TY  - JOUR
AU  - Madžgalj, Valerija
AU  - Petrović, Aleksandar
AU  - Čakar, Uroš
AU  - Maraš, Vesna
AU  - Sofrenić, Ivana
AU  - Tešević, Vele
PY  - 2023
UR  - https://www.shd-pub.org.rs/index.php/JSCS/article/view/11682
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6280
AB  - This study aimed to show aromatic profile of wines produced from two autochthonous grape cultivars Krstač (K) and Žižak (Z). During the wine production two enzymatic preparations (EP) Lallzyme cuvee blanc (CB) and Lallzyme enzymatic preparation β (EB) and different time of skin contact (4 and 8 h) were applied. Aromatic compounds were detected by GC/FID–MS ana­lysis. Significantly higher content of total detected aromatic compounds com­pared to appropriate controls (168.54 and 161.72 mg L-1) was observed for K EB4h (176.33 mg L-1) and Z CB4h (177.29 mg L-1) wines. Skin contact and usage of EP mostly increased content of 2-phenylethyl and isoamyl alcohols. Wines from both varieties showed higher content of hexanoic and octanoic acids compared to the control. It is interesting to emphasize that content of esters that are responsible for fruity aroma of wine which is important for plea­sant taste (isoamyl acetate – banana, ethyl hexanoate – ripe banana, 2-phe­nyl­ethyl acetate – powerful fruity rose like) were increased in all samples com­pared to the controls. The highest grades, after sensory evaluation, were obtained for K EB 8h (18.0 out of 20.0) and Z CB 8h (18.2 out of 20.0).
T2  - Journal of the Serbian Chemical Society
T2  - Journal of the Serbian Chemical Society
T1  - The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak: Scientific paper
EP  - 23
IS  - 1
SP  - 11
VL  - 88
DO  - 10.2298/JSC220311056M
ER  - 

@article{
author = "Madžgalj, Valerija and Petrović, Aleksandar and Čakar, Uroš and Maraš, Vesna and Sofrenić, Ivana and Tešević, Vele",
year = "2023",
abstract = "This study aimed to show aromatic profile of wines produced from two autochthonous grape cultivars Krstač (K) and Žižak (Z). During the wine production two enzymatic preparations (EP) Lallzyme cuvee blanc (CB) and Lallzyme enzymatic preparation β (EB) and different time of skin contact (4 and 8 h) were applied. Aromatic compounds were detected by GC/FID–MS ana­lysis. Significantly higher content of total detected aromatic compounds com­pared to appropriate controls (168.54 and 161.72 mg L-1) was observed for K EB4h (176.33 mg L-1) and Z CB4h (177.29 mg L-1) wines. Skin contact and usage of EP mostly increased content of 2-phenylethyl and isoamyl alcohols. Wines from both varieties showed higher content of hexanoic and octanoic acids compared to the control. It is interesting to emphasize that content of esters that are responsible for fruity aroma of wine which is important for plea­sant taste (isoamyl acetate – banana, ethyl hexanoate – ripe banana, 2-phe­nyl­ethyl acetate – powerful fruity rose like) were increased in all samples com­pared to the controls. The highest grades, after sensory evaluation, were obtained for K EB 8h (18.0 out of 20.0) and Z CB 8h (18.2 out of 20.0).",
journal = "Journal of the Serbian Chemical Society, Journal of the Serbian Chemical Society",
title = "The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak: Scientific paper",
pages = "23-11",
number = "1",
volume = "88",
doi = "10.2298/JSC220311056M"
}

Madžgalj, V., Petrović, A., Čakar, U., Maraš, V., Sofrenić, I.,& Tešević, V.. (2023). The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak: Scientific paper. in Journal of the Serbian Chemical Society, 88(1), 11-23.
https://doi.org/10.2298/JSC220311056M

Madžgalj V, Petrović A, Čakar U, Maraš V, Sofrenić I, Tešević V. The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak: Scientific paper. in Journal of the Serbian Chemical Society. 2023;88(1):11-23.
doi:10.2298/JSC220311056M .

Madžgalj, Valerija, Petrović, Aleksandar, Čakar, Uroš, Maraš, Vesna, Sofrenić, Ivana, Tešević, Vele, "The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstač and Žižak: Scientific paper" in Journal of the Serbian Chemical Society, 88, no. 1 (2023):11-23,
https://doi.org/10.2298/JSC220311056M . .

TY  - JOUR
AU  - Paunović, Dragana
AU  - Demin, Mirjana
AU  - Petrović, Tanja
AU  - Marković, Jovana M.
AU  - Vujasinović, Vesna B.
AU  - Rabrenović, Biljana
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5488
AB  - The refined sunflower and palm oils are used in the food industry for the production of fried potatoes. Literary data have shown that palm oil had less tendency to degradation than sunflower oil due to its fatty acid composition. However, palm olein is a palm oil fraction and therefore has a different composition of fatty acids. The aim of this study was to investigate the quality of the refined palm olein in relation to the refined linoleic type sunflower oil during the production of fried potatoes. The oil samples were used for multiple frying during the seven days (40 minutes per day at a temperature of 165o C). The peroxide value and free fatty acid content (acid value) were determined by standard analytical methods. The results showed that the peroxide value in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid value increased by 50.0% and 26.8%, respectively, in relation to their initial values in the fresh oil samples. Based on these results, it can be concluded that the palm olein was more suitable for frying. However, this finding cannot be reported with certainty because the quality of the oil depends on many more parameters, not only on those analysed in this paper.
AB  - U prehrambenoj industriji se za proizvodnju prženog krompira koriste rafinisano suncokretovo i palmino ulje. Prema literaturnim podacima, palmino ulje ima manju sklonost ka degradacionim promenama u odnosu na suncokretovo ulje, zahvaljujući sastavu masnih kiselina. Međutim, palmin olein je frakcija palminog ulja i samim tim ima drugačiji sastav masnih kiselina. Cilj ovog rada bio je da se ispita kvalitet rafinisanog palminog oleina u odnosu na rafinisano suncokretovo ulje tokom proizvodnje prženog krompira. Uzorci ulja su korišćeni za višestruko prženje tokom sedam dana (po 40 minuta svakog dana, na temperaturi od 165o C). Peroksidni broj i sadržaj slobodnih masnih kiselina (kiselinski broj) određeni su standardnim analitičkim metodama. Rezultati su pokazali da se peroksidni broj u suncokretovom ulju i palminom oleinu povećao 75,0% odnosno 77,8%, dok se kiselinski broj povećao 50,0% odnosno 26,8%, u odnosu na početne vrednosti u uzorcima svežeg ulja. Na osnovu ovih rezultata može se zaključiti da je palmin olein pogodniji za prženje. Međutim, ovaj zaključak se ne može navesti sa sigurnošću jer kvalitet ulja zavisi od mnogo više parametara, a ne samo od onih analiziranih u ovom radu.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Quality parameters of sunflower oil and palm olein during multiple frying
T1  - Parametri kvaliteta suncokretovog ulja i palminog oleina tokom višestrukog prženja
EP  - 68
IS  - 1
SP  - 61
VL  - 65
DO  - 10.2298/JAS2001061P
ER  - 

@article{
author = "Paunović, Dragana and Demin, Mirjana and Petrović, Tanja and Marković, Jovana M. and Vujasinović, Vesna B. and Rabrenović, Biljana",
year = "2020",
abstract = "The refined sunflower and palm oils are used in the food industry for the production of fried potatoes. Literary data have shown that palm oil had less tendency to degradation than sunflower oil due to its fatty acid composition. However, palm olein is a palm oil fraction and therefore has a different composition of fatty acids. The aim of this study was to investigate the quality of the refined palm olein in relation to the refined linoleic type sunflower oil during the production of fried potatoes. The oil samples were used for multiple frying during the seven days (40 minutes per day at a temperature of 165o C). The peroxide value and free fatty acid content (acid value) were determined by standard analytical methods. The results showed that the peroxide value in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid value increased by 50.0% and 26.8%, respectively, in relation to their initial values in the fresh oil samples. Based on these results, it can be concluded that the palm olein was more suitable for frying. However, this finding cannot be reported with certainty because the quality of the oil depends on many more parameters, not only on those analysed in this paper., U prehrambenoj industriji se za proizvodnju prženog krompira koriste rafinisano suncokretovo i palmino ulje. Prema literaturnim podacima, palmino ulje ima manju sklonost ka degradacionim promenama u odnosu na suncokretovo ulje, zahvaljujući sastavu masnih kiselina. Međutim, palmin olein je frakcija palminog ulja i samim tim ima drugačiji sastav masnih kiselina. Cilj ovog rada bio je da se ispita kvalitet rafinisanog palminog oleina u odnosu na rafinisano suncokretovo ulje tokom proizvodnje prženog krompira. Uzorci ulja su korišćeni za višestruko prženje tokom sedam dana (po 40 minuta svakog dana, na temperaturi od 165o C). Peroksidni broj i sadržaj slobodnih masnih kiselina (kiselinski broj) određeni su standardnim analitičkim metodama. Rezultati su pokazali da se peroksidni broj u suncokretovom ulju i palminom oleinu povećao 75,0% odnosno 77,8%, dok se kiselinski broj povećao 50,0% odnosno 26,8%, u odnosu na početne vrednosti u uzorcima svežeg ulja. Na osnovu ovih rezultata može se zaključiti da je palmin olein pogodniji za prženje. Međutim, ovaj zaključak se ne može navesti sa sigurnošću jer kvalitet ulja zavisi od mnogo više parametara, a ne samo od onih analiziranih u ovom radu.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Quality parameters of sunflower oil and palm olein during multiple frying, Parametri kvaliteta suncokretovog ulja i palminog oleina tokom višestrukog prženja",
pages = "68-61",
number = "1",
volume = "65",
doi = "10.2298/JAS2001061P"
}

Paunović, D., Demin, M., Petrović, T., Marković, J. M., Vujasinović, V. B.,& Rabrenović, B.. (2020). Quality parameters of sunflower oil and palm olein during multiple frying. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 65(1), 61-68.
https://doi.org/10.2298/JAS2001061P

Paunović D, Demin M, Petrović T, Marković JM, Vujasinović VB, Rabrenović B. Quality parameters of sunflower oil and palm olein during multiple frying. in Journal of Agricultural Sciences (Belgrade). 2020;65(1):61-68.
doi:10.2298/JAS2001061P .

Paunović, Dragana, Demin, Mirjana, Petrović, Tanja, Marković, Jovana M., Vujasinović, Vesna B., Rabrenović, Biljana, "Quality parameters of sunflower oil and palm olein during multiple frying" in Journal of Agricultural Sciences (Belgrade), 65, no. 1 (2020):61-68,
https://doi.org/10.2298/JAS2001061P . .

TY  - GEN
AU  - Paunović, Dragana
AU  - Marković, Jovana
AU  - Ivanović, Evica
AU  - Rabrenović, Biljana
AU  - Despotović, Saša
AU  - Banjac, Nebojša
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6891
AB  - Pumpkin contains a high content of carotenoids, the majority of which are alpha-carotene, beta-carotene, alpha-cryptoxanthin, lutein/zeaxanthin and violaxanthin. The main beneficial effect of carotenoids derives from their antioxidant activity, i.e. protecting cells against the harmful effects of free radicals. The aim of this study was to determine the content of total pumpkin carotenoids during cooking, baking in oven and a microwave oven to examine how different heat treatments affect on the stability of the carotenoids. The standard spectrophotometric method was used to determine the content of total carotenoids, measuring the absorbance of extracted samples at a wavelength of 445 nm. Samples were extracted by petrolether. According to the obtained results, the highest content of carotenoids was in fresh pumpkin (172,93 μg/g dry matter), then in a pumpkin baked in the oven (66,63 μg/g dry matter), then in a pumpkin baked in microwave oven (65,97 μg/g dry matter) and the lowest content of total carotenoids was determined in cooked pumpkin (54,42 μg/g dry matter). These results indicated that different heat treatments were significantly affected on the stability of carotenoids in pumpkin. The higher losses were during cooking, while the losses of baking in the oven and microwave oven were similar.
T2  - 1st International Conference on Advanced Production and Processing
T1  - Stability of carotenoids in pumpkin during the different heat treatments
SP  - 32
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6891
ER  - 

@misc{
author = "Paunović, Dragana and Marković, Jovana and Ivanović, Evica and Rabrenović, Biljana and Despotović, Saša and Banjac, Nebojša",
year = "2019",
abstract = "Pumpkin contains a high content of carotenoids, the majority of which are alpha-carotene, beta-carotene, alpha-cryptoxanthin, lutein/zeaxanthin and violaxanthin. The main beneficial effect of carotenoids derives from their antioxidant activity, i.e. protecting cells against the harmful effects of free radicals. The aim of this study was to determine the content of total pumpkin carotenoids during cooking, baking in oven and a microwave oven to examine how different heat treatments affect on the stability of the carotenoids. The standard spectrophotometric method was used to determine the content of total carotenoids, measuring the absorbance of extracted samples at a wavelength of 445 nm. Samples were extracted by petrolether. According to the obtained results, the highest content of carotenoids was in fresh pumpkin (172,93 μg/g dry matter), then in a pumpkin baked in the oven (66,63 μg/g dry matter), then in a pumpkin baked in microwave oven (65,97 μg/g dry matter) and the lowest content of total carotenoids was determined in cooked pumpkin (54,42 μg/g dry matter). These results indicated that different heat treatments were significantly affected on the stability of carotenoids in pumpkin. The higher losses were during cooking, while the losses of baking in the oven and microwave oven were similar.",
journal = "1st International Conference on Advanced Production and Processing",
title = "Stability of carotenoids in pumpkin during the different heat treatments",
pages = "32",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6891"
}

Paunović, D., Marković, J., Ivanović, E., Rabrenović, B., Despotović, S.,& Banjac, N.. (2019). Stability of carotenoids in pumpkin during the different heat treatments. in 1st International Conference on Advanced Production and Processing, 32.
https://hdl.handle.net/21.15107/rcub_agrospace_6891

Paunović D, Marković J, Ivanović E, Rabrenović B, Despotović S, Banjac N. Stability of carotenoids in pumpkin during the different heat treatments. in 1st International Conference on Advanced Production and Processing. 2019;:32.
https://hdl.handle.net/21.15107/rcub_agrospace_6891 .

Paunović, Dragana, Marković, Jovana, Ivanović, Evica, Rabrenović, Biljana, Despotović, Saša, Banjac, Nebojša, "Stability of carotenoids in pumpkin during the different heat treatments" in 1st International Conference on Advanced Production and Processing (2019):32,
https://hdl.handle.net/21.15107/rcub_agrospace_6891 .

TY  - GEN
AU  - Paunović, Dragana
AU  - Demin, Mirjana
AU  - Petrović, Tanja
AU  - Marković, Jovana
AU  - Vujasinović, Vesna
AU  - Rabrenović, Biljana
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6894
AB  - The refined sunflower and palm oil are used in the food industry for the production of French 
fries. Literary data have been shown that the palm oil had less tendency to degradation than 
sunflower oil, due to its fatty acid composition. However, palm olein is a palm oil fraction and 
therefore has a different composition of fatty acids. The aim of this study was to investigate 
quality of the refined palm olein in relation to the refined sunflower oil during the production 
of French fries. The oil samples were used for multiple frying during seven days (40 minutes 
per day at a temperature of 165 °C). The peroxide number and free fatty acids content (acid 
number) were determined by standard analytical methods. The results showed that the peroxide 
number in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid number 
increased by 50.0% and 26.8%, respectively, in relation to their initial values in fresh oil 
samples. Based on these results it can be concluded that the palm olein was more suitable for 
frying. However, this finding cannot be indicated with certainty because the quality of the oil 
depends on many more parameters, not only of analyzed in this paper.
T2  - 1st International Conference on Advanced Production and Processing
T1  - The quality of sunflower oil and palm olein during the production of french fries
SP  - 34
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6894
ER  - 

@misc{
author = "Paunović, Dragana and Demin, Mirjana and Petrović, Tanja and Marković, Jovana and Vujasinović, Vesna and Rabrenović, Biljana",
year = "2019",
abstract = "The refined sunflower and palm oil are used in the food industry for the production of French 
fries. Literary data have been shown that the palm oil had less tendency to degradation than 
sunflower oil, due to its fatty acid composition. However, palm olein is a palm oil fraction and 
therefore has a different composition of fatty acids. The aim of this study was to investigate 
quality of the refined palm olein in relation to the refined sunflower oil during the production 
of French fries. The oil samples were used for multiple frying during seven days (40 minutes 
per day at a temperature of 165 °C). The peroxide number and free fatty acids content (acid 
number) were determined by standard analytical methods. The results showed that the peroxide 
number in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid number 
increased by 50.0% and 26.8%, respectively, in relation to their initial values in fresh oil 
samples. Based on these results it can be concluded that the palm olein was more suitable for 
frying. However, this finding cannot be indicated with certainty because the quality of the oil 
depends on many more parameters, not only of analyzed in this paper.",
journal = "1st International Conference on Advanced Production and Processing",
title = "The quality of sunflower oil and palm olein during the production of french fries",
pages = "34",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6894"
}

Paunović, D., Demin, M., Petrović, T., Marković, J., Vujasinović, V.,& Rabrenović, B.. (2019). The quality of sunflower oil and palm olein during the production of french fries. in 1st International Conference on Advanced Production and Processing, 34.
https://hdl.handle.net/21.15107/rcub_agrospace_6894

Paunović D, Demin M, Petrović T, Marković J, Vujasinović V, Rabrenović B. The quality of sunflower oil and palm olein during the production of french fries. in 1st International Conference on Advanced Production and Processing. 2019;:34.
https://hdl.handle.net/21.15107/rcub_agrospace_6894 .

Paunović, Dragana, Demin, Mirjana, Petrović, Tanja, Marković, Jovana, Vujasinović, Vesna, Rabrenović, Biljana, "The quality of sunflower oil and palm olein during the production of french fries" in 1st International Conference on Advanced Production and Processing (2019):34,
https://hdl.handle.net/21.15107/rcub_agrospace_6894 .

TY  - JOUR
AU  - Belscak-Cvitanović, Ana
AU  - Nedović, Viktor
AU  - Salević, Ana
AU  - Despotović, Saša
AU  - Komes, Draženka
AU  - Nikšić, Miomir
AU  - Bugarski, Branko
AU  - Leskošek-Čukalović, Ida
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4441
AB  - Increasing interest in production of frequently consumed functional food products has focused the present study on implementation of microencapsulated Ganoderma mushroom and green tea bioactive compounds in beer production. Electrostatic extrusion assisted microencapsulation of green tea and Ganoderma extracts enabled production of particles ranging from 490 to 1000 mu m in size, with up to 75% of entrapped total polyphenols. Dried, powdered extracts, as well as microparticles encapsulating Ganoderma and green tea extracts that exhibited the best morphological properties and retarded release of polyphenols (alginate and alginate-chitosan coated, as well as chitosan coated pectin microbeads) were implemented in beer production. The addition of Ganoderma microbeads to pilsner beer did not augment its polyphenolic concentration (TPC), as opposed to the addition of green tea encapsulating microbeads to radler, while adding dried Ganoderma and spray dried green tea extracts enabled to increase the TPC for up to 3-fold higher values. Ganoderma dried extract-enriched pilsner beer and spray dried green tea extract-enriched radler were preferred in terms of sensory properties, due to the lowest bitterness intensity and most pronounced herbal aroma of the added adjuncts. Refrigerated storage of Ganoderma hydrogel microbeads-enriched pilsner beer revealed fluctuations of TPC, while green tea hydrogel microbeads-enriched radler exhibited better stability. The established methodology provides a procedure suitable for microencapsulate-enrichment of drink and food products, thus setting a reliable basis for future functional food production by microencapsulate implementation strategies.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry and Chemical Engineering Quarterly / CICEQ
T1  - Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds
EP  - 471
IS  - 4
SP  - 457
VL  - 23
DO  - 10.2298/CICEQ160722060B
ER  - 

@article{
author = "Belscak-Cvitanović, Ana and Nedović, Viktor and Salević, Ana and Despotović, Saša and Komes, Draženka and Nikšić, Miomir and Bugarski, Branko and Leskošek-Čukalović, Ida",
year = "2017",
abstract = "Increasing interest in production of frequently consumed functional food products has focused the present study on implementation of microencapsulated Ganoderma mushroom and green tea bioactive compounds in beer production. Electrostatic extrusion assisted microencapsulation of green tea and Ganoderma extracts enabled production of particles ranging from 490 to 1000 mu m in size, with up to 75% of entrapped total polyphenols. Dried, powdered extracts, as well as microparticles encapsulating Ganoderma and green tea extracts that exhibited the best morphological properties and retarded release of polyphenols (alginate and alginate-chitosan coated, as well as chitosan coated pectin microbeads) were implemented in beer production. The addition of Ganoderma microbeads to pilsner beer did not augment its polyphenolic concentration (TPC), as opposed to the addition of green tea encapsulating microbeads to radler, while adding dried Ganoderma and spray dried green tea extracts enabled to increase the TPC for up to 3-fold higher values. Ganoderma dried extract-enriched pilsner beer and spray dried green tea extract-enriched radler were preferred in terms of sensory properties, due to the lowest bitterness intensity and most pronounced herbal aroma of the added adjuncts. Refrigerated storage of Ganoderma hydrogel microbeads-enriched pilsner beer revealed fluctuations of TPC, while green tea hydrogel microbeads-enriched radler exhibited better stability. The established methodology provides a procedure suitable for microencapsulate-enrichment of drink and food products, thus setting a reliable basis for future functional food production by microencapsulate implementation strategies.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ",
title = "Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds",
pages = "471-457",
number = "4",
volume = "23",
doi = "10.2298/CICEQ160722060B"
}

Belscak-Cvitanović, A., Nedović, V., Salević, A., Despotović, S., Komes, D., Nikšić, M., Bugarski, B.,& Leskošek-Čukalović, I.. (2017). Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds. in Chemical Industry and Chemical Engineering Quarterly / CICEQ
Savez hemijskih inženjera, Beograd., 23(4), 457-471.
https://doi.org/10.2298/CICEQ160722060B

Belscak-Cvitanović A, Nedović V, Salević A, Despotović S, Komes D, Nikšić M, Bugarski B, Leskošek-Čukalović I. Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2017;23(4):457-471.
doi:10.2298/CICEQ160722060B .

Belscak-Cvitanović, Ana, Nedović, Viktor, Salević, Ana, Despotović, Saša, Komes, Draženka, Nikšić, Miomir, Bugarski, Branko, Leskošek-Čukalović, Ida, "Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 23, no. 4 (2017):457-471,
https://doi.org/10.2298/CICEQ160722060B . .

TY  - JOUR
AU  - Platiša, Mirjana M.
AU  - Gal, Vera
AU  - Nestorović, Zorica
AU  - Leskošek-Čukalović, Ida
AU  - Despotović, Saša
AU  - Veljović, Mile
AU  - Petrović, Aleksandar
AU  - Rajković, Jovana
AU  - Djokić, Vladimir
AU  - Novaković, Radmila
AU  - Gojković-Bukarica, Ljiljana
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4580
AB  - BACKGROUND: /Aim. There are only several studies on the acute effect of alcoholic drinks intake on heart rhythm and this phenomenon is still not well understood. We wanted to examine whether linear and nonlinear measures of RR interval and QT interval series could quantify the effect of beer in healthy subjects. Methods. Eighteen young volunteers drank 500 mL of beer (21 g of ethanol). Electrocardiogram (ECG) recordings were taken in supine position: 20 minutes before (relaxation) and 60 minutes after drink intake. The RR interval series and the QT interval series were extracted from ECG and we calculated short-term (α1) and long-term (α2) scaling exponents and sample entropy (SampEn) for both series; low frequency (LF) and high frequency (HF) spectral components from RR interval series and QT variability (QTV). Blood pressure was measured every 10 minutes. Results. It was shown that beer induced changes in variability and correlation properties of these series. Immediate effect of beer intake was detected as a transient increase in the QT variability, heart rate and blood pressure. Delayed effects of beer were shortening of the RR and QT intervals and reduction of the HF spectral component. Beer intake also increased short-term scaling exponent (α1) of the RR time series and long-term scaling exponent (α2) of the QT time series. Conclusion. Our results suggest that acute effects of beer are reduced parasympathetic control of the heart and changed dynamic complexity of the ventricular repolarization.
AB  - Uvod/Cilj. Akutni efekat uzimanja alkoholnih pića na kardiovaskularne ritmove je fenomen koji još uvek nije dovoljno razjašnjen i u literaturi postoji svega nekoliko radova na tu temu. Cilj rada je bio da se ispita da li se linearnim i nelinearnim merama nizova RR i QT intervala može kvantifikovati akutni efekat male količine piva kod zdravih osoba. Metode. Osamnaest mladih zdravih muškaraca je pilo po 500 mL piva (21 g etanola). Elektrokardiogram (EKG) je beležen u ležećem položaju: 20 minuta pre (u relaksaciji) i 60 minuta neposredno posle uzimanja pića. Iz digitalizovanog zapisa EKG-a izdvojeni su nizovi RR i QT intervala. Iz oba niza smo izračunali kratkodometni (α1) i dugo-dometni skalirajući eksponent (α2), kao i entropiju uzorka (SampEn). Iz nizova RR intervala određene su spektralne komponente niskofrekventnih (LF) i visokofrekventnih (HF) opsega, a iz nizova QT intervala varijabilnost QT intervala (QTV). Krvni pritisak je bio meren svakih 10 minuta. Rezultati. Pokazali smo da pivo menja varijabilnost i korelacione osobine ovih nizova. Neposredni efekat uzimanja piva ogleda se u prolaznim povećanjima QT varijabilnosti, srčane frekvence i krvnog pritiska, a produženi u skraćenju dužine RR i QT intervala i smanjenju spektralne komponente HF. Uzimanje piva je takođe dovelo do porasta kratkodometnog skalirajućeg eksponenta (α1) RR niza i dugodometnog skalirajućeg eksponenta (α2) QT niza. Zaključak. Akutni efekat uzimanja piva je redukovana parasimpatička kontrola srca i izmenjena kompleksnost dinamike ventrikularne repolarizacije.
PB  - Vojnomedicinska akademija - Institut za naučne informacije, Beograd
T2  - Vojnosanitetski pregled
T1  - Changes in linear and nonlinear measures of RR and QT interval series after beer intake
T1  - Promene linearnih i nelinearnih mera nizova RR i QT intervala posle uzimanja piva
EP  - 1111
IS  - 12
SP  - 1107
VL  - 74
DO  - 10.2298/VSP150514316P
ER  - 

@article{
author = "Platiša, Mirjana M. and Gal, Vera and Nestorović, Zorica and Leskošek-Čukalović, Ida and Despotović, Saša and Veljović, Mile and Petrović, Aleksandar and Rajković, Jovana and Djokić, Vladimir and Novaković, Radmila and Gojković-Bukarica, Ljiljana",
year = "2017",
abstract = "BACKGROUND: /Aim. There are only several studies on the acute effect of alcoholic drinks intake on heart rhythm and this phenomenon is still not well understood. We wanted to examine whether linear and nonlinear measures of RR interval and QT interval series could quantify the effect of beer in healthy subjects. Methods. Eighteen young volunteers drank 500 mL of beer (21 g of ethanol). Electrocardiogram (ECG) recordings were taken in supine position: 20 minutes before (relaxation) and 60 minutes after drink intake. The RR interval series and the QT interval series were extracted from ECG and we calculated short-term (α1) and long-term (α2) scaling exponents and sample entropy (SampEn) for both series; low frequency (LF) and high frequency (HF) spectral components from RR interval series and QT variability (QTV). Blood pressure was measured every 10 minutes. Results. It was shown that beer induced changes in variability and correlation properties of these series. Immediate effect of beer intake was detected as a transient increase in the QT variability, heart rate and blood pressure. Delayed effects of beer were shortening of the RR and QT intervals and reduction of the HF spectral component. Beer intake also increased short-term scaling exponent (α1) of the RR time series and long-term scaling exponent (α2) of the QT time series. Conclusion. Our results suggest that acute effects of beer are reduced parasympathetic control of the heart and changed dynamic complexity of the ventricular repolarization., Uvod/Cilj. Akutni efekat uzimanja alkoholnih pića na kardiovaskularne ritmove je fenomen koji još uvek nije dovoljno razjašnjen i u literaturi postoji svega nekoliko radova na tu temu. Cilj rada je bio da se ispita da li se linearnim i nelinearnim merama nizova RR i QT intervala može kvantifikovati akutni efekat male količine piva kod zdravih osoba. Metode. Osamnaest mladih zdravih muškaraca je pilo po 500 mL piva (21 g etanola). Elektrokardiogram (EKG) je beležen u ležećem položaju: 20 minuta pre (u relaksaciji) i 60 minuta neposredno posle uzimanja pića. Iz digitalizovanog zapisa EKG-a izdvojeni su nizovi RR i QT intervala. Iz oba niza smo izračunali kratkodometni (α1) i dugo-dometni skalirajući eksponent (α2), kao i entropiju uzorka (SampEn). Iz nizova RR intervala određene su spektralne komponente niskofrekventnih (LF) i visokofrekventnih (HF) opsega, a iz nizova QT intervala varijabilnost QT intervala (QTV). Krvni pritisak je bio meren svakih 10 minuta. Rezultati. Pokazali smo da pivo menja varijabilnost i korelacione osobine ovih nizova. Neposredni efekat uzimanja piva ogleda se u prolaznim povećanjima QT varijabilnosti, srčane frekvence i krvnog pritiska, a produženi u skraćenju dužine RR i QT intervala i smanjenju spektralne komponente HF. Uzimanje piva je takođe dovelo do porasta kratkodometnog skalirajućeg eksponenta (α1) RR niza i dugodometnog skalirajućeg eksponenta (α2) QT niza. Zaključak. Akutni efekat uzimanja piva je redukovana parasimpatička kontrola srca i izmenjena kompleksnost dinamike ventrikularne repolarizacije.",
publisher = "Vojnomedicinska akademija - Institut za naučne informacije, Beograd",
journal = "Vojnosanitetski pregled",
title = "Changes in linear and nonlinear measures of RR and QT interval series after beer intake, Promene linearnih i nelinearnih mera nizova RR i QT intervala posle uzimanja piva",
pages = "1111-1107",
number = "12",
volume = "74",
doi = "10.2298/VSP150514316P"
}

Platiša, M. M., Gal, V., Nestorović, Z., Leskošek-Čukalović, I., Despotović, S., Veljović, M., Petrović, A., Rajković, J., Djokić, V., Novaković, R.,& Gojković-Bukarica, L.. (2017). Changes in linear and nonlinear measures of RR and QT interval series after beer intake. in Vojnosanitetski pregled
Vojnomedicinska akademija - Institut za naučne informacije, Beograd., 74(12), 1107-1111.
https://doi.org/10.2298/VSP150514316P

Platiša MM, Gal V, Nestorović Z, Leskošek-Čukalović I, Despotović S, Veljović M, Petrović A, Rajković J, Djokić V, Novaković R, Gojković-Bukarica L. Changes in linear and nonlinear measures of RR and QT interval series after beer intake. in Vojnosanitetski pregled. 2017;74(12):1107-1111.
doi:10.2298/VSP150514316P .

Platiša, Mirjana M., Gal, Vera, Nestorović, Zorica, Leskošek-Čukalović, Ida, Despotović, Saša, Veljović, Mile, Petrović, Aleksandar, Rajković, Jovana, Djokić, Vladimir, Novaković, Radmila, Gojković-Bukarica, Ljiljana, "Changes in linear and nonlinear measures of RR and QT interval series after beer intake" in Vojnosanitetski pregled, 74, no. 12 (2017):1107-1111,
https://doi.org/10.2298/VSP150514316P . .

TY  - JOUR
AU  - Djordjević, Sofija
AU  - Popović, Danijela
AU  - Despotović, Saša
AU  - Veljović, Mile
AU  - Atanacković, Milica
AU  - Cvejić, Jelena
AU  - Nedović, Viktor
AU  - Leskošek-Čukalović, Ida
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4020
AB  - This paper is based on determining the level of the antioxidant activity of beer, to which sensory acceptable amounts of selected extracts of medicinal plants were added, with the aim of obtaining a beer with increased functional and new sensory features. For purposes of this study a commercial lager beer type Pils and extracts of herbal drugs: Melissae folium, Thymi herba, Juniperi fructus, Urticae radix and Lupuli strobuli, were used. Total phenols were analyzed by the method of Folin-Ciocalteu, and the antioxidant activity of samples was evaluated using FRAP and DPPH tests. Sensory evaluation of beer was conducted on 80 subjects, using a nine-level hedonic scale. The results showed that the content of total phenols was the highest in the beer which thyme, juniper and lemon balm were added to (384.22, 365.38 and 363.08 mg GAE/L, respectively), representing an increase of 37.09, 30.36 and 29.55%, respectively, compared to the commercial lager beer. Values of antioxidant activity were correlated with the content of total phenols. The extract of lemon balm blended in the best manner with the baseline, commercial lager beer in terms of sensory acceptability. The new beer, enriched with lemon balm, had a pleasant, appealing and harmonious flavor and aroma.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry and Chemical Engineering Quarterly / CICEQ
T1  - Extracts of medicinal plants as functional beer additives
EP  - 308
IS  - 3
SP  - 301
VL  - 22
DO  - 10.2298/CICEQ150501044D
ER  - 

@article{
author = "Djordjević, Sofija and Popović, Danijela and Despotović, Saša and Veljović, Mile and Atanacković, Milica and Cvejić, Jelena and Nedović, Viktor and Leskošek-Čukalović, Ida",
year = "2016",
abstract = "This paper is based on determining the level of the antioxidant activity of beer, to which sensory acceptable amounts of selected extracts of medicinal plants were added, with the aim of obtaining a beer with increased functional and new sensory features. For purposes of this study a commercial lager beer type Pils and extracts of herbal drugs: Melissae folium, Thymi herba, Juniperi fructus, Urticae radix and Lupuli strobuli, were used. Total phenols were analyzed by the method of Folin-Ciocalteu, and the antioxidant activity of samples was evaluated using FRAP and DPPH tests. Sensory evaluation of beer was conducted on 80 subjects, using a nine-level hedonic scale. The results showed that the content of total phenols was the highest in the beer which thyme, juniper and lemon balm were added to (384.22, 365.38 and 363.08 mg GAE/L, respectively), representing an increase of 37.09, 30.36 and 29.55%, respectively, compared to the commercial lager beer. Values of antioxidant activity were correlated with the content of total phenols. The extract of lemon balm blended in the best manner with the baseline, commercial lager beer in terms of sensory acceptability. The new beer, enriched with lemon balm, had a pleasant, appealing and harmonious flavor and aroma.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ",
title = "Extracts of medicinal plants as functional beer additives",
pages = "308-301",
number = "3",
volume = "22",
doi = "10.2298/CICEQ150501044D"
}

Djordjević, S., Popović, D., Despotović, S., Veljović, M., Atanacković, M., Cvejić, J., Nedović, V.,& Leskošek-Čukalović, I.. (2016). Extracts of medicinal plants as functional beer additives. in Chemical Industry and Chemical Engineering Quarterly / CICEQ
Savez hemijskih inženjera, Beograd., 22(3), 301-308.
https://doi.org/10.2298/CICEQ150501044D

Djordjević S, Popović D, Despotović S, Veljović M, Atanacković M, Cvejić J, Nedović V, Leskošek-Čukalović I. Extracts of medicinal plants as functional beer additives. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2016;22(3):301-308.
doi:10.2298/CICEQ150501044D .

Djordjević, Sofija, Popović, Danijela, Despotović, Saša, Veljović, Mile, Atanacković, Milica, Cvejić, Jelena, Nedović, Viktor, Leskošek-Čukalović, Ida, "Extracts of medicinal plants as functional beer additives" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 22, no. 3 (2016):301-308,
https://doi.org/10.2298/CICEQ150501044D . .

TY  - JOUR
AU  - Novaković, Radmila
AU  - Radunović, Nebojša
AU  - Rajković, Jovana
AU  - Djokić, Vladimir
AU  - Petrović, Aleksandar
AU  - Ivković, Branka
AU  - Ćupić, Vitomir
AU  - Kanjuh, Vladimir
AU  - Helmut, Heinlev
AU  - Gojković-Bukarica, Ljiljana
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4292
AB  - Resveratrol is a phytoalexin produced in a number of plant species including grapes. The benefit of resveratrol to health is widely reported. Resveratrol has been found to promote relaxation of non-pregnant and pregnant uterus, but its mechanism of action is unclear. The aims of our study were to investigate the involvement of inwardly rectifying potassium channels (Kir) in inhibitory effects of resveratrol on three models of contractions of non-pregnant rat uterus: the spontaneous rhythmic contractions (SRC), oxytocin-elicited phasic contractions and tonic oxytocin-elicited contractions. Uterine strips were obtained from virgin female Wistar rats in oestrus. Strips were mounted into organ bath for recording isometric tension in Krebs-Ringer solution. Experiments followed a multiple curve design. In order to test the involvement of Kirchannels in a mechanism of action of resveratrol (1-100 μM),BaCl2 (1 mM),a antagonist of inwardly rectifying potassium channels was used. Resveratrol induced a concentration-dependent relaxation of all models of contractions. BaCl2 antagonized the response to resveratrolon SRC and oxytocin-elicited phasic contractions. Relaxation achieved by resveratrolon tonic oxytocin-elicited concentrations was insensitive to BaCl2.The antagonism of resveratrol effects by inwardly rectifying potassium channels antagonist suggests that Kir channels are involved in resveratrol action on phasic contractions of rat uterus. Inhibitory effect of resveratrol on tonic contractions did not include Kir channels.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Veterinarski glasnik
T1  - Wine polyphenol resveratrol inhibits contractions of isolated rat uterus by activation of smooth muscle inwardly rectifying potassium channels
EP  - 129
IS  - 3-4
SP  - 121
VL  - 70
DO  - 10.2298/VETGL1604121N
ER  - 

@article{
author = "Novaković, Radmila and Radunović, Nebojša and Rajković, Jovana and Djokić, Vladimir and Petrović, Aleksandar and Ivković, Branka and Ćupić, Vitomir and Kanjuh, Vladimir and Helmut, Heinlev and Gojković-Bukarica, Ljiljana",
year = "2016",
abstract = "Resveratrol is a phytoalexin produced in a number of plant species including grapes. The benefit of resveratrol to health is widely reported. Resveratrol has been found to promote relaxation of non-pregnant and pregnant uterus, but its mechanism of action is unclear. The aims of our study were to investigate the involvement of inwardly rectifying potassium channels (Kir) in inhibitory effects of resveratrol on three models of contractions of non-pregnant rat uterus: the spontaneous rhythmic contractions (SRC), oxytocin-elicited phasic contractions and tonic oxytocin-elicited contractions. Uterine strips were obtained from virgin female Wistar rats in oestrus. Strips were mounted into organ bath for recording isometric tension in Krebs-Ringer solution. Experiments followed a multiple curve design. In order to test the involvement of Kirchannels in a mechanism of action of resveratrol (1-100 μM),BaCl2 (1 mM),a antagonist of inwardly rectifying potassium channels was used. Resveratrol induced a concentration-dependent relaxation of all models of contractions. BaCl2 antagonized the response to resveratrolon SRC and oxytocin-elicited phasic contractions. Relaxation achieved by resveratrolon tonic oxytocin-elicited concentrations was insensitive to BaCl2.The antagonism of resveratrol effects by inwardly rectifying potassium channels antagonist suggests that Kir channels are involved in resveratrol action on phasic contractions of rat uterus. Inhibitory effect of resveratrol on tonic contractions did not include Kir channels.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Veterinarski glasnik",
title = "Wine polyphenol resveratrol inhibits contractions of isolated rat uterus by activation of smooth muscle inwardly rectifying potassium channels",
pages = "129-121",
number = "3-4",
volume = "70",
doi = "10.2298/VETGL1604121N"
}

Novaković, R., Radunović, N., Rajković, J., Djokić, V., Petrović, A., Ivković, B., Ćupić, V., Kanjuh, V., Helmut, H.,& Gojković-Bukarica, L.. (2016). Wine polyphenol resveratrol inhibits contractions of isolated rat uterus by activation of smooth muscle inwardly rectifying potassium channels. in Veterinarski glasnik
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 70(3-4), 121-129.
https://doi.org/10.2298/VETGL1604121N

Novaković R, Radunović N, Rajković J, Djokić V, Petrović A, Ivković B, Ćupić V, Kanjuh V, Helmut H, Gojković-Bukarica L. Wine polyphenol resveratrol inhibits contractions of isolated rat uterus by activation of smooth muscle inwardly rectifying potassium channels. in Veterinarski glasnik. 2016;70(3-4):121-129.
doi:10.2298/VETGL1604121N .

Novaković, Radmila, Radunović, Nebojša, Rajković, Jovana, Djokić, Vladimir, Petrović, Aleksandar, Ivković, Branka, Ćupić, Vitomir, Kanjuh, Vladimir, Helmut, Heinlev, Gojković-Bukarica, Ljiljana, "Wine polyphenol resveratrol inhibits contractions of isolated rat uterus by activation of smooth muscle inwardly rectifying potassium channels" in Veterinarski glasnik, 70, no. 3-4 (2016):121-129,
https://doi.org/10.2298/VETGL1604121N . .

TY  - CONF
AU  - Ranković-Vasić, Zorica
AU  - Petrović, Aleksandar
AU  - Jović, Slobodan
AU  - Sivcev, Branislava
AU  - Atanacković, Zoran
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5569
AB  - Research were carried out in the vineyard of Experimental field “Radmilovac” at Faculty of Agriculture in Belgrade and included 3 Pinot Noir clones: R4, 115 and 667. For the purpose of research the structural indicators of grape and berries by are selected ten vines of each clone. Wine of the clones was prepared by procedure microvinification. Of all the tested clones, clone R4 had the best relationship structure of the bunch (bunch stem - 3.91%, and berries - 96.09%) and the highest concentration of total phenolic compounds. A strong correlation between the skin in the berries and the total phenolic compounds in all wine was founded.
AB  - Istraživanja su obavljena na OD “Radmilovac” Poljoprivrednog fakulteta Univerziteta u Beogradu i obuhvatila su tri klona sorte Burgundac crni: R4, 115 i 667. Za ispitivanja strukturnih pokazatelja grozda i bobice odabrano je po 10 čokota svakog klona. Vino od klonova je spravljeno postupkom mikrovinifikacije. Od svih ispitivanih klonova, klon R4 je imao najpovoljniji odnos strukture grozda (ogrozdina - 3,91%; bobice - 96,09%), kao i najveću koncentraciju ukupnih fenolnih jedinjenja u vinu. Kod ispitivanih klonova je utvrđena jaka korelaciona zavisnost između udela pokožice u bobici i količine ukupnih fenolnih jedinjenja u vinu.
C3  - 19. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 07.- 08. 03. 2014.
T1  - Structural Indicators Grape and Berry of Pinot Noir Clones and their Impact the Chemical Properties of Wine
T1  - Strukturni pokazatelji grozda i bobice klonova sorte Burgundac crni i njihov uticaj na hemijske karakteristike vina
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5569
ER  - 

@conference{
author = "Ranković-Vasić, Zorica and Petrović, Aleksandar and Jović, Slobodan and Sivcev, Branislava and Atanacković, Zoran",
year = "2014",
abstract = "Research were carried out in the vineyard of Experimental field “Radmilovac” at Faculty of Agriculture in Belgrade and included 3 Pinot Noir clones: R4, 115 and 667. For the purpose of research the structural indicators of grape and berries by are selected ten vines of each clone. Wine of the clones was prepared by procedure microvinification. Of all the tested clones, clone R4 had the best relationship structure of the bunch (bunch stem - 3.91%, and berries - 96.09%) and the highest concentration of total phenolic compounds. A strong correlation between the skin in the berries and the total phenolic compounds in all wine was founded., Istraživanja su obavljena na OD “Radmilovac” Poljoprivrednog fakulteta Univerziteta u Beogradu i obuhvatila su tri klona sorte Burgundac crni: R4, 115 i 667. Za ispitivanja strukturnih pokazatelja grozda i bobice odabrano je po 10 čokota svakog klona. Vino od klonova je spravljeno postupkom mikrovinifikacije. Od svih ispitivanih klonova, klon R4 je imao najpovoljniji odnos strukture grozda (ogrozdina - 3,91%; bobice - 96,09%), kao i najveću koncentraciju ukupnih fenolnih jedinjenja u vinu. Kod ispitivanih klonova je utvrđena jaka korelaciona zavisnost između udela pokožice u bobici i količine ukupnih fenolnih jedinjenja u vinu.",
journal = "19. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 07.- 08. 03. 2014.",
title = "Structural Indicators Grape and Berry of Pinot Noir Clones and their Impact the Chemical Properties of Wine, Strukturni pokazatelji grozda i bobice klonova sorte Burgundac crni i njihov uticaj na hemijske karakteristike vina",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5569"
}

Ranković-Vasić, Z., Petrović, A., Jović, S., Sivcev, B.,& Atanacković, Z.. (2014). Structural Indicators Grape and Berry of Pinot Noir Clones and their Impact the Chemical Properties of Wine. in 19. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 07.- 08. 03. 2014..
https://hdl.handle.net/21.15107/rcub_agrospace_5569

Ranković-Vasić Z, Petrović A, Jović S, Sivcev B, Atanacković Z. Structural Indicators Grape and Berry of Pinot Noir Clones and their Impact the Chemical Properties of Wine. in 19. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 07.- 08. 03. 2014.. 2014;.
https://hdl.handle.net/21.15107/rcub_agrospace_5569 .

Ranković-Vasić, Zorica, Petrović, Aleksandar, Jović, Slobodan, Sivcev, Branislava, Atanacković, Zoran, "Structural Indicators Grape and Berry of Pinot Noir Clones and their Impact the Chemical Properties of Wine" in 19. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 07.- 08. 03. 2014. (2014),
https://hdl.handle.net/21.15107/rcub_agrospace_5569 .