TY  - CONF
AU  - Kocić-Tanackov, Sunčica
AU  - Bulut, Sandra
AU  - Dimić, Gordana
AU  - Mojović, Ljiljana
AU  - Gvozdanović-Varga, Jelica
AU  - Đukić-Vuković, Aleksandra
AU  - Mladenović, Dragana
AU  - Pejin, Jelena
PY  - 2021
UR  - http://fiver.ifvcns.rs/handle/123456789/2381
AB  - Aspergillus species are common contaminants of medium and low moisture foods. By their metabolic activity, they cause food spoilage, leading to great economic damage. However, much higher problem are toxigenic species, which under certain conditions can synthesize and excrete mycotoxins, extremely toxic compounds, in food. It is well known that species A. flavus and A. parasiticus can produce aflatoxins, A. carbonarius, A. ochraceus and A. niger (some isolates) can synthesize ochratoxin A (OTA), while A. versicolor can produce sterigmatocystin (STC). Alimentary intake of these toxic compounds in humans and animals organism could causes diseases called mycotoxicosis. Mycotoxicosis are manifested by various harmful effects on human and animal cells, such as cytotoxicity, hepatotoxicity, teratogenicity, mutagenicity, carcinogenicity, etc. To prevent the side effects that different molds species can have as food contaminants, it is important to know the molds species, their properties, as well as the influence of different factors that can stimulate or inhibit their growth. On the other hand, increasing demand for food that is minimally technologically processed and without synthetic additives, have led to an increase of 
interest and use of natural additives, such as plant extracts and essential oils.
AB  - Aspergillus vrste su česti kontaminenti srednje i niskovlažne hrane. Svojom metaboličkom aktivnošću uzrokuju kvarenje hrane, a samim tim i velike ekonomske štete. Međutim, veliki problem predstavaljaju toksigene vrste, koje pod određenim uslovima mogu sintetisati i izlučiti u hranu izuzetno toksična jedinjenja – mikotoksine. Tako, vrste A. flavus i A. parasiticus su poznate po produkciji aflatoksina, A. carbonarius, A. ochraceus i A. niger (neki izolati) po sintezi ohratoksina A (OTA), a A. versicolor sintetiše sterigmatocistin (STC). Alimentarnim unošenjem ovih toksičnih jedinjenja u organizam ljudi i životinja nastaju oboljenja - mikotoksikoze. Mikotoksikoze se manifestuju različitim štetnim efektima na humane i animalne ćelije, kao što su citotoksičnost, hepatotoksičnost, teratogenost, mutagenost, kancerogenost, i dr. Poznavanjem vrsta plesni, njihovih svojstava, kao i odnosa prema faktorima koji mogu stimulisati ili inhibirati njihov rast, bitno je za sprečavanje neželjenih efekata koje one mogu imati kao kontaminenti hrane. S druge strane, povećanje potrebe za hranom koja je minimalno tehnološki procesirana i bez sintetičkih konzervanasa i aditiva doveli su do povećanog interesa za prirodne biokonzervanse, kao što su ekstrakti i etarska ulja biljaka.
PB  - Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
C3  - Book of abstracts, 7th International conference sustainable postharvest and food technologies - INOPTEP 2021, 18-23. april 2021, Vršac, Serbia
T1  - Antifungal potential of garlic essential oil on Aspergillus species isolated from food
T1  - Antifungalni potencijal etarskog ulja belog luka prema Aspergillus vrstama izolovanim iz hrane
EP  - 53
SP  - 52
UR  - https://hdl.handle.net/21.15107/rcub_fiver_2381
ER  - 

@conference{
author = "Kocić-Tanackov, Sunčica and Bulut, Sandra and Dimić, Gordana and Mojović, Ljiljana and Gvozdanović-Varga, Jelica and Đukić-Vuković, Aleksandra and Mladenović, Dragana and Pejin, Jelena",
year = "2021",
abstract = "Aspergillus species are common contaminants of medium and low moisture foods. By their metabolic activity, they cause food spoilage, leading to great economic damage. However, much higher problem are toxigenic species, which under certain conditions can synthesize and excrete mycotoxins, extremely toxic compounds, in food. It is well known that species A. flavus and A. parasiticus can produce aflatoxins, A. carbonarius, A. ochraceus and A. niger (some isolates) can synthesize ochratoxin A (OTA), while A. versicolor can produce sterigmatocystin (STC). Alimentary intake of these toxic compounds in humans and animals organism could causes diseases called mycotoxicosis. Mycotoxicosis are manifested by various harmful effects on human and animal cells, such as cytotoxicity, hepatotoxicity, teratogenicity, mutagenicity, carcinogenicity, etc. To prevent the side effects that different molds species can have as food contaminants, it is important to know the molds species, their properties, as well as the influence of different factors that can stimulate or inhibit their growth. On the other hand, increasing demand for food that is minimally technologically processed and without synthetic additives, have led to an increase of 
interest and use of natural additives, such as plant extracts and essential oils., Aspergillus vrste su česti kontaminenti srednje i niskovlažne hrane. Svojom metaboličkom aktivnošću uzrokuju kvarenje hrane, a samim tim i velike ekonomske štete. Međutim, veliki problem predstavaljaju toksigene vrste, koje pod određenim uslovima mogu sintetisati i izlučiti u hranu izuzetno toksična jedinjenja – mikotoksine. Tako, vrste A. flavus i A. parasiticus su poznate po produkciji aflatoksina, A. carbonarius, A. ochraceus i A. niger (neki izolati) po sintezi ohratoksina A (OTA), a A. versicolor sintetiše sterigmatocistin (STC). Alimentarnim unošenjem ovih toksičnih jedinjenja u organizam ljudi i životinja nastaju oboljenja - mikotoksikoze. Mikotoksikoze se manifestuju različitim štetnim efektima na humane i animalne ćelije, kao što su citotoksičnost, hepatotoksičnost, teratogenost, mutagenost, kancerogenost, i dr. Poznavanjem vrsta plesni, njihovih svojstava, kao i odnosa prema faktorima koji mogu stimulisati ili inhibirati njihov rast, bitno je za sprečavanje neželjenih efekata koje one mogu imati kao kontaminenti hrane. S druge strane, povećanje potrebe za hranom koja je minimalno tehnološki procesirana i bez sintetičkih konzervanasa i aditiva doveli su do povećanog interesa za prirodne biokonzervanse, kao što su ekstrakti i etarska ulja biljaka.",
publisher = "Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "Book of abstracts, 7th International conference sustainable postharvest and food technologies - INOPTEP 2021, 18-23. april 2021, Vršac, Serbia",
title = "Antifungal potential of garlic essential oil on Aspergillus species isolated from food, Antifungalni potencijal etarskog ulja belog luka prema Aspergillus vrstama izolovanim iz hrane",
pages = "53-52",
url = "https://hdl.handle.net/21.15107/rcub_fiver_2381"
}

Kocić-Tanackov, S., Bulut, S., Dimić, G., Mojović, L., Gvozdanović-Varga, J., Đukić-Vuković, A., Mladenović, D.,& Pejin, J.. (2021). Antifungal potential of garlic essential oil on Aspergillus species isolated from food. in Book of abstracts, 7th International conference sustainable postharvest and food technologies - INOPTEP 2021, 18-23. april 2021, Vršac, Serbia
Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi., 52-53.
https://hdl.handle.net/21.15107/rcub_fiver_2381

Kocić-Tanackov S, Bulut S, Dimić G, Mojović L, Gvozdanović-Varga J, Đukić-Vuković A, Mladenović D, Pejin J. Antifungal potential of garlic essential oil on Aspergillus species isolated from food. in Book of abstracts, 7th International conference sustainable postharvest and food technologies - INOPTEP 2021, 18-23. april 2021, Vršac, Serbia. 2021;:52-53.
https://hdl.handle.net/21.15107/rcub_fiver_2381 .

Kocić-Tanackov, Sunčica, Bulut, Sandra, Dimić, Gordana, Mojović, Ljiljana, Gvozdanović-Varga, Jelica, Đukić-Vuković, Aleksandra, Mladenović, Dragana, Pejin, Jelena, "Antifungal potential of garlic essential oil on Aspergillus species isolated from food" in Book of abstracts, 7th International conference sustainable postharvest and food technologies - INOPTEP 2021, 18-23. april 2021, Vršac, Serbia (2021):52-53,
https://hdl.handle.net/21.15107/rcub_fiver_2381 .

TY  - JOUR
AU  - Kocić-Tanackov, Sunčica
AU  - Dimić, Gordana
AU  - Mojović, Ljiljana
AU  - Gvozdanović-Varga, Jelica
AU  - ĐukiĆ-Vuković, Aleksandra
AU  - Tomović, Vladimir
AU  - Sojić, Branislav
AU  - Pejin, Jelena
PY  - 2017
UR  - http://fiver.ifvcns.rs/handle/123456789/1684
AB  - The aim of this study was to investigate the antifungal potential of onion (Allium cepa L. cultivar Kupusinski jabuar) essential oil against fungal species isolated from food. Twenty one compounds were identified in the onion essential oil and the major components were dimethyl-trisulfide (16.64%) and methyl-propyl-trisulfide (14.21%). Applied concentrations of onion essential oil (3.5, 7.0, 14.0, and 28.0 L/100 mL) caused the delay or absence of fungal growth with different inhibitory effects on the deceleration in the growth rate. Onion essential oil at a concentration of 28.0 L/100 mL demonstrated a fungicidal effect on the growth of Aspergillus carbonarius, Aspergillus wentii, Aspergillus versicolor, Penicillium brevicompactum, Penicillium glabrum, Penicillium chrysogenum, and Fusarium spp. and an inhibitory effect on Aspergillus niger and Penicillium aurantiogriseum. Macroscopic and microscopic investigations showed that the application of onion essential oil caused changes in macro-morphology and micro-morphology of the investigated fungi.
PB  - Wiley, Hoboken
T2  - Journal of Food Processing & Preservation
T1  - Antifungal activity of the onion (Allium cepa L.) essential oil against aspergillus, fusarium and penicillium species isolated from food
IS  - 4
VL  - 41
DO  - 10.1111/jfpp.13050
ER  - 

@article{
author = "Kocić-Tanackov, Sunčica and Dimić, Gordana and Mojović, Ljiljana and Gvozdanović-Varga, Jelica and ĐukiĆ-Vuković, Aleksandra and Tomović, Vladimir and Sojić, Branislav and Pejin, Jelena",
year = "2017",
abstract = "The aim of this study was to investigate the antifungal potential of onion (Allium cepa L. cultivar Kupusinski jabuar) essential oil against fungal species isolated from food. Twenty one compounds were identified in the onion essential oil and the major components were dimethyl-trisulfide (16.64%) and methyl-propyl-trisulfide (14.21%). Applied concentrations of onion essential oil (3.5, 7.0, 14.0, and 28.0 L/100 mL) caused the delay or absence of fungal growth with different inhibitory effects on the deceleration in the growth rate. Onion essential oil at a concentration of 28.0 L/100 mL demonstrated a fungicidal effect on the growth of Aspergillus carbonarius, Aspergillus wentii, Aspergillus versicolor, Penicillium brevicompactum, Penicillium glabrum, Penicillium chrysogenum, and Fusarium spp. and an inhibitory effect on Aspergillus niger and Penicillium aurantiogriseum. Macroscopic and microscopic investigations showed that the application of onion essential oil caused changes in macro-morphology and micro-morphology of the investigated fungi.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Processing & Preservation",
title = "Antifungal activity of the onion (Allium cepa L.) essential oil against aspergillus, fusarium and penicillium species isolated from food",
number = "4",
volume = "41",
doi = "10.1111/jfpp.13050"
}

Kocić-Tanackov, S., Dimić, G., Mojović, L., Gvozdanović-Varga, J., ĐukiĆ-Vuković, A., Tomović, V., Sojić, B.,& Pejin, J.. (2017). Antifungal activity of the onion (Allium cepa L.) essential oil against aspergillus, fusarium and penicillium species isolated from food. in Journal of Food Processing & Preservation
Wiley, Hoboken., 41(4).
https://doi.org/10.1111/jfpp.13050

Kocić-Tanackov S, Dimić G, Mojović L, Gvozdanović-Varga J, ĐukiĆ-Vuković A, Tomović V, Sojić B, Pejin J. Antifungal activity of the onion (Allium cepa L.) essential oil against aspergillus, fusarium and penicillium species isolated from food. in Journal of Food Processing & Preservation. 2017;41(4).
doi:10.1111/jfpp.13050 .

Kocić-Tanackov, Sunčica, Dimić, Gordana, Mojović, Ljiljana, Gvozdanović-Varga, Jelica, ĐukiĆ-Vuković, Aleksandra, Tomović, Vladimir, Sojić, Branislav, Pejin, Jelena, "Antifungal activity of the onion (Allium cepa L.) essential oil against aspergillus, fusarium and penicillium species isolated from food" in Journal of Food Processing & Preservation, 41, no. 4 (2017),
https://doi.org/10.1111/jfpp.13050 . .

TY  - JOUR
AU  - Kocić-Tanackov, Sunčica
AU  - Dimić, Gordana
AU  - Mojović, Ljiljana
AU  - Pejin, Jelena
AU  - Gvozdanović-Varga, Jelica
PY  - 2013
UR  - http://fiver.ifvcns.rs/handle/123456789/1200
AB  - This study was aimed at investigating the antifungal potential of onion (Allium cepa L. cultivar Kupusinski jabučar) essential oil against Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp. isolated from food. The antifungal determination of onion essential oil was performed using the agar plate method. Applied concentrations of the onion essential oil (3.5, 7.0, 14.0, and 28.0 μL/100 mL) caused the delay or absence of fungal growth with different inhibitory effects on deceleration in the growth rate. Onion essential oil at a concentration of 14.0 μL/100 mL demonstrated a fungicidal effect (MFC) on the growth of C. cladosporioides and Eurotium spp. and inhibitory effect (MIC) for E. nidulans, while at a concentration of 28.0 μL/100 mL showed MFC on the growth of E. nidulans. Microscopic investigations showed that the application of onion essential oil caused changes in micromorphology of the investigated fungi (hyphae and reproductive organs deformation). This study proved that the tested onion essential oil could potentially be used as a protective agent against food-borne fungi.
AB  - Ova studija imala je za cilj da ispita antifungalni potencijal etarskog ulja crnog luka (Allium cepa L. kultivar Kupusinski jabučar) prema Cladosporium cladosporioides, Emericella nidulans, Eurotium amstelodami, E. herbariorum, E. chevalieri i E. rubrum izolovanih iz hrane. Antifungalna ispitivanja izvedena su metodom agar ploča. Primenjene koncentracije etarskog ulja crnog luka (3,5; 7,0; 14,0 i 28,0 μL/100 mL) uzrokovale su izostanak ili odlaganje rasta gljiva, sa različitim inhibitornim delovanjem na brzinu rasta. Koncentracija etarskog ulja od 14,0 μL/100 mL bila je fungicidna (MFC) za C. cladosporioides, E. amstelodami, E. herbariorum, E. chevalieri, E. rubrum i inhibitorna (MIC) za E. nidulans. Koncentracija od 28,0 μL/100 mL fungicidno (MFC) je delovala na E. nidulans. Mikroskopska posmatranja su pokazala da je pod uticajem etarskog ulja crnog luka došlo do mikromorfoloških deformacija gljiva (deformacije hifa i reproduktivnih organa). Ova istraživanja su pokazala da se ispitivano etarsko ulje crnog luka može koristiti kao potencijalni zaštitni agens protiv fungalne kontaminacije hrane.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing & Energy in Agriculture
T1  - Inhibitory activity of the onion essential oil on growth Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp.
T1  - Inhibitorska aktivnost etarskog ulja crnog luka na rast Cladosporium cladosporioides, Emericella nidulans, i Eurotium spp.
EP  - 16
IS  - 1
SP  - 12
VL  - 17
UR  - https://hdl.handle.net/21.15107/rcub_fiver_1200
ER  - 

@article{
author = "Kocić-Tanackov, Sunčica and Dimić, Gordana and Mojović, Ljiljana and Pejin, Jelena and Gvozdanović-Varga, Jelica",
year = "2013",
abstract = "This study was aimed at investigating the antifungal potential of onion (Allium cepa L. cultivar Kupusinski jabučar) essential oil against Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp. isolated from food. The antifungal determination of onion essential oil was performed using the agar plate method. Applied concentrations of the onion essential oil (3.5, 7.0, 14.0, and 28.0 μL/100 mL) caused the delay or absence of fungal growth with different inhibitory effects on deceleration in the growth rate. Onion essential oil at a concentration of 14.0 μL/100 mL demonstrated a fungicidal effect (MFC) on the growth of C. cladosporioides and Eurotium spp. and inhibitory effect (MIC) for E. nidulans, while at a concentration of 28.0 μL/100 mL showed MFC on the growth of E. nidulans. Microscopic investigations showed that the application of onion essential oil caused changes in micromorphology of the investigated fungi (hyphae and reproductive organs deformation). This study proved that the tested onion essential oil could potentially be used as a protective agent against food-borne fungi., Ova studija imala je za cilj da ispita antifungalni potencijal etarskog ulja crnog luka (Allium cepa L. kultivar Kupusinski jabučar) prema Cladosporium cladosporioides, Emericella nidulans, Eurotium amstelodami, E. herbariorum, E. chevalieri i E. rubrum izolovanih iz hrane. Antifungalna ispitivanja izvedena su metodom agar ploča. Primenjene koncentracije etarskog ulja crnog luka (3,5; 7,0; 14,0 i 28,0 μL/100 mL) uzrokovale su izostanak ili odlaganje rasta gljiva, sa različitim inhibitornim delovanjem na brzinu rasta. Koncentracija etarskog ulja od 14,0 μL/100 mL bila je fungicidna (MFC) za C. cladosporioides, E. amstelodami, E. herbariorum, E. chevalieri, E. rubrum i inhibitorna (MIC) za E. nidulans. Koncentracija od 28,0 μL/100 mL fungicidno (MFC) je delovala na E. nidulans. Mikroskopska posmatranja su pokazala da je pod uticajem etarskog ulja crnog luka došlo do mikromorfoloških deformacija gljiva (deformacije hifa i reproduktivnih organa). Ova istraživanja su pokazala da se ispitivano etarsko ulje crnog luka može koristiti kao potencijalni zaštitni agens protiv fungalne kontaminacije hrane.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing & Energy in Agriculture",
title = "Inhibitory activity of the onion essential oil on growth Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp., Inhibitorska aktivnost etarskog ulja crnog luka na rast Cladosporium cladosporioides, Emericella nidulans, i Eurotium spp.",
pages = "16-12",
number = "1",
volume = "17",
url = "https://hdl.handle.net/21.15107/rcub_fiver_1200"
}

Kocić-Tanackov, S., Dimić, G., Mojović, L., Pejin, J.,& Gvozdanović-Varga, J.. (2013). Inhibitory activity of the onion essential oil on growth Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp.. in Journal on Processing & Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 17(1), 12-16.
https://hdl.handle.net/21.15107/rcub_fiver_1200

Kocić-Tanackov S, Dimić G, Mojović L, Pejin J, Gvozdanović-Varga J. Inhibitory activity of the onion essential oil on growth Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp.. in Journal on Processing & Energy in Agriculture. 2013;17(1):12-16.
https://hdl.handle.net/21.15107/rcub_fiver_1200 .

Kocić-Tanackov, Sunčica, Dimić, Gordana, Mojović, Ljiljana, Pejin, Jelena, Gvozdanović-Varga, Jelica, "Inhibitory activity of the onion essential oil on growth Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp." in Journal on Processing & Energy in Agriculture, 17, no. 1 (2013):12-16,
https://hdl.handle.net/21.15107/rcub_fiver_1200 .

TY  - JOUR
AU  - Kocić-Tanackov, Sunčica
AU  - Dimić, Gordana
AU  - Lević, Jelena
AU  - Tanackov, Ilija
AU  - Tepić, Aleksandra
AU  - Vujičić, Biserka L.
AU  - Gvozdanović-Varga, Jelica
PY  - 2012
UR  - http://fiver.ifvcns.rs/handle/123456789/1063
AB  - In the present study the effects of individual and combined essential oils (EOs) extracted from onion (Allium cepa L.) bulb and garlic (Allium sativum L.) clove on the growth of Aspergillus versicolor and sterigmatocystin (STC) production were investigated. The EOs obtained by hydrodistillation were analyzed by GC/MS. Twenty one compounds were identified in onion EO. The major components were: dimethyl-trisulfide (16.64%), methyl-propyl-trisulfide (14.21%), dietil-1,2,4-tritiolan (3R, 5S-, 3S, 5S- and 3R, 5R-isomers) (13.71%), methyl-(1-propenyl)-disulfide (13.14%), and methyl-(1-propenyl)-trisulfide (13.02%). The major components of garlic EO were diallyl-trisulfide (33.55%), and diallyl-disulfide (28.05%). The mycelial growth and the STC production were recorded after 7, 14, and 21 d of the A. versicolor growth in Yeast extract sucrose (YES) broth containing different EOs concentrations. Compared to the garlic EO, the onion EO showed a stronger inhibitory effect on the A. versicolor mycelial growth and STC production. After a 21-d incubation of fungi 0.05 and 0.11 mu g/mL of onion EO and 0.11 mu g/mL of garlic EO completely inhibited the A. versicolor mycelial growth and mycotoxins biosynthesis. The combination of EOs of onion (75%) and garlic (25%) had a synergistic effect on growth inhibition of A. versicolor and STC production.
PB  - Wiley, Hoboken
T2  - Journal of Food Science
T1  - Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production
EP  - M284
IS  - 5
SP  - M278
VL  - 77
DO  - 10.1111/j.1750-3841.2012.02662.x
ER  - 

@article{
author = "Kocić-Tanackov, Sunčica and Dimić, Gordana and Lević, Jelena and Tanackov, Ilija and Tepić, Aleksandra and Vujičić, Biserka L. and Gvozdanović-Varga, Jelica",
year = "2012",
abstract = "In the present study the effects of individual and combined essential oils (EOs) extracted from onion (Allium cepa L.) bulb and garlic (Allium sativum L.) clove on the growth of Aspergillus versicolor and sterigmatocystin (STC) production were investigated. The EOs obtained by hydrodistillation were analyzed by GC/MS. Twenty one compounds were identified in onion EO. The major components were: dimethyl-trisulfide (16.64%), methyl-propyl-trisulfide (14.21%), dietil-1,2,4-tritiolan (3R, 5S-, 3S, 5S- and 3R, 5R-isomers) (13.71%), methyl-(1-propenyl)-disulfide (13.14%), and methyl-(1-propenyl)-trisulfide (13.02%). The major components of garlic EO were diallyl-trisulfide (33.55%), and diallyl-disulfide (28.05%). The mycelial growth and the STC production were recorded after 7, 14, and 21 d of the A. versicolor growth in Yeast extract sucrose (YES) broth containing different EOs concentrations. Compared to the garlic EO, the onion EO showed a stronger inhibitory effect on the A. versicolor mycelial growth and STC production. After a 21-d incubation of fungi 0.05 and 0.11 mu g/mL of onion EO and 0.11 mu g/mL of garlic EO completely inhibited the A. versicolor mycelial growth and mycotoxins biosynthesis. The combination of EOs of onion (75%) and garlic (25%) had a synergistic effect on growth inhibition of A. versicolor and STC production.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Science",
title = "Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production",
pages = "M284-M278",
number = "5",
volume = "77",
doi = "10.1111/j.1750-3841.2012.02662.x"
}

Kocić-Tanackov, S., Dimić, G., Lević, J., Tanackov, I., Tepić, A., Vujičić, B. L.,& Gvozdanović-Varga, J.. (2012). Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production. in Journal of Food Science
Wiley, Hoboken., 77(5), M278-M284.
https://doi.org/10.1111/j.1750-3841.2012.02662.x

Kocić-Tanackov S, Dimić G, Lević J, Tanackov I, Tepić A, Vujičić BL, Gvozdanović-Varga J. Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production. in Journal of Food Science. 2012;77(5):M278-M284.
doi:10.1111/j.1750-3841.2012.02662.x .

Kocić-Tanackov, Sunčica, Dimić, Gordana, Lević, Jelena, Tanackov, Ilija, Tepić, Aleksandra, Vujičić, Biserka L., Gvozdanović-Varga, Jelica, "Effects of Onion (Allium cepa L.) and Garlic (Allium sativum L.) Essential Oils on the Aspergillus versicolor Growth and Sterigmatocystin Production" in Journal of Food Science, 77, no. 5 (2012):M278-M284,
https://doi.org/10.1111/j.1750-3841.2012.02662.x . .