za spravljanje zdravstveno bezbedne, takozvane organske hrane. Ovi proizvodi nalaze sve veći broj potrošača koji se hrane i žive u skladu sa prirodom. Dobijeni rezultati pokazali su da, iako postoje značajne razlike u visini prinosa zrna, pšenica krupnik može se gajiti i na siromašnim zemljištima koja su u procesu rekultivacije.",
publisher = "Institut PKB Agroekonomik, Padinska skela",
journal = "Zbornik naučnih radova Instituta PKB Agroekonomik",
title = "Morphological and productivity characteristics of spelt wheat on the chernozem and degraded soil, Morfološke i produktivne osobine pšenice krupnik na černozemu i degradiranom zemljištu",
pages = "30-23",
number = "1-2",
volume = "19",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3390"
}

Glamočlija, D., Žarković, B., Dražić, S., Radovanović, V., Popović, V., Ugrenović, V.,& Zekić, N.. (2013). Morphological and productivity characteristics of spelt wheat on the chernozem and degraded soil. in Zbornik naučnih radova Instituta PKB Agroekonomik
Institut PKB Agroekonomik, Padinska skela., 19(1-2), 23-30.
https://hdl.handle.net/21.15107/rcub_agrospace_3390

Glamočlija D, Žarković B, Dražić S, Radovanović V, Popović V, Ugrenović V, Zekić N. Morphological and productivity characteristics of spelt wheat on the chernozem and degraded soil. in Zbornik naučnih radova Instituta PKB Agroekonomik. 2013;19(1-2):23-30.
https://hdl.handle.net/21.15107/rcub_agrospace_3390 .

Glamočlija, Djordje, Žarković, Branka, Dražić, Slobodan, Radovanović, Vesna, Popović, Vera, Ugrenović, Vladan, Zekić, Nefreteta, "Morphological and productivity characteristics of spelt wheat on the chernozem and degraded soil" in Zbornik naučnih radova Instituta PKB Agroekonomik, 19, no. 1-2 (2013):23-30,
https://hdl.handle.net/21.15107/rcub_agrospace_3390 .

TY  - JOUR
AU  - Dražić, Slobodan
AU  - Živanović, Tomislav
AU  - Maletić, Radojka
AU  - Glamočlija, Djordje
AU  - Žarković, Branka
AU  - Dražić, Milena
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3265
AB  - We analyzed variability and influence of investigated factors on grain yield of quinoa during three year period (2009, 2010, 2011). The experiment was conducted at two locations (Nova Pazova and Surduk), using two introduced genotypes of quinoa: KVL 37 and KVL 52. We detected that location and genotype had important impact. Grain yield varied according to years of study (1224 kg/ha to 1671 kg/ha). Results of regression and correlation analysis indicate on variation of the impact of plant height and number of plants per meter on the grain yield. Correlation coefficients were generally low and didn't show as significant. This indicates that these studies included small number of properties that can affect grain yield. In further work with this introduced species, more properties should be included.
AB  - Analizirana je varijabilnost i uticaj ispitivanih faktora na prinos zrna kvinoje tokom tri godine (2009, 2010, 2011). Ogled je izveden na dve lokacije (Nova Pazova i Surduk) sa dva introdukovana genotipa kvinoje: KVL 37 i KVL 52. Setva je obavljena u aprilu, a žetva u avgustu. Analizirani su: visina biljaka (cm), broj biljaka po dužnom metru i prinos zrna. Konstatovan je značajan uticaj lokacije i genotipa. Prinos zrna varirao je po godinama ispitivanja (1.224 kg/ha do 1.671 kg/ha). Rezultati regresione i koralacione analize ukazuju na variranje uticaja visine biljaka i broja biljaka po dužnom metru na prinos zrna. Koeficijenti korelacija su uglavnom bili niski i nisu ispoljili značajnost. Ovo ukazuje da je u daljim istraživanjima poželjno povećati broj svojstava, koja bi mogla uticati na visinu prinosa.
PB  - Društvo selekcionara i semenara Republike Srbije, Beograd
T2  - Selekcija i semenarstvo
T1  - Variability of traits quinoa introduced genotypes (Chenopodium quinoa Willd.)
T1  - Varijabilnost svojstava introdukovanih genotipova kvinoje (Chenopodium quinoa Willd.)
EP  - 26
IS  - 1
SP  - 19
VL  - 19
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3265
ER  - 

@article{
author = "Dražić, Slobodan and Živanović, Tomislav and Maletić, Radojka and Glamočlija, Djordje and Žarković, Branka and Dražić, Milena",
year = "2013",
abstract = "We analyzed variability and influence of investigated factors on grain yield of quinoa during three year period (2009, 2010, 2011). The experiment was conducted at two locations (Nova Pazova and Surduk), using two introduced genotypes of quinoa: KVL 37 and KVL 52. We detected that location and genotype had important impact. Grain yield varied according to years of study (1224 kg/ha to 1671 kg/ha). Results of regression and correlation analysis indicate on variation of the impact of plant height and number of plants per meter on the grain yield. Correlation coefficients were generally low and didn't show as significant. This indicates that these studies included small number of properties that can affect grain yield. In further work with this introduced species, more properties should be included., Analizirana je varijabilnost i uticaj ispitivanih faktora na prinos zrna kvinoje tokom tri godine (2009, 2010, 2011). Ogled je izveden na dve lokacije (Nova Pazova i Surduk) sa dva introdukovana genotipa kvinoje: KVL 37 i KVL 52. Setva je obavljena u aprilu, a žetva u avgustu. Analizirani su: visina biljaka (cm), broj biljaka po dužnom metru i prinos zrna. Konstatovan je značajan uticaj lokacije i genotipa. Prinos zrna varirao je po godinama ispitivanja (1.224 kg/ha do 1.671 kg/ha). Rezultati regresione i koralacione analize ukazuju na variranje uticaja visine biljaka i broja biljaka po dužnom metru na prinos zrna. Koeficijenti korelacija su uglavnom bili niski i nisu ispoljili značajnost. Ovo ukazuje da je u daljim istraživanjima poželjno povećati broj svojstava, koja bi mogla uticati na visinu prinosa.",
publisher = "Društvo selekcionara i semenara Republike Srbije, Beograd",
journal = "Selekcija i semenarstvo",
title = "Variability of traits quinoa introduced genotypes (Chenopodium quinoa Willd.), Varijabilnost svojstava introdukovanih genotipova kvinoje (Chenopodium quinoa Willd.)",
pages = "26-19",
number = "1",
volume = "19",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3265"
}

Dražić, S., Živanović, T., Maletić, R., Glamočlija, D., Žarković, B.,& Dražić, M.. (2013). Variability of traits quinoa introduced genotypes (Chenopodium quinoa Willd.). in Selekcija i semenarstvo
Društvo selekcionara i semenara Republike Srbije, Beograd., 19(1), 19-26.
https://hdl.handle.net/21.15107/rcub_agrospace_3265

Dražić S, Živanović T, Maletić R, Glamočlija D, Žarković B, Dražić M. Variability of traits quinoa introduced genotypes (Chenopodium quinoa Willd.). in Selekcija i semenarstvo. 2013;19(1):19-26.
https://hdl.handle.net/21.15107/rcub_agrospace_3265 .

Dražić, Slobodan, Živanović, Tomislav, Maletić, Radojka, Glamočlija, Djordje, Žarković, Branka, Dražić, Milena, "Variability of traits quinoa introduced genotypes (Chenopodium quinoa Willd.)" in Selekcija i semenarstvo, 19, no. 1 (2013):19-26,
https://hdl.handle.net/21.15107/rcub_agrospace_3265 .

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

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

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

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

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

TY  - CONF
AU  - Radovanović, Vesna
AU  - Demin, Mirjana
AU  - Žarković, Branka
AU  - Stikić, Radmila
AU  - Milovanović, Mirjana
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5516
AB  - Kvinoja (Chenopodium quinoa, Willd.) je pseudocerealija koja se tradicionalno gaji na malim plantažama u ruralnim oblastima Južne Amerike u regionu Anda. Kvinoja je ratarska kultura, gajena za domaću upotrebu siromašnog stanovništva. Zbog sposobnosti prilagođavanja različitim agro-ekološkim uslovima, kvinoja može da se gaji u različitim regionima. Agrotehnika zasnovana na principima organske poljoprivrede i primenjena je u Danskoj, Italiji i Makedoniji. Zahvaljujući visokoj nutritivnoj vrednosti seme se koristi  u ljudskoj ishrani, usled čega je poslednjih godina porastao interes za gajenje i preradu kvinoje, kao funkcionalne hrane.  Poznato je da i lišće biljke poseduje značajne nutritivne vrednosti, pa se koristi kao zamena za spanać. Biljka može da poraste 1-3m visine, a plodovi su u obliku okruglog, malog semena, koje je obavijeno perigoniumom različite boje (bledo žute, do svetlo crvene). Perigonium se mehanički lako odvaja, kada je seme suvo. U perikarpu semena nalaze se saponini, nosioci karakterističnog gorkog ukusa semena kvinoje, zbog čega je potrebno iste odstraniti, pre upotrebe u ljudskoj ishrani. 
U ovom radu predmet istraživanja je bila danska sorta KVL 37, gajena  u okolini Beograda. Ispitivan je nutritivi sastav sirovog i oljušćenog semena kvinoje, kao novog useva i  mogućnost njegove primene u ishrani riba. Poznato je da viskoka nutritivna vrednost semena kvinoje potiče od sadržaja proteina, različitih minerala i vitamina, i to E vitamin i vitamini B grupe. Prosečan sadržaj proteina varira od 8%-22%, a glavne proteinske frakcije čine albumini i globulini (44-47% ukupnih proteina). U ovom radu sadržaj proteina je varirao od 15,5% do 16,8%, u zavisnosti stepena čistoće semena. Seme poseduje odličano izbalansiran  sastav amino kiselina, a izdvajaju se lizin, treonin i metionin, amino kiseline koje su uglavnom deficitarne u biljnim sirovinama. Glavnu komponentu semena kvinoje čine ugljeni hidrati, čiji sadržaj varira od 67% do 74%. Skrob čini oko 52-63%, dok su ostali ugljeni hidrati, kao i sirova vlakna malo zastupljeni. Kvinoja sadrži 2% do 10%  lipida, a dokazano je i prisustvo esencijalnih masnih kiselina, kao sto su linolenska, oleinska i palmitinska. Značajan je sadržaj minerala tj. kalcijuma, gvožđa i cinka, ali se njihov sadržaj kvantitativno smanjuje u daljim postupcima ljuštenja, pranja i poliranja semena. U humanoj ishrani saponini i fitinska kiselina predstavljaju glavne nedostatke kvinoje. Ljuštenjem i daljim prečišćavanjem seme kvinoje je našlo primenu u ishrani ljudi kao varivo, hrana za doručak, za kolače za proizvodnju brašna, kao i za ishranu životinja u formi mekinja ili pogača. U našem  radu, kod oljuštenog  zrna, dokazano je značajno povećanje sadržaja ulja, dok je sadržaj sirovih vlakana i ukupnog pepela smanjen za oko tri-puta. Sadržaj skroba je u očekivanim graničnim vrednostima. U pogledu sadržaja minerala nije bilo većih promena. Imajući u vidu veličinu zrna, laku pripremu, nutrtitivni potencijal, kao i novu kulturu u našoj regiji, pokazano je da seme kvinoje može da nađe primenu i kao hrana za ribe.
C3  - 6. International Conference “Water & Fish” Faculty of Agriculture, Belgrade-Zemun, Serbia, June, 12
T1  - Application of a New Crop-Quinoa for Fish Feed
T1  - Primena nove kulture - kvinoje u ishrani riba
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5516
ER  - 

@conference{
author = "Radovanović, Vesna and Demin, Mirjana and Žarković, Branka and Stikić, Radmila and Milovanović, Mirjana",
year = "2013",
abstract = "Kvinoja (Chenopodium quinoa, Willd.) je pseudocerealija koja se tradicionalno gaji na malim plantažama u ruralnim oblastima Južne Amerike u regionu Anda. Kvinoja je ratarska kultura, gajena za domaću upotrebu siromašnog stanovništva. Zbog sposobnosti prilagođavanja različitim agro-ekološkim uslovima, kvinoja može da se gaji u različitim regionima. Agrotehnika zasnovana na principima organske poljoprivrede i primenjena je u Danskoj, Italiji i Makedoniji. Zahvaljujući visokoj nutritivnoj vrednosti seme se koristi  u ljudskoj ishrani, usled čega je poslednjih godina porastao interes za gajenje i preradu kvinoje, kao funkcionalne hrane.  Poznato je da i lišće biljke poseduje značajne nutritivne vrednosti, pa se koristi kao zamena za spanać. Biljka može da poraste 1-3m visine, a plodovi su u obliku okruglog, malog semena, koje je obavijeno perigoniumom različite boje (bledo žute, do svetlo crvene). Perigonium se mehanički lako odvaja, kada je seme suvo. U perikarpu semena nalaze se saponini, nosioci karakterističnog gorkog ukusa semena kvinoje, zbog čega je potrebno iste odstraniti, pre upotrebe u ljudskoj ishrani. 
U ovom radu predmet istraživanja je bila danska sorta KVL 37, gajena  u okolini Beograda. Ispitivan je nutritivi sastav sirovog i oljušćenog semena kvinoje, kao novog useva i  mogućnost njegove primene u ishrani riba. Poznato je da viskoka nutritivna vrednost semena kvinoje potiče od sadržaja proteina, različitih minerala i vitamina, i to E vitamin i vitamini B grupe. Prosečan sadržaj proteina varira od 8%-22%, a glavne proteinske frakcije čine albumini i globulini (44-47% ukupnih proteina). U ovom radu sadržaj proteina je varirao od 15,5% do 16,8%, u zavisnosti stepena čistoće semena. Seme poseduje odličano izbalansiran  sastav amino kiselina, a izdvajaju se lizin, treonin i metionin, amino kiseline koje su uglavnom deficitarne u biljnim sirovinama. Glavnu komponentu semena kvinoje čine ugljeni hidrati, čiji sadržaj varira od 67% do 74%. Skrob čini oko 52-63%, dok su ostali ugljeni hidrati, kao i sirova vlakna malo zastupljeni. Kvinoja sadrži 2% do 10%  lipida, a dokazano je i prisustvo esencijalnih masnih kiselina, kao sto su linolenska, oleinska i palmitinska. Značajan je sadržaj minerala tj. kalcijuma, gvožđa i cinka, ali se njihov sadržaj kvantitativno smanjuje u daljim postupcima ljuštenja, pranja i poliranja semena. U humanoj ishrani saponini i fitinska kiselina predstavljaju glavne nedostatke kvinoje. Ljuštenjem i daljim prečišćavanjem seme kvinoje je našlo primenu u ishrani ljudi kao varivo, hrana za doručak, za kolače za proizvodnju brašna, kao i za ishranu životinja u formi mekinja ili pogača. U našem  radu, kod oljuštenog  zrna, dokazano je značajno povećanje sadržaja ulja, dok je sadržaj sirovih vlakana i ukupnog pepela smanjen za oko tri-puta. Sadržaj skroba je u očekivanim graničnim vrednostima. U pogledu sadržaja minerala nije bilo većih promena. Imajući u vidu veličinu zrna, laku pripremu, nutrtitivni potencijal, kao i novu kulturu u našoj regiji, pokazano je da seme kvinoje može da nađe primenu i kao hrana za ribe.",
journal = "6. International Conference “Water & Fish” Faculty of Agriculture, Belgrade-Zemun, Serbia, June, 12",
title = "Application of a New Crop-Quinoa for Fish Feed, Primena nove kulture - kvinoje u ishrani riba",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5516"
}

Radovanović, V., Demin, M., Žarković, B., Stikić, R.,& Milovanović, M.. (2013). Application of a New Crop-Quinoa for Fish Feed. in 6. International Conference “Water & Fish” Faculty of Agriculture, Belgrade-Zemun, Serbia, June, 12.
https://hdl.handle.net/21.15107/rcub_agrospace_5516

Radovanović V, Demin M, Žarković B, Stikić R, Milovanović M. Application of a New Crop-Quinoa for Fish Feed. in 6. International Conference “Water & Fish” Faculty of Agriculture, Belgrade-Zemun, Serbia, June, 12. 2013;.
https://hdl.handle.net/21.15107/rcub_agrospace_5516 .

Radovanović, Vesna, Demin, Mirjana, Žarković, Branka, Stikić, Radmila, Milovanović, Mirjana, "Application of a New Crop-Quinoa for Fish Feed" in 6. International Conference “Water & Fish” Faculty of Agriculture, Belgrade-Zemun, Serbia, June, 12 (2013),
https://hdl.handle.net/21.15107/rcub_agrospace_5516 .

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

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

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

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

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

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

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

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

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

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