TY  - JOUR
AU  - Campos, Maria G.
AU  - Anjos, Ofélia
AU  - Chica, Manuel
AU  - Campoy, Pascual
AU  - Nozkova, Janka
AU  - Almaraz-Abarca, Norma
AU  - Barreto, Lidia M. R. C.
AU  - Nordi, João Carlos
AU  - Estevinho, Leticia M.
AU  - Pascoal, Ananias
AU  - Branco Paula, Vanessa
AU  - Chopina, Altino
AU  - Dias, Luis G.
AU  - Tešić, Živoslav Lj.
AU  - Mosić, Mirjana D.
AU  - Kostić, Aleksandar Ž.
AU  - Pešić, Mirjana B.
AU  - Milojković-Opsenica, Dušanka M.
AU  - Sickel, Wiebke
AU  - Ankenbrand, Markus J.
AU  - Grimmer, Gudrun
AU  - Steffan-Dewenter, Ingolf
AU  - Keller, Alexander
AU  - Förster, Frank
AU  - Tananaki, Chrysoula H.
AU  - Liolios, Vasilios
AU  - Kanelis, Dimitrios
AU  - Rodopoulou, Maria-Anna
AU  - Thrasyvoulou, Andreas
AU  - Paulo, Luísa
AU  - Kast, Christina
AU  - Lucchetti, Matteo A.
AU  - Glauser, Gaëtan
AU  - Lokutova, Olena
AU  - Bicudo de Almeida-Muradian, Ligia
AU  - Szczęsna, Teresa
AU  - Carreck, Norman L.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5930
AB  - “Bee pollen” is pollen collected from flowers by honey bees. It is used by the bees to nourish themselves, mainly by providing royal jelly and brood food, but it is also used for human nutrition. For the latter purpose, it is collected at the hive entrance as pellets that the bees bring to the hive. Bee pollen has diverse bioactivities, and thus has been used as a health food, and even as medication in some countries. In this paper, we provide standard methods for carrying out research on bee pollen. First, we introduce a method for the production and storage of bee pollen which assures quality of the product. Routine methods are then provided for the identification of the pollen’s floral sources, and determination of the more important quality criteria such as water content and content of proteins, carbohydrates, fatty acids, vitamins, alkaloids, phenolic and polyphenolic compounds. Finally, methods are described for the determination of some important bioactivities of bee pollen such as its antioxidant, anti-inflammatory, antimicrobial and antimutagenic properties. Métodos estándar Para la investigación del polen El "polen de abeja" es el polen recogido de las flores por las abejas melíferas. El polen de abeja es utilizado para nutrir a las propias abejas, principalmente para proporcionar jalea real y alimento para las crías, pero también se utiliza para la nutrición humana. Para este último fin, se recoge en la entrada de la colmena en forma de gránulos que las abejas llevan a la colmena. El polen de abeja tiene diversas bioactividades, por lo que se hautilizado como alimento para la salud, e incluso como medicamento en algunos países. En este artículo, proporcionamos métodos estándar para llevar a cabo investigaciones sobre el polen de abeja. En primer lugar, presentamos un método de producción y almacenamiento de polen de abeja que garantiza la calidad del producto. A continuación, se ofrecen métodos de rutina para la identificación de las fuentes florales del polen y la determinación de los criterios de calidad más importantes, como el contenido de agua y de proteínas, carbohidratos, ácidos grasos, vitaminas, alcaloides y compuestos fenólicos y polifenólicos. Por último, se describen métodos para la determinación de algunas bioactividades importantes del polen de abeja, como sus propiedades antioxidantes, antiinflamatorias, antimicrobianas y antimutagénicas.
PB  - Taylor and Francis Ltd.
T2  - Journal of Apicultural Research
T1  - Standard methods for pollen research
EP  - 109
IS  - 4
SP  - 1
VL  - 60
DO  - 10.1080/00218839.2021.1948240
ER  - 

@article{
author = "Campos, Maria G. and Anjos, Ofélia and Chica, Manuel and Campoy, Pascual and Nozkova, Janka and Almaraz-Abarca, Norma and Barreto, Lidia M. R. C. and Nordi, João Carlos and Estevinho, Leticia M. and Pascoal, Ananias and Branco Paula, Vanessa and Chopina, Altino and Dias, Luis G. and Tešić, Živoslav Lj. and Mosić, Mirjana D. and Kostić, Aleksandar Ž. and Pešić, Mirjana B. and Milojković-Opsenica, Dušanka M. and Sickel, Wiebke and Ankenbrand, Markus J. and Grimmer, Gudrun and Steffan-Dewenter, Ingolf and Keller, Alexander and Förster, Frank and Tananaki, Chrysoula H. and Liolios, Vasilios and Kanelis, Dimitrios and Rodopoulou, Maria-Anna and Thrasyvoulou, Andreas and Paulo, Luísa and Kast, Christina and Lucchetti, Matteo A. and Glauser, Gaëtan and Lokutova, Olena and Bicudo de Almeida-Muradian, Ligia and Szczęsna, Teresa and Carreck, Norman L.",
year = "2021",
abstract = "“Bee pollen” is pollen collected from flowers by honey bees. It is used by the bees to nourish themselves, mainly by providing royal jelly and brood food, but it is also used for human nutrition. For the latter purpose, it is collected at the hive entrance as pellets that the bees bring to the hive. Bee pollen has diverse bioactivities, and thus has been used as a health food, and even as medication in some countries. In this paper, we provide standard methods for carrying out research on bee pollen. First, we introduce a method for the production and storage of bee pollen which assures quality of the product. Routine methods are then provided for the identification of the pollen’s floral sources, and determination of the more important quality criteria such as water content and content of proteins, carbohydrates, fatty acids, vitamins, alkaloids, phenolic and polyphenolic compounds. Finally, methods are described for the determination of some important bioactivities of bee pollen such as its antioxidant, anti-inflammatory, antimicrobial and antimutagenic properties. Métodos estándar Para la investigación del polen El "polen de abeja" es el polen recogido de las flores por las abejas melíferas. El polen de abeja es utilizado para nutrir a las propias abejas, principalmente para proporcionar jalea real y alimento para las crías, pero también se utiliza para la nutrición humana. Para este último fin, se recoge en la entrada de la colmena en forma de gránulos que las abejas llevan a la colmena. El polen de abeja tiene diversas bioactividades, por lo que se hautilizado como alimento para la salud, e incluso como medicamento en algunos países. En este artículo, proporcionamos métodos estándar para llevar a cabo investigaciones sobre el polen de abeja. En primer lugar, presentamos un método de producción y almacenamiento de polen de abeja que garantiza la calidad del producto. A continuación, se ofrecen métodos de rutina para la identificación de las fuentes florales del polen y la determinación de los criterios de calidad más importantes, como el contenido de agua y de proteínas, carbohidratos, ácidos grasos, vitaminas, alcaloides y compuestos fenólicos y polifenólicos. Por último, se describen métodos para la determinación de algunas bioactividades importantes del polen de abeja, como sus propiedades antioxidantes, antiinflamatorias, antimicrobianas y antimutagénicas.",
publisher = "Taylor and Francis Ltd.",
journal = "Journal of Apicultural Research",
title = "Standard methods for pollen research",
pages = "109-1",
number = "4",
volume = "60",
doi = "10.1080/00218839.2021.1948240"
}

Campos, M. G., Anjos, O., Chica, M., Campoy, P., Nozkova, J., Almaraz-Abarca, N., Barreto, L. M. R. C., Nordi, J. C., Estevinho, L. M., Pascoal, A., Branco Paula, V., Chopina, A., Dias, L. G., Tešić, Ž. Lj., Mosić, M. D., Kostić, A. Ž., Pešić, M. B., Milojković-Opsenica, D. M., Sickel, W., Ankenbrand, M. J., Grimmer, G., Steffan-Dewenter, I., Keller, A., Förster, F., Tananaki, C. H., Liolios, V., Kanelis, D., Rodopoulou, M., Thrasyvoulou, A., Paulo, L., Kast, C., Lucchetti, M. A., Glauser, G., Lokutova, O., Bicudo de Almeida-Muradian, L., Szczęsna, T.,& Carreck, N. L.. (2021). Standard methods for pollen research. in Journal of Apicultural Research
Taylor and Francis Ltd.., 60(4), 1-109.
https://doi.org/10.1080/00218839.2021.1948240

Campos MG, Anjos O, Chica M, Campoy P, Nozkova J, Almaraz-Abarca N, Barreto LMRC, Nordi JC, Estevinho LM, Pascoal A, Branco Paula V, Chopina A, Dias LG, Tešić ŽL, Mosić MD, Kostić AŽ, Pešić MB, Milojković-Opsenica DM, Sickel W, Ankenbrand MJ, Grimmer G, Steffan-Dewenter I, Keller A, Förster F, Tananaki CH, Liolios V, Kanelis D, Rodopoulou M, Thrasyvoulou A, Paulo L, Kast C, Lucchetti MA, Glauser G, Lokutova O, Bicudo de Almeida-Muradian L, Szczęsna T, Carreck NL. Standard methods for pollen research. in Journal of Apicultural Research. 2021;60(4):1-109.
doi:10.1080/00218839.2021.1948240 .

Campos, Maria G., Anjos, Ofélia, Chica, Manuel, Campoy, Pascual, Nozkova, Janka, Almaraz-Abarca, Norma, Barreto, Lidia M. R. C., Nordi, João Carlos, Estevinho, Leticia M., Pascoal, Ananias, Branco Paula, Vanessa, Chopina, Altino, Dias, Luis G., Tešić, Živoslav Lj., Mosić, Mirjana D., Kostić, Aleksandar Ž., Pešić, Mirjana B., Milojković-Opsenica, Dušanka M., Sickel, Wiebke, Ankenbrand, Markus J., Grimmer, Gudrun, Steffan-Dewenter, Ingolf, Keller, Alexander, Förster, Frank, Tananaki, Chrysoula H., Liolios, Vasilios, Kanelis, Dimitrios, Rodopoulou, Maria-Anna, Thrasyvoulou, Andreas, Paulo, Luísa, Kast, Christina, Lucchetti, Matteo A., Glauser, Gaëtan, Lokutova, Olena, Bicudo de Almeida-Muradian, Ligia, Szczęsna, Teresa, Carreck, Norman L., "Standard methods for pollen research" in Journal of Apicultural Research, 60, no. 4 (2021):1-109,
https://doi.org/10.1080/00218839.2021.1948240 . .

TY  - JOUR
AU  - Kostić, Aleksandar
AU  - Milincić, Danijel D.
AU  - Barać, Miroljub
AU  - Ali Shariati, Mohammad
AU  - Tešić, Živoslav
AU  - Pešić, Mirjana
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5336
AB  - Pollen is recognized as an excellent dietary supplement for human nutrition, which is why it can be found in different forms on the market (granules, capsules, tablets, pellets, and powders). But, the digestibility of pollen's nutrients is strongly affected by the presence of a pollen shell, which can decrease the bioavailability of nutrients by 50% and more. Since consumers have become more aware of the benefits of a healthy diet and the necessity to improve pollen digestibility, different pollen-based functional food products have been developed and extensive studies were done to estimate the beneficial effects of pollen-based feed on animal growth, health, and rigor mortise stage. Considering the positive effects of pollen nutrients and phytometabolites on human and animal health, the aim of this paper was to give an overview of recent achievements in the application of pollen in the formulation of functional food and animal diets. Special attention was paid to the effects of pollen's addition on the nutritional, functional, techno-functional, and sensory properties of the new formulated food products. Anti-nutritional properties of pollen were also discussed. This review points out the benefits of pollen addition to food and feed and the possible directions in the further development of functional food and feed for the wellbeing of everyone.
PB  - MDPI, BASEL
T2  - Biomolecules
T1  - The Application of Pollen as a Functional Food and Feed Ingredient-The Present and Perspectives
IS  - 1
VL  - 10
DO  - 10.3390/biom10010084
ER  - 

@article{
author = "Kostić, Aleksandar and Milincić, Danijel D. and Barać, Miroljub and Ali Shariati, Mohammad and Tešić, Živoslav and Pešić, Mirjana",
year = "2020",
abstract = "Pollen is recognized as an excellent dietary supplement for human nutrition, which is why it can be found in different forms on the market (granules, capsules, tablets, pellets, and powders). But, the digestibility of pollen's nutrients is strongly affected by the presence of a pollen shell, which can decrease the bioavailability of nutrients by 50% and more. Since consumers have become more aware of the benefits of a healthy diet and the necessity to improve pollen digestibility, different pollen-based functional food products have been developed and extensive studies were done to estimate the beneficial effects of pollen-based feed on animal growth, health, and rigor mortise stage. Considering the positive effects of pollen nutrients and phytometabolites on human and animal health, the aim of this paper was to give an overview of recent achievements in the application of pollen in the formulation of functional food and animal diets. Special attention was paid to the effects of pollen's addition on the nutritional, functional, techno-functional, and sensory properties of the new formulated food products. Anti-nutritional properties of pollen were also discussed. This review points out the benefits of pollen addition to food and feed and the possible directions in the further development of functional food and feed for the wellbeing of everyone.",
publisher = "MDPI, BASEL",
journal = "Biomolecules",
title = "The Application of Pollen as a Functional Food and Feed Ingredient-The Present and Perspectives",
number = "1",
volume = "10",
doi = "10.3390/biom10010084"
}

Kostić, A., Milincić, D. D., Barać, M., Ali Shariati, M., Tešić, Ž.,& Pešić, M.. (2020). The Application of Pollen as a Functional Food and Feed Ingredient-The Present and Perspectives. in Biomolecules
MDPI, BASEL., 10(1).
https://doi.org/10.3390/biom10010084

Kostić A, Milincić DD, Barać M, Ali Shariati M, Tešić Ž, Pešić M. The Application of Pollen as a Functional Food and Feed Ingredient-The Present and Perspectives. in Biomolecules. 2020;10(1).
doi:10.3390/biom10010084 .

Kostić, Aleksandar, Milincić, Danijel D., Barać, Miroljub, Ali Shariati, Mohammad, Tešić, Živoslav, Pešić, Mirjana, "The Application of Pollen as a Functional Food and Feed Ingredient-The Present and Perspectives" in Biomolecules, 10, no. 1 (2020),
https://doi.org/10.3390/biom10010084 . .

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  - Milincić, Danijel D.
AU  - Kostić, Aleksandar
AU  - Špirović-Trifunović, Bojana
AU  - Tešić, Živoslav
AU  - Tosti, Tomislav B.
AU  - Dramicanin, Aleksandra M.
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5392
AB  - The aim of this study was to determine fatty acid and soluble sugar profiles of the grape seed flour originated from non-fermented dried pomace of international and autochthonous grape varieties in order to estimate their potential nutritional value. The grape seed flours were obtained from the grapes harvested in technological maturity. It has been shown that grape seed flours contained significant quantities of unsaturated fatty acids (UFAs), especially linoleic fatty acids, whose content ranged from 61.15 - 83.47 %. Oleic acid mostly contributed to the content of monounsaturated fatty acids, while the stearic acid was the most abundant saturated fatty acid (SFA). Among polyunsaturated fatty acids, mainly w-6 FAs, were the most represented. The tested grape seed flours had the high UFA/SFA ratio (3.63-11.09), low atherogenicity (0.04-0.13) and thrombogenicity (0.16-0.47) indices. Fifteen different sugars were found in analysed samples with the total concentration ranging from 40588 to 91319 mg/kg seed with fructose and glucose as the most abundant. Principal component analysis based on the content of FAs and soluble sugars revealed unique composition of the seed flour of Prokupac variety. These findings indicate that the tested grape seed flours is a good source of nutritionally valuable FAs and sugars that can play an important role in the formulation of a new functional food products.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value
EP  - 319
IS  - 3
SP  - 305
VL  - 85
DO  - 10.2298/JSC190713117M
ER  - 

@article{
author = "Milincić, Danijel D. and Kostić, Aleksandar and Špirović-Trifunović, Bojana and Tešić, Živoslav and Tosti, Tomislav B. and Dramicanin, Aleksandra M. and Barać, Miroljub and Pešić, Mirjana",
year = "2020",
abstract = "The aim of this study was to determine fatty acid and soluble sugar profiles of the grape seed flour originated from non-fermented dried pomace of international and autochthonous grape varieties in order to estimate their potential nutritional value. The grape seed flours were obtained from the grapes harvested in technological maturity. It has been shown that grape seed flours contained significant quantities of unsaturated fatty acids (UFAs), especially linoleic fatty acids, whose content ranged from 61.15 - 83.47 %. Oleic acid mostly contributed to the content of monounsaturated fatty acids, while the stearic acid was the most abundant saturated fatty acid (SFA). Among polyunsaturated fatty acids, mainly w-6 FAs, were the most represented. The tested grape seed flours had the high UFA/SFA ratio (3.63-11.09), low atherogenicity (0.04-0.13) and thrombogenicity (0.16-0.47) indices. Fifteen different sugars were found in analysed samples with the total concentration ranging from 40588 to 91319 mg/kg seed with fructose and glucose as the most abundant. Principal component analysis based on the content of FAs and soluble sugars revealed unique composition of the seed flour of Prokupac variety. These findings indicate that the tested grape seed flours is a good source of nutritionally valuable FAs and sugars that can play an important role in the formulation of a new functional food products.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value",
pages = "319-305",
number = "3",
volume = "85",
doi = "10.2298/JSC190713117M"
}

Milincić, D. D., Kostić, A., Špirović-Trifunović, B., Tešić, Ž., Tosti, T. B., Dramicanin, A. M., Barać, M.,& Pešić, M.. (2020). Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 85(3), 305-319.
https://doi.org/10.2298/JSC190713117M

Milincić DD, Kostić A, Špirović-Trifunović B, Tešić Ž, Tosti TB, Dramicanin AM, Barać M, Pešić M. Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2020;85(3):305-319.
doi:10.2298/JSC190713117M .

Milincić, Danijel D., Kostić, Aleksandar, Špirović-Trifunović, Bojana, Tešić, Živoslav, Tosti, Tomislav B., Dramicanin, Aleksandra M., Barać, Miroljub, Pešić, Mirjana, "Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 85, no. 3 (2020):305-319,
https://doi.org/10.2298/JSC190713117M . .

TY  - JOUR
AU  - Golijan, Jelena
AU  - Milincić, Danijel D.
AU  - Petronijević, Radivoj
AU  - Pešić, Mirjana
AU  - Barać, Miroljub
AU  - Sečanski, Mile
AU  - Lekić, Slavoljub
AU  - Kostić, Aleksandar
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4988
AB  - Triacylglycerols (TAGs) and free fatty acids (FAs) present an important part of the grain lipid fraction. Knowing about its composition can be important information for both chemotaxonomic and nutritional parameters. The aim of the present study was to determine the TAG and FA profiles (and their similarities/differences) of several important crops (maize, spelt, buckwheat) grown under dissimilar agroecological systems - conventional and organic. Fatty acid composition was determined by applying the GC-FID method while HPLC method was used for the determination of the triacylglycerol profile of selected grains. To the best of our knowledge, the TAG profile of spelt grains was determined for the first time. Ten different FAs were identified in examined samples with a predominant presence of linoleic acid, except in the case of buckwheat (oleic acid) grains. Uniformly, buckwheat grains stood out due to the predominance of triglycerides with an equivalent carbon number of fifty (ECN 50) or forty-eight (ECN 48). In contrast, other samples contained ECN 44 and ECN 46 TAGs as the most represented triglycerides. Based on the principal component analysis (PCA) and cluster statistical analysis results, there is no uniformity in the differences between organic and conventional production growing systems.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Journal of Cereal Science
T1  - The fatty acid and triacylglycerol profiles of conventionally and organically produced grains of maize, spelt and buckwheat
VL  - 90
DO  - 10.1016/j.jcs.2019.102845
ER  - 

@article{
author = "Golijan, Jelena and Milincić, Danijel D. and Petronijević, Radivoj and Pešić, Mirjana and Barać, Miroljub and Sečanski, Mile and Lekić, Slavoljub and Kostić, Aleksandar",
year = "2019",
abstract = "Triacylglycerols (TAGs) and free fatty acids (FAs) present an important part of the grain lipid fraction. Knowing about its composition can be important information for both chemotaxonomic and nutritional parameters. The aim of the present study was to determine the TAG and FA profiles (and their similarities/differences) of several important crops (maize, spelt, buckwheat) grown under dissimilar agroecological systems - conventional and organic. Fatty acid composition was determined by applying the GC-FID method while HPLC method was used for the determination of the triacylglycerol profile of selected grains. To the best of our knowledge, the TAG profile of spelt grains was determined for the first time. Ten different FAs were identified in examined samples with a predominant presence of linoleic acid, except in the case of buckwheat (oleic acid) grains. Uniformly, buckwheat grains stood out due to the predominance of triglycerides with an equivalent carbon number of fifty (ECN 50) or forty-eight (ECN 48). In contrast, other samples contained ECN 44 and ECN 46 TAGs as the most represented triglycerides. Based on the principal component analysis (PCA) and cluster statistical analysis results, there is no uniformity in the differences between organic and conventional production growing systems.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Journal of Cereal Science",
title = "The fatty acid and triacylglycerol profiles of conventionally and organically produced grains of maize, spelt and buckwheat",
volume = "90",
doi = "10.1016/j.jcs.2019.102845"
}

Golijan, J., Milincić, D. D., Petronijević, R., Pešić, M., Barać, M., Sečanski, M., Lekić, S.,& Kostić, A.. (2019). The fatty acid and triacylglycerol profiles of conventionally and organically produced grains of maize, spelt and buckwheat. in Journal of Cereal Science
Academic Press Ltd- Elsevier Science Ltd, London., 90.
https://doi.org/10.1016/j.jcs.2019.102845

Golijan J, Milincić DD, Petronijević R, Pešić M, Barać M, Sečanski M, Lekić S, Kostić A. The fatty acid and triacylglycerol profiles of conventionally and organically produced grains of maize, spelt and buckwheat. in Journal of Cereal Science. 2019;90.
doi:10.1016/j.jcs.2019.102845 .

Golijan, Jelena, Milincić, Danijel D., Petronijević, Radivoj, Pešić, Mirjana, Barać, Miroljub, Sečanski, Mile, Lekić, Slavoljub, Kostić, Aleksandar, "The fatty acid and triacylglycerol profiles of conventionally and organically produced grains of maize, spelt and buckwheat" in Journal of Cereal Science, 90 (2019),
https://doi.org/10.1016/j.jcs.2019.102845 . .

TY  - JOUR
AU  - Kostić, Aleksandar
AU  - Milincić, Danijel D.
AU  - Petrović, Tanja
AU  - Krnjaja, Vesna
AU  - Stanojević, Sladjana
AU  - Barać, Miroljub
AU  - Tešić, Živoslav
AU  - Pešić, Mirjana
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5115
AB  - Due to its divergent chemical composition and good nutritional properties, pollen is not only important as a potential food supplement but also as a good substrate for the development of different microorganisms. Among such microorganisms, toxigenic fungi are extremely dangerous as they can synthesize mycotoxins as a part of their metabolic pathways. Furthermore, favorable conditions that enable the synthesis of mycotoxins (adequate temperature, relative humidity, pH, and a(w) values) are found frequently during pollen collection and/or production process. Internationally, several different mycotoxins have been identified in pollen samples, with a noted predominance of aflatoxins, ochratoxins, fumonisins, zearalenone, deoxynivalenol, and T-2 toxin. Mycotoxins are, generally speaking, extremely harmful for humans and other mammals. Current EU legislation contains guidelines on the permissible content of this group of compounds, but without information pertaining to the content of mycotoxins in pollen. Currently only aflatoxins have been researched and discussed in the literature in regard to proposed limits. Therefore, the aim of this review is to give information about the presence of different mycotoxins in pollen samples collected all around the world, to propose possible aflatoxin contamination pathways, and to emphasize the importance of a regular mycotoxicological analysis of pollen. Furthermore, a suggestion is made regarding the legal regulation of pollen as a food supplement and the proposed tolerable limits for other mycotoxins.
PB  - MDPI, BASEL
T2  - Toxins
T1  - Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review
IS  - 2
VL  - 11
DO  - 10.3390/toxins11020064
ER  - 

@article{
author = "Kostić, Aleksandar and Milincić, Danijel D. and Petrović, Tanja and Krnjaja, Vesna and Stanojević, Sladjana and Barać, Miroljub and Tešić, Živoslav and Pešić, Mirjana",
year = "2019",
abstract = "Due to its divergent chemical composition and good nutritional properties, pollen is not only important as a potential food supplement but also as a good substrate for the development of different microorganisms. Among such microorganisms, toxigenic fungi are extremely dangerous as they can synthesize mycotoxins as a part of their metabolic pathways. Furthermore, favorable conditions that enable the synthesis of mycotoxins (adequate temperature, relative humidity, pH, and a(w) values) are found frequently during pollen collection and/or production process. Internationally, several different mycotoxins have been identified in pollen samples, with a noted predominance of aflatoxins, ochratoxins, fumonisins, zearalenone, deoxynivalenol, and T-2 toxin. Mycotoxins are, generally speaking, extremely harmful for humans and other mammals. Current EU legislation contains guidelines on the permissible content of this group of compounds, but without information pertaining to the content of mycotoxins in pollen. Currently only aflatoxins have been researched and discussed in the literature in regard to proposed limits. Therefore, the aim of this review is to give information about the presence of different mycotoxins in pollen samples collected all around the world, to propose possible aflatoxin contamination pathways, and to emphasize the importance of a regular mycotoxicological analysis of pollen. Furthermore, a suggestion is made regarding the legal regulation of pollen as a food supplement and the proposed tolerable limits for other mycotoxins.",
publisher = "MDPI, BASEL",
journal = "Toxins",
title = "Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review",
number = "2",
volume = "11",
doi = "10.3390/toxins11020064"
}

Kostić, A., Milincić, D. D., Petrović, T., Krnjaja, V., Stanojević, S., Barać, M., Tešić, Ž.,& Pešić, M.. (2019). Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review. in Toxins
MDPI, BASEL., 11(2).
https://doi.org/10.3390/toxins11020064

Kostić A, Milincić DD, Petrović T, Krnjaja V, Stanojević S, Barać M, Tešić Ž, Pešić M. Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review. in Toxins. 2019;11(2).
doi:10.3390/toxins11020064 .

Kostić, Aleksandar, Milincić, Danijel D., Petrović, Tanja, Krnjaja, Vesna, Stanojević, Sladjana, Barać, Miroljub, Tešić, Živoslav, Pešić, Mirjana, "Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review" in Toxins, 11, no. 2 (2019),
https://doi.org/10.3390/toxins11020064 . .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Pešić, Mirjana
AU  - Milincić, Danijel D.
AU  - Kostić, Aleksandar
AU  - Stanisavljević, Nemanja S.
AU  - Vukotić, Goran
AU  - Kojić, Milan
AU  - Gašić, Uroš M.
AU  - Barać, Miroljub
AU  - Stanojević, Sladjana
AU  - Popović, Dušanka A.
AU  - Banjac, Nebojša
AU  - Tešić, Živoslav
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5034
AB  - The aim of this study was to evaluate the effect of enriching a complex food matrix (FM) with grape extracts on polyphenol content, composition, bioaccessibility and antioxidant activity during digestion. The grape extracts and FM were separately tested under the same conditions as controls. The FM by itself contains a significant amount of phenolic acids and flavonols, influencing the final recovery of polyphenols from grape extracts. The FM significantly increased the total recovery of polyphenols after digestion of grape seed extracts compared to those digested without the FM; however, a low recovery of proantocyanidins and total flavonoids was observed. Digestive fluids and FM compounds significantly increased the total polyphenol content of grape digests and significantly contributed to their ABTS(center dot+) scavenging activity and ferrous-ion-chelating capacity. The present study suggested that enrichment of meat-and cereal-based products with grape polyphenol extracts could be a good strategy to formulate a healthier diet.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?
EP  - 44
SP  - 28
VL  - 284
DO  - 10.1016/j.foodchem.2019.01.107
ER  - 

@article{
author = "Pešić, Mirjana and Milincić, Danijel D. and Kostić, Aleksandar and Stanisavljević, Nemanja S. and Vukotić, Goran and Kojić, Milan and Gašić, Uroš M. and Barać, Miroljub and Stanojević, Sladjana and Popović, Dušanka A. and Banjac, Nebojša and Tešić, Živoslav",
year = "2019",
abstract = "The aim of this study was to evaluate the effect of enriching a complex food matrix (FM) with grape extracts on polyphenol content, composition, bioaccessibility and antioxidant activity during digestion. The grape extracts and FM were separately tested under the same conditions as controls. The FM by itself contains a significant amount of phenolic acids and flavonols, influencing the final recovery of polyphenols from grape extracts. The FM significantly increased the total recovery of polyphenols after digestion of grape seed extracts compared to those digested without the FM; however, a low recovery of proantocyanidins and total flavonoids was observed. Digestive fluids and FM compounds significantly increased the total polyphenol content of grape digests and significantly contributed to their ABTS(center dot+) scavenging activity and ferrous-ion-chelating capacity. The present study suggested that enrichment of meat-and cereal-based products with grape polyphenol extracts could be a good strategy to formulate a healthier diet.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?",
pages = "44-28",
volume = "284",
doi = "10.1016/j.foodchem.2019.01.107"
}

Pešić, M., Milincić, D. D., Kostić, A., Stanisavljević, N. S., Vukotić, G., Kojić, M., Gašić, U. M., Barać, M., Stanojević, S., Popović, D. A., Banjac, N.,& Tešić, Ž.. (2019). In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?. in Food Chemistry
Elsevier Sci Ltd, Oxford., 284, 28-44.
https://doi.org/10.1016/j.foodchem.2019.01.107

Pešić M, Milincić DD, Kostić A, Stanisavljević NS, Vukotić G, Kojić M, Gašić UM, Barać M, Stanojević S, Popović DA, Banjac N, Tešić Ž. In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?. in Food Chemistry. 2019;284:28-44.
doi:10.1016/j.foodchem.2019.01.107 .

Pešić, Mirjana, Milincić, Danijel D., Kostić, Aleksandar, Stanisavljević, Nemanja S., Vukotić, Goran, Kojić, Milan, Gašić, Uroš M., Barać, Miroljub, Stanojević, Sladjana, Popović, Dušanka A., Banjac, Nebojša, Tešić, Živoslav, "In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?" in Food Chemistry, 284 (2019):28-44,
https://doi.org/10.1016/j.foodchem.2019.01.107 . .

TY  - JOUR
AU  - Kostić, Aleksandar
AU  - Milincić, Danijel D.
AU  - Gašić, Uroš M.
AU  - Nedić, Nebojša
AU  - Stanojević, Sladjana
AU  - Tešić, Živoslav
AU  - Pešić, Mirjana
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4941
AB  - The aim of this work was to determine phenolic profile and antioxidant properties of methanolic (MEP) and ethanolic (EEP) extracts of monofloral bee-collected sunflower pollen from Serbia. In total, 37 different polyphenols (19 flavonol glycosides and 18 other polyphenols) were identified by UHPLC/MS-MS Orbitrap analysis. The different phenolic profile of MEP and EEP was observed with flavonols as most abundant, 94.1% (MEP) and 93.4% (EEP), out of which flavonoid glycosides represented 73.2% (MEP) and 66.1% (EEP). The higher amount of total phenolics was recorded in EEP (200.58 mg/kg DW) than in MEP (244.44 mg/kg DW). The quercetin 3-O-galactoside was the major compound in both extracts, 112.86 mg/kg in MEP and 128.64 mg/kg in EEP. The presence of coumaroylated and acetylated flavonoid glycosides were registered, among which the quercetin 3-O-(6 ''-acetyl)hexoside was recored in the significant amount in MEP (111.10 mg Q3G/kg DW), whereas in EEP the content of coumaroylated kaempferol glycosides (137.95 mg Q3G/kg DW) was significantly higher. The ferric reducing power and ABTS radical scavenging activity assays revealed that pollen extracts possessed significant antioxidant activity. The monofloral bee-collected pollen of Helianthus annuus L. can be used as good food supplement with high flavonoids content and antioxidant activity.
PB  - Elsevier, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Polyphenolic profile and antioxidant properties of bee-collected pollen from sunflower (Helianthus annuus L.) plant
VL  - 112
DO  - 10.1016/j.lwt.2019.06.011
ER  - 

@article{
author = "Kostić, Aleksandar and Milincić, Danijel D. and Gašić, Uroš M. and Nedić, Nebojša and Stanojević, Sladjana and Tešić, Živoslav and Pešić, Mirjana",
year = "2019",
abstract = "The aim of this work was to determine phenolic profile and antioxidant properties of methanolic (MEP) and ethanolic (EEP) extracts of monofloral bee-collected sunflower pollen from Serbia. In total, 37 different polyphenols (19 flavonol glycosides and 18 other polyphenols) were identified by UHPLC/MS-MS Orbitrap analysis. The different phenolic profile of MEP and EEP was observed with flavonols as most abundant, 94.1% (MEP) and 93.4% (EEP), out of which flavonoid glycosides represented 73.2% (MEP) and 66.1% (EEP). The higher amount of total phenolics was recorded in EEP (200.58 mg/kg DW) than in MEP (244.44 mg/kg DW). The quercetin 3-O-galactoside was the major compound in both extracts, 112.86 mg/kg in MEP and 128.64 mg/kg in EEP. The presence of coumaroylated and acetylated flavonoid glycosides were registered, among which the quercetin 3-O-(6 ''-acetyl)hexoside was recored in the significant amount in MEP (111.10 mg Q3G/kg DW), whereas in EEP the content of coumaroylated kaempferol glycosides (137.95 mg Q3G/kg DW) was significantly higher. The ferric reducing power and ABTS radical scavenging activity assays revealed that pollen extracts possessed significant antioxidant activity. The monofloral bee-collected pollen of Helianthus annuus L. can be used as good food supplement with high flavonoids content and antioxidant activity.",
publisher = "Elsevier, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Polyphenolic profile and antioxidant properties of bee-collected pollen from sunflower (Helianthus annuus L.) plant",
volume = "112",
doi = "10.1016/j.lwt.2019.06.011"
}

Kostić, A., Milincić, D. D., Gašić, U. M., Nedić, N., Stanojević, S., Tešić, Ž.,& Pešić, M.. (2019). Polyphenolic profile and antioxidant properties of bee-collected pollen from sunflower (Helianthus annuus L.) plant. in LWT-Food Science and Technology
Elsevier, Amsterdam., 112.
https://doi.org/10.1016/j.lwt.2019.06.011

Kostić A, Milincić DD, Gašić UM, Nedić N, Stanojević S, Tešić Ž, Pešić M. Polyphenolic profile and antioxidant properties of bee-collected pollen from sunflower (Helianthus annuus L.) plant. in LWT-Food Science and Technology. 2019;112.
doi:10.1016/j.lwt.2019.06.011 .

Kostić, Aleksandar, Milincić, Danijel D., Gašić, Uroš M., Nedić, Nebojša, Stanojević, Sladjana, Tešić, Živoslav, Pešić, Mirjana, "Polyphenolic profile and antioxidant properties of bee-collected pollen from sunflower (Helianthus annuus L.) plant" in LWT-Food Science and Technology, 112 (2019),
https://doi.org/10.1016/j.lwt.2019.06.011 . .

TY  - JOUR
AU  - Kostić, Aleksandar
AU  - Kaludjerović, Lazar
AU  - Dojčinović, Biljana
AU  - Barać, Miroljub
AU  - Babić, Vojka
AU  - Mačukanović-Jocić, Marina
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4338
AB  - BACKGROUND: Bee pollen has already proved to be a good supplement rich in iron and zinc. Studies on the application of flower pollen in the food industry and medicine have begun. Bearing in mind the prevalence of maize as a crop culture, its pollen will be easily available. The mineral composition of pollen of seven Serbian maize hybrids was analyzed in order to establish its nutritional value and the benefits of its implementation in the human diet using the inductively coupled plasma method. RESULTSThe presence of twenty four different macro- (nine) and micronutrients (fifteen) was detected. The most common minerals were phosphorus and potassium, while arsenic, cobalt, lead, nickel and molybdenum were found in some samples. CONCLUSIONComparing the results obtained with recommended or tolerable dietary intake references for adults, it was found that maize pollen can be used as a very good source of zinc, iron, chromium and manganese for humans. With regard to selenium content, pollen samples proved to be moderately good source of this important micronutrient. Contents of some elements (Fe, Zn, Mn, Cr, Se, Al and V) showed significant differences depending on hybrid type. In some samples increased concentrations of aluminum and vanadium were recorded, which may pose a potential problem due to their toxicity.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids - is there any potential nutritional value?
EP  - 2809
IS  - 9
SP  - 2803
VL  - 97
DO  - 10.1002/jsfa.8108
ER  - 

@article{
author = "Kostić, Aleksandar and Kaludjerović, Lazar and Dojčinović, Biljana and Barać, Miroljub and Babić, Vojka and Mačukanović-Jocić, Marina",
year = "2017",
abstract = "BACKGROUND: Bee pollen has already proved to be a good supplement rich in iron and zinc. Studies on the application of flower pollen in the food industry and medicine have begun. Bearing in mind the prevalence of maize as a crop culture, its pollen will be easily available. The mineral composition of pollen of seven Serbian maize hybrids was analyzed in order to establish its nutritional value and the benefits of its implementation in the human diet using the inductively coupled plasma method. RESULTSThe presence of twenty four different macro- (nine) and micronutrients (fifteen) was detected. The most common minerals were phosphorus and potassium, while arsenic, cobalt, lead, nickel and molybdenum were found in some samples. CONCLUSIONComparing the results obtained with recommended or tolerable dietary intake references for adults, it was found that maize pollen can be used as a very good source of zinc, iron, chromium and manganese for humans. With regard to selenium content, pollen samples proved to be moderately good source of this important micronutrient. Contents of some elements (Fe, Zn, Mn, Cr, Se, Al and V) showed significant differences depending on hybrid type. In some samples increased concentrations of aluminum and vanadium were recorded, which may pose a potential problem due to their toxicity.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids - is there any potential nutritional value?",
pages = "2809-2803",
number = "9",
volume = "97",
doi = "10.1002/jsfa.8108"
}

Kostić, A., Kaludjerović, L., Dojčinović, B., Barać, M., Babić, V.,& Mačukanović-Jocić, M.. (2017). Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids - is there any potential nutritional value?. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 97(9), 2803-2809.
https://doi.org/10.1002/jsfa.8108

Kostić A, Kaludjerović L, Dojčinović B, Barać M, Babić V, Mačukanović-Jocić M. Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids - is there any potential nutritional value?. in Journal of the Science of Food and Agriculture. 2017;97(9):2803-2809.
doi:10.1002/jsfa.8108 .

Kostić, Aleksandar, Kaludjerović, Lazar, Dojčinović, Biljana, Barać, Miroljub, Babić, Vojka, Mačukanović-Jocić, Marina, "Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids - is there any potential nutritional value?" in Journal of the Science of Food and Agriculture, 97, no. 9 (2017):2803-2809,
https://doi.org/10.1002/jsfa.8108 . .

TY  - JOUR
AU  - Kostić, Aleksandar
AU  - Mačukanović-Jocić, Marina
AU  - Špirović-Trifunović, Bojana
AU  - Vukašinović, Ivana
AU  - Pavlović, Vladimir
AU  - Pešić, Mirjana
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4421
AB  - The aim of this work was to identify and quantify fatty acids presented in pollen samples collected from six different Serbian maize hybrids by GC capillary method. Due to great importance of fatty acids as food component potential nutritional value of maize pollen as food supplement in human diet was determined. It has been shown that pollen is a great source of different fatty acids, especially unsaturated fatty acids. In total, twenty eight fatty acids were quantify - the most abundant saturated FAs were palmitic and henicosanoic acid; the most prevalent monounsaturated FAs were oleic, elaidic and cis-10-heptadecenoic acid. Linoleic and cis-11,14-eicosadienoic acid were the most abundant polyunsaturated fatty acid. Also, it was found that FAs composition was significantly influenced by the type of maize hybrids. According to nutritional recommendations, four of six pollen samples had good nutritional quality with unsaturated/saturated fatty acids ratio higher than 1.6, but there is unsatisfied distribution of omega-6 and omega-3 fatty acids as the most important type of unsaturated fatty acids.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Journal of Cereal Science
T1  - Fatty acids of maize pollen - Quantification, nutritional and morphological evaluation
EP  - 185
SP  - 180
VL  - 77
DO  - 10.1016/j.jcs.2017.08.004
ER  - 

@article{
author = "Kostić, Aleksandar and Mačukanović-Jocić, Marina and Špirović-Trifunović, Bojana and Vukašinović, Ivana and Pavlović, Vladimir and Pešić, Mirjana",
year = "2017",
abstract = "The aim of this work was to identify and quantify fatty acids presented in pollen samples collected from six different Serbian maize hybrids by GC capillary method. Due to great importance of fatty acids as food component potential nutritional value of maize pollen as food supplement in human diet was determined. It has been shown that pollen is a great source of different fatty acids, especially unsaturated fatty acids. In total, twenty eight fatty acids were quantify - the most abundant saturated FAs were palmitic and henicosanoic acid; the most prevalent monounsaturated FAs were oleic, elaidic and cis-10-heptadecenoic acid. Linoleic and cis-11,14-eicosadienoic acid were the most abundant polyunsaturated fatty acid. Also, it was found that FAs composition was significantly influenced by the type of maize hybrids. According to nutritional recommendations, four of six pollen samples had good nutritional quality with unsaturated/saturated fatty acids ratio higher than 1.6, but there is unsatisfied distribution of omega-6 and omega-3 fatty acids as the most important type of unsaturated fatty acids.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Journal of Cereal Science",
title = "Fatty acids of maize pollen - Quantification, nutritional and morphological evaluation",
pages = "185-180",
volume = "77",
doi = "10.1016/j.jcs.2017.08.004"
}

Kostić, A., Mačukanović-Jocić, M., Špirović-Trifunović, B., Vukašinović, I., Pavlović, V.,& Pešić, M.. (2017). Fatty acids of maize pollen - Quantification, nutritional and morphological evaluation. in Journal of Cereal Science
Academic Press Ltd- Elsevier Science Ltd, London., 77, 180-185.
https://doi.org/10.1016/j.jcs.2017.08.004

Kostić A, Mačukanović-Jocić M, Špirović-Trifunović B, Vukašinović I, Pavlović V, Pešić M. Fatty acids of maize pollen - Quantification, nutritional and morphological evaluation. in Journal of Cereal Science. 2017;77:180-185.
doi:10.1016/j.jcs.2017.08.004 .

Kostić, Aleksandar, Mačukanović-Jocić, Marina, Špirović-Trifunović, Bojana, Vukašinović, Ivana, Pavlović, Vladimir, Pešić, Mirjana, "Fatty acids of maize pollen - Quantification, nutritional and morphological evaluation" in Journal of Cereal Science, 77 (2017):180-185,
https://doi.org/10.1016/j.jcs.2017.08.004 . .

TY  - JOUR
AU  - Kalušević, Ana
AU  - Lević, Steva
AU  - Calija, Bojan
AU  - Pantić, Milena
AU  - Belović, Miona
AU  - Pavlović, Vladimir
AU  - Bugarski, Branko
AU  - Milić, Jela
AU  - Žilić, Sladjana
AU  - Nedović, Viktor
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4458
AB  - Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Journal of Microencapsulation
T1  - Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder
EP  - 487
IS  - 5
SP  - 475
VL  - 34
DO  - 10.1080/02652048.2017.1354939
ER  - 

@article{
author = "Kalušević, Ana and Lević, Steva and Calija, Bojan and Pantić, Milena and Belović, Miona and Pavlović, Vladimir and Bugarski, Branko and Milić, Jela and Žilić, Sladjana and Nedović, Viktor",
year = "2017",
abstract = "Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Journal of Microencapsulation",
title = "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder",
pages = "487-475",
number = "5",
volume = "34",
doi = "10.1080/02652048.2017.1354939"
}

Kalušević, A., Lević, S., Calija, B., Pantić, M., Belović, M., Pavlović, V., Bugarski, B., Milić, J., Žilić, S.,& Nedović, V.. (2017). Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation
Taylor & Francis Ltd, Abingdon., 34(5), 475-487.
https://doi.org/10.1080/02652048.2017.1354939

Kalušević A, Lević S, Calija B, Pantić M, Belović M, Pavlović V, Bugarski B, Milić J, Žilić S, Nedović V. Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation. 2017;34(5):475-487.
doi:10.1080/02652048.2017.1354939 .

Kalušević, Ana, Lević, Steva, Calija, Bojan, Pantić, Milena, Belović, Miona, Pavlović, Vladimir, Bugarski, Branko, Milić, Jela, Žilić, Sladjana, Nedović, Viktor, "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder" in Journal of Microencapsulation, 34, no. 5 (2017):475-487,
https://doi.org/10.1080/02652048.2017.1354939 . .

TY  - JOUR
AU  - Kostić, Aleksandar
AU  - Pešić, Mirjana
AU  - Trbović, Dejana
AU  - Petronijević, Radivoj
AU  - Dramicanin, Aleksandra M.
AU  - Milojković-Opsenica, Dušanka M.
AU  - Tešić, Živoslav
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4485
AB  - The fatty acid profile, its relation to botanical origin and nutritional characteristics of bee-collected pollen from Serbia was determined. Twenty different fatty acids were detected. Depending on the palynological origin, the fatty acid (FAs) composition varied greatly. Three groups of pollen samples can be differentiated on the basis of Categorical principal component analysis. The first group was characterized by the presence of Fraxinus sp. pollen as predominant type and Zea mays as an accompanying pollen type and a high level of polyunsaturated FAs. Rannunculaceae, Apiaceae and Asteraceae family pollen, Ambrosia, Plantago, Sophora and Helianthus annuus pollen influenced the presence of saturated FAs and separation of the second group of samples. Pollen of plants belonging to the Fabaceae and Brassicaceae families had significant influence on constitution of the third group of samples with saturated and unsaturated FAs. The most abundant saturated, mono- and poly unsaturated fatty acids were palmitic, oleic and linolenic acid, respectively.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Journal of Apicultural Research
T1  - The fatty acid profile of Serbian bee-collected pollen - a chemotaxonomic and nutritional approach
EP  - 542
IS  - 5
SP  - 533
VL  - 56
DO  - 10.1080/00218839.2017.1356206
ER  - 

@article{
author = "Kostić, Aleksandar and Pešić, Mirjana and Trbović, Dejana and Petronijević, Radivoj and Dramicanin, Aleksandra M. and Milojković-Opsenica, Dušanka M. and Tešić, Živoslav",
year = "2017",
abstract = "The fatty acid profile, its relation to botanical origin and nutritional characteristics of bee-collected pollen from Serbia was determined. Twenty different fatty acids were detected. Depending on the palynological origin, the fatty acid (FAs) composition varied greatly. Three groups of pollen samples can be differentiated on the basis of Categorical principal component analysis. The first group was characterized by the presence of Fraxinus sp. pollen as predominant type and Zea mays as an accompanying pollen type and a high level of polyunsaturated FAs. Rannunculaceae, Apiaceae and Asteraceae family pollen, Ambrosia, Plantago, Sophora and Helianthus annuus pollen influenced the presence of saturated FAs and separation of the second group of samples. Pollen of plants belonging to the Fabaceae and Brassicaceae families had significant influence on constitution of the third group of samples with saturated and unsaturated FAs. The most abundant saturated, mono- and poly unsaturated fatty acids were palmitic, oleic and linolenic acid, respectively.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Journal of Apicultural Research",
title = "The fatty acid profile of Serbian bee-collected pollen - a chemotaxonomic and nutritional approach",
pages = "542-533",
number = "5",
volume = "56",
doi = "10.1080/00218839.2017.1356206"
}

Kostić, A., Pešić, M., Trbović, D., Petronijević, R., Dramicanin, A. M., Milojković-Opsenica, D. M.,& Tešić, Ž.. (2017). The fatty acid profile of Serbian bee-collected pollen - a chemotaxonomic and nutritional approach. in Journal of Apicultural Research
Taylor & Francis Ltd, Abingdon., 56(5), 533-542.
https://doi.org/10.1080/00218839.2017.1356206

Kostić A, Pešić M, Trbović D, Petronijević R, Dramicanin AM, Milojković-Opsenica DM, Tešić Ž. The fatty acid profile of Serbian bee-collected pollen - a chemotaxonomic and nutritional approach. in Journal of Apicultural Research. 2017;56(5):533-542.
doi:10.1080/00218839.2017.1356206 .

Kostić, Aleksandar, Pešić, Mirjana, Trbović, Dejana, Petronijević, Radivoj, Dramicanin, Aleksandra M., Milojković-Opsenica, Dušanka M., Tešić, Živoslav, "The fatty acid profile of Serbian bee-collected pollen - a chemotaxonomic and nutritional approach" in Journal of Apicultural Research, 56, no. 5 (2017):533-542,
https://doi.org/10.1080/00218839.2017.1356206 . .

TY  - JOUR
AU  - Žilić, Sladjana
AU  - Janković, Marijana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Konić-Ristić, Aleksandra
AU  - Hadži-Tašković-Šukalović, Vesna
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4090
AB  - The aim was to determine the effect of steeping and sprouting on wheat grain proteins and the functional consequences in this regard. The solubility of proteins and the polypeptide composition of albumins, globulins, gliadins and glutenins were determined, as well as the content of non-protein nitrogen and free sulfhydryl groups (-SH), and the activity of peroxidase (POD) and lipoxygenase (LOX). In addition, the pasting viscosity of flour and protein bioactivity such as antioxidant capacity and immunoreactivity were evaluated. The increase of non-protein nitrogen and free -SH groups by about 62.09 and 96.7%, respectively, as well as the decrease of albumin + globulin polypeptides with a molecular weight over 85.94 kDa and between 85.94-48.00 kDa by about 34 and 8.7%, respectively, were the most notable changes observed in the flour from whole sprouted wheat that clearly point to the intensive protein hydrolysis. The reduction of disulfide bonds and increased concentrations of free -SH groups significantly modify the visco-elastic properties of gliadins and glutenins causing pasting viscosity reduction. However, sprouted wheat flour could be considered as a potential food ingredient because of its improved antioxidant capacity that is a result of protein hydrolysis inter alia. As protein modification induced by steeping may have beneficial effects on the antigenicity of the glutenin fraction, this kind of wheat pretreatment can represent a putative strategy in the dietary modulation of diseases related to glutenin immunoreactivity, e.g. dermatitis herpetiformis.
PB  - Royal Soc Chemistry, Cambridge
T2  - Food & Function
T1  - Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour
EP  - 4331
IS  - 10
SP  - 4323
VL  - 7
DO  - 10.1039/c6fo01095d
ER  - 

@article{
author = "Žilić, Sladjana and Janković, Marijana and Barać, Miroljub and Pešić, Mirjana and Konić-Ristić, Aleksandra and Hadži-Tašković-Šukalović, Vesna",
year = "2016",
abstract = "The aim was to determine the effect of steeping and sprouting on wheat grain proteins and the functional consequences in this regard. The solubility of proteins and the polypeptide composition of albumins, globulins, gliadins and glutenins were determined, as well as the content of non-protein nitrogen and free sulfhydryl groups (-SH), and the activity of peroxidase (POD) and lipoxygenase (LOX). In addition, the pasting viscosity of flour and protein bioactivity such as antioxidant capacity and immunoreactivity were evaluated. The increase of non-protein nitrogen and free -SH groups by about 62.09 and 96.7%, respectively, as well as the decrease of albumin + globulin polypeptides with a molecular weight over 85.94 kDa and between 85.94-48.00 kDa by about 34 and 8.7%, respectively, were the most notable changes observed in the flour from whole sprouted wheat that clearly point to the intensive protein hydrolysis. The reduction of disulfide bonds and increased concentrations of free -SH groups significantly modify the visco-elastic properties of gliadins and glutenins causing pasting viscosity reduction. However, sprouted wheat flour could be considered as a potential food ingredient because of its improved antioxidant capacity that is a result of protein hydrolysis inter alia. As protein modification induced by steeping may have beneficial effects on the antigenicity of the glutenin fraction, this kind of wheat pretreatment can represent a putative strategy in the dietary modulation of diseases related to glutenin immunoreactivity, e.g. dermatitis herpetiformis.",
publisher = "Royal Soc Chemistry, Cambridge",
journal = "Food & Function",
title = "Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour",
pages = "4331-4323",
number = "10",
volume = "7",
doi = "10.1039/c6fo01095d"
}

Žilić, S., Janković, M., Barać, M., Pešić, M., Konić-Ristić, A.,& Hadži-Tašković-Šukalović, V.. (2016). Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour. in Food & Function
Royal Soc Chemistry, Cambridge., 7(10), 4323-4331.
https://doi.org/10.1039/c6fo01095d

Žilić S, Janković M, Barać M, Pešić M, Konić-Ristić A, Hadži-Tašković-Šukalović V. Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour. in Food & Function. 2016;7(10):4323-4331.
doi:10.1039/c6fo01095d .

Žilić, Sladjana, Janković, Marijana, Barać, Miroljub, Pešić, Mirjana, Konić-Ristić, Aleksandra, Hadži-Tašković-Šukalović, Vesna, "Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour" in Food & Function, 7, no. 10 (2016):4323-4331,
https://doi.org/10.1039/c6fo01095d . .

TY  - JOUR
AU  - Krstonijević-Živanović, Nina
AU  - Prodanović, Slaven
AU  - Girek, Zdenka
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3980
AB  - The present study was conducted in order to analyze the divergence of the fourteen native populations of St. John’s wort (Hypericum perforatum L.) originating from different locations of Serbia based on six leaf morphological characteristics including leaf length and width, leaf area, leaf length/width ratio and light and dark gland density on leaves. Plants were grown under the same ex situ conditions, along with the standard cultivar ‘Maya’, used as control. The one way analysis of variance (ANOVA) revealed highly significant differences (p lt 0.01) among investigated populations of H. perforatum in all studied characteristics. The highest morphological heterogeneity within populations was observed in the leaf light gland density (CV = 9.71 - 47.81%) and was followed by leaf dark gland density (CV = 12.94 - 42.19%). These characteristics are considered as important morphological markers, indicating thereby the relative extent of biologically active substances present in the analyzed genotypes of this species, without the need of chemical estimation. The noted morphological variation in H. perforatum probably had a genetic character as all plants had grown under uniform conditions. One can therefore expect that wild populations of H. perforatum are potentially important sources of genetic variation that could be utilized in breeding programs for an improvement of cultivated material and/or selection of new cultivars. Based on the results of UPGMA cluster analysis a group of genotypes of H. perforatum are distinguished from others by higher leaf gland density and presumably higher contents of the biologically active substances if compared with the cv.’Maya’ and hence could be considered in the future breeding programs.
AB  - U radu je analizirana divergentnost četrnaest autohtonih populacija kantariona (Hypericum perforatum L.) poreklom sa različitih lokaliteta u Srbiji u odnosu na šest morfoloških osobina lista: dužinu i širinu lista, odnos dužine i širine lista, lisnu površinu i gustinu providnih i tamnih žlezda na listovima. Genotipovi su gajeni u istimex situ uslovima zajedno sa standardnom sortom Maja, korišćenom kao kontrola. Rezultati ANOVA testa identifikovali su statistički znacajne (p lt 0,01) razlike između analiziranih populacija po svim ispitivanim osobinama. Najvarijabilnije osobine unutar populacija bile su gustina providnih žlezda (CV = 58,75%) i gustina tamnih žlezda na listu (CV = 51,00%), koje se smatraju značajnim morfološkim markerima za sadržaj bioaktivnih supstanci kod kantariona.Uočena morfološka varijabilnost verovatno ima geneticku osnovu, s obzirom da su analizirani genotipovi gajeni pod uniformnim sredinskim uslovima.Stoga se može ocekivati da divlje populacije kantariona predstavljaju potencijalno značajan izvor genetičke varijabilnosti, koji bi se mogao koristiti u programima oplemenjivanja u cilju poboljšanja postojećih i/ili selekciju novih sorti.Klaster analiza po metodi UPGMA je izdvojila grupu genotipova koji se od drugih razlikuju prema većoj gustini lisnih žlezda u poređenju sa standardnom sortom Maja, i koji bi stoga mogli da predstavljaju značajan početni materijal u budućim programima oplemenjivanja.
PB  - Institut PKB Agroekonomik, Padinska skela
T2  - Zbornik naučnih radova Instituta PKB Agroekonomik
T1  - Divergence of the local populations of St. John’s wort (Hypericum perforatum L.) based on leaf morphological traits
T1  - Divergentnost domaćih populacija kantariona (Hypericum perforatum L.) po morfoloskim osobinama lista
EP  - 149
IS  - 1-2
SP  - 141
VL  - 21
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3980
ER  - 

@article{
author = "Krstonijević-Živanović, Nina and Prodanović, Slaven and Girek, Zdenka",
year = "2015",
abstract = "The present study was conducted in order to analyze the divergence of the fourteen native populations of St. John’s wort (Hypericum perforatum L.) originating from different locations of Serbia based on six leaf morphological characteristics including leaf length and width, leaf area, leaf length/width ratio and light and dark gland density on leaves. Plants were grown under the same ex situ conditions, along with the standard cultivar ‘Maya’, used as control. The one way analysis of variance (ANOVA) revealed highly significant differences (p lt 0.01) among investigated populations of H. perforatum in all studied characteristics. The highest morphological heterogeneity within populations was observed in the leaf light gland density (CV = 9.71 - 47.81%) and was followed by leaf dark gland density (CV = 12.94 - 42.19%). These characteristics are considered as important morphological markers, indicating thereby the relative extent of biologically active substances present in the analyzed genotypes of this species, without the need of chemical estimation. The noted morphological variation in H. perforatum probably had a genetic character as all plants had grown under uniform conditions. One can therefore expect that wild populations of H. perforatum are potentially important sources of genetic variation that could be utilized in breeding programs for an improvement of cultivated material and/or selection of new cultivars. Based on the results of UPGMA cluster analysis a group of genotypes of H. perforatum are distinguished from others by higher leaf gland density and presumably higher contents of the biologically active substances if compared with the cv.’Maya’ and hence could be considered in the future breeding programs., U radu je analizirana divergentnost četrnaest autohtonih populacija kantariona (Hypericum perforatum L.) poreklom sa različitih lokaliteta u Srbiji u odnosu na šest morfoloških osobina lista: dužinu i širinu lista, odnos dužine i širine lista, lisnu površinu i gustinu providnih i tamnih žlezda na listovima. Genotipovi su gajeni u istimex situ uslovima zajedno sa standardnom sortom Maja, korišćenom kao kontrola. Rezultati ANOVA testa identifikovali su statistički znacajne (p lt 0,01) razlike između analiziranih populacija po svim ispitivanim osobinama. Najvarijabilnije osobine unutar populacija bile su gustina providnih žlezda (CV = 58,75%) i gustina tamnih žlezda na listu (CV = 51,00%), koje se smatraju značajnim morfološkim markerima za sadržaj bioaktivnih supstanci kod kantariona.Uočena morfološka varijabilnost verovatno ima geneticku osnovu, s obzirom da su analizirani genotipovi gajeni pod uniformnim sredinskim uslovima.Stoga se može ocekivati da divlje populacije kantariona predstavljaju potencijalno značajan izvor genetičke varijabilnosti, koji bi se mogao koristiti u programima oplemenjivanja u cilju poboljšanja postojećih i/ili selekciju novih sorti.Klaster analiza po metodi UPGMA je izdvojila grupu genotipova koji se od drugih razlikuju prema većoj gustini lisnih žlezda u poređenju sa standardnom sortom Maja, i koji bi stoga mogli da predstavljaju značajan početni materijal u budućim programima oplemenjivanja.",
publisher = "Institut PKB Agroekonomik, Padinska skela",
journal = "Zbornik naučnih radova Instituta PKB Agroekonomik",
title = "Divergence of the local populations of St. John’s wort (Hypericum perforatum L.) based on leaf morphological traits, Divergentnost domaćih populacija kantariona (Hypericum perforatum L.) po morfoloskim osobinama lista",
pages = "149-141",
number = "1-2",
volume = "21",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3980"
}

Krstonijević-Živanović, N., Prodanović, S.,& Girek, Z.. (2015). Divergence of the local populations of St. John’s wort (Hypericum perforatum L.) based on leaf morphological traits. in Zbornik naučnih radova Instituta PKB Agroekonomik
Institut PKB Agroekonomik, Padinska skela., 21(1-2), 141-149.
https://hdl.handle.net/21.15107/rcub_agrospace_3980

Krstonijević-Živanović N, Prodanović S, Girek Z. Divergence of the local populations of St. John’s wort (Hypericum perforatum L.) based on leaf morphological traits. in Zbornik naučnih radova Instituta PKB Agroekonomik. 2015;21(1-2):141-149.
https://hdl.handle.net/21.15107/rcub_agrospace_3980 .

Krstonijević-Živanović, Nina, Prodanović, Slaven, Girek, Zdenka, "Divergence of the local populations of St. John’s wort (Hypericum perforatum L.) based on leaf morphological traits" in Zbornik naučnih radova Instituta PKB Agroekonomik, 21, no. 1-2 (2015):141-149,
https://hdl.handle.net/21.15107/rcub_agrospace_3980 .

TY  - JOUR
AU  - Kostić, Aleksandar
AU  - Pešić, Mirjana
AU  - Mosić, Mirjana D.
AU  - Dojčinović, Biljana
AU  - Natić, Maja
AU  - Trifković, Jelena D.
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3719
AB  - In this study we analysed mineral composition of bee pollen of different plant origin collected across Serbia using inductively coupled plasma - optical emission spectrometry. The most abundant elements were potassium, calcium, and magnesium. The samples were also exceptionally rich in iron and zinc, which are very important as nutrients. Judging by our findings, mineral composition of bee pollen much more depends on the type of pollen-producing plant than on its geographical origin.
PB  - Inst Medical Research & Occupational Health, Zagreb
T2  - Arhiv za higijenu rada i toksikologiju-Archives of Industrial Hygiene and Toxicology
T1  - Mineral content of bee pollen from Serbia
EP  - 258
IS  - 4
SP  - 251
VL  - 66
DO  - 10.1515/aiht-2015-66-2630
ER  - 

@article{
author = "Kostić, Aleksandar and Pešić, Mirjana and Mosić, Mirjana D. and Dojčinović, Biljana and Natić, Maja and Trifković, Jelena D.",
year = "2015",
abstract = "In this study we analysed mineral composition of bee pollen of different plant origin collected across Serbia using inductively coupled plasma - optical emission spectrometry. The most abundant elements were potassium, calcium, and magnesium. The samples were also exceptionally rich in iron and zinc, which are very important as nutrients. Judging by our findings, mineral composition of bee pollen much more depends on the type of pollen-producing plant than on its geographical origin.",
publisher = "Inst Medical Research & Occupational Health, Zagreb",
journal = "Arhiv za higijenu rada i toksikologiju-Archives of Industrial Hygiene and Toxicology",
title = "Mineral content of bee pollen from Serbia",
pages = "258-251",
number = "4",
volume = "66",
doi = "10.1515/aiht-2015-66-2630"
}

Kostić, A., Pešić, M., Mosić, M. D., Dojčinović, B., Natić, M.,& Trifković, J. D.. (2015). Mineral content of bee pollen from Serbia. in Arhiv za higijenu rada i toksikologiju-Archives of Industrial Hygiene and Toxicology
Inst Medical Research & Occupational Health, Zagreb., 66(4), 251-258.
https://doi.org/10.1515/aiht-2015-66-2630

Kostić A, Pešić M, Mosić MD, Dojčinović B, Natić M, Trifković JD. Mineral content of bee pollen from Serbia. in Arhiv za higijenu rada i toksikologiju-Archives of Industrial Hygiene and Toxicology. 2015;66(4):251-258.
doi:10.1515/aiht-2015-66-2630 .

Kostić, Aleksandar, Pešić, Mirjana, Mosić, Mirjana D., Dojčinović, Biljana, Natić, Maja, Trifković, Jelena D., "Mineral content of bee pollen from Serbia" in Arhiv za higijenu rada i toksikologiju-Archives of Industrial Hygiene and Toxicology, 66, no. 4 (2015):251-258,
https://doi.org/10.1515/aiht-2015-66-2630 . .

TY  - JOUR
AU  - Janković, Marijana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Dodig, Dejan
AU  - Kandić, Vesna
AU  - Žilić, Sladjana
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3680
AB  - The aim of this study was to compare five bread and five durum wheat genotypes for gliadins and glutenins profiles, the concentration of free sulphhydryl groups and disulphide bonds, antioxidant capacity of gluten proteins and their bread-making performance. On average, bread wheat had significantly higher concentration of total sulphur-rich (S-rich) and sulphur-poor (S-poor) subunits of gliadins, as well as total low molecular weight (LMW) and high molecular weight (HMW) subunits of glutenins than durum wheat. However, durum wheat had higher concentration of S-rich gamma-gliadins and S-poor D-LMW-glutenins, but did not possess S-poor omega-gliadins. The concentration of disulphide bonds and total cysteine was higher in the durum gluten than that in the bread gluten, as well as antioxidant capacity (on average 90.6 vs. 85.9 mmol Trolox Eq kg(-1), respectively). In contrast to the bread wheat, the concentration of HMW-glutenins was negatively associated with extensibility, as well as resistance to extension in durum wheat flour dough.
PB  - Wiley-Blackwell, Hoboken
T2  - International Journal of Food Science and Technology
T1  - The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough
EP  - 2245
IS  - 10
SP  - 2236
VL  - 50
DO  - 10.1111/ijfs.12894
ER  - 

@article{
author = "Janković, Marijana and Barać, Miroljub and Pešić, Mirjana and Dodig, Dejan and Kandić, Vesna and Žilić, Sladjana",
year = "2015",
abstract = "The aim of this study was to compare five bread and five durum wheat genotypes for gliadins and glutenins profiles, the concentration of free sulphhydryl groups and disulphide bonds, antioxidant capacity of gluten proteins and their bread-making performance. On average, bread wheat had significantly higher concentration of total sulphur-rich (S-rich) and sulphur-poor (S-poor) subunits of gliadins, as well as total low molecular weight (LMW) and high molecular weight (HMW) subunits of glutenins than durum wheat. However, durum wheat had higher concentration of S-rich gamma-gliadins and S-poor D-LMW-glutenins, but did not possess S-poor omega-gliadins. The concentration of disulphide bonds and total cysteine was higher in the durum gluten than that in the bread gluten, as well as antioxidant capacity (on average 90.6 vs. 85.9 mmol Trolox Eq kg(-1), respectively). In contrast to the bread wheat, the concentration of HMW-glutenins was negatively associated with extensibility, as well as resistance to extension in durum wheat flour dough.",
publisher = "Wiley-Blackwell, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough",
pages = "2245-2236",
number = "10",
volume = "50",
doi = "10.1111/ijfs.12894"
}

Janković, M., Barać, M., Pešić, M., Dodig, D., Kandić, V.,& Žilić, S.. (2015). The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough. in International Journal of Food Science and Technology
Wiley-Blackwell, Hoboken., 50(10), 2236-2245.
https://doi.org/10.1111/ijfs.12894

Janković M, Barać M, Pešić M, Dodig D, Kandić V, Žilić S. The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough. in International Journal of Food Science and Technology. 2015;50(10):2236-2245.
doi:10.1111/ijfs.12894 .

Janković, Marijana, Barać, Miroljub, Pešić, Mirjana, Dodig, Dejan, Kandić, Vesna, Žilić, Sladjana, "The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough" in International Journal of Food Science and Technology, 50, no. 10 (2015):2236-2245,
https://doi.org/10.1111/ijfs.12894 . .

TY  - JOUR
AU  - Zhu, Gengrui
AU  - Wang, Shunli
AU  - Zhen, Shoumin
AU  - Shen, Xixi
AU  - Prodanović, Slaven
AU  - Yan, Yueming
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3839
AB  - Wheat related diploid species Ae. longissima (2n=2x=14, (SSl)-S-l) has extensive storage protein variations that may provide useful gene resources for wheat quality improvement. In this work, five novel 1S(l)-encoded x-type high molecular glutenin subunits (HMW-GS) were identified and designated as 1S(l)x-123, 1S(l)x-129, 1S(l)x1-136, 1S(l)x2-136 and 1S(l)x2.2, respectively. Their complete open reading frames (ORFs) were cloned and sequenced by AS-PCR, which contained 2874 bp (956 aa) for 1S(l)x-123, 2946 bp (979 aa) for 1S(l)x-129, 2901 bp (965 aa) for 1S(l)x1-136, 2982bp (991 aa) for 1S(l)x2-136 and 2928 bp (974 aa) for 1S(l)x2.2. Molecular characterization demonstrated that five unusual subunits had greater repetitive domains resulted from a larger fragment insertion (74-113 aa). Particularly, 1S(l)x-129 had an extra cysteine residue at the position 109 due to a TAT -> TGT dot mutation, which may improve the formation of superior gluten macropolymer. Our results suggest that these unusual HMW-GS could be served as potential superior gene resources for improving wheat gluten quality. Phylogenetic analysis revealed that HMW-GS genes from Glu-1Sx genomes had close evolutionary relationships with those of Glu-1Dx genome while sequences from Ae. speltoides aligned with those of B genome.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika
T1  - Molecular characterization and phylogenetic analysis of unusual x-type hmw glutenin subunits from 1s(l) genome of aegilops longissima
EP  - 203
IS  - 1
SP  - 185
VL  - 47
DO  - 10.2298/GENSR1501185Z
ER  - 

@article{
author = "Zhu, Gengrui and Wang, Shunli and Zhen, Shoumin and Shen, Xixi and Prodanović, Slaven and Yan, Yueming",
year = "2015",
abstract = "Wheat related diploid species Ae. longissima (2n=2x=14, (SSl)-S-l) has extensive storage protein variations that may provide useful gene resources for wheat quality improvement. In this work, five novel 1S(l)-encoded x-type high molecular glutenin subunits (HMW-GS) were identified and designated as 1S(l)x-123, 1S(l)x-129, 1S(l)x1-136, 1S(l)x2-136 and 1S(l)x2.2, respectively. Their complete open reading frames (ORFs) were cloned and sequenced by AS-PCR, which contained 2874 bp (956 aa) for 1S(l)x-123, 2946 bp (979 aa) for 1S(l)x-129, 2901 bp (965 aa) for 1S(l)x1-136, 2982bp (991 aa) for 1S(l)x2-136 and 2928 bp (974 aa) for 1S(l)x2.2. Molecular characterization demonstrated that five unusual subunits had greater repetitive domains resulted from a larger fragment insertion (74-113 aa). Particularly, 1S(l)x-129 had an extra cysteine residue at the position 109 due to a TAT -> TGT dot mutation, which may improve the formation of superior gluten macropolymer. Our results suggest that these unusual HMW-GS could be served as potential superior gene resources for improving wheat gluten quality. Phylogenetic analysis revealed that HMW-GS genes from Glu-1Sx genomes had close evolutionary relationships with those of Glu-1Dx genome while sequences from Ae. speltoides aligned with those of B genome.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika",
title = "Molecular characterization and phylogenetic analysis of unusual x-type hmw glutenin subunits from 1s(l) genome of aegilops longissima",
pages = "203-185",
number = "1",
volume = "47",
doi = "10.2298/GENSR1501185Z"
}

Zhu, G., Wang, S., Zhen, S., Shen, X., Prodanović, S.,& Yan, Y.. (2015). Molecular characterization and phylogenetic analysis of unusual x-type hmw glutenin subunits from 1s(l) genome of aegilops longissima. in Genetika
Društvo genetičara Srbije, Beograd., 47(1), 185-203.
https://doi.org/10.2298/GENSR1501185Z

Zhu G, Wang S, Zhen S, Shen X, Prodanović S, Yan Y. Molecular characterization and phylogenetic analysis of unusual x-type hmw glutenin subunits from 1s(l) genome of aegilops longissima. in Genetika. 2015;47(1):185-203.
doi:10.2298/GENSR1501185Z .

Zhu, Gengrui, Wang, Shunli, Zhen, Shoumin, Shen, Xixi, Prodanović, Slaven, Yan, Yueming, "Molecular characterization and phylogenetic analysis of unusual x-type hmw glutenin subunits from 1s(l) genome of aegilops longissima" in Genetika, 47, no. 1 (2015):185-203,
https://doi.org/10.2298/GENSR1501185Z . .

TY  - JOUR
AU  - Kostić, Aleksandar
AU  - Barać, Miroljub
AU  - Stanojević, Sladjana
AU  - Milojković-Opsenica, Dušanka M.
AU  - Tešić, Živoslav
AU  - Sikoparija, Branko
AU  - Radisić, Predrag
AU  - Prentović, Marija
AU  - Pešić, Mirjana
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3800
AB  - Physicochemical composition and techno-functional properties of bee pollens collected in Serbia were assessed. Analysed bee pollen contained 14.81-27.25% proteins, 1.31-6.78% lipids, 64.42-81.84% carbohydrates and 1.18-3.21% ash, with mean energy value of 375 kcal. Bee pollen showed low protein solubility (2.79-25.90 g/100 g), high carbohydrate solubility (31.2-75 g/100 g), good emulsifying properties (emulsion stability index ranged from 19.6 to 49.3 min and emulsion activity index ranged from 10.40 to 24.52 m(2)/g), non-foaming properties, poor water absorption capacity (0.92-2.25 g/g) and excellent oil absorption capacity (1-3.53 g/g). Protein solubility was positively correlated with carbohydrate content (r = 0.73, p  lt  0.05), but negatively with ash and lipid content (r = -0.39, r = -0.46, p  lt  0.05, respectively). The total protein content and lipid content were shown positive relationship with carbohydrate solubility (r = 039, r = 0.45, p  lt  0.05, respectively). Emulsion stability was positively correlated with protein solubility (r = 0.47, p  lt  0.05), whereas emulsion activity was negatively correlated with this parameter (r = -0.39, p  lt  0.05). Water and oil absorption capacity were not shown significant correlations with other investigated parameters. The obtained data indicated that bee pollen could find useful application as food ingredient in variety of food products.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Physicochemical composition and techno-functional properties of bee pollen collected in Serbia
EP  - 309
IS  - 1
SP  - 301
VL  - 62
DO  - 10.1016/j.lwt.2015.01.031
ER  - 

@article{
author = "Kostić, Aleksandar and Barać, Miroljub and Stanojević, Sladjana and Milojković-Opsenica, Dušanka M. and Tešić, Živoslav and Sikoparija, Branko and Radisić, Predrag and Prentović, Marija and Pešić, Mirjana",
year = "2015",
abstract = "Physicochemical composition and techno-functional properties of bee pollens collected in Serbia were assessed. Analysed bee pollen contained 14.81-27.25% proteins, 1.31-6.78% lipids, 64.42-81.84% carbohydrates and 1.18-3.21% ash, with mean energy value of 375 kcal. Bee pollen showed low protein solubility (2.79-25.90 g/100 g), high carbohydrate solubility (31.2-75 g/100 g), good emulsifying properties (emulsion stability index ranged from 19.6 to 49.3 min and emulsion activity index ranged from 10.40 to 24.52 m(2)/g), non-foaming properties, poor water absorption capacity (0.92-2.25 g/g) and excellent oil absorption capacity (1-3.53 g/g). Protein solubility was positively correlated with carbohydrate content (r = 0.73, p  lt  0.05), but negatively with ash and lipid content (r = -0.39, r = -0.46, p  lt  0.05, respectively). The total protein content and lipid content were shown positive relationship with carbohydrate solubility (r = 039, r = 0.45, p  lt  0.05, respectively). Emulsion stability was positively correlated with protein solubility (r = 0.47, p  lt  0.05), whereas emulsion activity was negatively correlated with this parameter (r = -0.39, p  lt  0.05). Water and oil absorption capacity were not shown significant correlations with other investigated parameters. The obtained data indicated that bee pollen could find useful application as food ingredient in variety of food products.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Physicochemical composition and techno-functional properties of bee pollen collected in Serbia",
pages = "309-301",
number = "1",
volume = "62",
doi = "10.1016/j.lwt.2015.01.031"
}

Kostić, A., Barać, M., Stanojević, S., Milojković-Opsenica, D. M., Tešić, Ž., Sikoparija, B., Radisić, P., Prentović, M.,& Pešić, M.. (2015). Physicochemical composition and techno-functional properties of bee pollen collected in Serbia. in LWT-Food Science and Technology
Elsevier Science Bv, Amsterdam., 62(1), 301-309.
https://doi.org/10.1016/j.lwt.2015.01.031

Kostić A, Barać M, Stanojević S, Milojković-Opsenica DM, Tešić Ž, Sikoparija B, Radisić P, Prentović M, Pešić M. Physicochemical composition and techno-functional properties of bee pollen collected in Serbia. in LWT-Food Science and Technology. 2015;62(1):301-309.
doi:10.1016/j.lwt.2015.01.031 .

Kostić, Aleksandar, Barać, Miroljub, Stanojević, Sladjana, Milojković-Opsenica, Dušanka M., Tešić, Živoslav, Sikoparija, Branko, Radisić, Predrag, Prentović, Marija, Pešić, Mirjana, "Physicochemical composition and techno-functional properties of bee pollen collected in Serbia" in LWT-Food Science and Technology, 62, no. 1 (2015):301-309,
https://doi.org/10.1016/j.lwt.2015.01.031 . .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Stanojević, Sladjana
AU  - Kostić, Aleksandar
AU  - Čabrilo, Slavica B.
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3859
AB  - Due to high nutritive quality, good techno-functional properties and low cost, legume protein products are becoming the most appropriate alternative to protein products of animal origin. In food industries, these products are usually used as techno-functional additives which provide specific characteristics of final food products. Legume proteins are commonly used as flour, concentrates, and isolates. The greatest application on industrial scale has soy proteins, and to a lesser extent, in the past 20 years, pea protein isolates. The modest use of pea protein is partly a result of insufficient information relating to their techno-functional properties. This paper is an overview of techno-functional properties of pea proteins and their isolates. Also, the paper deals with the possible use of limited enzymatic hydrolysis as a method for the improvement of their techno-functional properties.
AB  - Zahvaljujući visokoj nutritivnoj vrednosti, dobrim tehno-funkcionalnim karakteristikama i niskoj ceni, proteini leguminoza postaju najprihvatljivija alternativa za proteinske proizvode animalnog porekla. U industriji hrane ovi proizvodi najčešće se koriste kao tehno-funkcionalni aditivi kojima se obezbeđuje neka od karakteristika finalnog proizvoda. Proteini leguminoza najčešće se koriste kao proteinska brašna, koncentrati i izolati. U industrijskim razmerama najveću primenu imaju proteini soje i u znatno manjoj meri, u poslednjih 20 godina, proteinski izolati graška. Ređa upotreba proteina graška delom je posledica još uvek nedovoljno informacija o njihovim tehno-funkcionalnim karakteristikama. Ovaj rad predstavlja pregled tehno-funkcionalnih karakteristika proteina graška i njegovih izolata. Takođe, u ovom radu razmatra se i delimična proteoliza kao metod za poboljšanje tehno-funkcionalnih karakteristika proteina graška.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
T2  - Acta periodica technologica
T1  - Techno-functional properties of pea (Pisum Sativum) protein isolates: A review
T1  - Tehno-funkcionalne osobine izolata proteina graška
EP  - 18
IS  - 46
SP  - 1
DO  - 10.2298/APT1546001B
ER  - 

@article{
author = "Barać, Miroljub and Pešić, Mirjana and Stanojević, Sladjana and Kostić, Aleksandar and Čabrilo, Slavica B.",
year = "2015",
abstract = "Due to high nutritive quality, good techno-functional properties and low cost, legume protein products are becoming the most appropriate alternative to protein products of animal origin. In food industries, these products are usually used as techno-functional additives which provide specific characteristics of final food products. Legume proteins are commonly used as flour, concentrates, and isolates. The greatest application on industrial scale has soy proteins, and to a lesser extent, in the past 20 years, pea protein isolates. The modest use of pea protein is partly a result of insufficient information relating to their techno-functional properties. This paper is an overview of techno-functional properties of pea proteins and their isolates. Also, the paper deals with the possible use of limited enzymatic hydrolysis as a method for the improvement of their techno-functional properties., Zahvaljujući visokoj nutritivnoj vrednosti, dobrim tehno-funkcionalnim karakteristikama i niskoj ceni, proteini leguminoza postaju najprihvatljivija alternativa za proteinske proizvode animalnog porekla. U industriji hrane ovi proizvodi najčešće se koriste kao tehno-funkcionalni aditivi kojima se obezbeđuje neka od karakteristika finalnog proizvoda. Proteini leguminoza najčešće se koriste kao proteinska brašna, koncentrati i izolati. U industrijskim razmerama najveću primenu imaju proteini soje i u znatno manjoj meri, u poslednjih 20 godina, proteinski izolati graška. Ređa upotreba proteina graška delom je posledica još uvek nedovoljno informacija o njihovim tehno-funkcionalnim karakteristikama. Ovaj rad predstavlja pregled tehno-funkcionalnih karakteristika proteina graška i njegovih izolata. Takođe, u ovom radu razmatra se i delimična proteoliza kao metod za poboljšanje tehno-funkcionalnih karakteristika proteina graška.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad",
journal = "Acta periodica technologica",
title = "Techno-functional properties of pea (Pisum Sativum) protein isolates: A review, Tehno-funkcionalne osobine izolata proteina graška",
pages = "18-1",
number = "46",
doi = "10.2298/APT1546001B"
}

Barać, M., Pešić, M., Stanojević, S., Kostić, A.,& Čabrilo, S. B.. (2015). Techno-functional properties of pea (Pisum Sativum) protein isolates: A review. in Acta periodica technologica
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad.(46), 1-18.
https://doi.org/10.2298/APT1546001B

Barać M, Pešić M, Stanojević S, Kostić A, Čabrilo SB. Techno-functional properties of pea (Pisum Sativum) protein isolates: A review. in Acta periodica technologica. 2015;(46):1-18.
doi:10.2298/APT1546001B .

Barać, Miroljub, Pešić, Mirjana, Stanojević, Sladjana, Kostić, Aleksandar, Čabrilo, Slavica B., "Techno-functional properties of pea (Pisum Sativum) protein isolates: A review" in Acta periodica technologica, no. 46 (2015):1-18,
https://doi.org/10.2298/APT1546001B . .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Stanojević, Sladjana
AU  - Kostić, Aleksandar
AU  - Bivolarević, Vanja
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3767
AB  - The aim of this work was to compare functional properties including solubility, emulsifying and foaming properties of native and thermally treated adzuki, soy and pea protein isolates prepared under the same conditions. These functional properties were tested at four pH values: pH 3.0, pH 5.0, pH 7.0 and pH 8.0. The lowest solubility at all pH values were obtained for isolate of adzuki whereas isolates of soybean had the highest values at almost all pHs. Thermal treatment reduced solubility of soy and pea isolates at all pH values, whereas solubility of adzuki isolate was unchanged, except at pH 8. Native isolate of adzuki had the best emulsifying properties at pH 7.0 whereas at the other pH values some of native pea and soybean protein isolates were superior. After thermal treatment, depending on tested pH and selected variety all of three species could be a good emulsifier. Native soy protein isolates formed the most stable foams at all pHs. Thermal treatment significantly improved foaming properties of adzuki isolate, whereas reduced foaming capacity of soy and pea isolates, but could improve foam stability of these isolates at specific pH. Appropriate selection of legume seed as well as variety could have great importance in achievement of desirable functional properties of final products. All three tested species could find specific application in wide range of food products.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean
EP  - 2787
IS  - 5
SP  - 2779
VL  - 52
DO  - 10.1007/s13197-014-1298-6
ER  - 

@article{
author = "Barać, Miroljub and Pešić, Mirjana and Stanojević, Sladjana and Kostić, Aleksandar and Bivolarević, Vanja",
year = "2015",
abstract = "The aim of this work was to compare functional properties including solubility, emulsifying and foaming properties of native and thermally treated adzuki, soy and pea protein isolates prepared under the same conditions. These functional properties were tested at four pH values: pH 3.0, pH 5.0, pH 7.0 and pH 8.0. The lowest solubility at all pH values were obtained for isolate of adzuki whereas isolates of soybean had the highest values at almost all pHs. Thermal treatment reduced solubility of soy and pea isolates at all pH values, whereas solubility of adzuki isolate was unchanged, except at pH 8. Native isolate of adzuki had the best emulsifying properties at pH 7.0 whereas at the other pH values some of native pea and soybean protein isolates were superior. After thermal treatment, depending on tested pH and selected variety all of three species could be a good emulsifier. Native soy protein isolates formed the most stable foams at all pHs. Thermal treatment significantly improved foaming properties of adzuki isolate, whereas reduced foaming capacity of soy and pea isolates, but could improve foam stability of these isolates at specific pH. Appropriate selection of legume seed as well as variety could have great importance in achievement of desirable functional properties of final products. All three tested species could find specific application in wide range of food products.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean",
pages = "2787-2779",
number = "5",
volume = "52",
doi = "10.1007/s13197-014-1298-6"
}

Barać, M., Pešić, M., Stanojević, S., Kostić, A.,& Bivolarević, V.. (2015). Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi., 52(5), 2779-2787.
https://doi.org/10.1007/s13197-014-1298-6

Barać M, Pešić M, Stanojević S, Kostić A, Bivolarević V. Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean. in Journal of Food Science and Technology-Mysore. 2015;52(5):2779-2787.
doi:10.1007/s13197-014-1298-6 .

Barać, Miroljub, Pešić, Mirjana, Stanojević, Sladjana, Kostić, Aleksandar, Bivolarević, Vanja, "Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean" in Journal of Food Science and Technology-Mysore, 52, no. 5 (2015):2779-2787,
https://doi.org/10.1007/s13197-014-1298-6 . .

TY  - JOUR
AU  - Kostić, Aleksandar
AU  - Pešić, Mirjana
AU  - Barać, Miroljub
AU  - Stanojević, Sladjana
AU  - Lačnjevac, Časlav
AU  - Maćej, Ognjen
AU  - Stojanović, Mirjana D.
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3521
AB  - Solutions of milk protein concentrate, whey protein concentrate and bovine serum albumin (BSA) were treated with polyacrylic hydrogel to establish whether the hydrogel could be used for decontamination of heavy metal ions from milk protein-based products. The obtained results indicated that swelling of hydrogel in these solutions had different effects on their mineral, trace element and total protein content. Total protein and phosphorus content increased in milk protein concentrate and whey protein concentrate solutions after swelling of hydrogel without changes in their protein compositions. On the other hand, the protein content in BSA solution decreased after swelling. The content of Na did not change in milk protein concentrate solution, whereas it significantly increased in whey protein concentrate solution after hydrogel swelling. The content of Ca and Mg was reduced after the swelling in milk protein concentrate and whey protein concentrate solutions for 20.3-63.4 %, depending on the analysed sample and the mineral. The content of Zn did not change during swelling, whereas the content of Fe, Cu, Mn, Ni and Pb significantly decreased after hydrogel swelling in all analysed samples. According to the obtained results, the addition of polyacrylic hydrogel to milk and whey protein concentrate solutions can significantly decrease the content of heavy metal ions without affecting their protein composition. Therefore, this work could be useful in developing a new technological process for heavy metal purification of milk protein-based products.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - The Influence of the Addition of Polyacrylic Hydrogel on the Content of Proteins, Minerals and Trace Elements in Milk Protein Solutions
EP  - 134
IS  - 1
SP  - 128
VL  - 52
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3521
ER  - 

@article{
author = "Kostić, Aleksandar and Pešić, Mirjana and Barać, Miroljub and Stanojević, Sladjana and Lačnjevac, Časlav and Maćej, Ognjen and Stojanović, Mirjana D.",
year = "2014",
abstract = "Solutions of milk protein concentrate, whey protein concentrate and bovine serum albumin (BSA) were treated with polyacrylic hydrogel to establish whether the hydrogel could be used for decontamination of heavy metal ions from milk protein-based products. The obtained results indicated that swelling of hydrogel in these solutions had different effects on their mineral, trace element and total protein content. Total protein and phosphorus content increased in milk protein concentrate and whey protein concentrate solutions after swelling of hydrogel without changes in their protein compositions. On the other hand, the protein content in BSA solution decreased after swelling. The content of Na did not change in milk protein concentrate solution, whereas it significantly increased in whey protein concentrate solution after hydrogel swelling. The content of Ca and Mg was reduced after the swelling in milk protein concentrate and whey protein concentrate solutions for 20.3-63.4 %, depending on the analysed sample and the mineral. The content of Zn did not change during swelling, whereas the content of Fe, Cu, Mn, Ni and Pb significantly decreased after hydrogel swelling in all analysed samples. According to the obtained results, the addition of polyacrylic hydrogel to milk and whey protein concentrate solutions can significantly decrease the content of heavy metal ions without affecting their protein composition. Therefore, this work could be useful in developing a new technological process for heavy metal purification of milk protein-based products.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "The Influence of the Addition of Polyacrylic Hydrogel on the Content of Proteins, Minerals and Trace Elements in Milk Protein Solutions",
pages = "134-128",
number = "1",
volume = "52",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3521"
}

Kostić, A., Pešić, M., Barać, M., Stanojević, S., Lačnjevac, Č., Maćej, O.,& Stojanović, M. D.. (2014). The Influence of the Addition of Polyacrylic Hydrogel on the Content of Proteins, Minerals and Trace Elements in Milk Protein Solutions. in Food Technology and Biotechnology
University of Zagreb., 52(1), 128-134.
https://hdl.handle.net/21.15107/rcub_agrospace_3521

Kostić A, Pešić M, Barać M, Stanojević S, Lačnjevac Č, Maćej O, Stojanović MD. The Influence of the Addition of Polyacrylic Hydrogel on the Content of Proteins, Minerals and Trace Elements in Milk Protein Solutions. in Food Technology and Biotechnology. 2014;52(1):128-134.
https://hdl.handle.net/21.15107/rcub_agrospace_3521 .

Kostić, Aleksandar, Pešić, Mirjana, Barać, Miroljub, Stanojević, Sladjana, Lačnjevac, Časlav, Maćej, Ognjen, Stojanović, Mirjana D., "The Influence of the Addition of Polyacrylic Hydrogel on the Content of Proteins, Minerals and Trace Elements in Milk Protein Solutions" in Food Technology and Biotechnology, 52, no. 1 (2014):128-134,
https://hdl.handle.net/21.15107/rcub_agrospace_3521 .